Break your graham cracker sheets in half (if they aren’t already), so you have four squares.
Spread your favorite Teddie Peanut Butter onto two of the graham crackers and set aside. On the other two graham crackers, place the chocolate and set aside.
Toast your marshmallows over a campfire on a roasting stick, or, if you are inside, roasting your marshmallows in the oven is easy.
Place your marshmallows on their sides on a baking sheet and broil in the oven until the tops are toasted golden brown (about 2 minutes.
Keep a close eye on them!) Rotate the marshmallows, and toast that side until golden brown.
Remove marshmallows from the oven or roasting stick, and place two marshmallows next to each other on top of the chocolate and graham cracker.
Sandwich the peanut butter graham crackers on top of the marshmallows. Bon appetit!
Beat the butter and Teddie peanut butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes.
Add the vanilla extract, salt (if using), and confectioner’s sugar and beat on low for 2 minutes, or until everything is combined.
Slowly add the water, one tablespoon at a time, until the mixture comes together and is sticky.
Using your hands, roll the dough into 1-inch balls (about one tablespoon of dough each) and place onto the prepared baking sheet.
Place the truffles in the refrigerator for at least one hour.
On the stove or in the microwave, melt the chocolate and oil, stirring frequently so it doesn’t burn.
Remove from heat and let the chocolate slightly cool. Get your peanut butter truffles from the refrigerator.
One at a time, submerge the balls into the chocolate and carefully remove using a fork.
Place the coated balls back onto the baking sheet and top with an extra drizzle of Teddie and sprinkles.
Refrigerate the Teddie Peanut Butter Truffles for at least 30 minutes before enjoying. The perfect gift for your friends and family! Store in an airtight container in the refrigerator for up to 2 weeks.
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!
Remove the ice cream from the freezer and put it on the counter to soften for a few minutes.
While the ice cream is softening, mix the chocolate chips and one tablespoon of coconut oil together into a microwave-safe bowl.
Microwave on high for 1-1 ½ minutes, pausing every 30-seconds to stir, until the mixture is melted and well combined.
In another microwave-safe bowl, mix the Teddie Peanut Butter and two tablespoons of coconut oil together.
Microwave on high for 1-1 ½ minutes, pausing every 30-seconds to stir, until the mixture is warm and loose.
Once the ice cream has softened enough that you can easily scoop it, but not so much that it is beginning to melt, scoop out about one-quarter of the ice cream into a brownie or cake pan.
Using the back of a spoon or an offset frosting knife, spread the ice cream into an even layer.
Return the container of ice cream to the freezer.
Using a spoon, drizzle about one-quarter of the chocolate and peanut butter mixtures over the ice cream.
Put the pan of ice cream into the freezer for about 10 minutes, or until the first layer has begun to firm up.
Repeat for two or three more layers (the number of layers will depend on the size of your pan; the larger the pan, the thinner the layers), freezing for a few minutes in between each.
Once done, finish with a final drizzle of the chocolate and peanut butter mixtures. Freeze the pan of ice cream for at least an hour before serving. Enjoy!
