Best Chocolate Orange Bites Recipes

CHOCOLATE ORANGE BITES

Chocolate Orange Bites image

Chocolate and orange blend beautifully in this Test Kitchen recipe, creating a special cookie with big taste. Better still, they're only 35 calories each!

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

Ingredients

1 package (9 ounces) chocolate wafers, crushed
Sugar substitute equivalent to 1/2 cup sugar
1/4 cup reduced-fat butter, melted
1/4 cup thawed orange juice concentrate
1 teaspoon grated orange zest
1/2 cup confectioners' sugar
Baking cocoa and/or additional confectioners' sugar

Steps:

In a small bowl, combine the first five ingredients. Shape into 3/4-in. balls; roll in confectioners' sugar. Cover and refrigerate for at least 2 hours. , Lightly sprinkle with cocoa and/or confectioners' sugar before serving. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 35 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

WHITE CHOCOLATE CRANBERRY PISTACHIO ORANGE BITES

White Chocolate Cranberry Pistachio Orange Bites image

I got the basic recipe from betterrecipes.com. It did not include orange. I wanted to kick up the flavor just a bit and had a container of candied orange peel in the fridge. Wow, the orange did inhance the flavor. The original recipe said to pour into a 11x17 pan . I decided to spoon into paper candy cups. These are going into my Christmas candy boxes this year.

Provided by Julia Ferguson @judyjellybean

Categories Fruit Desserts

Number Of Ingredients 4

Ingredients

2 - 20 ounce(s) pkgs vanilla candy coating (such as candyquick)
2 1/2 cup(s) dried cranberries
1 cup(s) shelled, pistachios
1/4 cup(s) candied orange peel, small dice

Steps:

If using paper candy cups, set cups out onto a rimmed cookie sheet; set aside. Measure out cranberries, pistachios and orange peel; set aside.
Break up and place vanilla coating in top of a double boiler. Over low heat begin to melt coating, stirring often. Do not let steam or water come in contact with the vanilla coating. Do not let the water in bottom of pan come to a boil.
Once coating is melted, stir in cranberries, pistachios and orange peel. Stir until throughly combined. Remove top pan from bottom pan, using a small bowled spoon (I like using 2 iced tea spoons) scoop a small amount and drop into paper candy cups. Candy can be refridgerated to set candy. Bring to room temperature for 30 minutes before removing lid or any covering. My candy firmed up before I was finished spooning into cups. Store in air tight container with waxed paper between layers.