Best Chocolate Bites Recipes

CHOCOLATE-CARAMEL-PECAN PRETZEL BITES

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!

DARK CHOCOLATE PEANUT BUTTER BANANA BITES RECIPE BY TASTY

Steps:

• Place wax paper on a large baking sheet.
• Slice bananas into ½-inch (1 cm) thick rounds.
• Spread peanut butter on a slice of banana, then top with another slice.
• Lay the bites on the prepared baking sheet and freeze until solid, for about an hour.
• In a small bowl, melt dark chocolate with coconut oil until smooth.
• Remove frozen banana bites from the freezer. Dip the bites into the melted chocolate, place back on the wax paper.
• Freeze for an additional hour.
• Can be stored in an airtight container in the freezer for up to 2 weeks.
• Enjoy!

CRUNCHY CHOCOLATE CHIP PEANUT BUTTER SNACK BITES

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.

BANANA ICE CREAM CHOCOLATE BITES RECIPE BY TASTY

Steps:

• Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
• In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
• Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
• Freeze for at least two hours.
• Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
• Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
• Lift the parchment paper out of the baking dish to remove the ice cream.
• Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
• Dip bites into chocolate mixture until evenly coated.
• Place bites on a baking tray and freeze.
• Let the bites thaw 5-7 minutes before eating.
• Enjoy!

COCOA COCONUT CHOCOLATE BITES

Steps:

• Set muffin liners on a large baking sheet.
• Combine cocoa powder, peanut butter, coconut oil, and honey together in a bowl; stir in vanilla extract. Continue mixing until all lumps are gone. Transfer mixture to a piping bag or resealable plastic bag with a corner snipped. Pipe the mixture into each muffin cup, filling 3/4-full.
• Refrigerate bites until set, at least 30 minutes.

CHOCOLATE CAKE BITES

Steps:

• Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake. Add frosting; mix well. Roll into 1-inch balls; place on wax paper-lined cookie sheet. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
• In 1-quart microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove one-third of the balls at a time from refrigerator. Using 2 forks, dip and roll 1 ball at a time in coating. Place on wax paper-lined cookie sheet; immediately decorate with sprinkles. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 6-oz batches; dip remaining balls. (Reheat coating in microwave if it is too thick to coat.) Serve at room temperature. Store in airtight container.

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.

APRICOT-CHOCOLATE PECAN PIE BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
• Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
• Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
• Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.

CHOCOLATE-DIPPED FROZEN BANANA BITES

Steps:

• Stir chocolate and oil in heavy small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
• Place each topping in separate shallow dish. Line baking sheet with foil. Arrange banana slices on foil. Using fingers, dip 1 banana slice in chocolate, coating completely. Shake off excess chocolate. Drop dipped banana in 1 topping. Using clean hand, sprinkle more topping over banana to coat; transfer to foil-lined sheet. Repeat with remaining bananas, chocolate, and toppings. Freeze until firm, about 3 hours, then serve.

CHOCOLATE CHIP GRANOLA BITES RECIPE BY TASTY

Steps:

• Mix together oats, cinnamon, vanilla extract, nut butter, honey, and chocolate chips in a medium bowl until well-incorporated.
• Cover with plastic wrap and chill in the refrigerator for an hour.
• Roll into balls the size of a ping pong ball.
• Refrigerate in tightly sealed container for up to one week.
• Enjoy!

COCONUT CHOCOLATE BITES

Steps:

• Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
• Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
• Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.

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.

FROZEN CHOCOLATE AND PEANUT BUTTER BANANA BITES

Steps:

• Cover a baking sheet with wax paper or parchment paper.
• Cut up each banana into 6-8 pieces.
• In a medium sized bowl, heat the peanut butter and chocolate chips in the microwave on high for about a minute, then stir until smooth.
• Dip the banana pieces in the chocolate/peanut butter mixture.
• Place dipped bananas on prepared baking sheet.
• After they have all been dipped, use the remaining chocolate mixture to spoon over the tops.
• Top with topping of your choice.
• Transfer to the freezer for about an hour until set up.
• Store bananas in an airtight container in the freezer for up to 1 week.

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-DIPPED BROWNIE BITES (BROWNIES)

Steps:

• For Brownies: In a saucepan, bring the sugar, butter and water to a boil over medium heat; remove from the heat.
• Stir in 1 cup chocolate chips and vanilla; stir until smooth. Cool for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, salt and baking soda; stir into chocolate mixture. Stir in 1 cup chocolate chips.
• Pour into a greased 9-inch square baking pan. Bake at 325°F for 35 minutes or until set.
• Cool completely. Place in the freezer for 30-40 minutes (do not freeze completely). Cut into squares.
• For Coating: In a heavy saucepan or microwave, melt remaining chips with shortening; stir until smooth.
• Using a small plastic fork with two middle tines broken off, dip brownies to completely coat; shake off excess.
• Place brownies on waxed paper-lined baking sheets; immediately decorate with M&M's or other toppings as desired or drizzle with melted baking chips.
• Let stand until set. Store in a sealed container in a cool place.

INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES

Steps:

• Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
• Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.

FROZEN CHOCOLATE-DIPPED PEANUT BUTTER BANANA BITES

Steps:

• Melt chocolate in the top of a double boiler or in the microwave, then stir in peanut butter.
• Place peanuts in a wide, shallow dish. Roll 3 to 4 pieces of banana in the melted chocolate and peanut butter mixture, and stir to coat.
• Remove bananas using a fork and place in the dish containing peanuts. Roll chocolate-covered bananas in peanuts and coat as best as you can. Once well coated, place bananas on baking sheet lined with waxed paper.
• Repeat with remaining bananas, re-melting the chocolate mixture if needed. Once complete, place in freezer.
• Once frozen, store in a freezer bag or airtight container. Thaw for 8 to 10 minutes before eating, to ensure banana bites are frozen, but not rock hard.

CARAMEL CHOCOLATE PEANUT BUTTER PRETZEL BITES (LIKE TAKE 5)

Steps:

• Line two baking sheets with waxed paper.
• Arrange pretzels on baking sheets in rows.
• Put a teaspoon of peanut butter on each pretzel.
• Melt caramels with butter in saucepan over med. heat until melted.
• Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
• Put in fridge one hour or until hardened.
• Melt chocolate according to package directions.
• Dip each pretzel into chocolate and return to waxed sheets.
• Refridgerate an additional hour.
• Serve.

BANANA CHOCOLATE CHIP ENERGY BITES RECIPE BY TASTY

Steps:

• Mix oats, almond butter and honey in a large bowl.
• Mash the banana, then add it into the bowl of oats.
• Add chocolate chips. Mix.
• Place bowl in the refrigerator for 60-90 minutes, or until the mixture has solidified.
• Mold mixture into bite-sized balls.
• Serve immediately.
• Enjoy!