I am blaming this Slow Cooker Butterfinger Hot Chocolate recipe on Anna from Crunchy Creamy Sweet. She made a Homemade Butterfinger Bark for her blog the other day that pretty much blew me away. Did you know if you take candy corn and peanut butter and melt them together it tastes just like the inside of a Butterfinger candy bar? Me neither! But now I do and I’m obsessed.

Add to this new found discovery the fact that I have a daughter with a birthday coming up. She wants to go on a hayride with family and friends for her party and after have s’mores and hot chocolate to drink. My mind was trying to figure out how to have a large batch of hot chocolate ready for the girls after the hayride. This train of thought then went to… Oh! I have a Crock-Pot® Slow Cooker Cook & Carry to giveaway. Which then this all squashed together is simply to say……

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As much as I don’t enjoy winter, I do have to say I love hot, cozy beverages. You can’t really truly enjoy a hot chocolate in the middle of the summer, unless you try a frozen hot chocolate, but hot chocolate on a cold, winter day can do just the trick to take the chill off….

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The post Recipe: Kahlua Peppermint Mocha Hot Chocolate appeared first on Dine and Dish.

I’m optimistically looking in my pantry and trying to figure out ways to get rid of all the hot chocolate mix I stocked up on during the frigid winter. My hope is that spring is here to stay and I won’t need to warm the kids up when they come in from playing outside with hot chocolate anymore. Of course, it just got done snowing, but I’m still eternally optimistic.

I’ve made Frozen Hot Chocolate, which is such a good warm weather treat. I’ve also seen Hot Chocolate popsicles , which are on my list to make as well. But what about baking with hot chocolate mix? Surely hot chocolate mix would be a perfect addition to cake or cookies?

Lucky for me, I stumbled across a recipe on Baked Bree that gave me a great starting point for some pretty amazing cookies. I made a few minor changes and the end result was hot chocolate in cookie form with marshmallows… perfect for the hot or cold months.

Pssst – don’t forget to head over to the Giveaway for the Kitchen Aid Pasta Press attachment!

Recipe: Hot Chocolate Cookies with Marshmallows (Inspired by Baked Bree)

• 2 sticks butter
• 1 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 1/4 cups flour
• 1/3 cup hot chocolate mix
• 1 teaspoon salt
• 1 1/4 teaspoon baking soda
• 2 cups mini marshmallows

1. In a mixing bowl, cream together butter and sugars until fluffy. Add eggs and vanilla and mix until well incorporated.
2. In a separate bowl, stir together flour, hot chocolate mix, salt and baking soda.
3. Slow add the flour mixture to the sugar mixture. Mix until well blended.
4. Place by rounded teaspoon onto parchment lined baking sheets.
5. Bake at 350 for 10 minutes or until slightly firm.
6. As soon as you remove the cookies from the oven, begin topping with marshmallows.
7. After cooling for a few minutes on the baking sheet, move to wire wrack until completely cool.
8. (I even went as far as to use my small kitchen blow torch to “roast” some of the marshmallows – yum!)

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May your table always be full of food, friends and family, may your life be rich, and may you remember, even when times are tough, to always be thankful for the many, ever present blessings in your life. Happy Thanksgiving!

I am thankful for each and every one of you, your friendship and your support of Dine & Dish. I hope this recipe for Peppermint Hot Chocolate (presented in a cup I got from my grandpa when I was just a few years old…just the sight of it makes me happy) keeps you warm on this chilly day! Enjoy!

Recipe: Peppermint Hot Chocolate

Makes 6 servings

• 1/2 cup chilled whipping cream
• 7 Tablespoons sugar, divided
• 3/4 teaspoon peppermint extract, divided
• 6 cups milk
• 2 teaspoons vanilla bean paste (or the seeds from 2 vanilla beans)
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons unsweetened cocoa powder

1. Using an electric mixer, whip cream, 1 tablespoons sugar and 1/4 teaspoon peppermint extract in medium bowl until soft peaks form. Chill until ready to use as topping for the hot chocolate.
2. In a separate saucepan, bring milk to simmer over medium heat
3. Add the peppermint extract and vanilla bean paste and sitr
4. Reduce heat to low and add semisweet chocolate, cocoa and remaining sugar; whisk until smooth.
5. Ladle hot chocolate into mugs. Top with previously prepared whipped cream.

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