Spring Desserts

We spend most holidays with Chad’s family (mine is 2,000 miles away), and I’m usually in charge of desserts. 

So, to make your own holiday weekend a little less stressful, I put together this collection of my favorite spring dessert ideas. Over 20 to choose from… I’m practically a pro at this point!

These recipes are perfect for Easter, Spring Break, potlucks, get-togethers, and just about any excuse you can think of to make scrumptious spring treats.

And because each of these desserts are quick and easy to make, you’ll be in and out of the kitchen lickety split!

Round out your spring spread with one of our favorite Fruit Salad Recipes — fresh, easy, and always a hit at the table.

EASY SPRING DESSERT IDEAS

It seems that no matter the time of year, things are busy busy busy!! Let these spring dessert recipes give you a hand, delivering impressive treats with very little effort.

You can even let the kids help, giving you a springtime activity that pulls double duty!

Orange Creamsicle Milkshake

Tastes just like your favorite ice cream bar, and you can make it in 5 minutes with just 3 simple ingredients! Sweet, refreshing, and full of nostalgia, each batch makes enough for two servings.

Mint Chocolate Chip Cookie Dough Dip

A truly scrumptious and safe-to-eat treat, and one of the best spring desserts when you need something fast. Every bite teases your taste buds and pleases your sweet tooth, especially when you’ve got cookies and graham crackers as dippers.

Orange Honey Rainbow Fruit Salad

Vibrant colors and bright flavors are only made better with a simple orange honey dressing. It really brings the whole bowl to life! Perfect for a make-ahead treat and extra sweet with a dollop of whipped cream on top.

Dreamy Strawberries and Cream Milkshake

A sweet berry shake speckled with strawberry bits and swirled with whipped cream. It’s unlike any milkshake you have ever tasted and ridiculously simple to make. Only 3 ingredients!

Crema Pasticcera (Italian Pastry Cream)

This thick, homemade pastry cream is delicious in tarts, cream puffs, donuts, and more! It’s rich and decadent with a hint of vanilla, and so easy to make from scratch.

COOKIES & BARS

Sometimes you need a sweet treat that will serve a lot of people or make on-the-go snacking a little easier. Cookies and bar desserts are just the thing, and their small size still delivers on big flavor!

Best Lemon Bar Recipe

One of my go-to spring desserts. The citrus flavor is vibrant and bright, and the creamy texture pairs so well with the crisp, buttery crust. Even if you’ve made other lemon bar recipes, you’ll want to try mine next. It really is the best!

Soft Easter Sugar Cookies

These buttery cookies are decorated to look just like Peeps Bunnies… aren’t they just the cutest things you’ve ever seen?! They’re super delicious too, with a melt-in-your-mouth icing that dries hard for easy stacking. I always package some up for gifts and treat bags!

Lemon Brownies

Just as fudgy as the chocolate version, but with a mouthwatering tang you’ll crave again and again. Perfectly light and refreshing, the sweet lemon icing really puts these chewy bars over the top.

Old Fashioned Pinwheel Cookies

These are soft and chewy with a gorgeous pink swirl in the center and cheerful sprinkles around the edges. Easily one of the most colorful and cheerful spring desserts you can make!

Lemon Crinkle Cookies

Crisp on the outside and chewy on the inside with a sugary crackle effect on top. They’re so bright and citrusy… the perfect addition to any dessert spread. Plus, each batch makes about 5 dozen cookies!

NO BAKE SPRING DESSERT RECIPES

When the weather starts to warm up, the last thing I want to do is turn on my oven. And when the holidays are in full swing, I often don’t have the space anyway.

Try one of these easy no bake recipes for a scrumptious treat without the heat.

Strawberry Icebox Cake

Layer upon layer of graham crackers, vanilla whipped cream frosting, and luscious fresh strawberries. This one’s always a hit at potlucks, and all you really have to do is assemble and chill.

Peanut Butter Caramel Icebox Cake

A symphony of flavors and textures in every bite… sweet and salty, a little bit crunchy, soft and creamy, and a whole lot delicious. It’s a welcome break from fruity spring dessert recipes, especially if you’re more of a chocolate lover.

Easy Lemon Icebox Cake

Pure sunshine in every slice. This no bake dessert strikes the perfect balance between sweet and tangy, leaving you wanting more with each bite. Prep it in 25 minutes, then freeze until it’s time to serve!

Bunny Bait Popcork Snack Mix

A fun and festive addition to any spring celebration, and one of our family’s favorite Easter treats! It started as a snack for the kids, but the adults kept sneaking it by the handful. Popcorn, M&Ms, pretzels, and colorful candy melts… sweet, salty, and just the right amount of crunch.

CAKES FOR SPRING

Something about that first slice always brings out the ooohs and aahhhs. There’s plenty of fruit flavor to go around here, plus the cutest little mini cakes packed with chocolate flavor. Showstoppers for sure!

Raspberry Lemonade Bundt Cake

Moist lemon cake with ribbons of zest, dotted with tart raspberries and drenched in a lemon berry glaze. Easy to make and one of my favorite spring treats!

Best Ever Lemon Pound Cake

Super tender, extra moist and buttery, and bursting with bright citrus flavor. Dust with powdered sugar or add a simple icing… it’s up to you!

Mini Nutella Cakes

Make this easy 4-ingredient dessert in the microwave! Fluffy chocolate hazelnut cake, slightly gooey center, and sweet powdered sugar on top. It’s simple, impressive, and everyone gets their own individual serving.

Cherry Limeade Pound Cake

Moist and tender bundt cake speckled with cherries and ribbons of lime zest. Just when you thought you couldn’t get any more fruit flavor, the cherry lime glaze knocks your socks off!

Easy Peach Cobbler Dump Cake Recipe

Juicy, cinnamon-spiced peach slices topped with fluffy, buttery cake. Perfect with a scoop of vanilla ice cream, and easy to make in the crockpot too.

LAYERED SPRING TREATS

Texture + flavor = big interest. And when you can work in several of each? That’s a winning dessert. I’ll let you in on a little secret… each of these layered treats is a no-bake recipe too!

Chocolate Lasagna Recipe

A stunning layered dessert filled with a rich cream cheese filling, sweet chocolate pudding, fluffy whipped cream, and an Oreo cookie crust. Top with crushed cookies and chocolate shavings for a restaurant-worthy finish to your meal.

Strawberry Cheesecake Trifle

This one’s almost too cute to eat… almost! With layer upon layer of fresh strawberries, fluffy angel food cake, and creamy cheesecake filling, this is one of those spring dessert ideas you’ll make well into summer.

Cadbury Egg Easter Trifle

Crushed Oreo cookies, gooey marshmallow creme, vanilla pudding, and milk chocolate… what more could you want? And the best part is that it’s ready in 10 minutes with just 5 ingredients!

Triple Berry Parfaits

Layer fresh strawberries, blueberries, and raspberries with sweet berry yogurt and fluffy whipped topping. One of the best spring desserts when you’re craving something light or a sweet bite in the middle of the afternoon.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published March 2013, 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. Thanks for your support, it helps us to keep creating new recipes.

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WHY YOU’LL LOVE LUCKY CHARMS MARSHMALLOW TREATS 

• Extra gooey, not dry or crumbly
  
• Pure nostalgia in bar form
  
• No baking required
  
• Perfect for parties and holidays
  
• Easy enough for kids, reliable enough for adults

Lucky Charm Treats

These bad boys are NOT subtle. They’re sweet. They’re sticky. And they’re supposed to be!

I like these Lucky Charms marshmallow treats because they’re familiar, but better than what you remember.

The butter actually shows up. The marshmallow doesn’t disappear. And you don’t end up with a pan of hard cereal glued together pretending to be dessert.

My trick is low heat and a light hand. You melt just enough, you stir just enough, and you stop before you think you should.

This Lucky Charms bars recipe is for celebrations, bake sales, and days when dinner feels serious but dessert shouldn’t be.

INGREDIENT NOTES

• Unsalted Butter: Adds richness and keeps the Lucky Charm treats soft.
  
• Mini Marshmallows: Melt smoothly and give better control over the texture.
  
• Lucky Charms Cereal: The mix of cereal and marshmallows matters, so don’t skimp!
  
• Green Candy Melts / Almond Bark: Purely decorative, but so much fun.
  
• Kosher Salt: Optional, but it balances the sweetness of the bars beautifully.

VARIATIONS

Extra Gooey: Add another cup of mini marshmallows to the pot.

Chocolate Drizzle: Swap the green melts for milk or semi-sweet chocolate.

Holiday Colors: Change up the color of the drizzle for different occasions.

No Drizzle: Just skip it… these Lucky Charms cereal treats are great plain too!

Rainbow Sprinkles: Scatter on top for extra color and fun.

Thick Bars: Use a smaller pan for bakery-style treats.

SERVING SUGGESTIONS

• Cut Lucky Charm treats into small squares. They’re pretty rich!
  
• Perfect for St. Patrick’s Day parties… especially with some Leprechaun Munch Mix.
  
• Great recipe for classroom treats.
  
• Add to a dessert board with shamrock cookies and St Paddy’s Day crockpot candy.

LUCKY CHARMS CEREAL TREATS FAQ

Whether they’re made with Lucky Charms or Rice Krispies, cereal treats are all about sugar structure and heat control.

Marshmallows are essentially a foam stabilized by gelatin and sugar. When gently melted, that structure relaxes just enough to coat the cereal while still trapping air, which is what keeps the bars soft.

Overheating breaks that structure down completely, leading to dense, hard treats once they cool.

Butter plays a critical role here too. Fat coats the cereal and interferes with sugar crystallization, which slows firming and keeps the texture chewy instead of brittle.

Folding in unmelted marshmallows at the end adds pockets of intact foam, creating contrast and that signature gooey bite.

This Lucky Charms treats recipe isn’t complicated. It’s temperature, timing, and restraint.

TOOLS NEEDED

• Large Heavy-Bottom Pot: Heats evenly and prevents scorching.
  
• Silicone Spatula: Gentle stirring won’t crush the cereal.
  
• 9×13-inch Baking Dish: Just the right thickness for soft bars.
  
• Wax Paper or Buttered Spatula: For pressing the mixture into the pan without it sticking to your hands.
  
• Microwave-Safe Bowl: For melting the candy coating.

Enjoy!

With love, from our simple kitchen to yours.

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Lucky Charms Treats (Marshmallow Cereal Bars Recipe)

Lucky Charm Treats are gooey, colorful, and have just the right amount of crunch! Make this no-bake dessert for a little luck o' the Irish!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 24 bars

Calories 180cal

Author Donna Elick

Equipment

• 9 x 13 baking dish
• large pot
• baking pan
• heat-resistant silicone spatula

Ingredients

• 6 tablespoons unsalted butter
• 6 cups mini marshmallows
• 12 cups Lucky Charms cereal
• 1/2 cup green candy melts or vanilla almond bark with green food coloring
• 1/2 teaspoon kosher salt optional
• 2 cups mini marshmallows
• 1 cup Lucky Charms marshmallows for garnish (optional)

Instructions

• PREP PAN: Lightly grease a 9 x 13-inch baking dish with butter or nonstick spray. Set aside.
• MELT BASE: In a large pot over low heat, add 6 tablespoons unsalted butter. Cook until fully melted and bubbling gently, but not browning.
• MELT MARSHMALLOWS: Add 6 cups mini marshmallows and the optional 1/2 teaspoon kosher salt. Stir constantly until the marshmallows are mostly melted and the mixture looks smooth and glossy. You should smell a light, sweet vanilla aroma. Remove from heat as soon as melted.
• ADD CEREAL: Immediately add 12 cups Lucky Charms cereal. Stir gently but quickly until all the cereal is evenly coated and sticky.
• FOLD IN MARSHMALLOWS: Add the remaining 2 cups mini marshmallows and stir just until mixed in. You should still see whole marshmallows for extra gooey texture.
• PRESS INTO PAN: Transfer the mixture to the prepared baking dish. Using a buttered silicone spatula or wax paper, gently press the mixture into an even layer. Do not press firmly or the treats will turn hard.
• DECORATE: Melt the 1/2 cup green candy melts or vanilla almond bark with green food coloring according to package directions. Drizzle over the top of the treats. Sprinkle with 1 cup Lucky Charms marshmallows if using.
• SET AND SLICE: Let the treats cool completely at room temperature, about 30 minutes, until set. Cut into 24 squares and serve.

Notes

Make-Ahead: These treats can be made up to 2 days ahead for parties or holidays.

Storage: Store in an airtight container at room temperature for up to 3 days. Do not refrigerate or they will harden.

Ingredient Note: The salt is optional, but it balances the sweetness and makes the flavors pop.

Candy Melt Tip: If using almond bark, microwave 1 to 2 squares in 30-second intervals, stirring each time, until melted.

Add green food coloring a few drops at a time until the desired shade is reached.

Nutrition

Serving: 1 | Calories: 180cal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 190mg | Sugar: 20g | Fiber: 1g | Calcium: 86mg | Iron: 4mg

Originally published March 2016, 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 Lucky Charms Treats (Marshmallow Cereal Bars Recipe) appeared first on The Slow Roasted Italian.

Did I mention that these dessert bars are a no-bake treat? The peanut butter mixture paired with the butterscotch creates a family favorite flavor time and time again.

It’s like Rice Krispies treats meets chocolate goodness, with the perfect hint of peanut butter flavor. 

I think it’s the perfect treat for crispy treats with simple ingredients, which is probably why I make it all the time! 

This no bake recipe puts a nice spin on rice krispie treats with the added semi-sweet chocolate chips and natural peanut butter.

I personally think that the peanut butter is the star of the show because it just adds the perfect hint of peanut flavor to the finished product. 

It’s a good thing that these no bake bars are a hit in my house, because we all collaboratively eat them up – so I don’t eat them all myself! 

I’ve made this sweet treat for family gatherings, and everyone loves the chewy texture. In fact, these no bake dessert bars are “assigned” to me to bring everytime we get together! 

They’re such a great way to curb any sweet tooth! 

Scotcheroos

This is the best scotcheroos recipe – and, quite frankly, the best snack recipe – for anyone who loves chocolate, peanut butter, and a nice crunchy treat. 

Scotcharoo bars are no-bake and so simple! The milk chocolate chips and the peanut butter rice Krispies create that classic Scotcheroos flavor. 

Don’t forget the chocolate topping as that makes the whole flavor of this quick treat perfectly combined! 

With just a few ingredients, a little bit of prep, and an hour of chill time, you can make a completely classic and spectacularly scrumptious dessert. 

Talk about return on investment!

We don’t have too many opportunities to enjoy butterscotch, do we? 

Let’s change that! Try out my oatmeal, caramel, and pecan cookie recipes – all featuring butterscotch!

INGREDIENT NOTES AND SUBSTITUTIONS

• Crispy Rice Cereal – Name brand Rice Krispies or generic store brand – any kind of crispy rice cereal will do for this no bake dessert bar recipe. 
  
  It’s more about texture than flavor, as we’ll be drowning the cereal in delicious chocolate, peanut butter, and caramel. 
  
• Light Corn Syrup – This is a very light, vanilla-like sweetener that’s great for homemade sweets, particularly the sticky ones. 
  
  You could also opt for dark corn syrup, which is made with molasses and is much more rich. Baker’s choice!
  
• Creamy Peanut Butter – I like to use creamy for a nice and smooth consistency, but I won’t exclude crunchy peanut butter lovers here. 
  
  If you’d like an even crunchier texture, then go for it! Those who prefer almond or sunflower seed butter could definitely use those instead. Any kind of peanut butter will work just fine. 
  
• Chocolate & Butterscotch Chips – Semi-sweet, milk, or dark chocolate chips can be used in my scotcheroo recipe.
  
  Mix and match the chocolate mixture for these Scotcheroo bars – it’s all part of the fun. Consider your preferences and just how sweet you like your sweets, Butterscotch is awfully sweet, after all! 
  
  You can use basic ingredients as listed or add some other fun flavors to these crunchy scotcheroos.  That’s the great thing about making these no-bake scotcheroos – they’re versatile in the flavor! 

You can even add a little bit of flaky sea salt on top of the chocolate layer for a sweet and salty effect. 

This would be a super yummy spin on the original recipe in my opinion – so have fun with it and let me know what you think! 

Tips to Prepare the Best Scotcheroos Recipe!

• Take Care With the Sugar – Overcooking the sugar will absolutely guarantee hard, tough scotcharoos. 
  
  So be sure to cook on low heat and stir constantly, and just until a paste is formed. It’ll still be grainy – that’s okay!
  
• Extra Toppings – Sprinklings of chocolate or butterscotch chips, a peanut butter or caramel drizzle, sprinkles, or really any garnish can be plopped right onto the melted top layer. 
  
  Just add your choice of garnish before chilling so it can settle onto the bars.
  
• Make the Day Before – You need a bit of chill time for the bars to firm up. 
  
  If you have time the day before, this is one recipe that’s great for prepping ahead of time. Then, let them sit at room temperature for just a bit so that they’re easier to slice!
  
• Cereal Substitutes – There are a ton of rice cereal flavors out there: chocolate, cinnamon, and sweet frosted, for example. Don’t hesitate to give them a try!

Storing and Freezing

These peanut butter cereal bars are great to keep and freeze, so they’re fantastic for making in bulk for school lunches, bake sales, quick desserts, or even a fast on-the-go breakfast bar (it’ll be our secret)!

Make it easy on yourself and store scotcharoos separately, each wrapped in plastic wrap or aluminum foil. 

You can also put them into an airtight container to keep this classic treat soft and chewy. 

That way you can snag one or two (or three) at a time without thawing or bringing the rest to room temperature, helping the batch to last longer.

And don’t skip the parchment paper in the baking dish! It’ll make removal of your peanut butter scotcheroos so much easier!

Scotcheroos FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Chocolate Scotcheroos Recipe (Soft & Chewy)

Scotcharoos stack peanut butter and chocolate into a crispy butterscotch treat! This is the best scotcheroos recipe you can make at home.

Course Dessert

Cuisine American

Method No Bake

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 18

Calories 336cal

Author Donna Elick

Equipment

• 9 x 13 baking dish
• parchment paper
• mixing bowl
• medium saucepan
• offset spatula

Ingredients

• 6 cups crispy rice cereal
• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 1 1/2 cups chocolate chips
• 1 1/2 cups butterscotch chips

Instructions

• Line a 9 x 13-inch baking dish with parchment paper. Set aside.
• To a large mixing bowl, add crispy rice cereal. Set aside.
• To a medium saucepan over low heat, add corn syrup and sugar. Whisk continuously to create a grainy paste.
• Once paste is formed, increase the burner heat and allow the mixture to come to a boil, then immediately remove from the heat.
• Stir in peanut butter. Pour mixture into the bowl with cereal. Using a heat-proof spatula/spoon, stir to combine.
• Grease your hands with butter or non-stick cooking spray. Using your greased hands, press the scotcharoos mixture into the prepared baking dish.
• To a microwaveable bowl, add the chocolate and butterscotch chips. Microwave on High power in 30-second intervals, stirring between each, until mixture is smooth.
• Pour over the top of the cereal bars and use an offset spatula to spread into an even layer.
• Refrigerate for 1 hour. Remove from the refrigerator and allow the scotcheroos to come to room temperature for easier cutting.

Notes

Do not over cook the sugar mixture or the resulting treats will be tough.

Nutrition

Serving: 1 | Calories: 336cal | Carbohydrates: 57g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 129mg | Sugar: 47g | Fiber: 1g | Calcium: 21mg | Iron: 0.4mg

Originally published October 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 Best Ever Chocolate Scotcheroos Recipe (Soft & Chewy) appeared first on The Slow Roasted Italian.

Don’t overlook the power of this sweet treat! These loaded Reese’s brownies are made using simple ingredients, and end up being the perfect quick dessert.

While I’m still a big fan of regular brownies, there’s no denying these fudgy Reese’s brownies are at the top of my list. 

Having Reese’s candies is one of those fun twists that give this easy recipe huge flavor. The brownie has a fudgy texture, while the top is loaded with chocolate goodness.

I’ve made Reese’s peanut butter cup brownies for birthdays, a bake sale, parties, and weekend treats, and everyone always takes two of these delicious brownies. 

Some people prefer to use brownie mixes to save on time – and I say do what you need to do. If you want to use a box of brownie mix, go for it!

You’ll still be able to enjoy this easy brownie recipe that way. 

The next time that you have chocolate cravings, keep this Reese’s brownies recipe handy. The great thing about it is that it is the perfect brownie recipe that never disappoints! I have also been loving my new copycat recipe for Starbucks brownies, they are super fudgy!

And you can keep the peanut butter brownie flavors going with our Buckeye Brownie Cookies! They’re fudgy, rich, and finished with a creamy peanut butter center that makes them completely unforgettable.

Long story short, there’s so many options for desserts!

Reese’s Brownies

Chocolate and peanut butter together are simply irresistible, and nobody does it better than Reese’s.

The secret to this particular recipe for Reeses brownies is a layer of creamy peanut butter fudge frosting.

But it doesn’t stop there! Next comes a layer of peanut butter cups and chocolate drizzle to really put this dessert over the top!

To see us make brownies with peanut butter frosting from start to finish, watch the video in this post!

If you’ve been here for a while, you know I love making all kinds of desserts with these flavors.

For something easy and quick, try my Reese’s Peanut Butter Fudge. You only need 4 ingredients, and it comes together in just 10 minutes!

Reese’s Peanut Butter Pie has a special ingredient in the crust that will blow your mind.

My Reese’s Brownie Cookies have an ooey gooey flavor unlike any other!

Or, go all out with my Extreme Chocolate Reese’s Cake. It’s the same as this recipe, but scaled up and decorated in the form of a cake!

Ingredient Notes and Substitutions

• Sugar – You’ll need granulated sugar for the chocolate batter, then powdered sugar to make peanut butter frosting for the brownies.
  
• Peanut Butter – I prefer the flavor of natural peanut butter, but use your favorite! No-stir varieties are easier to work with and will create a creamier frosting.
  
• Chocolate Chips – These are getting melted down for an easy chocolate drizzle. 
  
  Milk chocolate enhances the Reese’s flavor, but semisweet or dark would help tone down the overall sweetness of the dessert.
  
• Peanut Butter Cups – Opt for the miniature kind — wrapped or unwrapped — when making this recipe. They’re a bit taller than full-sized cups and will hold their shape better in the batter.
  
  Chop them into quarters for the brownies, then halves or quarters to sprinkle on top of the frosted layer.

Tips for Making Brownies with Peanut Butter Frosting

• Line Your Pan. 

Using a layer of parchment paper not only prevents sticking, but you can lift the Reese’s brownies right out of the pan for easier slicing.

• Use Quality Cocoa. 

Not all cocoa powders are alike and each will create a different chocolate flavor. 

Regular unsweetened is the most commonly used, but Dutch-processed is great for balancing all of the sweetness with a more bitter flavor.

• Cut Some Corners. 

If you’d like, you can easily use your favorite boxed brownie mix instead! 

Just follow the directions on the box, then top with the chopped Reese’s and proceed with the recipe as directed.

Also, avoid any mixes that have chocolate syrup or fudge to mix into the batter or the texture won’t turn out quite right.

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! The 9×13 is perfect for casseroles, and the smaller size is awesome for making half a casserole recipe.
• Stand mixer or large mixing bowl with hand mixer for whipping up the peanut butter frosting for brownies.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes there is a whisk for every job!
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the frosting on top of the brownies.

How to Make Peanut Butter Frosting for Brownies

The process really couldn’t be simpler! You will need to bring both the butter and cream cheese to room temperature before getting started.

Do this by unwrapping both, slicing them into smaller pieces, and letting them sit on the counter for about 30 minutes.

1. Whip the cream cheese. Don’t rush the process! It takes about 3 minutes on medium to get it to the right texture.
   
2. Add the powdered sugar. Reduce the speed to low until incorporated, then kick it back up to medium until light and fluffy.
   
3. Mix in remaining ingredients. Add the peanut butter, salt, and vanilla and beat until creamy and well combined. 

Reeses Brownies FAQ

Storing and Freezing Frosting Brownies

While they should be fine at room temperature for a few days, brownies with peanut butter frosting should be kept covered in the refrigerator if you need to store them longer.

It’s also best to cut slices as you need them to keep them from drying out.

Reeses brownies also freeze really well. Wrap squares tightly with plastic wrap and place in a freezer-safe storage bag. 

Store for up to 6 months in the freezer and defrost for 30 minutes before eating.

Enjoy!

With love, from our simple kitchen to yours.

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Reese’s Brownies with Peanut Butter Fudge Frosting + Video

Reese's Brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. They are so easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 18

Calories 696cal

Author Donna Elick

Ingredients

Brownie

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 ounces mini Reese’s Peanut Butter Cups 1 12-ounce bag, cut into quarters (divided)

Peanut Butter Fudge Frosting

• 8 ounce block cream cheese softened
• 1 cup unsalted butter room temperature
• 4 cups powdered sugar sifted
• 15 ounce jar natural peanut butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 6 ounces milk chocolate chips melted

Instructions

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
• Place butter in a large microwave-safe mixing bowl, melt completely. Add sugar, cocoa, vanilla, and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
• Pour into prepared baking dish. Sprinkle 10-15 mini Reese’s Peanut Butter Cups cut into quarters over batter, press into the batter with a spatula until they are covered. Bake for 20 minutes or until a toothpick comes out clean. Place in the freezer to cool, about 15 minutes.
• Meanwhile: Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add peanut butter, vanilla, and salt. Beat mixture until well combined.
• Spread frosting over top of the cooled brownie. Sprinkle remaining peanut butter cups over the top of the frosting.
• Drizzle melted chocolate over the top of brownies. Serve and enjoy.

Video

Notes

These brownies freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

Nutrition

Serving: 1 | Calories: 696cal | Carbohydrates: 77g | Protein: 12g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 415mg | Sugar: 63g | Fiber: 4g | Calcium: 95mg | Iron: 2mg

Originally published June 2013, 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 Reese’s Brownies with Peanut Butter Fudge Frosting + Video appeared first on The Slow Roasted Italian.

If you’re a fan of traditional s’mores, you’ve just stumbled upon the perfect dessert.

The cookie base, paired with the graham cracker crumbs and melted chocolate, creates a delicious gooey cookie bar that you’re not going to want to share. 

I like to think that this s’mores dessert is the perfect treat to enjoy, without making a gooey mess.

These can be served at summer cookouts, or the next time that you’re craving a delicious dessert that takes minimal effort to make. 

All you need to know to make this chewy cookie bar recipe is listed below – you’re going to love the outcome of this great recipe! 

S’mores Cookie Bars

Why choose between chocolate chip cookies, s’mores, and dessert bars when you can enjoy all three in one scrumptious dessert?!

These s’mores cookie bars have 4 delicious layers made with cookie dough, marshmallow fluff, graham crackers, and chocolate chips. 

And the texture is so amazing… pillowy soft, gooey, and melty with a little bit of crunch. Everything you could want in a sweet treat!

I love coming up with new ways to enjoy classic desserts, especially when I can combine beloved flavors. 

Like making these campfire favorites as ooey gooey cookies!

Try apple pie cinnamon rolls, lemon brownies, smores bars, and peach cobbler cheesecake next!

Ingredient Notes and Substitutions

• Cookie Mix – These come in pouches and can be found near the cake and brownie mixes. I used Betty Crocker Chocolate Chip Cookie Mix, but feel free to use your favorite!
  
• Butter & Egg – Ignore the instructions on the package and combine the powdered mix with butter and egg as listed on the recipe card below.
  
  And be sure to bring both to room temperature first for best results!
  
• Marshmallow Fluff – Not to be confused with marshmallow creme! While they are very similar, fluff has a fluffier texture while creme is smooth and a bit goopy.
  
  This recipe will work with either, but I prefer the texture of the gooey marshmallow fluff. 
  
• Graham Crackers – Stick with regular graham cracker squares for a classic flavor, or add a twist to your cookie s’mores bars with cinnamon or chocolate-flavored grahams!
  
• Chocolate Chips – Semi-sweet chocolate chips are my go-to for most desserts as they have the perfect balance of flavor — not too sweet but not too bitter.
  
  Swap in milk chocolate chips or dark chocolate chips if you’d like, and measure with your heart! You just want at least ½ cup in the middle plus more to sprinkle on top.

Tips and Tricks to Make Perfect Cookie S’mores Bars

• Press the dough gently into the pan.

It’s important that the cookie dough is in an even layer and reaches all the way to the corners. This creates the base for the bars.

But don’t press too hard or it will become tough and dry when baked. It’s best to use a light kneading motion instead of pressing and smooshing.

• Crush the graham crackers by hand.

You want a mix of coarse crumbs with mostly larger chunks so you get some crunch in every bite — just like a real s’mores!

Break the crackers over and over until most of the pieces are about the size of a fingernail. 

Avoid using a food processor or rolling pin, as you’d end up with more crumbs than chunks.

• Scatter the top layer of dough over the marshmallow fluff.

It won’t completely cover the top — and that’s ok! We want some of the gooey layer to peek through and bubble up.

Don’t just drop the dough into the pan, though. Flatten the pieces out a bit with your hands so they create an even layer.

• Make removing and slicing easy peasy with a few tricks!

First, leave some overhang when lining the pan with parchment. Once your s mores cookie bars have cooled, you can lift them right out of the pan!

This also makes slicing easier since you don’t have to maneuver inside the pan or worry about scratching it.

Run a large, sharp knife through hot water and dry it thoroughly, then make a single cut. 

Repeat as needed, cleaning the blade as you go, to keep the marshmallow layer from sticking or dragging over the bars. You’ll get perfectly clean edges every time!

Prep Ahead

• Soften butter
• Bring egg to room temp
• Crush graham crackers

Kitchen Tools You Will Need

• 8×8 Pan lined with Parchment Paper
• Large Bowl – This one is my go-to!
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the marshmallow fluff over the cookie dough.

Flavor Variations

This recipe for s’mores cookie bars is really flexible and an easy way to try out different flavor combinations — or use up ingredients you have on hand!

• Peanut Butter Dough – swap in or add peanut butter chips and/or chopped Reese’s cups.
• Triple Chocolate Chunk – every chocolate lover’s dream!
• Sugar Cookie Dough – add sprinkles for a Funfetti twist!
• White Chocolate Macadamia – creates a rich, nutty flavor.
• Pumpkin Snickerdoodle – for fall and spooky season flair.

Storing and Freezing Smores Cookie Bars

Transfer any leftovers of this s’mores cookie bar recipe to an airtight container so they stay soft and moist. Store at room temperature for up to 5 days.

You can also freeze s’mores cookie bars for up to 3 months! 

Add a piece of parchment paper between layers to prevent sticking, then thaw in the refrigerator and bring to room temperature before serving.

S mores Cookie Bars FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Bar Recipes

No Bake Chocolate Peanut Butter Bars Recipe + Video

Cranberry Bliss Bars (Starbucks Copycat Recipe)

How to Make Salted Caramel Pecan Toffee Bars Recipe

Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

Print

Best Ever S’mores Cookie Dessert Bars Recipe

S’mores Cookie Bars are simple to make with store-bought ingredients or homemade dough — it’s up to you!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

cooling time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 16

Calories 141cal

Author Donna Elick

Equipment

• 8×8 baking pan
• parchment paper

Ingredients

• 1 package Betty Crocker Chocolate Chip Cookie Mix
• 1/2 cup butter, softened (1 stick)
• 1 large egg
• 7 ounce container marshmallow fluff
• 1/2 cup roughly crushed graham crackers
• 1/2 cup semi-sweet chocolate chips plus extra for topping

Instructions

• Preheat oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper. Allow for overhang for easy removal.
• In a large bowl, combine cookie mix, butter, and egg. Stir until well combined.
• Press 2/3 of cookie dough into the bottom of the prepared pan in an even layer.
• Smooth the marshmallow fluff over the dough with an offset spatula.
• Sprinkle the crushed graham crackers over the marshmallow fluff, and sprinkle with chocolate chips.
• For the top layer, gather chunks of remaining cookie dough, flatten with your fingers, and scatter across the top. The dough will not fully cover the marshmallow layer because we want some of that layer to show through.
• Bake for 25-28 minutes until cookie dough is lightly golden brown on the edges. Scatter a few more chocolate chips across the top if desired. Let cool completely. Use parchment paper to lift the bars out of the pan and cut into 16 squares.
• Enjoy!

Notes

You can use your favorite chocolate chip cookie recipe and just exclude the cookie mix, butter, and egg. Start at step 3 with the recipe. It is extremely good with our Chocolate Chip Pudding Cookies!!!

Storage: These cookies can be stored in an air-tight container at room temperature for up to 5 days. 

Freezing: Place cooled and cut bars in an airtight container with parchment paper in between layers and freeze for up to 3 months. Thaw in the refrigerator overnight then bring them to room temperature to serve.

Nutrition

Serving: 1 | Calories: 141cal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 72mg | Sugar: 11g | Fiber: 1g | Calcium: 9mg | Iron: 1mg

Originally published December 2024, 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 Best Ever S’mores Cookie Dessert Bars Recipe appeared first on The Slow Roasted Italian.

This sweet treat really does taste like a million bucks. That chewy caramel with the rich chocolate makes me want to skip cutting into small squares and just gobble up the whole pan.

While they remind me a lot of Twix candy bars, I have to admit that there’s really nothing quite like a millionaire’s bar! 

If you have a big sweet tooth, add these to your dessert radar. Fair warning – you’re going to be addicted! 

Millionaire Bars

Rich, tender, chewy, sweet, and a little bit salty… this bar dessert has a little bit of everything you could ask for!

The name “millionaire bar” seems to have started in Scotland as a way to indicate wealth and decadence — essentially, this is a major upgrade to plain ol’ shortbread!

Now, the flavors are different from a millionaire cheesecake salad, which features cherries, pineapple, marshmallows, and shredded coconut. 

Instead, each millionaire bar has 3 distinct layers: buttery shortbread, gooey caramel, and silky chocolate ganache. Super simple but super tasty!

I absolutely adore this flavor combination, which is why you’ll find it in these cake and brownie recipes too. 

Oh, and I also have a Millionaire brownie recipe if you want to try out this shortbread with extra layers of brownies and chocolate built-in.

Ingredient Notes and Substitutions

• Butter – You can use salted or unsalted sticks, just remember that you’re adding salt on top of the millionaire bars too.
  
  Make sure the butter for the shortbread dough is very cold. You can even cube it ahead of time, then pop it back in the fridge or in the freezer.
  
  For the caramel and chocolate layers, right out of the fridge is fine or you can let it soften a bit first.
  
• Salt – You’ll need two kinds: kosher salt for the shortbread and caramel, then flaky sea salt for the topping. In a pinch, you can use regular sea salt for all of it.
  
• Flour & Sugar – Nothing special here — regular AP flour and granulated sugar make up the shortbread dough.
  
• Sweetened Condensed Milk – The base for our homemade caramel. Don’t try to substitute with something else!
  
• Dark Brown Sugar – If needed, replace this with light brown sugar. Your caramel just won’t come out quite as dark.
  
• Light Corn Syrup – This may be called golden syrup where you live. It adds sweetness and texture to homemade caramel.
  
• Chocolate Chips – I like to use semi-sweet chips for my desserts, but feel free to swap in milk or dark chocolate chips depending on your sweetness preference.
  
• Heavy Cream – This is the difference between melted chocolate and a silky ganache topping. 
  
  I like to add a little butter to the bowl, but you could leave that out and increase the amount of cream.

Tips and Tricks to Make Perfect Millionaire Shortbread Bars

• Press the shortbread firmly into the pan.

Unlike other crusts, you really want to compact the buttery shortbread base layer so it comes out firm and not crumbly!

It’s best to use the back of a spoon, or the bottom of a drinking glass or measuring cup, instead of your fingers if you can help it.

The more you handle the dough, the more your natural body heat will soften the butter.

That said, you may need to use your fingers to press the dough into the corners so those don’t break off when served.

• Stir the caramel constantly so it doesn’t burn.

Use a rubber or silicone spatula to stir so it doesn’t stick to that either. Heat everything over medium to start, until the sugar is completely dissolved.

Then, reduce the heat to low and keep it moving! It will take 8-10 minutes of constant stirring for the caramel to cook and thicken. 

Be sure to scrape all along the bottom and sides of the pan as you stir so nothing burns.

And as soon as it’s done, remove from heat and pour it over the baked and cooled shortbread base!

• Melt the chocolate gently for the smoothest results.

If you have a double boiler, feel free to use that instead. Otherwise, heat the mixture in short bursts in the microwave, stirring well between each.

Once the chocolate chips are mostly melted (meaning a few small lumps remain), stop microwaving! Continue stirring and let the heat from the mixture smooth everything out.

You can also make a little less for a thinner chocolate layer if you’d like. And don’t forget to sprinkle the sea salt on top while the chocolate is still warm! 

Otherwise, it will simply fall off when you go to take a bite.

• Cool or chill each layer before adding the next.

This is very important for getting neat, distinct layers in these caramel and chocolate bars. 

Feel free to make the shortbread crust ahead of time so it has plenty of time to cool! 

If it’s still warm from the oven, the caramel layer will soften and take much longer to set — or not set up right at all.

Same goes for the chocolate on top. If the caramel is still warm, the two layers might mix together instead of staying separate. 

I like to chill the dessert for 30 minutes in the fridge after adding each layer to be sure!

Prep Ahead

• Cube butter (keep chilled)
• Line pan with parchment
• Bake and cool shortbread layer

Kitchen Tools You Will Need

• 8×8 Pan or 9×9 Pan – Either will work, though your millionaire shortbread bars will be a bit thicker in the smaller pan.
• Parchment Paper – Use this to line your baking pan for easy removal!
• Medium Saucepan – Heats evenly and is easy to clean.
• Pastry Cutter – The easiest way to cut cold butter into dough. You can use your fingers if you don’t have one.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!

Storing and Freezing Caramel and Chocolate Bars

Once sliced, transfer the caramel and chocolate bars to an airtight container. I don’t recommend stacking them, as the bottom layer will become squished.

Keep for 3-5 days at room temperature but know that the caramel layer may soften over time.

You can also freeze millionaire shortbread bars for 1-2 months! Wrap really well in plastic wrap, store in a freezer bag, and thaw on the counter before serving.

Millionaire Bar FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Bars

Cranberry Bliss Bars (Starbucks Copycat Recipe)

No Bake Chocolate Peanut Butter Bars Recipe + Video

Avalanche Bark Rocky Road Bars Recipe + Video

Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

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Millionaire Bars (Chocolate Caramel Shortbread Cookies)

Millionaire Bars are buttery, chewy, and sweet, with a touch of salt to tie it all together. Make this easy layered dessert bar today!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

cooling time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 9 squares

Calories 813cal

Author Donna Elick

Equipment

• 8×8 baking dish
• parchment paper
• mixing bowls
• saucepan

Ingredients

For the Shortbread Base:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup 2 sticks butter, cold and cubed

For the Caramel Layer:

• 14 ounce can sweetened condensed milk
• 1/2 cup butter
• 1/2 cup dark brown sugar
• 1/4 cup light corn syrup or golden syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon optional
• 1/4 teaspoon salt

For the Chocolate Topping:

• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1 tablespoons butter
• Sea salt for topping

Instructions

• Make the shortbread base: Preheat the oven to 350°F and line a 9×9-inch or 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
• In a medium bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.
• Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
• Press the mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or the bottom of a glass and press to ensure it’s well-compacted.
• Bake for about 30-35 minutes or until the edges are lightly golden. Remove from the oven and allow it to cool in the pan while you make the caramel.
• Make the caramel layer: In a medium-sized saucepan, combine the sweetened condensed milk, butter, light brown sugar, corn syrup (or golden syrup), vanilla extract, and salt.
• Heat the mixture over medium heat, stirring constantly, until the butter has melted and the sugar has dissolved.
• Turn heat to low. Continue to cook the mixture, stirring constantly, for 8-10 minutes or until it thickens and turns a rich caramel color (it may come to a slight bubble which is fine). Be careful not to let it burn.
• Once the caramel is ready, immediately pour it over the cooled shortbread layer, spreading it evenly with a spatula. Allow it to cool and set for about 30 minutes at room temperature or in the refrigerator.
• Add the chocolate topping: In a microwave-safe bowl, add the chocolate chips, butter, and heavy whipping cream. Microwave in 15-20 second intervals, stirring each time, until smooth (don’t overheat or it will become too thick).
• Pour the melted chocolate over the caramel layer, spreading it evenly to cover the entire surface. Top the chocolate with sea salt.
• Allow the chocolate to cool and set. You can speed up this process by placing the pan in the refrigerator for about 30 minutes.
• Once the chocolate has set, use the parchment paper overhangs to lift the entire slab out of the pan.
• Place it on a cutting board and use a sharp knife dipped in hot water to slice it into squares or bars.
• Enjoy your homemade Millionaire’s Shortbread!

Notes

Ensure the shortbread base is pressed firmly and evenly into the pan to create a solid foundation.

Stir the caramel mixture constantly to prevent it from burning or sticking to the pan.

You can use salted or unsalted butter depending on your preference of saltiness.

When melting chocolate for the topping, use gentle heat and stir frequently to avoid scorching.

Nutrition

Serving: 1 | Calories: 813cal | Carbohydrates: 86g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 109mg | Sodium: 453mg | Sugar: 66g | Fiber: 3g | Calcium: 173mg | Iron: 3mg

Originally published December 2024, 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 Millionaire Bars (Chocolate Caramel Shortbread Cookies) appeared first on The Slow Roasted Italian.

Are you looking for an easy dessert recipe that makes the perfect yummy treat? I’ve been making this easy recipe for years – and I still love the flavor and taste. 

These chocolate toffee bars are loaded with sweetness and crunch, making it one of the best fourth of July desserts or holiday desserts out there! Just change the sprinkles to change the look! 

It’s desserts like this that give me the joy of cooking because I love how this easy treat is literally the perfect addition for any type of gathering or party. 

The small pieces are great for grabbing and eating, and you can’t deny that buttery crust and chocolate layers. 

Once you bake, these goodies turn into golden brown perfection – and I know that it’s my cue to let them cool and start snacking! 

The recipe card gives you all the details needed to make these hot cookie bars. They’re social media shareable good! Literally gold medal worthy! 

Toffee Bars

I don’t know about you, but I usually have a holiday baking list a mile long! So, I’m all about any dessert that doesn’t take a lot of time OR a lot of fancy ingredients.

These salted caramel pecan toffee bars would be fabulous on any dessert platter, but they also make a fabulous edible gift!

Great for teachers, neighbors, bus drivers, postal workers, co-workers, or as a hostess gift. You can easily add these to cookie trays and top them with plastic wrap to be a yummy housewarming gift. 

I love this toffee bars recipe because I usually have the ingredients on hand anyway. 

Plus, the graham cracker pecan bars are ready in about 20 minutes from start to finish (not including cooling time). 

Pair these with my pecan pie cheesecake bars and saltine cracker candy for the ultimate decadent gift bag!

Make a pie out these flavors with our Caramel Pecan Buttermilk Pie that’s absolutely worth making for any holiday table.

While you are at it, try our Disney churro toffee copycat. They’re a holiday baking game-changer!

If you want these to be one of your all time top desserts, or something that you keep hidden until the holidays, just know that everyone will think that this recipe came straight from Grandma’s recipe box! 

If you love buttery, crunchy candy-style treats, you have to try our 10-Minute Microwave Peanut Brittle — same irresistible flavors, ready in just 10 minutes.

Tips for Making Graham Cracker Toffee Bars

• Decide between sweet or salty crackers.

This toffee bars recipe uses graham crackers instead of the traditional saltine crackers, because I love the sweet nuttiness they bring. 

You can substitute saltines if it’s what you have on hand or prefer.

• Try a different topping.

Simply swap out the pecans for an equal amount of peanuts, cashews, or almonds. Or, mix in some holiday M&Ms or sprinkles! 

You can drizzle melted dark chocolate or milk chocolate chips, or just sprinkle chocolate chips on top of these hot toffee bars! 

I always buy chopped pecans, but you can simply chop larger pieces with a knife. Same goes if you decide to make your toffee bars with a different variety.

• Line your pan with aluminum foil.

The last thing you want to do is try and clean up baked-on caramel sauce!

Give it a light misting of cooking spray as well. It will make it easier to remove the caramel pecan bars without any cracking.

• Make them extra indulgent!

For the chocolate lovers, feel free to spread or drizzle melted chocolate over the top of your graham cracker toffee bars.

All you need to do is microwave your favorite chocolate chips in 30-second bursts. Stir between each until the chocolate is melted and smooth.

You can make these sweet and salty by sprinkling a little bit of sea salt on top as well. This complements the sugar flavors and makes new recipes like this really stand out. 

I also think that this makes them taste like real toffee candy, too! Almost like your own homemade English toffee bars! 

Kitchen Tools You Will Need

• Jelly Roll Pan – The perfect size for the graham crackers to lay in one layer, and it’s such a versatile pan! You can use any other prepared pan, but this is my go-to. 
• Offset Spatula – Spread the caramel sauce in an even layer with ease! Great for desserts of all kinds. 

I would also have a large bowl or medium bowl, wire rack, non-stick cooking spray, hand mixer, and some parchment paper on hand for these hot toffee bars! 

Toffee Bars Recipe FAQ

Storing Leftover Caramel Pecan Bars

These are just fine on the counter for up to 5 days. Store them in an airtight container with a piece of parchment between each layer.

You can also freeze graham cracker pecan bars for longer storage — up to 3 months! Thaw the yummy bars on the counter before serving.

Enjoy!

With love, from our simple kitchen to yours.

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How to Make Salted Caramel Pecan Toffee Bars Recipe

Graham cracker Toffee Bars are a simple holiday treat that everyone will love! Make this easy toffee bars recipe with just 7 ingredients.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24

Calories 151cal

Author Donna Elick

Ingredients

• 12 graham cracker sheets
• 1 cup light brown sugar packed
• 3/4 cup unsalted butter 1.5 sticks
• 2 tablespoons heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans
• pinch of flaked sea salt or kosher salt

Instructions

• Preheat oven to 350°F. Line a 15×10 inch jelly roll pan with aluminum foil, sprayed lightly with cooking spray. Place graham cracker sheets in a single layer on prepared baking sheet.
• In a saucepan, bring brown sugar, butter and heavy whipping cream to a boil, over medium heat, stirring often. Once melted and smooth, add vanilla.
• Pour caramel sauce over the graham cracker sheets and spread into an even layer. Sprinkle with chopped pecans.
• Bake for 10 minutes, until lightly golden brown and bubbly.
• Remove from oven and sprinkle with salt. Carefully lift out the bars (using the aluminum foil) and cool on wire racks about 30 minutes, or until completely cooled.
• Break into squares.

Nutrition

Serving: 1 | Calories: 151cal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 50mg | Sugar: 11g | Fiber: 1g | Calcium: 19mg | Iron: 1mg

Originally published December 2017, updated and republished August 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 How to Make Salted Caramel Pecan Toffee Bars Recipe appeared first on The Slow Roasted Italian.

These dessert bars are a delicious combination of traditional pecan pie with a buttery shortbread crust.

What I enjoy about this pecan pie bar recipe, besides the flavor, is that they’re simple to cut into bars to share and are perfect for a holiday cookie exchange. 

They taste like traditional pie but with a gooey filling in an even layer that is the perfect balance between sweet and delicious. And I just love that pecan topping! 

You can whip these up for a big crowd – just be sure to cut them into smaller pieces so that everyone gets some. 

The sweet filling will remind you of a piece of pecan pie – and there’s no denying the texture of those crunchy pecans! 

Gather the simple ingredients needed to make these delicious bars and savor the flavors of pecan pie! 

The hardest part of this easy recipe is not eating the entire pan! It’s one of the best pecan recipes, and pecan pie lovers will go crazy for them! 

Pecan Pie Bars

Pecan pie has always been one of my family’s favorite holiday recipes — but let’s face it, we’re not always in a pie mood (shocking, I know!). 

These little shortbread pecan bars give you all the flavor in a lighter snack. You can get just a taste without eating a whole slice!

Put a rich & creamy spin on this classic dessert with my pecan pie cheesecake bars recipe!

Or switch it up with our Caramel Pecan Buttermilk Pie that makes a silky, custard-style pie!

Who can work pecans into almost any recipe? We can! Take these ice cream, pancake, and cookie recipes, for example. We’re just nuts for nuts!

To see us make this pecan bars recipe from start to finish, watch the video in this post!

Ingredient Notes & Substitutions

• Unsalted Butter – You can use regular salted butter to make the shortbread baked crust too — just leave out the additional salt in the recipe. 
  
  And keep in mind it should be room temperature! Give it at least 30 minutes on the countertop. You don’t want to use cold butter for the crust mixture. 
  
• Granulated Sugar – For the crust! Since we’ll be creaming the sugar with the butter, coconut sugar is the only good substitute for the crust of these delicious pecan pie bars. 
  
• Light Brown Sugar – For the pie filling! Dark brown sugar works as well, especially if you want a richer flavor. 
  
  Remember that this pecan pie bars recipe calls for packed sugar — really pack it down in there!
  
• Light Corn Syrup – I’ve heard some like to use maple syrup as a substitute for light syrup — sounds delicious and seasonal! 
  
  Agave or a homemade simple syrup would both be totally fine to use too. All of these will still keep that pecan pie filling sweetness and flavor. 

Tips for Making Shortbread Pecan Bars

• Avoid Overbaking! 

Don’t wait until the pecan bars have totally set to remove them from the oven. 

Remove from the heat when the center is still jiggly — they’ll set while they cool. 

If they’re still too wiggly after some time at room temperature, bake them a bit longer. Better safe than burnt!

• Make Them Dairy Free

The butter and heavy cream are your lactose offenders here, so you’ll need suitable substitutes. 

Plant-based butters and margarine are all well and good — as long as they’re in stick form, not a tub. 

As for the cream, full-fat coconut milk is often easier to find than dairy-free whipping cream. 

• Get Clean Slices.

Pecan pie bars cut cleanly after they’ve chilled in the refrigerator. No sticky knives to be seen! 

If you’re going to freeze them and serve them later, then you’ll want to chill, slice, and then freeze. Just a little time-saving tip!

Freezing them in pecan pie squares means that the next time you eat them, they’re literally ready to thaw and enjoy. 

Storing and Freezing Homemade Pecan Bars

Yes, shortbread pecan bars need to be refrigerated. There’s cream in there, after all! Chill for up to 5 days in the fridge.

As for freezing, layer up your pecan bars in a freezer bag with parchment paper between the slices to prevent them from sticking together. 

They’ll last for 6 months! Thaw them either in the fridge or on the counter for delayed snacking. This is a great way to store leftover bars so that you can enjoy them any time of year. 

Pecan Bars Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

Pecan Pie Bars are nutty and sticky on top but sweet and tender underneath! Serve shortbread pecan bars for a tasty holiday treat!

Course Dessert

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24 – 36

Calories 841cal

Author Donna Elick

Equipment

• stand mixer
• 18×12 baking pan
• 4 quart sauce pan

Ingredients

Shortbread Crust

• 1 1/4 pounds unsalted butter 5 sticks, room temperature
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

Pecan Pie Topping

• 1 pound unsalted butter 4 sticks
• 1 cup light corn syrup
• 3 cups light brown sugar packed
• 1/4 cup heavy cream
• 2 pounds pecans chopped

Instructions

• Preheat the oven to 350°F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18×12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Video

Notes

FOR A 9×13 pan (serves 18)

Crust

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

6 tablespoons granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Topping:

1/2 pound (2 sticks) unsalted butter

1/2 cup light corn syrup

1 1/2 cups light brown sugar, packed

2 tablespoons heavy cream

1 pound pecans, chopped

Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.

 

FOR AN 8×8 pan (serves 9)

Crust

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature

3 tablespoons granulated sugar

1 large egg

3/4 teaspoon pure vanilla extract

1 cups + 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Topping:

1 stick (1/2 cup) unsalted butter

1/4 cup light corn syrup

3/4 cups light brown sugar, packed

1 tablespoon heavy cream

1/2 pounds pecans, chopped

Nutrition

Serving: 1 | Calories: 841cal | Carbohydrates: 67g | Protein: 7g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 122mg | Sodium: 66mg | Sugar: 46g | Fiber: 4g | Calcium: 76mg | Iron: 2mg

Originally published January 2013, updated and republished August 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 Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video appeared first on The Slow Roasted Italian.

These taste just like the Starbucks version! But trust me when I say that these copycat Starbucks cranberry bliss bars make the best cookie bars, and the homemade version is so much better!

Cranberry bars have such a good flavor and can really be made any time of the year. 

The fun part of making these Starbuck’s cranberry bliss bars is that you can also change up how you decorate the top of the bars.

You can add a white chocolate drizzle, powdered sugar, melted chocolate, lemon zest, or anything else that you want to put on top of this delicious cranberry bliss bar recipe. 

With that buttery blondie base, these soft blondies are perfect for the holiday party. Gather the simple ingredients that you need to make this cranberry bliss bars recipe!

It’s an easy Starbucks copycat recipe that makes the perfect sweet bar. 

The tart cranberries give these delicious treats the perfect pop of flavor. Paired with that golden brown look, you’ll be hooked and for good reason! 

Cranberry Bliss Bars

If you have ever been to Starbucks in the fall or winter, I am sure you have at least seen these spectacular treats — if not devoured one or twenty!

Cranberry Bliss Bars are perfectly named as they are pure dessert bliss packed into a little bar.

First, a tender blondie base is packed with cranberries, white chocolate, and a hint of spice. 

Top that off with a fabulous orange cream cheese frosting, then finish with tart dried cranberries and a drizzle of white chocolate.

Pair your treat with a homemade peppermint mocha or iced cinnamon dolce latte.

And be sure to try more cranberry treats like these shortbread cookies or my famous Christmas cake!

Ingredient Notes and Substitutions

• Dried Cranberries – Sweetened are best to balance the natural tartness. 
  
  But since Starbucks cranberry bliss bars also feature frosting and chocolate drizzle, feel free to stick with unsweetened if you prefer. 
  
  Do not use fresh or frozen cranberries — the texture is not the same, and they will make your bars a bit soggy.
  
• White Chocolate Chips – These will melt easier than some white chocolate bars because they contain extra cocoa butter. Grab the highest quality you can find. 
  
  If you’re not a huge fan of the flavor, you can use white candy melts instead.
  
• Orange Juice – Sweet and tart, it’s the perfect pair for cranberry and helps cut through the richness of the cream cheese frosting. 
  
  To amp up the flavor a bit more, include a tablespoon or two of zest as well!

Tips for Making Cranberry Bliss Bars like Starbucks

• Follow the steps carefully.

They’re there for a reason! Butter and sugar need to be mixed for a while to cream properly, but the batter for the blondie base should not be overmixed.

It’s also important to let the bars cool completely before adding the toppings. Otherwise, they will simply melt into the base and make a gooey mess.

• Use parchment paper!

Not only is another way to prevent sticking, but it makes it much easier to slice the bliss bars (more on that later).

Spray the baking pan with nonstick spray, then press the parchment into the pan so it sticks to the bottom. 

Leave some hanging over the edges on opposite sides, then add another light coating of spray.

• Easy drizzling tip:

Instead of buying special piping bags, use a Ziploc baggie! Spoon the melted white chocolate inside, seal shut, then snip off one of the bottom corners. 

Squeeze from above the chocolate to get a consistent drizzle, guiding the bottom of the bag with your other hand.

Starbucks Cranberry Bliss Bars FAQ

Storing Leftover Homemade Bliss Bars

Once cooled and frosted, transfer bars to an airtight container with a piece of parchment between each layer.

Keep cranberry bliss bars in the refrigerator and enjoy within 5 days.

You can also freeze Starbucks cranberry bliss bars! Place in a single layer on a baking sheet and flash freeze for about an hour, until firm. 

Then, stack between layers of parchment in a freezer-safe container or storage bag. Store for up to 3 months and thaw in the refrigerator before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Cranberry Bliss Bars (Starbucks Copycat Recipe)

Cranberry Bliss Bars are totally delish! And with this easy bliss bars recipe, you no longer have to wait until the winter season to indulge.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 678cal

Author Donna Elick

Ingredients

• 1/2 cup unsalted butter softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 5 ounce bag sweetened dried cranberries
• 12 ounce bag white chocolate chips divided
• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 2 tablespoons orange juice

Instructions

• Preheat oven to 350°F. Line an 8″x8″ baking pan with parchment paper and spray with cooking spray.
• Place butter in a large microwave safe bowl, microwave to melt butter. Add sugar to melted butter, beat with an electric mixer. Add eggs and vanilla. Beat until well combined.
• Add salt, flour, baking powder, cinnamon and ginger. Mix until just combined. Do not over mix or the bars will be tough. Fold in 3/4 cup cranberries and 3/4 cup white chocolate chips. Pour batter into prepared pan.
• Bake for 20-22 minutes until the center is set.
• Meanwhile melt remaining white chocolate in a small microwave safe bowl. Set aside. Combine cream cheese, powdered sugar and orange juice in a medium size bowl. Beat until combined. Pour in half of white chocolate, reserve the remaining chocolate. Beat to combine. Set aside.
• Remove bars from oven and place on a cooling rack.
• Frost bars with cream cheese frosting. Sprinkle with remaining cranberries. Drizzle with reserved melted white chocolate.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 678cal | Carbohydrates: 95g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 281mg | Sugar: 80g | Fiber: 1g | Calcium: 146mg | Iron: 1mg

Originally published September 2013, updated and republished July 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 Cranberry Bliss Bars (Starbucks Copycat Recipe) appeared first on The Slow Roasted Italian.

I think that these taste like Reese’s peanut butter cups but with simple ingredients.

The key to making this new recipe and easy dessert is to get a smooth chocolate layer paired with the creamy peanut butter. The hardest part of this recipe is not eating the entire pan! 

I love to make these sweet treats on a hot day because I don’t have to turn on the oven.

The first time I made a batch, my sweet tooth kicked into overdrive, and I couldn’t stop snacking! The chewy peanut butter texture paired with the rich chocolate flavor makes the best no bake dessert recipe to have on hand. 

I use a square pan for this no bake peanut butter bar recipe because it makes it super simple to cut into squares.

And the best part is that you can keep them at room temperature in an airtight container to enjoy later.

The only thing that I have to warn you about with this great recipe is that they’re not going to last a long time. 

Literally, in my house, the pan is over half gone in just a half hour because everyone loves the yummy twist of this no bake dessert.

Since this is the easiest dessert, I’m making a double batch the next time that I make it!  

For another quick peanut treat the whole family will devour, our 10-Minute Microwave Peanut Brittle is ready in just 10 minutes and makes a gorgeous homemade gift.

No Bake Peanut Butter Bars

There is nothing I love more than no-bake desserts in the middle of the summer. I don’t like to wait in front of a hot oven for dessert, do you? 

No bake chocolate peanut butter bars come together without turning on the stove and with just 5 ingredients. That is my kind of recipe!

To see us make no bake peanut butter bars from start to finish, watch the video in this post!

These dessert bars are the perfect thing to put in a gift bag! Pair them with S’mores Cookie Bars and make everyone’s holiday a little sweeter!

You can also include our Boozy Rum Balls for the 18+ guests!

Have you tried my No-Bake Strawberry Cheesecake yet? It’s the perfect seasonal dessert to kick off summer. 

Or try our scotcheroos — they’re loaded with chocolate, peanut butter, and butterscotch!

You also have to try these graham cracker brownies & chocolate peanut butter graham cracker bars to scratch that graham cracker dessert itch!

Ingredient Notes and Substitutions

• Graham Cracker Crumbs – You can make your own from graham crackers, but they really need to be fine crumbs to work properly in this peanut butter bars recipe. 
  
  A food processor will get the job done right.
  
• Peanut Butter – Use creamy or chunky peanut butter for no bake peanut butter chocolate bars — it really depends on the texture you prefer. 
  
  If you use natural peanut butter, the bars will need to be refrigerated to stay firm.
  
  You could also use almond butter but I do think that smooth peanut butter or chunky peanut butters have the best texture. 
  
• Chocolate Chips – I think milk chocolate chips taste really nice with the peanut butter, almost like a Reese’s cup! 
  
  Feel free to use semisweet or dark chocolate if you prefer. All flavors of chocolate really work fine with this peanut butter recipe. 
  
• Powdered Sugar – This adds sweetness and helps get the consistency just right. 
  
  You cannot substitute another type of sugar — it must be powdered for this peanut butter bars recipe to work!

Tips for Making No Baked Chocolate Peanut Butter Bars

• Use a rubber or silicone spatula.

These ingredients are sticky!! Spatulas are sturdy enough for stirring but easy to wipe clean so every last bit gets in the pan.

For even easier spread, spritz the spatula with cooking spray first.

• Line your pan for easy slicing.

You can use aluminum foil or parchment — just tear off a long enough piece so some hangs over the longer sides of the pan.

Once the no bake peanut butter bars are set, lift them straight out of the pan and onto a cutting board.

Run a large knife under hot water, then dry completely. It will glide through the dessert easily, creating perfectly clean squares!

• Plan ahead.

Once assembled, no bake peanut butter chocolate bars need to chill in the refrigerator for at least 1 to 2 hours to fully set.

Feel free to make them the night before or morning of a party so it’s one less thing to worry about!

Peanut Butter Bars Recipe FAQ

Storing and Freezing Crunchy Peanut Butter Bars

You will want to keep no baked peanut butter chocolate bars in the refrigerator. The layers will soften or melt if they are exposed to warm temperatures.

Crunchy peanut butter bars can stay out for a few hours while you plate and serve them, but for longer periods, keep them in the refrigerator.

They’re also freezer friendly! Slice and place in a freezer container that’s been lined with foil. Don’t stack, or they’ll stick together.

Freeze no bake chocolate peanut butter bars for up to 6 months and thaw them in the refrigerator when you’re ready to eat them.

Enjoy!

With love, from our simple kitchen to yours.

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Print

No Bake Chocolate Peanut Butter Bars Recipe + Video

No Bake Peanut Butter Bars are a delicious treat for peanut butter and chocolate lovers! Make some for your next picnic or potluck.

Course Dessert

Cuisine American

Method No Bake

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 – 24

Calories 687cal

Author Donna Elick

Ingredients

• 1 cup butter 2 sticks
• 2 1/2 cups honey roasted crunchy peanut butter divided
• 2 cups graham cracker crumbs
• 2 cups powdered sugar
• 2 cups milk chocolate chips

Instructions

• Add butter to a large microwave-safe mixing bowl. Heat in the microwave until the butter is completely melted. Stir in the peanut butter. Once combined add the graham cracker crumbs and powdered sugar. Stir until everything is completely incorporated.
• Pour mixture into a 9×13 baking pan and spread evenly. Place in the refrigerator while you prepare the ganache topping.
• Heat the chocolate chips and remaining 1/2 cup peanut butter in a microwave safe bowl. Heat 30 seconds at a time and stir between intervals.
• Pour the ganache over the peanut butter layer. Smooth into an even layer.
• Refrigerate 1-2 hours. Cut and serve. Store bars in the refrigerator.

Video

Notes

Graham crackers really have to be crumbs to work properly in this recipe.

If you use natural peanut butter, the bars will need to be refrigerated to stay firm.

Nutrition

Serving: 1 | Calories: 687cal | Carbohydrates: 55g | Protein: 14g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 46mg | Sodium: 482mg | Sugar: 38g | Fiber: 5g | Calcium: 40mg | Iron: 2mg

Originally published October 2017, updated and republished July 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 No Bake Chocolate Peanut Butter Bars Recipe + Video appeared first on The Slow Roasted Italian.