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!