Chocolate Bites Recipes

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.

Steps:

• Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
• Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
• Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.

Steps:

• Cream the butter and sugar. Add egg while beating. Add milk, cocoa and vanilla and stir.
• Combine flour, baking powder, salt and add to the first mixture. Add also the nuts if wanted. Stir well.
• Pour the dough with a spoon in a greased baking sheet. Bake in preheated oven of 375 F for 10 to 12 minutes.

Steps:

• Pre-heat your oven to 400°F.
• Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
• Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
• Let the mixture cool a little.
• Add the eggs one by one, mixing well with the spoon after each addition.
• Add a rounded tablespoon of flour and mix well.
• Stir in the chili powder.
• Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
• Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.

Steps:

• Heat the cream in a medium saucepot over low heat. Smack the mint between your hands to help release the oils; add the mint to the cream. Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes.
• Heat the cream back to a simmer. Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate. Let sit for 2 minutes to let the chocolate melt. Add the salt and whisk until the chocolate is completely melted and blended into the cream. Pour into a baking dish. Cover and refrigerate until chilled and set, 2 hours.
• Using a small round scoop, melon baller or tablespoon measure, scoop out tablespoon-size balls of the chilled chocolate and place on a baking sheet. You'll need some rubber gloves for the next part. Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet.
• Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes. Roll each chocolate ball in one of the coatings, making sure it is completely covered. Place on a baking sheet, cover and refrigerate for at least 30 minutes. Remove from the refrigerator about 20 minutes before serving.

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.

Steps:

• To prepare: Mix first seven ingredients and roll into balls. Place on lined cookie sheet and chill 30 minutes.
• Melt a bowl of chocolate and in another bowl melt the white chocolate. Dip cookie dough balls into white chocolate. Let harden on cookie sheet. Then dip into regular chocolate and sprinkle with toffee bits, if desired. I usually take any leftover chocolate and drizzle it over balls.

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.

Steps:

• line base of a 18 x 28 cm tin with baking paper.
• place chocolate in a medium heatproof bowl.
• stand the bowl over a small pan of simmering water and stir until the chocolate has completely melted and is smooth.
• remove the pan from the heat but leave the bowl over the pan to keep the chocolate soft.
• roughly spread about 1/4 of the melted chocolate over the base of the tin.
• place the marshmallows, nuts and cherries randomly over the chocolate and press lightly to stick, sprinkle the coconut over if using.
• pour remaining chocolate over the ingredients in the tin, tapping tin on work bench to ensure chocolate is distributed evenly between the gaps.
• refrigerate for 20 minutes or until set.
• carefully lift out of tin, remove paper and cut into pieces to serve.
• refrigerate for up to 5 days.

Steps:

• Line an 8 inch square pan as follows: Turn the pan over, cover with a 12 inch square of aluminum foil shiny side down, fold down the sides and corners to shape the foil, remove the foil, turn the pan over again and place the foil into the pan, pressing it carefully to fit smooth.
• Set aside.
• In the large bowl of an electric mixture (or any large bowl with a wooden spatula), mix the butter with the cookie crumbs, sugar and peanut butter.
• Turn into the lined pan.
• With the bottom of a teaspoon, smooth the mixture to make an even layer.
• Let stand at room temperature.
• Break up the chocolate and melt in the microwave or on top of a double boiler.
• Stir until completely melted and smooth.
• Pour the chocolate on to the peanut butter layer.
• With the bottom of a teaspoon smooth all the chocolate over the bottom layer, touching the sides of the foil.
• Refrigerate for an hour (or longer), until firm.
• Lift the candy from the pan by lifting the aluminum foil.
• Place the candy, still on the foil, on a cutting board.
• Fold down the sides of the foil and let stand.
• If you cut this into squares while cold it will crumble.
• Let it stand for about an hour, then cut into 32 small squares.
• Serve at room temperature.