200+ Dessert Bar Recipes: brownies, blondies and more! - Crazy for Crust

The BEST Rice Krispie Treats

Lucky Charms Rice Krispie Treats

Disney Rice Krispie Treats

Chocolate Rice Krispie Treats

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The BEST Brownies Recipe

Dorothy Kern — Sat, 08 Jun 2024 08:37:47 +0000

These brownies truly are the Best Brownies you will ever eat. They are soft and fudgy brownies that my entire family loves; You’ll never want to use a box mix again after having this recipe!

Why We Love These Fudgy Brownies

This brownie recipe is my families go to recipe for fudge brownies whenever we have a craving! Once I made this recipe, I knew we would never go back to a box mix.

These brownies are thick and perfect for baking simply in a 9×13-inch pan! They are full of chocolate from baking chocolate to cocoa powder. They even have a crackly top and every bite is amazing! Make these rice and fudgy brownies the next time you have a brownie craving

Homemade Brownie Recipe Ingredients

Butter: Unsalted butter is best, or you can reduce the added salt. While some brownie recipes call for vegetable oil, those are mostly one bowl brownies without baking chocolate. When I’m using baking chocolate I like using butter.
Baking Chocolate: This is found in the baking aisle and it’s the best melting chocolate to use. I use unsweetened and add the sweetness from the sugar.
Sugar: Granulated sugar makes these rich and perfectly sweet, but you can substitute brown sugar.
Eggs: My secret is adding 4 eggs to this – the extra egg makes them SO fudgy.
Natural Cocoa Powder: For all the extra chocolate flavor. You can use unsweetened cocoa powder OR even dutch process cocoa powder.

Variations

If using salted butter, reduce the added salt to 1/4 teaspoon.
Add 1 cup of chocolate chunks, walnuts, pecans, or even M&Ms.

How to Make Homemade Brownies from Scratch

Melt butter and chocolate together in the microwave until smooth.
Stir in sugar and cocoa. Then mix in eggs, salt, and vanilla extract.
Pour batter into baking pan. Bake until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan.

Expert Tips

Don’t overmix! I prefer to use a wooden spoon or spatula (not a mixer) to make brownies. Stop stirring as soon as the flour is incorporated.
You’re not missing something: brownies do not need baking powder or soda – the eggs do all the leavening to keep these rich and fudgy in texture.
Cutting tip: cut your brownies with a plastic knife and the gooey center won’t stick to the knife!

FAQs

How do you store this recipe?

Store them in an airtight container at room temperature for up to 3 days!

How do you freeze this recipe?

Freeze in an airtight container for up to 3 months in the freezer!

Homemade Brownies Recipe

This is the BEST BROWNIES RECIPE ever! You’ll never buy a box mix again after making this easy one bowl brownie recipe.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings brownies

Calories 143kcal

Author Dorothy Kern

Cost $8

Ingredients

4 ounces (113g) unsweetened baking chocolate, chopped
1 cup (226g) unsalted butter, sliced
2 ⅔ cups (332g) granulated sugar
¼ cup (20g) unsweetened cocoa powder
4 large eggs
1 teaspoon (5ml) vanilla extract
½ teaspoon salt
1 ⅓ cup (165g) all-purpose flour

Instructions

Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
Pour batter into prepared pan. Bake for 25-35 minutes, or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Cool completely before slicing. I prefer mine baked only 25 minutes; if you want yours less fudgy, bake longer.

Video

Notes

Tip: add 1 1/2 cups of chocolate chips or chopped nuts to the batter after stirring in the flour or frost with chocolate frosting.

Nutrition

Other Brownie Recipes

The BEST Gluten-Free Brownies

Nutella Brownies

Turtle Brownies

BEST Vegan Brownies

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The BEST Gluten-Free Brownies

Dorothy Kern — Thu, 06 Jun 2024 08:49:18 +0000

If you’re looking for Gluten Free Brownies, this is the recipe for you! They’re fudgy, delicious, and sinfully good. Get ready to enjoy gluten free baking once and for all – and even people who aren’t gluten-free will love them.

Fudgy Gluten Free Brownies

If you’ve never baked Gluten Free, now is the time to learn. I promise you that this simple recipe is the best way to make gluten free chocolate brownies in a pinch! The gluten free brownie batter is super simple to make – and you’re going to love the outcome!

I took my favorite brownie recipe and turned them gluten-free so everyone can enjoy them! With a simple change you can have delicious fudgy brownies without gluten. They’re thick, fudgy, with the best chocolate flavor. I mean…look at the pictures. I’m drooling just thinking about them. Whether you need to eat gluten free, or you want to start, this is the easiest recipe for you!

Ingredients Needed

Unsweetened baking chocolate: Unsweetened works best because you’ll be adding sugar.
Unsalted Butter: I use unsalted butter, not salted. If you do use salted butter, just leave out the salt.
Granulated sugar: Used to give the brownies a boost of sweetness.
Eggs: I use large eggs for baking.
Vanilla extract: Pure vanilla extract is my extract of choice.
Salt: Just a bit for flavor.
Unsweetened cocoa powder: Use regular unsweetened or dutch process.
Gluten-Free 1-to-1 Baking Flour: I like to use Bob’s Red Mill, the blue package! It’s a gluten-free flour blend that bakes the same as all-purpose flour so there is no guesswork. I even use that flour in pizza dough!

How to make Gluten Free Brownie Recipe

These are thick and fudgy in an 8-inch or 9×9-inch baking dish but you can make thinner brownies in a 9×13-inch pan. I like lining my baking pan with foil or parchment and using nonstick cooking spray.
Place baking chocolate and butter in a large bowl. Melt, stirring often, until melted and smooth.
Whisk sugar into chocolate mixture, then stir in eggs. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
Pour batter into the pan and bake for until a toothpick comes out with just a few crumbs.

Expert Tips

You can add any type of gluten free candy or cookies after step three for a fun texture and taste! Walnuts, almonds, pecans, or dark chocolate chips would be fantastic.
I always line my pan with foil or parchment paper for easy removal.

FAQs

Should you cut brownies before freezing?

It’s easiest to store them cut so you can grab one when the chocolate craving hits.

How to store Gluten Free Brownies?

The key to keeping the brownies soft and chewy is to add them to a container with a lid and keep them airtight. You can keep them at room temperature for up to 4 days.

How to freeze brownies?

Wrap the brownies in plastic wrap, and then place them in a freezer bag and put them in the freezer. They should stay good for up to 1 month.

Gluten Free Brownies Recipe

These gluten-free brownies are the BEST ever! I even liked them as much (or more) than regular brownies and I’m not even GF! They’re thick, fudgy, and EASY without all the strange GF ingredients you often see.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings brownies

Calories 237kcal

Author Dorothy Kern

Cost $6

Ingredients

4 ounces (113g) unsweetened baking chocolate
¾ cup (170g) unsalted butter
1 ¾ cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons (10g) unsweetened cocoa powder
1 cup Gluten-Free 1-to-1 Baking Flour (such as Bob’s Red Mill, the blue package)

Instructions

Preheat oven to 350°F. Line a 9×9” pan with foil or parchment and spray with nonstick cooking spray (be sure to use original and NOT the kind with flour!) (You can also bake these in a 9×13" pan for more but thinner brownies, but baking time will be shorter.)
Place baking chocolate and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
Pour batter into the pan and bake for about 22-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.
Cool completely in the pan then cut into squares and serve. Store in an airtight container for up to 4 days or freeze for up to one month.
Tip: add any gluten-free candy or chopped cookies in step 3 after adding the flour for a fun twist.

Nutrition

Other Gluten Free Recipes

Peanut Butter Sprinkle Cookies (gluten-free)

Gluten Free Monster Cookies

Gluten-Free Mud Hen Bars

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Gooey Chocolate Chip Cookie Bars

Dorothy Kern — Sat, 01 Jun 2024 07:43:06 +0000

These Chocolate Chip Cookie Bars are the most delicious gooey bars you’ll ever make. They’re easy cookie bars start with the best chocolate chip cookie recipe and are filled with gooey chocolate and sweetened condensed milk. They’re a gooey bar from heaven!

Treats like this one are some of my families favorite recipes. We all love chocolate chip cookies and gooey bars – which makes this recipe perfect because it the best combination of the two. These bars taste like a gooey chocolate chip cookie and I cannot think of anything better.

These bars have sweetened condensed milk and milk chocolate chips in the center to make them SO gooey and rich. They have layers of chocolate chip cookie, chocolate, and gooey-ness! I know you’re going to absolutely love these cookie bars.

Ingredients Needed

Flour: I always use all-purpose flour in my recipes.
Sugar: This recipe calls for both brown sugar and regular granulated sugar.
Sweetened Condensed Milk – you can use regular or low/non-fat but be sure not to buy evaporated! They’re in the same spot on the shelf so read the can.
Butter: I use unsalted typically. If you only have salted butter – omit the salt from the recipe.
Chocolate Chips: Semi-Sweet Chocolate Chips are my favorite kind of chocolate chips to use in recipes like this one!

Click to see the recipe card below for full ingredients & instructions!

Variations

You can use either Hershey Bars or chocolate chips for the center.

I love to make brown butter chocolate chip cookies for this but you can skip browning – just melt the butter.

Make the cookie dough – this one starts with brown butter! Simply brown the butter and stir all the cookie ingredients together.
Add your chocolate chips – any kind!
Press some of the dough in the bottom of the pan, then top with sweetened condensed milk and some Hershey candy bars – or more chocolate chips.
Press the rest of the dough on top and bake until golden brown.

Expert Tips

If you want to add some variation in the chocolate you use, feel free to try white chocolate chips, chocolate chunks, or dark chocolate chips.
I always love adding some flaky sea salt to chocolate recipes like this one! Also, a scoop of vanilla ice cream goes great with pretty much any recipe, but especially this one!
If you want to mix anything else in like walnuts, or pecans, that’s great! Just add a half a cup of whatever else you’d like!

Storage

Store bars in an airtight container at room temperature.
Bars are freezable – place in an airtight container between layers of wax paper so they don’t stick.

Chocolate Chip Cookie Bars Recipe

My favorite chocolate chip cookie recipe made into a gooey bar. This bar cookie is off the hook amazing – gooey, chocolatey, and perfect!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings bars

Calories 172kcal

Author Dorothy Kern

Ingredients

1 cup (226g) unsalted butter , melted
¾ cup (150g) granulated sugar
1 cup (200g) packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
3 cups (372g) all-purpose flour
½ teaspoon salt
1 ½ cups (255g) chocolate chips (or mini chocolate chips)
1 (14 ounce can) sweetened condensed milk
1 4.4 ounce large Hershey bar (or smaller bars to make that same size) (or more chocolate chips)

Instructions

Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the chocolate bar and drop pieces over the top. Break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
Preheat oven to 350°F. Bake for about 30-35 minutes until the tops of the bars start to get golden brown. Cool completely before slicing into bars.

Video

Notes

Store bars in an airtight container at room temperature.
Bars are freezable – place in an airtight container between layers of wax paper so they don’t stick.

Nutrition

Other Bar Cookie Recipes

Cookie Bar

BEST Sugar Cookie Bars

Peanut Butter Cookie Gooey Bars

Chocolate Chip Cookie Magic Bars

Gooey Oreo Cookie Bars

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Almond Cherry Pie Bars

Dorothy Kern — Thu, 23 May 2024 08:32:53 +0000

These Cherry Pie Bars are just like a classic cherry pie, but in bar form! The crust of these bars is like shortbread and they are topped with a crumble topping with almonds. PLUS the topping and the crust are the same recipe to make your life easier.

Why You’ll Love Cherry Pie Bars

Bring Cherry Pie to life in a new way – as pie bars! They have a buttery shortbread crust that is reminiscent of a traditional pie crust. The cherry pie filling on top is perfect filling – the sweet taste of the filling with the buttery crust and crumble is epic. I also added almonds to the topping for crunch because almonds and cherries are besties in the food combination world.

I have a similar recipe to this in my cookbook that uses apple butter – and everyone absolutely raves about them, so I know you’ll love this recipe.

Ingredients Needed

Butter: I used unsalted butter but if you substitute salted, just reduce added salt. You don’t need to start with room temperature butter, but if you’re doing this by hand I recommend that.
Sugar: Granulated Sugar for a bit of sweetness.
Almonds: I recommend buying pre-sliced or slivered almonds.
Cherry Pie Filling: Make my homemade cherry pie filling, or buy a can of cherry pie filling.

Click to see the recipe card below for full ingredients & instructions!

Variations

If you want to add a glaze on top, just mix 1/2 cup powdered sugar (confectioners’ sugar) with about 1 tablespoon heavy cream or milk (start with 2 teaspoons and add more as needed for desired consistency). Drizzle over cooled bars.
I don’t add any vanilla or almond extracts to the crust but you can add 1/2 teaspoon if you prefer for extra flavor.
You can swap brown sugar for granulated sugar in the crust/topping.

How to make Cherry Pie Bars

Place the butter, sugar, salt, and all purpose flour in a food processor and pulse until the mixture comes together. You can also do this in a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment.
Press 2/3 of the dough in the bottom of your baking dish.
Mix the sliced almonds into the remaining batter with your fingers until crumbly.
Spread cherry pie filling over crust.
Sprinkle the topping over the pie filling and bake until cooked through.

Expert Tips

I think the almonds are perfect in this recipe, but if you want to leave them out you can.
You could also make blueberry pie bars, strawberry, or peach pie bars. You could also grab some apple pie filling and make these apple pie bars. Just keep the crust and add a different filling!
I love the softness of the bottom crust when they’re all baked at once. However, if you like a crunchier bottom crust, you’ll want to partially bake the crust before adding the filling and topping. See recipe notes.
Store bars in an airtight container in the refrigerator or freeze for up to 3 months.

Cherry Pie Bars Recipe

Almonds are the perfect addition to cherry pie bars. And they're easy to serve and perfect with some ice cream on the side.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings bars

Calories 212kcal

Author Dorothy Kern

Cost $8

Ingredients

1 cup (226g) unsalted butter cold
½ cup (110g) granulated sugar
½ teaspoon salt
2 ¼ cups (255g) flour
½ cup sliced almonds
1 20 ounce can cherry pie filling (or homemade)

Instructions

Preheat oven to 350°F. Line a 9×9-inch pan with foil or parchment paper and spray with nonstick cooking spray.
Place the butter, sugar, salt, and flour in a food processor and pulse until the mixture comes together. You can also do this in a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment.
Press 2/3 of the dough in the bottom of the prepared pan. Top with cherry pie filling.
Mix the sliced almonds into the remaining dough with your fingers until crumbly. Sprinkle over pie filling.
Bake until cooked through and light golden on top, about 30-40 minutes.

Notes

We like a soft crust for these bars, but if you prefer a crunchier crust, bake the crust for 15-20 minutes (or until it’s just loosing it’s opaqueness) then top with pie filling and topping and continue baking until the top is baked through and light golden, about 20 additional minutes.
Feel free to omit the almonds. You can use oats or other chopped nuts, like pecans, in their place.
To add a glaze: mix 1/2 cup powdered sugar with about 2 teaspoons milk or cream (adding more as needed for drizzle consistency). Drizzle over cooled bars.

Nutrition

Other Pie Bars

Zucchini Pie Bars

Pecan Pie Bars

Apple Butter Pie Bars

Gooey Coconut Pie Bars

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Fudgy Oreo Brownies

Dorothy Kern — Tue, 14 May 2024 10:22:38 +0000

Oreo Brownies are my favorite fudgy brownie recipe with a full Oreo baked into the center of them! They are rich, gooey, chocolatey, and have an Oreo in every single bite!

The Best Oreo Brownies

Oreo Brownies are the most fudgy brownies with a decadent chocolate flavor. Their soft texture has an Oreo surprise inside; the cookies and cream and chocolate flavors combine to create one of the best brownie recipes out there! Cakey brownies need not apply.

These brownies are made completely from scratch, yet they are still so easy with simple ingredients too. That said, if you have a box brownie mix to use up, or you want to use a box mix – that is fine – just don’t skip the Oreos! If you want to learn how to make the best brownies then this is the recipe you’re looking for.

Ingredients Needed

Baking Chocolate: This recipe calls for unsweetened baking chocolate (the kind you get in the baking aisle.
Sugar: Classic granulated sugar is the best way to sweeten these brownies!
Eggs: The eggs are what makes this recipe so fudgy! Don’t need any baking soda or powder because the eggs do the entire job!
Cocoa Powder: I always use unsweetened cocoa powder because the sugar brings in enough!
Oreo cookies: Use classic, thins, double-stuff, or whatever flavor you like.

Variations

It could also be fun to use a different flavor Oreo like Peanut Butter Oreos or Golden Oreos! Really any Oreo cookie or similar cookie would work – mint Oreos or birthday cake Oreos are our favorites.

Click to see the recipe card below for full ingredients & instructions!

How to Make Oreo Brownies from Scratch

Mix up your brownie batter by melting the chocolate and butter in a large mixing bowl. Stir in granulated sugar and cocoa powder, then stir in salt, vanilla extract, eggs and flour. You don’t even need an electric mixer unless you want to use one.
Pour half of the brownie batter into a baking pan. Top with Oreos evenly, then spread the remaining batter in the pan in an even layer.
Bake until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan.

Expert Tips

I use regular unsweetened cocoa but you can substitute Special Dark or Dutch Process Cocoa Powder easily in this recipe.
If you make these using a box mix: just skip everything but the Oreos and make the brownie batter following the package instructions. Pour half of the batter in the pan, top with cookies, and smooth the rest of the batter over the top.
Always use a metal pan when baking brownies or blondies.

FAQs

How to store these brownies?

Store them in an airtight container at room temperature or in the fridge for up to 5 days.

Can you freeze these brownies?

You can! Freeze them in an airtight container for up to 3 months.

Fudgy Oreo Brownies Recipe

Use the BEST one bowl brownie recipe to make fudgy brownies with Oreos inside!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings brownies

Calories 143kcal

Author Dorothy Kern

Cost $8

Ingredients

4 ounces (113g) unsweetened baking chocolate, chopped
1 cup (226g) unsalted butter, sliced
2 cups (400g) granulated sugar
¼ cup (20g) unsweetened cocoa powder
4 large eggs
1 teaspoon (5ml) vanilla extract
½ teaspoon salt
1 ⅓ cups (162g) all-purpose flour
24 Oreo cookies

Instructions

Preheat oven to 350°F. Line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
Pour ½ of batter into prepared pan. Top with Oreos evenly, then spread the remaining batter in the pan.
Bake for 25-35 minutes, or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Cool completely before slicing. I prefer mine baked only 25 minutes; if you want yours less fudgy, bake longer.

Notes

Use any flavor Oreo cookie. You can also substitute a box mix if you prefer.

Nutrition

Other Brownie Recipes

Zucchini Brownies

The BEST Brownies Recipe

Slutty Brownies Recipe

Nutella Brownies

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Easter Rice Krispie Treats

Dorothy Kern — Mon, 26 Feb 2024 09:40:51 +0000

Easter Rice Krispie Treats are a fun springtime twist on the classic treat! Ooey-gooey marshmallow, crispy rice cereal, and chocolate eggs make this a sweet and easy dessert for all of your spring celebrations – the kids love them!

Easy Easter Rice Krispie Treats

Rice Krispie treats were always the traditional plain treats with just butter, marshmallows, and cereal when I was growing up. Don’t get me wrong – the classic treat is perfect as is, but I can’t resist putting a twist on a traditional recipe.

Gooey marshmallows, Rice Krispies cereal, candy Easter eggs – these are the BEST Easter treats! They’re a no bake dessert that everyone loves, takes 15 minutes to make and are so cute too with the pastel colors.

Ingredients in Rice Krispie Treats

Butter: I always use unsalted butter but you can substitute salted
Marshmallows: I find it easiest to use mini marshmallows but you can substitute an equal weight in large if that’s all you have.
Rice Krispies: feel free to use generic cereal (or any flavor, like cocoa Krispies or fruity pebbles)
Mini eggs – some crushed and some left whole. This is what makes them EASTER Rice Krispie Treats! Cadbury Mini Eggs are my favorite but you can use any chocolate mini eggs.

How to Make Easter Krispie Treats

Line a 9×13” baking with parchment paper and set it aside.
Melt the marshmallows and butter in a pot over medium low heat. Stir as the butter and marshmallows melt, and as soon as the mixture is smooth, take it off the heat so it doesn’t burn and stir in vanilla extract.
Fold the cereal and chocolate eggs into the melted marshmallows. Fold them in until evenly coated in the marshmallow mixture.
Transfer the mixture to the prepared baking dish. Use a greased spatula to lightly press the bars into an even layer.
Let the bars set for one hour at room temperature. Remove them from the pan and slice them into squares and serve.

Microwave Directions

While I usually make my cereal treats on the stove you can do them in the microwave. Remember that microwave cooking times may vary depending on the strength of your microwave.

In a microwave-safe bowl heat butter and marshmallows for 2 minutes. Stir, then heat an additional minute and stir again. If needed, continue heating in 30 second increments, until the mixture is smooth. Then continue making the treats as listed above.

Recipe Tips

Make sure you use fresh marshmallows for your treats! Even slightly stale marshmallows will change the texture of the bars – instead of soft, they’ll end up chewy. If they’re really stale, the bars will be too hard to even eat.
Use a light hand when you press the mixture into the pan. You don’t want to compact the cereal too much because it will make the bars too dense.
You can switch out the chocolate eggs for other Easter-themed candy like M&Ms or try mixing in nuts or Easter-colored sprinkles.
Make gluten-free Rice Krispie treats by using gluten-free cereal and marshmallows.

FAQs

Can you freeze Rice Krispie treats?

Place treats in a single layer in an airtight bag, or place layers between wax paper. Or wrap each treat individually to keep them fresher longer. Freeze for up to a month.

Easter Rice Kripsie Treats Recipe

If you’re looking for a super easy dessert bar for your Easter celebration, these Easter Rice Krispie Treats are it! They are a fun spin on the traditional dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings pieces

Calories 356kcal

Author Dorothy Kern

Cost 10

Ingredients

½ cup (113g) unsalted butter
15 ounces (426g) mini white marshmallows
1 teaspoon vanilla extract
9 cups Rice Kripsies (approximately 400g)
2 cups mini eggs crushed and whole

Instructions

Prepare a 9×13 baking pan by lining it with parchment paper
In a large saucepan/pot over medium heat, heat the marshmallows and butter while continuously mixing until both are completely melted and the mixture is smooth. Careful not to let it burn. Remove from the heat and stir in vanilla.
With a wooden spoon, fold in the Rice Kripsies until the cereal and mini eggs until completely coated with the marshmallow mixture.
Pour the mixture into the lined baking pan and spread it evenly in the pan. Use a greased spatula to press the mixture gently down into the pan.
Leave to set for 1 hour at room temperature. Once set, remove from the pan and cut into squares.
Best if served fresh but stays fresh in an airtight container at room temperature for up to 3 days.

Video

Notes

• Use fresh marshmallows for best results.
• Do not press into the pan firmly as this will make them very hard to eat.
• Can be made without the mini eggs or substitute them for m&m’s or other candy, nuts etc.
• Make a gluten-free version by using gluten-free cereal and marshmallows.

Nutrition

More Easter Desserts to Try

Other Easter Recipes

Candy

Easter Candy Bark

Cupcakes

Easter Cupcakes

Easter Cookie Bars

No Bake

Easter Dirt Cups

The post Easter Rice Krispie Treats appeared first on Crazy for Crust.

My Favorite Carrot Cake Recipes

Dorothy Kern — Sat, 17 Feb 2024 17:05:59 +0000

We absolutely love carrot cake all year long – and my husband loves it so much I keep making new recipes with carrot cake flavors, like cookies or blondies, coffee cake, even cinnamon rolls. These are all my favorite carrot cake inspired recipes – you’re going to find something you love!

12 Best Carrot Cake Ideas

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!

Carrot Cake Brownies Recipe

Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.

Carrot Cake Blondies Recipe

Carrot Cake Blondies are made with shredded carrots,cinnamon spice and topped with a luscious cream cheese frosting – which I think is the best part!

The BEST Carrot Cake Recipe

Naked Carrot Cake with Pecan Cream Cheese Icing – this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.

The BEST Carrot Cake Loaf

This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting!

Carrot Cake Ice Cream Cake

My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!

Carrot Cake Roll

A delicious spring version of your favorite cake roll: Carrot Cake Roll! An easy spicy carrot cake rolled with cream cheese frosting inside. Check out the video and photo tutorial for tons of tips and tricks!

Coconut Carrot Bundt Cake Recipe

Coconut Carrot Cake – this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It’s an easy recipe that starts with a cake mix but you’d never know it.

Carrot Cake Pie

Two desserts in one! Carrot Cake Pie combines a pie crust with the flavors of carrot cake in blondie form. Perfect with the cream cheese whipped cream.

Carrot Cake Cheesecake Cupcakes Recipe

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

Carrot Cake Cinnamon Rolls Recipe

Carrot Cake Cinnamon Rolls start with the best cinnamon roll dough and are filled with a carrot cake brown sugar filing. These are soft and perfect with cream cheese frosting.

Carrot Coffee Cake Recipe

This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.

Other Fun Carrot Cake Desserts

Carrot Cake Rice Krispies Treats by Simple Joy
Skillet Carrot Cake by Cookie Rookie
Carrot Cake Fudge by Simple Joy
Carrot Cake Jam by Nutmeg Nanny
Carrot Cake Donuts by A Classic Twist
Carrot Cake Cupcakes by Grandbaby Cakes
Carrot Cake Gooey Bars by Life, Love and Sugar
Carrot Cake Scones by Chef Lindsey Farr
Carrot Cake Snickerdoodles by A Dash of Sanity
Carrot Cake Oatmeal by Rachel Cooks
Carrot Cake Dip by Lemon Tree Dwelling
Carrot Cake Pancakes by Life’s Ambrosia
Carrot Cake Muffins by EZ PZ Mealz

The post My Favorite Carrot Cake Recipes appeared first on Crazy for Crust.

Rainbow Fruit Pizza

Dorothy Kern — Fri, 16 Feb 2024 11:11:00 +0000

The fun and exciting Fruit Pizza takes your favorite fresh fruit and sets it on top of a delicious sugar cookie crust with cream cheese icing for sauce. It’s a Rainbow Fruit Pizza with tons of gorgeous fresh fruit – this is such and easy dessert recipe!

Colorful Fruit Pizza

I cannot stop looking at the photos of this dessert pizza – the pop of the colors of the fruit just make me so happy. I love pizza of any kind – but for dessert? Sign me up!

This recipe is my favorite sugar cookie recipe as the crust, but you can also make this semi-homemade with refrigerated cookie dough. You can make the sugar cookie base and the “sauce” (the cream cheese frosting) in advance if you want. And don’t forget all the gorgeous fruit!

There are so many different types of fruit you can use to make this pizza your own. If I used a fruit that you do not enjoy, substitute it for another one of yours favorites. This recipe for fruit pizza is a great dessert for potlucks and BBQs! It’s always a winner whenever I’ve made it – the perfect summer dessert!

Ingredients in Rainbow Fruit Pizza

Sugar Cookie Dough: You can use my cookie recipe or make this semi-homemade with a roll from the grocery store.
Cream Cheese: Make sure it’s room temperature.
Vanilla Extract: Always buy pure vanilla. You could also add some almond extract here, or lemon.
Fruit: Use your favorite fruits! To make the rainbow, my favorite fruits to use are Strawberries or Raspberries, Peaches, Oranges, or Mangos, Pineapple, Kiwi, Blueberries or Blackberries, Grapes, and any others that are your favorite!
Apricot Jelly: Or any light colored jam for the glaze.

How to make Fruit Pizza

In a large bowl, use an electric mixer to cream together butter and sugar. Beat in egg and vanilla extract until smooth.
In a separate medium-sized bowl, whisk together flour, baking soda and salt.
Beat dry ingredients into wet ingredients just until mixed and dough starts to come together. Do not overmix.
Press dough evenly into prepared pizza pan. I recommend using a 12-inch pizza pan.
Bake for 12-14 minutes until edges are lightly browned and middle looks set. The middle should still look soft but not wet.
Let cool completely before adding cream cheese layer.
In a large bowl, beat together softened cream cheese, butter and vanilla extract until smooth. Beat in powdered sugar until smooth. Spread evenly over cooled crust.
Top with sliced fruit in an even layer. Make the glaze: Press apricot jelly through a fine mesh strainer to remove any chunks. Stir jelly with hot water until mixed well. Brush evenly over top of fruit pizza.

Expert Tips

For the best fruit pizza crust, don’t over mix the dough. When you add the flour, mix only until combined.
Before adding the fruit, pat it dry to remove any excess moisture so it doesn’t seep into the cream cheese topping.
You can make the crust and add the cream cheese topping up to 24 hours in advance. Keep it wrapped in the refrigerator. Add the fruit just before serving – it will weep over time and make your cookie soggy.
I don’t recommend using apples or pears – they’ll brown too much and not look appetizing.

FAQs

Can I freeze this rainbow fruit pizza?

This fruit pizza is best served fresh and eaten within two days. The longer the fruit sits on the cream cheese base, the more watered down it becomes.

How to store fruit pizza?

Wrap it with plastic wrap or keep slices in an airtight container in the refrigerator for up to 2 days.

Rainbow Fruit Pizza Recipe

An easy sugar cookie pizza topped with cream cheese frosting and fun fruit- this fruit dessert pizza is an easy delicious dessert recipe.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 535kcal

Author Dorothy Kern

Cost $10

Ingredients

Cookie:

¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
2 cups (248g) all-purpose flour

Topping & Glaze:

12 ounces cream cheese softened to room temperature
¼ cup (57g) unsalted butter, softened
1 teaspoon vanilla extract
1 ½ cups (170) grams powdered sugar
Assorted Fruits (see note)
2 tablespoons (38g) apricot jelly
1 teaspoon hot water

Instructions

Cookie:

Preheat oven to 350°F. Spray a 12” pizza pan (without holes) with non-stick cooking spray, line with parchment paper and spray parchment. Set aside.
In a large bowl, use an electric mixer to cream together butter and sugar.
Beat in egg and vanilla extract until smooth.
In a separate medium-sized bowl, whisk together flour, baking soda and salt.
Beat dry ingredients into wet ingredients just until mixed and dough starts to come together. Do not overmix.
Press dough evenly into prepared pizza pan.
Bake for 12-14 minutes until edges are lightly browned and middle looks set. The middle should still look soft but not wet.
Let cool completely before adding cream cheese layer.

Frosting & Topping:

In a large bowl, beat together softened cream cheese, butter and vanilla extract until smooth.
Beat in powdered sugar until smooth.
Spread evenly over cooled crust.
Top with sliced fruit.
Make the glaze: Press apricot jelly through a fine mesh strainer to remove any chunks. Stir jelly with hot water until mixed well. Brush evenly over top of fruit pizza.
Store leftovers in a sealed food safe container in the fridge for up to 2 days.

Video

Notes

Fruit: For this pizza I used strawberries cut in half, mandarin oranges, chopped pineapple (or you can use canned tidbits), peeled and sliced kiwi, blueberries and blackberries (you can also use red grapes). You’ll need about 14 large strawberries, ½ large jar mandarin oranges, 1/2 a pineapple, 2-3 sliced kiwis, 1/2 cup blueberries and about 1/4 cup blackberries.

Fruit tip: Clean and pat fruit dry before adding to cream cheese mixture. The more moisture in the fruit, the faster the juices will seep into the cream cheese mixture. The pizza still tastes delicious, just doesn’t look as pretty.

Make Ahead instructions: Make the pizza and top with cream cheese mixture but don’t top with fruit until ready to serve, up to 24 hours in advance.

Nutrition

Other Rainbow Recipes

Cupcakes

Rainbow Swirl Frosting

Cupcakes

Rainbow Cupcakes with Marshmallow Buttercream

No Bake

Rainbow Buttercream Board

Easy Palmiers (Rainbow Palmiers)

The post Rainbow Fruit Pizza appeared first on Crazy for Crust.

No-Bake Double Peanut Butter Bars

Dorothy Kern — Sat, 10 Feb 2024 08:50:18 +0000

No Bake Peanut Butter Bars taste like a White Chocolate Reese’s Peanut Butter Cup! This easy no-bake dessert recipe is one of the easiest ways to get your peanut butter fix!

BEST Peanut Butter Bars Recipe

I have been craving White Chocolate Reese’s Peanut Butter cups a ton lately. I didn’t think I’d like them because I don’t love white chocolate, but once I tried them I couldn’t stop eating them. And this recipe was born!

I have several peanut butter bar recipes on this site, like peanut butter pretzel bars, made with pretzels, and Reese’s Bars made with Ritz crackers. I was out of both of those things so these double peanut butter bars are made with graham cracker crumbs – and topped with white chocolate just like my favorite candy. Peanut butter lovers are going to love this recipe!

Ingredients Needed

Peanut Butter – obviously!! I use a no-stir (not natural) peanut butter, like Skippy or Jif.
Graham Cracker Crumbs – you can crush sheets of graham crackers yourself in a food processor or with a rolling pin in a ziploc bag, or buy a box of crumbs. You want fine crumbs so they mix in evenly.
Powdered Sugar – We add this for sweetness and to help bind the mixture.
White Chocolate Chips – These will be the topping with a little extra peanut butter so they slice nicely – it’s what makes them taste like Reese’s peanut butter cups!

Click to see the recipe card below for full ingredients & instructions!

How to make Peanut Butter Bars

Mix melted butter and peanut butter in a large bowl. I used a hand mixer, but you can use a stand mixer fitted with the paddle attachment.
Add graham cracker crumbs and confectioners’ sugar and mix until combined.
Press peanut butter mixture into a 9×9-inch pan lined with foil.
Melt the white chocolate and remaining peanut butter in a medium bowl and spread over the top of the peanut butter layer. Chill to set the chocolate layer.

Tip From Dorothy

Expert Tips

For thinner bars you can use a 9×13-inch pan, but I like them thick.
Be sure to line your pan with foil or parchment paper for easy removal.
It’s best to heat white chocolate chips at 50% power and stir after every 30 seconds so you don’t burn it.
You can also use chunky peanut butter if you want.

FAQs

Can I make no bake chocolate peanut butter bars?

Swap the white chocolate for milk chocolate chips and you have a more classic version of this recipe.

Can you make these gluten free?

Make gluten-free peanut butter bars by using gluten free graham crackers.

No-Bake Double Peanut Butter Bars Recipe

Like the inside of a peanut butter cup, these double peanut butter bars are easy, no-bake, and come together in minutes. Topped with peanut butter white chocolate these bars are a super peanut buttery recipe!

Course Dessert

Cuisine American

Prep Time 10

Chill Time 1

Total Time 1 10

Servings bars

Calories 285kcal

Author Dorothy Kern

Cost $7

Ingredients

8 tablespoons (113g) unsalted butter , melted
1¾ cups (168g) graham cracker crumbs
1 ¼ cups (142g) powdered sugar
¾ cup (197g) creamy peanut butter
1 cup (170g) white chocolate chips
2 tablespoons (32g) creamy peanut butter

Instructions

Line a 9×13” pan with foil and spray with cooking spray.
Place melted butter, graham cracker crumbs, powdered sugar, and ¾ cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
Place white chocolate chips and remaining 2 tablespoons peanut butter in a microwave-safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat.
Chill for at least 1 hour to set, slice into bars. **It’s best to slice them at room temperature so your chocolate doesn’t shatter.**

Video

Notes

These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is.
Be sure to melt white chocolate at 50% power and stir every 30 seconds so it doesn’t burn.

Nutrition

Favorite No Bake Recipes