Whether you call it Chex Mix, Puppy Chow, or Muddy Buddies, this dessert is a classic treat! It might be messy, but I just can’t resist scooping up spoonful after spoonful of this fun treat. I’m not sure if it’s the peanut butter coating or the crunch of the cereal, but something about it is seriously addictive!

Why All The Funny Names?

I’m pretty sure the name you use for this treat depends on where you live, or maybe your family traditions. “Puppy Chow” started in the Midwest and is a classic staple at gatherings. It got that name from its resemblance to real dog treats called kibble. Plus, Chex was made by the same company (Purina) that makes dog food!

“Muddy Buddies” is the name General Mills gave to this treat, printing it on cereal boxes when sharing their own recipe for this sugary treat.

Since I have readers that live all over, I decided to use the title Chex Mix, since we are basing our recipe around that cereal. But you’ll see me use all three terms in this post, just for fun!

What do you call it?

Ingredients for 4^th of July Chex Mix

You’ll need the following ingredients for this patriotic snack mix:

• Rice Chex cereal
• White chocolate chips
• Creamy peanut butter
• Unsalted butter
• Pure vanilla extract
• Powdered sugar
• Mini pretzels (I used Snyder’s Mini Pretzel Rounds)
• Red, White, and Blue M&Ms
• Red, White, and Blue Mini Swedish Fish

If you have a hard time finding the candy in the store, I linked them to Amazon above and in the recipe card, so you can buy them online!

Be sure to check out the recipe card at the end of the post for a detailed ingredient list and instructions!

How to make 4^th of July Chex Mix

This patriotic Chex Mix is really easy to make and doesn’t require any baking at all, making it perfect for summer!

1. Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
2. In a medium microwave-safe bowl, combine 1 cup white chocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Next, stir in 1 teaspoon pure vanilla extract.
3. Pour the melted chocolate mixture all over the cereal. Gently stir with a spatula until the cereal is evenly coated. Then spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely.
4. In a large bowl, sprinkle the powdered sugar over the coated cereal. Gently toss until the cereal is pretty evenly coated. Alternatively, place the cereal in a Ziploc bag with the powdered sugar and gently shake to coat.
5. Add 1 ½ cups mini pretzels, 1 ½ cups M&M’s, and 1 1/2 cups Swedish Fish. Gently mix to distribute evenly. Serve and enjoy!

Serving Suggestions

• Transfer the 4th of July Puppy Chow to a festive serving bowl.
• For a festive touch, serve in individual patriotic cups, so people can just grab and go!

FAQs

What substitutions can I make?

• Cereal: You can swap out the Rice Chex for other crispy cereals like Corn Chex or Crispix cereal.
• Chocolate: I used white chocolate chips for my 4^th of July Muddy Buddies to highlight the patriotic colors, but you could use milk chocolate or dark chocolate chips too.
• Peanut Butter: Swap out peanut butter for other nut butters if you need a peanut-free option. I’m partial to sunflower seed butter.
• Candy: Add additional or different red, white and blue treats to your 4th of July snack mix: Mike and Ike Candies, Sour Patch Kids, Jelly Belly Jelly Beans, Peanut M&M’s

How do I store 4^th of July Chex Mix?

Store it in an airtight container for 1-2 weeks at room temperature. You can also store it in the fridge if you like it chilled.

Can you freeze Patriotic Puppy Chow?

Yes, freeze it in an airtight container for up to 2 months. You can actually eat it straight from the freezer for a delicious, refreshing snack, but watch those frozen candies and don’t break a tooth! I would leave it out to thaw for a few hours in that case.

More Patriotic Desserts

Need a red, white, and blue-themed dessert to serve your guests or bring to a potluck? Try one of these easy recipes:

• Patriotic Poke Cake
• Patriotic Jello Dessert
• Red, White, and Blue Dream Bars
• Berry Trifle
• 4^th of July Strawberries

Pin or print this 4^th of July Chex Mix recipe for your next patriotic holiday gathering!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

4th of July Chex Mix

4th of July Chex Mix is the perfect sweet and salty dessert for Memorial Day and beyond! Spruce up your classic muddy buddies by adding salty pretzels and sweet patriotic-themed candy for a fun treat!

Course Dessert

Cuisine American

Keyword 4th of July Chex Mix

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18 servings

Calories 330kcal

Author Lynne Feifer

Ingredients

• 6 cups Rice Chex cereal
• 1 cup white chocolate chips
• ½ cup creamy peanut butter
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• ½ cup powdered sugar
• 1 ½ cups mini pretzels I used Snyder's Mini Pretzel Rounds for this recipe.
• 1 ½ cups Red, White, and Blue M&Ms
• 1 ½ cups Red, White and Blue Mini Swedish Fish

Instructions

• Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
• In a medium microwave-safe bowl, combine 1 cup whitechocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Stir in 1 teaspoon pure vanilla extract. 
• Pour the melted chocolate mixture over the Rice Chex cereal. Gently stir with a spatula until the cereal is evenly coated. Spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely. 
• In a large bowl, sprinkle the powdered sugar over the coated cereal. Gently toss until the cereal is pretty evenly coated.
• Add 1 ½ cups mini pretzels, 1 ½ cups M&M's and 1 1/2 cups Swedish Fish. Gently mix to distribute evenly. 
• Transfer the 4th of July Puppy Chow to a festive serving bowl or into individual plastic cups, so people can just grab and go. 

Notes

• Be gentle when combining the cereal with the chocolate and peanut butter mixture to avoid breaking the cereal. This will help maintain the desired crunchy texture. 
• Make sure each piece of cereal is evenly coated with the chocolate mixture.  
• Allow the mix to cool completely before adding the powdered sugar. This helps the sugar stick better and keeps the cereal from getting soggy. 
• Store this Patriotic Chex Mix in an airtight container at room temperature for up to 1 week. 
• Nutritional value has been calculated for 1/2 cup per person.
• Add additional or different red, white and blue treats to your 4th of July snack mix:
  Mike and Ike Candies – not in stock when this was published, but you can use any kind of red, white, and blue candy as a substitute.
  Sour Patch Kids
  Jelly Belly Jelly Beans
  Peanut M&M’s

Nutrition

Serving: 0.5cup | Calories: 330kcal | Carbohydrates: 50g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 215mg | Potassium: 102mg | Fiber: 1g | Sugar: 30g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg

The post 4th of July Chex Mix appeared first on 365 Days of Baking.

I love this patriotic spin on a classic layer cake. It takes hardly any extra effort to turn a simple white cake into a seriously impressive 4th of July cake! Cut into the layers of cake, and the vibrant colors are reminiscent of stripes on the U.S. flag. How cool is that?

I don’t know about you, but I’ve definitely had some red, white, and blue desserts that looked festive but left something to be desired in the taste department. That’s why I’m happy to tell you this Patriotic Cake is completely delicious. Made from scratch, the cake layers have a fluffy crumb and the perfect vanilla flavor. It tastes even better slathered with the thick, creamy vanilla buttercream frosting!

Ingredients for Red, White, and Blue Cake

For the red, white, and blue cake layers, you will need these ingredients.

• Flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (salted butter will work fine too!)
• Sugar
• Egg whites
• Clear vanilla extract (to ensure a whiter color to the white layer!)
• Buttermilk
• Red and blue food gel coloring

Vanilla Buttercream Frosting Ingredients

• Unsalted butter
• Powdered sugar
• Vanilla extract
• Salt
• Heavy whipping cream
• Red, white, and blue sprinkles (for the top of the cake)

As always, I’ve included a detailed list of ingredients in the printable recipe card below!

How To Make a 4^th of July Birthday Cake

This red, white, and blue cake looks stunning, but is much easier to make than it looks! Here’s how I make this cake:

1. First, I preheat the oven to 350° and grease three 8 or 9-inch cake pans with butter or shortening, then dust with flour.
2. To start the cake batter,  in a medium bowl, I whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, I cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy. You can also use a stand mixer with the paddle attachment.
4. I add the egg whites and vanilla extract and continue beating on medium speed until mixed.
5. Next, I pour in about a third of the dry ingredients into the wet ingredients and beat on low speed until just combined. Then I add the rest of the dry ingredients along with the buttermilk, and fold them together until barely combined.
6. Now I divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it. I add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed. I leave the third bowl as is.
7. Finally, I pour each bowl of batter into the three cake tins. I bake them in the preheated oven for 25 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Then I rest the cakes on a wire rack until they reach room temperature.

Buttercream Frosting Instructions

While the cakes are cooling, I make the buttercream frosting. 

1. In a large bowl, I cream the butter with an electric hand mixer on medium speed for about 3 minutes or until the butter is very smooth.
2. I gradually add the powdered sugar and continue mixing with the hand mixer until the frosting is thick and stiff. Then I add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
3. Now, I transfer the frosting to a piping bag with a large round tip. I place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer, then spread it out with a spatula. Then I repeat this step with the white and red cake layers.
4. Once I have spread out the frosting on the top red cake layer, I spread a thin layer of frosting on the edges of the cake for a crumb coat. I place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
5. Then I spread a thicker layer of the remaining frosting on the whole thing, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip. I finish by pressing some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.

FAQs

How do I store Red, White, and Blue Cake?

Store your finished Patriotic Cake, covered, at room temperature for up to 3 days. For longer storage, store it covered in the refrigerator. It will stay good in the refrigerator for up to one week.

Can I make the cake layers ahead of time?

Yes, you can bake the red, white, and blue cake layers in advance and keep them frozen until you’re ready to assemble the 4th of July dessert.

Wrap the cakes tightly in plastic wrap or freezer bags. Store in the freezer for as long as 3 months. Let thaw before frosting and serving.

More Patriotic Desserts

Try one of these recipes next time you’re celebrating a patriotic holiday:

• Berry Trifle
• Patriotic Poke Cake
• Patriotic Jello Stars
• Patriotic Pinwheels and Star Cookies

Cake Recipes

After you’ve devoured every bite of this delicious 4th of July Layer Cake, check out these other cake recipes my readers have loved over the years.

• Citrus Layer Cake
• Cinnamon Roll Layer Cake
• Oreo Cake
• Peanut Butter Upside-Down Banana Cake
• Double Chocolate Coconut Cream-Filled Bundt Cake

If you enjoyed this Red, White, and Blue Cake, let me know how it turned out by leaving a comment or recipe review below!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts!
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you!
❤️ Lynne

Print

Red, White and Blue Cake: A Patriotic Dessert

Celebrate Memorial Day and the Fourth of July with this Red, White, and Blue Cake with layers of red, white, and blue cake covered in vanilla buttercream and topped with festive colorful sprinkles!

Course Dessert

Cuisine American

Keyword Red, White, and Blue Cake

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Servings 16 slices

Calories 690kcal

Author Lynne Feifer

Ingredients

Cake

• 3 cups all-purpose flour plus extra for dusting cake pans
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 4 egg whites room temperature
• 2 teaspoons clear vanilla extract
• 1 ½ cups buttermilk or whole milk
• red and blue food gel coloring 1 drop of each

Buttercream Frosting

• 2 cups unsalted butter room temperature
• 6-8 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream
• ½ teaspoon salt
• 1 cup red, white and blue sprinkles

Instructions

• Preheat the oven to 350°. Grease three 8 or 9 inch cake pans with butter or shortening and dust with flour. Set aside.
• Start with making the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy.
• Add the egg whites and vanilla extract, and continue beating on medium speed until mixed.
• Pour in about a third of the dry ingredients to the wet ingredients, and beat on low speed until just combined.
• Add the rest of the dry ingredients along with the buttermilk, and fold together until barely combined.
• Divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it.
• Add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed.
• Pour each bowl of batter into the three cake tins. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Rest the cakes on a cooling rack until they reach room temperature.

Buttercream Frosting

• While the cakes are cooling, make the buttercream frosting. In a large bowl, cream the butter with an electric hand mixer on medium speed for about 3 minutes, or until the butter is very smooth.
• Gradually add the powdered sugar, and continue mixing with the hand mixer until the frosting is thick and stiff.
• Add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
• Transfer the frosting to a piping bag with a large round tip. Place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer. Spread the frosting out with a spatula. Repeat this step with the white and red cake layers.
• Once you have spread out the frosting on the top red cake layer, spread a thin layer of frosting on the edges of the cake. This will be your crumb coat. Place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
• Spread a thicker layer of frosting on the edges of the cake, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip.
• Press some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.
• Serve at room temperature.

Nutrition

Serving: 1slice | Calories: 690kcal | Carbohydrates: 86g | Protein: 4g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 258mg | Potassium: 135mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1155IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

This post was originally published May 20, 2022. It has been updated in format on May 15, 2026.

The post Red, White, and Blue Cake appeared first on 365 Days of Baking.

Skip the crowded restaurant and the hour-long wait (or more) because everything you need is right here! I’ve rounded up my absolute favorite recipes that are equal parts beautiful, delicious, and totally doable, even on a busy morning. We’re talking decadent Oreo Pancakes piled high with whipped cream, zesty Lemon Poppy Seed Scones that scream Springtime, a Mexican Breakfast Casserole you can prep the night before so you can actually enjoy the morning with Mom instead of stressing in the kitchen, and more!

Whether your mom is a sweets lover, a savory breakfast gal, or somewhere wonderfully in between, there is something on this list made just for her. Grab your coffee, settle in, and let’s make this Mother’s Day one she’ll never forget!

1. Blueberry Waffles

These Blueberry Waffles are thick, fluffy, and absolutely bursting with fresh blueberry flavor — basically everything you want on a special morning! They come together easily, which means less time stressing over the stove and more time soaking up every moment with Mom. Trust me, one bite of these beauties and she is going to feel like the queen she truly is!

View Recipe →

2. French Toast Fondue

French Toast Fondue is honestly such a fun and unexpected way to make Mother’s Day brunch feel like a full-on experience rather than just a meal! Cubes of bread get dipped in a milk and egg mixture and fried right in a fondue pot, and then — the best part — you dunk each bite into a dreamy Maple Butter before it hits your mouth. It’s interactive, it’s indulgent, and it’s the kind of thing that turns a regular morning into a memory Mom will be talking about for years!

View Recipe →

3. Oreo Pancakes

If you thought it couldn’t get more decadent than chocolate chip pancakes, buckle up for these Oreo Pancakes! I fold crushed Oreos right into the fluffiest pancake batter and crown the whole stack with fresh homemade whipped cream. This is pure, unapologetic breakfast joy, and Mom deserves every single bite, especially if she’s an Oreo lover.

View Recipe →

4. Cinnamon Streusel Muffins

Cinnamon + Sugar + Muffin — honestly, what more does Mom need? These pillowy soft Cinnamon Streusel Muffins are swirled with sweet cinnamon and topped with a buttery streusel that gives you the most satisfying crunch. Set a basket of these out alongside her morning coffee and watch her face light up.

View Recipe →

5. Cranberry Macadamia Scones

These scones are bakery-quality and so elegant — exactly what Mom deserves on her special day. A buttermilk base delicately spiced with nutmeg and cardamom gets studded with tart cranberries and rich macadamia nuts for the most perfect balance of flavors in these Cranberry Macadamia Scones. She will absolutely adore these.

View Recipe →

6. Mexican Breakfast Casserole

For the mom who loves a bold, savory breakfast, this is the one you need. Packed with cheesy eggs, spicy chorizo, and peppers, it’s everything you love about breakfast tacos baked into one glorious make-ahead dish. This Mexican Breakfast Casserole is a brunch recipe that feeds a crowd effortlessly, so you can spend more time celebrating and less time cooking.

View Recipe →

7. Baked Apple Oatmeal

Sometimes the most special thing you can give Mom is something warm, wholesome, and made with love. This Baked Apple Oatmeal is loaded with fruit, nuts, and cozy cinnamon-spice flavor that fills the whole house with the most amazing aroma. It tastes like a big hug in a bowl — and isn’t that what Mother’s Day is all about?

View Recipe →

8. Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones are soft, moist, and packed with fresh lemon zest and poppy seeds, then finished with a bright lemon glaze that makes them almost too pretty to eat — almost! They have that perfect bakery-style feel without requiring any fancy skills, which means you can pull off something seriously impressive without stressing. If you’re looking for something a little more elegant to round out your brunch spread, this is absolutely it!

View Recipe →

9. Easy Apple Crumb Cake

This easy Apple Crumb Cake is the kind of recipe that makes brunch feel like a full-blown celebration — we’re talking a buttery, moist cake loaded with tender apple chunks and warm cinnamon, all topped with the most irresistible crunchy streusel. It comes together without a fuss, which means you can slide it out of the oven and onto the table without breaking a sweat. Mom is going to love every single crumb-topped, cinnamon-spiced bite!

View Recipe →

10. Strawberry Danish Hearts

These Strawberry Danish Hearts are basically edible love letters, and I cannot think of a more perfect thing to set in front of Mom on her special morning! Flaky pastry dough wrapped around a dreamy cream cheese and fresh strawberry filling — honestly, what could be better? They look like something straight out of a fancy bakery, but you can absolutely pull these off right in your own kitchen!

View Recipe →

Which of these brunch recipes are you looking forward to making mom? We’d love to hear your thoughts (and how mom liked it!), so please leave a comment and review down below! ❤️

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

The post The Brunch Spread Mom Deserves: 10 Brunch Recipes She’ll Be Talking About All Year appeared first on 365 Days of Baking.

If you want a dessert you can prepare ahead of time to enjoy on Easter Sunday, this one fits the bill! Bake it the day before so you can enjoy it after Easter Mass or whatever your family traditions are for this holiday!

What is Rice Pie?

When I initially saw the title of the recipe, I thought it would be a savory pie, like layers of rice, cream of something soup, and meat. But no, this Italian Rice Pie is a sweet dessert traditionally served for Christmas and Easter time. Some versions of this Italian recipe, also known as pastiera di riso, use a flaky shortcrust pastry in a springform pan or add citrus flavors like lemon zest or orange peel and even cinnamon. Overall, the flavors are fresh and comforting, and this pie is always a hit at the holidays!

Ingredients for Italian Rice Pie

The list of ingredients isn’t long, but you might not keep all of them on hand. Make a stop at your grocery store to pick up any of these ingredients you’ll need:

• Large eggs (you’ll need nine!)
• Granulated white sugar
• Part-skim ricotta cheese
• Pure vanilla extract
• Heavy cream
• Cooked rice
• Crushed pineapple (drained)

I’ve included a detailed ingredient list and instructions in the recipe card at the end of the post, so make sure to check it out!

How to make Italian Easter Rice Pie

The only thing you need to plan ahead for with this dessert is that it has a long baking time. Here’s how to make this delicious dessert:

1. First, I preheat oven to 350°F. Then I prepare a deep 9 X 13-inch baking dish by buttering it. *See note in recipe card.
2. I beat the eggs in a very large bowl. Then I add the sugar and with a hand held mixer, mix well. I add the ricotta cheese and vanilla with the mixer on medium low until any clumps of ricotta have broken apart and the contents become completely smooth and creamy. Then I mix in the heavy cream.
3. With a large spoon or rubber spatula, I fold in the cooked rice and drained pineapple, making sure it is completely incorporated.
4. I find that it’s easiest to use a large ladle to transfer the mixture to the prepared baking dish.
5. I bake the pie for approximately 1 1/2 hours (90 minutes). As oven temperatures can vary, I check the status after one hour. Pie will be done when I see the center is no longer wobbly, the top is golden and slightly browned, and I can insert a knife into the center that comes out clean.
6. This pie is best served cold, so I allow it to cool a bit before setting the pan into the fridge to cool completely. Also, when I put it into the fridge, the custard-like center becomes fully set and the slices are clean when I cut it.
7. I like to top each slide with some fresh whipped cream or a dusting of powdered sugar with this before serving.

Recipe Notes

• You are going to want to use a deep 9 X 13-inch pan. If you don’t have one, my suggestion would be to use both a 9 X 13 and an 8 X 8. When pouring the batter into the 9 X 13, a good rule of thumb as to weather or not the pan is large enough is to make sure that there is at least an inch between the batter and the top of the dish. 
• Don’t let the dark browned edges freak you out because those are the tastiest parts of the pie! They’re kind of like caramelized edges or the edges of brownies that people are always fighting over. If you don’t like their appearance, you can cover the dish with a piece of aluminum foil after it’s been in the oven for about an hour to prevent it from darkening. But trust me on this, they are quite flavorful.

FAQS

Can you make Italian Rice Pie ahead of time?

Yes, you can make this pie up to 3 days ahead of time. Store it in the fridge, tightly covered, until you are ready to serve it.

What types of rice should I use?

I typically use long grain white rice for this recipe.
The texture will be slightly different depending on what kind of rice you use. Arborio rice is a great substitute.

How do I store leftover Sweet Rice Pie?

Cover with plastic wrap or place in an airtight container and refrigerate any leftovers in the fridge for up to a week.

Can I serve this pie warm?

Rice Ricotta Easter Pie needs to cool a bit to room temperature then completely cool in the refrigerator so that it can set before cutting, like cheesecake. Let it cool completely and I promise it will be worth the wait!

How should I serve this Rice Pie?

Serve ricotta pie with fresh whipped cream and a cherry, or dust it with powdered sugar before serving. Keep everything light and simple!

More Italian Recipes to Try

If you loved this recipe from our Italian friends, then try one of these classic Italian desserts and other recipes:

• Pizzelles: Sweetened with anise or vanilla extracts, our Pizzelles are a classic Italian cookie! All you need for this easy pizzelle recipe is a handful of ingredients and a pizzelle iron! For a different flavor, try these Chai Pizzelles!
• Biscotti: These traditional Italian cookies will leave your taste buds dancing with joy. With its perfect balance of sweetness and crunch, this classic biscotti is the perfect treat for your holiday baking tray or any occasion.
• Italian Bread: My Grandma’s Italian Bread has the perfect crunchy, chewy crust and is so incredibly soft and delightful on the inside. This homemade bread is great out of the oven slathered with butter, used for a panini, or toasted for breakfast!
• Italian Pasta Salad: Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad.
• Pasta: I have tons of pasta recipes on the blog for you to enjoy. They are more American-Italian than true Italian, but hey, they’re delicious either way!

Have you had Rice Pie before? What is your traditional Easter dessert? Let me know in the comments below!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Italian Rice Pie

This easy Italian Rice Pie is a creamy dessert perfect for your Easter holiday table with a delicious filling of rice, ricotta cheese, and pineapple. Everyone will love this sweet Italian dessert.

Course Dessert

Cuisine Italian

Keyword Italian Rice Pie

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 435kcal

Author Lynne Feifer

Ingredients

• 9 large eggs
• 1 ½ cups granulated sugar
• 32 ounces part-skim ricotta cheese
• 1 teaspoon pure vanilla extract
• 2 cups heavy whipping cream
• 1 cup cooked rice
• 20 ounces crushed pineapple drained

Instructions

• Preheat oven to 350°F, and prepare a deep 9 X 13-inch baking dish by buttering it. *See note.
• In a very large bowl, beat the eggs. Add the sugar and with a hand held mixer, mix well. Add the ricotta cheese and vanilla and mix on medium low until any clumps of ricotta have broken apart and contents becomes completely smooth and creamy. Mix in the heavy cream.
• With a large spoon or rubber spatula, fold in the cooked rice and drained pineapple.
• Use a large ladle to transfer the mixture to the prepared baking dish.
• Bake for approximately 1 1/2 hours (90 minutes). As oven temperatures can vary, make sure you check the status after one hour. Pie will be done when the center is no longer wobbly and a knife inserted into the center comes out clean.
• Pie is best served cold. Allow it to cool a bit before setting the pan into the fridge to cool completely. Doing so will allow the custard-like center to fully set and give you clean slices when cut.
• Top with fresh whipped cream or dust each slice with some powdered sugar before serving.

Notes

• You are going to want to use a deep 9 X 13-inch pan. If you don’t have one, my suggestion would be to use both a 9 X 13 and an 8 X 8. 
  When pouring the batter into the 9 X 13, a good rule of thumb as to weather or not the pan is large enough is to make sure that there is at least an inch between the batter and the top of the dish. 
• Don’t let the dark browned edges freak you out! Those are the tastiest parts of the pie, kind of like caramelized edges or the edges of brownies that people are always fighting over. If you don’t like their appearance, you can cover the dish with a piece of aluminum foil after it’s been in the oven for about an hour to prevent it from darkening.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 41g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 208mg | Sodium: 159mg | Potassium: 248mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1100IU | Vitamin C: 5mg | Calcium: 262mg | Iron: 1mg

The post Italian Rice Pie appeared first on 365 Days of Baking.

If you’re tasked with bringing an appetizer to your holiday parties or even game day parties, may I humbly suggest these Cranberry Cheese Balls? This mini cheese ball recipe is so good, your guests will want more (and ask you for the recipe!)

Why You’ll Love these Holiday Cheese Balls

• They are fast and easy to make, which is so helpful during the busy holiday season!
• It’s make-ahead friendly: You can make these the day before and keep them chilled until ready to serve.
• A mouthful of flavor: fresh herbs flavor the cheese, and the nut and cranberry coating is just the right contrast to the smooth, creamy cheese!
• Minimal ingredients: It doesn’t take a lot to make these cheese bites.

Ingredients for Cranberry Cheese Balls

Gather together these simple ingredients to make this easy appetizer:

• Cream cheese, room temperature
• Shredded sharp white cheddar cheese (it’s best if you can shred it yourself from a block rather than using pre-shredded cheese)
• Dried cranberries, roughly chopped
• Chopped pistachios (see note below)
• Fresh rosemary, chopped
• Fresh parsley, chopped
• Salt and pepper
• Honey
• Pretzel sticks (optional, for serving)

A detailed ingredient list is in the printable recipe card at the bottom of the post!

Note: I used raw pistachios and added about 1/4-1/2 teaspoon each of salt and pepper. If using salted pistachios, do not add the additional salt.

How to Make Cranberry Cheese Balls

1. In a large bowl, add the softened cream cheese, shredded cheddar cheese, half of the dried cranberries, half of the chopped pistachios, rosemary, salt and pepper, 1 tablespoon parsley, and 1 tablespoon honey. Mix until everything is well incorporated, scraping down the sides of the bowl as needed.
2. In a medium bowl, mix together the remaining cranberries, chopped pistachios, and parsley.
3. Using a #60 cookie scoop or a tablespoon, shape the cream cheese mixture into individual balls. Roll each ball in the cranberry pistachio mixture to coat. If using pretzel sticks for serving, place one into each of the balls. Cover and refrigerate for at least 30 minutes before serving.
4. If you’d like, drizzle with a Balsamic Glaze before placing on the serving platter for some added flavor.

Recipe Variations

• You can swap the white cheddar cheese for sharp cheddar cheese, Monterey Jack, blue cheese, or goat cheese for a different flavor combination.
• Try a different nut. Chopped walnuts, crunchy pecans, or almonds also make a perfect addition to dried cranberries.
• Optional add-ins: garlic powder, diced green onions, onion powder, etc.
• Serve them with sweet and savory crackers or toasted baguette slices.

FAQs

How do I store Cranberry Cheese Balls?

Store any leftovers in an airtight container in the fridge for 3-4 days. Set them out at room temperature for about 15 minutes before serving.

Can I make them ahead of time?

Yes! Make the cranberry cheese bites a day in advance (but don’t roll them in the nut/cranberry mixture yet!) Refrigerate until ready to serve. Just set at room temperature for 15 minutes, then roll in the nut mixture before serving.

Can I make these without nuts?

Yes, although the texture will be different without the crunchy nuts. Try crispy bacon, chopped into bits, or you could use some seeds.

More Cranberry Appetizers

There’s more to make with cranberries than just sauce! Try one of these delicious appetizers:

• Easy Cranberry Meatballs
• Cranberry Brie Bites
• Sausage Cranberry Brie Bites
• Cranberry Pecan Goat Cheese Bites
• 3 Ingredient Sugared Cranberries

If you enjoyed these Cranberry Cheese Balls, let me know in the comments or leave a recipe review!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Cranberry Cheese Balls

These Cranberry Cheese Balls are a quick mini appetizer made with two types of cheese and coated with dried cranberries and pistachios. Add pretzel sticks for easy serving at any party or potluck!

Course Appetizer

Cuisine American

Keyword Cranberry Cheese Balls

Prep Time 20 minutes minutes

Refrigeration 30 minutes minutes

Total Time 40 minutes minutes

Servings 30 Balls

Calories 82kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese room temperature
• 1 cup shredded white cheddar cheese freshly shredded from a block is preferred
• 1 cup roughly chopped dried cranberries, divided
• 1 cup chopped pistachios, divided with some chopped fine
• 2 tablespoons chopped fresh rosemary
• salt and pepper to taste *See note.
• 2 tablespoons chopped fresh parsley
• 1 tablespoon honey
• 30 pretzel sticks optional

Instructions

• In a large mixing bowl, add the 8 ounces cream cheese, 1 cup cheddar cheese, 1/2 cup dried cranberries, 1/2 cup chopped pistachios, 2 tablespoons rosemary, salt and pepper, 1 tablespoon parsley, and 1 tablespoon honey. Mix until everything is well incorporated, scraping down the sides of the bowl as needed.
• in a medium bowl, mix together the remaining 1/2 cup cranberries, 1/2 cup chopped pistachios and 1 tablespoon of parsley.
• Using a #60 cookie scoop or a tablespoon, shape the cream cheese mixture into individual balls. Roll each ball in the cranberry pistachio mixture to coat. If using pretzel sticks for serving, place one into each of the balls. Cover and refrigerate for at least 30 minutes before serving.
• If you'd like, drizzle with a Balsamic Glaze before serving for some added flavor.

Notes

• I used raw pistachios and added about 1/4-1/2 teaspoon each of salt and pepper. If using salted pistachios do not add the additional salt.
• You can also make or buy a Balsamic Glaze to drizzle over the top of them before serving to enhance the flavor. 

Nutrition

Serving: 1serving | Calories: 82kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 61mg | Fiber: 1g | Sugar: 4g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.3mg

The post Cranberry Cheese Balls appeared first on 365 Days of Baking.

There is something magical about peppermint and chocolate together, especially this time of year, during the holiday season. With only a handful of ingredients and 10 minutes of prep time, you will have something that’s pleasing to the eye and the chocolate lovers’ taste buds!

Every year, at least one of my friends gives out cookie trays as Christmas gifts. There are usually several different types of cookies and other things like fudge & snacks, too. Last year, one of those friends included some peppermint fudge, and it was to die for! I knew I had to recreate it for you.

Ingredients for Easy Peppermint Bark Fudge

You only need a few simple ingredients to make this easy recipe for holiday fudge:

• Semi-sweet Chocolate Chips (dark chocolate chips also work for a richer fudge)
•  White Chocolate Chips Sweetened
• Condensed Milk
• Peppermint Extract
• Crushed Candy Canes (or other candy peppermint pieces)
• Pinch of salt

Check out the printable recipe card at the bottom of the post for a detailed ingredient list!

How to Make this Peppermint Bark Fudge Recipe

Fudge is so easy to make, you’ll want to make a batch for every Christmas party you attend this season! There’s no candy thermometer or fancy equipment required to make this easy recipe!

1. Line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.

2. In a microwave-safe bowl, combine semisweet chocolate chips, ½ can of sweetened condensed milk, and a pinch of salt. Microwave in 30-second intervals, stirring until smooth. Spread evenly into the prepared pan. Refrigerate for 10 minutes to set slightly.

3. In another microwave-safe bowl, combine white chocolate chips with the other half of the can of sweetened condensed milk. Microwave in 30-second bursts until melted and smooth. Stir in the peppermint extract.

 4. Pour the white chocolate mixture over the chilled layer of chocolate fudge. Smooth the top of this second layer with a spatula. Immediately sprinkle crushed candy canes evenly over the surface of the white chocolate layer, pressing the candy canes lightly into the top layer so they stick.

5. Refrigerate for 2 hours or until the mixture is firm. Lift the fudge out of the baking pan using the parchment paper, then cut it into 1-inch squares.

Recipe Tips

• Crush candy canes just before sprinkling onto the fudge. This way, they will stay crunchy and won’t get sticky.
• Use high-quality chocolate chips for the smoothest texture.
• You can add holiday nonpareils for decoration, too!
• Fudge makes a great edible gift! Wrap it in waxed paper or a cute box, tied with twine and a homemade fudge tag!

FAQS

How do I store Peppermint Bark Fudge?

Store your fudge in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

Can I freeze peppermint fudge?

Yes. Wrap it tightly in plastic wrap, then aluminum foil, or store it wrapped in a freezer bag for up to 2 months. Thaw in the fridge before serving.

What is the best way to crush candy canes or peppermint candy?

Place them in a zip-top bag and crush with a rolling pin or mallet. Leave some bigger pieces for crunch and smaller ones for peppermint dust.

Can I leave out the peppermint extract?

Yes, but the peppermint flavor will be lighter because it will be just from the candy canes.

More Christmas Candy Recipes

These new recipes make lovely candy and snacks for Christmas Day and beyond:

• Christmas Buckeye Recipe– these peanut butter treats are delicious additions to your cookie tray!
• 3 Ingredient Pretzel Hugs are sweet and salty, gooey and chocolatey, all at once!
• 3 Ingredient Grinch Bark is the perfect snack to make for a Christmas Movie night!
• Gingerbread Truffles are filled with warm spices and covered in a crisp white chocolate coating!

​If you loved this Peppermint Bark Fudge, leave a comment or review below, and don’t forget to Pin or print the recipe so you’ll have it for next time!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Peppermint Bark Fudge

Peppermint Bark Fudge is a fun twist on classic peppermint bark. This fudge has a layer each of chocolate, and white chocolate, and is sprinkled with crushed candy canes for the perfect holiday treat!

Course Dessert

Cuisine American

Keyword Peppermint Bark Fudge

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 20 squares

Calories 265kcal

Author Lynne Feifer

Ingredients

• 2 cups semi-sweet chocolate chips
• 14 ounce sweetened, condensed milk divided
• 2 cups white chocolate chips
• ½ teaspoon peppermint extract
• ½ cup crushed candy canes
• pinch of salt

Instructions

• Line an 8-inch square baking dish with parchment paper, leaving an overhang for easy removal.
• In a microwave-safe bowl, combine semisweet chocolate chips, ½ can (7 oz) sweetened condensed milk, and a pinch of salt. Microwave in 30-second intervals, stirring until smooth. Spread evenly into the prepared pan. Refrigerate for 30 minutes to set slightly.
• In another microwave-safe bowl, combine white chocolate chips with the other ½ can of sweetened condensed milk. Microwave in 30-second bursts until melted and smooth. Stir in peppermint extract.
• Pour the white chocolate mixture over the chilled chocolate layer. Smooth the top with a spatula. Immediately sprinkle crushed candy canes evenly over the surface, pressing them lightly so they stick.
• Refrigerate for 2 hours, or until the mixture is firm. Lift the fudge out of the pan using the parchment paper, then cut it into squares.

Notes

This fudge keeps well in an airtight container in the fridge for up to 2 weeks!

Nutrition

Calories: 265kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 227mg | Fiber: 1g | Sugar: 28g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

The post Peppermint Bark Fudge appeared first on 365 Days of Baking.

These Rice Krispie Santas are soft and chewy on the inside with a sweet candy shell and fluffy, sweetened coconut on the outside. They’re perfectly decorated to look like jolly little Santas. I think these Christmas treats would be so fun to bring to classroom parties or serve on a holiday dessert tray!

Why You’ll Love These Rice Krispie Treats

They’re easy and fun to make. These Santas are so adorable and easy to make that you’ll make multiple batches through the season. 

They’re great for get-togethers and potlucks. Add extra fun to any party, potluck, or get-together with this fun treat. 

Santa Treats taste great. With the perfect balance of sweetness and texture, you’ll love these little Santa crispy treats!

Ingredients for Santa Rice Krispie Treats

You will need the following ingredients:

• Salted butter – Substitute with margarine if you prefer.
• Mini marshmallows
• Vanilla extract – This is optional, or you can use any extract you love.
• Rice Krispies cereal – Use any crispy rice cereal.
• Red candy melts/melting chocolate
• White candy melts/ melting chocolate – You can use white chocolate chips, but you’ll need extra oil to thin them out.
• Vegetable oil – Any neutral oil will work.
• Candy eyes –   I used small eyes, but get creative with size.
• Mini red M&Ms – Any very small red candy would work.
• Sweetened coconut shreds – You can use white sprinkles or sanding sugar if you don’t care for coconut.
• Red sanding sugar

You’ll find a detailed ingredient list in the printable recipe card below!

How to Make Rice Krispie Santas

First, we’ll make the Rice Krispie Treats following the classic recipe.

1. Prepare your pan. Prepare a 9×13-inch baking pan by spraying it with cooking spray or greasing it with butter. 
2. Melt the butter. In a large saucepan over low heat, add the butter and melt completely. 
3. Add marshmallows and vanilla. Add the marshmallows and vanilla to the saucepan and stir until melted and well combined.
4. Stir and continue to heat. After everything is well combined, stir and cook the melted marshmallow mixture for an additional 2 minutes. Remove from heat.
5. Add the cereal. Stir in cereal and toss until well coated.
6. Transfer to the pan. Pour the mixture into the baking pan and use a piece of wax paper or a buttered rubber spatula to firmly pack it into an even layer. 
7. Cool. Set aside to allow to cool to room temperature for 1 hour or pop in the fridge for 15 minutes. 

Now it’s time to turn these into Santa Treats!

1. Melt the red chocolate. While the Rice Krispie treats cool, heat the red melting chocolate according to package instructions. 
2. Add the oil. Add ½ Tablespoon of vegetable oil to thin the chocolate slightly.
3. Melt the white chocolate. Repeat the same process with the white melting chocolate and the remaining oil.
4. Cut. Once cooled, cut the treats into 10 evenly-sized rectangles with a sharp knife.
5. Dip in the chocolate. For each Santa, quickly lower the top ½ inch of the treat in the red chocolate to make the red hat and the lower 1/3 of the treat into the melted white chocolate to make the white beard. Let the excess melted chocolate drip back into the bowl and then set each treat aside on a nonstick surface (like parchment paper).
6. Decorate. While the chocolate is still wet, sprinkle the red section with red sanding sugar and the white section with coconut flakes.
7. Pipe the belt. Place the remaining white melted candy coating in a piping bag. Snip the end and pipe a thick line of white at the bottom of Santa’s hat. Sprinkle coconut on top.
8. Add the eyes and nose. In the middle section of the uncovered Rice Krispie, use a dot of white chocolate to adhere the eyes and a little red M&M nose under the eyes.
9. Set and serve. Let the chocolate set for 15 minutes before serving.

Optional. If desired, you can add holiday straws or treat sticks to the bottom of the Rice Krispies to make Rice Krispie pops. *Place the straw or stick all the way to the top of the Santa, or coat the back of the Santa with chocolate as well to give it more strength because it is top-heavy and doesn’t like to stay on the stick without support! 

FAQs

Can I use large marshmallows instead of mini marshmallows for this recipe?

Yes, you can also use larger marshmallows, but they’ll take longer to melt completely. 

How do I store Santa Rice Krispie Treats?

If you have leftover Rice Krispie Santas, you can keep them wrapped or in an airtight container at room temperature for up to 1 week. 

Do I have to use homemade Rice Krispie treats, or can I use store-bought?

You can use the pre-made Rice Krispies bars if you are short on time and want to get right to decorating. Unwrap them and then decorate as directed above!

Can I make Rice Krispie Santas ahead of time and freeze them?

You can make the Rice Krispie treats, wrap them in plastic wrap, and then place them into a resealable plastic bag before freezing for up to 3 months. I don’t recommend decorating them before freezing because you risk the chocolate cracking as they thaw. 

More Rice Krispie Treat Recipes

I love making these tasty treats to share at all sorts of events. Whether they are plain, decorated, or made with fun flavors, Rice Krispie Treats are always a great choice. Here are some of my favorites:

• Funfetti Rice Krispie Treats
• S’mores Rice Krispie Treats
• Oreo Peppermint Rice Krispie Treats
• Chocolate Peanut Butter Rice Krispie Treats

Pin or print this recipe for Santa Rice Krispie Treats for your next holiday baking session!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Santa Rice Krispie Treats

Delight everyone this Christmas with Santa Rice Krispie Treats! These easy cereal bars are chewy with a crunchy white chocolate and coconut exterior. They're as much fun to look at as they are to eat!

Course Dessert

Cuisine American

Keyword Santa Rice Krispie Treats

Prep Time 15 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 Santas

Calories 423kcal

Author Lynne Feifer

Ingredients

• ¼ cup salted butter
• 4 cups mini marshmallows
• 1 teaspoon vanilla extract
• 5 cups Rice Krispies cereal
• 1 cup red melting chocolate
• 1 cup white melting chocolate
• 1 tablespoon vegetable oil, divided
• 20 candy eyes
• 10 mini red M&Ms
• 2 cups sweetened shredded coconut
• ½ cup red sanding sugar

Instructions

• Prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray or greasing it with butter.
• In a large saucepan over low heat, melt the butter completely.
• Add the marshmallows and vanilla extract to the saucepan and stir until melted and well-combined. Continue to stir and cook for another 2 minutes. Remove the marshmallow mixture from the heat.
• Stir in the cereal and toss until well-coated.
• Transfer the cereal mixture to the prepared pan and use a piece of waxed paper or a buttered silicone spatula to firmly pack it into an even layer. Set aside and allow the bars to cool to room temperature for an hour (or 15 minutes in the fridge).

Decorating the Santas

• Meanwhile, heat the red melting chocolate according to the package directions. Add 1/2 tablespoon of vegetable oil to thin the chocolate slightly and stir.
• Repeat this process with the white melting chocolate.
• Once the Rice Krispie bars are cool enough, cut the treats into 10 rectangles.
• For each Santa: quickly lower the top 1/2 inch of the treat into the melted red chocolate and the lower 1/3 of the treat into the white chocolate, leaving an uncovered space in between. Let the excess chocolate drip back into the bowl, then set each treat aside on a sheet of waxed paper or parchment paper.
• While the chocolate is still wet, sprinkle the red section with red sanding sugar and the white section with coconut flakes (or white sanding sugar or sprinkles if you don't like coconut).
• Place the remaining white chocolate in a piping bag. Snip the very end and pipe a thick line of white at the bottom of the red section. Sprinkle it with coconut.
• Use a dot of white chocolate to adhere the candy eyes and red candy nose in the undecorated section of the treat.
• Set aside and let the chocolate set for about 15 minutes before serving.

Notes

Optional. If desired, you can add holiday straws or treat sticks to the bottom of the Rice Krispies to make Rice Krispie pops. Place the straw or stick all the way to the top of the Santa, or coat the back of the Santa with chocolate as well to give it more strength because it is top-heavy and doesn’t like to stay on the stick without support!

Nutrition

Calories: 423kcal | Carbohydrates: 63g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 207mg | Potassium: 119mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1079IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 5mg

The post Santa Rice Krispie Treats appeared first on 365 Days of Baking.

I think you’re going to like this 12 Days of Cookies 2025 selection of cookies because we sure did! It was just as much fun making them as it was presenting them to you. Have fun sharing them with family and friends, and I’d love to hear which one(s) is your favorite, so please leave me a comment below!

Day 1 – Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are delightfully chunky cookies loaded with two different kinds of peppermint candy and chocolate chips! The soft cookie base is the perfect vehicle for the festive add-ins, providing a festive twist to a classic cookie recipe. Make a batch for your cookie tray or Christmas party today!

Day 2 – Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a cookie tray staple and are the perfect choice for the holiday season or any occasion! You will love the rich chocolate flavor and the satisfying, chewy texture of these tasty treats. Whip up a batch for your next holiday party, cookie exchange, or just to enjoy after dinner!

Day 3 – Chai Biscotti

Fill up your cookie jar with these spiced Chai Biscotti! These classic Italian biscotti are chock full of warm, fragrant spices that are perfect for the holidays. Enjoy these crunchy cookies with warm beverages, like a mug of tea, coffee, or hot cocoa!

Day 4 – Haystacks

 Haystacks are no-bake cookies made from crunchy chow mein noodles covered in a coating with a peanut butter base and your favorite chocolate chips. They’re easy to make, with only five simple ingredients, and take hardly any time at all! Make a batch of Haystack Cookies for your next cookie exchange or party this holiday season!

Day 5 – Cherry Pie Bars

Embrace that sweet cherry flavor by making a batch of these easy Cherry Pie Bars! Enjoy all the luscious flavors of cherry pie without all the work. Make it with store-bought sweet cherry pie filling or, for an extra special touch, make your own!

Day 6 – Cookies and Cream Cookies

These chunky Cookies and Cream Cookies will be your new favorite treat! With chunks of Oreo cookies and plenty of white chocolate chips, these rich, buttery cookies are a hit with fans of all ages!

Day 7 – Cranberry Orange Cookies

Light and delicious, these Cranberry Orange Cookies have delightfully crispy edges and a soft-centered and slightly chewy inside. The bright orange flavors in the dough and the sugared orange zest sprinkled on top pair well with the tart cranberry. These cookies are simple to make but full of holiday flavor!

Day 8 – Brown Butter Shortbread

This Brown Butter Shortbread is melt-in-your-mouth delicious and only uses three simple ingredients. These indulgent cookies are so rich and buttery, you’ll never go back to store-bought shortbread again!

Day 9 – Buckeye Cookies

Buckeye Cookies combine rich chocolate and creamy peanut butter for a cookie that’s reminiscent of the classic buckeye candy! These chewy cookies are made with a brownie base and a satisfying peanut butter middle, topped with a rich chocolate ganache. You’ll need a glass of cold milk to wash these ones down!

Day 10 – Ricotta Cookies

Ricotta Cookies are tender Italian Christmas cookies with a sweet, simple glaze. These classic soft cookies are so easy to make, look great on a cookie tray, and are absolutely delightful to eat!

Day 11 – Chocolate Pizzelle Recipe

Make this Chocolate Pizzelle Recipe for a tasty twist on the classic Italian cookies! This delicate cookie is easy to make with a pizzelle iron and is a beautiful addition to any cookie tray or special occasion. Enjoy this chocolate version during the holiday season or for a brunch or bridal shower!

Day 12 – Christmas Cookie Cups

These Christmas Cookie Cups are festive, sweet treats that are perfect for a cookie exchange or holiday parties! With a delightful sugar cookie crust, creamy frosting, and merry Christmas sprinkles, this holiday cookie will be a hit at your next gathering!

We love to hear from you! Please let us know with a comment below which of our 12 Days of Cookies 2025 you made and how you shared them.

The post 12 Days of Cookies 2025 appeared first on 365 Days of Baking.

Welcome to 2025’s 12 Days of Cookies!
These Chocolate Crinkle Cookies are Day 2 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 –  You’re on it!
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

Crinkle cookies are my go-to choice when I need a quick and easy cookie recipe. Not only are they super simple to make, but they also look amazing and are the first to go at parties! Make these anytime, but they are especially delicious with a cup of hot cocoa on a cold winter’s night.

How Crinkle Cookies Get Their Crinkle

In the perfect example of giving things obvious names, crinkle cookies get their name from the crinkles or cracks that appear as the cookie bakes. While the cookie spreads, the powdered sugar coating remains on the surface of the cookies, highlighting the crinkle pattern that’s created during the baking and cooling process.

Ingredients for Chocolate Crinkles

These cookies only need a handful of simple ingredients. Here’s what you need for baking:

• All-purpose flour
• Baking powder
• Salt
• Granulated white sugar
• Unsweetened cocoa powder
• Vegetable oil
• Large eggs
• Pure vanilla extract
• Powdered sugar (also called confectioners’ sugar)

Looking for a detailed list of ingredients with amounts? Check out the printable full recipe card at the bottom of the post!

How to Make the Best Chocolate Crinkle Cookies

These easy cookies are ready in less than 30 minutes! However, you do need to refrigerate the dough, so plan ahead for the extra time you will need!

1. In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).
2. In a mixing bowl, mix the granulated sugar, unsweetened cocoa powder, and vegetable oil together on low speed. Add the eggs one at a time, mixing until completely combined. Mix in the vanilla extract.
3. Add the flour mixture to the wet ingredients and combine thoroughly. Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 4 hours.
4. When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining each with a piece of parchment paper.
5. Shape the dough into 1-inch balls using either a cookie scoop or spoons, and roll each into the powdered sugar to coat completely.
6. Place the chocolate cookies onto the prepared baking sheet at least 1 inch apart, as the cookies will spread. Bake for 10-12 minutes. Allow the baked cookies to sit on the baking sheets for a few minutes before moving them to a wire cooling rack to cool completely.

FAQS

Do I have to refrigerate the dough before baking?

Yes, you need to refrigerate the Crinkle Cookie dough. Chilling the dough helps it firm up the sticky dough, making it easier to handle and shape into balls. It also helps prevent the cookies from spreading too much while baking, ensuring they maintain that signature crinkle appearance we all love. 

How do I store my Chocolate Crinkle Cookies?

Keep your crinkle cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for a week.

Can I freeze Crinkle Cookies?

Yes, these cookies freeze really well! For longer storage of your cookies, freeze them in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature before eating them.

Can I make the cookie dough ahead of time?

Yes, you can make this dough up to 2 days before you plan to bake it. Store the cookie dough covered tightly in the fridge for up to 2 days, or freeze it for up to 3 months (flash freeze the cookie dough balls first on a cookie sheet, then place them in a freezer bag or other airtight container to freeze).

Thaw in the refrigerator overnight before baking.

Why didn’t my Chocolate Crinkle Cookies crinkle?

If your crinkle cookies didn’t crack, there could be a few reasons why:

• Your powdered sugar coating was too thin
• Overmixing of the dough
• The dough isn’t chilled enough
• Your oven temperature isn’t accurate

More Crinkle Cookie Recipes

As I said, crinkle cookies are my go-to for any occasion! Luckily, I have a bunch of crinkle cookie recipes you should try next time:

• Made with real pumpkin and seasonal spices, Pumpkin Crinkle Cookies are the perfect cookie for a crisp autumn day or any time of year.
• Mint Chocolate Crinkles – chopped mint Andes candies are melted throughout that classic chocolate crinkle cookie we all grew up with.
• If you like chocolate-covered cherries, this Chocolate Cherry Crinkle Cookie is for YOU!
• These Peanut Butter Crinkle Cookies combine your favorite chocolate cookie with the great flavor of peanut butter. The best part is they need NO refrigeration!
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.
• An unexpected flavor combination makes these Chocolate Wasabi Crinkles stand out from the crowd! Pungent wasabi and crushed wasabi peas are added to classic chocolate crinkle cookies for a uniquely delicious holiday treat.

Don’t forget to Pin or print these recipes for your next cookie baking session!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are a cookie tray staple and perfect for the holiday season or any occasion! You will love the rich chocolate flavor and the satisfying, chewy texture of these tasty treats.

Course Dessert

Cuisine American

Keyword Chocolate Crinkle Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Refrigeration 4 hours hours

Total Time 4 hours hours 27 minutes minutes

Servings 32 cookies

Calories 53kcal

Author Lynne Feifer

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup powdered sugar

Instructions

• In a medium bowl, whisk together the 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon of salt.
• In a mixing bowl, mix the 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, and 1/4 cup vegetable oil together. Add the eggs one at a time, mixing until completely combined. Mix in the vanilla.
• Add the flour mixture and combine thoroughly. Cover the bowl with plastic wrap and refrigerate dough for a minimum of 4 hours.
• When ready to bake, preheat the oven to 350°F, and prepare two baking sheets by lining them each with a piece of parchment.
• Shape the dough into 1-inch balls using either a cookie scoop or spoons, and roll each into the powdered sugar to coat completely.
• Place onto the prepared baking sheets at least 1-inch apart as the cookies will spread. Bake for 10-12 minutes. Allow the cookies to sit on the baking sheets for a few minutes before moving to a wire rack to cool completely.

Nutrition

Calories: 53kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 57mg | Potassium: 29mg | Fiber: 1g | Sugar: 8g | Vitamin A: 17IU | Calcium: 4mg | Iron: 0.4mg

The post Chocolate Crinkle Cookies appeared first on 365 Days of Baking.

Welcome back to my favorite time of year, the 🎄12 Days of Christmas Cookies🎄! Today we’re featuring my favorite candy combination—peppermint and dark chocolate! Whether you drink it in hot cocoa form or eat a minty dessert, this combination is a winner during the holiday season!

Every day for 12 days we’ll be posting a new cookie recipe. Some will be specifically Christmas themed and others will be wonderful to make all year long.

Welcome to 2025’s 12 Days of Cookies!
These Peppermint Chocolate Chip Cookies are Day 1 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – You’re on it!
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

This recipe uses Andes peppermint baking chips, which can sometimes be hard to find. If you can’t find them at your local grocery store, you can order them online or check less-traveled stores. I found mine once at Fleet Farm, of all places!

You can also chop up a box of Andes Peppermint Crunch Thins for a very similar add-in.

Ingredients for Peppermint Cookies

If you’re doing a bunch of holiday baking, you probably already have all or most of these simple ingredients on hand. Here’s what you need:

• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Granulated white sugar
• Cream cheese (room temperature)
• Unsalted butter, melted (omit the salt if using salted butter!)
• Vegetable oil
• Large egg
• Milk
• Pure vanilla extract

Mix-ins and Garnish

• Crushed candy canes
• Andes Peppermint Baking Chips (see note above)
• Dark chocolate chips (or you can use semisweet if you prefer)

How to Make Peppermint Chocolate Chip Cookies

1. Prepare: First, preheat the oven to 350°F and line a baking sheet or sheets with a sheet of parchment paper.
2. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the cream cheese and sugar together until smooth and well combined, about 3 minutes.
4. Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly. The batter should be smooth and creamy.
5. Gradually add the flour mixture to the wet ingredients until just combined. Add the dark chocolate chips, crushed candy canes, and peppermint chips, then mix completely.
6. Using a #60 cookie scoop or a tablespoon, place scoops of cookie dough onto the prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
7. In a resealable sandwich bag, place the 3 candy canes you’ll be using for garnish and roughly break them with the butt end of a knife or a rolling pin. You want larger broken pieces, not the finer bits that went into the cookies.
8. Bake cookies for 9-12 minutes or until just slightly golden brown. When you remove them from the oven, place a few of the larger chopped candy cane pieces and additional dark chocolate chips on the tops of each cookie, if desired.
9. Then, to form neater and more rounded edges on the cookies, place the opening of a glass, the top of a small bowl, or a biscuit cutter around the warm cookie. Then move it in a circular motion for a few seconds, moving the cookie around inside.
10. Allow the cookies to cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.

FAQs

How do I store these Peppermint Chocolate Chip Cookies?

Store the cooled cookies in an airtight container for 4-5 days.

Can I freeze these cookies?

Yes, they freeze very well! You can store them in a freezer bag or another airtight container for up to 3 months (though I think they taste the best within a month.) Let thaw on the counter for a few hours before serving.

Can I make Peppermint Chocolate Chip Cookies ahead of time?

Yes, you can! The dough will keep in the fridge for up to 24 hours, tightly covered. Or you can freeze the dough and bake as needed!

To freeze the dough: Make the recipe as directed and scoop onto a baking sheet. Place the cookie sheet in the freezer for 30-45 minutes to harden, then transfer the cookie dough balls into a freezer bag or other container. When you’re ready to bake, take out as many as needed and bake the cookies from the frozen dough. You will probably need an extra 2-3 minutes, but there is no need to thaw them first.

More Peppermint Desserts

If you love peppermint and chocolate like I do, then these recipes are right up your alley! Try one of these next time:

• Peppermint Cheesecake Bars with a delicious chocolate cookie crust!
• Peppermint Brownie Pie: fudgy brownies with just the right amount of peppermint.
• Peppermint Chocolate Biscotti– these crunchy Italian cookies are perfect for dunking in hot cocoa or coffee.
• Peppermint Bark Cookies– these cookies are a great way to use up any of that peppermint bark you were gifted, or you can make your own!
• Chocolate Peppermint Cream Pie– a creamy chocolate and peppermint filling topped with fresh whipped cream and garnished with peppermint candy!
• No Bake Peppermint Dream Dessert – this no bake dessert has a cookie crust, peppermint cheesecake layer, Andes Peppermint Baking Chips, white chocolate or cheesecake pudding layer, and whipped topping!

What’s your favorite holiday flavor combination? Let me know in the comments. And, if you liked this Peppermint Chocolate Chip Cookie recipe, leave me a review or comment below!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Peppermint Chocolate Chip Cookies

These Peppermint Chocolate Chip Cookies are loaded with peppermint candy and chocolate chips! The soft cookie base with festive add-ins provides a festive and tasty twist to a classic cookie recipe.

Course Dessert

Cuisine American

Keyword Peppermint Chocolate Chip Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 60 cookies

Calories 85kcal

Author Lynne Feifer

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups granulated sugar
• 2 ounces cream cheese room temperature
• 7 tablespoons unsalted butter melted
• ¼ cup vegetable oil
• 1 egg
• 1 tablespoon milk
• 1 ¼ teaspoon pure vanilla extract
• 1 cup dark chocolate chips Can use semi-sweet
• ¼ cup crushed candy canes
• ¾ cup Andes Peppermint Baking Chips Or you can chop (1) 4.67 ounce box Andes Peppermint Crunch Thins
• additional dark chocolate chips for garnish
• 3 candy canes, roughly chopped for garnish

Instructions

• Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a mixing bowl, beat the cream cheese and sugar until smooth and well combined, about 3 minutes.
• Add the melted butter, vegetable oil, egg, milk, and vanilla. Mix thoroughly. Batter should be smooth and creamy.
• Gradually add the dry ingredients until just combined. Add the 1 cup dark chocolate chips, 1/4 cup crushed candy canes, and 3/4 cup Andes Peppermint Baking Chips and mix completely.
• Using a #60 cookie scoop or tablespoon, place scoops of dough onto prepared cookie sheet(s) about an inch apart. They will spread slightly, but not too much.
• In a resealable sandwich bag, place the 3 candy canes you'll be using for garnish and roughly break with the butt end of a knife or a rolling pin. You want larger broken pieces, not the finer bits that went into the cookies.
• Bake cookies for 9-12 minutes or until just slightly golden. Upon removing from the oven, place a few of the larger chopped candy cane pieces and additional dark chocolate chips on tops of each cookie, if desired. Then, to form neater and more rounded edges on the cookies, use the opening of a glass, top of a small bowl or biscuit cutter to gentle circle around the cookie.
• Allow the cookies to cool on baking sheet for a couple minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 0.3mg

The post Peppermint Chocolate Chip Cookies appeared first on 365 Days of Baking.