Place white candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.

Place 1 tablespoon melted candy melt into one cavity of the bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 6 bomb mold halves.

Spread 1 tablespoon of white chocolate on a piece of parchment paper in a rough square about 3 inches by 3 inches - sized accordingly to cover the open base of your chocolate bunnies. Immediately sprinkle 1-2 teaspoons of the Easter sprinkles on the edges of the chocolate square. Repeat 6 times with 6 squares, separated by 1 to 2 inches. The chocolate will not spread, but you don’t want to chance it before the chocolate can set.

Place the chocolate filled bomb molds and base pieces on the parchment paper into the freezer for 5 minutes.

Put your excess chocolate into a piping bag with a very small tip, then set aside for use later.

Remove molds from the freezer and gently pull the mold away from the chocolate bunnies.

Flip the bunnies over to expose the open base, then fill the chocolate bunnies with 1 tablespoon white hot chocolate mix and 4-5 mini marshmallows.

Peel the base pieces from the parchment paper and place one upside down on top of each filled bunny.

Pipe a little of the melted candy melts along the edge of each bunny shape, joining the base to the bunny. This will close the hot cocoa bomb.

Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove.

Add a dot of pink writing icing to each bunny nose and a dot of black writing icing to each bunny eyes.