Prepare a large baking sheet by lining it with parchment paper.

In a medium microwave-safe bowl, heat the green candy melts for 30-45 seconds, then stir well.

Continue heating in 20-30 second intervals, stirring well each time, until fully melted and smooth.

Place 1 heaping tablespoon of the green liquid into each circle of two 3-inch diameter semi-sphere silicone molds. Set aside remaining in the bowl.

Swirl each mold to distribute the candy evenly, then quickly turn upside down onto prepared baking sheet.

Refrigerate molds for 15-20 minutes until hardened.

Gently remove the hardened green semi-spheres from molds.

Fill half of the spheres with 2 tablespoons of white hot chocolate mix, 1 tablespoon of crushed candy canes, 1 tablespoon of mini marshmallows, and ½ teaspoon of heart sprinkles.

Reheat remaining green candy melts if needed and dip 'empty' spheres to seal. Place over filled spheres to form complete bombs.

Gently smooth out any excess candy and fill any holes as needed.

Refrigerate filled bombs for 5-10 minutes to set.

Melt white candy melts in short bursts, stir, then drizzle over the bombs and decorate with sprinkles or candy canes if desired.

To serve, place each bomb in a mug, pour steaming hot milk over, and stir to enjoy.