Hot cocoa is so good, no one can resist it. Have fun making this recipe with your kids tonight!
Mug O' Minty Hot Chocolate
4 cups whole or low-fat milk
Bring milk just to simmer in medium saucepan over medium-high heat. Reduce heat to low and whisk in chocolate and cocoa powder until chocolate is melted and cocoa powder is dissolved. Remove from heat and stir in peppermint extract. Pout into 4 mugs and garnish each mug with whipped cream and 2 candy can stirrers.
Peppermint Ice Cream Sandwiches
Makes 8 mini sandwiches
8 round red and white-striped hard peppermint candies, crushed int he food processor
Place crushed candy on small plate. Sandwich 3 tablespoons ice cream between cut sides of 2 doughnut halves, pressing halves to that ice cream extends just a bit beyond edges. Roll ice cream edges in peppermint to coat, sprinkle more peppermint in doughnut hole, then transfer sandwiches to large plate in freezer. Repeat with remaining doughnuts, ice cream, and candy. Freeze until firm, at least 2 hours. Wrap individually in plastic wrap and freeze for up to 1 week.
60 pecan halves, toasted and cooled
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper. Arrange pecans on baking sheet in clusters of 5, 1 for turtle head, 2 for arms, 2 for legs. Flatten each caramel piece with your hand so the it measures 1 1/4 inches square. Lightly press flattened caramel on top of each cluster. Bake until caramel is soft and shiny but not yet runny, 3 to 4 minutes.
2. Remove baking sheet from oven and place 1 piece of chocolate on top of each caramel. Return to oven until chocolate begins to melt, about 30 seconds. Remove from oven and smooth chocolate over caramel with small spoon. Cool completely on baking sheet.
3. Refrigerate turtles until chocolate hardens, about 15 minutes, and serve. (Turtles can be stored in airtight container at room temperature for up to 3 days.)
2 cups crushed Kit Kat, Twix, or Heath candy bars
1. Line baking sheet with parchment paper. Place crushed candy bars in shallow bowl. Insert craft stick into stem end of each apple.
2. Heat caramels and heavy cream in medium saucepan over medium-low heat, stirring constantly, until smooth.
3. Holding 1 apple with stick over pot of caramel, spoon sauce over apple to coat, allowing excess to drip back into pot. Roll apples in crushed candy, pressing to help candy adhere. Place apple, stick up, on parchment paper. Repeat with remaining apples and serve (Apples can be refrigerated for several days; bring to room temperature before serving.)
2 cups small pretzels, broken into 1-inch pieces
1. Line baking sheet with parchment paper. Combine pretzels and peanuts in medium bowl. Stir in white chocolate until combined.
2. Spoon tablespoonfuls onto prepared baking sheet. Sprinkle 4 or 5 M & Ms over each cluster. Refrigerate until chocolate hardens, about 15 minutes, and serve. (Once hardened, clusters can be stored in airtight container at room temperature for up to 2 days.)
8 tablespoons unsalted butter
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch overhangs top on all sides.
2. Melt butter and chocolate together. Set aside to cool slightly. Combine flour, baking powder, and salt in small bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.
3. Set 1 cup brownie batter aside. Pour remaining batter into prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.
4. Bake until just set in center, 30 to 35 minuted. (Cake tester won't work because of candy.) Cool completely in pan on wire rack, about 2 hours. Grasp overhanging foil on sides of pan and transfer brownies to cutting board. Cut into 36 pieces and serve. (Brownies will keep at room temperature in airtight container for up to 3 days.)
12 marshmallows
1. Using scissors, snip off pointed ends of 4 bamboo skewers (remove any splintered wood). Thread 3 marshmallows onto each skewer. Place skewers on baking sheet lined with parchment or waxed paper and freeze until firm, about 15 minutes.
2. Spoon melted chocolate onto each marshmallow. Use back of spoon to spread chocolate evenly around entire marshmallow.
3. Working over individual bowls of nuts, sprinkles, and coconut, sprinkle one side of each chocolate-coated marshmallow with garnishes. Set skewer back on baking sheet, plain chocolate side down, and repeat with remaining skewers. Freeze at least 30 minutes or up to 2 days.
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Serves 4
6 ounces semisweet chocolate, chopped fine
1 tablespoon cocoa powder
1/2 teaspoon peppermint extract
Whipped cream
8 small candy canes
These peppermint ice cream sandwiches go with the hot cocoa. Try them for dessert or as an after school snack.
1 pint vanilla ice cream, slightly softened
8 chocolate-glazed mini doughnuts, split in half horizontally
Caramel Turtles 
Makes 12
12 soft caramel candies
1 1-1/2 bar milk chocolate, broken into twelve squares
Candy-Coated Caramel Apples 
Makes 6
6 small apples
1 14-ounce bag soft caramel candies
1/4 cup heavy cream
M & M Clusters 
Makes about 30
1 cup salted dry-roasted peanuts
8 ounces white chocolate, melted but warm
1/2 cup mini M & M candies
Peppermint-Surprise Brownie Bites 
Makes 36
2 ounces unsweetened chocolate
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
16 York Peppermint Patties or other chocolate-covered peppermint candies
Confetti Kebabs 
Serves 4
4 ounces bittersweet, semisweet, or milk chocolate, melted
2 tablespoons finely chopped toasted nuts
1 tablespoon sprinkles, jimmies, or nonpareils
2 tablespoons toasted flaked coconut
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