{EASY} Halloween Hot Cocoa Bombs Recipe – Candy Corn

Directions

1. Melt the orange candy melts in a microwave-safe dish following the package instructions. Stir until smooth and lump-free; if the mixture feels stiff, heat a bit longer.
2. Spoon the melted orange candy into half of the dome molds. Use the back of a spoon to spread it evenly up the sides, forming a thin shell. Ensure no mold is visible through the candy.
3. Melt the yellow candy melts in a microwave-safe dish as directed on the package. Stir until smooth.
4. Add the melted yellow candy to the remaining three domes, spreading evenly with the back of a spoon. Make sure the mold is completely covered.
5. Place the entire mold in the freezer for about 10 minutes until the candy shells are fully hardened. Carefully remove the domes and set aside.
6. Heat a frying pan on the stove at the lowest setting. Place one half of a candy shell on the pan briefly to even out the edges, then transfer it to a cupcake liner with the cup side up to cool.
7. Fill the shell with 2 tablespoons of hot chocolate mix, 3 pieces of candy corn, and mini marshmallows. Quickly heat the edge of another shell in the pan and place it on top, aligning the domes. Repeat for the remaining bombs.
8. Using leftover melted candy that has cooled but is still soft, dab each candy corn piece and adhere it to the top of the completed bomb. Store in an airtight container away from direct sunlight. Can be frozen for up to a month.