• Antoinette

Craving a cup of delicious Hot Chocolate when it’s cold outside? BABY I have something even better!

Updated: Feb 21, 2020


Ingredients CRUST 1 1/2 cup graham cracker crumbs ½ cup melted butter 2 tbsp granulated sugar FILLING 2 cups heavy cream, divided 1 teaspoon instant espresso powder 2 teaspoons vanilla 12 oz semisweet chocolate chips ½ teaspoon kosher salt TOPPING marshmallows

Instructions for Crust Mix graham cracker crumbs, sugar and melted butter in pan and then press firmly to form crust. Place in freezer while you make the filling. Instructions for Filling Place ⅔ cup of the heavy cream, instant espresso powder, and Vanilla Extract in a small pot over low heat. Heat until hot but do not allow to simmer. Remove from stove and pour over chocolate chips and stir until melted and smooth. Stir in salt. Let mixture cool completely. Place the rest of the heavy cream in a large bowl. Beat with a hand mixer until you have stiff peaks. Fold into cooled chocolate mixture. Pour filling over the graham cracker crust. Refrigerate for at least 3-4 hours. Slice into squares. Place a marshmallow on top of each bar. Brown marshmallows with a kitchen torch or place under the broiler for 10 seconds to brown.

Enjoy! 😉

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