This fudgy chocolate cake will have every Nutella fan screaming for more. It’s literally my go-to chocolate cake recipe that never lets me down.

It’s a great option when my sweet tooth needs something fast and delicious. Chocolate lovers will agree! 

It’s a delicious cake paired with Nutella swirls that just might make it your favorite chocolate cake recipe. 

This is one of those Nutella recipes that you’ll never forget! The recipe card shows all the simple steps to make this easy cake recipe, loaded with chocolate flavor. 

You’re about to see why everyone in my house goes crazy over this Nutella chocolate cake recipe. It’s literally one of our favorite things to make when our sweet tooth is kicking! 

Nutella Cake

Nutella is a sweet chocolate hazelnut spread that can be enjoyed in so many ways: on toast or waffles, in desserts, or even with a spoon! 

My recipe for Nutella cake makes perfect individual cakes that are moist and bursting with chocolatey, nutty flavor.

This cake recipe is so easy to make –  you’ll only need 5 minutes of prep time, and the whole dessert will be ready to serve in just 30 minutes! 

And you’ll love that this cake has no added sugar and isn’t overly sweet. Nutella will add all the sweetness that you need.

For another delicious recipe with Nutella, try my Nutella Rice Krispies Treats. Or, if you want another mini cake recipe, try these Peppermint Crunch Mini Cheesecakes next.

How to Make Nutella Cake: Step-by-Step Instructions

This recipe is easy as can be and only requires 4 ingredients. 

It’s the perfect dessert to make on a busy weeknight, or to throw together for a party if you don’t have a ton of time on hand.

1. Mix Ingredients. Mix the Nutella, milk, flour, and baking powder together until smooth and fully combined.
   
2. Divide Into Ramekins. Make sure that each ramekin has the same amount of batter so that each cake cooks evenly. You’ll want to add about 5 tablespoons of batter to each. 
   
3. Bake to Desired Consistency. Bake for 20-25 minutes. 
   
   You’ll get softer, gooier cakes if you bake closer to 20 minutes, and slightly firmer cakes if you bake closer to 25 minutes. 
   
   But keep in mind that the center of your dessert will remain slightly gooey either way. 
   
4. These soft set cakes will rise and fall as they bake, but should have a final consistency that’s somewhere between pudding and a regular cake.
   
5. Add Optional Toppings. They are not only fun and delicious but also make your presentation even more beautiful! 
   
   I love this Nutella cake with a scoop of vanilla ice cream. 
   
   You could also add chocolate ganache, crushed-up Ferrero Rocher candies for a fancy twist, and even the rest of the Nutella in the container for more hazelnut flavor. 
   
   And if you’re a fan of a frosted cake, add a little bit of frosting to the top of this moist cake! All options are good! 

Chocolate Hazelnut Cake Ingredient Notes

• Nutella – This chocolate hazelnut spread is made from sugar, hazelnuts, cocoa, milk powder, and soy lecithin.
  
• Milk – Whole milk is best for this recipe because of how rich and creamy it is.
  
• Flour – Use all-purpose flour to make your cake batter. 
  
• Baking Powder – This ingredient is essential to ensure that your cakes turn out light and fluffy instead of dense.

Tips and Tricks for Mini Cakes 

• Preheat Your Oven. Preheating to 350°F before you prep your ingredients will save you a few minutes. Your prep time will be fast, so be ready to pop the cakes into the oven.
  
• Eliminate Clumps. You can use a fine mesh sieve to eliminate any clumps as you combine the flour into your batter. This will give you soft batter and cakes that turn out with a nice smooth texture.
  
• Enjoy With Toppings. These cakes are easy to personalize to your own liking, so feel free to add your favorite toppings! Try some powdered sugar, fresh fruit, whipped cream, or caramel sauce.

Kitchen Tools You Will Need

• Large Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Ramekins – These are perfect for baking mini cakes.
• Baking Sheet – Spread your ramekins out over a baking sheet so that you can easily pop them in and out of the oven.

Nutella Cake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe)

Nutella Cake is a chocolate lover’s dream. Chocolate hazelnut cake will taste amazing with your favorite toppings and is so easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 668cal

Author Donna Elick

Ingredients

• 1 1/3 cups Nutella or other chocolate-hazelnut spread
• 1 cup flour
• 1/2 cup milk
• 1 teaspoon baking powder

Instructions

• Preheat the oven to 350°F. and place 4 ungreased 8-ounce ramekins on a baking sheet.
• Add all ingredients to a large mixing bowl. Using an electric hand mixer on high speed, mix ingredients to combine.
• Evenly distribute the batter into the ramekins, about 5 tablespoons (½ cup plus 1 tablespoon) per ramekin.
• Place the pan of mini cakes in the oven and bake for 20 to 25 minutes. The cakes will rise up and then fall, and the center will remain slightly gooey – this is expected.
• Top with powdered sugar, whipped cream, ice cream, or fruit if desired.

Notes

I used 8-ounce ramekins, but if you have larger or smaller ramekins you will need to adjust the baking time. I wouldn’t use smaller ramekins, or if you do, you’ll need to reduce the amount of batter.

Feel free to top these cakes with your favorite topping! You can use ice cream, fruit, whipped cream, chocolate syrup, or leave it as is.

These are a soft set cake-like consistency- a cross between pudding and regular cake.

This isn’t an overly sweet cake because there is no added sugar – the sweetness comes from the Nutella!

Nutrition

Serving: 1 | Calories: 668cal | Carbohydrates: 88g | Protein: 10g | Fat: 31g | Saturated Fat: 29g | Cholesterol: 2mg | Sodium: 161mg | Sugar: 56g | Fiber: 6g | Calcium: 207mg | Iron: 6mg

Originally published December 2022, updated and republished 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 Mini Nutella Cake (Easy 4 Ingredient Chocolate Recipe) appeared first on The Slow Roasted Italian.

Torrone Candy

There’s just something special about Italian desserts. With a few exceptions (I’m looking at you, bomboloni), they aren’t overly heavy or rich. 

Instead, they’re all about highlighting the natural flavors of the ingredients. And that’s what I love about Italian nougat candy!

I’ll be honest… this isn’t your quick and easy Tuesday night treat. But it’s absolutely worth every single stir of the spoon. For an easier option try this melt in your mouth amazing Cool Whip Candy, it’s super simple to make!

Once that sugar and honey mixture starts coming together, you’ll feel like a candy-making pro. And when you press that last sheet of wafer paper on top? Pure magic.

Light as air and sticky sweet, biting into a piece of fluffy nougat is like taking a mouthful of a lemony, nutty, honey-flavored cloud.

Italian torrone candy is the kind of treat you make once, and then everyone begs for it every holiday after that. Good thing each batch makes plenty!!

INGREDIENT NOTES

• Wafer Paper: The foundation for every respectable Italian torrone recipe! 
  
  If you have a hard time finding it in the grocery store, you can snag wafer paper on Amazon. In a pinch, another option is rice paper.
  
• Honey: The sweet, sticky flavor of honey is absolutely heavenly alongside the nuts and lemon! 
  
  Good substitutes for honey are maple syrup, molasses, or corn syrup… But they’re not nearly as tasty. Use honey if possible!
  
• Eggs: Whisking the egg whites will be so much faster and easier if you let your eggs come to room temperature first. 
  
• Almonds & Pistachios: These two nuts define the torrone, but don’t let that stop you from using a different type of nut instead.
  
  Cashews, walnuts, or pecans could be yummy. Just be sure to toast them so they’re softer and easier to bite into.
  
• Lemon Oil or Zest: The oil is your best bet for a strong, noticeable citrus flavor. But use it sparingly… a little bit goes a long way! You only need 3 or 4 drops for brightness.
  
  If you’re using lemon zest, you’ll need at least one large-sized lemon. 
  
• Almond Extract: Entirely optional, but it adds that authentic, bakery-style aroma!

VARIATIONS

Chocolate-Dipped: Dip each cut piece in melted dark chocolate once cooled.

Hazelnut Torrone: Swap almonds and pistachios for hazelnuts.

Festive Mix: Add chopped dried cherries or cranberries for color and tang.

Orange-Almond: Replace lemon with orange zest.

ITALIAN NOUGAT CANDY FAQ

Is torrone candy soft or hard? 

The perfect Italian nougat should be soft and springy, almost like a sponge! There are also bits of crunchy roasted nuts in the center, so it has a fantastic mix of textures.

You might notice that it turns hard as it gets a few days old… which is why I never leave it uneaten that long! 

Over the years, I’ve tested countless torrone methods, and trust me: slow is smooth and smooth is fluffy.

Cooking the nougat base too fast or skipping the constant stirring ruins the final texture. This is a lesson in low and slow confection science.

The transformation is driven by the Maillard reaction and the gentle denaturation of egg proteins. Just enough to stabilize the mixture without turning it grainy. I’ve found that weighing it down gently helps set the shape perfectly.

And once you master the art of cooking until the nougat holds its shape on a test drop? You’re golden. Literally and figuratively.

TOOLS NEEDED

• Dutch oven or heavy-bottomed pot
  
• Stand mixer with whisk attachment
  
• Silicone spatula
  
• Roasting sheet pan
  
• Half sheet pan or 9×9 baking dish
  
• Plastic wrap
  
• Serrated knife

Enjoy!

With love, from our simple kitchen to yours.

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Torrone Candy

Torrone Candy is a light Italian nougat full of crunchy almonds and pistachios. An artisanal treat that's the perfect holiday food gift!

Course Dessert

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 60 pieces of nougat

Calories 85cal

Author Donna Elick

Equipment

• dutch oven
• wafer paper
• rimmed baking sheet
• whisk

Ingredients

• 2 sheets wafer paper 8×11 inches
• 1 cup granulated sugar
• 1 cup honey
• 2 large egg whites, at room temperature
• 1/8 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract optional
• 3 –4 drops lemon oil or 1 tablespoon finely grated lemon zest
• 3 cups roasted almonds
• 1 cup roasted salted pistachios

Instructions

• Prepare the Pan: Line a half sheet pan (13×18 inches) or a 9×9-inch baking dish with plastic wrap. Place one sheet of 2 sheets wafer paper in the bottom of the pan and trim to fit if needed. Set aside.
• Heat the Sugar and Honey: Combine the 1 cup granulated sugar and 1 cup honey in a heavy-bottomed pot or Dutch oven. Heat over medium-low, stirring constantly with a silicone spatula for 30–40 minutes, or until the mixture is smooth and creamy. Do not let it boil. Stirring keeps sugar crystals dissolved and prevents scorching.
• Whip the Egg Whites: While the sugar mixture is cooking, add 2 large egg whites, at room temperature and 1/8 teaspoon kosher salt to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form. This should take 3–5 minutes.
• Incorporate the Egg Whites: Whisk a scoop of the stiff egg whites into the sugar mixture on the stovetop. Continue whisking in one scoop at a time until fully incorporated. The mixture will turn pale and start to thicken.
• Cook the Nougat Base: Continue to cook the egg white/sugar mixture over low heat, stirring constantly, for 45 minutes. The mixture should become thick, glossy, and white. This long, slow cook allows the nougat to set properly.
• Roast the Nuts: While the nougat is cooking, spread the 3 cups roasted almonds and 1 cup roasted salted pistachios on a baking sheet and roast at 350°F for 8–10 minutes, or until fragrant and golden. Keep the nuts warm until ready to use.
• Finish the Nougat: Once the nougat mixture is thick enough, remove from the heat. Stir in 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract (if using), and 3 –4 drops lemon oil. Then immediately stir in the warm roasted nuts.
• Test the Set: Drop a small spoonful of nougat onto parchment paper. If it holds its shape and doesn’t spread, it’s ready. If it puddles or is too soft, return the pot to low heat and cook for 10–20 more minutes, stirring constantly, and test again.
• Assemble the Torrone: Pour the nougat mixture over the wafer paper in the prepared pan. Use a greased spatula to spread it evenly. Place the second sheet of wafer paper on top and press down gently to adhere.
• Press and Cool: Fold the plastic wrap over the top, then place a heavy flat object like a cutting board or another baking sheet on top to weigh it down. Let the candy cool at room temperature for 1–2 hours.
• Slice and Serve: Remove the plastic wrap. Use a sharp serrated knife to cut the torrone into 1-inch squares. Clean the blade between cuts for best results.

Notes

Make-Ahead Tips: Torrone can be made up to 2 weeks ahead and stored in an airtight container at room temperature.

Storage: Store in a cool, dry place in an airtight container. Torrone absorbs moisture quickly, so keep it tightly sealed to maintain its texture.

Do Not Freeze: Freezing is not recommended. It will alter the texture and introduce unwanted moisture once thawed.

Essential Cooking Tips:
A Dutch oven is ideal because it distributes heat evenly and helps prevent hot spots that can burn the nougat.

Stir constantly during cooking to avoid scorching or crystallization.

If the nougat is golden rather than bright white, the temperature was likely too high. Low and slow is key.

Wafer paper helps with handling the sticky nougat. You can find it on Amazon or specialty baking sites.

If your nougat isn’t setting firm enough, simply return it to low heat and cook longer; it thickens with time.

Nutrition

Serving: 1 | Calories: 85cal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 7mg | Sugar: 8g | Fiber: 1g | Calcium: 23mg | Iron: 0.4mg

Originally published August 2022, 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 Torrone Candy 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!

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! 

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 taste like they’re straight from an Italian bakery! The crisp exteriors have the best crunch, and I love the rich almond flavor. 

Adding the crunchy pine nuts is one of the best simple ingredients because they enhance the flavor of these delicious cookies so much! 

You have to make this traditional Italian cookie recipe. It’s an Italian classic that has the perfect nutty flavor in every bite.

They’re a great option to whip up for a new favorite Christmas cookie, or you can make this easy recipe to enjoy at home. 

Out of all the Italian cookie recipes out there, this one is at the top of my list. I love the intense almond flavor paired with the buttery pine nuts. 

To make the best Pignoli cookie recipe ever, be sure to follow the step-by-step instructions listed on the printable recipe card below. 

They’re simple cookies to make, but you do need to make sure that you have all the main ingredients on hand before getting started.

There’s nothing worse than looking forward to enjoying your favorite cookies to find out that you’re missing a key ingredient!

And keep in mind that even though this recipe makes the best Pignoli cookies, there is no reason to save them for a special occasion! 

Any time is a great time to enjoy Italian recipes like this so make this traditional Italian almond cookie when the craving strikes!

If you’re ready to make authentic Italian pine nut cookies, the recipe card below has all the tips. 

Pignoli Cookies

This pignoli cookie recipe combines a sweet, chewy almond flavored cookie with a crunchy, savory pine nut topping.

Plus, Italian pine nut cookies are naturally gluten and dairy free, making them an easy allergen-friendly treat without the need for specialty ingredients!

Baking Italian cookies and other Italian desserts is a tradition at our house. 

From struffoli and tiramisu cake to pizzelle cookies and torrone Italian nougat, or even this Cuccidati cookies recipe, we have a bunch of delicious homemade Italian treats that you can make for the Christmas and Easter holidays!!

Looking for more classic cookie recipes? You’ll love my peanut butter blossoms or these two-ingredient coconut macaroons!

Ingredient Notes and Substitutions

• Almond Paste – This typically comes in log form and can be found near the extracts or with the specialty baking ingredients. 
  
  Check the best by date on the package to make sure it’s as fresh as possible. Choose your favorite brand of almond paste to make your favorite treats. 
  
• Sugar – You’ll need both granulated and powdered sugar for this pignoli cookie recipe since there isn’t any flour. The combo provides structure and sweetness necessary for the finished cookie. 
  
• Egg Whites – Another important ingredient for structure, egg whites help hold everything together while creating that fluffy, chewy texture in the center. 
  
  Don’t toss the yolks! They’ll keep in the fridge for up to 2 days, and you can use them to make eggnog cookies or Italian pastry cream!
  
• Raw Pine Nuts – Find these in the baking aisle or in the bulk bin section of your store. Make sure they are shelled and raw (not toasted) for this pignoli cookies recipe

Tips for the Best Italian Pine Nut Cookies

• Use a cookie scoop. 

Because the dough for these classic Italian pine nut cookies is so sticky, it’s easiest to scoop it straight into the bowl of nuts. 

You’re welcome to chill the dough first, but it doesn’t seem to help much. If you do chill the ball of dough, be sure to cover it with plastic wrap while it’s in the fridge. 

• Only cover the tops. 

In order for Italian pignoli cookies to bake properly, the dough needs to have direct contact with the baking sheet. 

Be sure that the nuts are only mounded over the visible surface, filling in gaps by hand as needed.

• Avoid sticky fingers. 

If you aren’t concerned about keeping these gluten-free, you can dust your hands with flour to help with the stickiness. 

However, you may need to brush each dough ball with extra egg white to get the pine nuts to adhere to the surface.

• Don’t overbake! 

Pull pine nut cookies from the oven as soon as the tops of the cookies start to turn golden brown. Any longer and they’ll be too crunchy. 

They also tend to harden over time, so it’s best if they start out a bit chewier. This step helps to have a tiny bit of crunchy exterior with chewy centers. 

Pignoli Cookie Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Italian Pignoli Cookies Recipe (Pine Nut Cookies)

Pignoli Cookies are crispy on the outside, chewy inside. Make our favorite Italian treat for holidays, cookie swaps, or anytime!

Course Dessert

Cuisine Italian

Method Oven

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 20 cookies

Calories 132cal

Author Donna Elick

Ingredients

• 8 ounce almond paste
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• pinch kosher salt
• 2 large egg whites
• 1/4 teaspoon vanilla extract
• 5 ounces raw pine nuts

Instructions

• Preheat oven to 325°F.
• In the bowl of a food processor, add almond paste and pulse until it is broken into small crumbs.
• Add granulated sugar, powdered sugar, and salt to the almond paste and pulse several more times until mixture is evenly combined.
• Add egg whites to the bowl and pulse again until mixture forms a sticky dough.
• Use a 1 1/2 tablespoon cookie scoop to scoop even balls of dough. Drop the balls into a small bowl filled with the pine nuts. You want to coat just one side of the dough ball with pine nuts. Carefully flip the dough ball over onto a baking sheet lined with parchment paper, pine nut side up.
• Fill in any holes with additional pine nuts so that the top and sides of the ball are evenly coated with pine nuts.
• Place the balls 1 inch apart on the cookie sheet.
• Bake for 14-15 minutes or until the cookies are puffed with a slight dome on the top and are noticeably light golden brown around the bottom edges. The cookie should appear slightly shiny with some browned pine nuts on the top.
• Allow cookies to cool for 3-4 minutes before transferring to a cooling rack.

Nutrition

Serving: 1 | Calories: 132cal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 7mg | Sugar: 12g | Fiber: 1g | Calcium: 21mg | Iron: 1mg

Originally published October 2021, 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 Italian Pignoli Cookies Recipe (Pine Nut Cookies) appeared first on The Slow Roasted Italian.

This candied almonds recipe is one of my favorites. While it’s not a new recipe, it’s one that I hold near and dear to my heart because of the simplicity of it. 

I’ve made this during Christmas time as a great way to add crunch to the dessert table, and I’ve also given this as a hostess gift at holiday parties as well. 

Making a large batch of these homemade candied almonds is simple to do, and I love adding them to a cute jar to make a great holiday gift. 

But just beware – that sweet crunch will have you wanting to eat the entire batch because they’re so good! 

There’s no denying that warm cinnamon flavor with just the right amount of crunch! Make a double batch to give as homemade gifts, or keep them for yourself. You can’t go wrong either way! 

Candied Almonds

Crunchy and sweet is one of my favorite combinations, so I’m really excited to share this recipe with you! 

These candied almonds are a delightful and energizing snack, perfect to take with you on the go or toss into another recipe. 

Try adding them to salads, on vanilla ice cream, or mixed into a yogurt parfait.

Spiced nuts also make the perfect gift for your friends, family, and loved ones. 

Just place these cinnamon glazed almonds in a treat bag, seal with a twist tie, and add a beautiful ribbon for decoration to finish it off. 

If you absolutely love things that are nutty and sweet, try my cashew toffee crockpot candy recipe or my original crockpot candy recipe that inspired it. 

Or even this Honey Vanilla Almond Nut Butter.

Ingredient Notes and Substitutions

• Almonds – Look for raw almonds, which will give you the perfect neutral base for making cinnamon glazed nuts. Don’t like almonds? 
  
  No worries — you can substitute any other raw nuts you’d like, including cashews, walnuts, pecans, or even a mixture! (Candied pecans also have some of the best flavor, in my opinion!) 
  
• Egg Whites – Be very careful not to get even a drop of yolk in the bowl when separating, or these won’t whip up as frothy as needed.
  
• Vanilla Extract – This adds sweetness and warmth to this candied nuts recipe.
  
• Granulated & Brown Sugar – Use a mixture of both to create that crispy, caramelized coating. 
  
  You could use all granulated sugar if you prefer, but I like the deep, caramel flavor that brown sugar provides.
  
• Cinnamon – You can’t have cinnamon almonds without the cinnamon! Use your favorite variety of this ground spice or stick with the cinnamon sugar coating. 
  
• Kosher Salt – Helps to balance the sweetness. Sea salt or pink Himalayan salt are great substitutes.

Candied Nuts Recipe Tips & Tricks

• Use Nonstick Spray. Since the sugared coated almonds will get sticky during the caramelization process, using cooking spray is the best way to keep them from sticking together or sticking to the slow cooker.
  
• Don’t Forget To Cool! After removing the nuts from the crockpot, transfer them onto parchment paper or silpat mats. 
  
  Be sure to spread the nuts out evenly to avoid them clumping together while they dry. If any clumps remain after cooling, you can use your hands to break them apart.
  
• Need a Smaller Batch? Easily halve this candied nuts recipe with no changes to the cooking time.
  
• Store At Room Temperature. When kept in an airtight container, spiced nuts will keep for up to 1 week. 
  
  You can also refrigerator them for up to 3 weeks, but I recommend bringing them back to room temperature before serving.

Kitchen Tools You Will Need

• Slow Cooker – Great not only for candied almonds, but also for soups, roasts, shredded chicken, and more! 
• Large Bowl – This one is my go-to.
• Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. 
  It even provides a non-slip surface for transporting pots and pans. If you don’t have one of these mats to dry the nuts on, parchment paper will work just fine.

Candied Almonds FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Cinnamon Candied Almonds (Crockpot Recipe)

Crockpot Cinnamon Roasted Almonds are crunchy cinnamon glazed almonds that are perfectly roasted right in your slow cooker. This simple recipe is so easy, they just about cook themselves. Candied nuts make for the perfect homemade holiday gift.

Course Snack

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 10 1 cup servings

Calories 1051cal

Author Donna Elick

Ingredients

• 2 egg whites
• 2 tablespoons pure vanilla extract
• 3 pounds whole raw almonds 10 cups
• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 cup water does not go in until the last hour

Instructions

• Spray a 6-quart slow cooker bowl with non-stick cooking spray. Set aside.
• Add egg whites and vanilla to a large bowl. Whisk until frothy but not stiff. Add almonds, then using a large spoon, toss to coat.
• Pour almonds into the slow cooker. Add remaining ingredients (except the water) and stir again to coat. Cover the slow cooker with its lid.
• Set the slow cooker to Low and cook for 4-5 hours, stirring occasionally (at least once an hour). After 3 hours, add 1/4 cup water to the slow cooker and stir well. Cover and cook for another 1-2 hours, stirring occasionally. Candied almonds are done when the coating begins to harden.
• Spoon almonds onto parchment paper or silpat mats. Allow nuts to dry before serving.

Notes

This candied almonds recipe can be halved.

You can substitute raw almonds with raw walnuts, pecans, or cashews. Or, use a mix of them.

If you prefer you can divide the coated nuts onto two cookie sheets and bake in the oven at 250°F for 45-55 minutes, stirring occasionally.

Nutrition

Serving: 1 | Calories: 1051cal | Carbohydrates: 96g | Protein: 30g | Fat: 68g | Saturated Fat: 5g | Sodium: 135mg | Sugar: 68g | Fiber: 20g | Calcium: 445mg | Iron: 6mg

Originally Published December 2015, 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 Easy Cinnamon Candied Almonds (Crockpot Recipe) appeared first on The Slow Roasted Italian.

I love this green fluff! Some people call it all sorts of names, even if they’re not the right ones.

I’ve heard it called pistachio delight, ambrosia salad, green stuff, green goop, green goddess, green fluffy salad- you name it.

Honestly, call it whatever you want – but give this classic recipe a try! 

It’s one of my favorite recipes to make for family gatherings, and people always love seeing it on the holiday tables.

It’s the perfect sweet side dish or fluff salad to make for dessert. It’s like a retro dessert that somehow never goes out of style! 

Watergate Salad

This pistachio fluff is a delicious summer dessert that has fruit, marshmallows, pecans, and a tub of Cool Whip topping.

It’s so easy to make that I make sure I always have the ingredients on hand — especially instant pudding. 

It’s one of my most requested recipes for summer barbecues and potlucks!

Watergate salad does need to be refrigerated for at least an hour before you serve it. So, keep that in mind when you are planning your meal.

There are so many ways to use instant pudding mix in desserts. It adds flavor and texture, and most of the time, you can add it dry! This circus cookie fluff is perfect!

From refreshing icebox cake to boozy pudding shots, there’s no excuse not to keep a few boxes in the pantry.

You can even use them for cookies and brownies — well, lemon flavored ones at least!

Ingredient Notes and Substitutions

• Crushed Pineapple – These pieces are much smaller than tidbits, so pay attention to the label. 
  
  If you grabbed the wrong can, you can mash them down by hand or with a food processor. Some people may want to use fresh pineapple, but I’m all about keeping it simple. 
  
• Pudding Mix – You must use a pistachio-flavored mix to get the right flavor and color. 
  
  Check the box carefully — it has to be the instant kind, not the one that needs to be cooked on the stove.
  
• Mini Marshmallows – Here’s a fun way to add some extra flair! 
  
  While regular white marshmallows will do, you can also use the rainbow bags to add pops of color and fruit flavor.
  
• Chopped Pecans – Feel free to swap these with chopped walnuts, pistachios, or macadamia nuts. All works fine in the place of pecans. Or, leave out the nuts entirely!

Recipe for Pistachio Fluff Tips and Tricks

• Save some of the juice. 

Pour about 1/2 cup of the canned pineapple juice into a measuring cup and set aside. 

This keeps your dessert from being too soggy, but you’ll have it on hand in case the texture is too thick.

• Plan ahead. 

The tub of Cool Whip needs to be thawed first — this can take anywhere from 4 to 8 hours in the refrigerator. 

To be safe, move it over the night before you plan on making this recipe for pistachio fluff.

• Enhance the color. 

With just the pudding mix, you’ll end up with a lovely pastel green. 

If you prefer a bolder hue, stir in a few drops of green food coloring right at the end. Gel tends to give better results than the liquid kind.

Make Ahead Instructions

Yes, pistachio salad needs to be refrigerated for at least an hour. But, it really is best when it’s refrigerated overnight!

So, if you want to make this recipe for pistachio fluff up to a day in advance, you can. 

Just cover the bowl with plastic wrap and leave it in the refrigerator overnight. Then, give it a quick stir before you serve it.

Watergate Salad Variations

• Add extra fruit. Include a drained can of mandarin orange slices or halved Maraschino cherries. 
  These can be in addition to or in place of the mini marshmallows.
  
• Make it extra creamy. Whip a softened block of cream cheese with the pudding mix and crushed pineapple before adding the Cool Whip.
  
• Use real whipped cream. You can certainly whip up your own whipped topping if you prefer. 
  But because it isn’t stabilized like Cool Whip, it’s not a great option if you’re planning on leftovers.

Storing Leftover Pistachio Salad

If you manage not to lick the bowl clean, you can store leftover pistachio salad in the refrigerator for 3 to 5 days.

Keep tightly covered or transfer to an airtight container. For best results, stir well before serving.

You can’t freeze this dessert — it will come out grainy and watery when thawed. Luckily, it’s easy to make a fresh batch whenever the craving strikes!

Watergate Salad Recipe FAQ 

Enjoy!

With love, from our simple kitchen to yours.

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Easy Pistachio Fluff Watergate Salad Recipe + Video

Watergate Salad is a favorite summer dessert—also called pistachio fluff, it’s an easy treat made with pistachio instant pudding mix.

Course Salad

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 218cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 20 ounce can crushed pineapple in juice do not drain
• 3.4 ounce box pistachio flavor instant pudding mix
• 1 cup mini marshmallows
• 1/2 cup chopped pecans
• 8 ounces thawed Cool Whip whipped topping
• optional green food coloring

Instructions

• Reserve 1/2 cup of pineapple juice from the crushed pineapple can.
• In a large bowl combine the pineapple in its remaining juice with the pudding. Mix until well combined and all of the pudding has dissolved.
• Stir in marshmallows and pecans.
• Fold in the whipped topping.
• If it needs more liquid add the reserved juice a tablespoon at a time until you reach your desired consistency. Add a couple drops of green food coloring if desired to get a darker green color
• Refrigerate at least 1 hour, but it is best overnight (6-8 hours).
• Serve with a dollop of cool whip and a maraschino cherry.

Video

Notes

For a lighter dish, you can substitute sugar-free instant pudding and Cool Whip Free.

To thaw the Cool whip, place the container in the refrigerator for about 4 hours.

Fun add-ins: 1/2 cup shredded coconut, 1/2 chopped maraschino cherries, try your favorite nuts instead of pecans (walnuts, pistachio nuts, sliced almonds, etc). Try adding drained fruit cocktail or mandarin oranges. The possibilities are endless.

Nutrition

Serving: 1 | Calories: 218cal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 200mg | Sugar: 32g | Fiber: 2g | Calcium: 38mg | Iron: 1mg

Originally published June 2020, 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 Easy Pistachio Fluff Watergate Salad Recipe + Video appeared first on The Slow Roasted Italian.

Fresh basil is best enjoyed in the summer through the fall, so spaghetti with pesto sauce will taste the best during the warmer months of the year. 

It’s perfect for hot pasta and a simple way to try new recipes. 

If you are looking for an easy weeknight meal, this is the best pesto pasta recipe for that. It can easily pair with any type of pasta and a little bit will go a long way in terms of flavor. 

Trust me – I’ve tried it so many different ways and it’s the best homemade pesto sauce. 

It’s not really a creamy sauce but more of a perfect mix-in for gluten-free pasta or any other pasta that you want to use for an easy dinner. 

Delicious recipes like this aren’t hard to make at all – so follow the simple steps listed on the recipe card below! 

Pesto Pasta 

Pasta is one of those irreplaceable weeknight wonders. It’s ready in no time, is super filling, and is totally inexpensive. 

And since you can serve it with just about any vegetables, meats, or seasonings, you can make something every member of your family will enjoy!

Fresh basil and pine nuts give this pesto pasta a full, herbaceous flavor, and smooth olive oil gives it a luxurious texture. 

What else? Everyone’s favorite: parmesan cheese! Throw in some garlic and just a dash of salt and pepper.

Simple, natural flavors piled onto your plate in no time. Try my Chicken Bellagio for an amazingly delicious dish.

Love pesto? Don’t worry — there’s more where that came from! Try this baked tortellini, cheesy chicken pasta bake, or Instant Pot chicken pesto!

Ingredient Notes and Substitutions

• Basil – This herb has a very strong flavor — it’s sweet and peppery at the same time, but also savory and minty. 
  
  You don’t really want to swap it out, but spinach, kale, parsley, and cilantro can sub in for a somewhat similar flavor. Or, try using a mix for a more complex flavor in your pesto pasta!
  
• Pine Nuts – You can use walnuts, almonds, sunflower seeds, or hazelnuts instead. Or you can leave them out altogether if you’re not too nuts about nuts!
  
• Olive Oil – Extra virgin olive oil is the way to go with basil pesto pasta — actually, with almost any recipe that calls for it! It has the most flavor out of your olive oil options.
  
• Spaghetti – You can actually use any pasta you like! Short, tubed pasta is a popular choice for basil pesto pasta, but really any kind will do. 

The above ingredients are so much better than buying store-bought pesto. 

You can also add some lemon zest, red pepper flakes, lemon juice, black pepper, or any other flavors for this simple fresh pesto. 

That’s the beauty of making homemade basil pesto – you can alter it to be your favorite way! 

Basil Pesto Pasta Recipe Tips

• Don’t rinse the noodles. 

You don’t want to rinse the pasta before tossing it in the pesto. The starches help the sauce cling to the noodles, so the stickier they are, the better!

• Use freshly shredded cheese. 

Grate a fresh wedge of parmesan for this pesto pasta recipe. None of that powdered stuff — fresh tastes so much better! 

Fresh cheese also has fewer additives and chemicals, so it’s healthier too.

• Slow and steady wins the race!  

When making the pesto, add the olive oil slowly and gradually until you get just the right thickness and consistency. 

Keep in mind, you can always add more oil, but you can’t take it away!

Storing and Reheating Leftover Pesto Spaghetti

I’ll be honest — this pesto pasta recipe makes a whole lot of sauce! Like, enough to coat 4 pounds of cooked spaghetti!!! 

Store leftover sauce in an airtight container in the fridge for up to 5 days, or freeze it for up to 6 months. 

Of course, you can just as easily make a half batch of this basil pesto pasta recipe if that’s better for you. 

Once the noodles are coated in sauce, it actually tastes better if it sits overnight in the fridge! Just like the pesto, enjoy your leftover pasta within 5 days. 

You can reheat basil pesto pasta in the microwave in 15-second bursts until warm, or enjoy it cold.

Pesto Pasta Recipe FAQ

Serving Suggestions

Almost any vegetable makes a great side with pesto spaghetti. Potatoes, roasted peppers, and tomatoes are excellent choices. 

Don’t forget to add some greens — my copycat Olive Garden Salad and Italian Dressing would be fabulous!

Enjoy!
With love, from our simple kitchen to yours. 

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Best Homemade Pesto Pasta Recipe (Ready in 15 Minute)

Pesto Pasta preparation might surprise you — it serves 8 people and takes just 15 minutes to throw together!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 689cal

Author Donna Elick

Equipment

• food processor
• large pot
• colander

Ingredients

• 4 cups fresh basil loosely packed
• 8 cloves garlic or 3 tablespoons garlic paste
• 1/2 cup parmesan cheese
• 1/2 cup pine nuts
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 3/4 cup olive oil adjusted if necessary (See Notes)
• 2 pounds uncooked spaghetti or pasta of choice

Instructions

• Add basil, garlic, cheese, pine nuts, salt, and pepper to a food processor and process on high power until mostly smooth.
• With the processor running on low power, very slowly drizzle the oil into the food processor, stopping when desired consistency is reached. (More or less than ¾ cup may be used).
• Cook 2 pounds of pasta to al dente. Drain water, but do not rinse pasta; Transfer pasta to a serving dish, toss with ½ of the pesto and serve while hot.

Notes

More or less olive oil can be blended into the pesto sauce to reach your desired consistency.

You will have enough pesto sauce for about 4 lbs of pasta. Store leftover sauce in a covered container in the refrigerator and use within 5 days.

The recipe can easily be reduced to make a half or quarter batch.

This is a very classic and flavorful pesto sauce that goes great with pasta, on pizza, eggs, and poultry.

Nutrition

Serving: 1 | Calories: 689cal | Carbohydrates: 88g | Protein: 19g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 690mg | Sugar: 3g | Fiber: 4g | Calcium: 129mg | Iron: 3mg

Originally published July 2022, 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 Best Homemade Pesto Pasta Recipe (Ready in 15 Minute) appeared first on The Slow Roasted Italian.

A plate of classic Christmas cookies is enough to put anyone in the holiday spirit, and these white chocolate macadamia nut cookies are a feast for the eyes and the stomach! 

Fill the cookie sheet full of the cookie dough balls, and get ready to make the best cookies ever. These baked cookies were an instant hit from the first time that I made them. 

If you’re a fan of chewy cookies, this is the best white chocolate macadamia nut cookie recipe! New recipes like this bring the classic cookies right to your dessert table. 

These are the best thing to make to curb that sweet tooth craving and in my opinion, it’s always a good thing to have a batch of these baked cookies on hand! 

Just be aware – the crispy edges and crunchy texture with the chewy center are addictive – and I find the last time that I made them, they were gone in a day! 

White Chocolate Macadamia Cookies

Dotted with toasted macadamias and smooth chocolate chips, they get your mouth watering before you can even take your first bite.

You can whip up this easy Christmas cookie recipe in less than 30 minutes. I’m obsessed with the chewy texture of this simple recipe. 

This delicious cookie is one of our favorite cookies, perfectly golden brown with every bite loaded with sweet white chocolate chips. 

Feeling a little more ambitious? 

I have these Christmas pinwheel cookies, timeless Christmas sugar cookies, and fruity cranberry Christmas cake recipes for you to try! 

These are sure to be some of your favorite cookie recipes! Forget about getting cookies at the grocery store, and make these instead. 

INGREDIENT NOTES AND SUBSTITUTIONS

• Room Temperature Butter & Vegetable Shortening – It’s possible to use only butter, but you’ll need to give the dough a bit of time in the fridge before baking. 
  
  Chill all-butter dough for 30 minutes or so to prevent the cookies from spreading too much.
  
• Granulated Sugar & Light Brown Sugar – You could use all light brown sugar for extra chewy goodness. And could you use dark brown sugar? 
  
  You can! However, in my opinion, the secret to this macadamia nut cookie recipe lies in its subtlety, and dark brown sugar has a deeper, molasses-like richness.
  
• Vanilla & Almond Extract – You can easily substitute almond extract with vanilla, but almond will tie all of those roasted nutty flavors together throughout the cookie dough. 
  
  Definitely give it a try if you can find it!
  
• White Chocolate Chips – Not really chocolate, but we call these sweet chips “chocolate” anyways! 
  
  That being said, milk, dark, or semi-sweet chocolate chips don’t really have a place here as a substitute. Stick to white chocolate! It’s a must for the perfect end result. 
  
  You can also add big chunks of chocolate to pair with the salty flavor of the macadamia nuts. 
  
  You can never have enough of the creamy white chocolate paired with the rest of the star ingredients! 

Macadamia Nut Cookie Recipe Hacks You Need To Know!

• Don’t Overmix Or Overbake the white chocolate macadamia nut cookie dough! Trust the recipe – turn that mixer off (or put that whisk down!) as soon as the flour is totally combined with the wet ingredients, then slowly work in the nuts and chips until evenly dispersed. (If you mix too much, you’ll have tough cookies in terms of texture instead of light and fluffy)
  
  And when the cookies are baking, keep them in the oven just until the edges are barely brown. 
  
• Cut the Sweetness. A hint of sea salt or kosher salt does wonders for those who lack a sweet tooth. Just a pinch sprinkled over the cookies in the last couple minutes of baking is all you need!
  
• Not Using a Stand Mixer? Give yourself enough time to really beat the butter until it’s nice and creamy. 
  
  This could take you 5 minutes or longer if whisking by hand! It’ll be light and fluffy as a cloud when it’s ready – a real workout, but worth the results!

Storing and Freezing White Chocolate Macadamia Cookies

What a fantastic prep-ahead dessert! This macadamia nut cookie recipe lasts up a week in the fridge or 3 months in the freezer. 

Both options require an airtight container for storage. 

Make sure that you store them in an freezer-safe container. You can remove a frozen cookie and let the thaw for a few minutes before it’s soft and ready to eat. 

These classic white chocolate macadamia nut cookies hold their flavor really well once they’re unfrozen! 

Once baked, leftovers can be kept on the counter for a week or so.

To freeze the balls of dough: ball up your individual cookies, lay them on a plate in the freezer, then throw them in a storage bag once slightly solid. 

That preliminary freeze will keep them from clumping together and make thawing later much easier.

To be honest, I make several batches of these and bake them too. Then I freeze them in gallon ziptop bags. 

They store perfectly that way for months. It is a great way to get a head on your Christmas baking and have delicious cookies ready for later. 

White Chocolate Macadamia Cookies FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Chewy White Chocolate Macadamia Nut Cookies Recipe

White Chocolate Macadamia Cookies are tremendously tender and perfectly chewy – each buttery bite is one to remember!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 72 cookies

Calories 99cal

Author Donna Elick

Equipment

• stand mixer
• rimmed baking sheet
• cookie scoop

Ingredients

• 1/2 cup unsalted butter room temperature
• 1/2 cup vegetable shortening I used Crisco
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups dry roasted macadamia nuts
• 1 1/2 cups white chocolate chips

Instructions

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper, and set aside.
• To the bowl of a stand mixer fitted with the paddle attachment (or use a handheld electric mixer and large mixing bowl), add butter, shortening and sugar. Beat on medium-high speed until light and fluffy, about 3 minutes.

  Add eggs and both extracts and mix until combined.
• With the mixer on low speed, sprinkle the flour, baking soda and salt into the bowl. Mix until just combined (do not over mix). Stop mixer and scrape down the sides of bowl. Add macadamia nuts and chips and continue mixing on low speed, just until combined.
• Using a 1 tablespoon scoop, arrange dough, about 2 inches apart, onto cookie sheets.
• Bake for 9-11 minutes, or until barely golden brown around the edges. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

You can use all butter, but you may want to chill the dough for about 30 minutes before baking. This will prevent it from spreading while baking.

Nutrition

Serving: 1 | Calories: 99cal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 38mg | Sugar: 7g | Fiber: 0.4g | Calcium: 14mg | Iron: 0.4mg

Originally published December 2014, 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 Chewy White Chocolate Macadamia Nut Cookies Recipe appeared first on The Slow Roasted Italian.

Oreo Peanut Butter Pie

My chocolate peanut butter pie with Oreos has the best creamy peanut butter filling…it’s a peanut butter lover’s dream! You can’t forget about that super chocolatey, homemade Oreo crust, either. 

Sooo, I guess that makes this both a PB and a chocolate lover’s delight!

Chocolate and peanut butter really is a flavor combination that just can’t be beat, isn’t it?

I can’t get enough of it myself… recipes like my Reese’s peanut butter pie, peanut butter brownie cookies, peanut butter caramel icebox cake, and Reese’s cheesecake salad are on rotation whenever I have people over. 

Featuring a velvety smooth peanut butter filling that’s studded with rich chocolate chips, all nestled on top of a crunchy cookie crust, means this no bake Oreo peanut butter pie is one for the books.

And maybe best of all, it’s so easy to make. After you’ve added the filling, all that’s left to do is have a little patience as it chills!

Need a peanut butter pie with Reese’s instead? I’ve got a recipe for that too!

Ingredient Notes and Substitutions

• Oreo Cookies – To make the pie crust! You can also use a store-bought crust here if you want to save a bit of time. 
  
  That said… homemade always tastes better!
  
• Salted Butter – You’ll need this in the crust if you want to make it yourself, as well as in the creamy filling. I like using salted over unsalted as it adds more flavor. 
  
• Creamy Peanut Butter – I went with creamy for this recipe. If you like the idea of crushed-up peanuts in the filling, you can always use crunchy PB instead!
  
• Chocolate Chips – I’m using semi-sweet, but you can certainly use dark chocolate chips if that’s more your style.
  
• Heavy Cream – Half-and-half or whole milk will work in a pinch, but do not try to use low-fat options. It affects the texture, not in a good way.
  
• Toppings – This Oreo chocolate peanut butter pie is just begging for a healthy helping of whipped cream, caramel sauce, and crushed peanuts on top.
  
  You could also add uncrushed cookies as shown in some of the photos. YUM!!

Tips and Tricks to Make the Perfect Chocolate Peanut Butter Pie with Oreos

• Take your time with the crust.

I really can’t say enough good things about making the pie crust yourself! I think it always tastes so much better… plus, I don’t have to worry about any extra additives.

When preparing it, take care to crush the cookies finely before mixing them thoroughly with melted butter. A food processor would make this super easy.

Press the mixture firmly and evenly into the pie dish to ensure a sturdy base that holds together when slicing.

A well-executed crust sets the stage for a fantastic Oreo peanut butter pie!

• Use room temperature ingredients for the filling.

Make sure the softened butter and peanut butter are actually at room temperature before mixing to help everything blend smoothly without any lumps.

If they’re too cold, mixing and then spreading the filling onto the crust will be pretty tricky!

Pull them out of the fridge about 20-30 minutes before getting started and you shouldn’t run into that issue.

• Chill thoroughly.

Since this is a no bake Oreo peanut butter chocolate pie, there’s no need to stress about baking temps or times. That said, the chilling step is crucial!

Make sure to refrigerate it for at least 1 hour, though overnight is even better! This will allow the filling to set and the flavors to meld together.

When I make this for a party, I usually prep, assemble, and chill the night before so that it’s ready the next day. It holds up (and tastes!) so much better.

• Get creative with the toppings.

While the pie itself is delightful, consider adding some creative toppings to enhance its presentation and taste. 

Sprinkle crushed peanuts or additional chocolate chips on top, drizzle with chocolate or caramel syrup, or add a dollop of whipped cream.

These extra touches will take your peanut butter pie with Oreos to the next level!!

Prep Ahead

• Bring butter and peanut butter to room temperature
• Crush the Oreos
• Form the pie crust

Kitchen Tools You’ll Need

• Pie Dish – I use this pie dish all the time. It’s simple enough for everyday use but pretty enough to serve this peanut butter pie with Oreos to guests!
• Mixing Bowls – This set has all of the sizes you could ever want.
• Food Processor or Rolling Pin for pulverizing Oreos for the crust.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works great.

Fun Ways to Customize Peanut Butter Pie with Oreos

Use my recipe for Oreo peanut butter chocolate pie as a base to get creative! There are so many tasty variations to try:

• Make a Nutter Butter or graham cracker crust instead and save the Oreos as a garnish.
  
• I also love mixing crushed pretzels in with the Oreos for a salty-sweet twist for the crust!
  
• Mix mini chocolate chips, crushed Oreos, or chopped Reese’s into the pie filling for a more indulgent bite.
  
• Crushed salted peanuts in the filling would be even crunchier than using crunchy PB!
  
• Add some sea salt flakes on top of the chocolate ganache layer before chilling to enhance its flavor. 
• Or, try some espresso powder in the chocolate layer to make your Oreo chocolate peanut butter pie taste even richer!

Storing and Freezing

Store this no bake peanut butter dessert in an airtight container or tightly wrapped in plastic in the refrigerator. It will keep for 3-5 days.

To freeze your peanut butter creation, make sure that it is completely set before wrapping it tightly in a few layers of plastic wrap and aluminum foil to prevent freezer burn.

It will be good for up to 3 months. Let it thaw in the fridge overnight before digging in.

Oreo Chocolate Peanut Butter Pie FAQ

Enjoy!

With love, from our simple kitchen to yours. 

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No Bake Oreo Peanut Butter Pie

Oreo Peanut Butter Pie is creamy, decadent, and rich in the best way ever!! Make this tasty no bake peanut butter pie for your next party!

Course Dessert

Cuisine American

Method No Bake

Prep Time 20 minutes minutes

chill time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 796cal

Author Donna Elick

Ingredients

• 1 package Oreo cookies about 36
• 1 cup salted butter ½ cup melted, ½ cup softened, divided
• 1 1/2 cups + 2 tablespoons creamy peanut butter divided
• 1 cup powdered sugar
• 1 1/4 cup semi-sweet chocolate chips
• 3/4 cup heavy cream
• Peanuts caramel or whipped cream to garnish (optional)

Instructions

• Crush the Oreos in a food processor, or in a plastic bag. Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a pie pan. Place the crust in the freezer for 10 minutes until set.
• Meanwhile: Reserve the 2 tablespoons of peanut butter. Add the remaining 1/2 cup of softened butter, remaining 1 1/2 cups peanut butter, and 1 cup powdered sugar to a large mixing bowl.
• Cream together on low speed until smooth and creamy. Spread the peanut butter mixture over the crust into a smooth layer. Place the pie back in the freezer for 30 minutes.
• Place the chocolate chips and reserved 2 tablespoons of peanut butter in a medium heat-proof bowl. Heat the cream in a microwave-safe bowl for 1-2 minutes (until steaming hot) in the microwave. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until smooth. Pour the chocolate mixture over the peanut butter layer and spread evenly. Refrigerate,covered, at least 1 hour.
• Garnish with Peanuts, Caramel and Whipped Cream.

Nutrition

Serving: 1 | Calories: 796cal | Carbohydrates: 42g | Protein: 14g | Fat: 67g | Saturated Fat: 31g | Cholesterol: 88mg | Sodium: 405mg | Sugar: 31g | Fiber: 5g | Calcium: 63mg | Iron: 3mg

Originally published June 2023, 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 Oreo Peanut Butter Pie appeared first on The Slow Roasted Italian.

This peanut butter brownie recipe is truly a Snickers lover’s dream come true!

If you love Snickers bars and fudgy brownies, these have to be on your radar. I think that Snickers is one of the best candy bar options, and making a batch of these Snickers brownies is insanely good!

Who knew that the candy bar flavor could be enjoyed in brownie form? 

Once you add the milk chocolate chips to the brownie mix, you’ve got an incredibly thick triple chocolate brownie base and the best decadent brownies ever.

I also think that adding some marshmallow fluff on top, or even some melted chocolate, is a simple way to elevate the flavor of your Snickers candy bar brownies.

Every bite, no matter what will taste just like your favorite candy bar! 

These are my personal favorite baked brownies to make sure with family and friends. Everyone loves this treat! 

Snickers Brownie

Snickers are one of my favorite candy bars! I love all the peanuts, the caramel, and the chocolate — the nougat is just a bonus, if you ask me. 

And what better way to enjoy all of those flavors than by doubling them into a Snickers brownie recipe!

It is so much fun using your favorite candies as inspiration to create the most spectacular desserts.

Whether it’s a no bake Reese’s pie, monster cookies, or a copycat of Disney’s famous Butterfinger Cupcakes, there’s no shortage of ways to take your desserts to the next level.

Prefer something a little less intense? Try my creamy, crunchy Snickers Apple Salad instead.

Ingredient Notes and Substitutions

• Brownie Batter – We’re using a homemade batter for our Snickers brownie bars, but you can save time with your favorite box of brownie mix.
  
  Just be sure it’s enough for a 9×13 pan and follow the baking directions on the box. The only difference is that you’ll still need to press the candy bites into the batter before baking.
  
• Instant Coffee – Don’t worry, you won’t taste the coffee at all! 
  
  This ingredient simply enhances and deepens the rich, chocolate flavor in these Snickers brownies.
  
• Candies – You know those individually wrapped bites popular for holidays or in an office candy bowl? That’s what we’re using for our Snickers brownie dessert! 
  
  If you can’t get your hands on a bag of mini Snickers bites, you can simply chop up full size candy bars instead. You’ll need a bag of caramels too!
  
• Peanut Butter – I love the extra texture from crunchy peanut butter, but creamy works too — especially since there are peanuts in the caramel sauce too! 
  
  No stir varieties are the best option.

I also sometimes add some extra goodness to the top of the brownies. Why limit the sweetness factor of this royal treat when I can get some yumminess in every single bite?

The fudgy texture works well with a drizzle of dark chocolate or even some extra bits of crunchy peanuts right on top. You don’t even have to cover the entire pan, just try a section and see what you think! 

Peanut Butter Brownie Recipe Tips and Tricks

• Bring everything to room temperature.

Eggs, cream, cream cheese — you’ll get better results in every step of this Snickers brownie dessert if the ingredients are all the same temperature.

In a rush? Soften cream cheese quickly by microwaving the unwrapped block for 45 seconds at 30% power. 

Place cold eggs in a bowl of warm (not hot!) water for 10-15 minutes. Milk is the one ingredient that you can get away with cold.

• Chill after each step.

This is crucial to make sure your dessert doesn’t end up a melted, goopy mess.

Freeze after baking the Snickers brownie layer, then again after adding the caramel. You can add the toppings right onto the frosting, but then it’s back in the freezer to set!

Storing Leftover Candy Bar Brownies

Because the frosting contains cream cheese, Snickers brownies need to be kept in the refrigerator.

Cover the pan tightly with plastic wrap or transfer sliced candy bar brownies to an airtight container.

Enjoy straight from the fridge or let them warm on the counter for a bit first. They are best eaten within 3 days.

Snickers Brownie Recipe FAQ
 

Enjoy!

With love, from our simple kitchen to yours.

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Decadent Snickers Brownies Recipe

Snickers Brownie recipe starts with layers of brownie, caramel sauce, and the nougat frosting features candy bites throughout.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 32

Calories 508cal

Author Donna Elick

Equipment

• mixing bowls
• stand mixer
• 9×13-inch baking pan

Ingredients

Brownie

• 1 cup unsalted butter
• 1 teaspoon instant coffee granules
• 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 teaspoon kosher salt
• 22.55 ounce package mini Snickers bites unwrapped (divided)

Caramel Sauce

• 22 ounces caramels 2 11 ounce packages, unwrapped
• 1/2 cup heavy cream
• 2 cups roasted peanuts chopped

Frosting

• 8 ounce package cream cheese
• 13 ounce jar marshmallow fluff
• 15 ounce jar chunky peanut butter

Chocolate Drizzle

• 6 ounces milk chocolate chips
• 1 teaspoon coconut oil canola or vegetable work too

Instructions

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.

Prepare the brownie

• 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 about 24 mini Snickers over batter, press into batter with a spatula. Bake for 20-25 minutes or until a tooth pick comes out clean. Place in the freezer to cool, about 15 minutes.

Prepare the caramel sauce

• Meanwhile combine caramels and heavy cream in a microwave safe bowl and heat (30 seconds at a time) until melted. Stir to combine.
• Reserve 1/2 cup peanuts, sprinkle remaining peanuts over cooled brownie and pour caramel sauce over top, reserving about 2 tablespoons for garnish (if desired). Place in freezer to cool.

Prepare nougat frosting

• Meanwhile, combine cream cheese, marshmallow and peanut butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) fitted with a whisk attachment. Beat on medium speed until light and fluffy, about 3-5 minutes. Spread frosting over top of cooled brownie.

Decorate the brownie

• Sprinkle remaining Snickers bites over the top of the frosting. Drizzle melted chocolate. Sprinkle with reserved peanuts. Drizzle with reserved caramel. Place in freezer for 20 minutes to set frosting and drizzle or serve immediately.

Notes

Recipe and can halved, simply cut the recipe by half and prepare in a 8×8 pan.

Nutrition

Serving: 1 | Calories: 508cal | Carbohydrates: 61g | Protein: 10g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 312mg | Sugar: 46g | Fiber: 3g | Calcium: 84mg | Iron: 1mg

Originally published May 2014, updated and republished June 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 Decadent Snickers Brownies Recipe appeared first on The Slow Roasted Italian.