WEEKDAYS 1e|12c|p

Chocolate Peppermint Marshmallows

Clinton Kelly
Servings: 12
15 to 30 min

A perfect treat for hot chocolate!

  • Ingredients
  • step-by-step directions
Chocolate Peppermint Marshmallows
  • 1 cup candy canes (unwrapped, finely crushed, about 22)
  • 2 cups semi-sweet chocolate chips
  • 3 tablespoons canola oil
  • 12 jumbo marshmallows
  • Line a baking sheet with wax paper. Place the candy canes in a small baking dish.
  • Fill a saucepan with 1-inch of water and bring to a simmer. Place a large glass bowl on top filled with chocolate chips. Be sure that the glass bowl does not touch the water. Allow the chocolate to melt, stirring until smooth. Add the canola oil and stir until smooth and combined. Remove from the heat.
  • Dip the marshmallows into the chocolate until covered on all sides. Remove from the chocolate and place in the crushed candy canes. Scoop the crushed candy canes over the marshmallow until completely covered. Shake to remove any excess candy cane pieces. Remove the marshmallow to the prepared baking sheet and allow to set. Repeat with remaining marshmallows.
  • Once set, package your marshmallows in cellophane bags tied with ribbons for the perfect holiday gift!
  • Tip: This marshmallow perfectly pairs with a whiskey hot chocolate.


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