I’m always looking for ways to use up overripe bananas, so I knew this recipe would be perfect for that! You can use bananas at any stage for these blondies, but the darker the peel, the sweeter the bananas will be. Just make sure they aren’t overripe!

Why I love Making Banana Blondies

These banana bars are so quick and easy to throw together. I love banana and chocolate together, so these bars fulfill my banana craving! Plus, this recipe is perfect to make with your kids right alongside you!

I love that we can all have a sweet treat at the end of the night with minimal fuss, too!

Ingredients for Banana Chocolate Chip Blondies

• Mashed bananas —I use 2-3 medium bananas for this recipe.
• Unsalted butter —I melt it in the microwave to mix with the mashed banana.
• Light brown sugar—I choose this for added sweetness, though dark brown sugar works well too!
• Large egg— I add this to the other wet ingredients to help bind everything together.
• Pure vanilla extract—I prefer real vanilla extract to add flavor and enhance the existing ones.
• All-purpose flour— I always have this on hand, though you could also use cake flour.
• Kosher salt— I prefer kosher salt in my cooking, but table salt will work as well.
• Baking powder— I add baking powder for the perfect rise.
• Semisweet chocolate chips—I prefer semisweet chocolate to balance the sweetness of the bananas.
• Chopped walnuts—I add these when I want a nice crunch in my blondies, but they are optional!

Please make sure to check out the printable recipe card at the end of the post for a full list of ingredients, including amounts needed!

How to Make My Banana Blondies Recipe

1. Prepare: I preheat my oven to 325 degrees F, then prepare my 9×9 square pan by either spraying it with nonstick cooking spray or lining it with a piece of parchment paper in the bottom of the pan. (See note below)
2. Wet Ingredients: I use a large bowl to melt my butter in the microwave for about 45 seconds, then add mashed banana, brown sugar, the large egg, and vanilla extract. Then I stir everything together until it’s well combined.
3. Dry Ingredients: I use a separate bowl to whisk together the flour, baking powder, and salt. Then I add the flour mixture to the wet ingredients and stir again until everything is combined.
4. Add-ins: Next, I stir in about ¾ of the chocolate chips (and chopped walnuts, if I’m in the mood for that). Then I use a silicone spatula to help me transfer the blondie batter into the prepared pan, smoothing it out into the edges and making a nice even layer. Finally, I sprinkle the remaining chocolate chips and walnuts on top of the batter.
5. Bake: I bake my blondies for 40-45 minutes or until a toothpick inserted into the center comes out clean. I transfer the pan to a wire rack to cool completely, then slice and serve my chewy Banana Blondies!

Tips and Tricks

• One benefit to using parchment paper is that, once cooled, I can remove the blondies from the pan all at once. This makes them really easy to slice with a nice, sharp knife!
• I prefer semisweet chocolate chips in this recipe, but you could use milk chocolate chips or even dark chocolate chips if you prefer!
• I usually mash bananas with a fork, but I also use my stand mixer to make it quick and easy! To do this, place the bananas in the bowl of the mixer and use the paddle attachment on medium speed until the bananas are nice and mashed!

FAQs

How do you store Banana Blondies?

I keep my blondies at room temperature in an airtight container if I’ve sliced them separately. Otherwise, you can cover the pan tightly with aluminum foil. They will last 3-4 days, or freeze for longer storage.

How do you freeze Banana Chocolate Chip Blondies?

I slice the blondies into individual portions, then wrap each one in plastic wrap and store them all in a large freezer bag or two. They keep fresh up to 3 months. It’s easy to grab a few at a time to enjoy, or thaw them all overnight at room temperature before serving. I also like to eat them cold. Try that and let me know what you think!

More Banana and Chocolate Recipes

Banana and chocolate is a winning combination in my eyes! Here are some more recipes I think you’ll enjoy:

• Banana Chocolate Scones
• Chocolate Banana Muffins
• Double Chocolate Banana Bread
• Banana Chocolate Chip Bundt Cake
• Banana Mocha Smoothie Bowl

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Banana Blondies

Banana Blondies are sweet cookie bars that combine two favorite flavors—banana and chocolate! Throw in chopped walnuts for the perfect crunch, and you’ve got a treat that the whole family will love!

Course Dessert

Cuisine American

Keyword Banana Blondies

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 blondies

Calories 277kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter
• 1 cup mashed banana about 2 medium bananas
• 1 ½ cups packed light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• ¾ teaspoon kosher salt
• ¼ teaspoon baking powder
• ¾ cup semi-sweet chocolate chips divided
• ½ cup chopped walnuts divided and optional

Instructions

• Preheat the oven to 325°F, and prepare a 9 x 9-inch baking pan by spraying it lightly with cooking spray or lining it with a piece of parchment.
• In a large bowl, melt the butter in the microwave for 45-60 seconds. Add the mashed banana, brown sugar, egg and vanilla extract. Stir together until everything is combined.
• Whisk together the flour, baking powder, and salt. Add to the banana mixture, and stir until everything is combined.
• Fold in three quarters of the chocolate chips (and same amount of walnuts, if using). Pour the batter into the prepared baking pan, and smooth it out to the edges. Sprinkle the remaining chocolate chips and walnuts on top of the dough.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely before slicing.

Nutrition

Serving: 1blondie | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 171mg | Fiber: 2g | Sugar: 25g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

The post Banana Blondies appeared first on 365 Days of Baking.

I love chocolate cake, but honestly, sometimes they are way too dense and heavy, and even too rich! I love that this cake has that decadent chocolate flavor, but even when finished with a chocolate buttermilk buttercream frosting, it’s light, fluffy, and not too sweet. The frosting complements the cake perfectly!

Chocolate Cake Using Buttermilk

Why should you use buttermilk in cake batter? Well, buttermilk has a higher fat content than regular milk, resulting in a rich, more flavorful cake. At the same time, it tenderizes the cake and helps it to rise, which means a tender, fluffy cake. 

Equipment Needed

You need all your standard baking tools to make this scrumptious chocolate cake:

• 9 x 13-inch sheet pan
• Parchment paper
• 2 large mixing bowls
• Whisk
• Stand mixer with wire whisk attachment (or electric mixer)

Ingredients for Buttermilk Chocolate Cake

Gather all these pantry basics to make this homemade chocolate cake recipe:

• All-purpose flour – I tested the recipe with all-purpose flour, but you could use cake flour, too.
• Granulated white sugar – you could also use brown sugar, or a combination of 1 cup granulated sugar and 1 cup of brown sugar.
• Unsweetened cocoa powder – Use a good quality variety for best results
• Baking powder 
• Baking soda
• Salt – The amount of salt added can be increased or decreased to suit personal tastes.
• Buttermilk – Use a whole-fat buttermilk. The buttermilk could be replaced with whole milk; however, this will affect the taste and texture of the cake. The buttermilk in the frosting could be substituted with milk or heavy cream.
• Oil – Use a mild flavored oil, such as vegetable oil, canola oil, or extra mild olive oil. You could also use ¾ cup melted butter.
• Large Eggs 
• Pure Vanilla extract
• Hot water – Use hot but not boiling water.

Chocolate Frosting Ingredients

• Butter – Either unsalted butter or salted butter will work, though you might want to omit the salt if you choose salted butter.
• Powdered sugar
• Unsweetened cocoa powder
• Buttermilk
• Vanilla extract
• Salt 

​Make sure you scroll down to the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to make my Chocolate Buttermilk Cake Recipe

1. First, preheat the oven to 325°F. Line a 9×13-inch sheet pan or baking dish with parchment paper and set it aside.
2. Add the dry ingredients (all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt) to a large mixing bowl. Whisk until well combined and set aside.
3. Add the buttermilk, oil, egg, and vanilla extract to another large bowl. Whisk until well combined.
4. Pour the wet ingredients into the bowl with the flour mixture. Whisk until just combined. Add the hot water and whisk until just combined, starting the whisking gently to ensure the hot water doesn’t splash out of the bowl.
5. Pour the cake batter into the prepared sheet pan. Bake for 35 minutes or until cooked through. Set the warm cake aside on a wire rack to cool completely in the pan.

How to Make Chocolate Buttermilk Frosting

Now comes my favorite part– the frosting!

1. To make the buttermilk frosting, add the softened butter to the bowl of a stand mixer. Beat using a wire whisk attachment on a high speed for 2 minutes or until smooth.
2. Add the powdered sugar to the butter, 1 cup at a time, beating on a low speed, then increasing to high speed until well incorporated. Repeat with the cocoa powder.
3. Add the buttermilk, vanilla extract, and salt, and beat on a medium speed until well combined, scraping the sides of the bowl as necessary. Increase the speed to medium-high and beat for 1-2 minutes or until smooth and fluffy.
4. Spread the frosting over the cooled cake before slicing and serving.

Recipe Notes

• This cake batter could also be baked in round cake pans; simply adjust the baking time as necessary. The number of cake pans required for this quantity of cake batter will depend on the size of the cake pans. 
• It’s best to let this cake cool in the pan completely before removing, or the cake may be too soft and break apart.
• The frosting can be made using a large mixing bowl and an electric mixer in place of a stand mixer.
• Prefer a different frosting? Replace it with your favorite frosting recipe, this Marshmallow Frosting or my Peppermint Frosting when the holidays roll around!
• Add Chocolate chips to the cake batter for extra chocolate flavor.
• If your frosting is too thick, add more buttermilk as required for a more spreadable consistency.

FAQs

How do I know when my cake is done?

The cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean or with a few moist crumbs, the cake is done!

How do I store this Buttermilk Chocolate Cake?

Store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Can I freeze it?

I recommend freezing it before you frost it. Freeze in an airtight container for up to 3 months. Thaw at room temperature, then frost it before enjoying.

You could also slice the frosted cake into individual slices, flash freeze them for 15 minutes, then wrap them tightly in plastic wrap and store them in an airtight container in the freezer. Thaw overnight in the fridge.

Can I use sour milk instead of real buttermilk?

Yes, you can! Make your own “buttermilk” (sour milk) by adding 1 tablespoon of white vinegar or lemon juice per cup of milk. Let it sit for 5 minutes before adding it to the recipe as directed.

What should I serve with this chocolate cake?

We like eating our cake with a scoop of vanilla ice cream or a dollop of homemade whipped cream and some fresh berries!

More Delicious Chocolate Cake Recipes You’ll Love

• Chocolate Cherry Dump Cake brings together rich chocolate and juicy cherries in one easy dessert recipe. Only four ingredients and one baking pan needed!
• Super easy and delicious, this Chocolate Peanut Butter Pudding Cake will please those chocolate peanut butter lovers in your life and have them coming back for more!
• Double Chocolate Coconut Cream Filled Bundt Cake – a moist and rich chocolatey bundt filled with a delicious coconut cream.
• It’s Oreo Cake with a surprise inside! Layers of moist chocolate cake are sandwiched with a cream filling, covered with a thick layer of homemade chocolate frosting, and stuffed with whole Oreos.
• Mississippi Mud Cake – a rich chocolate cake with pecans and coconut, topped with a layer of marshmallow cream, chocolate frosting, and more pecan pieces. 

Pin or print this recipe for Chocolate Buttermilk Cake for your next baking session!

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Buttermilk Chocolate Cake

This Buttermilk Chocolate Cake is perfectly moist with a tender crumb, rich chocolate flavor. and delicious frosting. Using buttermilk makes a spongier chocolate cake that's incredibly easy to make!

Course Dessert

Cuisine American

Keyword Buttermilk Chocolate Cake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 18 servings

Calories 442kcal

Author Lynne Feifer

Ingredients

• 2 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup cocoa powder
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ¾ cup oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water

Chocolate Buttermilk Frosting

• 1 cup butter, softened
• 3 cups powdered sugar
• ½ cup cocoa powder
• 3 tablespoons buttermilk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

• Preheat the oven to 325°F/160°c.  Line an 9 inch x 13 inch sheet pan with parchment paper and set aside.
• Add the all purpose flour, granulated sugar, cocoa powder, bakingpowder, baking soda and salt to a large mixing bowl.  Whisk until well combined and set aside.
• Add the buttermilk, oil, egg and vanilla extract to another largemixing bowl.  Whisk until wellcombined. 
• Pour the wet ingredients into the bowl with the dry ingredients.  Whisk until just combined.  Add the hot water, and whisk until justcombined, starting the whisking gently to ensure the hot water doesn’t splashout of the bowl.
• Pour the cake batter into the prepared sheet pan.  Bake for 35 minutes, or until cookedthrough.  Set aside to cool completely inthe sheet pan.

Buttermilk Chocolate Frosting

• To make the buttermilk frosting, add the softened butter to the bowl ofa stand mixer.  Beat using a wire whiskattachment on a high speed for 2 minutes or until smooth.
• Add the powdered sugar to the butter, 1 cup at a time, beating on a lowincreasing to high speed until well incorporated.  Repeat with the cocoa powder.
• Add the buttermilk, vanilla extract and salt, and beat on a mediumspeed until well combined, scraping the sides of the bowl as necessary.  Increase the speed to medium-high and beatfor 1-2 minutes or until smooth and fluffy.
• Spread the frosting over the cooled cake before slicing and serving.

Notes

• The cake is cooked through if it springs back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of the cake.  If the skewer or toothpick comes out clean, the cake is cooked through.
• It’s best to let this cake cool in the pan completely before removing, or the cake may be too soft and break apart.
• Add more buttermilk to the frosting as required for a more spreadable consistency.

Nutrition

Calories: 442kcal | Carbohydrates: 61g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 269mg | Potassium: 215mg | Fiber: 3g | Sugar: 43g | Vitamin A: 381IU | Calcium: 66mg | Iron: 2mg

The post Buttermilk Chocolate Cake 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!

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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.

Welcome back to the 12 Days of Cookies! Today’s cookie is the perfect combination of peanut butter and chocolate. These Buckeye Brownie Cookies are decadent enough for a holiday dessert, but also wonderful as part of your cookie tray. Or just eat one as an afternoon snack. I won’t judge!

Welcome to 2025’s 12 Days of Cookies!
These Buckeye Brownie Cookies are Day 9 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 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – You’re on it!
Day 9 – 
Day 10 – 
Day 11 – 
Day 12 – 

What is a Buckeye?

Unless you’re an Ohio State fan, you might not be familiar with Buckeyes. The classic peanut butter balls dipped in chocolate ganache got its name for its resemblance to the nuts of the Buckeye tree, Ohio’s state tree. It’s also the mascot of THE Ohio State University, hence my intro.

I wanted to re-create these flavors in cookie form, so I’m sharing this Buckeye Cookie recipe with you today!

Ingredients for Buckeye Brownie Cookies

This easy cookie recipe starts with a brownie mix to save you some time. Here are all the ingredients you need to make these delicious cookies:

Brownie Cookies

• Brownie mix, boxed
• All-purpose flour
• Large eggs
• Vegetable oil
• Water
• Semisweet mini chocolate chips

Peanut Butter Layer

• Creamy peanut butter
• Butter, room temperature
• Pure vanilla extract
• Powdered sugar

Chocolate Ganache

• Heavy cream
• Semisweet chocolate bar, finely chopped
• Maldon Sea Salt or coarse sea salt (optional, for sprinkling. See note below!)

You’ll find a detailed list of ingredients and instructions in the printable recipe card at the end of the post!

How to Make Buckeye Cookies

First, we’ll make the brownie cookies.

1. Preheat oven to 350°F. Then, prepare two large baking sheets with parchment paper.
2. In a large bowl, add the boxed brownie mix and all-purpose flour, then whisk until mixed. Next, add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
3. Using a #40 (2-tablespoon) cookie scoop, place the cookie dough onto the prepared baking sheet about 2 inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to overbake!
4. Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.

Peanut Butter Layer

1. In a mixing bowl, cream together the peanut butter, butter, and vanilla. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
2. Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter mixture into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place one disc on top of each cookie.

Chocolate Ganache Topping

1. In a small saucepan, heat the heavy cream over medium-high heat to just boiling. Add the chopped chocolate bar, but DO NOT stir. Remove from heat and cover. Let the melted chocolate stand for 5 minutes.
2. Remove the cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
3. Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the chocolate coating has completely set, sprinkle with a bit of Maldon salt.

Recipe Note

To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt. It is a bit fancy, but it is a great finishing addition to many dishes, including grilled meats, seafood, roasted veggies, salads, and desserts! My favorite way to use it is in these Salted Chocolate Chip Cookies. Yum!

FAQs

What size brownie mix do I need?

Use an 18-oz brownie mix. You need one that’s meant to be baked in a 9×13-inch pan.

How do I store leftover Buckeye Cookies?

Store these cookies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge.

Can I freeze these brownie cookies?

Yes, they freeze well. After they cool, place cookies in a freezer bag or other airtight container and freeze for up to 3 months. I think they taste best within the first month, though.

Chocolate and Peanut Butter Treats

If you love chocolate and peanut butter together, then these treats are for you:

• Christmas Buckeyes
• Chocolate Peanut Butter Dream Bars
• Peanut Butter Chip Chocolate Cookies
• Chocolate Peanut Butter Pudding Cake
• Chocolate Peanut Butter Rice Krispie Treats

And if you enjoyed this Buckeye Cookies Recipe, let me know in the comments or leave a recipe review below!

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Buckeye Cookies

Buckeye Cookies combine chocolate and peanut butter for the classic buckeye candy in cookie form! These chewy cookies have a brownie base, peanut butter middle, and are topped with chocolate ganache.

Course Dessert

Cuisine American

Keyword Buckeye Cookies

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 23 cookies

Calories 368kcal

Author Lynne Feifer

Ingredients

Brownie Mix Cookies

• 18 ounces brownie mix
• ½ cup all-purpose flour
• 2 large eggs
• ⅓ cup vegetable oil
• 1 tablespoon water
• ½ cup semi-sweet mini chocolate chips

Peanut Butter Layer

• 1 ½ cups creamy peanut butter
• ¼ cup butter room temperature
• ½ teaspoon pure vanilla extract
• 2 ¼ cups powdered sugar

Chocolate Ganache Topping

• ½ cup heavy cream
• 6 ounces semisweet chocolate bar, finely chopped
• Maldon Sea Salt or coarse sea salt optional for sprinkling. See Note

Instructions

Brownie Mix Cookies

• Preheat oven to 350°F. Prepare two large baking sheets with parchment paper.
• In a large mixing bowl, add the 18 ounces of boxed brownie mix and ½ cup all-purpose flour and whisk until mixed. Add the eggs, vegetable oil, and water. Mix with a hand mixer. Scrape down the sides and bottom of the bowl with a rubber spatula. Fold in the mini chocolate chips and mix until well combined.
• Using a #40 (2-tablespoon) cookie scoop, place the dough onto the prepared baking sheets about 2-inches apart. Bake for 12-15 minutes or until the tops have a thin film and some small cracks. Be sure not to over bake!
• Transfer cookies from the cookie sheet to a wire cooling rack to cool completely.

Peanut Butter Layer

• In a mixing bowl, cream the 1 1/2 cups peanut butter, 1/4 cup butter and 1/2 teaspoon vanilla together. Scrape down the sides of the bowl and add the powdered sugar. Mix until well combined, scraping the sides and bottom of the bowl as needed.
• Using the cleaned #40 cookie scoop or two tablespoonfuls of batter, form the peanut butter into 23 individual balls that are about 1 1/2 inches in size. Flatten the balls into discs and place on top of each cookie.

Chocolate Ganache Topping

• In a small saucepan, heat heavy cream over medium-high heat to just boiling. Add 6 ounces chopped chocolate bar – DO NOT stir. Remove from heat and cover. Let stand for 5 minutes. Remove cover and gently whisk until completely combined and smooth, about 1-2 minutes. Whisking vigorously will create too much air and could cause it to separate. Allow to cool for about 8 minutes.
• Spoon a little more than 1 teaspoon of the ganache over each cookie, using the teaspoon to gently guide and spread the chocolate. After the ganache has completely set, sprinkle with a bit of Maldon salt.

Notes

To complete the cookies, I encourage you to sprinkle them with just a touch of Maldon Sea Salt. 

Nutrition

Serving: 1cookie | Calories: 368kcal | Carbohydrates: 42g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 181mg | Fiber: 2g | Sugar: 29g | Vitamin A: 167IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 2mg

The post Buckeye Cookies 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 – 
Day 12 – 

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.

Rice Krispie Treats are one of my go-to treats for holidays. They are an easy treat to customize for any event or holiday, and everyone loves them! 

Why You’ll Love these Halloween Rice Krispie Treats

• Fun for potlucks. Bring these fun Halloween treats to share with friends, family, and classmates. 
• So cute. These little ghosts are the perfect treat to get you into the spirit. 
• For kids and adults. People of all ages will be excited to eat these treats. 
• Easy and fun for kids to make. Turn this into a craft and let the kids decorate them however they want. 
• Gluten-free. These cereal treats are great and can be easily altered to be allergen-free. 

Ingredients for Halloween Ghosts

Another benefit to making these treats is that the ingredient list is small and simple, with a few added items for decoration. Here’s what you need to make them:

• Salted butter
• Mini marshmallows
• Vanilla extract
• Rice Krispies cereal
• White melting chocolate or candy melts
• Vegetable oil (coconut oil or any cooking oil will work)
• Candy eyes- I used small candy eyeballs, but you can get creative with any size or use chocolate chips for the eyes too.
• Dark chocolate chips (or semi-sweet works too!)

Find a detailed ingredient list in the printable recipe card at the bottom of this post!

How to Make Halloween Ghost Treats

If you’ve made Rice Krispie treats before, then you know the drill. The first part follows the original recipe. In case you need a reminder, here’s how to make the treats:

1. Prepare your pans. Butter a 9×13-inch baking pan and line a baking tray or cutting board with a piece of parchment paper or wax paper. Set both aside. 
2. Melt the butter. In a large saucepan over low heat, melt the butter until it is completely melted. (Make sure to do this over low heat so the butter doesn’t brown.)
3. Add marshmallows and vanilla. To the butter, add the marshmallows and vanilla and stir with a rubber spatula until the marshmallows are melted and the mixture is well combined. 
4. Stir until smooth. Continuing to stir, cook the melted marshmallows for another 2 minutes before removing from the heat.
5. Add the cereal. Add the Rice Krispies cereal and stir until all of the cereal is coated in the marshmallow mixture. 
6. Transfer to the baking pan. Transfer the mixture to your prepared pan and use a rubber spatula sprayed with cooking spray or coated with a little butter to press the mixture evenly into the pan, compacting it slightly.
7. Cool. Set aside to cool to room temperature (about 1 hour). 

How to Make Rice Krispie Treat Ghosts

Now we get to the really fun part! We’re going to use a cookie cutter and our décor ingredients to turn these Rice Krispie treats into cute little ghosts!

1. Cut out the ghosts. Once the Rice Krispie mixture cools to room temperature, cut out the ghost shapes using a 3-inch ghost-shaped cookie cutter, removing them from the pan and setting aside. You should get about 10 treats.
2. Melt and thin the chocolate. In a microwave-safe bowl, heat the white melting chocolate according to the package instructions and stir until smooth before adding the oil to thin the mixture slightly. I like to use a large ceramic mug as it helps keep the chocolate warm while I dip. 
3. Coat the ghosts in chocolate. Use a fork to lower the ghosts into the melted chocolate. Make sure the whole front of the ghost is covered in white chocolate. Let the excess chocolate drip back into the bowl and then set the ghosts on your parchment-lined baking tray. 
4. Add the eyes and mouth. While the chocolate is still wet, place 2 eyes and 1 chocolate chip, point side down, as a mouth.
5. Allow the chocolate to set. Let them sit for 15 minutes until the chocolate has set before serving at room temperature. 

Optional: make them into pops! You can also insert Halloween colored straws, popsicle sticks, or a lollipop stick into the bottom of the Rice Krispies to make a Halloween Ghost treat pop!

Recipe Variations

I love that you can customize the flavors of these treats to make them even more festive for the season. Here are a few ideas to get you started. 

• Add 1 teaspoon pumpkin pie spice to the cereal mixture. 
• You can add chocolate chips to the cereal mixture. The Rice Krispie is covered in white chocolate, so you won’t see the black dots until you bite in.
• Stir in crusted cookies, graham crackers, freeze-dried fruit, or sprinkles for a fun surprise. 

FAQs

Can I use white chocolate chips for dipping?

Yes, you can use white chocolate chips, but they are thicker and need extra oil to thin out. Start with ½ teaspoon at a time until you get to the consistency you like.

Can I use regular marshmallows instead of mini marshmallows to make Halloween Ghosts?

Yes, you can. They just take a bit longer to melt.

How do I store Rice Krispie Ghosts?

If you have any of these cute Halloween treats left over, you can keep them in an airtight container at room temperature for about a week. 

 Can I make Halloween Ghosts ahead of time?

You can make these a few days ahead of time, but I wouldn’t advise freezing them. The chocolate could crack while it thaws. 

More Halloween Treats

I love making cute treats for this spooky season! Try one of these recipes next time you need some easy Halloween treats:

• Halloween Monster Cookies
• Halloween Snack Mix
• Halloween Ghost Meringues and Pumpkin Spice Meringues
• Candy Corn Fudge
• Oreo Candy Corn Truffles

Pin or print this recipe for Halloween Ghosts, and leave a comment or review if you enjoyed this recipe! Happy Halloween!

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Halloween Ghosts

Fun and festive Halloween Ghosts are sweet, chewy Rice Krispie treats with a white chocolate shell, perfect for a party, potluck, or lunchbox. They'll put smiles on everyone's faces this Halloween!

Course Dessert

Cuisine American

Keyword Halloween Ghosts

Prep Time 15 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 ghosts

Calories 321kcal

Author Lynne Feifer

Ingredients

• ¼ cup salted butter (1/2 stick)
• 4 cups mini marshmallows
• ½ teaspoon vanilla extract
• 5 cups Rice Krispies cereal
• 2 cups white melting chocolate
• ½ tablespoon vegetable oil
• 20 candy eyes
• 10 dark chocolate chips

Instructions

Rice Krispie Treat Mixture

• Butter a 9×13-inch baking pan and line a baking tray or cutting board with parchment paper. Set both aside.
• In a large saucepan over low heat, melt the butter until it is completely melted. (Make sure to do this over low heat so the butter doesn’t brown.)
• Add the marshmallows and vanilla and stir with a rubber spatula until the marshmallows are melted and the mixture is well combined.
• Continuing to stir, cook the marshmallows for another 2 minutes before removing from the heat.
• Add the Rice Krispies cereal and stir until all of the cereal is coated in the marshmallow mixture.
• Transfer the mixture to your prepared pan and use a rubber spatula sprayed with cooking spray or coated with a little butter to press the mixture evenly into the pan, compacting it slightly. Set aside to cool to room temperature (about 1 hour).

Make Halloween Ghosts

• Once the mixture has reached room temperature, cut out the ghost shapes using a 3-inch ghost-shaped cookie cutter, removing them from the pan and setting aside. You should get about 10 treats.
• Heat the white melting chocolate according to package instructions and stir until smooth before adding the oil to thin the mixture slightly.
• Use a fork to lower the ghosts into the melted chocolate, Make sure the whole front of the ghost is covered in white chocolate. Let the excess chocolate drip back into the bowl and then set them aside on your parchment-lined baking tray.
• While the chocolate is still wet, place 2 eyes and 1 chocolate chip, point side down, as a mouth. Let them sit for 15 minutes until the chocolate has set before serving at room temperature.
• Optional for pops: You can also insert Halloween colored straws or treat sticks into the bottom of the Rice Krispies to make a Rice Krispie treat pop.

Notes

If you have leftover Rice Krispie ghosts, you can keep them in an airtight container at room temperature for about a week.

Nutrition

Calories: 321kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 162mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 32g | Vitamin A: 1081IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 4mg

The post Halloween Ghosts appeared first on 365 Days of Baking.

Brownies are one of my family’s favorite treats! I almost always have a box brownie mix in the pantry because they’re so easy to make that way. You know I’m always a fan of a good shortcut! However, these homemade brownies are just as easy to make, and dare I say it, taste so much better. You won’t regret making this for dessert next time!

Brownie and Oreo?

You might be wondering if these two things really go together. I mean, I know Oreos are chocolate sandwich cookies, but they definitely taste different than the chocolate in brownies. I’m here to tell you that it’s a match made in heaven! These brownies are full of rich chocolate flavor.

How to Get that Crackly Top on Oreo Brownies

I’ve tried tons of recipes attempting to get that flaky, crackly top on brownies that I love so much. What I’ve found is that it takes some time and one specific process: beat the eggs and sugar together for 5 minutes. Don’t rush through that step; if you love the flaky top, let the mixer go for the full five minutes before continuing the recipe!

Oreo Brownie Ingredients

Here’s what you need to make these decadent brownies:

• Butter (You can use salted or unsalted butter)
• Chocolate chips (choose a high-quality chip for best results!)
• Large eggs
• Granulated white sugar
• Vanilla extract
• All-purpose flour
• Dark unsweetened cocoa powder (again, a high-quality cocoa will yield the best flavor!)
• Salt (omit if using salted butter)
• Baking soda
• Chopped Oreos

Find detailed instructions and an ingredient list in the recipe card at the bottom of the post! 

How to Make Oreo Brownies

You might use a few more dishes with homemade brownies than with a box of brownie mix, but you’re going to love the end result! Here’s how to make these delicious Oreo brownies:

1. Prepare: First, preheat the oven to 350 degrees F. Then line an 8×8-inch pan with parchment paper, letting it hang over the sides a bit to help you easily remove the baked brownies.
2. Chocolate: In a saucepan over low heat, melt the butter and chocolate chips together, stirring to combine. After it is fully melted, remove the pan from the heat and let it cool slightly.
3. Brownie Batter: In a large bowl, beat the eggs and sugar for 5 minutes until pale and fluffy. Next, stir in the vanilla. Now pour into the melted chocolate mixture and stir to combine.
4. Dry Ingredients: In a separate mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda. Gently fold the flour mixture into the wet ingredients and stir until just combined.
5. Combine and Bake: Fold in all the chopped Oreo cookie pieces to the brownie batter. Spread the batter evenly into the prepared pan and smooth out the top. Bake for 30 minutes or until a toothpick inserted into the middle of the brownies comes out clean or with a few moist crumbs.

I like to use the parchment paper to remove the brownies from the pan and let them cool a bit. Slice and serve warm with some ice cream and chocolate or caramel syrup for a real treat!

FAQs

How do I store leftover Oreo Brownies?

These brownies should be stored at room temperature in an airtight container for up to 3 days or in the refrigerator for up to a week (if they even last that long!)

Can you freeze these brownies?

Yes you can! Let the brownies cool completely, then slice. Wrap individual brownies in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving them.

Can I use different types of Oreos?

Yes! You can use Golden Oreos, Mint Oreos, or even Double Stuffed for different flavors. Keep in mind that Double Stuffed may make the brownies slightly softer due to the extra filling. 

Can I double the recipe?

Yes! Double all ingredients and bake in a 9×13-inch pan. Increase the bake time to 35–40 minutes, checking for doneness with a toothpick. 

What other mix-ins go well in these Oreo Brownies?

Some tasty additions include chocolate chunks or white chocolate chips, peanut butter chips, chopped walnuts, pecans, or almonds.

Love Oreos? Try These Recipes!

I have all sorts of recipes featuring our favorite sandwich cookies on the blog. Here are some of my favorites:

• These Oreo Pudding Dream Bars have an Oreo cookie crust covered with layers of cream cheese, Oreo pudding, Cool Whip, and are topped with the crushed Oreos.
• These Chocolate Oreo Cupcakes are delicious and easy to make, and as a bonus, they include America’s favorite cookie!
• Oreo Pancakes are sweet, fluffy pancakes filled and topped with crushed Oreos! Our recipe includes a fresh whipped cream topping for the ultimate decadent breakfast.

More Brownie Recipes

I have a bunch of brownie recipes too. Try one of these fan-favorites next time you have a craving for brownies:

• Peanut Butter Brownies
• Butterscotch Chocolate Chip Brownies
• Blueberry Brownies
• Hot Chocolate Brownies
• Salted Caramel Cashew Brownie Bites

Which one will you make first? Let me know your favorite brownie in the comments below!

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Oreo Brownies

These fudgy Oreo Brownies are a chocolate lover's dream! Better than a boxed mix, these homemade brownies are stuffed with Oreo cookies and chocolate chips, perfect with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Keyword Oreo Brownies

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 291kcal

Author Lynne Feifer

Ingredients

• ½ cup butter
• 1 cup chocolate chips
• 2 large eggs
• 1 cup granulated white sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup dark unsweetened cocoa powder
• ½ teaspoon salt (omit if using salted butter)
• ½ teaspoon baking soda
• 2 cups Oreos, chopped

Instructions

• Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper. 
• In a saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Remove from heat and let cool slightly. 
• In a mixing bowl, beat the eggs and sugar for 5 minutes until pale and fluffy. Stir in the vanilla. 
• Pour in the chocolate mixture and mix until combined. 
• In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. 
• Gently fold the dry ingredients into the wet mixture until just combined. 
• Fold in all the chopped Oreos at once. 
• Spread the batter evenly into the prepared pan and smooth the top. 
• Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. 

Notes

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. 

• Wrap individual brownies in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving. 

• For the best flavor, use good-quality chocolate chips and dark cocoa powder. This enhances the richness of the brownies. 

• Beating the eggs and sugar for 5 minutes creates a crackly top and fudgy interior. Make sure the eggs are at room temperature for better mixing. 

• Brownies should have moist crumbs on a toothpick, not wet batter. They will continue to set as they cool. 

• Serve warm with a scoop of vanilla ice cream and drizzle with chocolate or caramel sauce. 

Nutrition

Calories: 291kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 246mg | Potassium: 106mg | Fiber: 2g | Sugar: 28g | Vitamin A: 233IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 3mg

The post Oreo Brownies appeared first on 365 Days of Baking.

If you need a simple but exciting dessert, you need to make these blueberries with brownies. It’s a simple one-bowl recipe that takes next to no time to put together. This recipe is just as easy to make as a brownie mix from the store, but tastes even better! You’ll get your fill of both blueberries and chocolate chips, as you’ll not only stir them into the brownie batter, but scatter extra all over the top just before baking!

What supplies do I need?

Besides the usual measuring cups and spoons, you’ll need the following equipment to make this brownies blueberry recipe:

• 9-inch square baking pan
• Parchment paper
• Large heatproof bowl for mixing
• Whisk

Ingredients for Blueberry Brownies

You need the following ingredients to make these fudgy brownies:

• Butter – I use unsalted butter in these brownies; however, salted butter is okay too. Just omit the salt below. 
• Semi-sweet chocolate – Use good quality semi-sweet chocolate. You can use chips or chunks. I used chunks for the batter and scattered chips all over the top.
• Granulated white sugar – For a richer flavor,  use brown sugar, or a combination of 1/2 cup granulated sugar and 1/2 cup brown sugar. 
• Eggs – Large eggs produce the best results.
• Vanilla extract – For depth of flavor. 
• All-purpose flour
• Cocoa powder – Use a good quality unsweetened cocoa powder. 
• Salt – The amount of salt added can be increased or decreased to suit your personal preferences. 
• Blueberries – I use fresh blueberries, but frozen ones are ok too. See the notes below!

 Find the detailed ingredient list and instructions for this delicious recipe in the card at the bottom of the blog post! 

How to make Homemade Blueberry Brownies

1. First, heat oven to 320°F. Line a square 9-inch baking pan with parchment paper. Set aside. 
2. Next, add the chopped butter and chocolate pieces to a large bowl. Microwave for a little bit at a time (about 30 seconds), stirring well in between, until the butter and chocolate have just melted. Alternatively, you could melt chocolate in a double boiler.
3. Add the granulated sugar, eggs, and vanilla extract to the melted chocolate mixture. Whisk until well combined. 
4. Now, add the dry ingredients (flour, cocoa powder, and salt) to the wet ingredients and whisk the flour mixture in until combined. Fold in 3/4 cup of the chocolate chips and 1 cup of the blueberries. 
5. Pour the batter into the prepared baking dish. Evenly top with the remaining chocolate chips and blueberries. 
6. Bake the brownies for 35 minutes, or until the sides are firm and the center is almost firm but still slightly soft. Make sure it passes the toothpick test for doneness, though.
7. Allow the brownie to cool completely in the tin before removing and slicing. HINT: to get really nice slices for brownies, I like to use a plastic knife!

Recipe Notes

• Whisking the brownie batter well after adding the sugar and eggs will help give the brownie that slight shiny, crackly top once baked. I prefer not to use an electric mixer for brownies so I don’t overmix the batter.
• The extra chocolate chips and blueberries added to the top of the brownie are completely optional, and can be omitted if preferred. Other serving options include dusting them with powdered sugar after they’ve been baked, or serve them up with a scoop of vanilla ice cream!
• You can substitute milk or dark chocolate for semisweet chocolate if you prefer. You could even use white chocolate chips!
• The batter is just combined once no white streaks of flour remain. 
• For a fudgier brownie, reduce the baking time slightly. For a firmer brownie, increase the baking time slightly. 

FAQs

Can I use frozen blueberries in this recipe?

Yes you can! There is no need to defrost the blueberries before adding to the brownie batter first. Using frozen blueberries will add extra moisture to the brownie batter, so the baking time may need to be increased slightly. 

How do I store leftover Blueberry Brownies?

Store these blueberry brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. 

Can I freeze Brownies with Blueberries?

Yes, this recipe freezes well! Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

Need More Amazing Recipes for Brownies?

A good brownie recipe is worth its weight in gold. I love to bring a pan to a dinner party or other gatherings. Here are some of my favorites:

• Peanut Butter Brownies
• Butterscotch Chocolate Chip Brownies
• Hot Chocolate Brownies
• Chocolate Overload Loaded Brownies
• Fudge Peppermint White Chocolate Chip Brownies
• You can get recipes for more brownies here!

Which ones are you going to make next time?

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Blueberry Brownies

Classic brownies are next level with these Blueberry Brownies! These luscious bars have a rich texture that combines the fudginess of a chocolate brownie with pops of blueberries and chocolate chips.

Course Dessert

Cuisine American

Keyword Blueberry Brownies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 brownies

Calories 245kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter, chopped
• 4.5 ounces semisweet chocolate, broken into pieces
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup chocolate chips, divided
• 1 ¼ cups fresh blueberries

Instructions

• Preheat the oven to 320°F/160°c.  Line a 9-inch/20cm square baking tin with parchment paper.  Set aside. 
• Add the chopped butter and chocolate pieces to a large microwave safe mixing bowl.  Microwave for 30 seconds at a time, stirring well at the end of every 30 seconds, until the butter and chocolate have just melted. 
• Add the granulated sugar, eggs and vanilla extract to the melted chocolate mixture.  Whisk until well combined. 
• Add the flour, cocoa powder and salt to the mixture, and whisk until just combined.  Fold through 3/4 cup of the chocolate chips, and 1 cup of the blueberries. 
• Pour the batter into the prepared baking tin.  Evenly top with the remaining chocolate chips and blueberries. 
• Bake the brownie for 35 minutes, or until the sides are firm and the center is almost firm, but still slightly soft.   
• Allow the brownie to cool completely in the tin before removing and slicing. 

Notes

HINT: to get really nice slices for brownies, I like to use a plastic knife!

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 94mg | Potassium: 95mg | Fiber: 2g | Sugar: 24g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Blueberry Brownies appeared first on 365 Days of Baking.

Day 1 – Chocolate Peanut Butter No Bake Cookies
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 – You’re on it!
Day 10 – Gingerbread Truffles
Day 11 – Peppermint Bark Cookies
Day 12 – Thumbprint Cookies

When I need to whip up a batch of cookies for a party or other occasion, my go-to choice is a crinkle cookie! They are so easy to make, but they look stunning and taste delicious. They are always one of the first cookies to disappear from the dessert tray, so I know I’m not alone in my love for crinkle cookies! Make them for Christmas, Valentine’s Day, or any time you want a delicious cookie.

What is Red Velvet exactly?

If you’re one of those people that thinks red velvet is just chocolate with red food coloring, well, I’m sorry to tell you that you’re wrong! Red velvet flavor has a bit of cocoa flavor, yes, but it is balanced out with traditional vanilla, and it also has just a bit of tanginess from buttermilk or vinegar. A few drops of red food color give this signature flavor its name!

Why are they called Crinkle Cookies?

The name comes from the crinkles or cracks these cookies get when baked. It has to do with the way the cookie spreads as it bakes. The powdered sugar stays on the main surface of the cookies, creating a pattern of crinkles as they bake. The end result is a deliciously chewy cookie with a slightly crispy, crinkled surface!

Ingredients for Red Velvet Crinkle Cookies

To get the red velvet flavor in a cookie, you’ll need the following ingredients:

• All-purpose flour
• Dutch-processed cocoa powder (this really does make a difference over regular cocoa powder! See FAQs below for more.)
• Instant coffee powder (this is optional, but helps bring out the cocoa flavor.)
• Baking powder
• Baking soda
• Salt
• Unsalted butter, room temperature
• Light brown sugar
• Granulated white sugar
• Large eggs
• Pure vanilla extract
• Red gel food coloring ( I prefer gel over liquid food coloring for a stronger color)
• Confectioners sugar, for coating

Make sure to review my recipe card at the bottom of the post for the exact amount of each ingredient.

How to make Red Velvet Cookies

These cookies do require refrigeration, so make sure to plan enough time in advance!

1. First, preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt. 
3. In another medium bowl, beat the butter, brown sugar, and granulated sugar together for 3-5 minutes, until light and fluffy. 
4. Next, add the eggs one at a time to the butter mixture, beating for about 3 minutes after each addition until the mixture becomes pale and fluffy. Then, slowly mix in the vanilla extract and red food coloring. 
5. Gradually add the flour mixture to the wet ingredients, mixing until everything is just combined. Be careful not to overmix. 
6. Cover the cookie dough and refrigerate for at least an hour. 
7. When it’s time to bake, use a cookie dough scoop to portion the cookie dough and roll it into smooth balls. 
8. In a separate bowl, roll the cookie dough balls in confectioners’ sugar, giving them a nice powdered sugar coating all around.
9. Place the coated dough balls on your prepared baking sheet, spacing them about 2 inches apart. 
10. Bake for 11-12 minutes. Let the baked cookies cool slightly, then transfer the cookies to a wire rack and let them cool for about 10 minutes. 
11. Serve and enjoy! 

FAQs

Why do you add coffee to these Red Velvet Crinkles?

Coffee powder enhances the chocolate flavor in cookies. While the coffee flavor itself may not be noticeable, it amplifies the richness of the cocoa, giving the cookies a deeper, more robust taste. I strongly recommend adding it!

Do I have to refrigerate the dough?

Yes, you absolutely should refrigerate the Red Velvet Crinkle Cookie dough. Chilling the dough helps it firm up, making it easier to handle and shape into balls. It also prevents the cookies from spreading too much while baking, ensuring they maintain that signature crinkle appearance. 

How do I store leftover Red Velvet Crinkle Cookies?

Store the cookies covered at room temperature for up to 5 days, or in the refrigerator in an airtight container for up to 1 week. For longer storage, you can freeze the cookies for up to 3 months. When ready to serve, just thaw them at room temperature. 

Can I make the cookie dough ahead of time?

Yes, you can make the cookie dough ahead of time. Store it in the refrigerator for up to 2 days, or freeze it for up to 3 months. Just make sure to thaw the dough in the fridge overnight before baking. 

Can I make these cookies gluten-free?

Yes, use the same amount of gluten-free flour as the all-purpose flour called for in the recipe. Let us know in the comments below if you have a favorite flour to bake with!

Why didn’t my crinkle cookies crack? 

If your crinkle cookies didn’t crack, it could be due to a few reasons: 

• Not enough coating of powdered sugar 
• Overmixing the cookie dough 
• The dough is not chilled enough 
• Oven temperature too low 

More Crinkle Cookie Recipes

There’s a crinkle cookie for every season! Try one of these next time:

• Pumpkin Crinkle Cookies
• Mint Chocolate Crinkles
• Chocolate Cherry Crinkles
• Peanut Butter Crinkle Cookies
• Lemon Cake Mix Cookies
• Wasabi Chocolate Crinkle Cookies

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Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are rich, buttery cookies that combine the classic flavors of red velvet cake with the chewy texture of a crinkle cookie. They're the perfect treat for your holiday trays.

Course Cookies

Cuisine American

Keyword Red Velvet Crinkle Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Freezing Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24 cookies

Calories 143kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• ⅓ cup Dutch-processed cocoa powder
• 1 teaspoon instant coffee powder optional
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ¾ cup brown sugar
• ½ cup granulated white sugar
• 2 eggs room temperature
• 2 teaspoons pure vanilla extract
• 5-6 drops red gel food coloring
• 1 cup confectioners' sugar for coating

Instructions

• Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. Set aside. 
• In a large bowl, whisk together the flour, cocoa powder, coffee powder, baking powder, baking soda, and salt. Set this mixture aside. 
• In another bowl, beat the butter, brown sugar, and granulated sugar together for 3-5 minutes, until light and fluffy. 
• Add the eggs one at a time to the butter mixture, beating for about 3 minutes after each addition until the mixture becomes pale and fluffy. Then, mix in the vanilla extract and red food coloring. 
• Gradually add the flour mixture to the wet ingredients, mixing until everything is well incorporated. Be careful not to overmix. 
• Cover the cookie dough and refrigerate for at least an hour. 
• Using a tablespoon-sized ice cream scoop, portion the cookie dough and roll into smooth balls. 
• Roll the dough balls in confectioners' sugar, coating them well. 
• Place the sugar-coated dough balls on a prepared baking sheet, spacing them 2 inches apart. 
• Bake for 11-12 minutes. Once baked, transfer the cookies to a cooling rack and let them cool for about 10 minutes. Serve immediately and enjoy! 

Nutrition

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 80mg | Potassium: 64mg | Fiber: 1g | Sugar: 16g | Vitamin A: 138IU | Calcium: 19mg | Iron: 1mg

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