Peanut Butter Chocolate Bites Recipes

CHOCOLATE PEANUT BUTTER BITES

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

Steps:

• In a small bowl, beat the milk, peanut butter and vanilla until smooth. Add biscuit mix just until blended. Fold in chocolate chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

DOUBLE CHOCOLATE PEANUT BUTTER BITES

Steps:

• Heat oven to 350°F. Line bottom and sides of 8-inch square pan with foil, leaving 2 inches excess foil hanging over edges of pan. Spray in bottom only with cooking spray.
• In large bowl, stir cookie mix, melted butter and eggs until soft dough forms. Press evenly in pan.
• Bake 25 to 27 minutes or until center is set. Cool 5 minutes. Use metal spatula to flatten edges of cookie base to form an even surface. Cool completely, about 1 hour 30 minutes.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until blended. Add whipping cream. Beat on high speed about 2 minutes or until light and fluffy.
• Using excess foil on edges of pan as handles, remove baked cookie base from pan. Using 1 1/2-inch round cookie cutter, cut out rounds from cookie base. Place on tray lined with foil or cooking parchment paper.
• Place cream cheese mixture in decorating bag fitted with 1/2-inch round decorating tip. Pipe on top of each cookie base. Sprinkle each with shaved chocolate. Store in refrigerator until serving.

DARK CHOCOLATE PEANUT BUTTER BANANA BITES RECIPE BY TASTY

Steps:

• Place wax paper on a large baking sheet.
• Slice bananas into ½-inch (1 cm) thick rounds.
• Spread peanut butter on a slice of banana, then top with another slice.
• Lay the bites on the prepared baking sheet and freeze until solid, for about an hour.
• In a small bowl, melt dark chocolate with coconut oil until smooth.
• Remove frozen banana bites from the freezer. Dip the bites into the melted chocolate, place back on the wax paper.
• Freeze for an additional hour.
• Can be stored in an airtight container in the freezer for up to 2 weeks.
• Enjoy!

CRUNCHY CHOCOLATE CHIP PEANUT BUTTER SNACK BITES

Steps:

• Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min.
• Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.