Peppermint Marshmallow Hot Cocoa Float
Prep
20 MIN
Total
3H 30 MIN
Servings
4 servings (about 1 cup each)
Ingredients
1/2
cup
Jet-Puffed Marshmallow Creme
1
cup
1/2
cup
4
cups
whole milk
1
pkg
(4 oz.) BAKER'S Semi-Sweet Chocolate, finely chopped, divided
5
pcs
Hard peppermint candies, crushed
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.