Our Grinchy Christmas Cake Bites Will Make Your Heart Grow 3 Sizes

Olwen Phillips
·2 min read

Yields: 36

Prep Time: 10 mins

Total Time: 3 hours

Ingredients

  • 3

    (9.6-oz.) pkg. Chips Ahoy Chewy Red Velvet cookies

  • 1

    (8-oz.) pkg. cream cheese, room temperature

  • 3

    (12-oz.) pkg. white chocolate chips, divided

  • Green food coloring gel

  • Red heart sprinkles, for decorating

Directions

  1. Place a wire rack in a parchment-lined baking sheet. In a food processor, pulse cookies until fine crumbs form.

  2. In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth. Add cookie crumbs and beat until well combined.

  3. Using a 1-Tbsp. measuring spoon, scoop out dough and roll into balls about 1 1/2" in diameter. Arrange on prepared rack and refrigerate until cold, about 2 hours.

  4. Set a medium heatproof bowl over a medium pot of barely simmering water, making sure bottom of bowl doesn’t touch water. Reserve 1 pkg. chips. In bowl, heat remaining 2 pkg. chips, stirring, until melted and smooth, about 2 minutes. Remove from heat

  5. Add 1 drop food coloring and stir, adding more if needed, until desired color is reached.

  6. Using a fork, dip a ball into chocolate, letting excess drip off. Return ball to rack; repeat with remaining balls. Depending on thickness of coating, a second coat can be applied, if desired. Refrigerate until set, 30 minutes. Wipe out bowl; reserve double boiler setup.

  7. In double boiler, heat remaining 12 oz. chips, stirring, until melted and smooth, about 2 minutes. Remove from heat.

  8. Add 1 drop food coloring and stir, adding more if needed, until desired color is reached. Add hot water from pot, 1 Tbsp. at a time and stirring vigorously after each addition, until chocolate is a drizzling consistency. Transfer to a plastic or piping bag. Snip end off bag and drizzle chocolate over balls to create stripes. Before drizzle has set, top each ball with a red heart.

You Might Also Like