1. Melt chocolate chips in microwave or on a double-boiler until smooth.
2. With a teaspoon or small spatula, spread the melted chocolate into 2.5 inch half-sphere silicone molds. Be sure to spread chocolate thickly along the edges to prevent breakage when unmolding.
3. Chill the spheres until set – 10-15 minutes in the refrigerator, 5 minutes in the freezer.
4. Gently unmold the set chocolate half-spheres.
5. Use a warm pan or plate to melt the edges of one chocolate half-sphere.
6. Fill the half-sphere with one tablespoon each of PB2 Original, hot chocolate mix and mini marshmallows.
7. Melt the edges of a second chocolate half-sphere and place on top of the filled half. Gently press together. Wipe excess chocolate with your finger.
8. Let the finished hot chocolate bomb set.
9. Repeat steps 5-8 with the remaining 5 spheres.
10. Create a peanut butter drizzle by stirring 2 tbsp PB2 Original Powdered Peanut Butter with 1 tbsp water (slightly less than the packaging instructions). Drizzle over set hot chocolate bombs with a spoon or fill into a small bag, cut a hole at the tip and pipe the drizzle.

To prepare a cup of hot chocolate:

1. Warm 1-1 1/2 cups milk of your choice in a cup.
2. Place a hot chocolate bomb into a separate mug and pour warmed milk over the bomb slowly.
3. Stir it up with a spoon and enjoy!