Peppermint Hot Cocoa Skillet Dip

Ingredients

4

full-size (1.55 oz. each) milk chocolate bars

2/3

bag (about 1 cup) Andes™ crème de menthe baking chips (from 10 oz. bag)

2 1/2

cups miniature marshmallows

16

graham cracker rectangles

1

tablespoon unsweetened cocoa powder

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Steps

• 1

  Heat oven to 450°F.
• 2

  Break chocolate bars into pieces and combine with Andes™ crème de menthe baking chips in the bottom of an ungreased 10-inch cast-iron skillet. Top with marshmallows.
• 3

  Bake 5 to 10 minutes or until marshmallows are golden brown and toasted. Dust top with cocoa powder.
• 4

  Serve immediately with graham cracker pieces for dipping.
• source:/www.tablespoon.com

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