Cocoa Candy Cane Marshmallows

If you're wondering what to do with leftover candy canes, these hot chocolate toppers might be the answer. The original recipe (from Better Homes and Gardens) called for a powdered sugar mixture to adhere the crushed candy cane, but I thought I'd try dark chocolate instead. They were so simple to make and I ended up making almost three dozen; we enjoyed them with hot chocolate after the belated Christmas dinner we had over the weekend. I also wrapped some up in cellophane and made labels (the perfect opportunity to test out my new Xyron sticker maker). I've been playing with other presents too - the cake dishes my little brother gave me and the light tent that Brett built for me. I have these two guys to thank for the photo results above. With out further ado, here's the recipe (you can download the labels here too if you like):

Ingredients: 30 large marshmallows (about half a standard bag), approximately 3 ounces of dark chocolate, 10 standard size candy canes
Instructions: {1.} Enclose candy canes in a sturdy sealed bag and crush using a rolling pin. Place crushed candy canes in a small dish. {2.} Completely melt 3 ounces of dark chocolate in in a small dish. {3.} Dip each marshmallow in chocolate, allowing excess to drip off, and roll in crushed candy canes. {4.} Place on a wax-paper-covered baking sheet. Briefly refrigerate - only as long as it takes the chocolate to harden, then store in an airtight container.