If you’re craving chocolate, this dessert will absolutely satisfy your craving! However, I do think there is such a thing as too much chocolate! You might disagree, but there’s a point where it can just be too rich and heavy for my taste.

This completely chocolate dessert may appear very rich and overindulgent, but I was quite surprised how very palatable it was. The chocolate whipped cream is not that sweet, so it balances the sweetness from the pudding and cookie crust very nicely. I honestly think these might be my favorite Dream Bars yet.

If chocolate is your love language, you NEED to make this no-bake chocolate dessert today!

Ingredients for Death by Chocolate Dream Bars

The list of ingredients is a bit lengthy, but don’t let that scare you off of this recipe! Most are pantry staples, and this recipe comes together pretty easily!

Chocolate Stabilized Whipped Cream

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Powdered sugar
• Vanilla extract

Oreo Cookie Crust

• Dark Chocolate Oreos (including the filling)
• Butter

Chocolate Fudge Pudding Layer

• Box of chocolate fudge pudding (or regular chocolate works too!)
• Milk

Chocolate Cheesecake Layer

• Cream cheese, room temperature
• Semisweet chocolate chips
• Powdered sugar
• Vanilla extract
• Chocolate bars to make chocolate curls for garnish, optional

Find the detailed ingredient list in the recipe card below!

How to Make Death By Chocolate Layer Bars

Again, there are quite a few steps to this recipe, but it takes more time than talent to make! You’ll be surprised how easy they are to make:

Chocolate Stabilized Whipped Cream

1. First, I make my Chocolate Stabilized Whipped Cream following the directions in this post. Basically, I add all the whipped cream ingredients except the heavy cream to a large mixing bowl and beat until soft and creamy. Then I slowly add the heavy cream while mixing on low.
2. Once it is completely incorporated, I gradually increase the speed and beat until soft peaks form. After a good scrape of the bowl, I beat once more until stiff peaks form. Then I store the whipped cream in the fridge until I’m ready to assemble the Dream Bars.

Oreo Cookie Crust

1. First, I line my 8×8-inch baking pan with a sheet of parchment paper with the sides overhanging so I can remove the bars later easily.
2. Next, I crush about 20 Oreos in a blender or food processor. I place the remaining cookies in a bag and roughly crush them with a rolling pin or my hands. I’ll use these as part of the final layer of the Dream Bars later.
3. In a microwave-safe bowl, I melt the butter. Then I add the butter to the Oreo crumbs and mix until completely moistened. I add this crumb mixture to the prepared baking pan and spread it into an even layer across the bottom to make a level crust. Then I place the pan into the freezer for about 30 minutes to harden.

Chocolate Pudding Layer

1. I combine the chocolate fudge pudding with 1 ½ cups of milk in a small bowl. Do NOT use the 2 cups of milk asked for on the package directions, as we want this to be thicker and more stable.
2. I put the pudding in the fridge to firm up while I prepare the cheesecake layer.

Chocolate Cheesecake Layer

1. First, I melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between.
2. In a medium mixing bowl, I stir the cream cheese until smooth. Then I add the powdered sugar, vanilla, and melted chocolate chips and mix thoroughly. I take the Chocolate Stabilized Whipped Cream from the fridge and fold in one cup into the cheesecake mixture.

Assembly

1. First, I place dollops of cream cheese all over the cookie crust, then spread it into an even layer.
2. Then I do the same thing with the chocolate pudding, forming an even layer on top of the cheesecake layer.
3. Next, I spread the remaining Chocolate Stabilized Whipped Cream over the top of the pudding. Then it goes into the fridge for 2 hours or the freezer for 1 hour before serving.
4. When I’m ready to serve it, I use a peeler on the chocolate bar to make chocolate curls and spread them on top of the Dream Bars along with some crushed Oreos. Enjoy!

FAQs

How do I store Death by Chocolate Dream Bars?

This no-bake dessert is full of perishable ingredients, including cream cheese and milk. I cover it with plastic wrap or aluminum foil (or use an airtight container with a tight-fitting lid) and store it in the refrigerator when not eating it. 

Keep the bars covered and chilled, and they’ll stay good for up to a week!

How do I serve Dream Bars?

• If you lined the baking pan with parchment paper, use the overhanging edges to remove the entire dessert lasagna from the pan to a cutting board. 
• Run a large knife under hot water, dry it off, then slice through the chocolate lush, repeating with each cut. This will help make clean cuts.
• Cut the Dream Bars into small squares for a beautiful presentation!

Can I make these ahead of time?

You can make them up to 24 hours in advance and keep them in the fridge until ready to serve.

More Dream Bar Recipes

• Lemon Dream Bars
• Turtle Dream Bars
• Orange Creamsicle Dream Bars
• Chocolate Mint Dream Bars
• Strawberry Cheesecake Dream Bars
• Chocolate Peanut Butter Dream Bars

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Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you! 
❤️ Lynne

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Death By Chocolate Dream Bars

Death by Chocolate Dream Bars with a Dark Chocolate Oreo crust, layers of chocolate pudding and cheesecake, and topped with Chocolate Stabilized Whipped Cream are an indulgent treat for any occasion!

Course Dessert

Cuisine American

Keyword Death By Chocolate Dream Bars

Prep Time 20 minutes minutes

Freezing and Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 servings

Calories 539kcal

Author Lynne Feifer

Ingredients

Chocolate Stabilized Whipped Cream

• 4 ounces cream cheese room temperature (softened for at least one hour)
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla extract

Oreo Cookie Crust

• 28 Dark Chocolate Oreos with filling divided
• 4 tablespoons butter

Chocolate Fudge Pudding Layer

• 3.9 ounces chocolate fudge pudding can use chocolate
• 1 ½ cups milk

Chocolate Cheesecake Layer

• 8 ounces cream cheese room temperature
• ½ cup semi-sweet chocolate chips
• ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• plain Hershey Bar or chocolate bar for chocolate curls for garnish, if desired

Instructions

Chocolate Stabilized Whipped Cream

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then scrape down the bottom and sides of the bowl again to mix everything together.
• Gradually turn the mixer to high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl. Store in refrigerator until ready to use.

Oreo Cookie Crust

• If desired, line an 8 X 8-inch baking pan with parchment so that it comes up and just over at least two of the sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but isn't necessary.
• In a blender or food processor, finely crush 20 of the cookies with the filling. Place the remaining 8 cookies in a small resealable bag and crush with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of the Chocolate Stabilized Whipped Cream.
• In a medium microwaveable bowl, melt the butter in the microwave for about 30 seconds. Stir to melt completely, if needed. Add the cookie crumbs to the butter and mix together until well moistened.
• Put the crumb mixture into the baking pan and spread to the corners, patting down to make a level crust. Place pan into the freezer for at least 30 minutes to harden.

Chocolate Fudge Pudding Layer

• In a small mixing bowl, combine the chocolate fudge pudding with the 1 ½ cups of milk. Do not use the two cups of milk as stated on the box of the pudding, we want the pudding to be a bit more stable and thick. Place into the refrigerator while you prepare the cheesecake layer.

Chocolate Cheesecake Layer

• In a small microwaveable bowl, melt the 1/2 cup of semi-sweet chocolate chips for 30-second intervals, stirring in between until completely melted and smooth.
• In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla and melted chocolate chips. Mix thoroughly. Fold in one cup of the chocolate stabilized whipped cream until completely combined.

Assembly

• Place dollops of the chocolate cream cheese over the frozen crust and spread into an even layer.
• Do the same with the chocolate fudge pudding on top of the cheesecake, placing dollops and spreading to the corners and sides of the pan.
• Spread the remaining chocolate stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
• Use a vegetable peeler to gently scrape the side of the bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top.

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 61g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 496mg | Potassium: 323mg | Fiber: 3g | Sugar: 44g | Vitamin A: 735IU | Calcium: 107mg | Iron: 6mg

The post Death By Chocolate Dream Bars appeared first on 365 Days of Baking.

If you love the fluffy texture of Cool Whip but prefer something without so many artificial ingredients, then you’re going to love this recipe. Whether you’re looking to avoid a trip to the store or just want something homemade, this chocolate whipped cream recipe fits the bill!

What is Stabilized Whipped Cream?

Stabilized whipped cream uses an added ingredient to help it hold its shape for a longer period. I love using it for layer cakes, a pie, or other desserts (I’m looking at you, my Dream Bars!!) that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. Recipes differ, so the added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and I can pipe it onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that I need to make in advance.

Adding a little chocolate makes everything better, don’t you think? Adding unsweetened cocoa powder to my standard whipped cream recipe gives it just the right amount of chocolate flavor! I can’t wait to show you some desserts featuring this chocolate whipped cream!

Ingredients for Chocolate Stabilized Whipped Cream

You only need five simple ingredients to make this recipe. Here’s what’s on my list:

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Confectioners’ sugar
• Pure vanilla extract
• Heavy whipping cream

I put the exact amounts needed in the printable recipe card at the end of the post, so make sure to check it out!

How to Make Easy Chocolate Stabilized Whipped Cream

This recipe makes about 3 cups of whipped cream, so you can store anything you don’t need to use right away. Here’s how I make this easy recipe:

1. First, I beat the softened cream cheese with the cocoa powder, powdered sugar, and vanilla extract in a large bowl or bowl of a stand mixer until soft and creamy, about 3 minutes. I use the whisk attachment, start on low speed, and then increase the speed to medium once everything is incorporated. Also, I scrape down the sides and bottom of the bowl once or twice.
2. Next, I slowly pour in the whipping cream while the mixer stays on low speed. Once I’ve added all the heavy cream, I turn off the mixer and scrape down the sides of the bowl. I return the mixer to low speed and gradually increase the speed to high, mixing just until soft peaks form. Then I turn the mixer off and scrape the sides and bottom of the bowl once more.
3. Finally, I turn the mixer to high speed and beat until stiff peaks form, a little less than a minute, being careful not to overbeat it. I transfer it to an airtight container and store it in the fridge until I’m ready to use it!

FAQs

What is the difference between soft peaks and stiff peaks?

• Soft peaks collapse instead of standing up from the bowl or mixer. The shape is much less distinct.
• Stiff peaks stand up straight and firm without collapsing when you move the beater out of the bowl.

How can I make sure my Stabilized Chocolate Whipped Cream turns out well every time?

• I make sure to use cold heavy cream for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• It’s important that I scrape down the sides and bottom of the mixing bowl multiple times throughout the process so that everything is completely incorporated and there are no lumps of cream cheese left.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Can Chocolate Stabilized Whipped Cream Be Frozen?

Yes. It can be stored in an airtight and freezer-safe container for about 2 months. To thaw, I transfer it to the refrigerator to thaw overnight before using. When ready to serve or use, I re-whip it for just a few seconds to make sure it’s restored to it’s proper texture.

Can I decorate with Whipped Cream?

Chocolate Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream or spread with a spatula onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

More Whipped Cream Recipes

For standard (not stabilized!) whipped cream, try one of these delicious recipes:

• Vanilla Bean Whipped Cream adds a little extra flavor by using a real vanilla bean instead of extract. It’s delicious on all the desserts!
• Indulge in the ultimate creamy delight with homemade 3 Ingredient Whipped Cream! Whether you’re topping off a slice of pumpkin pie, a no-bake dessert, a hot cup of cocoa, or simply indulging in a spoonful straight from the bowl, homemade whipped cream is a luxurious treat that is surprisingly easy to make.
• Chocolate Whipped Cream – fresh whipped cream with added chocolate syrup. It will make your desserts extra special!

If you tried this Stabilized Chocolate Whipped Cream recipe, let me know how yours turned out! And stay tuned for some tasty ways to use it in the near future!

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Thank you! 
❤️ Lynne

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Stabilized Chocolate Whipped Cream

Stabilized Chocolate Whipped Cream is an easy variation of my gelatin-free whipped topping! This substitute for Chocolate Cool Whip is easy to make and versatile enough to use in many dessert recipes!

Course Dessert

Cuisine American

Keyword Chocolate Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 637kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then again, scrape the bottom and sides of the bowl to mix everything together.
• Turn the mixer on high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 637kcal | Carbohydrates: 30g | Protein: 7g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 173mg | Sodium: 153mg | Potassium: 275mg | Fiber: 3g | Sugar: 25g | Vitamin A: 2257IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

The post Stabilized Chocolate Whipped Cream appeared first on 365 Days of Baking.

Are you dreaming of warmth, summer, and backyard gatherings? I sure am. The weather likes to tease me with a day or two of warm temps and sunshine, then it’s back to being chilly the next! But soon, summer will be here for real, and I’ll be making this delicious treat for all my friends!

Now, this recipe is a “salad” in the Midwestern sense of the word, as in a bunch of things are combined in a bowl and served to your friends. There isn’t a green leaf in sight! Instead, this berry Cheesecake Salad is a creamy, fruity, and refreshing no-bake dessert that’s perfect for summer parties, BBQs, your next potluck, or patriotic holiday gatherings.

Enjoy juicy, delicious berries, fluffy Cool Whip, and instant cheesecake pudding in a light, mousse-like dessert with a burst of fruity flavor. It’s a crowd-pleaser that looks as good as it tastes!

Use a mixture of red and blue berries for a dish you can serve for Memorial Day picnics, Fourth of July parties, and more. It’s the perfect summer salad!

Ingredients for Cheesecake Salad

This red, white, and blue salad only needs a handful of simple ingredients. Pick these up at the grocery store on your next trip:

• Cool Whip
• Instant cheesecake pudding mix (look for the 3.4-ounce box!)
• Milk
• Fresh strawberries (sliced)
• Blueberries
• Blackberries
• Raspberries
• Vanilla extract

Make sure to check the recipe card at the end of the post for a detailed ingredient list.

How to make No-Bake Cheesecake Salad

I love that this is a quick and easy recipe! Make it in four simple steps:

1. In a large bowl, I whisk together the thawed Cool Whip, dry pudding mix, and milk until smooth and creamy. 
2. Next, I gently fold in sliced strawberries, blueberries, blackberries, and raspberries to the creamy cheesecake mixture until everything is evenly coated. 
3. Now, I cover the bowl with plastic wrap and refrigerate the cheesecake salad for 30 minutes before serving. I like to let the salad chill because it enhances the flavor and texture. 
4. Finally, I garnish with extra berries, a sprinkle a little bit of crushed graham crackers for a cheesecake-like touch or a sprig of fresh mint! 

Recipe Variations

• Vary the fresh fruit. You can use your favorite berries here, so if there’s one in my recipe you don’t like, feel free to leave it out.
• Want a crunch? Add mini marshmallows, crushed graham cracker crumbs, mini chocolate chips or chopped pecans.
• Make it lighter? Use sugar-free pudding mix and light Cool Whip. 
• More flavor? Add lemon zest or a splash of orange juice for a citrusy twist. 
• Use Vanilla Pudding Mix Instead – If you don’t have cheesecake pudding mix, vanilla pudding works as a great alternative. 
• Drizzle with Honey or Lemon Juice – A little honey or fresh lemon juice adds extra brightness to the berry salad.

FAQs

How do I store Cheesecake Salad?

This side dish is best eaten within 24 hours. If you have some leftovers, store them in an airtight container in the fridge for up to 2 days. Stir before serving the next day. 

Can I freeze it for later?

This cheesecake fruit salad does not freeze well, as the texture will change. It’s so easy to make, so just make it fresh!

Can I make Berry Cheesecake Salad ahead of time? 

Yes! You can make it a few hours in advance, but it’s best to add the berries just before serving to keep them fresh and prevent excess liquid from forming. 

Can I use frozen berries? 

I don’t recommend using any frozen berries. They just release too much liquid and can make the salad runny. However, if you’re in a pinch and have to use some, let the berries thaw completely and drain well before adding them to the pudding mixture.

Can I use real whipped cream instead of Cool Whip?

Sure! Use 2 cups of freshly whipped heavy cream with a little powdered sugar for sweetness. Or try my recipe for Stabilized Whipped Cream!

Any tips to keep the Cheesecake Salad from getting watery?

First, use the freshest berries. Wash and gently pat them to make sure they’re completely dry before adding.

Second, make sure to fold the berries in gently – over-mixing can break down the fruit, releasing juices. 

More Patriotic Desserts

If you’re looking for more ideas for the perfect patriotic dessert to take to your Memorial Day party and 4^th of July picnic, here are some fun red, white, and blue desserts you’ll love:

• Red, White, and Blue Dream Bars are a holiday classic!
• 4^th of July Strawberries are so easy, but look so fun and fancy!
• Patriotic Rice Krispie Treats are a kid favorite for sure!
• Try Patriotic Poke Cake for an easy but fun dessert!

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Cheesecake Salad

This easy Red, White, and Blue Cheesecake Salad is a light, and refreshing dessert perfect for summer gatherings! Everyone will love this quick no-bake treat made with Cool Whip, pudding, and berries.

Course Dessert

Cuisine American

Keyword Cheesecake Salad

Prep Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 164kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip, thawed
• 3.4 ounces instant cheesecake pudding mix, (dry, do not prepare)
• ½ cup milk
• 1 cup strawberries, sliced
• 1 cup blueberries
• ½ cup blackberries
• ½ cup raspberries
• 1 teaspoon vanilla extract, optional

Instructions

• In a large bowl, whisk together Cool Whip, dry cheesecake pudding mix, and milk until smooth and creamy. 
• Gently fold in strawberries, blueberries, blackberries, and raspberries until evenly coated. 
• Cover and refrigerate for 30 minutes before serving to let the flavors blend. 
• Garnish with extra berries or a sprinkle of crushed graham crackers for a cheesecake-like touch! 

Nutrition

Calories: 164kcal | Carbohydrates: 33g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 258mg | Potassium: 163mg | Fiber: 3g | Sugar: 24g | Vitamin A: 144IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 0.3mg

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

It had been a while since I posted a new Dream Bar recipe, but between the recent Root Beer Float Dream Bars and this one, I think I’ve made up for it! Eating these Strawberry Crunch Dream Bars is summer in a spoonful! I love the real strawberry flavor and the combination of smooth and crunchy textures that tickle my tongue! It reminds me of a Good Humor Strawberry Shortcake Bar from my childhood, but without all the artificial flavors!

The star of the show is this delightful Strawberry Crunch Topping, which I use on everything from my breakfast down to desserts like this. It’s easy to make and fun to keep on hand. I think the topping adds the perfect pizazz to these Dream Bars!

Ingredients for Strawberry Shortcake Bars

I know that the ingredient list looks long, but I bet you have a lot of these ingredients on hand already. Here’s what you need to make these strawberry dream bars:

Golden Oreo Crust

• Golden Oreo Cookies (you could also use shortbread cookies)
• Butter

Strawberry Cream Layer

• Strawberry Jell-O
• Water: I use both boiling water and cold water to make this layer
• Cream cheese, room temperature
• Red food coloring (optional)
• Cool Whip or my Stabilized Whipped Cream for a homemade alternative using heavy whipping cream

Cream Cheese Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• More Cool Whip or Stabilized Whipped Cream

Strawberry Crunch Layer

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Pinch of kosher salt
• Butter, melted
• Fresh strawberries, for garnish

All the ingredients are detailed in the printable recipe card below with exact amounts, so make sure to check it out!

How to Make Strawberry Crunch Dream Bars

These strawberry shortcake bars take some time, but I promise they come together easily! Here’s how I make each layer of this delicious dessert:

Golden Oreo Crust

1. I start by lining an 8×8-inch pan with parchment paper so I can easily remove the bars to slice and serve.
2. In a medium bowl, I melt the butter in the microwave. Then I pulse the Golden Oreos in a food processor or blender until fine crumbs form. I add the cookie crumbs to the bowl with the melted butter and mix with a rubber spatula until everything is well-incorporated.
3. I pour the crust into my prepared baking pan and spread it into an even layer, pressing it to form a nice, even crust. Then I pop the pan into the freezer while preparing the rest of the recipe, or about 30 minutes.

Strawberry Gelatin

I use a 2-cup measuring glass to mix the strawberry gelatin powder with boiling water. Once it fully dissolves, I add the cold water and stir. Then I place this cup into the fridge so the gelatin can cool completely, but not so long that it sets all the way. I find that about 10 minutes is a good time.

Strawberry Cream Part One

1. Next, in a mixing bowl, I beat the cream cheese until smooth. Then I slowly pour in the chilled gelatin while mixing on low.
2. Once it’s completely smooth, I place the strawberry cream in the refrigerator to thicken for about an hour. We’ll come back to finish it later.

Cheesecake Layer

1. In another large bowl, I beat another block of cream cheese, the powdered sugar, and the vanilla extract together until smooth and creamy. Then I fold in the Cool Whip with a rubber spatula.
2. I pull the crust out of the freezer and place dollops of the cheesecake mixture onto the frozen crust. Then I use my offset spatula to spread it to form an even layer.

Strawberry Cream Part Two

1. After the strawberry cream layer has been in the fridge for an hour, I bring it out and fold in the remaining Cool Whip, stirring until evenly distributed and smooth.
2. Then I gently pour the strawberry cream onto the cheesecake layer and use my offset spatula to spread it evenly.
3. I place the pan in the fridge for 6 hours or overnight.

Strawberry Crunch Topping

1. I make this topping just before serving the shortcake bars. First, I put the freeze-dried strawberries and Golden Oreos into the food processor or blender and pulse them until coarse crumbs form.
2. Next, I add the gelatin powder and a pinch of salt. I pulse briefly to combine.
3. Finally, I pour in the melted butter and pulse just until the mixture holds together when pressed. I spread it out on a plate and chill it in the fridge for 15 minutes.

Serving the Strawberry Shortcake Bars

• For best results, I hull the strawberries and dice them. I sprinkle the crunch topping and diced strawberries all over the bars.
• Then I use the parchment paper to lift the bars out of the pan. I make clean cuts by running a sharp knife under hot water, drying it off, then slicing through the bars. I repeat this with each cut. You’ll have beautiful strawberry crunch dream bars for your guests!

Recipe Notes

• Make sure to use the amounts of water listed in this recipe to mix the gelatin, NOT the amounts on the box instructions! We want a more stable gelatin and less of it.
• Be careful not to leave the strawberry cream mixture in the fridge for more than an hour, as it will harden and firm up. It’s not the end of the world—it just won’t mix as smoothly if you wanted a completely creamy layer with no red specks in it!

FAQs

How do I store Strawberry Shortcake Bars?

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.

How far in advance can I make these Strawberry Crunch Dream bars?

You can make these up to 24 hours in advance, though I wouldn’t add the crumb topping until right before serving!

Can I freeze Dream Bars?

Yes, you can freeze strawberry shortcake bars, but make sure to thaw them completely in the fridge before serving.

More Popular Dream Bars

Dream Bars are hugely popular on my site. Try one of these great options next time:

• Lemon Dream Bars
• Turtle Dream Bars
• Chocolate Dream Bars
• Pina Colada Dream Bars
• Oreo Pudding Dream Bars

Have you made any of my dream bars? If you make these Strawberry Shortcake Bars, come back and let me know how they turned out. I’d love for you to leave a review and rating!

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Strawberry Shortcake Bars

No bake Strawberry Shortcake Bars with Jell-O, whipped cream, and a strawberry crunch topping on an Oreo crust will remind you of those strawberry shortcake ice cream bars from the ice cream truck!

Course Dessert

Cuisine American

Keyword Strawberry Shortcake Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 servings

Calories 659kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry Jell-O
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring optional
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Strawberry Crunch Layer

• ⅓ cup freeze-dried strawberries
• 8 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• pinch of kosher salt
• 2 tablespoons butter melted
• 6 fresh strawberries

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor or blender, pulse the 25 Golden Oreos with filling until they are fine crumbs. Add the cookie crumbs to the 4 tablespoons melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the 3 ounces strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. (To be continued.) *Also, see note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the 1 cup powdered sugar, and 1 teaspoon vanilla together until smooth and creamy. With a rubber spatula, fold in 1 cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (it will be about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours

Strawberry Crunch Topping

• Place 1/3 cup freeze-dried strawberries, and 8 Golden Oreos with filling into a food processor or blender. Pulse until coarse crumbs form. Add the tablespoon of strawberry gelatin powder and pinch of salt. Pulse briefly to combine. Pour in the 2 tablespoons melted butter and pulse just until the mixture holds together when pressed. Spread the mixture on a plate and chill for 10-15 minutes.

Serving

• Hull the strawberries and dice them. Sprinkle the Strawberry Crunch Topping and diced strawberries over the bars.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. To make clean cuts, run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO red strawberry specks. 
• The link to the freeze-dried strawberries is for a larger can even though the recipe only calls for 1/3 cup. I like to have them on hand as I also use them to make this Strawberry Crunch Cake. Plus, they’re good to snack on and will keep for a few months.

Nutrition

Calories: 659kcal | Carbohydrates: 78g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 475mg | Potassium: 294mg | Fiber: 2g | Sugar: 55g | Vitamin A: 999IU | Vitamin C: 112mg | Calcium: 122mg | Iron: 3mg

The post Strawberry Shortcake Bars appeared first on 365 Days of Baking.

I love a good root beer float, with fizzy soda and a big scoop of vanilla ice cream! I knew that classic dessert would be a natural flavor choice for Dream Bars. My Dream Bars are kind of famous around these parts, and I love coming up with new flavor combinations to try! I knew it would be a challenge to replicate that classic root beer float flavor profile in this dessert, but I think I’ve mastered it! 

I know there are a lot of steps to this recipe, but I promise, dream bars are easy to make and very forgiving!

Ingredient List for Root Beer Float Dream Bars

I tried several different brands when testing this recipe, and there were clear winners. If I name a brand in the ingredients below, I highly recommend using it instead of substituting another brand for the best results. For more details, check the notes in the recipe card! 

Here’s what you need:

• Golden Oreos
• Butter
• Cream Cheese (room temperature)
• Powdered sugar
• Pure vanilla extract
• Cool Whip (or my Stabilized Whipped Cream)
• Knox unflavored gelatin
• Barq’s Root Beer
• LorAnn Root Beer Oil
• Maraschino cherries, if desired

How to Make Root Beer Float Dessert Bars

Golden Oreo Crust

1. First, I line an 8×8 baking pan with parchment paper so I can easily remove the finished bars for slicing and serving.
2. Then I melt some butter in the microwave until it’s completely melted. Meanwhile, I pulse the Golden Oreos in a food processor until they are fine crumbs. I add the melted butter to the crumbs and mix it all up with a rubber spatula.
3. I pour the crust mixture into the prepared pan and spread it out, pressing down to form a thin, even crust layer. I place this in the freezer to harden for at least 30 minutes while I make the rest of the recipe.

Cheesecake Layer

1. Now I beat 8 ounces of cream cheese, powdered sugar, and vanilla together in a mixing bowl until smooth and creamy. Then I fold in 1 cup of the Cool Whip with a rubber spatula.
2. When the crust is ready, I spread this cheesecake mixture onto the frozen crust to form an even layer.

Root Beer Gelatin

1. To make this gelatin, I pour ¼ cup of the Barq’s root beer into a medium bowl and stir it for a bit to remove some of the carbonation. Then I sprinkle the Knox gelatin over the top and stir gently to mix. I let this sit for about 5 minutes.
2. Meanwhile, I pour ¾ cup of root beer into a glass measuring cup, stir it again for a bit, and then place it in the microwave to heat it to boiling, about 1 minute and 40 seconds in my microwave. I gently pour this hot root beer over the gelatin mixture in the bowl and stir for about 5 minutes until completely dissolved.
3. Finally, I pour the remainder of the cold root beer and both drams of LorAnn root beer oil into the bowl and mix it in well. I place this in the refrigerator until cool but not set (about 8-10 minutes).

Root Beer Cream Layer

1. First, I beat 8 ounces of softened cream cheese in a large mixing bowl until smooth. Then I turn the beater to low speed and slowly pour in the chilled root beer gelatin, scraping the sides of the bowl as needed. Once that is completely smooth, I fold in the remaining Cool Whip with a rubber spatula.
2. I gently spread this root beer cream layer on top of the cheesecake layer with an offset spatula, then place it in the refrigerator for 8 hours or overnight.

Tips for Serving

• When it’s time to slice and serve the bars, use the parchment paper to remove the bars from the pan. Run a large, sharp knife under hot water, then dry it off and slice. Repeat this with each new slice to make clean cuts!
• Serve this with additional dollops of Cool Whip and maraschino cherries if desired.
• I like to cut some colored straws in half and place them in each slice before serving, too! I think it adds a cute and festive touch.

FAQs

What is a dram?

A dram is equal to a little less than a teaspoon. It’s an old way of measuring things. LorAnn sells their oils by the dram, so that’s why I used that in the recipe.

Can I use just one dram of Root Beer oil instead of two?

You can use one dram of Root Beer oil instead of the two that are called for in the recipe. However, the flavor of the root beer will be milder.

How do I store Root Beer Dream Bars?

If you’ve removed them from the pan, you can store them in an airtight container in the fridge for 2-3 days. If they are still in the pan, just cover them tightly before placing the pan in the fridge.

More Dream Bar Recipes

These are some of the most popular Dream Bars here on the blog:

• Easy No-Bake Turtle Dream Bars
• Orange Creamsicle Dream Bars
• Chocolate Mint Dream Bars
• Banana Pudding Dream Bars
• Chocolate Peanut Butter Dream Bars

Which one do you want to try next?

If you can give these Root Beer Dream Bars a try, I’d love to hear how they turn out for you!

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Root Beer Float Dream Bars

Root Beer Float Dream Bars are a no-bake gelatin dessert with all the flavors of the famous ice cream floats. The layers of vanilla cheesecake and creamy root beer that will bring you back to childhood!

Course Dessert

Cuisine American

Keyword Root Beer Float Dream Bars

Prep Time 30 minutes minutes

Refrigeration 9 hours hours 30 minutes minutes

Total Time 10 hours hours

Servings 9 people

Calories 529kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 golden Oreo Cookies with filling
• 4 tablespoons butter

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Root Beer Gelatin

• 1 packet Knox unflavored gelatin *See note.
• 1 ½ cups Barq's Root Beer divided
• 2 drams LorAnn Root Beer Oil (one dram equals ½ teaspoon total)

Root Beer Cream Layer

• 8 ounces cream cheese room temperature
• 2 cups Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving, if desired
• maraschino cherries for serving, if desired

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Golden Oreos until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Cheesecake Layer

• In a mixing bowl, beat 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Root Beer Gelatin

• Pour 1/4 cup root beer into a medium bowl. Stir for 1-2 minutes to remove some of the gas. Sprinkle the envelope of Knox unflavored gelatin over the root beer and stir gently to mix. Let sit for 5 minutes.
• Pour 3/4 cup root beer into a glass liquid measuring cup. Stir for 1-2 minutes to remove the gas. Place the measuring cup into the microwave and heat root beer to boiling, about 1 minute 40 seconds. Gently pour over the gelatin mixture and stir for about 5 minutes until gelatin has completely dissolved.
• Pour in 1/2 cup cold root beer and both drams of LorAnn Root Beer Oil. Mix well. Place into refrigerator until well cooled, but not set – about 8-10 minutes.

Root Beer Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled root beer gelatin while gently mixing everything together on low. Scrape the bottom and sides of the bowl as needed. Once completely smooth, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently spread the root beer cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 8 hours. Flavors will develop more as it sits.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and maraschino cherries.

Notes

• Both the Knox unflavored gelatin and Walmart brand unflavored gelatin were tested for this recipe. Knox was definitely the winner while the Walmart gelatin never fully melted and was well, really gross. So, use Knox.
• I only used the LorAnn Root Beer Super Strength Flavoring. I know that there are other root beer extracts and flavorings out there, and I have not tested them. I was happy with LorAnn as it resulted in the root beer float flavor I was looking for. If you do choose to try it with something else. I’d love for you to leave me a comment and let me know what you thought. 
• We tested two different root beers, Barq’s Root Beer and Mug Root Beer and found that Barq’s gave us a stronger root beer flavor. 

Nutrition

Serving: 1g | Calories: 529kcal | Carbohydrates: 57g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 371mg | Potassium: 154mg | Fiber: 1g | Sugar: 40g | Vitamin A: 920IU | Calcium: 116mg | Iron: 1mg

The post Root Beer Float Dream Bars appeared first on 365 Days of Baking.

When my winter days get crazy (and let me tell you, they get crazy!), I especially appreciate a good no-bake recipe. I can whip up a batch of these delightfully crunchy cookies in just a few minutes, and they are great to nibble on all season long.

Welcome to 2025’s 12 Days of Cookies!
These Chocolate Haystacks are Day 4 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 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – You’re on it!
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

Haystacks are a no-bake treat that is perfect for your kids’ holiday parties, to fill out your cookie trays, or just to keep in the fridge for an afternoon snack. Add some festive sprinkles for an extra-fun touch!

Ingredients for Haystack Cookies

You only need five ingredients for these sweet treats:

• Creamy peanut butter
• Semisweet chocolate chips
• Salted peanuts
• Chow mein noodles
• Maldon salt for sprinkling (if desired)

Check out the printable recipe card at the end of the post for a detailed list of ingredients and amounts!

How to Make Haystacks

These no bake haystack cookies get their name from the Chow Mein noodles. When they are all stacked up together, it makes a cookie that looks like a messy haystack! Enrobing the peanuts in chocolate and peanut butter just makes them that much better! Here’s the easy recipe for this sweet treat:

1. First, prepare a baking sheet by lining it with a sheet of parchment paper.
2. Add the peanut butter and chocolate chips to a large microwave-safe bowl. Microwave at HALF power (50%) for about 4 minutes, being sure to stir after each minute of cooking. You could also use the double boiler method.
3. Once the melted chocolate mixture is completely smooth and liquidy, add the chow mein noodles and peanuts. Stir to coat completely.
4. Use a spoon or cookie scoop to drop about a tablespoon of the mixture onto the lined baking sheet. After dropping them onto the baking sheet, you can shape them into little “haystacks” using the tips of your fingers if you’d like. Then sprinkle a little bit of the Maldon salt on top of each one. If you are decorating, add Christmas colored nonpareils to each one.
5. Let the haystacks sit at room temperature for at least 2 hours to harden and cool completely, then transfer to your cookie plate to serve.

FAQs

How do I store Haystacks?

You can store these in an airtight container at room temperature. However, I like to keep mine refrigerated, especially if you live somewhere warm. They will last up to 2 weeks!

Can I freeze Chocolate Haystacks?

Yes. Once they harden, transfer them to a freezer-safe bag or container. These keep in the freezer for about 2 months. I recommend using wax paper in between cookie layers to keep them from sticking to each other.

What other variations of this Haystack cookie recipe can I make?

There are lots of variations of this cookie recipe, as people like to make them in different ways. These are ones I’ve tried:

• Make these with white chocolate chips or milk chocolate chips instead.
• Omit the peanuts if desired.
• Use peanut butter and butterscotch chips for a different flavor profile!
• Add coconut flakes or mini marshmallows if you want.

Easy No-Bake Recipes

• These No Bake Peanut Butter Cookies are a quick and easy treat you can make when you’re in a pinch! With only six simple ingredients and a hands-on prep time of less than 10 minutes, this no-bake cookie recipe will easily become one of your favorites!
• No-Bake Chocolate Bourbon Balls – these are a festive holiday treat that you won’t have to turn the oven on to make. Cocoa powder and bourbon are a great combination that all adults can enjoy any time of year!
• This No-Bake Peanut Butter Pie is the perfect dessert for peanut butter and chocolate lovers. An Oreo crust, fluffy peanut butter filling, fresh whipped cream, and the perfect toppings make this treat a great choice for company or family game night!
• These No-Bake Rice Krispies Granola Bars are a perfect bite for breakfast on the go. Soft, crunchy, and slightly sweet, they’re made with Rice Krispies cereal, Simple Truth Orange Blossom Honey, Simple Truth Organic Semi-Sweet Chocolate Chips, oats, peanut butter, and coconut. Grab one of these homemade granola bars as you’re heading out to work!
• No-Bake Pumpkin Nutella Cheesecake – the great seasonal taste of pumpkin with that favorite chocolate hazelnut spread makes this no-bake dessert an easy menu addition for your holiday gathering.

Don’t forget to come back tomorrow for more Christmas Cookies! And pin or print this recipe so you can make Haystacks any time!

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Haystacks

Made with only five simple ingredients, these easy Haystacks are no-bake cookies using crunchy chow mein noodles, peanuts, and are coated with a combination of melted chocolate chips and peanut butter.

Course Dessert

Cuisine American

Keyword Haystacks

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 24 cookies

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup creamy peanut butter
• 1 cup semi-sweet chocolate chips
• ½ cup salted peanuts
• 5 ounces chow mein noodles about 2 1/2 cups
• 1 tablespoon Maldon salt for sprinkling if desired

Instructions

• Prepare a baking sheet by lining it with a sheet of parchment.
• In a large microwaveable bowl, mix together the peanut butter and chocolate chips. Microwave at HALF power (50%) for about 4 minutes, being sure to mix after each minute of cooking.
• Once the mixture is completely smooth and liquidy, add the chow mein noodles and peanuts, and mix to coat completely.
• Use a spoon to drop about a tablespoon of the noodle mixture onto the prepared baking sheet. After dropping them onto the baking sheet, you can shape them into "haystacks" using the tips of your fingers if you'd like. Then sprinkle a little bit of the Maldon salt on top of each one. If decorating, add the Christmas colored non-pareils to each one.
• Let sit at room temperature for at least 2 hours to harden and cool completely.

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.5mg | Sodium: 74mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Calcium: 10mg | Iron: 1mg

The post Haystacks appeared first on 365 Days of Baking.

I’ve got a serious sweet tooth, and to satisfy it, I’m always on the hunt for a good no-bake recipe. Luckily, I can find inspiration just about anywhere. I wanted something that is a showstopper on your holiday table or other special occasions, but doesn’t require a ton of time in the kitchen.

One of my favorite cakes is Black Forest Cake (or gateau if you’re French!) I love the combination of cherry and chocolate, and the simple whipped cream frosting helps balance the rich chocolate flavor. However, I don’t always have time to make and decorate a fancy cake. That’s where this Chocolate Cherry Pie comes in!

This No-Bake Chocolate Cherry Pie has all the flavors of a Black Forest cake in easy pie form and only takes about 30 minutes to make. Don’t forget to plan ahead for the time it needs to set up in the fridge, though.

Ingredients for Chocolate Cherry Pie

Here’s what you need to make this easy Black Forest Pie recipe:

Chocolate Filling

• Semi-sweet chocolate chips
• Heavy whipping cream (make sure to get Heavy Whipping Cream and not Whipping Cream or Half-and-Half. They’re all next to each other in the refrigerated section.)
• Butter (I use unsalted)
• Cool Whip, thawed

For the Chocolate Crust

• Oreo crumbs (use a food processor to crush about 24 Oreos with crème into fine crumbs, but you could also crush them with a rolling pin)
• Butter

Topping

• Heavy whipping cream
• Powdered sugar
• Cherry pie filling

You’ll find a detailed ingredient list in the printable recipe card at the bottom of the post!

How to make Black Forest Pie

Ganache

First, you’ll want to make the chocolate ganache for the pie filling so it cools.

1. Place the chocolate chips in a large heat-proof bowl.
2. Heat the heavy whipping cream in a small saucepan on the stove over medium heat until it starts to simmer (do not let it boil).
3. Pour the cream over the chocolate chips, add the butter, then let the mixture sit for 2-3 minutes. Stir the ganache until it is smooth, and let it rest at room temperature for about 10 minutes.

Pie Crust

While the ganache is cooling, make the no-bake crust.

1. Grease a 9-inch pie plate with butter or shortening. Put it to the side.
2. Combine the Oreo crumbs and melted butter in a small or medium bowl and mix until the crumbs are evenly coated in butter.
3. Firmly press the crumbs into the pie dish (along the bottom and up the sides), then freeze the pie crust for 20 minutes.

Pie Filling

1. When you take the crust out of the freezer, finish making the chocolate pie filling. Fold the whipped topping into the melted chocolate ganache, then pour the ganache into the pie crust and smooth it out with a spatula.
2. Cover the pie with plastic wrap and chill it in the refrigerator for at least 3 hours.

Topping

1. Before serving, make the whipped cream topping. In a large bowl, use an electric mixer at high speed to whip together the cold heavy whipping cream and powdered sugar until stiff peaks form, for about 5-6 minutes.
2. Spread the whipped cream over the pie, then spoon the cherry filling over the whipped cream. Serve chilled.

Chocolate Cherry Pie Recipe Variations

• Use salted or unsalted butter for the ganache and/or crust.
• You can use chopped chocolate from semi-sweet baking bars instead of chocolate chips.
• If you prefer sweeter chocolate, you can use 1 cup of milk chocolate chips and 1/2 cup of heavy whipping cream, but Black Forest desserts are originally made with rich, dark chocolate.
• Add some almond extract to your whipped topping. It pairs nicely with cherry!
• After adding the cherry layer, sprinkle some more Oreo crumbs on top.
• Use more store-bought whipped topping from your local grocery store or my recipe for Stabilized Whipped Cream instead of making fresh whipped cream.
• Any kind of chocolate wafers or cookies for the crumb crust will work, or you can even use a store-bought cookie crust.

FAQs

How do I store leftover Chocolate Cherry Pie?

Cover your Black Forest pie with plastic wrap or place it in an airtight container and keep it in the refrigerator for up to 5 days.

Can I freeze this Black Forest Pie?

Yes, you can! Cover the top of the pie with plastic wrap and foil, and keep it in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving. Note– It’s best to freeze the pie before adding the cherry pie filling on top!

Can I use fresh cherries in this recipe?

You could top your pie with fresh sweet cherries or maraschino cherries instead of using pie filling, but I like the taste and texture the cherry filling provides!

Love Chocolate and Cherry? Try one of these recipes next time:

• Chocolate Cherry Thumbprints
• Chocolate Cherry Crinkles
• Chocolate Cherry Dump Cake
• No Bake Cherry Hot Chocolate Cheesecake
• Black Forest Dream Bars

Don’t forget to Pin or print this great recipe for your recipe box so you can make this Black Forest Pie anytime you’re craving it! Follow me to see the new recipes I post every week, too!

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Black Forest Pie

This no bake Bake Black Forest Pie has a cookie crust, chocolate filling, whipped topping, and cherry pie filling. Make this sweet chocolate cherry pie for holidays, summer cookouts or any occasion.

Course Dessert

Cuisine American

Keyword Black Forest Pie, Chocolate Cherry Pie

Prep Time 25 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 8 slices

Calories 880kcal

Author Lynne Feifer

Ingredients

Chocolate Filling

• 1 cup semi-sweet chocolate chips
• ¾ cup heavy whipping cream
• 2 tablespoons butter
• 8 ounces whipped topping, thawed (like Cool Whip)

Crust

• 2 ½ cups Oreo crumbs
• 6 tablespoons butter, melted

Topping

• 1 cup heavy whipping cream, cold
• ½ cup powdered sugar
• ½ cup cherry pie filling

Instructions

Ganache for Pie Filling

• First, make the chocolate ganache for the pie filling so it has time to cool. Place the chocolate chips in a large heat-proof bowl.
• Heat the heavy whipping cream in a small saucepan on the stove over medium heat until it starts to simmer (do not let it boil).
• Pour the cream over the chocolate chips, add the butter, then let the mixture sit for 2-3 minutes.
• Stir the ganache until it is smooth, and let it rest at room temperature for about 10 minutes.

Pie Crust

• While the ganache cools, make the crust. Grease a 9-inch pie dish with butter or shortening. Put it to the side.
• Combine the Oreo crumbs and melted butter in a small or medium bowl and mix until the crumbs are evenly coated in butter.
• Firmly press the crumbs into the pie dish along the bottom and up the sides. Then freeze the crust for 20 minutes.

Chocolate Pie Filling

• To finish making the pie filling, fold the whipped topping into the chocolate ganache.
• Pour the chocolate filling into the pie crust and smooth it out with a spatula. Cover with plastic wrap and chill the pie in the refrigerator for at least 3 hours.

Topping

• Before serving, make the whipped cream topping. In a large bowl, use an electric mixer at high speed to whip together the cold heavy whipping cream and powdered sugar until stiff peaks form (about 5-6 minutes).
• Spread the whipped cream over the pie, then spoon the cherry pie filling over the whipped cream. Serve chilled.

Notes

Storage instructions:

• Refrigerator: Cover with plastic wrap and keep in the refrigerator for up to 5 days.
• Freezer: Cover with plastic wrap and foil and keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving. It’s best to freeze the pie before adding the cherry pie filling on top.

Nutrition

Calories: 880kcal | Carbohydrates: 82g | Protein: 8g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 7g | Cholesterol: 91mg | Sodium: 504mg | Potassium: 316mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1178IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 4mg

The post Black Forest Pie appeared first on 365 Days of Baking.

With St. Patrick’s Day right around the corner, I’m always on the lookout for fun treats to make. You don’t have to be Irish to appreciate the fun of this holiday, you know. These Rice Krispie treats with Lucky Charms are the perfect easy dessert to make for your family this year.

Did you know you can buy *just* Lucky Charm marshmallows? Sure, you could pick out the marshmallows individually from the cereal. I, ahem, may have done that once or twice as a child. They are the best part of the cereal, after all. But now some stores sell a bag of those crisp, fun marshmallows all by themselves. If you can’t find them in your local grocery store, you can definitely buy some online.

Ingredients for Lucky Charm Rice Krispie Treats

Here’s what you need to complete this easy recipe:

• Cereal- This recipe calls for a mixture of Lucky Charms and Rice Krispies cereal.
• Marshmallows- I prefer using mini marshmallows.
• Butter- Salted butter works best for this recipe. If you don’t have salted butter, just add a pinch of salt to your butter when you start browning it. 
• Vanilla- pure vanilla extract works best, but imitation vanilla will do in a pinch. 
• Non-stick spray- You need this to grease the pan to prevent the treats from sticking.
• Lucky Charms Marshmallows– this isn’t necessary, but an added delight! You can either sift through the cereal to gather up 1 cup of extra marshmallows or you can see if your grocery store sells just the marshmallows! 

Please review the recipe card at the bottom of the post for the full list of ingredients and amounts.

Equipment Needed

You need the following supplies to make these cereal treats:

• Large Pot– for melting the butter and marshmallows together. A large pot allows enough space to mix in the cereals without spilling. 
• Rubber Spatula or Wooden Spoon– for stirring the butter and marshmallows until smooth, and for folding the cereal into the gooey marshmallows mixture. I prefer a silicone spatula works well because it’s non-stick and flexible. 
• 9×13-inch Baking Pan– The size of the pan ensures the treats are the perfect thickness. If you prefer thicker treats, you could use a smaller pan. 
• Knife – A sharp, greased knife helps cut the treats cleanly without pulling or tearing. 
• Measuring Cups and spoons – As always, you’ll need these to accurately measure the cereals, butter, vanilla, and marshmallows for the recipe.

How to make Lucky Charms Rice Krispie Treats

If you’ve ever made traditional Rice Krispie treats, then you know what to do! I do like to brown my butter, not just melt it, and of course, I’m adding Lucky Charms to the traditional recipe.

Here’s how to make them:

1. Grease a 9×13-inch baking dish with nonstick cooking spray or butter. Set it aside. 
2. In a large pot, melt butter over low heat and continue to cook until browned, stirring occasionally. 
3. Once the butter has melted and browned, add in the marshmallows and vanilla. Stir continuously with a silicone spatula, being sure to scrape the sides and bottom of the pot. Continue until the marshmallows melt completely and are a smooth consistency. 
4. Remove the pot from the heat. Stir in the Rice Krispies and the Lucky Charms cereal. Mix until both cereals are incorporated well and fully coated with the melted marshmallows.
5. Quickly transfer the mixture to the prepared pan and press into an even layer.
6. Sprinkle the extra Lucky Charms marshmallows on top and lightly press them into the treats, so they stick. 
7. Let the treats cool for 30 minutes before cutting them into squares. 

Helpful Tips

• Long ago someone gave me a tip for pressing Rice Krispie Treats into the pan that was a lifesaver, so I’m passing it on to you: wet your hands with cold water, then press the treats evenly into the pan. The water keeps it from sticking, and I promise it doesn’t make your treats soggy or anything!
• Of course, you can also spray your hands or the back of a spatula with cooking spray, and then press them into shape. Some people also use a piece of parchment paper.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows? 

Yes! You can use regular marshmallows in place of mini marshmallows. Just keep in mind that they may take a little longer to melt. You’ll need about 40 regular-sized marshmallows to equal one 10-ounce bag of mini marshmallows. 

Can I make these Lucky Charm treats ahead of time? 

Yes, you can make Lucky Charm Rice Krispie Treats a day or two in advance. Just be sure to store them properly in an airtight container to keep them fresh (see storage instructions below). 

Can I substitute other cereals in this recipe? 

Absolutely! If you prefer a different cereal, feel free to mix and match. You can use other colorful cereals like Fruity Pebbles or mix in more Rice Krispies for a more classic taste. 

How do I cut the treats evenly? 

To cut your treats evenly, wait until they are fully set. Then, use a sharp knife coated with non-stick spray or butter. For clean, neat edges, wipe the knife between each cut. 

What size pan can I use if I don’t have a 9×13 pan? 

If you don’t have a 9×13-inch pan, you can use an 8×8 or 9×9-inch square pan, but the treats will be thicker. For thinner treats, use a larger pan or divide the mixture between two smaller pans. Adjust the cutting size to your preference. 

How do I store Rice Krispie Treats with Lucky Charms?

Don’t store these in the fridge! They will become rock hard, making them difficult to not only cut but also to bite through. Store them covered at room temperature for 3-4 days.

More Rice Krispie Treat Recipes

I have a Rice Krispie Treat for just about every occasion! Try one of these varieties next time:

• Funfetti Rice Krispie Treats: great for birthday parties.
• Patriotic Rice Krispie Treat Stars for all the patriotic holidays.
• Frankenstein Rice Krispies Treats: dress up some treats for Halloween!
• Oreo Peppermint Rice Krispies Treats: my favorite flavors for Christmas.
• S’mores Rice Krispie Treats: make these in the summer or anytime!
• And more!

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Lucky Charms Rice Krispie Treats

Lucky Charms Rice Krispie Treats are a fun twist on a classic! This nostalgic treat brings back memories of your childhood with favorite colorful marshmallows, crunchy cereal, and gooey marshmallows.

Course Dessert

Cuisine American

Keyword Lucky Charms Rice Krispie Treats

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Lynne Feifer

Ingredients

• 4 cups Rice Krispies cereal
• 4 cups Lucky Charms cereal
• 1 cup Lucky Charms marshmallows for topping
• 10 ounces mini marshmallows
• 8 tablespoons butter
• 1 ½ teaspoons vanilla extract

Instructions

• Grease a 9×13-inch pan with non-stick cooking spray or butter. Set it aside. 
• In a large pot, melt and brown the butter over low heat. 
• Once the butter has melted and browned, add in the marshmallows and vanilla. Stir continuously with a silicone spatula, being sure to scrape the sides and bottom of the pot. Continue until the marshmallows have melted and are a smooth consistency. 
• Remove the pot from the heat. Stir in the Rice Krispies cereal and the Lucky Charms cereal. Mix until both cereals are incorporated well and fully coated with the melted marshmallow mixture. 
• Quickly transfer the mixture to the prepared 9×13-inch pan and press into an even layer.  
• Sprinkle the reserved Lucky Charms marshmallows on top and lightly press them into the treats, so they stick. 
• Let the treats cool for 30 minutes before cutting them into squares. 

Notes

Store at room temperature, in a tightly covered container for 3-4 days.  

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 209mg | Potassium: 43mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1193IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 6mg

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

Welcome back to this year’s 🎄12 Days of Cookies🎄!
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.

Day 1 – You’re on it!
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – Cranberry Orange Blondies
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – Gingerbread Truffles
Day 11 – Peppermint Bark Cookies
Day 12 – Thumbprint Cookies

These old-fashioned no bake cookies only require a few simple ingredients and are the easiest cookies to make! I used to have my kids help me make them for an easy dessert we could enjoy together. I know you’re supposed to wait until they set up and cool, but I have to admit several spoonfuls disappeared before they could even make it to the tray!

Why You Need To Make No Bake Chocolate Cookies with Peanut Butter

• They only take 15-20 minutes to make, so you can enjoy them more quickly!
• You probably have everything you need to make them.
• You don’t need any special equipment for this no-bake cookie recipe. While you can use a medium cookie scoop, you can just drop these with a spoon onto the parchment paper to set up.
• They are so rich and delicious, and that chewy texture of the oats makes it a satisfying bite!
• Plus, they’ll take you back to eating these delicious cookies as a kid in school.

Ingredients for Classic Chocolate Peanut Butter No Bake Cookies

Gather your ingredients before you begin for a smooth and easy cooking process. Here’s what you need to make these chocolatey cookies:

• Butter (I prefer to use unsalted butter)
• Granulated sugar
• Milk (I use regular dairy milk but you could use almond milk or another substitute)
• Unsweetened cocoa powder (use Dutch-processed for an extra rich taste, but normal is fine too!)
• Creamy peanut butter (crunchy is fine too for a different texture)
• Rolled oats (also called old-fashioned oats; not quick oats)
• Pure Vanilla extract
• Salt

Make sure to review the recipe card at the bottom of the post, where I’ve listed the detailed amounts you’ll need for each ingredient.

How to make No Bake Peanut Butter Chocolate Cookies

First, prepare a surface by lining it with parchment paper. I use my counter, but you could also line a cookie sheet or two with parchment or wax paper.

Next, combine the sugar, butter, milk, and cocoa powder in a medium saucepan. Bring to a boil over medium heat while stirring occasionally. Once you see those boiling bubbles consistently (a rolling boil), boil the sugar mixture for 1 minute only. (See note below!)

Remove the pan from heat and stir in the oats, peanut butter, vanilla, and salt. Stir to coat completely.

Using a #60 cookie scoop or two teaspoons, drop the cookie dough onto the prepared baking sheet. The dough won’t spread much and will thicken as it cools. I like to flatten them a little with the back of a spoon to help them set up faster.

Let them set up and cool for about 30 minutes (although they are irresistible when warm, too!)

FAQs

Why is boiling for 1 minute so important?

The timing is so important for these cookies! If you boil too long, the cookies will dry out and crumble. But, if you don’t boil long enough, the sugar may not completely dissolve and the texture will be grainy. The cookies also may not set up properly.

So, once you see those small bubbles forming consistently across the pan, set a timer and boil for 1 minute only!

How do I store these Chocolate Peanut Butter No Bake Cookies?

Store these no-bake cookies in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.

Can you freeze these cookies?

Yes, no-bake cookies freeze wonderfully! Once they cool completely, transfer them to a freezer-friendly storage container or bag and freeze for up to 3 months. Thaw to room temperature before serving.

Can I use quick oats in this recipe?

Yes, but I think you get the best results with the chewier texture of rolled oats. Quick oats absorb moisture more quickly, so the finished product will have a softer texture.

Can I make No Bake cookies with margarine?

I have used stick margarine in the past and it works fine. I recommend using real butter for better flavor, though!

​Are these gluten-free?

Yes, be sure to use certified gluten-free oats to make sure.

Can I double the recipe for a larger batch?

Yes, just make sure to use a large saucepan to contain all the ingredients, and work quickly to scoop the cookies before it sets up too much.

More No-Bake Recipes You’ll Love

If you’re looking for more easy ways to keep from turning on the oven, then you have to try one of these easy recipes next time:

• For a similar recipe without the chocolate, try these No Bake Peanut Butter Cookies instead!
• This No-Bake Peanut Butter Pie is the perfect dessert for peanut butter and chocolate lovers. An Oreo crust, fluffy peanut butter filling, fresh whipped cream, and the perfect toppings make this treat a great choice for company or family game night!
• No Bake Lemon Cheesecake screams spring! Make it when you need a sweet treat for Easter, Mother’s Day, or any time you need a delicious no-bake dessert!
• With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor of this No Bake Pumpkin Lush recipe in every bite.
• No-Bake Chocolate Bourbon Balls are a festive holiday treat that you won’t have to turn the oven on to make. Cocoa powder and bourbon are a great combination that all the adults can enjoy!

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Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter No Bake Cookies are perfect when you want something sweet without using the oven! Made with rich chocolate, peanut butter, and oats, they're classic crowd-pleasing cookies!

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter No Bake Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 54 cookies

Calories 92kcal

Author Lynne Feifer

Ingredients

• 2 cups granulated sugar
• ½ cup unsalted butter
• ½ cup milk
• ¼ cup unsweetened cocoa powder
• 3 cups rolled oats not quick oats
• 1 cup creamy peanut butter
• 1 tablespoon pure vanilla extract
• ⅛ teaspoon kosher salt

Instructions

• Prepare two baking sheets by lining them each with a sheet of parchment.
• Place the sugar, butter, milk, and cocoa powder in a medium saucepan. While stirring occasionally, bring to a boil over medium heat. Once you see the bubbles consistently forming around the edge of the pan, boil for 1 minute only. *See Note.
• Remove the pan from the heat and mix in the oats, peanut butter, vanilla and salt.
• Using a #60 cookie scoop or two teaspoonsful, place dough onto the prepared baking sheets. The dough will not spread very much and will thicken as it cools. Allow cookies to set for about 30 minutes, until hardened and cooled. Store them in an airtight container for up to 3 days.

Notes

Once you see the small bubbles forming consistently around the out side of the pan, use a timer to boil for 1 minute and 1 minutes only!

• Boiling for longer will cause the cookies to crumble.
• Also, if you do not boil the mixture long enough, the sugar may not completely dissolve and the cookies could have a grainy consistency.

Nutrition

Serving: 1cookie | Calories: 92kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 27mg | Potassium: 54mg | Fiber: 1g | Sugar: 8g | Vitamin A: 56IU | Calcium: 9mg | Iron: 0.3mg

The post Chocolate Peanut Butter No Bake Cookies appeared first on 365 Days of Baking.

No Bake Treats

From easy 3 ingredient barks to no-bake snack mixes, these treats make great DIY gifts for loved ones.

Christmas Cookies

Thumbprint cookies, multiple variations of spritz cookies, and beloved classics make this short list wonderful cookies to serve throughout the holiday season. Here’s a list of over 65!

Christmas Desserts

Looking for something different to serve after Christmas dinner? We have desserts that anyone will come back to again and again!

Cakes, Breakfasts, Breads, and More

Don’t worry about breakfast or brunch on Christmas morning! We’ve got you covered with pastries, coffee cakes, breads, and more!

The post 63+ Christmas Treats appeared first on 365 Days of Baking.