Turn your favorite winter beverage into a fun party food with this Hot Cocoa Dip Biscuit Ring! Serve up this hot cocoa-flavored cheesecake dip with buttery, marshmallow-stuffed biscuit balls for a snack everyone will be asking for!
Course Dessert
Cuisine American
Keyword hot cocoa dip
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 8
Calories 439kcal
Author Erica
Ingredients
Cocoa Biscuit Balls
1can refrigerated biscuit dough8 count
16large marshmallows
½cup(1 stick) unsalted buttermelted
1cupgranulated sugar
¼cupcocoa powder
Hot Cocoa Dip
8ouncescream cheesesoftened
½cupvanilla Greek yogurt
1cuphot cocoa mix
½cupwhipped cream
Miniature marshmallowsfor garnish
Instructions
Cocoa Biscuit Balls
Preheat oven to 350 degrees F. Grease an oven-safe 10-inch skillet with cooking spray.
Cut each biscuit in half. Working with one half at a time, peel apart into two halves. Stretch and press each half into a thinner layer, then holding one half in the palm of your hand, press a large marshmallow into it. Top with the other half and pinch together until the marshmallow is completely sealed. Gently roll into balls.
Dunk each ball in melted butter, then roll in the cocoa-sugar mixture. Place as many around the outside edge of the skillet as you can to form a ring.
Bake 20-25 minutes, or until biscuits are golden and baked through. Let rest for 10 minutes.
Hot Cocoa Dip
Combine cream cheese, Greek yogurt, and hot cocoa mix in a large bowl. Using a hand mixer, beat on low speed until cocoa mix is moistened, then on high speed until well combined and smooth.
Using the spatula, fold the whipped cream into the mixture until fully combined.
Transfer the hot cocoa dip into the center of the biscuits and sprinkle with mini marshmallows. Serve warm.