Chocolate Cheezit Bites
Chocolate Cheezit Bites- Peanut butter is sandwiched between 2 crackers which are then dipped in chocolate and topped with sprinkles. These are the perfect salty sweet treat!
December 10, 2024 by Nicole Collins
Today, we’re making Chocolate Cheezit Bites!
It’s Day 10 in our 12 Days of Cheese series, and today’s bite sized salty sweet treat is so dangerously delicious, it just might get us on the naughty list!
Or…if we give Santa the whole batch, we’ll definitely earn a spot on the nice list.
But then again, it’s going to be VERY hard to want to share these, so maybe we better just get comfy on the naughty list.
Either way, these poppable snacks are a little bit of a labor of love (as is anything individually dipped in chocolate), but 1000% worth the effort. So, let’s get into it!
We’ll start by arranging half of our cheezits on a parchment lined baking sheet. Then, we’ll top each cheezit with a little dollop of peanut butter. We don’t need much, just enough to fill out the cracker when we turn it into a sandwich. I find it’s easiest to use a piping bag to squeeze the peanut butter onto the cracker. It’s a lot easier to control.
Once our crackers have all been topped with peanut butter, we’ll take the other half of our crackers and close up our little cracker sandwiches. Give the top crackers a gentle press to help the peanut butter spread over the cracker, but clean off any edges if peanut butter squeezes outside of the cracker. Then, we’ll toss these in the freezer for just a few minutes to help the peanut butter firm up so our crackers don’t slide all over the place when we dip them in chocolate!
To balance out the savory cracker sandwich, we’re going to dip our cheesy peanut butter crackers in some sweet milk chocolate. Fresh chocolate should melt just fine, but I like to add a little dollop of coconut oil as an insurance policy to make sure our chocolate melts to a smooth and dippable consistency.
From there, we’ll dip each cracker sandwich, one by one, using a fork so that we can tap off any excess chocolate. We’ll place the chocolate dipped crackers back on the baking sheet, then sprinkle them with some holiday nonpareils for a little extra pizazz. Now, this step takes a little time since we are dipping each cracker one by one; but I promise you, it’s worth it.
Toss the bites into the fridge to set the chocolate, and we’re ready to serve up our salty sweet holiday treat. It’s really pretty easy! Just needs a little patience!
These little bites of heaven are so ridiculously delicious. You know I live for a salty sweet moment, and you know I’ve been trying to sell you guys on the cheese and chocolate combo all year. If you weren’t on board before, you will be now! They’re sweet, savory, crispy, creamy…but be warned, these have a tendency to disappear very suddenly!
Ok, everyone! Tomorrow, we’re making the EASIEST 2 ingredient crunchy snack that has the perfect little kick. So, stay tuned!
I hope you guys enjoy. And, let’s eat!
Chocolate Cheezit Bites
Serves: 48 bites Print
Ingredients:
96 cheezit crackers
¼ cup creamy peanut butter
1 cup milk chocolate chips
1 tsp refined coconut oil
Red and green nonpareil sprinkles
Directions:
Arrange 48 crackers on a parchment paper lined baking sheet. Top each cracker with ¼ tsp peanut butter in the center of the cracker. (I think it’s easiest to put the peanut butter in a piping bag, cut off a small tip, and pipe the peanut butter onto the cracker.) Top the peanut butter with the remaining crackers to make a sandwich. Place in the freezer for 15 mins to set the peanut butter.
Add chocolate chips and coconut oil to a microwave safe bowl. Microwave for 30 seconds, stir, and continue microwaving and stirring in 15 second intervals until the chocolate is completely melted. (This should not take more than 60-75 seconds.)
Working one at a time, drop a cracker sandwich in the chocolate. Use a fork to completely coat the cracker then lift the cracker out of the chocolate. Gently tap the fork against the edge of the bowl to allow any excess chocolate to drip off. Place cracker back on the baking sheet, and repeat with remaining crackers. Top with sprinkles, if desired.
Place baking sheet in the fridge for at least 2 hours to set the chocolate. Enjoy!
Recipe notes:
*Make sure to get refined coconut oil, because it has less coconut flavor than unrefined oil. If you can’t have coconut, you can sub vegetable/canola oil. Or if your chocolate is super fresh, you can skip the oil completely. The goal is for our chocolate to be pourable.
*Leftovers can be stored in an airtight container at room temperature.
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