Caramel Coffee Bomb​

Place 14 oz of chocolate in a glass bowl and microwave for 30 seconds, leaving the remaining 2 oz of chocolate to drizzle later.

Stir chocolate from outside edges of bowl to the center.

Microwave chocolate for 15 more seconds and stir again.

Take temperature and be sure not to exceed 90°F.

Repeat steps 2–4 until chocolate pieces are mostly melted.

Keep stirring, using the residual heat of the bowl to finish.

Using a pastry brush, spread a layer of chocolate inside each mold.

Chill for a few minutes, then add a second layer of chocolate to mold, being sure to build up the rim.

Chill for 10 minutes.

Carefully push chocolate half-spheres out of the molds.

Fill 8 of the half-spheres with 1 oz of caramel each.​ For different flavors, try adding chocolate chips, caramel candy pieces, or butterscotch chips on the interior of the bombs. For a creamier coffee bomb, try adding a splash of your favorite liquid creamer; just be sure to enjoy immediately.

Warm a skillet on lowest heat.

One at a time, hold the rim of an empty half sphere to the warmed pan until lightly melted.

Immediately press the tops of one of the caramel-filled half spheres and let set.

Repeat until all bombs are whole.

Melt remaining 2 oz of chocolate and drizzle over bombs.

Immediately sprinkle crushed caramel candy onto the top of each bomb. Store in a cool, dry place for up to 1 week.