In a small bowl, combine all the ingredients and stir.

Store covered at room temperature until ready to use.

Melt the chocolate bark according to the package directions.

Using a spoon or brush, coat the wells of a round candy mold with about 2 tablespoons of the melted chocolate-- make sure to have a thick layer so your chocolate bomb doesn’t break!

Chill the chocolate in the fridge until it is set-- about 5 minutes.

Carefully remove the chocolates from the mold and fill half of them with 1 tablespoon of the hot chocolate powder.

To seal the halves of the chocolates together, heat a small skillet over medium low heat, just until warm. Remove from the heat and place one of the chocolate halves, cut side down, onto the pan for 1-2 seconds. Keep the chocolate on the pan until the edges begin to melt then press onto the top of one of the filled chocolates.

Repeat until all the bombs are made.

Garnish with a drizzle of white chocolate, and add sprinkles, if desired.

To serve, put the bomb in a mug and pour hot milk over it.

Top with a sprinkle of pumpkin pie spice if desired.

Store any leftover bombs in an airtight container at room temperature for up to one week.