Chocolate Peanut Butter Hot Cocoa Bombs
Warm, tasty and comforting, these Chocolate Peanut Butter Hot Cocoa Bombs are a fun recipe to enjoy on cold nights for yourself or to give as gifts!
A TASTY HOT COCOA DRINK
Hot Cocoa Bombs have been a super popular drink recipe for over a year now. They are so much easier to make than you might think. Today I’m sharing one of our favorites so far- Chocolate Peanut Butter Hot Cocoa Bombs! They are made with a chocolate shell filled with hot cocoa mix, marshmallows and peanut butter cups and then drizzled with peanut butter candy melts. So if you are going to make some of these this year, then you have to try my Chocolate Peanut Butter Hot Cocoa Bomb recipe! They make great gifts!
FREQUENTLY ASKED QUESTIONS:
You can still make these without a mold. They won’t be the same round shape but the concept will be the same. Place some paper cupcake liners into a muffin tin. Spray with nonstick cooking spray. Place some of the melted chocolate into the muffin tin and brush it up the sides – taking care that it’s not too thick. Once it dries, add in the filling. Then top with another layer of the melted chocolate. Again, you don’t want the chocolate overly thick or it will take it longer for the chocolate to melt in the warm milk. Decorate and prepare as listed below.
Candy melts or candy wafers are a colored or flavored chocolate type ingredient that is meant to be easily melted and used for decoration. This is one of the best melting chocolate compared to chocolate chips. You can find them in most grocery stores now in the baking aisle or cake decorating section. If not, then you should find them at a craft store like Michael’s.
No you don’t you can also use almond bark or candiquik but they only come in chocolate or white chocolate so those are the only flavors you can use. Do not try flavoring or coloring almond bark because they will unfortunately seize.
You can use your favorite hot cocoa mix for this recipe. We usually use the classic favorite – Swiss Miss.
Absolutely! If you just want a traditional hot cocoa bomb, just leave out the peanut butter cups and melted peanut butter wafers.
These will keep in an airtight container (or wrapped well) stored at room temperature for up to 2 months. I do not recommend refrigerating or freezing these.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chocolate candy melts
- hot cocoa
- marshmallows
- mini peanut butter cups
- peanut butter candy melts
- sprinkles, if desired
HOW TO MAKE CHOCOLATE PEANUT BUTTER HOT COCOA BOMBS:
Melt the chocolate candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.
Spoon the melted chocolate candy into the inside of 12 (2-inch diameter) silicone sphere molds. Refrigerate until the candy is set, about 5 minutes, and then repeat this process to thicken the candy spheres. Refrigerate again until the candy is set, about 5 minutes.
Gently remove the candy from the molds.
To each of 6 candy half spheres, add the following: 1 tablespoon hot cocoa, 5 mini marshmallows, and 2 mini peanut butter melt quarters.
Heat a pan until warm and then remove it from the heat. To seal the hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge.
Carefully pick up the half sphere with the slightly melted edge and place it on top of a sphere filled with hot cocoa, mini marshmallows, and peanut butter cup quarters. Run your finger along the outside to smooth it out. Repeat this process until you have 6 hot cocoa bombs.
To decorate the hot cocoa bombs, place them on a tray or piece of wax paper. Melt the peanut butter candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.
Pour the melted peanut butter candy into a small zip-top plastic bag and cut off one tiny corner.
Gently squeeze the melted peanut butter candy onto the tops of the hot cocoa bombs in a decorative drizzle.
If desired, top with sprinkles and the remaining finely chopped peanut butter cup before the melted peanut butter candy sets.
To serve, add a hot cocoa bomb to a mug. Pour in 8 to 10 ounces of hot milk, stir, and serve.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Chocolate Peanut Butter Hot Cocoa Bombs
Ingredients
- 6 ounces chocolate candy melts
- 6 tablespoons hot cocoa
- 30 mini marshmallows
- 4 mini peanut butter cups, 3 of them quartered (for the inside) and 1 of them finely chopped (for the top)
- 2 ounces peanut butter candy melts
- Sprinkles, if desired
Instructions
- Melt the chocolate candy melts in a double boiler or in a microwave safe bowl in the microwave (you can usually find microwave directions on the back of the package). Stir until smooth.
- Spoon the melted chocolate candy into the inside of 12 (2-inch diameter) silicone sphere molds. Refrigerate until the candy is set, about 5 minutes, and then repeat this process to thicken the candy spheres. Refrigerate again until the candy is set, about 5 minutes.
- Gently remove the candy from the molds.
- To each of 6 candy half spheres, add the following: 1 tablespoon hot cocoa, 5 mini marshmallows, and 2 mini peanut butter cup quartered pieces.
- Heat a pan until warm and then remove it from the heat. To seal the hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge.
- Carefully pick up the half sphere with the slightly melted edge and place it on top of the sphere that is filled with the hot cocoa, mini marshmallows, and peanut butter cup quarters. Run your finger along the outside to smooth it out. Repeat this process until you have 6 hot cocoa bombs.
- To decorate the hot cocoa bombs, place them in a muffin pan, or on a piece of wax paper. Melt the peanut butter candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.
- Pour the melted peanut butter candy into a small zip-top plastic bag and cut off one tiny corner.
- Gently squeeze the melted peanut butter candy onto the tops of the hot cocoa bombs in a decorative drizzle.
- If desired, top with sprinkles and the remaining finely chopped peanut butter cup before the melted peanut butter candy sets.
- To serve, add a hot cocoa bomb to a mug. Pour in 8 to 10 ounces of hot milk, stir, and serve. Continually stir until the bomb has melted. This usually takes a few minutes.
Notes
- Nutritional value does not include the milk, just for the Hot Cocoa Bombs.
- To make without a mold: You can still make these without a mold. They won’t be the same round shape but the concept will be the same. Place some paper cupcake liners into a muffin tin. Spray with nonstick cooking spray. Place some of the melted chocolate into the muffin tin and brush it up the sides – taking care that it’s not too thick. Once it dries, add in the filling. Then top with another layer of the melted chocolate. Again, you don’t want the chocolate overly thick or it will take it longer for the chocolate to melt in the warm milk. Decorate and prepare as listed above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
