Peanut Butter Cup Hot Chocolate Bombs

Last Updated on January 7, 2021

These Peanut Butter Cup Hot Chocolate Bombs are a rich and delicious twist on a basic hot cocoa bomb recipe.

These Peanut Butter Cup Hot Chocolate Bombs are a rich and delicious twist on a basic hot cocoa bomb recipe.

How to use silicone moulds for Hot Cocoa Bombs

Silicone moulds can be a little awkward to use when coating with chocolate. I have found an easily solution to get better control of the mould is to cut the silicone moulds so that each sphere mould is by itself as shown above. You are welcome.

These Peanut Butter Cup Hot Chocolate Bombs are a rich and delicious twist on a basic hot cocoa bomb recipe.

Looking for more delicious Hot Chocolate Recipes?

Check out some of my favourite recipes for hot chocolate:

 Make classic Hot Chocolate Bombs the easy way plus find more information about making the best hot chocolate bombs.

If you want to try hot chocolate bombs but don’t want the fuss of dealing with fragile shells, check out my recipe for hot chocolate cups.

These Peanut Butter Cup Hot Chocolate Bombs are a rich and delicious twist on a basic hot cocoa bomb recipe.

Peanut Butter Cup Hot Chocolate Bombs

Makes 8-10 Hot Cocoa Bombs

Ingredients:

2 Silicone Sphere Moulds
1 – 30oz of Ghirardelli Milk Chocolate melting wafers
2 C of hot cocoa mix
2 disposable piping bag
1 cookie sheet fitted with wax paper
2 C Mini Marshmallows
1 C Reese Pieces
1 C creamy peanut butter
8 reese cups, chopped

Directions:

Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth

Using a spoon, spoon about 1-2 tbsp of the chocolate into the mould

Carefully swirl the chocolate to completely coat the inside of the mould

Lightly shake the extra chocolate back into the bowl

Place the coated moulds into the fridge for 5-10 minutes

Remove from the fridge and gently peel the silicone mould back away from the hardened chocolate shell

Carefully place the mould onto the cookie sheet

Repeat steps with remaining moulds

You should now have 8 half sphere moulds

Scoop some of the melted chocolate into the piping bag and cut the tip

Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mould

Sprinkle in about 2 tbsp of the reese pieces

Sprinkle in a few of the mini marshmallows

Pipe a line of the melted chocolate around the edge of the bottom shell

Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell

Carefully pick up the bomb and make sure that there is no opening around the centre of the shells

Place the mould back onto the cutting board

Place the 1 C of peanut butter into a microwave safe bowl and heat for 30 seconds to melt the peanut butter

Spoon into the piping bag and cut the tip off and drizzle peanut butter over the bombs

Sprinkle some of the chopped reese cups on top

Allow the peanut butter to harden before enjoying!

These Peanut Butter Cup Hot Chocolate Bombs are a rich and delicious twist on a basic hot cocoa bomb recipe.
Peanut Butter Cup Hot Chocolate Bombs
Yield: 10 Hot Chocolate Bombs

Peanut Butter Cup Hot Chocolate Bombs

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 1 - 30 oz of Ghirardelli Milk Chocolate melting wafers
  • 2 C of hot cocoa mix
  • 2 C Mini Marshmallows
  • 1 C Reese Pieces
  • 1 C creamy peanut butter
  • 8 reese cups, chopped

Instructions

  1. Using a heat safe bowl, pour into the bowl and place the remaining of the ghirardelli melting wafers in the microwave for 45 second intervals. Make sure to stir the chocolate after each 45 seconds until completely melted and smooth
  2. Using a spoon, spoon about 1-2 tbsp of the chocolate into the mould
  3. Carefully swirl the chocolate to completely coat the inside of the mould
  4. Lightly shake the extra chocolate back into the bowl
  5. Place the coated moulds into the fridge for 5-10 minutes
  6. Remove from the fridge and gently peel the silicone mould back away from the hardened chocolate shell
  7. Carefully place the mould onto the cookie sheet
  8. Repeat steps with remaining moulds
  9. You should now have 8 half sphere moulds
  10. Scoop some of the melted chocolate into the piping bag and cut the tip
  11. Building the cocoa bomb :
  12. Scoop about 1 tbsp of the hot cocoa mix into the bottom of the sphere mould
  13. Sprinkle in about 2 tbsp of the reese pieces
  14. Sprinkle in a few of the mini marshmallows
  15. Pipe a line of the melted chocolate around the edge of the bottom shell
  16. Carefully place the top shell onto the bottom and gently hold the top to the bottom for about 30 seconds to a minute to allow the piped chocolate to harden to the top shell
  17. Carefully pick up the bomb and make sure that there is no opening around the centre of the shells
  18. Place the mould back onto the cutting board
  19. Place the 1 C of peanut butter into a microwave safe bowl and heat for
  20. 30 seconds to melt the peanut butter
  21. Spoon into the piping bag and cut the tip off and drizzle peanut butter over the bombs
  22. Sprinkle some of the chopped reese cups on top
  23. Allow the peanut butter to harden before enjoying!

Nutrition Information:

Yield:

10

Serving Size:

1 grams

Amount Per Serving:Unsaturated Fat: 0g

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These Peanut Butter Cup Hot Chocolate Bombs are a rich and delicious twist on a basic hot cocoa bomb recipe.

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