Chocolate-Coconut-Peanut Butter Layered Bites

Chocolate-Coconut-Peanut Butter Layered Bites might be a good recipe to expand your hor d'oeuvre repertoire. One serving contains 180 calories, 4g of protein, and 10g of fat. This recipe serves 44. For 26 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires egg whites, salt, vanillan extract, and salt. 19 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. With a spoonacular score of 16%, this dish is rather bad. Try Peanut Butter Chocolate Coconut Bites, Peanut Butter-Brownie-Coconut Layered Bars, and Peanut Butter Coconut Bites for similar recipes.

Servings: 44

Preparation duration: 10 minutes

Cooking duration: 130 minutes

 

Ingredients:

3 large egg whites

2 large eggs

1/2 cup all-purpose flour

1/2 cup heavy cream

1/4 teaspoon fine salt

1/2 teaspoon fine salt

Pinch fine salt

6 ounces bittersweet or semisweet chocolate, chopped into 1/2-inch pieces

2 cups smooth peanut butter

1/4 cup sugar

1 1/2 cups sugar

1 14-ounce bag sweetened, shredded coconut

1 tablespoon unsalted butter

1 teaspoon pure vanilla extract

Equipment:

baking pan

aluminum foil

oven

hand mixer

bowl

whisk

sauce pan

frying pan

Cooking instruction summary:

Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray. For the peanut butter cookie layer: Beat the peanut butter, sugar and salt with an electric mixer on medium-high in a medium bowl until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside. For the macaroon layer: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the peanut butter cookie layer (there shouldn't be any peeking through). Bake until the center doesn't jiggle when shaken and the coconut is golden brown, 55 minutes to 1 hour. Transfer to a rack, and let cool completely. For the ganache layer: Put the chocolate in a medium heatproof bowl. Combine the cream, butter and salt in a small saucepan, and heat over medium heat until steaming. Pour the hot cream mixture over the chocolate, and let sit for 5 minutes; stir until smooth. Pour the ganache over the coconut. Cover loosely, and refrigerate until the chocolate is set up, about 30 minutes. Lift the bar mixture out of the pan, and peel off the foil. Trim to make neat edges, and cut into very small squares, about the size of fudge.

 

Step by step:


1. Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides. Coat the foil with cooking spray.

2. For the peanut butter cookie layer: Beat the peanut butter, sugar and salt with an electric mixer on medium-high in a medium bowl until smooth. Beat the eggs in one at a time and then the vanilla. Adjust the speed to medium-low, add the flour and beat until incorporated. Press the batter into an even layer in the bottom of the prepared baking dish; set aside.


For the macaroon layer

1. Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated. Scatter the coconut mixture in an even layer on top of the peanut butter cookie layer (there shouldn't be any peeking through).

2. Bake until the center doesn't jiggle when shaken and the coconut is golden brown, 55 minutes to 1 hour.

3. Transfer to a rack, and let cool completely.


For the ganache layer

1. Put the chocolate in a medium heatproof bowl.

2. Combine the cream, butter and salt in a small saucepan, and heat over medium heat until steaming.

3. Pour the hot cream mixture over the chocolate, and let sit for 5 minutes; stir until smooth.

4. Pour the ganache over the coconut. Cover loosely, and refrigerate until the chocolate is set up, about 30 minutes.

5. Lift the bar mixture out of the pan, and peel off the foil. Trim to make neat edges, and cut into very small squares, about the size of fudge.


Nutrition Information:

Quickview
180k Calories
4g Protein
10g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
180k
9%

Fat
10g
16%

  Saturated Fat
5g
33%

Carbohydrates
19g
7%

  Sugar
14g
16%

Cholesterol
13mg
4%

Sodium
136mg
6%

Caffeine
3mg
1%

Get Enough Of These
Protein
4g
9%

Manganese
0.46mg
23%

Vitamin B3
1mg
9%

Magnesium
32mg
8%

Vitamin E
1mg
8%

Copper
0.15mg
7%

Phosphorus
71mg
7%

Selenium
4µg
6%

Fiber
1g
5%

Zinc
0.64mg
4%

Iron
0.75mg
4%

Potassium
141mg
4%

Vitamin B6
0.07mg
3%

Vitamin B1
0.05mg
3%

Folate
11µg
3%

Vitamin B5
0.25mg
3%

Vitamin B2
0.04mg
3%

Vitamin A
61IU
1%

Calcium
11mg
1%

covered percent of daily need
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