Teddie Peanut Butter Hot Cocoa Bombs

1 ⅓ cups semi-sweet chocolate chips
3 tablespoons of heavy cream
¼ cup of Teddie Smooth Peanut Butter
Mini marshmallows

Please note, you will need a chocolate sphere mold (ours were 2”, but anywhere between 1 ½-2 ½” would work) to make hot cocoa bombs.
Using a microwave-safe bowl, microwave ¾ cup of semisweet chocolate chips, stirring every 30-seconds, until melted and smooth.
Add a heaping spoonful (about 1-1 ½ tablespoons) of melted chocolate to one-half of a sphere mold. Using the back of your spoon, push the chocolate around to ensure the mold is well coated.
Repeat step #2 until four complete molds (four tops and four bottoms) have been created.
Chill your molds in the refrigerator for at least one hour.
While your shells are chilling, heat the heavy cream in a saucepan over medium heat. Add ½ cup of chocolate chips and the Teddie peanut butter. Bring to a simmer, and stir until smooth. Remove from heat and set aside to cool and stiffen (refrigerate for up to 30 minutes). This will be the filling of the hot cocoa bombs.
Once your chocolate shells have completely hardened, carefully remove them from their molds.
In a microwave-safe bowl, heat the remaining semi-sweet chocolate chips (about 2 tablespoons) in the microwave, stirring every 30-seconds, until melted. Set aside.
Scoop even amounts of the filling and mini marshmallows into four of the shells.
Dip a spoon in the bowl of freshly melted chocolate chips and run the spoon along the rim of the shell. This will act as the glue to adhesive the spheres together. Place the top halves of the shells onto the bottoms and gently press them together.
Place in the refrigerator and let it harden.
To store, keep in an airtight container in the freezer or refrigerator until ready to use. Be sure to allow the hot cocoa bomb time to defrost before using, if stored in the freezer.
To serve, fill a mug with steaming hot milk and add your bomb. Stir and enjoy!

SERVINGS: 4 hot cocoa bombs