During the grateful flurries and chilly weather in the winter, nothing is better than a cozy fire and a sweet treat. Whether it be a simple hot cocoa with marshmallows or a chocolate cake in a mug, small desserts always help lighten the mood and fill your stomach. Here are some different snack ideas you can try to enjoy over the winter holidays!

Chocolate Snack #1

What is cozier than warm, melted chocolate? Chocolate Fondue is potted chocolate for dipping sweet treats or fresh fruit!

Ingredients: 

1 3/4 c. heavy cream 

2 4-oz. bars of bittersweet chocolate, chopped 

4 oz. bar milk chocolate, chopped 

1 tbsp. cherry brandy (can be swapped with brandy or bourbon or skipped altogether)

2 tsp. vanilla extract 

Kosher salt 

Suggested dippers: strawberries, raspberries, pineapple chunks, salted pretzel rods, pound cake or angel food cake cubes, marshmallows, potato chips, crispy bacon, chocolate or vanilla wafer cookies

Directions:

1.  Heat the cream in a small saucepan, stirring occasionally, over medium-low heat until hot, 5 to 8 minutes. 
2. Stir in the bittersweet chocolate, semisweet chocolate, cherry brandy, vanilla extract, and salt until smooth and well combined, about 5 minutes. 
3. Pour mixture into a fondue pot and serve with desired dippers.

This wonderful recipe can serve from 10 people to 12 and is a tasty, show-stopping treat to try over the winter!

Chocolate Snack #2

Do you want a simple, easy-to-make snack that still tastes absolutely delicious? Try a Brownie in a Mug, the perfect, quick treat that is certain to make your top favorites for the winter season.

Ingredients:

4 tbsp. unsweetened cocoa powder 

4 tbsp. all-purpose flour 

6 tbsp. light brown sugar 

1/2 tsp. instant espresso granules, optional 

1/8 tsp. kosher salt 

5 tbsp. whole milk 

5 tbsp. butter melted 

1/4 tsp. vanilla extract 

4 tbsp. semisweet chocolate chips 

Vanilla ice cream, for serving

Directions:

1. Into a 12-ounce microwave-safe mug, add the cocoa powder, flour, sugar, espresso granules (if using), and salt. Stir with a fork. Add the milk, butter, and vanilla, and stir with a fork until smooth. Stir in 3 tablespoons of the chocolate chips. Use a damp paper towel to wipe excess batter off the sides of the mug.
2. Microwave for 2 minutes 45 seconds on high, then sprinkle the remaining 1 tablespoon of chocolate chips on top. Let the brownie stand for 2 minutes before eating. Serve warm with vanilla ice cream.

This instant treat should be done in a 12 oz. mug for optimized results, one that is too small will overflow and one that is too large will affect baking time. Additionally, if you want to add nuts to the treat, stir in 3 tablespoons of chopped walnuts or pecans and, if you want to add fruits, gently swirl in 2 tablespoons of jam into the batter with a fork before microwaving. Enjoy!

Chocolate Snack #3

This last treat is a rendition of one of the most popular winter treats: hot chocolate. These Hot Chocolate Cookies encompass everything we love about hot chocolate in a simple baked good. You can eat these throughout the winter whenever you want to enjoy the taste of hot chocolate but in a cookie!

Ingredients:

6 oz. bittersweet chocolate, chopped (can swap out with semi-sweet chocolate or whichever you like)

2 1/4 c. all-purpose flour 

3 envelopes hot cocoa mix without marshmallows (about 1.38 ounces each) 

1 tsp. instant espresso powder 

1 tsp. baking powder 

1/2 tsp. baking soda 

1/4 tsp. kosher salt 

1 c. salted butter, room temperature 

1 3/4 c. sugar 

2 large eggs 

2 tsp. vanilla extract 

1 1/2 c. white chocolate chips 

24 marshmallows, halved crosswise with kitchen shears

Directions:

1. Add a few inches of water to a saucepan and heat over low heat until simmering. Add the chopped chocolate to a heatproof bowl and set over the saucepan. Let melt, for 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.
2. In a medium bowl, whisk together the flour, hot cocoa mix, espresso powder, baking powder, baking soda, and salt to combine and get rid of any lumps.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium-high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up about 30 minutes.
4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes. 
5. Remove from the oven and place a marshmallow half on the center of each cookie, cut side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck to the cookie, 2 to 3 minutes more. Let cool for 5 minutes on the pans; remove to racks to cool completely.

These hot chocolate cookies do take around 1 hour and 20 minutes to prepare and bake, but they are completely worth it when finished! 

Citation: https://www.thepioneerwoman.com/food-cooking/meals-menus/g37691893/winter-desserts/