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Peppermint Hot Cocoa Skillet Dip

  • Prep 10 min
  • Total 20 min
  • Servings 8
  • Pinterest
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  • Print
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  • Save
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Words (and photos) just can’t do this one justice. Never has a holiday dessert been so easy and so delicious at the same time. With melted mint chocolate and gooey toasted marshmallows, this hot cocoa dip tastes just like the real thing. MORE + LESS -

tbspKitchens
October 3, 2016

Ingredients

4
full-size (1.55 oz. each) milk chocolate bars
2/3
bag (about 1 cup) Andes™ crème de menthe baking chips (from 10 oz. bag)
2 1/2
cups miniature marshmallows
16
graham cracker rectangles
1
tablespoon unsweetened cocoa powder

Steps

Hide Images
  • 1
    Heat oven to 450°F.
  • 2
    Break chocolate bars into pieces and combine with Andes™ crème de menthe baking chips in the bottom of an ungreased 10-inch cast-iron skillet. Top with marshmallows.
  • 3
    Bake 5 to 10 minutes or until marshmallows are golden brown and toasted. Dust top with cocoa powder.
  • 4
    Serve immediately with graham cracker pieces for dipping.

Expert Tips

1 cup of milk chocolate chips can be substituted for the chocolate bar pieces.

If you don’t have a cast-iron skillet, any oven-safe skillet will work.

Nutrition Information

No nutrition information available for this recipe
Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved

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