A fun twist on a DIY Hot Chocolate Bomb, these Reese’s Pieces Hot Chocolate Bombs create a rich peanut butter hot chocolate when melted into a warm mug of milk. The perfect cold weather drink for Reese’s Pieces lovers!

Reese’s Peanut Butter Hot Chocolate Bomb Recipe

If you’ve been around Sugar, Spice and Glitter for awhile you already know that peanut butter and chocolate is one of my favorite dessert flavor combos.

With hot chocolate bombs being all the rage right now, I had to experiment to create a peanut butter hot chocolate bomb styled after the King of all peanut butter chocolate candies: Reese’s Pieces!

There were a couple ways to do this:

• create a peanut butter ganache, like I did with our Bailey’s Hot Chocolate Bombs
• or, raid my smoothie shelf and use some peanut butter powder to mix with the hot chocolate powder filling

For both ease and shelf-stability, I decided to go with the second option. I already use peanut butter powder often to add protein to our smoothies, so I knew it would mix in perfectly and add some great flavor to our hot chocolate bombs.

The result is a very rich and decadent hot chocolate with the perfect balance of chocolate and peanut butter flavors.

Hot Chocolate Bomb Recipe Questions

Do I have to temper my chocolate to make hot chocolate bombs? No, you technically don’t have to temper your chocolate to make hot chocolate bombs – but it will result in a better product if you do.

Tempering chocolate is super simple (we outline the process in the recipe below) and allows your chocolate bombs to stay at room temperature without melting or losing their shape. Hot chocolate bombs made without tempering chocolate may also not release from the mold.

Can I temper chocolate in the microwave? Yes! Heat for 30 seconds, stir well, then reheat in 15 second increments, stirring well and checking the chocolate’s temperature with a candy thermometer each time. You want to chocolate to reach 90°F but not exceed 110°F. If the chocolate reaches 120ºF, it will no longer work in this recipe.

This post from Handle the Heat has more tips on tempering chocolate.

What chocolate is best for hot chocolate bombs? I prefer chocolate melting wafers like these to make our hot chocolate bombs. They are easy to work with, do not require any chopping, and temper beautifully.

You want a good-quality chocolate that contains cocoa butter to allow it to temper properly. Chocolate chips do not work for this recipe because they have added ingredients that prevent them from melting.

Candy melts can be used (and don’t require tempering – just melting) but they will change the flavor of the hot chocolate bomb. My daughter and her friends loved the flavor of our pink hot chocolate bombs made with pink candy melts, so it really comes down to personal taste preferences.

How long do hot chocolate bombs last? If you properly temper your chocolate, they can be kept in an airtight container at room temperature for over a month.

How to Use a Hot Chocolate Bomb:

You can use your hot chocolate bomb two ways:

• Place the hot chocolate bomb in a mug and pour warm milk overtop
• Place the hot chocolate bomb in a mug already filled with warm milk

The warm milk will slowly melt the chocolate sphere, enhancing the chocolatey flavor of the cocoa while releasing the powdered cocoa, sprinkles and marshmallows inside of the bomb.

Check out our quick recipe video for how to make hot chocolate bombs, and then don’t forget to scroll down to grab your free printable recipe. (This video shows a basic hot chocolate bomb – the only difference for the Reese’s Pieces Hot Chocolate Bomb is the addition of the peanut butter powder and the decoration, which is very simple and detailed in the printable recipe card.)

Hot Chocolate Bomb Ingredients

• Milk Chocolate Melting Wafers
• Hot Cocoa Mix
• Peanut Butter Powder
• Mini Marshmallows
• Candy Melts: Orange, Yellow, White, optional
• Reese’s Pieces, optional garnish
• Reese’s Mini Cups, optional garnish

Scroll down to the printable recipe card for full measurements.

Tip: Cut the silicone molds so that each sphere mold is separate (as shown below). You may find this easier to control the molds when working with the melted chocolate, as compared to trying to do all 6 at the same time.

Kitchen Tools You May Find Helpful

• 2 Silicone Sphere Molds
• Candy Thermometer <– a thermometer is essential for ensuring that the chocolate reaches 90ºF when tempering
• Measuring cups and spoons
• Double Boiler <– can use a glass or metal bowl set over a pot of boiling water
• Piping Bag
• Skillet
• Microwave Safe Bowls

How to Make Peanut Butter Hot Chocolate Bombs

For the Microwave method:

Place the melting chocolate wafers in a microwave-safe bowl and heat for 30 seconds.

Remove from microwave and stir well. Reheat in 15 second increments, stirring well and checking the chocolate’s temperature with a candy thermometer in between each reheating. The chocolate should reach 90ºF.

For the Double Boiler method (or using a bowl placed over a pot of boiling water):

Place the melting chocolate wafers in a heat-safe metal or glass bowl, or the top pan of a double boiler.

Place a pot filled halfway with water on high heat and bring to a boil.

Place the bowl with the chocolate over the boiling water and carefully whisk the chocolate until melted. Continue heating and whisking until an inserted candy thermometer reaches 90ºF. Remove the chocolate from the heat and turn off the stove.

Portion 1-2 Tablespoons of the melted chocolate into each cavity of your silicone mold.

Use a spoon or paintbrush to swirl the chocolate around the entire cavity to form your half chocolate sphere.

Gently hold your mold upside down over the bowl with the rest of the melted chocolate to allow excess chocolate to drizzle out.

Place the molds in the fridge for 5-10 minutes to harden.

Once hardened, remove the molds from the fridge and gently remove the half chocolate spheres.

Place a skillet over low heat. (Alternatively, you can place a heatproof plate over a pot of boiled water.)

If any of the spheres are uneven or have uneven edges, gently rub the open edge of the sphere on the skillet to create a smooth edge.

Scoop some of the melted chocolate into a piping bag (reheating if the chocolate has hardened). Cut a small hole in the tip.

Portion 1 Tablespoon of the hot chocolate mix into half of the chocolate spheres, along with 1/2 Tablespoon of the peanut butter powder, then sprinkle in a few mini marshmallows (to personal preference) and top with a cube of fudge.

Take an empty sphere and place back on the warm skillet to melt the edges for a few seconds, then quickly place onto a filled half sphere to form a bomb. Gently hold in place for a few seconds until the chocolate sets.

Repeat with all 10 hot chocolate bombs.

Place the candy melts in individual microwave-safe bowls. Heat each bowl for 25 seconds, stir well, then reheat for 15 additional seconds, as needed.

Allow the candy melts to cool slightly to room temperature, then drizzle the candy melts over the hot chocolate bombs. Gently press on Reese’s Pieces or mini Reese’s Cups.

Allow candy melt drizzle to set before storing or serving.

Pin this Easy Peanut Butter Hot Chocolate Bomb recipe:

Grab your free printable for our Reese’s Pieces hot chocolate bomb recipe:

I hope your family loves these peanut butter hot chocolate bombs as much as mine does!

More Homemade Hot Chocolate Bomb Recipes

• Mickey Mouse Hot Chocolate Bombs
• Hot Fudge Chocolate Bombs
• Lucky Charms Hot Chocolate Bombs
• Bailey’s Hot Chocolate Bombs
• Pumpkin Spice Latte Bomb
• Mocha Chai Hot Chocolate Bombs
• Lemon KitKat Hot Chocolate Bombs
• Birthday Cake Hot Chocolate Bombs
• Cotton Candy Hot Chocolate Bombs
• Dark Chocolate Ginger Hot Chocolate Bombs
• Mint Chocolate Hot Chocolate Bombs
• Easter Bunny Hot Chocolate Bomb