ROANOKE – Kaitlin Classey is back from Fincastle Winery to share a delicious dessert you can share with your entire family this Holiday season.
Hot Chocolate Bites
3/4 c unsalted butter softened
1/2 c sugar
1/2 c brown sugar
1/4 c milk
1 large egg
1/2tsp vanilla extract
2 1/2 c flour
1 tsp baking soda
1^4 c cocoa
1/4 tsp salt
Crushed candy canes
Preheat oven 350 and grease mini cupcake pan with cooking spray.
Cream butter and sugars until light and fluffy about 3 to 4 minutes. Add milk, egg, and vanilla and mix until combined.
In another bo whisk dry ingredients, then add wet ingredients to dry and mix together. Dough will be thick. Make tablespoons balls and press into each mini muffin mold. Press down centers to make an indentation. It should be 3/4 full.
Bake until edges look set but centers are still undercooked. About 6 to 7 minutes.
Meanwhile, roll marshmallows into the crushed candy canes or sprinkles or your choice.
Remove cookie from oven and press marshmallows into the center. Return to oven until the marshmallows puff and melt, 1 to 3 minutes.
Remove from oven let cool for a few minutrs and then transfer to a cooling rack to cool completely.
Store in an airtight container for up to 3 days.