Crockpot Hot Chocolate with Cool Whip Toppers
Silky smooth, rich hot chocolate is easier than you think. Ditch the packets, and get out your slow cooker. This version cooks all by itself and is ready to be served & enjoyed with hardly any effort at all. The creamy cool whip toppers are even better than traditional marshmallows and give it a velvety smooth finish.
- 1 1/2 cups heavy cream
- 1 14 oz can sweetened condensed milk or 1 1/4 cup homemade condensed milk
- 6 cups milk
- 1 tsp vanilla
- 2 cups semi-sweet chocolate chips
For Cool Whip Toppers
- 1 small tub of cool whip
- shallow baking dish
- cookie cutters
To Make The Crockpot Hot Chocolate
Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.
Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.
To Make The Cool Whip Toppers
Evenly spread thawed cool whip into an 8×8 or 9×9 inch baking dish. Set in freezer and allow to freeze for at least 2-3 hours.
When re-frozen, remove the cool whip from freezer. Using cookie cutters, cut shapes out. Use a butter knife to gently remove the shapes away from any excess cool whip.
Gently place shape on top of a mug of hot cocoa and enjoy.
Calories: 559kcal | Carbohydrates: 50g | Protein: 11g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 80mg | Sodium: 134mg | Potassium: 582mg | Fiber: 3g | Sugar: 44g | Vitamin A: 893IU | Vitamin C: 1mg | Calcium: 332mg | Iron: 2mg