Hot Cocoa Candy Cane Stir Sticks
Ingredients
Scale
- 1 cup chocolate chips
- 12 large marshmallows
- 12 candy canes
- candy pieces or sprinkles
Instructions
- Place the chocolate chips into a microwave-safe bowl and melt it in the microwave in 30-second increments, stirring after every 30 seconds to prevent overheating.
- Dip the straight end of the candy cane into the melted chocolate.
- Then take a marshmallow and skewer it with a candy cane until it is securely stuck to the end of the candy cane. Repeat until all 12 of your marshmallows are skewered.
- Holding the candy cane, dip half of the marshmallow in the melted chocolate. Take it out of the chocolate and let the excess chocolate drip back into the bowl.
- While the chocolate is still wet, roll the marshmallow in sprinkles or christmas-shaped candies.
- Set it marshmallow-side down on a baking sheet covered in foil or waxed paper to harden.
- Repeat until all of the marshmallows have been dipped in chooclate and rolled in candy.
- Let it set at room temperature or in the refrigerator.
- They can be stored in an airtight container for up to two weeks, but depending on your humidity, the candy canes may start to get sticky within a few days.