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Hot chocolate bombs with peanut butter candy on top using white chocolate melts

How to Make Peanut Butter Candy Hot Chocolate Bombs + Tutorial

Hot Chocolate Bombs are fun little spheres that are full of hot chocolate mix, marshmallows, and candy! Just add the Hot Cocoa Bomb into a mug, pour steaming hot milk over the chocolate sphere and watch everything release into your mug.  To add extra fun to this treat, top the Chocolate bomb with candy! 
Course Desserts and Sweet Baked Goods
Cuisine American
Keyword Chocolate Balls, Hot Chocolate Bombs, Hot Cocoa Balls, How to Make Hot Chocolate Bombs, How to Make Hot Cocoa Balls
Prep Time 10 minutes
Additional Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 1739kcal
Author MomSkoop Staff


  • 2 cups White Candy Melts
  • ¼ cup Chocolate Candy Melts
  • 2 cups Hot Chocolate Mix
  • 2 cups Mini Marshmallows
  • 24 Peanut Butter Candies


  • Place candy melts in separate microwave safe bowls and melt in the microwave per the directions on the package.
  • Using a piping bag, pipe stripes of chocolate candy melts into each of the mold shapes, about ½ inch apart. 
  • Place the chocolate lined bomb molds into the freezer for 5 minutes.
  • Remove the molds from the freezer and place 1 tbsp melted white candy melts into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even, attempting to work the white chocolate into the dark chocolate to reduce any air bubbles. Repeat with 12 bomb mold halves.
  • Place the chocolate filled bomb molds into the freezer for 5 minutes.
  • Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
  • Fill 6 of the molds with 1 tbsp hot chocolate mix, 1 peanut butter candy, and 6-8 mini marshmallows.
  • Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
  • Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
  • Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
  • Using a piping bag or a fork, drizzle a small amount of the remaining candy melts on top of the assembled hot cocoa bombs then immediately follow by pressing a second peanut butter candy on top.
  • Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
  • To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!


You will also need bath bomb molds or cake pop molds and, if using bath bomb molds, I found it best to hold them steady in a cupcake tin. I used:


Serving: 1g | Calories: 1739kcal | Carbohydrates: 249g | Protein: 39g | Fat: 72g | Saturated Fat: 17g | Polyunsaturated Fat: 44g | Cholesterol: 2mg | Sodium: 1410mg | Fiber: 13g | Sugar: 168g