Break rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place curved tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.
Cover baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.
Refrigerate 30 min. or until chocolate is firm.
Insert 1 of the reserved peppermint sticks into centre of each marshmallow just before serving.
Kraft Kitchen Tips!
Use as fun stirrers for mugs of hot chocolate.
Best of Season
These make great holiday gifts. Insert reserved peppermint stick into each Peppermint-Chocolate Marshmallow as directed, then package separately in small cellophane gift bags wrapped with colourful ribbons.
The chocolate-coated marshmallows can be refrigerated up to 5 days before inserting peppermint sticks into marshmallows to serve.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1.5 g
Cholesterol 0 mg
Sodium 10 mg
Carbohydrate 16 g
Fibre 1 g
Sugars 12 g
Protein 1 g
16 servings, 1 peppermint stick each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.