Reese's Hot Cocoa Bombs, made with chocolate shells and filled with hot cocoa mix, peanut butter, and mini marshmallows

Reese’s Hot Cocoa Bombs

As all hot cocoa addicts do...

As a newly-converted hot cocoa bomb addict, once we make the classic chocolate flavor, of *course* we start branching out into different flavor additions! Right after trying peppermint bark hot cocoa bombs… I opted to add mini peanut butter cups to make these Reese's Hot cocoa bombs that looked like ornaments, and add some peanut butter to the filling! OH my gosh; so cute, so fun and SO good!

You only need a few supplies – a half-dome silicone mold, semisweet chocolate, hot cocoa mix, peanut butter, mini marshmallows, and a mini Reese's cup! Green candy melt drizzle + sprinkles are optional but recommended. 😉
As much fun as these are just to make, I think filming pouring milk over the bomb miiiiight have been my favorite part! I recommend aiming your pour at the seam to make the bomb come apart and melt more quickly.

These are SUPER easy to make – and they make great Christmas gifts! Recipe below!

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Reese's Hot Cocoa Bombs

These Reese's Hot Cocoa bombs feature chocolate, peanut butter, marshmallows, and a mini Reese's cup to make them look like ornaments!
Prep Time20 minutes
Cook Time0 minutes
Decorating time15 minutes
Total Time35 minutes
Course: Drinks
Cuisine: American
Keyword: Christmas hot cocoa bombs, Peanut butter hot cocoa bombs, Reese's hot cocoa bombs
Servings: 6 hot cocoa bombs
Calories: 370kcal
Author: Sarah H





  • I recommend tempering your semisweet chocolate – do not panic; you can do this in the microwave! I love SugarGeekShow’s microwave method, and this spatula with a candy thermometer was SUPER helpful! (If you don’t want to temper your chocolate that’s 100% fine; just know that you make get a dull dusty look to the outside of your shells. Buuut considering they’re just going into hot milk – not really a big deal!)
  • Coat your silicone molds – make sure to spread the chocolate thick enough that the mold doesn’t show through. Cool until completely solid, and remove the shells from the mold. Repeat the process to make the remaining 6 shells (unless you’re smarter than I am and purchased 2 molds). 


  • First, melt the edges of the shells slightly - so that the edges are flat and even and will stick together. I put a frying pan on the stove on low heat, and first melted the edges of the first 6 of my shells for 1-2 seconds until they were flat and even.
  • Add 1 teaspoon of peanut butter, 2 tablespoons of hot cocoa mix, and as many marshmallows as will fit to the shells with the evened edges.
  • Melt the edges of the remaining chocolate shells, seal the two edges of the shell together while the chocolate is still warm, and allow them to cool.


  • Now to decorate! Melt your candy melts in 10-second intervals in the microwave, and transfer to a piping or zip-lock bag (don’t overheat or they can burn – smelly and you have to start over).
  • Use either candy melts or a bit of melted chocolate to stick the mini Reese's cups to the ornaments. Drizzle candy melts over the hot cocoa bombs and sprinkle with sprinkles – and you’re done! Enjoy – or bag as an awesome Christmas gift!



Please note nutrition information is an estimate and may not be exactly accurate. 


Serving: 1hot cocoa bomb | Calories: 370kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g

Did you make these Reese's Hot Cocoa Bombs? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

4 thoughts on “Reese’s Hot Cocoa Bombs

    1. I made these probably a week or so ahead of when I gave them away. I honestly haven’t done much experimenting with making them further ahead than that, though I don’t see why you couldn’t! The only issue you might run into would be chocolate ‘bloom’ or that whitish sheen that can develop on tempered chocolate with too much moisture or temperature flux. Even if that happens though, the chocolate itself will still be just fine to eat! I might also use something like PB2 or another peanut butter powder instead of regular peanut butter; I’d worry the cocoa mix would dry out the peanut butter and cause clumps that would make lumpy hot chocolate. If you make them further in advance let me know how it goes! 🙂

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