• Melt chocolate in a double boiler or microwave.
  
• Generously spread melted chocolate inside of hot chocolate bomb mold to coat the surface. Chill in the freezer for 5 minutes. Spread another layer inside of the hot cocoa bomb mold to build a thicker, sturdier shell. Chill in the freezer for 10 - 15 minutes.
  
• Carefully remove the set chocolate shells from the mold and place on a plate. Fill each shell with a heaping tablespoon of hot chocolate powder, marshmallows and peanut butter chips.
  
• Briefly touch the rim of the cocoa bomb tops on the surface of a hot plate or a hot pan until it just starts to melt, no longer. Sit the top of the bomb shell onto the bottom of the shell with the hot cocoa fillings and fixings. Gently press in place to seal the seam.
  
• Drizzle with peanut butter and marshmallow sauce. Sprinkle Nutter Butter crumbs on top.
  
• To serve: Add 2 tablespoons of peanut butter sauce into a small shallow dish and the crushed Nutter Butter crumbs into another.
  
• Dip rims of mugs into peanut butter sauce followed by cookie crumbs, coating rims with crumbs.
  
• Add the Fluffer Nutter Butter Hot Chocolate Bomb into a mug and pour hot milk over it. If the milk isn't hot enough, the bomb won't bust. Top with marshmallows, drizzle with peanut butter sauce and sprinkle with more Nutter Butter crumbs!
  

Peanut Butter Sauce

• Combine peanut butter, almond milk or water and powdered sugar in a small bowl until smooth. Add more or less liquid depending on the thickness of your peanut butter.

Marshmallow Sauce

• Combine Marshmallow Creme and water until smooth. Add more or less water depending on the thickness of your marshmallow creme.