Place the White Chocolate Almond Bark in a microwave-safe bowl, and microwave at 15-second intervals until chocolate is melted.  Stir between intervals.

Spoon the white chocolate inside the mold, enough to cover the bottom and sides with a thick layer of chocolate.

Let sit at room temperature for about 30 minutes, and then refrigerate for another 30 minutes to completely set the chocolate.

Remove from the refrigerator, and fill half of the molds with 1/4 cup of the Hot Cocoa Mix and Mini Marshmallows.

Remove the other half of the chocolate from the molds, and gently warm the edges in a small nonstick skillet, barely melting the edge of the chocolate, and stick the top of the mold to the bottom of the mold,  sealing them with the melted chocolate.

Place back in the refrigerator for 30 minutes, to set the chocolate.

Remove the Mold from the refrigerator, and drizzle melted chocolate across the S'mores Hot Cocoa Bombs, and place a dollop of Chocolate on top and place 3 mini toasted Marshmallows to the top.

Place a dollop of Chocolate on top of a Graham Cracker square, and stick the two pieces together.

Place another dollop of Chocolate on top of the Chocolate and stick the Hot Cocoa Bomb to the top.

To serve, drop-in hot Milk, and let it dissolve, stir and enjoy!