4mini peanut butter cups,3 of them quartered (for the inside) and 1 of them finely chopped (for the top)
2ouncespeanut butter candy melts
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.
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.