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Nacho Bar Ideas

Nacho Bar Ideas

Nacho Bar Ideas: An easy “serve yourself,” style of food bar for a party or event. Topping ideas, and my favorite way to serve the cheese!

As a party planner at heart, I decided to style an easy nacho bar since food bars are my favorite!

Table with nacho bar toppings in bowls and on plates

We invited a few of our closest friends over on a Friday night, with a Facebook invite saying,

It’s Nacho Birthday, it’s his!

We then told them to plan on coming over to our house after school & work that Friday evening, for a nacho bar & some brew. (Juice boxes for the kiddos.)

Nacho toppings on table, easily for guests to grab and go

You’ll Also Love:

Everyone LOVED the nacho bar idea! They were able to make their own… just the way they wanted it, and it was the perfect way to vedge out, on a Friday evening.

The idea started, when I saw a sign out front of the party rental store in my home town that said,

“NOW CARRYING A NACHO CHEESE MACHINE.”

I just about rear-ended someone, because of my excitement. I literally planned this party days later. 😉

Nacho Bar Ideas

Nacho cheese machine

How to Make a Nacho Bar

I literally bought almost everything already pre-made and pre-cut. It was by choice to make the guacamole and pico de gallo. But a nacho bar is PERFECT for a last minute party idea because it was literally all ready in no time.

My easy guacamole recipe is a HUGE hit on Pinterest, and my top most-visited recipe post every year if you want to snag it too:

Guacamole Dip in white bowl

Type of Cheese for Nacho Bar

In the recipe card below, you’ll find instructions for making your own cheese for the nacho bar, or you can make our Rotel Dip with Ground Beef!

However, you can also look in to a nacho cheese machine rental, or you can usually also find the large cans of nacho cheese at grocery stores!

White dishes full of salsa, sour cream, green onions

Chips for a Nacho Bar

Feel free to use your favorite tortilla chips (corn or flour)! Or, add a variety of chips, such as nacho cheese chips (like I use in this easy Doritos nachos recipe, lime chips, or even something fun like black bean chips!

It’s fun to pour chips in to a basket, to serve them that way, instead of leaving them in the bags.

But if you don’t have a basket, they’ll also go great in a large bowl!

Chips in white basket

Toppings for a Nacho Bar

A nacho bar isn’t complete without salsal (try my rotel salsa), sour cream, and green onions.

White bowls filled with salsa, sour cream, green onions

(I had this wooden “plank,” left over from my son’s Nautical Birthday party,” and I thought it would work perfectly to add a little boost or height to the table.)

Shredded lettuce, black olives & Pico de Gallo…

Brown tray full of lettuce, black olives, pico

refried beans, fajita chicken, & jalapeños…

Refried beans, chicken and jalapenos on white plates

oh…. and guac. Guacamole. My weakness.

Guacamole on white plate

Mmmmm, & Chili. I do love a mean chili-cheese-nacho.

Chili in bowl

What to serve nachos in?

I found the cutest “boats,” & wooden utensils for the nachos, and they worked perfectly! No dishes to wash! (Well… besides the platters and small bowls on the table.)

Food boats
Wooden utensils in white cups

The best part? People were coming and going all night, and they were able to snack as they pleased. This will definitely be happening in our house again.

Nacho toppings in white dishes

Nacho Toppings Ideas:

  • Salsa
  • Sour Cream
  • Green Onions
  • Lettuce
  • Black Olives
  • Pico De Gallo
  • Refried Beans
  • Chicken Breast
  • Jalapeños
  • Guacamole
  • Chili

…of course don’t forget your chips & cheese.

If you’re able to rent a cheese machine, do it! The kids (AND ADULTS) loved the heck out of that thing. I’ll admit… I had “cheese,” with EVERYTHING the entire weekend, that I had this glorious invention, rented.

More recipes to serve, if desired:

If you’re looking to serve a few main dishes along with this, you may like the idea of these Crock Pot Enchiladas because they’re easy and can be in a slow cooker!

Nacho Bar for Birthday Party

Since you’re probably thinking of doing a nacho bar because it’s easy, then I wanted to make sure you saw my easy birthday cake that I did for my son. (In case you’re doing a nacho bar for a birthday party too!)

For my parties, I usually hire out for the cake, cake pops, or cupcakes. But this year, since a big “to-do,” wasn’t taking place, (and only our closest friends would “see,” the cake), I thought I’d give it a whirl.

Birthday Cake with little balloons!

Now… I can make a cake. That’s not the problem. It’s the DECORATING the cake. 

Birthday Cake with little balloons!

  There’s a cake on Pinterest, that had itty bitty balloons sticking out of it, and I thought… I can do that! I just grabbed wooden skewers, small balloons, and super glued them to the skewers, and stuck ’em in. It worked, right?!

Party Favors and Games

I couldn’t send our guests out the door empty-handed. While my normal “stroll,” through the Target dollar bin, I came across playing cards & play dough, and thought they’d be the perfect little items to throw into goodie bags and to keep the kiddos busy on the car ride home.

Easy Party Favors - Playing cards & Playdough

I placed a rolling cart that I have from World Market, by the front door, and stuffed the goody bags in it… with a sign that said, “Take 1.” It worked out perfectly, and there wasn’t ONE favor left, by the end of the night. 

Easy Party Favors - Playing cards & Playdough in wooden rolling cart

If you’re looking for birthday game ideas for your nacho bar party, these 40th birthday party games are fun to keep in mind!

So there it is! It was my “It’s Nacho Birthday, It’s His,” nacho bar party!

P.S. My little guy LOVED his cake… & the nachos. He’s a “cruncher,” like his momma and loves anything salty and sweet. Ok, ok… he’s like his momma because he’ll eat anything.

More Food Bar Ideas!

If you love hosting food bars like I do, then you’ll also love these 51+ Food Bar Ideas too!

Or, see some of our favorites, below:

Other Party Ideas by Fantabulosity

Recipe

nacho bar ideas
Print Pin
5 from 3 votes

Nacho Bar Toppings & Ideas

Nacho bars are SO fun and easy to serve for a crowd! Keep the toppings easy and use these tricks to make a spread worth inviting others to enjoy!
Course Appetizer
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 people
Calories 108kcal
Author Jessica Burgess

Ingredients

If making your own cheese

  • processed cheese
  • 10 ounces diced tomatoes and green chilies Such as Rotel

Topping Ideas

  • salsa
  • sour cream
  • green onions
  • lettuce
  • black olives
  • pico de gallo
  • refried beans
  • cooked chicken pieces
  • jalapenos
  • guacamole
  • chili
  • chips

Instructions

Melting the Cheese

  • If making your own nacho cheese: Slice the processed cheese (Velveeta) and place into a microwavable bowl.
  • Pour in the can of diced tomatoes and green chilies. (Undrained)
  • Microwave for 2-3 minutes. Stirm and then cook again in 1-2 minute increments until melted.
  • To keep warm for nacho bar, place melted cheese in a slow cooker or in a food warmer.

Assemble Nachos

  • In small dishes or plates, start by placing tortilla chips down first. Pour cheese on top and top with favorite toppings!

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 475mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 302mg | Iron: 1mg

Easy Banana Cream Pie Recipe

Easy Banana Cream Pie Recipe: Using whole milk, heavy cream, banana pudding mix, bananas, and a pie crust, you can make this in no time! It’s a simple pie recipe that’s sure to please any crowd (with a simple option for a no-bake banana cream pie, too)!

Quick Overview: Only 10 minutes to put together and 3 hours to set. (Allow extra time if you prefer to bake your favorite homemade crust or refrigerated pie crust.)

A slice of banana cream pie with the rest of the pie and a bunch of bananas in the background.

Why You’ll Love This Recipe

Of all the cream pies, banana is one of my favorite pies (right up there with this no bake chocolate pie recipe). And I think banana cream pie is one of those classic recipes that everyone should try making at least once. And if you’re going to try making it, I’d highly recommend you try using this recipe because it’s so dang easy (you get a big wow factor with little effort)!

The filling is made using a banana pudding mix which gives it a yummy banana flavor and makes the pie creamy and rich (without it taking as long as a homemade pudding). The bananas add a bit of texture to the pie, and the whole thing is simply great! This easy banana cake is a lovely cake version of a banana dessert.

If you’re looking for a no-bake banana cream pie recipe, skip to the variations and see how you can turn this into one super quickly and easily!

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Ingredients

Using a banana cream pudding mix makes this homemade banana cream pie so quick and easy to throw together.

Since this recipe uses simple ingredients, chances are you have some if not all of the ingredients on hand right now (and if not, your local grocery store absolutely will). So let’s make a pie!

Banana cream pie ingredients with labels.

You can find the complete list of ingredients and directions in the recipe card below.

  • Whole Milk: Using whole milk instead of anything less will ensure that your pie filling is as rich and creamy as possible.
  • Heavy Whipping Cream: The same goes for the heavy whipping cream! This helps thicken the pie filling as well as create a creamy, rich pudding.
  • Banana Pudding Mix: Using an instant pudding mix allows you to have this pie ready in no time! The chill time is similar to if you made the custard from scratch, but this pie mix version of banana cream pie can be put together in less than 10 minutes!
  • Prepared Pie Crust: Whether it’s from a store, homemade, dough or graham crackers (see variations), you’ll need something to hold all that yummy banana pie filling.
  • Ripe Bananas: Adding some sliced bananas into the filling gives the pie a bit of texture and an added layer of banana flavor! If you only have fresh bananas that aren’t very ripe yet, check out this blog post on how to ripen bananas quickly.

How to Make Banana Cream Pie

Let me show you how quickly and easily you can put together this banana cream pie. Follow along for step-by-step instructions.

Ingredients for banana cream pie in dishes on a counter.
Prepare pie crust.

Step 1: Gather your ingredients, prepare your pie crust, and blind bake it according to the package or recipe (or use a graham cracker pie crust for a no-bake option).

Milk, cream, and pudding mix together in a glass bowl.
Mix milk, cream, pudding mix.

Step 2: In a medium bowl, whisk milk, cream, and pudding mix for 3-4 minutes, or until the mixture begins to thicken. For the best results, use cold milk and cream.

Mixed banana pie filling with sliced bananas in a bowl nexts to it.
Add sliced bananas.

Step 3: Once the pudding mixture has thickened, put a layer of pudding, then a single layer of sliced ripe banana, then a layer of pudding (and so on) into the prepared pie shell. 

Banana pie filing in a prepared crust.
Chill 3 hours.

Step 4: Place the pie in the fridge to allow the pudding to finish setting for about three hours.

Prepared banana pie with whipped cream, bananas, and almonds on top.

Step 5: Cover the top of the pie with your favorite toppings (like whipped cream, bananas, almonds, etc.) and enjoy!

More banana recipes: If you’re still craving yummy banana flavored treats, head over and try our banana bread pudding and the BEST banana bread you’ll ever make.

More old-fashioned pie recipes: If it’s pie you’re craving, we’ve got you covered! Check out our old fashioned peanut butter pie (a no-bake recipe). And if you’re in the mood for something baked, you have to try our old fashioned egg custard!

Substitutions

  • Milk – you could technically use any milk here, including a dairy-free option like soy or coconut milk.
  • Dairy-Free – if you are replacing the milk with a dairy-free option, try using coconut cream instead of whipping cream. It will change the flavor of the pie slightly, though. You can also find a coconut whipped topping to decorate the top of the pie with!
  • Gluten-Free – a lot of grocery stores now have pre-made, gluten-free crusts in the freezer section of their natural food aisles! Alternatively, you could always make a pie crust with gluten-free flour. Here’s a recipe for a gluten-free crust (that has a dairy-free option as well)!
slice of banana cream pie on white plate with bite taken out

Variations

  • No-bake Banana Cream Pie with Graham Cracker Crust – buy a pre-made graham crust from the store for the quickest and easiest no-bake pie crust ever! You can also make your own using graham cracker crumbs and melted butter (check out our no-bake s’mores cheesecake recipe for a recipe and step-by-step instructions).
  • Banana Caramel Pie – You could stir some caramel sauce into your banana pudding mix and drizzle some on top of your finished, decorated pie for a caramel twist on this easy banana cream pie!

Storage

Store your leftover banana cream pie in an airtight container in the fridge for up to 3-4 days.

You can also freeze this pie (without the whipped cream on top)! Store it in the freezer in a freezer-safe, airtight container (maybe even wrap it tightly in plastic wrap so the pudding doesn’t form a film) for up to two months. You can either serve it straight from the freezer for a super thick banana cream pie, or let it thaw in the fridge for a more creamy, soft consistency.

Expert Tips and FAQs

How do you keep bananas from turning brown in a banana cream pie?

If you eat it fast enough, they won’t have a chance to turn brown. But in all seriousness, if you want to prevent your bananas from browning you can treat them with a citrus juice (like lemon juice or lime juice). You don’t want them to taste a whole lot like lemon/lime, so try to do so sparingly. Brush the banana slices lightly with the juice or put it in a food safe spray bottle and spritz your slices.

Why is my banana cream pie runny?

If this was a from-scratch recipe, the culprit would be undercooking the pudding. Since we are using a pudding mix, if your pie is runny you probably haven’t let it set up in the fridge long enough.

Note: there is also a slight chance of having a slightly softer/runnier pudding filling if you don’t use whole milk and use something thinner (like almond milk or soy). You could decrease the amount of milk you are adding slightly, making sure that the finished pudding is nice and thick.

Why is it called banana cream pie?

I bet you can guess the answer to this one - it’s right in the name! We call this a banana cream pie because it has a creamy, custard filling and it’s full of bananas and delicious banana flavor.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

More No-Bake Pie Recipes

Love no-bake pies as much as we do? Then you’ll love these others that we recommend:

Recipe

A slice of banana cream pie.
Print Pin
5 from 5 votes

Easy Banana Cream Pie Recipe

Easy Banana Cream Pie Recipe: Using whole milk, heavy cream, banana pudding mix, bananas, and a pie crust, you can make this in no time! It's a simple recipe that's sure to please any crowd (with a simple option for a no-bake banana cream pie, too)!
Course Dessert
Cuisine American
Prep Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 servings
Calories 217kcal
Author Jessica Burgess

Ingredients

  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 – 5 ounce banana pudding mix
  • 1 prepared pie crust store-bought or homemade
  • 2 ripe bananas sliced

Instructions

  • If using your favorite homemade pie crust recipe, prepare accordingly.
    If using a storebought pie crust, prepare pie crust if needed. (I like Pillsbury crust, and the directions for this brand, are to preheat oven to 450ºF. Place unbaked crust in pie pan and fold excess crust under, and press together to form thick crust edge. Prick the bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool. But different brands can vary for instructions.)
  • In a medium bowl, whisk together the milk, cream, and pudding mix for 3-4 minutes, or until the mixture begins to thicken.
  • Once the pudding mixture has thickened, put a layer of pudding, then a layer of sliced ripe banana, then a layer of pudding (and so on) into the prepared pie shell. 
  • Place the pie in the fridge to allow the pudding to finish setting for about three hours.
  • Top with your favorite toppings (like whipped cream, bananas, almonds, etc.) and enjoy!

Notes

STORAGE: Store your leftover banana cream pie in an airtight container in the fridge for up to 3-4 days. 
You can also freeze this pie (without the whipped cream on top)! Store it in the freezer in a freezer-safe, airtight container for up to two months. You can either serve it straight from the freezer for a super thick banana cream pie, or let it thaw in the fridge for a more creamy, soft consistency.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 13g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 108mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Pineapple Bread

Pineapple Bread: This easy recipe for pineapple bread is sure to be a hit! This moist, perfectly sweet loaf is bursting with tropical flavors thanks to the pineapple and coconut in the recipe!

Sliced pineapple bread on a wooden counter.

The bright tropical flavors in this recipe make it the perfect dessert to serve for a baby shower, spring brunch, or summer barbecue! This Preacher Cake has a similar flavor profile as it also has pineapple and coconut, but it’s slathered in a rich cream cheese frosting.

This bread is moist, flavorful, and perfectly sweet. Serve up a slice with a piña colada and pretend you are on a beach somewhere, or cut yourself a slice of bread and pour a cup of coffee and have a sweet treat for breakfast!

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Why You’ll Love This Recipe

  1. Bursting with Flavor: Move over banana bread, pineapple bread is here. The pineapple flavor with a hint of coconut makes this a tropical delight!
  2. Unique: Wow your guests with something new they may not have tried before (but definitely should)! This sweet pineapple bread is sure to be a hit!
  3. Easy: I love a recipe that’s simple, and this one definitely is. No rise time, no complicated techniques – simply mix the wet, mix the dry, combine and bake.

Ingredients

This pineapple bread uses simple ingredients that are easy to find. One quick trip to the grocery store is all you need and you’ll be ready to whip up this tasty tropical treat!

Pineapple Loaf

  • all purpose flour
  • baking powder
  • baking soda
  • salt
  • eggs
  • sour cream
  • canned pineapple
  • white sugar
  • unsalted butter 

Icing

  • powdered sugar
  • canned pineapple
  • unsalted butter
  • unsweetened shredded coconut

You can find a complete list of ingredients and directions in the recipe card below.

Sliced pineapple bread.

Step-by-Step Instructions

Step 1: Heat oven to 350 degrees F. Grease an 8×4 bread pan or spray with non stick cooking spray.

Step 2: In a large mixing bowl, combine flour, salt, baking soda, and baking powder. Make a well in the center and set it aside.

Dry ingredients for pineapple bread in a bowl.
Mix dry ingredients.

Step 3: In a medium mixing bowl, whisk together the melted butter and sugar. Add eggs and 1 cup of the pineapple and whisk again. Mix in sour cream until well incorporated.

A measuring cup pouring butter into a bowl with liquid and a whisk in it.
Mix wet ingredients.

Step 4: Pour wet mixture into the well of the flour mixture. Gently fold together with a spatula until blended together. Do not over mix.

Liquid ingredients being poured into dry ingredients in a bowl.
Pour wet into dry ingredients.

Step 5: Pour batter into prepared loaf pan. Gently spread evenly. Bake for 50-60 minutes, until toothpick, comes out clean in center.

Pineapple bread batter in a loaf pan.
Spread evenly in loaf pan.

Step 6: In a separate bowl, make icing by creaming together the butter and icing sugar until light and fluffy (approximately 3 minutes). Add pineapple, a tablespoon at a time, until desired consistency is reached. Set aside until bread is done.

Liquid being poured into the icing ingredients in a bowl.
Make icing.

Step 7: Remove bread from the oven when done and allow to cool for 10 minutes before removing it from the pan, then transfer it to a wire rack to cool completely. Pour the remaining pineapple onto the loaf (this will make it extra moist and pineapple flavored).

Baked pineapple bread in a loaf pan.
Let bread cool.

Step 8: Once bread is completely cooled spread icing evenly over the top. Sprinkle coconut evenly on top. Slice up your fresh pineapple bread and enjoy!

Icing being spread on a baked pineapple bread loaf.
Spread icing on loaf.
Shredded coconut being poured onto iced pineapple bread loaf.

More sweet bread: If you’re in the mood for more delicious, comforting dessert breads, try this banana bread with a secret ingredient that makes it so moist and flavorful! And this lemon bread with blueberries is sweet, tart, and also delicious. And, this gorgeously pink strawberry bread with strawberry icing is bright and delicious.

More pineapple recipes: If you’re in the mood for more easy recipes with pineapple flavor, check out this pineapple sunshine cake or this pineapple dump cake (similar to a pineapple upside-down cake).

Substitutions

If you need or want, here are a few substitutions you can make…

  • Coconut – This can be omitted if you don’t have or don’t like the taste of coconut.
  • Gluten-Free – Use your favorite gluten-free blend of flour and make this recipe gluten-free.
  • No Eggs – Can’t have eggs? A cornstarch egg or flax egg should work just as well in this recipe.
  • Dairy-Free – Instead of butter, try using coconut oil in this recipe and replace the sour cream with a dairy-free alternative!

Variations

Looking to change this recipe up a bit? Here are a few suggestions?

  • Chunky Pineapple – Instead of blending your pineapple, leave it in the larger pieces it comes in. This will add some extra texture to the finished loaf.
  • Nuts – If you’re a nut lover, stir some chopped walnuts or pecans into the batter.
  • Chocolate Chips – If you’re anything like my kids, you think every dessert loaf needs chocolate chips. Mix a handful or two of chocolate chips into the batter for a chocolate twist.
  • Fruit – Try switching out the canned fruit you use to make this loaf completely knew! I haven’t tried this, but I think canned peaches would make a delicious loaf! Or something similar may be this strawberry bread!
  • Cream Cheese Icing – This recipe would taste delicious with a cream cheese icing on the top as well!

Storage

Store your pineapple loaf cake in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.

You could freeze the pineapple bread before icing (in an airtight, freezer safe bag or container), but we wouldn’t recommend freezing an iced loaf as the icing ingredients will not hold up well in the freezer.

Expert Tips

What is pineapple bread made of?

Pineapple bread is similar to banana bread, but instead of bananas to add flavor and moisture it uses pineapple!

How do you crush a pineapple?

If you are wanting to use fresh pineapple instead of canned for this recipe, simply cut the exterior peel off of your pineapple, chop it into smaller pieces and then pulse it in a food processor to make “crushed pineapple”.

For this recipe, we blended the pineapple to create a smooth texture but if you want small chunks in your finished loaf you can use crushed pineapple instead!

What’s the difference between powdered sugar, confectioners sugar, and icing sugar?

These are actually all the same thing! Different parts of the world use different terms for this, but they are all referring to the finely powdered sugar used for making icing.

Recipe

Sliced pineapple bread on a wood cutting board.
Print Pin
5 from 3 votes

Pineapple Bread

Pineapple Bread: This easy recipe for pineapple bread is sure to be a hit! This moist, perfectly sweet loaf is bursting with tropical flavors thanks to the pineapple and coconut in the recipe!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 420kcal
Author Jessica Burgess

Ingredients

Bread

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ¼ cup sour cream
  • 14 ounces crushed pineapple blended until smooth (divided)
  • ⅔ cup white sugar
  • ½ cup unsalted butter melted

Icing

  • 2 cups powdered sugar
  • 2 – 3 tablespoons blended pineapple
  • ½ cup unsalted butter softened
  • ½ cup unsweetened shredded coconut

Instructions

  • Heat oven to 350 degrees F. Grease an 8×4 bread pan or spray with non stick cooking spray.
  • In a large mixing bowl, combine flour, salt, baking soda, and baking powder. Make a well in the centre and set aside.
  • In a medium mixing bowl, whisk together the melted butter and sugar. Add eggs and 1 cup of the pineapple and whisk again. Mix in sour cream until well incorporated.
  • Pour liquid ingredients into the well of dry ingredients. Gently fold together with a spatula until blended together. Do not overmix.
  • Pour batter into your prepared loaf pan. Gently spread evenly. Bake for 50-60 minutes, until toothpick comes out clean in centre.
  • Make icing by creaming together the butter and powdered sugar until light and fluffy (approximately 3 minutes). Add pineapple, a tablespoon at a time, until desired consistency is reached. Set aside until bread is done.
  • Remove bread from the oven when done and allow to cool for 10 minutes before removing it from the pan, then transfer to a wire rack and let cool completely. Pour remaining pineapple onto the loaf (this will make it extra moist and pineapple flavoured).
  • Once bread is completely cooled spread icing evenly over the top. Sprinkle coconut evenly on top.

Video

Notes

This recipe makes one 8×4 loaf pan. 
 
STORAGE: Store your pineapple bread in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
You could freeze the pineapple bread before icing (in an airtight, freezer safe bag or container), but we wouldn’t recommend freezing an iced loaf as the icing ingredients will not hold up well in the freezer. 

Nutrition

Serving: 1slice | Calories: 420kcal | Carbohydrates: 63g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 120mg | Potassium: 148mg | Fiber: 2g | Sugar: 41g | Vitamin A: 484IU | Vitamin C: 19mg | Calcium: 38mg | Iron: 1mg

Chocolate Rice Krispie Treats

Chocolate Rice Krispie Treats: This recipe is a fun twist on an old classic! Soft, gooey Rice Krispie treats get a chocolate upgrade with the addition of chocolate chips. Ready in under 10 minutes, this sweet treat is the perfect last minute snack!

Chocolate Rice Krispie treats on a tray with a bowl of chocolate chips beside them.

Classic rice krispie treats are a classic for a reason – they come together quickly and easily, they use simple pantry ingredients that most of us have on hand at all times, and they are delicious! Next, try making these Marshmallow Fluff Rice Krispie Treats to see which you like better!

A traditional Rice Krispy treat is just marshmallows, butter and rice cereal, but I’m a chocolate lover so of course I needed to try adding chocolate into the Rice Krispie treats. And the end result didn’t disappoint! If you’re a chocolate fan and/or a Rice Krispie fan, this recipe is for you!

Or, if you want to experiment with different types of cereal, you may love using Lucky Charms for marshmallow treats! If you love a good twist on a recipe, you’ll want to try these carrot cake rice krispie treats too.

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Why You’ll Love This Recipe

  1. Quick & Easy: This recipe takes less than 10 minutes to make and is so simple you can even invite the kids to help you make it if you like!
  2. Pantry Ingredients: You don’t need anything fancy to make this yummy snack, just a few simple ingredients most of us have on hand at all times.
  3. It’s Delicious: Rice Krispie squares are a treat that has stood the test of time (they were first created in the early 1900’s) for a good reason – they’re delicious. The addition of chocolate to this classic recipe takes this yummy treat to a whole new level and will make chocolate lovers and cereal treat lovers everywhere happy!

Ingredients for this Classic Treat

You only need 5 simple ingredients to make this easy recipe!

  • Butter – the addition of unsalted butter helps keep your Rice Krispie treats soft.
  • Miniature Marshmallows – you can’t have a Rice Krispie treat without sweet marshmallows! Using mini marshmallows makes it easier to mix everything together as they melt quicker and more evenly.
  • Half and Half Cream – adding cream makes it easier to combine all of your ingredients. It also makes your Rice Krispie treats a bit more creamy.
  • Rice Cereal – this is the iconic ingredient from which the treat gets its name. Of course we can’t forget about the rice cereal (we used Rice Krispies).
  • Chocolate Chips – the addition of chocolate chips elevates this snack to a whole new level.

You can find a complete list of ingredients and directions in the recipe card below. 

Instructions for This Easy Chocolate Rice Krispie Treat Recipe

Chocolate Rice Krispie Treats
  1. Prepare: Spray an 8×8 pan with non stick cooking spray.
  2. Melt: In large saucepan on low or medium-low heat, combine butter, marshmallows, and chocolate chips.  Stir often until marshmallows have melted.  Add in half and half and stir until mixture is smooth and creamy.
  3. Stir: Add cereal into your melted chocolate and marshmallow mixture and mix until everything comes together and cereal is coated in the marshmallow mixture. 
  4. Press: Place the cereal mixture into the prepared pan, pressing firmly to fill the bottom of the pan evenly.
  5. Chill: Allow to set or chill for 10 minutes before cutting.

Serving Suggestion: Try sprinkling some extra chocolate chips and extra marshmallows on top of your Rice Krispies treats before they set.

Chocolate Rice Krispie Treats with chocolate chips and Rice Krispies on the table next to them.
A fun chocolate twist on a classic!

More Rice Krispie marshmallow treats: If you’re looking for more quick, easy, and delicious Rice Krispie treats, you definitely need to try our caramel Rice Krispies treats and our Oreo Rice Krispie treats!

Other fun cereal treats: If you love cereal, check out this fun Fruity Pebbles treat recipe!

Looking for other easy desserts? We have plenty!

Substitutions

The ingredients in this recipe are pretty simple, but there are a few substitutions that can be made if you need.

  • Half and half cream – you can use whole milk (or whatever milk you have in the fridge) instead. Your rice Krispy treats won’t be as creamy, but the milk will still help with mixing the ingredients together more easily.
  • Marshmallows – I haven’t tried this, but some people have had great success replacing the marshmallows with marshmallow fluff or even creamy peanut butter. If you do try this substitution, let me know in the comments below!
  • Chocolate Chips – you can use 4 ounces of milk chocolate instead of chocolate chips. Either one will create that yummy chocolate flavor we are looking for in this dessert.

Variations

Our chocolate Rice Krispie treats are already a variation on a classic no bake fun treat, but there’s still tons of ways you can mix things up! Here are a few suggestions…

  • Mix-ins – our favorite way to add variety to simple recipes is to add some mix-ins to match the occasion. Whether it’s a holiday, a birthday, or just a Tuesday, you can find fun and festive sprinkles and candies to stir into and sprinkle on top of your Rice Krispie treats!
  • Mint – instead of vanilla extract, try using peppermint extract to turn these into Mint Chocolate Rice Krispie Treats!
  • Switch Up The Cereal – instead of classic crispy rice cereal, try a different rice cereal like cocoa Krispies, fruity pebbles, or similar!

Storage

Store your Rice Krispie treats in the pan (covered), in an airtight container, or wrap each treat individually in plastic wrap. Treats should keep for 2 days at room temperature. 

Expert Tips and FAQs

What can I use instead of marshmallow for Rice Krispie Treats?

I haven’t tried this, but some people have had great success replacing the marshmallows with marshmallow fluff or even peanut butter. If you do try this substitution, let me know in the comments below!

Why did my rice crispy treats turn out hard?

The biggest culprit here is heat – if you melt your marshmallows over too high of heat (even though it’s tempting to speed things up) they will become harder! Take it low and slow and you’ll be rewarded with soft, chewy Rice Krispie treats.

Can you melt old marshmallows?

Technically you can, but old marshmallows don’t melt as well as fresh ones. We would highly recommend grabbing a fresh bag for this recipe!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Three chocolate rice krispie treats stacked on top of each other.
Print Pin
5 from 5 votes

Chocolate Rice Krispie Treats

Chocolate Rice Krispie Treats are soft, gooey Rice Krispie treats get a chocolate upgrade with the addition of chocolate chips. Ready in under 10 minutes, this sweet treat is the perfect last minute snack! 
Course Dessert, Snack
Cuisine American
Prep Time 2 minutes
Cook Time 7 minutes
Chill Time (Optional) 10 minutes
Total Time 9 minutes
Servings 12 treats
Calories 86kcal
Author Jessica Burgess

Ingredients

  • 2 tablespoons butter unsalted
  • 1 – 10 ounce bag mini marshmallows
  • ½ cup chocolate chips
  • 5 cups crispy rice cereal I used Rice Krispies
  • 1 tablespoon half and half cream or whole milk (optional)

Instructions

  • Spray an 8×8 pan with nonstick cooking spray.
  • In large pot on low heat, combine butter, marshmallows, and chocolate chips.  Stir often until marshmallows have melted.  Add in half and half and stir until mixture is smooth and creamy.
  • Add cereal and mix until everything comes together and cereal is coated in marshmallow mixture.   
  • Place into the prepared pan, pressing firmly to fill the pan evenly.
  • Allow to set or chill for 10 minutes before cutting (optional, but highly recommended).

Notes

  • Adding the half and half cream or whole milk makes combining everything a lot easier. 
  • Use fresh marshmallows for the best results. 
SUBSTITUTIONS: If you don’t have chocolate chips, you can use 4 ounces of milk chocolate in its place. 
STORAGE: Store your Rice Krispie treats in the pan (covered) or wrap each treat individually in plastic wrap. Treats should keep for 2 days at room temperature. 

Nutrition

Serving: 1treat | Calories: 86kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 21mg | Potassium: 11mg | Fiber: 1g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccoli Cheddar Soup is a Panera Bread copycat recipe that uses simple ingredients and is ready in just 30 minutes!

Want more cozy Instant Pot meals? See all my soup recipes.

Close up of broccoli cheddar soup on spoon
Instant Pot Broccoli Cheddar Soup

Quick Overview: Saute vegetables right inside of the pot, high-pressure the broth and veggies, create a roux with butter and flour on the stovetop, and finish by adding roux to the Instant Pot for a thick and creamy, delicious Instant Pot broccoli cheese soup for an easy Instant Pot recipe.

Love copycat recipes? Broccoli cheddar soup is one of Panera’s most popular recipes and the next time you’re craving it, try this easy recipe for some quick comfort food that may just become one of your new favorite things!

When to serve: Serve this great recipe, something that the whole family will love, (yes, even picky eaters!) on a busy weeknight or for something warm and comforting on the weekends in a bread bowl!

See our easy soup recipes that are perfect for the cooler months or to serve a crowd!

broccoli cheddar soup in a white bowl with spoon
Broccoli Cheddar Soup Recipe
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Ingredients

Made with REAL ingredients like shredded cheddar cheese, chicken broth (you can even make my homemade chicken broth recipe), and milk, this broccoli cheese soup recipe is made from scratch but is quick to make!

You may even have all, or at least a handful of ingredients on hand already, to make this soup!

Ingredients for broccoli cheddar soup
Ingredients
  1. Butter – salted or unsalted butter will work!
  2. Celery – Chop in to small pieces, or very fine if you have a picky eater and want to try to slip it past them.
  3. Garlic – cloves, minced (but feel free to use the pre-minced garlic that you can buy at the store, to speed things up).
  4. Flour – all purpose flour is ideal for this recipe
  5. Milk – Whole, 2%, 1%, and skim are fine to use but whole milk is preferred
  6. Chicken broth – Feel free to use homemade chicken broth, chicken stock, storebought broth or even granules to make your own broth
  7. Broccoli florets – we use fresh broccoli florets and find that works better than watery, frozen broccoli.
  8. Carrots – shred the carrot, fine, or even buy pre-shredded carrots (about ½ cup or so of shredded can equal one carrot, shredded)
  9. Salt – amounts suggested in the recipe card but salt to taste
  10. Black pepper – just a pinch of pepper is needed for the perfect spice
  11. Shredded cheddar cheese – you can definitely speed things up by buying shredded cheese in the grocery store. However, if you have time to shred your own, you’ll get much better results, as shredding your own doesn’t contain the powdery substance that most store bought, pre-shredded cheeses do.

Substitutions and Variations

  • Vegetables – If you aren’t a fan of the vegetables used in this recipe, you can simply omit them. However, do note that removing things like the onion, can really change the flavor of the soup overall so you may have a different result than what the recipe calls for.
  • Cheese – although this recipe calls for shredded cheddar, if you only have different kinds of cheeses on hand, don’t be afriad to try it. It may result in a slightly different flavor if using something far from cheddar. You can also a mild cheddar or a sharp cheddar cheese.
  • Milk – If you only have heavy cream or half and half on hand, you can definitely use it instead but do note that using something thicker than milk can result in a thicker soup.
  • Broth – This recipe calls for chicken broth but you can easily substitute it for vegetable broth if you prefer a vegetarian soup.

You can find the complete list of ingredients and directions can be found in the recipe card below.

Instructions for this Broccoli Cheese Soup Recipe

steps 2 through 4: Image collage for soup
Steps 2-4
  1. Turn your Instant Pot to the sauté function and add 2 tablespoons of butter.
  2. When the butter melted, add the diced onion and celery. Sauté until the vegetables are tender. Add garlic and cook for another 30 seconds.
  3. Add chicken broth to the cooked onions, garlic, and celery.
  4. Add broccoli and carrots to the Instant Pot.

Lock your lid in place and make sure your vent is sealed. Pressure for 2 minutes.
When the time is up, quick release the pressure and allow the steam to vent until you can open the lid.

Steps 5 and 6 for making Instant Pot soup
Making the roux
  1. In the meantime, in a medium saucepan, melt 1⁄2 cup of butter. Slowly whisk in flour until blended and creamy. Set aside.

Turn your Instant Pot on to the sauté function.

  1. Add a cup of the hot broth from your instant pot to your butter/flour mixture and continue to whisk until blended.

Next, add the butter/flour mixture to your instant pot. Whisk until soup thickens.


  1. Heat up your milk in microwave UNTIL VERY WARM. DO NOT BOIL. This will prevent the milk from curdling when adding it to the hot soup.
  2. Add the shredded cheese and stir until melted. Season with salt and pepper.
3 image collage showing steps 7 through 9 for broccoli cheese soup
Add roux, milk & cheese

How to Make Broccoli Cheddar Soup Without an Instant Pot

Don’t have an Instant Pot, or just don’t feel like dragging it out? This soup works just as well on the stove. Same ingredients, same amounts, one pot, the same way I make my potato soup with instant potatoes.

Stovetop Broccoli Cheddar Soup

  1. Melt 2 tablespoons of the butter in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  2. Pour in the chicken broth and add the broccoli and shredded carrot. Bring it to a simmer, then cook for 8 to 10 minutes, until the broccoli is tender but still has a little bite.
  3. While that simmers, melt the remaining ½ cup of butter in a separate saucepan over medium heat. Whisk in the flour and keep whisking for a minute or two, until it’s smooth and starts to smell a little nutty.
  4. Ladle about 1 cup of the hot broth into the roux and whisk until there are no lumps. Pour that mixture back into the soup pot, whisking as you go. Let it simmer a few minutes until it thickens.
  5. Warm the milk in the microwave until it’s very warm but not boiling, then stir it in. Cold milk can curdle, so this step matters.
  6. Turn the heat down to low. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Season with salt and pepper and serve.

Tip: Keep the heat low once the cheese goes in. Boiling cheese soup is how you end up with a grainy pot.

Slow Cooker Broccoli Cheddar Soup

Sauté the onion, celery, and garlic in 2 tablespoons of butter, then add them to the slow cooker along with the broth, broccoli, and carrot. Cook on low for 4 hours or high for 2 hours.

Make the roux on the stovetop, whisk in a cup of the hot broth, and stir it into the slow cooker along with the warm milk. Cover and cook for another 20 to 30 minutes, until thickened. Turn the slow cooker to warm and stir in the cheese a handful at a time. If your slow cooker does most of the heavy lifting around here, these easy crockpot dinners are worth a look too.

What to Serve with this Soup

If you have a bread bowl to serve this delicious soup in, it really hits the spot but it’s not necessary and you can absolutely use a regular bowl! You can also make this easy Italian bread recipe, these Bisquick Cheddar Biscuits or Foccacia bread to serve with the soup, and dip pieces of bread in the soup!

For side dishes, any of these salad recipes go wonderfully with this soup!

Soup ladle holding broccoli cheddar soup
Delicious Broccoli Cheddar Soup

More soup recipes: This Instant Pot cauliflower soup is a similar recipe that you’ll love adding to the rotation. Also, our buffalo chicken soup is another soup that gives that creamy, comforting texture!

Love using your Instant Pot? Our readers have really fallen in love with this Cheeseburger Macaroni in the Instant Pot and it’s one of our favorite Instant Pot recipes too! (Over 100 reviews!)

Top tip

We all love a good shortcut but sometimes those shortcuts can make a recipe sacrifice flavor. So if you have time and don’t mind spending a little bit of time, shred your own cheese. The creaminess of the real, shredded cheddar, is hard to beat! Plus, the storebought shredded cheese can contain an “anti-caking” ingredient that doesn’t allow cheese to melt as well as self-shredded.

Faq’s

Why is my Broccoli Cheddar soup gritty?

It could be because the milk wasn’t properly added to the soup, and it caused it to curdle. See the steps below on how to add colder milk to the warmer soup for the best results.

Can I freeze broccoli cheddar soup?

Yes. It freezes really well, for up to 3 months. Just make sure to allow the soup to fully cool before placing in a freezer-safe container to freeze.

Why won’t my cheese melt in my broccoli cheddar soup?

If using pre-shredded cheese from the store, and it had too much of the “anti-caking” properties, that doesn’t allow it to melt smoothly.

Storage

When leftover soup has cooled, place in an airtight container and store in the refrigerator for 3-4 days.

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Instant Pot Broccoli Cheddar Soup on spoon over bowl of soup
Print Pin
5 from 3 votes

Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccoli Cheddar Soup is a Panera Bread copycat recipe that uses simple ingredients and is ready in just 30 minutes!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 385kcal
Author Jessica Burgess

Equipment

  • Instant Pot (Pressure Cooker)

Ingredients

  • 10 Tablespoons butter divide
  • onion small, chopped
  • 2 celery stalks large, chopped
  • 2 cloves garlic minced
  • ½ cup flour
  • 2 cups milk
  • 3 cups chicken broth
  • 3 cups broccoli chopped
  • 1 carrot large, shredded
  • 3 cups shredded cheddar cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Turn your Instant Pot to the sauté function and add 2 tablespoons of butter.
  • When the butter melted, add the diced onion and celery.
    Sauté until the vegetables are tender. Add garlic and cook for another 30 seconds.

  • Add chicken broth to the cooked onions, garlic, and celery.

  • Add broccoli and carrots to the Instant Pot.
 Lock your lid in place and make sure your vent is sealed. Pressure for 2 minutes. 

    When the time is up, release the pressure and allow the steam to vent until you can open the lid. 

  • In the meantime, in a medium saucepan, melt 1⁄2 cup of butter. Slowly whisk in flour untilblended and creamy. Set aside. 

  • Turn your Instant Pot on to the sauté function.
    Add a cup of the hot broth from your instant pot to your butter/flour mixture and continue towhisk until blended.
  • Next, add the butter/flour mixture to your instant pot. Whisk until soup thickens.

  • Heat up your milk in microwave UNTIL VERY WARM. DO NOT BOIL. This will prevent the milk from curdling when adding it to the hot soup.
 Pour in to soup.
  • Add the shredded cheese and stir until melted. Season with salt and pepper.

Notes

No Instant Pot? This soup works on the stovetop or in the slow cooker. Full directions for both are in the post above.
How to Store:
When soup has cooled, place in an airtight container and store in the refrigerator for 3-4 days.
Can I freeze broccoli cheddar soup?
Yes. It freezes really well, for up to 3 months. Just make sure to allow the soup to fully cool before placing in a freezer-safe container to freeze.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 14g | Protein: 14g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 903mg | Potassium: 291mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2454IU | Vitamin C: 31mg | Calcium: 404mg | Iron: 1mg

Cookies and Cream Milkshake

This creamy, dreamy cookies and cream milkshake doesn’t require any special ingredients to make. All you need is ice cream, milk, vanilla, and Oreos and you can have this ready in 15 minutes!

Cookies and Cream Milkshake
Cookies and cream milkshake – yum!

I’m a bona fide ice cream lover, (remember our ice cream sandwich cake?) and that means that I obviously love a classic Oreo milkshake that’s made with simple ingredients. This one totally satisfies my milkshake cravings!

Blend your favorite vanilla ice cream with some milk and vanilla extract, stir in some crushed Oreos and top it with your favorite toppings for a delicious homemade milkshake treat your whole family will love. (Possibly as much as they love these cookies and cream cinnamon rolls!)

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Why you’ll love this recipe

  1. Simple Ingredients: You don’t need any special order ingredients to make this milkshake. Just simple things you can find in any grocery store!
  2. Quick & Easy: This recipe comes together in less than 15 minutes and would be a great one to let the kids help you with.
  3. Cookies & Cream Flavor: I personally think cookies and cream might be the very best milkshake flavor!
  4. Easy to Customize: This would make a great feature at a party! Create a milkshake bar, have someone make a big batch of the milkshake base and then let people stir in their own fun additions and add fun toppings!

Ingredients

Only a few everyday ingredients are needed to whip up this tasty milkshake treat!

Ingredients to make cookies and cream milkshake.
Ingredients.

You can find a complete list of ingredients and directions in the recipe card below.

  • Vanilla ice cream – it seems everyone has their favorite brand when it comes to vanilla ice cream. Grab a tub of your favorite next time you’re at the store!
  • Milk – you can use any type of milk here, but the higher the milk fat content the creamier the milkshake will be. I like to use whole milk.
  • Vanilla extract – this isn’t completely necessary, but it adds amazing vanilla flavor to your shake!
  • Oreos – this cookies and cream milkshake wouldn’t be complete with…the cookies!
  • Optional toppings – you can get creative here and top your cookies and cream shake with your favorite toppings. I like whipped cream, some Oreo cookie crumbs and a maraschino cherry on top!

How to make this cookies and cream milkshake recipe

Three pictures of making a cookies and cream milkshake - two of blenders with ingredients, one of the finished product.
Making a cookies and cream milkshake.
  1. Thaw Ice Cream: Slightly thaw your favorite vanilla ice cream before beginning – about 10 minutes on the counter works great.
  2. Crush Oreos: Crush 5 oreo cookies into chunks by putting it in a ziploc bag and smashing with a hammer or rolling it with a rolling pin – or just use your hands. You want it crushed into large chunks of cookies – not fine dust.
  3. Scoop Ice Cream: Scoop the slightly softened ice cream into a blender.
  4. Add Liquid: Add vanilla and ¼ cup milk.
  5. Blend: Blend well. If you want the milkshake to be thinner, add more milk, mixing between additions until you get the thickness you prefer.
  6. Add Oreos: Dump in the crushed Oreos and pulse ever so slightly just to incorporate into the milkshake mixture. (You want to have large chunks!)
  7. Make It Pretty: Pour into 2 chilled glasses (this recipe makes about 2 cups of milkshake, so you can have one large milkshake or two smaller ones). Top with your favorite toppings such as whipped cream, homemade chocolate sauce, cherries, and chunks of cookies!
  8. Serve: Serve & enjoy!

Serving Suggestion: For a pretty presentation, drizzle a little chocolate syrup onto the sides of the glasses and freeze before preparing the milkshake.

What to serve with this cookies and cream milkshake?

I think that the perfect way to serve a milkshake is alongside a burger and fries. It’s a classic combination for a reason.

But you could also serve this milkshake as a dessert after any meal or as an easy dessert on its own!

A cookies and cream milkshake with oreos and a maraschino cherry on top.
Yummy milkshake goodness!

More single serving desserts: If you’re looking for another quick and delicious dessert to make for one, you have to try this vanilla mug cake. It’s ready in 7 minutes and made in a mug in the microwave!

More yummy drinks: If you’re looking for a fun warm drink, you’ll love this hot strawberries and cream smoothie! It’s got the flavor of a strawberry milkshake, the warm comfort of hot chocolate, and it has fresh strawberries in it (so you get some extra fruit in your day).

Substitutions

  • Dairy Free – I know some people can’t have dairy, but that doesn’t mean you can’t enjoy a good milkshake! There are lots of great dairy free ice creams and milks out there you could use in this recipe (and Oreos are already dairy free, so no trouble there)!
  • Gluten Free – if you can’t have gluten, see if you can find a package of gluten free Oreos in your local store. If not, there are a lot of other gluten free chocolate sandwich cookies out there that would work, too.

Variations

This recipe is simple, but sometimes those ones are the easiest ones to play around with! By changing one of the ingredients, you create a whole new version. Here are a few suggestions…

  • Ice Cream – instead of vanilla ice cream, use your favorite flavor (chocolate ice cream, strawberry ice cream, mint ice cream, or even cookies and cream ice cream).
  • Cookies – by using a different kind of cookie you create a totally new milkshake!
  • Extract – you could try adding almond, coconut, or mint extract to your milkshake to compliment whichever ice cream and cookie combination you chose.

Here are a few examples of what you could do:

Strawberry ice cream + chunks of frosted circus animal cookies + vanilla extract.

Chocolate mint ice cream + chopped peppermint patties + mint extract.

…the options are endless!

A cookies and cream milkshake.
Loads of cookie bits for the ultimate cookies and cream flavor!

Expert tips and FAQs

What is the best milkshake combination?

This is totally personal preference. I love the cookies and cream combination we created in this recipe, but I also listed a few other combinations I think would be delicious in the variations section of this blog post!

How do you thicken a milkshake?

The easiest way to get a thick milkshake is to add the milk little by little. If you add too much milk, your milkshake will get runny. If this does happen you can always add a bit of extra ice cream to help thicken it back up.

How long do you blend a milkshake?

It should only take about a minute to get a nice, creamy milkshake. If you enjoy your milkshakes a bit more on the lump side, cut that back to 30-45 seconds.

Did you try this recipe? If you did, I’d love to hear from you! Drop a comment on this blog post, head over to my Instagram page, find me on Facebook, or search me up on Pinterest. It means the world to me when you leave your feedback about Fantabulosity’s recipes.

Recipe

Cookies and Cream Milkshake
Print Pin
5 from 3 votes

Cookies and Cream Milkshake

This creamy, dreamy cookies and cream milkshake doesn't require any special ingredients to make. All you need is ice cream, milk, vanilla, and Oreos and you can have this ready in 15 minutes!
Course Dessert, Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 serving
Calories 748kcal
Author Jessica Burgess

Equipment

  • Blender

Ingredients

  • 3 scoops vanilla ice cream
  • ¼ – ⅓ cup milk
  • 2 teaspoons vanilla
  • 5 oreo cookies
  • chocolate syrup, whipping cream, maraschino cherries optional

Instructions

  • Slightly thaw your favorite vanilla ice cream before beginning – about 10 minutes on the counter works great.
  • While it is thawing, crush 5 oreo cookies into chunks by putting it in a ziplock bag and smashing with a hammer or rolling it with a rolling pin – or just use your hands. You want it crushed into large chunks of cookies – not fine dust.
  • Scoop the slightly softened ice cream into a blender.
  • Add vanilla and ¼ cup milk.
  • Blend well. If you want the milkshake to be thinner, add more milk, mixing between additions until you get the thickness you prefer.
  • Dump in the crushed oreos and pulse ever so slightly just to incorporate into the milkshake mixture. (You want to have large chunks!)
  • Pour into 2 chilled glasses (this recipe makes about 2 cups of milkshake, so you can have one large milkshake or two smaller ones).
  • Top with your favorite toppings such as whipped cream, chocolate sauce, cherries, and more crushed oreos!

Notes

SERVING SUGGESTION: For a pretty presentation, drizzle a little chocolate syrup onto the sides of the glasses and freeze before preparing the milkshake.
 

Nutrition

Serving: 1serving | Calories: 748kcal | Carbohydrates: 93g | Protein: 12g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 415mg | Potassium: 638mg | Fiber: 3g | Sugar: 70g | Vitamin A: 934IU | Vitamin C: 1mg | Calcium: 342mg | Iron: 7mg

Chicken Pot Pie Casserole

This chicken pot pie casserole recipe takes your classic chicken pot pie and uses biscuits to make the “pie crust”! Grab everyday ingredients, such as cooked chicken, cream of chicken soup, vegetables, refrigerated biscuits, and a few other ingredients for a casserole ready to eat in only 45 minutes!

Need a dish that feeds a bunch? I’ve rounded up my best recipes for church suppers.

It’s one of our most popular chicken casserole recipes, and similar to this Stove-Top Stuffing Chicken Casserole recipe, since it uses something other than noodles!

Chicken pot pie casserole with biscuits on top in white baking dish

Love the flavors and heartiness of chicken pot pie but want to make it even easier? This chicken pot pie casserole recipe uses refrigerated biscuits that you place on top of the chicken mixture in a casserole dish and bake!

If you love casserole recipes, then you’re also going to love this tater tot casserole with chicken, this cheeseburger casserole and this Doritos chicken casserole will be new favorites too!

chicken pot pie casserole bite on fork
Creamy, chicken and vegetables

Why you’ll love this Chicken Pot Pie “Bubble Up” Casserole

  1. “Bubble Up”: Sometimes called a “bubble up” casserole, the biscuits on top “rise” or “bubble up” during the cooking process, and after it cooks it looks amazingly delicious and fun!
  2. Simple Ingredients: Like your favorite chicken pot pie recipe with cream of chicken soup, this casserole is the ultimate comfort food, made with everyday ingredients!
  3. Shortcuts: It calls for cooked chicken, so using something like a rotisserie chicken (you could even boil the rotisserie chicken for broth for later), or leftover chicken, speeds things up even more! Or frozen vegetables that you can heat up quickly in the microwave is a great way to speed things up, instead of using fresh vegetables.
  4. Family Favorite: This casserole has that creamy filling that classic chicken pot pie has, and it has the flavors of a chicken pot pie that the whole family will love!
  5. Freezer Meal: Good old comfort food never fails! Make this as a dish to take to someone in need, so they can freeze it and cook it whenever they need a fast dinner idea! (See freezer tips below and one of my secret weapons for quick meal plans too!)
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Ingredients for easy chicken pot pie casserole

We love using a lot of shortcuts for this recipe to get a delicious dinner on the table fast! It calls for cooked chicken and cooked mixed vegetables, so that’s why it’s one of our favorite recipes to make with leftovers!

But if you don’t have leftovers, there are some quick tips below to speed things up with certain ingredients!

ingredients on table, labeled with names
Ingredients

You can find the complete list of ingredients and directions can be found in the recipe card below.

  • Cooked Chicken – we use about 2 chicken breasts, cooked & cut into ½ inch cubes (about 2-3 cups of chicken). You can bake, saute, or grill chicken, or even cook chicken quickly in an Instant Pot or pressure cooker. See substitutions for cooked chicken, below!
  • Cream of chicken soup – this helps make that creamy sauce that we love in traditional pot pie.
  • Milk – Whole, 2% or skim is just fine to use! Or try heavy cream if you have it on hand!
  • Sour cream – sour cream really helps give that texture that we all love in a creamy chicken pot pie.
  • Onion – To keep things easy, we like to use onion powder but if you prefer fresh onion, you absolutely can!
  • Seasoned salt – If you don’t have seasoned salt, you can use regular but seasoned salt is delicious and we love using that in so many recipes, like our cheeseburger sliders for the garlic butter that we brush on the rolls!
  • Pepper – regular black pepper is such a great addition to this dish for the perfect amount of spice.
  • Shredded cheddar cheese – what’s a casserole without shredded cheese? You’ll divide the cheese for mixing in and for sprinkling on top.
  • Mixed veggies – Any kind of cooked vegetables will work. We used a medley of peas, carrots, corn, and green beans. If using frozen veggies, you’ll just want them to be cooked before adding them to this recipe, and remember to discard any excess water that may remain after thawing.
  • Refrigerated biscuits – We used Grands biscuits, but you can also make your own biscuits using Bisquick! See the notes below for making sure how the biscuits will fully cook.
  • Butter – you’ll brush the top of the flaky biscuits, after baked, with butter for an amazing, buttered flaky crust flavor!

How to make chicken pot pie casserole

This is the perfect weeknight meal, and can be ready in only 45 minutes! Here’s how:

2 image collage with ingredients in bowl and then mixed in to baking dish
Mix ingredients and bake!
  1. Preheat: Oven to 375°F and grease a 9×13 glass or ceramic baking dish.
  2. Mix: In a large bowl, using only 1 cup of the shredded cheese, mix together all of the ingredients except for the biscuits and melted butter.
4 image collages showing steps for chicken pot pie casserole
Steps 3 and 4-6
  1. Bake: Pour chicken mixture into the prepared baking dish. Bake uncovered for 15 minutes. Remove from oven and stir. Sprinkle the remaining ½ cup of cheese on top of the mixture.
  2. Add Biscuits: Divide the top and bottom of each biscuit, separating each biscuit in half, so that they aren't as thick, so they’ll fully cook. Place 12 biscuits on top of the chicken and cheese mixture (do not overlap biscuits).
  3. Baking Time (2nd): For another 15-20 minutes or until biscuits are golden brown and cooked through.
  4. Brush: The tops of biscuits with melted butter and serve!
Slice of chicken pot pie on spatula, above dish
Chicken pot pie serving

What to serve with pot pie?

For an easy weeknight meal, this great recipe is delicious with a lettuce salad, or even a quick and easy fruit salad!

Easy casserole recipes: If you’re a fan of casseroles, then you’ll also love this southern broccoli casserole and this corn casserole, that we enjoy ALL year long; not just during the holidays!

Quick weeknight dinners: We’ve compiled some of the best, easy dinner recipes for you, so you’ll always have something fun for the meal plan rotation!

Substitutions

  • Chicken – Instead of cooking your own chicken, try using a rotisserie chicken, and shred it or grab some store-bought cooked chicken, such as canned chicken or you can even find cooked chicken in the deli of most grocery stores.
  • Mixed Vegetables – If you don’t have frozen vegetables as we used, you can use cooked, canned vegetables!
  • Onion – if you’d prefer real onions, you can sauté ⅓ cup chopped onion in 1 tablespoon of butter until tender before adding to the chicken mixture.
  • Biscuits – If you don’t want to split the biscuits in half, you can also cut each biscuit in to fourths. You can also do a lattice top, using strips of crescent rolls! (Just make sure to follow the cook time for crescent rolls, as the time may vary
chicken pot pie casserole with biscuits on a white plate
Delicious chicken pot pie casserole

Storage

If you have leftover chicken pot pie, store in an airtight container, in the refrigerator for 3-4 days.

Top tip

When you have small amounts of leftover vegetables from side dishes, during the week (such as corn, green beans, carrots, etc.) but it’s not enough to serve the whole family leftovers, try keeping a small bowl in the freezer, that you continually add leftover vegetables too. Then, when you collect 2 cups worth, you can use the vegetables for this chicken pot pie casserole!

Faq’s

Can I freeze chicken pot pie casserole?

You can but do note: since the cooking process calls for baking first and then adding the biscuits before baking it a second time, it would be best to freeze without the biscuits. Prep to the point of pouring chicken mixture in to baking dish, then freeze. When serving, thaw in the refrigerator overnight, and follow remaining steps.

If your chicken pot pie is runny…

This could be because frozen vegetables were used, and when thawed, the excess water was not discarded. Remember to drain any excess before adding to the recipe.

If you love this easy dinner idea, then you’ll also love these new easy dinner recipes:

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!

Recipe

Chicken Pot Pie Casserole in white baking dish
Print Pin
5 from 4 votes

Chicken Pot Pie Casserole

This chicken pot pie casserole uses refrigerated biscuits for the pie crust, and other everyday ingredients to make this a quick, hearty dish!
Course Main Course
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 449kcal
Author Jessica Burgess

Ingredients

  • 2 cooked chicken breasts 2-3 cups – cut in to ½ inch cubes (or see blog post for substitutions)
  • 10.5 ounces can of cream of chicken soup
  • ½ cup milk
  • ½ cup sour cream
  • 1 teaspoon onion powder or 1 tablespoon minced onion
  • ½ teaspoon seasoned salt
  • ⅛ teaspoon pepper
  • 1 ½ cups shredded cheddar cheese divided
  • 2 cups cooked mixed vegetables frozen or canned work well
  • 1 can refrigerated biscuits We used Grands biscuits
  • 1 tablespoon butter melted

Instructions

Preheat & Prep:

  • Preheat oven to 375°F. Grease a 9×13 glass or ceramic baking dish.

Mix:

  • In a large bowl, using only 1 cup of the shredded cheese, mix together all ingredients except for the biscuits and melted butter.

Bake:

  • Pour chicken mixture into prepared baking dish. Bake uncovered for 15 minutes.

Top Casserole:

  • Remove from oven and stir. Sprinkle remaining ½ cup of cheese on top of the mixture.
  • Separate each biscuit in half, dividing top and bottom so that they aren't as thick. Place 12 biscuits on top of the chicken and cheese mixture (do not overlap biscuits).

Bake Again:

  • Bake for another 15-20 minutes or until biscuits are browned and cooked through.

Brush:

  • Brush tops of biscuits with melted butter and serve!

Notes

Top Tip:
When you have small amounts of leftover vegetables from side dishes, during the week (such as corn, green beans, carrots, etc.) but it’s not enough to serve the whole family leftovers, try keeping a small bowl in the freezer, that you continually add leftover vegetables too. Then, when you collect 2 cups worth, you can use the vegetables for this chicken pot pie casserole!
Can you freeze this chicken pot pie casserole?
You can. DO NOTE: since the cooking process calls for baking first and then adding the biscuits before baking it a second time, it would be best to freeze without the biscuits. Prep to the point of pouring chicken mixture in to baking dish, then freeze. When serving, thaw in the refrigerator overnight, and follow remaining steps.

Nutrition

Serving: 1serving | Calories: 449kcal | Carbohydrates: 36g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 904mg | Potassium: 396mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2691IU | Vitamin C: 5mg | Calcium: 231mg | Iron: 3mg

Ground Beef Stroganoff with Cream of Mushroom Soup

This ground beef stroganoff with cream of mushroom soup is a creamy, comforting dinner made with egg noodles, sour cream, and a handful of simple ingredients. It takes about 30 minutes, with the noodles cooking in a separate pot while you make the beef and sauce.

This is the easy hamburger version of stroganoff, with a can of condensed soup doing much of the sauce-making work. It also makes my list of 30-minute dinners for busy evenings.

Spoonful of beef stroganoff

Why This Version Is So Easy

  • One pound of ground beef: Break it into small pieces as it cooks so there is beef throughout the noodles.
  • A shortcut mushroom sauce: Condensed soup, milk, and sour cream come together without making a separate sauce from scratch.
  • Noodles included: Toss the cooked egg noodles right into the finished sauce before serving.
ground beef stroganoff in black skillet
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Ingredients for Ground Beef Stroganoff

The full measurements are in the recipe card below. Here are the details that matter when gathering your ingredients.

Ground beef, egg noodles, mushroom soup, milk, sour cream, onion, parsley, salt, and pepper arranged for stroganoff
  • Ground beef: Use 1 pound and drain excess fat after browning so the finished sauce is creamy rather than greasy.
  • Egg noodles: Measure the 4 cups while the noodles are dry. Cook them separately according to the package directions, then drain before adding them to the sauce.
  • Condensed cream of mushroom soup: Use one 10.5-ounce can, undiluted. The milk in this recipe thins the condensed soup; do not prepare it according to the soup label first.
  • Onion: Chop it small and cook until softened and translucent. The cooking time will depend on how finely the onion is chopped.
  • Milk and sour cream: Milk loosens the sauce, and sour cream adds its tangy flavor. Half-and-half or heavy cream can replace the milk, as noted in the recipe card, for a richer sauce.
  • Salt, pepper, and parsley: Salt and pepper season the sauce. Chopped parsley is an optional garnish.

How to Make Ground Beef Stroganoff

collage of 3 images showing how to make beef stroganoff
Recipe steps
  1. Cook the noodles. Cook the noodles according to package directions. Drain and set aside. You can brown the beef while the noodles cook.
  2. Brown the beef and soften the onion. In a large saucepan or deep skillet, cook the ground beef over medium heat, breaking it into small pieces, until cooked through (160°F). Drain excess fat. Add the chopped onion and cook, stirring, until softened and translucent.
  3. Make the sauce. Reduce the heat to low. Stir the undiluted condensed soup, milk, sour cream, salt, and pepper into the beef mixture until combined.
  4. Warm gently. Heat gently for a few minutes, stirring often, until the sauce is hot throughout. Avoid a hard boil after adding the sour cream.
  5. Combine. Add the cooked, drained noodles to the sauce and stir to coat. If the sauce is thicker than you like, stir in a little extra milk.
  6. Serve. Top with chopped fresh parsley, if using, and serve.

For a smooth sauce: Keep the heat low once the sour cream goes in. If it is very cold, stir a spoonful of the warm beef mixture into the sour cream first, then add it to the pan. A hard boil can cause the sauce to separate.

What to Serve with Beef Stroganoff

With the beef and noodles already in the pan, a simple side salad rounds out dinner. Add homemade Italian bread if you want something to scoop up the extra sauce.

beef stroganoff cooked in black pan
Ready to eat!

Serving Variations

Prefer something besides egg noodles? Spoon the beef and sauce over separately cooked rice or mashed potatoes. Leave the noodles out of the pan for either option. These serving changes will affect the nutrition estimate.

Recipe FAQs

What kind of cream of mushroom soup should I use?

Use a 10.5-ounce can of condensed cream of mushroom soup, straight from the can. Do not add the water or milk called for on the soup label; the recipe includes its own milk and sour cream.

How do I keep the sour cream sauce from curdling?

Turn the heat down before adding the sour cream and warm the sauce gently. Avoid a hard boil. You can also stir a spoonful of the warm beef mixture into the sour cream before adding it to the pan.

What if my stroganoff sauce is too thick?

Stir in a little milk at a time until the sauce coats the noodles the way you like. The noodles absorb sauce as they sit, so leftovers may need another splash of milk when reheating.

Is this the same as hamburger stroganoff?

Yes. This version uses ground beef, also called hamburger, with a creamy mushroom sauce and egg noodles. The cooking instructions here are for ground beef; steak strips and stew meat need different cooking times.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3-4 days. For quicker cooling, divide a large batch among shallow containers.

Reheat in the microwave or gently in a saucepan, stirring and adding a little milk if the noodles have absorbed the sauce. Heat leftovers to 165°F throughout.

More Easy Ground Beef Dinners

For another beef-and-pasta dinner, try taco pasta or hamburger mac and cheese. You can also browse my ground beef dinner ideas or church supper recipes when planning meals for the week.

Did you make this? Leave a rating and comment below to let me know how it turned out!

Recipe

beef stroganoff in black skillet
Print Pin
4.75 from 8 votes

Ground Beef Stroganoff with Cream of Mushroom Soup

This ground beef stroganoff combines egg noodles with a creamy sauce made from condensed cream of mushroom soup, milk, and sour cream. An easy dinner ready in about 30 minutes.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 573kcal
Author Jessica Burgess

Equipment

  • Large saucepan or deep skillet
  • Pot for boiling noodles
  • Colander

Ingredients

  • 4 cups dry medium egg noodles
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 can condensed cream of mushroom soup 10.5 ounces; use undiluted
  • ¾ cup milk half & half or heavy cream can be used as well
  • ½ cup sour cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • chopped fresh parsley for garnish

Instructions

  • Cook the noodles according to package directions. Drain and set aside. You can brown the beef while the noodles cook.
  • In a large saucepan or deep skillet, cook the ground beef over medium heat, breaking it into small pieces, until cooked through (160°F). Drain excess fat. Add the chopped onion and cook, stirring, until softened and translucent.
  • Reduce the heat to low. Stir the undiluted condensed soup, milk, sour cream, salt, and pepper into the beef mixture until combined.
  • Heat gently for a few minutes, stirring often, until the sauce is hot throughout. Avoid a hard boil after adding the sour cream.
  • Add the cooked, drained noodles to the sauce and stir to coat. If the sauce is thicker than you like, stir in a little extra milk.
  • Top with chopped fresh parsley, if using, and serve.

Notes

Soup: Use one 10.5-ounce can of condensed cream of mushroom soup, undiluted. Do not add the liquid called for on the soup label.
Sauce: Keep the heat low after adding sour cream and avoid a hard boil. Thin with a little milk if needed.
Leftovers: Refrigerate in an airtight container within 2 hours and use within 3–4 days. Reheat to 165°F, adding a splash of milk as needed.

Nutrition

Serving: 1serving | Calories: 573kcal | Carbohydrates: 36g | Protein: 31g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 942mg | Potassium: 630mg | Fiber: 2g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 4mg

Fruity Pebbles Treats

Fruity Pebbles Treats: Your favorite classic no-bake dessert with a fruity twist, using fruit flavored rice cereal to make crispy treats!

Fruity Pebbles Treats stacked on white plate

Why You’ll Love These Fruity Pebble Rice Crispy Treats

The combination of soft, gooey marshmallows with crispy cereal, like in classic rice krispie treats, is absolutely delicious. But using fruity cereal instead of plain Rice Krispies, gives these a flavor that so many will love and is one of our favorite easy snacks! You’re also going to want to try these Lucky Charms treats!

This no bake dessert is also one that can be made at that the last minute. You can also keep the ingredients on hand for the times when you need something quick, such as an after school snack, especially during warmer weather months as a summer snack idea, so you’re not heating up the oven!

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Ingredients

It doesn’t take a lot of ingredients to make this Fruity Pebbles rice krispie recipe.

  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 package (10 oz., about 40) marshmallows or 5 ½ cups of mini marshmallows
  • 6 cups Fruity Pebbles cereal
ingredients on table for fruity pebble treats
Ingredients

Ingredients

  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • 1 package (10 oz., about 40) marshmallows or 6 cups of miniature marshmallows
  • 6 cups fruity rice cereal, such as Fruity Pebbles

See the recipe card toward the end of this post for ingredients and detailed instructions all in one place for these cereal treats.

Instructions

  1. First, grease or butter a 9×13 baking dish, and set aside.
  2. Next, melt butter in large saucepan (big enough to eventually hold all 6 cups of Fruity Pebbles) over low heat.
  3. Once you have completely melted butter, pour marshmallows in and gently melt on low heat, stirring constantly, until all marshmallows have melted.
  4. Next, add in vanilla extract and stir to fully combine.
marshmallows in stockpot
melt butter and marshmallows
add in vanilla in to stockpot
add in vanilla
  1. Pour in Fruity Pebbles and stir to combine cereal and melted marshmallows until it looks evenly combined.
Fruity Pebbles added to pot
Add Fruity Pebbles
cereal stirring in to marshmallows
Stir to mix with marshmallow mixture
  1. When combined, pour Fruity Pebbles mixture in to prepared baking dish and press cereal mixture to flatten and reach sides. You’ll want this to be flattened, in to an even layer.
Fruity Pebble treat mixture poured in to dish
Pour in greased baking dish

Tip: If pressing with your hands, spray hands with non-stick cooking spray, so the gooey marshmallow doesn’t stick to your hands. If using the back of a wooden spoon to flatten, spray that as well. (You could also use a greased or buttered spatula as well.)

Slice Fruity Pebble treats in to squares
Cut in to squares
  1. Allow resting time for marshmallows to cool (about 10 minutes) and then slice in to squares. You can slice them as big or as small as you like but we tend to slice them in about 12 squares.

Substitutions

  • Instead of a buttered or greased baking dish, you may choose to use parchment paper and that’s ok too! Or, you can use a sheet of wax paper if you prefer.
  • Love the idea of this fun treat but looking to mix things up? Try some of your other favorite cereals. Who knows what kind of other delicious treats you can come up with!
Stacked Fruity Pebble treats on white plate
Enjoy!

Storage

If you happen to have leftover Fruity Pebbles rice krispie treats, you can store them in an airtight container, at room temperature for a couple of days. They do tend to get hard and are better, the sooner you eat them!

Bake Sales and Farmers Markets

These sweet treats are PERFECT for selling at fundraising events or markets! Package them up in to small treat bags, or even wrapped in plastic wrap.

We’re HUGE fans of no bake desserts and treats around here. So if you love these then you’ll also love the caramel rice krispy treats, and these Oreo Rice Krispie Treats!

If you love Fruity Pebbles as much as we do, then you’ll also love this Fruity Pebbles Ice Cream!

Recipe

fruity pebbles treats on white plate
Print Pin
5 from 5 votes

Fruity Pebble Treats

Fruity Pebbles Treats: Your favorite classic no-bake dessert with a twist, using fruity rice cereal to make crispy treats!
Course Dessert, Snack
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 17 minutes
Servings 12 squares
Calories 179kcal
Author Jessica Burgess

Ingredients

  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 5 ½ cups miniature marshmallows or 10 oz., about 40 regular marshmallows
  • 6 cups Fruity Pebbles cereal

Instructions

  • First, grease or butter a 9×13 baking dish, and set aside.
  • Next, melt butter in large saucepan (big enough to eventually hold all 6 cups of Fruity Pebbles) over low heat.
  • Once butter has melted, pour marshmallows in and gently melt on low heat, stirring constantly, until all marshmallows have melted.
  • Next, add in vanilla extract and stir to fully combine.
  • Pour in Fruity Pebbles and stir to combine cereal and melted marshmallows until it looks evenly combined.
  • When combined, pour Fruity Pebbles mixture in to prepared baking dish and press cereal mixture to flatten and reach sides. You'll want this to be flattened, in to an even layer.
  • Allow resting time for marshmallows to cool (about 10 minutes) and then slice in to squares. You can slice them as big or as small as you like but we tend to slice them in about 12 squares.

Video

Nutrition

Serving: 1square | Calories: 179kcal | Carbohydrates: 36g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 147mg | Potassium: 17mg | Fiber: 1g | Sugar: 20g | Vitamin A: 587IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg

Red Velvet Donuts

Red Velvet Donuts: These mouth-watering red velvet donuts are so easy to make you’ll hardly believe it. All you’ll need is red velvet cake mix, ripe bananas, and some cream cheese frosting!

The festive color of these yummy red velvet donuts makes them the perfect treat to serve for special occasions like the Fourth of July, Valentine’s Day, or even Christmas morning.

Three red velvet donuts stacked on top of each other.
Red velvet donuts

Why You’ll Love These Red Velvet Donuts

I never turn down a good donut, especially if it comes with a little bit of coffee. But these red velvet donuts? They’re on a whole other level. They have all that classic red velvet flavor (complete with the tangy cream cheese glaze) in the convenient packaging of a donut! (Super fun, right? Similar to these brownie donuts!)

The best part of these moist donuts is that they are not only delicious (but let me tell you, they sure are), they are also SO easy to make. This is the kind of recipe you can make on a moment’s notice with things you can keep in your pantry at all times.

Plus, if you’re a fan of red velvet, you’ll also love this red velvet cupcakes recipe, these red velvet cookies made with a cake mix, and this red velvet sheet cake with ermine frosting.

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Ingredients

This easy recipe requires simple ingredients that you can keep in your pantry so you’ll be ready to whip up a batch of these red velvet donuts on a whim! Having a recipe on hand that doesn’t take a long time to make is perfect for last-minute guests.

You’ll need:

  • 1 box red velvet cake mix, dry
  • 2 cups mashed ripe bananas
  • 1 – 16 oz container cream cheese frosting
  • Red sugar sprinkles (or sprinkles of your choice!)
  • Cooking spray
  • Ziploc bag or pastry bag
Ingredients required for red velvet donuts.
Ingredients

Step-by-Step Instructions for Red Velvet Cake Donuts

  1. Preheat your oven to 425 degrees F and spray your donut mold(s) with nonstick spray.
  2. In a large bowl, mash the ripe bananas with a fork or potato masher.
Mashed bananas in a bowl.
Mash bananas
  1. Stir in the dry red velvet cake mix until just combined.
Mashed bananas with red velvet cake mix on top of them in a bowl.
Add cake mix.
Red velvet donut batter in a bowl.
Stir to combine.
  1. Pour the mixture into a large plastic bag or piping bag. Cut the tip off of one corner of the bag and pipe batter into donut cavities until they are about ⅔ full.
Donut batter piped into donut pan.
Fill donut pan.
  1. Bake in the preheated oven for 7-8 minutes, or until the donuts are cooked through and a toothpick inserted in the donut comes out clean.
Baked donuts in a donut pan.
Bake 7-8 mins.
  1. Allow the donuts to cool in the pan for 5-10 minutes before transferring them to a wire cooling rack.
  2. Add the frosting to a microwave safe bowl and microwave cream cheese frosting for 10-20 seconds for a runny consistency (this makes dipping easier).
  3. Dunk each cooled donut upside down into the frosting and return to the cooling rack right-side up. Follow immediately with sprinkles on top of the donuts before the frosting sets. 
A red velvet donut being dipped in a bowl of cream cheese icing with a bowl of red sprinkles beside it.
Dunk donuts in melted frosting, add sprinkles
  1. Allow to fully cool before serving, enjoy!
Iced red velvet donuts on a wire rack.
Let cool, serve & enjoy!

Substitutions

This recipe doesn’t call for very many ingredients, so there aren’t very many substitutions. That being said…

  • Bananas – 2 cups of applesauce can be used to replace the bananas.

Variations

Although there aren’t many substitutions, there are lots of ways you can create variety with this recipe.

  • Cake Mix – this recipe is for red velvet donuts, but if you switched out the cake mix you could make something different entirely!
  • Sprinkles – swap out the sprinkles to make these festive for the specific occasion you are making them for. Do red and green for Christmas, pink and hearts for valentine’s day, blue and red for the Fourth of July. You get the idea!
  • Other Toppings – you can get as creative as you like with the toppings on a donut. Crunch up some ripple chips and drizzle it with chocolate sauce. Add some crispy bacon bits and drizzle it with maple syrup. The sky’s the limit.
  • Frosting – personally I’m a big fan of the delicious cream cheese glaze in this recipe, but if you don’t like cream cheese frosting you can try your favorite frosting in its place!

Equipment

To make these red velvet donuts, you will need a donut pan. This donut pan is similar but any donut pan will do. If your pans only hold 6 donuts, you’ll need to have two of them or bake two separate batches.

Storage

Store in an airtight container for up to 1-2 day at room temperature, or 5-7 days in the refrigerator.

You can also freeze these donuts unfrosted in a freezer safe, airtight container for up to a month.

Iced red velvet donuts on a wire rack.
Sweet treat…mmm!

Expert tips and FAQs

What is the difference between baked and fried donuts?

The difference is mostly in the baking method. A baked donut will be cooked in the oven, where as a fried donut is usually deep fried in oil.

Most of the time, a baked donut will be more of a cake donut as well and a fried donut will be made with yeast dough.

What can I use instead of eggs in donuts?

Your in luck, because this donut recipe doesn’t call for any eggs at all! If you are using a different recipe and it calls for eggs, you could try replacing it with a cornstarch egg, or look for a vegan egg alternative in your local grocery store.

Is a donut a baked good?

You betcha! Donuts would be classified as a “baked good”, and these donuts, in particular, are both baked and goooooood.

If you’re looking for more red velvet recipes, check out our red velvet cake mix cookies and our red velvet cupcakes with chocolate chip frosting (trust us, that one’s a winner)!

Or you can browse the latest dessert recipes on the blog…

Recipe

Three red velvet donuts stacked on top of each other.
Print Pin
5 from 1 vote

Red Velvet Donuts

Red Velvet Donuts: These mouth-watering red velvet donuts are so easy to make you'll hardly believe it. All you'll need is red velvet cake mix, ripe bananas, and some cream cheese frosting! 
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 28 minutes
Servings 12 donuts
Calories 177kcal
Author Jessica Burgess

Equipment

  • 2 donut pans like this (or one donut pan if it holds 12)
  • ziploc bag or pastry bag

Ingredients

  • cooking spray
  • 1 box red velvet cake mix dry
  • 2 cups ripe bananas mashed
  • 1 – 16 ounce cream cheese frosting
  • red sugar sprinkles or sprinkles of your choice

Instructions

  • Preheat your oven to 425 degrees F and grease your donut baking pan(s).
  • In a large mixing bowl, mash the ripe bananas with a fork or potato masher.
  • Stir in the dry red velvet cake mix until just combined.
  • Pour the mixture into a large ziploc bag. Cut the tip off of one corner of the bag and pipe the batter into each donut cavity about ⅔ full.
  • Bake in the preheated oven for 7-8 minutes, or until the donuts are cooked through and a toothpick inserted in the donut comes out clean.
  • Allow the donuts to cool in the pan for 5-10 minutes before transferring them to a wire cooling rack.
  • Add the frosting to a microwave safe bowl and warm in the microwave for 10-20 seconds for a runny consistency (this makes dipping easier).
  • Dunk each donut upside down into the frosting and return to the cooling rack right-side up. Follow immediately with sprinkles on top of the donuts before the frosting sets. 
  • Allow to fully cool before serving, enjoy!

Notes

STORAGE: Store in an airtight container for up to 1-2 day at room temperature, or 5-7 days in the refrigerator. You can also freeze these donuts unfrosted in a freezer safe, airtight container for up to a month. 
SUBSTITUTIONS: 2 cups of applesauce can be substituted for the bananas.

Nutrition

Serving: 1donut | Calories: 177kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 297mg | Potassium: 208mg | Fiber: 2g | Sugar: 17g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

Soft Pretzel Recipe

Soft Pretzel Recipe: Warm, soft, salty and delicious – this homemade soft pretzel recipe is every bit as good as the ones you get from the store and it’s easier to make than you think!

Imagine dipping a warm pretzel into this delicious golden pretzel cheese dip or gooey, cheesy smoked queso dip? Now THAT’S a party appetizer.

Pretzel cheese dip surrounded by soft pretzels on a wood tray.
Soft Baked Pretzels

Why You’ll Love This Recipe

Pretzels are so fun to make, and the best part is that they don’t require any fancy ingredients at all! That means anytime you have a hankering for a pretzel, you can just whip some up.

It honestly kind of amazes me how a simple dough can turn into a pretzel with amazing, chewy texture just by adding a secret, pretzel-making step (don’t worry, I’ll tell you what it is)!

I know that yeast bread products can be a bit intimidating to some, but I promise it’s not that tough. I’ll walk you through this easy soft pretzel recipe step-by-step, and by the end of this post you’ll be ready to run to the kitchen and get started on your own homemade soft pretzels!

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What You’ll Need:

Nothing fancy here, just a few things that most of us have in the pantry already. And if you don’t? You can easily find these at your local grocery store.

  • 1 ½ cups lukewarm water
  • 1 package (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 4 cups all-purpose flour
  • ½ cup baking soda
  • pretzel salt or coarse sea salt
Ingredients for soft pretzels.

Instructions

  1. Mix the yeast and lukewarm 1 ½ cups of water in a small bowl until the yeast is dissolved. Set aside for 5 minutes, until foamy.
Yeast and warm water in a small bowl.
Mix yeast & water in small bowl.
  1. Mix the kosher salt, brown sugar, and flour together in the bowl of a stand mixer or a large bowl. Add the water and yeast mixture.
  2. If you are using a stand mixer, fit it with a dough hook attachment and mix on low speed until the dough has formed a smooth ball. If you are not using a stand mixer, use a rubber spatula to combine the ingredients into a shaggy ball. Then, turn the dough out onto a lightly floured surface and knead it until it forms a smooth ball, about 8 minutes.
Dry ingredients for soft pretzels in a measuring cup.
Combine dry ingredients, add yeast mixture.
Ball of pretzel dough.
Mix until smooth ball forms.
  1. Place the smooth ball of dough in an oiled large bowl and cover with a damp kitchen towel. Let the dough rise in a warm place until it has doubled, about 1 hour.
Dough in a glass bowl.
Put dough in bowl & cover.
Dough after proofing and doubling in size.
Let rise 1 hour.
  1. Line two baking sheets with parchment paper and set them aside. Punch down the ball of dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces.
Divide dough into 8 pieces.
Divide dough into 8 pieces.

Shaping the Pretzel Dough

  1. Form each piece of dough into a ball and begin rolling it out into a long rope, about 1.5 feet long and 2 inches in diameter. To do this, start in the middle of the ball and roll it away from you, slowly moving your hands to the edges of the rope. When you reach the end of the rope, move back to the middle and repeat the process again so the rope has an even thickness.
One ball of pretzel dough rolled out into a long rope-like line.
Roll dough into a rope.
  1. After you form a rope, bend it into a "U" shape.
Pretzel dough formed into a U shape.
Make a U shape.
  1. Cross the right side over the left side to create a small circle at the top and two tails coming out the bottom.
Pretzel dough with tails crossed over each other.
Cross right side over left.
  1. Turn over the dough at the crossover point to create a twist. You will still have a small circle and two tails.
Pretzel dough twisted once.
Create a twist.
  1. Fold the two tails / ends of the rope over the circle with the twist lying in the middle of the circle to create the classic pretzel shape. Press down lightly where the tails meet the circle to keep them adhered. Place the pretzels on the prepared baking sheet and cover with a damp kitchen towel so they can rest and rise again.
Finished raw pretzel placed on baking sheet.
Set on baking sheet.
Raw pretzel dough after rising the second time.
Cover & let rest/rise.

Baking the Soft Pretzels

  1. While the pretzels are resting, preheat the oven to 450F. Bring 10 cups water and the baking soda to a boil in a large pot. Make sure all of the baking soda is dissolved.
  2. Dip 1 to 2 pretzels at a time in the boiling water for 20 to 30 seconds (psst, this is that secret step I told you about). If they are left for longer, they will develop a metallic baking soda taste. Use a slotted spoon to remove them from the water and hold them above the pot for a couple of seconds to allow excess water to drip off.
  3. Place them back on the baking sheet and sprinkle with the desired amount of salt. Make sure to sprinkle the pretzel salt on while the pretzels are still wet so the salt will stick.
  4. Bake the pretzels for 15-18 minutes or until they are a little darker than golden brown. You can serve them warm or let them cool completely on a wire rack. They can be stored in an airtight container for 2 days at room temperature, but are best served fresh.
Finished, baked pretzels stacked on top of each other.
Yum!

Substitutions

  • Salt – if you don’t have pretzel salt or coarse sea salt, you can lightly dust the pretzels with table salt after boiling. I wouldn’t recommend this, though. Even though it will give you a bit of that salty flavour, the larger crystals used on pretzels are less salty (I know, salt is kind of crazy when you learn more about it) and the finished product will taste different.

Variations

There are basically two ways to get creative with a soft pretzel recipe – with things you mix into the dough, or with things you sprinkle on top. Here are some of my suggestions (some are sweet, some are savoury)…

Mix-Ins

  • shredded cheddar cheese
  • cinnamon and raisins
  • chopped bacon
  • Italian spices
  • chopped strawberries
  • chopped red peppers

Toppings

  • Crunchy onion and jalapeno toppers
  • Everything bagel spice
  • cinnamon sugar
  • sesame seeds
  • parmesan cheese

These lists could go on forever, but you get the idea! You can get creative and make your pretzel exactly the way you want it.

Storage

Your homemade pretzels can be stored (after cooling) in an airtight container for 2 days at room temperature, but they are best served fresh.

The salt on top can draw moisture out of the pretzels and make the crust soggy, so skip adding the salt if you plan to serve them a long time after baking. If you plan to make these ahead of time, you can brush the pretzels with melted butter to get the salt to stick and sprinkle on the salt as desired right before serving. 

Expert Tips and FAQs

Why do you boil soft pretzels before baking? Do you HAVE to boil pretzels before baking?

The boiling step is actually super important when making pretzels. When you put the pretzel in the boiling water, it instantly puffs up and the exterior begins to cook a bit. This gives it a head start on forming that classic chewy, crisp pretzel crust.

The baking soda lowers the pH of the outside of the pretzels making them more alkaline. Alkaline things brown more easily, so this baking soda bath gives pretzels their characteristic crust and flavor.

If you skip the boiling step, you’ll get more of a pretzel shaped bun and less of a chewy golden pretzel. We would NOT recommend skipping it.

How do you get salt to stick to pretzels?

The key to getting the salt to stick to your pretzels is to put it on while the pretzels are still wet from their boil time. If you find that they still aren’t sticking, you could also brush your pretzels with an egg wash and then stick the salt to them. The egg wash will help hold the yummy salt bits on the pretzel as it bakes.

What to serve with soft pretzels?

The answer to this really depends whether you were trying to create a sweet or savoury soft pretzel experience.

If you wanted a sweet soft pretzel, you could serve it with Nutella, melted chocolate, a sweet dip (like our pumpkin fluff cool whip dip), or even charcuterie style with some fruit and spreads!

If you were trying to create more of a savory pretzel experience, our favorite would be to serve it with our pretzel cheese dip (see the variations in that post to find out how you can turn it into a beer cheese dip or a mustard cheese dip)! You could also serve it with our smoked queso dip!

The dough is shrinking when I try to roll it out. What should I do?

This is a result of the gluten that formed during kneading. If the dough is snapping back into a shorter length, leave it to rest for a couple of minutes and then continue. This will give the gluten time to relax and it won’t shrink as much.

Looking for more yummy, bread type goodness? Why not try our quick and easy focaccia bread or our easy Italian white bread?

You can also see other bread recipes that you’ll love:

Recipe

Soft Pretzels stacked on a plate.
Print Pin
5 from 7 votes

Soft Pretzel Recipe

Soft Pretzel Recipe: Warm, soft, salty and delicious – this homemade soft pretzel recipe is every bit as good as the ones you get from the store and it's easier to make than you think!
Course Appetizer, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 50 minutes
Servings 8 pretzels
Calories 228kcal
Author Jessica Burgess

Ingredients

  • 1 ½ cups lukewarm water
  • 1 package (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 4 cups all-purpose flour
  • ½ cup baking soda
  • pretzel salt like this one

Instructions

Making the Dough

  • Mix the yeast and lukewarm water in a small bowl until the yeast is dissolved. Set aside for 5 minutes, until foamy.
  • Mix the kosher salt, brown sugar, and flour together in the bowl of a stand mixer or a large bowl. Add the water and yeast mixture. 
  • If you are using a stand mixer, fit it with a dough hook and mix on low speed until the dough has formed a smooth ball. If you are not using a stand mixer, use a rubber spatula to combine the ingredients into a shaggy ball. Then, turn the dough out onto a lightly floured surface and knead it until it forms a smooth ball, about 8 minutes.
  • Place the smooth ball of dough in an oiled large bowl and cover with a damp kitchen towel. Let the dough rise in a warm place until it has doubled, about 1 hour.
  • Line two baking sheets with parchment paper and set them aside. Punch down the ball of dough and turn it out onto a lightly floured work surface. Divide the dough into 8 even balls.

Shaping the Dough

  • Form each portion into a ball and begin rolling it out into a long rope, about 1.5 feet long and 2 inches in diameter. To do this, start in the middle of the ball and roll it away from you, slowly moving your hands to the edges of the rope. When you reach the end of the rope, move back to the middle and repeat the process again so the rope has an even thickness.
  • After you form a rope, bend it into a "U" shape. 
  • Cross the right side over the left side to create a small circle at the top and two tails coming out the bottom. 
  • Turn over the dough at the crossover point to create a twist. You will still have a small circle and two tails. 
  • Fold the two tails over the circle with the twist lying in the middle of the circle to create the classic pretzel shape. Press down lightly where the tails meet the circle to keep them adhered. Place the pretzels on the prepared baking sheet and cover with a damp kitchen towel so they can rest and rise again.

Baking the Pretzels

  • While the pretzels are resting, preheat the oven to 450F. Bring 10 cups water and the baking soda to a boil in a large pot. Make sure all of the baking soda is dissolved. 
  • Dip 1 to 2 pretzels at a time in the boiling water for 20 to 30 seconds. If they are left for longer, they will develop a metallic baking soda taste. Use a slotted spoon to remove them from the water and hold them above the pot for a couple of seconds to allow excess water to drip off. 
  • Place them back on the baking sheet and sprinkle with the desired amount of salt. Make sure to sprinkle the salt on while the pretzels are still wet so the salt will stick.
  • Bake the pretzels for 15-18 minutes or until they are a little darker than golden brown. You can serve them warm or let them cool completely on a wire rack. They can be stored in an airtight container for 2 days at room temperature, but are best served fresh.

Notes

STORAGE: Your baked pretzels can be stored (after cooling) in an airtight container for 2 days at room temperature, but they are best served fresh.
The salt on top can draw moisture out of the pretzels and make the crust soggy, so skip adding the salt if you plan to serve them a long time after baking. If you plan to make these ahead of time, you can brush the pretzels with melted butter to get the salt to stick and sprinkle on the salt as desired right before serving. 

Nutrition

Serving: 1pretzel | Calories: 228kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2344mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Calcium: 10mg | Iron: 3mg

Breakfast Waffle Charcuterie Board

Breakfast Waffle Charcuterie Board: This beautiful breakfast charcuterie board is perfect for special occasions, a baby shower, or really any day. It’s quick and easy to put together, but it looks so impressive!

Quick Overview: Make your waffles, such as these blueberry Belgian waffles, or even these chocolate waffles, and prepare your fresh fruit. Arrange waffles on the board, add small bowls of yummy toppings, fill in the spaces with fruit, and voila! Serve this epic breakfast board with a side of air fried bacon or sausage links for a breakfast people will rave about!

Close up of the breakfast waffle charcuterie board.

Why You’ll Love This Food Board Idea

Charcuterie boards are, in my opinion, the most fun way to display food! Charcuterie boards are so beautiful, and they also offer people a lot of options to customize their meals (Especially at Christmas time with this Christmas Charcuterie!)

But can you have a charcuterie board for breakfast? OF COURSE!

This breakfast platter is a delicious example. You get to fill the board with your favorite fruits, waffle toppings, syrups/spreads, and some delicious waffles (or other carbs, see the variations later on in this post)! If you’re a breakfast fan like me, then your mouth is probably watering by now.

This easy brunch charcuterie board is perfect for any time, but I think it would be especially fun at Easter brunch, Valentines Day brunch, or Mother’s Day!

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Ingredients

When it comes to charcuterie boards, you can use whatever ingredients your heart desires! That being said, we have a list of ingredients that we think will create the best waffle-eating experience. Here’s what you’ll need…

  • Blueberry Waffles (or for fun, these colorful waffles!)
  • Blueberries 
  • Bananas 
  • Kiwis
  • Grapes 
  • Strawberries
  • Blueberry syrup 
  • Granola
  • Nutella 
  • Whipped Cream
  • Yogurt
Ingredients for the breakfast waffle charcuterie board.

What does “charcuterie” mean?

Charcuterie is a French term that, when literally translated, means “a store selling cold cooked meats”. These days, charcuterie typically refers to a platter that has a mix of cold meats, cheeses, and sweet and savory items.

What is normally on a charcuterie board?

The general formula for a charcuterie board is:

  • Good cheese(s)
  • Cured meat(s)
  • Pickled items
  • Condiments and spreads (sweet and savory)
  • Fresh fruit 
  • Often nuts or other salty items
  • And then crackers or other carbs fill in the remaining spaces

This charcuterie breakfast board is a bit of a twist on the traditional charcuterie boards, but we think it’s a great way to serve up breakfast favorites with flair! (You could even put these breakfast egg rolls on the board for fun!) You’ll even find a lot of other charcuterie board ideas to get tons of ideas from.

How to Create a Waffle Charcuterie Board

  1. Prepare your blueberry waffles
  2. Wash and prepare all of your fruits. 
  3. Prepare all of your toppings by placing them in bowls, then set them aside. 
  4. Once your waffles are ready, break them up into quarters and place them in a decorative pattern on a 12 x 18 (or similar) charcuterie board or wooden cutting board. Feel free to get creative! 

Don’t have a charcuterie board or wooden cutting board? There are other suggestions below for what you can use!

Waffles on a cutting board.
Arrange waffles.
  1. Next, add in all of your prepared toppings sporadically around the waffles. 
Waffles and toppings on a cutting board.
Add toppings.
  1. Lastly, add all of the previously prepared fruits carefully to fill the remaining empty spaces and complete your breakfast charcuterie board.
Breakfast waffle charcuterie board.
Add fruit.
  1. Pour yourself a cup of coffee, serve your breakfast or brunch board, and enjoy! 
Waffles with yummy toppings and fruit on a plate.

What can I use as a charcuterie board?

If you don’t have a charcuterie board or wooden cutting board, here are a few ideas of what you can use in its place…

  • Large serving platter – if you have a nice big platter of any kind, you can turn it into a charcuterie board!
  • Wood board – If you have any large, food safe wood board it would work beautifully for this charcuterie board.
  • Cookie sheet – use a baking sheet or tray to serve your breakfast waffle charcuterie. You can line your sheet pans with wax paper if you like.
  • Serve it on the table – you heard us right, you can lay down some wax paper on the table and create your charcuterie board right there!

Variations

The ingredients we listed in this recipe are the ones we think make for a great waffle charcuterie board, but you can absolutely play around with other ones!

Carbs

  • Instead of waffles, make mini pancakes! We would suggest trying our amazing fluffy pancakes from scratch or our quick and easy blueberry pancakes.
  • Instead of waffles or pancakes, you could also make this a French toast charcuterie board (or heck, why not mix all three)! Our brioche french toast would be amazing for a charcuterie board.
  • Replace the waffles on the board with mini bagels! If you do this, omit the syrup and add a spread instead.
  • Try throwing some mini cinnamon rolls on there for good measure (you won’t regret it).
  • You could use English muffins as the main carb. If you do this, omit the syrup and add a spread instead (like jam or marmalade).

Savory Options

  • Add a bowl of crumbled, crispy bacon to the board to sprinkle over your waffles!
  • Cream cheese is a delicious addition to a waffle breakfast. Just make sure it’s nice and soft so it can be spread on the waffle without ripping it.
  • Thinly shaved salmon would be delicious (especially on top of the cream cheese we mentioned)!
  • Add some sliced cheese (brie, cheddar, whatever your family likes) to the board.

Sweet Treats

  • Instead of Nutella, serve peanut butter as a waffle/pancake/bagel topping.
  • Instead of blueberry syrup, try maple syrup.
  • Fresh berries (blackberries, strawberries, raspberries).
Waffle board close up image.
Yum!

Storage

Store your waffles, toppings, and fruit in separate, airtight containers in the fridge for 3 days.

Expert Tips and FAQs

How do I keep my waffles warm until I’m ready to serve without them getting soggy?

This can be a challenge, for sure! The best way to keep them warm is to put a wire rack on top of a baking tray and store that in a warm oven (170-200°F). Once a waffle comes off the iron, pop it straight in there until you are ready to load up your charcuterie board!

What drink goes well with a breakfast waffle charcuterie board?

You can’t go wrong with a classic glass of OJ, but you could also try making something super fun and festive like this orange sherbert punch. The kids will LOVE it.

If you liked this breakfast waffle charcuterie board, be sure to check out some of our other fun hosting ideas like how to make a fruit platter, our yogurt and pudding bar and our coffee bar set-up (which would be so fun to do alongside this breakfast waffle charcuterie board)!

Or you can check out the latest breakfast recipes on the blog…

Recipe

A breakfast waffle charcuterie board.
Print Pin
5 from 5 votes

Breakfast Waffle Charcuterie Board

Breakfast Waffle Charcuterie Board: This beautiful breakfast charcuterie board is perfect for special occasions, a baby shower, or really any day. It's quick and easy to put together, but it looks so impressive!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings
Calories 243kcal
Author Jessica Burgess

Ingredients

  • Blueberry Waffles
  • Blueberries
  • Bananas
  • Kiwis
  • Grapes
  • Strawberries
  • Blueberry Syrup
  • Granola
  • Nutella
  • Whipped Cream
  • Yogurt

Instructions

  • Prepare blueberry waffles.
  • Wash and prepare all of your fruits. 
  • Prepare all of your toppings by placing them in bowls, then set them aside. 
  • Once your waffles are ready, break them up and place them in a decorative pattern on a 12 x 18 (or similar) charcuterie board. Get creative! 
  • Next, add in all of your prepared toppings sporadically around the waffles. 
  • Lastly, add all of the previously prepared fruits carefully filling the remaining empty spaces to complete your breakfast charcuterie board. 
  • Serve and enjoy! 

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 222mg | Potassium: 260mg | Fiber: 3g | Sugar: 14g | Vitamin A: 624IU | Vitamin C: 21mg | Calcium: 136mg | Iron: 3mg

Blueberry Waffles Recipe

Blueberry Waffles: With a few simple ingredients like milk, eggs, flour, and fresh blueberries you can whip up homemade blueberry waffles and have them on the table in 30 mins! Perfect for family weekend breakfasts or brunch with friends!

Make a side of air fryer bacon and some honey lime fruit salad to go along with your blueberry waffles, or even make this waffle charcuterie board, and you’ve got the makings of the best breakfast or brunch you’ve ever tasted!

Syrup being poured on blueberry waffles that are stacked on a plate with blueberries and whipped cream on top of them.
Blueberry Waffles

Why You’ll Love This Recipe

I have yet to meet someone who doesn’t love a warm, fluffy, homemade waffle. (Especially these Belgian chocolate waffles and this rainbow waffle recipe.) And with the addition of juicy blueberries, now who could say no to that? Adding blueberries is the perfect way to change up a classic waffle recipe.

This blueberry waffles recipe uses simple, everyday ingredients to create a delicious breakfast entree that can be eaten for breakfast any day of the week or dressed up for a fancy brunch!

This is the best waffle recipe to have on hand for the next time you are looking for a quick, delicious breakfast recipe! Check out our suggestions for some fun things you can top your blueberry waffles with, below.

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Ingredients

I think the key to a good waffle is being able to whip it up last minute for weekend breakfast, or waffle burger, and still know that it will turn out amazing. This blueberry waffles recipes uses ingredients you probably have in the house already, so it’s the perfect waffle recipe to have in your back pocket!

You’ll need:

  • 2 cups milk, room temperature
  • 2 medium eggs, room temperature
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons maple syrup
  • 2 tablespoon lemon juice, fresh (but concentrate also works)
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 cups fresh blueberries, divided
  • cooking spray
  • blueberry syrup (optional)

Make sure to visit the recipe card below for all of the ingredients and instructions!

Ingredients for blueberry waffles.

Instructions

  1. Preheat waffle maker (we used a Belgian waffle maker, but you can use whatever you have).
  2. In a medium mixing bowl, combine 2 cups of milk, 2 medium eggs, 4 tablespoons melted butter, 2 tablespoons maple syrup, 2 teaspoons of vanilla extract, 2 tablespoons of lemon juice, and blend until combined.
Milk, eggs, butter, vanilla, maple syrup in a bowl.
Place wet ingredients in bowl.
Wet ingredients for blueberry waffles mixed in a bowl.
Whisk together.
  1. In a large bowl, combine 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, 2 tablespoons granulated sugar, 1 teaspoon of kosher salt, and ¼ teaspoon ground cinnamon and ensure all dry ingredients are well combined.
The dry ingredients for blueberry waffles in a glass bowl, ready to be mixed.
Mix dry ingredients.
  1. Next, combine wet ingredients in the medium mixing bowl into the dry ingredients. Whisk until combined. Allow some lumps to remain in the batter.
  2. Once wet and dry ingredients are combined, using a rubber spatula gently fold in 1 cup of fresh blueberries. Allow the batter to rest for 15 minutes.
Blueberry waffle batter in a glass bowl.
Combine wet and dry ingredients.
  1. Spray the waffle maker with cooking spray. Add approximately ⅓ cup of batter to the waffle maker and cook waffles for approximately 5-7 minutes (or until golden brown and crisp).
Blueberry waffle batter on a waffle maker bottom iron.
Pour batter on hot waffle iron.
A cooked blueberry waffle sitting on the bottom iron of a waffle maker.
Cook 5-7 mins.
  1. Garnish with the remaining blueberries and syrup (or whatever your favorite way to enjoy waffles looks like) and enjoy!

Still have blueberries left over? This skillet blueberry cobbler is so easy to make and will be a great dessert for later.

A close up photo of blueberry waffles.
Belgian waffles with blueberries.

Substitutions

If you need to make some changes, this is what we would suggest:

  • Milk – You can replace milk with your favorite dairy free alternative (almond milk or coconut milk would be delicious)!
  • Eggs – If you need to omit the eggs, you could use a cornstarch egg instead. Mix 2 tablespoons of cornstarch with 1 tablespoon of cold water and use this instead of an egg.
  • Butter – You can replace butter with your favorite type of oil if you like (vegetable oil, coconut oil, or olive oil would all work nicely).
  • Maple Syrup – I used real maple syrup for this recipe, but if you don’t have that on hand you could try using honey or even sugar in its place.
  • Fresh Blueberries – If you don’t have pounds of blueberries on hand, you can always use frozen blueberries instead! Add the frozen berries right into the batter, and use the frozen blueberries to make a compote for the topping.

Variations

Regular waffles are all well and good, but fluffy waffles with yummy bits in (or on) them are even better! Here are a few ideas for how you can change up this recipe if you want to (although it’s pretty great the way it is now).

  • Lemon Zest – Give your waffles a little extra fresh flavor, sprinkle some lemon zest into the batter!
  • Fresh Fruit – If blueberries aren’t your thing, you can replace them with your favorite fruit! Try cut up strawberries, fresh raspberries, bananas, or whatever sounds yummy to you.
  • Chocolate Chips – You can add these instead of the blueberries or in addition to them. Either way, chocolate chip waffles sound delicious to me (and the kids will love them).
  • Blueberry Almond Waffles – Replace the milk in this recipe with almond milk and replace the vanilla extract with almond extract to create a nutty twist on the original recipe!

Equipment

I used a Belgian waffle maker for this recipe, but if you have a different style you can absolutely use it! Just be sure not to overfill the waffle maker or your batter will leak out the edges (and make a big old mess).

Storage

Store leftover waffles in an airtight container in the fridge for 3 days.

You can also freeze your waffles after allowing them to cool completely! Once they are cool, freeze them in an airtight container for up to 3 months. You’ll probably find that placing parchment paper between the waffles will keep them from sticking. To reheat, place your waffle in a microwave, an air fryer, or a toaster oven until fully reheated.

blueberry belgian waffle with butter on top

What toppings can you put on waffles?

You might be wondering, “What goes good with blueberry waffles?” and to that we would say - so many things! Here is a list of some of our favorites:

  • More Blueberries - I love topping my blueberry waffles with more fresh blueberries. Can there ever really be too many blueberries? I think not.
  • Whipped Cream
  • Blueberry Syrup
  • Honey (try it, it’s yummy!)
  • Other Fresh Fruits - Mix it up a bit and try putting some fresh raspberries and fresh strawberries on top!
  • Chocolate Sauce - The kids (and chocolate lovers) will like this one. Try drizzling some chocolate sauce over your blueberry waffles!
  • Blueberry Sauce – If you like a thicker topping than syrup, you could make a blueberry sauce/compote and put it all over your blueberry waffles.
  • Ice Cream – Waffles aren’t just for breakfast! Imagine a blueberry waffle with a scoop of ice cream and some blueberry syrup on it served as a dessert - how delicious would that be? You could cut the waffle into quarters if an entire waffle feels a bit too big.
  • Maple Syrup – You can’t go wrong with a classic! Add a drizzle of maple syrup to your blueberry waffles.

Or you can experiment and add a bunch of these toppings together!

Blueberry waffles on a platter.

Expert Tips and FAQs

Do blueberry waffles have real blueberries?

Those blueberry waffles in the freezer section of the grocery store might not have real blueberries in them, but this yummy blueberry waffle recipe is packed full of them!

How do you make blueberry waffles without sticking to the waffle iron?

I recommend using cooking spray to pre-spray your waffle maker to prevent this exact problem from happening. The one I find works the best is Kirkland brand spray, but there are lots of great options out there.

Why are my waffles not crispy?

Sometimes a soggy waffle is due to the recipe (too much moisture, not enough leavening agent) but more often than not it has to do with what you do after it’s done cooking!

The best way to serve a waffle is straight off the waffle maker and onto a plate to be eaten right away. If you can’t do that, I recommend keeping a baking tray with a wire rack set on top of it in the oven on the warming setting. By putting your waffles on the wire rack instead of right on the baking tray, you allow the warm air to circulate and keep both sides of your waffle crispy. Make sure you don’t overlap the waffles, either, because that will cause them to get soggy as well.

If you are looking for delicious, easy-to-make breakfast foods then you HAVE to try our easy blueberry turnovers or these buttermilk blueberry muffins! We love a good pastry around here, and this one is so easy and so delicious. It’s almost as good as our blueberry pancakes (another big winner in our house)! Or check out our super fun, waffle breakfast sandwiches!

Or you can try one of these new breakfast recipes:

Recipe

Blueberry waffles on a plate, drenched in syrup.
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5 from 4 votes

Easy Blueberry Waffles Recipe

Blueberry Waffles: With a few simple ingredients like milk, eggs, flour, and fresh blueberries you can whip up homemade blueberry waffles and have them on the table in 30 mins! Perfect for family weekend breakfasts or brunch with friends!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Rest Time 13 minutes
Total Time 30 minutes
Servings 6 7-inch waffles
Calories 403kcal
Author Jessica Burgess

Ingredients

  • 2 cups milk room temperature
  • 2 medium eggs room temperature
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice fresh (but concentrate also works)
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 cups fresh blueberries divided
  • cooking spray
  • blueberry syrup optional

Instructions

  • Preheat waffle maker (we used a Belgian waffle maker, but you can use whatever you have).
  • In a medium mixing bowl, combine 2 cups of milk, 2 medium eggs, 4 tablespoons melted unsalted butter, 2 tablespoons maple syrup, 2 teaspoons of vanilla extract, 2 tablespoons of lemon juice, and blend until combined.
  • In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, 2 tablespoons granulated sugar, 1 teaspoon of kosher salt, and ¼ teaspoon ground cinnamon and ensure all dry ingredients are well combined.
  • Next, combine wet ingredients in the medium mixing bowl into the dry ingredients. Whisk until combined. Allow some lumps to remain in the batter.
  • Once wet and dry ingredients are combined, using a rubber spatula gently fold in 1 cup of fresh blueberries. Allow the batter to rest for 13 minutes.
  • Spray waffle maker with cooking spray. Cook waffles for approximately 5-7 minutes or until golden brown and crisp.
  • Garnish with the remaining blueberries and syrup, enjoy!

Notes

STORAGE: Store leftover blueberry waffles in an airtight container in the fridge for 3 days.
You can also freeze your waffles after allowing them to cool completely! Once they are cool, freeze them in an airtight container for up to 3 months. You’ll probably find that placing parchment paper between the waffles will keep them from sticking. To reheat, place your waffle in a microwave, an air fryer, or a toaster oven until fully reheated.

Nutrition

Serving: 1, 7-inch waffle | Calories: 403kcal | Carbohydrates: 63g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 445mg | Potassium: 463mg | Fiber: 3g | Sugar: 19g | Vitamin A: 471IU | Vitamin C: 7mg | Calcium: 217mg | Iron: 3mg

Avocado Tomato Mozzarella Salad

Avocado Tomato Mozzarella Salad: Or also called, a Caprese salad, is an easy salad recipe that can be made in minutes, and is the ultimate side dish!

avocado tomato mozzarella salad in white bowl
Avocado Tomato Mozzarella Salad

Why you’ll love this recipe

If you love quick and easy side dishes, then this simple salad recipe to hang on to! It can be put together in just a few minutes and can even be made ahead of time!

Note: I’ve found if you refrigerate tomatoes, they tend to lose the flavor so I actually prefer to make this right before serving to experience the bright flavors, but it’s not mandatory, and can be made in advance.

Ingredients

It’s so wild to believe that just a few ingredients can pack a punch of flavor! See the ingredients you need to make this, below, with extra ideas and substitutions provided below, if needed, as well!

ingredients for caprese salad
Ingredients
  • fresh mozzarella cheese pearls
  • red ripe tomato
  • fresh basil leaves
  • olive oil (extra virgin is our favorite)
  • salt

Instructions

  1. Begin by breaking up the mozzarella pearls and placing them in a medium-size bowl.
mozzarella pearls in glass bowl
Break up mozzarella in bowl
  1. Next, slice up the avocado and the tomato in to small, bite-size pieces.

Tip: When slicing the tomato, we’ve found it’s best to remove the inside (gooey part of the tomato) as this makes the salad a different texture and seedy).

Diced avocado
Slice avocado
Sliced tomatoes on cutting board
Slice tomatoes
  1. Pour diced avocado and diced tomato on top of mozzarella pearls.
avocado added to mozzarella in bowl
Add avocado
tomato added to bowl
Add tomato
  1. Chop fresh basil and add to bowl.
  2. Drizzle olive oil on and sprinkle kosher salt on top.
fresh basil added to bowl
Add fresh basil
salt added to bowl
Add salt
  1. Stir to combine.
ingredients for salad stirred together
Stir to combine

Serve!

avocado tomato mozzarella salad in white bowl
Ready to serve

Substitutions

Cheese: If you don’t have mozzarella pearls on hand, you can absolutely use a ball of mozzarella that you slice in to small pieces. That creamy mozzarella is to die for and much better than shredded, powdery mozzarella.

You can also substitute feta or goat cheese (or your favorite cheese) if you like! It’s a versatile recipe, that tends to incorporate different cheeses well.

Tomatoes: You can use roma or vine tomatoes for this recipe, or even cherry tomatoes if you prefer. (Note: I’d slice the cherry tomatoes in half for easier bites.)

Basil: Using fresh ingredients like basil, is our absolute FAVORITE but I know keeping that on hand can be more difficult than keeping a jar of dried basil in the pantry. Feel free to use dried if you like. We’ve used that many times and it’s still delicious!

Variations

If you love adding balsamic vinegar (or balsamic glaze, or balsamic dressing) to your avocado Caprese salad recipe, you can definitely add that to this one. I’d add a teaspoon to start, and then add more after tasting if you prefer a stronger flavor.

Additional Items – If you’d like to add other items or spices to this, here are some ideas you may like to try:

  • Garlic Powder
  • Chicken (to create a main course)
  • Crushed Red Pepper Flakes
  • Dashes of Hot Sauce
  • Cumin
  • Red Onions
  • Black pepper

How to store

As mentioned earlier, when a tomato is refrigerated, it can tend to become more firm and lose flavor. However, if you happen to have some of this leftover caprese avocado salad, it must be stored in the refrigerator.

Store in an airtight container, or by placing plastic wrap over the bowl it was made in, in the refrigerator for up to 2 days.

Love avocado and tomato together?

We absolutely love using any extra tomatoes and avocados that we may have on hand, to make an avocado BLT the next day! It’s so easy and refreshing for a quick and healthy breakfast idea!

Avocado Tip

It’s best to use ripe avocados! Soft to the touch, on the skin but not too soft… as those are too ripe. If you cut in to the avocado and there’s brown everywhere, you’ll want to discard it. A beautiful green is the desired ripeness.

I know how hard it is, to keep avocados on hand before they rot.

Note, I’ve made this recipe a TON, only using the cheese and tomatoes, without the addition of avocado and it’s STILL delicious!

But here are tips on how to help keep avocados from turning brown!

Looking for other healthy side dishes?

I’ve compiled all of our healthy side dish recipes in case you are looking to add more to your meal plan!

Recipe

avocado tomato mozzarella salad in white bowl
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5 from 2 votes

Avocado Tomato Mozzarella Salad

Avocado Tomato Mozzarella Salad: Or also called, a Caprese salad, is an easy salad recipe that can be made in minutes, and is the ultimate side dish!
Course Side Dish
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 98kcal
Author Jessica Burgess

Ingredients

  • 1 tomato roma or vine
  • 1 avocado
  • 1 package mozzarella pearls or mozzarella ball
  • pinch Kosher salt
  • ¼ teaspoon fresh basil or dried
  • ½ Tablespoon olive oil

Instructions

  • Break mozzarella pearls apart and place in medium sized mixing bowl.
  • Chop tomatoes and avocado in to small, bite-size pieces and add to bowl.
  • Chop fresh basil in to small pieces, and sprinkle on to veggies and cheese.
  • Drizzle olive oil on to mixture and sprinkle on the salt.
  • Stir to combine and then serve!

Video

Notes

Tip: Remove seeds and insides of tomato and discard. Adding this to the salad is not ideal. 
Storing:
When a tomato is refrigerated, it can tend to become more firm and lose flavor. However, if you happen to have some of this leftover chopped caprese salad, it must be stored in the refrigerator.
Store in an airtight container, or by placing plastic wrap over the bowl it was made in, in the refrigerator for up to 2 days.

Nutrition

Serving: 1serving (¼ recipe) | Calories: 98kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 280mg | Fiber: 3g | Vitamin A: 200IU | Vitamin C: 7.2mg | Calcium: 6mg | Iron: 0.3mg

This delicious avocado caprese salad is one of my favorite staple weeknight recipes. I hope you give it a try and that it becomes one of your favorite salads too!

Instant Pot Tri Tip

Instant Pot Tri Tip: Found at the grocery store, Tri tip is an affordable cut of meat, and is wonderful made as a roast in this Instant Pot recipe.

sliced roast, gravy and carrots and potatoes
Instant Pot Tri Tip

Quick Overview: Pressure cook on high for 30 minutes and natural release. Optional gravy recipe included!

Why You’ll Love This Recipe

Similar to cooking a pot roast in the Instant Pot, this tri tip in the Instant Pot is not only easy but it is an affordable cut of meat that makes a wonderful roast! It helps you accomplish those dinner goals with minimal effort!

This Instant Pot tri-tip recipe also uses simple ingredients so it’s nice that you can usually keep the ingredients on hand for a quick Sunday dinner idea (or busy weeknight dinner) that the entire family will love!

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Ingredients

Although we used potatoes and carrots in this recipe, you can leave those out if you prefer, and the roast will still cook the same way! There’s just something about adding potatoes and carrots to a roast recipe, so we include it in our oven-baked chuck roast recipe and our dutch oven beef stew recipe, too!

Here’s what you’ll need:

ingredients for instant pot tri tip
Ingredients

Tri-Tip Ingredients

  • 2 to 2.5 pound tri tip roast (it’s a cut of beef that has a triangular shape)
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon black pepper
  • 1 Tablespoon dried rosemary
  • 1 Tablespoon kosher salt
  • 1 Tablespoon brown sugar
  • 1 teaspoon crushed red pepper (this can make it pretty spicy for kiddos – either omit or cut in ½)
  • 2 Tablespoon butter
  • 4 cups of beef broth
  • 1 pound baby potatoes
  • 4-5 carrots, peeled and cut in to small sticks

Gravy, if desired:

  • 5-6 tablespoons of flour
  • 5-6 tablespoons of water
  • meat drippings

See recipe card toward the bottom of this post for full instructions.

Instructions

  1. This tri-tip that we used was about 2.5 pounds. But yours may be slightly different in size, yet the cooktime should remain the same, as long as it’s within 2 to 2.5 pounds.
Raw tri tip on white plate
Tri Tip ready to cook
  1. Mix paprika, garlic powder, onion powder, black pepper, dried rosemary, kosher salt, brown sugar and crushed red pepper (if desired), together in small bowl.
spices in white bowl
spices for rub
spices mixed together in white bowl
Mix spices
  1. Then, rub spice mixture on both sides of the meat, massaging it in to the meat.
Spice rubbed tri tip on platter
Rub spice blend on tri tip
  1. Turning the saute function on, on your Instant Pot, add the butter and allow it to melt.
  2. Once butter has melted, place tri tip in pot and sear each side of the tri tip for 5 minutes on each side.
sear tri tip in butter on saute
Sear one side
Trip tip searing in Instant Pot
Sear other side
  1. Then remove the instant pot tri-tip roast from the Instant Pot and set aside.
Trip tip removed from Instant Pot
Remove seared tri tip
  1. Pour a small amount of beef broth in to instant pot and using a wooden spoon (or similar) scrape brown bits of cooked meat/spices off the bottom of the pot.
  2. Next, place trivet (metal rack) inside of Instant Pot.
Beef broth poured in pot
Pour in some broth, and scrape
Place trivet in Instant Pot
Insert trivet in to pot
  1. Place tri tip on metal rack and, if desired, pour any leftover spices on top of meat.
tri tip back in instant pot
Place tri tip back in pot
pour rest of broth in to pot
Pour rest of broth in to pot
  1. Pour in beef broth, pouring around the roast, so it doesn’t wash spices off.
  2. Next, add in the potatoes and carrots.
  3. Pressure cook on high for 30 minutes, and then allow to natural release.
veggies added in to pot
Add veggies in to pot
cooked veggies and tri tip
Cooked tri tip and veggies

How Long to Pressure Cook a Tri-Tip

My Instant Pot is an 8 quart – and the natural release took about 35 minutes. This time may vary for different sizes.

You CAN use the quick release method, if you’re in a rush but I prefer to naturally release it because I believe it helps make a tender meat or tender roast.

cooked tri tip, potatoes and carrots
Cooked tri tip, potatoes and carrots

How to Make Gravy for Tri-Tip

If you would like to make a gravy for the tri tip, our favorite method is using the drippings that remain in the pot.

  1. Remove veggies and roast from pot and leave drippings.
Cooked tri tip with veggies
Cooked Tri Tip and Vegetables
  1. In small bowl, mix cold water and flour until smooth.
  2. Add in a few spoonfuls of the meat drippings and mix together until smooth.
flour and cold water in white bowl
Flour and cold water
drippings added in to flour mixture
Add in drippings to flour mixture
  1. When smooth, pour in to pot of drippings and turn Instant Pot on to “saute” and let gravy cook and stir (with a whisk) until thickened.
brown gravy from drippings in bowl
Brown gravy

Gravy Tip: Before serving, we found it best to pour gravy in to a mesh colander, to separate any fat, etc. for a “cleaner” gravy but it’s not necessary.

Gravy poured on tri tip and vegetables
Tri Tip Roast with Gravy

Substitutions

If you prefer to switch out some of the spices, feel free too! The wonderful thing about roast, is that it can be flexible with your favorite spices.

Although we use beef broth in this recipe, feel free to use vegetable broth or even chicken broth if that’s what you have on hand or prefer.

If you prefer to leave out the brown sugar, for less sugar… you absolutely can. The brown sugar just gives it a hint of sweet to go with the salty spice flavor.

Olive oil can be used instead of butter if you prefer.

Tri tip roast with vegetables on fork
Tri tip with vegetables

Soon, you’ll have a delicious meal that may just become your new favorite easy recipe!

Equipment

I used an 8 quart Instant Pot but this can also be made in a 6 quart. The only difference is that it could take less time to come to pressure if using a smaller Instant Pot.

You may also use a different brand of electric pressure cooker or even a stovetop pressure cooker but do note that the times may vary for a pressure cooker tri tip.

What to Serve with Tri-Tip

This tri tip can pair perfectly with delicious breads, such as Italian baked bread, this easy Focaccia bread, or even these cheddar biscuits! But if you have a slow cooker, we absolutely love having these crock pot cheesy hashbrowns with them!

Storage

If you have leftover Instant Pot tri-tip roast and/or gravy, allow to fully cool and then place in an airtight container in the refrigerator for 3-4 days.

To reheat, you can microwave leftovers or even place in the oven in an oven-safe baking dish.

Top Tip

If you find that your roast is tough, it could be the cut of meat. You can also try pressure cooking a little longer, around 15-30 minutes to see if it becomes more tender.

More Tri-Tip Recipes

If you love tri tip steak, roast or this cut of meat, you will absolutely love this smoked tri tip recipe! (We found our tri tip at Costco and two came in a pack so we made one in the pressure cooker and smoked one, and then made tri tip tacos with leftoves!)

Recipe

sliced tri tip with brown gravy
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4.97 from 28 votes

Instant Pot Tri Tip

Instant Pot Tri Tip: Found at the grocery store, Tri tip is an affordable cut of meat, and is wonderful made as a roast in this Instant Pot recipe.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Pressure Release 35 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 414kcal
Author Jessica Burgess

Equipment

  • Pressure Cooker

Ingredients

  • 2 pound tri tip roast 2 to 2.5 pound will work
  • 2 tablespoons butter salted or unsalted
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon dried rosemary
  • 1 tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 1 teaspoon crushed red pepper this can make it pretty spicy for kids – either omit or cut in half
  • 4 cups beef broth
  • 1 pound baby potatoes
  • 4 carrots peeled and sliced in to small sticks

Tri Tip Roast Gravy, if desired

  • 5 tablespoons flour
  • 5 tablespoons cold water
  • meat drippings

Instructions

  • This tri-tip that we used was about 2.5 pounds. But yours may be slightly different in size, yet the cooktime should remain the same, as long as it's within 2 to 2.5 pounds.
  • Mix paprika, garlic powder, onion powder, black pepper, dried rosemary, kosher salt, brown sugar, and crushed red pepper (if desired), together in small bowl.
  • Then, rub spice mixture on both sides of the meat, massaging it in to the meat.
  • Turning the saute function on, on your Instant Pot, add the butter and allow it to melt.
  • Once butter has melted, place tri tip in pot and sear each side of the tri tip for 5 minutes on each side.
  • Then remove the instant pot tri-tip roast from the Instant Pot and set aside.
  • Pour a small amount of beef broth in to instant pot and using a wooden spatula (or similar) scrape brown bits of cooked meat/spices off the bottom of the pot.
  • Next, place trivet (metal rack) inside of Instant Pot.
  • Place tri tip on metal rack and, if desired, pour any leftover spices on top of meat.
  • Pour in beef broth, pouring around the roast, so it doesn't wash spices off.
  • Next, add in the potatoes and carrots
  • Pressure cook on high pressure for 30 minutes, and then allow to natural release. For my 8 quart, this took about 35 minutes of natural release. You can, if in a hurry, manual release but I feel that the natural release results in a more tender roast.

Tri Tip Gravy Instructions, if desired

  • Remove veggies and roast from pot and leave drippings.
  • In small bowl, mix cold water and flour until smooth. Add in a few spoonfuls of the meat drippings and mix together until smooth.
  • When smooth, pour in to pot of drippings and turn Instant Pot on to the sauté setting and let gravy cook and stir (with a whisk) until thickened.
  • Gravy Tip: Before serving, we found it best to pour gravy in to a mesh colander, to separate any fat, etc. for a "cleaner" gravy but it's not necessary.

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 27g | Protein: 40g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 1375mg | Potassium: 1021mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7601IU | Vitamin C: 18mg | Calcium: 82mg | Iron: 4mg

Easter Snack Mix – Bunny Bait

Easter Snack Mix: This “Bunny Bait” is not only easy but it’s a fantastic Easter dessert idea, and perfect to snack on at an Easter celebration!

Quick Overview: Grab a large mixing bowl, baking sheet, and just a few of your favorite ingredients and you’ll have Easter mix, ready to eat, in minutes!

easter snack mix in white bowl
Easter Snack Mix – Bunny Bait

Why you’ll love this recipe

This bunny bait trail mix is super flexible, meaning you can use whatever candy or cereal you prefer! I mean, when it’s covered in melted white chocolate chips, it’s hard not to love!

When we shared the bunny bark recipe, and the no bake Easter egg truffles, I knew that this easy sweet chex mix recipe had to be next! They’re all such delicious Easter ideas! It’s similar to a mix that we make every Christmas too, which is this Christmas snack mix, and it’s a hit for any holiday!

TIP: Have candy leftovers from the Easter charcuterie board? Mix it in with this Easter snack mix!

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Snack Mix Ingredients

Even though I’ll provide a list of ingredients for this recipe, please feel free to change things up! It’s very similar to our Leprechaun Bait recipe, for St. Patrick’s Day, so it’s very versatile for any holiday.

You’ll just want to make sure you keep the melted chocolate and dry cereal ratio the same… so you have enough chocolate to cover it! (But also feel free to use different types of cereal.)

ingredients in small bowls for snack mix
Ingredients
  • 2 cups rice Chex
  • 1 cup cheerios
  • 1 cup Cinnamon Toast Crunch
  • 1 ½ cups white chocolate chips
  • 1 cup peanut m&m's 
  • ¼ cup Easter sprinkles (or pastel colors)
  • ½ cup jelly beans
  • 1 cup Cadbury mini eggs (like we used in these mini egg cookies!)

See recipe card toward the bottom of the post for full instructions and ingredients, all in one place!

Instructions

  1. First, thinking ahead, grab a large baking sheet and cover it completely with parchment paper.
  2. Next, melt the chocolate baking chips in a microwave safe bowl (a big bowl) (large enough that the cereal will fit in it after the chocolate is melted) following the package directions for melting. (Most will be to melt on half-power for 2 minutes, stirring every 30 seconds. Do NOT overcook.)
white chocolate chips in bowl
White chocolate baking chips
melted white chocolate chips
Melt chips
  1. Once the chocolate is completely melted, pour your dry cereal in to the bowl of white chocolate and carefully give it a good stir to mix, trying to make sure all of the cereal becomes covered.
dry cereal mixture in bowl
Cereal in large bowl
chocolate poured over cereal
mix chocolate and cereal
  1. Pour in half of the sprinkles and stir.
  1. Once mixed, pour out your chocolate covered cereal on to the parchment paper and spread it out so most of it is in a single layer. (It's ok if some of it's still touching - you'll be breaking it up in to small pieces anyway once it's hardened.)
sprinkles pouring in to cereal
Add half of sprinkles
spread mixture on baking sheet
Pour mixture on baking sheet
  1. Quickly, sprinkle the reamaining sprinkles on the top of the cereal before the chocolate hardens.
  2. Allow cereal to "dry" (about 10 minutes).
Pour more sprinkles on cereal
Pour remaining sprinkles
allow cereal to dry
Allow to dry
  1. Once dry, pour candy on top of cereal mixture and mix up/break up the cereal in to small bite-size pieces. (Remember, this is a snack mix so it's ok if some of cereal is stuck together but large pieces are harder to eat when snacking.)
Pour candy in to mix
Add candy
Bread up in to little pieces
Break in to pieces
  1. Once broken in to bite-size pieces and combined, as evenly as possible with the candy, place it in a bowl, ready for serving!
easter chex mix in white bowl
Easter Chex Mix

Aren’t those bunny cookies next to the mix so cute? If you want to make bunny cookies, you’ll also love these bunny cookies!

How to serve bunny bait recipe

What’s great about this dessert is that it can be made ahead of time and placed out in small bowls, around the room, or on a buffet, so guests can snack as they please!

Or, if you want to put small amounts in treat bags, for little Easter treats, it’s a great way to create a little gift for your friends and family, or even classmates! It’s also a great treat to add to Easter baskets.

You may also want to include these chocolate-covered Easter Oreos too!

Bunny bait in white bowl
Bunny Bait

Substitutions

If you don’t have some of the items on hand, it’s absolutely ok to substitute your favorite cereal, candy and more! Here are some ideas:

  • Golden Grahams cereal
  • All Chex cereal instead of using a variety
  • Easter Hershey kisses
  • Reese’s cups
  • Mini candy bars
  • Starburst Jelly Beans
  • Mini marshmallows
  • Candy melts instead of baking chips
  • Pretzel sticks, pretzel twists, mini pretzels
  • Candy Easter eggs
  • Bunny graham crackers
  • Popcorn
fingers holding bite of bunny bait
Snackable treat

Variations

This recipe has a white chocolate flavor but if you prefer the taste of muddy buddies, (or puppy chow) you may want to add peanut butter to your melted chocolate before pouring over the dry cereal!

How to store Easter bunny bait snack mix

It’s best to store any leftover sweet snack mix in an airtight container, and best to enjoy for 5-7 days.

More Easter Ideas

If you’re looking for easy recipes and ideas for the Easter season, you’ll LOVE these Easter desserts and more:

Recipe

easter snack mix - bunny bait in white bowl
Print Pin
5 from 4 votes

Easter Snack Mix – Bunny Bait

Easter Snack Mix: This "Bunny Bait" is not only easy but it's a fantastic Easter dessert idea, and perfect to snack on at an Easter celebration!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Cooling Time 10 minutes
Total Time 17 minutes
Servings 12 servings
Calories 393kcal
Author Jessica Burgess

Ingredients

  • 2 cups Rice Chex
  • 1 cup Cheerios
  • 1 cup Cinnamon Toast Crunch
  • 1 ½ cups white chocolate chips
  • 1 cup Peanut M&M's
  • ¼ cup Easter sprinkles
  • ½ cup Funfetti jelly beans
  • 1 cup Cadbury Mini Eggs

Instructions

  • First, thinking ahead, grab a large baking sheet and cover it completely with parchment paper.
  • Next, melt the chocolate baking chips in a large bowl (large enough that the cereal will fit in it after the chocolate is melted) following the package directions for melting. (Most will be to melt on half-power for 2 minutes, stirring every 30 seconds. Do NOT overcook.)
  • Once the chocolate is completely melted, pour your dry cereal in to the bowl of white chocolate and carefully stir to mix, trying to make sure all of the cereal becomes covered.
  • Next, pour in half of the sprinkles, and stir.
  • Once mixed, pour out your chocolate covered cereal on to the parchment paper and spread it out so most of it is in a single layer. (It's ok if some of it's still touching - you'll be breaking it up in to small pieces anyway once it's hardened.)
  • Sprinkle the reamaining sprinkles on the top of the cereal before the chocolate hardens.
  • Allow cereal/icing to "dry" for about 10 minutes.
  • Pour on remaining candies and break up in to small, bite-size pieces. Mix up so it's as evenly combined as possible. Serve!

Notes

How to store Easter snack mix:
It’s best to store any leftover sweet snack mix in an airtight container, and best to enjoy for 5-7 days.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 57g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 105mg | Fiber: 1g | Sugar: 46g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 3mg

Easter Charcuterie Board

Easter Charcuterie Board: There are a lot of ideas on what and how you can make a dessert and candy board for the Easter holiday but here is a simple and easy way to create your own!

Quick Overview: Feel free to change up candies, cookies, snacks, and more for your own board. TIP: Using store-bought decorated cookies (like these Chocolate Covered Easter Oreos or making these Easter Bunny Cookies) is a quick way to add some cuteness and they’re a huge hit!

Easter Charcuterie Board on white counter

Why You’ll Love Making this Easter Dessert Board

If you’re hosting for Easter or looking for a fun dessert recipe to take along to family gatherings, this is such a fun way to serve dessert! Especially if you’re not someone who loves to bake or cook because putting together a charcuterie board like this, requires very little prep and skill and it’s fantastic when entertaining. Themed charcuterie boards are perfect for just about any holiday and a great way to feed your guests!

Now although this Easter charcuterie board appetizer is more of a dessert and/or candy type of board, you can absolutely do more of a savory board if you prefer.

However, with it being Easter, I thought it would be so much fun to utilize all of the fun Easter treats at the store and make one of my favorite dessert charcuterie boards. Speaking of “boards” if you have a chalkboard you’d like to decorate for the holiday, make sure you see this fun Easter chalkboard idea!

What you’ll need to make this board:

I’ll list everything below that I used for this delicious grazing board. However, feel free to leave out some of the following ingredients, or even add your own favorite candies and goodies, even getting ideas from this list of charcuterie board types. I’ll also include a list of more ideas below, that you can put on your own board!

  • Peanut M&M’s
  • Funfetti Jelly Beans
  • Easter Hershey Kisses
  • Neopolitan Organic Bunny Grahams
  • Golden Oreos
  • Shortbread Cookies (Store-bought in a tin)
  • Cadbury Mini Eggs (chocolate eggs, like we used in these Easter mini egg cookies!)
  • Store-Bought Decorated Sugar Cookies
  • Robin Egg Candy (candy eggs)
  • Reese’s Cups
  • Peeps
  • Rabbit Marshmallow Pop
labeled Easter treats on board
What’s included

How to Build the Easter Board

There really is no wrong or right way to make your own dessert board. However, I want to share some tips with you that may make the process easier!

  1. Board, Tray, Platter – I used a white, marble lazy susan for this board, and I love it because it turns, allowing guests to easily spin the board to what treat they have their eyes on. Buy a similar lazy susan here. You won’t need a large platter unless you’re serving a larger group, or more than 15-20 people.
empty white marble lazy susan
White marble lazy susan
  1. Next, place a few small bowls on the lazy susan. (I used two oval bowls and two small round bowls – with the intention of the oval bowls looking like rabbit ears. Not sure it did that… but it was fun trying. Haha!)
empty small bowls on white board
start with bowls
  1. Then, fill your bowls with candy. (You can do a different type of candy in each bowl, or even add more bowls to your board if you prefer. Remember, there’s no right or wrong way!)
Small bowls filled with Easter candy
Fill bowls with candy
  1. After filling the bowls, I then place a few rows of different cookies. Staggering them is always a nice look, and it gives the cookies some “height” to save room of other items and to give the board some dimension.
Cookies added to lazy susan
Add cookies
  1. Once you’ve added the cookies, it’s time to fill up the empty space with candy and other treats! Pile the candy up, and feel free to place the same candy in multiple areas, or even mix the candies together.
Left side of charcuterie board of treats
Candy filled board
Right side of Easter candy board
Variety of sweet treats

Now, you have a beautiful Easter charcuterie board to serve to your guests, or for even the kiddos for a fun afternoon snack!

How to serve your snack board

Once your entire board is full, and you no longer see any “white space”, it’s ready to serve! Place it in the center of the room, on the buffet, or in a place where guests can easily grab a treat and go! Or maybe the Easter Bunny would like a nice treat when he visits that night!

Full platter of Easter desserts
Ready to serve!

Expert Tips and FAQ’s

  • Don’t worry if you don’t use all of the candy or treats that come in a package. You’ll find that some of the candies may get eaten more than the others. If hosting, just keep an eye on the board and when you see white space start to appear, simply fill it back up with the extras that you’ve set aside.
  • If you have leftover Easter candies after Easter weekend, don’t throw them away! Make these mini egg bars! Or, if you have leftover cookies or Oreos, break them up and make these rice krispie treats with cookies!
  • The key to a beautiful Easter, and it looking cohesive is having a lot of the same color scheme. For instance, using a lot of pastel colors is ideal to really tie in the spring colors.

More Easter charcuterie board food items

If you can’t find some of the items that I’ve used on my board, or if you prefer to use different items, here are some of our favorite things to use on charcuterie boards:

  • fresh fruit
  • chocolate bunnies
  • meats (Such as salami roses – although meat and candy can be hard to serve with one another, although you could do one side of savory appetizers and one side of sweets.)
  • fresh vegetables
  • nuts (pine nuts, pecans, cashews, almonds) – be cautious of food allergies
  • cheese cubes

If you’re getting ready for your next Easter party, you’ll also love these Easter recipes: Easter egg nest cookies, Easter bark, and our favorite… Easter Egg Cookie Truffles! Or, if you’re looking to cut down on the amount of candy your Easter has, these ideas for non-candy treats for Easter baskets will come in handy!

Recipe

Easter charcuterie board
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5 from 4 votes

Easter Charcuterie Board

Easter Charcuterie Board: There are a lot of ideas on what and how you can make a dessert and candy board for Easter but here is a simple and easy way to create your own!
Course Appetizer, Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 15 people
Calories 674kcal
Author Jessica Burgess

Ingredients

  • 2 cups Peanut M&M's
  • 1 cups Funfetti jelly beans
  • 1 cup Hershey Kisses
  • ½ cup Neopolitan Organic Bunny Grahams
  • 4 Golden Oreos
  • ½ cup Cadbury Mini Eggs
  • 15 Shortbread cookies
  • 2 Decorated sugar cookies
  • 1 cup Robin Egg candies
  • 2 cups Reese's Cups miniatures
  • 4 Peeps
  • 1 Rabit marshmallow pop

Instructions

  • Place 4 small bowls, in different areas on platter, board or serving tray. (See post for more tips!)
  • Next, pour candies in to bowls until full. (Any candy will do – but I poured jelly beans and peanut M&M's in to the bowls.)
  • Place and stagger rows of cookies around platter.
  • Finally, fill any open spaces on the platter with varieties of candies and treats!

Notes

Don’t worry if you don’t use all of the candy or treats that come in a package. You’ll find that some of the candies may get eaten more than the others. If hosting, just keep an eye on the board and when you see white space start to appear, simply fill it back up with the extras that you’ve set aside.
If you have leftover Easter candies, don’t throw them away! Make these mini egg bars! Or, if you have leftover cookies or Oreos, break them up and make these rice krispie treats with cookies!

Nutrition

Serving: 1serving | Calories: 674kcal | Carbohydrates: 93g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 264mg | Potassium: 153mg | Fiber: 3g | Sugar: 75g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

The BEST Oatmeal Raisin Cookies

The BEST Oatmeal Raisin Cookies: These chewy oatmeal cookies combine simple ingredients like quick oats, sugar, butter, flour, and raisins to create the BEST oatmeal raisin cookie ever!

Quick Overview: Mix dry ingredients, cream butter, and sugars and combine everything together. Chill the dough, roll into dough balls, and bake at 350°!

Oatmeal raisin cookies on a plate.

Why You’ll Love This Recipe

I think everyone needs a few recipes for classic cookies in their back pocket, and oatmeal raisin cookies are one of them!

This easy oatmeal raisin cookies recipe requires simple ingredients you probably have in your pantry, it comes together in just over 30 minutes, and it gives you a chewy, soft oatmeal raisin cookie every time. It’s really the BEST oatmeal raisin cookie recipe ever!

These would make a perfect gift, too! Next time, make a double batch (or also make these banana chocolate cookies to give with them) and give some to your friends, family or neighbors (because who doesn’t love homemade cookies).

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Ingredients

The ingredients for this chewy oatmeal cookies recipe are ones you probably have in your house already, but if you don’t you can for sure find them at your local grocery store!

Every good oatmeal raisin cookie needs:

  • ¾ cup quick oats (aka instant oats)
  • 8 tablespoons butter (unsalted, room temperature)
  • ½ cup white sugar
  • ¼ cup light muscovado sugar (can use dark or brown sugar)
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature)
  • ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup raisins (can add more if you like)
Someone's hand holding one oatmeal raisin cookie with many cookies in the background.

Instructions

  1. Heat oven to 350 degrees f. 
  2. Line 2 large cookie sheets with parchment paper or silicone mats and set aside.
  3. In a large bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Mix well and set aside. 
Dry ingredients, well combined, sitting in a glass bowl.
Whisk dry ingredients together.
  1. With a hand mixer in a large bowl or in a stand mixer with the paddle attachment, beat the butter with both sugars until creamy, about 2 minutes. 

(Note: I don't recommend substituting brown sugar for white sugar entirely. It’s been tested and a mix of both gives the best results!) 

  1. Add egg, vanilla and beat on low. 
Butter and sugar creamed together and sitting in a glass bowl.
Cream together butter and sugars.
  1. Add the flour mixture in batches and mix on low until thoroughly combined. 
Dry ingredients dumped into a bowl of creamed butter and sugar.
Add flour in batches.
  1. Stir in the raisins with a wooden spoon. 
  2. For best results, put the dough in the freezer for 10-15 minutes until it resembles soft playdough. If you are short on time, you can still bake the cookies right away without chilling. (If you don’t chill them, the cookies will spread out more and may be a bit more crispy, but the flavor shouldn’t change.)
Raisins dumped on top of cookie dough batter in a bowl.
Add raisins.
Oatmeal Raisin Cookie batter in a bowl.
Stir to combine.
  1. Roll the dough into 12-13 balls (about 2 tablespoons of dough per ball), lay on the prepared baking sheets (don't flatten them). Make sure there is about 2-3 inches between each cookie to allow for spreading. 
Balls of oatmeal raisin cookie dough on a parchment lined baking sheet.
Be sure to leave 2-3″ between dough balls!
  1. Bake cookies for 10-12 minutes. (If you need to make two batches, be sure to pop the dough back in the freezer while the first batch is baking)
  2. Let the cookies sit on the baking tray for a few minutes, then transfer them to a wire rack to cool to the touch. Enjoy the best oatmeal cookies ever!
Oatmeal Raisin Cookies stacked on a plate.

Substitutions

  • Light Muscovado Sugar – you can use dark muscovado sugar in place of light which will give the cookie more of a toffee like flavor due to its high molasses content. You could also use regular brown sugar in place of light muscovado, but know that muscovado melts beautifully and has very small sugar crystals that help the texture of the cookie.
  • Egg – if you can’t have eggs, you can use a flax egg or chia egg in this recipe. It changes the taste a bit but it shouldn’t affect the texture of the cookie.

Variations

We think this cookie recipe is a classic and we love it just as it is, but if you want to change it up here are a few suggestions…

  • Chocolate Chips – the most obvious suggestion is to add chocolate chips. You can add them in addition to the raisins (maybe reducing the raisins to ½ cup and adding ½ cup chocolate chips) or you can replace the raisins entirely!
  • Other Chips – you could also replace the raising (half of the raisins or all of them) with other types of chips like white chocolate chips, dark chocolate chips, butterscotch chips, peanut butter chips…the options are endless!
  • Coconut – if you like oatmeal cookies with a bit of coconut in them, you could try mixing in ¼ cup of unsweetened, shredded oatmeal. I haven’t tried this, but I bet it would be delicious (oatmeal and coconut are the perfect combination, in my opinion).
Oatmeal raisin cookies on a plate.

Storage

Store these oatmeal raisin cookies in an airtight container at room temperature for up to a week. You could also freeze these in an airtight, freezer-safe container for up to a month.

Yes, you read that right! You can freeze the uncooked dough. 

I like to form them into a ball, freeze them for 20 minutes on a plate lined with parchment paper then put them into a plastic freezer bag or freezer-safe container. Doing it this way they all freeze individually, and it is easier for me to pick only a few out when I am ready to cook them.

You can store these dough balls in the freezer for up to 6 weeks (which is perfect if you want to be able to whip up fresh cookies for company in mere minutes- just pop these in the oven and voila!).

You have two options for baking frozen dough balls…

1. You put them on the prepared baking sheet and let them thaw, then you cook them as the recipe states, or

2. You lower the oven temperature by 15°, put the frozen dough on the prepared baking sheet and bake it for 3-5 minutes longer than the recipe says (watching closely at the end to see when they are done).

Expert Tips and FAQs

Should you soak raisins before baking cookies?

This isn’t necessary, but you sure can! If you want to make your cookies extra soft and your raisins extra plump, soak your raisins in some warm water for 10 minutes before adding them to the recipe.

Be warned: we haven’t tried this recipe with soaked raisins and we aren’t sure how it will affect the bake time.

How do you soften oatmeal raisin cookies?

Getting a nice, soft oatmeal raisin cookie has to do with the way you bake it! There are a few things to note:
1. If you don’t freeze your dough it will spread out faster, resulting in a flatter cookie with a crisp edge.
2. If you make your dough balls too small (and don’t reduce the baking time accordingly), the cookies will spread out more and become crispier.
3. DON’T OVERBAKE! The secret to a soft, chewy oatmeal raisin cookie is to just bake the cookies until they edges are golden brown and the middle looks set (not jiggly). Remember, you can always pop it back in the oven for a bit longer but you can’t un-bake a cookie.

Why did my oatmeal cookies get hard?

This question is answered in detail just above, but the most likely reason for this is over-baking. Your cookies will also get hard if you don’t store them in an airtight container!

What makes cookies soft?

A few things contribute to this - making sure you don’t over-bake them, chilling the dough before baking, and using a white sugar/brown sugar mixture in the recipe!

If you want a softer cookie, be sure to use the white sugar and muscovado sugar listed in this recipe and watch the bake time carefully!

More great recipes like this one

If you’re looking for more easy cookie recipes your kids will love, you’ll really love these no bake chocolate oatmeal cookies, these ranger cookies, and these no bake energy bites with oats. Or, check out these new cookie recipes, here:

Recipe

Close up image of one oatmeal cookie on a plate of cookies.
Print Pin
5 from 10 votes

The BEST Oatmeal Raisin Cookies

The BEST Oatmeal Raisin Cookies: These chewy oatmeal cookies combine simple ingredients like quick oats, sugar, butter, flour and raisins to create the BEST oatmeal raisin cookie ever!
Course Dessert, Snack
Cuisine American
Prep Time 8 minutes
Cook Time 12 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings 12 cookies
Calories 194kcal
Author Jessica Burgess

Ingredients

  • ¾ cup quick oats
  • 8 tablespoons butter unsalted, room temperature
  • ½ cup white sugar
  • ¼ cup light muscovado sugar can use dark or brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup raisins can add more if you like

Instructions

  • Heat oven to 350 degrees f.
  • Line 2 large cookie sheets with parchment paper or silicone mats and set aside.
  • In a large bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Mix well and set aside. 
  • With a hand mixer in a large bowl or in a stand mixer with the paddle attachment, beat the butter with both sugars until creamy, about 2 minutes.
    (Note: I don't recommend substituting brown sugar for white sugar entirely. It's been tested and a mix of both gives the best results!) 
  • Add egg, vanilla and beat on low. 
  • Add the flour mixture in batches and mix on low until thoroughly combined.
  • Stir in the raisins with a wooden spoon.
  • For best results, put the dough in the freezer for 10-15 minutes until it resembles soft playdough. If you are short on time, you can still bake the cookies right away without chilling.
    (If you don't chill them, the cookies will spread out more and may be a bit more crispy, but the flavor shouldn't change.)
  • Roll the dough into 12-13 balls (about 2 tablespoons of dough per ball), lay on the prepared baking sheets (don't flatten them).
    Make sure there is about 2-3 inches between each cookie to allow for spreading.
  • Bake for 10-12 minutes. (If you need to make two batches, be sure to pop the dough back in the freezer while the first batch is baking)
  • Let the cookies sit on the baking tray for a few minutes, then transfer them to a wire rack to cool to the touch. Enjoy!

Nutrition

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 164mg | Potassium: 124mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Ranger Cookies

Ranger Cookies: These quick and easy ranger cookies (also called cowboy cookies) are crunchy on the outside and chewy on the inside. Corn flakes and crispy rice cereal give these chewy cookies a crunchy texture that will make them a family favorite in no time!

If you're looking for make-ahead desserts for sharing, take a look at my potluck dessert ideas.

Ranger cookies piled in a tower with a jug labeled "milk" sitting behind them.
Ranger cookies with corn flakes.

Why You’ll Love This Recipe

I think the original ranger cookies (you know, the coconut ranger cookies with oatmeal) are delicious, but you know what’s better? Ranger cookies with corn flakes. Ranger cookies with Rice Krispies.

And THE BEST ranger cookies have all of those things in them! This ranger cookie recipe takes a classic for a little spin and creates something even better.

In this ranger cookies recipe you’ll find all of the classic ranger cookie ingredients (butter, sugar, coconut flakes, oatmeal) as well as some fun new additions to add crunch and flavor (corn flakes, Rice Krispies, walnuts if you like).

This is quickly becoming one of my new favorite cookie recipes (along with these easy homemade oatmeal raisin cookies) - you have to try it!

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What are Ranger Cookies?

A ranger cookie is an oatmeal cookie that sometimes contains coconut or other yummy additions. But why is it called a ranger cookie?

Some say the cookie originated in Texas (so I guess that would make it a Texas ranger cookie), others say it was named “cowboy cookie” because it’s tough enough to withstand a day in a saddle bag.

But I think you can call it whatever you like, as long as you share some with me! These crispy-on-the-outside and chewy-on-the-inside cookies are so good, I never can seem to eat just one.

Ingredients

You can make these cookies with basic ingredients you probably already have your cupboard right now. And if you don’t, you can find them all super easily at the local grocery store!

  • 1 cup unsalted butter, softened at room temperature
  • 1 cup white sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups quick oats
  • 1 cup corn flakes
  • 1 cup rice cereal (we used Rice Krispies)
  • 1 cup unsweetened coconut flakes
  • 1 cup chopped walnuts, optional
Ingredients for ranger cookies laid out on a marble countertop.
Ingredients

Step-by-Step Instructions

  1. In the bowl of a stand mixer with the paddle attachment on medium speed, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes. 

[You can also do this in a large mixing bowl with a hand mixer, or even by hand if you like.]

Butter, white sugar and brown sugar in a mixing bowl.
  1. Add the eggs and vanilla extract, mix on medium speed until just combined. Scrape down the sides of the bowl as needed.
Add eggs & vanilla.
Mixture after eggs and vanilla were added and combined.
Mix until combined
  1. In a medium bowl, combine flour, baking soda, baking powder and salt and then add this flour mixture to the sugar and butter mixture, mixing on low speed just until combined. 
Dry ingredients added to the mixing bowl.
Add the flour mixture.
Dough once dry ingredients have been combined with wet ingredients.
Mix just till combined.
  1. Add the oatmeal to the mixing bowl and mix on low speed until combined.
Oatmeal dumped on cookie dough inside mixing bowl.
Add oats.
  1. Fold in the cornflakes, rice cereal, shredded coconut and chopped nuts by hand with a sturdy spatula. 
Coconut flakes, rice cereal, corn flakes, and walnuts dumped onto cookie dough in mixing bowl.
Add coconut, corn flakes, rice cereal, walnuts.
Cookie dough once all ingredients are added and mixed together.
Fold in by hand with spatula.
  1. Using a 1 ounce cookie scoop (or a tablespoon if you don’t have a cookie scoop), create 1 ounce cookie dough balls. Place your dough balls on the parchment lined baking sheet.
Balls of cookie dough on parchment lined baking sheet.
Roll 1 oz. dough into a ball.
  1. Bake at 350 degrees f for  9-12 minutes. The cookies will be golden brown around the edges and set in the center. 
Baked ranger cookies on parchment lined baking sheet.
Bake 9-12 mins at 350°.
  1. Let cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to let cool completely.
  2. Serve these ranger cookies alongside a glass or milk or a cup of coffee and enjoy!
Baked ranger cookies cooling on wire rack.
Cool on a wire rack.

Substitutions

This recipe is great as it is, but if you need to make changes we have a few suggestions…

  • Gluten Free – use gluten free flour in place of the all purpose flour (you can usually find this in the natural food aisle of your local grocery store). The rest of the ingredients are already gluten free!
  • No Eggs – you can replace the eggs in this recipe with flax eggs!
  • Dairy Free – if you use a dairy free butter (like Earth Balance) you can easily make these cookies suit a dairy free diet!
Ranger cookies, layered in front of one another on white surface
The BEST Ranger Cookies

Variations

The original recipe for these cookies already has a ton of fun extras in it, but if you’re the wild kind (like yours truly) and you still want more, try these…

  • Chocolate Chip Cookies – add some chocolate chips (white chocolate chips, milk chocolate chips, dark chocolate chips – it’s up to you) to make these chocolate chip ranger cookies!
  • Other “Chips” – You could also add in other fun “chips” that aren’t chocolate, like peanut butter chips or butterscotch chips.
  • Raisins – if you’re a fan of oatmeal cookies with raisins, like me, try mixing in a handful of raisins! You could mix in any kind of dried fruit you like, as long as it’s chopped up in small enough pieces (cranberries, blueberries, mangos…).

Cookies are so fun because you can customize a basic recipe to no end and have a different cookie each time you bake them!

Equipment

We used a 1 ounce cookie scoop for this recipe, but if you don’t have one you can scoop your dough out with a regular old tablespoon from your cutlery drawer and then roll it into a ball. It works just as well.

Stacked ranger cookies.

What is the “scoop and level” method?

All this fancy term means is that instead of taking your measuring cup and scooping a full cup of flour, you use a spoon or other utensil to slowly fill up the measuring cup and then scrape it flat to ensure you are getting just the right amount.

If you need to see a more detailed example of what we mean, check out this blog post.

Storage

Store your leftover ranger cookies in an airtight container at room temperature for up to a week, or freeze them for up to a month.

Expert Tips and FAQs

Why are they called ranger cookies?

A ranger cookie is an oatmeal cookie that sometimes contains coconut or other yummy additions. But why is it called a ranger cookie?

Some say the cookie originated in Texas (so I guess that would make it a Texas rangers cookie), others say it was named “cowboy cookie” because it’s tough enough to withstand a day in a saddle bag.

But I think you can call it whatever you like, as long as you share some with me! These crispy-on-the-outside and chewy-on-the-inside cookies are so good, I never can seem to eat just one.

What ingredient makes cookies harder? And what is the secret to a chewy cookie?

The answer to both of these questions, in my opinion, is baking time!

If you bake a cookie for slightly longer it will become harder, and the secret to a chewy cookie is to make sure you DO NOT overtake them. Keep a close eye on them when they reach the end of their baking time - as long as the cookie is a bit golden brown around the edges, it’s safe to pull them out.

If you are worried they aren’t quite done yet, let them sit on the pan for 5 mins or so (the heat from the baking sheet will actually continue cooking them a bit even out of the oven). Remember, you can always pop them back in the oven to bake a bit longer but you can’t unbake them!

What do I add to cookies to make them fluffy?

The secret to a fluffy cookie is the creaming of the butter and sugar! The process of creaming together butter and sugar incorporates air into your cookie batter.

While it’s tempting to simply combine then together quickly and move on, letting your butter and sugar beat for a good 3-5 minutes will ensure there is plenty of air mixed in and you get a nice, fluffy cookie.

If you are looking for more great recipes you can whip up on a dime next time company shows up unexpectedly, check out our easy peanut butter cookies and our chewy monster cookies! Or, if you love Crumbl Cookies, make sure you check out these key lime pie copycat cookies!

Recipe

Ranger cookies piled up on a cutting board.
Print Pin
5 from 8 votes

Ranger Cookies

Ranger Cookies: These quick and easy ranger cookies (also called cowboy cookies) are crunchy on the outside and chewy on the inside. Corn flakes and crispy rice cereal give these chewy cookies a crunchy texture that will make them a family favorite in no time!
Course Dessert, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 60 cookies
Calories 107kcal
Author Jessica Burgess

Ingredients

  • 1 cup unsalted butter softened at room temperature
  • 1 cup white sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour scoop and level method
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups quick oats
  • 1 cup corn flakes
  • 1 cup rice cereal we used Rice Krispies
  • 1 cup unsweetened coconut flakes
  • 1 cup chopped walnuts optional

Instructions

  • In the bowl of a stand mixer with the paddle attachment on medium speed, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3 minutes.
    [You can also do this in a large mixing bowl with a hand mixer, or even by hand if you like.]
  • Add the eggs and vanilla extract, mix on medium speed until just combined. Scrape down the sides of the bowl as needed.
  • In a medium bowl, combine flour, baking soda, baking powder and salt and then add this flour mixture to the sugar and butter mixture, mixing on low speed just until combined. 
  • Add the oatmeal to the mixing bowl and mix on low speed until combined.
  • Fold in the cornflakes, rice cereal, shredded coconut and chopped nuts by hand with a sturdy spatula. 
  • Using a 1 ounce cookie scoop (or a tablespoon if you don't have a cookie scoop), create 1 ounce cookie dough balls. Place your dough balls on the parchment lined baking sheet. 
  • Bake at 350 degrees f for  9-12 minutes. The cookies will be golden brown around the edges and set in the center. 
  • Let cool on the baking sheet for a few minutes before transferring them to a wire rack to let cool completely.
  • Serve these ranger cookies alongside a glass or milk or a cup of coffee and enjoy!

Video

Notes

STORAGE: Store your leftover ranger cookies in an airtight container at room temperature for up to a week, or freeze them for up to a month. 

Nutrition

Serving: 2cookies | Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 44mg | Fiber: 1g | Sugar: 7g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Banana Bread Pudding

Banana Bread Pudding is a combination of two of the BEST desserts: Banana Bread and Bread Pudding! This is a great way to use up ripe bananas and day-old bread!

This is even better drizzled with my warm vanilla sauce.

Slice of banana bread pudding on white plate

It only makes sense to combine two of our most popular recipes, banana bread, and bread pudding, to make this dish, so we did! So get ready for one of the most delicious dessert recipes ever!

You’ll also love this Old-Fashioned Banana Pudding for a no-baked dessert that’s great for summertime.

Why You’ll Love This Banana Bread Pudding

Not only does this recipe use simple ingredients but it uses items that you may even already have on hand!

With this recipe being flexible when it comes to the type of bread you can use, feel free to use anything such as hamburger buns, hot dog buns, leftover rolls, muffins, donuts like we used in this donut bread pudding, etc. Or, if you are just craving this delicious dessert, you can use regular sliced bread!

Ingredients

Here’s what you’ll need to make this:

(You can also scroll toward the bottom of the post to see the full recipe card with ingredients and instructions all in one place.)

  • 6 slices (about 4-5 cups, loosely measured) leftover french bread, sourdough bread, buns, rolls, donuts, challah, toast, or another type of bread, like when we made this croissant bread pudding recipe – broken in to 1-inch cubes
  • 3 Tablespoons of butter 1 tablespoon + 2 Tbsp
  • 4 large eggs
  • 2 cups milk
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 large bananas (if you only have fresh bananas, this is how you can ripen bananas quickly or take a look at this banana poke cake too.)
ingredients for banana bread pudding on white table

Instructions

  1. Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 in. square baking dish. (Or, I melted the 3 tablespoon of butter at once, and poured about 1 tablespoon in to the dish.)
  2. Next, pour bread pieced in to dish.
Pouring butter in to dish
Pour 1 tablespoon melted butter
Pour bread pieces in to dish
Pour bread pieces in to dish
  1. Using your hand, spread the bread around in the dish, trying to make sure the butter is spreading and that the bread is even in the dish.
  2. Next, pour the remaining melted butter over the top of the bread cubes.
Spread bread around in dish
Spread bread around in dish
Pouring melted butter over bread
Pour 2 tablespoon melted butter over bread
  1. Crack eggs in to a medium bowl. (Big enough to hold the milk, eggs, etc. that will be added soon.)
  2. Whisk eggs until blended.
eggs in bowl with whisk
Whisk eggs in bowl
Whisked eggs in bowl
Eggs are whisked
  1. Next, add in milk, cinnamon, vanilla, and sugar.
  2. Whisk together until evenly combined.
Ingredients in bowl with eggs
Add cinnamon, sugar, milk
egg mixture in glass bowl
Whisk until blended
  1. In a separate bowl or even a plastic zip-top bag, mash bananas.
  2. Carefully pour mashed bananas in to egg mixture and stir or slowly whisk.
mashed bananas in glass bowl
Mash bananas
mashed bananas in bowl with eggs
Add mashed bananas
  1. Right before pouring egg mixture over bread pieces, stir to make sure ingredients are blended as much as possible.
  2. Pour banana and egg mixture over bread pieces, as evenly as possible. Using spoon, gently press bread down to make sure all/most pieces of bread are coated in batter.
Pour banana mixture over bread
Pour banana mixture over bread
  1. Bake in the oven, uncovered, for 45-55 minutes or until the top of bread pudding rises above dish (see below), becomes golden brown and springs back when touched. (If you pull it out, cut in to the middle of the bread pudding, and it still has liquid running, it’s not done yet. Place back in the oven for 5 minutes until the middle is no longer runny. However, it SHOULD be a custard-like, wet, texture.
Baked banana bread pudding in dish

Serve a slice of the banana bread pudding as a warm dessert, for a brunch recipe, or as an easy breakfast.

Banana bread pudding slice on white plate

If desired, slice any other remaining banana to top the banana bread pudding with for some extra banana flavor!

Bite of banana bread pudding on fork

Variations

Chocolate goes wonderful with banana – Try our chocolate bread pudding recipe for a chocolate chip banana bread pudding. Or, try butterscotch chips for a lovely flavor!

Caramel Banana Bread Pudding – drizzle in caramel pieces or caramel ice cream drizzle, in to the batter before baking.

Pineapple Bread – Could you imagine using leftover Pineapple bread for this? That would be some incredible tropical flavor!

Although this isn’t a bread pudding recipe, this blackberry banana bread is a must-make if you love bananas.

Banana Bread Pudding on white plate
Banana Bread Pudding Serving

Topping Ideas

Although this is absolutely wonderful to eat the way it is, right out of the oven, you may also decide to top it with some of your favorite toppings. Here are some ideas for you:

  • Caramel Sauce
  • Vanilla Ice Cream
  • Whipped Cream
  • Toffee Pieces
  • Banana Slices
  • Blueberries
  • Strawberries

How to Store

If you have leftover banana bread pudding, allow it to cool off completely to room temperature and then store in the refrigerator in an airtight container for 3-5 days.

To reheat leftovers the next day, place in microwave for 30 seconds to 1 minute until heated through.

If you love easy, old-fashioned desserts, you’ll also love this egg custard, ugly duckling cake, and this gooey butter cake!

Recipe

Slice of banana bread pudding on white plate
Print Pin
5 from 22 votes

Easy Banana Bread Pudding

Banana Bread Pudding is a combination of two of the BEST desserts: Banana Bread and Bread Pudding! This is a great way to use up ripe bananas and day-old bread!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 240kcal
Author Jessica Burgess

Ingredients

  • 6 slices stale bread french bread, buns, rolls, donuts, challah, toast or another type of bread, broken in to 1-inch cubes or 4-5 cups loosely measured cups of bread pieces
  • 2 ripened bananas (Here's a quick way to ripen bananas.)
  • 3 Tablespoons butter melted
  • 4 eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 cups milk

Instructions

  • Preheat the oven to 350 degrees F.
  • Pour about 1 tablespoon of melted butter in to 8×8 baking dish.
  • Next, pour bread pieces in to dish, and spread them out so they're evenly spread out in the pan.
  • Pour remaining melted butter over bread pieces, set aside.
  • Crack 4 eggs in to a medium sized bowl (one big enough to fit the remaining ingedients. Whisk eggs until combined.
  • Pour in sugar, milk, cinnamon and vanilla. Whisk until combined.
  • Mash bananas in plastic ziptop bag or in a small separate bowl. Pour mashed bananas in to egg mixture and gently stir.
  • Pour egg, banana and milk mixture over the top of bread pieces, trying to cover all of them. Gently press any pieces of bread down, trying to make sure all pieces of bread have been submerged in to batter.
  • Bake at 350° for 45-55 minutes or until bread pudding has risen above the baking dish, has turned golden brown and the top springs back when touched.(If you cut in to the middle and it's still liquid, it needs to cook longer. It should have a custard-like, wet, center but not runny.)
  • Serve warm!

Notes

How to Store Banana Bread Pudding
If you have leftover banana bread pudding, allow to cool off and place in an airtight container, in the refrigerator for 3-5 days.

Nutrition

Serving: 1serving (⅛ recipe) | Calories: 240kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 188mg | Potassium: 260mg | Fiber: 2g | Sugar: 20g | Vitamin A: 369IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 1mg

Easter Bark

Easter Bunny Bark: With just 3 simple ingredients you can have this quick, fun, and easy Easter Bunny Bark made in less than 30 minutes! Perfect as an Easter dessert, fun Easter treats, or even as a gift!

Easter Bunny Bark is a great gift. I mean, who doesn't love a cute, homemade gift idea that you can have ready in under an hour? Wrap it up in a cute little box or plastic bag with some bright, spring-colored ribbon and you have a perfect Easter gift for your friends, family, or neighbors! Or, place it on an Easter board for an adorable dessert!

Easter Bunny Bark piled on a plate.
Easter Bunny Bark

Why you’ll love this recipe

This Easter bark is perfect because it’s so easy to make, requires only THREE ingredients, and you can use it for Easter treats for the kiddos, as one of your Easter desserts (how cute would this look on your dessert table, next to an Easter chalkboard sign), or even as a gift!

Oh, and did I mention it is SO yummy?! This is the kind of dessert that you have to give away so you don’t eat it all yourself (I might be speaking from experience, here).

Make it with your kids

If your kiddos love to help in the kitchen like mine do, this is a great recipe to let them make with you! We love having our kiddos also help with these Easter Oreo cookies because they have fun with the sprinkles!

Younger kids could help you spread melted chocolate and press in the fun toppings. Since this is such an easy recipe, older kids could even make it themselves (as long as they keep a close eye on their microwave times and watch the chocolate melt).

And the best part? When you finish, you have a delicious treat to share!

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Ingredients

You only need three ingredients to make this simple recipe!

  • 12 ounces semi-sweet chocolate, chopped into small pieces
  • 8 ounces white baking chocolate, chopped into small pieces
  • 4 ounces Cadbury mini eggs, chopped (We used these in this mini egg cookie recipe too!)
The three ingredients for Easter Bunny Bark – mini eggs, semi-sweet chocolate, white chocolate.
Ingredients

Instructions

  1. Line a small baking sheet with parchment paper (about a 7"x10"). If you want to double the recipe, use a large baking sheet.
  2. Melt semi-sweet chocolate in a microwave safe bowl or using a double boiler. If you’re using a microwave, melt in short bursts (30 second increments), mix well and repeat. 
Chopped semi-sweet chocolate in a bowl.
Add chopped chocolate to bowl.
Melted semi-sweet chocolate in a bowl.
Melt semi-sweet chocolate.
  1. Pour onto the baking sheet and spread as evenly as you can; you do not have to go edge to edge. 
Melted semi-sweet chocolate dumped on the parchment lined baking sheet.
Dump chocolate.
Melted semi-sweet chocolate spread over the parchment lined baking sheet.
Spread out.
  1. Melt the white chocolate the same way as the semi-sweet.
Chopped white chocolate in a bowl.
Chop white chocolate.
Melted white chocolate in a bowl.
Melt white chocolate.
  1. Pour on the baking sheet and spread it out covering most or all the semi-sweet chocolate. TIP: Allow it to cool in the fridge for about 5-10 minutes, before starting with the white chocolate if you don’t want the chocolate colors to blend.
Melted white chocolate drizzled over the melted semi-sweet chocolate.
Add white chocolate to pan.
Melted white chocolate smeared on top of the melted semi-sweet chocolate.
Spread it out.
  1. Immediately add any toppings you want, lightly pressing down if needed to get them to stick into the chocolate.
  2. Chill in the fridge for about 25 minutes until set.
Easter Bunny Bark on the baking sheet.
Add toppings.
  1. Place paper on a cutting board and chop into desired sizes and shapes.
  2. Store, well-sealed, for a 7 to 10 days on the counter in a room no more than 70F, in the fridge for a few weeks, or in the freezer for a few months!
Easter Bunny Bark on a plate.
Chop and serve!

Substitutions

  • White baking chocolate - you could use white chocolate chips or instead (and then you don’t have to chop them) or even white candy melts.
  • Semi-sweet chocolate - you could use semi-sweet chocolate chips here (and, again, then you don’t have to chop). You could also use dark chocolate chips instead!

If you want this to be a white chocolate bark only, you could double the white chocolate and skip the semi-sweet chocolate entirely!

  • Mini chocolate eggs - if you don’t want to this to be an Easter egg bark, you could pick anything from our variations list below and use it in its place!

Variations

Easter Bunny Bark is super versatile; you could honestly add whatever you want to it! Here are a few suggestions:

  • chopped cookies (chocolate chip, Oreo, circus animal)
  • chopped, dried fruit
  • pastel sprinkles
  • chopped pretzels (salty and sweet make a perfect combo!)
  • Easter M&Ms (or pastel M&Ms)
  • chopped marshmallow peeps
  • mini marshmallows
  • jelly beans

This recipe would be a great way to use up all that leftover Easter candy from your kid’s Easter basket (like those chocolate bunnies that everyone seems to get)! Add in your favorite Easter candy and have fun with it!

Storage

Store your Easter Bunny Bark, well-sealed, for a week to 10 days on the counter in a room no more than 70F, in the fridge for a few weeks, or freezer for a few months.

Easter Bunny Bark on a plate.
Easter Bunny Bark

Expert tips and FAQs

How long will Easter Bunny Bark last? 

If kept in an airtight container in the fridge it should stay fresh for 2-3 weeks. If you prefer your bark left out at room temperature it will last up to 7-10 days. 

What else can I add to my Easter Bunny Bark? 

Bark is very versatile so feel free to have fun with it! Here are some suggestions you could try adding: chopped cookies like chocolate chip or Oreo, chopped candy bars, pretzels (perfect for that salty and sweet combination) or dried cranberries!   

Looking for more yummy Easter dessert ideas? We have so many fun Easter dessert recipes on the blog right now! Check out our quick and easy bird nest cookies, these Easter bunny butt cookies, or our super fun, no-bake Easter egg truffles!

If you love homemade chocolate bark, then you definitely need to try making our white chocolate spiced pecans and our no-bake cake batter truffles!

Recipe

Easter Bunny Bark on a plate.
Print Pin
5 from 4 votes

Easy Easter Bark

Easter Bunny Bark: With just 3 simple ingredients you can have this quick, fun, and easy Easter Bunny Bark made in less than 30 minutes! Perfect as an Easter dessert, Easter treat or even as a gift!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Set Time 25 minutes
Total Time 30 minutes
Servings 10 servings
Calories 377kcal
Author Jessica Burgess

Ingredients

  • 12 ounces semi-sweet chocolate chopped into small pieces
  • 8 ounces white baking chocolate chopped into small pieces
  • 4 ounces Cadbury mini eggs chopped

Instructions

  • Line a small baking sheet with parchment paper (about a 7"x10"). If you want to double the recipe, use a large baking sheet. 
  • Melt semi-sweet chocolate in a microwave safe bowl or using a double boiler. If you're using a microwave, melt in 30 second increments, mix well and repeat.
  • Pour onto the baking sheet and spread as evenly as you can; you do not have to go edge to edge. 
  • Melt the white chocolate the same way as the semi-sweet.
  • Pour on the baking sheet and spread it out covering most or all the semi-sweet chocolate. 
    TIP: Allow it to cool in the fridge for about 5-10 minutes, before starting with the white chocolate if you don't want the chocolate colors to blend.
  • Immediately add any toppings you want, lightly pressing down if needed to get them to stick into the chocolate.
  • Chill in the fridge for about 25 minutes until set.
  • Place paper on a cutting board and chop into desired sizes and shapes.
  • Store, well-sealed, for a 7 to 10 days on the counter in a room no more than 70F, in the fridge for a few weeks, or in the freezer for a few months!

Notes

Store your Easter Bunny Bark, well-sealed, for a week to 10 days on the counter in a room no more than 70F, in the fridge for a few weeks, or freezer for a few months.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 38g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 258mg | Fiber: 3g | Sugar: 32g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg

Almond Milk Pancakes

These fluffy almond milk pancakes are made with simple ingredients you probably already have on hand and they make THE BEST pancakes that your entire family will love!

Almond milk pancakes stacked with syrup on and around them and blueberries on top of the stack.

Whip up a batch of these pancakes with eggs and a side of our air fryer bacon or turkey bacon for a breakfast that’ll have your family raving!

Or you could make a fresh honey lime fruit salad and check out the easy way to make these pancakes vegan, too!

Why You’ll Love This Recipe

If you’ve been wondering if you can use almond milk instead of milk for pancakes, the answer is YES! These fluffy, homemade pancakes with almond milk are perfect for anyone who is sensitive to dairy milk (or just prefers almond milk).

Not to worry, though, if you aren’t a fan of almond milk we have a trick for you to try below so that you can enjoy these fluffy almond milk pancakes as much as traditional pancakes!

These pancakes are fluffy, perfectly sweet, and flavorful. It’s so easy to make delicious pancakes from scratch that you’ll wonder why you ever used pancake mix in the first place!

You could make these for an easy breakfast on a Saturday morning or for a fancy brunch with friends, but they are quick and easy enough to make during the week before school, too!

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Ingredients

You probably have everything you need to make this easy pancake recipe in your kitchen right now! To make almond milk pancakes, you need these simple household ingredients…

  • all-purpose flour
  • baking powder – make sure it’s still in-date for fluffy pancakes.
  • white granulated sugar
  • almond milk – You can use flavored or unflavored almond milk here.
  • vegetable oil – You can use a different type of oil if you prefer, such as coconut oil or avocado oil.
  • vanilla extract – Pure vanilla extract is recommended.

If you are looking for a regular milk version of these pancakes, check out our amazing fluffy pancake recipe.

Ingredients needed for almond milk pancakes.

How to Make Almond Milk Pancakes

  1. In a mixing bowl, mix together the dry ingredients (flour, baking powder, and sugar).
A whisk mixing up dry ingredients in a glass bowl.
Mix together dry ingredients.
  1. Next, add in the wet ingredients (almond milk, egg, butter).Then, add in the vanilla last.
Wet ingredients being whisked into the dry ingredients in the glass bowl.
Vanilla being added into the pancake batter.
Add vanilla.
  1. Using a whisk, lightly mix the batter blending the ingredients. Do not overmix. Lumps are good!
Pancake batter in a glass bowl.
Batter, ready to go.
  1. Use an additional tablespoon of oil or butter, and melt in a non-stick pan or skillet over medium heat. If you find your pancakes are browning too much, turn to medium-low heat.
  2. Using the ¼ measuring cup, scoop out a serving of batter on the oil (or melted butter) covered pan.
  3. When bubbles start to form on top of the pancake, flip.
Pancakes being cooked on a skillet.
Flip when bubbles form.
  1. Cook this side of the pancake for about 1-2 minutes, or until the color of the underside of the pancake reaches a golden brown.
  2. Top your almond milk pancakes with your favorite pancake toppings, serve and enjoy!
Two stacks of almond milk pancakes on plates with a bowl of blueberries next to it.

Substitutions

Need to make this pancake recipe with almond milk just a little bit different? Here are a few suggestions…

  • Vegan – instead of an egg, you can use applesauce, chia seed egg, or one ripe, mashed banana in your almond milk pancakes. Replace the butter with the oil of your choice (or vegan butter) and voila - vegan almond milk pancakes! You could use vegetable oil, olive oil, coconut oil or canola oil.
  • Gluten-Free – if you need gluten-free pancakes, replace the regular flour in this recipe with your favorite gluten-free brand (Bob’s Red Mill 1:1 is a good one, but your local grocery store should have some options available, too).
  • Dairy-Free – since this recipe uses almond milk instead of dairy products, these are perfect dairy-free pancakes! The only substitution you need to make is to swap the butter in this recipe for the oil of your choosing (vegetable and olive oil work well).
  • Nut-free – can’t have almond products (or not a fan of their nutty flavor)? Try using coconut milk, soy milk, or oat milk in place of the almond milk.
  • Sugar – if you prefer not to use white sugar, you can use brown sugar, honey, or maple syrup in its place!

Variations

The easiest way to add some variety to your pancakes is to customize the toppings! This almond milk pancake recipe can be made in over 95 different ways if you switch up the yummy toppings. Think we’re exaggerating? Check out this post - 95+ pancake topping ideas!

You can also play around with mix-ins to add some fun to your pancakes! Here are a few of our favorites:

  • chocolate chips
  • cut up strawberries
  • cereal (like Lucky Charms)
  • blueberries

Does Almond Milk Taste Good in Pancakes?

We think that the almond milk in these pancakes gives them a yummy, mildly nutty flavor but we also know that now everyone is a fan of almond milk or almonds in general.

If you are one of the people who doesn’t really like the taste of almond milk, we have a trick for you to try! When you buy almond milk in the grocery store, you’ll see that there are usually plain versions and vanilla versions - if you use vanilla almond milk, you’ll taste much more of the vanilla flavor than the almond flavor!

Just be sure you are still buying the unsweetened kind, or you may need to cut back on the sugar in the recipe (or cut it out entirely, depending on how you like your pancakes).

Storage

Once cool, store leftovers in an airtight container in the fridge for 3-4 days.

You can also freeze your leftovers! Once cooked and cooled, store the pancakes in the freezer in an airtight, freezer-safe bag/container until ready to reheat and serve.

Pouring syrup over almond milk pancakes.

Make Your Own Dry Pancake Mix

To save even more time in the future, whip up extra dry ingredients to create your own pancake mix and store it in a sealable container or bag. Then, just add the wet ingredients when it comes time to make! 

Pro Tip: Print off the recipe card below and tape it to the plastic container for easy reference!

This is perfect to take with you camping so you can have fresh, homemade pancakes cooked over the fire without the hassle of mixing it all up there at your campsite!

Expert Tips and FAQs

Can you substitute egg with anything to make these almond pancakes vegan?

Instead of an egg, you can use a flax egg, applesauce, chia seed egg, or one ripe, mashed banana in your almond milk pancakes. Replace the butter with the oil of your choice (or vegan butter) and voila - vegan almond milk pancakes!

Can I make this almond milk pancake batter ahead of time?

Yes, you can actually make the pancake batter in advance! Simply mix as instructed and refrigerate in an air-tight, covered container for up to 2 days, until ready to cook.

Can I freeze leftover pancakes?

Absolutely! Once cooked and cooled, store the pancakes in the freezer until ready to reheat and serve!

You could even make a large batch (simply double or triple the recipe using the quick-calculation buttons in the recipe card below to figure measurements for you) and freeze extras to have on hand for worry-free breakfasts on weekdays.

We are BIG fans of pancakes around here! If this is your first time here, I want to make sure you know about our delicious blueberry pancakes, secret healthy ingredient pancakes (hint: the kids will never know!), our easy Oreo pancakes and our Lucky Charms pancakes that are perfect for St. Patrick’s Day (or really any day)!

If you love using almond variations in your recipes, make sure to check out this homemade almond butter too!

Recipe

Almond milk pancakes with syrup and blueberries on them.
Print Pin
5 from 5 votes

Almond Milk Pancakes

These fluffy almond milk pancakes are made with simple ingredients you probably already have on hand and they make THE BEST pancakes that your entire family will love! 
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 5 pancakes
Calories 250kcal
Author Jessica Burgess

Ingredients

  • 1 ½ cups all purpose flour
  • 3 ½ teaspoons baking powder
  • 3 tablespoons white sugar
  • 1 ¼ cups almond milk
  • 1 egg
  • 3 tablespoons butter (or vegetable oil, for vegan/dairy free)
  • 1 teaspoon vanilla extract

Instructions

  • In a mixing bowl, mix together the dry ingredients (flour, baking powder, and sugar).
  • Next, add in the wet ingredients (almond milk, egg, butter and vanilla).
  • Using a whisk, lightly mix the batter blending the ingredients. Do not overmix. Lumps are good!
  • Use an additional tablespoon of oil or butter, and melt in a non-stick pan or skillet over medium heat. If you find your pancakes are browning too much, turn to medium-low heat. 
  • Using the ¼ measuring cup, scoop out a serving of batter on the oil (or melted butter) covered pan.
  • When bubbles start to form on top of the pancake, flip.
  • Cook this side of the pancake for about 1-2 minutes, or until the color of the underside of the pancake reaches a golden brown.
  • Top your almond milk pancakes with your favorite pancake toppings, serve and enjoy!

Notes

  • Making Pancakes in Advance - You can actually make the pancake batter in advance. Simply mix as instructed and refrigerate in an air-tight, covered container for up to 2 days, until ready to cook.
  • Freezing Pancakes - Love having pancakes on hand? You can make a large batch (simply double or triple the recipe using the quick-calculation buttons in the recipe card below to figure measurements for you) and once cooked and cooled, store the pancakes in the freezer until ready to reheat and serve!
  • To save even more time in the future, whip up extra dry ingredients to create your own pancake mix and store it in a sealable container or bag. Then, just add the wet ingredients when it comes time to make! Pro Tip: Print off the recipe card below and tape it to the plastic container for easy reference!

Nutrition

Serving: 1pancake | Calories: 250kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 85mg | Potassium: 324mg | Fiber: 1g | Sugar: 7g | Calcium: 202mg | Iron: 2mg

Easter Coconut Macaroon Nests

Easter Coconut Macaroon Nests: These Easter coconut macaroon cookies are quick and easy to make, and would make a beautiful addition to your holiday dessert table!

Quick Overview: Mix ingredients, shape, and bake at 325° for 20-25 mins. Add white chocolate to the “nest”, top with eggs, serve & enjoy!

Easter coconut macaroon nest cookies sitting on a plate.

Why you’ll love this recipe

I don’t know about you, but I love any excuse to decorate and make my house feel fun and festive. This also extends to the meals I cook for holidays and special events – the more fun we can make it, the better!

Enter these adorable (and delicious) macaroon nest cookies! I love that they are a bit different than your regular old cookie, and they are super cute and festive.

If you are looking for an easy dessert that will create a big wow factor, put these cookies on your “must bake” list for this Easter, with these decorated Easter Oreo cookies.

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Ingredients

This recipe uses simple, everyday ingredients you can find in your grocery store to create something elegant!

You’ll need:

  • 1⅓ cups sweetened shredded coconut
  • ⅓ cup white sugar
  • 3 tablespoons flour
  • ⅛ teaspoon salt
  • 2 egg whites room temperature
  • ½ teaspoon vanilla extract
  • 1 cup white chocolate morsels melted
  • 24 candy coated chocolate mini eggs like Cadbury Mini Eggs

Skip to the recipe card now, or keep reading to see how insanely easy it is to make these cute Easter treats!

Ingredients for easter coconut macaroon nests.
Ingredients

Instructions

  1. Preheat the oven to 325 degrees f. Prepare a baking sheet by lining it with parchment paper.
  2. In a medium bowl, stir together the coconut, sugar, flour, and salt.
Coconut, sugar, flour and salt in a bowl.
Combine dry ingredients.
  1. In a separate, small bowl, whisk together the egg whites and vanilla just until blended. Stir the egg mixture into the coconut mixture until completely combined.
Egg whites and vanilla being whisked together in a small bowl with a fork.
Whisk egg whites & vanilla.
  1. Roll the dough out into approx. 2 inch balls and place the dough balls on the prepared baking sheet. Using a teaspoon, press a well into the center (this creates your “nest” shape).
Roughly a 2" cookie dough ball inside a cookie scoop.
Create 2″ balls of dough.
A spoon creating indents in the balls of macaroon cookie dough to make nests.
Press a well in the centre.
  1. Bake for 20 to 25 minutes or until the edges begin to brown. Remove from the oven and cool completely on a wire rack. 
  2. Put your white chocolate in a microwave safe bowl and warm it in the microwave in 30 second intervals until it’s fully melted, stirring after each interval. Should take 1-2 mins.
  3. Transfer the melted white chocolate into a piping bag (or a ziplock bag, and then snip a tiny bit of the corner off to create a piping bag) and fill each well with chocolate. 
Melted white chocolate in a piping bag next to baked macaroon nests.
Melt chocolate, transfer to piping bag.
  1. Immediately place three candies into each well before the chocolate hardens! Allow the chocolate to set completely prior to storing or serving so your eggs don’t roll out. 
Candy coated chocolate mini eggs in a bowl next to completed coconut macaroon nest cookies.
Top chocolate with mini eggs immediately.
  1. Serve & enjoy!
Easter coconut macaroon nest cookies.
Serve & enjoy!

Substitutions

  • Sugar Free – if you are on a restricted diet as far as sugar goes, you could reduce the sugar in this recipe by using unsweetened shredded coconut, stevia in place of the sugar, and sugar free white chocolate. For the eggs, you can search your local grocery store or bulk store for a sugar free candy option!
  • Gluten Free – this recipe is really well suited to being made gluten free since it only calls for a small amount of flour. You could easily replace the 3 tablespoon of flour in this recipe with a gluten free blend (check the natural aisle of your local grocery store – it’s getting much easier to find)!

Variations

While this recipe is specifically for an Easter macaroon, you could easily make this cookie suit any holiday or special occasion!

  • Christmas – add red and green M&Ms in the nest
  • Halloween – fill the nest with candy corn or orange and black M&Ms (how great is it that there is an M&M for every holiday?)
  • Thanksgiving – find those cute little pumpkin candies and turn your macaroon nests into a tiny pumpkin patch!

You could also fill them with your favorite candy and serve them any old time you like!

Easter coconut macaroon nest cookies.
Easter coconut macaroon nests.

Storage

You can store these in a single layer in an airtight container on the counter for up to 1 week (or freeze them in a single layer in an airtight, freezer safe container for up to a month!)

While they don’t need to be refrigerated after baking, if you store your macaroons in a single layer in an airtight container in the fridge, they should stay crispy on the outside.

Expert tips and FAQs

How do you keep coconut macaroons from spreading?

Most of the time cookies will spread as the fat in the recipe melts (which is why people refrigerate dough to keep it from spreading while baking).

Since these coconut macaroon nests are held together with egg whites and not a fat, they shouldn’t spread very much at all.

How do you keep coconut macaroons crispy?

While they don’t need to be refrigerated after baking, if you store your macaroons in a single layer in an airtight container in the fridge, they should stay crispy on the outside.

What’s the difference between a coconut macaroon and a macaron?

These sound a lot alike, but they are actually quite different. Both macaroons and macarons are cookies made with egg whites, but macarons are typically made with finely ground blanched almonds while macaroons are made with sweetened flaked coconut.

The Food Network has a blog post showing you exactly what we mean.

Do coconut macaroons need to be refrigerated?

No, you don’t need to refrigerate your macaroons (although they will stay crispier if you do). You can store these in an airtight container on the counter for up to 1 week (or freeze them in a single layer in an airtight, freezer safe container for up to a month!)

Looking for other quick, easy, and delicious Easter dessert recipes? You HAVE to check out our Easter bird nest cookies and our easy Easter egg truffles!

Recipe

Easter coconut macaroon nest cookies sitting on a plate.
Print Pin
5 from 1 vote

Easter Coconut Macaroon Nests

Easter Coconut Macaroon Nests: These Easter coconut macaroon cookies are quick and easy to make, and would make a beautiful addition to your holiday dessert table! 
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 cookies
Calories 259kcal
Author Jessica Burgess

Ingredients

  • 1⅓ cups sweetened shredded coconut
  • ⅓ cup white sugar
  • 3 tablespoons flour
  • ⅛ teaspoon salt
  • 2 egg whites room temperature
  • ½ teaspoon vanilla extract
  • 1 cup white chocolate morsels melted
  • 24 candy coated chocolate mini eggs like Cadbury Mini Eggs

Instructions

  • Preheat the oven to 325 degrees f. Prepare a baking sheet by lining it with parchment paper.
  • In a medium bowl, stir together the coconut, sugar, flour, and salt.
  • In a separate, small bowl, whisk together the egg whites and vanilla just until blended. Stir the egg mixture into the coconut mixture until completely combined.
  • Roll the dough out into approx. 2 inch balls and place the dough balls on the prepared baking sheet. Using a teaspoon, press a well into the center (this creates your "nest" shape).
  • Bake for 20 to 25 minutes or until the edges begin to brown. Remove from the oven and cool completely on a wire rack.
  • Put your white chocolate in a microwave safe bowl and warm it in the microwave in 30 second intervals until it's fully melted, stirring after each interval. Should take 1-2 mins.
  • Transfer the melted white chocolate into a piping bag (or a ziplock bag, and then snip a tiny bit of the corner off to create a piping bag) and fill each well with chocolate.
  • Immediately place three candies into each well before the chocolate hardens! Allow the chocolate to set completely prior to storing or serving so your eggs don't roll out.
  • Serve & enjoy!

Notes

STORAGE: You can store these in a single layer in an airtight container on the counter for up to 1 week (or freeze them in a single layer in an airtight, freezer safe container for up to a month!)
While they don’t need to be refrigerated after baking, if you store your macaroons in a single layer in an airtight container in the fridge, they should stay crispy on the outside.

Nutrition

Serving: 1cookie | Calories: 259kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 111mg | Potassium: 131mg | Fiber: 1g | Sugar: 30g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

Chocolate Cream Cheese Pie

This chocolate cream cheese pie is such an easy recipe, that uses only 6 ingredients, and is frozen to “set”, making it a no-bake dessert recipe that is velvety delicious. Similar to our turtle pie recipe, it’s filled with chocolate flavor!

Quick Overview: Using a store-bought Oreo pie crust, it only takes 10 minutes to put together. Freeze for at least 6 hours to set or overnight. But make sure you check this one out if you’re looking for more of an old-fashioned chocolate pie recipe. It’s one of our popular pie recipes! Or, if you have extra cream cheese on hand, this dump cake with strawberries and cream cheese also takes minutes to prepare using a store-bought yellow cake mix.

Slice of no bake chocolate pie on wooden spatula

Why You’ll Love This Recipe

I wasn’t sure whether to call this recipe a chocolate cheesecake pie or chocolate cream cheese pie but since the texture is a little firmer than a typical cheesecake, say like our no-bake Oreo cheesecake, I figured it would be called, a “cream cheese pie.” Either way… it’s one of our favorite no-bake desserts that cream cheese lovers and any chocolate lover will adore.

Then, whether you need an easy dessert recipe just for fun or for a holiday gathering, this is an ideal pie because you can make it ahead of time, or even freeze it for up to 1-2 months (so much like our No Bake Candy Cane Pie)!

Plus, with only a few simple ingredients, you probably even have almost all of the ingredients (if not all of them) on hand!

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Ingredients

Some of our favorite recipes around here are those that have shortcuts or include very few ingredients. This chocolate cream cheese pie recipe is no different! It uses a store-bought oreo pie crust but you can also use your own pie crust recipe if you prefer. (See alternative ideas for different pie crusts below.)

ingredients for pie on counter
Ingredients
  • 1 store-bought chocolate Oreo crust (or desired type of pie crust)
  • 1 – 8 oz block of cream cheese, room temperature
  • ½ cup whole milk
  • 1 cup powdered sugar
  • 8 oz container of Cool Whip (store-bought whipped cream), room temperature
  • 1 cup semi-sweet chocolate chips (or milk chocolate, white chocolate, etc.)

See the full recipe card for ingredients and instructions all in one place.

Instructions

  1. Place cream cheese in a large bowl and mix together with an electric mixer or stand mixer until smooth and creamy.
  2. Once whipped, add the milk and powdered sugar to the mixing bowl and mix the ingredients until smooth and blended together.
  3. Next, add in the Cool Whip and mix again until it is fully incorporated into the pie mixture.
powdered sugar and milk poured in bowl
Add milk and powdered sugar
add in Cool Whip to mixture in bowl
Add in Cool Whip
  1. Melt the chocolate chips in the microwave, by placing them in a separate small or medium bowl. Melt for 30 seconds, stirring and microwaving an additional 30 seconds until just melted. (Don’t over cook them.)
  2. Pour the melted chocolate into the cream cheese mixture, and stir until blended in.
  3. Pour the chocolate filling into the pie shell and place the pie in the freezer to set for at least 6 hours, or overnight. (It may be best to cover with plastic wrap or in an airtight container.)
melted chocolate chips poured on mixture
Add melted chocolate chips
Pour chocolate mixture in to crust
Pour mixture in to crust
  1. Top with whipped cream, shaved chocolate, serve and enjoy! (You can pipe stiff peaks of whipped cream like shown here or you can just spread on top!) You can also top individual servings as well, just before serving.
Top of chocolate pie decorated
If desired, decorate the top

Expert Tips and FAQs

  • It is important to make sure the cream cheese is at room temperature before starting the recipe, otherwise, the mixture will not combine properly, and you may end up with chunks of cream cheese throughout your pie.
  • Chocolate Shavings: To make chocolate shavings, you can use a vegetable peeler, and shave the edge of a chocolate bar for narrow curls, or the side of the chocolate bar for wide curls.
Chocolate pie topped with whipped cream and chocolate shavings

Substitutions

  • Crust: If you’d love to switch up the crust you use for this recipe, you may love this Biscoff pie crust! Or, we used a graham cracker crust in this pumpkin pie, so you may prefer that too!
  • Cocoa Powder: You can use ⅓ cup cocoa powder instead of chocolate chips if you want a more subtle chocolate flavor.
  • Chocolate: Want to do chocolate curls/shavings but wanting to mix things up? Using a white chocolate bar, or a dark chocolate bar for the shavings!
No bake chocolate pie slice on gray plate
Slice of no bake chocolate pie

Variations

If you only have certain items on hand, it’s completely ok to mix things up sometimes! For this recipe you can:

  • Want to make your own pie crust? Go for it! Only have a graham cracker pie crust? That’s ok too! You will still end up with a delicious recipe.
  • You can use any kind of chocolate chips in this recipe. Love milk chocolate chips? That’s absolutely fine!
  • Instead of using Cool Whip for the topping, you can make your own homemade whipped topping by whipped heavy whipping cream and sugar together, if you prefer! It does tend to pipe better and hold it’s “peak” longer than storebought Cool Whip.
Bite of chocolate pie on gold fork
Take a bite!

Storage

If you have leftovers or want to make in advance, this pie will last for 1-2 months in the freezer. Just make sure to store it properly in an airtight container that’s suited for the freezer.

If you loved this pie, then you’ll also love this Oreo dessert, peanut butter pie, and Biscoff cookie cheesecake! Or, if you haven’t heard of this possum pie recipe, you’ll definitely want to check it out! Or, for an old-fashioned dessert idea, you’ll also love these chocolate fried pies.

Recipe

No bake chocolate pie slice on wood spatula
Print Pin
5 from 15 votes

Chocolate Cream Cheese Pie

This chocolate cream cheese pie is such an easy recipe, that uses only 6 ingredients, and is frozen to "set", making it a no-bake dessert that is velvety delicious.
Course Dessert
Cuisine American
Prep Time 10 minutes
Freeze Time 6 hours
Total Time 6 hours 10 minutes
Servings 10 servings
Calories 320kcal
Author Jessica Burgess

Ingredients

  • 1 oreo pie crust store bought
  • 8 ounces cream cheese room temperature
  • ½ cup whole milk
  • 1 cup powdered sugar
  • 8 ounces Cool Whip room temperature
  • 1 cup semi-sweet chocolate chips

Instructions

  • In a large mixing bowl, whip the cream cheese until smooth and creamy.
  • Once whipped, add the milk and powdered sugar to the mixing bowl and mix the ingredients until smooth and mixed together.
  • Add in the cool whip and mix again until the Cool Whip is fully incorporated into the pie mixture.
  • Melt the chocolate chips in the microwave, by placing them in a small separte bowl. Melt for 30 seconds, stirring and microwaving an additional 30 seconds until just melted. (Don't over cook them.)
  • Pour the melted chocolate into the mixture, and stir until mixed together.
  • Pour the mixture into the pie crust and place the pie in the freezer to set for at least 6 hours, or overnight.
  • Top with whipped cream, shaved chocolate, serve and enjoy!

Notes

To store leftover pie or to freeze and make-ahead:
If you have leftovers or want to make in advance, this pie will last for 1-2 months in the freezer. Just make sure to store it properly in an airtight container that’s suited for the freezer.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 183mg | Fiber: 2g | Sugar: 26g | Vitamin A: 373IU | Calcium: 73mg | Iron: 1mg

Lucky Charms Blondies

Lucky Charms Blondies are an easy dessert recipe, using a cake mix that’s perfect any time of year but especially on St. Patrick’s Day!

Quick Overview: Bake for 30 minutes at 350° and allow to cool if frosting is desired! See below for ingredients for blondies and fun Lucky Charms frosting!

Stacked Lucky Charms Blondies on white counter

Bars like this are easy to portion and share, which is why they're included in my potluck desserts collection.

Why You’ll Love This Recipe

I just love making holidays feel fun and festive. I say it’s for my kids, but honestly I love it just as much as they do!

I made this super cute St. Patrick’s Day printable a few years ago (you can get it for free), and this year I think I’m going to make this Lucky Charms blondies recipe for dessert and this St. Patrick’s Day dessert charcuterie, on St. Patrick’s Day!

These Lucky Charms bars are quick and easy to make but they are packed full of flavor, color, and fun. You need to try them for yourself! The bite of the soft blondie with the crunch of the cereal pieces may just be my favorite! (Well, these and the Lucky Charms Treats too of course.)

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Ingredients

This recipe uses simple ingredients (and some festive, fun sprinkles) to create a yummy dessert that kids of all ages will love!

You’ll need:

Blondies

  • 1 box white cake mix
  • 1 large egg
  • ⅓ cup oil vegetable or olive work well
  • ¼ cup water
  • ¼ cup whipping cream 35% cream
  • ¾ cup white chocolate chips
  • ¼ cup St. Patrick’s Day themed sprinkles optional

Frosting

  • ½ cup butter 1 stick, softened at room temperature
  • 4 ounces cream cheese softened at room temperature
  • 1 tablespoon milk
  • 4 cups powdered sugar aka icing sugar
  • ⅛ teaspoon salt
  • 2 teaspoons almond extract
  • green food coloring optional
  • 1 entire box of Lucky Charms cereal
  • St. Patrick’s Day themed sprinkles optional
Ingredients needed to make leprechaun blondies.
Blondie ingredients.
Frosting ingredients.
Frosting ingredients.

How to make this easy blondie recipe

  1. Preheat oven to 350°, spray a 9×13 baking dish and set aside.
9x13" pan sprayed with cooking spray.
Grab your baking dish
  1. In a large bowl combine the cake mix, egg, oil, water, whipping cream, and mix well. Fold in the white chocolate chips and sprinkles.
Cake mix, egg, oil, water, whipping cream in a large bowl.
Mix batter ingredients.
Sprinkles and white chocolate chips poured into the bowl of batter.
Fold in sprinkles and chocolate chips.
  1. Spread the batter evenly in the prepared 9×13 baking dish.
Blondie batter spread into the prepared 9x13" pan.
Spread into pan.
  1. Bake for 30 minutes or until a toothpick inserted comes out clean. Let cool completely before adding the frosting (about 20 minutes).

To make the frosting…

  1. In a medium bowl, cream softened butter and cream cheese until smooth and creamy.
Butter and cream cheese in a large bowl.
Cream butter and cream cheese.
  1. Add milk and salt; mix together.
Milk and salt added to the creamed butter frosting mixture.
Add milk and salt.
  1. Add 1 cup of sugar at a time, mixing well after each addition.
Icing sugar added to the frosting mixture bowl.
Add sugar
  1. Add almond extract and the desired amount of food coloring. Mix until combined.
Almond extract and green food colouring added to the icing mixture.
Add extract & color.
  1. Spread on top of cooled blondies. Sprinkle the cereal and sprinkles on top. Cut into bars and enjoy!
Frosting on top of the blondies in the 9x13 pan.
Spread frosting.
Lucky Charms cereal on top of the frosting on the blondies.
Top with cereal.
Cut up Lucky Charms Bars.
Cut up & enjoy!

Substitutions

If you’re short on ingredients or need to switch things up a bit, here are a few substitution suggestions…

  • Oil – you can replace this with melted butter
  • Whipping Cream – your blondie will be a little less rich, but you could simply use milk in place of the cream

Variations

Blondie recipes are fun because you can play around with them and they are always delicious in the end! For example…

  • Icing Flavors – in the recipe we used almond extract, but you could easily swap that for vanilla, orange, or another extract to make the icing whatever flavor you wanted!
  • Change the Theme – if you are making these for a different occasion (not St.Patrick’s Day), switch up the cereal/sprinkles/food color to match the occasion! Having a birthday party? Try Froot Loops, rainbow sprinkles and pink food colouring.
  • Box Mix – we used a white cake mix for this recipe, but you could experiment with different types of mix! Yellow cake mix, butter cake mix, or even cherry chip…so many options!
  • Store Brand Cereal – You can use a store brand of Lucky Charms instead of General Mills but we’ve tried all kinds and we keep coming back to the OG!
  • Extra Lucky Charms Marshmallows – If you really want to load up on Marshmallows, you can try and find the packages of JUST marshmallows!
  • Marshmallow Drizzle – Want some extra fun toppings? Drizzle marshmallow cream (or ice cream topping) on top!
  • Add chopped fruit – I love the combination of cherries and almond flavor, so I created these blondies with cherries.
A Lucky Charms bar.
Lucky Charms Blondies

Storage

Because there is cream cheese in the frosting, it’s best to store these bars in the fridge. Put them in an airtight container and they should keep for up to a week in the fridge!

Expert Tips and FAQs

My batter turned green from the sprinkles but I wanted it to be white. Help!

Oops, sprinkles have a tendency to leak color and do that. If you would prefer to have a white/plain batter, just leave out the sprinkles. We promise they’ll still feel festive without them.

What is a blondie?

A typical blondie is essentially a brownie without chocolate (typically vanilla flavored). They are just as decadent and dense as a brownie, but without the chocolate flavors.

If you’re looking for quick and easy ways to make your St. Patrick’s Day more festive, check out our super fun Lucky Charms Pancakes and this adorable free St. Patrick’s Day printable! Or if you’re looking just to curve that sweets craving, you’ll also love these marshmallow treats!

Recipe

Stacked Lucky Charms Blondie Bars
Print Pin
5 from 4 votes

Lucky Charms Blondies

Lucky Charms Blondies are an easy dessert recipe, using a cake mix that's perfect any time of year but especially on St. Patrick's Day!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings 16 bars
Calories 609kcal
Author Jessica Burgess

Ingredients

Blondies

  • 1 box white cake mix
  • 1 large egg
  • ⅓ cup oil vegetable or olive work well
  • ¼ cup water
  • ¼ cup whipping cream 35% cream
  • ¾ cup white chocolate chips
  • ¼ cup St. Patrick's Day themed sprinkles optional

Frosting

  • ½ cup butter 1 stick, softened at room temperature
  • 4 ounces cream cheese softened at room temperature
  • 1 tablespoon milk
  • 4 cups powdered sugar aka icing sugar
  • ⅛ teaspoon salt
  • 2 teaspoons almond extract
  • green food coloring optional
  • 1 box Lucky Charms cereal
  • St. Patrick's Day themed sprinkles optional

Instructions

Blondies

  • Preheat oven to 350°, spray a 9×13 baking dish and set aside.
  • In a large bowl combine the cake mix, egg, oil, water, whipping cream, and mix well. Fold in the white chocolate chips and sprinkles.
  • Spread the batter evenly in the prepared 9×13 baking dish.
  • Bake for 30 minutes or until a toothpick inserted comes out clean. Let cool completely before adding the frosting (about 20 minutes).

Frosting

  • In a medium bowl, cream softened butter and cream cheese until smooth and creamy.
  • Add milk and salt; mix together.
  • Add 1 cup of sugar at a time, mixing well after each addition.
  • Add almond extract and the desired amount of food coloring. Mix until combined.
  • Spread on top of cooled blondies. Sprinkle the cereal and sprinkles on top. Cut into bars and enjoy!

Notes

STORAGE: Because there is cream cheese in the frosting, it’s best to store these bars in the fridge. Put them in an airtight container and they should keep for up to a week in the fridge!

Nutrition

Serving: 1bar | Calories: 609kcal | Carbohydrates: 85g | Protein: 4g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 555mg | Potassium: 126mg | Fiber: 1g | Sugar: 61g | Vitamin A: 877IU | Vitamin C: 5mg | Calcium: 185mg | Iron: 5mg

Juicy Lucy Burgers

Juicy Lucy Burgers: Juicy burger patties are stuffed with a slice of cheese to create an easy homemade version of the classic “Juicy Lucy” (or Jucy Lucy) burger!

We are HUGE fans of burger recipes around here. No matter if it’s beef patties, baked turkey burgers, crispy chicken burgers, or something wild like a donut burger! Plus, you’ll find out about our most popular burger here on the blog, below, when we talk about baking these in the oven!

A juicy Lucy burger cut in half and stacked so we see the cheese inside. There are tater tots on the plate as well.

What is a Lucy Burger? Why is it called a Juicy Lucy?

A Juicy Lucy burger is basically the ultimate cheeseburger- unlike a regular cheeseburger that has the cheese on top of the patty, a Juicy Lucy burger has a cheese slice stuffed in the center of the patty!

As it cooks, the fat in the burger patty combines with the melted cheese to create a delicious, molten cheese sauce on the inside. It’s a juicy hamburger, for sure!

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Where are Juicy Lucy Burgers From?

Juicy Lucy burgers originated in Minneapolis, Minnesota, and are touted as “Minnesota's favorite pan-seared burgers busting at the seams with melty cheese!”

There are actually two different bars that both claim to have created these extra cheesy burgers, Matt’s bar and the 5-8 Club.

No matter who created it, it’s a delicious burger and I think you’re going to love it!

Ingredients for Juicy Lucy Burgers

This is one of those easy recipes that use simple ingredients (as all great recipes do) to create something delicious!

To make Juicy Lucy burgers, you’ll need:

  • 6 hamburger buns
  • 2 pounds ground beef – 80/20 ground beef or regular ground beef- not lean beef. (Or, try these other ground beef recipes, or if you have ground venison in the freezer, you could make these as directed but make a venison burger recipe instead!)
  • 12 slices of American or cheddar cheese
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper

You can jump straight to the recipe card or keep reading for step-by-step instructions on how to make this Juicy Lucy burgers recipe.

The ingredients for making juicy Lucy Burgers, laid out on a wood cutting board.

How to Make This Juicy Lucy Burger Recipe

  1. Place the ground beef in a large bowl and lightly break it apart.
  2. Combine ground beef with the salt, pepper, and Worcestershire sauce and mix it all together (I find using your hands works best for this). 
  3. Divide the meat into 6 equal portions.
Ground beef and seasonings in a bowl sitting on a cutting board with cheese, buns and other spices sitting next to it.
Add spices to beef.
Ground beef combined with spices in a bowl.
Combine beef and spices well.
  1. Split each of those 6 portions of beef into 2 pieces. Flatten both pieces into thin patties slightly larger than the hamburger bun.
Thin patties sitting on the cutting board next to butter, spices and buns.
Split each portion into two and flatten.
  1. Take 2 slices of the cheese and break it apart into small pieces, placing the pieces into the center of the burger patty.
  2. Put the second patty on top of the cheese and crimp the edges together, making sure you make a tight seal. Flip the burger over, gently press the burger down and crimp again. 

Note: The best way to form the patties is to take your time. You want to be sure they are sturdy and have no cracks or holes that the cheese will melt through.

Pieces of cheddar cheese on top of one of the thin burger patties with a second, plain patty beside it.
Place pieces of cheese on one patty.
The assembled burger patty (bottom patty, cheese, top patty).
Top with second patty, seal.
  1. Take the back of a large spoon and press a small dimple into the middle of the burger. By doing this you will help the burger to stay flat while cooking and not become rounded.
A spoon making a diet in the top of the burger patty.
  1. Once all of the burger patties have been made, melt the butter and olive oil in a cast iron pan/cast iron skillet/grill pan (whatever you want to call it) over medium heat.
A stack of three Juicy Lucy burger patties with wax paper between them.
Make all 6 patties.
A skillet with melted butter bubbling inside of it.
Melt butter and oil in skillet.
  1. Once the oil is hot, carefully place patties in the pan and cook for approximately 4 minutes on each side. While you are cooking the first set of patties, put the remaining patties in the fridge to keep them cool.
Three raw burger patties in a large skillet.
Cook burgers in hot grill pan.
Three cooked burger patties in a large skillet.
Flip after 4 mins.
  1. These burgers are best served immediately. Serve on a hamburger bun with your favorite toppings. The Juicy Lucy is traditionally served with only dill pickles, but you can get creative and add the toppings of your choice! (Or, you can top it with items that we topped our Cowboy Burger recipe with, too!)
A Juicy Lucy burger on a plate cut in half to reveal the cheese inside.

How to Make Juicy Lucy Burgers in the Oven

Did you know you can make great burgers in the oven, too? You sure can!

We have some tips to create the best burger in the oven (it will melt in your melt). Go check out our recipe for the best hamburgers in the oven!

A Juicy Lucy burger patty on a plain burger bun with tater tots in the background.

Variations

This burger is a nicely seasoned base that can be jazzed up with your favorite cheese and toppings!

  • Cheese – any cheese that melts well will work for this recipe. Get creative! You could even get real wild and stuff these with blue cheese, if that’s your style. Just be sure to watch how much cheese you use (you don’t want gooey cheese leaking out of your burger).
  • Bun – by changing the hamburger bun you use, you can create a totally different burger experience! You could use a soft bun like brioche buns, a crusty roll, a chewy pretzel bun, or a sweet Hawaiian roll!
  • Spicy – use a spicy cheese like a pepper jack or jalapeño havarti and add some banana peppers or other spicy peppers to your burger!
  • Classic – for a more classic burger, top your Juicy Lucy patty with tomato slices, lettuce, dill pickles, red onion, and your favorite condiments!
A hand holding half of a Juicy Lucy burger with the cheese visible in the middle.

Storage

Store any leftover burger patties in an airtight container or wrapped in plastic wrap in the fridge for 3-4 days (be sure to store your patties, buns, and toppings separately to keep everything as fresh as possible).

You could also freeze these patties in a freezer-safe, airtight container for up to 3 months.

Expert Tips and FAQs

Can I make these in the air fryer?

We haven’t tried this yet, but I bet you could! We have a post on air fryer burgers that you could follow if you want to try it out (and if you do, pretty please leave us a comment and let us know how it goes).

How is a Juicy Lucy burger different from a regular hamburger?

A Juicy Lucy burger has the cheese in the middle of the burger instead of on top of the burger!

Could I cook these on an outdoor grill (gas grill or charcoal grill)?

Absolutely, although the end result will be a bit different than if you cook them in a pan. But if you like that smokey BBQ flavor and those dark grill marks from hot grill grates on your burger, you can definitely cook these on your BBQ the same as you would any other homemade burger.

What to Serve with Juicy Lucy Burgers

Serve these burgers with a side of air fryer sweet potato fries or baked fiesta ranch potato wedges for a meal the whole family will enjoy!

If you enjoyed these Juicy Lucy Burgers then you should definitely try some of our other cheeseburger recipes like Hawaiian Burgers, our buttery glazed donut burger (I know, what?!) and our air fryer turkey burgers!

Recipe

A juicy Lucy burger cut in half so we can see the cheese inside and stacked one half on top of the other.
Print Pin
5 from 4 votes

Juicy Lucy Burgers

Juicy Lucy Burgers: Juicy burger patties are stuffed with a slice of cheese to create an easy homemade version of the classic "Juicy Lucy" (or Jucy Lucy) burger! 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 burgers
Calories 685kcal
Author Jessica Burgess

Ingredients

  • 6 hamburger buns
  • 2 pounds ground beef (80/20 ground beef or regular ground beef- not lean)
  • 12 slices of American or cheddar cheese
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  • Place the ground beef in a large bowl and lightly break it apart.
  • Season the beef with the salt, pepper, and Worcestershire sauce and mix it all together (I find using your hands works best for this).
  • Divide the meat into 6 equal portions.
  • Split each of those 6 portions of beef into 2 pieces. Flatten both pieces into patties slightly larger than the hamburger bun.
  • Take 2 slices of the cheese and break it apart into small pieces, placing the pieces into the center of the burger patty.
  • Put the second patty on top of the cheese and crimp the edges together, making sure there are no cracks. Flip the burger over, gently press the burger down and crimp again.
    Note: The best way to form the patties is to take your time. You want to be sure they are sturdy and have no cracks or holes that the cheese will melt through.
  • Take the back of a large spoon and press a small dimple into the middle of the burger. By doing this you will help the burger to stay flat while cooking and not become rounded.
  • Once all of the burger patties have been made, melt the butter and olive oil in a cast iron pan/cast iron skillet/grill pan (whatever you want to call it) over medium heat.
  • Once the oil is hot, carefully transfer a couple patties to the pan and cook for approximately 4 minutes on each side.
  • These burgers are best served immediately. Serve on a hamburger bun with your favorite toppings. The Juicy Lucy is traditionally served with only dill pickles, but you can get creative and add whatever toppings you like!

Notes

STORAGE: Store any leftover burger patties in an airtight container in the fridge for 3-4 days (be sure to store your patties, buns, and toppings separately to keep everything as fresh as possible).
You could also freeze these patties in a freezer-safe, airtight container for up to 3 months. 

Nutrition

Serving: 1burger | Calories: 685kcal | Carbohydrates: 24g | Protein: 39g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 148mg | Sodium: 1015mg | Potassium: 569mg | Fiber: 1g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 2mg | Calcium: 358mg | Iron: 5mg

Mini Egg Cookies

This mini egg cookie recipe is not only easy but the cookies with mini eggs have an amazing “crunch” with the addition of Cadbury eggs!

When it comes to Easter, it’s fair game for all of the pretty pastel colors for all of the desserts, like these egg truffles, Easter egg nests, and mini egg bars!

Mini Egg Cookies on pink napkin
Easter Cookies with Mini Eggs

Why You’ll Love these Cadbury mini egg cookies

  • It’s your favorite chocolate chip cookie, with a little extra “crunch” with the mini Cadbury eggs we love seeing hit shelves each Easter! (We love them so much, we even have them in an Easter Bunny Bark!)
  • It uses simple ingredients that are usually pantry staples
  • Cookies for Easter just make sense for snacking, and even as gift-giving ideas in Easter baskets! (Make these along with this Bunny Butt cookie recipe!)
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Ingredients

The simple ingredients in this recipe can be found at most grocery stores and are typically ingredients that you may already have in your pantry and refrigerator!

ingredients for mini egg cookies
Ingredients for Cookies
  • 1 cup butter, softened (2 sticks – 8 tablespoons)
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 teaspoon baking soda
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 cups milk chocolate chips 
  • 2 – 7 oz. bags of Cadbury mini eggs

See the recipe card below for ingredients and instructions all in one place!

Instructions

Preheat oven to 350°.

  1. First, you’ll want to get a large bowl and put softened butter and brown sugar and white sugar in to it. Then, using a hand mixer or a stand mixer, mix sugars and butter on medium speed until it’s well combined and creamy.
    (About 3-5 minutes. Make sure there are no brown sugar clumps, and it has blended in well, as it can tend to clump up if it’s not a super fresh batch.)
sugars and butter in mixing bowl
Mix sugars with softened butter
combined sugars with butter
Sugars and butter combined
  1. Next, add in one cracked egg, and mix with mixer until fully mixed in.
  2. Add in the other egg and mix again, until fully mixed in.
  3. Pour in vanilla extract and mix again, until fully mixed.
Add egg in dough
Add in eggs, one at a time, mix together, and then add vanilla and mix!
  1. In a separate bowl, pour in the flour, baking soda and salt. Mix together with a fork, as this helps “sift” the ingredients together.
  2. Pour a third of the flour mixture in to the wet ingredients (butter/sugar mixture), and mix together until combined.
baking soda, flour, salt
In separate bowl, mix flour, salt and baking soda
Pour part of the flour in to the dough
Pour a 3rd of the flour in to the cookie dough
  1. Add in a little more flour mixture, and mix again until combined.
  2. Finally, add the last third of the flour mixture in to the butter mixture and fully combine.
Flour mixed in to dough, compeltely
All dry ingredients mixed in to dough
  1. Next, pour in chocolate chips and gently stir using a large wooden spoon or rubber spatula until combined.
Chocolate chips poured in to dough
Add in chocolate chips
Chocolate chips stirred in to dough
Stir with spatula to gently mix in chocolate chips
  1. Line a cookie sheet with parchment paper and scoop out small portions of cookie dough to roll in to smooth, rounded balls. (I used an ice cream scoop and filled it half-way, to make the size of the cookies you see here.)
Chocolate chip cookie dough balls on baking sheet
Using an ice cream scoop, scoop out about half a scoop to form in to a ball
  1. Gently press 3 Cadbury mini eggs in to the top of the cookies. (I didn’t push the chocolate eggs all the way down inside of the cookie but rather just a little so it would be secured on to the top of the cookie.)
Cookie dough balls with Cadbury mini eggs
Press mini eggs on top of each cookie dough ball

How Long to Bake Cookies

  1. Place baking sheet of cookie dough in to preheated oven, and bake for 12 minutes, or until the bottom edges start to turn a golden brown. (Baking time can differ for ovens.)
baked mini egg cookies on baking sheet
Baked mini egg cookies
  1. Remove from oven and allow cookies to rest on baking sheet for about a minute, before moving to a cooling rack. (This helps the cookies fully cook through the center for a crispy edge and soft center.)
  2. Transfer the cookies from the baking sheet to cooling rack and allow cookies to fully cool before packaging them up for storing.
mini egg cookies cooling on rack
Cool mini egg cookies on rack

Storage

If you have leftover cookies or want to store them for later, perhaps as gift-giving to friends and family with some of these Easter Oreos, store them in an airtight container for 3-5 days.

Mini egg cookies stacked
Ready to eat Cadbury Egg cookies

Substitutions

If the chocolate chip style cookies aren’t your favorite thing, you can easily make classic peanut butter cookies, or even peanut butter chocolate chip cookies and add Cadbury eggs to the tops! Or, feel free to browse our favorite cookie recipes for more ideas!

Love the look of an Easter egg cookie but can’t find Cadbury mini eggs? No problem! Use your favorite candy, like the springtime M&M’s or pastel Peanut M&M’s to use instead or your favorite Easter candy!

Cadbury egg chocolate chip cookies stacked
Fun Easter Cookies

Top tip

If unable to bake all of the cookies at once, place the unbaked cookie dough in the refrigerator while others are baking and pull back out a couple of minutes before rolling and baking the remaining cookies.

More Easter Ideas

Love Easter as much as we do? Then you’ll also love these other Easter desserts and Easter ideas that are fun to make or that the Easter bunny may want to deliver!

Recipe

Mini Egg Cookies on pink napkin
Print Pin
5 from 5 votes

Mini Egg Cookies

This mini egg cookie recipe is not only easy but the cookies with mini eggs have an amazing "crunch" with the addition of Cadbury eggs!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 1 minute
Total Time 23 minutes
Servings 34 cookies
Calories 205kcal
Author Jessica Burgess

Ingredients

  • 1 cup softened butter salted or unsalted
  • 1 cup light brown sugar packed
  • ½ cup white granulated sugar
  • 2 eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup milk chocolate chips
  • 14 ounces Cadbury mini eggs 2 – 7 oz. bags

Instructions

Prepping the Cookie Dough

  • Preheat oven to 350°
  • Get a large mixing bowl and put softened butter and brown sugar and white sugar in to it. Then, using a hand mixer or a stand mixer, mix sugars and butter together until it's well combined and creamy. (About 3-5 minutes. Make sure there are no brown sugar clumps, and it has blended in well, as it can tend to clump up if it's not a super fresh batch.)
  • Next, add in one cracked egg, and mix with mixer until fully mixed in.
  • Add in the other egg and mix again, until fully mixed in.
  • Pour in vanilla extract and mix again, until fully mixed.
  • In a separate bowl, pour in the flour, baking soda and salt. Mix together with a fork, as this helps "sift" the ingredients together.
  • Pour a third of the flour mixture in to the butter/sugar mixture, and mix together until combined.
  • Add in a little more flour mixture, and mix again until combined.
  • Finally, add the last third of the flour mixture in to the butter/sugar mixture and fully combine.
  • Next, pour in chocolate chips and gently stir using a large wooden spoon or rubber spatula until combined.
  • Line a baking sheet with parchment paper and scoop out small portions of cookie dough to roll in to smooth, rounded balls. (I used an ice cream scoop and filled it half-way, to make the size of the cookies you see here.)
  • Gently press 3 Cadbury mini eggs in to the tops of each cookie dough ball. (I didn't push them all the way down inside of the cookie but rather just a little so it would be secured on to the top of the cookie.)

Baking the Cookies

  • Place baking sheet of cookie dough in to preheated oven, and bake for 12 minutes, or until the bottom edges start to turn a golden brown.
  • Remove from oven and allow cookies to rest on baking sheet for about a minute, before moving to a cooling rack. (This helps the cookies fully cook through teh center for a crispy edge and soft center.)
  • Transfer cookies from the baking sheet to cooling rack and allow cookies to fully cool before packaging them up for storing.

Nutrition

Serving: 1cookie | Calories: 205kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 159mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 211IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1mg

Easter Egg Truffles Recipe (Easy No-Bake Dessert)

Easter egg truffles are an easy no-bake dessert made with creamy centers and a chocolate coating. These simple Easter treats are perfect for parties, baskets, or spring gatherings.

Easter egg truffles in egg carton

These no-bake egg truffles are adorable for Easter and are made with crushed, frosted animal cookies, cream cheese, and other easy ingredients, making them a delightful holiday dessert idea!

If you love truffle recipes for easy holiday desserts, you'll also love these Biscoff truffles and this sugar cookie truffles recipe.

Why You’ll Love These No Bake Easter Eggs

Not only is this recipe “easy” but the creaminess of the cream cheese, mixed with frosted animal cookies also make these truffles a crowd-pleaser!

Plus, if you’re in the baking mood, you can make these alongside the mini egg bars, Easter egg nest cookies, or mini egg cookies for treats all around!

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Ingredients

With only 3 main ingredients (not counting any decorating favorites) you can have Easter truffles in no-time!

For decorating, you can use items such as food coloring, sprinkles, sanding sugar, etc. (We used a lot of these for these Easter Oreos that are absolutely adorable too!) See more tips and ideas for decorating, below!

ingredients on table for truffles
Ingredients
  • 14 oz. iced animal cookies
  • 8oz. cream cheese, room temperature
  • 2 packages of 14 oz. white chocolate melting wafers (I use Ghirardelli)
  • Gel colors, if desired
  • Sprinkles or sanding sugar, if desired

See the recipe card at the bottom of this post for full quantities and instructions, all in one place, for this no-bake Easter dessert.

Instructions for Easter Egg Truffles

  1. First, prepare a large baking sheet or something similar, like a platter, by covering it with parchment paper.
  2. Next, process animal cookies in food processor or crush cookies placing them in a ziplock bag, rolling over them with a rolling pin until they are in fine crumbs.
Crushed frosted animal cookies in bowl
Crushed frosted animal crackers
  1. In a large bowl, mix together the softened cream cheese and crushed cookies until evenly combined. 
cream cheese in bowl with crushed cookies
Mix cream cheese in with cookies
cream cheese mixed with animal crackers
Cream cheese mixed with cookies
  1. Grab about a tablespoon of cookie mixture and mash it together with your hands (this is securing the cookie crumbs more in to the cream cheese so it will "hold".)
  2. Next, roll it in to a ball by cupping hands together, and gently move hands in a circle rotation until it it forms a round ball. (See first image below.)
  3. When in a ball shape, straighten out hands and roll the ball up and down between the two hands to give the "ball" more of an "egg" shape. (See second image below.)

Also, you can also gently pinch the top of the "egg" to give it even more of an egg-shape.

If it does not look like an egg yet, carefully mold with hands in to a shape of an egg. (More narrow at the top and the bottom.) Repeat until all the truffle dough is in the shape of eggs.

hands rolling small amount of truffle dough in to ball
Cup hands and roll truffle dough in to a ball
Hands rolling dough in to an egg shape
Roll dough between hands, back and forth to make egg shape
  1. Once the “eggs” are formed, place them all on prepared baking sheet and refrigerate for an hour.
Cookie truffles on baking sheet
Roll out balls and place on cookie sheet

How to Decorate Easter Truffles

At this point, it’s important to decide how you’ll want to decorate the Easter truffles.

Either covered with white chocolate and then drizzled with colored chocolate, or covered in white chocolate and then coated in sanding sugar. Or, both!

When you’ve decided how you want to decorate them, make sure to have all decorating supplies handy, and ready to go. See more below.

Melt White Chocolate

When it comes to which type of chocolate to use for these, I have a favorite but there are other options too!

Which type of chocolate is best for truffles?

If you ask me, the Ghirardelli white melting wafers are hard to beat! They melt easily but more importantly… they taste waaaaay better than other chocolate melts.

However, you can also use white chocolate baking chips like we used in our pink strawberries, (which we prefer Ghirardelli in those too!) or you can use other candy melts, wafers, almond bark, or chips if that’s what you prefer!

  1. Make sure to follow (if any) package directions for melting chocolate. However, melting chocolate in microwave on half power for about 2 minutes (or as long as needed until melted), stopping the microwave to stir the chocolate every 30 seconds.
white chocolate baking chips in bowl
White chocolate chips
melted white chocolate in bowl
Melt white chocolate chips
  1. Remove truffles from the refrigerator and place a toothpick in to one end (top or bottom of the egg) and dip eggs in to melted chocolate and lift back out, allowing excess chocolate to drip off.
    (You’ll want to be patient with this, to allow most of the excess to drip off so it doesn’t leave a “pool” of chocolate under the egg when drying.)
toothpick in truffle, dipping in to white chocolate
Insert toothpick and dip truffle in to white chocolate
Chocolate dipped Easter truffle
Fully coat truffle in white chocolate

Decorating with Sprinkles or Sanding Sugar

If you’ll be decorating the eggs with sanding sugar and/or sprinkles, (as in the light blue egg in the photo below) you’ll want to decorate the eggs BEFORE the chocolate hardens.

Sanding sugar decorated egg truffle in bowl
Sanding sugar decorated eggs

So once excess chocolate has dripped off, you can:

  • place eggs on cookie sheet and pour sprinkles/sanding sugar on top (the bottoms won’t be covered this way)
  • OR, to cover all of the egg with sprinkles/sanding sugar, hold the chocolate covered egg by the toothpick, over a coffee cup or bowl, and pour decorations over egg, while rotating it, trying to cover each area. Place egg on baking sheet to harden.

Decorating with Drizzled Melted Chocolate

If you’re wanting to leave the eggs white and decorate the eggs with different colors, you can go ahead and cover all of the eggs in white chocolate and place them on the cookie sheet to harden. (You’ll want the chocolate to harden before drizzling on the colored chocolate.)

Once all have been coated in chocolate, place cookie sheet in fridge for 10-15 minutes.

Decorated Easter egg truffles in bowl
Decorated Easter egg truffles

Expert Tip

If you’ll be leaving the eggs white, gently, twist and remove the toothpick from the egg after dipping and smooth a little white chocolate over the toothpick hole, with the same toothpick, before the chocolate hardens. This way, it will cover the hole.

hand holding toothpick, spreading white chocolate over hole in truffle
Spread chocolate over hole with toothpick

How to Make Colored White Chocolate

When I made these eggs, I decided on the different gel colors I wanted to use. (Pink, light blue, light green, and yellow.)

So I made sure to get 4 different little bowls, that I could melt the chocolate melts in, and then drop one drop of gel coloring in to each bowl, to make the individual colors.

Doing one color at a time, melt the chocolate, add in the gel coloring, stir and it’s ready to drizzle on the eggs you want to decorate with that color.

After chocolate has hardened on eggs, re-melt any remaining chocolate if needed, and divide it in to small portions to add gel food coloring to to decorate the eggs.

How to Drizzle on White Chocolate

I used piping bags with a #3 piping tip, (bigger or smaller will work too). However, you can also drizzle it from a spoon, or even pour chocolate in to a small zip-top bag, and cut out a small hole in the corner of the bag to act as a piping bag.

NOTE: I only had one #3 piping tip so I cleaned the tip really good after each color and re-used it to drizzle on the other colors.

decorated easter egg truffles in white bowl
White chocolate drizzled Easter egg truffles

Substitutions

Truffle Cookies: If you’re not a fan of frosted animal cookies, you can substitute those for regular animal crackers, Golden Oreos for Oreo egg truffles, or even something fun like crushed pop-tarts!

Variations

You can make these for any time of the year! Simply change out the colors for the holiday (think “green” and “red” for Christmas, “black” and “orange” for Halloween, etc.) and simply leave them in the shape of a ball, instead of the extra step of shaping like an egg.

Bite taken out of no bake cookie truffle
Creamy center of cookie and cream cheese mixture

Want to purchase most of the items I used? Here’s a quick-link section where you can find almost everything that I used:

Storage

If storing for later, or if you have leftovers, it’s important to refrigerate the egg truffles, due to the insides having cream cheese in them. Store in an airtight container for 3-5 days.

More Easter Ideas

How cute would this Easter candy recipe look next to Easter Bunny Bark, especially on an Easter Charcuterie Board, and next to these Bunny Butt cookies made with a cake mix?

You’ll love our other Easter inspiration, and even Easter decor ideas for the home! See some of our favorites here:

Recipe

easter egg truffles in white bowl
Print Pin
5 from 3 votes

Easter Egg Truffles

These no-bake egg truffles are adorable for Easter and are made with crushed, frosted animal cookies, cream cheese, and other easy ingredients, making them a delightful holiday dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 18 truffles
Calories 154kcal
Author Jessica Burgess

Equipment

  • toothpicks
  • baking sheet or platter to transfer truffles to refrigerator

Ingredients

  • 14 ounces iced animal cookies
  • 8 ounces cream cheese softened
  • 28 ounces white chocolate melting wafers we used 2 packages of 14 ounces Ghirardelli White Chocolate Melting Wafers
  • gel food colors if desired
  • sanding sugars if desired
  • sprinkles if desired

Instructions

  • First, gather ingredients and prepare a large baking sheet or something similar, like a platter, by covering it with parchment paper.
    ingredients on table for truffles
  • Next, process animal cookies in food processor or crush cookies placing them in a ziplock bag, rolling over them with a rolling pin. 
    Crushed frosted animal cookies in bowl
  • In a mixing bowl, mix together the softened cream cheese and crushed cookies until evenly combined. 
    cream cheese in bowl with crushed cookies
  • Grab about a tablespoon of cookie mixture and mash it together with your hands (this is securing the cookie crumbs more in to the cream cheese so it will hold together better.)
    cream cheese mixed with animal crackers
  • Next, roll it in to a ball by cupping hands together, and gently move hands in a circle rotation until it it forms a round ball.
    hands rolling small amount of truffle dough in to ball
  • When in a ball shape, straighten out hands and roll the ball up and down between the two hands to give the "ball" more of an "egg" shape.
    Hands rolling dough in to an egg shape
  • Once the "eggs" are formed, place them all on prepared cookie sheet and refrigerate for an hour.
    Cookie truffles on baking sheet

Melting Chocolate

  • Make sure to follow (if any) package directions for melting chocolate. However, melting chocolate in microwave on half power for about 2 minutes (or as long as needed until melted), stopping the microwave to stir the chocolate every 30 seconds is a common method and how I melted this chocolate.
    melted white chocolate in bowl
  • Remove truffles from the refrigerator and place a toothpick in to one end (top or bottom of the egg) and dip in to melted chocolate and lift back out, allowing excess chocolate to drip off.(You'll want to be patient with this, to allow most of the excess to drip off so it doesn't leave a "pool" of chocolate under the egg when drying.)
    Chocolate dipped Easter truffle

Decorating Easter Egg Truffles

  • It's imporant to decide how you want to decorate the eggs before covering them with chocolate. If using sanding sugar or sprinkles, you'll want to decorate before the chocolate hardens. If decorating with colored melted chocolate drizzle, you can wait to decorate after the chocolate has hardened. See full post for tips on how to decorate the eggs!
    Decorated Easter egg truffles in bowl

Notes

How to Store Egg Truffles:
Since they contain cream cheese, it’s important to keep the truffles refrigerated when storing and between eating.
How to Store:
Store truffles in an airtight container in the refrigerator for 3-5 days.

Nutrition

Serving: 1truffle | Calories: 154kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 156mg | Potassium: 39mg | Fiber: 1g | Sugar: 4g | Vitamin A: 188IU | Calcium: 20mg | Iron: 1mg

Mini Egg Bars

Mini Egg Bars: These festive Easter cookie bars are made with one of our favorite Easter candy, Cadbury mini eggs! These mini egg bars are an easy dessert for Easter time or any time of year!

If you’re looking for other Easter recipes to serve this year, you’ll especially want to see our mini egg cookies and you can also check out our ham casserole and our Southern broccoli casserole!

Mini Egg Bars
Mini Egg Bars

Why you’ll love this recipe

This is the perfect Easter dessert (I’m speaking directly to my fellow mini egg lovers on this one). We called them “mini egg bars”, but we might as well have called them Easter cookie bars!

These magic bars are made with cookie dough and my personal favorite Easter candy, Cadbury mini eggs, which basically makes them Easter in bar form if you ask me.

If you’re looking for simple recipes to make your Easter baking easier, move this one to the top of your list. This easy recipe for mini egg Easter bars is a crowd-pleaser and will have your guests asking for the recipe for sure! Pro Tip: place these on an Easter charcuterie board with these Easter cookies for the ultimate treat!

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Ingredients for mini egg bars recipe

You only need a few simple ingredients to make these delicious cookie bars. For this easy treat, you’ll need:

  • 2 sticks salted butter at room temperature (2 sticks = 1 cup)
  • 1 ¼ cups light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • 1 ¼ cups Cadbury mini eggs
  • ½ cup chocolate chips

Jump to the recipe card to see the ingredient amounts and instructions or keep reading to learn how to make these chewy mini egg cookie bars!

Ingredients for the mini egg bars.
Ingredients for mini egg bars.

Do they sell Cadbury Mini Eggs all year?

The answer to this depends on where you live. If you live in the United States or another country you might not be able to get these outside of mini egg season.

Consider stocking up next time these hit the shelves so you can make them a few times later in the year (or not…it might be a good thing these only come out once a year because they are addicting)!

Depending on when the stores in your area start putting out Easter treats, you might even be able to make these for Valentine’s Day! We think they would make the perfect treat for either occasion!

P.S. When we say Cadbury eggs, we’re talking about the mini egg candies and not the bigger cream eggs or the mini egg chocolate bar.

The best part of this recipe (aside from it having mini eggs in it) is that it doesn’t take a lot of work to make! Read on to see exactly how simple it is.

  1. Preheat oven to 350 degrees f.
  2. Butter a 9×13 baking dish.  Line the dish with parchment paper and butter the paper. *NOTE* Lining with parchment paper makes it easier to take the whole thing out onto a cutting board and cut those perfect squares. Do you need to do it? No, it won't change the result of the recipe. 
  3. In a large mixing bowl and using an electric mixer (or the bowl of a stand mixer), mix the butter and sugar until nice and fluffy. Scrape down the sides of the bowl as you go. 
Butter and sugar in a bowl, ready to be creamed.
Cream together butter and sugar in a large mixing bowl.
  1. Add the wet ingredients- the eggs, splash of vanilla extract, and salt. Mix until they are all blended and set aside. 
Eggs being mixed into the creamed butter mixture with an electric handheld mixer.
Add wet ingredients.
The dough after the wet ingredients are fully combined.
Combine together.
  1. In a medium bowl combine the dry ingredients- the flour, baking soda, Cadbury eggs, and chocolate chips. Whisk together until the eggs and chocolate chips are coated with the flour and baking soda.
The dry ingredients (flour, chocolate chips, mini eggs) in a medium bowl.
Combine dry ingredients.
The dry ingredients being combined until they are all coated.
Mix until coated.
  1. Mix in approximately ⅓ of the dry mixture to the wet mixture. Repeat until all the ingredients are incorporated.*NOTE* For this step, using a hand mixer is great but your dough will be very thick at the end. You could absolutely use a stand mixer as well. 
A wooden spoon full of the dry ingredients being held over the combined bowl of wet ingredients.
Add dry ingredients ⅓ at a time.
The dough once the wet and dry ingredients have been combined.
Mix till combined.
  1. Pour the dough for the cookie layer into the prepared pan and spread evenly.
  2. If you want a really chocolatey treat you can add any remaining chocolate eggs to the top of the bar now. You could also sprinkle crushed mini eggs over the top or wait until the bars come out of the oven and add the eggs to the top. 
The cookie layer pressed firmly into a parchment lined 9x13 baking dish.
Press cookie layer into prepared baking dish.
  1. Bake in the preheated oven for 28-31 minutes or until golden brown. You will notice the edges starting to pull from the pan.
The baked 9x13 dish of mini egg bars in the pan.
  1. Remove from the oven and let the bars cool on a wire rack. Let it cool completely before cutting it up to serve.
  2. If you chose to put parchment paper under your bars, use the parchment to lift the entire pan of cooled mini egg bars out onto a cutting board and cut into 24 even squares (if not, cut them right in the pan). Since we didn’t use a square pan, you might find it helpful to cut a bit of the border off to help create nice straight edges. 
The baked 9x13 dish of mini egg bars removed from the pan.
Remove from the baking dish.
The mini egg bars cut into squares.
Cut into squares.
  1. Serve and enjoy!
The mini egg bar squares stacked on a plate.
Serve and enjoy!

This easy Easter treat would make a perfect gift to share with your neighbors. Consider making a big batch and packaging it up with cute spring-colored ribbon- what a great way to share some love!

Substitutions

For these Easter egg mini egg cookie bars, there are a few substitutions you can make.

  • Chocolate Chips – instead of milk chocolate chips, you can use dark chocolate chips or white chocolate chips (or a combination of the three)! Since the mini eggs are made with creamy milk chocolate, you can get creative with the other chocolate you add to create the perfect mix for your tastes.

Pro tip: sometimes I cut up the solid milk chocolate bunnies the kids get at Easter and use them for baking. Shh…don’t tell them!

  • Brown Sugar – if you are out of brown sugar you can use white sugar, but the bars will be a bit less chewy and a bit more crunchy. Still, in a pinch, it will do!
  • Eggs – if you ran out of eggs and you are panicking, we’re here to help! In cookie-type recipes like this a cornstarch egg will work decently well. This recipe calls for 2 eggs, so the cornstarch egg replacement would be 2 tablespoons of cornstarch stirred into 6 tablespoons of cold water. Use this directly in place of the eggs in the recipe.
mini egg bars stacked on plate
Easter Egg Bars

Variations

Although we created these as Easter cookie bars, you could easily modify them for other holidays and events! Since this is basically a cookie bar with a few mix-ins, it’s the perfect recipe to get creative with!

  • Valentine’s Day – instead of mini eggs, stir in some pink and red candy-coated chocolate and some pink or red sprinkles!
  • St. Patrick’s Day – check your local bulk store or grocery store for green-colored candy-coated chocolate or use peppermint-flavored chocolates and mix in some gold and green sprinkles (or cute little shamrock sprinkles like these sprinkles if you can find them)!
  • Christmas – at Christmas time there are usually a lot of options for red and green chocolate and sprinkles. Stir in your favorite, add some to the top and you’ve got a perfect dessert for your holiday celebrations!
Mini egg bar leaning up against bottle of milk
Serve with milk for the ultimate treat

Storage

You can store these bars in an airtight container (or cover the entire baking dish with plastic wrap) at room temperature for 3 to 4 days, or in the fridge for up to 1 week.

Although we haven’t tried it yet, these bars should freeze well too! Put them in an airtight, freezer-safe container or bag and freeze them for up to 3 months.

Expert Tips and FAQs

What kind of chocolate chips can I use for this recipe?

Instead of milk chocolate chips, you can use dark chocolate chips or white chocolate chips (or a combination of the three)! Since the mini eggs are made with creamy milk chocolate, you can get creative with the other chocolate you add to create the perfect mix for your tastes.

Pro tip: sometimes I cut up the solid milk chocolate bunnies the kids get at Easter and use them for baking. Shh…don’t tell them!

Can I freeze these mini egg bars?

Although we haven’t tried it yet, these bars should freeze well too! Put them in an airtight, freezer safe container or bag and freeze them for up to 3 months.

If you liked these Cadbury mini egg bars, you should check out our other easy Easter desserts, Easter cake donuts, and Easter egg nest cookies, along with these:

Recipe

Mini Eggs Bars
Print Pin
5 from 4 votes

Mini Egg Bars

Mini Egg Bars: These festive Easter cookie bars are made with one of our favorite Easter candy, Cadbury mini eggs! These mini egg bars are an easy dessert for Easter time or any time of year!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 31 minutes
Total Time 51 minutes
Servings 24 squares
Calories 242kcal
Author Jessica Burgess

Ingredients

  • 2 sticks salted butter at room temperature (2 sticks = 1 cup)
  • 1 ¼ cups light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • 1 ¼ cups Cadbury mini eggs
  • ½ cup chocolate chips

Instructions

  • Preheat oven to 350 degrees f.
  • Butter a 9×13 baking dish.  Line the dish with parchment paper and butter the paper. 
    *NOTE* Lining with parchment paper makes it easier to take the whole thing out onto a cutting board and cut those perfect squares. Do you need to do it? No, it won't change the result of the recipe. 
  • In a large mixing bowl and using an electric mixer (or the bowl of a stand mixer with a paddle attachment), mix the butter and sugar until nice and fluffy. Scrape down the sides of the bowl as you go.
  • Add the wet ingredients- the eggs, splash of vanilla extract, and salt. Mix until they are all blended and set aside. 
  • In a medium bowl combine the dry ingredients- the flour, baking soda, Cadbury eggs, and chocolate chips. Whisk together until the eggs and chocolate chips are coated with the flour and baking soda.
  • Mix in approximately ⅓ of the dry mixture to the wet mixture. Repeat until all the ingredients are incorporated.
    *NOTE* For this step, using a hand mixer is great but your dough will be very thick at the end. You could absolutely use a stand mixer as well.
  • Pour the dough for the cookie layer into the prepared pan and spread evenly.
  • If you want a really chocolatey treat you can add any remaining chocolate eggs to the top of the bar now. You could also sprinkle crushed mini eggs over the top or wait until the bars come out of the oven and add the eggs to the top.
  • Bake in the preheated oven for 28-31 minutes or until golden brown. You will notice the edges starting to pull from the pan.
  • Remove from the oven and let the bars cool on a wire rack. Let it cool completely before cutting it up to serve.
  • If you chose to put parchment paper under your bars, use the parchment to lift the entire pan of cooled mini egg bars out onto a cutting board and cut into 24 even squares (if not, cut them right in the pan).
    Since we didn't use a square pan, you might find it helpful to cut a bit of the border off to help create nice straight edges.
  • Serve and enjoy!

Video

Notes

Helpful tips: 
  • When spreading the dough evenly in the bakeware before cooking, I used an offset spatula. You could as well use a butter knife or mixing spoon.
  • Make sure to cook in a 9×13 and not a 9×9. If doing in a 9×9 it will brown too fast, the edges will be cook, but the middle won't.
  • You can store these bars in an airtight container at room temperature for 3 to 4 days, or in the fridge for up to 1 week. Although we haven’t tried it yet, these bars should freeze well too! Put them in an airtight, freezer safe container or bag and freeze them for up to 3 months. 

Nutrition

Serving: 1square | Calories: 242kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 124mg | Potassium: 36mg | Fiber: 1g | Sugar: 20g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs: So quick, easy and it made the shells peel off so easily, with the 5, 5 & 5 method!

See how long to cook the eggs, and how well they turn out in the quick video below, too!

Sliced hard boiled eggs on plate next to Instant Pot
Hard Boiled Eggs in the Instant Pot

If you watched my Instant Pot review of my Instant Pot®, and my first run at using it by cooking chicken breasts, then you know I fell in love with the thing immediately.

Now today, I’m going to show you how easy it is to make hard-boiled eggs with it and you will be AMAZED at how easy the shells come off of the eggs when they’re done. It’s an absolute game-changer! Then, you’ll want to see how we make these deviled eggs with candied bacon, and you’ll never want to make a classic deviled egg recipe, again!

How To Cook Eggs in the Instant Pot

In this quick, 7 minute video, I’ll show you from beginning to end, how to cook eggs in the Instant Pot®.

No Time to Watch the Video?

No problem, I wrote out the process below the video for your quick reference!

  1. Pour water into the bottom of Instant Pot®.
  2. Using trivet that came with your Instant Pot®, and place it into the bottom. 
  3. Gently place eggs on top of the trivet, and place lid on to Instant Pot®.
eggs inside of Instant Pot
Place eggs inside of Instant Pot
  1. Press “pressure cook”, and make sure it’s on “high pressure”. 
  2. Set the timer on the Instant Pot® to 5 minutes. (Make sure “keep warm” option is turned off.) 
  3. Pressure cooker will pressurize for about 5 minutes before the timer starts, then the timer will start when cooking.
  4. While cooking, prepare an ice bath to put the eggs in when eggs are finished cooking/cooling.
  5. After the timer runs out, let the pressure cooker naturally cool down. It will be safe to remove the lid when the stainless steel metal float, lowers back down inside of the lid. (Approx. another 5 minutes.) 
Cooked eggs in ice bath
Chill cooked eggs in ice bath
  1. Remove the lid and lift the trivet out (with tongs, or very carefully with hands/pot holder), then carefully place eggs into an ice bath for a couple of minutes. 
  2. Peel eggs and watch those shells practically fall off! 
Sliced hard boiled eggs on plate
Cooked and sliced hard boiled eggs

The inside of the eggs should have the perfect yellow color!

Tips

  • You can add 1 teaspoon of baking soda to the water before cooking but we’ve found that it’s not a must. The shells still peel perfectly fine. However, if you’re using really fresh eggs, those can be harder to peel so it may be best to try baking soda.
  • The trivet is recommended above becuase it comes with the Instant Pot. However, we absolutely LOVE using the mesh steamer basket for making hard boiled eggs, that you can get separately.
Perfect center in hard boiled egg
Perfect yolk center in hard boiled egg

FAQ’s

What is the 5 5 5 method for eggs in Instant Pot?

It is 5 minutes to come to pressure, 5-minute cook-time and 5 minute natural release timing.

How long does it take eggs to boil in Instant Pot?

We’ve found that minutes does the trick!

How many eggs can you hard boil in an Instant Pot at one time?

We have cooked up to 18 eggs at one time in the Instant Pot. We have found that the eggs turn out just fine even if they’re stacked on top of one another, just as long as the eggs are not touching the lid. (Any more than 18 and you may need more than one cup of water too.)

Now, if you have a Ninja Foodie, did you know you can also make them in that? It’s true. See How to Make Hard-Boiled Eggs in Ninja Foodi!

Different Ways to Use Hard Boiled Eggs

If you’re looking for different ways you can use your hard-boiled eggs now, we love using them to make an Egg Salad Sandwich, putting them in this side salad recipe, or in a tuna salad sandwich. Or if making a potato salad, you could put them in this cauliflower potato salad or this Amish potato salad, which is also made using the Instant Pot!

Recipe

sliced hard boiled eggs on plate
Print Pin
5 from 4 votes

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs: So quick, easy and it made the shells peel off so easily, with the 5, 5 & 5 method!
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 eggs
Calories 62kcal
Author Jessica Burgess

Equipment

  • Pressure Cooker (We use the Instant Pot)

Ingredients

  • 12 Eggs Can use less or more – see tips in post
  • 1 cup Water

Instructions

  • Pour water into the bottom of Instant Pot®.
  • Using trivet that came with your Instant Pot®, place it into the bottom. 
  • Gently place eggs on top of the trivet, and place lid on to Instant Pot®.
  • Press “pressure cook”, and make sure it’s on “high pressure”. 
  • Set the timer on the Instant Pot® to 5 minutes. (Make sure “keep warm” option is turned off.) 
  • Pressure cooker will pressurize for about 5 minutes before the timer starts, then the timer will start when cooking.
  • While cooking, prepare an ice bath to put the eggs in when eggs are finished cooking/cooling.
  • After the timer runs out, let the pressure cooker naturally cool down. It will be safe to remove the lid when the stainless steel metal float, lowers back down inside of the lid. (Approx. another 5 minutes.) 
  • Remove the lid and lift the trivet out (with tongs, or very carefully with hands/pot holder), then carefully place eggs into an ice bath for a couple of minutes. 
  • Peel eggs and watch those shells practically fall off! 

Video

Notes

How many eggs can you hard boil in the Instant Pot at one time?
We have cooked up to 18 eggs at one time in the Instant Pot. We have found that the eggs turn out just fine even if they’re stacked on top of one another, just as long as the eggs are not touching the lid. (Any more than 18 and you may need more than one cup of water too.)

Nutrition

Serving: 1egg | Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 63mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Smoked Queso

Smoked Queso: With ground sausage, Velveeta cheese, Colby jack cheese, and rotel this might just be the best smoked queso recipe of all time! The ultimate party dip and a definite crowd pleaser!

Quick Overview: Combine all of your ingredients in a BBQ safe dish, place it on the grill for an hour (stirring every 15 mins), serve, and enjoy as a delicious smoked appetizer!

A close up of someone dipping a bell pepper into the smoked quest dip.
Smoked Queso

Why you’ll love this recipe

I think everyone needs to have a good queso recipe in their recipe box, like this Rotel Dip recipe and now, this smoked cheese dip. It’s a delicious dip (full of cheesy goodness) and a great option for taking to parties or serving when you have guests over!

This version of your favorite cheese dip is full of delicious smoky flavor because it’s cooked by indirect heat on a charcoal grill (although you can do it on a gas grill, too). If you love cheese as much as I do, you may also love this BBQ white queso nacho recipe. It’s loaded with cheesy goodness, too.

Good thing this cheesy dip is hitting the blog in time for grilling season because you’re going to want to make a big batch for your next party, for sure!

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ingredients for smoked queso recipe

You can find everything you need to make this yummy smoked cheese dip at your local grocery store, even the disposable foil pan (most grocery stores have this in the baking section somewhere near the cupcake liners).

You’ll need:

  • 1 pound ground sausage
  • 1 pound velveeta cheese 
  • 3 cups Colby Jack cheese, shredded (If you can shred the block! It’s much creamier!)
  • 1- 10 oz can Rotel diced tomatoes and green chilis (drained)
  • 1 cup beer
  • ½ cup red onion chopped, divided
  • 1 teaspoon garlic powder
  • ½ teaspoon ground pepper
  • ½ teaspoon salt

Optional (for those looking to level-up their queso game)

  • chopped jalapeños
  • ⅓ cup bacon bits
The ingredients you need to make smoked queso.
Ingredients

Instructions for smoked queso dip recipe

  1. Open a beer and let it sit out until it’s flat and room temperature. Set aside.
  2. If your sausage isn’t cooked yet you’ll need to do that now. Put 1 tablespoon of olive oil in a pan over medium heat, add 2 tablespoons of your chopped onion. Warm up for 2 minutes then cook the ground sausage until there is no more pink.
  3. Prepare your BBQ for indirect heat and let it warm up to 225 degrees f. If you’re using a charcoal grill, put some hickory wood in the coals to give the dip a nice smoke flavor.
A hand on the handle of a charcoal grill.
Warm up the grill.
  1. Dice your Velveeta cheese, set aside. 
  2. Shred the Colby Jack cheese, set aside. 
  3. Chop the red onion, set aside. 
  4. Add cooked sausage, Velveeta, shredded Colby Jack, Rotel. tomatoes, onion, and spices to a 9×13 BBQ safe dish (I use a disposable aluminum pan). Set aside. 
All of the smoked queso ingredients (minus the beer) in an aluminum 9x13 pan.
Add ingredients to 9×13 pan.
  1. Once your BBQ has reached the desired temperature, place your 9×13 dish in the center and pour ½ cup of beer into it. 
Someone pouring a cup of beer into the 9x13 pan on the BBQ with the rest of the smoked queso ingredients.
Pour beer into the pan.
  1. Close the lid and cook for 30 minutes, mixing at 15 minutes. *NOTE* When mixing, make sure to scrape the sides and bottom and give it a good stir so all the flavours are incorporated.
The 9x13 pan of smoked queso ingredients sitting on the grill of a charcoal BBQ.
Let cook on the grill.
A spatula stirring the queso while it cooks on the charcoal grill.
Stir well every 15 mins.
  1. After 30 minutes, add the remaining ½ cup of beer and continue cooking for another 30 minutes (stirring every 15 minutes again). 
  2. After 1 hour on the BBQ, the cheese will be melted and you’ll have a nice, thick, smoked queso dip. 
  3. Serve and enjoy!
The cooked smoked queso sitting on the charcoal grill.
Nice, thick queso dip!

What if I don’t have a charcoal grill? 

If you don’t have a charcoal grill, don’t worry! It is still possible to get that extra layer of flavor without one. Here are a few different ways we would try…

  • The Shortcut – warm your oven to 225°F and cook your queso as directed in this recipe. To get that smoky flavor, pour 1 teaspoon of liquid smoke over your ingredients along with the first ½ cup of flat beer. If you don’t have a grill, this is still a great way to create a delicious smoked queso dip! 
  • Regular Grill – if you have a propane or natural gas grill, you can actually purchase a special smoke box designed specifically to allow you to smoke things on your gas grill! Here’s an example. Read the manufacturer instructions that come with the smoker box and follow them to create your smoke queso dip!
  • Pellet Smoker – if you have a pellet grill (like a Traeger grill), you can definitely use it for this recipe! Set the temp to 225°F, add hickory wood pellets, and continue on with the recipe as written!
  • Electric Smoker – basically the same things apply here’s with a pellet smoker. Set your temp, add the wood chips of your choice and follow the recipe as written.

Substitutions

If you’re looking to make this delicious queso dip but you need to modify the ingredients, here’s a a few of our suggestions.

  • Sausage – If you don’t have any sausage (pork sausage or beef sausage), you can use ground beef instead.
  • Velveeta – Although it will alter the flavor of the dip, you could use other soft cheeses in place of Velveeta (like cream cheese). Either way, you’ll still get the same creamy texture.
  • Colby Jack – You can use Monterey Jack in place of Colby Jack, or even a sharp cheddar cheese… but I’d still make sure to use the block cheese, and shred it yourself, so it tastes better! (Pre-shredded has a filler that can make the cheese, less creamy.)

Even if you do have to change up a few things, you’ll find that the delicious flavors in this recipe make this the best smoked queso dip ever!

Variations

Looking to change it up a bit? Try this!

  • Spicy – If you like the heat, try swapping the Colby Jack cheese for Pepper Jack cheese. You can also add some chopped spicy jalapeños and/or chipotle peppers to take the spice up a big notch!
  • Taco Queso – Looking to add some extra fun to your taco night? Add some taco seasoning to the sausage or beef, continue with the recipe as written and use it in place of your regular taco meat!
  • Cowboy Queso Recipe – I’m not even against smoking this cowboy queso recipe, or at least adding some of the ingredients from that one, to this one for an extra flavor explosion!

Any of these variations would create a great dip with tons of flavor!

Smoked queso in aluminum pan
Delicious smoked queso

Storage

This might be my new favorite recipe, and I HIGHLY doubt you’ll have any leftovers (you’ve been warned!). That being said, if you do have leftover queso you can store it in an airtight container in the fridge for 3 days.

Expert tips and FAQs

Can I make smoked queso in the slow cooker?

We’ve never tried this, but we assume it would be possible!

If we were to try this in the slow cooker, we would add the whole cup of beer (and 1 teaspoon of liquid smoke) to the slow cooker with all the other ingredients and cook it on low for 4-6 hours or until everything looked melty and delicious!

What should I serve with this smoked queso dip?

Honestly anything would taste delicious dipped in this, but some of our favorite dippers are tortilla chips, corn chips, or green bell peppers!

A pita chip being dipped in the smoked queso dip.
Dip chips or veggies in it!

If you’re looking for the best dip to serve, check out a few other party favorites on the blog like this buffalo bacon blue cheese dip or our easy taco layer dip!

Recipe

Smoked Queso dip in a serving dish.
Print Pin
5 from 7 votes

Smoked Queso

Smoked Queso: With ground sausage, Velveeta cheese, Colby jack cheese, and green chiles this might just be the best smoked queso recipe of all time! The ultimate party dip and a definite crowd pleaser!
Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
BBQ Time 1 hour
Total Time 1 hour 18 minutes
Servings 6 servings
Calories 745kcal
Author Jessica Burgess

Equipment

  • smoker

Ingredients

  • 1 pound ground sausage
  • 1 pound Velveeta cheese
  • 3 cups Block Colby Jack cheese shredded (Pre-shredded has a coating that makes it less creamy, so we prefer block cheese.)
  • 1- 10 ounce can of Rotel diced tomatoes and green chilies drained
  • 1 cup beer
  • ½ cup red onion chopped, divided
  • 1 teaspoon garlic powder
  • ½ teaspoon ground pepper
  • ½ teaspoon salt

Optional

  • chopped jalapeños
  • ⅓ cup bacon bits

Queso Ingredients

Instructions

  • Open a beer and let it sit out until it's flat and room temperature. Set aside.
  • If your sausage isn't cooked yet you'll need to do that now. Put 1 tablespoon of olive oil in a medium skillet over medium heat, add 2 tablespoons of your chopped onion. Warm up for 2 minutes then cook the ground sausage until there is no more pink.
  • Prepare your BBQ for indirect heat and let it warm up to 225 degrees f. If you're using a charcoal grill, put some hickory wood in the coals to give the dip a nice smoke flavor.
  • Dice your Velveeta cheese, set aside.
  • Shred the Colby Jack cheese, set aside.
  • Chop the red onion, set aside.
  • Add cooked sausage, Velveeta, shredded Colby Jack, Rotel. tomatoes, onion, and spices to a 9×13 BBQ safe dish (I use an aluminum disposable one). Set aside.
  • Once your BBQ has reached the desired temperature, place your 9×13 dish in the center and pour ½ cup of beer into it.
  • Close the lid and cook for 30 minutes, mixing at 15 minutes.
    *NOTE* When mixing, make sure to scrape the sides and bottom so all the flavours are incorporated.
  • After 30 minutes, add the remaining ½ cup of beer and continue cooking for another 30 minutes (stirring every 15 minutes again).
  • After 1 hour on the BBQ, the cheese will be melted and you'll have a nice, thick, smoked queso dip.
  • Serve and enjoy!

Notes

STORAGE: This might be my new favorite recipe, and I HIGHLY doubt you’ll have any leftovers (you’ve been warned!). That being said, if you do have leftover queso you can store it in an airtight container in the fridge for 3 days. 

Nutrition

Serving: 1serving | Calories: 745kcal | Carbohydrates: 17g | Protein: 47g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 2507mg | Potassium: 590mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1456IU | Vitamin C: 2mg | Calcium: 912mg | Iron: 2mg

Pink Chocolate Covered Strawberries

Pink Chocolate Covered Strawberries: Whether it’s for Valentine’s Day or just a sweet treat for someone, these pink dipped strawberries are not only easy but they’re incredibly delicious!

The holidays aren’t the only reason for having pink chocolate strawberries! Serving them at baby showers, a bridal shower, or any special occasion really, is a great way to have sweet treats, since they’re so easy and so pretty! They’re also one of our favorite romantic desserts, if you’re having a date-night at home soon!

Strawberries covered in pink chocolate in small white bowls
Pink Chocolate Covered Strawberries

Why Make Pink Strawberries?

When throwing the date night party with friends, we had a chocolate fountain bar, and let me tell you… these pink covered strawberries would have been a PERFECT fit!

But if I had to do the party all over again, I would make a large batch of these pink chocolate dipped strawberries and package them up in these little berry baskets, and sent them home as party favors for the guests! How cute would that be?

You may also love making these for a quick after-school snack, a birthday party, or as a gift for someone you love! No matter what it is, they’re going to be an easy recipe that you’ll want to remember for sure!

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You’ll also love these cheesecake-stuffed strawberries!

Ingredients

As with all of our dessert recipes here, I knew I wanted to keep these as easy as possible and use as many “tricks” to make these the best result for you!

For these, we only used 3 ingredients: strawberries, chocolate baking chips, and pink gel food coloring. (You can use red if you’d like.)

Ingredients for pink chocolate strawberries
Ingredients
  • 12 fresh strawberries
  • 11 ounce Ghirardelli classic white chips (see more chocolate options below)
  • 1 drop of pink gel food coloring

See the recipe card at the bottom of the post for full steps and ingredient amounts. Make sure to check out the tips, substitutions, and variations for this recipe, throughout the post for best results!

Instructions

Before melting the chocolate, it’s best to prepare everything for dipping.

  1. Wash and remove any brown leaves from strawberries. (See tips below in this post for strawberry care!) Allow strawberries to dry before dipping.
  2. I like to use a large baking sheet (big enough to fit a dozen strawberries) and cover it with parchment paper. Set aside.
  3. In a small microwave-safe bowl (or narrow, heat-proof glass) pour in baking chips and melt according to package directions. (This is usually on half power for a couple of minutes, stopping at 30 second intervals to stir, so it doesn’t burn.)
  4. Once melted, drop one drop of pink food coloring and stir until combined.
melted white chocolate chips
Melt white chocolate
drop of pink food coloring in bowl of white chocolate
Add one drop pink gel food coloring

It should be a nice pink color at this point. (Remember one drop goes a long way.) You can continue adding drops of food coloring to reach the level of pink you prefer.

melted pink chocolate in glass bowl with spoon
Melted pink chocolate

Pink Chocolate in Glass

You can use a bowl but I found that using a short, narrow glass worked a lot better to hold the melted pink chocolate so I could dip the strawberries and cover them easily. (A shallow, wide bowl doesn’t work very well for dipping.)

Toothpick

If you have toothpicks on hand, it’s easier and better for the strawberries to dip. This way you don’t accidentally pull off any leaves and the oils from your hands don’t mess with the green leaves.

  1. Simply poke a toothpick in to the top of the strawberry (through the leaf/stem area). This iwill leave a small hole but you won’t be able to notice it. You can use one toothpick and pull it out each time you want to dip a new strawberry but I found using multiple toothpicks made it much easier. (Then I could pull the toothpicks out after they were all dry.)
pink chocolate in narrow glass with spoon
Chocolate for dipping in narrow glass
toothpick inserted in to top of strawberry
Use a toothpick for dipping
  1. Dip strawberry in to pink chocolate, trying to hold it straight, so the chocolate would be even. NOTE: Be careful not to let the leaves go down in the chocolate.
strawberry dipped in glass of chocolate
Dip strawberry in to chocolate
Chocolate covered strawberry pulling out of chocolate
Hold to allow dripping chocolate
  1. When strawberries have a chocolate coating, gently slide one side of the strawberry against the rim of the glass, to remove the excess chocolate. (This side of the strawberry will be the bottom.)

You want to remove any excess chocolate so it doesn’t puddle underneath the strawberry while drying.

  1. Once all excess chocolate has been removed, gently place strawberry on lined baking sheet.
strawberry being gently pulled alongside of glass
Carefully slide on edge of glass to remove excess
Strawberry placed on parchment paper
Allow to dry
  1. Continue covering strawberries until finished, placing them in a single layer on the baking sheet. Strawberries should be hardened in minutes and then they’re ready for eating!
multiple pink chocolate covered strawberries on baking sheet
Allow strawberries to cool

Substitutions

In case you can’t find exactly what I used in this recipe, there are other options you!

  • Type of Chocolate: If you don’t have the Ghirardelli white baking chips, you can use a different brand, bakers chocolate, or melting wafers. (Note: we also tried using pink candy melts and although it worked, the flavor just wasn’t as good as the Ghirardelli chocolate.)
  • Food Coloring: You can use red food coloring (gel or liquid) but just make sure to use as little as possible first so you don’t get red chocolate. Tip: You can even stick a toothpick down inside the food coloring and then place the toothpick in to the chocolate to transfer a smaller amount of color, than a drop may provide.
  • Parchment Paper: If you don’t have parchment paper, you can place each strawberry on cupcake liner or palce them on wax paper, aluminum foil or a Silpat mat.
Pink chocolate covered strawberries on baking sheet
Pink Chocolate Covered Strawberries

Variations

  • Coconut Oil: We loved the strawberries just the way they were but you could also put about 2 tablespoons of coconut oil in with the chocolate chips when melting them. This will give the chocolate a thinner consistency. I prefer it without because it’s one less ingredient that you need and I like the texture of the chocolate just by itself.
  • Decorations: If you’d like to decorate your strawberries, more than just with the pink chocolate, you can decorate with sanding sugar, edible glitter, gold luster dust, sprinkles, crushed graham crackers or cookies or top with even more pink, chocolate or white chocolate drizzle with a piping bag, after the dipped chocolate has dried.
Pink chocolate covered strawberries on pink checkered napkin
Delicious pink strawberries

Strawberry Care

  1. When prepping your strawberries, it’s best to wash and prune them before dipping. Remove any brown leaves and discard strawberries that have bruises or a lot of white on them. You want bright red, flawless strawberries for dipping, if you can.
  2. Soak your strawberries in water (just enough to cover them) and preferably, a tablespoon of vinegar for about 5 minutes.
  3. Drain strawberries and place on paper towels and allow them to air dry. If not dipping right away, place strawberries in the refrigerator until ready to dip. Cold strawberries for dipping is ideal so the chocolate will harden faster!

Storage

We’ve found that the strawberries are best at room temperature, however, if you won’t be serving them until the next day, the leaves can turn brown faster, sitting out. So refrigerating them may be best.

Do note that the chocolate can “sweat” if placed in the refrigerator, and although that’s ok, you may want to pull them out of the refrigerator a little while before serving, to allow the “sweat” to dry.

Also, serving chilled strawberries can make the chocolate harder than you may prefer, when you bite in to them.

Pink chocolate covered strawberries in small white bowls
Easy Pink Chocolate Covered Strawberries

FAQ’s and Expert Tips

How do you make pink chocolate?

Simply melt white chocolate and add a drop of pink or red food coloring. If using red, you may want to dip a toothpick in to the coloring, then dip the toothpick in to the chocolate to add small amounts at a time, until you reach the desired pink color.

Why are my chocolate strawberries sweating?

Your strawberries can sweat during a drastic temperature change. When refrigerating your strawberries, they can “sweat” after they’re removed to room temperature.

How far in advance can you make chocolate covered strawberries?

It’s preferred to make them the day of, preferably a couple of hours in advance. However you can make them a day ahead of time but do note that if left out at room temperature, the leaves can “turn” a bit and not be as green and fresh looking.

More Valentine’s Day Ideas

Although you can enjoy pink chocolate-covered strawberries any time of year, they’re especially fun for Valentine’s Day alongside these heart rice krispie treats, this Valentine snack mix, and, of course, a pink colored drink. If you need more ideas to celebrate, here are our favorites:

Recipe

Pink Chocolate Covered Strawberries in white bowl
Print Pin
5 from 7 votes

Pink Chocolate Covered Strawberries

Pink Chocolate Covered Strawberries: Whether it's for Valentine's Day or just a sweet treat for someone, these pink dipped strawberries are not only easy but they're incredibly delicious!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Cooling Time 5 minutes
Total Time 12 minutes
Servings 12 strawberries
Calories 144kcal
Author Jessica Burgess

Ingredients

  • 12 strawberries See post for tips on best strawberries to select
  • 11 ounces Ghirardelli White Chocolate Chips or similar – see post for other options
  • 1 drop pink food coloring or red coloring – see post for tips on alternate options

Instructions

  • Before melting the chocolate, it's best to prepare everything for dipping.

Wash and Prepare Strawberries

  • Wash and remove any brown leaves from strawberries. (See tips in this post for strawberry care for best results!) Allow strawberries to dry before dipping.

Prep Cooling Surface

  • I like to use a large baking sheet (big enough to fit a dozen strawberries) and cover it with parchment paper. Set aside.

Melting Chocolate

  • In a small microwave-safe bowl (or narrow, heat-proof glass) pour in baking chips and melt according to package directions. (This is usually on half power for a couple of minutes, stopping at 30 second intervals to stir, so it doesn't burn.)

Making Chocolate "Pink"

  • Once chocolate chips have melted, drop one drop of pink food coloring and stir until combined.
  • It should be a nice pink color at this point. (Remember one drop goes a long way.) You can continue adding drops of food coloring to reach the level of pink you prefer.

How to Dip Strawberries

  • Simply poke a toothpick in to the top of the strawberry (through the leaf/stem area).
  • Dip strawberry in to pink chocolate, trying to hold it straight, so the chocolate would be even. NOTE: Be careful not to let the leaves go down in the chocolate.
  • When strawberries have a chocolate coating, gently slide one side of the strawberry against the rim of the glass, to remove the excess chocolate. (This side of the strawberry will be the bottom.)
  • Once all excess chocolate has been removed, gently place strawberry on lined baking sheet.
  • Continue covering strawberries until finished, placing them in a single layer on the baking sheet. Strawberries should be hardened in minutes and then they're ready for eating!

Notes

Strawberry Care:
  • When prepping your strawberries, it’s best to wash and prune them before dipping. Remove any brown leaves and discard strawberries that have bruises or a lot of white on them. You want bright red, flawless strawberries for dipping, if you can.
  • Soak your strawberries in water (just enough to cover them) and preferably, a tablespoon of vinegar for about 5 minutes.
  • Drain strawberries and place on paper towels and allow them to air dry. If not dipping right away, place strawberries in the refrigerator until ready to dip. Cold strawberries for dipping is ideal so the chocolate will harden faster!
Storage: 
We’ve found that the strawberries are best at room temperature, however, if you won’t be serving them until the next day, the leaves can turn brown faster, sitting out. So refrigerating them may be best.
Do note that the chocolate can “sweat” if placed in the refrigerator, and although that’s ok, you may want to pull them out of the refrigerator a little while before serving, to allow the “sweat” to dry.
Also, serving chilled strawberries can make the chocolate harder than you may prefer, when you bite in to them.

Nutrition

Serving: 1strawberry | Calories: 144kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 24mg | Potassium: 93mg | Fiber: 1g | Sugar: 16g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg

Valentine Rice Krispie Treats

Valentine Rice Krispie Treats: These Valentine’s Day rice krispie treats are made with your favorite heart-shaped cookie cutters or silicone molds and decorated with sprinkles and piped icing.

Although you can make heart shapes with rice krispies treats any time of year, it’s possibly our favorite, no-bake Valentine’s Day dessert idea and a fun idea for the holiday!

heart shaped rice krispie treats on white plate
Valentine Rice Krispie Treats

Why you’ll love this recipe

If you love decorating goodies and treats for the different holidays of the year, and if you’re like me, and you don’t consider yourself a whiz in the pastry chef department, you’ll love making this fun recipe. (You’ll also love these easy pink chocolate-covered strawberries then too!)

See below how I use easy tools to decorate these delicious fun treats! They’re easy treats so the kids can help too!

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Ingredients

These heart rice krispie treats only require 4 ingredients! (Unless you want to try our rice krispie treats made with milk.) However, if you prefer to decorate with sprinkles, icing, etc. you’ll need those items as well! To make the Valentine’s rice crispy treats that you see here, we only used sprinkles and store-bought piped icing!

ingredients for Valentine rice krispie treats
Ingredients
  • 3 tablespoons butter
  • 4 cups mini marshmallows
  • 6 cups rice krispie cereal
  • 1 tablespoon vanilla extract
  • sprinkles, if desired
  • icing, if desired
  • non-stick cooking spray, optional

See the recipe card toward the end of this post for ingredients and instructions all in one place for these Valentine treats

Instructions

  1. First, melt butter in large saucepan on low heat.
  2. Next, pour in marshmallow and stir to combine, allowing the low-heat to gently melt the marshmallows. Stir often.
Melt Butter
Add marshmallows
  1. Once marshmallows have melted, pour in vanilla extract and stir to combine.
Pour in vanilla
  1. Next, pour in rice krispies cereal and stir to combine.
Crispy rice cereal in large sauce pan
Add in crisp rice cereal
rice krispies and marshmallows mixed in pot
Warm, marshmallowy goodness.
  1. Now it’s time to shape the marshmallow mixture in to hearts. (You can use a heart-shaped mold or cookie cutters like I used in our heart sugar cookies. See tips below.)
heart-shaped silicone mold on counter
Heart-shaped silicone mold
  1. If using a silicone mold, simply dish out amount of rice krispy mixture and gently press mixture in to mold. If using cookie cutters, you can spray them with cookie spray so the treats do not stick – then place cookie cutter on parchment paper or wax paper and fill cookie cutter with treats. Remove and repeat until mixture is gone.
  2. NOTE: if decorating treats with sprinkles, it’s best to pour sprinkles on to the sweet treats before they harden, so sprinkles will secure in to the marshamallow texture for the perfect treat.
hand pouring sprinkles on heart-shaped rice crispy treats
Optional: Sprinkles
piping icing on to rice crispy treat hearts
Optional: Piped icing

Icing Tube

To keep things super simple, we used Cake Craft Icing Tube’s, in pink and red. We found that these were really easy to use and worked well on these fun treats, so you don’t even have to use a piping bag.

To use them, you simply attach a piping tip (I used a #3 piping tip)to the tube and can start decorating!

TIP: Feel free to wait until the rice krispie treat hearts have hardened before applying icing if you prefer.

Heart shaped treats on white plate with sprinkles on table
Valentine’s Day Treats

Substitutions

Side Note: I bought this heart-shaped silicone mold to use for these rice krispy treats and found that it was my favorite way to make them! However, heart-shaped cookie cutters work just fine too!

You can use other items to decorate these treats if you prefer. Such as:

  • melted chocolate drizzle (white chocolate chips, milk chocolate chips, etc.)
  • dip hearts in melted chocolate
  • red or pink candy melts

Variations

If you want to get super creative and have fun with the rice crispy treat hearts, you can mix in items like we did with our some of our favorite recipes caramel rice krispie treats and cookies & cream treats!

Heart shaped valentine rice crispy treats
Heart Shaped Rice Krispy Treats

Storage

Store the Valentine's rice krispie treats in an airtight container at room temperature for up to 2-3 days for freshness. (You can enjoy them after 2-3 days but the longer they sit, the harder they can get.)

hand holding heart rice krispie treat
Yum!! Valentine Rice Krispy Treats

Top tip

How far in advance can I make Rice Crispy Treats?

It’s best to make them the day of, so they’re as soft as possible. However, you can make them a day in advance, just make sure to store them properly.

How do you keep Rice Crispy Treats from sticking to your hands?

Spraying hands with cooking spray before shaping or pressing in to a pan can help prevent marshmallow treats from sticking to your hand. Or, place hand in small plastic baggie, then spray with cooking spray or spread small amount butter on to bag, then press. This way the treats won’t stick to the bag and your hand remains clean.

Why did my Rice Krispie Treats come out hard?

When pressing down on rice krispie treats to mold them, don’t press super hard, as this can make your treats hard. Gently press, to shape them for a gooier, treat.

More Valentine’s Day Ideas

You must use the category name, not a URL, in the category field.

Recipe

heart shaped rice krispie treats
Print Pin
5 from 4 votes

Valentine Rice Krispie Treats

Valentine Rice Krispie Treats: These Valentine's Day rice krispie treats are made with your favorite heart-shaped cookie cutters or silicone molds and decorated with sprinkles and piped icing.
Course Dessert
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
Decorating Time 3 minutes
Total Time 10 minutes
Servings 10 hearts
Calories 140kcal
Author Jessica Burgess

Equipment

  • heart-shaped silicone mold optional
  • heart-shaped cookie cuttersr optional

Ingredients

  • 3 tablespoons butter
  • 4 cups miniature marshmallows
  • 6 cups crispy rice cereal
  • 1 tablespoon vanilla extract

Instructions

  • Begin by melting butter in stovepot on low heat.
  • Next, pour in marshmallow and stir to combine, allowing the low-heat to gently melt the marshmallows. Stir often.
  • Once marshmallows have melted, pour in vanilla extract and stir to combine.Next, pour in rice krispies cereal and stir to combine.
  • Now it's time to shape the rice crispy treats in to hearts.
  • If using a silicone mold, simply dish out amount of rice krispy mixture and gently press in to mold. If using cookie cutters, you can spray them with cookie spray so the treats do not stick – then place cookie cutter on parchment paper and fill cookie cutter with treats. Remove and repeat until mixture is gone. NOTE: if decorate treats with sprinkles, it's best to pour sprinkles on treats before they harded, so sprinkles will secure in to the marshamallow texture.
  • Decorate hearts, if desired. See post for tips on icing and sprinkles.

Notes

How far in advance can you make rice crispy treats?
It’s best to make them the day of, so they’re as soft as possible. However, you can make them a day in advance, just make sure to store them properly.
How can I keep rice krispie treats from sticking to my hands?
Spraying hands with cooking spray before shaping or pressing in to a pan can help prevent marshmallow treats from sticking to your hand. Or, place hand in small plastic baggie, then spray with cooking spray or spread small amount butter on to bag, then press. This way the treats won’t stick to the bag and your hand remains clean.
Why did my rice krispie treats come out hard?
When pressing down on rice krispie treats to mold them, don’t press super hard, as this can make your treats hard. Gently press, to shape them for a gooier, treat.
How to Store Rice Krispie Treats
Store treats in an air-tight container for 2-3 days. Treats can be enjoyed longer than that, however they tend to get harder as the days go on so it’s best to enjoy them quickly.

Nutrition

Serving: 1heart | Calories: 140kcal | Carbohydrates: 26g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 47mg | Potassium: 17mg | Fiber: 1g | Sugar: 12g | Vitamin A: 105IU | Calcium: 3mg | Iron: 1mg

Cheeseburger Casserole

This easy cheeseburger casserole recipe is the perfect busy weeknight meal. Ground beef, spices, and cheese are topped with biscuits to create a hearty casserole that the whole family will love!

If casseroles are your thing, you’ll love my creamy chicken spaghetti.

Cheeseburgers may just be our favorite dinner around here, and with our popular cheeseburgers in the oven recipe, I knew you’d love this casserole too! But if you’re a cheeseburger fan, you may also love our cheeseburger sliders and these cheeseburger subs, which are hard to beat!

Cheeseburger Caserole

Swap out the seasoning and make yourself a Big Mac Casserole for that iconic Golden Arches experience. You can also make Cheeseburger Sliders for more of a grab-and-go meal.

Why You’ll Love This Recipe

So of course this easy cheeseburger casserole goes right to the top of my list of favorite casseroles! (Well, along with this french onion beef casserole and this Doritos chicken casserole of course.)

Most hamburger casserole recipes have some sort of meat sauce/noodle mixture, so I was super excited when I could share a cheeseburger casserole without pasta! (Much like this walking taco casserole too!)

You’ll also love this similar hashbrown hamburger casserole, classic beef stroganoff recipe, and this chicken pot pie casserole!

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Ingredients

This recipe uses simple ingredients that even your picky eaters will be ok with!

  • 2 pounds ground beef (See our other ground beef recipes.)
  • ⅔ cup ketchup
  • 2 teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 cups cheddar cheese shredded and divided
  • 1 can refrigerated biscuits like Pillsbury Grands
  • 1 tablespoon salted butter melted

Jump to the printable recipe card right now or keep scrolling to see how you can make this easy recipe (where we basically create a cheeseburger in casserole form)!

A picture of the ingredients you need to make a cheeseburger casserole.

Instructions

  1. Heat oven to 425° F. Grease a 9×13 casserole dish or spray it with cooking spray.
  2. Brown ground beef in a large skillet over medium-high heat (breaking it up with a wooden spoon as you go) until no longer pink; drain off fat. If you are using extra-lean ground beef (or turkey), you can put a bit of olive oil in the pan to keep it from sticking. 
A 9x13" baking dish that's been sprayed with cooking spray.
Spray/grease the 9×13 pan.
2 lb ground beef in a large nonstick skillet.
Brown the beef.
  1. Add ketchup, onion powder, garlic powder, ½ teaspoon pepper, and 2 cups of shredded cheese. Stir well to combine. 
Ketchup, spices and 2 cups of cheese added into the nonstick skillet with the cooked beef.
Add everything but 1 cup of cheese.
  1. Scoop mix into the prepared 9×13″ baking dish and spread evenly. Top beef mixture with remaining one cup of cheese. 
  2. Split 6 biscuits in half through the middle so you’ve got 12 thin rounds. Splitting them keeps the biscuit layer from staying doughy underneath. Lay the tops and bottoms over the casserole in a single layer, covering as much as you can. If your can came with extras, set them aside for another use.
The cooked beef and cheese mixture pressed into the prepared 9x13 pan.
Press meat into pan.
The remaining 1 cup of cheese scattered over the beef mixture.
Sprinkle cheese over top.
  1. Arrange biscuits on top of the casserole (should fit 12 biscuits). 
12 biscuits (that have been split in half) layered on top of the casserole.
Layer biscuits on top.
  1. Bake for 10 to 15 minutes or until biscuits are golden brown and cooked through. 
A pastry brush brushing melted butter on top of the biscuits after the cheeseburger casserole has been cooked.
Brush butter on top and enjoy!
  1. Brush melted butter on top of the biscuits and serve.
Biscuit and cheeseburger casserole on spatula

Substitutions

What substitutions can you make in this baked cheeseburger casserole? Quite a few actually!

  • Beef – you can replace this with ground turkey, pork or really any other ground meat.
  • Cheese – you could use other American cheese in place of cheddar, or even a soft cheese like Velveeta.
  • Biscuits – if you don’t have any refrigerated biscuits on hand, you can make boxed biscuits or biscuits from scratch and drop them by the teaspoon full on top of the casserole instead.
  • Spices – you could use fresh chopped onion and garlic in place of the dried spices called for in this recipe.
  • Ketchup – you can use tomato sauce (or tomato paste thinned out with a bit of water) in place of the ketchup in this recipe to reduce the sugar content a bit.
Cheeseburger casserole on white plate

Variations

If you’ve made this casserole and you loved it, try one of these variations the next time you make it!

  • Spice It Up – if you like Mexican recipes or spicy food in general, try replacing the ketchup in this recipe with a spicy salsa and the cheddar cheese with a pepper jack cheese!
  • Bacon cheeseburger casserole – chop some bacon and cook it at the same time as your ground beef to turn this into a bacon cheeseburger casserole. You could also add some crumbled bacon to the cheese you put on top of the meat mixture! (Some of these ingredients are similar to our tater tot casserole too!)
  • Sour Cream and Onion – if you want to get really wild, try mixing some chopped green onions and crushed sour cream and onion potato chips in with the cheese. Then serve your sour cream and onion cheesy casserole with a dollop of sour cream on top!
Fork full of a bite of cheeseburger casserole

Storage

STORAGE: Store in an airtight container in the refrigerator for up to three days.

Expert Tips and FAQs

What else to add to cheeseburger casserole? (bacon, etc.)

This is not only a great recipe because it’s delicious but also because it’s so flexible! You can mix in basically anything you like to make this casserole exactly how your entire family wants it to be.

– Cook up some chopped bacon with the ground beef if you like.
– Add in some vegetables or cauliflower rice to give it a nutritional boost.
– Mix in some red pepper flakes or chili powder to give it a kick. – If you aren’t on a keto diet, you could boil some elbow macaroni in a large pot of salted water, drain it and add it to the meat mixture, too!

Can you freeze cheeseburger casserole?

Yes, you sure can. The only change we would make is to be sure you put this in a freezer safe container. We would suggest an aluminum 9×13 pan if you are going to freeze it.

When you are ready to cook it, let the casserole thaw in the fridge for 24 hours and then cook according to the recipe instructions.

How many biscuits do I need, and why split them?

You’ll use 6 biscuits, split in half to make 12 thin rounds. Splitting them helps the topping cook all the way through instead of staying doughy underneath. Biscuit cans come in different counts, so if yours has a couple extras, just save them for another meal.

What to Serve with Cheeseburger Casserole

Wondering what to serve with cheeseburger casserole? We think it would go great with our easy side salad (there’s a secret that makes this one THE BEST one ever)!

Or, you can serve this with crack green beans and candied carrots.

If you’re looking for more easy dinner recipes check out our other ground beef recipes like this homemade hamburger helper in the instant pot or this 30 minute taco pasta recipe! Or, similar ingredients come together to make a creamy stovetop dinner in this hamburger mac and cheese!

Recipe

Cheeseburger Casserole
Print Pin
4.96 from 22 votes

Cheeseburger Casserole

Cheeseburger Casserole: This easy cheeseburger casserole recipe is the perfect busy weeknight meal. Ground beef, spices, and cheese are topped with biscuits to create a hearty casserole that the whole family will love!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 707kcal
Author Jessica Burgess

Ingredients

  • 2 pounds ground beef
  • ⅔ cup ketchup
  • 2 teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 cups cheddar cheese shredded and divided
  • 1 can refrigerated biscuits like Pillsbury Grands
  • 1 tablespoon salted butter melted

Instructions

  • Heat oven to 425° F. Grease a 9×13 casserole dish or spray it with cooking spray.
  • Brown ground beef in a large skillet over medium-high heat (breaking it up as you go) until no longer pink; drain off fat. If you are using extra-lean ground beef (or turkey), you can put a bit of olive oil in the pan to keep it from sticking.
  • Add ketchup, onion powder, garlic powder, ½ teaspoon pepper, and 2 cups of shredded cheese. Stir well to combine. 
  • Scoop mix into the prepared 9×13" baking dish and spread evenly. Top beef mixture with remaining one cup of cheese. 
  • Split 6 biscuits in half through the middle so you've got 12 thin rounds. Splitting them keeps the biscuit layer from staying doughy underneath. Lay the tops and bottoms over the casserole in a single layer, covering as much as you can. If your can came with extras, set them aside for another use.
  • Arrange biscuits on top of the casserole (should fit 12 biscuits).
  • Bake for 10 to 15 minutes or until biscuits are golden brown and cooked through. 
  • Brush melted butter on top of the biscuits and serve.

Notes

STORAGE: Store in an airtight container in the refrigerator for up to three days.
You can freeze this casserole, too! Assemble it in a freezer safe container, cover it with foil and label it. When you are ready to cook it, let the casserole thaw in the fridge for 24 hours and then cook according to the recipe instructions.

Nutrition

Serving: 1serving | Calories: 707kcal | Carbohydrates: 34g | Protein: 34g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1078mg | Potassium: 549mg | Fiber: 1g | Sugar: 7g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 360mg | Iron: 5mg

Lucky Charms Pancakes

Lucky Charms Pancakes: Add some of your favorite cereal to pancakes to add fun flavor and color, especially with this optional white chocolate syrup!

Pancakes may just be one of our favorite breakfast recipes around here and adding one of our favorite cereals to it, takes them to a whole new level; like when we added Oreos in pancakes!

stacked lucky charms pancakes with chocolate syrup
Lucky Charms Pancakes

Why You’ll Love This Recipe

Lucky Charms pancakes are fun any time of year but they’re especially fun for St. Patrick’s Day! We love making those on the morning of and these Lucky Charms treats in the afternoon!

If desired, you can also drop a little green food coloring in your pancake batter, to make green pancakes for the holiday if you like! (Remember, a little goes a long way!)

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Ingredients

We like to keep things easy around here, so we give two options for making the pancake batter, so you can pick which one is best for you!

Ingredients for Lucky Charms pancakes

See the full recipe card for quantities and full instructions.

Homemade Pancake Batter or Pancake Mix

You can either make your pancake batter from scratch for a homemade pancake experience, using my favorite fluffy pancakes recipe (up until the point before cooking them) or you can use a pancake mix and make the batter according to package directions! For pancakes from scratch pancakes, you’ll need:

  • 1-½ cups all purpose flour
  • 3-½ teaspoon baking powder
  • 3 tablespoon sugar
  • 1-¼ cups whole milk or buttermilk for buttermilk pancakes (Or almond milk pancakes!)
  • 1 egg
  • 3 tablespoon melted salted butter
  • 1 teaspoon vanilla extract

For pancake mix, my favorite is Krusteaz pancake mix, as it gives a fluffy texture and a flavor, close to that homemade pancake we all love! Plus, it only requires water, and that means it uses way fewer ingredients than a from-scratch recipe.

No matter which way you choose to make your pancake batter, this is where the fun comes in, to make the lucky charms pancakes!

Instructions:

  1. After you’ve mixed together your pancake batter in a large bowl, pour in 1 cup of Lucky Charms and mix together with a spoon. (You don’t want to over-mix the batter, as it can make flat pancakes.)
Add in Lucky Charms to pancake batter
Pour 1 cup of Lucky Charms in to batter
Pancake batter in bowl with Lucky Charms cereal
Batter mixed with cereal
  1. In a frying pan, or on a hot griddle, melt butter over low-medium heat
  2. Next, scoop out a portion of pancake batter to pour on to the melted butter. (I like to use an ice cream scoop and scoop out about a scoop and a half, for one pancake.)
Melted butter in skillet with pancakes cooking
Lucky Charms pancakes cooking in skillet
  1. Once small bubbles start to form on the top of the pancake batter while cooking, it’s time to flip to cook the other side.
  2. When the other side has cooked (about 2-3 minutes or so) the pancakes should be removed from the pan or griddle and on to a serving tray/plate. (If you’re new to making pancakes though, it may be best to check by gently lifting up on the bottom of the pancake with a spatula, to check that the bottoms are golden brown.)
Stacked Lucky Charms Pancakes on white plate

Expert Tip

If you can only make a couple of pancakes at one time, stack the cooked pancakes on top of one another, so it holds the heat in.

White Chocolate Syrup

You can of course stop here and use regular pancake syrup but if you’re wanting to really top off your pancakes with something fun, consider making this white chocolate “syrup” which is just melted chocolate with green sprinkles. When we made the pumpkin pancakes with white chocolate maple syrup, my world was changed so I knew it had to happen on these too!

This is super fun for St. Patrick’s Day, and if you’re not making them for the holiday, you could even just use the white chocolate or you could add your favorite color of sprinkles in!

How to Make White Chocolate Syrup

If you’d like to make what we used, we simply melted Ghirardelli’s classic white chips and then added green sprinkles for St. Patrick’s Day.

However, you can absolutely skip the sprinkles or even use your favorite color of sprinkles! Lucky Charms have so many fun colors so any color that’s in the cereal would be a super fun color for sprinkles too!

white chocolate chips and green sprinkles on table
All you need for white chocolate syrup

Other Tested Chocolate “Syrup” Options:

You can absolutely use your own favorite white chocolate syrup or white chocolate sauce to top these cereal pancakes.

NOTE: I did try adding some milk to the chocolate chips to thin it out a bit but I just didn’t like the consistency. Then I realized that if you pour the melted chocolate on top of a stack of pancakes, the warmth of the pancakes with help keep the chocolate melted, and tastes absolutely incredible.

I also tried using the Ghirardelli White Chocolate sauce and although it was tasty, it just didn’t give the bright-white “look” of the syrup that looks so tasty, paired with those green sprinkles.

Cereal Milk Syrup

Or, if you want to get REALLY WILD and experiment… make a bowl of Lucky Charms (with milk) and let it sit for a bit. Then, reserve the cereal milk to mix with powdered sugar to create a Lucky Charms “glaze” to use in the syrup instead. It may just give it that extra flavor we all look forward to, after eating our Lucky Charms!

lucky charms pancakes with white chocolate syrup
White chocolate “syrup” on pancakes

Top pancakes with extra Lucky Charms marshmallows and cereal pieces, if desired, and serve!

Bite taken out of stack of lucky charms pancakes
Magically delicious flavor in every bite!

More Topping Ideas

Looking to add different toppings? Make sure to check out these 95+ pancake topping ideas that we have. Or here are our other specific favorite toppings for these:

  • regular mini marshmallows
  • crushed cookies
  • mix in peanut butter with the white chocolate syrup
  • cream cheese icing
  • whipped cream
Close-up of bite of pancakes
A delicious bite that’s FULL of flavor!

Storage

If you have leftover pancakes, it’s best to store them, without syrup, in an airtight container, in the refrigerator for 3-4 days.

More Pancake Recipes

I so hope you enjoy one of our favorite Lucky Charms recipes! Make sure to check out these other favorite delicious pancakes to add to your favorites:

Recipe

lucky charms pancakes
Print Pin
5 from 3 votes

Lucky Charms Pancakes

Lucky Charms Pancakes: Add some of your favorite cereal to pancakes to add fun flavor and color, especially with this optional white chocolate syrup!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 pancakes
Calories 263kcal
Author Jessica Burgess

Ingredients

If Making Pancakes from Scratch:

  • 1 ½ cups all purpose flour
  • 3 ½ teaspoon baking powder
  • 3 tablespoon sugar
  • 1 ¼ cups milk buttermilk or regular, whole milk (2% or skim will be fine too!)
  • 1 egg
  • 3 tablespoons melted salted butter
  • 1 teaspoon vanilla extract

If Making Pancakes from Store-Bought Mix:

  • 2 cups Pancake Mix We use Krusteaz but make according to your brand's directions.
  • 1 ⅓ cups Water

Mix-Ins and Toppings

  • 1 cup Lucky Charms cereal
  • 2 tablespoons butter used for melting in frying pan or griddle
  • 2 cups Ghirardelli white chocolate baking chips
  • 1 tablespoon green sprinkles Optional, or desired color!

Instructions

  • In a mixing bowl, mix together the flour, baking powder, and sugar.
  • Next, add in the milk, egg, 3 tbsp. melted butter and vanilla.
  • Using a whisk, lightly mix the batter blending the ingredients. Do not overmix. Lumps are good! 
  • Pour in the one cup of Lucky Charms cereal and gently stir to combine.
  • Melt a tablespoon of butter in the pan over low-medium heat (unless using griddle and it's large enough to fit more pancakes, then you'll want to melt enough butter to coat the cooking surface.)
  • Using an ice cream scoop, scoop out a scoop and a half of batter to make one pancake.
  • When bubbles start to form on top of cooking pancakes, it's time to flip to the other side.
  • Cook an additional two minutes until the bottom is a light golden brown, and the centers look cooked.
  • Remove panakes from cooking surface and stack them on top of one another, on a plate or serving dish, to retain the heat while remaining pancakes cook.
  • One all pancakes are cooked, you can top with your favorite syrup and serve.

White Chocolate Syrup

  • Following the package directions, gently melt the chocolate chips. If melting in the microwave, it's usually recommended to place chips in a microwavable bowl, and cook for 2 minutes on half-power, stopping every 30 seconds to stir. DO NOT OVER COOK THE CHIPS as they'll scorch and burn.
  • Once chocolate has melted and is smooth, pour in most of the sprinkles and stir to combine.
  • Pour syrup over pancakes, quickly, before chocolate hardens, and sprinkle with remaining sprinkles and/or Lucky Charms.

Notes

Storage
If you have leftover pancakes, it’s best to store them, without syrup, in an airtight container, in the refrigerator for 3-4 days.

Nutrition

Serving: 1pancake | Calories: 263kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 124mg | Potassium: 362mg | Fiber: 1g | Sugar: 12g | Vitamin A: 466IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 3mg

Valentine Snack Mix

Valentine Snack Mix: A mixture of melted white chocolate, dry cereal, sprinkles, cookies, and candies make this one of our favorite Valentine snacks!

Plus, it’s a delicious easy dessert treat that can be customized to use your favorite Valentine’s Day candy!

white chocolate covered treats in white bowl
Valentine Snack Mix

It seems like there’s a “Chex mix” recipe for every holiday out there! Whether it’s a savory homemade Chex mix recipe or a sweet snack mix, it’s usually an easy recipe that’s versatile that can be customized to fit the holiday colors and flavors! (We even made an Easter snack mix, a Christmas mix recipe, and a Sriracha Honey Chex Mix!)

When it comes to Valentine snack mix recipes, it’s fun to add red and pink to a white chocolate-covered “base” that can consist of dry cereal, pretzels, or even something like popcorn!

But for this recipe, since we love our hot chocolate muddy buddies so much around the holidays, and our lemon puppy chow in the spring, we knew we wanted something similar for a Valentine muddy buddy mix.

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Ingredients

This Valentine’s Day snack mix is made using melted white chocolate, two types of dry cereal, other dry snacks, sprinkles, and your favorite red, pink and white candies.

White Chocolate:

Although you can use white almond bark, I REALLY recommend using Ghiradelli white chocolate baking chips or the vanilla melting wafers for this. Almond bark is absolutely ok to use and this will still turn out delicious… but Ghiradelli chocolate is INCREDIBLE.

Cereal:

  • Rice Chex (Any Chex cereal will do but we prefer Rice Chex)
  • Kashi Honey Toasted (It has circles and HEARTS! How perfect is that for Valentine’s Day!)

Cookies, Pretzels, Sprinkles, Candy:

This is where it can get really fun! I know that sometimes it can be hard to find the exact type of ingredients that I used in this recipe so know that you can mix things up to either fit what you have on hand or what kind of flavors you prefer!

For this recipe, we used:

  • Valentine’s Day Sprinkles (We bought ours from Walmart but you can usually find them at Target, Hobby Lobby, or similar stores too! Or, snag some on Amazon if you have time for delivery!)
  • White Chocolate Covered Pretzels – you can use regular pretzels and mix that in with the cereal if you prefer. Note: this will reduce the amount of chocolate coating on cereal mixture, so you may want to melt more chocolate than suggested.
  • Mini White Chocolate Kit Kats – if you can’t find the “mini’s” you can break up regular size Kit Kats in to small pieces.
  • Starburts “FaveREDS” Jelly Beans – if you love Jelly Beans but can’t find the Starburst brand, you can pick out the pink and reds from regular jelly beans. Or, order Jelly Belly’s online!
  • Valentine M&M’s – like the jelly beans above, if you can’t find the Valentine mix, you can usually find the colors you need online but around Valentine’s Day, you can usually find them in grocery stores or Target!
  • “FaveReds” Starburst Mini’s – You can usually find these all year long but you can also use regular size Starbursts, or you could even cut the regular size in half if you prefer a smaller bite for this mix.
  • Circus Animal Cookies – these are the perfect colors for this mix! But feel free to use regular animal crackers if you can’t find this kind. We love using these in so many desserts, like our Circus Animal donuts because they had the perfect flavor and pop of color for some fun!
Ingredients on table for snack mix
Feel free to change up any of the ingredients!

See the recipe card below, for full ingredient amounts and instructions!

Instructions

Prep:

  1. First, thinking ahead, grab a large baking sheet and cover it completely with parchment paper. Or, you can pull out a large sheet of parchment paper (big enough all of the cereal will fit on it after covered with chocolate) and place it on a flat surface like a kitchen counter. This will be used after mixing the melted chocolate and cereal.

Melting the Chocolate:

  1. Next, melt the chocolate baking chips in a large bowl (large enough that the cereal will fit in it after the chocolate is melted).

To melt the chocolate chips or melting wafers, it’s best to refer to the package directions as they can all be different.

However, most of the time, it’s recommended when melting in the microwave, to melt the chocolate on half-power for 2 minutes, stopping and stirring the chocolate every 30 seconds. DO NOT OVERCOOK – as the chocolate will “burn” and won’t melt smooth.

Combine Chocolate and Cereal:

  1. Once chocolate is completely melted, pour dry cereal in to bowl of white chocolate and carefully stir to mix, trying to make sure all of the cereal becomes covered.
  2. Next, pour in half of the sprinkles, and stir.
chex cereal with melted white chocolate
Mix cereal in with melted white chocolate
Valentine sprinkles with cereal mixture
Add sprinkles before chocolate hardens

Add Half of the Sprinkles

  1. Once mixed, pour out the white chocolate mixture on to parchment paper and spread out so most of it is in a single layer. (It’s ok if some of it’s still touching – you’ll be breaking it up in to small pieces anyway once it has hardened.)
  2. Sprinkle the remaining sprinkles on the top of the cereal before the chocolate hardens.
cereal chocolate mixture on baking sheet
Spread out on parchment paper to dry

Cooling Time:

  1. Allow cereal to “dry” (about 10 minutes) and then break up the cereal in to small bite-size pieces. (Remember, this is a snack mix so it’s ok if some of cereal is stuck together but large pieces are harder to eat when snacking.)

Add Remaining Ingredients:

  1. Next, it’s time to add in the remaining ingredients. (Candies, cookies, pretzels, etc.)
all ingredients in large bowl
Mix in remaining ingredients
  1. You can either mix it all together in the large bowl or you can pour the candies and cookies on top of the broken pieces of cereal and mix it with your hands.
finished valentine snack mixture

How to Serve this Valentine Chex Mix Recipe:

There are a lot of fun ways you can serve this!

  • You can leave this easy treat out on a baking sheet for everyone to graze on. Maybe next to these heart-shaped cookies!
  • Pour it in a large serving bowl that can be included on a buffet line with other desserts, if entertaining.
  • Divide it in to multiple smaller bowls or dishes, and place them in different areas if hosting guests, for an easy party treat, so they can easily munch on it, no matter which room they’re in!
  • Divide the white chocolate snack mix in to small snack bags, or plastic bag, and tie it with a cute tag, and deliver this sweet treat to your friends and family for the perfect Valentine's Day snack!
cupid crunch snack mix in bowl
White chocolate Chex mix

Substitutions

As mentioned earlier, this recipe is very forgiving so feel free to substitute items to make it your favorite! For instance:

  • Corn Chex instead of Rice Chex
  • Cheerios instead of Kashi cereal
  • Cinnamon Toast Crunch cereal
  • Golden Grahams cereal
  • Different, pink and red candies
  • Almond bark instead of baking chips
  • Popcorn instead of cereal
  • Different cookies or animal crackers
  • Add in mini marshmallows
  • Mix in peanut butter with chocolate
Valentine's Day Snack in bowl
Valentine’s Day Snack Idea

Variations

If you love the look and sound of this mix, and want to change it up to fit the holiday you’re making it for, head to the store and see if you can find candies/cookies/snacks in the color you’re aiming for. For instance, green candies for St. Patricks Day, red and green for Christmas, etc.

Storage

Store in a covered, airtight container at room temperature for 3-4 days. 

What can you do with leftover Valentine’s candy?

Whether you have leftover Valentine’s candy and you’re wanting to make this snack mix with it, or you have leftover candy after making this recipe, there are a LOT of ways you can use it up! Here are some of our favorites:

  • Make this similar recipe but substitute popped popcorn for the cereal.
  • Mix in to ice cream
  • Top fluffy homemade pancakes with syrup and chocolate candies
  • Add the chocolate candies to cookies such as these brownie mix cookies

More Valentine’s Day Ideas

Looking for more ways to spread the love this year? Here are a few of our Valentine’s Day favorites:

You must use the category name, not a URL, in the category field.

Recipe

Cupid Crunch - Valentine's Snack
Print Pin
5 from 4 votes

Valentine Snack Mix

Valentine Snack Mix: A mixture of melted white chocolate, dry cereal, sprinkles, cookies, and candies make this one of our favorite Valentine snacks!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Drying Time 10 minutes
Total Time 17 minutes
Servings 15 servings
Calories 367kcal
Author Jessica Burgess

Ingredients

  • 1 ½ cups white chocolate chips we prefer Ghirardelli (See post for other suggestions)
  • 3 cups Rice Chex cereal can use corn Chex but rice is preferred
  • 1 cup Kashi Honey Toasted Oat Cereal can use Cheerios if desired but Kashi has "hearts"!
  • 5 oz. white fudge covered pretzels We used "Flipz" brand and the 5 oz. bag
  • 1 7.6 bag of mini white chocolate Kit Kat's
  • 1 cup Circus Animal cookies The pink and white sprinkled animal crackers
  • ½ cup "Cupid Mix" M&M's red and pink variety of M&M's
  • ½ cup FaveREDS mini Starbursts
  • ½ cup FaveREDS Starburst jelly beans
  • ¼ cup Valentine sprinkles

Instructions

  • First, thinking ahead, grab a large baking sheet and cover it completely with parchment paper.
  • Next, melt the chocolate baking chips in a large bowl (large enough that the cereal will fit in it after the chocolate is melted) following the package directions for melting. (Most will be to melt on half-power for 2 minutes, stirring every 30 seconds. Do NOT overcook.)
  • Once chocolate is completely melted, pour dry cereal in to bowl of white chocolate and carefully stir to mix, trying to make sure all of the cereal becomes covered.
  • Next, pour in half of the sprinkles, and stir.
  • Once mixed, pour out chocolate covered cereal on to parchment paper and spread out so most of it is in a single layer. (It's ok if some of it's still touching – you'll be breaking it up in to small pieces anywhay once hardened.)
  • Sprinkle the reamaining sprinkles on the top of the cereal before the chocolate hardens.
  • Allow cereal to "dry" (about 10 minutes) and then break up the cereal in to small bite-size pieces. (Remember, this is a snack mix so it's ok if some of cereal is stuck together but large pieces are harder to eat when snacking.)
  • Next, it's time to add in the remaining ingredients. (Candies, cookies, pretzels, etc.)
  • You can either mix it all together in the large bowl or you can pour the candies and cookies on top of the broken pieces of cereal and mix it with your hands. Serve!

Notes

Substitutions
As mentioned earlier, this recipe is very forgiving so feel free to substitute items to make it your favorite! For instance:
  • Corn Chex instead of Rice Chex
  • Cheerios instead of Kashi ceral
  • Cinnamon Toast Crunch cereal
  • Different, pink and red candies
  • Almond bark instead of baking chips
  • Popcorn instead of cereal
  • Different cookies or animal crackers
How to Store:
Store in a covered, air-tight container at room temperature for 3-4 days. 

Nutrition

Serving: 0.5cup | Calories: 367kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 306mg | Potassium: 138mg | Fiber: 2g | Sugar: 31g | Vitamin A: 213IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 5mg

Monster Cookies

Monster Cookies: These chewy monster cookies are made with oats, chocolate chips, M&M’s, and a few other staple ingredients, making them the best monster cookies ever!

Making more than cookies this year? Here’s my full list of Halloween treats and dinners.

If you need desserts that slice easily and feed a crowd, take a look at my potluck desserts collection.

monster cookies on table with m&m's
Monster Cookies Recipe

Why You’ll Love This Recipe

There are a lot of different ways to make classic cookies like a chocolate chip cookie. Some give you crunchy cookies, some give you fudge cookies, some make cake-like cookies…

This monster cookies recipe gives you a cookie that’s chewy on the inside and crispy on the outside (those are the best cookies, in my opinion). It’s the best monster cookie recipe there is; it’s basically peanut butter oatmeal cookies with chocolate chips and extra M&M in them…yum!

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It’s always a good idea to gather your ingredients before you start baking (to make sure you aren’t missing anything). This is what you’ll need to make your monster cookies.

  • 1 cup all purpose flour
  • 1 ½ cups quick-cooking oats *
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup chocolate chips
  • ½ cup chocolate M&Ms (or mini M&M)
  • ½ cup salted butter softened at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 ¼ cup creamy peanut butter *
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Optional: 1 ½ tablespoon cookie scoop (Oxo or similar)
Ingredients for monster cookies.
Ingredients

How to make monster cookies

  1. Heat oven to 350 F.
  2. Line a baking sheet with parchment paper or a silicon mat.
  3. In a large bowl, combine dry ingredients (flour, oats, baking soda, cinnamon, and salt). Mix well.

Quick cooking oats are the best ones to use in this recipe. You can use old fashioned oats, but they will change the texture of the cookie and make it a lot more chewy.

Flour, oats, cinnamon, baking soda and salt combined in a large bowl.
Add dry ingredients to bowl.
Dry ingredients mixed together in a glass bowl.
Combine together.
  1. Add the chocolate chips and the M&M chocolate candies to the flour mixture. Mix until they are coated. Set aside.
Chocolate chips and m&ms added on top of the dry ingredients.
  1. In a large mixing bowl, use an electric mixer or hand mixer to mix butter and sugar together on medium speed (you can also do this with a stand mixer). Mix until it’s combined and you have a thick dough.  
  2. Add the peanut butter and vanilla, and mix on low speed until combined

You can use either creamy peanut butter or chunky peanut butter for this recipe, but natural peanut butter/nut butters don’t work very well.

Peanut butter added to the bowl with the butter and sugar mixture (now combined).
  1. Add the eggs, one at the time, mixing in between each one. 
The peanut butter, butter and sugar mixture after it is all combined.
Add eggs and mix.
  1. Next add about ⅓ of the flour mixture to the wet ingredients. Mix until the flour is all incorporated. Repeat until all the flour is mixed into the wet ingredients. You will have a thick dough. 
Thick monster cookie dough in a bowl, all combined.
  1. Take a cookie scoop and scoop 1 ½ tablespoons of dough into a ball. Place the balls of dough on the prepared cookie sheets leaving 1 ½ to 2-inch space in between them as they will spread. Place a couple M&Ms on top of the cookie to make it look pretty, if you like.

You can use an ice cream scoop instead of a smaller scoop, but that will result in giant monster cookies and you will need to adjust the baking time (they will need to bake longer than the recipe says- watch them closely to see when they are done). 

  1. Bake in the preheated oven for 12-14 minutes until the edges are set and the cookie is golden brown. The middle will still be soft as these are thick cookies, but keep in mind they will continue to firm up as they cool. 
Balls of rolled dough on a cookie sheet with parchment paper on it.
Place rolled dough on prepared baking sheet.
  1. Leave the cookie on the pan for 3 to 4 minutes then transfer to a wire rack.
  2. Enjoy your chewy monster cookies!
A plate of baked monster cookies.
Enjoy your chewy cookies!

Variations

You could play around with the type of candy and chocolate pieces you add into this recipe to create a totally different cookie with the same yummy peanut butter cookie base!

  • Christmas monster cookies – add in red and green M&Ms to make these super festive and fun!
  • Fancy -instead of milk chocolate chips, add in ¼ cup of white chocolate chips and ¼ cup of dark chocolate chips!
  • Peanut butter monster cookies– if you want to play up the peanut butter flavor in this cookie, try replacing the chocolate chips with ¼ cup of butterscotch chips and ¼ cup of peanut butter chips. You could also replace the M&Ms with Reese Pieces!
  • Monster mash – if you want to turn these into Halloween cookies, you can replace the M&Ms with orange and black seasonal ones OR try using candy corn instead of M&Ms (we haven’t tried this, but it sounds tasty)!

No matter what you add into it, this monster cookie recipe is the best recipe to whip up for after-school snack, that bake sale, or just because!

Equipment

To get 46 cookies from this recipe, we used a 1 ½ tablespoon cookie scoop. (size medium).

You could also use a tablespoon and get a heaping scoop for each dough ball, or an ice cream scoop (but if it makes larger dough balls you will need to let it cook a bit longer).

Storage

Keep them in an airtight container at room temperature for 4 to 5 days or in the fridge for up to 1 week.

stacked monster cookies
Delicious Monster Cookies

FAQs

Can Monster cookie dough be frozen?

Yes! You can freeze the uncooked dough.

I like to form them into a ball, freeze them for 20 minutes on a plate lined with parchment paper then put them into a plastic freezer bag or freezer-safe container. Doing it this way they all freeze individually, and it is easier for me to pick only a few out when I am ready to cook them.

You can store these dough balls in the freezer for up to 6 weeks (which is perfect if you want to be able to whip up fresh cookies for company in mere minutes- just pop these in the oven and voila!).

How do I bake frozen monster cookie dough?

You have two options for baking frozen dough balls…

1. You put them on the prepared baking sheet and let them thaw, then you cook them as the recipe states, or

2. You lower the oven temperature by 15°, put the frozen dough on the prepared baking sheet and bake it for 3-5 minutes longer than the recipe says (watching closely at the end to see when they are done).

Should refrigerated cookie dough be brought to room temperature before baking?

This really depends on the recipe. Some recipes call for refrigeration of the dough because it helps the cookies hold their shape.

As a general rule, cold dough won’t spread as much as room temperature dough will. If you refrigerate this monster cookie dough, you can choose to bake it from chilled or let it warm back up to room temperature before baking.

*Note: You don’t have to adjust the baking time for dough that is cold from the fridge, ONLY for frozen dough.

Expert Tips

This recipe makes a LOT of cookies, which is a good thing because chewy chocolate cookies are basically everyone’s favorite type of cookie!

Freeze some dough for later OR package these cookies up nicely and give them as a gift to your friends and neighbours!

If you’re looking for other yummy dessert recipes that can feed a crowd, check out these strawberry cheesecake cookies and these Double Tree Chocolate Chip Cookies!

Recipe

Monster Cookies
Print Pin
5 from 5 votes

Chewy Monster Cookies

Monster Cookies: These chewy monster cookies are made with oats, chocolate chips, M&M's, and a few other staple ingredients, making them the best monster cookies ever!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 46 cookies
Calories 130kcal
Author Jessica Burgess

Equipment

  • 1 ½ tablespoon cookie scoop (Oxo or similar)

Ingredients

  • 1 cup all purpose flour
  • 1 ½ cups quick-cooking oats *
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup chocolate chips
  • ½ cup chocolate M&Ms
  • ½ cup salted butter softened at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 ¼ cup creamy peanut butter *
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

  • Heat oven to 350 F.
  • Line a baking sheet with parchment paper or a silicon mat.
  • In a large bowl, combine dry ingredients (flour, oats, baking soda, cinnamon, and salt). Mix well. 
  • Add the chocolate chips and the M&Ms to the flour mixture. Mix until they are coated. Set aside.
  • In a large mixing bowl, use an electric mixer or hand mixer to mix butter and sugar together on medium speed (you can also do this with a stand mixer). Mix until it's combined and you have a thick dough.  
  • Add the peanut butter and vanilla, and mix on low speed until combined
  • Add the eggs, one at the time, mixing in between each one. 
  • Add about ⅓ of the flour mixture to the wet ingredients. Mix until the flour is all incorporated. Repeat until all the flour is mixed into the wet ingredients. You will have a thick dough. 
  • Take a cookie scoop and scoop 1 ½ tablespoons of dough into a ball. Place the balls of dough on the prepared baking sheet leaving 1 ½ to 2-inch space in between them as they will spread. 
    You can use an ice cream scoop instead of a smaller scoop, but that will result in larger cookies and you will need to adjust the baking time until they look fully cooked.
  • Bake in the preheated oven for 12-14 minutes until the edges are set and the cookie is golden brown. The middle will still be soft as these are thick cookies, but keep in mind they will continue to firm up as they cool. 
  • Leave the cookie on the pan for 3 to 4 minutes then transfer to a cooling rack.
  • Enjoy your chewy monster cookies!

Video

Notes

*Quick oats work best for this recipe. If you use old-fashioned oats it affects the texture of the cookie. 
*You can use creamy peanut butter or chunky peanut butter for this recipe, but we would not recommend using natural peanut butter or other natural nut butters (they don’t work well in this recipe).
 
STORAGE: Keep them in an airtight container at room temperature for 4 to 5 days or in the fridge for up to 1 week.
 
FREEZING: You can freeze the uncooked dough.
I like to form them into a ball, freeze them for 20 minutes on a plate lined with parchment paper then put them into a plastic freezer bag or freezer safe container. Doing it this way they all freeze individually, and it is easier for me to pick only a few out when I am ready to cook them.
You can store these dough balls in the freezer for up to 6 weeks (which is perfect if you want to be able to whip up fresh cookies for company in mere minutes- just pop these in the oven and voila!).

Nutrition

Serving: 1cookie | Calories: 130kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 68mg | Fiber: 1g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

“You Are my Sunshine, Valentine” Classroom Valentines

Valentine Sunglasses: Such a fun classroom idea for Valentine’s Day that’s a great alternative to sugar and sweets!

Red heart-shaped sunglasses with "You are my sunshine valentine" printable
Valentine’s Day Sunglasses

If you’re like me, I’m always trying to think of a way to create non-candy-related items for my son’s school treats, for classroom parties. They get SOOO much candy at school parties, and we are literally struggling on a daily basis at home afterward, explaining to my son why he can’t sit and just eat… and eat… and eat… candy.

So one year, I was determined to come up with Valentine’s Day treat idea, that his classmates would love but wouldn’t be just another sugary treat!

Valentine Sunglasses

Heart shaped sunglasses with yellow printable of a sun.

Perfect for everyone in the classroom, you can buy little heart-shaped sunglasses, usually as party-favors, very affordably!

Then, you can simply secure one of the little free printables I’ve provided below!

Now, you have a classroom valentine treat that the kiddos will love that’s not full of sugar.

Red heart-shaped sunglasses on table with yellow sun cut-out
Classroom Valentine Idea

Free Printable Options

When I first made these Valentine’s, I loved the idea of having the “sun” as the free printable tag to attach to the sunglasses.

However, I’ll be totally real…

Cutting out all of those little suns, with the little rays… can be a bit tedious. Possible, doable, but tedious.

So I wanted to create a second option for you, that would be easier to cut out and is just as cute!

Sun Printable

Such an adorable free printable tag and if you don’t mind cutting around all of the sun rays, you can get this sun printable tag here!

You are my sunshine, valentine free printable.

Heart-Shaped Printable

A much easier tag to cut out, these heart-shaped tags include the same message, with that “yellow” pop of color that looks adorable to tie in the color of the sun! You can get the heart-shaped tag here!

yellow hearts printable
Yellow heart shaped free printable tags

How to Assemble Sunglasses

You can either tie the tag on the sunglasses with adorable bakers twine, or you could even grab “glue dots,” and stick the tag on the sunglasses that way!

Tape will work as well, it just didn’t stick as well as I’d like when I tried it.

More Valentine’s Day Ideas

While you’re on the hunt for Valentine’s Day ideas, you’ll also love this “Booking it Over Here to Tell You…” valentine’s idea and the “You’re the Apple of my Eye” Valentine idea! Unless you don’t mind the sweets, then you’ll also love this Valentine’s snack mix!

Recipe

Yield: 12

"You Are my Sunshine, Valentine" Classroom Valentines

red sunglasses with yellow sticker
No Ratings

Heart-shaped sunglasses with free printable tag, for a classroom Valentine's Day idea!

Active Time 30 minutes
Total Time 30 minutes
Difficulty Easy

Materials

  • heart-shaped sunglasses
  • free printable tags
  • glue dots

Tools

  • scissors
  • printer

Instructions

  1. Purchase as many heart-shaped sunglasses as you need.
  2. Print off the free printable tag of your choice. (See blog post for options and link to download.)
  3. Cut out each tag (sun or the heart) and simply secure each tag on to a pair of sunglasses! (We prefer using glue-dots but can also use string to tie them on.)
© Jessica
Category: Valentine's Day

Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake: Inspired by strawberry crunch ice cream bars like Scooter Crunch, this cheesecake has a sweet, crunchy, delicious crumble topping that sets it apart from other cheesecakes!

You will also absolutely LOVE these cheesecake filled strawberries, and this strawberry cream cheese cake.

Strawberry crunch cheesecake.

Why You’ll Love This Strawberry Crunch Cheesecake Recipe

If strawberry crunch was your favorite ice cream bar growing up, you will love this cheesecake. This dessert combines creamy cheesecake goodness with the nostalgic crunch and flavor of those ice cream bars (and when you can have two of your favorite things in one, that’s a win)!

We know that making a baked cheesecake can be intimidating and takes a bit of time, but we also know you can do it! If you want something a little easier to prepare, this cream cheese and strawberry dump cake is a great way to get that cheesecake flavor you love, using a store-bought cake mix.

If you do want to start with a no-bake cheesecake and build up to this one, check out our easy no-bake s’mores cheesecake or no-bake Oreo cheesecake.

Just be sure to come back and give this one a try after!

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Strawberry crunch cheesecake.

Ingredients

The first step you need to take is to gather up all of your ingredients. You’ll need:

  • 4 – 8 oz blocks of cream cheese, room temperature
  • 4 large eggs
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • 1 cup white sugar
  • 1 ½ cups vanilla wafer cookies*, finely crumbled
  • ½ cup unsalted butter, melted
  • 1 tablespoon strawberry Jell-O powder
  • ⅓ cup strawberry preserves
  • 1 ½ vanilla wafer cookies*, roughly crumbled
  • 9″ springform cheesecake pan

*for the substitutions: you can use golden Oreos instead of vanilla wafers

Ingredients for strawberry crunch cheesecake

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and fill a cookie sheet with ¼ inch of water. Spray just the bottom of a 9″ springform pan with cooking spray (otherwise your cheesecake crust may stick to the pan).
  2. In a large bowl or the bowl of a stand mixer, whip all 32 ounces cream cheese until it is soft and smooth. This will take 3-5 minutes depending on the temperature of your cream cheese.
Cream cheese beaten in mixing bowl.
  1. Next, add in the 4 eggs, ½ cup sour cream, and ½ teaspoon vanilla extract and whisk until the ingredients are well combined and smooth.
Eggs, sour cream and vanilla to cream cheese in cheesecake batter.
  1. Then, add in the cup of sugar and whisk again until it is fully incorporate into the cheesecake batter.
Sugar added to cheesecake mixture.

How to Make Cheesecake Crust

  1. In a separate mixing bowl, combine the melted butter and the finely crumbled vanilla wafers (or golden Oreo cookie crumbles) until a sandy mixture forms.
  2. Spread the cookie mixture into the bottom of a 9-inch spring form pan. Use a cup to press the crust down firmly. 
Sandy crust mixture pressed into the bottom of the springform pan.
  1. Pour the cream cheese filling on top of the vanilla wafer crust (or golden Oreo crust) and place the springform pan onto your baking sheet that has ¼ inch of water in it.

Pro Tip: Place some aluminum foil under the bottom of the springform pan and up the edges a little bit to help keep the water from seeping into the pan while you bake strawberry cheesecake. 

Cheesecake batter poured over graham cracker crust.
  1. Bake the cheesecake for 50 minutes (or until the middle is only slightly jiggly). 
  2. Allow the cheesecake to cool for 1 hour on the counter and then allow it to cool for another hour in the fridge.
Baked cheesecake in pan.
  1. Once the cheesecake has cooled, prepare your strawberry topping by combining the strawberry preserves, strawberry powder, and the course crumbs of either your vanilla wafer or golden Oreo cookies. 
Strawberry cheesecake crunch in baking pan.
  1. Sprinkle the crumble over the top of the cake, serve, and enjoy your delicious dessert!
Slice of strawberry crunch cheesecake on metal spatula.

Substitutions

Here are a few ways you can substitute the ingredients called for in this recipe…

  • Vanilla Wafers – You could crumble up golden Oreo cookies instead! Use a food processor (if you have one) to create fine crumbs for the crust and course crumbs for the topping. You could also use graham crumbs (or food process some graham crackers) instead of vanilla wafers to create a more traditional graham cracker crust.
  • Sour Cream -If you are out of sour cream, you could substitute greek yogurt in its place.
  • Strawberry Preserves– You can mash fresh strawberries until you have ⅓ cup or strawberry puree in place of the strawberry preserves. This will make the topping less sweet as preserves are made with a lot of sugar (but will still give you the natural sweet strawberry flavor).

Craving more strawberry? These easy strawberry brownies are another quick favorite that always disappears fast.

Variations

This is a strawberry crunch cheesecake, but you could easily swap the strawberry preserves and strawberry gelatin powder out for another fruit!

  • Raspberry – use raspberry Jell-O powder and preserves
  • Peach – use peach Jell-O powder and peach preserves
  • Orange – use orange Jell-O powder and orange marmalade instead of preserves

…you get the idea, right? There are so many options!

Equipment

For this recipe, you will need a springform pan. You can find these at most big box stores or baking stores or online here.

Storage

If you do have leftovers, cover the top of the springform pan in plastic wrap and store this cheesecake in an airtight container in the fridge. This will help keep your cheesecake fresh and help it last up to one week.

If you want to enjoy your cheesecake at room temperature later, just let it warm up on the counter before eating.

Cheesecake topped with strawberry crunch topping, still in cheesecake pan.

Expert Tips and FAQs

How do I know when my cheesecake is done?

Baking a cheesecake can be tricky. It’s easy to overbake or underbake this delicious dessert. In order to ensure it is fully baked when you take it out of the oven, give your spring form pan a slight jiggle. If the middle of the cheesecake moves more than a tiny bit, you will want to leave it in a little longer. If it does not move at all, you know the cheesecake is over-baked. You want the middle of the cheesecake to jiggle slightly.

What is strawberry crunch made of?

The strawberry topping for cheesecake (the best part, in our opinion) is made by combining strawberry preserves, Jell-O powder, and the roughly chopped cookies. You simply sprinkle this crumble over the top of your baked cheesecake, serve it, and enjoy!

Do I need to use a cheesecake pan/springform pan for this recipe?

If you plan to make cheesecake regularly, we would highly recommend getting a springform pan. Springform pans open up so you can remove the sides of the pan from the cheesecake and off of the base, making it SO easy to cut and serve your cheesecake.

If you don’t have one and don’t plan to get one, you can find tutorials online for baking cheesecake in a regular cake pan (like this one).

Are preserves the same thing as jam?

Preserves are made with chopped up fruit instead of just the fruit juice, but many people make jam this way too. For this recipe, look for a jam that is thick and has seeds still in it (meaning it was made with whole fruit and not just juice).

Is strawberry crunch the same as strawberry shortcake cheesecake?

Although they sound the same, these are actually slightly different things. This cheesecake (strawberry crunch) has a cheesecake filling and a crunchy strawberry topping on top of the cheesecake.

A strawberry shortcake cheesecake cake would have layers of shortcake in it in addition to the cheesecake. Both of these sweet treats make a delicious strawberry cake, it just depends on what you are looking for (crunch or cake).

Bite of cheesecake on fork.

If you enjoyed this recipe, try our other strawberry desserts like this easy strawberry crumble or strawberry cheesecake cookies! Or, if hosting a party, this fun walking cheesecake dessert is so fun!

Recipe

Strawberry Crunch Cheesecake
Print Pin
5 from 5 votes

Strawberry Crunch Cheesecake

Strawberry Crunch Cheesecake: Inspired by strawberry crunch ice cream bars, this cheesecake has a sweet, crunchy, delicious crumble topping that sets it apart from other cheesecakes!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Cool Time 2 hours
Total Time 3 hours
Servings 12 slices
Calories 529kcal
Author Jessica Burgess

Equipment

  • 9" springform pan

Ingredients

  • 4 – 8 ounce blocks of cream cheese room temperature
  • 4 large eggs
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • 1 cup white sugar
  • 1 ½ cups vanilla wafer cookies* finely crumbled
  • ½ cup unsalted butter melted
  • 1 tablespoon strawberry Jell-O powder
  • ⅓ cup strawberry preserves
  • 1 ½ vanilla wafer cookies* roughly crumbled

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and fill a cookie sheet with ¼ inch of water. Spray just the bottom of a 9" springform pan with cooking spray (otherwise your cheesecake crust may stick to the pan).
  • In a large bowl or the bowl of a stand mixer, whip all 32 ounces cream cheese until it is soft and smooth (if using a stand mixer, use the paddle attachment and start on a low speed, slowly moving to high speed). This will take 3-5 minutes depending on the temperature of your cream cheese.
  • Add in the 4 eggs, ½ cup sour cream, and ½ teaspoon vanilla extract and whisk until the ingredients are well combined and smooth.
  • Add in the cup of sugar and whisk again until it is fully incorporate into the cheesecake batter.
  • In a separate mixing bowl, combine the melted butter and the finely crumbled vanilla wafers (or golden Oreo cookie crumbles) until a sandy mixture forms.
  • Spread the cookie mixture into the bottom of a 9-inch spring form pan. Use a cup to press the crust down firmly.
  • Pour the cream cheese filling on top of the vanilla wafer crust (or golden Oreo crust) and place the springform pan onto your baking sheet that has ¼ inch of water in it.
    Tip: Place some aluminum foil under the bottom of the springform pan and up the edges a little bit to help keep the water from seeping into the pan while you bake strawberry cheesecake.
  • Bake the cheesecake for 50 minutes (or until the middle is only slightly jiggly).
  • Allow the cheesecake to cool for 1 hour on the counter and then allow it to cool for another hour in the fridge.
  • Once the cheesecake has cooled, prepare your strawberry topping by combining the strawberry preserves, strawberry powder, and the course crumbs of either your vanilla wafer or golden Oreo cookies.
  • Sprinkle the crumble over the top of the cake, serve, and enjoy your delicious dessert!

Video

Notes

*for the subsitutions: you can use golden oreos instead of vanilla wafers
 
STORAGE: While many people enjoy eating their cheesecake at room temperature, you will want to be sure to cover the top of the springform pan in plastic wrap and store this cheesecake in an airtight container in the fridge. This will help keep your cheesecake fresh and help it last up to one week.
If you do want room temperature cheesecake, just let it warm up on the counter before eating it.

Nutrition

Serving: 1slice | Calories: 529kcal | Carbohydrates: 38g | Protein: 8g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 339mg | Potassium: 163mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1401IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

Caramel Rice Krispie Treats

Caramel Rice Krispie Treats: The classic recipe we all know and love with a caramel twist! This quick, easy recipe has a creamy, dulce de leche taste and more chewy consistency than regular Rice Krispie treats!

Need a few more no-fuss treats? Here’s my list of easy Halloween recipes.

We’ve made versions of this no bake recipe before (Oreo Rice Krispie Treats), but this is our new favorite. That caramel takes this to a whole new level!

stacked caramel rice krispy treats on white plate
Caramel Rice Krispie Treats

Why You’ll Love This Recipe

We all have nostalgic memories of eating crispy treats when we were little, but Rice Krispy treats aren’t just for kids! This next level Krispie treat recipe is a delicious twist on the traditional Rice Krispie treat that your whole family can enjoy. (We’ve had so much fun experimenting with the traditional treats around here. From Fruity Pebble treats to Lucky Charms treats recipes!

The caramel flavor isn't overpowering- it's a creamy, dulce de leche flavor and has a nice, chewy consistency. That little bit of caramel flavor pairs perfectly with the iconic marshmallow flavor!

If you like a good Rice Krispie treat and you’re a fan of creamy caramel, you’re going to love these caramel Rice Krispies!

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Ingredients for Caramel Rice Krispie treats

You only need the following ingredients to make these yummy caramel treats!

  • 1 package caramels (11 oz., unwrapped)
  • ¼ cup butter
  • Package 16 oz. big marshmallows (or mini marshmallows) – I’ve even used marshmallow fluff in rice krispie treats.
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 6 cups rice krispies

You can jump to the recipe card to get the condensed version of this recipe, or keep reading to see step by step photos and instructions!

Ingredients for caramel Rice Krispie treats
Ingredients

Instructions to Make Caramel Rice Krispies

  1. Grease 9×13 baking pan with butter or cooking spray (alternatively, you could line the 9×13 with a piece of parchment paper). 
  2. Melt butter over low heat in a stock pot (make sure it’s a big enough pot to add in the 6 cups of rice krispies eventually). 
Melt the butter over low heat in a big stock pot.
Melt butter.
  1. Add milk, caramels, and vanilla to your melted butter. Melt over low heat, stirring often (use a rubber spatula to help scrape the sides of the post every once in a while).
Add caramels to butter.
Add caramels.
Add milk to saucepan.
Add milk.
Add vanilla to saucepan.
Add vanilla.
Melt over low heat, stirring often.
Stir till melted.
  1. Next, add in your marshmallows and continue cooking over low heat. Stir often until you melt marshmallows completely (be careful, hot caramel and marshmallows can easily burn if you get them on yourself). 
Add marshmallows.
Add marshmallows.
Stir together.
Cook on low.
Stir until fully melted.
Stir often till melted.
  1. Lastly, add your Rice Krispies to the marshmallow mixture in the pot and quickly stir them in to mix evenly.
  1. Pour your Rice Krispies mixture into your prepared pan and press mixture into an even layer using a lightly buttered spatula.

* Sometimes the Rice Krispies stick to the spatula and make it hard to press the mixture evenly into the pan. If this happens, try this- get a glass of ice cold water and set it beside you. Dip a metal spoon into the ice water so it’s cold and then use that to press the mixture down into the pan. If it starts sticking again, dip it back into the glass of ice water to chill the spoon again.

Add Rice Krispies, stir together.
Add cereal and stir quickly.
Pour into greased 9x13 and press into the pan.
Press into pan.
  1. Let your Rice Krispies cool and then cut into 12 squares and serve! You can drizzle some caramel sauce on top of the bars as a decoration if you like. 
Let cool fully, then cut into squares and serve.
Let cool, cut into squares.
Caramel Rice Krispie Treats
Serve & enjoy!

Substitutions

Here are a few helpful substitutions for you in case you are out of one of the ingredients…

  • Marshmallows- if you don’t have larger marshmallows, you can replace them with approximately 9 cups marshmallows of other sizes or 1 jar of marshmallow fluff.
  • Butter- if you don’t have butter on hand, margarine will work in a pinch.

Variations

Although this recipe is delicious just as it is, there are lots of ways you can change it up and make it your own.

  • Add Salt -Are you a salted caramel fan? Me too! Sprinkle some coarse sea salt or flaky sea salt on top of these treats and turn them into salted caramel Rice Krispie treats!
  • Chocolate – If you’re a chocolate fan, spread some melted chocolate chips on top of the Rice Krispie layers and make chocolate caramel Rice Krispie treat!
  • Cereal Swap – Have you ever tried making cereal bars with other cereals? If not, put it on your “to try” list for next time! You can use any of your favourite cereals in place of the Rice Krispies called for in this recipe to create a brand new treat (Lucky Charms, Cheerios, the options are endless)!
Caramel Rice Krispie Treats
Caramel Rice Krispie Treats

Storage

These are best if enjoyed the day they are made, but you can store your leftover caramel Rice Krispie treats in an airtight container at room temperature for 3-5 days. 

You could also wrap each of the individual cereal bars in plastic wrap OR leave the entire 9×13 of Rice Krispie bars uncut and tightly cover the whole pan with plastic wrap to maximize freshness.

Expert Tips and FAQs

Why are my Rice Krispie treats so hard?

Using too high of heat is usually the reason for hard Rice Krispie squares. If the marshmallow and caramel get too hot, the sugar will start to change into more of a hard candy.

For the best results, we recommend keeping your heat to low (even though it takes a bit longer). If you do use medium heat, watch very closely to make sure you aren’t overcooking! We don’t recommend medium-high heat as this is very likely to burn your Rice Krispies…and no one likes a burnt dessert recipe.

Can I make Rice Krispie squares in the microwave?

Yes! Making these treats in the microwave is a great alternative to the stove top method if you are short on time. Here’s what you do…

– In a microwave safe large bowl, heat your butter, caramel and marshmallows on high for 3 minutes, stirring after each minute.
– Stir in vanilla and Rice Krispies until well coated with the caramel/marshmallow mixture.
– Using a lightly buttered spatula (or the cold spoon method we mentioned above), press mixture into a 9×13″ pan so it’s an even layer.
– Allow to cool slightly then cut into squares.

If you liked our caramel twist on this old favorite, you’re in luck! We have SO many other recipes for you to try that are bursting with caramel flavor, like our caramel corn recipe or our caramel cupcakes with caramel buttercream frosting!

Or if you’re a big caramel fan, you’ll also love this caramel cream pie recipe.

Recipe

Caramel Rice Krispie Treats
Print Pin
5 from 5 votes

Caramel Rice Krispie Treats

Caramel Rice Krispie Treats: The classic recipe we all know and love with a caramel twist! This quick, easy recipe has a creamy, dulce de leche taste and more chewy consistency than regular Rice Krispie treats! 
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 squares
Calories 90kcal
Author Jessica Burgess

Ingredients

  • 1- 11 ounce package of caramels unwrapped (Kraft caramels work well)
  • ¼ cup butter
  • 1- 16 ounces package of marshmallows (or mini marshmallows)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 6 cups Rice Krispies (or other crispy rice cereal)

Instructions

  • Grease 9×13 baking pan with butter or cooking spray (alternatively you could line the 9×13 with a piece of parchment paper).
  • Melt butter over low heat in a stock pot (make sure it's a big enough pot to add in the 6 cups of rice krispies eventually).
  • Add milk, caramels, and vanilla to your melted butter. Melt over low heat, stirring often (use a rubber spatula to help scrape the sides of the post every once in a while).
  • Next, add in your marshmallows and continue cooking over low heat. Stir often until you melt marshmallows completely (be careful, hot caramel and marshmallows can easily burn if you get them on yourself).
  • Lastly, add your Rice Krispies to the marshmallow mixture in the pot and quickly stir them in to mix evenly.
  • Pour your Rice Krispies mixture into your prepared pan and press mixture into an even layer using a lightly buttered spatula.
    * Sometimes the Rice Krispies stick to the spatula and make it hard to press the mixture evenly into the pan. If this happens, try this- get a glass of ice cold water and set it beside you. Dip a metal spoon into the ice water so it is cold and then use that to press the mixture down into the pan. If it starts sticking again, dip it back into the glass of ice water to chill the spoon again.
  • Let your Rice Krispies cool and then cut into 12 squares and serve! You can drizzle some caramel sauce on top of the bars as a decoration if you like.

Notes

STORAGE: These are best if enjoyed the day they are made, but you can store leftovers in an airtight container at room temperature for 3-5 days. 
MICROWAVE OPTION: Making these treats in the microwave is a great alternative to the stove top method if you are short on time. Here’s what you do…
– In a microwave safe large bowl, heat your butter, caramel and marshmallows on high for 3 minutes, stirring after each minute.
– Stir in vanilla and Rice Krispies until well coated with the caramel/marshmallow mixture.
– Using a lightly buttered spatula (or the cold spoon method we mentioned above), press mixture into a 9×13″ pan so it’s an even layer.
– Allow to cool slightly then cut into squares.

Nutrition

Serving: 1square | Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 109mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1054IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 4mg