This no bake Pineapple Dessert has loads of crushed pineapple, a no bake graham cracker crust, and a cream cheese filling. A nostalgic dessert that’s perfect for spring or Easter!

Want more pineapple desserts? Try this Pineapple Crisp, Easy Pineapple Upside Down Cake, and Pineapple Cake!

This Pineapple Dessert is a new spin on an old favorite! My mom used to make these Pineapple Bars throughout my childhood, and I had to remake them and put my own spin on them.

The big difference is this recipe doesn’t use raw eggs like my mom’s version, so there’s nothing to worry about! It still has the same nostalgic crushed pineapple flavor.

With its fluffy texture and bright pineapple flavor, this no bake dessert is always a huge hit at parties and is perfect for spring or summer!

Why we love these pineapple bars:

• Pineapple flavor: This dessert gets its intense pineapple flavor from crushed pineapple and pineapple juice, making every bite feel like a dreamy tropical vacation!
• Make-ahead friendly: This no bake dessert can be made ahead of time and chilled in the fridge until you’re ready to serve. 
• Tried-and-true: This is my version of my mom’s pineapple squares that I loved during my childhood and they’re always a big hit whenever I make them!

Pineapple Dessert Ingredients:

• Graham cracker crumbs: These are crushed to make fine crumbs for the crust!
• Butter: Melted butter mixes with the crumbs to hold the crust together.
• Cream cheese: Use room temperature, full fat, block-style cream cheese for the richest flavor and texture! Don’t use the kind that comes in a tub.
• Powdered icing sugar: Also known as powdered sugar or confectioners’ sugar. This sweetens and thickens the filling.
• Crushed pineapple: Gives these bars a bright pineapple flavor and some texture. 
• Pineapple juice: Just a splash to brighten up the filling.
• Vanilla: A dash of vanilla balances out the fruitiness. 
• Heavy whipping cream: Whipped cream makes the dessert light and airy!

How to make this easy Pineapple Dessert:

This Pineapple Dessert is a childhood treat that hits the spot every time. Check out the recipe card for the full list of recipe instructions!

• Mix graham cracker crumbs with melted butter, press into a dish, and save a bit of the crumbs for later.
• Strain the pineapple to remove any extra juice.

• Beat cream cheese until smooth and stir in powdered sugar.
• Add drained pineapple, a splash of its juice, and vanilla into the cream cheese mixture.

• Whip heavy cream until stiff and beat it into the mixture.
• Spread the filling over the crust, add a layer of whipped cream, and chill until set.

Variations and Substitutions

• Coconut: Add some sweetened shredded coconut to the filling for even more tropical flavor! 
• Garnish: Add some chopped fresh pineapple, shredded coconut, a mandarin orange, or maraschino cherries on top of the bars for an extra flair. 
• Crust: if you don’t want to use graham crackers for the crust, you could use vanilla wafers, golden Oreos, or even crushed shortbread cookies! 
• Crush: Use a food processor or a rolling pin with a ziplock bag to crush the graham crackers into fine crumbs. 

How to store this Pineapple Dessert:

Store the bars in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Make sure to let the bars thaw in the fridge overnight before serving! I always add the whipped cream topping right before serving to keep it fresh and light.

More pineapple recipes you’ll love:

• Pineapple Coconut Cake — if you need a cake vacation.
• Strawberry Pineapple Lemonade Bars — fresh and fruity!
• Grilled Pineapple — a summer treat perfect for grilling weather.
• Pineapple Lush Angel Food Cake Roll Recipe — if you love crushed pineapple!

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Mom’s No Bake Pineapple Dessert

This no bake Pineapple Dessert has a bright pineapple flavor, homemade graham cracker crust, and a creamy cheesecake filling. Perfect for spring or Easter!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16

Calories 357cal

Author Ashley Fehr

Ingredients

Crust

• 2¼ cups graham cracker crumbs
• ½ melted butter

Filling

• 2 packages cream cheese (8 oz or 250 grams each) room temperature
• 1½ cups + 2 tablespoons powdered icing sugar (divided)
• 1¼ cup canned crushed pineapple (19 oz or 540 ml)
• 2-3 tablespoons reserved pineapple juice
• 1 teaspoon vanilla
• 2 cups heavy whipping cream (divided)

US Customary – Metric

Instructions

Crust

• Combine graham cracker crumbs and melted butter. Reserve 2 tablespoons and press the rest into a 9×13" baking dish. Set aside.

Filling

• In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 1½ cups powdered sugar and beat until smooth.
• Drain pineapple thoroughly, reserving juice.
• Add pineapple and 2 tablespoons pineapple juice to cream cheese mixture and beat on low until combined. Add additional juice if desired for a thinner texture.
• In a separate bowl, beat 1 cup cream with an electric mixer until stiff peaks form. Fold into the cream cheese mixture with a spatula or the mixer on low speed.
• Spread the filling onto the crust. Refrigerate for 6-8 hours or overnight.

Whipped Cream

• Beat the remaining 1 cup cream with the remaining 2 tablespoons powdered sugar until stiff peaks form.
• Spread over chilled dessert and sprinkle with graham crumb mixture. Serve.

Video

Notes

This recipe has been simplified and improved since the original was posted! You can find the original here if you prefer.

Nutrition

Calories: 357cal | Carbohydrates: 39g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 62mg | Sodium: 176mg | Potassium: 113mg | Fiber: 1g | Sugar: 31g | Vitamin A: 827IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg

The post Mom’s No Bake Pineapple Dessert appeared first on The Recipe Rebel.

These Strawberry Cheesecake Bars are made with homemade strawberry filling, a tangy cheesecake base, and a buttery graham cracker crust. Made with fresh or frozen strawberries for a year-round treat!

Want more strawberry desserts? Try my Strawberry Pie, No Bake Strawberry Cheesecake, Easy Strawberry Cupcakes and Strawberry Shortcake Ice Cream Bars!

These Strawberry Cheesecake Bars are the perfect way to enjoy cheesecake in a more portable form — making them perfect for potlucks or picnics!

A crunchy graham cracker crust is the base for the bars and is topped with a velvety cream cheese mixture that’s swirled through with a quick strawberry sauce.

Why we love these Strawberry Cheesecake Bars:

• Easier than cheesecake: if you’ve ever been intimidated by making classic cheesecake, then you’ll love this bite-sized bar version! (They make up much more quickly, too!)
• Make-ahead friendly: Since the bars need to chill in the fridge for a bit, they’re perfect for making ahead of time. 
• Strawberry flavor: The homemade strawberry filling adds so much fruity flavor to these bars!

Strawberry Cheesecake Bar recipe ingredients:

• Strawberries: Frozen or fresh strawberries are fine! Just make sure to thaw them first, so they’re easy to puree and use in the filling.
• Granulated sugar: Sweetens the strawberry sauce and cheesecake.
• Cornstarch slurry: A thickener to give the strawberry filling a jam-like consistency.
• Graham cracker crumbs: Forms the graham cracker crust. You can use any dried, crushed cookie crumbs here.
• Butter: Binds the graham cracker crumbs together so the crust stays in place.
• Cream cheese: Any type of plain, block-style cream cheese will work here! Also, make sure it’s at room temperature to avoid lumps.
• Eggs: Help the cheesecake set. These need to be at room temperature, too!
• Sour cream or plain yogurt: Adds a subtle tang and creaminess to the cheesecake filling.
• Vanilla: Adds a depth of flavor. 
• Salt: Balances out the sweetness.

How to make Strawberry Swirl Cheesecake Bars:

These bars are even easier than making a cheesecake! Make sure to check out the recipe card for the full list of recipe instructions.

• Heat the strawberry puree and sugar in a small saucepan, then thicken to make the sauce.
• Combine graham cracker crumbs and melted butter, then press into the pan.

• Blend cream cheese and sugar until smooth.
• Add eggs, sour cream, vanilla, and salt, mixing until just combined.

• Spoon small dollops of strawberry filling on top and gently swirl.
• Bake until the cheesecake is set.

Variations and Substitutions

• Crust: I made a classic graham cracker crust, but you could make an Oreo crust or a shortbread crust if you like!
• Lemon zest: Grate a little lemon zest into the cheesecake batter for a pop of brightness!
• Swap the berries: you can use any kind of berry in here! Try blueberries or raspberries if that’s what you have.

How to store leftover Strawberry Cheesecake Bars:

Place the bars in an airtight container and store them in the fridge for up to 4 days. Since they’re so creamy I try to avoid stacking them!

Can I freeze these bars?

Absolutely! They will last in the freezer for up to 3 months. Just let them thaw in the fridge before eating!

If you need to stack them, freeze them in a single layer first.

What’s the best way to crush graham crackers?

I like to buy crushed graham crackers from the store to keep it simple, but if all you have are the crackers they are easy to crush!

You can pulse them in a food processor until you get fine crumbs, or place the graham crackers in a plastic zip-top bag and crush them using a rolling pin.

More cheesecake recipes you’ll love:

• BEST Easy Cheesecake Recipe — a no bake dessert that’s perfect for summer!
• The Best Vanilla Cheesecake Recipe — a baked version that’s just as creamy.
• Lemon Cheesecake Bars — perfect for spring or summer!
• No Bake Nutella Cheesecake Bars — a chocolatey version!

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Strawberry Cheesecake Bars

These Strawberry Cheesecake Bars feature a creamy cheesecake layer, swirled with jammy strawberries on a buttery graham cracker crust. 

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 20 servings

Calories 278cal

Author Ashley Fehr

Ingredients

Strawberry Filling

• 2 cups frozen sliced strawberries (fresh works too!) thawed and pureed
• 3 tablespoons granulated sugar
• 1 tablespoon corn starch
• 1 tablespoon water

Crust

• 2½ cups graham cracker crumbs
• 6 tablespoons melted unsalted butter

Cheesecake filling

• 3 packages cream cheese (room temperature)
• 1½ cups granulated sugar (300 grams)
• 3 eggs
• ⅓ cup sour cream or plain yogurt
• 2 teaspoons vanilla
• 1 pinch salt

Instructions

Strawberry Filling:

• In a medium saucepan, combine strawberry puree and sugar. Whisk together corn starch and water and add to the strawberry puree.
• Cook and stir over medium heat until thickened.
• Pour into a shallow dish and refrigerate until room temperature (you can speed this up by popping it in the freezer for 15-20 minutes, stirring every few minutes).

Crust

• Preheat oven to 350°F. Optional: line a 9×13" baking dish with parchment or foil for easy removal.
• In a medium bowl, stir together graham crumbs and melted butter.
• Press into the bottom of the prepared pan. Bake for 10-12 minutes until slightly dried. Let cool slightly.

Cheesecake filling

• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add sugar and beat until combined.
• Add eggs, sour cream, vanilla and salt and beat on low speed just until combined, scraping down the sides as necessary.
• Pour cheesecake filling on top of the crust. Drop tablespoons of strawberry filling on top of the cheesecake filling and swirl gently with a knife (yes, there will be extra!).
• Bake for 20-25 minutes until mostly set — a slight jiggle when you gently shake the pan is fine as they will continue to set as they cool.
• Cool to room temperature and then refrigerate until cold, at least 6-8 hours, before removing from the pan.
• Serve with extra strawberry filling if and whipped cream if desired.

Video

Notes

Ingredients and Substitutions:

• cream cheese: low fat, full fat, or even lactose-free cream cheese will work here. Low fat will have a slightly thinner texture once baked.
• sour cream: for more strawberry flavor, you can swap this for some of your extra strawberry filling.
• strawberries: this recipe will work with any berry, and even peaches, mangoes and a variety of other fruits.

Storage:

• Refrigerator: you can keep these cheesecake bars in the refrigerator for up to 4 days.
• Freezer: these bars freeze perfectly! Be sure to layer with parchment paper in an airtight container. They can be frozen for up to 3 months.

 

Nutrition

Calories: 278cal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 189mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 620IU | Vitamin C: 0.03mg | Calcium: 50mg | Iron: 1mg

The post Strawberry Cheesecake Bars appeared first on The Recipe Rebel.

These mini Monster Cookie Cheesecakes have a creamy cheesecake layer and peanut butter oat crust and are adorned with chocolatey M&Ms! They’re naturally gluten-free, kid-friendly, and perfect for sharing.

Cheesecake and candy are a match made in heaven! Check out my other candy-laden cheesecake recipes like No Bake Peanut Butter Cup Cheesecake, No Bake Cadbury Creme Egg Cheesecake, and Snickers Cheesecake Cake, or try these Cake Pops for a fun party treat!

These Monster Cookie Cheesecakes are the perfect easy treat for any occasion! They come together super quickly and bake in a fraction of the time as regular cheesecake. 

These cheesecakes start with a peanut butter, brown sugar, and oat crust, which makes them gluten-free!

They’re topped off with cheesecake filling and some M&Ms for that classic monster cookie feel.

Why we love this Monster Cookie Cheesecake recipe:

• Gluten-free: Everyone can enjoy them without worrying about restrictions!
• Creamy and crunchy: The creamy cheesecake and crunchy cookie base make the perfect combination.
• Freezer-friendly: You can whip these up and store them in the freezer, so you’ll always have a quick treat on hand for parties or simply enjoying!

Ingredients for Mini Monster Cookie Cheesecakes:

• Monster cookie crust: I use peanut butter, brown sugar, one egg, and quick oats to create the monster cookie crust. Make sure you’re using certified gluten-free oats for a 100% gluten-free dessert if needed.
• Egg: Helps bind the cheesecake mixture together. 
• Cream cheese: Make sure to use full-fat cream cheese for the best flavor! 
• Granulated sugar: Adds sweetness. 
• Vanilla extract: Adds a depth of flavor. 
• Mini M&M’s: These wouldn’t be monster cheesecakes without them!

How to make Monster Cookie Cheesecake:

These mini cheesecakes are so much easier than making a whole cheesecake! For the full list of recipe instructions, scroll down to the recipe card.

• Mix peanut butter, brown sugar, egg, and oats for cookie dough, then press into muffin liners.
• Bake cookie base until mostly dry.

• In the bowl of a stand mixer, beat cream cheese until smooth. Then, add sugar, vanilla, and egg and beat to combine.
• Divide cheesecake batter over cookie bases.

• Crumble the remaining crust on top of the cheesecake layer and sprinkle with M&M’s.
• Bake until the cheesecake is set and the cookie dough is golden.

Variations and Substitutions

• You can swap the peanut butter for almond butter for a different flavor.
• Substitute the M&Ms with other candies like Reese’s Pieces or chopped Snickers for a fun twist! You could even do mini chocolate chips if you don’t have M&Ms. 
• Drizzle chocolate or caramel sauce on top for an extra indulgent touch.

How to store Monster Cookie Cheesecakes:

Store the cheesecakes in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. 

Make sure to flash freeze them on a baking sheet first, then add them to an airtight container or freezer bag. Let the cheesecakes thaw in the fridge before eating!

More mini cheesecake recipes:

• Easy Cheesecake Cupcakes Recipe — a classic you can top any way you like!
• Apple Crisp Cheesecakes — a must have for fall baking.
• Blueberry Cheesecake Ice Cream Cupcakes — perfect for warmer weather!
• Light Chocolate Cheesecakes — with a surprise ingredient

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Monster Cookie Cheesecakes

These Monster Cookie Cheesecakes combine a gluten-free peanut butter oatmeal cookie base and a creamy cheesecake layer and are topped with mini M&M's. A perfect treat for parties or just because!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cheesecakes

Calories 211cal

Author Ashley Fehr

Ingredients

Cookie base:

• ½ cup creamy peanut butter
• ½ cup packed brown sugar
• 1 large egg
• 1 cup quick oats certified gluten free if necessary

Cheesecake:

• 8 oz cream cheese (1 250 gram package) room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla
• 1 large egg
• ¼ cup mini M&M’s

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and line a muffin pan with 12 liners.
• For the cookie base, in a medium bowl, stir together all of the ingredients until completely combined. Press 1 tablespoon of cookie dough into the bottom of each liner.
• Bake for 5-7 minutes, until mostly dry on top.
• For the cheesecake, beat cream cheese until smooth. Add in sugar, vanilla and egg and beat until completely smooth.
• Remove muffin pan from the oven divide your cheesecake batter between your 12 crusts. Crumble remaining cookie dough over top and sprinkle with M&M's.
• Bake for 12-15 minutes, until cheesecake is just set and cookie dough is light golden brown.
• Remove from the pan and allow to cool for 10 minutes before removing liners. Chill for several hours before serving. Store in an airtight container in the fridge or freeze for up to 3 months.

Video

Nutrition

Calories: 211cal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 130mg | Potassium: 154mg | Fiber: 1g | Sugar: 18g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 53mg | Iron: 1mg

The post Mini Monster Cookie Cheesecakes appeared first on The Recipe Rebel.

These 30+ Rhubarb Recipes are perfect for baking, brunches, and entertaining! Discover new ways to use this springtime vegetable in cakes, pies, cocktails, muffins, and more.

If you’ve ever seen rhubarb at the grocery store or farmer’s market and wondered how to use it, this list of rhubarb recipes is for you!

This list has a total of 30 easy rhubarb dessert recipes that transform this tart vegetable into a variety of sweet treats to curb any sweet tooth.

From rhubarb pies to gelato, muffins, and cocktails, there’s nothing you can’t do with this springtime vegetable!

Without further adieu, here are some of my favorite rhubarb recipes that I just know you’ll love! Plus, a few from my favorite bloggers.

Rhubarb Cake with Vanilla Sauce

Loaded with rhubarb and drizzled with warm vanilla sauce, this easy cake is the ultimate Springtime dessert!

Get the recipe here

Rhubarb Streusel Coffee Cake

This moist rhubarb coffee cake is perfect for breakfast or brunch, topped with a delicious toasted pecan and coconut streusel. Such a simple recipe packing loads of delicious flavor!

Get the recipe here

Rhubarb Crumble Tart • Perfect Spring Dessert!

My rhubarb crumble tart is a juicy rhubarb tart recipe with a buttery oatmeal crumble topping ~ it’s the perfect easy spring dessert!

Get the recipe here

Strawberry Rhubarb Crisp Bars

What do you get when you combine crunchy oatmeal cookies and tangy fruit with our favorite ingredient? These Strawberry Rhubarb Crisp Bars! These are the perfect summer finger food for potlucks and dessert.

Get the recipe here

Norwegian Rhubarb and Almond Cake

A light, delicate almond cake full of delicious rhubarb. This craveable recipe makes the perfect breakfast, fruity dessert, or snacking cake!

Get the recipe here

Rhubarb Crisp Recipe

A simple and mouth watering recipe for tart rhubarb filling topped with a layer of crunchy, crispy oatmeal. Rhubarb crisp is a delicious dessert, just begging for a scoop of vanilla ice cream.

Get the recipe here

Rhubarb Muffins

Warm flavors of cinnamon and the tartness of rhubarb give these muffins a little something extra. You’ll love baking up a batch of these for your next occasion!

Get the recipe here

Strawberry Rhubarb Pie

Strawberries and rhubarb give this easy pie recipe the perfect balance of sweet, tart, and juicy summer flavor!

Get the recipe here

Strawberry Rhubarb Custard Dessert

A tender sugar cookie crust filled with chopped tart rhubarb, sweet strawberries and rich, creamy custard gives this dessert the perfect balance of textures and flavors.

Get the recipe here

Strawberry Rhubarb Cobbler

You’ll love this super easy cobbler recipe made with sweet strawberries and rhubarb. The most delicious combination, ready to be served with a scoop of ice cream!

Get the recipe here

Strawberry Rhubarb Crisp

A deliciously sweet and tart rhubarb crisp complete with a tender oatmeal topping. Swap out the berries for any of your favorite fruit combinations for an effortless dessert that just smacks of spring!

Get the recipe here

Sparkling Rhubarb Margarita Recipe

There’s nothing more quenching on a hot afternoon than a homemade margarita! This zesty cocktail recipe is so easy and quick to make. Add in the unique flavors of rhubarb, and you’ve got a one-of-a-kind refreshment!

Get the recipe here

Healthy Rhubarb Apple Muffins

These Healthy Rhubarb Apple Muffins are moist, fluffy, lightly sweetened and make a perfect healthy snack or breakfast. Naturally sweetened with applesauce and maple syrup, these muffins are full of whole grains, fiber and protein, with the sweet and tangy flavor of rhubarb.

Get the recipe here

Rhubarb Raspberry Fool

I pity the fool who doesn’t love this dessert! Made from mostly whipped cream and sweetened raspberries, with the wonderful tartness of fresh rhubarb. I can never get enough!

Get the recipe here

Rhubarb Custard Pie

This summer dessert is both tangy and creamy. Rhubarb custard pie has tart fresh rhubarb and smooth, sweet custard.

Get the recipe here

Rhubarb Sauce

This rich and flavorful rhubarb sauce is bound to become a fast favorite! Delicious as a quick and easy topping for cake, ice cream, yogurt, pancakes and more!

Get the recipe here

Rhubarb Crisp Pie

A classic crisp recipe crossed with homemade rhubarb pie! Made with a buttery oatmeal crumble and sweet rhubarb filling for a light and easy dessert.

Get the recipe here

Rhubarb Slush

A refreshing and fruity summertime drink featuring rhubarb! This frosty slush recipe can be made with or without booze. Either way it’s the perfect treat for sipping by the pool!

Get the recipe here

Rhubarb Curd

Homemade rhubarb curd is perfect to spread over everything from pancakes to toast – or better yet, enjoy a spoonful right out of the jar!

Get the recipe here

No Bake Rhubarb Cheesecake

A light and creamy, easy no-bake cheesecake recipe made with rhubarb. The lovely flavors and incredible texture make this dessert one of a kind, plus you can make it ahead!

Get the recipe here

Riesling Rhubarb Crisp Cake

Turn heads with this stunning homemade rhubarb cake recipe! A luxurious layer cake infused with Riesling flavors, filled with oat crumble, and frosted with a decadent rhubarb buttercream.

Get the recipe here

Rhubarb Panna Cotta

Enjoy rhubarb three ways with this dreamy panna cotta recipe. Lush and creamy panna cotta is the ideal "fancy" dessert that's actually so easy to make!

Get the recipe here

Old-Fashioned Rhubarb Pie

Our favorite Rhubarb Pie recipe is so easy to make and you can’t beat the sweet and tart rhubarb filling paired with our flaky pie crust.

Get the recipe here

Rhubarb Honey Cupcakes

This is the perfect cupcake recipe for spring, made with moist and tender cupcakes filled with a homemade rhubarb jam.

Get the recipe here

Rhubarb Bread

Rhubarb bread is a moist and tender buttermilk quick bread loaded with lots of sweet tart rhubarb and a hint of vanilla.

Get the recipe here

Roasted Strawberry Rhubarb Milkshakes

Roasted Strawberry Rhubarb Milkshakes are a fun way to celebrate spring fruit! Sweet and creamy with the perfect amount of tang from the rhubarb.

Get the recipe here

Healthy Strawberry Rhubarb Baked Oatmeal Recipe

If an easy breakfast is calling, try this delightful version of baked oatmeal featuring strawberries and rhubarb! Seasonal and exceptional.

Get the recipe here

Rhubarb Gelato

Dessert doesn't get more rich and creamy than this homemade gelato recipe! Rhubarb puts an interesting spin on this delicious chilled treat.

Get the recipe here

Rhubarb Cake

Sweet and tart Rhubarb Cake with a cinnamon sugar topping is the best way to use up all the fresh rhubarb from the garden!

Get the recipe here

Rhubarb Tart

Jaws will drop when you serve this gorgeous rhubarb tart! Thin slices of tart, rhubarb top a sweet almond frangipane filling, in a buttery shortbread crust.

Check out this recipe

What is rhubarb?

As it turns out, Rhubarb is considered a spring vegetable.

Rhubarb stalks are sold in grocery stores and farmer’s markets across the U.S. – generally from April to June when the stalks have the sweetest flavors. Rhubarb stalks are green, pink, or red in color, like celery but prettier. The redder the stalk the sweeter the flavor!

Rhubarb is often confused with fruit since it’s sometimes used in sweet recipes like pies, cobblers, tarts, and other dessert treats.

What does rhubarb taste like?

Rhubarb is a fibrous vegetable similar to celery but without the crispness. The texture of rhubarb is more like a bite into a walnut: smooth with a slight crunch. Typically, the stalks are sliced into bite-sized pieces for baking. When properly cooked, rhubarb gives recipes like pies and cobblers a delicious and gentle tartness.

However, eaten raw, rhubarb is extremely bitter and sour. This is why many rhubarb desserts will include other ingredients to soften, sweeten, or balance the flavors (strawberries and sugar are common go-tos).

How to store rhubarb:

You have a couple of methods for storing rhubarb in the fridge and freezer!

Fridge

Fresh rhubarb will last up to one week in the fridge wrapped in plastic wrap! Just make sure you cut off the toxic leaves first.

Freezer

Rhubarb freezes like a dream! This is especially handy if, like me, you’re on a mission to try any and all fruit and rhubarb combinations, all year-round. Your freezer is your friend!

I recommend cutting the stalks into pieces to store airtight in the freezer. Here’s how to freeze fresh rhubarb:

1. Slice the rhubarb and place it in a single layer on a parchment paper-lined baking sheet.
2. Place the whole sheet in the freezer until the rhubarb pieces are frozen solid.
3. Transfer the frozen rhubarb to resealable bags or containers labeled with contents, amount, and recipe details as needed (ie. “2 cups rhubarb, muffins/scones”).

While it’s easy to freeze, rhubarb does tend to turn mushy after defrosting. This makes frozen rhubarb best to use in recipes where it can be added in and then cooked or baked from frozen, such as baking and sauces.

The post 30+ Rhubarb Recipes appeared first on The Recipe Rebel.

This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!

Love shortbread? Try these Toffee Shortbread Cookies next!

I just can never resist a sweet and salty treat, and this Millionaire Shortbread is one of my favorites to make around the holidays (but really, why don’t I make them more often throughout the year?!).

It has a shortbread base similar to these Lemon Cheesecake Bars and these Butter Tart Squares (<– another holiday favorite!), a rich and thick caramel filling, and is topped with dark chocolate — I like my chocolate not too sweet to balance out the caramel!

Bar cookies are so perfect for making a big batch at once, so that there are lots to share with friends, family and neighbors — but I promise you it will be difficult to share once you have a taste!

Millionaire Shortbread Ingredients

• Unsalted butter, all-purpose flour and sugar: these make up our shortbread crust. It should be a crumbly mixture that presses together nicely!
• Unsalted butter, brown sugar, sweetened condensed milk, corn syrup and salt: these make up our thick and gooey (never runny!) caramel filling. I don’t recommend changing the ratio here because the consistency is very important for slicing!
• Chocolate and cream: these make up our chocolate ganache. You can use any kind of chocolate you want here and a lighter cream will work just fine. I don’t recommend changing the ratio because we want it to be firm yet sliceable.

How to make Millionaire Shortbread:

Here’s a quick breakdown of how they’re made — be sure to see the complete recipe and instructions in the recipe card below.

1. Start with the crust: mix together the butter, sugar and flour until crumbly — I like to use a pastry cutter, a fork, or my hands (don’t tell!). Note that it won’t look like dough, but when you press it firmly in your hands it will hold together. If it doesn’t, add a tablespoon more butter or water and try again.
2. Bake just until dried on top and lightly golden — they shouldn’t look glossy. You don’t want to overbake or your shortbread will be very firm.

3. Stir together the caramel ingredients in a medium saucepan and bring to a boil — then keep stirring! Sugar burns easily, so you do need to stay by the stove with whisk in hand.
4. Boil for a few minutes so that it comes together.

5. Spread the caramel over the crust and let set completely before adding your chocolate — this way your layers will be nice and clean and not run together. Don’t rush this!
6. Melt your chocolate with some cream, then pour over the caramel and chill to set. You can do this on the counter or in the refrigerator, but the refrigerator does help speed up the process (and I know you want to dig into them!)

Variations on this Millionaire Shortbread:

• Substitute a couple tablespoons of flour in the shortbread base for cocoa powder for a chocolatey twist!
• Once the caramel has boiled, stir in coconut, rum, or almond extract for an extra hit of flavor. Start with 1/4-½ teaspoon and adjust from there.
• Stir chopped nuts, dried cranberries or raisins into your caramel before pouring onto the crust
• Change out the dark chocolate for milk or white, or add a drizzle to the top after the topping sets for a fun and festive look

How to store shortbread:

Because this Millionaire Shortbread is made with fresh dairy, it is best stored in the refrigerator or freezer. It’s also a good way to make sure the chocolate stays firm and doesn’t get too warm!

Place it in an airtight container, with wax paper between layers, and refrigerate for one week, or frozen for up to 3 months.

I like to make a batch and keep it in the freezer, so that I have some ready whenever I want to bring a box of goodies to a friend in need!

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Millionaire Shortbread recipe

This Millionaire Shortbread is a rich shortbread bar with thick, salted caramel and dark chocolate! They are easy to make and completely irresistible!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 36 bars

Calories 235cal

Author Ashley Fehr

Ingredients

Shortbread Crust

• 2 cups all-purpose flour (260g)
• 1 cup unsalted butter
• ½ cup granulated sugar (100g)

Caramel Layer

• 1 cup unsalted butter
• 1 cup brown sugar, packed (190g)
• 1 can sweetened condensed milk (14oz or 396g)
• ¼ cup golden corn syrup
• ¼ teaspoon salt

Chocolate Ganache

• 1½ cups chopped dark chocolate
• ⅓ cup heavy whipping cream
• Flaky sea salt for garnish optional

Instructions

• Preheat the oven to 350°F. Line a 9×13″ pan with parchment paper.

Shortbread Crust

• In a bowl, combine the flour, butter, and sugar with a mixer or pastry cutter, until crumbly. Press the mixture firmly into the bottom of the prepared pan.
• Bake for 12 minutes, or until it looks slightly puffed and dry. Remove from the oven and let cool while you prepare the filling.

Caramel Layer

• In a large saucepan, combine the butter, brown sugar, condensed milk, and corn syrup. Heat over medium-high heat, watching carefully and stirring, until it comes to a boil.
• Reduce the heat to medium and boil for 5 minutes, stirring continuously.
• Stir in the salt and pour over the crust. Let it chill completely in the refrigerator before adding the chocolate, about 1 hour.

Chocolate Ganache

• In a small saucepan, combine the chocolate and the cream. Cook over low heat, stirring continuously, until melted. Pour over the chilled caramel layer and spread evenly. Sprinkle with flaky sea salt, if using.
• Let chill until the chocolate layer is set before slicing.

Nutrition

Calories: 235cal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 35mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

The post Millionaire Shortbread recipe appeared first on The Recipe Rebel.

No Bake Nutella Cheesecake Bars could not be easier to make! A buttery chocolate crust is piled high with sweet, creamy, and fluffy Nutella cheesecake. Top off this no bake treat with whipped cream and berries for the ultimate indulgence!

Give your oven a break with more recipes like No Bake Lemon Cheesecake, No Bake Oreo Cheesecake and No Bake Strawberry Cheesecake.

I love coming up with all kinds of no bake desserts — cool, creamy, and no slaving over the oven or stove! With that being said, these Nutella Cheesecake Bars are one of our favorite no bake cheesecake recipes, and that’s really saying something!

These Chocolate Cheesecake Bars are so easy to make with simple ingredients and fool-proof steps. Don’t you just love a cheesecake recipe that doesn’t require a water bath or an oven?!

And while these are the perfect no-bake treats for summer, you can make these bars all year round. Top them with peppermints for Christmas! There’s never a bad time to enjoy no bake cheesecake bars this good.

Why we love this No Bake Nutella Cheesecake Bars Recipe:

• No Bake: Give the oven a break! Instead of breaking a sweat this summer, make this quick and easy no bake cheesecake bars recipe.
• Luscious and creamy: Oh yes. The heavy cream and cream cheese come together to create the very best thick, luscious, creamy consistency.
• Nutella! Nutella is one of my favorite chocolate ingredients to play around with in the kitchen! If you love it too, check out my other favorite recipe for Nutella Brownie Fruit Pizza.

Nutella Cheesecake Bars Ingredients Needed:

• Chocolate Baking Crumbs: You can swap these with crushed Oreos if you prefer! No need to remove the cream from the middles, either.
• Chocolate: I like to use dark chocolate so it balances out the sweetness of the Nutella.
• Nutella: You can substitute the Nutella with any spread of a similar consistency: peanut butter, cookie butter, etc., for a new twist! 
• Cream Cheese: Note that low fat cream cheese will not yield the same thick and creamy texture.
• Powdered Sugar: Don’t swap this with any other sugar! You need the powder consistency to whip into the other ingredients. Granulated sugar would be gritty.
• Butter: Unsalted butter is preferred.
• Cream: Heavy whipping cream is needed because we whip it to stiff peaks before adding to the cheesecake mixture. A lighter cream will not work.

How to make No Bake Nutella Cheesecake Bars

Take a quick look at just how easy this process is! For more details about ingredient measurements and step by step instructions, scroll down to the recipe card.

• Line a baking pan with tin foil (or parchment). Combine melted butter and chocolate crumbs and press into the bottom of the pan to create the crust.
• Combine chocolate and 1 tbsp cream. Microwave for 45 seconds and stir until smooth. Set aside to cool.

• Beat cream cheese until smooth.
• Add in Nutella and powdered sugar and beat until combined.

• Add in cooled chocolate mixture. Beat until smooth.
• In another bowl, beat the heavy cream with an electric mixer on high speed until stiff peaks form.

• Add to the cream cheese mixture and beat on low until combined.
• Spread the Nutella mixture on top of the crust. Refrigerate at least 8 hours.

Variations and Substitutions

• Nutella: You can swap this with any other spread that has a similar consistency! Cookie butter and smooth peanut butter will both work.
• Berries: I LOVE adding fresh berries on top of this no bake Nutella cheesecake, especially during the summer when they’re nice and fresh. They are the perfect bright contrasting flavor to the rich chocolate!
• Freeze It: If you want the best clean slices, freeze the cheesecake bars for about an hour prior to slicing.
• Gluten Free: If you need to make them gluten free, simply swap out the cookies with gluten free cookies or skip the crust and be sure to check all ingredient labels to ensure they are gluten free.

How to store No Bake Nutella Cheesecake Bars

You can store leftover Nutella cheesecake bars in an airtight container in the fridge for about 2-3 days. Any longer than that and the chocolate crust may begin to get a little too moist.

Can I freeze No Bake Nutella Cheesecake Bars?

Sure thing! Freeze your Nutella cheesecake bars in an airtight container for up to 3 months. Don’t forget to date and label! The best part is that you don’t even need to let them fully defrost because you can serve them partially frozen.

Serving suggestions:

I love piping homemade whipped cream on top of these chocolate cheesecake bars with lots of fresh berries! Some strawberry sauce right on top would also be fabulous!

Looking for additions to add to the ultimate summer dessert spread? Try some fresh fruit with this Cream Cheese Fruit Dip or this Creamy Fruit Salad Recipe instead, along with this Cannoli Dip and our favorite the BEST Easy Cheesecake Recipe! You can even put out a toppings bar for both cheesecakes 🙌

More No Bake Recipes You’ll Love!

• No Bake Chocolate Cheesecake — if you need to skip the Nutella!
• No Bake Mint Chocolate Bars — a favorite year round.
• Easy Key Lime Cheesecake — fresh and fruity!
• No Bake Lemon Raspberry Icebox Cake — one of the best uses for those graham crackers.

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No Bake Chocolate Nutella Cheesecake Bars

These No Bake Chocolate Nutella Cheesecake Bars are SO easy and perfect for topping with fresh berries! Rich, creamy and no oven required! thereciperebel.com

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 526cal

Author Ashley Fehr

Ingredients

• ½ cup butter (melted)
• 2½ cups chocolate baking crumbs (383 grams)
• ¾ cup chopped chocolate (100 grams)
• 1 cup plus 1 tablespoon heavy cream (divided)
• 3 packages cream cheese (250 grams/8 oz each)
• ¾ cup Nutella or other chocolate hazelnut spread (200 grams)
• 1 cup powdered icing sugar (110 grams)
• Whipped cream and berries for garnish as desired

US Customary – Metric

Instructions

• Line a 9×13" pan with tin foil or parchment paper if desired. Combine melted butter and chocolate crumbs and press into the bottom of the pan.
• In a small bowl, combine chocolate and 1 tablespoon cream. Microwave on high for 45 seconds and stir until smooth. Set aside to cool to room temperature.
• With an electric mixer, beat cream cheese until smooth. Add in Nutella and powdered sugar and beat until combined. Add in cooled chocolate mixture and beat until smooth.
• In a separate bowl, beat cream with an electric mixer on high speed until stiff peaks form. Add to the cream cheese mixture and beat on low until combined.
• Spread on top of the crust and refrigerate at least 8 hours. Remove from the pan and slice. To help with removal and slicing you can put in the freezer for 1-2 hours before removing from the pan. (You can even serve them partially frozen!).

Video

Notes

Ingredients and Substitutions:

• Chocolate baking crumbs: you can use graham crackers or crushed oreos if you prefer (no need to remove the icing).
• Chopped chocolate: I like to use dark chocolate if I have it to balance out the sweetness of the Nutella. Any chocolate will work!
• Nutella: you can substitute the Nutella for any spread of a similar consistency: peanut butter, cookie butter, etc. 

 

Nutrition

Calories: 526cal | Carbohydrates: 46g | Protein: 8g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 341mg | Potassium: 269mg | Fiber: 2g | Sugar: 34g | Vitamin A: 840IU | Vitamin C: 0.1mg | Calcium: 122mg | Iron: 1mg

The post No Bake Nutella Cheesecake Bars appeared first on The Recipe Rebel.

This Peppermint Bark Fudge recipe is made with a handful of simple ingredients like milk and white chocolate chips, sweetened condensed milk, peppermint extract, and colorful candy canes. It’s cool and creamy and full of mint chocolate flavor! Perfect for a Christmas dessert board.

Confession: I am not usually big on fudge, but I love this Peppermint Bark Fudge!

I often find chocolate fudge too rich and too smooth (am I the only one?), but the mint in this recipe helps to balance the sweetness, and the crunch from the candy canes adds so much needed texture.

It’s the perfect combination!

Whether you’re a seasoned baker used to making traditional fudge recipes or you’re making fudge for the first time, we’ve got you covered.

The great thing about this recipe is that it’s not only delicious but also incredibly easy to whip up — it’s made right in the microwave!

It’s also a great way to use up leftover candy canes at the end of the holiday season!

For more amazing peppermint-flavored treats, check out my No Bake Peppermint Bark Cheesecake, Chocolate Peppermint Icebox Cookies, Peppermint Mocha Recipe, and this Peppermint Bark.

Ingredients Needed:

• Dark Chocolate Chips: use your favorite brand of dark chocolate chips or a chopped dark chocolate bar as the base layer of our fudge.
• Sweetened Condensed Milk: binds the ingredients and provides a creamy texture to our fudge.
• Peppermint Extract: to give you that cool, crisp mint flavor, bringing in the holiday spirit!
• White Chocolate Chips: for the top layer, or second layer, of our fudge. It offers a sweeter, creamier contrast to the bottom layer.
• Candy Canes: for a bit of crunch, festive color, and added peppermint flavor.

How to Make Peppermint Bark Fudge

This recipe is so easy to make, with just 10 minutes of prep time and an hour to chill and set. Full instructions are included in the recipe card below.

1. Make chocolate mint fudge: Combine chocolate chips with half the can of sweetened condensed milk and the mint extract. Melt the mixture by heating it in the microwave, and stir it until smooth.
2. Spread the chocolate fudge into the bottom of a baking dish and let it set.

3. Make candy cane fudge: Combine white chocolate chips and the remaining sweetened condensed milk. Microwave and stir until fully melted and smooth. Stir in crushed candy canes.
4. Spread and chill: Spread the candy cane fudge on top of the chocolate fudge in the dish and let it set. Slice into squares and serve.

Peppermint Bark No-Bake Fudge FAQs

Tips and Notes

• Holiday gifting: This festive fudge makes a great edible gift for the holidays. To gift your fudge, place squares of your fudge once set in a decorative tin or bag lined with parchment paper and tissue paper. You can put parchment paper between the layers of fudge to keep them from sticking together.
• Avoiding clumpy fudge: When using the microwave method to melt your chocolate, always heat it in short intervals and stir in between each one. Overheating can cause the chocolate to seize or burn, resulting in a grainy texture.
• Layering the fudge: Ensure the bottom layer of fudge is at least slightly set before adding the top layer. If the bottom layer is too soft, the two layers might merge.

Serving Suggestions

Nothing pairs better with fudge during the holiday season than a cup of hot cocoa. Try my Crockpot Hot Chocolate for a crowd or this Peppermint Mocha recipe with a caffiene pick-me-up!

For more drinks that go well with this fudge, try my Caramel Frappucchino​ or this Chocolate Milkshake.

Serve your delicioius Peppermint Bark Fudge on your holiday treat trays, or on a Christmas dessert table with some other festive treats for variety.

Try my Nanaimo Bars or these Mint Cream Cheese Brownies for something a bit different. Or if you’re looking for another take on fudge, try this Hot Chocolate Fudge from my friend Heather!

Check out these 35+ Easy Christmas Treats (No Bake!) for even more Christmassy treat ideas!

More Delicious Christmas Dessert Recipes to Try

Desserts

Cookies and Cream Cookies

Desserts

Pie Crust Recipe

Desserts

The Best Snickerdoodle Recipe

Desserts

Maple-Glazed Apple Crisp Cookies

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Peppermint Bark Fudge

This Peppermint Bark Fudge recipe is made with a handful of simple ingredients like milk and white chocolate chips, sweetened condensed milk, peppermint extract, and colorful candy canes. It's cool and creamy and full of mint chocolate flavor! Perfect for a Christmas dessert board.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 25 servings

Calories 113cal

Author Ashley Fehr

Ingredients

• 1 ½ cups chocolate chips (237 grams) or chopped chocolate (I prefer dark)
• 1 can sweetened condensed milk (14 oz/300 ml)
• 1 teaspoon peppermint extract
• 1 ½ cups white chocolate chips (237 grams)
• 4 crushed candy canes

US Customary – Metric

Instructions

• Line an 8×11″ or 9×9″ pan with parchment or foil.
• In a medium, microwave safe bowl, combine chocolate chips, half the can of sweetened condensed milk, and the mint extract — it's important that you measure 150 ml in a liquid measuring cup or 185 grams or about 5 oz on a scale — don't eyeball it!
• Microwave on high for 30 seconds, stir. If not completely smooth, microwave again for 15 seconds, and stir until smooth. Mixture will be thick like fudge.
• Spread into prepared pan and refrigerate until needed. The easiest way to do this is to place it in the pan, cover with a piece of plastic wrap and use your hands to press it into place.
• In another microwave-safe bowl, combine white chocolate chips and remaining sweetened condensed milk. Microwave on high for 30 seconds, stir and microwave for another 15 seconds if needed, stirring until smooth.
• Stir in crushed candy canes and spread on top of chocolate fudge in pan (again, the easiest way to do this is to place it in the pan, cover with a piece of plastic wrap and use your hands to press it into place)
• Let sit at room temperature until set, or refrigerate. Slice into squares and serve.

Notes

Ingredients and Substitutions:

• Chocolate chips: I have tested this recipe with Hershey’s Chipits, and it works well. I do not recommend dairy-free or vegan chocolate for this recipe, as I have not had great results with it. If you are not using chocolate chips, make sure you weigh the chocolate so you have the correct amount.
• Types of chocolate: I prefer dark chocolate for the base layer, as it contrasts the sweetness nicely. You can use any kind you like.
• Flavors: You can use this recipe as a base for creating all kinds of fudge flavors! Feel free to experiment and make it your own.

Storage

• Store: Peppermint Bark Fudge should be stored in an airtight container at room temperature It will last last for 2-3 weeks this way, but it’s best enjoyed within the first week for optimum freshness.
• Freeze: If you’re prepping well ahead of the holiday season or have a significant amount of leftover fudge, freezing is an excellent option. Once the fudge squares are firm, transfer them to a freezer bag and keep it in the freezer for up to 3 months. Put  parchment paper between each layer of fudge to keep it from sticking together. Let it defrost at room temperature before serving.

 

Nutrition

Calories: 113cal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 28IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.2mg

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These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they’re topped with a sweet cream cheese frosting and white chocolate drizzle! A Starbucks Copycat Recipe, they’re perfect for the holiday season!

Got extra cranberries? Try this No Bake White Chocolate Cranberry Cheesecake, these Oatmeal Cranberry Cookies or this Orange Cranberry Bread next!

This easy Cranberry Bliss Bars recipe (a Starbucks copycat!) is always a huge hit on our holiday cookie trays!

The best thing about homemade Christmas recipes though, is that you can make them any time of year.

While most have to wait to enjoy these seasonal Starbucks treats, we have them whenever we want!

We love baking up a batch as soon as the weather starts to cool off, or even on a rainy summer day.

They’re also great for giving as edible gifts, though I won’t blame you if they don’t actually make it to your friend’s house…

Try my Seven Layers Magic Bars, Cream Cheese Brownies, Cherry Cheesecake Brownies, my Millionnaire Shortbread recipe, and these Caramel Nut Bars for more dessert bar ideas!

Ingredients Needed:

• Brown Sugar: brown sugar (packed) adds more richness and flavor than white granulated sugar.
• Salted Butter: use salted butter in this recipe for the base and topping, as it helps enhance the flavors.
• Egg: to bind the ingredients of the blondie together.
• Vanilla Extract: adds a warm, sweet flavor to the blondies and the cream cheese frosting.
• Flour: use all-purpose flour for these bars.
• Salt: helps to enhance the flavors in the bar base and the frosting.
• Cranberries: dried cranberries add flavor and texture to these bars in the blondies, and on top of the frosting.
• White Chocolate Chips: use white chocolate chips to add sweetness through the bars, and then melt some to drizzle on top of the bars.
• Cream Cheese: use your favorite brand of cream cheese. Full-fat cream cheese will give you the creamiest flavor and texture in the frosting, but low-fat cream cheese will work too.
• Powdered Sugar: to add sweetness and substance to the cream cheese frosting.

How to Make Starbuck’s Cranberry Bliss Bars

This recipe is quick and easy to make! Full instructions are included in the recipe card below.

1. Whisk sugar and butter: Combine brown sugar and melted butter. Whisk until smooth.
2. Add egg, vanilla, and salt: Next, add the egg, vanilla, extract, and salt and whisk until combined.

3. Mix in flour: Add flour, and stir just until combined.
4. Add add-ins: Gently stir the cranberries and white chocolate chips into the base of the bars.

5. Put in pan and bake: Spread mixture into prepared pan and bake until a toothpick comes out clean in the center.
6. Add topping and chill: Spread frosting over the cooled bars and sprinkle with dried cranberries. Chill and serve.

Homemade Cranberry Bliss Bars FAQs

Tips and Notes

• Electric Mixer. You can use an electric mixer to make these bars, but you’ll want to use a rubber spatula or wooden spoon to gently stir in the cranberries and chocolate chips.
• Cutting the bars. Be sure to let the bars cool completely or chill before cutting them. This will help them hold their shape better.

Copycat Starbucks Cranberry Bliss Bars Variations

• Mix up the fruit. You can substitute dried cherries, or even raisins, for the cranberries. Any dried fruit would work, chopped into small enough pieces.
• Use another chocolate. You can use any kind of chocolate for these bars. Try milk chocolate or semi-sweet chocolate for a different flavor. You can also use small chunks of chocolate instead of chocolate chips in the bars too.
• Add other flavors. Add a swirl of caramel or raspberry jam before chilling the bars for an extra layer of flavor!

Serving Suggestions

Serve a delicious Cranberry Bliss Bar with a hot cup of coffee or tea for an afternoon pick-me-up!

These bars make the perfect addition to your holiday cookie trays alongside my No Bake Mint Chocolate Bars, Peppermint Bark, and my Triple Chocolate Raspberry Brownies!

More Amazing Recipes for Dessert Bars

Desserts

Mom’s No Bake Pineapple Dessert

Bars & Squares

Strawberry Cheesecake Bars

Desserts

Mini Monster Cookie Cheesecakes

Round-Ups

30+ Rhubarb Recipes

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Cranberry Bliss Bars

These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they're topped with a sweet cream cheese frosting and white chocolate drizzle! A Starbucks Copycat Recipe, they're perfect for the holiday season.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 bars

Calories 292cal

Author Ashley Fehr

Ingredients

Cranberry Bliss Bars

• 1 cup brown sugar packed
• ½ cup salted butter melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all purpose flour 130 grams
• ¼ teaspoon salt
• 1 cup dried cranberries
• ½ cup white chocolate chips

Frosting

• ½ cup white chocolate chips
• ½ package cream cheese
• ¼ cup salted butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ cup dried cranberries

US Customary – Metric

Instructions

Blondies

• Preheat oven to 350 degrees F. Line an 8×8″ pan with foil or parchment and spray with nonstick spray.
• In a large bowl, combine brown sugar and melted butter. Whisk until smooth.
• Add the egg and vanilla and whisk until combined.
• Add flour and salt, and stir just until combined.
• Stir in the cranberries and white chocolate chips. Spread into the prepared pan or cookie sheet and bake for 20–22 minutes, until a toothpick comes out clean in the center. Set aside to cool completely.

Frosting

• In a small bowl, melt white chocolate in the microwave on medium-high heat in 30-second intervals, stirring each time until smooth. Set aside.
• In a large mixing bowl, beat cream cheese and butter until smooth.
• Add powdered sugar, vanilla extract, and most of the white chocolate (leave about a tablespoon to drizzle on top).
• Spread frosting over the cooled bars. Sprinkle with dried cranberries, and drizzle the remaining white chocolate over the top.
• Chill for 1 hour, or until frosting and chocolate are set. Slice and serve.

Video

Notes

Ingredients and Substitutions:

• Butter: I use salted butter when baking, but unsalted butter works just fine. If you are using unsalted butter, you could increase the added salt by ⅛ teaspoon to compensate if desired. 
• Flour: I use all-purpose flour in this recipe, but whole wheat flour works just as well. You can combine the two or use 100% whole wheat flour.
• White chocolate: I have the best luck melting white chocolate chips in the microwave rather than on the stovetop. If you can adjust the temperature of your microwave to 50–60%, that is even better. Heat in small increments and stir each time; don’t overheat it or it will burn!
• Optional add-ins: a touch of orange zest, orange extract, or almond extract would be great in here!

Frosting swap: 

This cream cheese frosting does not set firmly like a traditional buttercream, so I would avoid stacking them unless frozen and store them in the fridge or freezer. If you prefer a firmer frosting, try this Soft Frosted Sugar Cookies frosting recipe.

Storage

• Store: Store your Cranberry Bliss Bars in an airtight container or covered in plastic wrap on the counter for up to 3 days or in the refrigerator for up to a week.
• Freeze: Freeze these bars before adding the frosting and any toppings! Wrap them in plastic wrap, or put them in a freezer-safe container with parchment paper between each layer, and freeze for up to 3 months. Allow them to defrost at room temperature before adding the frosting.

Nutrition

Calories: 292cal | Carbohydrates: 38g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 164mg | Potassium: 80mg | Fiber: 1g | Sugar: 31g | Vitamin A: 381IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

The post Cranberry Bliss Bars appeared first on The Recipe Rebel.

Got extra cranberries? Try these Cranberry Bliss Bars or this Cranberry and Bacon Cream Cheese Appetizer next!

‘Tis the season for easy, gift-able treats like this Cranberry White Chocolate Fudge!

I love giving fudge as an edible gift during the Christmas holiday, especially when it comes together as quickly as this one.

You can easily make a double or triple batch of this white fudge (or mix up the flavors a bit with my Peppermint Bark Fudge or Peanut Butter Chocolate Fudge with Pretzels) and have a variety to offer for cookie boxes potluck platters!

You can mix and match the dried fruit and nuts according to your tastes, but I love the vivid pops of red and green in this white fudge. It’s so festive!

For more sweet treats that would be great as a holiday gift, try my Soft Molasses Cookies Recipe, Chocolate Peppermint Icebox Cookies, this Easy Mint Chocolate Truffles Recipe, jars of my Easy Candied Nuts Recipe, or something from my 31 Best Christmas Cookie Recipes!

Ingredients Needed:

• White Chocolate: use your favorite kind of white chocolate here, and a good quality white chocolate for the best results.
• Sweetened Condensed Milk: this is the sweet base of our creamy fudge. Use your favorite brand.
• Butter: use salted butter to enhance the flavors, or add a dash of salt to the mixture if you only have unsalted butter.
• Vanilla: vanilla extract adds a subtle warmth and works well with the sweet flavors in fudge.
• Cranberries: use dried cranberries for this recipe to add flavor and texture. Other dried fruit also works well!
• Pistachios: I love using pistachios in this fudge recipe, as they work well with white chocolate. You can swap them with any kind of chopped nuts you enjoy.

How to Make Easy White Chocolate Cranberry Fudge

This recipe comes together quickly! Full instructions are included in the recipe card below.

1. Mix chocolate, milk, butter, and vanilla: Combine chocolate, condensed milk, butter, and vanilla in a microwave-safe bowl. Alternate between microwaving it and stirring it until smooth.
2. Add mix-ins, put in a dish, and chill: Stir in the cranberries and pistachios and spread into a prepared pan or dish. Refrigerate until set, a few hours or overnight.
3. Slice and serve: Slice into small squares and serve!

White Chocolate Cranberry Pistachio Fudge FAQs

Tips and Notes

• Double boiler. You can use a double boiler rather than the microwave to melt your ingredients together if you prefer, but it will take a little longer. 
• Rubber Spatula. You’ll want a rubber spatula to scrape the bowl clean as you pour the mixture into the pan.
• Garnish. Press extra cranberries or nuts into the top of the fudge before chilling it for more flavor and a better presentation.
• Gifting your fudge. If you’re planning to gift your fudge for the holidays, I’d recommend lining a cute holiday tin, box, or bag with colorful tissue paper and then parchment paper before putting the fudge in it. This will keep the fudge freshest and also look great!

White Chocolate Cranberry Fudge Recipe Variations

• Add-ins. Add in some white chocolate chips, sprinkles (festive ones for Christmas time!), or even some orange zest. They’ll add more flavor, texture, and color, or match your special occasion!
• Try other flavor combinations. Make your own flavor of fudge to satisfy your sweet tooth. Simply change the kind of chocolate, dried fruit, and nuts you use in it. Try milk chocolate with raisins and peanuts, or dark chocolate with dried cherries and chopped almonds!

More Easy Christmas Desserts To Try

Desserts

Fudge Puddles (Chocolate Peanut Butter Cookie Cups)

Desserts

No Bake White Chocolate Peppermint Oreo Truffles

Candy

Grandma’s Candy Popcorn Recipe + VIDEO

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Cranberry White Chocolate Fudge

This Cranberry White Chocolate Fudge is creamy, sweet, and indulgent! Made with 6 simple ingredients and less than 10 minutes of hands-on time, it's perfect for making during the busy holiday season!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 8 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 8 minutes minutes

Servings 20 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 3 cups chopped white chocolate (about 400 grams)
• 1 can sweetened condensed milk (14 oz or 300 ml)
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract
• 1 cup dried cranberries
• ½ cup chopped pistachios or another nut if desired

Instructions

• In a large bowl, combine chocolate, condensed milk, butter and vanilla. Microwave on high in 45 second intervals, stirring well each time, just until smooth.
• Stir in the cranberries and pistachios, pour mixture into an 8×8” square pan (I like to line mine with parchment paper) and spread it into an even layer. Refrigerate until set, a few hours or overnight.
• Slice into square and serve.

Notes

Ingredients and Substitutions:

• White Chocolate: any kind of chocolate will work here! Use dark or milk chocolate if you prefer, or any flavor of chocolate chips.
• Cranberries: I love dried cranberries and white chocolate, but you can swap for raisins, dried blueberries, goji berries, or another dried fruit that is chopped into small pieces.
• Nuts: any nuts, or no nuts, will work just fine! Chop them into small pieces if you are using almonds, pecans, or walnuts.

Storage:

• Store: You can store Cranberry White Chocolate Fudge at room temperature in an airtight container for 1-2 weeks, in the fridge for 3-4 weeks.
• Freeze: Fudge freezes really well, simply cover the dish in plastic wrap, or store the fudge in a freezer-safe container in the freezer for 2-3 months. Allow it to defrost before serving.

Nutrition

Calories: 217cal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 165mg | Fiber: 1g | Sugar: 27g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 0.2mg

The post Cranberry White Chocolate Fudge appeared first on The Recipe Rebel.

These delicious Pecan Pie Bars are the ultimate fall treat for the holidays! With a thick, buttery shortbread crust and a rich pecan pie filling on top, they are every pecan pie lover’s dream!

Looking for more? Try these 15 Easy Thanksgiving Desserts!

Pecan Pie Bars are a bar version of the traditional pecan pie, a beloved Southern favorite dessert, especially in the cooler months (I’m looking at you, thanksgiving dessert!).

​This classic dessert is easier to make than you think, so if it’s your first time at this endeavor, don’t be shy!

Ready in just 45 minutes, they’re quick and easy to make.

These bars are also perfect for making ahead and freezing, so you can get a head start on making your Thanksgiving treats, giving you more time to enjoy your guests.

With the best flavors of classic pecan pie, these delicious bars are perfect for your Thanksgiving dessert table or your cookie exchange during the holidays!

If you love these nutty, gooey pecan pie bars, you’ll love my Brown Sugar Pecan Blondies, Butter Tarts, Seven Layers Magic Bars, and Cranberry Caramel Bars!

Ingredients Needed:

• Butter: use salted butter for the shortbread crust and the pecan pie filling to enhance the flavors.
• Flour: all-purpose flour works best here, but you can try it with other types of flour if you need to. Whole wheat flour would also work well!
• Sugar: use white granulated sugar for the shortbread base and dark brown sugar to make the sweet filling.
• Corn Syrup: use dark corn syrup for the best results here, but light corn syrup will work if you have it instead.
• Eggs: to help thicken and set the pie filling.
• Vanilla: use vanilla extract to add a sweet, warm flavor.
• Salt: enhances the sweet and nutty flavors.
• Pecans: use whole or chopped pecans, depending on what you prefer.

How to Make Easy Pecan Pie Bars

This pecan pie bar recipe is easy to make, and they’re ready in under an hour! Full instructions are included in the recipe card below.

1. Make shortbread: Combine butter, flour, and sugar for the crust with a mixer or pastry cutter until crumbly.
2. Put it in pan and bake: Press firmly into the bottom of the prepared pan and bake until slightly puffed and dry.

3. Mix pecan filling: In a medium bowl, mix the brown sugar, corn syrup, melted butter, eggs, vanilla, and salt.
4. Add pecans: Stir the pecans into the filling mix.

5. Assemble pecan bars: Pour the filling over the shortbread crust and bake again.
6. Cool and slice: Let the pecan pie slab cool before slicing it into bars.

Pecan Pie Bars Recipe FAQs

Tips and Notes

• Lining your tray. Lining your tray with parchment paper will make removing the bars easier than if you just greased them with cooking spray or butter. You can use a silicone mat if you prefer.
• Storing the bars. Place a piece of parchment paper between each layer of the bars to prevent them from sticking, especially when freezing them.

Pecan Pie Bar Recipe Variations

• Add some spice: try adding a 1/2-1 teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, all spice, cloves or cardamom for a fall twist.
• Add dried fruit: reduce the nuts to 1 ½ cups and add ½ cup of dried cranberries or raisins for a fun, fruity twist.
• Add other nuts: The crunchy, nutty pecans are one of my favorite things about these bars!

Serving Suggestions

Serve your pecan pie bars on a dessert table with some of my other classic Thanksgiving desserts.

These pecan pie bars are also delicious if heated slightly and topped with a scoop of Homemade Vanilla Ice Cream, Butter Pecan Ice Cream, some heavy cream or Homemade Whipped Cream on top!

Try some of my other favorite fall flavors with these bars, like my Turtle Pumpkin Pie, Cream Cheese Pumpkin Pie, Pumpkin Caramel Pecan Naked Cake, or my Caramel Apple Cheesecake Bars.

More Easy Dessert Bars To Try

Desserts

Mom’s No Bake Pineapple Dessert

Bars & Squares

Strawberry Cheesecake Bars

Desserts

Mini Monster Cookie Cheesecakes

Round-Ups

30+ Rhubarb Recipes

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Pecan Pie Bars

These delicious Pecan Pie Bars are the ultimate fall treat for the holidays! With a thick, buttery shortbread crust and a rich pecan pie filling on top, they are every pecan pie lover's dream!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 294cal

Author Ashley Fehr

Ingredients

Shortbread crust

• ½ cup salted butter
• 1 cup flour
• ¼ cup granulated sugar

Pecan Pie Filling

• 1 cup brown sugar (packed) 190 grams
• ½ cup dark corn syrup – 165 grams
• ¼ cup salted butter (melted) 56 grams
• 2 large eggs (room temperature)
• 1 teaspoon vanilla
• ½ teaspoon salt
• 2 cups pecans (whole or chopped according to your preference)

US Customary – Metric

Instructions

Shortbread Crust

• Preheat the oven to 350 degrees F and line a 9×9″ baking sheet with parchment paper.
• Combine butter, flour, and sugar for the crust with a mixer or pastry cutter until crumbly (it won’t be a smooth dough but should hold together when you squeeze it – if not, add a tablespoon of water). Press firmly into the bottom of the prepared pan.
• Bake for 10–12 minutes, or until it looks slightly puffed and dry. Remove from oven and let cool slightly while you prepare the filling.

Pecan Pie Bars

• In a medium bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt. Stir in the pecans.
• Pour the filling over the baked crust and continue baking for 20–25 minutes, just until the filling is set (a slight jiggle in the center is all right, as they will set as they cool).
• Let it cool completely before slicing. I like to refrigerate for a few hours before slicing to get clean edges.

Video

Notes

Ingredients and Substitutions:

• Shortbread Crust: I have not tested this recipe with any other crust, but I imagine it would work great in mini tart shells or even a graham cracker crust.
• Corn Syrup: Don’t know it — the corn syrup here serves a purpose! Corn syrup (just like in my Butter Tarts recipe, keeps the filling from crystallizing as it bakes. If you prefer not to use it, I suspect you could halve the filling from my Butter Tart Squares recipe and use that instead — it uses vinegar to prevent crystallization instead of corn syrup. 
• Salted Butter: If you only have unsalted butter, no biggie. Just swap it and continue with the recipe. Dairy-free hard margarine (not spreadable!) can also be swapped in both instances for a dairy-free dessert.
• Pecans: feel free to toast the pecans for extra flavor if you prefer! I like to use whole or coarsely chopped pecans because I love the look and texture. If you like, you can chop them into smaller pieces.

Storage

• Store: Cover your pecan pie bars in plastic wrap, or put them in an airtight container in the refrigerator for up to 1 week.
• Freeze: Cover the tray of pecan pie bars twice in plastic wrap, or put slices in a freezer-safe container or freezer bags in the freezer for up to 3 months. Defrost overnight in the refrigerator then bring them to room temperature before serving them.

Nutrition

Calories: 294cal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 169mg | Potassium: 93mg | Fiber: 1g | Sugar: 25g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

The post Pecan Pie Bars appeared first on The Recipe Rebel.