Simple Way to Make Ultimate Hot Chocolate Dip Sticks

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Before you jump to Hot Chocolate Dip Sticks recipe, you may want to read this short interesting healthy tips about The Food Items You Pick To Feed On Will Effect Your Health.

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We hope you got benefit from reading it, now let's go back to hot chocolate dip sticks recipe. You can have hot chocolate dip sticks using 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Hot Chocolate Dip Sticks:

1. You need 1 cup of dark chocolate chips.
2. Get 1 cup of white chocolate chips.
3. Provide 1/4 cup of condensed milk.
4. Get 1/4 cup of butter.
5. Take 10-12 of ice cream sticks or spoons.
6. Provide of For Topping.
7. Use of Marshmallows.
8. Take of Oreo cookie chunks.
9. You need of Candy canes.
10. Get of Nuts.
11. Take of Granola.
12. Get of Dedicated coconut.

Steps to make Hot Chocolate Dip Sticks:

1. On a double boiler or microwave safe bowl, mix butter & chocolate chunks (one flavor at a time).
2. Once the chocolate is half melted, bring down fro & add condensed milk. Let it cool a bit..
3. Now pour it in ice tray / Molds..
4. Top it up with your favorite toppings...Play around with the flavors & varieties..
5. As it starts getting little thick, put in IceCream sticks or spoons. Let it set in fridge..
6. Flavors to play around - 1) Orange - Goes best with dark chocolate, Add a twist with some Rum Essence 2) Pineapple- perfect with white chocolate (slight yellow tinge) & desiccated coconut topping 3) Coffee - Make it in double layer - Add coffee to the melting chocolate. Tiramisu Flavor.
7. Separate from the mold. The Hot Chocolate Sticks are ready.... Wrap it with Beautiful Christmas Themed Wraps & Share.....
8. How to Use them - In a hot cup of milk, dip this stick. Stir well & enjoy the perfect Hot Chocolate for the Christmas.... A perfect Drink for those cold, chilling holiday Afternoons.... *** you can make it in double layer & different shapes too... *** While having it, you can add more granola, nuts or cookie chunks......

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