Direction

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!
6. 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.
7. 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.
8. Cut each mini cake topper stick to ¼ inch. Insert one into each decorative mini marshmallow on top to resemble a small tree topper.
9. 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!