110 oz.bag Ghirardelli Chocolate (Milk, Dark or White)
Reese's Peanut Butter Baking Chips
Mini Reese's Peanut Butter Cups
Pour chocolate melts into a microwavable safe bowl and melt according to the directions on the package.
Add a heaping spoonful of chocolate to each of the molds. Using the spoon, spread the chocolate up the sides and all around, ensuring the cavity is evenly coated with chocolate. Repeat with all of the molds (six for three cocoa bombs and twelve for six hot cocoa bombs)
Refrigerate or freeze mold for 5-10 minutes. Remove the chocolate from each cavity and place them on a plate or flat-bottom bowl. If preparing the cocoa bombs at a later time, place chocolate halves in the refrigerator.
Assembling Peanut Butter Cocoa Bombs
Fill six halves with 1 tablespoon hot cocoa, mini marshmallows, and 15-20 peanut butter baking chips.
Warm a microwaveable-safe plate for 2 minutes in the microwave.
Take one of the empty chocolate halves and gently place the open side down onto the plate. Gently twist to melt the rim of the chocolate cup.
Remove and immediately place on top of one of the chocolate halves filled with the hot chocolate and other ingredients. This will seal the two halves, making the sphere complete.
Drizzle the hot cocoa bombs with melted peanut butter and top with pieces of Reese's Mini Peanut Butter Cups.
Enjoying the Peanut Butter Cocoa Bombs
Place the hot cocoa bomb in a large heat-safe mug.
Heat up 1 cup (8 oz) of milk and slowly pour over the cocoa bomb. Watch for the chocolate sphere to open up and for the marshmallows to surface. Stir thoroughly. Enjoy.
Wearing food-safe gloves is recommended to prevent fingerprints on the hot coca bombs.Storage: Store at room temperature, in the refrigerator, or in the freezer. It’s recommended that they’re consumed within 2 weeks.
Find it online: https://livelaughrowe.com/peanut-butter-hot-cocoa-bombs/