Chocolate Mint Bites Recipes
CRUNCHY CHOCOLATE MINT BALLS
Get a jump on the holidays by making these four-ingredient truffles and tucking them away in the freezer to save for gift-giving. Present them in mini cupcake holders for an extra-special touch. -Amanda Triff, Dartmouth, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth. Stir in milk. Add wafer crumbs; mix to coat. Refrigerate for 1 hour or until easy to handle., Roll into 1-in. balls; roll in jimmies. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 1 month., To use frozen balls: Thaw at room temperature.
Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT CHEESECAKE BITES
Chocolate peppermint cheesecake bites have a crunchy chocolate cookie layer on bottom with delicious peppermint chocolate cheesecake and bits of crushed candy cane and chocolate swirls on top. A winning combination for this holiday season! After they are done, store in the refrigerator.
Provided by Culinary Envy
Categories Desserts Cakes Holiday Cake Recipes
Time 3h12m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
- Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
- Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
- Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
- Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.
Nutrition Facts : Calories 257 calories, Carbohydrate 26.9 g, Cholesterol 53.8 mg, Fat 15.4 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 8.5 g, Sodium 194.2 mg, Sugar 19.6 g
CHOCOLATE-MINT COOKIE BITES
A delicious way to celebrate St. Paddy's Day, our chocolate-mint cookie bites are dipped in melted chocolate and sandwich peppermint-flavored whipped cream frosting.
Provided by Brooke Lark
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
- In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms. Drop dough by tablespoonfuls onto cookie sheet.
- Bake 8 to 11 minutes or until barely golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
- In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract. For each sandwich cookie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
- In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth. Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.
Nutrition Facts : ServingSize 1 Serving
MINT BROWNIE BITES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 35m
Yield 18 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
- Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
- In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
- Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
- Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
- Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!
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MINT CHOCOLATE BITES | HEALTHY NIBBLES BY LISA LIN
2014-07-22 1/3 cup (20g) unsweetened flaked coconut. 1 1/2 TBS pistachios, optional. Instructions. In a small saucepan, heat up the coconut milk over …
From healthynibblesandbits.com
Estimated Reading Time 4 mins
From healthynibblesandbits.com
Estimated Reading Time 4 mins
- In a small saucepan, heat up the coconut milk over medium-high heat. Once the coconut milk boils remove the saucepan from heat.
- Pour in the chocolate chips and 1 teaspoon of peppermint extract, and stir until you get a creamy chocolate sauce.
- Mix the medjool dates, walnuts, flaked coconut, and 1 teaspoon of peppermint extract in a food processor until everything is chopped to tiny bits. Take a tablespoon of the date mixture, squeeze it tight, then form it into a ball. Feel free to make these into larger bites.
- Dip each bite into a bit of the mint chocolate ganache. Garnish with pistachios or your favorite toppings!
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From bhg.com
4/5 (17)Total Time 45 minsServings 24Calories 105 per serving
From bhg.com
4/5 (17)Total Time 45 minsServings 24Calories 105 per serving
- Line an 8x8x2-inch baking pan with foil, extending foil over the edges of the pan. Coat foil with cooking spray. Set aside.
- For crust, in a food processor pulse oats until fine. In a medium saucepan combine 1/4 cup of the chocolate pieces and the butter; heat and stir until melted. Stir in the processed oats, finely crushed chocolate wafers, cocoa powder, and salt. Press crust mixture into bottom of the prepared pan. Chill for 15 minutes.
- In the same saucepan combine the remaining 1/2 cup chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Set aside.
- In a medium bowl combine powdered sugar, cream cheese, milk, peppermint extract, vanilla, and, if desired, food coloring; stir until smooth. Spread over crust. Drizzle with the melted chocolate mixture.
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