Description
Delight in festive Grinchy Christmas Cake Bites made from red velvet cookie crumbs blended with cream cheese, coated in vibrant green white chocolate, and topped with adorable red heart sprinkles for a perfect holiday treat.
Ingredients
Scale
Base
- 3 (9.6-oz.) packages Chips Ahoy Chewy Red Velvet cookies
- 1 (8-oz.) package cream cheese, room temperature
Coating and Decoration
- 3 (12-oz.) packages white chocolate chips, divided
- Green food coloring gel, as needed
- Red heart sprinkles, for decorating
Instructions
- Prepare Cookie Crumbs: Place a wire rack on a parchment-lined baking sheet. In a food processor, pulse the red velvet cookies until fine crumbs form.
- Make Cookie Dough Balls: In the large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth. Add the cookie crumbs and mix until well combined.
- Form Balls and Chill: Using a 1-Tbsp measuring spoon, scoop out dough and roll into 1½-inch diameter balls. Arrange balls on the prepared wire rack and refrigerate until cold and firm, about 2 hours.
- Melt White Chocolate for Coating: Set a medium heatproof bowl over a pot of barely simmering water (double boiler), making sure the bowl bottom doesn’t touch the water. Reserve 1 package of white chocolate chips. Place the remaining 2 packages of chips in the bowl and stir until melted and smooth, about 2 minutes. Remove from heat.
- Color the Coating: Add 1 drop of green food coloring to the melted white chocolate and stir, adding more if needed until the desired bright green color is reached.
- Dip Cake Bites: Using a fork, dip each chilled ball into the green white chocolate, letting excess drip off. Place each coated ball back on the wire rack. For a thicker coating, apply a second coat if desired. Refrigerate the coated balls until set, about 30 minutes. Wipe out the bowl but keep the double boiler setup ready.
- Prepare Stripes Drizzle: In the same double boiler, melt the reserved package of white chocolate chips, stirring until smooth, about 2 minutes. Remove from heat.
- Color and Thin Drizzle Chocolate: Add 1 drop of green food coloring and stir until desired color is achieved. If needed, add hot water from the pot one tablespoon at a time, stirring vigorously after each addition until the chocolate reaches a drizzling consistency. Transfer the drizzle chocolate to a piping bag and snip the end.
- Decorate and Finish: Drizzle the chocolate over the coated cake bites to create stripes. Before the drizzle sets, top each ball with a red heart sprinkle. Let the decorations set before serving.
Notes
- Ensure cream cheese is at room temperature for a smooth dough consistency.
- If the chocolate thickens too much, gently warm over the double boiler or add a tablespoon of hot water to thin it.
- Store cake bites in the refrigerator to keep the coating firm.
- Use a wire rack to allow excess chocolate to drip off evenly for smooth coating.
- These treats can be made a day ahead; keep refrigerated in an airtight container.
Nutrition
- Serving Size: 1 cake bite
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
