Cup of Yum
1. Melt salted caramel candy melt according to package directions.
2. Place the silicone molds (this recipe make 6 hot cocoa bombs so use two molds with 6 spheres each) on a baking sheet. Add 2-3 Tbsp of melted caramel into each cavity. Using a spoon, pastry brush or paint brush, spread the caramel evenly over the entire cavity.
3. Place the filled molds in the freezer until it has hardened completely, about 5 minutes.
4. Melt chocolate almond bark or chocolate wafers according to package directions.
5. Remove the molds from the freezer and add a layer of chocolate to each mold to reinforce the edges. Place molds back in the freezer for five minutes.
6. When the five minutes are up or the chocolate is completely frozen remove them from the freezer and carefully remove the hardened caramel and chocolate from each mold.
7. Microwave a dinner plate for 1 minute to warm it up. Place the rim of an unfilled shell on the warm plate for a few seconds or until the edges start to soften. This will help the rim become even incase there are any imperfections.
8. Fill that shell with 2 Tbsp of hot chocolate powder and 1/4 c. mini marshmallows.
9. Take another half sphere and melt the edge on the warm plate. Then promptly place it on top of the filled sphere. Gently hold the two spheres together to seal. Place the sealed bomb aside carefully to let harden.
10. Repeat with remaining half spheres.

Topping

1. Drizzle hot cocoa bombs with any leftover chocolate or caramel candy melts. It works best to put it in a ziploc bag and cut a corner off so you can drizzle them.
2. Immediately sprinkle with coarse sea salt.

To Serve:

1. Add a hot chocolate bomb to mug and pour 1 c. of warmed milk over the top of it. Stir until the chocolate has melted and everything is combined.
2. You can add more marshmallows or drizzle the top with caramel sauce if desired.

Storage

1. To store hot cocoa bombs place them in a cool, dry place in an air tight container.