Hot Cocoa Bombs & Rice Krispies

February 13, 2021

Hot Cocoa Bombs & Rice Krispies | Valentine Treats

Hot Cocoa Bombs & Rice Krispies | Valentine Treats

I was so excited to finally jump on the hot cocoa bomb train. After all the mishaps with wanting to try my hand at them during vlogmas (more info about it in todays video) and then my mom sending me some she had made that were so delish... I knew I had to once again plan to do these and they were overall a success for my first go at them! I also made some Valentine Rice Krispies in the video too. You can see the video for details, but ingredients + simple instructions are below. xo

Hot Cocoa Bombs

Ingredients:

2 c. powdered sugar
1 c. unsweetened cocoa powder
2 c. instant powder nonfat dry milk
almond bark
mini marshmallows
other fillers/toppers (chocolate chips, peppermint, sprinkles, etc.)

How To:

To speed up the process I like to start with the molds first. I use 2-4 blocks of almond bark at a time. The heating instructions are usually 30 second in microwave, stir, 30 seconds, stir, and repeat until melted. You can also melt in a bowl over a saucepan of water on the stove.
Once chocolate is melted you can begin by adding it into the mold, coating all the edges, but not over filling. Also watch as it dries because it can "puddle" at the bottom. It's much easier to fix as it begins to harden, but not all the way. Then sit aside to harden fully or place in freezer to do so.

While the molds harden you can make the cocoa mix. This recipe makes enough to save and store leftovers so if you have some you can skip this step.
Sift 2 c. powdered sugar into a bowl, then sift 1 c. unsweetened cocoa powder over it. I sift these to make the cocoa mix smoother with no clumps. Then add 2 c. instant powder nonfat dry milk to bowl and whisk altogether. Leftover cocoa mix can be stored in an airtight container or jar.

Now that the molds are done you fill them at least halfway with cocoa mix (depending on the size of your molds) then marshmallows and any fillers you like.

Heat a flat surface (I used a plate) under hot water, dry, and then rub the unused mold side of the bomb on the hot surface to melt slightly on edges to "glue" the halves together.

I also pipe more almond bark on the outside edges to seal it further. I used this same piping bag to add extra drizzle over the tops before toppers like sprinkles. After toppers you're good to go!

I heat up a mug of milk and toss one in. They melt down and then pop open so you can stir the cocoa mix into the milk. The results? Delish!

Valentine Rice Krispies

Ingredients:

3 Tbsp. butter
4 c. Jet-Puffed or marshmallows
4-6 c. Rice Krispie cereal
almond bark

How To:

I do the traditional Rice Krispie recipe of melting your butter in a saucepan, adding jet-puffed (or marshmallow) until all melted together, and add cereal. Stir until all combined. I usually use 4.5 c. of cereal for the consistency we like. Then pour into a greased baking dish to let cool.
While they cool I mix red gel food coloring into white almond bark and with a piping bag over wax paper, pipe out red hearts of many sizes.
Once cooled you can cut slices and add chocolate hearts on top. You can secure them further by using more almond bark as a "glue." Enjoy! xo