Nutty Chocolate Hot Bites

I promised you chocolate this week, and even though I waited until the very end, I’m delivering.  These little sweet treats were the dessert that Nick and Jamie made for my belated Mother’s Day dinner a few weeks ago.  The recipe comes from a Pillsbury magazine (one of those small grocery store check-out ones) and as the cover recipe, totally drew me in.  I’m not going to dive into a long explanation on this one, not this time.  Madeline woke up at 5:45 am this morning, and this Mama can barely keep her eyes open anymore.  Nick and Jamie reported that the recipe was uber-simple to make, and we all thought it was a cute little ending for a great dinner.  I loved the chocolate chip cookie crust, and can think of many new things to make using that as a base.  So go forth and conquer.  Chocolate.  It does a body good.

Project 365
June 10, 2010, Photo #109

I got my nails done today, and as soon as I walked in the door, Madeline was all over me, examining each and every nail and demanding I take my shoes off for further inspection.  And then she wanted her nails done.  She’s finally at the age (hurrah!) where she’ll sit still long enough for the nail polish to dry, so she and Jamie took off in search of colors.  With a very iffy week weather-wise, it was a perfect indoor activity for them.  Madeline knew exactly what colors she wanted, going with a hot pink for her fingers and a funky, sparkly blue for her toes.  Then she wanted to do Jamie’s nails.  Jamie was very brave.
Nutty Chocolate Hot Bites
Recipe courtesy of Pillsbury
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
1-1/4 cups Fisher® Mixed Nuts with Peanuts
1-1/4 cups Hershey’s® Special Dark® chocolate baking chips
1-1/4 cups marshmallow creme
2 tablespoons half-and-half
1/8 teaspoon ground red pepper (cayenne)

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.

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