Candy Cane Hot Chocolate Stirrers
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I love stirring these Candy Cane Hot Chocolate Stirrers into my mug and watching the chocolate melt away while marshmallows bob on the surface. The crushed peppermint swirls through the cocoa, adding minty crunch to every spoonful. Every sip has that perfect chocolate-peppermint combo, and you’ll want one in every mug this winter.
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I make them for hot chocolate bars at Christmas parties, as teacher gifts, and for neighbor presents because they’re no-bake, kid-friendly, and super easy to put together. Wrap them in cellophane for DIY edible treats or set them out on snow days when you want something warm and cozy. They stay fresh at room temperature for a week or freeze for a month.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Candy Cane Hot Chocolate Stirrers with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have these festive stirrers ready in about 15 minutes.
Crush the Candy Canes
Unwrap two candy canes and place them in a ziplock bag. I like using this rolling pin to crush them into small pieces.
You want a mix of fine powder and small chunks for the best texture and sparkle. Pour the crushed candy canes into a small bowl and set them aside.
Slide on the Marshmallows
Take each of the remaining 10 candy canes and carefully slide two marshmallows onto the bottom curved part of each one. Push them down gently so they sit snugly against each other.
The marshmallows should stay in place on the candy cane’s hook without sliding around.
Melt the Chocolate
Pour the chocolate chips into a microwave-safe cup or narrow jar. A silicone measuring cup, it’s microwave-safe and works perfectly because it gives you enough depth to dip the marshmallows easily.
Microwave in 30-second intervals, stirring between each one, until the chocolate is completely smooth and melted. This usually takes about 90 seconds total.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Dip the Marshmallows
Hold each candy cane by the straight end and dip the marshmallows into the melted chocolate, turning to coat them completely. Let any excess chocolate drip back into the cup.
Immediately dip the bottom of the chocolate-covered marshmallows into the bowl of crushed candy canes, rotating gently so the peppermint pieces stick to the wet chocolate. Use a silicone spatula or spoons to scrape down the sides of your chocolate cup as you work so you don’t waste any.
Let Them Set
Place each finished stirrer on a piece of parchment paper or a silicone baking mat to cool. A silicone baking mat is perfect for this because nothing sticks to it, and you can reuse it over and over.
The chocolate will harden at room temperature in about 15 to 20 minutes. Don’t refrigerate them, or the chocolate might form condensation when you bring them back to room temperature.
Serve in Hot Chocolate
Drop one stirrer into a mug of hot chocolate and stir slowly. The chocolate will melt off the marshmallows and swirl into your drink as the marshmallows soften and become gooey.
Keep stirring until all the chocolate has melted, leaving you with peppermint-flavored cocoa with soft marshmallows floating on top. Enjoy!
You can also package these in cellophane bags tied with ribbon and transport them to parties or give them as a gift since the chocolate stays stable at room temperature. An insulated casserole carrier works well for bringing hot chocolate and stirrers to holiday gatherings.
Instructions
- Crush two of the candy canes and set them aside in a small bowl.12 candy canes
- Carefully slide two marshmallows onto the bottom of each remaining candy cane.20 marshmallows
- Melt the chocolate chips in a cup or jar.12 ounces package chocolate chips
- Dip the marshmallows into the melted chocolate, then dip the bottom into the crushed candy canes.
- Place the chocolate covered marshmallows on a piece of parchment paper to cool and harden.
- To use the hot chocolate stirrers, place the chocolate covered marshmallows into a cup of hot chocolate and stir until the chocolate is melted off the marshmallows.
Notes
- Use a narrow cup for melting: A tall, narrow container gives you better depth for dipping the marshmallows and wastes less chocolate than a wide bowl.
- Regular marshmallows work best: Don’t use mini marshmallows because they’ll slide right off the candy cane, and jumbo ones are too heavy and won’t stay in place.
- Work quickly after dipping: The crushed candy canes only stick while the chocolate is still wet, so dip them into the peppermint immediately after coating with chocolate.
- Tap off excess chocolate: After dipping, gently tap the candy cane against the side of the cup to remove drips so the chocolate coating stays smooth and even.
- Don’t refrigerate to set: Let them harden at room temperature so condensation doesn’t form on the chocolate when you take them out of the fridge.
- Flash freeze first: Freeze the finished stirrers on a baking sheet for 30 minutes before transferring them to a container so they don’t stick together or smudge.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Keep the stirrers in an airtight container at room temperature for up to a week, separating layers with parchment paper so they don’t stick together. A 1-gallon jar with a lid works perfectly for storing these since you can see the festive stirrers through the glass, and it holds a full batch.
For longer storage, wrap them individually in plastic wrap or separate layers with paper towels before placing them in a freezer-safe container for up to a month. Let them come to room temperature for about 10 minutes before using, so the chocolate doesn’t crack when it hits the hot liquid.
They’ll still work straight from the freezer, but warming them slightly helps the chocolate melt more smoothly into your cocoa.
What to Serve With Candy Cane Hot Chocolate Stirrers
I love setting these out at holiday parties with a big pot of hot chocolate, along with whipped cream, extra marshmallows, and chocolate shavings, so everyone can customize their drinks. They’re also perfect for pairing with Christmas cookies like sugar cookies, gingerbread, or chocolate crinkles for a full hot chocolate bar spread.
For a cozy movie night, serve them with homemade brownies or peppermint bark on the side. The chocolate and peppermint flavors work beautifully together, turning a simple cup of cocoa into something truly special.
More Easy Dessert Recipes for You to Try at Home
I’ve got plenty of other easy Christmas treats that are just as fun to make and perfect for gifting during the holidays.
