Peppermint Chocolate Bites

Christmas Cookie #11! I had originally planned a different peppermint cookie for today, a very beautiful thumbprint cookie, with swirled dough and peppermint sprinkles. But let’s be honest, this close to the actual holiday you are likely super busy and if you want to bake something, it needs to be quick. When we were at the store doing our general Christmas grocery shopping, I came across this bag of Morsels & More, which contained pieces of peppermint bark, chocolate chips, and marshmallows.

I figured that mixture would be a good combination, and looked a little for recipes. When the products are so new, it can be difficult to find many recipe options. I noticed that the recipe on the back of the package was for brownie bites, made in mini muffin pans, and I love making those!

This recipe starts with melting together ingredients which eventually become brownie batter. My chocolate was a little slow to melt, but with patience it came together. You add in part of the Morsels & More and then save the rest to top the brownie bites. I probably could have baked mine another minute or so, which made them a bit tricky to remove from the pan, but they sure look good! If you are looking for a quick recipe that is super tasty, this is the one for you!

Peppermint Chocolate Bites
1-1/3 cups chocolate chips
1 cup sugar
1/3 cup butter
1 tablespoons water
2 eggs
¾ cup flour
¼ teaspoon salt
8 ounce package Peppermint Hot Chocolate Morsels & More, divided

Heat the oven to 325 degrees. Spray 24 mini muffin cups with nonstick cooking spray.

In a medium saucepan, combine the chocolate chips, sugar, butter, and water. Heat over low heat, stirring frequently until the mixture is melted and smooth. Cool slightly and then transfer to a large mixing bowl.

Add the eggs, one at a time, then add the flour and salt and mix on low to combine. Stir in one cup of the peppermint hot chocolate morsels. Divide the dough between the 24 mini muffin cups. Top each cup with the remaining peppermint chocolate morsels.

Bake for 15-18 minutes, until done around the edges but still slightly sticky in the middle. Cool in the pan for 15 minutes before removing to a wire rack.

Recipe from Nestle