Chocolate Bites Recipes

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DELICIOUS CHOCOLATE CHIP COOKIE BITES



Delicious Chocolate Chip Cookie Bites image

The perfect bite-sized chocolate chip cookie recipe--crispy on the outside and chewy on the inside. Delicious fresh from the oven.

Provided by Alisa

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 25m

Yield 40

Number Of Ingredients 10

1 cup brown sugar
½ cup white sugar
½ cup butter
2 egg whites
½ teaspoon vanilla extract
1 teaspoon white vinegar
1 ¾ cups all-purpose flour
½ teaspoon fine sea salt
½ teaspoon baking soda
¾ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
  • Mix brown sugar, white sugar, butter, egg whites, and vanilla extract together in a large bowl using an electric mixer. Mix in vinegar.
  • Combine flour, sea salt, and baking soda in a separate bowl. Mix into butter mixture until just combined. Fold in chocolate chips.
  • Roll dough into 1-inch balls. Place onto the prepared cookie sheets.
  • Bake in the preheated oven until just barely browned on the edges, 8 to 10 minutes.

Nutrition Facts : Calories 80.2 calories, Carbohydrate 12.3 g, Cholesterol 6.1 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 7.8 g

CHOCOLATE BITES



Chocolate Bites image

Make and share this Chocolate Bites recipe from Food.com.

Provided by Boomette

Categories     Drop Cookies

Time 17m

Yield 5 dozens

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, soften
1 cup sugar
1 big egg
1/2 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup nuts, chopped (optional)

Steps:

  • Cream the butter and sugar. Add egg while beating. Add milk, cocoa and vanilla and stir.
  • Combine flour, baking powder, salt and add to the first mixture. Add also the nuts if wanted. Stir well.
  • Pour the dough with a spoon in a greased baking sheet. Bake in preheated oven of 375 F for 10 to 12 minutes.

PEANUT BUTTER CHOCOLATE BITES



Peanut Butter Chocolate Bites image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 40 bites

Number Of Ingredients 6

One 16-ounce jar crunchy peanut butter
2 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla
4 tablespoons coconut oil
16 ounces semisweet chocolate chips

Steps:

  • For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners' sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours.
  • For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours.

CHOCOLATE MINT BITES



Chocolate Mint Bites image

Provided by Daphne Brogdon

Categories     dessert

Time 3h30m

Yield makes about 36

Number Of Ingredients 8

2 1/4 cups heavy cream
1 cup fresh mint leaves
One 10-ounce bag bittersweet chocolate chips
One 10-ounce bag semisweet chocolate chips
1/2 teaspoon salt
1 cup crushed chocolate or mint-chocolate cookies
1 cup chopped pecans
1 cup chopped semisweet chocolate

Steps:

  • Heat the cream in a medium saucepot over low heat. Smack the mint between your hands to help release the oils; add the mint to the cream. Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes.
  • Heat the cream back to a simmer. Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate. Let sit for 2 minutes to let the chocolate melt. Add the salt and whisk until the chocolate is completely melted and blended into the cream. Pour into a baking dish. Cover and refrigerate until chilled and set, 2 hours.
  • Using a small round scoop, melon baller or tablespoon measure, scoop out tablespoon-size balls of the chilled chocolate and place on a baking sheet. You'll need some rubber gloves for the next part. Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet.
  • Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes. Roll each chocolate ball in one of the coatings, making sure it is completely covered. Place on a baking sheet, cover and refrigerate for at least 30 minutes. Remove from the refrigerator about 20 minutes before serving.

CHOCOLATE BLISS BITES



Chocolate Bliss Bites image

A recipe from Prevention magazine, looks heavenly! These are very rich, so only a couple satisfy my chocolate craving without the guilt:)

Provided by jenlyn33922

Categories     Drop Cookies

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 7

1/2 cup unsweetened cocoa powder
1 pinch salt
1/2 cup artificial sweetener, divided
3 large egg whites
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar (optional)

Steps:

  • Preheat oven to 350° and line 2 cookie sheets with foil.
  • In a small bowl sift together cocoa, salt and 1/4 cup of Splenda.
  • In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  • Beat in remaining 1/4 cup Splenda, 1/2 tablespoon at a time until meringue is glossy and stiff peaks form.
  • Gently fold in cocoa mixture and vanilla extract.
  • Drop by rounded teaspoonfuls one inch apart on foiled cookie sheets.
  • Bake 25 minutes for soft chewy cookie, or 40 minutes for crisp ones. You can customize these! The longer they bake the lighter they get, just don't over bake.
  • Dust cooled cookies with confectioners sugar if desired.

Nutrition Facts : Calories 6.8, Fat 0.2, SaturatedFat 0.1, Sodium 13.7, Carbohydrate 1, Fiber 0.6, Sugar 0.1, Protein 0.8

GERMAN CHOCOLATE CAKE BITES



German Chocolate Cake Bites image

These delicious little chocolate bites are a mixture between petit fours and miniature cakes. Two layers of chocolate cake are sandwiched together with jam and then coated in chocolate.

Provided by Michaela

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h43m

Yield 60

Number Of Ingredients 11

6 eggs, separated
1 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup white sugar
1 (7 ounce) bar milk chocolate, chopped, divided
1 ¾ cups finely ground blanched almonds
¾ cup all-purpose flour
¼ cup blackberry jam
Coating:
1 (7 ounce) bar milk chocolate, chopped
2 (4 ounce) bars dark chocolate, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
  • Combine egg yolks, 1 cup plus 2 tablespoons butter, and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
  • Place 4 ounces milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining 3 ounces milk chocolate and stir until chocolate is melted. Cool for 5 minutes.
  • Stir melted chocolate into the egg yolk mixture until well combined. Add almonds and flour and mix well. Fold beaten egg whites into batter. Pour batter onto the prepared baking sheet and spread out evenly.
  • Bake in the preheated oven until chocolate cake is set and a toothpick comes out clean, 8 to 10 minutes, depending on the thickness of the cake. Allow to cool completely, about 1 hour.
  • Line a baking sheet with parchment paper.
  • Cut cooled cake into small, 3/4-inch squares. Spread a thin layer of jam on half of the chocolate squares and place a second chocolate square on top to create little cubes.
  • Combine 7 ounces milk chocolate and dark chocolate in a bowl. Place 2/3 of the mixed chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat, add remaining chocolate mixture, and stir until chocolate is melted.
  • Pierce chocolate cubes with a fork and dip into chocolate so it is completely covered with chocolate. Use a spoon to remove excess chocolate and place on the prepared baking sheet to set. Allow to set at room temperature.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 12.3 g, Cholesterol 29.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 13.3 mg, Sugar 9.3 g

CHOCOLATE CAKE BITES



Chocolate Cake Bites image

Treat your guests with these mouth-watering cream cheese cake candies made using Betty Crocker™ Super Moist™ devil's food cake mix - a refrigerated dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 66

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food or milk chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Rich & Creamy chocolate or milk chocolate frosting
20 oz chocolate-flavored candy coating (from two 16-oz packages)
Assorted candy sprinkles

Steps:

  • Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In large bowl, crumble cake. Add frosting; mix well. Roll into 1-inch balls; place on wax paper-lined cookie sheet. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
  • In 1-quart microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • Remove one-third of the balls at a time from refrigerator. Using 2 forks, dip and roll 1 ball at a time in coating. Place on wax paper-lined cookie sheet; immediately decorate with sprinkles. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 6-oz batches; dip remaining balls. (Reheat coating in microwave if it is too thick to coat.) Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cake Bite, Sodium 75 mg, Sugar 10 g, TransFat 0 g

CAPPUCCINO-CHOCOLATE BITES



Cappuccino-Chocolate Bites image

Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 9

2/3 cup all-purpose flour
1 tablespoon finely ground espresso beans
1/8 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/4 cup confectioners' sugar, plus more for dusting
1/4 teaspoon pure vanilla extract
1/3 cup heavy cream
2 1/2 ounces milk chocolate, finely chopped
Unsweetened cocoa powder, for dusting

Steps:

  • Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
  • Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
  • Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
  • Bring cream to a simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours (up to overnight). Whisk to soft peaks before using.
  • Transfer filling to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar.

COCONUT CHOCOLATE BITES



Coconut Chocolate Bites image

A perfect ending to a Valentine's Day dinner, these bite-size confections are like miniature candy bars - only better. Plus, they keep for a week.

Categories     Candy     Chocolate     Dessert     Valentine's Day     Quick & Easy     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 32 (1-inch) candies

Number Of Ingredients 6

3/4 cup sweetened flaked coconut
3/4 cup unsweetened dried coconut
1/3 cup sweetened condensed milk
3 1/2 to 4 oz fine-quality bittersweet chocolate (preferably 70% cacao), finely chopped
Special Equipment
a small offset metal spatula; 32 paper candy cups (optional)

Steps:

  • Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
  • Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
  • Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
  • Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY



Chocolate-Covered Cheesecake Bites Recipe by Tasty image

Here's what you need: graham cracker sheet, confectioners sugar, kosher salt, butter, cream cheese, confectioners sugar, vanilla extract, chocolate chips

Provided by Tasty

Categories     Snacks

Yield 30 bites

Number Of Ingredients 8

10 sheets graham cracker sheet
¼ cup confectioners sugar
1 teaspoon kosher salt
1 stick butter, melted
16 oz cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
3 cups chocolate chips, melted

Steps:

  • In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
  • In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
  • Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
  • Freeze for 10 minutes.
  • In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
  • Spread the cream cheese mixture evenly on top of the graham cracker crust.
  • Freeze for one hour.
  • Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
  • In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
  • Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
  • Freeze for 15 minutes, then serve!
  • Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 13 grams

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    #30-minutes-or-less     #time-to-make     #course     #preparation     #for-large-groups     #rolled-cookies     #desserts     #cookies-and-brownies     #dietary     #low-sodium     #low-in-something     #number-of-servings

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