A unique gift from the kitchen – a fudgy square of peppermint-flavored white
chocolate and a marshmallow on a lollipop stick to swirl into hot milk for rich
and creamy hot chocolate.
2 pounds white baking chocolate, coarsely chopped
1 (14 ounce) can sweetened condensed milk
1/2 cup heavy cream
1/4 teaspoon McCormick® Pure Peppermint Extract
4 drops McCormick® Red Food Color
18 large marshmallows, halved crosswise
36 lollipop sticks
Line 9-inch square baking pan with foil. Spray foil with no stick cooking
spray. Place chopped chocolate in large bowl. Set aside.
Bring sweetened condensed milk and cream to simmer in medium saucepan on
medium heat, stirring frequently with wire whisk. Pour over chopped chocolate.
Let stand 1 minute.
Whisk until chocolate is melted and mixture is smooth. Stir in peppermint
extract. Remove 3/4 cup chocolate mixture. Tint chocolate mixture pink with
red food color.
Pour remaining (plain) chocolate mixture into prepared pan. Drop tinted
chocolate mixture by tablespoons over chocolate mixture in pan. Swirl with knife
for marble effect.
Refrigerate 4 hours or overnight until firm.
Cut into 36 squares. (May be made ahead. Store chocolate mixture, tightly
covered, in pan in refrigerator up to 2 weeks. Bring to room temperature before
cutting into squares.)
To assemble chocolate on a stick, thread a marshmallow half and a chocolate
square onto each lollipop stick. Wrap each hot chocolate on a stick in plastic
wrap or small cellophane bag. (May be assembled up to 2 days ahead.)
To serve, stir hot chocolate on a stick into 8 ounces hot milk.
Serves: 36; Serving Size: 1 cup | Prep Time: 15 min
Nutritional information (amount per servings) Total Calories: 319 Sodium:
159mg Fat: 15g Carbohydrates: 35g Cholesterol: 36mg Protein: 11g Fiber: 0g
Recipe and photo credit (used with permission):