St. Patrick's Day Hot Cocoa Bombs

Gather the ingredients - * Powdered sugar * Cocoa powder * White chocolate * Powdered milk * White chocolate bark * Mini marshmallows * Sprinkles * Green food coloring (optional)

Combine powdered sugar, cocoa powder, white chocolate, and powdered milk in a small bowl.

Mix until combined.  Set hot cocoa powder aside until ready to use.

- Melt the white chocolate bark according to package directions.  - Add 2-3  Tablespoons of the melted chocolate to the hot chocolate bomb candy  molds. Use a spoon or culinary brush to push the chocolate all the way  up the sides to the top edge of the mold. Make sure you have a thick  layer at the top edge.  - Place the coated molds in the refrigerator for  approximately 5 minutes to harden the chocolate.

Carefully remove the  chocolate from the molds.

Fill 1/2 of the completed chocolates with 1-2 tablespoons of the hot chocolate powder and mini marshmallows.

- Heat a non-stick pan over medium heat for 1-2 minutes. Remove pan  from heat.  - Place an unfilled chocolate in the pan flat side down for 1-2  SECONDS, until the edges start to melt.  - Take that piece of chocolate  and press it into one half that has been filled with the hot chocolate powder, press gently to seal.

Place the decorated hot cocoa bomb in the bottom of a heat-proof mug.

Pour hot milk over the top and watch the magic happen!

Stir and add  additional mini marshmallows and sprinkles if desired.

Full recipe at