Chocolate Archives - Family Dinners

Chocolate Chip Coconut Cookie Bars

Andrea + Stef — Fri, 06 Jan 2023 06:48:00 +0000

It doesn’t get much better than these insanely yummy and gooey chocolate chip coconut cookie bars. If you are a big fan of Almond Joy candy bars then you will love these easy dessert bars. This chocolate chip cookie bars are full of almond slivers and toasted coconut shreds.

Packed with chocolate chips, almonds and flaked coconut, oven baked chocolate coconut bars only take 30 minutes to make. Most importantly, there is no need for long chilling times or shaping of individual cookies.

You can decide how big or small you want to cut your coconut bar cookies, depending on how many people you want to feed. But your whole family will surely love the nutty flavor of these soft and chewy chocolate coconut blondie bars.

WHAT ARE COOKIE BARS?

Cookie bars are made from a basic cookie dough that is flavored by adding delicious add-ins like chocolate chips, nuts, peanut butter chips, caramel bites or coconut flakes, for example. Most importantly, no individual cookies need to be rolled, as you bake the dough in a baking dish and then cut into squares. They are quick, easy and oh so delicious!

Why You’ll Love This

Notable: insanely delicious magic cookie bars, that are gooey and packed full of chocolate chips, almonds and coconut flakes.
Main Ingredients: all-purpose flour, baking soda, baking powder, salt, butter, granulated sugar, light brown sugar, large egg, vanilla extract, chocolate chips, coconut flakes, almond slivers
Cooking Method: air fryer, oven baked
Cooking Time: 10 minutes prep time and 20 minutes baking time
Diets: vegetarian
Special Equipment Needed: large bowl, medium bowl 8×8-inch baking dish, electric hand mixer, spatula, knife, optional: air fryer

Ingredients

You may have all of these ingredients for these chocolate chip coconut bars in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this chocolate chip coconut cookie bars recipe you might want to read the possible variations before deciding on your ingredients.

Chocolate Chip Coconut Cookie Bars Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ cup unsalted butter (softened)
½ cup granulated sugar
½ cup light brown sugar (packed)
1 large egg
1 ½ teaspoon vanilla extract
1 cup of chocolate chips (half a 12 oz bag)
½ cup flaked coconut
½ cup almond slivers

Variations and Substitutions

All-Purpose Flour: Plain all-purpose flour works great here but cake flour can be substituted by adding an additional 2 tablespoons for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoons of cake flour.

Butter: It is important to use softened butter, so it blends well with the other ingredients. Take the butter out of the fridge 30-60 minutes before starting this classic recipe. You can also soften butter by microwaving it for a couple of seconds.

Chocolate Chips: We used regular semi-sweet chocolate chips for this recipe but you can also use dark chocolate chips, mini chocolate chips, milk chocolate chips, white chocolate chips or a mix of all of them.

Light Brown Sugar: The molasses in the sugar adds great flavor to your cookie bars and keeps them chewy. You can substitute dark brown sugar in a pinch.

Gluten Free: Substitute the all-purpose flour for a gluten free flour mix like King Arthur’s Gluten Free Flour Mix or any other GF flour with xanthan gum. Ensure your baking powder and coconut are gluten free.

WHAT TO MAKE NEXT: If you loved this easy coconut dessert recipe, try our Piña Colada Jello Shots. You’ll love them because the tropical flavor combination of pineapple and coconut creates summer feeling and party fun all year round.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer.

Electric Mixer – Use an electric hand mixer to cream together the cookie dough.

Instructions

This section shows how to cook coconut chocolate chip bars in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the whole recipe in the recipe card below.

PREPARE: Firstly, preheat the oven to 350ºF. Then line a 9×9″ baking dish with parchment paper. That way the coconut cookie bars will come out of the baking dish much easier.

COMBINE THE BUTTER AND SUGAR: Combine softened butter, brown sugar and granulated sugar in a large bowl.

MIX BATTER: Mix with an electric mixer until creamy. Then add egg and the vanilla extract. Afterward, mix again until combined.

COMBINE THE DRY INGREDIENTS: In a small bowl, combine flour, baking soda, baking powder and salt. Whisk to blend.

COMBINE WET AND DRY INGREDIENTS: Then slowly add dry ingredients, about a ¼ cup of flour mixture at a time, to the wet ingredients. Keep mixing with the electric mixer until all ingredients are well blended. Add chocolate chips, ¼ cup almond slivers, ¼ cup coconut flakes and mix. Do not overmix the batter.

MIX BATTER: Mix with an electric mixer until creamy. Then add egg and the vanilla extract. Afterward, mix again until combined.

BAKE: Spread the batter into the prepared pan. Sprinkle the remaining almonds, coconut and a handful of chocolate chips on top. Push down chocolate chips and almonds a bit, so they are secure, before you sprinkle coconut flakes on top. Afterwards, bake for 20-22 minutes or until golden brown and done.

ENJOY: Once cool, remove from the baking dish and cut into squares.

WHAT TO MAKE NEXT: If you love eating raw cookie dough then you’ll love our amazing Cookie Dough Dip. This delicious dip only uses a few simple ingredients, is ready in just 5 minutes and pairs well with cookies, crackers, or fruit.

How To Cook In The Air Fryer

You can also try to cook this wonderful chocolate coconut dough in the air fryer. We prefer the oven baked method for this recipe, but this is fun too!

Make sure you cut the recipe in half and bake your cookie bars in 2 batches. We used a round cake pan and make sure the dough is spread no more than ½″ thick or else the top will cook before the inside sets. Cook the cookie bars at 300ºF until done.

If you like making cookies in the air fryer you must also try our scrumptious Air Fryer Cookies or Air Fryer Cookie for One.

Stef says….

Another must-try recipe are these insanely yummy Lemon Cream Cheese Cookie Bars. The combination of citrusy cream cheese filling with cookie crumble topping is just to die for.

Recipe Tips

Follow these tips to make the best chocolate chip and coconut bars.

Tip: Line your baking sheet with parchment paper. It is tempting to use cooking spray but they’ll come out of the pan much better with parchment paper.
Tip: Make sure to use softened butter for this great recipe.
Tip: Do not overmix the cookie batter. Mix just until it’s all combined.
Tip: Evenly distribute toppings. When you put almonds and chocolate chips onto the batter, before cooking, you should lightly press them into the batter so they’re secure. Scatter the coconut but don’t press or they may break.

More Cookie Bar Recipes

Do you love the convenience of no chill, no shape cookie bars? Then you have to try one of our other scrumptious cookie bar recipes:

How To Store

Room Temperature: In the unlikely case you end up with leftover chocolate chip cookie bars, you can store them in an airtight container or ziploc bag at room temperature for up to 3 days. Make sure they are tightly wrapped or covered so they stay soft and chewy.

Freeze: Completely cooled oven baked cookie bars can be frozen in a freezer safe container or bag for up to 3 months.

Defrosting: Thaw your coconut almond blondie bars on the counter for a couple of hours. To enjoy a delicious warm cookie bar, simply pop the defrosted treats in the microwave for a few of seconds or in the oven for a minute or two.

Common Questions

For perfect results every time, here are answers to the most common questions about cooking almond joy cookie bars.

Do I have to use parchment paper for the baking pan?

YES. You can line your baking dish with either parchment paper or aluminum foil. Make sure you have a slight overhang on the edges. This makes it a lot easier to lift the baked chocolate coconut bars out of the pan. We do not recommend using non-stick cooking spray or buttering and flouring your baking dish for this recipe.

How do you know the perfect time to get the cookie bars with coconut out of the oven?

For the cookie bars to be done they should be slightly puffed up, golden brown with crispy edges. The middle might still look underdone, but don’t forget the cookie bars will keep on cooking for a couple of minutes after they have been removed from the oven. When you insert a toothpick at the center it should come out clean or with a few moist crumbs on it. If there is still raw batter on the toothpick, keep the cookie bars in the oven for another couple of minutes.

Can I double this bar cookies recipe?

Yes. You can double this chew coconut chocolate chip bars recipe and bake it in a 9×13″ baking pan. You might have to add a couple of minutes to the baking time. Start checking the coconut chocolate cookie bars at the 20 minute mark to be sure you don’t overcook them.

How should I serve these yummy dessert bars?

As a mater of fact, these chewy bars are perfect with just a glass of milk. However, for special occasions you can serve bar cookies with coconut and chocolate chips topped with a scoop of ice cream and a drizzle of caramel sauce.

Chocolate Chip Coconut Cookie Bars Recipe

Delicious chocolate chip cookie bars with coconut and almonds. Like an Almond Joy cookie bar, these chocolate coconut bars are hard to stop eating.

Course Dessert

Cuisine American

Keyword almond joy cookie bars, chocolate coconut bars, chocolate coconut cookie bars, coconut almond chocolate chip cookie bars, coconut cookie bars

Prep Time 10

Cook Time 20

Total Time 30

Servings cookie squares

Calories 176kcal

Author Andrea + Stef

Equipment

9×9 in baking dish
medium and large mixing bowls
whisk
electric mixer
spatula
knife

Ingredients

1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ cup butter softened
½ cup granulated sugar
½ cup light brown sugar packed
1 large egg
1½ tsps vanilla extract
1 cup chocolate chips (half a 12 oz bag)
½ cup flaked coconut
½ cup almond slivers

Instructions

Preheat the oven to 350ºF. Line a 9×9" baking dish with parchment paper.
In a medium bowl, combine the flour, baking soda, baking powder and salt. Whisk until mixed well.
In a large mixing bowl, combine softened butter, brown sugar and granulated sugar. Mix with an electric mixer until creamed.
Add egg and vanilla extract. Mix again until combined.
Slowly add flour mixture to butter mixture, mixing as you go until it's all just combined. Do not overmix.
Add chocolate chips, ¼ cup flaked coconut, ¼ cup almond slivers and stir until combined.
Spread cookie batter into the baking pan. Spread evenly and smooth with a spatula. Add 10-20 more chocolate chips as well as the remaining almonds and coconut to the top.
Cook for 20-22 minutes or until golden and cooked to your desired crispiness. Remember it will continue cooking a little when you remove it from the oven.
Once cool, remove from the baking dish and cut into 16 pieces (or 9 if you prefer).

Notes

Do not overmix the batter. The one downside of mixing cookies with an electric mixer is the danger of overmixing when combining the wet and dry ingredients. Go slow and stop mixing once everything is combined.
If your butter is not softened it will not mix well and your cookie bars won’t cook correctly.
Add a handful of chocolate chips to the top of your cookie bars and press in lightly, if desired.
We tried cooking in an air fryer in a round cake pan. Cut the recipe in half and cook at 300°F until done. We prefer the oven method but this is fun as well!

Nutrition

The post Chocolate Chip Coconut Cookie Bars appeared first on Family Dinners.

Cannoli Dip

Andrea + Stef — Fri, 06 Jan 2023 05:24:25 +0000

If you love the creamy texture of cannoli filling then this Italian dessert dip is the perfect sweet treat for you. This rich and sweet dip is basically a deconstructed cannoli. It only uses 5 ingredients and is ready in just 5 minutes. You can serve this crowd-pleasing dessert as a party snack or even dessert after dinner. It tastes great with cannoli chips, waffle cone pieces, cookies, or graham crackers. This is the best ricotta and mascarpone cannoli dip you have ever tasted!

What is Cannoli Dip?

Cannoli dip is the creamy and delicious filling of traditional cannoli recipes turned into an amazing sweet dip. Regular cannoli dip is usually made from ricotta, mascarpone, sugar, vanilla and chocolate chips. This perfect dessert is then served with cannoli chips, cone pieces, waffle cookies or graham crackers.

Why You’ll Love This

Notable: rich and creamy inside of a cannoli in dip form served with cookies, crackers or waffle pieces
Main Ingredients: whole milk ricotta, mascarpone cheese, powdered sugar, vanilla extract, mini chocolate chips
Cooking Method: no bake
Cooking Time: 5 minutes prep time
Pairs well with: waffle cones, cannoli shells, graham crackers, pizzelle cookies, fresh fruit
Diets: gluten free, vegetarian
Special Equipment Needed: medium bowl, spatula, stand mixer or handheld electric mixer

Ingredients

You may have all of these ingredients for this cannoli dip with mascarpone cheese in your refrigerator or pantry and not need to make a trip to the local grocery store! If this is your first time making this cannoli dip recipe you might want to read the possible variations before deciding on your ingredients.

Easy Cannoli Dip Ingredients

1 cup whole milk ricotta cheese
1 cup mascarpone cheese (or substitute cream cheese)
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips

Optional Garnish

more chocolate chips

Variations and Substitutions

Chocolate Chips: Substitute dark chocolate chips with milk chocolate chips. Make sure, however, to always use miniature chocolate chips with dip.

Mascarpone Cheese: You can substitute cream cheese in a pinch. Make sure it’s almost at room temperature otherwise it wont blend smoothly with the ricotta.

Sugar: Substitute confectioner’s sugar for the powdered sugar.

Zest: In case you would like a bit of citrus flavor in your delicious dip, add some orange zest or lemon zest to this decadent cannoli dessert.

WHAT TO MAKE NEXT: If you love this delicious cannoli cream dip recipe, then try our amazing Cookie Dough Dip. You’ll love it because it is actually a safe way to satisfy your cookie dough craving!

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Mixing Bowl — For best results use a clean and dry glass or porcelain bowl to mix this easy cookie dough dip recipe.

Electric Mixer – Use a stand mixer or an electric hand mixer with a paddle attachment or beaters to whip up this easy dip.

Instructions

This section shows how to make creamy Italian cannoli dip, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE RICOTTA: In case there is excess liquid in the ricotta or in the mascarpone, place them in a fine mesh sieve over a large bowl and drain for at least 30 minutes.

BLEND CREAMY BASE: Firstly, cream together the ricotta and mascarpone until fluffy, using a stand mixer or handheld mixer. Then slowly beat in powdered sugar and vanilla extract.

ADD CHOCOLATE CHIPS: Afterwards fold in or carefully mix in the chocolate chips.

SERVE: Finally, transfer creamy dip to a serving bowl and use remaining chocolate chips to garnish. Then serve with your favorite dippers such as chocolate chip cookies, graham crackers, waffle cone pieces, or vanilla wafters.

WHAT TO MAKE NEXT: If you love Italian inspired desserts then you’ll love our Glazed Limoncello Cake Loaf. Super moist and full of bright flavor, this quick bread is baked with limoncello liqueur and topped with a sweet, boozy limoncello glaze.

Stef says….

Holy cannoli, this dip tastes amazing! However, if you got some extra time, give my true Italian Cannoli Recipe a whirl. No more need to go to an Italian bakery, they are just to die for!

Recipe Tips

Follow these tips to make the best homemade cannoli dip.

Tip: Use top quality ricotta cheese for this recipe. We recommend very fine-grained, whole milk ricotta to get a smooth and creamy texture.
Tip: Make sure ricotta and mascarpone cheese do not contain any excess liquid, otherwise your sweet dip might become runny.
Tip: Use a stand mixer or electric hand mixer to cream together the base for this dip. That way the dip will get a lot fluffier.

More Sweet Dip Recipes

Creamy and delicious sweet dips are quick and easy to make and a real crowd-pleaser at any gathering. Take a look at some of our other favorite dessert dip recipes:

More No Bake Dessert Recipes

Sometimes you just want to satisfy your sweet tooth without having to cook or bake anything. Here are some of our favorite dessert recipes that don’t require an oven but are surely out of this world delicious:

How To Store

Refrigerate: Store leftover dip in an airtight container, other sealed container or a small bowl covered in plastic wrap in the refrigerator for up to 3 days. After that, give your dessert dip leftovers a good stir before serving again.

Common Questions

How long can this no bake cannoli dip sit out at room temperature?

We recommend leaving this dip out at room temperature no longer than two hours. After that, in order to stay food safe, give it some time in the fridge to cool down again.

What should I serve with this easy dip?

The best part about this chocolate chip cannoli dip recipe is that it goes with almost everything. Some of our favorite things to serve alongside this dip are waffle cone pieces, chocolate chip cookies, graham crackers, cannoli chips and pretzels, for example. However, you can get creative and serve this dip with whatever you like best.

Cannoli Dip Recipe With Mascarpone Cheese

Creamy cannoli filling turned into a scrumptious dip that tastes great with cookies, graham crackers and cone pieces.

Course Dessert

Cuisine American, Italian, vegetarian

Diet Gluten Free

Keyword cannoli dip recipe, cannoli dip with mascarpone cheese, how to make cannoli dip, superbowl cannoli dip, sweet cannoli dip

Prep Time 5

Total Time 5

Author Andrea + Stef

Equipment

mixing bowl
hand mixer
spatula

Ingredients

1 cup ricotta cheese
1 cup mascarpone cheese or cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup mini chocolate chips

Instructions

If there is excess liquid in the ricotta or in the mascarpone, place them in a fine mesh sieve over a bowl and drain for at least 30 minutes.
In a bowl, use a hand mixer to beat together ricotta and mascarpone until smooth and creamy.
Slowly beat in powdered sugar and vanilla extract.
Fold in chocolate chips.
Serve with waffle cone pieces, chocolate chip cookies, graham crackers, etc.

Notes

Tip: Use top quality ricotta cheese for this recipe. We recommend very fine-grained, whole milk ricotta to get a smooth and creamy texture.

Tip: Make sure ricotta and mascarpone cheese do not contain any excess liquid, otherwise your sweet dip might become runny.

Tip: Use a stand mixer or electric hand mixer to cream together the base for this dip. That way the dip will get a lot fluffier.

The post Cannoli Dip appeared first on Family Dinners.

Cookie Dough Dip

Andrea + Stef — Fri, 30 Dec 2022 18:33:18 +0000

If you are always eating most of your cookie dough before it’s even baked, you will love this delicious cookie dough dip. One of the best things about this easy recipe: it actually is a safe way to satisfy your cookie dough craving! It does not contain raw egg or flour. This delicious dip only uses a few simple ingredients, is ready in just 5 minutes and pairs well with cookies, crackers, or fruit. You can even dip pretzels into this sweet treat to get an irresistible sweet and salty combo. This is the best cookie dough dip recipe and it will be a huge hit at your next party.

What is Cookie Dough Dip?

Even though this isn’t actual cookie dough, it tastes just like the real thing, with only one difference. Unlike raw cookie dough, this tasty dip does not contain any raw eggs or raw flour. Cookie dough dip is generally made from cream cheese, butter, sugars, vanilla and add-ins, such as chocolate chips or toffee pieces. This easy dessert dip is therefore safe to eat and oh so delicious!

Why You’ll Love This

Notable: delicious cookie dough dip bursting with real cookie dough flavor and chocolate chips
Main Ingredients: cream cheese, unsalted butter, light brown sugar, granulated sugar, vanilla extract, salt, mini chocolate chips
Cooking Method: no bake
Cooking Time: 5 minutes prep time
Pairs well with: chocolate chip cookies, fresh fruit, honey graham crackers, animal crackers, pretzel rods, vanilla wafers or apple slices
Diets: gluten free, vegetarian
Special Equipment Needed: large bowl, cooking spoon or spatula, stand mixer or electric hand mixer (optional)

Ingredients

You may have all of these ingredients for this chocolate chip cookie dough dip in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this cookie dough dip recipe you might want to read the possible variations before deciding on your ingredients.

Creamy Cookie Dough Dip Ingredients

8 oz. cream cheese (at room temperature)
½ cup unsalted butter (softened)
⅓ cup light brown sugar (packed)
⅓ cup granulated sugar
1 teaspoon vanilla extract
pinch of salt
1 cup mini semi-sweet chocolate chips

Optional Garnish

more chocolate chips

Variations and Substitutions

Chocolate Chips: Substitute dark chocolate chips with white chocolate chips, milk chocolate chips or peanut butter chips. Additionally you can try adding some toffee bits to this decadent dip.

Sugars: Substitute dark brown sugar for light brown sugar and use powdered sugar or confectioner’s sugar instead of granulated sugar if you like.

WHAT TO MAKE NEXT: If you loved this chocolate chip cookie dough dip recipe, try our Better Than Toll House Chocolate Chip Cookie Bars. You’ll love them because these amazing treats are a delicious combination of chocolate chip cookies and blondies.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Mixing Bowl — For best results use a clean and dry glass or porcelain bowl to mix this easy cookie dough dip recipe.

Electric Mixer – Use a stand mixer or an electric hand mixer with a paddle attachment or beaters to whip up this easy dip.

Instructions

This section shows how to make the best cookie dough dip recipe, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

BLEND CREAMY BASE: Firstly, cream together the cream cheese, butter, sugars, vanilla, and salt until fluffy, using a stand mixer or hand mixer. Scrape the sides and bottom of the bowl and rebeat to make sure all ingredients are incorporated.

ADD CHOCOLATE CHIPS: Then fold in or carefully mix in the chocolate chips.

SERVE: Afterwards, transfer dip to a serving bowl and then serve with your favorite dippers such as cookies, fruit, graham crackers, or animal crackers.

WHAT TO MAKE NEXT: If you love everything cookie dough then you’ll love our Deep Fried Cookie Dough Bites. They combine a crispy outside with a creamy cookie dough center.

Stef says….

If you also can’t get enough of cookie dough desserts, then you have to try my mini Cookie Dough Cheesecakes. They combine cookie dough crust, with creamy chocolate chip cheesecake and whipped cream topping. Every dessert lover’s dream!

Recipe Tips

Follow these tips to make the best cookie dough dessert dip recipe.

Tip: Make sure your cream cheese and butter are softened before blending them. That way your dip gets really smooth and creamy.
Tip: Use a stand mixer or electric hand mixer to cream together the base for this dip. It will get a lot fluffier.
Tip: Fold in any type of chocolate chips or add-ins you like to get that great taste of real cookie dough.

More Sweet Dip Recipes

Creamy and delicious sweet dips are quick and easy to make and a real crowd-pleaser at any gathering. Take a look at some of our other favorite dessert dip recipes:

More No Bake Dessert Recipes

Sometimes you just want to satisfy your sweet tooth without having to cook or bake anything. Here are some of our favorite dessert recipes that don’t require an oven but are still out of this world delicious:

How To Store

Refrigerate: Store leftover dip in an airtight container, ziploc bag or a small bowl covered in plastic wrap in the refrigerator for up to 3 days. Give dip leftovers a good stir before serving again.

Common Questions

What kind of chocolate chips are best with this dip?

As a matter of fact you can use any kind of chocolate you prefer, such as semi-sweet, milk or white chocolate chips, for example. We recommend using mini chips though. Moreover, you can try mixing in peanut butter chips, toffee bits, or mini M&Ms.

What should I serve with cookie dough dip?

The best part about this chocolate chip cookie dough dip recipe is that it goes with almost anything. Some of our favorite things to serve alongside this dip are cookies, graham crackers, fresh fruit and pretzels, for example.

How long can no bake cookie dough dip sit out at room temperature?

We recommend leaving this dip out at room temperature no longer than two hours. After that, give it some time in the fridge to cool down again.

Cookie Dough Dip Recipe

Creamy and delicious edible cookie dough dip that is perfect for everyone who loves eating raw cookie dough.

Course Dessert

Cuisine American, vegetarian

Diet Gluten Free, Vegetarian

Keyword chocolate chip cookie dough dip, cookie dough dip recipe, edible cookie dough dip, super bowl cookie dough dip, the best cookie dough dip

Prep Time 5

Total Time 5

Calories 3054kcal

Author Andrea + Stef

Equipment

mixing bowl
cooking spoon or spatula
electrical mixer (optional)

Ingredients

8 oz cream cheese softened
½ cup unsalted butter softened
⅓ cup light brown sugar packed
⅓ cup granulated sugar
1 teaspoon vanilla extract
pinch of salt
1 cup chocolate chips

Instructions

Using a stand mixer or hand mixer, cream together the cream cheese, butter, sugars, vanilla, and salt until fluffy. Scrape the sides and bottom of the bowl and rebeat to make sure all ingredients are incorporated.
Fold in or carefully mix in the chocolate chips.
Transfer to a serving dish and serve with cookies, crackers or fresh fruit.

Notes

Cream cheese and butter should be almost room temperature to make sure they blend smoothly.
You can add other add-ins to your cookie dough dip, such as white or milk chocolate chips, toffee bits, peanut butter chips or mini M&Ms.

Nutrition

The post Cookie Dough Dip appeared first on Family Dinners.

Buckeye Dip

Andrea + Stef — Sun, 18 Dec 2022 21:55:45 +0000

This delicious and decadent buckeye dip tastes just like a mix of buckeye candies and peanut butter frosting. Every buckeye fan will love this amazing sweet treat. It uses only 6 simple ingredients and is ready in just 5 minutes. Buckeye dip is the perfect addition to any party spread. It can be served with chocolate graham crackers, pretzels, Nilla wafers or cookies.

What is Buckeye Dip?

This delicious sweet dip is the deconstructed version of the popular homemade candy and game day snack, buckeyes. Buckeyes are chilled peanut butter balls dipped in melting chocolate. They originated in Ohio, which is also know as the “Buckeye State”. Moreover, Ohio’s state tree is also the buckeye tree. Buckeye dip is the perfect combination of distinct peanut butter flavor and chocolate chips. It tastes great with cookies, graham crackers, pretzels or wafers.

Why You’ll Love This

Notable: traditional buckeye flavor in a delicious and creamy dip full of semi-sweet chocolate chips
Main Ingredients: cream cheese, creamy peanut butter, powdered sugar, heavy cream, vanilla extract, mini chocolate chips
Cooking Method: no bake
Cooking Time: 5 minutes prep time
Pairs well with: graham cracker sticks, cookies, chocolate graham crackers, animal crackers and Nilla wafers
Diets: gluten free, vegetarian
Special Equipment Needed: large bowl, cooking spoon or spatula, stand mixer or electric hand mixer (optional)

Ingredients

You may have all of these ingredients for this buckeye dip recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this creamy dip with peanut butter you might want to read the possible variations before deciding on your ingredients.

Buckeye Balls Dip Ingredients

8 oz cream cheese (softened)
1 creamy peanut butter
1½ cups powdered sugar
1 cup heavy cream (whipped)
½ cup mini chocolate chips

Optional Garnish

more chocolate chips, chopped Reese’s peanut butter cups

Variations and Substitutions

Peanut Butter: Even though we recommend using creamy peanut butter for this super easy dessert dip, you can substitute crunchy peanut butter, in case you like a bit more of a crunch.

Chocolate Chips: Substitute dark chocolate chips with milk chocolate chips in this sweet dip.

Heavy Cream: You can substitute an 8 oz. thawed tub of Cool Whip for the fresh whipped cream.

Sugar: Substitute confectioner’s sugar for the powdered sugar.

WHAT TO MAKE NEXT: If you love this peanut butter chocolate recipe, then try our Peanut Butter Chocolate Chip Cookie Bars. You’ll love them because they are easy to make, soft, chewy and packed with peanut butter and chocolate chips.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Mixing Bowl — For best results use a clean and dry glass or porcelain bowl to mix this easy buckeye dip recipe.

Electric Mixer – Use a stand mixer or an electric hand mixer with a paddle attachment or beaters to whip up this easy dip.

Instructions

This section shows how to make peanut butter dip, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

BLEND CREAMY BASE: Firstly, cream cream cheese and peanut butter together in a large bowl until fluffy, using a stand mixer or hand mixer.

ADD SUGAR AND HEAVY CREAM: Afterwards beat in the powdered sugar and then the whipped cream.

ADD CHOCOLATE CHIPS: Then fold in or carefully mix in the chocolate chips.

SERVE: Afterwards, transfer dip to a serving bowl and then serve with your favorite dippers such as cookies, graham crackers, pretzels or animal crackers.

WHAT TO MAKE NEXT: If you love everything peanut butter and chocolate then you’ll love our Deep Fried Peanut Butter Balls. They are super yummy warm and even when they have cooled, which makes them the ideal party sweets.

Stef says….

Peanut butter buckeye balls are the perfect treat for fall and winter, but did you know you can use them to decorate the top of an even more indulgent chocolate peanut butter cheesecake? Swoon! Peanut butter lover heaven.

Recipe Tips

Follow these tips to make the best buckeye dip with cream cheese.

Tip: Make sure your cream cheese is softened (almost at room temperature) before blending it with the peanut butter. That way our dip gets really smooth and creamy.
Tip: For best consistency, use a stand mixer or electric hand mixer to cream together the base for this dip. That way the dip will get a lot fluffier.
Tip: Fold in chocolate chips and other peanut butter add-ins to take the flavor of this sweet dip to the next level.

More Sweet Dip Recipes

Creamy and delicious sweet dips are quick and easy to make and a real crowd-pleaser at any gathering. Take a look at some of our other favorite dessert dip recipes:

More No Bake Dessert Recipes

How To Store

Refrigerate: Store leftover dip in an airtight container, zip-top freezer bag, other sealed container or a small bowl covered in plastic wrap in the refrigerator for up to 3 days. After that, give your dessert dip leftovers a good stir before serving again.

Freeze: We do not recommend freezing this dip, as it would change the creamy texture of the dip.

Common Questions

What kind of chocolate chips are best with this dip?

As a matter of fact you can use any kind of chocolate you prefer, such as semi-sweet, milk or dark chocolate chips, for example. We recommend using mini chips though. Moreover, you can try mixing in peanut butter chips, or mini Reese’s pieces.

What should I serve with buckeye dip?

The best part about this chocolate chip peanut butter dip recipe is that it goes with a variety of dippers. Some of our favorite things to serve alongside this dip are cookies, graham crackers, chocolate graham crackers and pretzels, for example. However, you can get creative and serve this dip with whatever you like best.

How long can no bake buckeye dip sit out at room temperature?

We recommend leaving this dip out at room temperature no longer than two hours. After that, in order to stay food safe, give it some time in the fridge to cool down again.

What are buckeye candies?

Homemade buckeyes are basically round balls of peanut butter mixture that are dipped in melted chocolate to make them look like buckeye nuts. They are the ultimate sweet treat and an extremely popular snack during fall, winter, as well as football season.

Buckeye Dip

Creamy and delicious peanut butter dip with cream cheese that tastes just like buckeye candies.

Course Dessert

Cuisine American, vegetarian

Diet Gluten Free

Keyword buckeye ball dip, peanut butter cheesecake dip, peanut butter dip with cream cheese, superbowl dessert dip

Prep Time 5

Total Time 5

Servings servings

Calories 359kcal

Author Andrea + Stef

Equipment

mixing bowl
spatula
hand mixer or stand mixer

Ingredients

8 oz cream cheese softened
1 cup creamy peanut butter
1½ cups powdered sugar
1 cup heavy cream whipped
1 teaspoon vanilla extract
½ cup mini chocolate chips

Instructions

Beat together cream cheese and peanut butter until smooth and creamy.
Next, beat in the powdered sugar.
Then add the whipped cream.
Afterwards, fold in chocolate chips.
Transfer to a serving dish and serve immediately with cookies and crackers.

Notes

You can substitute an 8 oz. thawed tub of Cool Whip for the fresh whipped cream.

Nutrition

The post Buckeye Dip appeared first on Family Dinners.

Mint Chocolate Truffles

Andrea + Stef — Mon, 14 Nov 2022 09:15:00 +0000

If you want to surprise your favorite chocolate lover with some homemade candy, then you must try our amazing mint chocolate truffles recipe. These decadent, melt in your mouth dark chocolate truffles are flavored with peppermint extract and covered in white and dark chocolate. For a quicker finish you can also roll them in cocoa powder.

mint

These scrumptious little treats are the perfect after dinner dessert, but can also be served at parties or wrapped in a decorative box and given as a gift. Since our Andes mint truffles are both vegetarian and gluten free, they can be enjoyed by most everyone.

Even though these white and dark chocolate mint truffles taste incredible on any day of the year, they can also easily be decorated to match most holidays by adding color to your white chocolate and topping them with colorful sprinkles.

Why You’ll Love This

Notable: decadent, easy to make truffles with just the right hint of peppermint flavor, that make great gifts for the holiday season
Main Ingredients: dark chocolate, heavy whipping cream, peppermint extract, Andes mints, dark and white chocolate melting wafers
Cooking Method: no bake
Cooking Time: 45 minutes prep time, 2 ½ hours chilling time
Diets: gluten free, vegetarian
Special Equipment Needed: sheet pan lined with parchment paper, cookie scoop or melon baller, mixing bowls, piping bag

Ingredients

You may have all of these ingredients for this Andes mint truffles recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy truffle recipe you might want to read the possible variations before deciding on your ingredients.

Mint Chocolate Truffles Ingredients

2 (4 oz) dark chocolate bars (chopped)
½ cup heavy cream
½ teaspoon peppermint extract
12 Andes mints
10 oz bag dark chocolate melting wafers (we like Ghiradelli)
10 oz bag white chocolate melting wafers or chips

Variations and Substitutions

Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though good chocolate bars usually guarantee a smoother chocolate ganache, mini chocolate chips can be used here in a pinch.

Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.

WHAT TO MAKE NEXT: If you love this homemade truffles recipe, try our Chocolate Peanut Butter Truffles. These chocolate truffles are rich on the outside and filled with a creamy peanut butter ganache inside, making them the perfect bite-sized dessert.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale.

Melon Baller — A melon baller scoop makes uniform truffles. You don’t need one but it’s a handy tool to use. A small cookie scoop would work great as well.

Instructions

This section shows how to make peppermint chocolate truffles, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

CHOP THE CHOCOLATE: Firstly, chop the dark chocolate bars and place the chocolate pieces in a small heatproof bowl.

HEAT THE CREAM: Simmer the cream in a small saucepan over medium heat, just until it comes to a boil. You can also microwave the heavy cream in a microwavable bowl just until simmering. Then pour the hot cream over the chopped chocolate and cover with a plate to trap the heat.

WHISK UNTIL SMOOTH: Once the chocolate is melted (about 5-7 minutes) whisk the chocolate mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.

ADD PEPPERMINT EXTRACT AND CHILL: Then add peppermint extract, whisk the truffle mixture until smooth, and then place the ganache in the refrigerator or freezer for about 2 hours to firm up.

SHAPE TRUFFLES: Afterwards, scoop tablespoons of the firm chocolate ganache. Then roll the ganache between your hands to form round chocolate balls. Place the formed truffles onto a large baking sheet lined with parchment paper and chill in the fridge for at least 30 minutes longer.

COVER WITH CHOCOLATE WAFERS: Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls. Then set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper. Coat half the truffles with dark chocolate and half of them with white chocolate. Allow hard chocolate shell to set.

DECORATE: Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles. Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

WHAT TO MAKE NEXT: If you love these decadent chocolate mint truffles then you’ll love our Easy Chocolate Truffles. They are extra chocolatey from the homemade ganache and are dipped into your favorite melted chocolate.

Make Ahead

You can refrigerate the truffles ahead and coat them on the day you want to serve them. However, you can also finish the truffles completely and store them in the fridge for up to 3 days before serving.

Recipe Tips

Follow these tips to make the best mint chocolate truffles.

Tip: Choose good quality chocolate. You can make truffles with any chocolate but we think they taste better when you start with good chocolate.
Tip: Be careful with the heavy cream. Cooking the heavy cream at too high of a temperature or for too long can cause it to scald.
Tip: A little mint goes a long way. If you’re used to using extracts like vanilla, you may play a little fast and loose with measurements. Mint can be very overpowering if you add too much so make sure you measure.
Tip: Microwave the chocolate candy melts for the outer coat in 20-30 second increments, stirring in between. When there are just a few bit unmelted, stop microwaving and stir until it’s all melted. Do not add water to your chocolate melts because it will cause the chocolate to seize up and not be usable.

More Mint and Chocolate Recipes

Mint and chocolate are such a match made in heaven, and there are loads of mouthwatering desserts with this yummy flavor combination. Not only do we love mint chocolate truffles by themselves, we also love them as molten centers of our Chocolate Mint Muffins. Moreover, Andrea’s Peppermint Bark, Mint Oreo Cookie Ice Cream and Layered Chocolate Peppermint Fudge are also to die for.

More Truffle Recipes

Truffles are every chocolate lovers favorite treat. Have you tried our amazing Chocolate Raspberry Truffles or Chocolate Rum Truffles? You can use them to bake scrumptious molten muffins as well!

How To Store

Refrigerate: Store your homemade chocolate truffles in an airtight container or ziploc bag in the fridge for 2 to 3 days.

Freeze: Try freezing your peppermint truffles in a single layer first (on a plate or cutting board). As soon as they are solid you can transfer them to a freezer safe container or bag. Store in the freezer for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow frozen truffles to thaw overnight in the refrigerator.

Andrea says….

These are super simple to make and include my favorite flavor combination. You really can’t beat chocolate and mint. If you love it too you’ll want to make this easy no-bake chocolate mint pie.

FREQUENTLY ASKED QUESTIONS

Is it ok to use half and half for this chocolate truffle recipe?

Unfortunately half and half cannot be used to make truffles. Heavy cream, heavy whipping cream or double cream work well to make ganache. If you substitute half and half your ganache won’t set properly.

Can my ganache chill in the fridge overnight?

It sure can! You can easily make the ganache the day before you roll, coat and decorate your truffles. Do not store the ganache in the freezer overnight, because you won’t be able to roll frozen solid ganache.

How can I dress up these truffle balls for a special holiday?

For Valentine’s Day or Mother’s Day, add some red or pink food coloring to your white chocolate and sprinkle with red and pink sprinkles.
On St. Patrick’s Day you can dye your white chocolate green and top your truffles with green sprinkles.
Top your truffles with red, white and blue chocolate drizzle for Independence day and add some star sprinkles.
To give these Andes truffles a christmasy twist, top them with some crushed candy canes.

Easy Mint Chocolate Truffles Recipe

Covered with a thin layer of dark or white chocolate, these silky chocolate mint truffles have just the right amout of mint flavor to make them absolutely irresistable.

Course Dessert

Cuisine American, vegetarian

Keyword andes mint truffle, chocolate mint truffle, chocolate truffles, mint ganache, peppermint truffle

Prep Time 45

Chill Time 2 30

Servings truffles

Calories 220kcal

Author Andrea + Stef

Equipment

knife and cutting board
small bowls
small saucepan
plate
whisk
scoop or melon baller
sheet pan lined with parchment paper
fork
ziplock bag or piping bag

Ingredients

2 4oz dark chocolate bars chopped
½ cup heavy whipping cream
½ teaspoon peppermint extract
12 Andes Mints
10 oz dark chocolate melting wafers we like Ghirardelli
10 oz white chocolate melting wafers or chips

Instructions

Place chopped dark chocolate pieces in a small heat-proof bowl.
Simmer the cream in a small saucepan, heating just until it comes to a boil.
Pour the hot cream over the chopped chocolate.
Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Once chocolate is melted (about 5-7 minutes) add peppermint extract.
Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.
Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls.
Microwave each bowl for 30 seconds at a time, stirring between each interval, until smooth and melted through.
Set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate.
Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.
Coat half the truffles with dark chocolate and half of them with white chocolate.
Allow chocolate to set.
Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles.
Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

Notes

The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafters or they will seize up.

Nutrition

The post Mint Chocolate Truffles appeared first on Family Dinners.

Pumpkin Bread with Chocolate Chips

Andrea + Stef — Tue, 06 Sep 2022 23:49:47 +0000

Everyone will love this moist and fluffy pumpkin bread with chocolate chips. It is easy to make! Simply combine the wet ingredients in one bowl, the dry ingredients in another, combine them, add chocolate chips and you are ready to bake. You can serve this chocolate chip pumpkin bread for dessert, breakfast, brunch or as a snack in between meals. We love spreading some creamy butter on top or drizzling some maple syrup over it. This scrumptious combination of fall flavors and chocolate will soon be a family favorite.

What is Pumpkin Bread?

Even though this pumpkin bread is called “bread” it is technically a cake. Pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

Why You’ll Love This

Notable: delicious combination of fragrant pumpkin bread with melty chocolate chips
Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda, chocolate chips
Cooking Method: oven baked
Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
Diets: vegetarian
Special Equipment Needed: electric mixer, 9×5-inch loaf pan

Ingredients

You may have all of these chocolate chip pumpkin bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: light brown sugar, granulated sugar, vanilla extract, pumpkin puree, all-purpose flour, baking powder, baking soda, chocolate chips
Refrigerated/Frozen Ingredients: salted butter, buttermilk, eggs
Spices: pumpkin pie seasoning, salt

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

Instructions

This section shows how to make pumpkin bread with chocolate chips in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Firstly, preheat the oven to 350ºF and then line a loaf pan with parchment paper.

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add the flour mixture to the wet ingredients. Mix just until combined. Finally, fold in the chocolate chips.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

Stef says….

I’m over the heat of summer and ready for fall. Number one thing to love about this coming season? Everything pumpkin!! I’ve put together a list of my 20 favorite pumpkin dessert recipes from around the web. I’m sure you’ll find some great ideas to try!

WHAT TO MAKE NEXT: If you love the warm and spicy flavor of pumpkin bread then you’ll love Stef’s Pumpkin Cinnamon Rolls. The soft sweet pumpkin dough, covered in cream cheese frosting is just to die for.

Recommended Tools

Electric Mixer – This recipe requires an electric mixer in order to beat the butter and other wet ingredients together. However, in case you don’t have a mixer it is also possible to hand whisk the batter.

Recipe Tips

Follow these tips to make the best pumpkin quick bread with chocolate chips.

Tip: Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.
Tip: Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.
Tip: Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely.

Andrea says….

Pumpkin and chocolate are such a match made in heaven. I even made this most delicious Chocolate Chunk Pumpkin Cake as a birthday cake for my daughter. It was a huge hit! You can even make it gluten free!

How To Store

Counter: Pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the chocolate chip pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

Is it possible to use pumpkin pie filling instead of pumpkin puree?

Unfortunately you cannot substitute pumpkin pie filling for the pumpkin puree. The pie filling already has spices and sugar added and would therefore add too much spice and sweetness to the cake. Moreover, other pie filling additives might cause the bread to not bake evenly.

What is pumpkin pie spice?

Most popular pumpkin pie spice brands are a blend of ground cinnamon, ginger, nutmeg, ground cloves and ground allspice. Pumpkin pie spice combines all your favorite fall dessert flavors into one spice mix.

Is it better to use a metal loaf pan or a glass baking dish?

Both kinds of pans should work equally well with this recipe. However, don’t forget to line the baking dish with parchment paper for easy removal after baking.

Pumpkin Bread with Chocolate Chips Recipe

Delicious chocolate chip pumpkin bread is made with buttermilk and butter to make it light and moist. This is the best way to make pumpkin bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chip pumpkin bread, pumpkin bread with chocolate chips, pumpkin bread with Libby’s pumpkin puree, pumpkin quick bread with chocolate chips

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf

Calories 3755kcal

Author Andrea + Stef

Equipment

electric mixer
9×5-inch loaf pan
mixing bowls

Ingredients

½ cup salted butter softened
½ cup light brown sugar packed
½ cup granulated sugar
2 teaspoon vanilla extract
½ cup buttermilk
1 cup pumpkin puree
2 large eggs
2 cups all-purpose flour
½ teaspoon salt
2 teaspoon pumpkin pie seasoning
2 teaspoon baking powder
½ teaspoon baking soda
1 cup mini chocolate chips

Instructions

Preheat the oven to 350°.
Line a 9×5-inch loaf pan with parchment paper.
With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
Fold in chocolate chips.
Pour batter into the loaf pan.
Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
Remove from the oven and place on a cooling rack.

Notes

Allow the bread to cool slightly before removing from the loaf pan.
Bread will slice better if it has completely cooled.
Serve with butter or maple butter.

Nutrition

The post Pumpkin Bread with Chocolate Chips appeared first on Family Dinners.

Candy Corn Sugar Cookies

Andrea + Stef — Wed, 31 Aug 2022 03:30:11 +0000

If you want to serve some spectacular looking cookies at your next fall or Halloween party without spending hours decorating them, then these candy corn sugar cookies are the perfect recipe for you. Sweet and crispy sugar cookies, dipped in delicious white and dark chocolate are easy to make and taste out of this world good. You can create more intense colors, by adding extra food coloring or sprinkles. These orange, black and white cookies are also a lot of fun to make with kids!

Why You’ll Love This

Notable: Old fashioned sugar cookie recipe. These are sweet and crispy cookies dipped in white and dark chocolate, like a black and white cookie.
Main Ingredients: all-purpose flour, unsalted butter, granulated sugar, baking powder, salt, egg yolk, vanilla extract, almond extract, milk, orange food coloring, chocolate chips, white chocolate chips, shortening
Cooking Method: oven baked
Cooking Time: 9-11 minutes
Diets: vegetarian
Special Equipment Needed: sheet pan, rolling pin, knife, electric mixer

Ingredients

You may have all of these candy corn sugar cookies ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: all-purpose flour, granulated sugar, baking powder, vanilla extract, almond extract, orange food coloring, chocolate chips, white chocolate chips, shortening
Refrigerated/Frozen Ingredients: unsalted butter, milk, egg yolk
Spices: salt

WHAT TO MAKE NEXT: If you love fall flavors and foods, try these Pumpkin Bars or Pumpkin Pie Cupcakes.

Instructions

This section shows how to cook Halloween sugar cookies in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MAKE DOUGH: Firstly, mix flour, salt and baking powder in a bowl, and set aside. In a large bowl, beat together butter and sugar, before adding the egg yolk, vanilla, almond extract and orange food coloring. Mix again. Finally, blend in half of the flour mixture, then the milk and finish with the remaining flour mixture. Beat until well blended and smooth. Divide the dough into 2 balls, cover in cling wrap and refrigerate for an hour.

SHAPE AND BAKE: Roll out the dough to a ¼ inch thickness between two sheets of plastic wrap. Using a knife, slice the dough into large triangles, then transfer to a lined baking sheet. Cookies will expand while baking, so leave about 2 inches between them. Bake for 9-11 minutes at 375ºF until puffed and slightly golden. Let them cool completely.

DECORATE: Melt both chocolates in separate bowls together with the shortening. Dip the wide end of the cookies into the dark chocolate and the pointy end into the white chocolate. Let the chocolate harden before serving.

WHAT TO MAKE NEXT: If you love festive Halloween desserts then you’ll love our Candy Corn Jello Shots. These colorful and fruity jello cups have just the right hint of vanilla vodka and are the perfect treat for the adults at your next Halloween party.

Recommended Tools

Electric Mixer – This recipe requires an electric mixer in order to create a smooth and evenly colored cookie dough.

Make Ahead

You can easily prepare the dough for these fall sugar cookies ahead of time. Make sure to tightly wrap the dough in plastic wrap and store in the refrigerator for up to 3 days before using. Moreover, you can also bake your cookies, let them cool completely and keep them in an airtight container at room temperature for up to 3 days until ready to decorate.

Recipe Tips

Follow these tips to make the best candy corn sugar cookies.

Tip: Keep your cookie dough very cold. This dough is very soft, therefore keep it in the fridge until ready to use.
Tip: Cool your cookies completely before dipping. Cookies will harden and crisp up while they are cooling. They are therefore easier to handle and less likely to break during dipping.
Tip: Make sure your dipping chocolate is at the right temperature. If your chocolate starts to harden before you are done dipping your cookies, pop it in the microwave for another 10 seconds. If the chocolate gets too cool, your chocolate layers will end up too thick.

Andrea says….

Every year it is so much fun to make silly and scary food for all the Halloween fans in the family. I’ve created a list of 19 Silly Halloween Treats and Meals that are fun and easy to make and spread instant Halloween joy.

How To Store

Counter: Store leftover candy corn shaped sugar cookies in an airtight container at room temperature for up to 5 days. Most important, make sure the chocolate is completely dry before putting them into a container. Otherwise the chocolate will smudge and transfer onto the other cookies.

Freeze: You can freeze these Halloween cookies in a freezer safe container or freezer bag for up to 3 months.

Defrosting: Let the cookies defrost on the counter for a couple of hours.

Stef says….

We just love fall and all the yummy desserts that are typical for the Halloween season. If you are looking for new fall treat ideas, give my nutritious and delicious Candy Corn Popsicles or soft and chewy Pumpkin Chocolate Chip Cookies a try.

Common Question

What is the best way to melt chocolate?

We love melting chocolate in the microwave, because it is quick and hassle free. Microwave the chocolate for no longer than 30 seconds at a time. Then remove from the microwave and stir. Keep repeating until most of the chocolate is melted. Then just keep stirring until all the chocolate is melted and smooth. DO NOT OVERHEAT YOUR CHOCOLATE, otherwise it will not harden properly and look dull. However, if you prefer, you can also melt your chocolate over a hot water bath. Pour about 1-2 inches of water into a saucepan and bring to a simmer. Then cover the pot with a glass mixing bowl or plate, add the chocolate and stir until melted.

Which food coloring works best with these cookies?

We recommend using gel food coloring, because it is easy to work with, colors the dough evenly and creates vibrant colors.

Can I add other decorations to these Halloween cookies?

Of course! First of all, you can add more food coloring to the dough, in case you like your cookies to be more vibrant in color. Furthermore, you can add mini chocolate chips or sprinkles to the chocolate layers.

Candy Corn Sugar Cookies

Sweet and chocolatey candy corn shaped cookies that will be the star at your next fall get-together. These old fashioned sugar cookies are a fall version of a black and white cookie.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword candy corn shaped cookies, candy corn sugar cookies, fall sugar cookies, halloween sugar cookies, orange black and white sugar cookies

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings large cookies

Calories 302kcal

Author Andrea + Stef

Equipment

mixing bowls
electric mixer
Rolling Pin
knife
baking sheet lined with parchment paper

Ingredients

Cookie Ingredients:

1½ cups all-purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter at room temperature
½ cup granulated sugar
1 egg yolk at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
3 tbsp milk
1 squirt of orange gel food coloring

Frosting Ingredients:

1 cup chocolate chips
1 cup white chocolate chips
2 tsp shortening

Instructions

In a medium bowl, whisk together the flour, baking powder and salt.
In a large mixing bowl, use an electric mixer to beat the butter and sugar until smooth.
Add egg yolk, vanilla extract, almond extract, and orange food coloring to the mixing bowl. Beat until mixed well.
Add half of the flour mixture to the sugar mixture and beat until combined. Add the milk, and the rest of the flour mixture and beat well.
Divide dough into two balls. Cover in plastic wrap and refrigerate for an hour or until firm.
Remove from the refrigerator. Roll out each ball between sheets of plastic wrap until the dough is an approximate 7” x 11” rectangle shape that is ¼” thick. The plastic wrap will prevent the cookie dough from sticking to the rolling pin.
Using a knife, cut 2 straight lines along the length of the rectangle to square off the dough. (see photo). Cut triangles approximately 3 ½” wide at their wide end and narrowing to a point. Rotate the direction of the triangles you cut so that the point of one end becomes the wide end of the next triangle. You can also use cookie cutters – dust cookie cutters with flour so they do not stick to the dough.
Ball up leftover dough and roll out to create more triangles. You should be able to make 12 large triangles (6 from each ball of dough).
Transfer triangles to a baking sheet covered in parchment paper. Leave 2 inches between each cookie to allow for the cookie to expand while cooking.
Bake for 9-11 minutes until the cookies are puffed up and lightly golden.
Remove from the oven and transfer to a cooling rack. Allow to cool completely.
In a microwave safe bowl, melt chocolate chips and 1 teaspoon of shortening in 30 second increments, stirring in between microwaving, until chocolate is almost fully melted. Stir until it’s melted. Repeat with white chocolate and 1 teaspoon of shortening.
Dip one end of the cookie in chocolate and one end in white chocolate.
Let sit on parchment paper until it’s hardened. Serve.

Notes

Dough will soften quickly in high temperatures. It’s best to roll it out and transfer to the oven in a cool room. If your dough gets too soft, transfer it back to the refrigerator or freezer for a bit to firm up.
Chocolate may begin to harden before you are finished dipping cookies. Microwave for 10 more seconds and stir to thin.
This recipe makes large cookies. If you make smaller cookies you may need to adjust the cooking time.
The more orange food coloring you use, the more vibrant the orange will be. We used one squirt for a medium orange color. Vibrancy depends on the type of food coloring you use. We prefer gel paste for even coloring.

Nutrition

The post Candy Corn Sugar Cookies appeared first on Family Dinners.

Mexican Hot Chocolate Cupcakes

Andrea + Stef — Thu, 18 Aug 2022 10:10:00 +0000

These fluffy Mexican hot chocolate cupcakes are made with chocolate cake mix but don’t follow the cake mix instructions. Made with milk and butter plus just the right amount of cinnamon and cayenne pepper; the cake batter gives these spicy chocolate cupcakes just the right kick. Add our cinnamon cream cheese frosting for the perfect pair.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

A generous swirl of cinnamon cream cheese frosting makes these moist cupcakes out of this world yummy. The warming spices make them taste especially good during the colder months. However, they also make a great dessert for a Mexican themed party or dinner all year round.

WHAT ARE MEXICAN HOT CHOCOLATE CUPCAKES?

Mexican hot chocolate cupcakes are moist and fluffy chocolate cupcakes with just a hint of cinnamon and cayenne pepper. This subtle addition of spice does not make the cupcakes taste spicy but gives them an extra aromatic flavor. They are then topped with creamy and delicious cinnamon cream cheese frosting.

❤️ WHY YOU’LL LOVE THIS CINNAMON CHOCOLATE CUPCAKE RECIPE

Notable: Delicious chocolate cake with just a hint of cinnamon. This subtle spice is not spicy but just enough to give the chocolate cake a kick.

Main Ingredients: chocolate cake mix, eggs, butter, milk, cinnamon and cayenne pepper

Cooking Method: oven baked

Cooking Time: 15 minutes (plus cooling and frosting time)

Diets: vegetarian

Special Equipment Needed: cupcake pan, cupcake liners, electric mixer, cooling rack

INGREDIENTS

This section explains how to choose the best ingredients for Mexican hot chocolate cupcakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these spicy chocolate cupcake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: chocolate cake mix
Refrigerated/Frozen Ingredients: eggs, unsalted butter, milk
Spices: ground cinnamon, ground cayenne pepper
Frosting: Cinnamon Cream Cheese Frosting (powdered sugar, cream cheese, butter, cinnamon, vanilla extract, heavy cream)

WHAT TO MAKE NEXT: If you love chocolate desserts then you’ll love our Chocolate Peanut Butter Muffins.

INSTRUCTIONS

This section shows how to cook cinnamon chocolate cupcakes in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Preheat your oven to 375°F and line a cupcake pan with paper liners.

MAKE BATTER: First, combine all the cake ingredients in a bowl, then mix until just combined.

BAKE: Divide the batter into the cupcake pan, filling the liners about ⅔-¾ full. Then bake for 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs on it. Let the cupcakes cool completely on a wire rack.

MAKE FROSTING: Meanwhile, using an electric mixer, whip together butter and cream cheese, then add the spices and 1 cup of sugar at a time. Finally, beat the heavy cream into the mixture.

FINISH: Decorate the cooled cupcakes with a nice swirl of cinnamon frosting and a cinnamon stick (optional). Serve.

WHAT TO MAKE NEXT: If you love the combination of cream cheese and cinnamon then you’ll love our Pumpkin Cream Cheese Muffins.

RECOMMENDED TOOLS

Electric Mixer – This recipe requires an electric mixer in order to achieve the desired smoothness and creaminess of the frosting. We do not recommend hand whisking the frosting for this recipe.

HOW TO MAKE AHEAD

You can make these cupcakes up to 3 days ahead of time. Let them cool completely and store in an airtight container in the fridge. Additionally, you can also prepare the frosting 2-3 days in advance and store it in a separate container in the fridge.

Let the cupcakes and frosting come back to room temperature before serving. If the frosting isn’t as fluffy anymore, give it a quick whip with an electric mixer before frosting the cupcakes.

TIPS FOR THE BEST MEXICAN HOT CHOCOLATE CUPCAKES

Follow these tips to make the best spicy chocolate cupcakes.

✔️ Use your favorite cake mix.

✔️ Don’t overfill the cupcake liners. In order to create nicely domed cupcakes, fill the liners about ⅔-¾ full.

✔️ Cool completely. Allow your cupcakes to cool completely before frosting or the butter in the frosting will melt and make it runny.

✔️ Top with Cinnamon Cream Cheese Frosting. Using our homemade cinnamon frosting will make these cupcakes out of this world delicious.

HOW TO STORE

Refrigerate: Store any leftover cinnamon chocolate cupcakes in an airtight container in the fridge for up to 3 days. Let them come back to room temperature before serving.

Freeze: Store unfrosted cupcakes in a freezer safe container and freeze for up to 3 months.

Defrosting: Thaw Mexican hot chocolate cupcakes in the refrigerator overnight or let them sit on the counter for a couple of hours.

MORE MEXICAN INSPIRED RECIPES

Are you planning a Mexican themed dinner party? Homemade Guacamole, Loaded Beef Nachos or Fried Fish Tacos are some of our other favorite Mexican recipes.

MORE CHOCOLATE DESSERT RECIPES

If you love chocolate treats as much as we do, you have to try our Double Chocolate Molten Muffins, Chocolate Raspberry Muffins, or No Bake Chocolate Lasagna, for example.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking Mexican hot chocolate cupcakes.

What is Mexican hot chocolate?

Generally, Mexican hot chocolate comes in disk shape and can usually be found in the Mexican food aisle of the supermarket. You can break off pieces and melt it in hot milk. The difference to regular hot chocolate is the added spices. Mexican hot chocolate is flavored with a hint of cinnamon and cayenne pepper for a slight spicy kick.

Does the cayenne pepper make these cupcakes taste spicy?

No, these cupcakes will not burn your mouth. By adding only a ¼ teaspoon of cayenne pepper to the batter you create a slight hint of spiciness within the cupcakes, no overwhelming heat.

Mexican Hot Chocolate Cupcakes

Delicious chocolate cake with just a hint of cinnamon, topped with silky cinnamon cream cheese frosting.

Course Dessert

Cuisine American, Mexican, vegetarian

Keyword cinnamon chocolate cupcakes, Mexican hot chocolate cupcakes, spicy chocolate cupcakes

Prep Time 5

Cook Time 15

Total Time 20

Servings cupcakes

Calories 295kcal

Author Andrea + Stef

Equipment

cupcake pan
cupcake liners
large bowl
whisk or cooking spoon
cooling rack

Ingredients

1 box chocolate cake mix
3 eggs
½ cup butter melted
1¼ cup milk
1 teaspoon ground cinnamon
¼ teaspoon ground cayenne pepper
Cinnamon Cream Cheese Frosting

Instructions

Preheat the oven to 375°F. Place cupcake liners in a cupcake pan.
In a large mixing bowl, combine chocolate cake mix, 3 eggs, melted butter, milk, cinnamon and cayenne. Mix until just combined.
Pour batter into cupcake liners in the cupcake tin. Batter should fill the liner about ⅔-¾ full. This recipe makes 20-24 cupcakes, depending on how full you fill the liners.
Bake in the oven for 15 minutes until a toothpick is inserted into the center of a cupcake and comes out clean or with crumbs on it. It should not have gooey batter on it.
Remove from the cupcake pan and place on a cooling rack.
Meanwhile, make the cinnamon cream cheese frosting.
Once cupcakes are completely cool, frost with a thick layer of frosting.

Notes

Frost the cupcakes using a knife or a piping bag.
Use pieces of cinnamon sticks, shaved chocolate or an additional sprinkle of cinnamon for decoration.

Nutrition

The post Mexican Hot Chocolate Cupcakes appeared first on Family Dinners.

Trail Mix Bars Recipe

Andrea + Stef — Fri, 05 Aug 2022 15:32:18 +0000

Our Trail Mix Bars recipe is the perfect alternative to store bought chewy granola bars. Made with a mixture of nuts, cereal, and other snack-worthy ingredients, they’ll give you an energy-boost to power through your day. They’re perfect in a pinch as a breakfast or anytime snack. The best thing about this Trail Mix Bars recipe is that it’s totally customizable so you can make it to suit your tastes.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Table Of Contents

WHAT IS TRAIL MIX BAR?

❤️ WHY YOU'LL LOVE THIS TRAIL MIX BAR RECIPE

INGREDIENTS

VARIATIONS

INSTRUCTIONS

TIPS FOR THE BEST TRAIL MIX BARS

HOW TO STORE

MORE CEREAL TREAT BAR RECIPES

FREQUENTLY ASKED QUESTIONS

Trail Mix Bars Recipe

WHAT IS TRAIL MIX BAR?

Trail Mix Bars and somewhere between a cereal bar and a chewy granola bar. It’s a no-bake recipe that combines nuts, cereal, pretzel, chocolate chips and M&Ms. You can also add or substitute dried fruits, seeds and oats as well.

Trail Mix Bars are a healthier snack alternative to cookies and they’re easier to make, too!

❤️ WHY YOU’LL LOVE THIS TRAIL MIX BAR RECIPE

✔️ A healthy snack option: Packed with flavor, texture and a balance of sweet healthy ingredients.

✔️ Easy to make: This stovetop recipe only requires a few ingredients and 5 minutes to make.

✔️ Grab-n-go: A healthier snack option to grab in a hurry

✔️ Diets: vegetarian

✔️ Special Equipment Needed: 9×13-inch baking dish

INGREDIENTS

This section explains how to choose the best ingredients for trail mix bars, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these Trail Mix Bars ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: Cheerios, peanuts, M&Ms, semisweet chocolate chips, pretzel sticks, brown sugar, corn syrup.
Refrigerated/Frozen Ingredients: butter.

VARIATIONS

Add or swap the following ingredients to make these Trail Mix Bars suit your tastes:

Nuts/grains: Try rolled oats (or gluten-free oats), almonds, pecans, walnuts or cashews.

Seeds: Add sunflower seeds, flax seeds, safflower seeds, pumpkin seeds (pepitas) or chia seeds.

Dried fruit: Raisins, cranberries, coconut flakes, cherries, strawberries, or bananas.

Cereals: Substitute any flavor Chex or Cheerios.

Other additions: Add these ingredients to the syrup and then pour over the trail mix: peanut butter, salt, honey, vanilla extract, cinnamon.

Go vegan: Swap butter for oil in this recipe to make it vegan.

INSTRUCTIONS

This section shows how to cook Trail Mix Bars on the stove top, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

COMBINE: In a large bowl, combine cheerios, peanuts, m&m’s, chocolate chips and broken pretzel sticks.

MELT: In a small saucepan over medium-low heat, add corn syrup, butter and brown sugar. Stir until bubbling and melted.

POUR: Let cool for 5 minutes until it’s cool enough not to melt the chocolate. Pour over the cereal mix and stir gently to combine. Press into a greased 9×13-inch dish.

COOL & CUT: Refrigerate for 1 hour before cutting into squares.

WHAT TO MAKE NEXT: If you love Trail Mix Bars then you’ll love our Fruity Pebble Bars, Fruit Loop Bars, or S’Mores Bars.

TIPS FOR THE BEST TRAIL MIX BARS

Follow these tips to make the best Trail Mix Bars.

✔️ Use your favorite trail mix mix-ins. Consider dried fruit or other fun ingredients.

✔️ Wait for syrup to cool enough so as not to melt your m&ms and chocolate chips before mixing it into your ingredients. It will still be runny enough when cool so don’t worry about it hardening quickly.

✔️ Stir gently. Mix everything together gently so that the ingredients don’t crumble.

✔️ Refrigerate for at least an hour before cutting and serving. If you refrigerate for 2-3 hours it will be less likely to fall apart.

HOW TO STORE

Countertop: Store in an airtight container or individually wrapped in cling wrap at room temperature. They will last for 3-4 days.

Freeze: Wrap your Trail Mix Bars in plastic wrap individually. Place treats in a freezer bag to store them in the freezer for up to 3 months.

Defrosting: Thaw at room temperature for 2-3 hours.

MORE CEREAL TREAT BAR RECIPES

Looking for more cereal treat bar recipes Trail Mix Bars, then you’ll love our Fruity Pebble Bars, Fruit Loop Bars, or S’Mores Bars.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking (one of the keywords).

What is in trail mix?

Trail mix traditionally includes nuts, granola, dried fruits and bits of chocolate or chocolate candies. Our bar includes some cereal and pretzels. The great thing about trail mix bars is that you can customize them to suit your tastes!

Is trail mix a healthy snack?

Trail mix is a great source of protein and heart-healthy fats. By including certain types of can increase the amount of important nutrients like omega-3 fatty acids, which could help reduce inflammation and protect against various chronic health conditions.

What can I add instead of Cheerios?

Inthis trail mix bar recipe we use Cheerios but, in place of Cheerios, you could add oats, a granola cereal or Chex cereal, just to name a few ideas.

Trail Mix Bars Recipe

Easy to make trail mix bars are full of pretzels, cheerios, m&ms, chocolate chips, and nuts. They're held together with a homemade syrup. Perfect as a lunchbox snack.

Course Dessert

Cuisine American

Keyword chocolate coconut bars, dessert bars, snack bar, trail mix, trail mix bars

Prep Time 15

Cook Time 5

Cool Time 2

Total Time 2 20

Servings

Calories 182kcal

Author Andrea + Stef

Ingredients

3 ½ cups Cheerios
¾ cup peanuts
1 cup M&Ms
½ cup semisweet chocolate chips
¾ cup pretzel sticks broken into pieces
⅓ cup brown sugar packed
½ cup light corn syrup
1 tablespoon salted butter

Instructions

In a large bowl, combine cheerios, peanuts, m&m's, chocolate chips and broken pretzel sticks.
In a small saucepan over medium-low heat, add corn syrup, butter and brown sugar. Stir until bubbling and melted.
Let cool for 5 minutes until it’s cool enough not to melt the chocolate. Pour over the cereal mix and stir gently to combine. Press into a greased 9×13-inch dish.
Refrigerate for 1 hour before cutting into squares.

Notes

Use your favorite trail mix mix0ins. Consider dried fruit or other fun ingredients.
After making the sugar syrup, wait until it cools enough not to melt your m&ms and chocolate chips before mixing it into your ingredients. It will still be runny enough when cool so don’t worry about it hardening quickly.
Stir everything together gently.
Refrigerate for at least an hour before cutting and serving. If you refrigerate for 2-3 hours it will be less likely to fall apart.

Nutrition

The post Trail Mix Bars Recipe appeared first on Family Dinners.

S’mores Treat Bars Recipe

Andrea + Stef — Mon, 01 Aug 2022 04:29:44 +0000

This s’mores Treat Bars recipe is the perfect way to indulge your cravings for campfire s’mores without all the mess. Milk chocolate chips and crunchy golden graham cereal mixed together in a web of gooey marshmallows is absolutely divine. Kids and adults alike with love these irresistible S’mores Treat Bars.

You can whip these up in just minutes with a few simple ingredients. This golden grahams s’mores treat bars recipe is perfect for movie night, backyard barbecues, lunchboxes or as an afternoon snack.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Table Of Contents

WHAT ARE S'MORES TREAT BARS?

❤️ WHY YOU'LL LOVE THIS S'MORES TREAT BARS RECIPE

INGREDIENTS

INSTRUCTIONS

TIPS FOR THE BEST S'MORES TREAT BARS

HOW TO STORE

MORE DESSERT BAR RECIPES

FREQUENTLY ASKED QUESTIONS

S'mores Bars

WHAT ARE S’MORES TREAT BARS?

If you like rice krispies treats, you’ll love this S’mores Treat Bars recipe inspired by classic campfire s’mores. It’s got all of the same delicious graham cracker, chocolate and marshmallow flavor but–instead of making a sandwich–it’s whirled together into cereal dessert bar. It’s a convenient way to enjoy s’mores without having to roast (or burn!) any marshmallows.

❤️ WHY YOU’LL LOVE THIS S’MORES TREAT BARS RECIPE

✔️ Classic crowd-pleaser. Who doesn’t love crunchy, chocolatey, ooey-gooey s’mores?

✔️ Kid-friendly. An easy no-bake treat that the kids can help make!

✔️ Quick and simple. Cooks in just 5 minutes on the stovetop using a few simple ingredients.

✔️ Easy clean-up. Uses just one pot.

✔️ Special Equipment Needed: 9×13-inch baking dish.

INGREDIENTS

This section explains how to choose the best ingredients for S’mores Treat Bars, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of the ingredients for S’mores Treat Bars in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: Miniature marshmallows and tiny marshmallows, graham cereal, and chocolate chips.
Refrigerated/Frozen Ingredients: Butter.

WHAT TO MAKE NEXT: If you love these golden grahams s’mores bars, then you’ll love our Fruits Pebble Bars, Fruit Loops Bars, or Trail Mix Bars.

INSTRUCTIONS

This section shows how to cook S’mores Treat Bars on the stove top, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

MELT & MIX: In a large saucepan on medium-low heat slowly melt the butter, stirring continually. Add the mini marshmallows (reserve ½ cup) and mix until melted.

STIR: Remove from heat and gently stir in the graham cereal mixture and the remaining marshmallows until coated.

COOL & MIX: Allow to cool for a few minutes then add in the tiny marshmallows ⅓ cup of the mini chocolate chips. Gently fold the mixture and sprinkle in ⅓ of a cup more. Fold the mixture again and add the rest in.

PRESS INTO PAN: Press the s’mores mixture into a greased 9×9-inch baking pan or a 9×13-inch baking dish. Cool completely for 2-3 hours then slice into squares and serve.

WHAT TO MAKE NEXT: If you love cereal treat bars, then you’ll love our Fruits Pebble Bars, Fruit Loops Bars, or Trail Mix Bars.

TIPS FOR THE BEST S’MORES TREAT BARS

Follow these tips to make the best S’mores Dessert Bars.

✔️ Use a graham cereal. If you can’t find a graham cereal you can either break up pieces of graham crackers or use a cereal like Cinnamon Toast Crunch.

✔️ If you can’t find the tiny marshmallows, use mini marshmallows. You don’t want these to melt so allow the mixture to cool a little before adding.

✔️ Reduce total time cooking. Melt butter and marshmallows in a large microwave safe bowl in the microwave on high for 3 minutes, stirring after 2 minutes. Stir until smooth.

✔️ Don’t mix too hot or over-mix. The mini chocolate chips will melt if the mixture is too warm or over-mixed. Gently fold them into the mixture once it’s mostly cooled but before it’s set.

✔️ Cool in the refrigerator to speed up the setting process. You can cut them and eat them immediately but they will be very gooey and sticky.

HOW TO STORE

Countertop: Store at room temperature in an airtight container for up to 2 weeks.

Freeze: Wrap each square in plastic wrap and store in the freezer for up to 3 months.

Defrosting: Thaw on the counter for 2-3 hours.

MORE DESSERT BAR RECIPES

Cereal dessert bars are the perfect quick treats because you can whip them up in just minutes using a few simple ingredients, and there’s always plenty to go around. Here are some more of our favorites:

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking s’mores dessert bars.

What do you put on a s’mores bar?

S’mores dessert bars are made with classic s’mores ingredients–milk chocolate chips, marshmellows and golden grahams cereal (in place of whole graham crackers).

What goes good with s’mores?

For an adult take on dessert, pair these s’mores treat bars with spiked hot chocolate, Bailey’s Irish Cream, Irish Coffee, or Chambord Raspberry Liqueur.

What can I use in place of graham cereal to make s’mores dessert bars?

If you can’t find a graham cereal you can either break up pieces of graham crackers or use a cereal like Cinnamon Toast Crunch.

What can I used in place of chocolate chips to make s’mores dessert bars?

If you can’t find chocolate chips, chop up Hershey’s milk chocolate bars.

S’mores Bars

Indulge your cravings for campfire s'mores without all the mess. Whip up these dessert bars in just 5 minutes with a few simple ingredients and watch them disappear before you eyes.

Course Dessert

Cuisine American

Keyword cereal bars, chocolate, dessert bars, s’mores treat bars

Prep Time 15

Cook Time 5

Servings servings

Calories 1164kcal

Author Andrea + Stef

Equipment

1 large sauce pot
1 baking pan (9×13) non-stick or greased

Ingredients

3 tablespoon unsalted butter
12 oz mini marshmallows
6 cups graham cereal
½ cup tiny marshmallows (or ½ cup mini marshmallows)
1 cup mini chocolate chips

Instructions

In a large pot on medium-low heat slowly melt the butter, stirring continually. Immediately add the mini marshmallows (reserve ½ cup) and mix until melted.
Remove from heat and gently stir in the graham cereal and the remaining marshmallows until coated.
Allow to cool for a few minutes then add in the tiny marshmallows ⅓ cup of the mini chocolate chips. Gently fold the mixture and sprinkle in ⅓ of a cup more. Fold the mixture again and add the rest in.
Press the s’mores mixture into a greased, prepared pan (9×9-inch9x13-inch baking dish).
Cool completely for 2-3 hours then slice into squares and serve.

Notes

Use a graham cereal. If you can’t find a graham cereal you can either break up pieces of graham crackers or use a cereal like Cinnamon Toast Crunch.
If you can’t find the tiny marshmallows, use mini marshmallows. You don’t want these to melt so allow the mixture to cool a little before adding.
The mini chocolate chips will melt if the mixture is too warm or if you over-mix. Gently fold them into the mixture once it’s mostly cooled but before it’s set.
Cool in the refrigerator to speed up the setting process. You can cut them and eat them immediately but they will be very gooey and sticky.

Nutrition

The post S’mores Treat Bars Recipe appeared first on Family Dinners.