I don’t know many people who can resist the temptation of the combination of chocolate and peanut butter — Give this variation of Hot Chocolate and chance to see if you can resist! This mix will serve 20. Be sure to make with milk when serving. I discovered this recipe in Cook’s Country Magazine.
Combine ingredients in a large bowl.
working in tow batches, pulse ingredients in food processor until chips are finely ground.
Store in air tight container for up to 3 months.
Stir 1/3 cup of this mix into 1 cup HOT MILK.
Top with whipped cream or marshmallows.
Use white chocolate chips in place of peanut butter chips, add 1 (3 oz) box raspberry gelatin and reduce confectioner's sugar to 1 1/2 cups. (NOTE: Be certain to use white chocolate chips as the white chocolate will provide a creamy texture).
