We’ve got all kinds of National Chocolate Days – from National Chocolate Cake Day (January 27) to Chocolate Pecan Pie (August 20) and everything imaginable in between. Today embraces Chocolate any way you like it – from a beverage to a garnish.
We love Hot Chocolate in our house. So much so that I have a Mr. Coffee Cocomotion Pot. It was a Christmas Gift from our daughter when she was a teenager. The pot makes hot chocolate. Add milk, cocoa and push a button. The concoction is heated by the friction of magnets beneath a spinning plate. It’s suppose to reach the perfect temperature, although we sometimes “zap” our cups for a bit more warmth.
Recently at a street fair, I bought a hot chocolate set that I had planned to give away at our next Family White Elephant Gift Exchange. That is until Kiddo saw it. He got all excited and said he could not wait for winter when we could make up a batch of cocoa and put the set to good use. So I guess we’ll be keeping it.
What is it about chocolate and peanut butter that just tastes amazing? Chocolate Peanut Butter Cookies. Chocolate Peanut Butter Cakes. And don’t get me started on Peanut Butter Cups. So Chocolate Peanut Butter Hot Chocolate was a no-brainer.
Enjoy National Chocolate Day everyone!
Slow Simmer Peanut Butter Hot Chocolate
12 oz Semisweet Baking Chocolate, chopped
4 cups Half-and-Half
3 cups Milk
1 (14 oz) can Sweetened Condensed Milk
1/3 cup Creamy Peanut Butter
2 teaspoons Vanilla Extract
16 large Marshmallows
Chop baking chocolate, scatter in the bottom of a 4-quart slow cooker. Stir in half-and-half, milk and condensed milk.
Cover; cook on Low heat setting for 3 hours, stirring with whisk after 1 hour. Continue to simmer until heated through and chocolate has fully melted into the milk mixture.. Stir in peanut butter and vanilla extract. Heat for another 20 minutes.
To serve, add 1 marshmallow to each mug of hot chocolate. Ladle with Peanut Butter Hot Chocolate, serve and enjoy.