This post was originally published eight years ago. I remade these brownies earlier this year while thinking about my friend Joan. I reshot them at the time, knowing that I wanted to share this post again on the 8th anniversary of her passing.

Chocolate for Joan

My chocolate-loving friend Joan would most definitely approve of eating brownies for dinner! This Lunch Lady Brownie recipe is one of hers that has become a family favorite for us as well.

Joan passed away unexpectedly on October 22, 2015. While crying and grieving the next day, I decided to bake in memory of her. I spent that weekend making many of her favorites and then shared the sweets with friends.

Joan was passionate about her desserts and I imagine that she would have gotten a kick out of being remembered with an abundance of chocolate.

Lunch Lady Brownies

You’ll need the following ingredients to make the brownies:

• butter
• cocoa
• light brown sugar
• white sugar
• eggs
• vanilla extract
• all-purpose flour

Chocolate Frosting for Brownies

You’ll need the following ingredients to make the frosting:

• butter
• powdered sugar
• cocoa
• salt
• milk

Lunch Lady Brownies Recipe

Preheat the oven to 350°F. Grease a 9×13 baking pan or line with parchment paper. In a large mixing bowl, whisk together the butter, cocoa, brown sugar, and white sugar.

Add the eggs and the vanilla. Whisk again until smooth. Add the flour and stir until combined.

Pour into the prepared pan and use a spatula to spread the thick batter to the corners. Bake for 22-24 minutes, until a toothpick comes out with moist crumbs.

Brownie Frosting Recipe

While the brownies are baking, make the frosting. In a mixing bowl, combine the butter, powdered sugar, cocoa, and salt.

Beat with an electric mixer for 1-2 minutes, until combined. The mixture will be mostly dry crumbs. Add the milk and beat again for 1-2 minutes, until smooth and creamy.

Remove the brownies from the oven and let them cool for just a few minutes. Gently spread the frosting over the brownies while they are still quite warm. Let cool before slicing.

To know Joan was to love her and laugh with her, she impacted countless lives every single day. In her memory, chocolate recipes have been shared around the internet.

My friends, surround yourself with people who bring you joy. Hug them tight. And eat some chocolate today too, #chocolateforjoan.

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Lunch Lady Brownies

Thick, chewy, fudgy brownies with generous chocolate icing are enticing enough to have you eating these Lunch Lady Brownies for dinner. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 34 minutes minutes

Servings 18 servings

Calories 357kcal

Ingredients

• 1 cup butter melted
• ½ cup cocoa
• 1 cup light brown sugar
• 1 cup white sugar
• 4 eggs
• 1 tablespoons vanilla extract
• 2 cups all-purpose flour*

*Gluten-Free Alternative

• 1⅓ cup brown rice flour
• ½ cup tapioca starch
• ⅓ cup potato starch

Frosting

• ¼ cup butter softened
• 3 cups powdered sugar
• ¼ cup cocoa
• ¼ teaspoon kosher salt
• 5 tablespoons milk

Instructions

Brownie Instructions

• Preheat the oven to 350°F. Grease a 9×13 baking pan or line with parchment paper. In a large mixing bowl, whisk together the butter, cocoa, brown sugar, and white sugar. Add the eggs and the vanilla. Whisk again until smooth. Add the flour and stir until combined.
• Pour into the prepared pan and use a spatula to spread the thick batter to the corners. Bake for 22-24 minutes, until a toothpick comes out with moist crumbs.

Frosting Instructions

• While the brownies are baking, make the frosting. In a mixing bowl, combine the butter, powdered sugar, cocoa, and salt. Beat with an electric mixer for 1-2 minutes, until combined. The mixture will be mostly dry crumbs. Add the milk and beat again for 1-2 minutes, until smooth and creamy.
• Remove the brownies from the oven and let them cool for just a few minutes. Gently spread the frosting over the brownies while they are still quite warm. Let cool before slicing.

Notes

Frost the brownies while they are still warm. The frosting will melt down a bit into the brownies creating an irresistible crust.

Nutrition

Calories: 357kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 154mg | Potassium: 111mg | Fiber: 2g | Sugar: 43g | Vitamin A: 453IU | Calcium: 32mg | Iron: 1mg

recipe adapted from and with loving thanks to Chocolate, Chocolate and More

{originally published 10/28/15 – recipe notes updated 10/22/23}

It hurts, friends. It hurts so much. Losing a friend is never easy. It shouldn’t be. Friends impact our lives in countless ways, and really great friends take a piece of our heart with them when they are gone.

I’m a better person for having known Joan Hayes. She was a wonderful friend and she will not be forgotten.

There are so many memories. The time Joan ordered ALL THE FOODS on the Snooze menu because she couldn’t narrow it down and wanted to at least taste everything. The times she refused to eat a subpar dessert because it wasn’t worth the calories.

The countless times she laughed and said that fruit isn’t dessert, chocolate is the only real dessert. Laughing as she confidently asked a chef if he was sure there wasn’t something fabulous hiding in the kitchen that wasn’t on the menu and then watching in amazement at the tray of chocolate desserts that were magically provided.

The night she said, “We should just stay up all night, we’re halfway there already.” Seven hours later, with blurry eyes and an aching side from hours and hours of laughter, we dropped her off at the airport.

Joan was a master at making every moment of life the best it could possibly be.

We walked up and down the beach in St. Thomas, talking about our kids, and dreams for the next few years, and the crazy world of blogging. Joan called this past year her “year of travel.”

She met online friends in person and made countless new friends and memories. I’m happy that so many of us were able to hug the neck of our sweet friend and get to know her in person this year, as well as online.

The last time I saw her was in Georgia while I was visiting my family there. She drove up to Augusta, over 3 hours each way, just so that we could spend a few hours together. Not because “I” was important, but because relationships were important to her.

Joan loved spending time with friends and family and she lived her life to the fullest. She was one of the least pretentious, friendliest, and absolutely real people I’ve ever known.

Wandering around Augusta, GA together, we browsed antique stores looking for old silverware. Later we found a bakery to try.

She sweet talked the staff into pulling cakes out of the cold case so she could photograph them by the window and remember them to re-create the recipes at home.

Ordering a slice of every single dessert in that bakery, so she could taste each one. Laughing as we packed and took home two shopping bags full of the remaining desserts to share with my family.

Joan was an indescribably generous person. She achieved great success professionally and she shared her knowledge, her phenomenal social media reach, her blog’s traffic, every aspect of her success was shared with others.

She believed with every bit of her heart that blogging should be part of a community and never a competition. She helped everyone she met and made everyone’s life better just by knowing her.

Joan was the most prepared for death person I have ever known. She wanted to know that her children would be taken care of no matter what. She told everyone to “put it in writing” and “make sure everyone knows your intentions.”

It breaks my heart that her message to BE PREPARED turned out to be such practical advice instead of the hypothetical wisdom I would much rather it have been.

Her family was her world and she loved her kids so much that I ache for them right now. Joan’s love of life, family, and chocolate was evident through her blog, Chocolate, Chocolate, and More.

She created a chocolate-filled legacy for her family. Her dream was that her blog would help support her family over the coming years.

Joan died of a massive heart attack in the middle of the night. She was only 49 years old. She mentioned a stomach ache before going to sleep, not recognizing this is one of the signs of a possible impending event. (Many women think they are getting the flu prior to a heart attack.)

Please read through these Heart Attack Symptoms and always get checked out if you experience any of these and share them with your friends and family.

Joan Hayes 1966-2015, Photo Credit: Shanna Schad

Most importantly, go now and hug someone special to you, kids, spouse, friend, anyone. No matter what, just do it.

Wake them up, pick them up, get their attention, and tell them you love them. I’m heartsick for the loss of my friend and reminded once again that life is short.

“Dare to live the life you have dreamed for yourself. Go forward and make your dreams come true.” – Ralph Waldo Emerson.

A full list of blog posts dedicated to Joan can be found here. 

The post Lunch Lady Brownies appeared first on Barefeet in the Kitchen.

Coconut Blondies

Oh, how I love blondie cookie bars. From classic chocolate chip blondies to fully loaded cookie bars with coconut and pecans, or a dark chocolate and cashew combination, there are endless ways to make a pan of blondies extra special.

Unless you are a coconut hater (completely inconceivable to me!), you are likely to adore these coconut blondies.

I typically cut these bars small, basically just so that I can keep going back into the kitchen for repeated tastings. Plus, they are pretty rich, so smaller servings work well with this recipe.

Blondies with Chocolate Chips

If you love bakery-style chocolate chip cookies with crisp edges and perfectly chewy centers (and you’re anything like me with less time on your hands with every passing day), these blondies with chocolate chips are likely to be made more often than those cookies we all love so much.

Blondies give you the crisp edges (especially the awesome edges pieces!) and the chewy centers of chocolate chip cookies, and they do it in less time with far less effort. No rolling or scooping is required, just stir the dough together and press it into the pan.

These dark chocolate coconut bars have earned a much-loved place in our dessert lineup. The fact that the bars freeze very well and thaw perfectly is just one more reason to love them.

Coconut Chocolate Chip Bars

You’ll need the following ingredients to make this recipe:

• butter
• light brown sugar
• eggs
• vanilla
• flour
• salt
• shredded sweetened coconut
• dark, bittersweet, or semi-sweet chocolate chips

Coconut Cookie Bars

1. Preheat the oven to 350°F. Whisk together the flour and salt and set aside. Combine the butter and brown sugar in a bowl and beat until well combined.
2. Add the eggs and vanilla and stir well. Slowly add the flour mixture. Stir in the coconut (reserving the amount for topping) along with the chocolate chips.
3. Scrape the batter into a well-greased 9×13 pan. Spread evenly with a spatula. Sprinkle the remaining coconut on top.
4. Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving.

FREEZER INSTRUCTIONS: Cool completely before cutting them into bars if you will not be eating them immediately. Store in zip-close bags or an airtight container. These bars freeze beautifully.

Crunchy, chewy, sweet, and buttery pecan praline blondies are a dessert that I still crave several years later. (They’re extra sweet, so slice them small and serve a crowd!)

And these walnut chocolate chip blondies are a perfect balance of flavors, not a fan of walnuts? Just swap in pecans.

For something a little further off the beaten path, try Biscoff blondies, white chocolate macadamia nut, or these mouthwatering apple blondies.

However you choose to make them, blondie cookie bars are never a bad idea!

Looking for more dessert ideas? This heartwarming Arroz con Leche with cinnamon offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness.

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Coconut Cookie Bars

Chocolate and toasted coconut stuffed inside chewy blondies, could any dessert possibly make me happier? For the moment, not a chance. These dark chocolate coconut blondies just plain make me happy.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 16 servings

Calories 438kcal

Ingredients

• 1 cup butter melted
• 2 cup light brown sugar
• 2 large eggs
• 1 tbsp vanilla
• 2 cups all-purpose flour*
• ¼ tsp kosher salt
• 2½ cups shredded sweetened coconut divided
• 1⅔ cups dark, bittersweet, or semi-sweet chocolate chips

*Gluten-Free Alternative

• 1⅓ cups brown rice flour
• ⅓ cup tapioca starch
• ⅓ cup potato starch

Instructions

• Preheat the oven to 350°F. Combine the butter and brown sugar in a bowl and beat until well combined.
• Add the eggs and vanilla and stir well. Slowly add the flour and the salt. Stir to combine and then add 2 cups of coconut along with the chocolate chips.
• Scrape the batter into a well-greased 9×13 pan. Spread evenly with a spatula. Sprinkle the remaining coconut on top.
• Bake for 28-30 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving.

Notes

FREEZER INSTRUCTIONS: Cool completely before cutting them into bars if you will not be eating them immediately. These bars freeze beautifully.

Nutrition

Calories: 438kcal | Carbohydrates: 54g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 175mg | Potassium: 210mg | Fiber: 2g | Sugar: 39g | Vitamin A: 394IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 2mg

The post Coconut Cookie Bars appeared first on Barefeet in the Kitchen.

Whether you’re serving them after dinner, taking them to a potluck, or simply making them for a fun snack with your kids after school, find out how to make rice crispy treats that turn out perfectly every time!

Gooey Rice Krispie Treats

Which is it? Rice Crispy Treats or Rice Krispy Treats? Rice Crispies or Rice Krispies? I go back and forth as I’m guessing you all do as well. Luckily, we all know how delicious they are, regardless of how you spell the name!

If you spend any time with me on Instagram, you may have noticed that I’ve been on a wee bit of a homemade rice crispy treats kick lately.

Chocolate-drizzled peanut butter cup rice crispy treats, coconut rice crispy treats, even rice crispy treat ice cream – yes, I went there and it was AMAZING!

Add some chocolate-covered pretzels or really mix things up with these chocolate peanut butter bites, classic rice crispy treats, and ooey-gooey marshmallow-filled soft rice crispy treats; it’s hard to find home style rice crispy treats that I won’t eat.

I like Rice Krispie Treats that are soft enough to pull apart with my fingers, the day after making them, after they’ve been sitting out on the counter. 

Gooey rice krispy treats aren’t complicated. You probably made the original rice Krispies treat recipe at least a time or two when you were a kid. While I’d never turn down anyone else’s rice crispy treats recipe, I’m kind of picky about my own.

This gooey recipe krispie treats recipe delivers soft and chewy rice crispie treats with plenty of ooey-gooey marshmallow goodness. I want to taste the sweet and sticky marshmallows in each and every bite of my treats.

I’ve tested this recipe by leaving the sliced rice krispy treats on a plate for 48 hours and they remained chewy and not at all hard. (The only thing hard was not eating the entire batch in the first 24 hours after baking them. Lord knows how little self-control I have when it comes to Rice Crispy Treats of all kinds.)

I don’t like my rice krispy treats to scrape the roof of my mouth or become crunchy. So, in short, gooey rice crispy treats = my happy place.

How to Make Rice Crispy Treats

This recipe–it is THE recipe, the only Rice Krispie Treats recipe you ever need. Once you learn how to make rice crispy treats like these, you’ll never go back. No other recipe can compare, I promise.

Have I convinced you yet?

In a nutshell, take the original recipe off the side of the cereal box, add more butter, add way more marshmallows, and there you have it. It isn’t complicated, but oh, it makes me so very happy to have perfectly soft rice crispy treats ready to eat in just minutes.

If you’re feeling a little extra, I recommend drizzling some melted chocolate across the top of the treats and letting it set up for a bit of chocolate awesomeness in each bite.

Recipe for Rice Crispy Treats

Like so many of the best recipes, perfect Rice Crispy Treats start with a respectable amount of melted butter. After melting the butter in a saucepan, add miniature marshmallows to the saucepan and stir them with the butter until fully melted. (I use this pot and this spatula to make this recipe.)

How do you make rice crispy treats? I use 8 cups of mini marshmallows in this recipe which is about one and a half of the standard-sized bags of marshmallows.

The extra marshmallows in these Rice Crispy Treats (along with the butter) are the secret to keeping them soft and gooey even days after cooking.

Stir crispy rice cereal (brand name Rice Krispies or your favorite generic brand) into the marshmallow and butter mixture until well incorporated. Pour the rice cereal mixture into a baking sheet lined with parchment paper and use your hands

At this point, lightly wet your hands or coat them with a thin amount of butter. Use your hands to gently press and pat the cereal mixture evenly across the pan. Take care here not to press the mixture too flat and compact.

PLEASE NOTE: If you press the rice krispie treat bars down too firmly, the result won’t be nearly as soft and chewy as you might like and you’ll lose some of that awesome gooey factor.

Chewy Rice Crispie Treats

Remember how I said extra marshmallows are one of the key differences between my perfect Rice Krispy Treats and the standard recipe on the side of the cereal box? Well, I found a way to add even more marshmallows to this treat (and I have no regrets about this).

Can you have too many marshmallows? I say not for this.

If you love marshmallows and super-gooey chewy rice krispie treats as much as I do, take an extra 1 to 2 cups of miniature marshmallows and add them to the cereal mixture just before you pour it onto the baking pan.

The marshmallows will soften without melting completely. I love biting into a rice crispy treat and tasting fluffy whole marshmallows in the chewy, lightly crispy cereal bars.

The extra marshmallows are completely optional; we like these Rice Crispy Treats just fine without them as well. Still, I find myself adding the extra couple of cups of marshmallows just about every time I make this recipe.

After patting the rice cereal mixture into the baking pan, let the whole thing cool for a few minutes. Slice the bars into your preferred size. One of the great things about this recipe is that you can customize the bars to any shape or size you like.

I typically make my Rice Krispy Treats in the traditional square or rectangular shape. If I’m making them for a party or a lot of people, I might cut them into smaller sizes so they’re easier to share.

Remember the chocolate-covered rice krispy treats I mentioned earlier? That’s what happens when you have just two remaining rice krispy treats and you decide to chop them very small and dip them in melted chocolate.

Pop them in the refrigerator and 15 minutes later, you have a plate full of rapidly disappearing bite-size candies that your kids (and everyone else!) will love!

Chocolate Covered Rice Krispy Treats taste like Crunch candy bars but even better. Everyone you serve them to will be totally wowed because they look and taste like they take a lot of effort. No one else needs to know how easy they are to whip up at a moment’s notice; it’ll be our secret.

Gluten Free Rice Krispie Treats

Are rice krispie treats gluten free? Rice Crispy Treats are safely gluten-free ONLY when made with a specifically labeled “gluten-free crisp rice cereal.” (Kellogg’s rice Krispies do not meet the standard for Celiac disease, as they contain malt flavoring. My gluten-sensitive son has always been able to eat rice Krispies without any issues. However, he does NOT have Celiac disease.)

This is another reason why these gooey rice krispy treats are a favorite to bring to parties and gatherings. I know that everyone, even my friends who can’t eat gluten, will be able to enjoy them. As a reader kindly pointed out as well, Post Cocoa Pebbles and Fruity Pebbles are naturally gluten-free, making them an easy substitution in this recipe too.

For more ideas for gluten free desserts,  check out all of the Gluten Free Dessert Recipes I’ve shared over the years. There are so many naturally gluten free desserts (and gluten free adaptions of classic favorites) you need to have in your rotation! 

If it’s no-bake dessert recipes you’re after, I can help you out there too.

No Bake Chocolate Cereal Bars are right up there with Perfect Rice Krispy Treats on my list of favorite easy no-bake desserts. They use cornflakes instead of rice cereal combined with an irresistible blend of honey, melted chocolate, and peanut butter.

Looking for more easy dessert recipes? This heartwarming Arroz con Leche with cinnamon offers a taste of tradition and comfort to anyone lucky enough to taste its creamy goodness.

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Perfect Rice Krispy Treats

Want to know how to make gooey, soft, and chewy Rice Krispie Treats that will turn out perfectly every single time? Learn how to make PERFECT Rice Krispy Treats every single time!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 16 servings

Calories 143kcal

Ingredients

• 6 tablespoons butter
• 8 cups miniature marshmallows about 1½ (10 ounce) bags of marshmallows
• 6 cups crisp rice cereal
• optional: additional 2 – 3 cups miniature marshmallows

Instructions

• Line a baking sheet with parchment and set aside. (Feel free to use foil, if you’d prefer. Just don’t forget to grease the foil very well with butter!)
• Melt the butter in a large pot, over medium heat. Add the marshmallows and stir until they melt. Remove from the heat and stir in the cereal until well coated. (If desired, add the additional marshmallows now.)
• Scoop the sticky cereal mixture onto the prepared pan. Lightly wet your hands (or butter them, if you’re like me) and gently press the cereal out across the pan, taking care not to press too hard and compact them. Let cool for a few minutes before slicing. Store in an airtight container for several days. Enjoy!

Notes

For an especially gooey treat, you can add additional marshmallows right at the end, just before pressing the mixture into the pan. I like the rice krispy treats both ways, but for the most part, I add those extra marshmallows every time.

Nutrition

Calories: 143kcal | Carbohydrates: 26g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 57mg | Potassium: 8mg | Sugar: 14g | Vitamin A: 130IU | Calcium: 3mg | Iron: 0.3mg

{originally published 3/31/15 – recipe notes and photos updated 8/10/20}

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Cranberry Oatmeal Bars

Sometimes, not often, but sometimes desserts are just too overpoweringly sweet. Especially during the times of the year when we are surrounded by so many rich indulgent foods. Desserts with cranberries are the perfect answer to that.

I can’t be the only one feeling that way. I know, because if I make a dessert with cranberries to take to a gathering, it guaranteed that I will come home with an empty pan. I have a feeling that these easy cranberry oatmeal bars with fresh cranberries will meet a similar fate.

Cranberry oat bars loaded with cranberries and chopped apples bring just the right amount of sweetness to any dessert or snack time. Because they have fruit and oatmeal I would argue they could be considered for breakfast as well.

The layer of fruit between the crust and easy crumb topping is thickened by the cranberries and cornstarch and sweetened by the apples with a touch of sugar. The crust is a buttery oatmeal shortbread pressed firmly into the pan.

The topping is the remainder of the crust ingredients, just crumbled and loosely spread over the fruit. When baked the topping will brown and the cranberry and apples will bubble and smell amazing.

To serve, you can even top the bars with Brown Sugar Ice Cream or Eggnog Ice Cream for an unforgettable holiday dessert.

Cranberry Desserts

Cranberries are so delicious and able to be used in so many things from sweet to savory. It amazes me how well they work regardless of being frozen or fresh.

With over 3,000 comments and 5-star reviews, the Cranberry Christmas Cake is hands down one of the favorite cakes on this website. Cranberry Christmas Cake is an instant favorite every single time someone new tastes it.

Since cranberries are usually only found in stores around the holidays I always buy extra and stash them in the freezer. And by extra, I mean 10+ bags of them. (If you think I’m kidding, you haven’t seen my freezer.)

To freeze them simply put the entire bag into the freezer. No washing, no freezing them on a sheet pan, nothing. They don’t clump, they freeze beautifully. When you are ready to use them just dump out the quantity you need for the recipe.

Oatmeal Cranberry Bars

Fruit Filling Ingredients

• cranberries
• apples 
• granulated sugar
• cornstarch
•  fresh lemon juice

Crust Ingredients

• butter
• light brown sugar
• egg
• vanilla
• flour
• oatmeal
• cinnamon
• ground nutmeg
• kosher salt

Apple Cranberry Dessert

Instructions

1. Preheat the oven to 350°F. In a medium-sized mixing bowl, combine the cranberries, apples, sugar, cornstarch, and lemon juice. Stir to combine. Set aside.
2. In a large mixing bowl, combine the melted butter and sugar. Stir with a wooden spoon or whisk until smooth. Add the egg and vanilla and whisk smooth. Add the flour, oatmeal, cinnamon, and salt. Stir with a fork to combine until crumbly.
3. Press half of this mixture into a buttered or parchment-lined 9×13 pan. Pour the fruit mixture over the bottom crust and then sprinkle the rest of the dry mixture on top.
4. Bake for 30-36 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.

Best Cranberry Desserts

Cranberry Christmas Cookies are filled with an abundance of fresh tart cranberries balanced by a buttery sweet cookie. This is not a classically crisp or chewy cookie. I created this cookie specifically to mimic everyone’s favorite Cranberry Christmas Cake.

Rich chocolate brownies generously filled with tart cranberries and crunchy pecans make these Cranberry Pecan Brownies one everyone asks for.

This Cranberry Apple Pie is filled with fresh apples and cranberries and topped with streusel, making this classic crumb pie wonderfully festive for a delicious holiday dessert. And this Christmas tart is another treat made with fresh cranberries and apples tossed with brown sugar and spices in a flaky buttery crust.

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven. No one can resist a dish of warm Cranberry Apple Crisp topped with homemade vanilla ice cream.

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Cranberry Oatmeal Bars

Slightly chewy with the sweet-tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar oatmeal crisp.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16

Calories 294kcal

Ingredients

Fruit Filling Ingredients

• 2 cups cranberries
• 3 medium apples peeled and finely diced about 2½ cups worth
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

Crust Ingredients

• 1 cup butter melted
• 1 cup light brown sugar packed
• 1 egg
• 1½ teaspoons vanilla
• 2¼ cups all-purpose flour
• 2 cups oatmeal
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt

Instructions

• Preheat the oven to 350°F. In a medium-sized mixing bowl, combine the cranberries, apples, sugar, cornstarch, and lemon juice. Stir to combine. Set aside.
• In a large mixing bowl, combine the melted butter and sugar. Stir with a wooden spoon or whisk until smooth. Add the egg and vanilla and whisk smooth. Add the flour, oatmeal, cinnamon, and salt. Stir with a fork to combine until crumbly.
• Press half of this mixture into a buttered or parchment-lined 9×13 pan. Pour the fruit mixture over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-36 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings.

Nutrition

Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 138mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 396IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

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Coconut Rice Krispie Treats

While I’m admittedly a sucker for an amazing rice krispie treat, not just any rice krispie treat will do. If it’s too hard and it scratches the roof of your mouth, that’s just wrong.

Falling apart in your hands? That is not cool. It needs to be just firm and sticky enough to hold together, yet soft and chewy and absolutely loaded with marshmallows. If I’m indulging in a rice krispie treat, it had best be worth the indulgence.

The ratio of butter to marshmallows to rice krispies is important. But the real secret is the marshmallows, you’ll reserve some of them to stir in at the last minute. Melt the majority of them with the butter but then stir two cups in just before the cereal is entirely combined.

The marshmallows will melt just enough to stick together with the cereal. Yet be soft pillowy pockets of sweetness mixed into the rice krispie treats.

My other rice krispie secret to keep in mind in order to achieve the perfect rice krispie treats. Don’t press too hard when you are spreading them into the pan.

Press as lightly as you can in order to spread them out. If you press them down too much, you’ll wind up with a very firm rice krispie treat, instead of perfectly stretchy slightly sticky treats.

Remember, don’t skimp on the marshmallows. I love the additional gooey-ness the extra marshmallows provide. It seems like a mountain of marshmallows initially, but I’m promising you now that these are amazing rice krispie treats!

Rice Krispie Treats with Coconut

• butter
• miniature marshmallows
• rice krispie cereal
• sweetened shredded coconut

Rice Krispie Treats Recipe

1. Line a large baking sheet or a 9×13 pan with parchment and set aside. (Feel free to use foil, if you’d prefer, just don’t forget to grease the foil very well with butter to prevent sticking!)
2. Melt the butter in a large pot, over medium heat. Add 8 cups marshmallows and stir until they melt.
3. Remove from the heat, add cereal, and stir until combined. Stir in the additional marshmallows and coconut. Scoop the sticky cereal mixture onto the lined pan.
4. Use a lightly buttered spatula or spoon to gently press the mixture across the pan, being careful not to press too firmly.
5. Let cool for a few minutes before slicing. Store in an airtight container for several days.

If you prefer to use the microwave, combine the butter and 8 cups of marshmallows in a very large mixing bowl. Stir until fully melted and then proceed with the recipe.

Shredded Coconut Recipes

Shredded coconut is one of my favorite ingredients to mix into, bars, cookies, shortbreads, and other desserts. I love the sweetness it brings along with the slightly chewy bite when it is mixed in or the toasty crispiness when it is browned on top.

Plenty of pecans and coconut fill these buttery brown sugar blondies creating a hand-held dessert that makes a terrific snack or a company dessert when served warm and topped with cold ice cream.

Chewy coconut filling layered onto a buttery shortbread crust; this recipe is so simple to make I make them just like my grandma always did. 

No-bake cookies have met their match with these Chocolate Peanut Butter Coconut Bites. It doesn’t get much easier than just stirring everything together and pouring it into a pan.

Dark Chocolate Coconut Fudge is filled with sweet, chewy bits of coconut and then topped with a generous sprinkling of coconut.

This Easy Coconut Pudding Recipe is a dreamy, perfectly sweet dessert for any occasion. It’s a classic recipe that takes just a couple of minutes to prepare! 

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Coconut Rice Krispie Treats

Coconut Lovers be warned, this coconut rice krispie treat is going to star in your food daydreams for years to come.

Course Snack

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24

Calories 144kcal

Ingredients

• 6 tablespoons butter
• 8 cups miniature marshmallows about 14 ounces
• 6 cups crisp rice cereal
• 2 cups marshmallows (For additional add-in, do not melt these with the butter.)
• 1½ cups sweetened shredded coconut plus an additional ¼ cup for topping

Instructions

• Line a large baking sheet or a 9×13 pan with parchment and set aside. (Feel free to use foil, if you’d prefer, just don’t forget to grease the foil very well with butter to prevent sticking!)
• Melt the butter in a large pot, over medium heat. Add 8 cups marshmallows and stir until they melt. (See note below for microwave directions.)
• Remove from the heat, add cereal and stir until combined. Stir in the additional marshmallows and coconut. Scoop the sticky cereal mixture onto the lined pan.
• Use a lightly buttered spatula or spoon to gently press the mixture across the pan, being careful not to press too firmly.
• Let cool for a few minutes before slicing. Store in an airtight container for several days.

Notes

If you prefer to use the microwave, combine the butter and 8 cups of marshmallows in a very large mixing bowl. Stir until fully melted and then proceed with the recipe.

Nutrition

Calories: 144kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 56mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 87IU | Vitamin C: 0.04mg | Calcium: 3mg | Iron: 0.3mg

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Chocolate Chip Blondies

These bars are my immediate thought when I haven’t planned dessert in advance or when we have unexpected company. The brownie-like bite with a soft chewy center and crispy browned edges are always a crowd-pleaser.

Brownies get their flavor from cocoa powder and chocolate. Their close cousin the blondie gets its flavor from brown sugar and vanilla. Brown sugar and butter are a rich backdrop to the chocolate chips and pecans.

I often find myself making blondies when I need a quick treat to take to an event or a snack when the kids have friends over. The easy batter mixes quickly and baking them in one pan instead of sheet after sheet of cookies is so handy.

Using this as your base recipe you can create all sorts of versions from what you have on hand. Dried fruit, butterscotch chips, peanut butter chips, other nuts, and coconut. The possibilities are endless.

I’ve been making this recipe for years now and we all love it. When I started adapting it for gluten-free flours, I played with a few different options. You could also use a store-bought gluten-free blend in a 1:1 scenario.

The combination of brown rice flour, tapioca starch, and potato starch works extremely well in this recipe. This is my favorite version and I’ve made these at least six times now. I made a triple batch for a recent trip and they were a huge hit.

Check out all of the Gluten Free Dessert Recipes on this website!

Chocolate Chip Blondie Recipe

• butter 
• light brown sugar
• eggs
• vanilla
• all-purpose flour*
• kosher salt
• baking powder
• chocolate chips
• chopped pecans

*Gluten-Free Alternative

• brown rice flour
• tapioca flour
• potato starch

Chocolate Chip Pecan Blondies

1. Preheat oven to 350°F. Line a 9×13 pan with parchment paper or foil and grease very well. (You do not need to grease the parchment paper.) Whisk together the flour, salt, baking powder and set aside. In a large bowl, beat the butter until smooth and creamy.
2. Add the sugar and continue beating until smooth and fluffy, about two minutes. Add eggs and vanilla and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add 1 cup of chocolate chips and ½ cup of chopped pecans.
3. Pour batter into the prepared pan and sprinkle with the remaining ¼ cup of chocolate chips and ¼ cup of pecans. Bake for 25-28 minutes, just until an inserted toothpick has moist crumbs. They should be slightly browned along the edges and about a brownie consistency in the center.
4. Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and remove to wire rack to finish cooling before storing in an airtight container.

Brownies and Bar Cookies

Bar cookies and brownies are an easy fix to a sweet craving or when you need a quick dessert. If you are taking them to an event, I can pretty much guarantee you will bring home an empty pan.

Chewy edges, crazy moist blondies, and a crackling crust add up to these mouthwatering, slightly sweet apple brownies.

Slightly more gooey than the cookies and still crisp on top and bottom, this is one of the best bar cookies I’ve ever tasted. Monster Cookie Bars are a new twist on the old favorite.

So, I combined my love of almond and chocolate with my fondness for coconut, the result was a rich chocolate, almond, and coconut brownie that is completely and totally irresistible to me.

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Chocolate Chip Blondies

Chocolate Chip Blondies with the texture of a brownie and loaded with chocolate chips and pecans have become a favorite treat.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 18

Calories 382kcal

Ingredients

• 1½ cups butter softened
• 2 cups light brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 2 cups all-purpose flour*
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
• 1¼ cup chocolate chips
• ¾ cup chopped pecans

*Gluten-Free Alternative

• 1⅓ cups brown rice flour
• ⅓ cup tapioca flour
• ⅓ cup potato starch

Instructions

• Preheat oven to 350°F. Line a 9×13 pan with parchment paper or foil and grease very well. (You do not need to grease the parchment paper.) Whisk together the flour, salt, baking powder and set aside. In a large bowl, beat the butter until smooth and creamy.
• Add the sugar and continue beating until smooth and fluffy, about two minutes. Add eggs and vanilla and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add 1 cup of chocolate chips and ½ cup of chopped pecans.
• Pour batter into the prepared pan and sprinkle with the remaining ¼ cup of chocolate chips and ¼ cup of pecans. Bake for 25-28 minutes, just until an inserted toothpick has moist crumbs. They should be slightly browned along the edges and about a brownie consistency in the center.
• Cool in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and remove to wire rack to finish cooling before storing in an airtight container. Enjoy!

Nutrition

Calories: 382kcal | Carbohydrates: 44g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 209mg | Potassium: 101mg | Fiber: 1g | Sugar: 32g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1mg

{originally published 7/10/12 – recipe notes and photos updated 10/19/22}

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Apple Blondies

I am a firm believer that there is no such thing as too many apples. When making apple crisp if it says to use 6 cups, you better believe I am using 12 cups. And so far, no one has ever complained.

This recipe follows that philosophy. Other versions have some nicely chopped apples scattered throughout. Not this one – pack ’em in, it makes it so good!

The secret to the apples baking up so nicely is to use the varieties that are meant for baking. Johnathon apples are perfect for apple brownies as they hold their shape so well. McIntosh, not so much, use those for applesauce as they cook down and get deliciously saucy quite easily.

Back to our brownies – Oh. my. word. Friends! How have I never had apple brownies before now? They are AMAZING. Huge thanks to my friend Katie for telling me about them and encouraging me to try the recipe.

With hints of cinnamon and an abundance of sweet apples in every single bite, the reviews of this recipe have been overwhelming. Double thumbs up every time.

I’ve made these a couple of times already and shared them with friends and everyone went positively crazy over them. The texture is that of a blondie packed with cinnamon apples.

Apple Brownies

• butter
• white sugar
• egg
• all-purpose flour
• salt
• baking powder
• baking soda
• cinnamon
• apples 
• chopped walnuts

Apple Cinnamon Bars

1. Preheat oven to 350°F. Line a 9-inch inch baking dish with parchment or grease well with butter.
2. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Add the flour, salt, baking powder, baking soda, and cinnamon. Beat just until combined.
3. Add the apples and the walnuts, if desired. Stir to mix throughout. (As pictured, it will appear that there are more apples than batter in the bowl.)
4. Spread the apple mixture into the prepared pan. Bake 30-35 minutes, until a toothpick inserted in the center, comes out clean.

Apple Desserts

I love a warm apple dessert spiced with cinnamon and slightly sweetened. It is a fall favorite of mine.

Warm slices of baked apples covered with cinnamon brown sugar streusel topping are all that’s required to make this old fashioned apple crisp.

Apple crisp is delicious on its own. However, when you turn it into a batch of the creamiest of homemade vanilla ice creams and load it up with bits of cinnamon sweet baked apples and crunchy streusel toppings – Perfection is the only word that comes to mind.

Tart blackberries are paired with sweet apples in this brown sugar and oat fruit crisp. 

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Apple Brownies

Chewy edges, crazy moist blondies, and a crackling crust add up to these mouthwatering Apple Brownies.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 199kcal

Ingredients

• ½ cup butter melted
• 1 cup white sugar
• 1 egg
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 large apples peeled and thinly sliced, about 4 cups worth
• ½ cup chopped walnuts OPTIONAL

Instructions

• Preheat oven to 350°F. Line a 9-inch inch baking dish with parchment or grease well with butter.
• In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Add the flour, salt, baking powder, baking soda, and cinnamon. Beat just until combined.
• Add the apples and the walnuts, if desired. Stir to mix throughout. (As pictured, it will appear that that there are more apples than batter in the bowl.)
• Spread the apple mixture into the prepared pan. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 199kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 161mg | Potassium: 85mg | Fiber: 1g | Sugar: 21g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

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The first time I made these Double Chocolate Brownies, I took them to the park to share with friends and they disappeared within minutes.

Double Chocolate Brownies

I love the slightly gooey centers, combined with just the right amount of rich chocolate and nuts. The options with this brownie recipe are nearly endless.

Add nuts or skip them if they aren’t your thing. I’ve made these brownies with macadamia nuts, pecans, walnuts, and almonds, they’re honestly delicious however you make them.

Make the final handful of chocolate whatever you like: white chocolate, dark chocolate, milk chocolate, or semi-sweet chocolate chips.

Make the brownies with the traditional recipe or turn them into the best ever dairy-free brownies or gluten-free brownies that you’ll ever taste!

Dairy Free Brownies

These brownies have been a hit with everyone who tries them. I’ve made them countless times over the past 8-9 years and I’m including tested variations for traditional, dairy-free, and gluten-free recipes.

I’ve been playing with dairy-free baking lately and I’m happy to say that making these brownies dairy free is as simple as swapping coconut oil for the butter in this recipe.

Gluten Free Brownies

Every single gluten-free recipe on this website has been tested side by side with their traditional all-purpose flour counterparts. “Good enough for gluten-free” will never be part of my baking.

I don’t think that I could ever have too many great Gluten Free Dessert Recipes.

For this recipe, making these brownies gluten free is as simple as substituting brown rice flour and tapioca starch for the all-purpose flour in this recipe. The measurements are included at the bottom of the recipe card.

Brownie Recipe Ingredients

Kitchen Tip: I use this pan when making this recipe. (The lid is my favorite part.)

• butter * see note below for dairy-free alternative
• semi-sweet chocolate chips
• dark chocolate chips
• light brown sugar
• vanilla extract
• eggs
• all-purpose flour * see note below for gluten-free alternative
• kosher salt
• chopped nuts (optional)

Allergy-Friendly Desserts

Check out all 15 of these easy, inexpensive, Gluten-Free Dessert Recipes that require no special ingredients at all!

For any die hard chocolate lover who is watching their carbs, this Low Carb Dark Chocolate Almond Bark is heaven in a bite-size package.

These oh-so-delicious Chocolate Chip Cookies are an accidentally vegan recipe that we all absolutely love! These cookies are dairy-free, egg-free, and can be made gluten-free too.

Fudge Recipes are the original gluten-free treat that everyone enjoys! These easy recipes are favorites that we make year-round.

For anyone who deals with allergies, these Everything-Free Cookies are a dream come true. It hardly seems possible that a cookie that delicious is actually dairy-free, gluten-free, egg-free, nut-free, and refined sugar-free, but it is true.

Dairy-Free Chocolate Ice Cream that doesn’t taste dairy-free and doesn’t have any hint of coconut? YES! It is possible and it is fantastic!

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Double Chocolate Brownies

Double Chocolate Brownies with traditional, gluten-free, and dairy-free recipes.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 28 minutes minutes

Total Time 33 minutes minutes

Servings 18

Calories 277kcal

Ingredients

• ½ cup butter see note below for dairy-free alternative
• 1 cup semi-sweet chocolate chips plus ½ cup reserved
• 1 cup dark chocolate chips plus ¼ cup reserved
• 1 cup light brown sugar
• 1 tablespoon vanilla
• 4 eggs
• 1 cup all-purpose flour see note below for gluten-free alternative
• ½ teaspoon kosher salt
• ¾ cup chopped nuts plus ¼ cup reserved OPTIONAL

Instructions

• Preheat the oven to 325°F. Line a 9×13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat.
• When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugar and stir to combine. Add the nuts, if desired, and stir in most of the reserved chocolate chips (saving ¼ cup's worth for topping).
• Add the vanilla and then whisk or stir in the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan.
• Spread the mixture in the parchment-lined pan and then sprinkle the top with the reserved chocolate chips. Bake for 28-30 minutes, just until an inserted toothpick shows moist crumbs.

Notes

GLUTEN FREE ALTERNATIVE: Substitute 2/3 cup brown rice flour and ⅓ cup tapioca starch for the all-purpose flour in this recipe.

DAIRY FREE ALTERNATIVE: Substitute ½ cup melted coconut oil for the butter in this recipe. Be careful to purchase an alternative dairy-free chocolate as well, if there is an allergy.

Nutrition

Calories: 277kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 134mg | Potassium: 181mg | Fiber: 2g | Sugar: 19g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

{originally published 4/5/2013 – recipe notes and photos updated 8/11/22}

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When I was very young, I went camping with the Girl Scouts and our counselor taught us to make what she called “Babe Ruth Bars.” (More on that name in a minute.)

These are so easy to make. Our counselor helped me make these bars by stirring the ingredients together over the campfire, rolling them into a log, chilling and slicing them.

I wasn’t a girl scout for very long so I couldn’t have been more than 7 or 8 years old. We ate these gathered around the fire and I absolutely loved them.

My counselor wrote out the recipe for me and I took it home.

Chocolate Cereal Bars

My grandmother was sweet enough to save that recipe for me and over the following years, we would make those bars on special occasions. I remembered the recipe a while back and I dug it out of my old cookbook.

I read it several times and then made a trip to the store, just to look at the ingredients in an actual Babe Ruth bar. Uhm, there is no similarity at all.

I have no idea why these were called Babe Ruth Bars and the name now makes me laugh.

I’ve since swapped out half the ingredients, so they are likely to be even farther from the original. Corn flakes, chocolate chips, honey, and peanut butter get melted together and then chilled to create a perfect no-bake dessert bar.

Whatever you decide to call them–I typically go with Chocolate Cereal Bars or Chocolate Crunch Bars–these treats are sure to be loved!

Chocolate Crunch Bars

I made a batch of these Chocolate Crunch Bars and left them for my family the last time I was headed out of town. When I got back home, my three-year-old proudly informed me that he “ate ALL the candy bars.”

Apparently, he thought he was really getting away with something. The whole family really enjoyed these and they have already been requested again.

Homemade Chocolate Candy

These no-bake cereal bars are somewhere between a cookie and a candy bar. They’re as easy (or even easier) to make as a batch of cookies but are guaranteed to satisfy any chocolate candy bar cravings. 

If you like these no-bake treats, you should also give Crispy Chocolate Peanut Butter Bars a try. You might also enjoy this Buckeye Fudge recipe.

I love how easy it is to make these homemade chocolate candy treats. Homemade fudge recipes are a go-to treat throughout the holiday season. Between the kids, husband and I, we can gobble up a whole batch quite quickly.

No-bake crunch bars also make a fantastic treat to share with friends at any party or gathering.

No Bake Desserts

No bake cookies, bars and other desserts are some of my very favorite sweet treats to make. I love that I don’t have to worry about firing up the oven (especially in the heat of the summer).

As a huge bonus, they usually come together with almost no effort at all.

Want more no bake dessert ideas? I’ve got you covered.

 These Monster Cookie Dough Bites are a must-try. If, like me, you have a weakness for cookie dough, these naturally gluten free cookie bites are for you.

I’m not a fan of the way raw oats tend to dominate the texture and flavor of many no bake dessert and cookie recipes. However, in these No Bake Chocolate Peanut Butter Coconut Bites there’s just the right amount of oatmeal, plus crunchy almonds and honey, to make them irresistible.

Chewy, slightly crunchy, peanut butter cereal bars are loaded with pockets of gooey marshmallows; Chewy Peanut Butter Cereal Bars are a huge hit every time we make them.

For those who love oatmeal in their no bakes, these No Bake Oatmeal Cookies  are another fabulous dessert that won’t have you heating up the kitchen.

Gluten-Free Dessert

Lucky for those who are avoiding gluten, this recipe for Chocolate Crunch Bars is naturally gluten-free. Bringing these to a potluck or party ensures that even those who need to steer clear of wheat can enjoy a sweet treat.

If you use dairy-free chocolate chips, these bars are also a dairy-free dessert. Substitute almond butter for the peanut butter if you’re cooking for someone with a peanut allergy!

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No Bake Chocolate Cereal Bars

Chocolate and peanut butter are mixed with crunchy cereal to make these super easy No Bake Chocolate Crunch Bars. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 15 small bars or 36 bite size pieces

Calories 201kcal

Ingredients

• ½ cup sugar
• ½ cup honey
• ¾ cup creamy peanut butter or almond butter
• ¾ cup semi-sweet chocolate chips
• 2 cups corn flakes

Instructions

• Combine the sugar, honey and peanut butter in a large glass bowl and microwave for about 2 minutes, stirring after every thirty seconds until it is smooth and liquefied.
• Add the chocolate and stir again until melted.  (If the chocolate doesn't melt into the liquid completely, just warm it another 30 seconds and stir again.) Add the cereal and stir to coat completely.
• Transfer to a well-greased or parchment lined 6" square or 8" x 3" bread pan. (This is a small batch, so you really do need a small pan.) Press the mixture evenly into the bottom of the pan.
• Chill in the refrigerator until firm, about 2-3 hours. Slice into bars or cubes and store in an airtight container in the refrigerator. Enjoy!

Nutrition

Calories: 201kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 147mg | Fiber: 2g | Sugar: 21g | Vitamin A: 70IU | Vitamin C: 0.8mg | Calcium: 12mg | Iron: 1.9mg

{originally published 11/14/13 – photos and recipe notes updated 7/14/22}

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Served on their own or topped with Vanilla Ice Cream this is a dessert that everyone loves.

Apricot Crisp

Almost firm enough to cut into bars and still fruity enough to resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer.

There’s no need to cut in cold butter or stress the streusel topping, just pour melted butter into the oat mixture and it will form the perfect crumb crust and topping. This might be one of the easiest fruit desserts you’ll ever make!

I can not sing the praises of parchment paper enough when it comes to recipes like this one. Let the bars cool completely and then simply lift them out of the pan to easily slice them.

Apricot Bars

1. Preheat the oven to 400°F. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch, and almond extract. Stir to combine and then let the fruit rest on the counter while preparing the crust.
2. In a separate mixing bowl, stir together the flour, oats, and brown sugar. Add the melted butter and stir to combine.
3. Press half of this mixture into a well-buttered or parchment-lined 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
4. Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. 

These Apricot Bars are dangerously tasty. They aren’t overly sweet and they are filled with juicy pieces of apricot and crunchy bites of streusel crust and topping.

They were so tempting that I actually had a friend come and take the rest of them off my hands because I feared how many I might eat before my husband could take them to the office the next day!

For more great fruit desserts, check out these Pineapple Coconut Bars and this Strawberry Rhubarb Crunch.

These Quinoa Fruit & Nut Bars and these Strawberry Oatmeal Bars are on my list now too. Don’t miss the rest of the Gluten Free Dessert Recipes!

Kitchen Tip: I use this pan to make this recipe. The lid for it is my favorite thing!

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Apricot Crisp Bars

Fresh apricots are tossed with cinnamon sugar and then layered between a brown sugar and oat crust to make these Apricot Crisp Bars. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 299kcal

Ingredients

• 4 cups chopped apricots
• ⅔ cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• 1 teaspoon almond extract
• 2 cups all-purpose flour*
• 1½ cups old fashioned oats
• 1 cup light brown sugar
• 1 cup butter melted

*Gluten-Free Alternative

• 1⅓  cups brown rice flour or oat flour
• ⅔ cup tapioca starch

Instructions

• Preheat the oven to 400°F. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch, and almond extract. Stir to combine and then let the fruit rest on the counter while preparing the crust.
• In a separate mixing bowl, stir together the flour, oats, and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment-lined 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

Notes

I can not sing the praises of parchment paper enough when it comes to recipes like this one. Let the bars cool completely and then simply lift them out of the pan to easily slice them.

Nutrition

Calories: 299kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 179mg | Potassium: 187mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1100IU | Vitamin C: 3.9mg | Calcium: 27mg | Iron: 0.9mg

{originally published 6/18/14 – recipe notes and photos updated 6/3/22}

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