Slow Cooker Snickerdoodle Hot Cocoa Dip Directions:
Whisk the milk and hot cocoa mix together in a bowl until no dry pockets remain.
Pour into a 2- to 3-quart slow cooker. Stir in the cookie crumbs and mini marshmallows.
Cover and cook on LOW, stirring after 30 minutes and again after 1 hour, scraping the bottom and sides gently.
Begin checking at 1 hour. Continue cooking as needed, up to approximately 1 1/2 hours, until the marshmallows have melted and the mixture is hot and evenly combined. Avoid letting it boil around the edges.
Stir thoroughly. The dip should fall slowly from a spoon in a thick ribbon. If it holds in a stiff mound, stir in additional warm milk, 1 tablespoon at a time, until scoopable.
Serve warm with cookies, graham crackers, or sliced fruit. If holding briefly on WARM, stir occasionally and loosen with a little warm milk as needed.
Practical Woman's Secret
Crush the cookies finely before measuring. Large pieces can stay firm while the surrounding crumbs absorb the milk, leaving an uneven dip. Adjust the final consistency only after the crumbs have softened.
Serving and Storage
Serve in small dessert bowls with sturdy dippers alongside. The dip thickens as it cools. Refrigerate leftovers promptly in a covered container, then reheat individual portions gently with a splash of milk, stirring until hot and scoopable.
Nutrition Information
Estimated per serving: One-twelfth of the recipe, without dippers or additional milk
Calories: 190 kcal
Protein: 3 g
Carbohydrates: 34 g
Fat: 5 g
Fiber: 1 g
Sugar: 23 g
Sodium: 180 mg
I'm waiting for your comments! Enjoy!
