Category: Breakfast

I came up with these Marshmallow Stuffed Hot Chocolate French Toast Bites on a chilly morning when I was craving something extra cozy. Let me tell you they’re like a warm hug for breakfast! I start with pillowy Hawaiian rolls stuff them with gooey marshmallow fluff and coat them in this amazing cocoa-sugar mixture. When you dip them in hot chocolate it’s pure breakfast magic.

Why These Are So Special

What makes these little bites absolutely irresistible is how they combine everything comforting about breakfast into perfect little packages. They’re surprisingly easy to make but look and taste like something from a fancy brunch spot. Every time I serve them people’s eyes light up especially when they discover that marshmallow center!

Let’s Gather Our Ingredients

• King’s Hawaiian Sweet Rolls: These little rolls are perfect but brioche works too.
• Marshmallow Fluff: This creates the most amazing gooey centers.
• Eggs and Half n Half: The base for our rich French toast coating.
• Vanilla and Cinnamon: These warm spices make everything cozy.
• Sugar & Hot Chocolate Mix: Trust me this coating is everything!

Let’s Make Some Magic

Starting with the Rolls

First thing I do is split those sweet rolls and add a generous spoonful of marshmallow fluff. Don’t be shy with it that gooey center is what makes these special!

The French Toast Bath

Then I whisk up my egg mixture with half n half cinnamon and vanilla until it’s perfectly blended. The smell alone will make your kitchen feel cozy.

The Dip

Each stuffed roll gets a quick swim in the egg mixture. Just 15-20 seconds is perfect you don’t want them too soggy.

Getting Golden

Into the buttery pan they go until they’re crispy and golden on all sides. I love watching them transform!

The Final Touch

While they’re still warm I roll them in that magical mix of sugar and hot chocolate powder. This is what makes them extra special.

Mix It Up

Sometimes I’ll switch things up using Nutella instead of marshmallow fluff or adding a sprinkle of cayenne to the coating for a little kick. Once I used mint hot chocolate powder for the coating during the holidays it was amazing! Feel free to play around with different fillings and toppings.

My Best Tips

Here’s what I’ve learned from making these countless times: don’t soak the rolls too long or they’ll fall apart. Keep your heat at medium so they get golden without burning. And always use good quality hot chocolate mix in the coating it makes such a difference in flavor.

Keeping Them Fresh

These little bites are best fresh but if you have any leftovers (which rarely happens in my house!) they’ll keep in the fridge for a couple days. When I want to reheat them I pop them in the oven for a few minutes it brings back that perfect crispy outside. Just skip the microwave it makes them soggy and nobody wants that!

Making Them Extra Special

Let me tell you about my favorite ways to serve these! Sometimes I’ll add a dollop of whipped cream on top or drizzle them with caramel sauce. A side of crispy bacon makes it feel like a proper breakfast. But my absolute favorite way is to serve them with mugs of hot chocolate topped with extra marshmallows it’s like a cozy breakfast dream come true.

Common Questions

• Different Bread? Yes! I’ve used brioche rolls and they were amazing.
• Keeping Them Crispy? Serve them right after you coat them in that cocoa sugar magic.
• Make Ahead? You can prep everything the night before just save the cooking for morning.

Final Touches

These Marshmallow Stuffed Hot Chocolate French Toast Bites are more than just breakfast they’re little bites of joy! Every time I make them for friends or family they disappear so quickly. There’s something about that combination of warm toast gooey marshmallow and chocolate coating that just makes people happy.

Frequently Asked Questions

→ Can I make these ahead of time?

While best served fresh and warm, you can prepare the marshmallow-stuffed rolls ahead of time. Just dip and cook right before serving.

→ Why use King’s Hawaiian rolls?

These sweet rolls provide the perfect size for bites and their sweetness complements the hot chocolate coating. Regular dinner rolls can work but won’t be as sweet.

→ How do I prevent them from getting soggy?

Don’t soak the rolls too long in the batter – 15-20 seconds maximum. Also make sure your pan is properly heated before cooking.

→ Can I use regular marshmallows instead of fluff?

Marshmallow fluff works better as it spreads easily and won’t melt out during cooking like regular marshmallows might.

→ What’s the best hot chocolate mix to use?

Any premium hot chocolate mix will work well. Choose one you enjoy drinking as you’ll use it both in the coating and for dipping.

Conclusion

A decadent breakfast treat that transforms sweet Hawaiian rolls into crispy, marshmallow-filled French toast bites with a rich hot chocolate coating.

My kitchen smells amazing when I bake these Peppermint Chocolate Whoopie Pies. The rich chocolate cake rounds paired with creamy peppermint filling take me right back to my childhood Christmas baking sessions. I love watching my kids’ faces light up when they see these treats cooling on the counter. Each bite brings together soft chocolate cakes filled with my special peppermint buttercream and marshmallow fluff mixture topped with bits of crushed peppermint candy.

A Christmas Favorite in My House

These whoopie pies never last long in my cookie jar. The mix of chocolate and cool peppermint makes them perfect for winter gatherings. My family can’t decide if they’re cookies cakes or pies but they know these treats mean the holidays are here. I always make extra batches because they disappear so quickly at our Christmas parties.

What Goes Into These Treats

• Dry Ingredients: Grab 1¾ cups all-purpose flour half cup unsweetened cocoa powder 1 teaspoon baking soda and half teaspoon salt from your pantry.
• Wet Ingredients: You’ll need half cup softened butter 1 cup light brown sugar 1 large egg 1 teaspoon vanilla and ¾ cup buttermilk.
• Filling: Set out half cup butter 1½ cups powdered sugar 1 teaspoon each of peppermint and vanilla extract a jar of marshmallow fluff and some candy canes to crush up.

Kitchen Magic Time

Making Your Cakes

Start by warming up your oven to 350°F. Line your baking sheets with parchment or those handy silicone mats. Mix your dry ingredients in one bowl. In your mixer cream the butter and brown sugar until fluffy. Add your egg and vanilla then gradually mix in the flour mixture and buttermilk. Scoop little portions onto your baking sheets and bake for 10 minutes until they bounce back when touched.

Whipping Up the Filling

Beat your butter and sugar until it’s light and fluffy. Mix in the vanilla peppermint and salt. Fold in that fluffy marshmallow cream until everything looks smooth. Pop it in the fridge for a bit to firm up.

Putting It All Together

Spread filling on half your cakes sandwich them together and roll the edges in crushed peppermint. Let them chill if you can wait that long.

My Secret Tips

I always use my trusty cookie scoop for perfectly matched cake rounds. The filling spreads like a dream after some time in the fridge. Real peppermint extract makes all the difference in flavor. I lay out parchment paper under my work area because those candy pieces tend to scatter everywhere.

Make Them Pretty

Sometimes I add a drop of food coloring to make pink or green filling for different holidays. My kids love adding sparkly sprinkles to theirs. When I want extra crunch I mix some crushed candy right into the filling. A drizzle of melted chocolate on top looks beautiful too.

Keep Them Fresh

These treats stay perfect in the fridge for about 3 days. I put parchment between layers so they don’t stick together. If you want to make them ahead wrap each one in plastic and pop them in the freezer. They’ll keep for two months but honestly they never last that long in my house.

Sometimes I chop up peppermint bark instead of candy canes. Orange extract gives them a chocolate orange flavor that my husband loves. For fancy parties I dip the edges in melted chocolate before adding the crushed candies.

What You’ll Need

Your mixer will get a workout with these. Good baking sheets and parchment paper are must-haves. I love using my small cookie scoop for even portions. A simple spatula works great for filling but piping bags make prettier swirls. Keep some wax paper handy for crushing candies it makes cleanup so much easier.

Frequently Asked Questions

→ How long do these whoopie pies last?

Store in the refrigerator for up to 3 days or freeze for up to 2 months. When stacking, separate layers with parchment paper to prevent sticking.

→ Why do ingredients need to be room temperature?

Room temperature ingredients blend better and create a smoother batter. This ensures even baking and proper texture in the final cookies.

→ Can I make these ahead of time?

Yes, you can make and freeze them for up to 2 months. Wrap individually in plastic wrap and store in a freezer container.

→ How do I know when the cakes are done?

The centers should spring back when gently touched after about 10 minutes of baking. Let them cool completely before filling.

→ Can I adjust the peppermint flavor?

Yes, you can add more or less peppermint extract to taste. Start with less and adjust to your preference as peppermint extract can be strong.

Conclusion

These festive whoopie pies combine soft chocolate cake rounds with a peppermint-marshmallow filling and crushed candy cane coating. Perfect for holiday gatherings and gifting.