Pour warm milk over these adorable Melting Snowman Hot Chocolate Bombs and watch them pop open with hot cocoa and marshmallows. Give it a quick stir, and you’ll be sipping the most deliciously rich hot chocolate! This is a sponsored recipe on behalf of the American Dairy Association Mideast.

Melting Snowman Hot Chocolate Bombs are small, hollow orbs of chocolate filled with hot cocoa powder (white or dark chocolate), mini marshmallows, and other goodies (like crushed candy cane pieces and colorful sprinkles).

Pour warm milk over the orb, and it pops open in an exciting way! Hot chocolate is a great way to get in a serving of dairy during the cold winter months. Children especially will love watching these snowmen pop open and melt.

How to Assemble Snowman Hot Chocolate Bombs

You will need the following:

• a silicone half-sphere mold
• 2 cups white chocolate melting candy discs
• 4 Tablespoons hot chocolate powder (white or dark chocolate)
• 4 Tablespoons mini marshmallows

For the decorations:

• black frosting
• orange sprinkles or small candies
• chocolate candies (like M&Ms)
• red frosting or fondant

There are two different methods to make hot chocolate bombs. Scroll for a printable recipe card.

Spoon and Spread Method:

1. Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice.
2. Using the back of a spoon, spread chocolate along the bottom and up the silicone mold sides.
3. Chill the mold for 5-10 minutes until the chocolate is set.
4. Repeat spooning/spreading and chilling for a second coat of chocolate.
5. Unmold chocolate shells and add cocoa powder and marshmallows to one-half of each shell.
6. Heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.
7. Add snowman face and earmuffs with ready-made frosting and candies.

Fill and Spill Method:

1. Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice.
2. Completely fill all 6 cavities of your silicone mold. Set aside for 5 minutes.
3. Spill the excess chocolate from the silicone mold.
4. The shell should be thick enough not to need a second chocolate coat.
5. Turn mold over and let chill upside down for 5-10 minutes in the refrigerator.
6. Unmold chocolate shells and add cocoa powder and marshmallows to one-half of each shell.
7. Heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.
8. Add snowman face and earmuffs with ready-made frosting and candies.

How to Store Snowman Hot Chocolate Bombs

Keep the Melting Snowman Hot Chocolate Bombs in an airtight container for up to 2 weeks. Store in a cool, dry place away from direct sunlight.

When ready to enjoy, slowly pour 6-8 ounces of warm milk over the hot chocolate bomb. Alternatively, you can place the hot chocolate bomb into a mug of warm milk and wait for it to pop open. Stir and enjoy!

Milk is the No. 1 nutritious product requested by food banks. Each year, dairy companies work with local food banks to provide nutritious dairy foods to those in need. In 2020, Feeding America distributed 469 million pounds of dairy products in its network.

Although milk and plant-based beverages sit side-by-side in the dairy case, non-dairy alternatives often do not provide the same nutrient profile as cow’s milk. Additionally, you can count on real, white cow’s milk to have the same three ingredients (milk, vitamin A, and vitamin D) no matter what brand you choose or in which grocery store it is purchased.

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Melting Snowman Hot Chocolate Bombs

Pour warm milk over these adorable Melting Snowman Hot Chocolate Bombs and watch them pop open with hot cocoa and marshmallows. Give it a quick stir, and you'll be sipping the most deliciously rich hot chocolate!

Course Drinks

Cuisine American

Keyword christmas, hot chocolate, hot drinks

Prep Time 1 hour hour

Servings 4

Author Katrina Bahl

Ingredients

• 2 cups white chocolate melting candy discs
• 4 Tablespoons hot chocolate powder white or dark chocolate
• 4 Tablespoons mini marshmallows plus extra if desired
• 1 tube black frosting found in the baking aisle
• 1 tube red frosting found in the baking aisle
• 4 orange sprinkles or small candies
• 8 small circle candies like M&Ms

Instructions

Spoon and Spread Method:

• Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice. 
• Using the back of a spoon, spread chocolate along the bottom and up the silicone mold sides. Chill the mold for 5-10 minutes until the chocolate is set.
• Repeat spooning/spreading and chilling for a second coat of chocolate.
• Unmold chocolate shells and add powder and marshmallows to one half of each shell.
• Using a griddle on low heat, or warm plate, heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.
• Add snowman face and earmuffs with ready-made frosting and candies. Place the hot chocolate bomb on top of another tablespoon of white chocolate to look like it's melting.

Fill and Spill Method:

• Melt chocolate candy discs. You can use chocolate chips for this. However, you may need to add a teaspoon of coconut oil or shortening to the chocolate to get it to spread smoothly. Chocolate candy discs that have already been tempered are the best choice. 
• Completely fill all 6 cavities of your silicone mold. Set aside for 5 minutes. 
• Spill the excess chocolate from the silicone mold. The shell should be thick enough not to need a second chocolate coat. 
• Turn mold over and let chill upside down for 5-10 minutes in the refrigerator.
• Unmold chocolate shells and add powder and marshmallows to one half of each shell.
• Using a griddle on low heat, or warm plate, heat the rim of the second half of the chocolate mold and place it on top of the first to make a full sphere. Depending on the size and coats of chocolate, you should end up with 3-4 hot chocolate bombs.
• Add snowman face and earmuffs with ready-made frosting and candies. Place the hot chocolate bomb on top of another tablespoon of white chocolate to look like it's melting.

Video

More Hot Chocolate Recipes

Our family makes a big slow cooker batch of Eggnog Hot Chocolate to enjoy during family gatherings.

Making homemade whipped cream makes hot chocolate even more special. Try our Strawberry White Hot Chocolate with Homemade Whipped Cream.

Don’t have time to make a hot chocolate bomb? Try our festive Candy Cane Steamers with Candy Cane (Peppermint) Simple Syrup or the equally fun and delicious Gingerbread Steamer.

To meet Ohio and West Virginia dairy farmers, learn more about how farmers care for their cows, and follow milk’s journey from farm to fridge, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Instagram and Pinterest.

Items Used in this Recipe

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We’ve made these Reindeer Pretzels for years because they are quick and easy. They make a cute addition to any cookie tray alongside traditional cookies.

They are so easy that kids can be left to the task by themselves. Younger children may just need an adult to melt the chocolate but everything else is pretty straight forward.

There is something about the sweet and salty combination that makes these Reindeer Pretzels delicious as well as fun. Adults and children will love these cuties.

How to Make Reindeer Pretzels

You will need 4 basic ingredients:

• Mini pretzel rods (I use pretzels called dipping sticks.)
• Melted semisweet chocolate
• Candy eyes
• Red candies (such as sixlets, M&Ms, or cinnamon imperials)

Tips For the Easiest Reindeer Pretzels

Gather all of your ingredients and set them out before you begin

Use any kind of candies, chocolate, or pretzel shapes you have on hand.

Pour your melted chocolate into a glass or silicone dipping container rather than a shallow bowl.

You can find mini candy eyes online or at craft stores such as Michael’s or Joanne’s. Seasonally you can even find them at Walmart or Target.

Feeling crafty? You can even make your own candy eyes out of royal icing.

You can use these Reindeer Pretzels as cupcakes toppers, homemade holiday gifts for teachers, or on Christmas cookie trays. They’re so sweet and salty you won’t be able to eat just one!

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Are you down for sweet and salty desserts? In my 20’s I would have said you were crazy. If I’m having dessert I’m having it sweet with extra sugar on top.

A dash of coffee with my cream and sugar, please.

Corner piece of the birthday cake, please!

But now that I’ve reached the ripe old age of 30ish going on 40ish my tastes have changed and I find myself gravitating toward sweet snacks with a salty twist. I know this is an age thing because my husband and I were able to eat this whole pan of Potato Chip Peppermint Bark without our little guys snatching it out of our hands.

We’re also giving it as school teacher and staff holiday gifts this year as well! Last year we gave Sugar Cookie Dough Cups. I love giving and receiving handmade gifts!

I know you’re going to love this sweet and salty Potato Chip Peppermint Bark! Check out the quick video below to see how quickly this comes together. Merry Christmas if I don’t get to talk to you before the holidays!

xoxo- Katrina

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Potato Chip Peppermint Bark

Potato Chip Peppermint Bark -crunchy potato chips and candy cane pieces nestled between creamy layers of dark and white chocolate.

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 lb 16 oz dark or milk chocolate
• 1 lb 16 oz white chocolate
• 1 teaspoon peppermint extract divided
• 3-5 candy canes crushed
• 2 Cups potato chips crushed

Instructions

• Line a baking sheet with parchment paper.
• Melt the dark chocolate according to package directions until smooth. Stir in 1/2 teaspoon of peppermint extract.
• Pour chocolate over lined baking sheet and smooth out to desired thickness.
• Immediately crush 1 cup of potato chips over the dark chocolate. Set to chill in the refrigerator for 15 minutes.
• Melt the white chocolate according to package directions until smooth. Stir in 1/2 teaspoon of peppermint extract.
• Pour white chocolate over the dark chocolate and potato chip layer. Smooth out to desired thickness.
• Immediately crush 1 cup of potato chips and candy canes over the white chocolate layer. Set to chill in the refrigerator for 15 minutes.
• Break into pieces by hand. May carefully use a knife or metal spatula if desired.

Video

Items used in this post:

In Katrina’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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It’s that time of year again! There’s a chill in the air. Crowds of people are gathering. Families are divided. You know what I’m talking about… COLLEGE FOOTBALL!

Spending more of my life here in Ohio we root for the Buckeyes of course! And there is no shortage of creative buckeye recipes out there. While I like a classic buckeye ball candy I certainly don’t mind taking a shortcut and making this Buckeye Bark. Perfect flavor in half the time! And this is perfect for the holidays, as I’m sure most all Ohio families enjoy buckeyes at Christmastime.

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If you are anything like me you are looking for homemade holiday gifts and ideas. They should be Pinterest worthy but

EASY

SIMPLE

QUICK

and not-make-me-want-to-stab-my-eyes-out.

I actually love food crafting but if I’m making a holiday treat that involves putting sprinkles on cookies with tweezers or delicately piping intricate designs on one cookie for more than 20 seconds I’m pretty much going to go insane.

I don’t mean to brag but I think this is pretty much the easiest Christmas treat in all the land. The hardest part is unwrapping the candy. And don’t get me wrong- that can be a deal breaker at times but we should push through.

Three minutes of unwrapping and 2 minutes of dipping.

We can do this.

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I am the absolute WORST gift giver. I have no strategy. There are no lists. There’s no checking it twice. When I was 16 I gave my boyfriend (whom I had been dating less than 2 weeks) a pair of baby socks. BABY SOCKS. I thought it was hilarious because his feet were so big. He thought I was telling him something different.

Yeah.

He stuck it out through all of my awkward jokes and bad gifts through the years and married me anyway. Twenty years later I make a selection from his Amazon wishlist and call it a day. Except that’s not entirely true; I make him food gifts. I never go wrong there.

Bloom where you are planted, people.

We happen to love/adore/obsess over coffee in our house. Gone are the days of casual entertaining guests in our home and offering an evening cup of coffee. Now I think of it even before I open my eyes. Children are the best thing that has ever happened to the coffee industry.

These Peppermint Mocha Sticks are like an instant upgrade to your morning cup of coffee or your afternoon pick-me-up. Brew a cup of coffee, dunk and stir to release all of those festive flavors. Give the sticks as gifts (they are adorable!) or enjoy a few minutes of quite before the kids step off the bus this afternoon.

And have a freakin’ awesome Christmas.

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It’s party season and nothing impresses more than homemade candies. The great news is that candies like these Homemade Peppermint Patties are super simple to make.

I am the worst gift-giver in all the land. I have good intentions; I just don’t like spending money. I know! It’s so weird. I am an underspender. What is an underspender? Besides from the obvious implications of the name there are some very annoying consequences of being an underspender.

• Underspenders look for the best price but are them often disappointed in the quality so they end up purchasing the item twice.
• Underspenders see something they like but put off purchasing it until later…often too late.
• Underspenders can even avoid making routine appointments because MONEY.

Okay I’m not a straight up underspender- I’m happy and healthy and I treat myself (and others), but I just didn’t get the shopping gene passed on. Possibly because neither my parents not grandparents were spenders.

But I did get the baking gene; I love being in the kitchen especially this time of year! So even though I might have seen that beautiful thing you wanted and I thought of you, I didn’t buy it. Now it’s the night before the office party and I’m making you candy. So hush. Life could be worse.

These Homemade Peppermint Patties are crazy good- perfectly creamy bursting with just the right amount of peppermint flavor throughout. You’re going to want to put these on your to-do list!

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Homemade Peppermint Patties Recipe

Use this recipe to make the most delicious Homemade Peppermint Patties all year long- perfect for treats, homemade gifts, and holiday parties!

Prep Time 5 minutes minutes

Total Time 1 hour hour

Servings 12 candies

Ingredients

• 2 1/2 Cups powdered sugar
• 1 Tablespoon light corn syrup
• 1 Tablespoon water
• 1 teaspoon peppermint extract
• 1 Tablespoon coconut oil*
• 1/2 Cup chocolate melted

Instructions

• In the bowl of your mixer fitted with the paddle attachment combine all ingredients until smooth. Add up to 1 more Tablespoon of water if needed.
• Turn out dough onto a surface dusted with powdered sugar and roll to approximately 1/4 inch thickness.  If the dough is too sticky knead in some more powdered sugar 1 tablespoon at a time.
• Using a 1 inch circle cutter cut into 12 candies.
• Refrigerate discs for 45 minutes to 1 hour.
• Melt chocolate according to package directions.Use a small spatula or knife to lift the discs then dip into chocolate. Set on parchment or wax paper. Let cool completely.

Video

Items used in this recipe

In Katrina’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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This is a compensated post for JET-PUFFED Marshmallows. Recipe developed independently; all opinions expressed are my own.

The best gifts are food gifts. I’ve decided that everyone in my life would benefit from a creamy mug of hot chocolate. And since everyone is different, these Hot Chocolate Sticks are the perfect gift to personalize- just dip and stir!

What to do with Hot Chocolate Sticks

These Hot Chocolate Sticks are great for holiday gift giving- teachers, mail carriers, neighbors, friends, etc.

Kids love making this recipe and they will take pride in giving homemade gifts!

If you aren’t gifting these you can set up a fun hot chocolate bar for a crowd. Make a variety of choices and set them up on a tray next to a crock pot of warm milk. Guests can ladle in a scoop of milk then pick their favorite Hot Chocolate Sticks flavors!

The recipe comes together quickly with little fuss. Dunk in a mug of warm milk and stir until melted. Crushed peppermint is a personal favorite and popular this time of year.

But can we talk about salted caramel?

For gifts I think popping a marshmallow on top is adorable. I used JET-PUFFED Vanilla and Chocolate Swirled Marshmallows.

You may also use a large JET-PUFFED Marshmallow, or for a fun festive look you can use any of the seasonal varieties such as Snowman Mallows, Peppermint Mini Marshmallows, Gingerbread Mallows, or Holiday Mallows.

Or keep it mini with my favorite JET-PUFFED Mallow Bits.

You really can’t go wrong!

How to Make Hot Chocolate Sticks

Melt the chocolate. If children are helping be sure to assist them with this step. Chocolate can burn- even in the microwave.

Assemble the dry ingredients into the bowl of your mixer, then pour the chocolate on top. Mix until smooth and creamy.

Place mixture into a large piping bag. Cut the tip off and squeeze into silicone molds. Alternatively you can use ziptop bags, but I suggest the “Freezer” versions that are thicker.

If you make these in a silicone mini cupcake pan they easily pop right out. You could also use paper muffin liners.

For a smooth top you can put them into a microwave for 20 seconds and tap on the counter top. (Please do not place foil cupcake liners into a microwave!)

Before chilling add whatever toppings you would like.

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Hot Chocolate Sticks

Try this easy Hot Chocolate Sticks recipe to make holiday gifts or an easy and delicious hot chocolate bar. Just dunk into warm milk and stir!

Course Dessert, Drinks

Cuisine American

Keyword chocolate, drinks, holiday, homemade gifts, hot chocolate, peppermint

Prep Time 10 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 16 sticks

Calories 40kcal

Ingredients

• 16 oz BAKER'S Semi-Sweet Chocolate 4 blocks
• 1 Cup confectioners sugar
• 1/2 Cup cocoa powder
• 1/8 teaspoon salt
• 1/2 cup mini marshmallows or JET-PUFFED Mallow Bits

Instructions

• In a microwave safe bowl MELT chocolate according to package directions.
• In the bowl of your mixer fitted with the paddle attachment COMBINE confectioners sugar, cocoa, and salt.
• POUR the melted chocolate on top of the dry ingredients. Mix until incorporated fully.
• PLACE in a piping bag (or plastic zip bag), snip off the tip and pipe into 16 portions. Alternatively use a cookie scoop or small spoon. Mixture will be thick. If you use a silicone baking pan you can microwave it for 10-20 seconds after piping/scooping in the mixture.
• Top with JET-PUFFED Mallow Bits. Press craft stick into the center.
• Let cool 4 hours or overnight.

Notes

Variations:

1. Peppermint- top with crushed candy canes.
2. Salted Caramel- top with caramel and sea salt flakes.
3. Creamy Marshmallow- top with jumbo marshmallow.
4. Confetti cake- top with sprinkles for a winter birthday.

Nutrition

Calories: 40kcal

Connect with JET-PUFFED: Facebook | Twitter | Pinterest | Instagram | I’m happy to partner with JET-PUFFED to bring you marshmallow sweet treats all year long. As always, opinions expressed are my own. Thank you for supporting the brands that I work with, and for stopping back to let me know how your family loved my recipes as much as our family does!

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I love giving homemade gifts for Christmas now especially more than ever. People are so busy that baking oftentimes gets set aside. So when you give a homemade food gift (especially DOUBLE Chocolate Toffee!!) you’ll always be rewarded with a big smile!

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Anybody else out there crazy for sugar cookies? I like sugar cookies so much that I’ve spent the last 20 years perfecting my sugar cookie recipe. Talk about chocolate all you want but vanilla is where it’s at for me. So when I opened up my copy of Dessert Mash-Ups by Dorothy Kern (Crazy for Crust blog) this recipe jumped out from the pages into my dreams!

These Sugar Cookie Dough Cups are so heavenly that I needed to get them out of my house ASAP for fear that I would consume all 12 of them before my children came home from school. Cookie dough…vanilla…SPRINKLES!

Not only are these little candy cups perfectly portioned, they are great for any occasion. Just change up the sprinkles to make them festive.

Right now I’m obsessed with these jumbo nonpareils. Judge all you want but I’m allowed to be obsessed with sprinkles. And sugar cookie dough.

I just finished Christmas shopping for my niece so of course I had Frozen on the brain.

I would suggest making these candies with a mini muffin tin instead of a standard if you are making them for a party. You’ll have more to keep up with the demand!

I don’t know what else I have to say to convince you to try this recipe. It’s like a peanut butter cup but filled with eggless, safe-to-eat sugar cookie dough.

I did cheat on the instructions a bit. I rolled out my dough into a large, round disc and refrigerated it before cutting it into circles. Whenever I have to put something round into a muffin tin I use a champagne fluted glass to cut the circles- it makes the most perfect portions!

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Sugar Cookie Dough Cups

Sugar Cookie Dough Cups are like a peanut butter cup only better! Customize these candy cookie cups with sprinkles to match any holiday or party theme.

Prep Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Ingredients

• 1 ⁄4 cup unsalted butter softened
• 1 ⁄2 cup granulated sugar
• 1 ⁄2 teaspoon vanilla extract
• 2 teaspoons whole milk
• 1 ⁄2 cup all-purpose flour
• 12 to 16 ounces vanilla-flavored melting chocolate
• Sprinkles optional

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, cream together the butter and sugar. Beat in the vanilla, milk, and flour.
• Form the dough into a disk. Place between two sheets of waxed paper on a cutting board. Roll out to 1⁄4 inch thick. I like to peel the waxed paper off the top, then flip the dough over and peel it off the bottom after every few rolls so that it doesn’t stick. Refrigerate for at least 15 minutes.
• Using a 2-inch round cookie cutter, cut 24 circles of dough, rerolling as necessary. Place half the dough rounds on top of the other half, for a total of 12. Refrigerate until ready to assemble cups.
• Melt the melting chocolate according to the package directions.
• Line a standard 12-cup muffin pan with paper liners. Spoon about 1 tablespoon of melting chocolate into the bottom of each liner, enough to coat the bottom. Tap the pan to settle the candy and release any air bubbles.
• Place one cookie dough round in each muffin liner. Top with
1 to 2 tablespoons more melting chocolate, spreading as necessary to make sure that the two edges of chocolate meet. Tap the pan again to release air bubbles. Top with sprinkles. Refrigerate until set, about 1 hour. Store in an airtight container in the refrigerator for up to one week. These can also be frozen.

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