If you love a cozy, creamy mug of steaming hot chocolate, you’re going to love these peanut butter hot chocolate bombs. Enjoy the eternally delicious combination of creamy peanut butter and chocolate as the bomb melts in your mug!
Peanut butter and chocolate is the perfect pairing. It’s sweet and salty and absolutely perfect for a cup of hot chocolate! This peanut butter hot chocolate bomb proves just how good that combo can be!
Not long ago, I didn’t even know what a hot chocolate bomb was! Now I can consider myself a bit of a tried and true expert in this TikTok sensation.
That’s because I’ve created a variety of flavor combination to share, and I spent hours perfecting the tutorials for you!
Luckily, a few little tricks mean that these hot chocolate bombs are so easy to make- and truly, much easier than they look! They make wonderful gifts and they are so much fun for kids and grown-ups alike.
What is Peanut Butter Hot Chocolate?
It’s a creamy sweet and salty twist on a classic cup of hot cocoa you just can’t resist!
We’re wrapping up all the goodness in a Peanut Butter Hot Chocolate Bomb. It’s a sphere of chocolate filled with peanut butter that’s perfect for gifting. Place it in a mug and pour a cup of hot milk (or water) over the top and stir to make the creamiest, dreamiest cup of Peanut Butter Hot Chocolate.
Peanut butter hot chocolate bombs combine the best flavors of hot cocoa with the creamy, salty goodness of peanut butter. If you love everything sweet and salty, you’ve got to try them!
Why You’ll Love Peanut Butter Hot Chocolate Bombs
- Easy
- Decadent
- Great for Gifting
- Fun to Make
- Fun to Serve
Tools to Use
- Chocolate Sphere Mold – A 2.5 inch mold makes the perfect amount of chocolate for 1 cup of hot milk. 2 inches or larger is easier to fill with hot cocoa mix and marshmallows, too. You can use a truffle size in a pinch.
- Clear Glass Mugs – Clear glass mugs make it easy to watch the bomb melt before your eyes! These are the perfect diameter for a hot chocolate bomb. You can even wrap a bomb in a mug with cellophane for a charming handmade gift!
- Baking Sheet – It makes transferring them to and from the refrigerator or freezer easy, and makes a great surface to drip out the excess chocolate.
Ingredients and Substitutions
- Chocolate – I like milk chocolate for these peanut butter hot chocolate bombs, but you can also use white chocolate or dark chocolate. Chocolate melting wafers make this project super easy, but chocolate chips will work as well!
- Hot Chocolate Mix – It’s so easy to make your own!
- Creamy Peanut Butter – Creamy is important because we don’t want any chunks in our creamy mug of cocoa. You can use a traditional peanut butter, natural, or whatever you prefer.
Variations
Make Cookie Butter Bombs – Simply substitute peanut butter with cookie butter!
How to Make
- Melt Chocolate – To begin, melt milk chocolate in a small, microwave-safe bowl in the microwave in 15 second increments, stirring each time, until smooth.
- Fill Mold – Next, add a heaping spoonful of melted milk chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
- Eliminate Excess – Invert chocolate mold onto a parchment lined baking sheet (for easy cleanup) and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
- Freeze to Set – Freeze chocolate bombs 7 minutes to set.
- Warm Plate (and Spoon) – Meanwhile warm a plate in the microwave, dishwasher or oven and boil a glass of water to warm a spoon.
- Remove – Remove mold from freezer. Flip mold over. Gently press on the top of each sphere to remove.
- Fill – Remove mold from freezer and fill 3 spheres with a tablespoon of hot chocolate mix and a tablespoon of creamy peanut butter.
- Seal – Place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
- Decorate – Decorate using melted peanut butter in a piping or sealable bag with the tip clipped and quickly move back and forth over each bomb.
- Set – To fully set, freeze five minutes or refrigerate 30 minutes and store at room temperature until ready to serve.
How to Use
- To make a cup of peanut butter hot chocolate, place bomb in a mug.
- Pour one cup of hot milk (or water) over bomb.
- Stir until chocolate and peanut butter have melted and enjoy!
Serving Suggestions
- Top with homemade whipped cream
- Add marshmallows
- Top with chocolate shavings
- Garnish with a drizzle of warm peanut butter
- Garnished with crushed chocolate or peanuts
Tips
- Read Instructions Thoroughly Before Starting – This recipe moves so quickly that it’s best to read the recipe first and have all the supplies nearby.
- Don’t Overheat Chocolate – Chocolate burns easily, make sure you keep a close eye on it and stir every 15 seconds.
- Touch Minimally – Your fingers can warm the chocolate and leave prints. Touch chocolate as minimally as possible for best results. You can also chill your hands over a bowl of ice or in the freezer (remain dry) or run them under cold water and dry before working with them.
- Adjust Serving Size – Want to double or triple this recipe? Use the 1x2x3x yield tab in the printable recipe to change the calculations for you!
Frequently Asked Questions
Any kind of chocolate will work! Milk or dark chocolate chips, wafers or baking chocolate.
Try using muffin tins or any other type of mold you have on hand. They don’t have to be a perfect sphere, so feel free to get creative!
How to Store
- Room Temperature – Store at room temperature for up to two weeks in an airtight container or a food safe cellophane bag. Store in a dark pantry.
Dietary Considerations
- Gluten Free – Simply use a gluten free hot chocolate mix!
- Vegetarian
Peanut Butter Hot Chocolate Bombs
Ingredients
- 8 ounces chocolate wafers, chips or baking chocolate (1 cup)
- 3 tablespoons hot chocolate mix
- 3 tablespoons peanut butter creamy
Instructions
- Melt chocolate in a small, microwave-safe bowl in the microwave in 15 second increments, stirring each time, until smooth.
- Add a heaping spoonful of melted milk chocolate to each cavity. Using the back of a teaspoon, spread until completely covered.
- Invert mold onto a parchment lined baking sheet and lightly shake to remove excess. Discard parchment and place mold on baking sheet (chocolate side up). Scrape edges of each cavity if needed.
- Freeze chocolate bombs 7 minutes to set.
- Meanwhile warm a plate in the microwave, dishwasher or oven. Optional: Boil a glass of water to warm a spoon.
- Remove mold from freezer. Flip over and press gentlly on the top of each sphere to carefully onto your baking sheet.
- Fill 3 spheres with a tablespoon of hot chocolate mix and a tablespoon of creamy peanut butter.
- Place the bottom of an empty sphere on the hot plate to lightly melt chocolate. Place the melted chocolate edge on filled half to seal, handling the chocolate as little as possible. Optional: If needed, dip a spoon in hot water, dry and run the back of it along the edges to seal.
- Decorate using melted peanut butter in a piping or sealable bag with the tip clipped and quickly move back and forth over each bomb.
- Store at room temperature until ready to serve.
Julie’s Tips
Variations
- Substitute peanut butter with cookie butter
- Add marshmallows
Tips
- Careful not to overheat chocolate.
- Touch chocolate spheres as minimally as possible.
How to Store
- Room Temperature – Store at room temperature for up to two weeks in an airtight container or a food safe cellophane bag. Store in a dark pantry.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Did you use milk chocolate or semi sweet chocolate for the bomb shell?
Hello,
You can use whichever type you like! We tend to use milk chocolate melting wafers for our hot chocolate bombs! You can read more in my complete Hot Chocolate Bomb Guide. Enjoy!
Julie
Have you noticed your chocolate is sort of chunky as you get the bottom of the cup while drinking? Like the shell doesn’t fully melt or dissolve into the milk? I can’t figure it out!
Not at all – you need to use scalding hot milk.
Could this be made using powdered PB for the filling? (still using creamy PB as the drizzle)
Absolutely!