Hot Cocoa Balls with Marshmallows and Peanut Butter Delight

These delightful Hot Cocoa Balls with Marshmallows and Peanut Butter are a fun and indulgent treat perfect for cozying up on chilly days.

Scale

Cook Mode Prevent your screen from going dark

Place chocolate candy melts in a microwave-safe bowl and melt in 30-second intervals, stirring between increments until smooth and fully melted.
Spoon 1 tablespoon of the melted chocolate into one half of a bath bomb or candy ball mold. Use the bottom of your measuring spoon to press the chocolate up the sides evenly, maintaining thickness. Repeat this for 12 mold halves.
Place the chocolate-filled molds into the freezer for 5 minutes to allow them to harden.
Remove the molds from the freezer and gently tap the sides to loosen the chocolate shells, then carefully slide them out of the molds.
Fill half of the chocolate shells with 1 tablespoon hot chocolate mix, 1 tablespoon of unmelted peanut butter chips, and 6-8 mini marshmallows.
Heat a plate or a flat-bottomed bowl in the microwave until warm to the touch.
Press an empty chocolate shell open-side-down onto the warm plate for about 10 seconds to gently melt the rim.
Immediately press the warmed chocolate rim shell over the filled shell to seal both halves together, forming a complete hot cocoa bomb.
Using a piping bag or fork, drizzle the melted peanut butter chips over the assembled cocoa bombs for an extra decorative touch.
Place the assembled hot cocoa bombs back in the freezer for 5 minutes to solidify the seal, then store in an airtight container until ready to serve.
To enjoy, place one hot cocoa bomb into a mug and pour 2 cups of hot milk over it. Stir well until fully melted and enjoy your rich, creamy hot chocolate.