This is such an amazingly easy recipe but a perfect accompaniment to your holiday hot cocoa! My husband LOVES hot cocoa in the winter time and is a sucker for anything sugary and sweet so this is a great festive garnish to your hot cocoa mug!

1 bag large marshmallows
7-8 large candy canes, crushed
1 cup semisweet chocolate chips
1 bag small candy canes
1 tablespoon coconut oil or butter

Line a baking sheet with wax paper or parchment paper. Set aside, you’ll use this to set your dipped marshmallows on while they chill. Unwrap the small candy canes and stick them into the large marshmallows. Crush the large candy canes and place the crushed candy canes into a small bowl. I find the easiest way to crush candy canes is to place into a large ziploc bag and crush them by rolling with a rolling pin.

In a microwave safe bowl heat the chocolate chips and coconut oil/butter in 30 second intervals, until chocolate is fully melted. Stir after each 30 second interval.

Dip each marshmallow into the chocolate allowing the excess to drip off. Dip into the crushed candy canes. Place on the lined baking sheet.

Place in the fridge for 30 minutes or a few hours, until set. Serve with a cup of hot cocoa! You can store your remaining cocoa dippers in the freezer in a tightly sealed container until ready to serve.