The Best Peanut Butter Rice Crispy Treats

My whole family loves Rice Krispie Treats and my husband loves peanut butter, so I decided to combine the two. Cereal treats have the best texture and the addition of peanut butter makes them have the best flavor.

These snacks are so easy to make and they use simple ingredients. Kids love them, but you’re never too old to make a perfect rice crispy treats. We love them thick and soft and chewy – these are the perfect cereal treats!

Ingredients Needed

• Rice Krispie Treats: You can find this cereal at just about any grocery store. Any brand crispy rice cereal works.
• Peanut Butter: These have only been tested with shelf stable peanut butter, like Skippy or Jif. I don’t recommend natural peanut butter.
• Marshmallows: Mini marshmallows melt easiest, but large are fine too.

How to make Rice Krispie Treats

• Melt the butter in a large saucepan over medium low heat. Add the peanut butter and stir until combined. Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture.
• Immediately pour into baking dish and press firmly to compact into an even layer.

Expert Tips

• Make sure your marshmallows are fresh! Stale marshmallows will effect how the entire recipe tastes. It is also important to make sure your cereal is fresh too!
• To press the mixture more easily, spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Store properly to make sure they stay fresh.
• You can also melt everything in a microwave-safe bowl instead of doing it on the stove.

Storage

Store in an airtight container for several days. You can also freeze Rice Krispie treats between sheets of wax paper.

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Peanut Butter Rice Krispie Treats Recipe

The BEST Peanut Butter Rice Krispie Treats recipe ever – with tons of peanut butter – these are gooey and crunchy and an easy no bake bar.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 servings

Calories 474kcal

Author Dorothy Kern

Cost $10

Ingredients

• 9 cups (237g) Rice Krispies Cereal
• 15 ounces (433g) marshmallows
• 8 tablespoons (113g) unsalted butter
• ¾ cup (200g) creamy peanut butter
• 1 teaspoon (15ml) vanilla extract

Instructions

• Line a 9×13-inch pan with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Melt the butter in a large pot over medium low heat. Add the peanut butter and stir until combined.
• Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Immediately pour into prepared pan.
• Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm then slice into bars.

Notes

• You can use any size marshmallows, just make sure you’re only using 15 ounces.
• These stay extra gooey but will get stale if not stored properly.
• Only use FRESH marshmallows and not-stale cereal for best results.
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 474kcal | Carbohydrates: 91g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 514mg | Potassium: 155mg | Fiber: 1g | Sugar: 20g | Vitamin A: 6025IU | Vitamin C: 56mg | Calcium: 10mg | Iron: 27mg

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

Butterfinger Rice Krispie Treats

Rice Krispie Treats are a hit in my household always; kids love recipe like this no matter what! This version of the yummy treat takes it to the next level. They have butterfinger chunks in every bite! If you like butterfingers – this is a must try recipe for you!

This recipe not only tastes good, but it is super simple to make and it has simple ingredients too. Cereal bars are the best dessert for when you’re on a time crunch! Plus – the butterfingers add a great texture.

Ingredients Needed

• Butterfingers: Get full size candy bars or mini candy bars to chop, or use butterfinger pieces, which I love for making Butterfinger Pie.
• Marshmallows: I used one bag mini marshmallows but you can also use large ones. Mini marshmallows just melt easier.
• Rice Krispie Treats: Any size box is up to you, but buy the regular flavor.
• Butter: I always use and prefer unsalted butter.

How to make Butterfinger Krispie Treats

• Place butter and marshmallows in a large microwave safe bowl. Heat, stirring often, until butter melts into the marshmallows. You can also do this in a large pot over medium low heat.
• Stir cereal into marshmallow mixture, then stir in butterfinger chunks.
• Press into a 9×13-inch pan and allow to cool.

Expert Tips

• Have all your ingredients measured and ready to go before you start. It’s a fast process and can get quite hectic.
• I recommend using a really large bowl because if not, the cereal might end up on the floor.
• You could add 1/4 cup of peanut butter to the marshmallow mixture while you’re heating it if you want these extra peanut buttery. Or add 1 cup of peanut butter chips!
• Spray your clean hands with non-stick cooking spray before pressing them down in the pan. This will save you even more time and less mess!

Storage

• Store them in a covered container at room temperature for up to 3 days.
• Freeze these in an airtight container in the freezer for up to 3 months. Place pieces of wax paper or parchment between the bars so they don’t stick together.

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Butterfinger Krispie Treats Recipe

These Butterfinger Krispie Treats are an easy no bake recipe that comes together in minutes and will feed a crowd!! Your favorite krispie treat recipe is filled with BUTTERFINGER candy bars!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 bars

Calories 111kcal

Author Dorothy Kern

Cost $5

Ingredients

• 4 tablespoons (57g) butter , salted or unsalted
• 1 (10 ounce) bag mini marshmallows
• 1 teaspoon vanilla extract
• 6 cups rice krispie cereal
• 2 cups chopped Butterfinger candy bars

Instructions

• Line a 9×13″ pan with foil and spray well with cooking spray. The foil is optional, but it makes it easy to remove the bars to slice.
• Place butter and marshmallows in a large microwave safe bowl. Heat on 50% power in 1 minute increments, stirring after each, until melted and smooth (for about 2-3 minutes in an 1100W microwave). While the mixture is heating, measure the  cereal into another bowl.
• Working quickly once the marshmallows are melted stir the vanilla into the marshmallow mixture. Add the cereal and Butterfinger bars and stir until all are combined with the melted marshmallow. Pour into prepared pan. Spray your hands with cooking spray and carefully press to compact. (The mixture is hot; be careful not to burn yourself!) Cool before cutting into squares.

Notes

Store in an airtight container for up to 3 days, or freeze. Place wax or parchment paper between layers so they don’t stick.

Nutrition

Serving: 1treat | Calories: 111kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 85mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 524IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 2mg

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The post Butterfinger Krispie Treats appeared first on Crazy for Crust.

Why You’ll Like This Recipe

We love Rice Krispie Treats! They are always so delicious and can be made pretty quickly and have so many variations. These cake batter cereal treats are so simple and have the perfect birthday cake taste!

The secret to this recipe is using cake batter extract – not cake mix – so it’s easier and safer – with even more funfetti cake flavor!

Ingredients Needed

• Rice Krispie Cereal: Make sure your cereal is fresh and not stale
• Marshmallows: You can use regular or mini marshmallows in this recipe, but mini marshmallows melt faster and easier.
• Cake Batter Extract: Find this in the baking aisle or on Amazon or at Walmart.
• Rainbow Sprinkles: These must be jimmies, not nonpareils. Nonpareils (the little balls) will melt into the batter.

How to make Cake Batter Crispy Treats

• Measure out all your ingredients before starting – making cereal treats is fast work once everything melts.
• Melt your butter and marshmallows in a large saucepan over medium low heat. Add the cake batter extract once they’re melted together.
• Stir the crispy rice cereal and sprinkles into the melted mixture.
• Press into a 9×13-inch baking dish and press them flat using a spatula or wax paper started with nonstick cooking spray.

Expert Tips

• Always use fresh cereal when making these treats because if your cereal is stale – so is your treat.
• It is also important to use fresh marshmallows because they can get sticky and less usable the older they are.
• Do not use nonpareil sprinkles in this recipe; they will dissolve into the mixture. I always love jimmies! They are the best kind of sprinkle and they stay fresh!
• You can use unsalted or salted butter.
• You can also melt butter and marshmallows in a microwave safe bowl – just stir every 30 seconds or so.

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Cake Batter Rice Krispie Treat Recipe

These classic Crispy Treats have a twist! They are cake batter flavored! These treats have the best sprinkle flavor that is perfect for any birthday party and celebration!

Course Dessert

Cuisine American

Servings 16 servings

Calories 676kcal

Author Dorothy Kern

Cost $8

Ingredients

• 9 cups (245g) Rice Krispies Cereal
• ½ cup (113g) unsalted butter
• 15 ounces (429g) marshmallows (mini or regular size)
• ½ teaspoon cake batter extract
• ½ cup (83g) rainbow jimmies sprinkles

Instructions

• Measure out cereal and set aside. Line a 9×13-inch baking pan with foil and spray with nonstick cooking spray.
• Place a heavy bottomed saucepan over medium heat. Add butter and marshmallows and stir almost constantly until melted and smooth.
• Once marshmallow mixture is melted, remove from heat and stir in cake batter extract and sprinkles, then stir in cereal until coated.
• Immediately pour into prepared pan and press to compact. Tip: spray a sheet of wax paper with nonstick cooking spray to make this easy.
• Let cool, approximately 1 hour. Slice into bars.

Notes

• Store in an airtight container for up to 5 days.
• Can be frozen for up to a month. Thaw at room temperature.
• Use fresh marshmallows only. I prefer mini marshmallows (they melt faster) but either work.
• Cake Batter Extract can be found in the baking aisle (McCormick brand)
• Use high quality sprinkles (not cheap or natural ones) and be sure to use jimmies, not
  nonpareils, or they’ll melt into the mixture.

Nutrition

Serving: 1serving | Calories: 676kcal | Carbohydrates: 142g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 723mg | Potassium: 170mg | Fiber: 1g | Sugar: 35g | Vitamin A: 9037IU | Vitamin C: 84mg | Calcium: 9mg | Iron: 41mg

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The post Cake Batter Krispie Treats appeared first on Crazy for Crust.

Expert Tips

Be sure to taste as you’re making it – you can always add a little more sweetness, but it’s hard to take it out if you add too much. You can also sweeten your dip with a sugar substitute, honey, or maple syrup.

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Healthier Fruit Dip Recipe

This Easy Fruit Dip recipe is made with yogurt so it's a healthier option! This is the perfect way to get your kids to eat more fruit! Yogurt fruit dip with cool whip is the best simple dip recipe!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 83kcal

Author Dorothy Kern

Cost $5

Ingredients

• 8 ounces cool whip
• 1 cup plain or vanilla Greek yogurt can use nonfat if desired
• 1 tablespoon orange zest
• 1 tablespoon fresh orange juice
• ¼ cup sugar optional (see note)

Instructions

• Stir together cool whip and yogurt. Stir in zest and juice and sugar (if using).
• Serve with fruit for dipping.
• Store in an airtight container in the refrigerator for up to 4 days.

Notes

Note on sugar: if you’re using vanilla yogurt, taste before adding sugar, it probably won’t need it. If you’re using plain yogurt, taste as well. I liked it without the sugar but some might want it sweeter. You can also use a sugar substitute or honey or maple syrup.

Nutrition

Serving: 1serving | Calories: 83kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 30mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 58mg

The post Healthier Fruit Dip appeared first on Crazy for Crust.

Why You’ll LOVE This Recipe

I wasn’t always the biggest fan of banana pudding, but after trying this one, I was hooked. Magnolia Bakery is a big thing in the instagram world and their banana pudding is downright famous. They started in New York but now they’re all over. They make their pudding in single serve cups and in pints you can buy and it’s so freaking delicious. I knew I had to recreate it!

This pudding recipe layers delicious bananas, whipped topping, and Nilla wafers! It’s easy because it starts with pudding mix and uses sweetened condensed milk. I have made a lot of banana pudding recipes over the years, but I especially LOVE this one!

Ingredients in my favorite banana pudding

• Pudding Mix: The recipe uses instant vanilla pudding mix. You could also use banana or cheesecake flavor, but make sure to use instant.
• Sweetened Condensed Milk: Adds sweetness and thickness to the pudding mix. Do not use fat free.
• Nilla Wafers: The base of my banana pudding recipe. The vanilla wafers cookies soften and taste like little bites of cake in the pudding.
• Bananas: Use bananas that are yellow so they’re ripe but not overly so or they’ll turn too brown.

How to make Banana Pudding

1. This recipe takes some time so plan accordingly. First you’ll mix the water, pudding, and sweetened condensed milk together and let it sit several hours or overnight to thicken.

2. Make freshly whipped cream with heavy cream – you don’t need to sweeten it.

3. Fold together the whipped cream and pudding mixture. The trick to not making it soupy is to fold it not stir it!

4. Layer the pudding mixture with cookies and sliced bananas in a trifle dish or large bowl.

Expert Tips

• Make sure to use ripe bananas that are not over ripe – we’re not making banana bread – so we want them to last in the pudding.
• Make sure you are buying vanilla instant pudding, not classic.
• Store pudding in the refrigerator for up to 2 days. It’s best eaten after it soaks for at least 4 hours or over night!

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Magnolia Bakery Banana Pudding Recipe

This is our favorite easy banana pudding recipe. It's a famous banana pudding made with condensed milk and pudding mix and lots of Nilla Wafers! This is the only banana pudding recipe you need and it's so good! #recipe #easy

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 servings

Calories 251kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 14 ounce can sweetened condensed milk
• 1 ¼ cups (297ml) ice cold water
• 1 3.4 ounce box instant vanilla pudding
• 3 cups (704ml) heavy whipping cream
• 1 12 ounce box Nilla Wafers
• 4 cups sliced bananas about 5-6 bananas

Instructions

• Add sweetened condensed milk, water, and pudding mix to a medium sized bowl. Whisk or mix with a hand mixer until combined, about 2 minutes. Cover and chill 3-4 hours or overnight. You want the pudding to set properly.
• In a large bowl, beat whipping cream until stiff peaks form. You can use a hand or a stand mixer. Gently fold the whipped cream into the pudding mixture.
• Assemble your pudding by placing 1/3 of the wafers in the bottom of a large wide bottomed bowl. Top with 1/3 of the bananas and 1/3 of the pudding. Repeat the layers twice and garnish with wafer crumbs.
• Wrap tightly with plastic wrap and chill at least 4 hours before serving. You can chill up to 8 hours but it’s not recommended to chill it longer than that.

Video

Notes

From The Complete Magnolia Bakery Cookbook by Allysa Torey and Jennifer Appel.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 13g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 24mg | Potassium: 224mg | Fiber: 1g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 4.7mg | Calcium: 41mg | Iron: 0.1mg

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The post Magnolia Bakery Banana Pudding appeared first on Crazy for Crust.

Caramel Mocha Cheesecake Dip

Cheesecake dips like this one are so light and fluffy, and they can have so many different flavors! This one is sweetened with my favorite creamer: Salted Caramel Mocha! I love adding coffee creamer to recipes to add tons of flavor – I’ve done it so many times! With the addition of hot fudge and caramel and a bit of instant coffee to punch up the mocha flavor, I think this is my favorite invention yet!

Aside from eating this recipe with a spoon, there are so many great dippers to choose from! Fruit, like apple slices or strawberries, pair great with the chocolate and caramel. You can also use your favorite cracker, pretzels, or cookies. Make this appetizer for any party or potluck and add it to a snack board!

Ingredients Needed

• Cream Cheese: Make sure it’s softened. Regular block cream cheese is best.
• Coffee Creamer: Use your favorite brand (and flavor) coffee creamer
• Hot Fudge: Buy hot fudge ice cream topping from the store, or make my homemade recipe!
• Caramel: Buy store-bought caramel sauce or make my homemade caramel sauce recipe!
• Espresso Powder: Optional. If you don’t want any caffeine, you can leave it out.

How to make Cheesecake Dip

• Beat cream cheese until smooth using a hand mixer in a large bowl. Mix in coffee creamer, hot fudge, and caramel sauce until smooth. Mix in espresso powder, if using, then stir in whipped topping.
• Place dip in a bowl and chill for at least 30 minutes before garnishing and serving. To garnish, add hot fudge to a sandwich bag and cut off one tip, then pipe over the top. Do the same with extra caramel sauce. Sprinkle with sea salt just before serving.
• Serve with cookies, pretzels, or fruit for dipping.

Expert Tips

• Make sure to properly chill this dip because it will hold it’s shape better!
• Buying hot fudge and caramel sauce is perfect, but making my homemade salted caramel sauce and hot fudge recipes is a must try at least once!

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Salted Caramel Mocha Cheesecake Dip Recipe

Easy no bake Salted Caramel Mocha Cheesecake Dip – this is the perfect fruit dip for any occasion – it tastes just like a coffee house drink!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 32 servings

Calories 34kcal

Author Dorothy Kern

Cost $6

Ingredients

• 8 ounces (226g) cream cheese softened
• 2 tablespoons (30ml) Salted Caramel Mocha Coffee Creamer (see note)
• 1 tablespoon hot fudge ice cream topping (plus more for garnish)
• 1 tablespoon caramel ice cream topping (plus more for garnish)
• ½ teaspoon instant espresso powder optional
• 1 cup whipped topping or whipped cream
• Sea salt for garnish, optional

Instructions

• Beat cream cheese until smooth using a hand mixer in a large bowl. Mix in coffee creamer, hot fudge, and caramel sauce until smooth. Mix in espresso powder, if using, then stir in whipped topping.
• Place dip in a bowl and chill for at least 30 minutes before garnishing and serving. To garnish, add hot fudge to a sandwich bag and cut off one tip, then pipe over the top. Do the same with extra caramel sauce. Sprinkle with sea salt just before serving.
• Serve with cookies, pretzels, or fruit for dipping.

Notes

• Use any brand and any flavor coffee creamer (for a new flavor twist).

Nutrition

Serving: 1serving | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 28mg | Potassium: 14mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 0.004mg | Calcium: 9mg | Iron: 0.02mg

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The post Salted Caramel Mocha Cheesecake Dip appeared first on Crazy for Crust.

Important Ingredients

• Ripe avocados – peeled with the pits removed. They need to be ripe to get a soft and creamy mousse – and unripe avocados don’t taste as good.
• Cocoa Powder and Chocolate – I used baking chocolate but you can swap chocolate chips. I used natural unsweetened cocoa because I think the chocolate flavor would be too intense with dutch process.
• Non-dairy milk like almond milk, coconut milk, oat milk or other milk of your choice (you can use dairy milk if you prefer!)
• Pitted dates – I know this sounds strange – but dates add a ton of sweetness!
• Sweetener: Maple syrup, honey, or agave syrup – this is optional if you want to increase the sweetness, or you can use sugar-free sweetener like Swerve or Splenda

Making Mousse with Avocados

• This is all done in a food processor or a high-speed blender! Just add all your ingredients (with the baking chocolate melted) and process until smooth.
• Serve with whipped cream or a sprinkling of chocolate, or with a side of fruit like fresh raspberries.

Expert Tips

• Avocados: Your avocados should be ripe but not over-ripe. The easiest way to know if they are ready is to press them lightly. If there is some give, they are ripe. They shouldn’t be mushy or hard.
• Chocolate: I use semi-sweet, but you can use your favorite like milk chocolate or dark chocolate. 
• Dates: If your dates are very firm, I recommend soaking them beforehand to soften them up. They will breakdown easier when you blend them.
• A pinch of sea salt will bring out even more chocolate flavor.
• If your mousse is too thick, add a small amount of water to thin it.
• Store this in the fridge in an airtight container.

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Avocado Chocolate Mousse Recipe

Avocado Chocolate Mousse is rich and creamy, and there is no avocado taste. Not only does this taste like chocolate mousse it might even taste better. You can add more chocolate bar to it if you want it richer and you can add more sweetener (maple syrup, honey, sugar, agave, etc.) if you want it sweeter. Its great as is or with your favorite fruit dipped in.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 335kcal

Author Dorothy Kern

Cost $8

Ingredients

• 3 ripe avocados
• 3 pitted dates
• 1 ounce semi-sweet chocolate
• ¼ cup unsweetened cocoa powder
• ⅓ cup nondairy milk coconut, almond, etc
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1-2 tablespoons maple syrup honey or agave (optional for sweetness)

Instructions

• Peel the 3 avocado’s and remove the pits. Place in a food processor. Remove the pits from the dates and place in the food processor. Pulse to break them apart and start to blend.
• Place the chocolate in a microwave safe bowl and heat at 50% power in 30 second increments until melted and smooth.
• Add chocolate and all other ingredients into the food processor and blend for 1 minute. Scrape down the sides and repeat 2 more times for about 3 minutes total, or until it’s silky and smooth.
• Serve as is or chill in the refrigerator until ready to serve. Store in the refrigerator for up to 3 days.

Notes

• I suggest making the recipe without the maple syrup and then adding it to taste after it’s blended. You can also substitute your favorite sugar-free sweetener.
• Avocados: Your avocados should be ripe but not over-ripe. The easiest way to know if they are ready is to press them lightly. If there is some give, they are ripe. They shouldn’t be mushy or hard.
• Chocolate: I use semi-sweet, but you can use your favorite like milk chocolate or dark chocolate. 
• Dates: If your dates are very firm, I recommend soaking them beforehand to soften them up. They will breakdown easier when you blend them.
• A pinch of sea salt will bring out even more chocolate flavor.
• If your mousse is too thick, add a small amount of water to thin it.
• Store this in the fridge in an airtight container.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 28g | Protein: 5g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 927mg | Fiber: 13g | Sugar: 11g | Vitamin A: 297IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 2mg

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The post Avocado Chocolate Mousse Recipe appeared first on Crazy for Crust.

Cocoa Pebbles Treats Dessert

Cocoa Pebbles and Fruity Pebbles are two of my favorite cereals, so making a recipe with one of them was a no brainer. It’s a no bake layered dessert with a chocolate peanut butter crust and peanut butter filling – this recipe is a yes in my books.

This types of recipes have so many names from lush to lasagna to cheesecake dessert. Whatever you chose to call them, they are truly amazing. You can make so many different kinds of cheesecake lush desserts, and this one is up there near the top. It is the easiest on-the-go recipe to make for any event that you need a dessert for quick!

Ingredients Needed

• Peanut Butter: This recipe was tested using a no-stir shelf stable peanut butter.
• Cocoa Pebbles: You can also use chocolate Rice Krispies if you can find them.
• Cream Cheese: Make sure it’s softened.
• Whipped Topping: This can be anything from Cool Whip to freshly made Whipped Cream.

How to make No-Bake Lasagna

• Place peanut butter and chocolate chips in a medium sized microwave safe bowl. Heat on high in 30 second increments, stirring between each, until melted and smooth (about 1 minute). Stir in cereal and stir to coat.
• Spray a 9×9” pan with nonstick cooking spray. Place the crust in the bottom of the pan and press it flat with a spatula. Chill while you make the filling.
• Beat cream cheese until smooth, then mix in the peanut butter until no lumps remain. Mix in sugar and vanilla and then fold in whipped topping.
• Spread cheesecake mixture over the crust. Chill to set, about 30 minutes (or longer), then sprinkle with more cereal for garnish. Cut and serve with chocolate sauce.

Expert Tips

• If you finish a box of cocoa pebbles and have a little extra at the bottom, save it to sprinkle on top of the recipe!
• For the crust, press mixture into a 9×9 pan and make sure to let it harden before adding the delicious topping.

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Peanut Butter Cocoa Pebbles No Bake Dessert Recipe

Peanut Butter Cocoa Pebbles No-Bake Dessert – make a crust with Cocoa Pebbles and peanut butter and fill it with no-bake peanut butter cheesecake! Feel like a kid again with this easy dessert.

Course Dessert

Cuisine American

Chill Time 1 hour hour

Total Time 1 hour hour

Servings 12 servings

Calories 254kcal

Author Dorothy Kern

Cost $8

Ingredients

For the crust:

• ⅓ cup peanut butter
• ¾ cup chocolate chips
• 3 cups Cocoa Pebbles

For the filling:

• 8 ounces cream cheese room temperature
• ¼ cup peanut butter
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 8 ounce container whipped topping (or about 3 cups freshly whipped cream)
• More Cocoa Pebbles for garnish

Instructions

• Place peanut butter and chocolate chips in a medium sized microwave safe bowl. Heat on high in 30 second increments, stirring between each, until melted and smooth (about 1 minute). Stir in cereal and stir to coat.
• Spray a 9×9” pan with nonstick cooking spray. Place the crust in the bottom of the pan and press it flat with a spatula. Chill while you make the filling.
• Beat cream cheese until smooth, then mix in the peanut butter until no lumps remain. Mix in sugar and vanilla and then fold in whipped topping.
• Spread cheesecake mixture over the crust. Chill to set, about 30 minutes (or longer), then sprinkle with more cereal for garnish. Cut and serve with chocolate sauce.
• Store in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 24g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 180mg | Potassium: 116mg | Fiber: 1g | Sugar: 17g | Vitamin A: 529IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

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Recipes

No Bake Berry Dessert Lush

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Perfect Side Dish or Dessert

This pineapple recipe combines so many delicious ingredients to create a fluff salad. The whipped topping mixes with the vanilla instant pudding to create a light and fluffy base that is them mixed with cherries and nuts and marshmallows.

Fluff Salad is a traditional side dish for family gatherings and potlucks. It is so easy because it’s a no bake dessert with simple ingredients and everyone falls in love with it at the first bite! It’s got a sweet fruit flavor and a creamy texture with some chewy and crunch from the add-ins – this is going to become a classic in your house.

Ingredients Needed

• Instant Vanilla Pudding Mix: You really can use any flavor you want, just make sure it’s instant pudding mix.
• Marshmallows: Mini marshmallows are the best because they’re small and bite size.
• Cool Whip: Or any other whipped topping or even fresh whipped cream.
• Crushed Pineapple: With the liquid still in it – the liquid will make the pudding. You can also use pineapple tidbits in juice (but I wouldn’t use pineapple chunks).
• Mix-Ins: Traditionally, a pineapple fluff salad includes coconut, Maraschino Cherries, and Chopped Nuts (pecans or walnuts).

Making Pineapple Fluff

• Place pineapple with juices in a large mixing bowl. Add vanilla pudding and stir until combined.
• Fold in whipped topping.
• Add marshmallows, coconut, nuts, and cherries to the mixture and stir.
• Cover and chill at least 1 hour before serving.

Expert Tips

• Use whatever nuts you like best, but pecan and walnuts are the traditional choice. Macadamia nuts would taste delicious as well!
• Dry the cherries before adding into the recipe to avoid extra sogginess.
• If there is an add-in that you do not like, feel free to exchange it or skip!

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Pineapple Fluff Recipe

This pineapple fluff is so easy to make and is such a refreshing tropical dessert. Plus it is a no-bake recipe! Perfect for summer!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 127kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 20 oz can crushed pineapple with juices
• 1 3.4 ounce box instant vanilla pudding
• 1 8-ounce container whipped topping
• 1 ½ cups mini marshmallows
• 1 cup shredded coconut
• ½ cup chopped nuts
• ½ cup chopped maraschino cherries

Instructions

• Place pineapple with juices in a large bowl. Add vanilla pudding and stir until combined.
• Fold in whipped topping.
• Add marshmallows, coconut, nuts, and cherries and stir. Cover and refrigerate at least 1 hour before serving.

Notes

• You can make this up to a day ahead of time and store in an airtight container in the refrigerator.
• Use any kind of nuts you like, traditionally it’s pecans or walnuts.
• Get cherries without stems for easier chopping.

Nutrition

Serving: 1serving | Calories: 127kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 0.002mg | Sodium: 31mg | Potassium: 59mg | Fiber: 1g | Sugar: 13g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg

Other Fluff Recipes

Fall

Pumpkin Fluff Dip

No Bake

Cherry Fluff Recipe

No Bake

Easy Oreo Fluff Salad

Recipes

Tropical Fluff Salad

The post Easy Pineapple Fluff appeared first on Crazy for Crust.

Tiramisu Cupcakes Recipe To-Go

When you want a cupcake but you also want to eat it with a spoon…or you’re having a party and want some fun dessert table single serve desserts – this is the recipe for you. Delicious tiramisu cream with vanilla cupcakes brushed with coffee – it’s the perfect dessert!

This classic Italian dessert definitely has my own spin on them! While Lady fingers are traditional in tiramisu, I decided to use a cupcake instead. Similarly, I used cream cheese instead of mascarpone cream! These changes make the recipe overall much easier and more accessible. You’re going to love it!

Ingredients Needed

• Coffee: Make really strong coffee, strong instant coffee, or espresso.
• Heavy Whipping Cream: For the whipped cream
• Cream Cheese: If you can find mascarpone, you can use that, but I can never find it.
• Cupcakes: Use my recipe or a box mix.

How to make Easy Tiramisu Cups

• Brew coffee or espresso, let cool.
• Beat heavy whipping cream until stiff peaks form using a stand or a hand mixer.
• Beat cream cheese with powdered sugar until smooth, then mix in vanilla and 1-2 tablespoons of coffee to taste. Fold in whipped cream.
• Slice each cupcake in half or thirds, depending on the size of your cups or how big you want each tiramisu to be. Place one cupcake slice in the bottom of a clear plastic disposable cup. Brush it with remaining coffee, then top with some of the tiramisu cream. Dust it with cocoa, then repeat for 1-2 more layers. Dust the top with cocoa.

Expert Tips

• Store in refrigerator until ready to serve. To take these to-go, wrap the tops with plastic wrap. They make a great party treat or easy potluck item.
• If you want to be more traditional, just replace the cupcake with some ladyfinger biscuits.
• Use a piping bag to pit the tiramisu into the cups easily!

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Tiramisu CupCake Recipe To Go

These Tiramisu Cups are a family favorite! They’re packaged to go in plastic cups – perfect for a potluck! Cupcakes are layered with an easy tiramisu mousse and is the most delicious pudding you’ll ever eat.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 cupcakes

Calories 681kcal

Author Dorothy Kern

Cost $8

Ingredients

• ¼ cup (59ml) cooled coffee or espresso
• 1 cup (237ml) cold heavy whipping cream
• 8 ounces (226g) cream cheese softened
• 1 ½ cups (170g) powdered sugar
• 1 teaspoon vanilla extract
• 6-8 unfrosted baked and cooled vanilla cupcakes
• Cocoa Powder for dusting

Instructions

• Beat heavy whipping cream until stiff peaks form using a stand or a hand mixer. Set aside.
• Beat cream cheese with powdered sugar until smooth, then mix in vanilla and 1-2 tablespoons of coffee to taste. Fold in whipped cream (or whipped topping, if you’re using).
• Slice each cupcake in half or thirds, depending on the size of your cups or how big you want each tiramisu to be. Place one cupcake slice in the bottom of a clear plastic disposable cup. Brush it with remaining coffee, then top with some of the tiramisu cream. Dust it with cocoa, then repeat for 1-2 more layers. Dust the top with cocoa.
• Store in refrigerator until ready to serve. To take these to-go, wrap the tops with plastic wrap. They make a great party treat or easy potluck item.

Notes

• You can omit the heavy whipping cream and use cool whip instead
• Store in refrigerator for up to 2 days (these are good made ahead so the flavors can meld).

Nutrition

Serving: 1tiramisu cup | Calories: 681kcal | Carbohydrates: 59g | Protein: 8g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 308mg | Fiber: 7g | Sugar: 48g

Other Tiramisu Recipes

No Bake

Easy Tiramisu Mousse

No Bake

No Bake Shortbread Tiramisu Dessert

Cake

Tiramisu Cake Roll

Cookies

Tiramisu Cookie Cups

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