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Peppermint Hot Cocoa Skillet Dip

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TBSP Kitchens
Updated Oct 3, 2016
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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.

Peppermint Hot Cocoa Skillet Dip

  • Prep Time 10 min
  • Total 20 min
  • Servings 8
  • Ingredients 5
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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

Instructions

  • Step 
    1
    Heat oven to 450°F.
  • Step 
    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.
  • Step 
    3
    Bake 5 to 10 minutes or until marshmallows are golden brown and toasted. Dust top with cocoa powder.
  • Step 
    4
    Serve immediately with graham cracker pieces for dipping.

Nutrition

450 Calories
19g Total Fat
5g Protein
64g Total Carbohydrate
44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
13g
66%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
180mg
8%
Potassium
130mg
4%
Total Carbohydrate
64g
21%
Dietary Fiber
2g
7%
Sugars
44g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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