Hot Chocolate Sticks
Try this easy Hot Chocolate Sticks recipe to make holiday gifts or an easy and delicious hot chocolate bar. Just dunk into warm milk and stir!
This is a compensated post for JET-PUFFED Marshmallows. Recipe developed independently; all opinions expressed are my own.
The best gifts are food gifts. I’ve decided that everyone in my life would benefit from a creamy mug of hot chocolate. And since everyone is different, these Hot Chocolate Sticks are the perfect gift to personalize- just dip and stir!
What to do with Hot Chocolate Sticks
These Hot Chocolate Sticks are great for holiday gift giving- teachers, mail carriers, neighbors, friends, etc.
Kids love making this recipe and they will take pride in giving homemade gifts!
If you aren’t gifting these you can set up a fun hot chocolate bar for a crowd. Make a variety of choices and set them up on a tray next to a crock pot of warm milk. Guests can ladle in a scoop of milk then pick their favorite Hot Chocolate Sticks flavors!
The recipe comes together quickly with little fuss. Dunk in a mug of warm milk and stir until melted. Crushed peppermint is a personal favorite and popular this time of year.
But can we talk about salted caramel?
For gifts I think popping a marshmallow on top is adorable. I used JET-PUFFED Vanilla and Chocolate Swirled Marshmallows.
You may also use a large JET-PUFFED Marshmallow, or for a fun festive look you can use any of the seasonal varieties such as Snowman Mallows, Peppermint Mini Marshmallows, Gingerbread Mallows, or Holiday Mallows.
Or keep it mini with my favorite JET-PUFFED Mallow Bits.
You really can’t go wrong!
How to Make Hot Chocolate Sticks
Melt the chocolate. If children are helping be sure to assist them with this step. Chocolate can burn- even in the microwave.
Assemble the dry ingredients into the bowl of your mixer, then pour the chocolate on top. Mix until smooth and creamy.
Place mixture into a large piping bag. Cut the tip off and squeeze into silicone molds. Alternatively you can use ziptop bags, but I suggest the “Freezer” versions that are thicker.
If you make these in a silicone mini cupcake pan they easily pop right out. You could also use paper muffin liners.
For a smooth top you can put them into a microwave for 20 seconds and tap on the counter top. (Please do not place foil cupcake liners into a microwave!)
Before chilling add whatever toppings you would like.
Hot Chocolate Sticks
- 16 oz BAKER'S Semi-Sweet Chocolate, 4 blocks
- 1 Cup confectioners sugar
- 1/2 Cup cocoa powder
- 1/8 teaspoon salt
- 1/2 cup mini marshmallows, or JET-PUFFED Mallow Bits
- In a microwave safe bowl MELT chocolate according to package directions.
- In the bowl of your mixer fitted with the paddle attachment COMBINE confectioners sugar, cocoa, and salt.
- POUR the melted chocolate on top of the dry ingredients. Mix until incorporated fully.
- PLACE in a piping bag (or plastic zip bag), snip off the tip and pipe into 16 portions. Alternatively use a cookie scoop or small spoon. Mixture will be thick. If you use a silicone baking pan you can microwave it for 10-20 seconds after piping/scooping in the mixture.
- Top with JET-PUFFED Mallow Bits. Press craft stick into the center.
- Let cool 4 hours or overnight.
- Peppermint- top with crushed candy canes.
- Salted Caramel- top with caramel and sea salt flakes.
- Creamy Marshmallow- top with jumbo marshmallow.
- Confetti cake- top with sprinkles for a winter birthday.
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39 Comments on “Hot Chocolate Sticks”
I made a variety of these, boxed them and sent them to my granddaughter with instructions on how to mix. She absolutely loved them! They make a lovely presentation and are actually the best hot chocolate I ever had!
This really did not work. I tried multiple times, followed directions perfectly and the mixture was dough like, and impossible to mix. I tried to put them in my little silicone molds anyway, and let them set overnight. When I went to take them out, the popsicle sticks just came right out and the chocolate dough stayed in the molds. When I pressed them out, they crumbled and fell apart completely. I have no idea how this recipe is supposed to work.
I also tried the recipe again, by cutting down the dry ingredients by half – this seemed to work a little better, the mixture was thick and could be mixed properly but they really didn’t taste very good at all.
Wow, this did not turn out like yours did, and I don’t believe that your picture is really of this recipe because as soon as I added the powdered sugar and cocoa to the melted chocolate, it became a paste that never liquified. I used the exact proportions of your recipe, but used chocolate chips rather than baking squares. Otherwise, same recipe. I don’t understand. It made fudge or really thik icing. Will never melt beautifully into hot chocolate. I don’t understand.
How long do these last wrapped up? I’d like to ship 2 day for holiday gift but afraid they might melt. Your thoughts. Looks really yummy. Thanks for recipe!!
They last 1 week at room temperature, or 2 weeks refrigerated. I’m not sure about mailing. In theory they should be fine depending on the weather where you’re shipping.
The cocoa powder, is that the unsweetened that you use in baking or is it the sweetened?
I used unsweetened (the kind in the baking aisle).
Could I make these in an ice cube tray??
How long do these last If wrapped up? Also why do you prefer bakers chocolate??
Can you make these using Wilton’s candy melts, they come in so many flavors
I was thinking of making this as a gift. How long do these last? Should they be frozen or refrigerated until used?
How do you store it? Refrigerator or freezer?
What silicone mini cupcake pan did you use?
Hi how full do you fill the silicone muffin holes? I want to make them for 8 or even 12 oz cups of cocoa instead of 6 oz. I just want to know if I can still use the mini muffin or need something else as a mold.. Or if you have an ounce amount that would be great too for example 2 oz or 3 oz for 6 oz of milk.
I am wanting to make these with my students – a great sensory experience. I was just wondering how long (i.e. expiration date) they last. Also how should they be stored?
Love the idea but I’m afraid they will be weak if given as gifts because I think people naturally use more than 6oz of milk (who reads directions, right?). If I wanted to make ones for say a 10-12 oz cup of milk would I just use a larger mold/pan? Any idea what size?
I did them in a mini-muffin tin with paper liners. And instead of sticks I found peppermint and caramel candy “spoons” (Wal-Mart). So I put one in each with the mini-marshmallows surrounding the spoon and they look awesome! They haven’t hardened yet (just finished them 20 minutes ago) but it seems like they’ll work.
What I’ll do differently next time: I’ll definitely use a pastry sleeve. The spoon was a real pain.
Wish I could include a photo. They are just too cute with the spoons. 🙂
I made this tonight. I doubled recipe. I also used 16oz (x2) semi sweet chocolate chips instead of the Baker’s bars. All I have is a crumbly mess! Can you tell me how to fix it?
Unfortunately, you can’t fix it. Chocolate chips are designed to hold their shape. They don’t dissolve/melt in liquid. They seize. You need to use exactly what the recipe calls for.
I had the same issue/made the same mistake but I added a splash of milk. It made the mixture more like a truffle but it set fine and looks great.
They worked! I made them at night, let them sit on the counter and stuck them in the fridge for the morning while I did my other baking and the popped right out. The only thing I would do different is not put chopped andes mints on top (I forgot to buy candy canes) because they turned “milky” in the fridge. Thanks for the recipe!
Have you tried this in a muffin tin? I don’t have the silicone version and have to drive 45 minutes to a big box store that might not have them! Maybe wiping with a little Olive Oil Pam? Don’t want to put the work in to have them get stuck!!
I have not, but I don’t know if I would add oil. Perhaps if you refrigerate or freeze them they would pop out? I’m not sure though…
How long will these keep for and how should you store them?
OH I can only imagine how delicious this is when you dip it into hot chocolate! All the different combinations and flavors you could make, YUM!
Very good written article. It will be supportive to anyone who utilizes it.
How much hot milk do you stir this into?
I stir it into about 6 oz of hot milk.
I LOVE THOSE TEENY MARSHMALLOWS! I want to make these and wrap them up all cute and gift them to myself for Christmas. Would that be wrong?
This would most certainly make my hot chocolate better!
FACT-the salted caramel hot chocolate sticks just blew my mind!
What a perfect and fun way to enjoy hot chocolate!!!
This is the cutest homemade holiday gift!
Those are so fun!!! And now I’m totally wanting a big mug of hot chocolate to sip on this afternoon!!!
I LOVE this idea! I need to make it for my kiddos!
My kids would love these! They’re so cute!
Did youmake these in a mini tin? Tha look so good!
So delicious and easy to make. Love it!
Wow they look amazing! What a great idea!