3 whole Honey Maid Graham Crackers, crushed plus more for garnish
9 tablespoons mini marshmallows, plus more for garnish
milk, for serving
Special Equipment
2 silicone chocolate round molds
Nutrition Info
Calories 183
Fat 11g
Carbs 23g
Fiber 1g
Sugar 16g
Protein 2g
How to Make It
1. Step
In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
2. Step
Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
3. Step
Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
4. Step
Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
5. Step
To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
