Chocolate Marshmallow Peppermint Sticks
Chocolate Marshmallow Peppermint Sticks takes about 26 minutes from beginning to end. This recipe makes 12 servings with 166 calories, 1g of protein, and 6g of fat each. For 27 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is perfect for Christmas. This recipe from Go Dairy Free has 8 fans. If you have candy canes, coconut oil, semi sweet chocolate chips, and a few other ingredients on hand, you can make it. It works well as a very affordable side dish. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. Try Chocolate-Topped Marshmallow Sticks, Gingerbread Marshmallow Hot Chocolate Sticks with Printable Tags, and Orange-Scented Marshmallow Dark Hot Chocolate Sticks for similar recipes.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 1 minutes
Ingredients:
12 medium candy canes, plus extra (just in case some break or you need more crumbs!)
1 teaspooncoconut oil (can sub another oil, if needed)
1 cup dairy-free semi-sweet chocolate chips (see my Dairy-Free Chocolate Chip Guide for more options)
12 large marshmallows (regular or vegan)
Equipment:
ziploc bags
bowl
baking paper
whisk
microwave
Cooking instruction summary:
Break off the curved tops of the candy canes so you are left with 12 sticks. Place the curved tops in a plastic bag and smash them with a mallet or other firm object to get peppermint candy crumbs. Pour the crumbs into a bowl.Put the chocolate chips and oil in a microwave-safe bowl and heat on HIGH for 1 minutes. Whisk thoroughly. If not fully melted, heat 15 seconds more and whisk. Repeat if needed until just melted. Do not overheat the chocolate.Line a sheet or flat plate with a sheet of parchment paper.Dip the broken end of a peppermint stick in the chocolate (about -inch) and then press it into a flat side of the marshmallow. Place it marshmallow side down on the parchment. Repeat with the remaining peppermint sticks and marshmallows.Put the marshmallows in the refrigerator for 15 minutes or freezer for 5 minutes. The chocolate will keep the marshmallows from sliding off the sticks!If your chocolate starts to set up, reheat it in the microwave for just 15 seconds and whisk.Dunk the marshmallows in the chocolate, rolling to get it up the sides a bit. Let any excess chocolate drip off, and then roll the chocolate-covered marshmallow in the candy cane crumbs. Set it, marshmallow down, back on the parchment paper. Repeat with the remaining marshmallow sticks.Refrigerate the sticks for 15 minutes, or until the chocolate is set.Store the chocolate marshmallow peppermint sticks in an airtight container at room temperature. If properly sealed (so the marshmallows don't go stale), they will keep for a couple of weeks.
Step by step:
1. Break off the curved tops of the candy canes so you are left with 12 sticks.
2. Place the curved tops in a plastic bag and smash them with a mallet or other firm object to get peppermint candy crumbs.
3. Pour the crumbs into a bowl.
4. Put the chocolate chips and oil in a microwave-safe bowl and heat on HIGH for 1 minutes.
5. Whisk thoroughly. If not fully melted, heat 15 seconds more and whisk. Repeat if needed until just melted. Do not overheat the chocolate.Line a sheet or flat plate with a sheet of parchment paper.Dip the broken end of a peppermint stick in the chocolate (about -inch) and then press it into a flat side of the marshmallow.
6. Place it marshmallow side down on the parchment. Repeat with the remaining peppermint sticks and marshmallows.
7. Put the marshmallows in the refrigerator for 15 minutes or freezer for 5 minutes. The chocolate will keep the marshmallows from sliding off the sticks!If your chocolate starts to set up, reheat it in the microwave for just 15 seconds and whisk.Dunk the marshmallows in the chocolate, rolling to get it up the sides a bit.
8. Let any excess chocolate drip off, and then roll the chocolate-covered marshmallow in the candy cane crumbs. Set it, marshmallow down, back on the parchment paper. Repeat with the remaining marshmallow sticks.Refrigerate the sticks for 15 minutes, or until the chocolate is set.Store the chocolate marshmallow peppermint sticks in an airtight container at room temperature. If properly sealed (so the marshmallows don't go stale), they will keep for a couple of weeks.
Nutrition Information:
covered percent of daily need
