Test Kitchen Approved

“I decided to make these blackberry pie bars for my daughter’s bake sale and I have one word to say – WOW! They were super low effort and easy to make several batches of. I’m going to try this recipe with raspberries next time!” — Haley, busy mom of two and passionate home cook and baker.

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How to Make Blackberry Pie Bars

Like classic pie dough, this recipe begins with cold butter cut into squares. A food processor will have the dough ready in minutes! You can also make the dough by hand, even if it takes a little longer. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

When adding the crumb topping, don’t press it down or compact the bars. You want to leave it loose for a nice texture once baked.

The tops of the bars will be a light golden color once done. Keep a close eye on them as they bake, you do not want to over bake them. You are looking for a light golden brown color. If your oven has hot spots, turning the bars halfway through baking can make them bake more evenly.

It’s best to allow the blackberry pie bars to cool completely before slicing and serving, as the filling will hold together when it’s cold. You can even place them in the fridge to help the cooling process along, if you’re in a hurry.

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Blackberry Pie Bars Recipe

Love pie but hate the hassle? These Blackberry Pie Bars deliver all the flavor of blackberry pie without having to roll out the pie dough!

Course Desserts

Cuisine American

Keyword bar pie, blackberry bars, blackberry pie bars, cheesecake pumpkin pie bars

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 pie bars

Calories 383kcal

Author Jessica

Ingredients

Dough:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• Zest and juice of one lemon divided
• 1 cup (2 sticks) cold unsalted butter cut into 1 inch slices
• 1 large egg
• 2 teaspoons vanilla extract

Filling:

• ½ cup granulated sugar
• 4 cups fresh blackberries
• 4 teaspoons cornstarch

Instructions

• Preheat the oven to 375°F. Grease a 9×13 inch pan.
• In a food processor, pulse together flour, sugar, baking powder, cinnamon, salt and lemon zest. Add the butter, egg and vanilla extract. Pulsing until dough is crumbly.
• Pat half of dough into the bottom of the prepared pan, saving the remaining dough for the topping.
• In a medium bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blackberries. Sprinkle the blackberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for about 45 minutes, or until top is slightly brown (you are only looking for the top to slightly brown, if you cook for too long – the bottom will burn).
• Cool completely before cutting into squares. Store in an airtight container.

Video

Notes

How to Store: Once cooled, store these berry pie bars in the fridge for up to 4 days. Use an airtight container or wrap them tightly in plastic wrap! 

How to Freeze: Once cooled, wrap them tightly with plastic wrap and then place them in a freezer safe ziplock bag. Freeze for up to 3 months. For best results, transfer to the fridge to thaw overnight.

Nutrition

Serving: 1 bar | Calories: 383kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 93mg | Potassium: 124mg | Fiber: 3g | Sugar: 27g | Vitamin A: 619IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg

The post Blackberry Pie Bars appeared first on The Novice Chef.

Test Kitchen Review

Click here to learn about our test kitchen!

Brittany

These brownies were so rich and chocolate-y with a dense and moist texture! Don’t skip the espresso powder, I really think that’s what gave them such a good depth of flavor compared to other homemade versions I have tried before!

• Melt the Butter: Microwave the butter until melted, then stir in the sugar and heat again until well combined.
• Start Making the Batter: Stir in the cocoa powder and espresso powder into the butter mixture. Then, add in the eggs, salt, baking powder and vanilla.
• Add the Flour: Stir in the flour a little bit at a time. Do not over-mix, just stir until the batter comes together and you don’t see any dry areas.
• Add Chocolate Chips: Gently fold in the chocolate chips. I also like to sprinkle a handful on top of the batter.

• Bake: Add the batter to a baking pan, then bake and enjoy how good your kitchen smells! I like to line my baking pan with parchment paper for easy removal. There’s nothing worse than brownies stuck to a pan!
• Enjoy: As tempting as it is to dive right in, it’s best to let the brownies cool for just a little bit before lifting them out of the pan and slicing. That way, they actually hold their shape!

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Homemade Brownie Recipe

Made easy in just one-bowl, this homemade brownie recipe is way better than a box mix! These fudge-y brownies deliver a rich and chewy bite, with a perfect crackly top, that will have everyone reaching for seconds.

Course Brownies, Dessert

Cuisine American

Keyword best brownie recipe, brownie recipe, brownies from scratch​, homemade brownies

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 15 brownies

Calories 354kcal

Author Jessica

Ingredients

• 1 cup (2 sticks) salted butter
• 2 cups granulated white sugar
• 4 large eggs
• 1 ¼ cups unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon instant espresso powder optional
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 cup chocolate chips (or chunks) optional

Instructions

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, allowing it to hang over the edges, set aside. 
• In a medium microwave-safe bowl, melt butter, by cooking in 30-second intervals. Once completely melted, stir in the sugar. Microwave mixture for 1 minute and stir again. 
• Pour the butter/sugar mixture into a large bowl. Stir in cocoa powder and instant espresso powder, mixing to combine. Add in eggs, salt, baking powder and vanilla extract. Stir with a wooden spoon until fully incorporated.
• Slowly add in flour, stirring until just combined. Do not over mix. Fold in chocolate chips and pour the batter into your prepared pan. If you want, you can add a few more chocolate chips on top of the batter.
• Bake for 50 minutes, until cooked through and a toothpick comes out with moist crumbs attached. Do not over bake the brownies or they will be dry. It’s honestly better to underbake brownies a little rather than over bake them!
• Allow brownies to cool for at least 10 minutes, then lift the brownies out of the pan and cut into squares.

Notes

• Storing: Homemade brownies will stay fresh in an airtight container at room temperature for up to 5 days. To help keep them moist for longer, store them with a slice of white bread. Replace the slice of bread every few days as it becomes stale.
• Freezing: I recommend freezing individual brownies, not the entire pan! Wait for the brownies to totally cool to room temperature. Then, wrap each brownie in plastic wrap and place them in a freezer safe bag. When you’re ready to enjoy one, just place it on the kitchen counter and let it thaw for about 30 minutes or so. Brownies will last in the freezer for up to 3 months.

Nutrition

Serving: 1 brownie | Calories: 354kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 302mg | Potassium: 182mg | Fiber: 3g | Sugar: 34g | Vitamin A: 450IU | Calcium: 47mg | Iron: 2mg

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A Bar Cookie That Tastes Like Pina Colada? Yes, Please!

Pineapple and coconut are two winning flavors, whether you enjoy them apart or together. In this easy bar cookie recipe, I’m combining the two to make the ultimate twist on old-fashioned lemon bars recipe. These sweet little bites will bring a taste of the tropics right to your kitchen, no matter where you are!

So bring me two… of these gooey, decadent pineapple coconut bars. Yes, they’re that good – everyone will be asking for seconds, if not singing for them. In fact, you may want to double the recipe – to share, or to save for another time!

If you love coconut and pineapple together, check out these other reader favorites: Pineapple Coconut Bundt Cake, Pineapple Coconut Mojito, and this easy Twinkie Pineapple Coconut Cake!

The Ingredients You’ll Need

One of the keys to making this recipe a success? Using well-drained pineapple. Draining the pineapple thoroughly ensures that the filling won’t be watery. But feel free to reserve the pineapple juices for another use!

Crust Ingredients

• Butter: The butter for the crust should be at room temperature.
• Sugar: Just a little bit, to sweeten the crust and give it a real shortbread flavor.
• Flour: I used regular all-purpose flour. A gluten-free 1:1 blend would probably also work fine, although the texture might vary a little.
• Sweetened, Shredded Coconut: For texture and flavor.
• Kosher Salt

Filling Ingredients

• Pineapple: I used canned, crushed pineapple.
• Sweetened, Shredded Coconut: The same kind as in the crust – you’ll need about one cup for the filling mixture.
• Brown Sugar: Dark brown sugar or light brown sugar, either is fine.
• Eggs: Large, whole eggs help the filling set and give it some richness.
• Flour: Flour also helps the filling set. I recommend all-purpose flour, or if you’re going for a gluten-free dish, try using cornstarch or arrowroot powder, instead.
• Vanilla: Pure vanilla extract gives the best flavor.

Topping Ingredients

• Sweetened, Shredded Coconut: Yep, the same as in the crust and the filling. It’s just so good!

Is Shredded Coconut Usually Sweetened?

The coconut used in many baking recipes, including this one, is usually sweetened. However, if you have (or would prefer to use) unsweetened shredded coconut, that will work too. It may be slightly more dry than sweetened coconut, and you may find that you need to up the amount of sugar a little bit. It’s definitely up to you, though!

How to Make Them, Step by Step

There are basically two components here: the crust, and the filling. Much like making lemon squares, you will make and pre-bake the crust, and then add the moist, flavorful filling on top. Here are the steps:

1. Prepare the Oven and the Baking Dish. To begin, set your oven to preheat to 350°F. Next, grab a square 9×9 baking dish, and line it with parchment paper. Set it aside for now.
2. Make the Crust. In the bowl of a stand mixer, combine all of the crust ingredients, and mix them on medium speed to make a smooth dough. At first, this mixture will look very dry and crumbly, but no worries – it will eventually come together. This can take around 3 – 5 minutes.
3. Bake the Crust. Press the crust dough into your prepared baking pan, spreading it evenly across the bottom but not up the sides. Bake for about 15 minutes, or until the crust is just starting to turn light brown around the edges. Take it out of the oven, and set it aside.
4. Make the Filling. To make the filling, dump all of the filling ingredients in a medium-sized mixing bowl, and stir to combine. (If you’re worried about lumps from the flour, you can sift it over the other ingredients after mixing them, and then give the filling a final stir or whisk to blend it in well.) Pour the filling on top of the par-baked crust, and sprinkle the final half-cup of shredded coconut over the top of the filling.
5. Bake the Bars. Return the baking dish to the oven, this time for 25 to 30 minutes, or until the filling is set and the top is lightly browned. 
6. Enjoy! Let the bars cool before cutting with a sharp knife and serving.

Recipe Notes

Before you start baking, hang on a second! There are a few helpful tips and tricks I’d like to share, to make sure your pineapple coconut bars are the best they can be. Read on, and enjoy!

• Draining the Pineapple: I used crushed pineapple in 100% natural juice, and drained it and pressed it in a colander to make sure it was very dry. You could also put the pineapple in a cheesecloth and squeeze it well.
• Brown Sugar: I like dark brown sugar for the filling, because it gives a deeper caramelized flavor to the pineapple filling.
• Control the Sweetness: You can cut down the sugar in the filling to ½ cup, if you prefer a slightly less sweet dish.
• Extract Options: If you want more coconut flavor, you can substitute coconut extract for the vanilla extract.

Storage Instructions

These bars should be refrigerated for the best results, and will keep for about one week in the fridge in an airtight container.

Can I Freeze Pineapple Coconut Bars?

Definitely! Just wrap the cooled bars in plastic wrap, and then store in a freezer bag. Freeze for up to four months. Thaw before serving.

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Pineapple Coconut Bars

Pineapple Coconut Bars are very summery and tropical! With traditional shortbread crust to support the thick pineapple-coconut filling, it’s like your favorite beach cocktail, in dessert-bar form.

Course Bars

Cuisine American

Keyword coconut bars, dessert bars, pineapple bars, pineapple coconut bars, pineapple dessert, tropical desserts

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Additional Time 1 hour hour

Total Time 2 hours hours

Servings 12 Bars

Calories 276kcal

Author Jessica – The Novice Chef

Ingredients

Crust:

• ½ cup (1 stick) butter room temperature
• ¼ cup granulated sugar
• 1 cup all-purpose flour
• 2 tablespoons sweetened shredded coconut
• ½ teaspoon kosher salt

Filling:

• 1 (20 oz) can crushed pineapple well-drained
• 1 cup sweetened shredded coconut
• 1 cup light brown sugar
• 2 large eggs
• ¼ cup all-purpose flour
• 1 teaspoon vanilla extract

Topping:

• ½ cup sweetened shredded coconut

Instructions

• Preheat oven to 350°F and line a 9×9 pan with parchment paper, set aside. 
• In the bowl of a stand mixer, add all the crust ingredients and mix on medium speed until it combines into a smooth dough. At first, this mixture will look very dry and crumbly. It will eventually come together but may take 3-5 minutes. 
• Press the dough into the prepared baking pan and bake for about 15 minutes, or until the crust is just lightly starting to brown around the edges and looks set up. Remove from the oven while you prepare the filling. 
• Add all the filling ingredients to a medium-sized mixing bowl and stir to combine. Pour filling on top of the cooked crust and sprinkle the top with the ½ cup shredded coconut. 
• Add to the oven and bake for 25 to 30 minutes or until the filling is set and the top is lightly browned. 

Video

Notes

Storage: These bars should be refrigerated for the best results, and will keep for about one week in the fridge in an airtight container.

Nutrition

Serving: 1 bar | Calories: 276kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 215mg | Potassium: 100mg | Fiber: 2g | Sugar: 27g | Vitamin A: 292IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg

More Easy Dessert Bars

• Banana Pudding Bars
• Easy Nanaimo Bars
• Cake Mix Cookie Bars
• Sopapilla Cheesecake Bars
• Best Pumpkin Bars
• No-Bake Chocolate Peanut Butter Bars
• Frosted Sugar Cookie Bars
• Millionaire’s Shortbread

The post Pineapple Coconut Bars appeared first on The Novice Chef.

Why You’ll Love This Millionaire’s Shortbread Recipe

• Tastes like a Twix bar. If you like Twix bars, this recipe is going to blow your mind! The triple whammy of sweet, freshly-made shortbread, chewy caramel, and chocolate may be simple, but it tastes like a million bucks (see what I did there?).
• Easy to make. This recipe isn’t necessarily quick, as each layer needs to cool before adding the next one, but it is easy! The hands-on time isn’t long either,
• Freezes well. Since millionaire’s shortbread freezes well, you can make extras with no hassle. This is perfect if you decide to add it to your holiday cookie trays or give as an edible gift.

For more wonderful Christmas cookie ideas, check out my Pumpkin Cheesecake Cookies, Gingerbread Cookies, Lofthouse Cookies, and White Chocolate Macadamia Nut Cookies.

(Love all things shortbread? Check out these Orange Whipped Shortbread Cookies and Almond Shortbread Tea Cookies.)

Why Is It Called Millionaire Shortbread?

This dessert has a few different names, but “millionaire’s shortbread” seems to be a Scottish name that became popular worldwide. The name is all about luxury, which makes sense if you try a bite! Millionaire’s shortbread is definitely a rich, ritzy treat.

Ingredients

Each layer of the shortbread has its own list of ingredients, but all of the items are fairly simple. You probably already have most of them on hand! Be sure to scroll down to the recipe card for measurements.

Shortbread Layer

• Butter: Unsalted butter, softened.
• Sugar: I use regular granulated sugar.
• Shortening: Vegetable shortening helps give the shortbread layer the right texture.
• Egg Yolks: For richness and flavor, and to add structure to the dough.
• Vanilla: Pure vanilla extract is best, but you can also use vanilla flavoring.
• Salt
• Flour: All-purpose flour is fine.

Caramel Layer

• Sweetened Condensed Milk: This ingredient makes creating the caramel layer quick and easy.
• Sugar: You’ll need granulated sugar and brown sugar for the caramel. Light brown sugar has a milder taste, while dark brown has a more molasses-y taste. Either will do!
• Butter: For the caramel, you don’t need to soften the butter – just cut it into cubes.
• Corn Syrup: This helps get the caramel to the right consistency.
• Vanilla
• Salt

Chocolate Layer

• Chocolate Chips: Semi-sweet work well here – they are not overly sweet, which is good, since the other layers are on the sweet side.
• Heavy Cream: To make the chocolate layer smooth and luxe.

How Make Millionaire’s Shortbread

Okay, now that we’ve covered the ingredients, let’s go over the baking and cooking process. Scroll down to the recipe card below for more detailed instructions.

Shortbread

• Make the dough. Beat the butter, sugar, and shortening until light and fluffy. Then beat in the egg yolks, salt, and vanilla, followed by the flour on medium speed for a minute.
• Chill. Shape the dough into a ball, press into a 1-inch thick disc, then wrap in plastic and refrigerate.
• Bake. Line a square pan with parchment paper and spray with baking spray. Spread the shortbread dough evenly in the baking sheet and bake for 30 minutes. Allow to cool.

Caramel

• Cook the caramel. Cook the sweetened condensed milk, brown sugar, butter, and corn syrup over medium heat, stirring occasionally, until melted and combined. Reduce the heat to low and simmer for 10 to 15 minutes. Remove from heat and stir in the venly.
• Add to the shortbread. Pour the caramel over the baked shortbread. Set aside to cool.

Chocolate Layer

• Melt the chocolate. Microwave the heavy cream for 1 minute then pour over the chocolate chips in a mixing bowl. Allow to sit for a minute then briskly whisk until the chocolate melts and the mixture is very smooth.
• Add to the caramel. Pour the chocolate over the cooled caramel. Cover and refrigerate for at least 1-2 hours.
• Enjoy. Once the millionaire bars have cooled, slice into squares and enjoy.

Recipe Tips

Knowing the ins and outs of a recipe ahead of time is great, and can go a long way toward saving you time in the kitchen. These are my top tips for making the best millionaire’s shortbread:

• About the Shortening: Melted butter may be used instead, but using a little shortening will help keep the shortbread soft.
• Heating the Caramel: When making the caramel, use the sturdiest pot you have. Thin cookware heats unevenly and that could cause the sugar to burn, resulting in a burnt-tasting caramel.
• Color Change: Using a light-colored pot when making the caramel will help you to see when the color changes. You will want to take it off the heat as soon as it does.
• Parchment Help: To keep parchment paper in place, give your pan a light spritz with baking spray before you place the parchment. The parchment will cling to the pan more, instead of sliding around as much.

Easy Variations

Want to change things up? Make this millionaire’s shortbread recipe your own! Here are just a couple of ways you can play with the original: 

• White Chocolate: For a pretty touch, drizzle melted white chocolate over the cooled bars, in a thin zigzag or another pretty pattern.
• Sea Salt: Sprinkle flaked sea salt over the caramel layer.
• Almonds: Slivered almonds make a pretty and scrumptious topping. Add them before the chocolate sets so they stick to the bars.
• Gold Flakes: Edible gold flakes would make a gorgeous garnish. Gold leaf is completely edible and can be purchased online.

How to Store Millionaire’s Shortbread

• Fridge. Millionaire’s shortbread bars can be stored in an airtight container in your fridge for up to 5 days. Let them to come to room temperature before serving, so that the chocolate and caramel layers aren’t too hard or chewy to eat.
• Freezer. These bars actually freeze very well. Wrap each one in plastic wrap, and then seal the wrapped bars in a freezer bag. Freeze for up to 3 months, and thaw to room temperature before serving.

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Millionaire’s Shortbread

Millionaire’s Shortbread, is made with layers of rich, chewy shortbread, decadent caramel, and smooth chocolate. It’s a sinfully delicious treat that pairs wonderfully with coffee!

Course Cookies

Cuisine American

Keyword millionaire shortbread, millionaire’s shortbread

Prep Time 1 hour hour

Cook Time 1 hour hour

Additional Time 1 hour hour

Total Time 3 hours hours

Servings 9 Bars

Calories 891kcal

Author Jessica – The Novice Chef

Ingredients

Shortbread Layer

• 1 cup unsalted butter softened
• ⅔ cups + 2 tablespoons granulated sugar
• ¼ cup shortening
• 2 egg yolks
• 1 ½ teaspoon vanilla extract
• ¾ teaspoon salt
• 2 ⅓ cup all purpose flour

Caramel Layer

• 14 oz can sweetened condensed milk
• ¾ cup brown sugar
• ½ cup unsalted butter cubed
• ¼ cup granulated sugar
• 3 ½ tablespoons corn syrup
• 1 ½ teaspoon vanilla extract
• ½ teaspoon salt

Chocolate Layer

• 1 ⅓ cups semi-sweet chocolate chips
• ½ cup + 1 tablespoon heavy cream

Instructions

• Shortbread Layer
• In the bowl of a stand mixer, fitted with a paddle attachment, combine the butter, sugar, and shortening until light and fluffy. Beat on high for 1 minute or until light and fluffy. Scrape down the sides of the bowl using a rubber spatula.
• Add the egg yolks and mix until just combined. Add vanilla and salt and mix to combine. Add flour and mix on medium speed for 1 minute until a smooth dough forms.
• Remove the dough from the mixing bowl and mold it into a 1" thick disc.  Cover with plastic wrap and place in the fridge to chill for 1 hour.  
• Preheat the oven to 350°F. Line a 9×9 pan with parchment paper and lightly spray with baking spray.
• Once the dough has been chilled, remove from the fridge and evenly spread into the prepared baking dish. Place into the preheated oven on the middle rack and bake for 30 minutes.
• Once baked, remove from the oven and place on a wire cooling rack.  While the shortbread is cooling, make the caramel.
• Caramel Layer
• In a medium-sized saucepan, add the sweetened condensed milk, brown sugar, butter, and corn syrup. Cook over medium heat, stirring occasionally until the ingredients are melted and well combined.
• Turn the heat down to low and simmer for 10-15 minutes or until the color changes to a rich caramel.
• Remove from the heat and whisk in the vanilla and salt.
• Pour the caramel onto the baked shortbread. Set aside to cool completely.  While the caramel is cooling, make the chocolate layer.
• Chocolate Layer
• Add chocolate chips to a medium-sized bowl. Set aside.
• In a separate microwave-safe bowl add the heavy cream and microwave for 1 minute.
• Once the heavy cream is heated, pour it over the chocolate chips and let sit for 1 minute. Then briskly whisk the chocolate minute until it becomes very smooth in texture.  
• Pour the chocolate mixture over the cooled caramel. Cover the baking dish with plastic wrap and place it in the refrigerator.
• Cool for at least 1-2 hours before serving. Once cooled, cut into 9 pieces and serve.

Notes

Storage: Millionaire’s shortbread bars can be stored in an airtight container in your fridge for up to 5 days. Let them to come to room temperature before serving, so that the chocolate and caramel layers aren’t too hard or chewy to eat.

Nutrition

Serving: 1 | Calories: 891kcal | Carbohydrates: 104g | Protein: 10g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 19g | Cholesterol: 148mg | Sodium: 389mg | Fiber: 2g | Sugar: 76g

More Christmas Cookie Recipes

• Frosted Sugar Cookie Bars
• Red and Green M&M Christmas Cookies
• Peanut Butter Blossoms
• Vanilla Waffle Cookies
• No Bake Stained Glass Cookies
• Gingerbread Man Cookies
• Christmas Sugar Cookies with Icing
• Easy Christmas Whoopie Pies
• 101 Best Christmas Cookie Recipes

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COCONUT SALTINE CRACKER TOFFEE

This holiday toffee is so easy to make. Honestly, it’s pretty hard to mess it up! Crunchy and salty saltine crackers are topped with a sweet and buttery toffee mixture. The best part? The chocolate and toasted coconut flakes that top it all off! This easy to make Christmas treat is always a huge hit at parties. 

And when I say easy, I really mean it. From start to finish, this recipe will take you just about 20 minutes or so. It’s perfect for making before a cookie exchange or holiday party as a low-stress treat recipe! After all, the holidays are notorious for being just a little bit stressful, aren’t they? Alleviate some of that pressure by making this quick and easy cracker toffee. 

I really love the way that the coconut flakes invoke just the slightest taste of summer flavors. In the middle of eggnog, peppermint, and gingerbread season, it’s nice to take a little break with the beachy flavors of toasted coconut! If I close my eyes while I take a bite, I can even pretend I’m on a sunny beach with every crunchy, salty, and sweet bite! 

Looking for the classic version? Here ya go: Best Christmas Crack! I also have a delicious Pecan Christmas Crack if you love nuts!

WHAT’S IN THIS RECIPE?

This is a certified budget-friendly recipe! You only need 5 ingredients to make this Christmas candy. Saving money around the holidays? Yes, please! 

• Saltine Crackers – Try not to swap these crackers out with any others. They’ve got just the right crunch and salty elements that make them perfect! 
• Butter – Since the crackers already lend plenty of salt, I like to use unsalted butter for this recipe. 
• Chocolate Chips – Feel free to use dark, milk, or semisweet chocolate chips. I like to use semisweet! 
• Toasted Sweetened Coconut – Have any left over? Use it to make my favorite Old Fashioned Coconut Cream Pie!

HOW TO MAKE COCONUT SALTINE CRACKER TOFFEE

This recipe is so delightfully short and sweet! In less than thirty minutes, you’ll have the best Christmas toffee cracker candy topped with chocolate and sweet coconut flakes. 

Prepare. Preheat your oven to 400°F and prepare a baking sheet with parchment paper. 

Make the toffee. Combine the butter and brown sugar in a saucepan over medium-high heat. Stir and let the butter melt. When the mixture comes to a boil, let it boil for about 3 minutes. 

Bake. Pour the toffee mixture over the crackers and spread it into an even layer. Bake for 5 minutes. 

Add the chocolate. Remove the baked toffee and crackers from the oven. Sprinkle chocolate chips immediately all over the top and let them sit for about 5 minutes before spreading them into a layer with a spatula. 

Add the coconut. Sprinkle the toasted coconut flakes all over the chocolate. Let it sit at room temperature until the chocolate is hardened and set. 

Break it up! Break the candy apart into pieces by hand. 

TIPS FOR THE BEST COCONUT SALTINE CRACKER TOFFEE

Want to know how to make this easy recipe… even easier? Here are just a few helpful tips to make this process even smoother for you!

• Let the chocolate chips melt: Don’t try to spread the chocolate chips into an even layer of chocolate as soon as you sprinkle them onto the toffee! They’ll need about 5 minutes to melt. Once melted, you can grab a spatula and spread the melted chocolate into an even layer. 
• Don’t worry about breaking even pieces: You’ll likely end up with quite a few jagged, mismatched pieces. That’s just fine! Don’t worry about trying to make this candy look too uniform. The fun part of this recipe is breaking it apart anyways, so don’t stress out trying to create clean breaks. 
• Don’t burn your toffee: After about 3 minutes of boiling and stirring, the toffee mixture is good to go! If you leave it over the heat for too long or fail to stir it enough, you risk burning the mixture. 

DO I NEED TO USE A CANDY THERMOMETER?

Nope! This easy cracker toffee recipe doesn’t require the use of a candy thermometer. That means you have one less thing to clean, which for me is ALWAYS a big win! 

WHY IS MY TOFFEE GRAINY?

If your final product ended up a little bit grainy, it’s likely because you let the butter and brown sugar mixture cook for too long. Once it’s boiled for just about 3 minutes, it’s ready to use. 

STORING COCONUT SALTINE CRACKER TOFFEE

No need to try and find room in your fridge! Coconut Saltine Cracker Toffee stays fresh at room temperature for up to a week. Just make sure it’s kept in an airtight container or zip-top baggie to keep those crackers nice and crunchy.

Because of their long counter life, this candy is perfect for gifting to loved ones during the holiday season and for making ahead of time. 

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Coconut Saltine Cracker Toffee

Coconut Saltine Cracker Toffee is perfectly crunchy, oh so sweet, and is ideal for making during the holiday season! It’s a classic quick and easy Christmas toffee recipe, but with a fun sprinkling of toasted coconut on top. 

Course Dessert

Cuisine American

Keyword Christmas crack, christmas crack recipe, coconut christmas crack, how to make saltine cracker toffee, saltine cracker toffee recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Additional Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 391kcal

Author Jessica

Ingredients

• 40 saltine crackers
• 1 cup unsalted butter
• 1 cup dark brown sugar
• 2 cups chocolate chips
• ½ cup toasted sweetened coconut

Instructions

• Preheat oven to 400°F and line a sheet pan with a Silpat liner or parchment paper. 
• In a small saucepan add butter and brown sugar. Set saucepan over medium-high heat and stir as the butter melts. Once melted bring to a boil and let boil for 3 minutes. 
• Pour the hot butter/sugar mixture over the saltine crackers making sure to try and cover all the crackers. You can spread it with a spatula to help push the mixture evenly over the crackers. 
• Place the sheet pan in the oven and bake for 5 minutes. 
• Remove from the oven and scatter the top with chocolate chips. Let them sit for 5 minutes, the heat from the toffee will help melt the chocolate. 
• Then using an offset spatula, gently smooth out the melted chocolate chips.
• Top with toasted coconut and let sit until cooled and the chocolate is set.
• Once chocolate is hardened,  break apart by hand into pieces. Serve immediately or store in an airtight container for up to a week. 

Notes

Storage: Store in an airtight container, at room temperaure, for up to 1 week.

Nutrition

Serving: 1 | Calories: 391kcal | Carbohydrates: 43g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 114mg | Fiber: 2g | Sugar: 32g

More Homemade Candy Recipes

• Homemade Butter Mints
• Peppermint Meringues
• Pralines and Cream Fudge
• Grinch Fudge
• Caramel Pecan Clusters
• Peppermint Oreo Truffle Balls
• Sponge Candy (Honeycomb Candy)
• Pecan Pie Truffles
• Crockpot Peanut Butter Pretzel Candy
• Soft Rum Caramels

The post Coconut Saltine Cracker Toffee appeared first on The Novice Chef.

*This recipe post is sponsored by Challenge Butter.*

Decadent Cinnamon Roll Cake Made Easy

This easy, but insanely delicious, Cinnamon Roll Cake is equal parts delicious and easy to make! I love whipping up a good box mix cake recipe. Too often, box cake mixes get a bad rap… But when you know how to dress them up, they can taste like they’re straight out of a bakery. This easy cake recipe combines cake mix with another one of my secret tools – vanilla pudding mix!

The pudding mix creates a dense, moist, and delicious element to the cake that really makes it taste like it was made from scratch. While the cake batter bakes to perfection, what really makes this dessert stand out is the swirl of buttery cinnamon roll filling! It’s made with ingredients like brown sugar, cinnamon, and the perfect amount of Challenge Butter. 

If you love freshly baked cinnamon rolls (and who doesn’t?), then you’ll love this simple cake recipe! It combines all of the fluffy, sweet goodness of cinnamon rolls with everything you love about cake. Plus, unlike cinnamon rolls, you don’t have to worry about the hassle of dough rising and all that jazz. Just mix up the batter, swirl in that cinnamon sugar filling, bake, ice, and enjoy! 

WHAT’S IN THIS CAKE?

Made with simple ingredients, this budget friendly cake recipe is made with lots of love without hurting your wallet. That’s always a win in my book! 

For the cake:

• Yellow Cake Mix – Any brand should get the job done right! Just pick your favorite (or cheapest) box. 
• Vanilla Pudding Mix – Don’t make the pudding! You’re simply going to mix the powder in with the other ingredients as it is. 
• Milk – Whole milk works best for this cake batter. 
• Eggs – They need to be room temperature, so don’t forget to take them out of the fridge about an hour prior to making the cake batter. 
• Butter – I love using my favorite Challenge Unsalted Butter! 

For the cinnamon roll filling:

• Brown Sugar – All out? No worries! You can make your own by combining one cup of white sugar with one tablespoon of molasses. 
• Cinnamon – The amount of cinnamon in the mix adds just the right amount of warmth.
• Flour – All purpose flour is what you’ll need. 
• Butter
• Nuts – It’s an optional ingredient, but I personally love tossing in a handful of chopped walnuts or pecans. 

For the icing:

• Powdered Sugar – No icing would be complete without this! Don’t swap it out for any other sugar. 
• Milk
• Vanilla – For the best results, use pure vanilla extract, not imitation. 

I CHALLENGE BUTTER!

If you open my fridge, Challenge Butter is the only butter you are going to find. Challenge Butter is made the old-fashioned way with the freshest milk and cream from happy cows. It is 100% natural and doesn’t have any artificial preservatives, fillers, dyes or added hormones.

I always use Challenge Butter in my kitchen because it is churned fresh daily, as it always has been since the company began in 1911! Challenge Butter is also farmer-owned with more than 450 family-owned dairies. I love knowing that we are helping to support other families!

HOW TO MAKE CINNAMON ROLL CAKE

Make the batter, add that gorgeous cinnamon roll swirl, bake, ice, and enjoy. This cake couldn’t be any easier to make… or eat!

• Prepare the kitchen. First things first! Preheat your oven to 350°F and grease a 9×13 baking dish. Set it aside while you prepare the cake. 
• Create the cake batter. In a large mixing bowl, combine the cake mix, pudding mix, milk, eggs, and melted butter. Mix everything together until it’s nice and smooth with no lumps. Pour it into the prepared baking dish. 

• Make the cinnamon roll filling. In a medium bowl, combine the brown sugar, cinnamon, and flour. Whisk everything together. Pour the melted butter over the cinnamon brown sugar mixture and mix until well combined. If using nuts, stir them into the filling at this point. 
• Swirl it in. Pour the cinnamon roll filling on top of the cake batter in even rows across the top. Using a butter knife, swirl the cinnamon roll mixture into the batter. Be careful not to over swirl the mixture! Just a few good swirls should do the trick. 
• Bake the cake. Bake for 23-28 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
• Ice it and enjoy! While the cake is cooling for a few minutes, make the icing. In a small bowl, add the powdered sugar, milk, and vanilla extract. Whisk together until smooth, leaving no lumps of powdered sugar. Drizzle glaze over warm cake and serve immediately. 

TIPS AND VARIATIONS 

Make sure you enjoy the BEST Cinnamon Roll Cake every time!

• Serve it warm: Just like real cinnamon rolls, this Cinnamon Roll Cake is best served nice and warm! If you’re enjoying a slice after it’s cooled to room temperature, treat yourself to the best bite by warming it in the microwave in 5 second intervals. 
• Make it even sweeter: If you prefer a fully coated cake, double the amount of icing. It’ll really double down on the sweetness. Or go with a Cream Cheese Frosting instead!
• Use full fat milk: I don’t recommend swapping the whole milk for skim or plant based milk. A full fat whole milk creates the best, most moist consistency for the cake. 
• Don’t over bake: Honestly, this cake is very hard to mess up. There is only one golden rule: DO NOT OVER BAKE THE CAKE! Watch it closely and remove it as soon as it’s done baking! I check mine with a toothpick in an area that looks like cake only, no cinnamon swirl filling. Take the cake out of the oven as soon as the toothpick comes out clean or with a few moist crumbs stuck to it.

STORING LEFTOVER CAKE

If you manage not to devour this whole cake in one sitting, it keeps pretty well for up to 3 days at room temperature! Just make sure it’s kept in an airtight container so it stays fresh and not dried out. Reheat a slice for 5 seconds in the microwave to make it taste almost as good as it did that first day!

CAN I FREEZE CINNAMON ROLL CAKE?

This cake freezes well! Wrap individual slices in saran wrap and then place in a ziplock freezer friendly bag. When ready to serve, let cake thaw on counter for a couple of hours and then serve room temperature or microwave a slice for 5 seconds for that freshly bake feel.

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Cinnamon Roll Cake

Cinnamon Roll Cake might just be the most scrumptious way to dress up a box of cake mix! This seriously moist, sweet cake is swirled with a brown sugar, cinnamon roll filling and drizzled with a sweet icing!

Course Cake

Cuisine American

Keyword cake mix recipe, cinnamon roll cake recipe, easy cake mix recipes, how to make a cinnamon roll cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 15 servings

Calories 307kcal

Author Jessica

Ingredients

Cake:

• 1 (15.25 oz) box yellow cake mix (dry mix)
• 1 (3.4 oz) box instant vanilla pudding (dry mix – do not make the pudding)
• 1 cup whole milk
• 4 large eggs room temperature
• ½ cup (1 stick) butter melted

Cinnamon Roll Filling:

• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons all-purpose flour
• ½ cup (1 stick) butter melted
• ½ cup chopped walnuts or pecans optional

Icing:

• 1 ½ cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
• In a large mixing bowl, combine the cake mix, pudding mix, milk, eggs, and melted butter. Mix until well incorporated. Pour into baking dish.
• Next, begin making the Cinnamon Roll Filling. In a medium bowl, combine the brown sugar, cinnamon, and flour, then whisk together. Pour the melted butter over the cinnamon brown sugar mixture and mix until well combined. If using nuts, stir them into the filling.
• Pour the Cinnamon Roll Filling on top of the cake batter in even rows across the top. Using a butter knife, swirl the Cinnamon Roll mixture into the batter. Careful not to over swirl the mixture, just a few good swirls should do.
• Bake for 23-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• While the cake is cooling for a few minutes, make the icing. In a small bowl, add powdered sugar, milk and vanilla extract. Whisk together until smooth, leaving no lumps of powdered sugar.
• Drizzle glaze over warm cake and serve immediately.

Notes

Storage:

• Store leftover cake at room temperature in an air tight container for up to 5 days. Reheat a slice for 5 seconds in the microwave to make it taste almost as good as it did that first day!
• Freeze: Wrap individual slices in saran wrap and then place in a ziplock freezer friendly bag. When ready to serve, let cake thaw on counter for a couple of hours and then serve room temperature or microwave a slice for 5 seconds for that freshly bake feel.

Nutrition

Serving: 1 | Calories: 307kcal | Carbohydrates: 60g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 381mg | Fiber: 1g | Sugar: 45g

More Sweet Cinnamon Recipes

• Orejas (Homemade Palmiers)
• Easy Apple Cinnamon Muffins
• Cinnamon Apple Empanadas
• Homemade Apple Pie Filling
• Bacon Cinnamon Rolls
• Easy Cinnamon Bread
• Arroz Con Leche (Spanish Rice Pudding)
• Cinnamon Baked Apples

The post Cinnamon Roll Cake appeared first on The Novice Chef.

A Decadent No-Bake Dessert Bar

When it comes to rich, dense, decadent treats, nothing beats a bar cookie. I use the term loosely, because a lot of the very best bars aren’t really cookie-like: they have a granola texture, a cakey texture, a brownie texture… but for the sake of simplicity, “bar cookie” is an easy name to use, right?

These particular bar cookies are especially unique in their texture, because they have three very distinctive layers. That’s what makes them so special and such a treat! Each square of this decadent bar cookie has a richly flavored, buttery crust made with graham crackers, cocoa powder, and coconut. The middle layer of the bars is a vanilla custard that’s thick and creamy, and on top is a layer of ganache-like chocolate, which hardens after the bars are cut.

Are you craving Nanaimo bars yet? I know I am!

What Exactly Are Nanaimo Bars?

These triple-layered bar cookies have an unusual name, for sure! They’re named after the city where they were invented, Nanaimo, British Columbia. Nanaimo bars are a Canadian favorite that has become popular stateside, as well, and it’s easy to see why! No one could resist the crumbly chocolate graham-cracker crust filled with shredded coconut, topped with creamy custard, and a layer of firm, milky chocolate!

The Ingredients!

Here are the scrumptious ingredients to make these no-bake delights. Fair warning: Just reading through this list may totally trigger a chocolate craving… and a coconut craving… and a custard craving! 

For the Crust

• Graham Cracker Crumbs: You can make your own very easily and quickly, by running them through a blender.
• Coconut: Shredded coconut adds sweetness and texture.
• Chopped Nuts: I use pecans and walnuts, but you can use whatever you like!
• Butter: Using salted butter in the crust mixture guarantees a satisfying, salty-sweet result.
• Cocoa Powder: The cocoa powder blends with the butter to make a dark chocolate crust mixture.
• Sugar: You don’t need much sugar, since the graham crackers are already sweet.
• Egg: A large whole egg helps bring the crust together. 

For the Filling

• Powdered Sugar: AKA confectioner’s sugar, this soft sugar dissolves easily into the custard.
• Instant Pudding: Vanilla flavor
• Cream: Heavy cream adds incredible richness to the easy filling mixture.
• Vanilla: A little additional vanilla extract makes this custard filling so much more flavorful and homemade-tasting.

For the Topping

• Chocolate Chips: Melted chocolate chips are the basis of the ganache-like topping.
• Butter and Cream: Added butter and cream turn the melted chocolate into a rich, fudgy top layer for our Nanaimo Bars.

How to Make These Easy Nanaimo Bars

Making these bars is similar to making most other no-bake layered desserts, except that you will need to incorporate an egg! To cook the egg, it is tempered with a little bit of hot butter-cocoa mixture, and then mixed fully into the hot butter-cocoa mixture to finish coming to a safe temperature.

Make the Crust

1. Prep the Pan and Dry Ingredients. Before you get started on the crust, line a 9-inch square baking dish with parchment paper, and set it aside. Next, combine the graham cracker crumbs, coconut, and chopped pecans and walnuts in a large mixing bowl.
2. Make the Melted Butter Mixture. Melt your butter in a small saucepan over medium heat. Once the butter is melted, add the cocoa and sugar, whisking until the sugar dissolves.
3. Temper the Egg and Add to the Butter Mixture. Beat the egg lightly. Whisking continuously, add a couple of spoonfuls of the hot butter mixture. Then pour the egg mixture into the cocoa mixture, still whisking constantly. Whisk over medium heat until the mixture thickens. This won’t take long! Quickly remove the thickened butter mixture from the heat so it doesn’t curdle.
4. Make the Crust. Pour the butter mixture into the graham cracker mixture, and stir it well. This is the crust for your Nanaimo bars. Dump it into the prepared pan, and press down to make an even layer. Let the crust cool completely before adding the layer. It’s best to chill the crust for 15 minutes (or longer) before continuing.

Make the Filling

1. Combine the Filling Ingredients. In a medium bowl, whisk together the instant pudding mix and the powdered sugar. Pour the heavy cream and vanilla in, and whisk until smooth.
2. Add the Filling to the Bars. Pour the filling over the cooled crust, and smooth it out evenly with a spatula.
3. Chill. Chill the filling for about 10 minutes before adding the chocolate topping.

Make the Topping 

1. Melt the Chocolate. To melt the chocolate chips, place them into a microwave-safe bowl and microwave on high for 15-second intervals. Stir each time, until they are smooth. 
2. Add the Butter and Cream. Stir the heavy cream and butter into the chocolate until the mixture is smooth.
3. Top the Bars. Spread the chocolate  evenly over the filling layer. Allow the topping to set for 3 – 4 minutes before cutting the bars into squares. After cutting, allow the bars to fully harden before serving.

Handy Tips and Hacks

Everyone has their own tips and tricks for making Nanaimo bars the easy way, or the quick way, or what have you, and I’m no exception! Here are my best hacks for creating decadent Nanaimo bars that look (and taste) just right.

• Cutting the Bars: It’s important to cut the bars when the chocolate layer is almost set, but not fully hardened. If you try to cut the bars when the chocolate is set, it often cracks or presses the custard layer down. I also recommend using a very sharp knife and warming it in a bowl of hot water between cuts.
• Egg Tempering: Even professional pastry chefs sometimes struggle to temper eggs without scrambling them! If you temper the egg and find that the mixture is a little bit lumpy or scrambled, you can pour it through a strainer or fine sieve to remove the lumps. If it is very lumpy, you may have to re-make it so that the custard thickens correctly.
• A Little Goes a Long Way: With so much sweetness and richness in every bite, these squares are best cut small. You can cut one pan into 16 small squares.
• Variations: There are lots of fun variations on classic Nanaimo bars, but my favorite way to customize them is by adding extracts to the custard mixture! A tiny bit of mint, rum, or orange extract is all you need to make mint-chocolate Nanaimo bars, sweet rum Nanaimo bars, or orange-chocolate Nanaimo bars!

How Should I Store Extra Bars?

Nanaimo bars should be stored in the refrigerator, to protect the custard and chocolate and prevent them from melting. Here’s how!

• Place the bars in airtight containers, preferably shallow ones, so you can store in a single layer without excess air. If you must store in more than one layer, use parchment or wax paper to separate them.
• Keep the bars in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.
• Thaw frozen bars overnight in the refrigerator, before serving.

Can I Make Nanaimo Bars In Advance?

Yes! Since the bars freeze well and refrigerate well, you can make them up to 6 months in advance (store in the freezer and thaw overnight), or two weeks in advance (store in the refrigerator). Serve chilled.

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Easy Nanaimo Bars

Triple-layered Nanaimo Bars are a rich, no-bake dessert that’s easy to make! A chocolate-graham-cracker crust, studded with chopped nuts and shredded coconut, is topped with thick vanilla custard and a shiny layer of firm, milky chocolate.

Course No Bake

Cuisine Canadian

Keyword bar cookies, dessert bars, no bake dessert

Prep Time 20 minutes minutes

Additional Time 40 minutes minutes

Total Time 1 hour hour

Servings 16 Squares

Calories 311kcal

Author Jessica – The Novice Chef

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs about 1 ½ large packages, put through a blender
• 1 cup sweetened shredded coconut
• ¼ cup chopped pecans
• ¼ cup chopped walnuts
• ½ cup salted butter
• ¼ cup cocoa powder
• ¼ cup granulated sugar
• 1 egg lightly beaten

For the Filling

• 1 ¾ cup powdered sugar
• 2 tablespoons instant vanilla pudding
• ¼ cup heavy cream
• 1 teaspoon vanilla

For the Topping

• 8 ounces semisweet chocolate chips
• 3 tablespoons butter
• 2 tablespoons heavy cream

Instructions

• Make the Crust
• Line a 9-inch square baking dish with parchment. Set aside.
• Place the graham cracker crumbs, coconut, and nuts in a large mixing bowl.
• In a small saucepan over medium heat, melt the butter. Add the cocoa and sugar, whisking until well combined and the sugar is melted.
• Place the egg in a bowl and whisk in a couple of spoonfuls of the hot cocoa mixture. Then pour the egg mixture into the cocoa mixture over medium heat, whisking constantly. The mixture will thicken quickly; remove from the heat so that the eggs do not curdle and become lumpy.
• Pour the butter mixture into the graham cracker mixture and stir thoroughly to combine. Pour into the prepared pan, and press down to make an even layer.
• Let the crust cool completely before adding the layer. You can chill the crust for 15 minutes (or longer) before continuing.
• Make the Filling
• In a medium bowl, whisk together the instant pudding mix and powdered sugar. Add the heavy cream and vanilla, and whisk until smooth.
• Pour the filling over the cooled crust, and smooth into an even layer using a spatula.
• Chill for 10 minutes.
• Make the Topping
• Place the chocolate chips and butter in a microwave-safe bowl. Microwave on high for 15-second intervals, stirring each time, until smooth. If there are any lumps, microwave an additional 5 – 10 seconds.
• Stir the heavy cream into the chocolate until smooth.
• Spread evenly over the filling layer. Allow to set for 3 – 4 minutes before cutting. After cutting, allow the chocolate to fully harden before serving.

Nutrition

Serving: 1 | Calories: 311kcal | Carbohydrates: 35g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 124mg | Fiber: 2g | Sugar: 27g

More No-Bake Treats

• Pecan Pie Truffles
• Marshmallow Popcorn Balls
• Cinnamon Sugar Toffee
• Butterscotch Haystacks
• Peanut Butter Pretzel Crockpot Candy
• Best Ever Rice Krispie Treats
• Chocolate Peanut Butter Bars
• Easy Banana Pudding
• The Best Christmas Crack

The post Easy Nanaimo Bars appeared first on The Novice Chef.

An Easy Pumpkin Bar Cookie with White Chocolate and Toffee

Brown sugar, white chocolate, and toffee are all perfect fall flavors, don’t you think? Just those flavors alone would make these blondies a dreamy autumn dessert, but I didn’t think it was quite enough. Yep, I’m one of those make-all-the-pumpkin-things people, so I had to add it to these blondies! (And to my Pumpkin Cheesecake, and Pumpkin Snickerdoodles, and Pumpkin French Toast Casserole…) And friends, I’m here to tell you, it was definitely the right decision.

So make room in your fall baking calendar (what, doesn’t everyone have one of those?) for pumpkin blondies. You’ll be glad you did! Each moist and decadent square is like a little serving of heaven. And if you love the pumpkin-toffee combo as much as I do, definitely try this easy Pumpkin Roll with toffee filling!

What’s the Difference Between a Brownie and a Blondie?

Brownies and blondies are almost identical in a lot of ways: they are easy, beloved, fudgy-textured bar cookies that can be made plain or with all kinds of add-ins. Both are toothsomely sweet, with intense flavor. 

The key differences are in the flavors and colors. Brownies are, well, chocolate-brown! They’re made with cocoa or chocolate (or both). The best brownies are often made to have a super-strong chocolate flavor, like your favorite fudge combined with your favorite devil’s food cake. Yum.

Blondies have a different profile, but it’s not just vanilla. While they do contain vanilla, they get a strong caramel-butterscotch flavor from using plenty of butter and a generous helping of brown sugar. This gives them a pretty golden color, as well – very appealing on a plate.

The Ingredients

While pumpkin blondies are definitely a dense, moist, indulgent treat, there’s nothing artificial or weird in the ingredients – talk about a win! You can love the taste, and love the quality too.

• Flour: Unbleached, all-purpose flour is my favorite for this bake.
• Spices: You’ll need some pumpkin pie spice, as well as a bit of extra cinnamon.
• Baking Soda: To keep the texture on point – no soggy, hard blondies here!
• Salt
• Butter: Make sure to take the butter out ahead of time, so it can soften to room temperature before you bake with it.
• Sugar: A mix of granulated sugar and light brown sugar adds extra flavor and keeps the pumpkin blondies tender.
• Egg Yolk: No need for the egg white in this recipe, but you can save it for another dish or to add to a breakfast scramble.
• Pumpkin Puree: Canned or homemade is fine, but do not use canned pumpkin pie filling.
• Vanilla Extract
• White Chocolate Chips: You could also chop a white chocolate baking bar into small bits.
• Toffee Bits: Usually sold where the chocolate chips and other baking chips are.

How to Make Pumpkin Blondies from Scratch

Like brownies, blondies are usually a pretty simple recipe to whip up, and these pumpkin blondies are no exception. Here’s how you do it:

• Get the Oven, Baking Dish, and Dry Ingredients Ready. To get started, set your oven to preheat to 350°F. Grease a baking pan (9×9) with baking spray, oil, or butter, and set it aside. Then combine the dry ingredients for the blondies (flour, spices, baking soda, and salt) in a large bowl. Give them a stir, and set them aside as well.
• Beat the Wet Ingredients Separately from the Dry. Using a stand mixer, or a large mixing bowl with a hand mixer, beat together the butter, granulated sugar, and light brown sugar. You’ll need to beat this until the mixture is light and fluffy – don’t skimp on this part or the blondies will be goopy. Once this mixture is light and fluffy, beat in the egg yolk, pumpkin, and vanilla.

• Combine the Dry Ingredients, Wet Ingredients, and Baking Chips. Now add the dry ingredients to the wet ingredients, and mix until just combined – don’t overmix. Sprinkle in the white chocolate chips and toffee bits, and use a spatula to fold them in gently. 

• Bake! Pour the blondie batter into the baking dish, scraping it all out with a spatula. Spread it out to the edges of the baking dish, and bake for about 30 minutes. You’ll know they are done when a toothpick inserted into the center comes out clean, or with a few crumbs sticking to it.

Are Blondies Meant to Be Gooey in the Middle?

Dense? Yes. Rich? Definitely. Gooey? Well, not so much. Both blondies and brownies are loved for their soft, cakey-yet-fudgy texture, but when they are underbaked that’s a whole different ball game – and it’s not very good for you, either.

To avoid gooey, underbaked blondies, make sure you beat the butter and sugar until light and fluffy. It will literally change texture as you do this, and that’s a good thing. If you don’t beat this mixture enough, the blondies will be so dense and moist that they’ll end up soggy, even if you over-bake them.

Recipe Tips and Variations

But wait – there’s more! More tips, that is. I hope you’ll take a minute to check out these helpful recipe tips and variations, to make your pumpkin blondies even more delicious.

• Mix-In Options: White chocolate and toffee are scrumptious with pumpkin, but the possibilities are honestly endless. You could do heath bits, butterscotch bits, chopped pecans, crushed macadamia nuts, or whatever you like.
• About That Pumpkin… You may want to double-check your can of pumpkin before you buy. Canned pumpkin and canned pumpkin pie filling look very similar, but they aren’t the same. Pumpkin pie filling includes sugar, dairy, and other ingredients. For this recipe, there should only be one ingredient on your can of pumpkin: pumpkin!
• Toppings: These can be served with ice cream, a dollop of whipped cream, a drizzle of caramel sauce, or even chopped pralines. (If you’re feeling crazy, try it all. No judgment.)

Do Blondies Have to Be Refrigerated?

No, not necessarily. You can store them at room temperature for 2 – 3 days, or you can put them in the fridge and keep them fresh for 4 – 5 days. Either way, make sure to keep them in an airtight container.

Pro tip: put a piece of bread in the container too, to keep blondies moist. Replace the slice of bread every couple of days as it becomes stale.

How to Freeze Pumpkin Blondies

It’s easy to freeze these blondies for another time! That makes them a great choice for getting a jump on Halloween, Thanksgiving, or just stocking your freezer.

To freeze, just cool the pumpkin blondies to room temperature. Then wrap each one in plastic wrap. Place the wrapped blondies in a freezer bag or container for an extra layer of protection, and store them in your freezer for up to 3 months. Thaw before serving.

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Pumpkin Blondies

Pumpkin Blondies are easy to make, and loaded with real pumpkin puree, white chocolate chips, and toffee bits. It’s a fabulous combination that will make the season complete! These indulgent bars are sure to be a hit, every time.

Course Pumpkin

Cuisine American

Keyword blondies, Pumpkin Bars, pumpkin desserts, pumpkin recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 Servings

Calories 323kcal

Author Jessica – The Novice Chef

Ingredients

• 1 ¼ cups unbleached all-purpose flour
• 2 tsp pumpkin spice
• ½ tsp ground cinnamon
• ¾ tsp baking soda
• ½ tsp kosher salt
• ½ cup (1 stick) unsalted butter, room temp
• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 egg yolk room temp
• ¾ cups pumpkin purée not pumpkin pie filling
• 1 tbsp vanilla extract
• 1 cup white chocolate chips
• ½ cup toffee bits

Instructions

• Preheat over to 350°F (180°C). Spray a 9×9 baking pan with non-stick baking spray and set aside.
• In a medium bowl, sift together the flour, pumpkin pie spice, ground cinnamon, baking soda, and kosher salt. Set aside.
• In a large bowl with a hand mixer, add butter, granulated sugar, and light brown sugar. Beat until light and fluffy.
• To the butter mixture, add egg yolk, pumpkin purée, and vanilla extract. Whisk together. Next, add dry ingredients and mix until incorporated, careful not to over-mix. Then, fold in white chocolate chips and toffee bits.
• Pour mixture into prepared baking dish, spread out to the edges, then bake for 30 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
• Allow to completely cool before cutting and serving. 

Video

Notes

Storage:

• Store in an airtight container at room temperature for up to 5 days. Store with a slice of white bread to help keep the blondies soft and moist.
• To freeze, just cool the pumpkin blondies to room temperature. Then wrap each one in plastic wrap. Place the wrapped blondies in a freezer bag or container for an extra layer of protection, and store them in your freezer for up to 3 months. Thaw before serving.

Nutrition

Serving: 1 | Calories: 323kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 220mg | Fiber: 1g | Sugar: 36g

More Best-Loved Pumpkin Desserts

• Bakery Style Pumpkin Muffins
• The Best Pumpkin Dump Cake
• Pumpkin Pie Pops
• Soft Pumpkin Cookies
• Pumpkin Whoopie Pies
• Best Pumpkin Bread

The post Pumpkin Blondies appeared first on The Novice Chef.

One of My Favorite Marshmallow Treat Recipes

I don’t even know where to even start. How about this: MAKE THESE RIGHT NOW.

Rolo Ritz marshmallow treats are seriously one of the most delicious things I have ever made, and they’re so easy! Salty, sweet, buttery & caramel-y, and as simple to put together as a basic rice crispy treat recipe. But let’s back up to a few weeks ago, when my friend Lauren came to visit.

Lauren and I both have a love of rice krispie treats and all their many forms. I actually wrote a book about cereal desserts a couple of years ago, including recipes like these while Lauren has made them with – wait for it – Ruffles chips, and Ritz crackers. Such good ideas.

So as we sat at lunch, we were discussing all the ways we love to trash up some rice krispie treats. Then we had an inspiration: Rolo Ritz Marshmallow Treats. We were nervous at first when we pulled them out of the fridge, but once we cut into them and saw the gooey caramel…well, we knew they were going to be amazing.

We loaded them up with extra marshmallows and a little extra butter for good measure, and then stirred in the Rolos for chocolatey-caramel bites throughout. I promise, you are going to love these.

What Ingredients Will I Need?

Just like traditional rice crispy treats, this is a super easy recipe with only a few ingredients. Which is awesome, because the payoff is exponentially delicious!

• Butter: I recommend unsalted butter, especially since the Ritz crackers are salty by themselves.
• Mini Marshmallows: You’ll want two bags, divided. One and a half bags will be melted, while the remaining half a bag gets stirred into the recipe along with the Rolos.
• Vanilla: A bit of pure vanilla extract brings out the best in the marshmallows, caramel, and chocolate.
• Ritz Crackers: Original flavor. I get the 13.7 ounce box, and use the whole thing (all 4 sleeves of crackers).
• Rolos: A 12 ounce bag. You’ll need to unwrap them, of course!

How to Make Rolo Ritz Marshmallow Treats

This is an easy recipe, but be aware that time is of the essence once you start mixing the crackers and other ingredients into the marshmallow mixture – it thickens and sets up quickly.

• Prepare Your Pan. Grease an 8×8 pan with butter, and set it aside. You can easily do this by rubbing a cool (not softened) stick of butter firmly against your baking dish, or by spooning a small amount of softened butter into a paper towel and rubbing that against the baking dish. For additional non-stick power, place a sheet of parchment in the pan as well.
• Make the Marshmallow Sauce. Next, take out a big non-stick pan or saucepan, and melt the butter over medium-high heat. Don’t let it scorch. Once it’s melted, dump in one and a half bags of the mini marshmallows and stir well to help them melt. Finally, stir in the vanilla.

• Quickly Fold in the Dry Ingredients. Take the marshmallow mixture off of the heat, and immediately fold in the Ritz crackers, working quickly but carefully (the marshmallow sauce is hot!). Stir in the rest of your marshmallows, and then most the Rolos (you’ll want to save about 25% for decorating the top of the bars). Pour and scrape the marshmallow treat mixture into your prepared pan, and spread it out evenly using a buttered spatula. If you reserved any Rolos, press them into the top of the marshmallow treats now before it cools too much to stick.

• Cool, Cut, and Enjoy! Allow the marshmallow treats to cool completely. If you want, you can speed up this process by cooling them in the refrigerator. Once they’re cooled to room temperature, cut the treats into squares and serve immediately, or store.

Recipe Notes

To make this easy recipe even more do-able, check out these helpful hints for working with Ritz crackers, marshmallows, and Rolo candies. Enjoy!

• For the Crackers: If you can’t find regular Ritz crackers, most other butter crackers will work. The key is using buttery crackers, not whole-wheat or saltine crackers – those are delicious, but the buttery flavor is a huge part of this flavor combo.
• Marshmallows: Fresh marshmallows tend to work better than older marshmallows, melting more evenly and helping the mixture come together better. Older marshmallows will basically work, but grab a new bag if possible.
• Rolo Substitutes: You may not be able to find Rolo candies where you are, but other chunky caramel-chocolate candy can be substituted. Chopped Milky Way bars, for example, would be similarly soft and chewy, with that great caramel flavor!
• Feeling Pressed? Two pitfalls of making these treats involve pressing the mixture into the pan. If you press too firmly, you may end up with dense, un-fluffy treats, so make sure you work with your mixture gently. Another problem is having the sticky marshmallow mix stick to your fingers! For that, try lightly moistening your hands or spatula with water before you press.

Easy Variations

Rolo ritz marshmallow treats are definitely a “twist” on classic rice crispy treats, but there’s no need to stop there. You can change this recipe up in lots of ways. Here are just a few ideas for starters:

• More Caramel! Play off of the caramel theme with a sweet, sticky caramel drizzle over the top of the bars. Yum.
• White Chocolate: Honestly, I adore the combination of caramel, milk chocolate, and white chocolate. Add some white chocolate baking chips to the mix while you stir, for an additional texture and taste that’ll make your mouth happy. Too sweet? Maybe you need some semisweet chocolate in there, instead!
• Rolo Pretzel: The darker, more “baked” taste of crushed pretzels would be fabulous in this recipe, so if you like, substitute crushed pretzels for 1/4 of the Ritz crackers.

How Do You Keep Homemade Rice Krispie Treats Fresh?

When it comes to storing these, the rules are pretty simple: airtight container, room temperature. Keeping air and moisture out will help the Ritz crackers stay crisp, not soggy or stale. They will keep at room temperature for about one week.

Can I Freeze These for Another Time?

Actually, yes! These and most other rice crispy-style treats usually freeze well for up to three months. Wrap the squares individually, and then freeze them in a big freezer bag for convenience. Thaw before serving.

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Rolo Ritz Marshmallow Treats

These Rolo Ritz Marshmallow Treats are very buttery with that perfect salty/sweet combo. It's a super easy no-bake dessert recipe that you'll want to make again and again!

Course No Bake

Cuisine American

Keyword dessert recipe, easy dessert recipe, marshmallow dessert, marshmallow treat, no bake dessert, ritz cracker dessert, rolo ritz

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 Treats

Calories 359kcal

Author Jessica- The Novice Chef

Ingredients

• ½ cup (1 stick) unsalted butter
• 2 (10 oz) bags mini marshmallows, divided
• 2 teaspoons vanilla extract
• 4 sleeves Ritz crackers crushed
• 1 (12 oz) bag rolos unwrapped

Instructions

• Grease an 8×8 pan with butter, set aside.
• In a large non-stick pan, melt butter over medium-high heat. Once melted add 1 and 1/2 bags of marshmallows, stirring until marshmallows melt completely. Stir in vanilla extract.
• Remove from heat and quickly fold in ritz. Stir in remaining 1/2 bag of marshmallows and then fold in the rolos as fast as you can. I poured 75% of them in and did one quick fold (saving the rest for pressing into the top for decoration).
• Transfer mixture to prepared pan and spread evenly using a buttered spatula. If you saved any rolos, press them into the top of the marshmallow treats now.
• Allow to cool completely. You can speed up this process by cooling them in the refrigerator. When cooled, cut into squares and serve immediately or store in an airtight container for up to a week.

Nutrition

Serving: 1 bar | Calories: 359kcal | Carbohydrates: 58g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 59mg | Fiber: 0.3g | Sugar: 45g | Vitamin A: 281IU | Vitamin C: 0.3mg | Calcium: 45mg | Iron: 0.2mg

More Crispy Marshmallow Treats

• Lucky Charm rice krispie treats are so colorful and fun! My kids LOVE them.
• Brown butter rice krispie treats are gooey, rich, and so easy to make.
• The BEST rice krispie treats are one of my most popular dessert recipes!

The post Rolo Ritz Marshmallow Treats appeared first on The Novice Chef.

How to Make Sugar Cookie Bars

These cookie bars could not be easier to mix together. And even though you don’t get to use all those fun cookie cutters, I promise you the end result will be totally gorgeous. Throw on some Christmas music and let’s get baking!

Make the Sugar Cookie Base

• Prep your tools: Preheat the oven to 350°F and prepare a 9×13 baking dish with parchment paper or spray with non-stick spray then set aside.
• Beat Butter and Sugar: Cream the butter and granulated sugar together then sift in the powdered sugar and beat again until light and fluffy.

• Combine: Add the egg, vanilla extract and almond extract and beat again until smooth.
• Whisk: Sift the flour, baking powder, baking soda and salt together in a separate bowl and whisk until combined.
• Form the dough: Pour the flour mixture into the wet ingredients and stir until combined. Then press dough together with your hands until it comes together.
• Bake: Press dough evenly into the prepared baking dish and bake for 15-20 minutes, or until the sides puff up and the top starts to crack.
• Let Cool: Remove from the oven and cool completely before icing.

Make & Finish the Cookie Bars

• Beat butter & cream cheese: In a large bowl, beat the butter and cream cheese until light and fluffy.
• Add vanilla: Add the vanilla extract and the dash of salt and beat until well combined.
• Mix in Sugar: Sift in the powdered sugar a cup at a time and beat until smooth and fluffy.
• Frost your cookie base: Remove the cookie bars from the pan if you used parchment paper, if not leave them in the pan. Spread the frosting onto the bars.
• Add sprinkles and cut into bars: Use as many sprinkles as you like. Then cut the cookie base into 12 pieces and serve.

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Frosted Sugar Cookie Bars

Frosted Sugar Cookie Bars are the easiest way to make sugar cookies! These homemade cookie bars will be your best friends if you're looking for a quick dessert recipe to whip together during the holidays.

Course Bars

Cuisine American

Keyword christmas sugar cookie bars, sugar cookie bars, sugar cookie bars recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 cookie bars

Calories 548kcal

Author Jessica – The Novice Chef

Ingredients

For the Cookie Bars:

• ¾ cup (1.5 sticks) unsalted butter softened
• 1 ⅔ cups granulated sugar
• ¼ cup powdered sugar
• 1 large egg room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt

For the Frosting:

• ½ cup (1 stick) unsalted butter softened
• 4 oz cream cheese softened
• 2 teaspoons pure vanilla extract
• A pinch of salt
• 3 cups powdered sugar

Instructions

Cookie Bars:

• Preheat the oven to 350°F and prepare a 9×13 baking dish with parchment paper or spray with non-stick spray then set aside.
• Cream the butter and granulated sugar together, then sift in the powdered sugar and beat again until light and fluffy.
• Add the egg, vanilla extract and almond extract and beat again until smooth.
• Sift the flour, baking powder, baking soda and salt together in a separate bowl and whisk until well combined.
• Pour the flour mixture into the wet ingredients and beat until well combined. Then press dough the together with your hands until it fully comes together.
• Press dough evenly into the prepared baking dish and bake for 15-20 minutes, or until the sides puff up and the top starts to crack.
• Remove from the oven and cool completely before icing. (You can speed up the cooling by popping the baked cookie into the fridge.)

Frosting:

• Beat the butter and cream cheese together until light and fluffy.
• Add the vanilla extract and the dash of salt and beat until
  well combined.
• Sift in the powdered sugar a cup at a time and beat until
  smooth and fluffy.
• Remove the cookie bars from the pan if you used parchment paper, if not leave them in the pan. Spread the frosting onto the bars then cut them into 12 pieces and serve.
  

Video

Notes

These cookie bars can be stored in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 1 serving | Calories: 548kcal | Carbohydrates: 81g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 174mg | Potassium: 55mg | Fiber: 1g | Sugar: 60g | Vitamin A: 766IU | Calcium: 32mg | Iron: 1mg

The post Sugar Cookie Bars appeared first on The Novice Chef.