Peanut Butter Hot Chocolate Mix - cooking recipe

Ingredients

3 cups nonfat dry milk powder
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups peanut butter chips
1/4 teaspoon salt

Preparation

Combine ingredients in a large bowl.
working in tow batches, pulse ingredients in food processor until chips are finely ground.
Store in air tight container for up to 3 months.
To Make Peanut Butter Hot Cocoa:
Stir 1/3 cup of this mix into 1 cup HOT MILK.
Top with whipped cream or marshmallows.
Raspberry Variation:
Use white chocolate chips in place of peanut butter chips, add 1 (3 oz) box raspberry gelatin and reduce confectioner's sugar to 1 1/2 cups. (NOTE: Be certain to use white chocolate chips as the white chocolate will provide a creamy texture).