Description
These Grinchy Christmas Cake Bites are festive, bite-sized treats made by combining red velvet cookie crumbs with cream cheese, coated in green-colored white chocolate, and decorated with red heart sprinkles. Perfect for holiday parties, these no-bake delights look charming and taste delicious with a creamy, sweet, and festive twist.
Ingredients
Scale
Base Mixture
- 3 (9.6-oz.) packages Chips Ahoy Chewy Red Velvet cookies
- 1 (8-oz.) package cream cheese, room temperature
White Chocolate Coating
- 3 (12-oz.) packages white chocolate chips, divided
- Green food coloring gel
Decoration
- Red heart sprinkles, for decorating
Instructions
- Prepare Parchment and Process Cookies: Place a wire rack on a parchment-lined baking sheet. In a food processor, pulse the Chips Ahoy Chewy Red Velvet cookies until fine crumbs form, ensuring a smooth base mixture.
- Mix Cream Cheese and Crumbs: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium-high speed until smooth and creamy. Add the cookie crumbs and continue beating until fully combined to form the dough.
- Shape Cake Bites: Using a 1-tablespoon measuring spoon, scoop out the dough and roll into balls about 1 1/2 inches in diameter. Arrange the balls on the prepared wire rack and refrigerate until firm and cold, about 2 hours.
- Melt First Portion of White Chocolate: Set a medium heatproof bowl over a pot of barely simmering water, making sure the bowl doesn’t touch the water. Reserve one package of white chocolate chips. Place the remaining two packages in the bowl and melt, stirring constantly until smooth, about 2 minutes. Remove from heat.
- Add Green Food Coloring to Chocolate: Add one drop of green food coloring gel to the melted white chocolate and stir. Add more drops as needed to achieve the desired vibrant green color.
- Dip Cake Bites in Green Chocolate: Using a fork, dip each chilled cake ball into the green chocolate, letting the excess drip off. Return the coated balls to the wire rack. If desired, apply a second coat of chocolate for a thicker layer. Refrigerate the coated balls until chocolate is set, about 30 minutes. Wipe out the bowl and retain the double boiler setup for the drizzle.
- Melt Remaining White Chocolate: Using the double boiler setup, melt the reserved 12 ounces of white chocolate chips, stirring until smooth and fully melted, about 2 minutes. Remove from heat.
- Add Green Food Coloring and Adjust Consistency: Add one drop of green food coloring gel and stir to color the chocolate. If the chocolate is too thick for drizzling, add hot water from the pot 1 tablespoon at a time, stirring vigorously after each addition until the chocolate reaches a smooth drizzling consistency.
- Drizzle Chocolate and Decorate: Transfer the green drizzle chocolate to a plastic or piping bag, snip off the tip, and drizzle over the chilled cake bites to create festive stripes. Immediately top each cake bite with a red heart sprinkle before the drizzle sets.
Notes
- Ensure the cream cheese is at room temperature for easier mixing and smoother texture.
- When melting chocolate, be careful not to let water get into the bowl as it can cause the chocolate to seize.
- You can refrigerate the cake bites for longer storage; bring to room temperature before serving for best taste.
- Use gel food coloring for vibrant colors without altering the chocolate’s consistency.
- For a quicker set time, place the coated cake bites in the freezer for 15 minutes instead of the refrigerator.
Nutrition
- Serving Size: 1 cake bite
- Calories: 150
- Sugar: 14g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
