Swiss Miss Hot Chocolate Recipes

HOT COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan.
• Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.
• Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.

SWISS CHOCOLATE BROWNIES

Steps:

• In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes. , For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies.

SWISS MISS HOT COCOA MIX

Steps:

• Sift all ingredients together three times. Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water.

FROZEN HOT CHOCOLATE

Steps:

• Put 2 glasses in the freezer for at least 10 minutes to thoroughly chill them.
• Place Swiss Miss hot chocolate, ice, and whole milk in a blender.
• Blend until fully mixed and smooth.
• Drizzle chocolate syrup into the 2 chilled glasses.
• Pour the frozen hot chocolate into the glasses.
• Top generously with whipped cream and chocolate curls.

SWISS MISS HOT CHOCOLATE

Steps:

• Sift first three ingredients together three times.
• Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water.
• Sprinkle miniature marshmallows on top. :-).