I love a good shortbread cookie! They are a delightful treat for afternoon tea or on Christmas cookie platters. This recipe uses maple sugar to add a natural maple flavor that’s reminiscent of your favorite Sunday morning pancakes!

What is Maple Sugar and Where Can I Find It?

Maple sugar is a traditional sweetener made from boiling down pure maple syrup until the liquid evaporates, leaving behind solid sugar crystals. You can use it in baking, like we are today, or as a substitute for other sweeteners.

You can buy it in a specialty grocery store, on Amazon at this link, or you can make your own (just search YouTube for a tutorial!).
The maple sugar pictured above is what I used. It was gifted to me by a friend and is not the same as the one you can purchase on Amazon – just FYI.

Ingredients for Maple Shortbread Cookies

You’ll need these simple ingredients to make your maple cookies:

• Butter, room temperature
•  Maple sugar
• All-purpose flour
• Powdered sugar
• Cornstarch
• Salt

Be sure to check out the recipe card at the bottom of the post to see a detailed ingredient list and instructions!

Let’s bake Shortbread Maple Cookies!

1. First, preheat oven to 350°F, and prepare an 8 × 8-inch baking pan by lining it with parchment paper. It will allow you to lift the shortbread out of the pan and slice it easily and neatly on a cutting board.
2. Next, in a large mixing bowl (or the bowl of a stand mixer), cream together the room temperature butter, powdered sugar, and maple sugar with an electric mixer on medium speed until pale and fluffy.
3. Whisk the dry ingredients (flour, cornstarch, and salt) together, then add the flour mixture to the wet ingredients. Beat for 1 minute on low in a mixer, then increase the speed to medium-high for another 1-2 minutes until a smooth dough forms.
4. Press the cookie dough into an even layer in the prepared pan and bake for 20 – 25 minutes until the top and edges are lightly golden brown.
5. Place the pan on a cooling rack and allow the shortbread to cool to room temperature in the pan. Then remove the shortbread from the parchment and slice into sticks. Use a sharp knife or pizza cutter.

Cookie Variations

Want to make your cookies extra special? 

• Try adding a small amount of chopped pecans for maple pecan shortbread cookies. 
• You can top your cookies with maple sugar or brown sugar, or even mix up a maple glaze in a small bowl with some powdered sugar and maple syrup. 
• Consider using a cookie stamp for personalization, or use a cookie cutter to make maple leaf shapes.

Recipe Tips

• Use a high-quality butter for the best results. 
• If your dough is too crumbly, melt a tablespoon or so of butter and add it to the dough.
• Many experts recommend poking holes in the shortbread dough with a fork to help ensure it bakes evenly and doesn’t bubble up. I didn’t do that when I tested this recipe, but you can do this if you’re used to making shortbread this way!

FAQs

How do I store leftover Maple Shortbread?

You can store your sweet cookie bars wrapped in plastic wrap or in an airtight container for up to one week. 

Can I freeze Maple Shortbread Cookies?

Yes, you can also freeze these in a sealed freezer bag or another container for 2-3 months. Let the cookies cool completely before storing them.

Thaw the cookies on the countertop for a few hours before serving them.

Other Maple Recipes you’ll love

Maple lovers will salivate over these Maple Glazed Donut Holes. For a mix of sweet and savory, try this Maple Bacon Gravy. And for a classic Southern meal, make some Sweet Tea Fried Chicken with Bourbon Maple Syrup.

Favorite Cookie Recipes

I love making cookies, and these are some of my absolute favorites. Try one of these cookie recipes next time:

• Butterscotch Oatmeal Cookies
• Peanut and Cookie Butter Chocolate Chip Cookies
• Milk Chocolate Macadamia Cookies
• Bourbon Chocolate Caramel Cookies
• Brown Butter Pistachio and Chocolate Chip Cookies
• Salted Butterscotch Pretzel Chocolate Chip Cookies

Did you try making Maple Shortbread Cookies? Let me know how they turned out in the comments!

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Maple Shortbread

These melt in your mouth Maple Shortbread Cookies are buttery, with just a touch of maple sugar to add a little more sweetness.

Course Dessert

Cuisine American

Keyword Maple Shortbread

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 16 cookies

Calories 84kcal

Ingredients

• 1 cup butter softened
• 1/2 cup powdered sugar
• 3 tablespoons maple sugar
• 1 1/2 cups all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt

Instructions

• Preheat oven to 350°F, and prepare an 8 X 8-inch baking pan by lining it with parchment. It will allow you to lift the shortbread out of the pan and slice it easily and neatly on a cutting board.
• Cream together the butter, powdered sugar and maple sugar until pale and fluffy.
• Whisk the flour, cornstarch and salt together, then add to butter mixture. Beat for 1 minute on low in a mixer, then increase the speed to medium-high for 2 minutes.
• Press the batter into an even layer in the prepared pan and bake for 20 – 25 minutes until top and edges are lightly golden.
• Allow to cool to room temperature in the pan before removing the shortbread in the parchment and slicing into sticks.

Notes

There is a subtle maple syrup flavor in these cookies. If you want a stronger flavor, I suggest using 2 tablespoons of powdered sugar and increasing the maple sugar to 1/4 cup plus 1 tablespoon. 
Adding any extract to increase the flavor will change the consistency of the shortbread.

Nutrition

Calories: 84kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 89mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 25IU | Calcium: 22mg | Iron: 1mg

This post was originally published on 2/24/17. It has been updated with photos and in format on 5/8/25.

The post Maple Shortbread Cookies appeared first on Easy Recipes From Home.

Hand pies are such a fun dessert! They are so easy to make and don’t require any special equipment. You can use store-bought crusts or make your own homemade pie crust. I’m a sucker for cherry pie in any form, and I love how simple these are to put together!

Best Cherries for Cherry Hand Pie

Since we’re making our cherry pie filling from scratch, it’s helpful to know which cherry variety is the best for pies. My favorites are sweet cherries: Ranier cherries and Bing cherries. You could use a combination of both!

Of course, you can always use your favorite variety. Many bakers prefer more tart or sour cherries for that rich tang they provide.

You can use frozen cherries as well, but you may need to add a few minutes to the cooking time for the filling.

Ingredients for Cherry Hand Pies

To keep things easy, I’m using two refrigerated pie crusts, thawed and brought to room temperature. In addition, you’ll need the following ingredients:

Homemade Cherry Pie Filling

• Fresh cherries, pitted and sliced in half
• Granulated sugar
• Cornstarch
• Water
• Lemon juice

Egg Wash Ingredients

• Egg
• Water
• Turbinado sugar (raw coarse sugar)

The exact amounts you’ll need are listed in the recipe card below.

How to make Cherry Hand Pies with Pie Crust

This recipe takes a bit of time from start to finish, but it’s simple enough that you can make it even if it’s your first time attempting hand pies!

Prepare

1. Preheat the oven to 375 degrees. Prepare two baking sheets by lining them each with a piece of parchment paper. 
2. Remove the pie dough from the fridge and let it sit at room temperature for at least 15-20 minutes. If thawed, it must defrost at room temperature for about 90 minutes.

Make the Filling

1. Combine the cherries, sugar, and lemon juice in a small saucepan. Cook for 5 minutes over medium heat, stirring occasionally. 
2. In a small bowl, mix together the cornstarch and water. Add it to the saucepan and bring the cherry mixture to a boil, stirring often. 
3. Remove from heat and let it cool to room temperature, stirring occasionally. This could take about 30 minutes.

Pie Crust

1. Unroll one pie crust onto a lightly floured surface or piece of parchment. Using a 3 1/2″ biscuit or cookie cutter, cut 7 rounds from the pie crust. Gather the dough scraps together and re-roll, then cut out 4 more circles of dough. Repeat with the second pie crust. You should have 22 discs in total to make 11 hand pies.
2. Place 5 of the dough circles evenly spaced on one lined baking sheet and 6 on the other.
3. Lightly beat the egg and water in a small bowl. Using your finger or small pastry brush, dip it into the egg wash and wet the outer ½-inch of each circle on the baking sheets.

Add the Filling and Bake!

1. Spoon a heaping tablespoon of the cherry pie filling onto each circle. Dip a finger into the egg wash again and wet the outer edge of the remaining circles before placing one each on top of the cherry filling. Using the tines of a fork, press the edges of the dough together to seal.
2. Using a pastry brush, lightly brush the top of each pie with the egg wash. Evenly distribute the raw sugar among the pies and then gently slice an “x” in the top of each hand pie with a sharp knife.
3. Bake for 23-25 minutes or until golden brown. Let cool slightly on a wire rack, then serve and enjoy!

Recipe Tips

• Cherry Hand Pies can be topped with a glaze made from powdered sugar, milk, and corn syrup instead of egg wash and sugar.
• Don’t add too much cherry filling to each pie or it will be difficult to seal and may leak when baking. Try to make sure the filling doesn’t leak over the edges before topping with the second crust as you may have difficulty sealing the edges.
• You can also bake these in an air fryer at 350 for about 10 minutes!
• Add cinnamon, lemon zest, and/or almond extract to bump up the flavor of the filling.
• You can make these in different shapes if you want using themed cookie cutters!

How to Store Leftover Hand Pies

Store any leftover cherry pies in an airtight container in the fridge for up to three days.

You can freeze hand pies. First, flash-freeze them on a baking sheet until firm, then wrap them individually in plastic wrap or aluminum foil, then store them in the freezer for up to three months.

Reheat hand pies in the oven at 375 until warm throughout, or pop them in the microwave.

More Cherry Recipes

These delicious Mixed Berry Pie Bars combine my favorite fresh berries with a buttery crust and crumble. It’s all the flavor of a pie without the hassle of making a pie crust! 

I used to love smoothies when I was younger but rarely did I make them myself. Luckily cherries are in season so I can make these delicious Cherry Almond Smoothies for breakfast!

My recipe for Frozen Cherry Margaritas combines tart cherries and lime concentrate with sweet liqueur and tequila. It’s the perfect drink for a hot summer day!

Homemade Pie Recipes

If you like sweet OR savory pies, then try one of these recipes next time:

• Apple Pie
• Tomato Pie
• Sweet Potato and Turkey Shepherd’s Pie
• Chicken Pot Pie

Happy baking!

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Cherry Hand Pies

Sweet Cherry Hand Pies have a homemade cherry filling made with just 5 ingredients. They're the perfect treat to enjoy all summer at cookouts and pool parties!

Course Dessert

Cuisine American

Keyword Cherry Hand Pies

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 11 servings

Calories 210kcal

Ingredients

• 2 refrigerated pie crusts thawed and brought to room temperature

Cherry Pie Filling

• 2 1/2 cups fresh cherries pitted and sliced in half
• 1/2 cup granulated sugar
• 1 1/2 tablespoons cornstarch
• 1 tablespoon water
• 1 teaspoon lemon juice

Egg Wash

• 1 large egg
• 1 tablespoon water
• 2 teaspoons Turbinado sugar (raw sugar)

Instructions

• Preheat oven to 375 degrees. Prepare two baking sheets by lining them each with a piece of parchment. Make sure dough is at room temperature for at least 15 minutes.
• Combine cherries, sugar, and lemon juice in a small saucepan. Cook over 5 minutes over medium heat, stirring occasionally. In a small bowl, mix together the cornstarch and water. Add it to the saucepan and bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally. This could take about 30 minutes.
• Unroll one pie crust onto a lightly floured surface or piece of parchment. Using a 3 1/2" biscuit cutter cut 7 rounds from the pie crust. Gather the dough scraps together and reroll and cut out 4 more circles. Repeat with second pie crust. You should have 22 discs in total to make 11 hand pies.
• Place 5 of the rounds evenly spaced on one prepared baking sheet and 6 on the other.
• Lightly beat the egg and tablespoon of water in a small bowl. Using your finger or a small pastry brush, dip it into the egg wash and wet the outer ½-inch of each circle on the baking sheets.
• Spoon a heaping tablespoon of the cherry pie filling onto each circle. Dip a finger or small pastry brush into the egg wash again and wet the outer edge of the remaining circles before placing one each on top of the cherry filling. Use a fork press the edges of each pie together to seal.
• Using a pastry brush, lightly brush the tops of each hand pie with the egg wash. Evenly distribute the raw sugar among the pies and then gently slice a + in the top of each pie with a sharp knife.
• Bake 23-25 minutes or until golden brown.

Notes

• If using frozen pie crusts, be sure to allow ample time for thawing them before beginning the recipe.
• You will be able to cut a total of 22 circles from the two pie crusts, it will just require you to re-roll the scraps. Be patient – they are worth it!

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 133mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

This post was originally published June 9, 2016. It has been undated in format and with pictures on July 18, 2024.

The post Cherry Hand Pies appeared first on Easy Recipes From Home.

Warm weather means rhubarb season, and that means time to make some Strawberry Rhubarb Oat Bars. If you grow your own plants, then this easy recipe is the perfect way to use them up! Otherwise, you can buy fresh rhubarb and sweet strawberries from your local grocery stores.

The texture of these Oatmeal Bars is similar to my Dessert Crisp. The main difference is that when making these bars you have a strawberry and rhubarb filling packed together between two layers of the oatmeal crumble mixture and baked.  For crisps, I like to put the fruit in a pan with the buttery oatmeal crumble on top.

But feel free to serve like a strawberry rhubarb crisp with some whipped cream or a scoop of vanilla ice cream. I know we like to.

What does Rhubarb Taste like?

You’re probably pretty familiar with strawberries, but rhubarb may be new to you! Raw rhubarb is generally a quite tart and sour vegetable, which is why it’s often paired with something sweet.

When raw, rhubarb is crunchy like celery, but it softens as it cooks. 

The leaves of the rhubarb plant are toxic, but the stalks are perfectly safe to eat raw or cooked. The best time to find fresh rhubarb is in the spring, as it doesn’t do well in the heat. Most rhubarb is harvested in late winter/early spring.

Ingredients for Strawberry Rhubarb Bars

Here’s what you need to make these tasty bars:

• Diced strawberries
• Diced rhubarb
• Granulated white sugar
• Cornstarch
• Cinnamon
• Kosher Salt
• Fresh lemon juice
• All-Purpose flour
• Rolled or old-fashioned oats
• All-purpose flour
• Light brown sugar
• Unsalted butter, melted
• Chopped walnuts or pecan pieces (optional)

Make sure to review the recipe card below for specific amounts and detailed directions.

How to make Strawberry Rhubarb Oatmeal Bars

These oatmeal bars come together quickly and easily. To save time, wash and dice your strawberries and rhubarb ahead of time and keep them in the fridge until you’re ready to bake!

1. First, preheat the oven to 400°F. Spray an 8×8-inch square baking pan with cooking oil.
2. Next, combine the strawberries, rhubarb, white sugar, cornstarch, cinnamon, salt, and lemon juice in a medium bowl. Toss and set aside.
3. Now combine the rest of the ingredients (except for walnuts) in another large bowl with a rubber spatula. Press half of the oat mixture into the bottom of the pan for your bottom crust.
4. Spread the fruit mixture on top of the oatmeal crust. If there is too much liquid in the bottom of the bowl, use a slotted spoon to spread the fruit.
5. If desired, add walnuts to the remaining crumb mixture, then scatter the crumb topping on top of the fruit mixture evenly.
6. Finally, bake for 20-25 minutes until the fruit filling is bubbly and the crumble topping is just a golden brown. Serve warm alone or with a scoop of ice cream!

Recipe Substitutions

• Substitute maple syrup or agave syrup for the sugar.
• Use almond flour or oat flour instead of all-purpose flour for a gluten-free treat.
• Fresh lemon juice is best, but you can use the bottled kind.
• Add a splash of vanilla extract for added flavor
• You can use salted butter for the crust, but then I would omit the salt from the recipe.

Can I use frozen strawberries and frozen rhubarb?

Yes. You can frozen fruit to make this recipe. Just be sure to thaw them completely. I put them in the refrigerator the night before and then drain to remove any excess liquid.

Storing Leftover Rhubarb Oatmeal Bars

These bars are fine stored in an airtight container at room temperature for up to 2 days. If you want to store them longer, place them in the fridge for up to 5 days.

Can you freeze Strawberry Rhubarb Oatmeal Bars?

Yes, these bars freeze well! Slice and wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temperature for a few hours or overnight.

Can I make a larger batch of these?

Yes, you can double the recipe and make it in a 9×13-inch baking dish. 

Berry Recipes To Try

Spring and summer make me think of all things “berry”! Here are some recipes where berries are the star ingredient:

Breads

• Fluffy, homemade Blueberry Muffins are easy to make with simple, fresh ingredients. Imagine golden-brown tops and a tender inside, where the sweet blueberries and a hint of vanilla come together.
• This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. If you make it today, snap your fingers tomorrow morning, and you will have a nice little breakfast waiting for you.
• Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch any time of year, and especially when the holidays roll around.

Smoothies

• This Mixed Berry Smoothie combines frozen berries, bananas, vanilla Greek yogurt, and more for a healthy, refreshing breakfast! You won’t even taste the hidden greens!
• This sweet Blueberry Smoothie is perfect for breakfast or even as a great afternoon pick-me-up!
• I think my all-time favorite combination is this Cranberry Orange Smoothie. I started with some orange juice, then added some good ol’ Greek yogurt and flax seed, some frozen cranberries and bananas to balance the acidity, and voila– another yummy and healthy treat!

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Strawberry Rhubarb Oatmeal Bars

Strawberry Rhubarb Oatmeal Bars combine tart rhubarb and fresh strawberries for a pairing of springtime flavors!! These oatmeal bars are an after-dinner treat!

Course Dessert

Cuisine American

Keyword Strawberry Rhubarb Oatmeal Bars

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 198kcal

Ingredients

• 1 1/2 cups diced strawberries
• 1 1/2 cups diced rhubarb
• 1/3 cup white sugar
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons lemon juice
• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1/2 cup light brown sugar
• 1/2 cup butter melted
• 1/4 cup chopped walnuts optional

Instructions

• Preheat the oven to 400°F. Prepare an 8×8-inch pan by spraying it with cooking oil.
• Combine strawberries, rhubarb, white sugar, cornstarch, cinnamon, salt, and lemon juice in a medium bowl. Toss and set aside while preparing the crust.
• Combine the flour, brown sugar, oats, and melted butter in another medium bowl. Press half of the mixture into bottom of pan.
• Spread fruit mixture on top. It may be necessary to use a slotted spoon if there is quite a bit of liquid in the bowl.
• Add walnuts to remaining crumb mixture if using. Sprinkle evenly over the top of fruit mixture.
• Bake for 20-25 minutes, until fruit is bubbly and top is just lightly golden.

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 184mg | Fiber: 2g | Sugar: 22g | Vitamin A: 46IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 1mg

This post was originally published June 11, 2018. It has been updated in format and with pictures on May 9, 2024.

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While this recipe tastes like a million bucks, there aren’t any fancy ingredients involved. You should have most, if not all, of these ingredients in your pantry. It does require some time for the caramel layer to firm up, but overall, this is an easy recipe anyone can make!

Tips for Making Millionaire’s Shortbread

This recipe is pretty simple, but there are a few things you can think of ahead of time so that your Twix Bars come out exactly the way you want them. Consider these helpful tips:

• Line your pan with parchment paper, and make sure to let it overhang the sides so you can easily lift out the finished shortbread bars.
• Use room-temperature butter for the shortbread layer.
• When making the caramel layer, make sure to stir constantly to keep it from burning.
• It is easiest to cut the bars cleanly if the finished bars are chilled first.
• Make smooth, even cuts by running a sharp knife under hot water, then drying it off before slicing. Clean the knife in between cuts.

Ingredients for Millionaire Bars

Here’s what you’ll need for the different parts of the recipe:

Shortbread Base

• ½ cup unsalted butter, room temperature
• 1 ¼ cup all-purpose flour
• ¼ cup granulated sugar

Caramel Ingredients

• ½ cup butter
• ½ cup light brown sugar
• ½ cup sweetened condensed milk
• 2 tablespoons light corn syrup

Chocolate Topping

• 1 1/4 cups milk chocolate chips
• 1 tablespoon butter

How to Make this Millionaire Shortbread Recipe

Prepare: Preheat the oven to 350 degrees F and prepare a 9×9 baking pan with parchment paper.

Shortbread: In a medium bowl, mix the butter, flour, and sugar until combined. It will be a bit crumbly. Press the shortbread mixture gently into the prepared pan. Use your hands or the bottom of a glass to help create a smooth, even layer. Bake for 20-25 minutes or until lightly golden brown. Allow the crust to cool for about 10 minutes before adding the caramel.

It’s important to let each layer cool so the ingredients don’t run together.

Caramel Layer: In a medium saucepan, combine the butter, brown sugar, sweetened condensed milk, and corn syrup and bring to a boil over medium heat. Boil for 5 minutes.

Immediately remove from heat and beat vigorously with a wooden spoon for 3 minutes. Pour the caramel over the slightly cooled crust and spread evenly. Allow to firm up at room temperature for at least 3 hours.

Chocolate Topping: In a small microwave-safe bowl, melt the chocolate chips and butter in the microwave in increments of 30 seconds, stirring in between, until completely smooth and melted. Pour the melted chocolate over the caramel and cover completely. 

Chill: Place the caramel squares into the refrigerator to chill and set for at least 30 minutes. Then remove the caramel shortbread from the pan using the parchment paper and cut it into even slices with a sharp knife run under hot water. Clean the knife in between cuts for the best results.

Recipe Variations

• You can use dark chocolate chips if you prefer.
• Sprinkle the chocolate layer with flaky sea salt to enhance the flavors. Or sprinkle crushed candy or pretzel pieces on top for extra crunch!

FAQs

Give Millionaire Shortbread as a Gift

These bars are perfect on a holiday cookie tray, or you can wrap them individually and place them in a cute box as a homemade gift. I bet your neighbors would love a homemade shortbread bar this holiday season!

Do I need to use a candy thermometer for the caramel?

While a thermometer can be helpful, it isn’t required for this recipe. Simmer the ingredients until the caramel has thickened and is golden brown.

How do I store Homemade Twix Bars?

This shortbread does not need to be refrigerated. Keep it in an airtight container at room temperature for up to 5 days!

Can I freeze Millionaire Shortbread?

Yes, these shortbread bars freeze well! Wrap them tightly in plastic wrap, then a layer of aluminum foil before freezing. Or slice them and wrap and freeze them individually in a freezer bag. 

Make sure to thaw them completely at room temperature before serving so they soften up.

Looking for more delicious desserts?

I love baking, and if you do too, you might want to try one of these delicious recipes for dessert next time you bake:

• These Mint Espresso Brownies combine two of my favorite flavors with mint chocolate and coffee!
• Make Chocolate Crunch Bars with Bourbon Caramel Sauce and serve them warm with a glass of milk or cold with a scoop of ice cream on top. Delicious!
• Celebrate the flavors of summer with these sweet, crispy Strawberry Rhubarb Oatmeal Bars!
• These delicious Mixed Berry Pie Bars combine your favorite fresh berries with a buttery crust and crumble. It’s all the flavor of a pie without the hassle of making a pie crust!

This recipe has been adapted from AllRecipes.com.

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Millionaire Shortbread aka Twix Bars

Enjoy a slice of rich, decadent Millionaire Shortbread, also known as Caramel Squares or homemade Twix Bars with an easy shortbread crust, gooey caramel layer and smooth milk chocolate topping.

Course Dessert

Cuisine American

Keyword Millionaire Bars

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting and Refrigeration 3 hours hours 40 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 40 servings

Calories 86kcal

Ingredients

Shortbread Crust

• 1/2 cup butter room temperature
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar

Carmel Layer

• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 1/2 cup sweetened condensed milk
• 2 tablespoons light corn syrup

Chocolate Topping:

• 1 1/4 cups milk chocolate chips
• 1 tablespoon butter

Instructions

• Preheat the oven to 350°F and prepare a 9 X 9-inch baking pan.

Shortbread

• In a medium bowl, mix together the butter, flour and sugar until combined. It will be a bit crumbly. Place into the prepared pan. Bake for 20 minutes or until lightly golden. Allow crust to cool for about 10 minutes before topping with caramel.

Caramel Layer

• In a medium saucepan, combine the butter, brown sugar, sweetened condensed milk and corn syrup for the caramel to a boil over medium heat. Boil for 5 minutes. Immediately remove from heat and for 3 minutes, beat vigorously with a wooden spoon. Pour over the slightly cooled crust and spread evenly. Allow to firm up for at least 3 hours. This can be done at room temperature.

Chocolate Topping

• In a small microwaveable bowl, melt the chocolate chips and butter in the microwave in increments of 30 seconds, stirring in between, until completely smooth and melted. Pour the chocolate over the caramel and cover completely. Place into the refrigerator to chill and set for at least 30 minutes.

Nutrition

Serving: 1serving | Calories: 86kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.2mg

This post was originally published January 8, 2013. The recipe and post has been updated on October 19, 2023.

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I love the classic chocolate chip cookie, and these are the classic recipe on steroids! They have everything I love about a good cookie—the cookie itself is that perfect chewy texture, and each bite satisfies. Salty pretzels provide a nice crunch, while butterscotch and chocolate chips provide the perfect balance between salty and sweet. I know you’ll love these sea salt butterscotch pretzel cookies!

These cookies are so easy for anyone to make, even if you’re new to baking. Get the kids involved by letting them crunch up the pretzels. No fancy ingredients are needed for these cookies—just your classic pantry ingredients.

The secret ingredient

These butterscotch chocolate chip cookies have a secret ingredient: cornstarch! I love adding just a bit of cornstarch to cookies because it makes them both light and chewy. That’s the perfect combination in my book! 

Salted Butterscotch Pretzel Chocolate Chip Cookie Ingredients

This recipe uses all the classic chocolate chip cookie ingredients, plus a few extra things added in. Here’s what you need:

• ¾ cup of unsalted butter, softened
• ¾ cup of brown sugar
• ¼ cup of white sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 2 cups of all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup of mini chocolate chips
• ½ cup of butterscotch chips
• ½ cup of crushed pretzels

What kind of chocolate chips should I use for these cookies?

I prefer semi-sweet chocolate chips in my cookies as I think they help balance out the sweet butterscotch chips. I used 3/4 cup of mini chocolate chips which equals 1 cup of regular chocolate chips. You can also use milk chocolate chips or dark chocolate chips. 

How to make Salted Butterscotch Pretzel Chocolate Chip Cookies

These cookies come together in no time at all! Whip up a batch now for an afternoon snack or after-dinner treat.

1. Heat oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray or line it with parchment paper.
2. Use the paddle attachment on a stand mixer or you can use an electric mixer. In a large mixing bowl, cream together both sugars and butter until smooth and creamy. Beat in egg and vanilla.
3. In a separate medium bowl, combine flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Stir in chocolate chips, butterscotch chips, and crushed pretzels with a rubber spatula or pulse your stand mixer to combine.
4. Use a small cookie scoop (1 tablespoon) to drop dough onto your prepared baking sheet. Place cookie dough balls 2 inches apart. If you don’t have a scoop, you can just use about 1 tablespoon of dough and some spoons to drop them on the sheet.
5. Sprinkle a little salt on top of the cookies. Bake for 8-10 minutes, until barely golden brown. Depending on your oven, it might take a couple minutes longer. Let the cookies cool for 2-3 minutes before transferring them to a cooling rack. Enjoy with a glass of milk!

Do you have to chill this dough before baking?

While you do not HAVE to chill this dough, after making dozens and dozens of cookie batches in my life, I can say that the best cookies are those made from chilled dough. Why? The short answer is, chilling lets the fats in the ingredients set up, which makes that deliciously chewy texture most people prefer.

So, if you have the time, chill your dough for at least 30 minutes. If not, that’s okay too.

Can you freeze Salted Butterscotch Pretzel Chocolate Chip Cookie Dough?

Yes, you can freeze this cookie dough! Use the cookie scoop to make balls of dough. Flash-freeze them on a cookie sheet until they are easy to handle without sticking. Then transfer the dough balls to a freezer-safe bag and bake within 3 months. 

You can bake just a few at a time, or a whole batch! You can even bake them from frozen- just add a few extra minutes of baking time.

Storing leftover Salted Butterscotch Pretzel Cookies

Allow your cookies to cool completely to room temperature, then transfer them to an airtight container for storage. These cookies will last 3-4 days. 

You can also freeze these cookies to enjoy later. Bake and cool as directed, then transfer to an airtight container or freezer bag. Freeze cookies for up to 1 month. 

More Fantastic Cookie Recipes

If you love cookies like my family and I do, try out some of these recipes:

• Bourbon Caramel Chocolate Cookies have a chewy cookie base with chopped Dove chocolate and just the right amount of Bourbon for an after-dinner treat.
• These Peanut and Cookie Butter Chocolate Chip Cookies hit every note – salty, sweet, nutty, and chocolatey. You’ve probably had peanut butter cookies- but have you ever had them with cookie butter too?
• Milk Chocolate Macadamia Nut Cookies satisfy your sweet tooth and provide that crunch everyone loves! 
• Brown Butter Pistachio Chocolate Chip Cookies combine rich flavors of browned butter and chocolate with the earthiness of pistachios to make one delicious cookie! 
• Butterscotch Oatmeal Cookies are a gussied-up version of the classic Oatmeal Scotchies you had as a kid. Make a batch today!

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Salted Butterscotch Pretzel Chocolate Chip Cookies

These Salted Butterscotch Pretzel Chocolate Chip Cookies are full of chunky goodness! You'll enjoy a bit of sweet, salty, crunchy, chewy in every bite!

Course Dessert

Cuisine American

Keyword Salted Butterscotch Pretzel Chocolate Chip Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 52 cookies

Calories 81kcal

Ingredients

• 3/4 cup unsalted butter softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cup flour
• 2 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup mini chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup crushed pretzels
• additional kosher salt for sprinkling

Instructions

• Preheat oven to 350 degrees.
• Put paddle attachment on standing mixer. Cream together butter and both sugars until light and airy.
• Blend in egg and vanilla. Then add in flour, cornstarch, baking soda and salt.
• Stir in chocolate chips, butterscotch chips, and crushed pretzels.
• Spray baking pan with cooking spray. Using a small cookie scoop (one tablespoonful), drop dough onto sheet. Sprinkle with a little salt.
• Bake for 8-10 minutes, until barely golden brown.
• Let cool for a couple minutes before enjoying with a glass of milk!

Nutrition

Serving: 1cookie | Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 64mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 94IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.3mg

This post was originally published October 11, 2012. It has been updated in format and with pictures on September 28, 2023.

The post Salted Butterscotch Pretzel Chocolate Chip Cookies appeared first on Easy Recipes From Home.

I love making S’mores with my family. We love experimenting with the flavors, using cookies for the base and all sorts of chocolate candy bars inside. I just love it when the melted chocolate gets all over everything, and the gooey marshmallow adds to the fun (but I don’t love the messy hands it leaves behind!)

They also have these flat marshmallows that are perfect for S’mores. I’ve even seen chocolate-filled marshmallows at the grocery store! There are so many ways to make S’mores- who would’ve thought?

I decided to keep it simple for this recipe and stick to the basics. While there is certainly room for customization here, you’ll just need the basic S’mores ingredients to make this toasted marshmallow milkshake recipe!

S’Mores Milkshake Ingredients

Gather together these simple ingredients:

• 8-10 Jumbo Marshmallows
  •  You can also use about 1 ⅓ cup of mini marshmallows
• 3 sheets of graham crackers
• 1 Hershey milk chocolate bar
• 2 cups vanilla ice cream
• ½ cup whole milk

How to make S’mores Milkshakes

These fun ice cream treats are easy to whip up, and the presentation makes all the difference!

First, toast the large marshmallows. Use a kitchen torch to turn them golden brown, or place marshmallows on a baking sheet and broil them for a few minutes until toasted to your liking. If you are using mini marshmallows, make sure to spread them into an even layer before toasting, and watch them closely to make sure they don’t burn (unless you like them that way!). If you’re toasting marshmallows for a garnish, you’ll toast them during this time, too and set them aside until needed.

Next, melt your chocolate. Break the Hershey bar into pieces, then use a small, microwave-safe bowl to melt the chocolate pieces in the microwave for about 30 seconds. Stir and repeat in 15 second increments until fully melted.

Crumble or smash the graham crackers until they turn into fine crumbs and put them onto a plate. I like to put them in a Ziploc bag and crush them with a rolling pin or use my Ninja Food Chopper Express. It’s perfect for small jobs like this and easy to clean, too!

Now, blend together toasted marshmallows, vanilla ice cream, and whole milk until it is smooth and creamy.

Dip the top of your milkshake glasses into the melted chocolate, then drizzle chocolate sauce on the inside of each glass. Dip the chocolate-coated rim into the graham cracker crumbs. Then pour the milkshake into each glass, being careful not to disturb the graham cracker rim. Top with the additional toasted marshmallows.

Customize your Marshmallow Milkshakes

• You don’t have to use a chocolate bar. You could also use chocolate syrup or hot fudge sauce, or melt chocolate chips instead. Use whatever you have on hand!
• Use chocolate ice cream instead of vanilla for a rich chocolate marshmallow flavor!
• Blending some graham crackers into the milkshake itself is a fun way to pump up that S’mores flavor!
• Add a scoop of malt powder to make malted milkshakes (my favorite!)

Can you use marshmallow fluff in this recipe?

You can try using marshmallow cream in these milkshakes! Use about ¾ cup in place of the marshmallows. Of course, you wouldn’t get the toasted flavor, but that’s okay!

Can I double this recipe to serve more people?

Yes, this recipe doubles easily! The original recipe serves two people, so you can either double it or make multiple batches. You would need a large blender pitcher, though, as we use quite a few scoops of ice cream at once, so just make sure all the ingredients fit in your blender first. The last thing you want is S’mores Milkshakes all over your counter!

How do I adjust the thickness of my S’mores Milkshakes?

If you want to make your milkshake thicker, simply add less milk (you can always add more if needed). If you want it thinner, add more milk. Add the milk a tablespoon at a time so you don’t overdo it.

I don’t know about you, but I like my milkshakes thick and creamy. Others might like theirs a bit thinner. I’d say this recipe hits the sweet spot right in the middle.

Other Refreshing Recipes

If you love cold drinks like shakes and smoothies, try one of these easy recipes:

• This Mixed Berry Smoothie combines frozen berries, bananas, vanilla Greek yogurt, and more for a healthy, refreshing breakfast! You won’t even taste the hidden greens in these frozen fruity smoothies!
• This sweet Blueberry Smoothie is perfect for breakfast or even as a great afternoon treat!
• My Cherry Almond Smoothie uses tart cherries, Greek yogurt, and almond milk in a refreshing, healthy breakfast smoothie.
• This Cranberry Orange Smoothie combines two of my favorite flavors with Greek yogurt, flax seed, and some bananas for a little added sweetness. Delicious!

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S’mores Milkshakes

These creamy S’mores Milkshakes have all the flavors of campfire s’mores without the need to haul out the firepit! This recipe combines toasted marshmallows, vanilla ice cream, and your favorite chocolate bar with a glass rim coated in graham cracker crumbs. It’s the perfect way to celebrate the summer season!

Course Dessert, Drinks

Cuisine American

Keyword S’Mores Milkshakes

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 836kcal

Ingredients

• 8-10 jumbo marshmallows
• 3 graham crackers sheets
• 1 Hershey bar
• 2 cups vanilla ice cream
• 1/2 cup whole milk
• 2-3 large marshmallows

Instructions

• On a parchment-lined baking sheet, place marshmallows. With the rack on the second highest setting, broil for 5-7 minutes until toasted to your liking (note: rotate for even toasting). If you want to garnish your milkshake with toasted marshmallows, you can add them to this step, and set them aside.
• Crumble/smash graham crackers finely in a bag. Add to a plate.
• In a small bowl, melt the chocolate for 30 seconds, then in 15 second increments until fully melted.
• Dip the rim of your milkshake glasses in the chocolate and then into the crushed graham cracker. If desired, drizzle any additional chocolate with a spoon on the inside of the glass and set aside.
• Add ice cream, milk, and marshmallows into the blender. Blend until smooth.
• Pour into prepared glasses, and garnish with additional toasted marshmallows, if desired.

Nutrition

Serving: 1serving | Calories: 836kcal | Carbohydrates: 147g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 359mg | Potassium: 497mg | Fiber: 3g | Sugar: 103g | Vitamin A: 660IU | Vitamin C: 1mg | Calcium: 274mg | Iron: 3mg

This post was originally published 8/25/2017. It has been updated in format and with photos on 6/1/23.

The post S’mores Milkshakes appeared first on Easy Recipes From Home.

When the weather warms up, I’m ready for all things summer! I have lemonade in my glass, burgers and hot dogs on the grill, and summer’s juiciest berries filling up my dessert tray. These berry bars are the perfect addition to my summertime menu, don’t you think?

Get ready because summertime is surely on the way.
As is berry picking!
It will be wonderful to use the fresh raspberries and blueberries that you’ve picked to make this fabulous dessert.
Heck, you could even make this dessert with chopped strawberries and blueberries if you don’t like raspberries.

What ingredients do I need for Berry Dessert Bars?

This recipe is so simple, in part because you can use the same ingredients for the bottom crust and the crumb topping! Here is what you need:

For the Crust and Crumble Topping

• 1 2/3 cups all-purpose flour
• 1 cup granulated sugar
• 12 tablespoons of cold butter, cubed

For the Fruit Filling

• 1 ½ cups fresh blueberries
• 1 ½ cups fresh raspberries
• 2 large eggs
• 1 cup granulated sugar
• ½ cup all-purpose flour
• ¾ cup sour cream

How to make Mixed Berry Pie Bars

These raspberry and blueberry pie bars are to die for, and yet they are so easy to make!

Prepare: Preheat the oven to 350 degrees F. Grease (or line with parchment paper) a 9×13-inch baking pan.

Make the Crust and Crumble: In a large mixing bowl, combine the crust/crumb topping ingredients (flour, sugar, and butter). Combine using a pastry cutter until crumbly. Set aside 1 ¼ cups of the flour mixture to use for the crumble topping.

Firmly press the remainder of the mixture into the baking dish, evenly covering the bottom of the pan. Bake the crust in the preheated oven for 15 minutes. Remove from the oven and fill as directed below.

Make the Fruit Filling: While the crust is baking, prepare the fruit filling. In a large bowl, combine 1 cup of sugar, ½ cup of flour, and sour cream. Mix well. Beat in the eggs until combined, then gently fold in the mixed berries.

Assemble and Bake: Gently spoon the berry mixture into the hot crust, covering it completely. Sprinkle the crumble mixture that was set aside over the top of the filling. Return the dish to the oven and bake for 1 hour, until the filling bubbles and the crust turns light golden brown.

Remove from the oven and cool on a wire rack for 10-15 minutes. This tastes best when served warm with whipped topping or a scoop of vanilla ice cream!

FAQs

Can I use frozen berries instead of fresh berries?

Yes, frozen berries can be used in place of fresh ones. The trick is to stir them in while frozen so they don’t bleed into the filling mixture.

Can I use different berries for these Mixed Berry Crumble Bars?

This recipe works great with just one kind of berry or a combination of your favorite kind of berries! This would be so amazing with blackberries to make these into TRIPLE berry crumb bars! Just follow your taste buds!

What sweetener can I use instead of white sugar?

You can use equal amounts of brown sugar or Stevia in place of white sugar.

Can I use vanilla extract to add more flavor to these Pie Bars?

Extracts are a fantastic way to elevate these pie bars to the next level! Use ½-1 teaspoon vanilla or almond extract to enhance this tasty dessert even more!

How do I store leftover Mixed Berry Pie Bars?

Cover any leftover pie bars with aluminum foil or plastic wrap, or transfer leftovers to an airtight container. Store it in the refrigerator for up to 3 days

Mixed Berry Pie Bars Troubleshooting

This recipe comes together easily, but you might struggle with making the perfect crumble. The thing that helps me the most is when I use a pastry cutter, stand mixer, or two forks to work the butter into the flour and sugar. If you overmix the dough, it starts looking more like cookie dough instead of a crumble.

Stop when your butter pieces are about pea-sized. You can add a bit more flour if needed as you work the dough to get the right consistency.

More recipes featuring Juicy Berries

If you love these Berry Pie Bars, you will love these berry recipes:

• Mixed Berry Smoothies are a great way to start off your day! They are fresh and creamy with all the flavors of your favorite fruits.
• Strawberry Rhubarb Oatmeal Bars combine two of summer’s favorite flavors with a buttery oatmeal crumble.
• This Triple Berry Bread is bursting with flavor from fresh raspberries, blueberries, and strawberries and is perfect for everyone in your whole family.
• This Fourth of July Trifle combines layers of cake, sweet cream, and fresh berries for a fun holiday treat!

Tasty Fruit Pie Recipes

If you love fruit pies, you have to try one of these sweet homemade pies:

• Cherry Hand Pies
• Apple Pie

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Mixed Berry Pie Bars

These delicious Mixed Berry Pie Bars combine your favorite fresh berries with a buttery crust and crumble. It’s all the flavor of a pie without the hassle of making a pie crust!

Course Dessert

Cuisine American

Keyword Mixed Berry Pie Bars

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 369kcal

Ingredients

Crust and Crumble Topping

• 1 2/3 cups all-purpose flour
• 1 cup granulated sugar
• 12 tablespoons cold butter cubed

Fruit Filling

• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 3/4 cup sour cream

Instructions

• Preheat oven to 350 degrees F. Grease (or line with parchment paper) a 9×13 inch baking dish.
• Prepare the crust/topping. In a large mixing bowl, combine 1 2/3 c. flour, 1 c. sugar, and the cubed butter until crumbly. Set aside 1-1¼ c. of the dough for crumble topping.
• Firmly press the remainder of the dough into the baking dish, evenly covering the bottom.
• Bake crust at 350 degrees for 15 minutes.
• While the crust is baking, prepare the filling. In a large bowl, combine 1 c. sugar, ½ cup of flour, and sour cream. Mix well.
• Beat in the eggs.
• Gently fold in berries.
• Once the crust is baked, remove it from the oven, and gently spoon the filling over the crust while it is hot.
• Sprinkle the dough that was set aside over the top of the filling mixture.
• Bake for 1 hour until the filling is bubbling and the crust is lightly golden-brown.
• Serve warm or allow to cool for 10-15 minutes before cutting it into individual servings.

Notes

• Store in the refrigerator for up to three days.
• Equal amounts of brown sugar or stevia can be used to substitute white sugar.
• Frozen berries can be used in place of fresh berries. The trick is to keep them frozen so that they don’t bleed into the filling mixture.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 56g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 107mg | Potassium: 93mg | Fiber: 2g | Sugar: 36g | Vitamin A: 497IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg

The post Mixed Berry Pie Bars appeared first on Easy Recipes From Home.

This chocolate cake is to die for! OMG!!! Adding ganache to the Guinness-infused batter makes this dessert extra rich. And I love that smooth, creamy Baileys Irish Cream frosting on top. If you don’t drink, you’ll want to skip this one! Try these Andes Mint and Espresso Brownies or this recipe for Millionaire Shortbread instead!

Why is this chocolate cake also called an Irish Car Bomb Cake?

If you and your family are not big drinkers, you might not know that there is a popular drink by the same name. It’s made by filling a shot glass with Jameson Irish whiskey and a shot of Baileys Irish Cream and dropping it into a pint glass of Guinness Stout Beer. The shot glass makes a little “explosion” when dropped into the beer, spawning the name. It’s a bit controversial as it references some Irish history. Hence the name I’ve given it or feel free to call it an Irish Whiskey Cake if you’d like!

Will the alcohol bake out of this Chocolate Guinness Cake?

Although some of the alcohol in this cake recipe cooks off during the baking process, a decent percentage remains, somewhere between 25-35%. Individuals in recovery, pregnant women or breastfeeding, and those who choose not to drink for religious, health, or other reasons might want to avoid this cake.
It should also go without saying that it’s a dessert made especially for the adults, so please don’t feed it to children or those under 21.

Recipe Ingredients

This cake has three major parts you’ll need ingredients for, the batter, the ganache, and the frosting.

Cake Batter Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted butter
• 1 cup of Guinness Stout Beer
• 1 cup of sour cream
• 1 ½ cups white sugar
• 1 ½ teaspoon salt
• ¾ cup of unsweetened cocoa powder
• 2 large eggs

Chocolate Ganache Ingredients

• 3 ounces dark chocolate chips
• 3 ounces semisweet chocolate chips – For more dark chocolate flavor, use all dark chocolate chips. You could also substitute milk chocolate chips for either dark or semisweet ones.
• 2 tablespoons melted butter
• ½ cup heavy cream
• 3 tablespoons Jameson Irish whiskey

Bailey’s Cream Frosting Ingredients

• 4 cups of powdered sugar (more if needed)
• 1 cup of butter
• 6 tablespoons of Bailey’s Irish Cream Liqueur

How to make Chocolate Stout Bundt Cake

1. Prepare: Preheat the oven to 350 degrees F. Grease a 12-cup bundt pan and then dust it with flour, ensuring it gets into all the ridges. Set aside.
2. Make the Ganache: Combine butter and chocolate chips in a microwave-safe bowl, then melt in the microwave in 20-second intervals, stirring in between. Pour heavy cream into a saucepan and bring it to a boil. Pour the chocolate mixture in but don’t stir. Let it sit for about two minutes, then add whiskey and stir to combine.
3. Put the ganache in the fridge for 5 minutes, then stir. Continue stirring every five minutes until the mixture becomes cool but not solid.
4. Make the Stout Cake Batter: Bring beer and butter to a simmer in a medium saucepan over medium heat. Whisk in the 3/4 cup cocoa powder, then remove the saucepan from the heat and let the mixture cool.
5. Put the flour, sugar, baking powder, and salt in a large mixing bowl. Add eggs and sour cream and beat until just combined. Add in the cooled beer mixture and beat on low speed.
6. Add ½ of the batter to the prepared bundt pan, then ganache, and finally, add the rest of the batter. Bake for 40-50 minutes in the preheated oven until a toothpick inserted near the center comes out clean. Bundt cakes take a little extra time to bake than regular cake pans. Allow the cake to cool completely.
7. Make the frosting: Whip butter and powdered sugar one cup at a time. Add in Bailey’s. If the frosting becomes too liquid, add more powdered sugar as needed, but only a tablespoon or so at a time. When the cake is cool, frost it, cover with chocolate shavings, if desired, and enjoy it with a tall glass of milk!

Tips for a Successful Bundt Cake

• A frosted cake like this can be stored covered at room temperature for 4-5 days. Use a cake keeper or large overturned bowl to cover the cake.
• Once you cut the cake, moisture begins to escape, and the cake starts to grow stale. You can cover the sliced sides with a piece of plastic wrap to help slow this process. Continue to keep it covered.
• Don’t use butter to grease your pan- this can actually cause your cake to stick to the pan! Use shortening or oil, then sprinkle flour in the pan and distribute it evenly.
• Remember to grease the center tube of the bundt cake pans!
• Let the cake cool in the pan on a wire rack for about 10-20 minutes. Tap and gently shake the pan to help loosen the cake. Then carefully slide a table knife down the sides to release any sticking spots. Invert the pan over the cooling rack, remove it, and let the cake continue to cool on the rack.

How to store leftover Irish Car Bomb Bundt Cake

A frosted cake like this can be stored covered at room temperature for 4-5 days. Use a cake keeper or large overturned bowl to cover the cake.

Once you cut the cake, moisture begins to escape, and the cake starts to grow stale. You can cover the sliced sides with a piece of plastic wrap to help slow this process. Continue to keep it covered.

Do I need to refrigerate this cake?

Most cakes are fine to store at room temperature for a few days. You only need to refrigerate this if you have a hot and humid kitchen or if you won’t be serving it for a few days.

Can a chocolate bundt cake be frozen?

You can store this cake for up to 3 months in the freezer! You can freeze it before or after frosting.

Unfrosted: Wrap in plastic wrap, then put it into a freezer bag or aluminum foil.

Frosted: Flash-freeze the cake for about an hour to set the frosting, then wrap it in plastic wrap. Add a layer of aluminum foil or store it in a cake keeper.

Can this Guinness chocolate cake be made into cupcakes?

Rejoice, cupcake fans! This batter makes amazing cupcakes as well. They cook for much less time (about 18-20 minutes), but otherwise, the recipe is the same! They would be fun to bring to a St. Patrick’s Day party!

Want more Boozy Desserts?

If you like a little liquor in your desserts, try one of these yummy recipes:

• Bourbon Caramel Chocolate Cookies
• Chocolate Crunch Bars with Bourbon Caramel Sauce
• Guinness Fudge Brownies

This perfect bundt cake will make the best St. Patrick’s Day dessert. With its’ decadent flavor and chocolatey overtones, it’s sure to be a hit at first bite.

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Chocolate Guinness Bundt Cake

This boozy Chocolate Guinness Bundt Cake might have a controversial name given it's more commonly referred to as an Irish Car Bomb Bundt Cake. Yet, there's nothing controversial about the flavors! With a combination of Guinness beer, Irish Whiskey, and Baileys, you'll have one incredible St. Patrick's Day dessert!

Course Dessert

Cuisine American

Keyword Chocolate Guinness Bundt Cake

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Refrigeration 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 servings

Calories 452kcal

Ingredients

• Cake Batter
• 2 1/2 cups all purpose flour
• 1 teaspoon. baking powder
• 1 cup butter
• 1 cup Guinness beer
• 1 cup sour cream
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 2 eggs
• Ganache
• 3 oz. dark chocolate chips
• 3 oz. semi sweet chocolate chips
• 2 tablespoons melted butter
• 1/2 cup cream
• 3 tablespoons Jameson Whiskey
• Baileys Irish Cream Frosting
• 4 cups powdered sugar + more if needed
• 1 cup butter
• 6 tablespoons Baileys Irish Cream
• Hershey's Milk Chocolate Bar for shavings, if desired.

Instructions

• Preheat oven to 350° F. Prepare a 12-cup bundt pan by buttering it well and dusting it with flour.

To make the ganache:

• Place chocolate chips and butter in a microwavable bowl and melt in microwave in increments of 30 seconds. Stirring in between until smooth and completely melted.
• In a saucepan, add cream and bring to a boil. Pour chocolate mixture in but don’t stir. Let it sit for about 2 minutes. Then stir in whiskey. Put in fridge for 5 minutes. Stir. Continue stirring every 5 minutes until the mixture becomes cool – but not solid.

To make the cake batter:

• Bring the Guinness beer and butter to a simmer. Whisk in cocoa powder. Remove from heat. Cool.
• Put flour, sugar, baking powder and salt in a large mixing bowl. Using a mixer, beat in the eggs and sour cream until just mixed. Then add the cooled beer mixture and mix on low speed.
• Into the prepared bundt pan, add 1/2 the batter, then add in ganache, then the remaining batter. Bake 40-50 minutes, until a toothpick inserted in the middle comes out clean. Allow for the cake to cool completely before frosting.

To make the frosting:

• Whip butter, add in powdered sugar 1 cup at a time. Add in the Bailey's. If the frosting becomes too liquid add more sugar, a tablespoon at a time.

Notes

This cake is very rich, so you may want to cut thin slices which would make for more servings. People can always go back for a second slice!

Nutrition

Serving: 1serving | Calories: 452kcal | Carbohydrates: 76g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 316mg | Potassium: 221mg | Fiber: 3g | Sugar: 55g | Vitamin A: 325IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 2mg

This post was originally published 4/23/13. It has been updated with a new title, format and with pictures on 3/9/23.

The post Chocolate Guinness Bundt Cake appeared first on Easy Recipes From Home.

Summer’s officially starting, and fresh berries are in order, which also means it’s the perfect time of year for an optional no- bake summer dessert.

Even if you aren’t going to have a party with a red, white, and blue theme, this twist on a traditional English trifle needs to be added to your menu.
It will be an easy dessert for a busy weeknight and is perfect for entertaining, too.

SAVE THIS NO-BAKE BERRY TRIFLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

What is a trifle?

A trifle is a layered dessert which is of British origin. It is traditionally made with sponge fingers soaked in an alcohol, pudding, fruit, and topped with heavy whipping cream or syllabub – an old English dessert made with cream and alcohol.
However, there are now many variations on the trifle and it has become quite a popular dessert. It is so easy to make with pound cake, and a pudding mixture and/or cream cheese mixture, making it the perfect dessert when entertaining. It can feed a lot of people and can be served as a last minute dessert when company’s coming.

What can I use if I don’t have a trifle bowl?

This fourth of July Trifle can be put into a large clear glass bowl will do or even a punch bowl. You’ll want to use a deep glass dish for this easy recipe to display the pretty layers. Be creative!
You can even use mason jars or small bowls to make individual servings and just divide the ingredients evenly among them.

Equipment needed

• Measuring Spoons
• Measuring Cups
• Two 8-inch Round Cake Pans
• Cooling Rack
• Sharp Knife
• Cutting Board
• Trifle Bowl or Large Bowl
• Hand Mixer or Stand Mixer
• Spatula
• Offset Spatula

What do I need to make this recipe?

• Vanilla Cake Mix (plus box ingredients), or Angel Food Cake
• Instant Vanilla Pudding 
• Whole Milk
• Cool Whip or Stabilized Whipped Cream
• Fresh Strawberries 
• Fresh Blueberries 

How do I make this easy trifle recipe?

1. Begin by baking the cake following the instructions listed on the box. This can be done in advance to save time.
2. Mix the milk and the pudding together in a large bowl. Fold in half of the Cool Whip, and refrigerate to set, about 10 minutes.
3. Begin layering the trifle starting with the cake. You can either leave it intact, cutting the edges to fit it into the trifle dish, or cut it into cubes and arrange them on the bottom of the trifle dish.
4. Add half of the pudding, about 1 ½ cups, and smooth with an offset spatula.
5. Evenly distribute the chopped strawberries onto the pudding.
   Cover with the second cake or again, cut into cubes.
   Spread the remaining pudding over the cake.
   Add the blueberries.
   Spread the rest of the Cool Whip on top of the trifle, and decorate with additional remaining strawberries, blue berries, sprinkles, or other toppings, if desired.
6. Place into refrigerator until ready to serve.

Could I prepare the pudding in advance? 

Yes! You could definitely make the pudding ahead of time. I wouldn’t recommend making it more than a day in advance. Keep the pudding in the fridge and feel free to assemble the cake layers and barriers the next day or just before serving.

Can I use frozen fruit instead of fresh? 

I do not recommend using frozen fruit as it is a lot harder to decorate with. Frozen fruit tends to bleed and will color the pudding layers. Frozen fruit also doesn’t keep as long as fresh fruit. Your trifle would have to be enjoyed the same day.

What substitutes could I use for the cake layers? 

This trifle recipe is very versatile and a real crowd pleaser. You could use white cake or any other cake flavor. You can also use any other cake-like dessert. Some fun options to try would be premade cupcakes (frosted or not), or even Twinkies! Have fun with it!

What can I use in place of Cool Whip?

This Stabilized Whipped Cream is a great substitution for Cool Whip and is made without gelatin. It works very well in all recipes that call for Cool Whip and can also be used by itself to cover pies, cakes, fresh fruit, and more.

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Easy Dessert Recipes

Cookies are a great option for a party!
We love these Maple Shortbread and Peanut and Cookie Butter Chocolate Chip Cookies. Both of them have always been a hit with my family.

No dessert table should be without my Millionaire Shortbread aka Twix Bars. One bite and I promise you’ll fall in love. I think they’re even better than the candy bar.
Another bar that’s perfect for entertaining are my Strawberry Rhubarb Oatmeal Bars. They’ve got all the flavor of summer.

Try the twist on the classic Oatmeal Cookie and add some butterscotch to them. They’re hard to resist!
And speaking of butterscotch, these Salted Butterscotch Pretzel Chocolate Chip Cookies have so much flavor in every bite that you might not be able to eat just one.

Make this patriotic trifle for your Memorial Day and fourth of July celebration. With layers of cake, pudding and whipped cream, and extra berries on top, it’s a fabulous recipe for the perfect summer dessert!

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4th of July Trifle

A little twist on the traditional English trifle, this dessert is easy to make and so much fun to eat. It's very easily customized with any cake or pudding flavors, and packed with your favorite or seasonal fruits, this trifle is assembled in minutes.

Course Dessert

Cuisine American

Keyword 4th of July Trifle, Trifle

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 330kcal

Equipment

• measuring cups
• measuring spoons
• 2 8-inch round cake pans
• cooling rack
• sharp knife
• cutting board
• Trifle Bowl or large deep bowl
• hand or stand mixer or whisk
• silicone spatula
• medium bowl
• offset spatula

Ingredients

• 16.25 ounces white cake mix or flavor of your choice
• 1 cup water
• 1/2 cup vegetable oil
• 3 egg whites or whole eggs
• 3.4 ounces instant vanilla pudding
• 2 cups whole milk
• 8 ounces Cool Whip divided
• 2 1/2 cups diced fresh strawberries plus additional whole or sliced berries for top
• 1 1/2 cups fresh blueberries plus additional for top

Instructions

• Prepare two 8-inch round cakes per the instructions on the box and allow them to cool completely. This can be done in advance. If your cakes have a rounded top, you can cut them to level, but it is not necessary.
• Place the pudding into the medium bowl and add the milk. Using a mixer, beat for two minutes or mix together with a whisk for same amount of time.
• Fold in half of the cool whip, and place into the refrigerator for at least 10 minutes.

Assembly

• Begin by placing one of the cooled cakes into the bottom of the trifle dish. If needed, trim the edges to fit into the bowl or cut the cake into cubes.
• With an offset spatula, spread half of the pudding, about 1 ½ cups over the cake.
• Cover the pudding with all of the diced strawberries.
• Gently place the second cake into the dish.
• Spread the remaining pudding on top of the second cake.
• Evenly distribute the blueberries.
• Spread the remaining Cool Whip over the blueberries and top with additional fresh berries or other toppings.

Notes

Note: if using a cake that is pre-made, the amount of time needed to make this dessert will decrease. Also, for accurate nutritional information, I have added the ingredients needed to bake the cake. Please follow the ingredients listed on the box as there may be differences.

Nutrition

Serving: 1person | Calories: 330kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 360mg | Potassium: 179mg | Fiber: 2g | Sugar: 31g | Vitamin A: 113IU | Vitamin C: 19mg | Calcium: 162mg | Iron: 1mg

The post 4th of July Trifle appeared first on Easy Recipes From Home.

No?! Do you have a strange look on your face? Well you should because when I got so excited about making these cookies that is exactly what I kept calling them. But no they do not have butternut squash in them just butterscotch chips. I was just too busy making this soup and some mashed butternut squash over the holidays that the two recipe titles got jumbled.

Happens all the time right? Mixing up vegetables and sweets right? No?! Geez you guys aren’t working with me at all today.

When our friends Josh and Elizabeth came over for our monthly dinner we sat around afterwards enjoying some wine and indulging in these amazing cookies. And as quickly as they were eaten I knew I had to make some more.

And at Hall Nesting Christmas time generally means some kind of food blogger cookie swap. I’ve made Peanut and Cookie Butter Chocolate Chip Cookies and then two years ago these Milk Chocolate and Macadamia Cookies. So this year I sent out 3 dozen of these and in return I received some Cherry Nut Nuggets, Cranberry Orange Cookies with White Chocolate & Pistachios, and Graham Chocolate Chips.

So after you snag the recipe for these insane Butterscotch Oatmeal Cookies go ahead and check those out as well!

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Butterscotch Oatmeal Cookies

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks butter softened
• 1 cup dark brown sugar
• 1/3 white sugar
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 2 eggs
• 2 cups old fashioned oats
• 1 bag butterscotch chips

Instructions

• Preheat the oven to 325 degrees.
• Mix together the flour, baking powder, and salt in a medium sized bowl and set aside.
• In the bowl of an electric mixer (or using a hand mixer) beat together the butter and both sugars until fluffy.
• Beat in vanilla and cinnamon. Add eggs, one at a time, scraping the bowl after each one.
• Add the flour mix into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats and butterscotch chips until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 13-15 minutes.

The post Butterscotch Oatmeal Cookies appeared first on Easy Recipes From Home.