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5
from 1 vote
Slow Cooker Candy Corn Hot Chocolate
Hot chocolate made in the slow cooker with candy corn and white chocolate. Make this halloween hot cocoa recipe for your little trick-or-treaters.
Prep Time
5
minutes
mins
3
hours
hrs
Total Time
3
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
12
Calories:
693
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
16
oz.
candy corn
12
oz.
white chocolate chips
4
cups
heavy cream
5
cups
half and half
¼
tsp.
salt
Optional Toppings
ghost marshmallow peeps
mashmallows
sprinkles
whipped cream
chocolate sauce
US Customary
-
Metric
Instructions
To your slow cooker add all the ingredients and stir. Heat on low for 2 hours until everything has melted. Stir and heat on low for another hour.
Serve hot and garnish with whipped cream, marshmallows, sprinkles, candy corn and chocolate sauce, enjoy!
Notes
You can replace the half and half with your milk of choice ( whole, skim, 2%, almond milk, oat milk)
Leftovers can be stored in an airtight container such as a mason jar for up to 3 days in the refrigerator.
Reheat on the stove top or microwave.
Want to cook faster on high setting? You can, but be sure to stir often for white chocolate burns easily.
Nutrition
Calories:
693
kcal
|
Carbohydrates:
57
g
|
Protein:
7
g
|
Fat:
49
g
|
Saturated Fat:
31
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
131
mg
|
Sodium:
258
mg
|
Potassium:
290
mg
|
Fiber:
0.1
g
|
Sugar:
55
g
|
Vitamin A:
1532
IU
|
Vitamin C:
2
mg
|
Calcium:
217
mg
|
Iron:
0.2
mg