Mini Chocolate Cherry Bites Recipes

Steps:

• Line 24 miniature muffin cups with paper baking cups, or spray with cooking spray. Make cookie dough by blending cookie mix, cherries, oil, cherry juice, almond extract and egg until soft dough forms. Spoon dough into each muffin cup filling each about 3/4 full.
• Bake at 350°F 12 to 14 minutes or until dough is set. Cool 20 minutes. Remove from pan. Place cookies on cooling racks.
• Heat 3/4 cup of frosting on High for 30 seconds; stir. Dip tops of cookies into frosting. Allow to set about 1 minute; top each bite with cherry.

Steps:

• Spray a mini muffin tin with nonstick cooking spray and set aside.
• Put the chocolate and milk into a heat safe bowl and place over a pot of gently simmering water. Stir until melted and smooth.
• Stir in the pecans until well mixed.
• Put a heaping tablespoon of the mixture into 8 portions of the muffin tin. Using the handle of a wooden spoon, lightly press the mixture into the sides and the bottom of each portion creating a cup shape.
• Chill 15 minutes.
• Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter and fill each cup with a tablespoon of the jam.
• Top each with a spritz of whipped cream.

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

Steps:

• Heat oven to 350°F
• Combine brownie mix, butter, water, eggs and almond extract in large bowl; stir just until combined.
• Stir in 1/2 cup cherries and chocolate chips.
• Place foil mini baking cups into mini muffin pans.
• Spoon about 1 tablespoon chocolate mixture into each cup.
• Bake for 13 to 18 minutes or until centers are just set.
• Cool completely.
• Remove from pan.
• Sprinkle with powdered sugar.
• Garnish with cherries, if desired.

Steps:

• Spray a mini muffin tin with nonstick cooking spray and set aside.
• Put the chocolate and milk into a heat-safe bowl and place over a pot of gently simmering water. Stir until melted and smooth. This can also be done in the microwave in a glass or plastic bowl by heating the chocolate on Low for a minute or two, stirring it until melted and smooth. Next, stir in the pecans until well mixed. Put a heaping tablespoon of the mixture into 8 portions of the muffin tin. Using the handle of a wooden spoon, lightly press the mixture into the sides and bottom of each portion, creating a cup shape. Chill for 15 minutes.
• Once chilled, use a thin butter knife or icing spatula to release the chocolate cups from the tin. Place them on a serving platter. Fill each cup with a tablespoon of the jam, and top with a spritz of whipped cream.