Christmas Tree White Chocolate Hot Cocoa Bombs


  • 24 oz green candy melts
  • 1 cup Mini marshmallows
  • ¾ cup white hot cocoa mix
  • ½ cup holiday-themed sprinkles
  • ½ cup holiday-themed mini candies
  • 9 cups milk decorative mini cake toppers
  • Silicone baking molds
  • Preheat the Instant Dutch Oven to 140°F on Manual. Add green candy melts and stir with a wooden spoon until thoroughly melted, about 5 Minutes.
  • Pour 2-3 tbsp of the melted candy melts into each of the fourteen silicone baking molds. Evenly coat the sides and bottom, at least ¼ inch thick. Leave any remaining melted candy in the Dutch Oven at 140°F for decorating.
  • Freeze the shells for 5-10 Minutes, or until just set. Do not freeze for longer as the candy will crack when extracted from the mold. Gently Remove from molds.
  • Heat a small frying pan over medium heat until Warm. Rub the seam edges of seven candy shells on the pan to evenly melt the sides.
  • Fill seven molds with 2-3 tbsp hot cocoa mix each. Top with holiday sprinkles, a few mini marshmallows, and mini holiday candies –whatever brings you joy!
  • Reheat the frying pan over Medium heat until warm. Rub the seam edges of the remaining shells on the pan to evenly melt the sides. Adhere on hot cocoa-filled candy shells.
  • Drizzle 1 tbsp of the remaining melted candy over each finished hot cocoa bomb. Sprinkle with leftover holiday sprinkles and Top with one mini marshmallow. Allow to cool.
  • Cut each mini cake topper stick to ¼ inch. Insert one into each decorative mini marshmallow on top to resemble a small tree topper.
  • To serve, warm 1 ¼ cup milk in a saucepan until just foaming. Pour into a mug and Top with one hot cocoa bomb. Stir until everything is melted. Enjoy!
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