Nutty Chocolate Hot Bites

Nutty Chocolate Hot Bites

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PREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package Pillsbury Ready to Bake! refrigerated chocolate chip cookies (16 oz.) (24 cookies)
  • 1-1/4 cups Fisher's Mixed Nuts with Peanuts
  • 1-1/4 cups HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1-1/4 cups marshmallow creme
  • 2 tablespoons half-and-half
  • 1/8 teaspoon ground red pepper (cayenne)

Directions

  • 1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
  • 2. Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
  • 3. Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
  • 4. Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup. Makes 24 servings.
Ingredients sitting on a table

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