Bake a festive dessert this holiday season with this amazing Peppermint S’Mores Dip!
PEPPERMINT S’MORES DIP
1 tablespoon butter (for greasing)
12 ounces semi-sweet chocolate chips (divided)
2 ounces cream cheese (softened)
8 ounces mint chocolate
16 ounces mini marshmallows
1/2 teaspoon cinnamon
1/2 cup candy canes (crushed, for garnish)
graham crackers (to serve)
Adjust the oven rack to the top of the oven and preheat the broiler. Grease a 10-inch cast iron skillet with butter.
In a medium bowl add half of the chocolate chips and cream cheese and microwave for 30 seconds until the chocolate has melted, stir to combine.
Place the remaining chocolate chips and the mints in the cast iron pan, covering the bottom. Pour the chocolate cream cheese mixture into pan. Cover with marshmallows and sprinkle with cinnamon. Place under the broiler until the marshmallows are golden brown and chocolate has melted, about 2 minutes.
Remove from the oven and sprinkle with crushed candy canes. Serve dip with graham crackers.
Tip: If you don’t have a small cast iron skillet, use a ramekin or baking dish.