Spiked Peppermint Hot Cocoa & Peppermint S'mores Bars
It's time for holiday baking! Who doesn't love spiked peppermint hot cocoa & peppermint s'mores bars during the holidays? Warm drinks are the perfect treat for chilly evenings, and this spiked hot cocoa version is truly one of my favorite delicious drinks to make all winter long. Torani makes the best syrups for cocktails, coffees, and recipes in my humble opinion. We use Torani in our homemade lattes daily. And when it comes to the holidays, they are full of delicious cocktails and yummy desserts.
This post is sponsored by Torani, but all thoughts and opinions are my own.
Craving more desserts and hot chocolate recipes? Read my Round-Up of Easy, Mess-Free No-Bake Desserts + Easy French Vanilla Hot Chocolate Recipe!
Spiked Peppermint Hot Cocoa & Peppermint S'mores Bars
Fun fact: My first date with Matt involved spiked hot chocolate and zoo lights. There’s something about sipping boozy hot chocolate on a cold winter day that instantly became one of our favorite memories and later, a favorite recipe to make together. I had to go back to the archives for this photo. Clearly, it's not the latest iPhone, ha!
Every year, we go to zoolights, and it was so fun to take Emmie last year. To make our visit that much more fun (and because we recreate our first date every year), I've created the most delicious peppermint spiked hot cocoa with Torani complete with a cookie bar. Think of it as a bloody mary bar holiday style! The fun part about making warm cocktails like this spiked peppermint hot cocoa is that there are lots of options for customizing your mug, especially when you set it up like a holiday drink bar.
I really love Torani's syrups because they're perfect for cocktails, coffee & baking. I was so inspired, I used my Torani Sugar-Free Peppermint Syrup to create the yummiest peppermint s'mores bars you've ever tasted. I'm all about elevating life's everyday moments right now. What I love is how Torani’s different flavors instantly add extra flavor without needing anything beyond simple ingredients.
With my spiked peppermint hot cocoa, you can add sweets to your drink or have them on the side. Grab your Torani syrup from torani.com. We've been doing grocery pickup and it's so easy to add it to the list. OK, so let's get to the good stuff!
The Recipes
It's super easy to make the spiked peppermint hot cocoa and peppermint s'mores bars. The s'mores bars are also a great addition to your holiday baking spread. I'm typically terrible at baking and these bars were a huge hit! Plus, if you're safely hosting or even having an at-home date night, creating a fun cookie bar display really takes it up a notch. I pulled together this board in 5 minutes - seriously! Both the cocoa and the bars are wonderful recipes to keep on hand during the holidays, and they pair beautifully with all your favorite toppings.
Spiked Peppermint Hot Cocoa
If you're using a coffee mug, your proportions are the following:
8oz hot water
1oz Torani Sugar-Free Peppermint Syrup (or 1/2 of a jigger)
1oz vodka (or 1/2 of a jigger)
1 pack of your favorite hot cocoa
Top with toppings of your choosing like whipped cream, cookies, or Torani sauces)
Topping Suggestions for Your Spiked Hot Cocoa
One of the best parts of making spiked hot chocolate is customizing each mug. Here are some of my favorite toppings to create the ultimate holiday drink bar:
Shaved chocolate or chocolate shavings
A drizzle of chocolate or chocolate syrup
Crushed candy canes
A sprinkle of cinnamon
A sprinkle of cocoa powder
Mini marshmallows
Whipped cream
Peppermint S'mores Bars
The peppermint s'mores bars are also so easy to make, and they are good! They're the perfect addition to your holiday baking list. What I love about these bars is I figured out a great baseline of peppermint flavor as well as the quantity of syrup if you'd really like to plus it up. These bars come together with simple ingredients but taste like an impressively delicious recipe you'd serve at any holiday gathering. Here's what you'll need:
1 package of graham crackers
1 package of marshmallows
2 king-size milk chocolate bars or 4 regular size
1/4c of Torani Sugar-Free Peppermint Syrup (use 1/3c if you like more flavor)
1 stick of butter
1/2c of powdered sugar
For the peppermint s'mores bar recipe:
Preheat the oven to 350 degrees and line a 9x9 baking dish with parchment paper.
Crush the graham crackers and combine with 1 stick of butter and 1/2c of powdered sugar.
Create a crust on the bottom of the pan and bake for 5-7 minutes.
Pour the marshmallows into a bowl and mix with 1/4c of Torani Sugar-Free Peppermint Syrup.
After 7 minutes, take out the baking dish, place the milk chocolate on top of the graham cracker mixture. Place the dish back in the oven for 2 minutes and allow the chocolate to start to melt.
Take the baking dish out of the oven and evenly distribute the peppermint marshmallows on top of the chocolate and grahams. Place it back in the oven for another 2-3 minutes or until the marshmallows start to brown.
Store the bars in an airtight container at room temperature and they’ll stay fresh for 3–4 days—if they last that long! The marshmallows will brown pretty quickly. Keep an eye on them similar to when you're roasting s'mores because they can catch fire.
FAQs
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Absolutely! Torani offers so many different flavors that it’s easy to customize your drink. Peppermint is my go-to for the holidays, but vanilla, chocolate, or salted caramel add extra flavor too.
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Vodka keeps things simple, but peppermint schnapps is another classic choice. You can also experiment with your favorite liquors if you want to switch things up.
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Yes! Just skip the alcohol and enjoy it as a rich, cozy hot chocolate mix. It’s still perfect for chilly evenings.
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Keep them in an airtight container at room temperature. They’ll stay delicious for 3–4 days.
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Using regular marshmallows works perfectly for this recipe. As they bake, they create a delicious gooey marshmallow layer on top of the melted chocolate. If you prefer something smoother, you can fold in a little marshmallow creme or marshmallow fluff next time for a softer texture.
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Yes! While milk chocolate gives that classic s’mores flavor, you can absolutely experiment with your favorite type of chocolate. Dark chocolate, peppermint chocolate, or even a handful of chocolate chips will melt beautifully into a rich chocolate layer.
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Let the bars cool slightly, then use a sharp knife to slice through the chocolate and marshmallow layer. Wiping the knife between cuts helps keep the top of the bars neat and tidy.
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Yes! Store leftover bars in an airtight container at room temperature. They’ll stay soft and the melty chocolate and marshmallow will still taste amazing the next day.
I'm telling you, you will LOVE this recipe. I'm almost shy to admit that we ate nearly the entire pan in just 3 days, ha!! I hope you love the recipe and have #atoraniholiday!
Spiked Peppermint Hot Chocolate & Peppermint S'mores Bars
Indulge in winter delight with Spiked Peppermint Hot Chocolate & Peppermint S'mores Bars – a perfect combo of warmth and sweet treats.
Ingredients
- 8oz hot water
- 1oz Torani Sugar-Free Peppermint Syrup (or 1/2 of a jigger)
- 1oz vodka (or 1/2 of a jigger)
- 1 pack of your favorite hot cocoa
- Top with toppings of your choosing like whipped cream, cookies, or Torani sauces)
- 1 package of graham crackers
- 1 package of marshmallows
- 2 king-size milk chocolate bars or 4 regular size
- 1/4c of Torani Sugar-Free Peppermint Syrup (use 1/3c if you like more flavor)
- 1 stick of butter
- 1/2c of powdered sugar
Instructions
- Preheat the oven to 350 degrees and line a 9x9 baking dish with parchment paper.
- Crush the graham crackers and combine with 1 stick of butter and 1/2c of powdered sugar.
- Create a crust on the bottom of the pan and bake for 5-7 minutes.
- Pour the marshmallows into a bowl and mix with 1/4c of Torani Sugar-Free Peppermint Syrup.
- After 7 minutes, take out the baking dish, place the milk chocolate on top of the graham cracker mixture. Place the dish back in the oven for 2 minutes and allow the chocolate to start to melt.
- Take the baking dish out of the oven and evenly distribute the peppermint marshmallows on top of the chocolate and grahams. Place it back in the oven for another 2-3 minutes or until the marshmallows start to brown.
