Crockpot Toasted Marshmallow Hot Chocolate + a Hot Chocolate Bar with Dark Hot Chocolate

• Baking & Spices

  • 1 Pinch Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 can Condensed milk, sweetened
  • 1 1/2 cups Heavy whipping cream
  • 6 cups Milk

• Desserts

  • 2 1/2 cups Marshmallows, miniature

• Other

  • 2 packages (4 ounces each semi-sweet baking bars (milk or dark chocolate for very rich cocoa, or about 2 and 1/4 cups chocolate chips

Found on chelseasmessyapron.com

Description

Directions

• Chop the chocolate bars to the size of chocolate chips. Alternatively use chocolate chips.
• Add the chopped chocolate or chocolate chips to the slow cooker. (I use a 6 quart crockpot and it gets over 1/2 the way full)
• Add in the milk, I use 1 or 2% (whole would be ultra rich), heavy whipping cream, vanilla, salt, and the can of sweetened condensed milk.
• Stir together and set on low in the crockpot.
• For the toasted marshmallow: preheat the oven to Broil at 550 degrees F. Move the oven rack to the highest position.
• Cover a cookie sheet with foil and then generously spray the foil with non stick spray.
• Lay the marshmallows evenly on top of the foil.
• Place in the oven on the top rack and leave the oven door slightly ajar. Watch the marshmallows the entire time and pull them out when they look toasted. Watch carefully because they can go from perfectly toasted to burned very quickly!
• Remove and then add into the hot chocolate. Stir and cover.
• Cook on low for 2-3 hours or until all the chocolate and marshmallows are melted.
• Carefully transfer the mixture (in 2-3 batches) to a blender.
• Blend each batch for at least 30 seconds. This allows a great immersion and a delicious frothier texture.
• Return to the slow cooker and keep on warm for guests.