Surprise Chocolate Bites Food

DARK CHOCOLATE BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees F. Grease an 18-by-13-inch pan (half sheet pan) with cooking spray.
• In a medium-large saucepan, heat the butter and unsweetened chocolate over low heat, whisking occasionally, until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes.
• Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.
• Pour the batter (it will be very thick!) into the prepared pan, spreading to even out the top. Bake for 30 minutes, then check the brownies with a toothpick. If they are overly gooey/messy, return to the oven for 5 to 10 more minutes (just be careful not to burn the edges). Allow to cool completely (important!), then cut into small squares.

CHOCOLATE COCONUT GRANOLA BITES

Steps:

• Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
• Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
• Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
• Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.

CHOCOLATE BITES

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.

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.

THE REALTOR'S CHOCOLATE SURPRISE

Steps:

• Preheat oven to 375.
• Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
• Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
• Mix instant pudding with milk. Spread over cream cheese layer.
• Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
• Chill overnight.

CHOCOLATE-COVERED NICE CREAM BITES

Steps:

• Combine the bananas, coconut milk, and a pinch of kosher salt in a food processor and process until smooth and the consistency of melted ice cream. Divide among a silicone ice cube tray with twelve 1 1/4-inch cavities and freeze until completely solid, at least 2 hours.
• Line a baking sheet with parchment paper.
• Set a large heatproof bowl over a medium saucepan of simmering water. (Don't let the water touch the bowl.) Melt the chocolate in the bowl over medium-low heat, stirring occasionally with a rubber spatula, until smooth and shiny, 5 to 7 minutes. Stir in the coconut oil until melted and no lumps remain.
• Remove the ice cube tray from the freezer and pop out 1 frozen nice cream cube at a time. Balance it on a fork or offset spatula and, using a large spoon, coat completely with the chocolate, letting any excess drip off. Place onto the prepared baking sheet to solidify and sprinkle with flaky sea salt. Serve right away or freeze for up to 2 weeks.

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.