MINI BROWNIE BITES RECIPES

Steps:

• Heat oven to 350°F (325°F for nonstick pan). Place paper baking cups in 24 miniature muffin cups.
• With sharp knife, cut each brownie dough round in half crosswise to make 2 halves; roll into balls. Place 1 ball into each muffin cup.
• Bake 15 to 17 minutes or until toothpick inserted into center comes out almost clean. Cool 10 minutes in pan; carefully remove to cooling rack.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until chips are melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle onto brownies, and top with sprinkles; serve. If desired, refrigerate about 15 minutes or until chocolate drizzle is set before serving.

Steps:

• Heat oven to 375°F. Line 24 regular-size muffin cups with paper liners. Place 1 vanilla wafer cookie in bottom of each cup.
• In large bowl, beat cream cheese, sugar, eggs and almond extract with electric mixer on medium-high speed 1 to 2 minutes or until mixture is light and fluffy. Spoon evenly into muffin cups (about 2/3 full).
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes. Refrigerate at least 1 hour or up to 24 hours before serving.
• Just before serving, top each cheesecake with generous tablespoon pie filling; sprinkle with almonds.