Best 4 Chocolate Mint Bites Recipes

CRUNCHY CHOCOLATE MINT BALLS

Steps:

• In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth. Stir in milk. Add wafer crumbs; mix to coat. Refrigerate for 1 hour or until easy to handle., Roll into 1-in. balls; roll in jimmies. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 1 month., To use frozen balls: Thaw at room temperature.

CHOCOLATE PEPPERMINT CHEESECAKE BITES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with foil baking cups.
• Combine chocolate wafer crumbs and butter in a medium bowl; divide mixture evenly among the prepared muffin cups, pressing firmly to form crusts.
• Bake in the preheated oven until set, about 6 minutes. Let cool completely, about 30 minutes. Keep oven on.
• Beat cream cheese in a bowl with an electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, eggs, vanilla extract, and peppermint extract into a smooth filling. Divide filling evenly over the cooled crusts.
• Bake in the preheated oven until filling is set, 20 to 25 minutes. Cool completely, about 1 hour. Remove foil baking cups gently.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle melted chocolate over cheesecake bites and sprinkle with peppermint candies. Chill in the refrigerator for 1 hour.

CHOCOLATE-MINT COOKIE BITES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms. Drop dough by tablespoonfuls onto cookie sheet.
• Bake 8 to 11 minutes or until barely golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
• In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract. For each sandwich cookie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
• In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth. Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.

MINT BROWNIE BITES

Steps:

• Preheat the oven to 325 degrees F. Spray a 24-well nonstick mini muffin pan generously with baking spray.
• Melt the unsweetened chocolate in a microwave-safe bowl in the microwave. Remove from the microwave and stir in 8 mints until all melted. Let cool slightly.
• In the bowl of a stand mixer with the paddle attachment, cream 1 stick of the butter with the sugar. Beat in the eggs one at a time. With the mixer on low, slowly drizzle in the cooled chocolate mixture, mixing until combined. Add the flour and mix thoroughly. Scrape the sides of the bowl with a rubber spatula, add the mint extract and mix again.
• Using a tablespoon or small cookie scoop, scoop the batter into the prepared mini muffin pan. Bake until the edges are set and a toothpick comes out clean, 11 to 15 minutes. Let rest in the pan 5 minutes and then turn upside down out of the pan and allow to cool.
• Combine 30 to 36 mints in a microwave-safe bowl with the remaining 1 tablespoon butter and the bittersweet chocolate. Microwave and stir until melted and smooth.
• Dip the brownie bites in the chocolate, concentrating on the top "cone" part. Allow to set for a few minutes. Chop the remaining mints and sprinkle them on the top. Set in the freezer for 10 minutes if you need them to set right away. Yum!