This may come as a surprise to you, but I don’t really like chocolate and mint together. You probably couldn’t pay me $5 to eat mint chocolate chip ice cream; I would do it for more than that (just in case you were wondering). I just don’t want to waste my time or calories on mint chocolate, especially when peanut butter and chocolate is such a superior combination in my eyes.
But, being that it is the holiday season and all, I figured I had to have at least one peppermint recipe up on the blog. So I racked my brain for something that would be easy, delicious (of course), and that I thought I might like. I love smores so I started with that idea.
Oh boy, these marshmallows and smores are IT! Today alone, I had hot chocolate with three marshmallows, and a smore made with two of the chocolate dipped cookies and a roasted marshmallow. It was really because I had to take the pictures and I couldn’t let all the food go to waste. It was in the name of blogging.
This is me trying to be artistic. I had to take this picture with the self timer because I was alone. It probably wouldn’t have been off center if someone else had taken it. I gave up around the fifth try.
Prepare yourself for the most pictures I’ve ever included in a single blog post. Everything just looked so pretty and I was quite proud of how good it tasted too, given my previously explained aversion to mint and chocolate.
I couldn’t find traditional graham crackers here in Mexico, so I used a type of cookie called Canelitas. Canela in spanish means cinnamon, so these are little cinnamon sugar delights. You could use any kind of cookie you want to make your smores. I could see shortbread or oreos being equally delicious. Even Ritz crackers for a salty and sweet combination.
This would be a great way to use up leftover candy canes after the holiday season. I know my family always has a ton left after we take down the tree. But you may not be able to wait that long to make these!
I’ve got a container full of these waiting in the fridge for my boyfriend…he’s never had a smore before!!! I’m not sure if it’s bad that I’m starting him off with a non traditional one, but I think these are good enough to win him over.
Chocolate Peppermint Dipped Marshmallows & Smores
Makes about 15 marshmallows and 4 smores.
1/2 cup chopped milk chocolate (I used whole Hershey Kisses)
2 tablespoons coconut oil
1/4 cup crushed candy canes or peppermint candies
1 bag large marshmallows
8 cookies or graham crackers
For dipping marshmallows and cookies:
- Crush peppermint candies in a plastic bag using a rolling pin or cast iron pan. Place crushed pieces in a shallow bowl. Set aside.
- Add chocolate to a second shallow bowl and melt in the microwave at 15-second intervals, stirring in between each interval. Once melted, add coconut oil and stir to combine.
- Dip half of the marshmallow in the chocolate and let excess chocolate drip off. Sprinkle peppermint candy pieces over the chocolate. Set on wax paper to cool.
- Add the cookie to the chocolate and use two forks to flip the cookie to coat completely. Let any excess chocolate drip off before scraping the cookie onto the wax paper. Sprinkle peppermint candy in the middle of each cookie.
Note: If you are in a warm room or climate, you may want to put your cookies and marshmallows in the fridge to cool completely.
For Hot Chocolate:
1 cup milk of choice
2 and ½ teaspoons unsweetened cocoa powder
sweetener of choice (I used one small packet stevia)
- Add cocoa powder and sweetener to milk and microwave on high for a minute (or heat on the stove). Whisk until no cocoa clumps remain. Plop in three Chocolate Peppermint Dipped Marshmallows!