Easy recipe for peppermint meatballs – dinner and then dessert

Easy recipe for peppermint meatballs – dinner and then dessert

Peppermint meatballs are sweet and mint peppermint slices coated with chocolate and incredibly EASY to make with just 4 ingredients!

We love making chocolate coated Sweets recipes because they are good for the holidays and you can give them as gifts. For more try Chocolate Covered Oreos, Chocolate covered pretzels, and Slow Cooker Chocolate Peanut Candy!

Peppermint meatballs in stack with bite taken


Peppermint meatballs are the PERFECT candy treat to make and give out as gifts for the holidays, or when you just feel like peppermint and chocolate candy at home. These are a homemade version of York Peppermint Patties, but with even better flavor. Plus you can make a large portion at once!

This is a great kid-friendly activity because they want to have fun cutting out the circles and dipping candy into the melted chocolate. They are made with only four ingredients: condensed milk, powdered sugar, chocolate and peppermint extract. There is nothing too complicated, just ordinary Christmas baking ingredients.

The total time for this recipe is a few hours, but most of it is rest time to let the candy set. Still, you want to start early in the day to enjoy them that evening. After making these candies, you will never return to the store!

If you are putting peppermint meatballs out for a party, serve them on a tray with sprigs of fresh mint for garnish. You can also use peppermint meatballs as a topping for your favorite dessert recipes. Try serving them over a spoon Ice cream or over the top of your go-to Chocolate cake recipe. The mint flavor is fresh and cool, so it is a great, flavorful addition to many recipes.

Collage with peppermint meatballs



  • Powdered sugar: One of the best things about this recipe is that you can make it with just 4 ingredients. The first of these ingredients is powdered sugar. It sweetens the peppermint filling so that the strong mint flavor does not drown out the sweetness of the candy.
  • Sweetened condensed milk: The condensed milk also helps to sweeten the cool peppermint flavor. Along with that, it adds the necessary liquid to form the mixture of peppermint and sugar into a dough.
  • Peppermint extract: Of course, the most important ingredient in mint sweets is mint. Peppermint extract has a strong taste, so you only need 1 tsp.
  • Semi-sweet melting slices: The melted chocolate coats the mint filling for amazing, cool chocolate candy. Do not try to replace chocolate chips with semi-sweet melt slices in this recipe. The chocolate chips do not get as smooth as the slices and you may end up with lumpy peppermint meatballs.


  • Peppermint filling: Add ¾ cup of sweetened condensed milk, 3. Cups of powdered sugar and 1. Teaspoon of peppermint extract to your stand mixer. Mix at medium speed until all is mixed. You can taste the dough to make sure it has enough mint for you. If you prefer an extra mint flavor, simply add a little more of the flavored extract.
  • Form: Roll the Peppermint Patty dough over a baking sheet lined with parchment paper or tabletop. Continue rolling until it is an even ¼ inch thick. Let the dough dry for 2 hours. Cut into 1 inch round using a cake slicer and let them dry for another hour. If you lack time, cut and freeze the dough for the peppermint meatballs for 20 minutes instead of letting it dry, and dip them in chocolate while still cold.
  • Note: The amount of homemade peppermint candy you get depends on how big you cut the peppermint dough, you can make them a little bigger depending on what you prefer.
  • Melted chocolate coating: Put the melted chocolate in a microwave-safe bowl. Put the chocolate in the microwave for 30 seconds. Stir and microwave again until completely melted. If your chocolate does not melt evenly, add a few drops of coconut oil until it has a consistency that is smooth enough to dip.
  • Coat filling: Use a fork to dip each slice of dough in the melted chocolate, and knock off any excess chocolate on the side. Place the steaks on a baking sheet lined with wax paper. Continue dipping steaks until they are all coated and let them sit until completely dry.
Peppermint meatballs on parchment with bite taken from one


What toppings can be used on peppermint meatballs?

You can decorate your peppermint meatballs with festive Christmas sprinkles, chocolate jimmies, high corn sugar, flake salt or chopped nuts. Add the topping before the chocolate is completely dried so that it sticks. Then allow the mint buns to set completely before serving.

Can I add candy canes to peppermint bread?

To add extra sweet peppermint flavor to the homemade peppermint meatballs, add a candy cane coating. Crush sweets into small pieces and place them in a bowl. Dip each peppermint patty into the candy pieces while the chocolate is still slightly soft so the candy cane crunch coating can stick.

What other flavors can be used in this recipe?

You can use your favorite extract in the filling to try a variety of flavors. Try using almond extract, vanilla, lemon extract or orange extract.

What other chocolates can be used in this recipe?

If you want a slightly more bitter chocolate taste, you can use a dark chocolate outside instead of semi-sweet chocolate.

Can I make peppermint meatballs for Valentine’s Day?

To make the perfect peppermint meatballs for Valentine’s Day, roll out the peppermint dough and use mini-heart-shaped cookie cutters to cut into hearts. Dip them into the chocolate coating as usual and top with red sprinkles.



  • Serve: Homemade peppermint meatballs can be stored at room temperature for about 2 weeks in an airtight container. Store the candy in layers with parchment paper or wax paper to prevent them from sticking together. Remember that if your house is too hot, the chocolate can melt.
  • Store: To avoid melting, place the holiday treats in an airtight container for storage in the refrigerator for up to 3 weeks.
  • Freeze: Freeze steaks for 2-3 months. Enjoy them frozen or remove peppermint meatballs from the freezer an hour or two before serving.
Peppermint meatballs in serving bowl with bite taken from one

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  • Add the sweetened condensed milk, peppermint extract and icing sugar to a mixer and mix on medium speed until a dough forms.

  • Roll into a ¼ inch thick plate on a piece of baking paper and let dry 2 hours before cutting with a 1 inch round cake slicer and letting dry for another hour.

  • Melt the chocolate slices at intervals of 30 seconds until completely melted, then dip the steaks into the chocolate with a fork and beat off the excess amount and allow to cool on wax paper until completely dry.

Note: Click on times in the instructions to start a kitchen clock while cooking.

Calories: 155kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated fat: 1g | Monounsaturated fat: 2g | Trans fat: 1g | Cholesterol: 3mg | Sodium: 10mg | Potassium: 110mg | Fiber: 1g | Sugar: 21g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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Collage with peppermint meatballs

Classic apple pie (with lattice crust instructions!) [VIDEO]

Classic apple pie (with lattice crust instructions!) [VIDEO]

Apple pie is a classic American dessert perfect for the holidays made with cinnamon, apples, brown sugar and a beautiful lattice crust.

As the cooler weather approaches, it’s time to start making all the apple: Apple casserole, Southern fried apples, Ultimate apple crisp, and of course homemade apple pie are just some of the delicious desserts you can make with this year’s Golden Delicious, Granny Smith and Fuji apples.

Classic apple pie slice on the plate


If you want a delicious new classic apple pie recipe for the holidays, or just for a cold evening, this is a great one to try, especially if this is your first time trying a toasted crust. They are incredibly easy to make, so do not be intimidated by how complex they look, plus the good thing about this kind of crust is that you do not have to cut slits into it to air out.

If you’re not in the mood for the lattice crust, skip it! Use a normal crust on top or make one Apple pie!

With such a fancy top crust, this apple pie is perfect for decorating a fancy pie plate for a festive occasion. And don’t worry, the steps below will guide you through the recipe for the lattice crust.

To make the apple filling, make a simple sauce of butter, flour, water and white and brown sugar. Once you have done this, chop your apples into thin slices and toss them in crushed cinnamon. Then take the bottom crust and put it in the pie tin and put the apple slices in. Pour the simple sauce you made over the top and then it’s time to make the lattice crust.

Serve with a couple of spoons Homemade vanilla ice cream and a spoonful of riches, Homemade whipped cream.

Classic apple pie collage



  • Preheat the oven to 425 degrees and line the pie plate with the first crust, then put it in the fridge together with the second pie base.
  • To a medium saucepan, add the butter over medium heat until melted, then whisk in the flour until blended.
  • Whisk in the brown sugar, sugar and water until dissolved, then bring to a boil.
  • Allow the mixture to cool while you peel, core and cut your apples into thin slices in a large bowl.
  • Flip the apples with the sugar butter mixture and add it to your pie base.
  • Add any remaining sauce to the bottom of the bowl over the apples and then make your grid with the other pie base and add it over the apple mixture (instructions below and over in the inlay).
  • In a small bowl, whisk the egg and water together until smooth, then brush it over your lattice crust until just moistened (you are not going to use it all).
  • Sprinkle the coarse grinding sugar over the lattice crust.
  • Bake for 15 minutes at 425 degrees.
  • Lower the oven to 350 degrees and continue baking for 40 to 45 minutes.
Classic apple pie slice on plate with coffee cup


  1. To make the lattice crust, use a rolling pin to flatten the top crust and then cut the pie dough into long strips.
  2. Then place half of them horizontally over the pie filling and make sure they are evenly distributed.
  3. Take the other half of the top crust slices and weave them in and out vertically so that they engage the first set of horizontal strips.
  4. You should have small, square spaces between the top crust strips so you can watch the pie fill through them.
  5. You should then brush the top crust with your egg rinse, sprinkle a little crushed cinnamon and coarse sugar over the top, put it in the oven and bake it.
  6. Once cooked to a golden brown color, take it out of the oven and let it sit on a rack or baking sheet until cool enough to eat, slightly warmer than room temperature.
Classic apple pie collage



  • Serve: Apple pie is stored well at room temperature for up to 2 days before it gets too old to eat. If you have already cut it, keep it covered so that it does not dry out.
  • Store: Once your Apple Pie has cooled down to room temperature, you can wrap it in plastic wrap or put it in an airtight container and place it in the fridge. It will be good for up to 4 days before you have to throw it out and make a new one.
  • Freeze: Apple pie is good for up to 4 months in the freezer. To get the best taste, you should eat it within the first month after making it.
Apple from above

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  • Preheat the oven to 425 degrees and line the pie plate with the first crust, then put it in the fridge together with the second pie base.

  • To a medium saucepan, add the butter over medium heat until melted, then whisk in the flour until blended.

  • Whisk in the brown sugar, sugar, cinnamon and water until dissolved, then bring to a boil.

  • Allow the mixture to cool while you peel, core and cut your apples into thin slices in a large bowl.

  • Flip the apples with the sugar butter mixture and add it to your pie base.

  • Add any remaining sauce to the bottom of the bowl over the apples and then make your grid with the other pie base and add it over the apple mixture (instructions below and over in the inlay).

  • In a small bowl, whisk the egg and water together until smooth, then brush it over your lattice crust until just moistened (you are not going to use it all).

  • Sprinkle the coarse grinding sugar over the lattice crust.

  • Bake 15 minutes at 425 degrees.

  • Lower the oven to 350 degrees and continue baking 40 to 45 minutes.

Calories: 413kcal | Carbohydrates: 64g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 103mg | Potassium: 241mg | Fiber: 5g | Sugar: 45g | Vitamin A: 483IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg

Classic apple pie collage

Images used in an earlier version of this post.

Cut apple pie into slices
Apple pie

No-Bake Pumpkin Cheesecake Recipe – Dinner, then Dessert

No-Bake Pumpkin Cheesecake Recipe – Dinner, then Dessert

No-Bake Pumpkin Cheesecake has a rich, velvety filling flavored with pumpkin spice over a buttery crust. Refrigerate overnight and serve chilled.

This No-Bake Cheesecake Recipe is the perfect one Dessert to earn in the fall. It has the same rich taste as Classic pumpkin cheesecake, but it does not require oven time, a water bath or any complicated instructions!

Slice of no-bake pumpkin cheesecake served on a plate.


This recipe is an absolute dream to enjoy in the fall months. That Pumpkin spice adds to each bite cozy, soothing seasonal flavors. But it’s a more unique way to enjoy your favorite pumpkin flavors than a typical dessert, e.g. Pumpkin pie.

Collage of ingredients and steps for No-Bake Pumpkin Cheesecake

It’s a great way to change a traditional holiday dessert by mixing the pumpkin flavor with a creamy cheesecake. Because cheesecakes feel less holiday specific than pumpkin pie, this is also the perfect way to use leftover holiday ingredients. If you have canned pumpkin puree after the holidays are over, but you do not want to make another pumpkin pie, try this incredible cheesecake recipe.

Step by step collage of No-Bake Pumpkin Cheesecake

Unlike most cheesecakes, you do not need to bake this one. Instead, store it in the refrigerator overnight. It’s perfect because the crust and cream cheese filling are easy to assemble in 10 minutes. Then you just put the dish in the fridge.

The No-Bake Pumpkin Cheesecake Slice is removed from the cheesecake

You do not have to hang out to take it out of the oven, so you do not even have to think about the recipe again before it is time for serving. Add Whipped cream or any other favorite cheesecake toppings and enjoy!

MORE Pumpkin Desserts


  • Graham Cracker Crust: Add graham crackers to your food processor, and pulse them into crumbs. Alternatively, you can put the biscuits in a large Ziploc bag and crack them manually with a rolling pin. Once broken into small crumbs, they are mixed in a large bowl with brown sugar and melted butter. Once the ingredients are mixed, use your hands to press the crust down to the bottom of the springform pan. Push it into an even layer with 1 inch of crust up the sides.
  • Cheesecake filling: Add softened cream cheese, pumpkin puree, white sugar, vanilla extract and pumpkin spice to your stand mixer. Beat on medium-high speed until the cream cheese mixture is well mixed. This will take 1-2 minutes. Set the mixer on low speed and add the heavy cream. Wait until the cream is mixed, then raise the speed to high until stiff peaks form. This step takes 3-4 minutes.
  • Set: Pour the pumpkin mixture into the prepared crust, and spread the top evenly. Cover the dish and place it in the fridge overnight. It is important to give it enough time to set, otherwise the cake will become liquid.

Slice of no-bake pumpkin cheesecake served on a plate.


  • Mixtures: There are plenty of mixes you can try adding to the pumpkin and cream cheese filling. For a little crunch, try mixing pecans, walnuts, almonds or cashews in. You can also add some roasted pumpkin seeds. For more sweetness, mix in chocolate chips, white chocolate chips or toffee pieces.
  • Toppings: Before serving, you can add a sprinkle of cinnamon, icing sugar or cocoa powder to decorate the cake. You can also add a whipped topping el Fudge Sauce for each slice.
  • Maple Pumpkin Cheesecake: To add a warm and delicious maple flavor to Pumpkin Cheesecake, use maple syrup to replace half of the sugar in the recipe. You can also mix maple chips in the cream cheese filling.
  • Crust: Instead of a cracker crust, you can use vanilla wafers or vanilla oreos to make the crumbs for the crust.



  • Serve: Once the recipe has settled in the refrigerator, do not leave cheesecakes at room temperature for more than 2 hours.
  • Store: You can cover Pumpkin Cheesecake in plastic wrap for storage in the refrigerator for up to 5 days.
  • Freeze: If sealed in the freezer, the cheesecake can stay good for up to 6 months. Let it thaw in the fridge overnight, then let it stand at room temperature for a few hours before serving.

No-Bake Pumpkin Cheesecake divided on a plate.

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Graham Cracker Crust:

  • Mix the graham cracker crumbs, brown sugar and melted butter and press into the bottom of the springform pan and 1 inch up the sides.


  • Add cream cheese, pumpkin puree, sugar, vanilla extract and pumpkin spice to your stand mixer and whisk until well blended, approx. 1-2 minutes.

  • Add heavy cream at low speed and when incorporated raise to high speed and whisk until stiff peaks form, approx. 3-4 minutes.

  • Pour the mixture over the crust and distribute evenly.

  • Refrigerate, covered, overnight.

Calories: 379kcal | Carbohydrates: 26g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated fat: 1g | Monounsaturated fat: 8g | Trans fat: 1g | Cholesterol: 95mg | Sodium: 332mg | Potassium: 197mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4206IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

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No Bake Pumpkin Cheesecake collage

Tiramisu – Dinner, then Dessert

Tiramisu – Dinner, then Dessert

Tiramisu will forever have a soft spot in my heart and it’s really easy. You just need some egg yolks, ladyfingers, mascarpone and coffee.

After I finished a hearty dinner off Meat Lasagne, I like to stick with the theme and make a traditional Italian dessert. Tiramisu is light and delicious and you can serve it with a tasty espresso after dinner. If you like the idea of ​​serving a light cake, there are many more on mine Dessert recipe page which you can do really quickly and easily.


Tiramisu cut on a whole plate.

I have tried a lot of Tiramisu over the years, but I have to say that the best Tiramisu I have had was the first time I went to Italy. We went to a dinner party in Venice, I tried the tramezzini sandwich, rich zabaglione and savoiardi or Italian lady fingers. Everything was so amazing, but the classic Tiramisu really stood out, especially when I had it with the world’s best cup of espresso.

Collage showing Tiramisu ingredients and steps in mixing bowls.

As soon as I got home from Italy, I started developing this easy Tiramisu recipe that you can make with just a simple frying pan and a mixing bowl. I have recreated the tasty authentic Tiramisu recipe with a few small changes for convenience, and most of the ingredients can be found in any local grocery store as I could not find many of the specific items I would have used in Italy. I recommend serving slices of Tiramisu with a cup of strong coffee.

Collage showing steps for making Tiramisu.

My recipe calls for a little dark rum, but you can use all sorts of different drinks depending on what you prefer. You can use Marsala wine, Amaretto or whatever you have on hand as long as it compliments the coffee. You also don’t have to make your Tiramisu bubbly if you don’t want to, you can skip the liqueur and still get a great tasting Italian dessert.


Tiramisu cut into a blue frying pan.


  • Toppings: You can top your Tiramisu with all sorts of decorative toppings, from a fine polish of espresso powder or unsweetened cocoa powder to a blob Homemade whipping cream. I also like to add a handful of sliced ​​nuts or some dried fruit depending on the occasion. You can also serve it with a side of Homemade icecream or even a little cream. You can also top it with marscapone, an Italian version of whipped cream.

TIRAMISU Frequently Asked Questions

  • Why is it called Tiramisu? ‘Tira mi su’ translates to ‘pick me up’. The idea was that it is a small cake that should give you energy.
  • Is there alcohol in Tiramisu? In some cases. Traditionally, Madeira wine or Marsala wine is used, but all kinds of liqueurs have come into it, such as Amaretto, Kahlua or coffee liqueur.
  • How does Tiramisu taste? It should be a little lighter than pudding coffee with cream coffee spirits with cream, with chocolate tastes like cafe mocha.


  • Serve: Do not leave Tiramisu out for more than 2 hours for best results.
  • Store: You can store Tiramisu in the refrigerator for up to 4 days if you store it in plastic wrap or in an airtight container. It is important to keep moisture out of it, so be sure to secure it tightly.
  • Freeze: You can freeze Tiramisu for up to 3 months if you store it in plastic wrap.

Tiramisu cut on a white plate with a fork that cuts a bite.

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  • In a medium saucepan, whisk together egg yolks and sugar until well blended.

  • Whisk in milk and cook over medium heat, stirring constantly, until the mixture boils.

  • Boil gently 1 minute, remove from the heat and allow to cool slightly.

  • Cover well and cool in the fridge 1 hour.

  • In a medium bowl, whip cream with vanilla until stiff peaks form.

  • Beat the mascarpone in the egg yolk mixture until smooth.

  • Combine coffee and rum in a small bowl.

  • Divide ladyfingers in half lengthwise and drizzle with coffee mixture.

  • Arrange half of soaked ladyfingers in the bottom of a 7×11 inch dish.

  • Spread half of the mascarpone mixture over the ladyfingers, then half of the whipped cream over it.

  • Repeat layers and sprinkle with cocoa.

  • Cover and refrigerate 4 to 6 hours, until set.

Calories: 397kcal | Carbohydrates: 24g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 201mg | Sodium: 61mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1128IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

Slow Cooker hot chocolate recipe

Slow Cooker hot chocolate recipe

Slow Cooker Hot Chocolate is a decadent, creamy, warming drink made with heavy cream, cocoa powder, vanilla and chocolate chips. Perfect for serving an audience!

Nothing will make you warm up or put you in the holiday spirit faster than a delicious hot drink. Hot cocoa and Apple cider are the ultimate Holiday recipes that simply has to be enjoyed in the colder months, and this slow cooker version makes it so easy!

Slow Cooker hot chocolate in a mug with chocolate drizzle


Crockpot Hot Chocolate is a rich, creamy treat made extra delicious with real chocolate, milk, some heavy cream to thicken it up and a touch of vanilla. It will definitely become your favorite hot chocolate recipe and is the perfect base to add your favorite hot chocolate toppings on.

This Crockpot Hot Chocolate is the perfect drink to serve for Christmas parties. A fun way to do this is by putting together a hot chocolate bar. You can put the crockpot on its hot setting to keep the creamy Slow Cooker Hot Chocolate at a good temperature, then place your favorite toppings and mix-ins next to the crockpot. Some good ones to have are mini marshmallows, peppermint marshmallows, Whipped cream, cinnamon sticks, sprinkles, sweets, chocolate flakes and Caramel sauce.

Slow Cooker Hot Chocolate collage with preparation steps

This is a great time to be creative and publish as many sweet additions and flavors as you can think of. Kids will love being able to build their own sugary treat, and adults will not be able to resist the smell of delicious hot chocolate either!



  • Chocolate blend: Add 6 cups milk, 1 cup heavy cream and 2 tablespoons cocoa powder to a 6 liter crock pot and whisk in cocoa until smooth. Pour in the 2 cups of chocolate chips and ⅛ teaspoon of salt, then stir again.
  • Cook: Set the slow cooker to low and cook Creamy Crock Pot Hot Chocolate for 1-2 hours. After boiling, stir until melted chocolate pieces are combined in the hot cocoa mixture.
  • Serve: Whisk in the 2 teaspoons of vanilla extract and pour the chocolate into mugs for serving warm. If you are serving it to a party, leave the slow cooker covered and warm. Stir the mixture each time before serving.

Slow Cooker hot chocolate in a mug with whipped cream


  • Milk type: You can use alternative milk in the recipe for hot chocolate such as almond milk, oat milk or soy milk. If you need the recipe completely milk-free, use a substitute for the heavy cream and the semi-sweet chocolate chips, which are also milk-free.
  • Chocolate chips: You can replace semi-sweet chocolate chips with milk chocolate chips or dark chocolate chips. Dark chocolate produces slightly less sweet chocolate than milk chocolate. You can even use white chocolate if you want to completely change the taste of the creamy Slow Cooker Hot Cocoa.
  • Caramel hot chocolate: There are so many flavor ideas you can try in this hot chocolate, like Caramel Hot Chocolate. To make salted caramel hot chocolate, mix in a cup Caramel sauce with fine sea salt. You can also add extra flakes of sea salt on top just before serving for a little extra flavor and a sparkling look.
  • Peppermint hot chocolate: To make peppermint hot chocolate, you can mix a teaspoon of pure peppermint extract to replace the teaspoon of vanilla extract. Then top it off with peppermint marshmallows or crushed sweets.
  • Mexican hot chocolate: Add some smoked spice to the recipe with Mexican hot chocolate. Mix 4 teaspoons crushed cinnamon, ½ tablespoons Mexican vanilla, 1 teaspoon crushed nutmeg and a pinch of chili pepper powder. For the chili pepper powder, you can use cayenne pepper or chipotle chili pepper. It’s a good spicy offering of classic Hot Cocoa.
  • Hot cinnamon chocolate: For simple cinnamon flavor, simply put a few cinnamon sticks in the mixture after it is cooked. You can also decorate with cinnamon sticks in each individual mug.
  • Boozy version: For a chocolate-like adult drink, mix your favorite liqueurs with flavor. ½ cup of schnapps, hazelnut liqueur, Bailey’s Irish Cream or chocolate liqueur would all taste great.



  • Serve: If you have any hot chocolate leftovers, do not leave it without the crockpot on for more than 2 hours.
  • Store: You can cover and store Creamy Crock Pot Hot Chocolate in the refrigerator for 4 days. Just heat it in the crockpot, on the stove or in the microwave.
  • Freeze: You can even freeze Crock Pot Hot Chocolate for up to 3 months. It will lose some flavor when you reheat it, so mix in a little extra chocolate to avoid it.

Slow Cooker hot chocolate in a mug with whipped cream

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  • To your slow cooker add milk, cream and cocoa powder, whisking well until smooth.

  • Add chocolate chips and salt and stir.

  • Cook over low heat 1-2 hours.

  • Beat well until the chocolate is completely melted.

  • Add vanilla extract, whisk well and serve immediately.

  • Keep it warm, covered if served during the party, and stir before serving each time.

Calories: 320kcal | Carbohydrates: 23g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated fat: 1g | Monounsaturated fat: 7g | Trans fat: 1g | Cholesterol: 41mg | Sodium: 87mg | Potassium: 360mg | Fiber: 3g | Sugar: 17g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 2mg

Searchword: Slow Cooker hot chocolate

Slow Cooker hot chocolate collage