Chocolate-Coconut-Peanut Butter Layered Bites Recipe Kitchen

Chocolate-Coconut-Peanut Butter Layered Bites

• Skill Level: Intermediate
• Makes: roughly 44 small bites
• Nutritional Information (Per Serving): Serving Size: 1 of 26 servings
  Calories: 347
  Total Fat: 25 g
  Saturated Fat: 13 g
  Carbohydrates: 28 g
  Dietary Fiber: 4 g
  Sugar: 20 g
  Protein: 7 g
  Cholesterol: 21 mg
  Sodium: 96 mg
• Total Time: 2 hr 20 min
• Prep Time: 10 min
• Inactive Time: 1 hr 5 min
• Baking Time: 1 hr 5 min

Indulge in these irresistible layered bites that fuse rich chocolate, tropical coconut, and creamy peanut butter into fudge-like perfection. They stay fresh chilled and make a thoughtful, homemade gift that will delight any sweet tooth!

Ingredients

You'll Need:

• Nonstick cooking spray

For the Peanut Butter Cookie Base:

• 2 cups creamy peanut butter
• 1 1/2 cups granulated sugar
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup regular all-purpose flour

For the Macaroon Center:

• 3 large egg whites
• One 14-ounce bag sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 teaspoon fine salt

For the Ganache Topping:

• 6 ounces semisweet or bittersweet chocolate, cut into 1/2-inch pieces
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• Small pinch of fine salt

Directions

1. Position an oven rack on the lowest level and preheat the oven to 350F. Line a 9-inch square baking pan with foil, ensuring the foil overhangs on all sides. Spray the foil lightly with cooking spray.
2. Peanut Butter Cookie Layer: In a medium bowl, blend together peanut butter, sugar, and salt using an electric mixer set to medium-high until smooth. Add the eggs one at a time, mixing after each. Pour in the vanilla extract. Lower the mixing speed to medium-low, add the flour, and continue mixing just until combined. Press this dough into an even layer at the bottom of your prepared dish and set it aside.
3. Macaroon Layer: Whisk the egg whites in a large mixing bowl until foamy. In another large bowl, mix coconut, sugar, and salt with your hands. Add this coconut mix to the beaten egg whites and stir until the coconut is evenly coated. Gently spread this mixture on top of the peanut butter base, being sure to cover it completely with no gaps.
4. Transfer to the oven and bake until the center is firmly set (it shouldn't wobble when gently shaken) and the coconut topping has turned golden brown, about 55 minutes to 1 hour. Place the baking dish on a wire rack and allow it to cool entirely.
5. Ganache Topping: Put the chopped chocolate into a medium heatproof bowl. In a small saucepan over medium heat, combine the cream, butter, and a pinch of salt, warming until the mixture begins to steam. Pour the hot cream mixture over the chocolate. Let it rest for about five minutes, then mix until the chocolate is fully melted and smooth.
6. Pour the ganache evenly over the cooled coconut layer. Loosely cover the pan and refrigerate the dish until the chocolate layer is firm, around 30 minutes.
7. When set, carefully lift the bar mixture from the pan using the foil overhang. Peel the foil away from the sides. Trim the edges, then slice into bite-size squares, similar to how you'd cut fudge.

Recipe adapted from Recipe Iseasy Kitchen