Chocolate Peanut Butter Bites Recipes

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:

• 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:

• 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.

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:

• Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups.
• Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl.
• Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.

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.

Steps:

• Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min.
• Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.

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.