Surprise Chocolate Bites Recipes

STEPHANIE TYLER'S CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes.
• Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

SURPRISE CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
• In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
• Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

CHOCOLATE SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
• Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
• To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.

CHOCOLATE TOFFEE BITES

Steps:

• Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.

CHOCOLATE BRITTLE SURPRISE

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
• Place crackers on foil in 5 x 7 inch rows.
• Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
• Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
• Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
• Refrigerate 1 hour. Break into pieces. Can be frozen.

CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
• Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
• Gradually add flour mixture and 1/2 cup pecans; beat well.
• Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
• Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
• Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
• Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
• Transfer cookies to wire rack; cool completely.
• Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
• Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
• Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
• Let stand about 30 minute or until chocolate is set.

SURPRISE CHOCOLATE FUDGE

Steps:

• In a microwave-safe dish, mash beans with a fork until smooth; cover and microwave for 1-1/2 minutes or until heated through. Add cocoa, butter and vanilla. (Mixture will be thick.) Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with cooking spray. Cover and refrigerate until firm. Cut into 1-in. pieces.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
• In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
• Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
• Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
• Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
• Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
• Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

SURPRISE CHOCOLATE BITES

Steps:

• Preheat oven to 350 degrees.
• Place cookie dough and cocoa in a large resealable plastic bag and knead to combine.
• In a bowl stir together peanut butter and powdered sugar until combined. With floured hands roll the peanut butter mixture into 30 (1 inch) balls.
• To shape cookies take 1 tablespoon cookie dough and make an indentation in the center. Press a peanut butter ball into the indentation and form dough around the ball to enclose it; rolling on your hands to smooth out.
• Place balls 2 inches apart on ungreased cookie sheets. Flatten the balls slightly with the bottom of a glass that has been dipped in granulated sugar.
• Bake for 10 to 12 minutes or until set. Transfer to wire rack; let cool completely.