For the Hot Chocolate Powder

• In a small bowl, combine all the ingredients and stir.
  ½ cup powdered sugar, ¼ cup unsweetened cocoa powder, ¼ cup chopped milk chocolate, ½ cup mini marshmallows, 1 teaspoon pumpkin pie spice
  
• Melt the chocolate bark according to the package directions.
  16 ounces white melting chocolate
• Using a spoon or brush, coat the wells of a silicone half-sphere 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 refrigerator 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.