WHY YOU’LL LOVE THIS SLOW COOKER CARNITAS RECIPE

• Only three ingredients and almost zero prep
  
• Slow cooker does nearly all the work
  
• Perfect for feeding a crowd
  
• Crispy carnitas texture with a simple broiler trick
  
• Great for tacos, burritos, bowls, and nachos

Slow Cooker Carnitas

This carnitas recipe for the slow cooker is one of those “how is this so good with so little effort?” dinners.

It’s barely even a recipe… just pork, salsa, and onion. But somehow the crockpot turns it into something that tastes like you spent all day working on it.

The pork slowly cooks down until it’s fall-apart tender, soaking up all that bright flavor from the salsa.

When you shred it and give it a quick trip under the broiler, those edges get crispy and golden while the inside stays juicy.

And suddenly that simple slow cooker pork turns into proper carnitas. The kind that belongs piled into warm tortillas with lime and cilantro.

INGREDIENT NOTES

• Pork Shoulder: This cut is perfect for carnitas because it contains enough fat and connective tissue to become incredibly tender during slow cooking.
  
• Green Salsa: Provides the seasoning and acidity that balances the richness of the pork.
  
• White Onion: Has a clean, sharp flavor that complements the salsa.
  
• Salt & Pepper: A simple finish that brings the flavor together once the pork is shredded.

VARIATIONS

Citrus Carnitas: Add fresh orange juice and lime juice before cooking.

Spicy Carnitas: Use a hotter salsa or add diced jalapeños.

Classic Seasonings: Rub pork shoulder with cumin, dried oregano, and chili powder. Cook in a little chicken stock with lime juice.

Deeper Flavor: Sear the meat on all sides before placing it in the slow cooker.

SERVING SUGGESTIONS

• Make street tacos with extra onion and cilantro.
  
• Add a Southwest chopped salad on the side.
  
• Serve slow cooker carnitas with flour tortillas, pico de gallo, cilantro, and lime wedges.
  
• Use in place of ground beef for sheet pan nachos.
  
• Pile shredded pork onto rice bowls with black or pinto beans, corn salsa, and avocado.
  
• Stuff into sheet pan quesadillas or enchiladas.

CARNITAS RECIPE SLOW COOKER FAQ

Carnitas are all about texture contrast.

The slow cooker makes the pork incredibly tender and juicy, but the magic happens when you crisp the shredded meat.

Spreading the pork on a sheet pan and broiling it quickly caramelizes the edges while keeping the inside moist.

This creates the perfect mix of tender meat and crispy bites… exactly what great carnitas should have.

TOOLS NEEDED

• Slow Cooker: Minimum of 5-quart to fit the pork shoulder.
  
• Cutting Board: If you don’t want to shred pork carnitas in the slow cooker.
  
• Two Forks: For shredding. Doesn’t take too much effort!
  
• Rimmed Baking Sheet: A quick broil gets the edges crispy.

Enjoy!

With love, from our simple kitchen to yours.

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Slow Cooker Carnitas (3-Ingredient Pork Recipe)

These Slow Cooker Carnitas are so easy, they just about cook themselves. Toss pork shoulder, onion, and salsa verde in the crockpot and go!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 people

Calories 314cal

Author Donna Elick

Equipment

• slow cooker

Ingredients

• 5 pounds boneless pork shoulder
• 2 cups green salsa I like 505
• 1 medium white onion, diced (about 1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• ADD INGREDIENTS: Place 5 pounds boneless pork shoulder in the bottom of a slow cooker. Sprinkle 1 medium white onion, diced over the pork and pour 2 cups green salsa evenly over the top.
• COOK: Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the pork is very tender and easily pulls apart with a fork.
• SHRED PORK: Remove the pork from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-size pieces.
• SEASON: Return the shredded pork to the slow cooker and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Stir to combine.
• ABSORB FLAVOR: Cover and cook on High for 30 minutes longer so the shredded pork absorbs the cooking juices.
• FINISH: Stir once more before serving. Taste for seasoning. Add more salt as desired.
• OPTIONAL – CRISP THE CARNITAS: Spread shredded pork on a rimmed baking sheet and broil 3 to 5 minutes until crispy.

  Then return the crispy pork to the slow cooker juices or serve immediately.

Video

Notes

Make-Ahead: Carnitas can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through.

Freezing: Freeze shredded carnitas in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredient Tip: Use a flavorful green salsa. A salsa made with tomatillos, garlic, and lime gives the carnitas bright flavor and balances the richness of the pork.

Nutrition

Serving: 6ounces | Calories: 314cal | Carbohydrates: 4g | Protein: 51g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 448mg | Sugar: 3g | Fiber: 1g | Calcium: 18mg | Iron: 2mg

Originally published November 2015, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Carnitas (3-Ingredient Pork Recipe) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BAJA BLAST MOUNTAIN DEW COPYCAT

• Tastes shockingly close to the original
  
• Ready in five minutes flat
  
• Three ingredients, no guesswork
  
• Cheap, fun, and endlessly nostalgic
  
• Perfect for parties, movie nights, or taco night

Mountain Dew Baja Blast

Instead of driving to Taco Bell for a Baja Blast, grab some supplies on your next grocery run and make one at home!

This is one of those drinks that just makes people happy. It’s bright. It’s cold. It’s sweet in that very specific way that immediately takes you back.

And the best part is how easy it is… equal parts, lots of ice, and you’re done.

I love this for taco night because it feels special without trying too hard. No syrups, no simmering, no “wait for it to chill.” You pour, you stir, and suddenly everyone’s asking if you made more.

Mountain Dew Baja Blast soda is not subtle. It’s fun on purpose. And it just works!

INGREDIENT NOTES

• Mountain Dew: This is the backbone, so don’t try to swap it.
  
• Sprite: Lightens and sharpens the citrus. Any lemon-lime soda works here.
  
• Mountain Berry Blast Powerade: This is the secret! It gives Baja Blast Mountain Dew its tropical vibe.
  
• Ice: A full glass matters. This drink should be ice-cold!

VARIATIONS

Pitcher Version: Multiply all measurements evenly and pour over ice when serving.

Extra Tart: Add a squeeze of fresh lime juice.

Less Sweet: Use diet lemon-lime soda.

Frozen: Blend Mountain Dew Baja Blast soda with ice for a slushy version.

Party Punch: Add pineapple juice for a tropical crowd-pleaser.

Low-Sugar: Use diet Mountain Dew and Powderade Zero.

SERVING SUGGESTIONS

• Pour yourself an ice-cold glass to go with tacos, burritos, or nachos.
  
• Mountain Dew Baja Blast is also great with pizza or burgers.
  
• Recreate your drive-thru order with a Crunchwrap Supreme or Beef Quesarito.
  
• Perfect for game day spreads.
  
• Fun non-alcoholic option at parties.

MOUNTAIN DEW TACO BELL BAJA BLAST FAQ

This DIY recipe for Mountain Dew Taco Bell Baja Blast works because you’re balancing sweetness, acidity, and carbonation.

Original Mountain Dew brings citrus and sugar. Sprite adds brightness and fizz without overpowering.

The Powerade adds tropical flavor and a touch of salt, which actually makes the drink taste more refreshing and less flat.

Ice is doing real work here too… chilling fast, slightly diluting, and keeping everything crisp.

The key is equal parts and a gentle stir. You want integration, not lost bubbles. When it’s right, the flavor hits immediately and finishes clean instead of syrupy.

It’s not complicated. It’s just smart ratios.

TOOLS NEEDED

• Tall Glass: Gives room for ice and fizz.
  
• Measuring Cup: Keeps the ratio just right.
  
• Spoon: A gentle stir only.
  
• Pitcher (optional): Great for parties!

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Drink Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Mountain Dew Baja Blast (Copycat Recipe)

Mountain Dew Baja Blast is a refreshing, tropical soda found exclusively at Taco Bell. Recreate it at home with just 3 simple ingredients!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 70cal

Author Donna Elick

Ingredients

• 3 ounces Mountain Dew
• 3 ounces Sprite
• 3 ounces Mountain Berry Blast Powerade
• Ice

Instructions

• FILL GLASS: Fill a tall glass completely with ice.
• POUR: Add 3 ounces Mountain Dew, 3 ounces Sprite, and 3 ounces Mountain Berry Blast Powerade to the glass.
• STIR: Stir gently for about 5 seconds, just until combined.
• SERVE: Serve immediately.

Notes

Ratio Tip: Use equal parts of all three sodas for the closest Taco Bell flavor.

Make It a Pitcher: For parties, multiply the ingredients evenly and serve from a pitcher or punch bowl over ice.

Garnish Idea: Add a squeeze of lime, lemon, or a small wedge of pineapple for a fun tropical twist.

Nutrition

Serving: 1 | Calories: 70cal | Carbohydrates: 18g | Protein: 0.2g | Sodium: 17mg | Sugar: 17g | Calcium: 3mg | Iron: 0.04mg

Originally published June 2021, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mountain Dew Baja Blast (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS 3 INGREDIENT DESSERT

• Only three ingredients. Truly.
  
• No baking, no eggs, no fuss.
  
• Light, creamy texture that slices clean.
  
• Perfect base for endless toppings.
  
• Works with or without a crust.

3 Ingredient Cheesecake

We are big cheesecake people around here. Always have been. So much so that I’ve got dozens of cheesecake and cheesecake-inspired recipes up on the site!

Baked, no-bake, layered, swirled, scooped, frozen… if there’s a cheesecake angle, we’ve probably tried it.

This 3 ingredient dessert lives in its own category. It’s the cheesecake you make when you want something creamy and satisfying without committing to a whole project.

You beat. You pour. You chill. And somehow that’s enough.

It’s soft but structured. Sweet but not cloying. The kind of dessert that makes people ask, “Wait… that’s it?” Yes. That’s it. And it works every single time.

Another of our favorites is our Chocolate Swirl Cheesecake, with a rich chocolate ribbon swirled through an absolutely creamy cheesecake!

Can’t get enough of cheesecake desserts? These pecan pie cheesecake bars and Dirt Pudding Cheesecake Bars are absolute crowd favorites!

Or our glorious Cherry Cheesecake Lush Dessert!

And if you’re looking for a few more easy 3-ingredient desserts that are no-bake, try white chocolate Oreo fudge or chocolate peanut butter ice cream next!

For a lighter twist on this classic, try our keto cheesecake fluff — creamy, dreamy, and totally low carb!

INGREDIENT NOTES

• Cream Cheese: Fully softened matters. This is what gives you that smooth, lump-free base.
  
• Heavy Whipping Cream: Provides volume and lightness when whipped into the cream cheese.
  
• Powdered Sugar: Dissolves instantly and keeps the texture silky.
  
• Graham Cracker Crust (Optional): Great for slicing, but totally optional if you want a bowl-and-spoon situation.

VARIATIONS

Berry-Topped: Finish with fresh berries or a spoonful of fruit compote.

Chocolate: Drizzle with chocolate sauce or fold in mini chocolate chips.

Nutty: Top with toasted or candied pecans, pistachios, or macadamia nuts.

Caramel: Swirl caramel sauce on top before chilling.

Oreo: Use an Oreo cookie crust or fold crushed cookies into the filling.

Citrus: Include lemon or orange zest in the cream cheese mixture.

SERVING SUGGESTIONS

• Slice and plate 3 ingredient no bake cheesecake straight from the fridge.
  
• Add a drizzle of chocolate or caramel just before serving.
  
• Top bowls of filling with fresh berries or chocolate shavings.
  
• Skip the crust and serve as a dessert dip with fruit, cookies, or graham crackers.
  
• Create a cheesecake topping station so guests can customize their slice!

PHILADELPHIA 3 INGREDIENT CHEESECAKE NO-BAKE FAQ

This Philadelphia 3 ingredient cheesecake no-bake recipe works because it relies on fat structure instead of heat.

Beating softened cream cheese smooths the fat and disperses moisture evenly, creating a stable base.

Heavy cream adds volume when whipped into the mixture, trapping air and giving the cheesecake its light texture.

Powdered sugar dissolves immediately, which prevents graininess and helps maintain that silky mouthfeel. Chilling firms the fats back up, causing the cheesecake to set without baking.

The result is a dessert that holds its shape through refrigeration alone, with a texture that’s creamy, sliceable, and consistent every time.

TOOLS NEEDED

• Hand Mixer or Stand Mixer: You need enough power to fully smooth the cream cheese.
  
• Large Mixing Bowl: Gives room for volume as the cheesecake filling thickens.
  
• Spatula: For scraping down the sides of the bowl.
  
• 9-inch Pie Dish (Optional): Only if you’re using a crust.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Bake Recipes

Easy No Bake Oreo Dessert Recipe (7 Ingredients)

Easy No Bake Avalanche Cookies Recipe + Video

No Bake Reese’s Peanut Butter Cheesecake Recipe

Lemon Blueberry Cheesecake (No Bake Recipe) + Video

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3 Ingredient No Bake Cheesecake

This 3 Ingredient No Bake Cheesecake is as easy as it sounds. It comes together in minutes, so the hardest part is waiting for it to set!

Course Dessert

Cuisine American

Method No Bake

Prep Time 5 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 (1 slice)

Calories 515cal

Author Donna Elick

Ingredients

• 16 ounces cream cheese, room temperature (2 blocks)
• 1 1/2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 9-inch graham cracker pie crust, store-bought or homemade (optional)

Instructions

• BEAT CREAM CHEESE: Add 16 ounces cream cheese, room temperature to a large mixing bowl. Beat with a hand mixer on medium speed for about 3 minutes, until fluffy and smooth with no lumps.
• ADD REMAINING INGREDIENTS: With the mixer running on low, gradually add 1 1/2 cups heavy whipping cream and 1 cup powdered sugar. Increase speed to medium and mix until fully combined and thick, scraping down the sides as needed.
• FILL CRUST: Pour the cheesecake mixture into 1 9-inch graham cracker pie crust, store-bought or homemade (optional), or leave it in the bowl if serving crust-free. Spread the top evenly.
• CHILL: Refrigerate for at least 3 hours, until the cheesecake is firm and set.
• SERVE: Slice and serve chilled.

Notes

Serving Ideas: Serve as-is or top with fresh berries, chopped strawberries, or caramel sauce.

Storage: Cover tightly with plastic wrap and refrigerate for 3 to 4 days.

Texture Tip: Make sure the cream cheese is fully softened before mixing to avoid lumps.

Crust Option: This cheesecake is just as good served without a crust as a creamy dessert dip.

Nutrition

Serving: 1 | Calories: 515cal | Carbohydrates: 33g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 290mg | Sugar: 22g | Fiber: 0.4g | Calcium: 91mg | Iron: 1mg

Originally published January 2024, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 3 Ingredient No Bake Cheesecake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CREAM CHEESE AND SALSA DIP

• Three ingredients. Yes, that’s it!
  
• Comes together in minutes.
  
• Easy to make ahead for parties.
  
• Creamy with just enough zip.
  
• Works with chips, crackers, or veggies.

Cream Cheese Salsa Dip

This is the dip you make when you don’t want to think or measure. Or impress anyone with effort.

You spread. You spoon. You sprinkle. That’s the whole thing.

Inspired by our 4-layer pizza dip, this cream cheese salsa cheese dip bakes up hot and bubbly… with a Tex-Mex twist.

And once you stir it, everything turns into this creamy, scoopable situation that people hover over. No one asks what’s in it. They just keep dipping.

This is not fancy food… it’s reliable food. And sometimes that’s exactly what you need!

INGREDIENT NOTES

• Cream Cheese: Bricks are the way to go, not the stuff in a tub. And make sure it’s softened, or spreading it into the pan will be a pain. This is not the step to rush!
  
• Salsa: Use one you like on its own. Mild, medium, chunky… this is where the flavor lives. I love our lazy day blender salsa for this recipe.
  
• Monterey Jack: Melts smoothly (especially when freshly shredded) and doesn’t overpower the salsa cream cheese dip. A solid choice here.

VARIATIONS 

Spicy: Use hot salsa or add diced jalapeños between layers.

Heartier: Add black beans or corn before topping with shredded cheese.

Extra Cheesy: Sprinkle a little more Monterey Jack on top. Trust me, no one complains!

Smoky: Use fire-roasted salsa for deeper flavor.

Flavor Swap: Try mild cheddar for a bolder take, Pepper Jack for heat, or your favorite Mexican cheese blend.

Party Size: Double everything and use a larger dish.

Easy Snacking: Layer personal-size portions into ramekins so no one has to share.

SERVING SUGGESTIONS 

• Scoop up cream cheese and salsa dip with tortilla chips or sturdy crackers.
  
• Pair with bell pepper and cucumber slices for balance.
  
• Serve crispy sheet pan tacos or quesadillas.
  
• Put out salsa cream cheese dip next to wings or sliders and watch it disappear.
  

CREAMY SALSA DIP CREAM CHEESE FAQ 

Cream cheese dips work because fat carries flavor. That’s the secret. The salsa doesn’t get lost… it softens and spreads through the cream cheese as it heats, and then the cheese on top locks everything together. 

I’ve made versions of this cream cheese salsa cheese dip for decades, and the mistake people make is overcomplicating it.

You don’t need extra seasoning. You don’t need fancy cheese blends. Let the ingredients do their job. 

Trust me, when a recipe works this well… it’s best to leave it alone!

TOOLS NEEDED 

• Small Baking Dish: Something shallow works best for even heat.
  
• Cheese Grater: Fresh shreds melt (and taste) better!
  
• Spatula or Spoon: For spreading and layering.
  
• Oven: No tricks. Just bake it.
  
• Broiler (Optional): If you like a little color on top.

Enjoy!

With love, from our simple kitchen to yours.

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Cream Cheese Salsa Dip

This 3-ingredient Cream Cheese Salsa Dip disappears faster than you can make another batch! Easy, flavorful, and party (or snack time) ready.

Course Appetizer

Cuisine Mexican

Method Oven

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 323cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese, softened
• 1 cup salsa
• 4 ounces Monterey Jack cheese shredded (about 1 cup)

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Lightly grease a small oven-safe baking dish.
• LAYER CREAM CHEESE: Spread 8 ounces cream cheese, softened evenly across the bottom of the prepared dish.
• ADD SALSA: Spoon 1 cup salsa over the cream cheese and spread it into an even layer, covering the surface completely.
• TOP WITH CHEESE: Sprinkle 4 ounces Monterey Jack cheese evenly over the salsa.
• BAKE: Place the dish in the oven and bake for 15 to 20 minutes, until the cheese is fully melted and bubbly around the edges.
• STIR AND SERVE: Remove from the oven and gently stir to slightly blend the layers. Serve warm.

Notes

Make-Ahead: Assemble the dip up to 24 hours ahead. Cover and refrigerate, then bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave in 30-second intervals or in a 350°F oven until warmed through.

Add-Ins: For extra flavor, layer in diced jalapeños, black beans, or corn between the salsa and cheese.

Baking Tip: For a lightly browned top, broil for 1 to 2 minutes at the end, watching closely.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 8g | Protein: 11g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 775mg | Sugar: 5g | Fiber: 1g | Calcium: 285mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cream Cheese Salsa Dip appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE EASY COOL WHIP CANDY

• Just three ingredients and no baking required
  
• Perfect for gifting or cookie trays
  
• Light, creamy texture that melts in your mouth
  
• Easy to decorate for any holiday
  
• COOL. WHIP. CANDY.

Cool Whip Candy

I’ll be honest… this doesn’t last long around here. Every year I tell myself I’ll make a double batch, and every year it disappears before the almond bark has time to set! 

Cool Whip candy is rich, sweet, and so creamy it practically melts the moment it hits your tongue. 

You know those recipes that make you look like a candy-making pro without all the fuss? This is it. It might even be easier than crockpot candy.

And ya’ll know I love coming up with all kinds of different flavor combinations there!

I love switching up the sprinkles for every holiday, but Christmas? That’s when Cool Whip candy recipes really shine.

INGREDIENT NOTES 

• Cool Whip: Make sure it’s fully thawed before mixing so it blends smoothly with the melted chocolate.
  
  If you forgot to transfer it to the fridge overnight, float the tup in cool water until softened.
  
• White Chocolate Chips: Choose high-quality chips for the creamiest, silkiest filling. You can also experiment with milk, dark, or semi-sweet chocolate for different flavor profiles.
  
• Almond Bark: The secret to that shiny, crisp candy shell. Melts easily and sets beautifully… no tempering required. Candy Melts work too!
  
• Sprinkles: Add color, crunch, and fun! Use seasonal sprinkles or colored sugar for different holidays.

VARIATIONS

Chocolate Cool Whip Candy: Swap white chocolate chips for milk or dark chocolate for a fudge-like twist.

Peppermint Crunch: Add crushed candy canes to the melted almond bark for a festive peppermint flair.

Birthday Cake Version: Use rainbow sprinkles and white almond bark for a fun party treat.

Flavor Boost: Mix a few drops of peppermint, orange, or maple extract into the melted white chocolate.

Nutty Delight: Stir in chopped toasted almonds or pecans for a bit of crunch inside the filling.

Layered Candy Bars: Spread two layers (white chocolate mixture on bottom, milk chocolate on top) before freezing for a layered effect.

SERVING SUGGESTIONS

• Holiday Candy Tray: Pair with peppermint bark, York peppermint patties, and torrone for a festive spread.
  
• Gift Giving: Wrap in cellophane bags or mini boxes tied with ribbon for easy, adorable homemade gifts.
  
• Party Platter: Display on a tiered dessert stand with cookies, fudge, and truffles for instant holiday cheer.
  
• After-Dinner Treat: Serve chilled candies alongside coffee or cocoa.
  

COOL WHIP CANDY RECIPE FAQ 

After making hundreds of candies over the years, I’ve learned that simplicity is often what wins people over… and this Cool Whip candy recipe proves it. 

The magic here is in the temperature and texture: the airiness of whipped topping combines with melted chocolate to form a stable, mousse-like base that firms up beautifully when frozen. 

When you dip it in almond bark, it seals in that creamy center and gives every bite a satisfying snap. This one’s so easy, even beginner candy makers can feel like pros.

TOOLS NEEDED

• 8×8-Inch Dish: For forming and freezing the candy base.
  
• Mixing Bowl: To combine whipped topping and melted chocolate.
  
• Rubber Spatula: For folding and spreading evenly.
  
• Microwave-Safe Bowls: Essential for melting chips and almond bark.
  
• Forks or Dipping Tool: To coat candy squares smoothly.
  
• Parchment Paper: Keeps the candy from sticking while setting.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Candy Recipes

Torrone Candy

Christmas Cracker Candy (Saltine Toffee Recipe)

Easy Crockpot Candy Recipe (Peanut Clusters) + Video

Pretzel Crockpot Candy + Video

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Cool Whip Candy

Try easy Cool Whip Candy for a sweet, pillowy treat that’s perfect for dessert platters and holiday goodie bags. Mix, dip, and chill!

Course Dessert

Cuisine American

Method Mixed

Prep Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 20 candies

Calories 349cal

Author Donna Elick

Ingredients

• 8 ounces whipped topping such as Cool Whip, thawed
• 4 cups white chocolate chips
• 1 pound almond bark
• Christmas sprinkles optional

Instructions

• Prepare the Dish: Line an 8×8-inch dish with parchment paper, leaving some overhang for easy removal later.
• Make the Candy Base: Add thawed 8 ounces whipped topping to a large mixing bowl and set aside.
• Melt the White Chocolate: In a microwave-safe bowl, melt 4 cups white chocolate chips in 30-second bursts, stirring after each, until smooth. Let the melted chocolate cool slightly (about 2–3 minutes).
• Combine and Freeze: Pour the melted chocolate into the Cool Whip and gently fold until fully combined and smooth. Spread the mixture evenly into the prepared pan and freeze for at least 1 hour, or overnight for easier dipping.
• Cut and Dip: Once firm, cut the candy into 20 even squares. In a clean microwave-safe bowl, melt 1 pound almond bark in 30-second intervals, stirring between each, until smooth and glossy.
• Coat with Almond Bark: Using two forks, dip each square into the melted almond bark, shaking off any excess. Transfer to a parchment-lined tray.
• Decorate and Chill: While the coating is still soft, top with Christmas sprinkles. Refrigerate for about 10 minutes to set completely.

Notes

Make-Ahead Tips: You can make the Cool Whip candy base a day in advance. Keep it frozen until ready to dip and decorate.

Storage: Store finished candies in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze coated candies in a single layer, then transfer to an airtight container for up to 2 months. Thaw in the fridge before serving.

Serving Tip: Serve chilled — they’re creamy, cool, and melt-in-your-mouth delicious!

Nutrition

Serving: 1 | Calories: 349cal | Carbohydrates: 40g | Protein: 2g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 8mg | Sodium: 47mg | Sugar: 40g | Fiber: 0.1g | Calcium: 80mg | Iron: 0.1mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cool Whip Candy appeared first on The Slow Roasted Italian.

My whole family loves this Copycat Wendy’s frosty recipe and craves this sweet treat. I’m a big fan of dipping french fries into it – don’t knock it til you’ve tried it! 

The chocolate flavor just pairs so perfectly with the end of a fry – it’s a delicious frosty time! It just might be my favorite menu item from Wendy’s, so I love that I can make this signature dessert at home! 

New recipes like this prove that you can easily make this frozen dairy treat right at home! Frosty lovers rejoice!

And the good news is that you’ll get all the details for this top secret recipe below! No frosty machine needed! 

It has the perfect creamy texture and the proper consistency that will have you loving this homemade chocolate frosty. 

It’s perfect for a hot summer day, and this original recipe is just what you need the next time you’re having a craving! 

If this Frosty has you on a copycat kick, our 10 Best Ever Copycat Fast Food Recipes roundup is exactly where you need to go next.

And don’t miss our other restaurant chocolate desserts that you can make at home, like our warm, gooey chocolate Chili’s Molten Lava Cake!

And these Copycat Hostess Cupcakes that are pure cream-filled, chocolatey nostalgic!

Wendy’s Chocolate Frosty

Homemade versions of popular restaurant dishes allow you to make adjustments as needed and know exactly which ingredients are used.

Plus, you can enjoy them as often as you would like for a fraction of the cost!

Satisfy your cravings with more Wendy’s copycat recipes, like this easy chili or tangy honey mustard dipping sauce.

In fact, you can spoon either over grilled burgers or hot dogs and serve them with a glass of this thick chocolate shake. Don’t forget some crispy fries for dipping!

Wendy’s Shake Ingredients

• Vanilla ice cream – If you are able, I highly recommend using a premium variety instead of whatever is cheapest. 
  
  The consistency will be much creamier, and your Wendy’s chocolate frosty will taste better too!
  
  You can also use an ice cream maker and make your own homemade ice cream, too! (my only complaint with that is that it would take a lot longer – but it would yummy!)
  
• Milk – I usually prefer whole, but feel free to use whatever is in your refrigerator. Keep in mind that a higher fat content will result in a creamier shake.
  
• Nesquik – This is the secret ingredient that makes it taste exactly like the one you get from the restaurant. 

How To Make a Wendy’s Chocolate Frosty

It honestly couldn’t be any simpler, and it’s certainly less time than it takes to go through the drive-thru!

1. Add all the Frosty ingredients to a blender. I find that adding the liquid first seems to work best.
   
2. Blend until smooth. You may need to scrape down the sides halfway to get everything incorporated.

That’s it. That’s the secret to making a classic chocolate frosty. No stress, And you’ll get the perfect texture every time. 

Wendy’s Frosty Recipe Tips and Tricks

• Soften the ice cream. Not only will it blend easier, but you will avoid any lumps as well. 
  
  Leave the container on the counter for 5 to 10 minutes or let the ice cream sit in the blender before adding the other ingredients. 
  
  Wendy’s uses soft-serve ice cream out of their ice cream machine, but we don’t have that option for homemade, so I set it out a bit to soften the texture. 
  
• Want a thicker shake? Start with a little less milk, then add an extra splash at a time until it reaches the desired consistency.
  
• Make it fancy. Run a vegetable peeler over a bar of your favorite chocolate to create tiny curls — they are perfect as a garnish for your homemade Wendy’s frosty! 
  
  Or, add a simple swirl of whipped cream on top.

Wendy’s Frosty Recipe FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Wendy’s Chocolate Frosty Copycat Recipe + Video

This Wendy's chocolate frosty recipe is made with just 3 simple ingredients. Make it right at home for a chocolate shake that tastes just like the real thing!

Course Dessert

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 327cal

Author Donna Elick

Ingredients

• 4 cups vanilla ice cream softened slightly
• 1 cup milk I usually use whole
• 3 tablespoons Nesquik powder

Instructions

• Add all ingredients to blender, cover, and blend until smooth and creamy (you may have to scrape the sides of the blender once, then blend again).
• Pour into serving glasses and serve with a straw or spoon.

Video

Nutrition

Serving: 1 | Calories: 327cal | Carbohydrates: 38g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 137mg | Sugar: 34g | Fiber: 1g | Calcium: 246mg | Iron: 1mg

Originally published March 2018, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Wendy’s Chocolate Frosty Copycat Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHOCOLATE CHIP PUMPKIN BREAD

• Just 3 ingredients: Pantry + fridge magic at its finest.
  
• Foolproof: 10 minutes of prep, 1 bowl, 1 pan.
  
• Super moist texture: With gooey chocolate in every bite!
  
• Cozy fall flavors: But no complicated steps or measuring spices.
  
• Family favorite: Doubles as dessert or breakfast.

Pumpkin Chocolate Chip Bread

I mean… can we just pause for a second? Three ingredients. Three!!! That’s all it takes to whip up a pumpkin bread that tastes like it came straight out of your favorite bakery.

And the chocolate chips? Don’t even get me started. Melty little pockets of happiness that turn this 3 ingredient pumpkin bread into a slice of fall magic.

I’ve been making this loaf for years, and it has never failed me once. In fact, it’s so easy it practically bakes itself.

This is one of those recipes you’ll pull out when you need something impressive but don’t have the time (or patience) for a long bake.

Cozy, chocolatey, pumpkin-spiced heaven… and yes, I’ll fight you for the last slice. Am I right?!

Pair this easy pumpkin chocolate chip bread with coffee for a dreamy start to your day, or slice it up for a crowd-pleasing treat that vanishes faster than a bag of Halloween candy.

And if you’re a pumpkin lover like us, don’t miss our collection of pumpkin recipes for even more fall baking inspiration. We also have a Chocolate Chip Zucchini Bread that is amazing!

INGREDIENT NOTES

• Spice Cake Mix: The secret weapon in this pumpkin chocolate chip loaf recipe. It already has cinnamon, nutmeg, and all the fall spices you love built right in.
  
  If you can’t find spice cake mix, substitute a yellow or white cake mix and add pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and allspice).
  
• Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). Fresh pumpkin purée can be swapped in if it’s the same thick consistency.
  
• Chocolate Chips: Semi-sweet is classic, dark chocolate gives a bolder flavor, and white chocolate adds a pretty color contrast.
  
  Don’t be shy… fold some extra on top before baking for that irresistible bakery-style look. 

VARIATIONS

Muffins: Portion batter into a lined muffin tin and bake for 18–20 minutes.

Mini Loaves: Use mini loaf pans for giftable treats. Bake about 30 minutes.

Swirled Cream Cheese Pumpkin Bread: Dollop sweetened cream cheese on top and swirl before baking.

Double Chocolate: Fold in ½ cup chopped pecans or walnuts for crunch.

Nutty Pumpkin Bread: Stir in 2 tablespoons cocoa powder for extra richness.

SERVING SUGGESTIONS

• Cozy Up: For a quick snack, enjoy a slice or two with a hot cup of coffee or tea.
  
• Seasonal Sip: Pair with a homemade pumpkin spice or maple latte for the ultimate fall moment.
  
• Toppings: Add a smear of honey butter or cinnamon butter for a cozy breakfast.
  
• Brunch Spread: Serve 3 ingredient pumpkin bread with bacon or sausage, a bowl of cranberry apple oatmeal, or apple pie cinnamon rolls.
  
• Extra Sweet Treat: Top slices with vanilla ice cream and caramel sauce for dessert.

3 INGREDIENT PUMPKIN BREAD FAQ

I’ve been baking pumpkin breads for over a decade, and this 3-ingredient version is proof that simple can still be magical.

The science is in the balance: pumpkin purée adds moisture, cake mix provides structure with built-in leavening, and chocolate chips add melty bursts of richness.

It’s foolproof because the ratios are spot on… no sinking centers, no gummy texture. Just soft, sliceable perfection.

Over the years, I’ve made dozens of variations (and tested every possible cake mix swap), and this chocolate chip pumpkin loaf recipe is still the one my family devours first every fall.

TOOLS NEEDED

• Large Mixing Bowl: Big enough to stir without spills.
  
• Sturdy Spoon or Spatula: For mixing the thick pumpkin batter.
  
• Loaf Pan (9×5-inch): The perfect size for this pumpkin chocolate chip loaf recipe. Parchment-lined for easy removal.
  
• Cooling Rack: Helps bread cool evenly without a soggy bottom.
  
• Plastic Wrap or Foil: For wrapping leftovers or prepping for the freezer.

Enjoy!

With love, from our simple kitchen to yours. 

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Pumpkin Chocolate Chip Loaf Recipe

My Pumpkin Chocolate Chip Loaf Recipe is incredibly easy to make and totally tasty!! All you need are 3 ingredients to make this fall treat!

Course Bread, Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 1 loaf

Calories 327cal

Author Donna Elick

Equipment

• loaf pan
• parchment paper
• large bowl

Ingredients

• 15.25 ounce box spice cake mix
• 15 ounce can pumpkin puree
• 11.5 ounces semi-sweet chocolate chips

Instructions

• Preheat and Prepare: Preheat your oven to 350°F. Line a loaf pan with parchment paper, allowing it to hang over the sides for easy removal after baking.
• Mix the Batter: In a large bowl, combine 15.25 ounce box spice cake mix and 15 ounce can pumpkin puree using a spoon until well combined.
• Add Chocolate Chips: Gently fold in 11.5 ounces semi-sweet chocolate chips until they're evenly distributed throughout the batter.
• Fill the Pan: Spoon the mixture into the parchment-lined loaf pan.
• Bake: Bake in the preheated oven for 45-50 minutes. The bread is ready when it springs back when lightly pressed, and a toothpick inserted into the center comes out clean or with a few crumbs.
• Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. You can serve it warm or let it cool completely before enjoying

Notes

Feel free to experiment with different cake mix flavors if you can’t find spice cake mix. Add 1 tablespoon of pumpkin pie spice or 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of allspice to yellow or white cake mix.

Using fresh pumpkin puree is an option. Just make sure it has a similar consistency to canned pumpkin puree.

Avoid using pumpkin pie filling as a substitute for pure pumpkin puree, as it contains added sugars and spices that can affect the bread’s texture and taste.

You can use various types of baking chips, such as milk chocolate, dark chocolate, white chocolate, or butterscotch chips, to customize the flavor to your liking. Adjust the amount to suit your taste.

To check if the bread is fully baked, press the top gently; it should spring back and feel firm. Alternatively, use a toothpick – if it comes out clean or with a few crumbs, the bread is done.

This pumpkin bread freezes well. Wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container, and it can be frozen for up to 2-3 months. Thaw at room temperature or gently reheat before serving.

Nutrition

Serving: 1 | Calories: 327cal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 241mg | Sugar: 28g | Fiber: 4g | Calcium: 60mg | Iron: 4mg

Originally published November 2023, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pumpkin Chocolate Chip Loaf Recipe appeared first on The Slow Roasted Italian.

It’s time to take taco night to a whole new level! This easy meal prep is one that the whole family will appreciate and just takes a few minutes of prep time. 

In my opinion, slow cooker recipes like this are a great way to create a meal that is simple – but doesn’t look that way! 

Not only does this make an easy dinner, but once you shred chicken, you have options on how you can use it.

You can put them into warm flour tortillas for easy tacos, or load up lettuce cups for a fun appetizer on Game Day. 

I always love making this chicken taco recipe, but you could also try out chicken enchiladas, or even use the leftover chicken to make a chicken taco salad. 

Changing up this simple recipe is a breeze! (this is also why this crockpot shredded chicken tacos recipe is one of my favorite recipes!) Try this firecracker chicken for a flavor explosion!

Slow Cooker Shredded Chicken Tacos

This recipe for crock pot chicken taco meat is exactly what your hectic schedule needs! 

Simply blend up the salsa, pour it over some boneless breasts with taco seasoning, then set it to cook!

You’ll come home to a warm, tasty meal at the end of the day, plus no pile of dishes to worry about afterward!

If you love these easy shredded chicken tacos, our Chicken Taco Casserole turns those same flavors into a hearty baked dish that feeds a crowd!

If you have a hankering for fresh Mexican flavors, try my street corn salad! It’s sweet, tangy, and has a kick of heat that makes it a perfect lunch or side.

Or if you have ears of corn, try my elote corn (mexican street corn) recipe! Either way, you’re making one incredible dinner!

Crockpot Chicken Tacos Recipe Tips

• Make your own salsa. While a store bought jar works great, making your own is always fun! I have a super simple blender salsa recipe that only takes 5 minutes to whip up.
  
• Blend up two batches. Make a double serving of salsa so that half can go in with the meat and the other half can be used to serve on top of your meal.
  
• Warm up your tortillas. Set them directly over a gas stovetop burner turned to low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char.
  
  This will add an extra bit of flavor to your dish.
  
• Time saving tip: Use a stand mixer to shred your crock pot chicken taco meat! Fit it with the beater attachment, toss in the chicken, and run it on low for 2 to 3 minutes.
  
• Feeding a crowd? You can always double or triple this crockpot chicken tacos recipe as needed, as long as your slow cooker is large enough.

Serving Suggestions

Serve slow cooker shredded chicken tacos with all of the classic toppings like salsa, guacamole, diced tomatoes, and shredded cheese. 

You can even add in some veggies with shredded lettuce, pickled red onions, or jalapenos!

This crock pot chicken taco meat would be just as delicious on nachos or stuffed into quesadillas. For a low carb option, spoon it over salad or into lettuce wraps instead!

You can also add it to enchiladas, fold into an omelet, or serve it on top of a baked potato. 

Any of your favorite taco toppings will be a bit hit! 

Crockpot Chicken Tacos FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe)

Slow Cooker Shredded Chicken Tacos take just 5 minutes to prep and combine all your favorite Mexican flavors into an easy weeknight meal.

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 – 10

Calories 78cal

Author Donna Elick

Equipment

• slow cooker
• stand mixer OR
• electric hand mixer
• mixing bowls
• instant-read digital cooking thermometer

Ingredients

• 4 boneless skinless chicken breasts (fresh or frozen)
• 1 recipe blender salsa
• 1/4 cup taco seasoning

Instructions

• Place the chicken breasts in a single layer in the bottom of a 6-quart crockpot.
• Pour the salsa and taco seasoning over the chicken.
• Cover and cook on the high setting for 4 hours or low for 6-7 hours.
• When the chicken has finished cooking, remove from the crockpot, shaking off the excess salsa. Use two forks to shred the chicken (it should shred easily).
• Alternately, place the chicken breasts in the bowl of a standing mixer fitted with the beater attachment. Turn on the mixer, starting on low and speeding up the mixer until the chicken has shredded into even pieces.
• Mix the shredded chicken back into the salsa/sauce.
• Serve in tacos or use for any of your favorite Mexican chicken dishes.

Notes

Make a double batch of blender salsa – use half for the crockpot chicken recipe and the other half for serving over the tacos.

Great taco toppings: salsa, guacamole, avocado slices, diced tomatoes, shredded lettuce, pickled red onions and jalapenos, grated cheese, etc.

To warm the flour tortillas and add a bit of extra flavor, set them directly over a gas stovetop burner turned onto low. Cook on each side for 1-2 minutes until tortilla puffs and/or the edges begin to char.

Frozen chicken breasts can be added directly to the crockpot (allow an extra 30 minutes cook time.)

Refrigerate for 2-3 days or freeze up to three months in an airtight container or plastic freezer bag.

Nutrition

Serving: 1 | Calories: 78cal | Carbohydrates: 4g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Sugar: 1g | Fiber: 1g | Calcium: 3mg | Iron: 1mg

Originally published January 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Slow Cooker Shredded Chicken Tacos (3-Ingredient Recipe) appeared first on The Slow Roasted Italian.

Air Fryer Pumpkin Seeds

These crispy little bites are like fall in snack form: salty, toasty, and just a little addictive.

We air fry pumpkin seeds every year when pumpkin carving kicks off, but let’s be honest… I’ve been known to snag pepitas from the grocery store in the middle of spring just to get my fix.

They’re quick enough to make between homeschool lessons, and the air fryer means no babysitting the oven… so I can flip seeds while reviewing a writing assignment or checking in on archery drills.

Roasting pumpkin seeds in the air fryer is the perfect hands-on fall project, and honestly, they disappear faster than I can say “just one more handful.”

Pro tip: Make a double batch. Then hide half. You’re welcome.

Can’t get enough pumpkin? I’ve got you covered! Don’t miss my recipes for dinner rolls and coffee cake. 

And for a sweet treat, you can’t go wrong with a frosty milkshake or fresh-from-the-oven streusel muffins! As you can see… I’m a bit of a pumpkin fanatic!

INGREDIENT NOTES

• Raw Pumpkin Seeds: Turn pumpkin carving into a no-waste project by roasting the pumpkin seeds in the air fryer. Just clean and dry them really well first!
  
  You could technically look for pepitas in the nut aisle at the grocery store, but they tend to be smaller than actual raw pumpkin seeds. 
  
  My advice? Use raw if you’ve got ‘em, but pepitas are a good substitute. 
  
• Oil: Feel free to use any light oil that you like… vegetable, corn, canola, avocado, or olive all work great. Much needed for the seeds to crisp properly.
  
• Kosher Salt: Just a pinch to highlight the natural flavors of the seeds! Kosher sticks better than table salt and doesn’t taste quite as salty.

VARIATIONS

Sweet & Salty: Add a sprinkle of cinnamon sugar after air frying for a fall-inspired treat.

Zesty Ranch: Toss seeds with ranch seasoning or garlic powder before cooking.

Spicy Kick: Add ⅛ teaspoon cayenne or smoked paprika with the salt for bold flavor.

Dill Pickle: Include a little pickle juice, plus garlic powder, onion powder, and dried dill.

Garlic Parmesan: Add garlic powder before cooking, then toss air fried pumpkin seeds with freshly grated parmesan.

AIR FRY PUMPKIN SEEDS FAQ

TOOLS NEEDED

• Small mixing bowl
  
• Measuring spoons
  
• Spoon or spatula
  
• Air fryer
  
• Parchment paper

Enjoy!

With love, from our simple kitchen to yours. 

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Air Fryer Pumpkin Seeds

Air Fryer Pumpkin Seeds are addictive in the best way possible! Featuring a perfectly golden and crispy exterior, thanks to the air fryer.

Course Snack

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 about 1 cup

Calories 105cal

Author Donna Elick

Ingredients

• 1 cup raw pumpkin seeds
• 1/2 tablespoon avocado oil or extra virgin olive oil
• 1/2 teaspoon kosher salt

Instructions

• Preheat the Air Fryer: Preheat your air fryer to 320°F.
• Season the Seeds: In a small mixing bowl, drizzle 1/2 tablespoon avocado oil or extra virgin olive oil over the 1 cup raw pumpkin seeds. Sprinkle with 1/2 teaspoon kosher salt and toss with a spoon until evenly coated.
• Arrange in Basket: Line the air fryer basket with a piece of parchment paper. Spread the seasoned pumpkin seeds in a single, even layer.
• Air Fry: Cook for 15 minutes, stirring every 5 minutes to ensure even browning.
• Cool and Enjoy: Remove from the air fryer and let cool for a few minutes before serving.

Notes

Using Fresh Pumpkin Seeds: If you’re scooping these straight from a pumpkin, rinse them well and pat them completely dry with paper towels before seasoning. Moisture = mushy.

Stir Don’t Shake: I stirred the seeds with a spoon every 5 minutes (don’t just shake the basket!). Flipping them helps get that perfect, even crisp on every seed.

Watch Closely at the End: Pumpkin seeds can go from golden and toasty to burnt in seconds. Keep an eye on them during the last few minutes.

Seed Size Matters: Larger seeds (like those scooped from carving pumpkins) may take longer. Adjust time as needed based on size and your specific air fryer.

Oil Options: You can use any light oil — avocado, extra virgin olive oil, canola, corn, even vegetable oil. Choose what you love!

Nutrition

Serving: 1 | Calories: 105cal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 292mg | Sugar: 0.2g | Fiber: 1g | Calcium: 8mg | Iron: 1mg

Originally published August 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Pumpkin Seeds appeared first on The Slow Roasted Italian.

The first bite of this white chocolate Oreo fudge will have you pumped and ready for the holiday season! 

I love the texture and flavor of the chopped Oreos! Taking a bite and then having chunks of Oreo cookies is so good!!!

If you’ve been on the hunt for an easy Oreo fudge recipe, this is the perfect fudgy dessert. And since this delicious treat uses basic ingredients, there’s no reason to save it for a special occasion.
 
You can literally whip up this tasty fudge when your sweet tooth is kicking – it’s the perfect quick dessert! 

The best part of this delicious 4 ingredient Oreo fudge is none other than the white chocolate mixing with the chopped Oreos making this a perfect holiday season dessert.

Any chocolate lover or Oreo lover will agree that the hardest part about making this easy dessert is not eating the entire pan. 

This is why I love to cut it into bite-sized pieces so that I can grab a tiny piece of Oreo fudge and savor it. 

Is your mouth watering like mine is thinking about this creamy white chocolate fudge recipe? The good news is that all you have to do to make this homemade fudge is follow the simple recipe card below!  

Oreo Fudge

Vanilla and chocolate… need I say more? It’s the most traditional pairing in dessert history! This is why this easy white chocolate Oreo fudge recipe is my favorite for Oreo lovers! 

This is a “cookies and cream” type of 4 ingredient fudge that you can make quickly on a whim. 

Since we’re already talking about Oreos… I want to share some of my favorite recipes!! 

There’s peanut butter pie, delicious dump cake, fluff you can eat by the spoonful, Reese’s peanut butter fudge,  cheesecake…

I’ll stop here, but there’s plenty more where that came from!

Try my colorful & festive 4-ingredient Gumdrop Candy Fudge and another 3-Ingredient dessert with this decadent Chocolate Snickers Fudge!

What You’ll Need for 4 Ingredient Fudge

• White Chocolate Chips – The chocolate needs to melt properly, so you can’t go with just any chocolate bar. Melting wafers and baking chocolate are best.
  
• Condensed Milk – This ingredient is the only way to get a deep, decadent, and creamy consistency.  
  The only substitute I’d recommend is heavy cream sweetened with sugar — but it’s still not quite the same!
  
• Oreos – Our creamy Oreo fudge recipe pairs perfectly with all sorts of cookies, as well as all of those fun, seasonal Oreo flavors. 
  
  Hazelnut, marshmallow, golden — even those novelty java chip and toffee cookies! Give them a try and let us know how it goes!
  
• Salt – A little bit of salt is important to balance all of the sweet flavors. It’s the deciding factor between mediocre and magnificent homemade Oreo fudge.

You can also change up the Oreo pieces and use golden Oreos as well! You can even do a mixture of crushed Oreos, too! All are great options that are delicious. 

How to Make Mouthwatering, Decadent Oreo White Fudge

• The quality of the white chocolate is incredibly important!

The white chocolate is what makes this creamy white chocolate fudge unique and delicious. 
So it goes without saying that the white chocolate you use makes a world of difference in taste and texture!

I personally like to use Ghiradelli chocolates. They melt in the most lovely, luscious way. 

Godiva is also excellent, though I prefer their milk and dark chocolates, and Merckens is a really safe bet because it’s specifically marketed for melting.

• Speed is key.

After the contents of the pot are uniformly mixed, time is of the essence!! This Oreo fudge sets quickly!!

Remove from the heat and immediately pour the mixture into the pan.

Once it’s in the pan, you still need to keep moving! 

Quickly scrape the excess from the pot and smooth everything out in the pan, lightly tapping it on the counter so that the surface is level.

• Press for an impressive topping.

That crumbled topping is part of what makes this Oreo fudge so scrumptious — it’s all about that mix of textures.

However, it’s not going to settle and work out on its own! After sprinkling the topping onto the surface, take a moment to gently press down with your hands. 

Don’t press down too hard or you’ll indent the candy. Do so with just enough pressure to embed the crumbles into the surface. 

Storing and Freezing

This simple 4 ingredient fudge lasts for up to 3 weeks in the fridge as long as it’s stored well in an airtight container. 

It’s for this reason that I like to slice, wrap, and store portions individually so that the rest of it doesn’t dry out prematurely as everyone goes into the fridge for a slice!

Oreo fudge also freezes really well for months! Just let the slices thaw in the fridge for a couple of hours, or overnight, before serving.

Kitchen Tools You Will Need

• A good 8×8 Pan is great for making fudges of all flavors! You could also use a 9×9 Pan, but the candy will be thinner.
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the contents.
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Oreo Fudge Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy White Chocolate Oreo Fudge (3 Ingredient Recipe)

Oreo Fudge is a silky, creamy, cookie-filled dessert! Delight and amaze your guests with this surprisingly simple 4 ingredient fudge recipe.

Course Dessert

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

chill time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 25 pieces

Calories 234cal

Author Donna Elick

Equipment

• 8×8 baking dish
• parchment paper
• saucepan

Ingredients

• 3 cups good quality white chocolate chips
• 14 ounce can of condensed milk
• 2 1/4 cups Oreo cookie pieces divided (about 25 cookies)
• pinch of salt

Instructions

• Prepare an 8×8 inch baking pan by lining it with parchment paper or foil and set aside.
• In a medium heavy-bottom saucepan combine the chocolate chips and condensed milk over medium-low heat. Gently stir until the chocolate melts and the mixture is well combined and uniform.
• Remove the saucepan from the heat and fold in 2 cups of Oreo cookie pieces and a pinch of salt.
• Pour the fudge into the prepared baking pan, scraping the pan with a spatula to get out any stuck fudge and then spread it into an even layer.
• Sprinkle the remaining ½ cup of Oreo pieces over top of the fudge and gently press them into the fudge so they don’t fall out.
• Allow the fudge to cool at room temperature for at least one hour before transferring the fudge to the refrigerator for at least two hours or until set.
• Once set, remove the fudge from the pan and cut it into squares with a sharp knife. Enjoy!

Notes

Store in an airtight container at room temperature for up to two weeks.

The fudge can be frozen for up to three months. Allow the fudge to set completely before wrapping it tightly in plastic wrap and storing it in an airtight container or freezer bag. Allow the fudge to defrost at room temperature before enjoying it.

Use high-quality white chocolate for the best results. I used Ghiradelli.

Once you remove the fudge from the heat, move quickly! You do not want the fudge to start setting before spreading it into an even layer in the pan and adding the topping.

Be sure to gently press the Oreo crumb toppings down into the fudge’s surface so they stick to it as it sets. If you do not press them down, they will likely fall off.

I do not recommend placing the fudge into the refrigerator while still warm. The sudden temperature change can cause the sugar to crystalize, resulting in a crumbly texture rather than a smooth and creamy fudge.

The fudge can be made in a 9×9-inch pan. This will result in thinner pieces of fudge.

I like to use a food-safe metal ruler when cutting my fudge to ensure I get uniform pieces.

Nutrition

Serving: 1 | Calories: 234cal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 95mg | Sugar: 27g | Fiber: 0.5g | Calcium: 91mg | Iron: 2mg

Originally published October 2023, updated and republished September 2025

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