|In addition to the peppermint candies, I also dipped some in sprinkles.|
The Pepperminty Marshmallows can be made a day or two in advance if needed and stored in an airtight container. Peppermint candies or canes are coarsely crushed in a food processor. (No food processor? Take a hammer or rolling pin to them!) Simply melt some chocolate bark (6 oz. is enough for 1 bag of marshmallows) in a shallow bowl in the microwave, dip one end in the chocolate and then in the peppermint crumbs. Place on plastic wrap and allow to set up. Store until needed.
Big Batch Crockpot Hot Chocolate
The cocoa has a great chocolate flavor that is rich, but not overly so. Here's how I made it:
In a saucepan combine
2/3 cup cocoa
2/3 cup sugar
2 cups water
Bring to a boil while stirring constantly and allow to boil for two minutes. Remove from heat and add:
1 14-oz. can of sweetened condensed milk
1 12 oz. package of semi-sweet chocolate chips
Stir until chips are melted and everything is combined.
(I did this the night before, because I was bringing it to work quite early in the morning. I stored it in covered container in the refrigerator and warmed it slightly in the microwave before combining it with milk.)
Put chocolate mixture into a 5 quart crockpot and gradually stir in:
1 gallon whole milk
For a printable copy of the recipe, please click here.
Heat on low until warm. Serve with Pepperminty Marshmallows and enjoy!