Make Instant Peanut Butter Mocha Hot Chocolate Mix

In bowl of food processor fitted with blade, add peanut butter chips, confectioners sugar, cocoa, dry instant coffee granules, nonfat dry milk, malted milk, cornstarch and salt. Process until finely ground. Transfer mix into zip lock bag or sealed container.  Set aside

Making bomb shells- melt chocolate chips in microwave safe bowl, microwave at 30 second intervals until completely melted.  Brush melted chocolate inside mold openings spreading chocolate up the sides of mold. Place on small baking sheet and place in freezer for 30 minutes to set up.  Repeat process if necessary making sure chocolate completely covers the mold.

Remove from freezer and un-mold sphere halves.  You will have three bombs per silicone mold. In a warmed skillet, place mold halves to melt and smooth half spheres edges.  Be careful not to over melt.  Position chocolate shells on the back side of the silicone mold to help hold while filling with cocoa mix.

Add 3 tablespoons cocoa mix to one half shell, along with peanut butter chips, mini marshmallows in the amount that you prefer.  Melt one edge of empty shell in warmed skillet, place immediately on top of filled shell.  Smooth connected shells around the seam with finger if necessary.

Peanut Butter Drizzle  Melt peanut butter chips in microwave safe bowl at 30 second intervals until melted.  Add vegetable oil to thin melted chips to drizzle.  Place drizzle in quart zip lock baggie, clip one end 1/8″, drizzle over cocoa bombs.  Allow to set before packaging at least 15-20 minutes.

To serve:  Place cocoa bomb in large mug, pour hot milk or hot water over the top of bomb, stir well to dissolve.