This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer here.
Bring the latest trend right to your own kitchen! These homemade hot cocoa bombs with peanut butter are easy to make and so much fun.
Have you been seeing hot chocolate bombs everywhere lately? They’re the newest foodie trend that takes classic hot cocoa to a whole new level of cozy and fun. But what you might not realize is how easy it is to make these holiday treats right in your own kitchen!
In this post, I’ll show you how to make homemade hot cocoa bombs with peanut butter and marshmallows, where to find the right molds, and variations to make your perfect hot cocoa mix or chocolate shell.
Even when you make the bombs yourself, watching them melt into your hot chocolate still feels like you’re revealing a tasty surprise. It’s so much fun to see the marshmallows float to the surface!
You’ll also love the flavor twist you get from the peanut butter chips. It’s like a Reese’s peanut butter cup in a mug! If you ask me, you just can’t beat the combination of peanut butter and chocolate.
So if you’re looking for a festive winter treat, either for yourself or for the whole family, give these DIY hot chocolate bombs with marshmallows and peanut butter a try. You may find a newfound love for hot cocoa during the holiday season!
How To Make Homemade Hot Cocoa Bombs with Peanut Butter
STEP ONE: Place chocolate candy melts in a microwave-safe bowl. Microwave in 30-second increments, stirring between each one, until fully melted and smooth.
STEP TWO: Place 1 tablespoon of melted chocolate into one half of a bomb mold. Use the bottom of your measuring spoon to press the chocolate up the sides of the mold, keeping it thick but even. Repeat with all 12 bomb mold halves.
You can use a bath bomb mold like these ones I used or get specific molds just for the hot chocolate bombs! Both are pretty cheap.
STEP THREE: Place the chocolate filled bomb molds in the freezer for 5 minutes.
STEP FOUR: Remove the molds from the freezer and gently tap the sides of the mold, then press on one side of the chocolate so it slides out of the mold.
STEP FIVE: Fill 6 of the chocolate bomb halves with 1 tablespoon hot chocolate mix, 1 tablespoon unmelted Reese’s peanut butter chips, and 6-8 mini marshmallows. You can also use a different brand of peanut butter chips too.
STEP SIX: Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
STEP SEVEN: 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.
STEP EIGHT: Immediately press the warmed edge of the chocolate cup to the rim of one of the filled chocolate cups to create the hot cocoa balls.
STEP NINE: Using a piping bag or a fork, drizzle the melted peanut butter chips over the assembled hot cocoa bombs.
STEP TEN: Place the hot cocoa bombs in the freezer for 5 minutes to set, then transfer to an airtight container until you’re ready to use.
STEP ELEVEN: To use, place one hot cocoa ball in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!
Where Can I Find A Mold For Hot Chocolate Cocoa Bombs?
If you already have one of these, then you have everything you need to make this festive treat right in your own kitchen.
So why not make a batch of hot cocoa bombs, a batch of bath bombs, and then enjoy a rich cup of hot chocolate in a relaxing bath? That sounds like a great way to get in the holiday spirit to me.
Can I Use Other Fillings For My Hot Cocoa Bombs?
Of course! Feel free to have some fun with this recipe. You could even put different fillings in each one so that every cup of hot chocolate is a surprise.
Here are some ideas for other fillings:
- Caramel Chips – for a salted caramel hot chocolate.
- Crushed Candy Cane – perfect for the holidays.
- A Dash of Cinnamon – warm up with some Mexican hot chocolate.
- More marshmallows – because you can never have too many marshmallows. You can even use the itty bitty marshmallows!
Variations For Hot Chocolate Bombs
Just like you can get creative with the fillings, you can play around with the outer shell as well. Here are a few ideas that would be fun to try:
- Use white chocolate candy melts for a winter-white hot chocolate ball.
- Instead of peanut butter chips, drizzle the hot cocoa balls with more chocolate. Milk or white chocolate would both work well.
- While the drizzle is still hot, sprinkle on crushed candy cane for a little extra flair.
Tips For Making Homemade Hot Cocoa Bombs
- You can fill the hot chocolate bomb with any hot cocoa mix, whether it’s a homemade version or the store-bought kind.
- No piping bag? Just put the melted peanut butter chips in a Ziploc bag, cut off one of the corners, and use that for drizzling peanut butter over the hot cocoa bomb.
- I like to place my molds in a cupcake pan to hold them steady. This makes them much easier to work with.
Other Dessert Recipes You’ll Love:
- No-Bake Christmas Marshmallow Treats
- Air Fried Oreos
- Cookies and Cream Cheesecake Mousse
- Air Fryer Jelly Donuts
- Place chocolate candy melts in a microwave-safe bowl and melt in the microwave in 30-second increments, stirring until fully melted and smooth.
- Put 1 tablespoon of melted chocolate into one half of a bath bomb mold or candy ball mold and, using the bottom of your measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
- Place the chocolate filled bomb molds into the freezer for 5 minutes to harden it up.
- Remove the 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 half of the molds with 1 tablespoon hot chocolate mix, 1 tablespoon Reese’s peanut butter chips, 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 the melted peanut butter chips over the assembled hot cocoa bombs.
- 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!
Feel free to change up the flavor by adding caramel chips, crushed candy canes, white chocolate, and more!
Amount Per Serving: Calories: 589Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 481mgCarbohydrates: 98gFiber: 5gSugar: 78gProtein: 10g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.