Time 10m Number Of Ingredients 3 Steps:
Open candy bars and place in a sauce pan. Turn burner on to medium low heat (I use 4 on my stove). Allow chocolate and candy to melt slowly into a melted glob. Do NOT rush this. If you turn the heat to high you’ll burn the chocolate. This should take approximately 5 minutes. Stir regularly to ensure it melts evenly. Once chocolate is melted, slowly whisk in 1 cup of milk. Bring mixture to a boil. Remove from heat and pour into a mug immediately. Add marshmallows or any other favorite toppings to your hot chocolate.
Time 15m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Dice up the candy bars. Melt the candy bar pieces on medium-low heat until it forms a gooey mess. Pour in 1 cup of milk and whisk until smooth. And one cup of marshmallows. Stir until melted. Whisk in two more cups of milk, and heat until warmed through. Serve.
Time 1h15m Yield 6 servings Number Of Ingredients 10 Steps:
For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes. Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn’t coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes. For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty. For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners’ sugar 1 tablespoon at a time, until the mixture is thick but still pourable. For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes. Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.
Time 10m Yield 1 Number Of Ingredients 3 Steps:
Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug.
More about “candy bar hot chocolate recipes”
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil. In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk. Add the cocoa mixture to the warm milk, and continue to warm the cocoa until hot. Pour into 4 mugs and serve along with the garnishes. On a large serving tray, arrange the mugs of hot chocolate, a small pitcher of espresso shots, a bowl of crumbled toffee candy bar, a bowl of mini-marshmallows, and a bowl of Cinnamon-Sugar. Invite your guests to flavor and garnish their hot chocolate as they desire.; Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.;
