Prep 10 mins
Cook 1 hr 5 mins
These sweet little concoctions are made to go with hot chocolate, but are also good with coffee and apple cider! These dollops go great with It's Your Everyday Hot Chocolate!! Adapted from Southern Living magazine(January 2009)
- wax paper
- 1 cup thawed frozen whipped topping
Your choice topping
- 1⁄4 cup chopped chocolate-covered english toffee bar
- 1⁄4 cup shaved white chocolate
- 1⁄4 cup shaved dark chocolate
- 1⁄4 cup ground cinnamon, with nutmeg
- 1⁄4 cup finely chopped crystallized ginger
- 1⁄4 cup chopped chocolate-covered coffee beans
- Line a jelly-roll pan with wax paper.
- Place 8 spoons on the pan, and freeze 15 minutes.
- Spoon the whipped topping into a 1-qt. zip lock plastic freezer bag. (Don't seal.) Snip 1 corner of the bag to make a 1/2-inch hole.
- Pipe dollops onto spoons.
- Freeze 5 minutes.
- Sprinkle each dollop with about 1 1/2 teaspoons of your desired topping. Freeze dollops 45 minutes.
- Serve immediately on a tray. Or, transfer to a 13- x 9-inch baking pan; cover tightly, and freeze up to 2 days.
- But most of all, have fun!
This is fun presentation and it tastes good too! I used real whipped cream from a can and added a touch of cinnamon, and grated semisweet chocolate. Not much effort needed to add a special touch. Made for PRMRT.
Makes an ordinary coffee break just a bit more fun. Made for New Kids on the Block, a tag game.
5 stars for the creative possibilities alone of this little gem of a recipe. Once you try this, you will not stop thinking of new toppings to sprinkle over the whipped topping covered spoons. For the next big party I host, I'd love to make up several dozens of these (using a variety of toppings), and have them on a tray next to the coffee urn. I think it would funner than just putting out the usual creamer bowl. Especially for a bridal shower or baby shower, I think these would be a big hit. Thank you for sharing such a fun fun recipe, Sharon123. Back to the kitchen to try caramel drizzles, finely chopped butterscotch chips, finely ground hazelnuts, or maybe brown sugar with ground pecans.