Best Chocolate Peanut Butter Bites Recipes

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.

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.

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.

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.

SALTED DARK CHOCOLATE AND PEANUT BUTTER PRETZEL BITES

Steps:

• Line a baking sheet with aluminum foil or waxed paper.
• Arrange pretzels on the prepared baking sheet.
• Melt chocolate chips and milk together in the top of a double boiler over simmering water, whisking frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Reduce heat to low and gradually stir peanut butter into chocolate mixture until fully melted.
• Remove chocolate-peanut butter mixture from heat and drizzle over pretzels. Freeze pretzels until coating is hardened, at least 2 hours.

CHOCOLATE PEANUT BUTTER PRETZEL BITES RECIPE BY TASTY

Steps:

• In a large bowl, combine the peanut butter, butter, powdered sugar, and milk, and use an electric hand mixer or whisk to beat until smooth.
• Crush the pretzels in a large plastic bag using a rolling pin or heavy pan.
• Transfer the crushed pretzels to a medium bowl, add the melted butter, and stir to combine.
• Press the pretzel mixture into an ice cube tray. Top with a tablespoon of melted milk chocolate. Spread a small amount of peanut butter on top of the chocolate making sure it does not touch the side of the ice cube tray. Top with another teaspoon of milk chocolate. Freeze for at least 2 hours or up to 1 week.
• Use a butter knife or offset spatula to loosen the chocolate from the ice cube tray. Flip the ice cube tray and let the pretzel bites fall out.
• Let the chocolate pretzel bites thaw for 20 minutes before serving.
• Enjoy!

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.

SASA'S CHOCOLATE PEANUT BUTTER PROTEIN BITES

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.

CHOCOLATE PEANUT BUTTER BITES

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.

CHOCOLATE-COCONUT-PEANUT BUTTER LAYERED BITES

Steps:

• Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
• For the peanut butter cookie layer: Beat the peanut butter, sugar and salt with an electric mixer on medium-high in a medium bowl until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
• For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the peanut butter cookie layer (there shouldn't be any peeking through).
• Bake until the center doesn't jiggle when shaken and the coconut is golden brown, 55 minutes to 1 hour. Transfer to a rack, and let cool completely.
• For the ganache layer: Put the chocolate in a medium heatproof bowl. Combine the cream, butter and salt in a small saucepan, and heat over medium heat until steaming. Pour the hot cream mixture over the chocolate, and let sit for 5 minutes; stir until smooth.
• Pour the ganache over the coconut. Cover loosely, and refrigerate until the chocolate is set up, about 30 minutes.
• Lift the bar mixture out of the pan, and peel off the foil. Trim to make neat edges, and cut into very small squares, about the size of fudge.

FROZEN CHOCOLATE, PEANUT BUTTER, BANANA BITES RECIPE - (4.6/5)

Steps:

• Slice bananas and spread a little peanut butter in between. Freeze for an hour, then dip in chocolate. Refrigerate for another 10-15 minutes and boom you have an awesome snack.

NO-BAKE CHOCOLATE PEANUT BUTTER COCONUT BITES

Steps:

• Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined. Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy!

CHOCOLATE-PEANUT BUTTER PROTEIN BITES

Steps:

• Mix first 3 ingredients in medium bowl until blended. Add all remaining ingredients except coconut; mix well. Roll into 14 balls.
• Place coconut in pie plate. Add peanut butter balls, 1 at a time; turn to evenly coat each ball with coconut. Place in single layer on plate.
• Refrigerate 30 min.

NO BAKE CHOCOLATE PEANUT BUTTER COCONUT BITES RECIPE - (4.4/5)

Steps:

• Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined. Pour into an 8x8 pan (9x13 is fine well). Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy! Yield: 24 bars or 60+ bite size pieces

CHOCOLATE PEANUT BUTTER BITES

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.

CHOCOLATE PEANUT BUTTER BROWNIE BITES!

Steps:

• Pre-heat overn to 350. To "soften" the peanut butter put it into the microwave for 30 seconds at a time until you're able to "pour" it. Mix all ingredients in one bowl until combined. It will take a lot of mixing for everything to "come together". I find using a stand(or hand) mixer works the best
• Using a small scoop, fill mini muffin pans with mixture.
• Bake 10-15 minutes. Makes 48 2 point "muffins".

CHOCOLATE PEANUT BUTTER BROWNIE BITES

Steps:

• Preheat oven to 350 degrees. Spray or grease 12 muffin cups. In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into muffin cups. Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not (they did not for me) then tap the centers with the back of a teaspoon to make a hole for the peanut butter. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.

CHOCOLATE PEANUT BUTTER BITES

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.