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

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

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

It’s the perfect combination!

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

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

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

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

Ingredients Needed:

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

How to Make Peppermint Bark Fudge

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

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

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

Peppermint Bark No-Bake Fudge FAQs

Tips and Notes

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

Serving Suggestions

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

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

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

Try my Nanaimo Bars or these Mint Cream Cheese Brownies for something a bit different. 

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

More Delicious Christmas Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chocolate Peanut Butter Pretzel Candies

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Peppermint Bark Fudge

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 25 servings

Calories 113cal

Author Ashley Fehr

Ingredients

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

US Customary – Metric

Instructions

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

Notes

Ingredients and Substitutions:

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

Storage

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

 

Nutrition

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

The post Peppermint Bark Fudge appeared first on The Recipe Rebel.

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Starbuck’s Cranberry Bliss Bars

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

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

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

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

Homemade Cranberry Bliss Bars FAQs

Tips and Notes

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

Copycat Starbucks Cranberry Bliss Bars Variations

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

Serving Suggestions

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

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

More Amazing Recipes for Dessert Bars

Desserts

Peppermint Bark Fudge

Bars & Squares

Cranberry Bliss Bars

Fall/Winter

Cranberry White Chocolate Fudge

Desserts

Pecan Pie Bars

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Cranberry Bliss Bars

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

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 bars

Calories 292cal

Author Ashley Fehr

Ingredients

Cranberry Bliss Bars

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

Frosting

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

US Customary – Metric

Instructions

Blondies

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

Frosting

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

Video

Notes

Ingredients and Substitutions:

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

Frosting swap: 

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

Storage

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

Nutrition

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

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Easy White Chocolate Cranberry Fudge

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

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

White Chocolate Cranberry Pistachio Fudge FAQs

Tips and Notes

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

White Chocolate Cranberry Fudge Recipe Variations

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

More Easy Christmas Desserts To Try

Desserts

Fudge Puddles (Chocolate Peanut Butter Cookie Cups)

Desserts

No Bake White Chocolate Peppermint Oreo Truffles

Candy

Grandma’s Candy Popcorn Recipe + VIDEO

Desserts

Peppermint Bark

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Cranberry White Chocolate Fudge

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 8 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 8 minutes minutes

Servings 20 servings

Calories 217cal

Author Ashley Fehr

Ingredients

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

Instructions

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

Notes

Ingredients and Substitutions:

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

Storage:

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

Nutrition

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

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

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

Looking for more? Try these 15 Easy Thanksgiving Desserts!

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

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

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

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

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

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

Ingredients Needed:

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

How to Make Easy Pecan Pie Bars

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

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

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

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

Pecan Pie Bars Recipe FAQs

Tips and Notes

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

Pecan Pie Bar Recipe Variations

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

Serving Suggestions

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

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

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

More Easy Dessert Bars To Try

Desserts

Peppermint Bark Fudge

Bars & Squares

Cranberry Bliss Bars

Fall/Winter

Cranberry White Chocolate Fudge

Desserts

Pecan Pie Bars

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Pecan Pie Bars

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

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 294cal

Author Ashley Fehr

Ingredients

Shortbread crust

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

Pecan Pie Filling

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

US Customary – Metric

Instructions

Shortbread Crust

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

Pecan Pie Bars

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

Video

Notes

Ingredients and Substitutions:

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

Storage

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

Nutrition

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

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

These Sugar Cookie Bars are soft and chewy — one of my favorite recipes to make for birthday parties and potlucks! Ready in just 25 minutes, these cookie bars are the perfect dessert for any occasion or special event.

Sugar Cookie Bars are a huge hit in my house any time of year, from after school snacking to movie nights and parties — we love them!

This easy recipe is perfect all year round as you can easily make them your own with your favorite flavorings and toppings.

My sugar cookie recipe uses sour cream, it’s a not-so-secret secret ingredient that I think makes all the difference!

Sugar cookies made with sour cream are fluffier, softer, and more moist than those made without.

For more sugar cookie recipes, check out my Frosted Sugar Cookies, Chocolate Sour Cream Sugar Cookies, Frosted Lemon Sour Cream Sugar Cookies, Grandma’s Sour Cream Sugar Cookies, and these festive Christmas Sugar Cookies!

Ingredients Needed:

• Butter: use salted butter to enhance the flavors of these cookie bars. If you only have unsalted butter, add a dash of salt to the cookie dough and the frosting.
• Sugar: white granulated sugar will add sweetness and texture to the cookie bars.
• Sour Cream: full-fat sour cream adds delicious moisture to these cookies.
• Egg: binds ingredients and helps the cookie bars rise slightly.
• Extract: use vanilla extract and almond extract in these cookies for a warm, sweet, nutty flavor that sets these bars apart! 
• Flour: all-purpose flour works best in these cookies, I haven’t tried these cookies with other types of flour.
• Baking Powder: to help the cookie dough rise.
• Salt: to enhance the flavors.
• Powdered Sugar: for the base of the vanilla frosting.
• Milk: use full-fat, lower-fat, or dairy-free milk to get the frosting to the right consistency.

How to Make Frosted Sugar Cookie Bars

Sugar Cookie Bars are so quick and easy to make! Full instructions are included in the recipe card below.

1. Combine butter and sugar: Beat butter and sugar until light and creamy.
2. Add wet ingredients: Add the sour cream, egg, vanilla, and almond extract to the mixing bowl. Beat to combine.

3. Add dry ingredients: Add the flour, baking powder, and salt and mix until combined.
4. Put in pan and bake: Spread cookie dough into the prepared pan and bake.

5. Add frosting: Mix powdered sugar, melted butter, milk, and vanilla until fluffy, then spread on the cooled bars.
6. Decorate: Add sprinkles to the top if desired then cut and serve.

Sugar Cookie Bars FAQs

Tips and Notes

• Room temperature butter. It’s best to make these cookies using butter that has been brought to room temperature. It will be easier to mix with other ingredients and make the cookie bars fluffier too.
• Electric mixer. You can use a mixing bowl with a wooden spoon or hand mixer, or use the bowl of a stand mixer with the paddle attachment on it to make the cookie dough (you’ll want the whisk attachment for the frosting).

Easy Sugar Cookie Bars Variations

• Change the colors. You can add food coloring to the cookie dough or the frosting to match a special event or occasion. Try pink frosting for Valentine’s Day, or green frosting for St. Patrick’s Day, or red frosting for Christmas sugar cookie bars.
• Add other toppings. Use any kind or color of sprinkles you like. You could even use chocolate curls, mini chocolate chips, mini M&Ms, Reese’s Pieces, or crushed nuts.
• Make them fruity. Instead of almond extract, add some lemon juice or lemon extract to the cookies and frosting, then top with some fresh lemon zest!

Serving Suggestions

Serve your cookie bars with glasses of cold milk for a yummy after school snack, or with a hot cup of coffee for an afternoon pick-me-up!

If you’re making these bars as part of a dessert table, try my Cream Cheese Brownies, Cinnamon Apple Muffins, M&M Cookies, Almond Joy Brownies, and these Chocolate Peppermint Icebox Cookies on the side for a variety of treats.

More Delicious Cookie Recipes To Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Soft Sugar Cookie Bars

Moist and soft, these Sugar Cookie Bars are one of my favorite recipes to make for birthday parties and potlucks! Ready in just 25 minutes, these cookie bars are the perfect dessert for any occasion or special event!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24

Calories 174cal

Author Ashley Fehr

Ingredients

• ½ cup salted butter (room temperature)
• 1¼ cups granulated sugar (200 grams)
• ⅓ cup sour cream (85 grams – higher fat will yield a thicker cookie)
• 1 egg
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 2¼ cups all purpose flour (293 grams)
• 1 teaspoon baking powder
• ½ teaspoon salt

Frosting (optional)

• 1½-2 cups powdered sugar
• ¼ cup melted butter
• 2 tablespoons milk
• 1 teaspoon vanilla

US Customary – Metric

Instructions

Sugar Cookie Bars

• Preheat oven to 350 degrees and lightly grease a 9×13″ pan with nonstick cooking spray or butter, or line it with parchment paper.
• In a large mixing bowl beat butter and sugar together until light and creamy, about 3-4 minutes.
• Add sour cream, egg, vanilla and almond extract and beat until combined, scraping down the sides as necessary.
• Add flour, baking powder and salt and mix until combined. A slightly soft dough should form.
• Spread into prepared baking pan and bake for 15-18 minutes — until the edges are just lightly browned (don’t overbake — they will continue to bake as they cool in the hot pan).
• Let cool completely before frosting.

Frosting:

• Combine powdered sugar, melted butter, milk and vanilla with an electric mixer until smooth and fluffy.
• Spread on the cooled bars and add sprinkles if desired — the frosting will continue to set until it is dry on top. Serve.

Video

Notes

Ingredients and Substitutions:

• Sour cream: the sour cream makes for a soft cookie and helps to counteract the sweetness. If you prefer, you can substitute with plain Greek yogurt.
• Extracts: feel free to omit the almond extract if you do not have any or if you do not enjoy it. You can also add up to 1 teaspoon if you enjoy the flavor. 
• Frosting: if you like a thick layer of frosting, feel free to double this recipe.

Storage

• Store: Keep your sugar cookie bars in an airtight container or covered in plastic wrap or aluminum foil in the refrigerator for up to 5 days, or until they become hard. 
• Freeze: You can freeze sugar cookie bars for up to 3 months, but I would recommend freezing the bars before frosting them. Cover the baking tray twice with plastic wrap, then freeze. Defrost in the refrigerator or on the counter, then make your frosting up fresh, decorate, and serve!

Nutrition

Calories: 174cal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 99mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 219IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 1mg

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This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that’s baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

An ooey-gooey Skillet Cookie is every cookie lover’s dream.

With a soft and melty chocolate chip center and perfectly golden brown crispy edges, this giant cookie is so delicious!

Topped with a scoop of ice cream, this is one of my favorite desserts.

This easy dessert is totally customizable by using your favorite chocolate chip cookie recipe or adding in your favorite chocolate candies. 

You could even make it with store-bought cookie dough to save you some time.

It’s best enjoyed fresh, but you can make the dough ahead and freeze it to bake fresh when you’re ready for a chocolatey treat!

If warm, melty chocolate is the way to your heart (like it is to mine), you’ll love my other gooey chocolate desserts like my Grandma’s Hot Fudge Sundae Cake, Mocha Chocolate Mug Cake, Flourless Chocolate Lava Cakes.

What is a skillet cookie?

If you came here because you’re wondering what on earth a skillet cookie is, get ready! 

Because things this glorious and delicious don’t happen every day

A cast-iron skillet cookie is simply one great, big, giant chocolate chip cookie baked in a cast-iron skillet.

With this skillet chocolate chip cookie, the center is going to be a little gooey while the edges are crispy.

It’s a great dessert to eat right out of the pan while it’s still warm.

For more chocolate chip cookie desserts, try my Mom’s Chocolate Chip Cookies, this No Bake Cookie Dough Cheesecake, or this No Bake Cookie Dough Ice Cream Cake!

Ingredients Needed:

• Butter: use unsalted butter to better control the salt content in these cookies. Let it come to room temperature to help it mix in more easily with the sugars.(*see notes below)
• Brown Sugar: packed brown sugar will add a caramel sweetness to this giant cookie. 
• Granulated Sugar
• Egg: to bind the ingredients and help the cookie rise. 
• Vanilla Extract: adds a warm, subtle flavor to the cookie.
• Flour: I’ve used all-purpose flour for this skillet cookie. Make sure it’s fluffed and leveled when you measure it out. You can also swap for an equal amount of whole wheat flour for a high-fibre treat.
• Baking Soda: use baking soda as a quick-rising agent — this ensures it is fluffy but also golden on the edges.
• Salt: to enhance all the flavors.
• Chocolate: use semi-sweet chocolate chips or a bar of chocolate that you can cut into chunks, depending on how much melty chocolate you want throughout the cookie. 

How to Make a Skillet Cookie

This recipe is easy to whip up! Full instructions are included in the recipe card below.

1. Cream butter and sugar: Beat butter and sugars together until fully creamed.
2. Add egg and vanilla: Add in the egg and vanilla extract, mixing to incorporate.
3. Add dry ingredients: Add flour, salt, and baking soda, and mix until completely combined.
4. Bake with chips on top: Stir in chocolate chips, and spread evenly into the prepared skillet. Bake until edges are crispy and the center is just set.

Skillet Cookie FAQs

Tips and Notes

• Flour: You can use all whole wheat flour to make this a whole-grain, high-fiber treat. You can also use all-purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed; use 125 grams). 
• Chocolate: ¾ cup is a lot of chocolate. If you prefer less melty chocolate in your skillet cookie, reduce it to ½ cup.
• Serving It Hot: The cast iron retains heat well, so unless you want it piping hot, you’ll want to leave it to cool for a bit before serving it. If I’m making this for my kids, I’ll leave it out for 30 minutes before serving it to them. 
• Cookie Dough: I’ve based this skillet cookie recipe on my Mom’s Chocolate Chip Cookies. If you’re really in a hurry and don’t want to bother, you can easily swap out your favorite store bought brand and no one will know!

Skillet Cookie Variations

• Peanut Butter Flavor. Try adding in chopped peanut butter cups and Reese’s pieces for a chocolate peanut butter cookie—you could even drizzle the top with warmed peanut butter before serving!
• Minty Flavor. Stir in some chopped Andes Mints, After Eights, or Junior mints along with the chocolate chips and serve with mint chocolate chip ice cream.
• Chocolate. Substitute the regular chocolate chips for white chocolate chips, chopped candy bars, M&Ms, or baking chips.
• Nuts. Add some chopped nuts like peanuts, macadamia nuts, or pecans for a nutty flavor and extra texture. 
• Salt. Add some sea salt to the top of the cookie before serving to balance out the sweet flavors. 
• Mini skillet cookies. Use a smaller skillet or ramekins to make individual mini-skillet cookies. If using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12–15 minutes.

Serving Suggestions

​Serve slices of your skillet cookie warm or cold, with a glass of cold milk, or a cup of hot coffee for a dessert or snack. 

Add a dollop of Homemade Whipped Cream, or scoops of ice cream like my Homemade Vanilla Ice Cream, or Coffee Ice Cream for a more decadent dessert. 

Drizzle the cookie with melted chocolate, caramel sauce, or hot fudge sauce for added sweetness and flavor. 

More Delicious Cookie Recipes to Try

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Cookies

Chocolate Mint Cookies

Christmas

Toffee Shortbread Cookies

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Skillet Cookie

This easy Skillet Cookie recipe makes a giant, melty chocolate chip cookie that's baked in a cast iron skillet! Pile on the ice cream and dig in for a perfect dessert to share for any occasion!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 419.22cal

Author Ashley Fehr

Ingredients

• ½ cup unsalted butter melted*
• ¼ cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup + 2 tablespoons all purpose flour fluffed and levelled
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup chocolate chips or chunks

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 6-8″ cast iron skillet.
• In a medium bowl with an electric mixer, or in the bowl of a stand mixer, beat butter and sugars together until creamed, about 3-4 minutes.
• Add in the egg and vanilla extract, mixing to incorporate.
• Add flour, salt, and baking soda, and mix on low until completely combined.
• Stir in chocolate and spread evenly into the prepared skillet (feel free to throw some extra chocolate chunks on top!).
• Bake at 350 degrees F for 20-22 minutes or until edges are crispy and center is just set (NOTE: if using a 6-inch pan, you may need up to 25 minutes of baking time; if you’re using individual skillets or ramekins, you may only need 12-15 minutes).
• Let the cookie skillet cool slightly before topping with ice cream and serving.

Notes

No Electric Mixer: *I have updated this recipe from the original to make it even gooey-er, with more chocolate and a chewier texture. Originally, this recipe used melted butter and was stirred together with a spoon. I have had better results with room-temperature butter and an electric mixer, but you can still melt the butter and use a spoon if you don’t have an electric mixer.

Ingredients and Substitutions:

Flour: you can use all whole wheat flour to make this a whole grain, high-fibre treat. You can also use an all purpose gluten-free baking flour or gluten-free oat flour (ideally it should be weighed — use 113-125 grams)
Chocolate chips: feel free to swap with another flavor of chips or use chopped chocolate. ¾ cup is a lot of chocolate — if you prefer less melty chocolate in your skillet cookie, reduce to ½ cup.

Storage:

• Store Skillet Cookie: Store your skillet cookie in an airtight container or covered in foil at room temperature for 2-3 days.
• Store Cookie Dough: Store unbaked cookie dough covered in plastic wrap in the refrigerator for up to 3 days before baking it fresh!
• Freeze Skillet Cookie: Freeze skillet cookies in individually sliced portions. Once the cookie slices have cooled completely, wrap them individually in plastic wrap and store them in a freezer-safe container or in freezer bags in the freezer for up to 3 months. Defrost in the refrigerator before reheating or enjoying cold.
• Freeze Cookie Dough: Freeze the chocolate chip cookie dough in a Ziploc bag for up to 3 months, then defrost fully and bake it fresh when you need it.

Nutrition

Calories: 419.22cal | Carbohydrates: 59.48g | Protein: 5.01g | Fat: 18.04g | Saturated Fat: 10.92g | Cholesterol: 74.8mg | Sodium: 250.76mg | Potassium: 58.55mg | Fiber: 1.24g | Sugar: 40.13g | Vitamin A: 464.34IU | Calcium: 50.59mg | Iron: 1.66mg

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These homemade Strawberry Shortcake Ice Cream Bars are cool, creamy, crunchy, and sweet, with delicious flavors of strawberries and cream! They’re perfect an easy no bake dessert for summer parties!

Strawberry season is one of my favorite times of the year.

Taking the first bite of a perfectly ripe, plump, sweet strawberry is one of those simple moments of joy I look forward to every year.

We can’t get enough strawberry desserts — and these Strawberry Shortcake Ice Cream Bars are one we can make year round!

I know you strawberry lovers out there will understand. 😉

These Strawberry Shortcake Ice Cream Bars have the perfect combination of classic flavors as well as textures!

With a shortbread cookie crust, creamy strawberry and vanilla ice cream, a layer of strawberry jam for a fruity punch, and a strawberry crunch topping, they’re the perfect no bake dessert to beat the heat.

These dessert bars are a homemade version of the Strawberry Shortcake Ice Cream Bars that usually come on a popsicle stick, although they are even easier to make and they still have all the nostalgic flavors in them!

Using freeze-dried strawberries gives this classic frozen dessert a fresh strawberry flavor without any fuss, so it really is the perfect treat.

For more frozen dessert inspiration, try my Blueberry Cheesecake Ice Cream Cupcakes, my Oreo Ice Cream Cake or these amazing Gluten-Free Ice Cream Sandwiches!

Ingredients Needed:

• Shortbread: I’ve used shortbread cookies I got from the store to make this recipe quick and easy. You’ll need it for the cookie crust and the crumb coating. Any plain (unfilled) vanilla cookie will work fine!
• Butter: salted butter will bind the base together.
• Ice Cream: you’ll need both strawberry ice cream and vanilla ice cream for this recipe. Use store-bought or make your own.
• Strawberry Jam: adds a punch of strawberry flavor — homemade or store bought both work great.
• Freeze-Dried Strawberries: you should be able to find freeze-dried strawberries in your local grocery store, or order them online! They are a key ingredient in these bars but you can also make them without.

How to Make Strawberry Shortcake Ice Cream Bars

This recipe comes together quickly with some store-bought shortcuts! Full instructions are included in the recipe card below.

1. Make the crust: Combine shortbread cookies and melted butter in a food processor and press the mixture into the bottom of the prepared pan.
2. Add strawberry ice cream layer: Spread softened strawberry ice cream onto the crust and freeze until firm.
3. Add strawberry jam: Spread the jam in an even layer on the strawberry ice cream and freeze until firm.
4. Add vanilla ice cream layer: Allow the vanilla ice cream to soften, then spread it onto the strawberry jam layer.
5. Make shortbread crumble: Crush the cookies and freeze-dried strawberries separately. Combine mixtures in a mixing bowl.
6. Add shortbread crumble: Sprinkle the shortbread crumble over the vanilla ice cream layer, and place the whole thing in the freezer until completely firm.

Strawberry Shortcake Ice Cream Bars FAQs

Strawberry Shortcake Dessert Bar Variations

• Make your own crust. Make your own shortbread crust, like in my Pumpkin Cheesecake Bars Recipe.
• Flavors. Make different flavor versions of this dessert by using other jams or fillings, and ice creams in a different flavor. Try my Easy No Churn Cherry Cheesecake Ice Cream with cherry jam in the middle, or blueberry ice cream with blueberry jam (just skip the freeze dried strawberries in the topping!).
• Topping. Add some sprinkles to the top for extra color. Alternatively, add some white chocolate chips or a drizzle to the top for extra sweetness and texture.
• Strawberries. Add a few chopped fresh strawberries to one or more of the layers for some extra strawberry magic!
• Popsicles. You can make this recipe in popsicle molds if you prefer an on-the-stick treat. Just freeze and coat the bars with the crumble after removing from the mold. Freeze until ready to serve!

Serving Suggestions

Top these ice cream bars with some Strawberry Sauce or some Homemade Whipped Cream for added decadence!

For more strawberry dessert ideas, check out this Strawberry Pie, my Strawberry Cream Cheese Pie Recipe, and also my Strawberry Shortcake Recipe.

Also, try my Strawberry Milkshake or Strawberry Lemonade for some more strawberry flavors for your summer events!

More Easy Ice Cream Desserts To Try

Desserts

Strawberry Shortcake Ice Cream Bars

Desserts

Copycat Dairy Queen Ice Cream Cake

Desserts

Blueberry Cheesecake Ice Cream Cupcakes

Desserts

Brownie Sundae

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Strawberry Shortcake Ice Cream Bars

These homemade Strawberry Shortcake Ice Cream Bars are cooling, creamy, crunchy, and sweet, with delicious flavors of strawberries and cream! They're perfect for any summer gathering or BBQ.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 12 servings

Calories 413cal

Author Ashley Fehr

Ingredients

Crust

• 275 grams shortbread or shortcake cookies about 18 cookies or 10 ounces
• ½ cup salted butter melted

Ice cream cake

• 4 cups strawberry ice cream
• ½ cup strawberry jam
• 4 cups vanilla ice cream

Strawberry Crumble

• 6 shortbread cookies
• ⅓ cup freeze-dried strawberries

US Customary – Metric

Instructions

Crust

• Line a 9×9″ pan with parchment paper (optional but makes for easy removal).
• Combine shortbread cookies and melted butter in a food processor (you can also crush them by hand and stir them together). Press into the prepared pan.

Ice Cream Cake

• Allow the strawberry ice cream to soften for about 20 minutes, then spread it onto the crust. Freeze for 2 hours or until firm.
• Spread the jam in an even layer on the strawberry ice cream. Freeze for 1 hour or until firm.
• Allow the vanilla ice cream to soften for about 20 minutes. Spread it onto the strawberry jam.
• Make the crumble by roughly crushing the cookies (you want chunks, not fine powder). Separately, crush freeze-dried strawberries into a fine powder. Stir the crumbled cookies and strawberry powder together and sprinkle over vanilla ice cream.
• Place in the freezer and freeze until completely firm, at least 4 hours.
• Use the parchment paper to remove the ice cream cake. Slice and serve.

Video

Notes

Ingredients and Substitutions:

• Cookies: Choose a plain vanilla shortbread, shortcake, or butter cookie for this recipe.
• Ice Cream: Use any brand of ice cream you like!
• Freeze-Dried Strawberries: Unfortunately, freeze-dried strawberries are a key ingredient here, and there aren’t any great substitutions. You could try swapping with a small amount of strawberry jello powder, but I haven’t tested this method, so I can’t guarantee the results.

 

Storage: Store these bars in a freezer-safe container and freeze them for up to 1 month. Bear in mind that it is a frozen dessert, so it won’t last long if left out on a dessert table. 

Nutrition

Calories: 413cal | Carbohydrates: 53g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 232mg | Potassium: 290mg | Fiber: 2g | Sugar: 26g | Vitamin A: 567IU | Vitamin C: 84mg | Calcium: 114mg | Iron: 2mg

The post Strawberry Shortcake Ice Cream Bars appeared first on The Recipe Rebel.

This easy Fruit Pizza recipe will be your favorite summer dessert! With a sweet and soft sugar cookie crust, a cream cheese frosting, loads of juicy fresh fruit, and a sweet glaze it’s decadent and delicious!

This juicy Fruit Pizza is the perfect dessert for every occasion.

Serve it at a birthday party, baby shower, at potlucks, summer BBQs, or just your weekly movie night!

It’s always a crowd-pleaser, and you can prep it ahead of time too.

Customize this dessert pizza with all your favorite fruit, you can even add some crushed nuts or sweet sauces on top for something a bit extra as well!

If you love this fruity dessert, you’ll love my Rainbow Bagel Fruit Pizzas and my Cream Cheese Fruit Dip: 3 Ways!

For something even more indulgent, try my Nutella Brownie Fruit Pizza, this Frozen Peanut Butter Cup Dessert Pizza (Treatzza Pizza), or my Frozen Ice Cream Dessert Pizza (Treatzza Pizza)!

Ingredients Needed:

• Butter: use salted butter for the base to bring out the flavors of this fruit pizza. If you only have unsalted butter, add an extra pinch of salt.
• Granulated Sugar: white granulated sugar will be used for the sugar cookie base and the glaze on top.
• Egg: use a large egg at room temperature for the base.
• Sour Cream: Full-fat sour cream or Greek yogurt adds softness and flavor to our sugar cookie base.
• Vanilla Extract
• Flour: all-purpose flour will work well for the sugar cookie base. You can substitute half with whole wheat flour if you prefer.
• Baking Powder: this will be the rising agent for the base.
• Salt: use a bit of salt to enhance the flavors of the base even more.
• Cream Cheese: full-fat blocks of cream cheese work best here because they contain the least moisture and they set the most firmly. If you’re using a light cream cheese or you only have the tub version, you may want to reduce or omit the cream.
• Powdered Sugar: this will sweeten the cream cheese topping.
• Whipping Cream: use heavy whipping cream to thin the ‘sauce’ out. You can reduce or omit it if you’d like a thicker sauce.
• Fruit: Use fresh fruit that you slice yourself for the best color and flavor. I’ve used strawberries, blackberries, blueberries, grapes, and kiwi. I did use canned peaches, and you could use canned mandarins as well if you like.
• Cornstarch: this will thicken the glaze slightly.

How to Make Fruit Pizza

This recipe is quick and easy to make, you just need to let it chill a bit before serving it! Full instructions are included in the recipe card below.

1. Make sugar cookie crust. Make the sugar cookie crust, bake it, then let it cool completely.
2. Make cream cheese ‘sauce’. Combine ingredients for the cream cheese frosting.
3. Assemble fruit pizza. Spread the cream cheese mixture over the cooled crust and add fruit as desired. Start by placing the fruit in a circle on the outer of the pizza, or make up your own pattern!
4. Top with glaze. Make the glaze and let it cool, then brush it on top of the fruit pizza. Chill, then slice and serve.

Fruit Pizza FAQs

Tips and Notes

• Cool before assembling. Make sure your sugar cookie base is completely cool before adding the cream cheese frosting on top. Also, make sure the glaze is completely cool before adding it on top of the fruit pizza, otherwise, it will compromise the fruit.
• Chill time. Let the fruit pizza chill for at least 2 hours before slicing and serving it to allow the ingredients to settle a bit to ensure the cookie doesn’t break as you slice it.
• Whipping cream. I like a light and fluffy cream cheese topping, so I add quite a bit of cream. If you prefer a very thick cream cheese “pizza sauce”, you can reduce or omit the cream. 

Fruit Pizza Variations

• Mix up the base. Of course, you can use any kind of cookie base for this fruit pizza. You can even use store-bought sugar cookie dough, or a store-bought pie crust if you prefer. I used a brownie cookie base and a chocolate cream cheese and Nutella mix for the ‘sauce’ in my Nutella Brownie Fruit Pizza.
• Sugar cookie crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust. One recipe cookie dough will yield a 14″ fruit pizza.
• Individual Fruit Pizzas. You can make mini fruit pizza bases and let everyone decorate their own with their own favorite toppings!
• Fruit. You can use any type of fruit you like for your fruit pizza. Fresh berries and freshly cut fruit tend to work best, but you can also use some canned fruit too (peaches, mandarins, pears). Choose your fruit by whatever is in season, your preferred flavor, or chose the right colorful fruit for the pattern you want to make, just get creative with it! You may not need all 3+ cups of fruit but I like to start with lots so I don’t run out.
• Candy. You don’t have to keep this pizza totally fruity, it is a cookie base after all! Feel free to add candy to it if you wish! Jazz it up with some sprinkles, or some fruity candies for a kids’ birthday party!
• Sauce. You can use a vanilla frosting or even royal icing for the ‘sauce’ instead of cream cheese frosting if you prefer. Alternatively, you can add flavor to the frosting by using a different extract like almond extract or peppermint extract, or add some lemon juice to it for a citrus twist.
• Nuts. Nuts are a great addition to add a nutty flavor and crunchy texture. Sliced almonds would work well, or go for some crushed peanuts, pecans, or walnuts. Just mix and match your favorite fruit and nut combinations! Be sure to sprinkle them on just before serving.
• Glaze. A clear glaze is a traditional fruit pizza topping where I am! It keeps the fruit from drying out and adds a nice sheen. You can skip it if you prefer!

Serving Suggestions

Serve this dessert with Homemade Whipped Cream, or a scoop of my Homemade Vanilla Ice Cream!

Make sure to offer it with some delicious summery drinks like my Strawberry Milk, Strawberry Lemonade, or a Cold Brew Coffee!

More Delicious Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Easy Fruit Pizza

This easy Fruit Pizza recipe will be your best friend this summer! With a sweet and soft sugar cookie crust, a cream cheese frosting, tonnes of juicy fresh fruit, and a sweet sugar glaze it's decadent and delicious!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Cooling Time: 2 hours hours

Total Time 2 hours hours 32 minutes minutes

Servings 10 slices

Calories 295cal

Author Ashley Fehr

Ingredients

Sugar Cookie Crust

• ¼ cup salted butter
• 1 cup granulated sugar (200 grams)
• 1 egg
• 2 tablespoons full-fat sour cream (or Greek yogurt)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour (228 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt

Fruit Pizza

• ½ cup full-fat cream cheese (4 oz or 125 grams) at room temperature
• ¼ cup powdered sugar
• ¼ cup heavy whipping cream
• ½ teaspoon vanilla extract
• 1 cup sliced strawberries
• ½ cup raspberries or blackberries
• ½ cup fresh blueberries
• ½ cup sliced red or green grapes
• ½ cup canned mandarin oranges or peaches (drained)
• 2 kiwi (peeled and sliced)

Glaze

• ½ cup water
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

US Customary – Metric

Instructions

Sugar Cookie Crust

• Preheat oven to 350 degrees F and line a large pizza pan with parchment paper.
• In a large bowl, beat butter and sugar on medium-high speed for 3-4 minutes.
• Add egg, sour cream, and vanilla and beat until combined.
• Add flour, baking powder, and salt and beat on low speed until combined. It might be slightly tacky or sticky.
• Shape the dough into a ball and place it on the prepared pizza pan. Cover with a piece of wax paper or parchment paper and use a rolling pin to roll the dough into a 9-10″ circle. Be careful not to make the edges thinner than the rest or they may burn (you can use a knife to fatten up the edges once you’re done rolling if necessary).
• Bake for 10-12 minutes, or until edges are just beginning to brown. Remove from the oven and set aside to cool completely.

Fruit Pizza

• In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and beat again until smooth.
• Add the heavy whipping cream and beat on low speed until incorporated, then high speed until thickened and fluffy (it should be spreadable).
• Spread over cooled crust (if the crust has not cooled, refrigerate until ready to use).
• Top with fruit as desired — you may not need all of the fruit listed. I like to start with lots of options and eat the leftovers!

Glaze

• *This glaze is optional but I like to add it if I’m going to store the fruit pizza for more than a couple of hours before serving. It keeps the fruit from drying out and adds a nice sheen.
• Whisk together water, sugar, and cornstarch in a small pot.
• Place on medium heat and bring to a simmer. Cook for 2 minutes or until slightly thickened.
• Remove from the heat and cool completely (*this is important!) before brushing over the fruit on the pizza.
• Refrigerate fruit pizza until ready to serve.

Notes

Sugar Cookie Crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust.

One recipe of cookie dough will yield a 14″ fruit pizza.

Storage:

• Refrigerator: fruit pizza can be stored in the fridge for about 12 hours before serving (with the glaze!). It can be stored longer than that but the fruit will begin to release juices and the cream cheese may start to run, so it may not be at its best. Leftovers will last in the fridge for about 4 days.
• Freezer: I don’t recommend freezing fruit pizza, but the crust can easily be prepared in advance and topped later. This is a great way to prep some easy desserts for guests!

Nutrition

Calories: 295cal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 189mg | Fiber: 2g | Sugar: 31g | Vitamin A: 328IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg

Photos by Ashleigh Scott Creative.

The post Fruit Pizza appeared first on The Recipe Rebel.

These Seven Layer Magic Bars are made with a graham cracker crust, chocolate chips, nuts, coconut, and sweetened condensed milk—the perfect mix of gooey, crunchy, sweet and salty!

If you’ve never had Seven Layer Magic Cookie Bars, then get ready for your life to change.

I feel like everyone has a recipe for magic bars from their childhood. You know, those magically delicious, totally irresistible, gooey, caramel-y, chocolate-y slices of goodness?

I will admit, I don’t make Seven Layer Bars often. But when I do they’re gone within hours. Plus, they’re so easy to throw together!

Looking for more delicious bar cookies? Try my Nanaimo Bars, Millionaire Shortbread, or Homemade Brownies!

Ingredients Needed:

This recipe really couldn’t be simpler. Here’s my guide to what you’ll need, but feel free to mix up the types of nuts, baking chips, and cookie crumbs to suit your tastes!

• Butter: you’ll use melted butter to bind the graham cracker crumbs together for the crust.
• Graham Cracker Crumbs: you can buy these already made OR you can crush your own graham crackers in a zip-top bag with the bottom of a glass or a rolling pin.
• Shredded Coconut: I love the added sweetness and texture of shredded coconut in this recipe, but if you aren’t a huge fan feel free to leave it out. Use any “granola”-type mix in its place if you prefer: dried fruit, rice crisp cereal, etc.
• Nuts: hazelnuts and pecans are extra good, since they have their own sweetness, but walnuts or even chopped peanuts are certainly fine to use too.
• Chocolate Chips: I use a mixture of white chocolate and semisweet chocolate, but feel free to use one or the other.
• Sweetened Condensed Milk: sweetened condensed milk is the key to a sweet, chewy, gooey bar cookie. The syrupy sweetness of condensed milk is a must-have!

How to Make Seven Layer Magic Bars

This decadent sweet treat takes a quick 10 minutes to prep! Find the full step by step recipe down in the recipe card.

1. Make the crust: In a bowl, mix together butter and graham cracker crumbs until combined. Press the mixture evenly into the bottom of a parchment or foil-lined and greased baking dish.
2. Layer the bars: Sprinkle the graham cracker crust evenly with coconut, nuts, chocolate chips, and white chocolate chips.
3. Drizzle with sweetened condensed milk — no need to stir!
4. Bake: Bake the bars at 350ºF until light golden-brown, then cool completely, slice, and serve.

Seven Layer Magic Bars FAQs

Tips and Notes

• Line the pan. Make sure you line the pan with parchment paper or foil, then spray it with a thin coating of cooking spray. This makes it so much easier to get the bars out after baking.
• Use sweetened condensed milk. Make sure the canned milk you buy is sweetened condensed milk, NOT evaporated milk. They look similar, but are not the same. The thick, syrupy texture and flavor of sweetened condensed milk is what helps the bars hold their shape.
• Chill them first. Although this isn’t totally necessary, chilling the Seven Layer Magic Bars helps them firm up, which translates to easier cutting. Plus, they are scrumptious when cold! (P.S. they’re even pretty great out of the freezer).

Variations

• Use another crust. Any dry, crumbly cookie will do here. Try vanilla wafers, chocolate sandwich cookie halves (you can buy them without the filling for this purpose), or even Biscoff cookies.
• Try other candy. You can go wild here! Use chocolate chunks for a more chocolatey bar or go with smaller chips for a more evenly layered bar. You could do. butterscotch chips, mint chips, toffee bits, broken candy bars, M&Ms, tiny marshmallows, you name it.
• Add a drizzle. These Magic Bars are delicious drizzled with hot fudge, caramel drizzle, or marshmallow sauce.

More Cookie Bars You’ll Love!

Desserts

Butter Tart Squares

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Caramel Nut Bars

Desserts

No Bake Chocolate Crunch Bars

Desserts

Better No Bake Chocolate Peanut Butter Bars

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Seven Layer Magic Bars

These Seven Layer Magic Bars are made with a graham cracker crust, chocolate chips, nuts, coconut, and sweetened condensed milk—the perfect mix of gooey, crunchy, sweet and salty!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 36 bars

Calories 153cal

Author Ashley Fehr

Ingredients

• 1/2 cup butter melted
• 2 cups graham cracker crumbs
• 1 cup shredded coconut
• 1 cup chopped nuts I used hazelnuts and pecans
• 1 cup chocolate chips
• 1 cup white chocolate chips
• 1 300ml/14oz can sweetened condensed milk

US Customary – Metric

Instructions

• Preheat oven to 350°F. Line a 9×13 pan with parchment or foil and grease lightly.
• In a medium bowl, combine melted butter and graham cracker crumbs. Press evenly into the bottom of the pan.
• Sprinkle evenly with coconut, nuts, chocolate chips and white chocolate chips, and drizzle with sweetened condensed milk.
• Bake for 23-25 minutes until light golden brown (not too dark at the edges). Let cool completely before slicing.

Video

https://www.youtube.com/watch?v=XmrpCiUIttw

Nutrition

Calories: 153cal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 67mg | Potassium: 45mg | Sugar: 8g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.4mg

{Recipe adapted from Eagle Brand Condensed Milk.}

The post Seven Layer Magic Bars Recipe appeared first on The Recipe Rebel.

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

I’ll come right out and say it: Rhubarb is a go-to when it comes to spring desserts.

Everyone has some idea of what rhubarb is (consensus says: vegetable! More on this later). But for many, it’s still a bit of a mysterious ingredient and flavor when it comes to using it in recipes.

I will admit, I wasn’t even sure what rhubarb was until much later in life. Did anyone else have a slice of rhubarb pie as a kid and think it was the weirdest dessert ever? Because, same. But what I know now is that I’d 100% live off of rhubarb desserts if I could!

Whether you’re lucky enough to have a big, beautiful rhubarb plant in your backyard, or if you’re picking it up in the seasonal produce aisle, there are so many delicious recipes to make with this peculiar plant. I’ve rounded up some of my favorites below!

But first, let’s take care of some business. What exactly is rhubarb? Is it sweet or sour? Or even poisonous?! These were questions posed by readers and myself. So I dug in and did some research on this deliciously odd ingredient.

What is Rhubarb?

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

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

Rhubarb is often confused with fruit since it’s sometimes used in sweet recipes like pies, cobblers, tarts, and other dessert treats. But there is boundless potential for this tart vegetable stalk!

What Does Rhubarb Taste Like?

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

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

Is it Poisonous? 

Rest assured, you won’t find any recipes for poison pie on here! To clear up a common misconception: rhubarb stalks are not poisonous. It’s the leaves at the top of the stalks, however, that are extremely toxic to humans and should never be consumed. 

Before preparing your rhubarb, cut and discard the leaves. Only use the stalks for eating. The leaves are not edible – at all – and should not be used for garnish or in any way touch the food.

How to Freeze Fresh Rhubarb

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

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

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

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

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

30+ Ways to Use Rhubarb

If you’re wondering what to do with a plentiful bunch of rhubarb, we’ve got you covered with over 30 ways to use it! Here are easy rhubarb recipes for lush springtime desserts, rhubarb drinks, breakfast ideas, and more!

Rhubarb Cake with Vanilla Sauce

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

Get the recipe here

Photo Credit: www.thecreativebite.com

Rhubarb Streusel Coffee Cake

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

Get the recipe here

Photo Credit: theviewfromgreatisland.com

Norwegian Rhubarb and Almond Cake

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

Get the recipe here

Strawberry Rhubarb Crisp Bars

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

Get the recipe here

Rhubarb Crisp Recipe

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

Get the recipe here

Strawberry Rhubarb Crisp

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

Get the recipe here

Photo Credit: bakingamoment.com

Rhubarb Tart

Stunning for the eyes and taste buds, this rhubarb tart is a real showstopper! Ribbons of rhubarb are woven over top of a sweet almond filling and a buttery shortbread crust.

Get the recipe here

Photo Credit: www.thecreativebite.com

Strawberry Rhubarb Custard Dessert

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

Get the recipe here

Photo Credit: www.spendwithpennies.com

Strawberry Rhubarb Cobbler

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

Get the recipe here

Photo Credit: celebratingsweets.com

Rhubarb Raspberry Fool

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

Get the recipe here

Photo Credit: www.mykitchenlove.com

Sparkling Rhubarb Margarita Recipe

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

Get the recipe here

Photo Credit: tornadoughalli.com

Rhubarb Slush

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

Get the recipe here

Photo Credit: www.spendwithpennies.com

Rhubarb Muffins

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

Get the recipe here

Photo Credit: sweetpeasandsaffron.com

Healthy Cinnamon Rhubarb Muffins

These are the most delicious muffins made with nutritious whole grains and zero refined sugar! And, of course, rhubarb. With fluffy insides and crunch tops, rhubarb muffins are the only thing you’ll be craving this spring.

Get the recipe here

Photo Credit: www.spendwithpennies.com

Strawberry Rhubarb Pie

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

Get the recipe here

Photo Credit: www.thecreativebite.com

Rhubarb Custard Pie

This homemade pie is made ultra decadent with a rich egg custard filling and the unique flavor of rhubarb. Enjoy a slice for a little summer indulgence.

Get the recipe here

Photo Credit: www.tastesoflizzyt.com

Rhubarb Crisp Pie

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

Get the recipe here

Rhubarb Sauce

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

Get the recipe here

Photo Credit: theviewfromgreatisland.com

Rhubarb Curd

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

Get the recipe here

Photo Credit: www.mykitchenlove.com

No Bake Rhubarb Cheesecake

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

Get the recipe here

Photo Credit: grandbaby-cakes.com

Riesling Rhubarb Crisp Cake

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

Get the recipe here

Photo Credit: foodnouveau.com

Rhubarb Panna Cotta

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

Get the recipe here

Photo Credit: www.mysequinedlife.com

Cherry Rhubarb Crisp

Rhubarb and cherry are the fruity and tart combination I never knew I needed. Until I found this rhubarb crisp recipe!

Get the recipe here

Photo Credit: boulderlocavore.com

Rhubarb Fool

Rhubarb fool is a creamy and tangy, chilled dessert recipe that you’ll be making all season long. A perfect single-serving sweet treat!

Get the recipe here

Photo Credit: www.alattefood.com

Homemade Strawberry Rhubarb Pie

A classic strawberry rhubarb pie is an art form, if you ask me! The balance of flavors, the juicy filling, the tender yet crisp pastry crust. Luckily, this recipe makes it super easy!

Get the recipe here

Photo Credit: www.thecreativebite.com

Rhubarb Honey Cupcakes

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

Get the recipe here

Photo Credit: www.thatskinnychickcanbake.com

Cinnamon Swirl Rhubarb Bread

A simple quick bread recipe loaded with fresh rhubarb and laced with swirls of cinnamon. Enjoy this for breakfast or as a snack! It never disappoints.

Get the recipe here

Photo Credit: randaderkson.com

Healthy Strawberry Rhubarb Baked Oatmeal Recipe

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

Get the recipe here

Photo Credit: foodnouveau.com

Rhubarb Gelato

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

Get the recipe here

Photo Credit: www.alattefood.com

Strawberry Rhubarb Crumb Bars

Tender homemade dessert bars made from strawberry rhubarb filling between layers of pastry and a crunchy crumb topping. The best grab-and-go dessert!

Get the recipe here

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