Chocolatepeanutbutterbites Recipes
CHOCOLATE PEANUT BUTTER BITES
Provided by Food Network
Time 17m
Yield About 5 dozen bites
Number Of Ingredients 6
Steps:
- LINE 9-inch pie plate with foil.
- COMBINE peanut butter, 2 tablespoons shortening, graham cracker crumbs and powdered sugar. Mix well. Mixture will be stiff.
- MELT chocolate chips and 2 tablespoons shortening in small saucepan over very low heat, stirring constantly or microwave in microwave-safe bowl for 30 seconds. Stir and repeat until smooth. Pour half the melted chocolate mixture into prepared pie plate. Spread chocolate about 1/2-inch up sides. Place in freezer for 10 minutes or until set.
- REMOVE from freezer. Spread peanut butter mixture over chilled chocolate layer. Pour remaining melted chocolate over peanut butter layer, spreading to edges. Place in freezer or refrigerator until set. Cut into bite-size pieces. Store in refrigerator.
CHOCOLATE PEANUT BUTTER BITES
The crust for these bite-size chocolate treats is purchased cookie dough. Top with finely chopped peanuts for more peanutty flavor.
Provided by Annacia
Categories Dessert
Time 31m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Coat 1-3/4-inch muffin cups with nonstick cooking spray; set aside. Cut dough into six equal pieces. Cut each piece into four equal slices. Place each slice in a prepared cup.
- Bake 9 minutes or until edges are lightly browned and dough is slightly firm. Remove from oven. Indent each cookie shell with the back of a 1/2-teaspoon measuring spoon. Bake 2 minutes or until edges are firm. Cool 15 minutes. Remove shells from cups. Cool.
- Place chocolate pieces and condensed milk in a heavy small saucepan; stir over medium heat until chocolate melts. Spoon filling into each shell. If desired, sprinkle with peanuts.
PEANUT BUTTER CHOCOLATE BITES
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.
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- Melt the peanut butter, honey and butter in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. (You can also melt this in the microwave in one minute intervals, stirring in between.) When it has melted, remove from the heat. Add the chocolate chips and stir until smooth. Add the cereal about 2 cups at a time, stirring well to coat in between additions.
- Transfer to an 8x8 pan and press the mixture to fill the pan out evenly. A larger pan will work as well, the pieces will just be thinner. Refrigerate until the chocolate hardens, at least 2-3 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!
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