BITES CHOCOLATES RECIPES

Steps:

• Preheat oven to 350° and line 2 cookie sheets with foil.
• In a small bowl sift together cocoa, salt and 1/4 cup of Splenda.
• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Beat in remaining 1/4 cup Splenda, 1/2 tablespoon at a time until meringue is glossy and stiff peaks form.
• Gently fold in cocoa mixture and vanilla extract.
• Drop by rounded teaspoonfuls one inch apart on foiled cookie sheets.
• Bake 25 minutes for soft chewy cookie, or 40 minutes for crisp ones. You can customize these! The longer they bake the lighter they get, just don't over bake.
• Dust cooled cookies with confectioners sugar if desired.

Steps:

• Spray a mini muffin pan with non-stick spray. Set aside.  Melt the butter and chocolate in the microwave for 1 to 1 1/2 minutes. Stir every 30 seconds for the first minute, then every 15 seconds for the rest of the time. Every microwave is vastly different so you may need to adjust the time. Mine took 1 1/2 minutes to melt. Stir the mixture until smooth if any pieces of chocolate remain.  Stir in Rice Krispies and mix until combined. Spoon into mini muffin pan. Pop the pans in the fridge to allow the chocolate to set up. About an hour is perfect.  Once they are set you can just pop them out with a spoon if needed. Store in an airtight container in the refrigerator. They keep for about a week but I guarantee they won't last that long.  Enjoy with a big old chocolate-loving smile!