Hot Chocolate Bar

This easy Hot Chocolate Bar features rich, creamy slow cooker hot chocolate with marshmallows, whipped cream, chocolate, peppermint, sauces, and festive treats. It's perfect for Christmas parties, holiday gatherings, and cozy winter get-togethers.

Prep Time20

Cook Time1 30

Total Time1 50

Servings: 12 regular mugs

Calories: 353kcal

Author: Karin and Ken

Ingredients

Hot Chocolate

12-14 cups whole milk (3.25%) or 2% milk with a splash of heavy cream
1½-2 cups hot cocoa mix or the amount directed on the package for 12–14 cups of milk

Toppings

4-5 cups mini marshmallows or marshmallow bits
2-3 spray cans (6.5 oz) whipped cream plus more if needed
1–1½ cups candy canes crushed
1 cup mini chocolate chips
1 – 1¼ cups caramel bits
¾–1 cup chocolate curls, shavings or chopped 2-3 regular sized bars
½-¾ cup Christmas sprinkles
2–3 tablespoons ground cinnamon for sprinkling
1 bottle (16 oz) caramel sauce
1 bottle (16 oz) chocolate sauce
12 cinnamon sticks
12-16 candy-cane stirrers

Dippers and Treats

12 chocolate-dipped pretzel rods
1–2 boxes Pocky sticks
24 shortbread or gingerbread cookies
8 ounces peppermint bark broken into bite-sized pieces
20-25 pieces caramel chocolates (Rolos or other caramel chocolates)
1-2 pkg (13.5 oz) Pirouette cookies

Instructions

Make the Hot Chocolate. Add the milk and hot cocoa mix to a 6-quart slow cooker (amounts are in the recipe card below) and whisk well. Heat on LOW, stirring occasionally, until completely hot and smooth. Switch the slow cooker to WARM for serving.
Step 2: Prepare the Toppings. Place the marshmallows, crushed candy canes, chocolate chips, caramel bits, chocolate curls, sprinkles, and ground cinnamon in separate shallow bowls or wide-mouth jars.
Add Sauces, Stirrers, and Treats. Set out bottles of chocolate and caramel sauce. Place cinnamon sticks, candy-cane stirrers, Pocky sticks, and pirouette cookies in tall containers or mugs. Arrange pretzel rods, cookies, caramel chocolates, and peppermint bark on platters or in wide containers.
Set Up and Serve. Arrange the bar in this order: mugs → hot chocolate → whipped cream and marshmallows → dry toppings → sauces → stirrers and treats → napkins. Stir the hot chocolate every 30–45 minutes while serving.

Notes

Servings: 10–12 people (about 12–16 mugs)
Milk: Whole milk produces the richest, creamiest hot chocolate. For a slightly lighter version, use 2% milk with a splash of heavy cream.
Slow Cooker: A 6-quart slow cooker works well for 12–14 cups. Use a 4-quart cooker for a smaller 8–10 cup batch.
Keep Warm: Hot chocolate maintains a good consistency on WARM for about 2–3 hours. Stir every 30–45 minutes, adding a splash of milk if it thickens.
Make Ahead: Prepare the hot chocolate up to one day ahead and refrigerate. Reheat in the slow cooker on LOW for about 1–1½ hours, stirring well before serving. Portion the dry toppings the night before.
Whipped Cream: Use store-bought whipped cream in a pressurized can and keep extra cans chilled. Guests can add as much or as little as they like.
Serving and Cleanup: Use spoons for loose toppings and tongs for pretzel rods, cookies, peppermint bark, and cinnamon sticks. Place the sauces and crushed candy canes on trays or parchment to catch drips and spills.
Leftover Hot Chocolate: Cool leftovers and transfer them to an airtight container. Refrigerate for up to 3 days. Keep all perishable toppings, including whipped cream, refrigerated separately.

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