Hot Cocoa on a Stick
INGREDIENTS
1 tub Pillsbury™ Creamy Supreme® Chocolate Fudge Frosting
1 12oz bag semisweet chocolate chips
Mini Marshmallows
Candy canes broken into 2-3” pieces
PREPARATION DIRECTIONS
Step 1
Add chocolate chips to a microwave safe bowl. Microwave for 1 minute, then. Until chocolate is fully melted, add 30 second intervals, stirring in between.
Step 2
Remove all traces of foil from the frosting tub. Microwave 30 seconds or until liquid.
Step 3
Stir chocolate and frosting together until smooth. Add mini marshmallows and stir to distribute.
Step 4
Line a 8x8 inch baking pan with parchment and spray with non-stick cooking spray. Transfer mixture to prepared pan, then add more mini marshmallows on top. Evenly place candy canes as “handles” for each hot chocolate square. Transfer to fridge or freezer until firm (about 30 mins to an hour).
Step 5
Loosen the edges with a knife (run it under hot water then dry for a cleaner cut). Use parchment edges to lift the fudge, then slice into pieces. Add to hot milk and stir for hot chocolate!
Serving Size (1/12 servings), Calories 200 (Calories from Fat ), Total Fat 10g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 0mg, Sodium 35mg, Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 25g, Includes 24g Added Sugars), Protein 1g, Potassium 125mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 10mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
