Combine all of the ingredients in a small bowl. Store in an airtight container until ready to use.
Make the Hot Chocolate Bombs
Melt the chocolate bark according to the package directions.
Add 2-3 tablespoons of melted chocolate to each of the silicone molds. Use a spoon or culinary brush to push the chocolate all the way to the top edges of the mold. Make sure to get a thick layer all the way around-- you don’t want your chocolate bombs to be brittle because they may break.
Place the chocolate molds in the fridge to chill until the chocolate has fully hardened-- about 10 minutes.
Remove the chocolate from the molds. Fill half of the molds with hot chocolate powder and mini marshmallows.
Heat a small nonstick skillet over medium-high heat. Remove the skillet from the heat and place one of the unfilled chocolates on the pan for 2-3 seconds, or until the edges start to melt. Carefully remove the chocolate from the pan and place it on top of a filled chocolate. Press the two chocolates together gently to seal them.
Drizzle the hot chocolate bomb with additional melted chocolate or peanut butter and decorate with sprinkles, if desired.
To serve, add one hot chocolate bomb to a large mug. Fill the mug with hot milk and stir until the hot chocolate bomb has dissolved.
I like using chocolate bark for hot chocolate bombs because it melts easily and hardens smooth and shiny. If you don’t have chocolate bark, make sure to temper the chocolate.
The peanut butter powder and powdered milk are optional in this recipe. The peanut butter powder helps enhance the peanut butter flavor and the powdered milk adds extra creaminess to the hot chocolate. Both are available in most grocery stores in the baking aisle.