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:
covered percent of daily need
