Hot Chocolate Stirrers
These easy to make hot cocoa stirrers are great to have on hand when the weather is chilly. They are perfect for winter or cool nights throughout the year!
In a microwave safe bowl, microwave the chocolate chips in 15 to 30 second increments, stirring between each until melted smooth. You can also use a chocolate melter or double boiler to melt the chocolate.
Spread the dehydrated mini marshmallows onto a shallow pan, large ewnough to roll the sticks in. Line a baking sheet with waxed paper, plastic wrap, or a silicone baking mat. Set both aside.
Dip each wooden stick into the melted chocolate, coating about three-fourths of the way up. Gently tap off any excess chocolate. Roll on mini marshmallows and gently press to cover all sides. You can also sprinkle on the mini marshmallows if it's easier and less messy for you. Transfer the marshmallow covered stick to the lined baking sheet to set. Repeat process to cover each stick.
After all the sticks are coated in chocolate and covered with marshmallows, allow them to sit to set. You can speed up the process by placing them in the refrigerator. Chilling in a refrigerator is recommended if it's humid.
Store the hot chocoate stirrers in an airtight container at room temperature until ready to use.
To change up the flavor, you can incorporate peppermint. You can use peppermint sticks in place of the rock candy wooden sticks. You can also crush up peppermint candy to coat on the outside.
This will make the hot chocolate more rich in flavor. Additionally, it will help the marshmallows stick better.
If you're having a hard time getting the marshmallows to stay on the stick, sprinkle them on to the stick instead of rolling the stick in the marshmallows.
Serving: 1stick | Calories: 5kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Calcium: 1mg | Iron: 1mg