CHOCOLATE CAKE BITES
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
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
CHOCOLATE DIPPED RICE CAKE "CANDY BAR" BITES RECIPE BY TASTY
Turn rice cakes and your favorite nuts and freeze-dried fruit into a sweet treat with a dip in melted chocolate and a sprinkle of flaky salt. This recipe comes together quickly so you can be snacking in just minutes, and it makes plenty to share with your family and friends!
Provided by Betsy Carter
Categories Snacks
Time 20m
Yield 32 bars
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Place the chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave at full power for 1 minute, stirring every 30 seconds, until melted and smooth. Transfer the chocolate to a 2-cup liquid measuring cup or tall glass for easy dipping.
- Add the toppings to small bowls. Dip half of each rice cake quarter in the melted chocolate, letting the excess drip off. Dip the pieces in the topping(s) to coat. Set on the prepared baking sheet and sprinkle with flaky salt. Refrigerate until the chocolate sets, about 5 minutes, before serving.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 4 grams
CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY
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
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
GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
- Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
- Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
- Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
- Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
- Once the cookie has chilled, line a baking sheet with parchment paper.
- Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
- Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
- While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
- Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
- Cut into ¾-inch (2 cm) thick slices with a sharp knife.
- Enjoy!
Nutrition Facts : Calories 1070 calories, Carbohydrate 90 grams, Fat 77 grams, Fiber 2 grams, Protein 9 grams, Sugar 54 grams
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