Peppermint Cocoa Dippers
Peppermint Cocoa Dippers takes roughly 15 minutes from beginning to end. One serving contains 104 calories, 1g of protein, and 7g of fat. For 13 cents per serving, you get a side dish that serves 12. Several people made this recipe, and 665 would say it hit the spot. A mixture of candy canes, coconut oil, semi sweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Christmas. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is brought to you by A Few Short Cuts. With a spoonacular score of 12%, this dish is not so excellent. Similar recipes include Peppermint Pretzel Dippers, Homemade Peppermint Marshmallows with Peppermint Hot Cocoa, and Peppermint Hot Cocoa.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
Mini Peppermint Candy Canes
1 tbsp coconut oil, butter, or margarine.
Large Marshmallows
1 cup semi sweet chocolate chips
½ cup crushed peppermints
Equipment:
baking sheet
microwave
bowl
Cooking instruction summary:
Unwrap the mini candy canes and stick them into the marshmallows.In a microwave safe bowl heat the chocolate chips and coconut oil in 30 second intervals at 50% power. Stir after each beep, until the chocolate is fully melted.Dip each marshmallow into the chocolate carefully allowing the excess to drip off. Sprinkle the Crushed peppermints over the chocolate, and place on a parchment lined baking sheet to set.I popped mine in the freezer to speed things up a bit.Serve with a cup of hot cocoa. Store extra Peppermint cocoa dippers in the freezer until ready to serveUse a dairy free chocolate chip (like Ghirardelli semi sweet), and coconut oil or dairy free margarine.
Step by step:
1. Unwrap the mini candy canes and stick them into the marshmallows.In a microwave safe bowl heat the chocolate chips and coconut oil in 30 second intervals at 50% power. Stir after each beep, until the chocolate is fully melted.Dip each marshmallow into the chocolate carefully allowing the excess to drip off. Sprinkle the Crushed peppermints over the chocolate, and place on a parchment lined baking sheet to set.I popped mine in the freezer to speed things up a bit.
2. Serve with a cup of hot cocoa. Store extra Peppermint cocoa dippers in the freezer until ready to serve
3. Use a dairy free chocolate chip (like Ghirardelli semi sweet), and coconut oil or dairy free margarine.
Nutrition Information:
covered percent of daily need
