Bucky Bites Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish.
• Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies.
• Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies.
• Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

Steps:

• Beat cream cheese, powdered sugar, and strawberry jam together. Spoon cream cheese filling into shortbread crusts and top with diced strawberries. Top with pink sanding sugar or warmed strawberry jam, if using, and serve.

Steps:

• Preheat the oven to 325 degrees F. Brush 20 mini muffin cups with 1 tablespoon melted coconut oil.
• Combine the oats, 1/4 cup strawberry preserves, cinnamon, salt and remaining 2 tablespoons coconut oil in a large bowl. Spread the granola evenly on a rimmed baking sheet and bake until lightly toasted and almost dry, about 15 minutes.
• While the granola bakes, chop the cashews, almonds, blueberries, cranberries and cherries until they are roughly the size of oats. Place in a large bowl. Remove the baked oats from the oven and add to the bowl with the chopped fruit and nuts.
• In a separate small bowl whisk the egg white until frothy. Drizzle the egg white over the granola mixture and toss to combine, making sure everything is evenly coated with the egg white. Set aside.
• Divide the granola mixture evenly between 20 mini muffin cups. Firmly press the mixture with the back of a spoon so it comes even with the top of the tin. Place in the oven and bake for 20 minutes.
• Remove the bites from the oven. Place the remaining 1/4 cup strawberry preserves in a microwave-safe cup and microwave until warm, about 30 seconds. Brush the tops of the bites with preserves and bake for an additional 5 minutes.
• Remove from the oven and let the bites cool in the pan for 10 to 15 minutes. Remove from the pan and serve immediately, or cool completely and store in an airtight container at room temperature for 4 to 5 days.

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.