Chocolate Peanut Butter Bites Food

CHOCOLATE-PEANUT BUTTER PROTEIN BITES

Steps:

• Mix first 3 ingredients in medium bowl until blended. Add all remaining ingredients except coconut; mix well. Roll into 14 balls.
• Place coconut in pie plate. Add peanut butter balls, 1 at a time; turn to evenly coat each ball with coconut. Place in single layer on plate.
• Refrigerate 30 min.

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.

CHOCOLATE PEANUT BUTTER PROTEIN BITES - NO BAKE, VEGAN AND GLUTEN FREE!

Steps:

• In a medium bowl, mix all of the ingredients together. The mixture should be sticky and not dry. If it seems dry add more almond milk, a 1/2 tbsp at a time.
• Roll into 12 balls. Eat 'em and love 'em! Store in the fridge or freezer.

PEANUT BUTTER COOKIE BITES

Steps:

• Place peanut butter in medium bowl. Gradually beat in sugar with mixer until well blended. Stir in cookie pieces.
• Roll into 66 (1-inch) balls; place in single layer in waxed paper-lined pan. Freeze 1 hour. Meanwhile, melt chocolate as directed on package.
• Dip half of each ball in chocolate; gently shake off excess chocolate. Return balls to pan. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

PEANUT BUTTER CHOCOLATE BITES

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.

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:

• Preheat oven to 350 degrees F.
• Coat 1-3/4-inch muffin cups with nonstick cooking spray; set aside. Cut dough into six equal pieces. Cut each piece into four equal slices. Place each slice in a prepared cup.
• Bake 9 minutes or until edges are lightly browned and dough is slightly firm. Remove from oven. Indent each cookie shell with the back of a 1/2-teaspoon measuring spoon. Bake 2 minutes or until edges are firm. Cool 15 minutes. Remove shells from cups. Cool.
• Place chocolate pieces and condensed milk in a heavy small saucepan; stir over medium heat until chocolate melts. Spoon filling into each shell. If desired, sprinkle with peanuts.

CHOCOLATE COVERED PEANUT BUTTER PRETZEL BITES

Steps:

• Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Make sure you have enough room in your freezer for the baking sheet or use the refrigerator in step 3.
• In a medium bowl, mix peanut butter and butter together with a spoon or use an electric mixer. Stir or beat in confectioners' sugar and brown sugar until a thick dough forms. Roll peanut butter dough into 30 small balls. If it seems really sticky and thin, add 1/4 cup (30g) confectioners' sugar.
• Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20-30 minutes or refrigerate for 1 hour.
• While the pretzel bites are chilling, melt chopped chocolate in a double boiler or in 20 second increments in the microwave, stopping and stirring after each until smooth. Dip the pretzel bites halfway into the melted chocolate and place bite back on baking sheet. Refrigerate pretzel bites for at least 10-20 minutes to set the chocolate.
• Cover and store pretzel bites for up to 10 days in the refrigerator. Bites can be frozen for up to 3 months. Thaw overnight in the refrigerator.

CEREAL BITES RECIPE

Steps:

• Start by adding all of the cereal ingredients to a large bowl and mixing them well.
• Then roll them into balls using your hands.
• Place them on a tray with some parchment paper or aluminum foil.
• Now combine the chocolate chips and coconut oil and melt them in the microwave in 20 second increments, taking it out to stir in between.
• Once all of the chocolate is melted, transfer it to a plastic baggie, snip off the end, and drizzle the chocolate all over your cereal bites.
• Refrigerate until the chocolate has hardened.