Peppermint Marshmallow Hot Cocoa Float
Prep
20 MIN
Total
3H 20 min (including freezing)
Servings
4 servings (about 1 cup each)
Make this recipe your own
Ingredients
1/2
cup
1
cup
1/2
cup
5
pcs
Hard peppermint candies, crushed (about 1/4 cup)
4
cups
Milk
1
pkg
JET-PUFFED
Marshmallow Creme
COOL WHIP
Original Whipped Topping
JET-PUFFED
Mini Marshmallows
BAKER'S
Semi-Sweet Chocolate Premium Baking Bar with 56% Cacao
Instructions
Step 1
Beat marshmallow creme in medium bowl with mixer on high speed 1 min. Add COOL WHIP; mix well.
Step 2
Spoon marshmallow creme mixture into 8 mounds, about 2 inches apart, on parchment-covered baking sheet, using about 2 Tbsp. marshmallow creme mixture for each mound.
Step 3
Top with marshmallows and crushed candies.
Step 4
Freeze 3 hrs. or until firm.
Step 5
When ready to serve:
Bring milk just to boil in saucepan on medium heat, stirring frequently. Remove from heat.
Add chocolate; beat with whisk until chocolate is completely melted and mixture is well blended.
Place 2 frozen marshmallow creme bombs in each of 4 mugs, then fill the mugs with hot cocoa.
Shortcut:
Substitute 2 pkt. (0.73 oz. each) hot cocoa mix for the chopped semi-sweet chocolate.
Substitute:
Prepare cocoa using your favorite variety of dairy-free milk.
