Ingredients Jump to Instructions ↓

  1. 1 cup (6 ounces) semisweet chocolate chips

  2. 12 large marshmallows

  3. 1/4 cup whole milk

  4. 1/2 teaspoon vanilla extract

  5. 1/8 teaspoon peppermint extract

  6. 3 drops red or green food coloring Dash salt

  7. 1/2 cup heavy whipping cream

  8. 3 tablespoons crushed peppermint and/or spearmint candies, divided

Instructions Jump to Ingredients ↑

  1. In a microwave, melt chocolate chips; stir until smooth. Brush evenly on the inside of 18 foil miniature muffin cup liners. Refrigerate until set. Add a second coat of chocolate; chill until set. Meanwhile, in a small saucepan over medium-low heat, cook and stir marshmallows and milk until marshmallows are melted. Remove from the heat. Stir in the extracts, food coloring and salt. Cover and refrigerate for 1 hour or until thickened. Carefully peel liners from the chocolate cups and discard. In a large bowl, beat cream until stiff peaks form. Fold in marshmallow mixture and 2 tablespoons crushed candies. Spoon into chocolate cups. Sprinkle with remaining candies. Store in the refrigerator. Yield: 1-1/2 dozen.


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