Butterfinger Hot Chocolate Bombs are an awesome treat to have on hand. They are decadent and turn a hot cup of milk into something SO irresistible.
Place chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Place 1 tablespoon melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
Place the chocolate filled bomb molds into the freezer for 5 minutes.
While the chocolate is chilling, place the Butterfinger candy bar in a plastic zipper baggie and, using the back of a spoon, smash the candy bar into small bits. Place in a bowl and set aside.
Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
Fill 6 of the molds with 1 tablespoon hot chocolate mix, 1 tablespoon crushed Butterfinger, and 6-8 mini marshmallows.
Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
Place yellow candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Using a piping bag or a fork, drizzle the yellow candy melts over the assembled hot cocoa bombs then immediately follow by sprinkling additional crushed Butterfinger over them.
Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you’re ready to use.
To use the hot cocoa bombs, place them in a mug and pour 2 cups of hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!