Hot Chocolate With Peppermint Muddy Buddies Marshmallow Bites Recipes

PEPPERMINT HOT CHOCOLATE

Steps:

• In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

PEPPERMINT MUDDY BUDDIES MARSHMALLOW BITES

Steps:

• Butter rectangular pan, 13x9x2 inches. Place marshmallows and butter in large microwavable bowl. Microwave uncovered on High about 1 minute or until mixture can be stirred smooth. Stir in cereal. Press in pan.
• Let stand at room temperature about 1 hour or until firm. Cut into 6 rows by 4 rows. Store tightly covered at room temperature up to 2 days.

HOT CHOCOLATE PEPPERMINT COOKIES

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

PEPPERMINT HOT CHOCOLATE

Steps:

• Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.
• Bring to a boil and immediately remove from heat. Add salt. Ladle into mugs; serve each with a peppermint stick.

PEPPERMINT-CHOCOLATE MARSHMALLOWS

Steps:

• Break rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.
• Cover baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.
• Refrigerate 30 min. or until chocolate is firm.
• Insert 1 of the reserved peppermint sticks into center of each marshmallow just before serving.