No Bake Chocolate Peanut Butter Coconut Bites Recipes

Steps:

• Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined. Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy! Yield: 24 bars or 60+ bite size pieces

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Steps:

• Prepare a baking sheet with parchment and a baking rack.
• For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined.
• Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes.
• For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside.
• Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes.
• Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature.

Steps:

• Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
• Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
• Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

Steps:

• In lg saucepan, mix sugar, margarine, and milk; bring to a full, rolling boil over med heat. (full, rolling boil = large bubbles rising to surface that can't be stirred down).
• Boil for one minute, stirring constantly.
• Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted; stir in oats.
• Working quickly, drop by spoonfuls onto waxed paper . Let cool completely.