Step 1

Line a sheet pan with parchment paper or a silicone mat, spray with a nonstick spray.

Step 2

Place your caramels in a saucepan with your heavy cream over medium heat. Stir the caramels with a rubber spatula until they have turned into a liquid.

Step 3

Stick three marshmallows onto a stick and repeat with the remaining marshmallows.

Step 4

Dip the marshmallows into the caramel; you can use a spoon to help ladle it over the top of the marshmallows. Scrape some of the excess caramel off the marshmallows. Place them onto your sheet pan. Allow the caramel to set for about 30 to 45 minutes.

Step 5

Press any extra caramel that might have pulled on the bottom around the marshmallows.

Step 6

Melt your chocolate according to directions on the package. Place your crushed peppermint onto a plate.

Step 7

Dip your marshmallows into the chocolate, wiping off any excess chocolate that’s dripping, and immediately roll the marshmallows into the peppermint, making sure to get the top too. Place the marshmallows back onto the sheet pan and allow the chocolate to set for about 20 minutes.