Nutter Butter ghost cookies turn four store-bought ingredients into a Halloween treat you can make without turning on the oven. Dip the peanut butter sandwich cookies in white candy coating, add candy eyes and a chocolate-chip mouth, then let them set. A batch makes 12 ghosts for a party tray or an afternoon of decorating with the kids.

For this version, leave the lower quarter of each cookie bare so you have a place to hold it while dipping. Set out the eyes and chips before melting the coating: you need to add each face while it’s still wet.

Why You’ll Love These Nutter Butter Ghost Cookies

I like a Halloween treat that doesn’t require a full baking project. These start with ready-made cookies, and a few leftover candy eyes or chocolate chips from another baking project can go toward the faces. The peanut shape gives each ghost a rounded head without a cookie cutter.

You can decorate the cookies one at a time, so the coating doesn’t harden before the eyes go on. An adult should handle the melted candy coating; kids can help set out the decorations and add the faces once it’s safe to work beside the bowl.

Want a printable version of this recipe? Scroll down to the bottom!

Ingredients for Nutter Butter Ghost Cookies

You’ll need four ingredients, plus wax paper for the baking sheet. The amounts below make 12 cookies; check that your candy eyes are ready before you start dipping.

• 12 Nutter Butter cookies: Use the peanut-shaped sandwich cookies so the dipped tops look like ghost heads. Set aside any broken cookies for snacking rather than trying to dip them.
• 1 cup white candy melts: These make the white coating. Follow the melting directions on your package and keep water out of the bowl.
• 24 candy eyeballs: Two for each ghost.
• 12 mini chocolate chips: One for each mouth. Point the tip outward for a small open-mouth look, or press the flat side into the coating.

How to Make Nutter Butter Ghost Cookies

Line a baking sheet first and keep the decorations close to your work area. Dip and decorate each cookie before moving on to the next.

1. Set up the tray

Cover a baking sheet with wax paper. Count out the cookies, eyes, and chocolate chips so the faces are ready to assemble.

2. Melt the coating

Melt the white candy melts according to the package directions. Stir until the coating is smooth enough for dipping.

3. Dip and decorate

Hold a Nutter Butter by its lower end and dip the top three-quarters into the coating. Lift it out and let the excess drip back into the bowl.

While the coating is wet, add two candy eyes and one mini chocolate chip below them for a mouth. Place the cookie on the lined sheet and repeat.

4. Let the ghosts set

Leave the cookies on the wax paper for about 5 to 10 minutes, or until the coating feels firm. Lift them gently from the paper before serving.

Using Up the Extras and Serving Ideas

This is a handy small batch when you have candy eyes or mini chocolate chips left after another Halloween project. Make the 12 ghosts first; put any unused decorations back in their containers.

I would put these on a tray with my no-bake peanut butter cornflake cookies for Halloween for another peanut butter treat, or add pumpkin s’mores cookies for a baked option. Add a few of these cute no-bake Pretzel scarecrows too. Kids love them! My fall cookie recipe collection has more ideas if you’re planning a larger spread.

Storage and Make-Ahead

Let the coating harden completely before packing the ghosts. Place them in a single layer in an airtight container in a cool, dry spot, or separate layers with wax paper so the faces don’t rub together. For the neatest appearance, make them within a day or two of serving. There’s no reheating: the coating should stay firm.

Nutter Butter Ghost Cookies FAQs

These are the questions I’d answer before starting a batch. Keep the cookies and decorations ready so you can work while the coating is fluid.

Do I need to bake Nutter Butter ghost cookies?

No. The cookies are ready to eat, and the candy coating sets after dipping. You only need to melt the coating and assemble the faces.

Why won’t the candy eyes stick?

The coating may have started to set. Press the eyes and chocolate chip into each cookie immediately after dipping it. If needed, dab on a little freshly melted coating to attach a loose eye.

Can I make these ahead for a Halloween party?

Yes. Let them set, then pack them carefully in an airtight container. Keep them cool and dry, and avoid stacking them directly on top of one another.

Do these contain peanuts?

Nutter Butter cookies contain peanuts. Check every package label, including the decorations and candy melts, if you’re serving someone with an allergy.

Print

Nutter Butter Ghost Cookies Recipe Card

Four-ingredient Nutter Butter ghost cookies are an easy no-bake Halloween treat. Dip the cookies in white candy coating, add faces, and let them set.

Course Dessert, Desserts, Snacks

Cuisine American, Canadian

Keyword Halloween, no-bake cookies, nutter butter ghost cookies

Prep Time 15 minutes minutes

Servings 12 cookies

Calories 5kcal

Author Sarita Harbour

Cost $7.00

Equipment

• 1 baking sheet
• 1 sheet of wax paper
• 1 mixing bowl

Ingredients

• 12 Nutter Butter sandwich cookies
• 1 cup white candy melts
• 24 candy eyes
• 12 mini chocolate chips

Instructions

• Cover a baking sheet with wax paper. Put the eyes and chocolate chips within reach of your work area.
• Melt the white candy melts following the instructions on their package, stirring until smooth.
• Hold a cookie at its base and submerge the rounded end until about three-quarters is coated. Pause above the bowl to let the extra coating fall away. Before it hardens, press two eyes and one mini chocolate chip onto the white portion. Transfer to the lined sheet and make the remaining ghosts the same way.
• Leave the cookies on the tray for 5 to 10 minutes. Serve when the coating is firm.

Notes

Decorate each cookie immediately after dipping.

Let the coating set completely before storing, and separate layers with wax paper.

These cookies contain peanuts.

 

Nutrition

Serving: 1cookie | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.05g | Fat: 0.2g | Saturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 1mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.01mg

The post Nutter Butter Ghost Cookies appeared first on Recipes From Leftovers.

I like this recipe for using up the last bit of ham in the fridge. You can also bake the sweet potatoes ahead, which makes the final steps much quicker on a busy morning.

Why You’ll Love These Sweet Potato Breakfast Boats

Sweet potatoes, eggs and ham make a satisfying breakfast with ingredients you may already have. You can serve one half alongside fruit or toast, or give each person two halves for a bigger meal.

Ingredients You’ll Need

• Sweet potatoes: Choose two that are similar in size so they finish baking at about the same time.
• Eggs: You’ll need one for each sweet potato half.
• Diced ham: This is a handy way to use a small portion left from another meal.
• Shredded mozzarella: It melts around the ham and egg. Cheddar or Gouda also works.
• Butter: Mix a little into the soft sweet potato flesh.Olive oil and salt: Rub these on the potatoes before baking.
• Black pepper and fresh parsley: Add them just before serving.

How to Make Sweet Potato Breakfast Boats

Bake the sweet potatoes

Heat the oven to 350°F. Wash the sweet potatoes, pierce them several times with a fork, then rub them with the olive oil and some of the salt. Place them on a baking sheet and bake for about 45 minutes, until a fork slides easily into the centres.

Prepare the halves

Let the potatoes cool just enough to handle. Cut each one lengthwise. Gently mash some of the flesh inside each half with a fork, then divide the butter and remaining salt among them.

Add the fillings

Sprinkle the mozzarella over the four halves. Make a well in each centre and add the diced ham. Leave enough room for an egg. If the potatoes are small, scoop out a little flesh to make the wells deeper.

Add the eggs and bake again

Set the halves on the baking sheet so they sit level. Carefully crack one egg into each well. Return the pan to the oven for about 10 minutes, then check the eggs. Continue baking as needed until the whites are set and the yolks are cooked the way you like them.

Finish and serve

Add black pepper and chopped fresh parsley. Serve while warm.

Make Sweet Potato Breakfast Boats with Leftovers

Leftover diced ham is an easy fit here. If you have whole baked sweet potatoes from another meal, use those as well: cut them in half, warm them until the centres are hot, then add the butter, cheese, ham and eggs. Watch the eggs closely during the final bake.

If you scoop out extra sweet potato to make room for the eggs, save it for cinnamon sweet potato muffins or look through these leftover sweet potato recipes.

What to Serve with Them

One half makes a smaller breakfast with fruit or toast on the side. For a heartier breakfast or brunch, serve two halves per person. A few slices of tomato or some arugula are good fresh additions if you have them.

Storage and Reheating

These taste best straight from the oven, especially if you like a soft yolk. Keep leftovers in an airtight container in the fridge for up to two days, as the source recipe recommends. Reheat in a 350°F oven until hot throughout; the yolks will cook further as they warm.

Sweet Potato Breakfast Boats FAQs

A few small details can make these easier to assemble. Here’s what to know before you add the eggs.

Can I use leftover baked sweet potatoes?

Yes. Cut them in half, warm them until the centres are hot, then add the butter, cheese, ham and eggs. You can skip the first 45-minute bake.

How do I keep the eggs from spilling out?

Choose larger sweet potatoes and scoop out a little flesh to make a well in each half. Set the halves close together on the baking sheet so they sit level before you crack in the eggs.

Can I make these ahead?

You can bake the sweet potatoes ahead and keep them in the fridge for up to two days. Add the ham, cheese and eggs when you’re ready to serve so the eggs cook fresh.

More Breakfast and Leftover Ham Ideas

For another breakfast you can customize with small amounts of leftover ingredients, try these easy egg bites. If you have more ham to use, make cheesy ham and potato soup later in the week.

Print

Baked Sweet Potato Breakfast Boats with Ham and Eggs

Course Breakfast

Cuisine American, Canadian

Keyword sweet potato recipes

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Servings 4 servings

Calories 332kcal

Author Sarita Harbour

Cost $5

Ingredients

• 2 sweet potatoes
• 1/2 cup mozzarella cheese shredded
• 1/2 cup ham diced
• 1 tablespoon butter
• 4 eggs
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Black pepper to taste
• Freash parsley chopped (for garnish)

Instructions

• Wash the sweet potatoes and pierce with a fork. Rub them with olive oil and a
• pinch of salt.
• Bake in a preheated oven at 350°F for about 45 minutes, or until tender.
• Remove from the oven and cut each sweet potato in half lengthwise.
• Using a fork, gently mash the inside each half. Add a pinch of salt and butter,
• then mix until combined.
• Sprinkle some mozzarella cheese into each half. Create a small well in the
• center and add a few cubes of ham.
• Carefully crack one egg into each sweet potato half.
• Return the sweet potatoes to the oven and bake for about 10 minutes or until
• the egg whites are set.
• Remove from the oven and season with black pepper and garnish with fresh parsley.

Notes

Sweet potatoes: Choose sweet potatoes of a similar size so they cook evenly in the oven. Prick them well with a fork to prevent them from breaking or bursting during baking

Baking time: Adjust the baking time according to how you like your eggs. Bake for less time for a runny yolk and longer for a set yolk.

Cheese type: You can use cheddar, gouda, or a blend of cheeses to vary the flavor.

Toppings: Adding fresh toppings like avocado, tomato or arugula adds texture and freshness.

Refrigeration: Store the sweet potatoes in an airtight container in the refrigerator for up to 2 days.

Oven Reheating: Reheat at 180°C (350°F) for 10 minutes for a good texture.

Nutrition

Serving: 1g | Calories: 332kcal | Carbohydrates: 23g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 733mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16451IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg

The post Baked Sweet Potato Breakfast Boats appeared first on Recipes From Leftovers.

I made mine with leftover old cheddar and mozzarella, but this is also a good recipe for using several small pieces of cheese left in the fridge. We liked the waffles dipped in sour cream and served alongside a sausage in a bun with a big salad.

If you always seem to have more potatoes than you planned for, you’re in good company. I often cook too many, so I’ve collected plenty of ideas for using up leftover mashed potatoes.

These waffles don’t use mashed potatoes. Instead, the potatoes are partially cooked, grated and mixed with cheese before going into the waffle iron.

Because they’re small, you can serve two or three as a snack or add several to a full meal.

Ingredients for Cheesy Waffle Potatoes

You only need a few ingredients to make these waffles. Use whatever type of leftover potatoes you have on hand, and the odds and ends of cheese from your other recipes.

Potatoes

You’re going to need 2 pounds of potatoes. Partially cooking them before grating helps the centres become soft while the outsides crisp in the waffle iron.

Cheddar Cheese

I used old cheddar for a stronger cheese flavour, but use up whatever is in your fridge. Both white and orange old cheddar (aka sharp cheddar cheese) work. I’ve also made this with Monterey Jack, Pepperjack, Gouda, and Marble Cheese.

Mozzarella Cheese

Mozzarella melts well and helps hold the potato mixture together. It also balances the stronger cheddar without overpowering the potatoes.

Onion

Grate one medium onion so it blends evenly into the mixture. Grating it also prevents large pieces of onion from making the waffles difficult to shape. I’ve made this with a white onion, a yellow onion and even chopped green onions.

All-purpose Flour

Two tablespoons of all-purpose flour help bind the grated potatoes, onion and cheese. This recipe doesn’t need eggs or cornstarch.

Salt and Pepper

A small amount of salt and pepper seasons the potatoes without hiding the cheese flavour. Remember that old cheddar can already be fairly salty.

Butter

Use enough butter to lightly grease the waffle iron. This helps prevent sticking and encourages the waffles to turn golden brown.

How to Make Crispy Potato Waffles

Partially cook and cool the potatoes before you begin grating. Avoid cooking them until completely soft. Once the mixture is ready, cooking goes quickly.

1. Partially cook the potatoes

Wash the potatoes and place them whole and unpeeled in a pot of water. Bring the water to a boil and cook the potatoes for eight minutes.

Drain the potatoes and let them cool enough to handle. Peel off the skins.

2. Grate the potatoes and onion

Grate the peeled potatoes into a large mixing bowl. Grate the onion and add it to the potatoes.

3. Mix in the cheese

Add the old cheddar, mozzarella, all-purpose flour, salt and pepper. Mix with clean hands until the cheese and seasonings are spread evenly throughout the potatoes. The mixture should hold together when pressed.

4. Shape the mixture

Use a spoon or small cookie scoop to divide the potato mixture into 36 portions. Gently roll and press each portion into a compact ball. Try to keep the portions close to the same size so they cook evenly.

5. Cook in the waffle iron

Preheat the waffle iron and lightly grease it with butter. Place one potato ball in the centre of each waffle section and close the lid gently to flatten it.

Cook for three to five minutes or until the potato waffles are golden and release easily. My waffle iron held eight at a time, so I cooked four full batches and one half batch.

Cooking time can vary by waffle iron. Check the first batch after three minutes and add more time if needed.

6. Serve hot

Carefully remove the waffles and serve them while the cheese is warm and the edges are crisp. Sour cream, tomato sauce, salsa and garlic mayonnaise all make good dips.

Use Up Leftover Cheese

These waffles are a practical way to clear out several small pieces of cheese. I used old cheddar and mozzarella, but you don’t have to use only one colour or type of cheddar.

Combine white and orange old cheddar or replace part of the cheddar with Gouda, Monterey Jack or another good melting cheese. Avoid using too much very soft or wet cheese because it may make the mixture harder to shape.

For another cheese-based potato recipe, try my cheesy potato puffs. Those start with leftover mashed potatoes, while these waffles use partially cooked grated potatoes.

Optional Additions and Swaps

This basic potato waffle recipe is easy to adjust. Keep added vegetables finely chopped or grated so the waffles hold together.

• Add a small amount of chili powder, garlic powder, oregano or dried thyme.
• Mix in finely chopped spinach.
• Add grated carrot, squeezing out excess moisture first.
• Replace some of the old cheddar with another firm melting cheese.
• Make slightly larger waffles for a meal or smaller ones for dipping.
• Use a plant-based cheese and margarine for a dairy-free version.
• Use a pinch of paprika instead of chili powder for a milder seasoning.

What to Serve With Potato Waffles

We ate these with sour cream, sausage in a bun and a large salad. That made an easy dinner without needing another potato dish on the side.

They would also work well with:

• Scrambled, fried or poached eggs
• Bacon, breakfast sausage or ham
• Grilled chicken or hamburgers
• Soup and salad
• Guacamole or spicy salsa
• Garlic mayonnaise
• Tomato or marinara sauce

Try dipping them in my homemade zesty pizza sauce or sugar-free spaghetti sauce. For a cold-weather meal, serve a few alongside a smaller bowl of cheesy ham and potato soup.

Storing and Reheating Potato Waffles

Let leftover waffles cool completely before storing them. Refrigerate them in an airtight container and use them within three to four days.

Reheat the waffles in an air fryer, toaster oven or regular oven until hot and crisp. A microwave will warm them, but it won’t restore the crisp outside.

To freeze cooked potato waffles, cool them and arrange them in a single layer on a lined tray. Freeze until firm, then transfer them to a freezer bag or container. Place parchment paper between layers to prevent sticking.

Reheat from frozen in the oven or air fryer. I prefer freezing the cooked waffles because it makes them easy to warm and serve when needed.

Cheesy Potato Waffle FAQs

These waffles are simple, but waffle irons and potatoes don’t always behave the same way. Here are a few points that may help.

Let me know in the comments if you have another question.

Do potato waffles contain eggs?

These potato waffles don’t contain eggs. The flour, melted cheese and starch from the potatoes help the mixture hold together.

Why are my potato waffles sticking?

The waffle iron may not be hot enough or may need more butter. Opening it before the potatoes and cheese have browned can also cause the waffles to pull apart.

Can I use leftover mashed potatoes?

Not in this exact recipe. Mashed potatoes contain more moisture and may already include milk and butter, so they need different amounts of flour and other binders.

Use mashed potatoes to make my cheesy potato puffs instead.

Can I make these ahead?

Yes. Cook the waffles, cool them and refrigerate or freeze them. Reheat them in an oven, toaster oven or air fryer shortly before serving.

Can I make them with different cheeses?

Yes. Old cheddar gives the waffles a stronger flavour, but white cheddar, orange cheddar, Gouda, Monterey Jack and similar melting cheeses can work.

Use a combination of leftover cheeses as long as they aren’t excessively soft or wet.

Are potato waffles for breakfast or dinner?

They work for either one. Serve them with eggs or breakfast sausage in the morning, or use them as a potato side dish with meat and salad at dinner.

Print

Crispy Cheesy Potato Waffles

These crispy cheesy potato waffles combine grated potatoes, old cheddar and mozzarella in an easy, egg-free side dish made in your waffle iron.

Course Appetizers, Side Dishes, Snacks

Cuisine American, Canadian

Keyword cheesy potato waffles

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Servings 36 servings

Calories 30kcal

Author Sarita Harbour

Cost $9.00

Equipment

• large pot
• box grater
• mixing bowl
• waffle iron

Ingredients

• 2 pounds potatoes
• 1 cup shredded old cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 medium onion
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• Pinch of black pepper
• Butter as needed for greasing the waffle iron
• Favourite dipping sauce for serving

Instructions

• Wash the potatoes and place them whole and unpeeled in a pot of water. Bring to a boil and cook for eight minutes, until partially cooked but still firm.
• Drain the potatoes and let them cool until safe to handle. Peel and grate them into a large bowl.
• Grate the onion into the bowl. Add the cheddar, mozzarella, flour, salt and pepper. Mix until evenly combined.
• Divide the mixture into 36 portions. Roll and press each portion into a compact ball.
• Preheat the waffle iron and lightly grease it with butter. Place one ball in each section and gently close the waffle iron.
• Cook for three to five minutes, until golden brown and crisp. Carefully remove and serve hot with sour cream or another dip.

Notes

• Don’t fully cook the potatoes before grating.
• Waffle-iron temperatures and cooking times vary.
• Grease the iron again between batches if needed.
• Use white or orange old cheddar, or combine leftover melting cheeses.
• Add chili powder, garlic powder, oregano, thyme or paprika if desired.
• Reheat cooked waffles in an oven or air fryer to restore their crisp texture.

 

Nutrition

Serving: 1g | Calories: 30kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 53mg | Potassium: 109mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 22IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.2mg

The post Crispy Cheesy Potato Waffles appeared first on Recipes From Leftovers.

I especially like this recipe when a few apples have been sitting in the fruit bowl and my kids keep passing them over. Once you bake those same apples with cinnamon and serve them warm, they suddenly look much more appealing.

Serve the apples with ice cream for dessert or spoon them over oatmeal, pancakes or yogurt for breakfast. It’s a practical way to use extra apples without committing to a pie or a larger baking project.

Ingredients for Cinnamon Baked Apple Slices

You’ll need apples, butter, sweeteners and a few warm spices for this recipe. Pecans give the finished dish a little crunch, but you can leave them out if needed. I used the leftover pecans from my pumpkin pecan cheesecake recipe.

Apples

Use three medium apples and cut them into slices about ¼ inch thick.

A mixture of sweet and tart apples gives you a more balanced flavour. Granny Smith, Honeycrisp, Pink Lady, Braeburn and Cortland apples all work well because they hold their shape when baked.

Avoid very soft or badly bruised apples. Slightly older apples are fine as long as they’re still firm enough to slice.

Butter and sweeteners

Melted butter adds richness and helps create the sauce that coats the apples.

Coconut sugar provides a deeper flavour than white sugar. Honey, maple syrup or agave adds moisture and additional sweetness.

If you use maple syrup or agave to make the recipe vegan, replace the regular butter with plant-based butter too.

Cinnamon and warm spices

Cinnamon provides most of the flavour, while smaller amounts of ginger and nutmeg add warmth without overpowering the apples.

A pinch of salt balances the sweetness.

Cornstarch

Cornstarch thickens the juices released by the apples. It helps turn those juices into a light sauce rather than leaving a thin liquid in the bottom of the baking dish.

Pecans

Roughly chopped pecans add texture and a slightly buttery flavour.

For a nut-free version, leave them out or replace them with rolled oats or sunflower seeds.

Want a printable version of this recipe? Scroll down to the bottom!

How to Make Baked Apple Slices

These apples take only a few minutes to assemble before going into the oven. Use a baking dish that gives you enough room to spread them out without packing them too tightly.

1. Preheat the oven

Preheat the oven to 375°F or 190°C.

Lightly grease a 6 x 10-inch baking dish or another small baking dish with a similar capacity.

2. Slice the apples

Core the apples and cut them into slices approximately ¼ inch thick.

You can peel the apples first if you prefer a softer texture. I like leaving the peel on because it saves time, reduces food waste and helps the slices hold their shape.

3. Season the apples

Place the apple slices in a large mixing bowl.

Add the melted butter, coconut sugar, honey or syrup, cinnamon, ginger, nutmeg, salt and cornstarch. Toss until the apple slices are evenly coated.

4. Fill the baking dish

Transfer the apple mixture to the prepared baking dish.

Spread the apples into an even layer and sprinkle the chopped pecans over the top.

5. Bake the apples

Bake for about 30 minutes, or until the apple slices are tender and lightly browned.

The exact cooking time will depend on the apple variety and the thickness of the slices.

6. Coat with the sauce

Gently stir or toss the warm apples to coat them in the thickened sauce at the bottom of the dish.

Let them cool for five minutes before serving. The sauce will thicken a little more as it cools.

How to Use Leftover Baked Apple Slices

This is one of those recipes where I’m happy to have leftovers. I can serve the apples as dessert one evening, then spoon what remains over oatmeal, pancakes or yogurt the next morning.

Store the cooled apples in a covered container in the refrigerator. Even a small portion can help make an ordinary breakfast feel more like a fall treat.

Here are a few more ideas. Try them:

• Spooned over oatmeal or overnight oats
• Served with pancakes, waffles or French toast
• Layered with yogurt and granola
• Added to a bowl of cold cereal
• Served over vanilla ice cream
• Mixed into a smoothie
• Tucked into a grilled cheese sandwich
• Served alongside pork chops or roast pork
• Used as a quick filling for turnovers or hand pies
• Chopped and added to muffin batter

If you only have a spoonful of sauce left, stir it into oatmeal or drizzle it over toast. For more ideas, see my guide to using up leftover apples.

Variations and Substitutions

This recipe leaves plenty of room to work with what you already have. Make small substitutions based on the ingredients in your pantry.

Make it nut-free

Leave out the pecans or replace them with rolled oats, pumpkin seeds or sunflower seeds.

Make it vegan

Use plant-based butter and choose maple syrup or agave instead of honey.

Add more sauce

Add two or three tablespoons of apple juice or apple cider to the seasoned apples before baking.

Change the nuts

Replace the pecans with walnuts, sliced almonds or another nut you need to use.

Add dried fruit

Add a small handful of raisins or dried cranberries before baking. They’ll absorb some of the apple juices and become softer in the oven.

Make the apples less sweet

Reduce the coconut sugar slightly and use maple syrup instead of honey. Serve the apples with plain yogurt rather than ice cream.

What to Serve with Baked Apple Slices

Serve these cinnamon baked apples on their own for a simple dessert. For something richer, add vanilla ice cream or whipped cream while the apples are still warm.

They also work well with:

• Plain or vanilla yogurt
• Custard
• Rice pudding
• Pound cake
• Oatmeal
• Pancakes
• Waffles
• French toast
• Granola
• Chopped walnuts or pecans

If you’re planning several apple recipes, try my apple cinnamon baked oatmeal for breakfast or these apple crisp bars for another fall dessert.

Baked Apple Slices FAQs

These are straightforward to make, but the apple variety and slice thickness can change the final texture. Here are a few things to know before you start.

Do I need to peel apples before baking them?

No. You can leave the peels on to save time and reduce waste.

If you prefer very soft apples or don’t enjoy the texture of baked apple peel, peel them before slicing.

What are the best apples for baked apple slices?

Firm apples that hold their shape in the oven work best. Granny Smith, Honeycrisp, Pink Lady, Braeburn and Cortland are all good options.

You can also combine two varieties to balance sweet and tart flavours.

Can I prepare the apples ahead of time?

Yes. Toss the apple slices with the remaining ingredients, cover the bowl and refrigerate it for up to 12 hours.

Transfer the mixture to the baking dish when you’re ready to bake it.

Can I make baked apple slices without pecans?

Yes. Simply leave them out or replace them with oats or sunflower seeds.

How do I know when the apples are done?

Insert the tip of a small knife into one of the thicker slices. It should slide in easily, but the apple shouldn’t completely fall apart.

Can I reheat baked apples?

Yes. Reheat individual portions briefly in the microwave or warm the baking dish in a low oven.

Can I freeze baked apple slices?

You can, although I find the apples become softer after thawing. Freeze cooled portions in an airtight container and use them later as an oatmeal, pancake or dessert topping.

An Easy Way to Use Extra Apples

This baked apple slices recipe makes a manageable amount, so you don’t need a full bag of apples or an afternoon of baking. Three apples, a handful of pecans and a few pantry ingredients create four warm servings.

It’s especially useful when the apples in the fruit bowl are still good but starting to lose their appeal. Instead of letting them sit for another week, slice them up and turn them into dessert, or try my new apple cinnamon baked oatmeal recipe for breakfast.

For more inspiration, browse these 25 cozy apple recipes.

Print

Easy Baked Apple Slices Recipe

These easy baked apple slices combine cinnamon, pecans and a caramel-like sauce for a warm fall dessert that puts three fresh apples to good use.

Course Desserts

Cuisine American, Canadian

Keyword apple recipes, baked apple recipe, baked apple slices, recipe for leftover apples

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Calories 311kcal

Author Sarita Harbour

Cost $5

Equipment

• mixing bowl
• measuring spoons
• measuring cup
• baking dish

Ingredients

• 1/4 cup butter melted
• 3 apples 1 red y 2 green
• 3 tbsp honey or syrup
• 1/3 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• Pinch of salt
• 1 tbsp cornstarch
• 1/2 cup pecan nuts roughly chopped
• To serve: ice cream optional

Instructions

• Preheat the oven to 375°F (190°C).
• Prepare the apples:
• 1/4 cup butter, melted
• 3 apples (1 red y 2 green)
• 3 tbsp honey or syrup
• 1/3 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• Slice the apples thinly, approximately 1/4 inch (6 mm) thick,and place them in a large bowl.
• In the bowl: Add the melted butter, coconut sugar, honey (or syrup),
• cinnamon, ginger, nutmeg, salt, and cornstarch to the bowl.
• Mix well until all the slices are evenly coated.
• Place in the dish: Pour the apple mixture into an ovenproof dish (approximately 6 x 10 inches or an 8 x 8 inch square baking dish.
• Sprinkle the chopped pecans on top.
• Bake for approximately 30 minutes, until the apples are tender and lightly browned.
• Gently toss to coat the apples with the caramelized sauce that forms during baking.
• Let cool for a few minutes before serving.

Notes

Serve topped with vanilla ice cream, whipped cream, Greek yogurt or vanilla Skyr.

I like them over granola.

Nutrition

Calories: 311kcal | Carbohydrates: 35g | Protein: 2g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 119mg | Potassium: 204mg | Fiber: 5g | Sugar: 23g | Vitamin A: 437IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

The post Easy Baked Apple Slices Recipe appeared first on Recipes From Leftovers.

Apple cinnamon baked oatmeal is one of those simple fall breakfasts that puts a couple of extra apples to good use. Rolled oats, diced apples, pecans, maple syrup and warm spices bake together into a soft, moist oatmeal that’s lightly sweet without tasting like dessert.

With only 10 minutes of active prep, most of the work happens in the oven. I like recipes like this when apple season hits and there always seem to be a few apples on the counter that need using up.

It also works well for busy mornings. Bake one pan, serve it for breakfast, then refrigerate the extra portions for another day.

Why You’ll Love This Apple Cinnamon Baked Oatmeal

This baked oatmeal keeps breakfast simple while making good use of ingredients you may already have at home. It’s especially handy during apple season when you don’t necessarily need another dessert recipe.

• Only 10 minutes of active prep
• Uses two fresh apples
• Makes eight portions
• Uses basic pantry and refrigerator ingredients
• Works with dairy or non-dairy milk
• Can be served warm or cold
• Easy to change up with different nuts or dried fruit
• Makes enough for breakfast today with leftovers for later

Ingredients for Apple Cinnamon Baked Oatmeal

You only need a short list of everyday ingredients for this recipe. Apples, cinnamon and nutmeg give the oatmeal its fall flavor while pecans add a little crunch.

Apples

You’ll need two red apples cut into small cubes. Red apples add sweetness, but Granny Smith apples or another variety you already have will work too.

Cut the pieces roughly the same size so they cook evenly.

Rolled oats

Use three cups of rolled oats. They give the baked oatmeal its soft, slightly dense texture and make this breakfast hearty enough for a cool fall morning.

Eggs, milk and sweetener

Two eggs and two cups of milk help bind the oatmeal together as it bakes.

Use whatever milk you normally keep on hand. Dairy milk, almond milk, oat milk, soy milk and lactose-free milk can all be used.

For sweetness, the recipe calls for 1/3 cup of maple syrup or honey. Agave, coconut sugar or regular sugar are other options included with the original recipe.

Pecans and warm spices

Roughly chopped pecans add a little crunch against the softer oatmeal and apples.

Cinnamon does most of the work here, with a small amount of nutmeg adding another layer of warm fall flavor. A little salt balances everything out. Note: this apple pecan combo is the same one I use for my baked sliced apple recipe because I love pecans!

How to Make Apple Cinnamon Baked Oatmeal

There’s no complicated prep involved in making this fall breakfast. Mix everything in one large bowl before transferring it to a casserole dish and baking.

1. Preheat the oven

Preheat your oven to 350°F or 175°C.

Dice the apples into small, evenly sized cubes.

2. Mix the wet ingredients

In a large bowl, whisk together the eggs, milk, maple syrup or honey, cinnamon, nutmeg and salt until well combined.

3. Add the oats and apples

Add the rolled oats, chopped pecans and diced apples.

Stir until the apples and pecans are distributed evenly throughout the oatmeal mixture.

4. Transfer to the casserole dish

Pour the mixture into a 9-by-13-inch casserole dish.

Spread everything out evenly so the oatmeal cooks at the same rate throughout the pan.

5. Bake

Bake for 35 minutes or until the top is golden and the center is set.

Let the baked oatmeal cool slightly before serving.

Using Leftovers to Make Baked Oatmeal

Baked oatmeal is a useful recipe to keep in mind when you’re trying to cut down on food waste. You don’t need a refrigerator full of obvious “leftovers” to make it work.

Use those last couple of apples

This recipe only calls for two apples, which makes it perfect when you don’t have enough fruit left for a big batch of applesauce, pie or apple crisp.

As long as the apples are still good to eat, they don’t have to be picture-perfect. Baking is a practical way to use apples that are starting to lose some of their crispness.

Use up small amounts of nuts and dried fruit

Have half a bag of pecans left from another recipe? Use them here.

You can also add almonds, raisins, dried cranberries or dates. This is particularly useful after baking season when several half-empty bags have a habit of collecting in the pantry.

Finish an open container of milk

The recipe works with several types of milk, including dairy, almond, oat, soy and lactose-free milk. That means you can use the type you already have open rather than buying something different just for breakfast.

Turn breakfast into tomorrow’s leftovers

Reducing food waste isn’t only about using yesterday’s ingredients.

This recipe makes eight portions, so the oatmeal itself can become tomorrow’s breakfast. Refrigerate the extra servings and you have something ready when the morning gets busy.

Tips and Variations

One of the useful things about this apple baked oatmeal is how many of the ingredients can be changed without making the recipe complicated. It’s a good breakfast for working with what you already have.

Try a different apple

Red apples add natural sweetness, but you don’t need to buy a particular variety just for this recipe.

Granny Smith apples work if you prefer something more tart. You can also use another apple variety you already have.

Keep the apple pieces the same size

Try to dice the apples into similar-sized pieces.

This helps them cook evenly throughout the oatmeal, so you don’t end up with some pieces still firm while others are very soft.

Use the milk you have

You can make this with regular dairy milk or use almond, oat, soy or lactose-free milk.

That makes it an easy recipe to adjust around what’s already in the refrigerator.

Change the sweetener

Maple syrup and honey both work in the base recipe.

You can also use agave, coconut sugar or regular sugar.

Add dried fruit or different nuts

If you have small amounts of nuts or dried fruit hanging around in the pantry, this is an easy place to use them.

Try almonds, raisins, dried cranberries or chopped dates.

What to Serve With Apple Cinnamon Baked Oatmeal

This oatmeal is mildly sweet on its own, so you can keep the toppings simple. You can also serve it warm or cold depending on what works for your morning.

Try topping a portion with:

• yogurt
• fresh fruit
• peanut butter
• honey
• maple syrup

This is another good place to think about what needs using up. A spoonful of yogurt left in the container, half a banana or the last of a jar of peanut butter can all turn a piece of baked oatmeal into a more filling breakfast.

How to Store Leftover Baked Oatmeal

Once the baked oatmeal has cooled, store leftovers covered in the refrigerator.

Because the recipe makes eight portions, you can also divide the remaining oatmeal into individual servings. That makes breakfast quicker over the next few days because everyone can grab a portion rather than cutting into the whole pan again.

Reheat a serving if you prefer warm oatmeal, or eat it cold straight from the refrigerator.

FAQs About Apple Cinnamon Baked Oatmeal

There’s plenty of room to change this recipe depending on the apples, milk and pantry ingredients you have available. Here are a few questions readers may have before making it.

Can I use Granny Smith apples in baked oatmeal?

Yes. Red apples give the oatmeal a sweeter flavor, but Granny Smith apples or another apple variety can be used instead.

Can I make baked oatmeal with non-dairy milk?

Yes. Almond milk, oat milk and soy milk can all be used in this apple cinnamon baked oatmeal. Lactose-free milk is another option.

Can I use honey instead of maple syrup?

Yes. Use 1/3 cup of either maple syrup or honey.

The original recipe also suggests agave, coconut sugar or regular sugar as alternatives.

Can I add raisins to apple baked oatmeal?

Yes. Raisins, dried cranberries and chopped dates are all options.

Almonds can also be used if you’d like to change the nuts.

How do I know when baked oatmeal is done?

Bake it for about 35 minutes.

The top should look golden and the center should be set.

Can I eat baked oatmeal cold?

Yes. This apple cinnamon baked oatmeal can be served either warm or cold, which makes leftover portions particularly handy for another breakfast.

More Ways to Use Up Apples

If apple season has left you with more fruit than you know what to do with, don’t stop at this oatmeal. Make leftover apples work in everything, from breakfast recipes and snacks to bars, cakes and savory meals.

Try my Easy Apple Oatmeal Cookies when you have more apples to use, or make Apple Crisp Bars when you’re looking for something sweeter.

And if the fruit bowl is really overflowing, head over to my collection of 25 Cozy Apple Recipes for more ideas.

Apple Cinnamon Baked Oatmeal for Fall Mornings

This apple cinnamon baked oatmeal gives you a practical way to turn a couple of apples and pantry staples into breakfast for the family. The cinnamon, nutmeg and baked apple make it especially good once cooler mornings arrive.

More importantly for me, it’s the kind of flexible recipe that helps use what’s already in the kitchen. Those last two apples, an open container of milk and the half-bag of nuts in the pantry can become breakfast instead of eventually ending up in the garbage.

And with eight portions from one pan, today’s breakfast can help take care of tomorrow morning too.

Print

Apple Cinnamon Baked Oatmeal

Apple cinnamon baked oatmeal with fresh apples, pecans, maple syrup and warm spices for an easy make-ahead fall breakfast.

Course Breakfast

Cuisine American, Canadian

Keyword apple cinnamon baked oatmeal, apple recipes, fall breakfast

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8 servings

Calories 236kcal

Author Sarita Harbour

Cost $2.00

Equipment

• 1 measuring spoons
• 1 mixing bowl
• 1 measuring cup

Ingredients

• 2 red apples
• 3 cups rolled oats
• 2 eggs
• 1/3 cup maple syrup or honey
• 1/2 cup pecans roughly chopped
• 2 cups milk any type; dairy, oat, almond
• 1/4 tsp ground nutmeg
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

• Preheat the oven to 350°F (175°C).

  Cut the apples into small, even-sized cubes.

  In a large mixing bowl, whisk the eggs, milk, maple syrup or honey, cinnamon, nutmeg and salt until smooth.

  Stir in the rolled oats, chopped pecans and diced apples until everything is evenly distributed.

  Transfer the mixture to a 9 x 13-inch casserole dish and spread it into an even layer.

  Bake for about 35 minutes, or until the top is lightly golden and the center is set.

  Let the baked oatmeal cool for a few minutes before slicing and serving.

Notes

• Use any apple variety you have on hand.
• Dice apples evenly so they cook at the same rate.
• Dairy or non-dairy milk both work.
• Swap maple syrup for honey or another preferred sweetener.
• Add raisins, dried cranberries, dates or almonds if you like.
• Serve warm or cold with yogurt, nut butter, fruit or maple syrup.

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 31g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 114mg | Potassium: 294mg | Fiber: 5g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg

The post Apple Cinnamon Baked Oatmeal appeared first on Recipes From Leftovers.

Apple Bacon Scones

Warm apple butter mixed with smoky bacon makes these Apple Butter Bacon Scones a cozy breakfast choice for September mornings. They bake up quickly, using leftover apples in the butter for a frugal twist on a bakery favorite. The recipe keeps things simple while still feeling special on a weekend brunch table. Serve them warm with coffee for a budget-friendly treat. They freeze well too, making them easy to keep on hand for busy fall days.
Get the Recipe: Apple Bacon Scones

Apple Carrot Cake Pancakes

Stacked high with fresh fall flavor, these Apple Carrot Cake Pancakes turn ripe apples into a hearty breakfast. The recipe cooks up in minutes on the griddle and doubles as a cozy brunch dish. Shredded carrots add texture while apples make each bite moist and frugal. A drizzle of syrup brings everything together without much extra effort. It’s an easy way to make breakfast feel like fall in September.
Get the Recipe: Apple Carrot Cake Pancakes

Homemade Apple Cider Vinegar

Turn leftover apple scraps into something useful with this Homemade Apple Cider Vinegar recipe. It saves money while reducing food waste, making it a smart choice for frugal fall kitchens. The process is simple, with apples fermenting into vinegar over time. Once ready, it can be used for recipes, cleaning, or even canning. It’s a cozy way to stretch your apple harvest into September and beyond.
Get the Recipe: Homemade Apple Cider Vinegar

Apple Butter

Let your slow cooker do the work with this Crockpot Apple Butter recipe. Leftover apples simmer down into a thick, spreadable butter that feels perfect for fall mornings. The recipe is budget-friendly and fills the house with a cozy September aroma. It makes a big batch, so you can store jars for winter or give them as gifts. Spread it on toast or swirl into oatmeal for a warm breakfast treat.
Get the Recipe: Apple Butter

Non-Alcoholic Apple CIder

A glass of Non-Alcoholic Apple Cider brings the cozy flavors of September into your kitchen. This recipe uses ripe apples to make a warm, budget-friendly drink for crisp fall days. It simmers on the stove, filling your home with a comforting scent. Serve it at brunch, after school, or alongside dessert. It’s a frugal way to enjoy fall traditions without needing alcohol.
Get the Recipe: Non-Alcoholic Apple Cider

Mom’s Best Apple Crisp Bars

Crispy topping and gooey fruit make these Apple Crisp Bars perfect for fall snacking. Leftover apples turn into a budget-friendly dessert that feels just right for September evenings. The recipe is simple enough for beginners but still makes a cozy treat. Bars cut easily for lunchboxes or after-dinner servings. They taste like classic apple crisp but in an easy-to-hold form.
Get the Recipe: Mom’s Best Apple Crisp Bars

Easy Applesauce Cookies Recipe with White Chocolate Chips

Soft and chewy Applesauce Cookies bring fall flavor into a budget-friendly snack. Using leftover applesauce keeps the recipe frugal and moist. They bake up quickly, making them perfect for busy September afternoons. A touch of spice gives them a cozy taste of fall. These cookies work well for lunchboxes, snacks, or even light desserts.
Get the Recipe: Easy Applesauce Cookies Recipe with White Chocolate Chips

Easy Apple Cider Blondies Recipe

Warm spices and rich flavor make Apple Cider Blondies an easy fall dessert. The recipe uses apple cider for a frugal and cozy way to capture September flavor. They bake into chewy bars that are quick to slice and share. Keep them on hand for after-school snacks or coffee breaks. They’re budget-friendly but still feel like a special treat.
Get the Recipe: Easy Apple Cider Blondies Recipe

Apple Cider Shortbread Cookies

Buttery and crisp, these Apple Cider Shortbread Cookies bring cozy apple flavor into a simple recipe. They use apple cider to give a frugal twist to classic cookies. With only a few ingredients, they bake quickly and store well. Perfect for September baking days, they pair nicely with tea or cider. Their short ingredient list makes them budget-friendly and easy to prepare.
Get the Recipe: Apple Cider Shortbread Cookies

Apple Sour Cream Coffee Cake

Perfect for fall breakfasts, this Apple Sour Cream Coffee Cake uses ripe apples to create a moist and frugal treat. It bakes up easily for brunch or snacking. A cinnamon crumb topping adds cozy September flavor. The recipe makes a large pan, perfect for feeding family or friends. Serve it warm to start a crisp fall morning on the right note.
Get the Recipe: Apple Sour Cream Coffee Cake

Iced Apple Cookies

Wholesome and easy to make, these Apple Oatmeal Cookies turn leftover apples into budget-friendly snacks. The recipe mixes oats and apples for a cozy September flavor. They bake quickly, making them a smart option for busy families. Enjoy them as an after-school snack or light dessert. They’re frugal, filling, and simple to prepare.
Get the Recipe: Iced Apple Cookies

Apple Slab Pie

Flaky pastry and spiced filling make an Apple Slab Pie perfect for September gatherings. It’s easier than a traditional pie but still cozy for fall. Ripe apples bake into a large pan, giving you plenty of budget-friendly servings. Cut squares for lunchboxes or serve with ice cream for dessert. It’s a frugal way to enjoy pie without fuss.
Get the Recipe: Apple Slab Pie

Bisquick Apple Cobbler

This Apple Cobbler keeps things simple by starting with Bisquick, making it easy and frugal. Ripe apples bake underneath a soft topping for a cozy September dessert. The recipe works well for weeknights since it comes together quickly. Serve warm with ice cream or whipped cream for extra comfort. It’s budget-friendly and perfect for family dinners in fall.
Get the Recipe: Bisquick Apple Cobbler

Apple Pie with Graham Cracker Crust

With a Graham Cracker Crust, this apple pie variation feels both cozy and frugal. It skips traditional pastry while still delivering rich apple flavor. Ripe apples make the filling perfect for fall and easy to prepare. The recipe bakes up quickly, making it great for September desserts. It’s budget-friendly without losing any seasonal charm.
Get the Recipe: Apple Pie with Graham Cracker Crust

Mini Apple Pies

Individual Mini Apple Pies make dessert easy to serve and fun to eat. They use ripe apples for a cozy September flavor in a frugal package. The recipe bakes quickly and works well for snacks or small gatherings. Each pie gives a warm taste of fall without the fuss of a full pie. They’re budget-friendly and family-friendly too.
Get the Recipe: Mini Apple Pies

Air Fryer Apple Fries

Air-fried and crisp, these Apple Fries make a fun September snack. They turn ripe apples into a cozy fall treat with minimal oil. The recipe is quick, making it perfect for busy families. Serve with a simple dip for added flavor. It’s a budget-friendly way to enjoy apples in a new form.
Get the Recipe: Air Fryer Apple Fries

Air Fryer Apple Taquitos (Easy Dessert!)

Simple to roll and cook, these Apple Pie Roll Ups bring cozy flavor to the table in minutes. They use ripe apples and pantry staples for a frugal fall snack. The recipe air-fries quickly, making it easy for weeknights. Each roll tastes like a mini pie, perfect for September desserts. They’re budget-friendly, portable, and fun to eat.
Get the Recipe: Air Fryer Apple Taquitos (Easy Dessert!)

Apple Pie Tacos

Taco shells filled with apple pie filling create these Apple Pie Tacos, a cozy twist for fall. Ripe apples make the filling frugal and perfect for September. They come together quickly and cook in minutes. Sprinkle with cinnamon sugar for a warm flavor. This recipe is budget-friendly and great for family nights.
Get the Recipe: Apple Pie Tacos

Healthy Apple Nachos Recipe

Crisp slices layered with toppings make these Apple Nachos a budget-friendly fall snack. Ripe apples become the base for a cozy September treat. The recipe takes just minutes to assemble, making it practical for after-school eating. Add nuts, chocolate, or caramel for extra fun. It’s frugal, simple, and perfect for families.
Get the Recipe: Healthy Apple Nachos Recipe

Cinnamon-Kissed Labaneh and Apple Crackers

Spiced apples paired with labaneh and crackers create a cozy fall snack in this recipe. These Apple Crackers with Cinnamon Labaneh make use of ripe apples in a frugal way. They come together quickly, making them ideal for busy September days. The mix of creamy and crunchy textures feels warm and seasonal. It’s a budget-friendly option for snacks or light lunches.
Get the Recipe: Cinnamon-Kissed Labaneh and Apple Crackers

Gluten Free Apple Cinnamon Muffins

Soft and fluffy, these Apple Cinnamon Muffins bring ripe apple flavor into fall breakfasts. The recipe bakes up easily, making it perfect for September mornings. Cinnamon adds cozy flavor while keeping the ingredients frugal. They work well as snacks, brunch items, or lunchbox fillers. This is a budget-friendly way to bake with apples.
Get the Recipe: Gluten Free Apple Cinnamon Muffins

Easy and Delicious Caramelized Apples Recipe

Golden and sweet, these Caramelized Apples create a simple fall treat. They use ripe apples in a frugal way, ready in minutes on the stove. The recipe works well for topping pancakes, ice cream, or oatmeal. It’s a cozy addition to September breakfasts and desserts. With just a few ingredients, it stays budget-friendly.
Get the Recipe: Easy and Delicious Caramelized Apples Recipe

Microwave Apple Crisp

Fast and comforting, this Microwave Apple Crisp makes fall dessert easy. Ripe apples cook quickly in the microwave, making it perfect for September evenings. The recipe is cozy, frugal, and ready in minutes. Top with whipped cream or ice cream for a quick finish. It’s budget-friendly and practical for busy families.
Get the Recipe: Microwave Apple Crisp

Apple Cinnamon Oatmeal

Warm bowls of Apple Cinnamon Oatmeal bring fall flavor to weekday breakfasts. The recipe uses ripe apples in a frugal, cozy way. It cooks quickly on the stove, making it ideal for September mornings. Oats and apples combine for a filling, budget-friendly meal. It’s simple, practical, and perfect for cooler weather.
Get the Recipe: Apple Cinnamon Oatmeal

Apple Cinnamon Rolls

These Apple Cinnamon Rolls bake up fluffy and warm, perfect for fall brunch. Ripe apples make the filling cozy and frugal. The recipe requires a little time but stays budget-friendly compared to bakery prices. The rolls fill the house with a September aroma that feels like fall. Serve them fresh from the oven for a family breakfast treat.
Get the Recipe: Apple Cinnamon Rolls

The post 25 Cozy Apple Recipes That Prove Fall Really Does Start in the Kitchen appeared first on Recipes From Leftovers.

You don’t need to peel the zucchini or do anything complicated before adding it to the batter. Grate it finely, mix everything together, and you’ll have a dozen double chocolate zucchini muffins ready in about 40 minutes.

Why You’ll Love These Zucchini Muffins

What You’ll Need

How to Make Double Chocolate Zucchini Muffins

These double chocolate zucchini muffins come together quickly with a simple batter and finely grated zucchini. Mix just until combined, then divide the batter between the muffin cups and bake until the centres are set.

1. Mix the wet ingredients

Whisk the eggs, oil and sugar until smooth.

2. Add the dry ingredients

Add the flour, cocoa powder, baking powder and salt. Stir just until combined.

3. Add zucchini and chocolate

Fold in the grated zucchini and chopped chocolate. Don’t overmix the batter.

4. Fill the muffin pan

Divide the batter between 12 lined muffin cups, filling each about three-quarters full. Sprinkle chocolate chips over the tops.

5. Bake

Bake at 350°F for 20–24 minutes, or until a tester inserted near the centre comes out with a few moist crumbs.

Let them cool in the pan for about five minutes before transferring them to a wire rack.

FAQs About Double Chocolate Zucchini Muffins

These common questions cover the small details that can make a difference when baking chocolate zucchini muffins. Here’s what to know before you start mixing the batter.

Do I need to peel zucchini for muffins?

No. The peel softens as the muffins bake, especially when the zucchini is finely grated. Just wash the zucchini well before grating it.

Should I squeeze the water out of grated zucchini?

Usually, no. The moisture in the zucchini helps keep these muffins soft. If your zucchini is unusually watery, give it a very gentle squeeze rather than wringing it completely dry.

Can you taste the zucchini in chocolate zucchini muffins?

Not much. The cocoa and chocolate are the dominant flavours, while the finely grated zucchini mostly adds moisture and texture.

Can I use frozen zucchini?

Yes, but thaw it first and drain off any excess liquid. Frozen zucchini can release more water than freshly grated zucchini, so you may need to gently squeeze it before adding it to the batter.

Can I make these as mini muffins?

Yes. Divide the batter between a mini muffin pan and start checking for doneness much earlier than you would with standard muffins. They’ll bake faster because of their smaller size.

Double Chocolate Zucchini Muffins Are an Easy Way to Use Extra Zucchini

These double chocolate zucchini muffins are a practical way to use up fresh zucchini while adding another freezer-friendly breakfast or snack to your rotation. The zucchini keeps the muffins moist, while cocoa, chopped chocolate and chocolate chips give them plenty of chocolate flavour.

Make a batch when zucchini is plentiful, enjoy a few fresh, and freeze the extras for later. It’s one more simple way to make good use of what you already have in the kitchen.

Print

Double Chocolate Zucchini Muffins

These double chocolate zucchini muffins are soft, rich, and packed with cocoa, grated zucchini, chopped chocolate, and chocolate chips for a simple homemade treat.

Course Breakfast, Desserts, Snacks

Cuisine American, Canadian

Keyword double chocolate zucchini muffins

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 12

Calories 185kcal

Author Sarita Harbour

Cost $7.00

Equipment

• 1 mixing bowl
• 1 measuring spoons
• 1 measuring cup
• 1 spatula
• 1 12 muffin pan

Ingredients

• 2 cups finely grated zucchini about 1 medium zucchini
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup grated chocolate or finely chopped chocolate
• 2-3 tablespoons chocolate chips
• a dash of powdered sugar for serving

Instructions

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a mixing bowl, whisk together the eggs, vegetable oil, and sugar until smooth.
• Sift the cocoa into a bowl, add the flour, baking powder, and salt. Mix until the batter is smooth.
• Add the zucchini and grated chocolate. Gently stir until combined. Do not overmix.
• Fill the muffin tins. Fill each about ¾ full. Sprinkle the muffins with chocolate chips.
• Bake for 20-24 minutes.
• Let the muffins cool in the tins for about 5 minutes, then transfer them to a wire rack. Remove the paper liners and transfer the muffins to a plate. Dust with powdered sugar and serve.

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 102mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Calcium: 36mg | Iron: 1mg

Like this recipe? Pin it for later!

The post Double Chocolate Zucchini Muffins appeared first on Recipes From Leftovers.

Cinnamon Sourdough Discard Muffins

Sourdough discard adds character and a sturdy texture that plays well with cinnamon, making these muffins last longer when prepped early.
Get the Recipe: Cinnamon Sourdough Discard Muffins

Banana Applesauce Muffins

Applesauce adds moisture and keeps these banana muffins soft, which means you can bake once and grab bites throughout the week. Great for those busy mornings.
Get the Recipe: Banana Applesauce Muffins

Cinnamon Sweet Potato Muffin Recipe

Sweet potato adds moisture that lasts, while cinnamon warms up every bite, so these muffins are ready to eat anytime.
Get the Recipe: Cinnamon Sweet Potato Muffin Recipe

Carrot and Banana Muffins

Carrots and bananas team up to create muffins that keep their moisture and flavor days after baking. They’re a smart pick for prepping early and skipping morning chaos.
Get the Recipe: Carrot and Banana Muffins

Peanut Butter Banana Muffins with Chocolate

Chocolate and peanut butter keep these muffins rich and dense enough to last, so you can bake once and have snacks ready without fuss.
Get the Recipe: Peanut Butter Banana Muffins with Chocolate

Recipe for Raspberry Lemon Almond Muffins

Bright raspberries and almonds give these muffins a punch that holds up well, so you can enjoy them straight from the fridge later. Perfect for a grab-and-go snack.
Get the Recipe: Recipe for Raspberry Lemon Almond Muffins

Apple Cheddar Muffins

The unexpected cheddar adds a bit of bite while apples keep things juicy, so these muffins stay fresh enough to bake in advance and enjoy later.
Get the Recipe: Apple Cheddar Muffins

Banana Nut Muffins Recipe

Nuts give a crunch that holds firm, so these banana muffins don’t turn mushy after baking, making them ideal for make-ahead plans.
Get the Recipe: Banana Nut Muffins Recipe

Healthy Pumpkin Banana Oat Muffins

Pumpkin and oats create a hearty muffin that stays moist and won’t dry out quickly, which is a win for baking ahead and eating later.
Get the Recipe: Healthy Pumpkin Banana Oat Muffins

Strawberry Rhubarb Muffins

Tangy rhubarb and sweet strawberries combine in muffins that hold their flavor well, making them perfect for early prep and later enjoyment.
Get the Recipe: Strawberry Rhubarb Muffins

Easy Date Muffins

Dates keep the sweetness steady and the crumb moist, so these muffins stay fresh longer and handle being made ahead like champs.
Get the Recipe: Easy Date Muffins

Sourdough Discard Banana Muffins

The banana and sourdough combo creates muffins that hold up well and get better with a little time, perfect for making ahead.
Get the Recipe: Sourdough Discard Banana Muffins

Almond Flour Blueberry Muffins

These grain-free muffins manage to stay soft and fresh longer, which makes prepping ahead a simple way to have a healthy snack on hand.
Get the Recipe: Almond Flour Blueberry Muffins

Double Chocolate Banana Muffins

Chocolate and banana create a dense, moist muffin that holds up after baking, so you don’t have to stress about timing your baking perfectly.
Get the Recipe: Double Chocolate Banana Muffins

Fudgy Purple Sweet Potato Chocolate Chip Muffins

Sweet potato adds moisture that keeps these muffins fudgy and dense, making them ideal for storing and enjoying over several days.
Get the Recipe: Fudgy Purple Sweet Potato Chocolate Chip Muffins

Healthy Blueberry Oat Bran Muffins

Oat bran locks in moisture while blueberries keep these muffins lively, so they’re a good pick for prepping ahead and avoiding last-minute baking.
Get the Recipe: Healthy Blueberry Oat Bran Muffins

Pumpkin Chocolate Chip Muffin Recipe Without Eggs

No eggs here, just soft muffins that hold together nicely and stay fresh, making them great for baking early and enjoying later.
Get the Recipe: Pumpkin Chocolate Chip Muffin Recipe Without Eggs

Small Batch Blueberry Muffins

Just enough to keep on hand, these muffins stay fresh in small batches and are ready whenever you need a quick bite.
Get the Recipe: Small Batch Blueberry Muffins

Vegan Carrot Muffins

Vegan and veggie-packed, these muffins keep a soft texture that lasts, which means you can bake early and still enjoy days later.
Get the Recipe: Vegan Carrot Muffins

Healthy Chocolate Zucchini Muffins

Zucchini adds moisture that helps these chocolate muffins stay soft, so prepping ahead doesn’t risk dryness or crumbling.
Get the Recipe: Healthy Chocolate Zucchini Muffins

Glazed Lemon Poppy Seed Muffins

Light, bright, and slightly crunchy, these muffins stay fresh enough to prep early and snack on for days.
Get the Recipe: Glazed Lemon Poppy Seed Muffins

Blueberry-Rhubarb Muffins

The tart and sweet combo stays lively, so baking early lets you have ready-made muffins that hold their flavor.
Get the Recipe: Blueberry-Rhubarb Muffins

Easy Vegan Zucchini Muffins with Lemon

Bright lemon and zucchini keep these vegan muffins soft, making them an easy choice to prep in advance without losing freshness.
Get the Recipe: Easy Vegan Zucchini Muffins with Lemon

4 Ingredient Banana Muffins

Only four ingredients, but these muffins stay soft and ready for grab-and-go mornings when baked ahead of time.
Get the Recipe: 4 Ingredient Banana Muffins

Healthy Morning Glory Muffins

Loaded with good stuff and built to stay moist, these muffins are perfect for baking once and enjoying through busy mornings.
Get the Recipe: Healthy Morning Glory Muffins

Easy Chocolate Chip Banana Peanut Butter Muffins Recipe

Chocolate chips and peanut butter pack these banana muffins with flavor and enough heft to stay fresh when baked in advance.
Get the Recipe: Easy Chocolate Chip Banana Peanut Butter Muffins Recipe

Healthy Pumpkin Muffins with Applesauce & Greek Yogurt

Moist and rich from applesauce and yogurt, these pumpkin muffins hold their texture well, which means you can prep ahead with zero regrets.
Get the Recipe: Healthy Pumpkin Muffins with Applesauce & Greek Yogurt

Peanut Butter Banana Muffins

A classic combo that stays sturdy and soft, these muffins work well for advance baking and quick snacks.
Get the Recipe: Peanut Butter Banana Muffins

Sourdough Discard Chocolate Chip Muffins

Sourdough adds a touch of tang and a dense texture, so these muffins last longer and won’t fall apart if baked early.
Get the Recipe: Sourdough Discard Chocolate Chip Muffins

Healthy Oatmeal Zucchini Muffins

Oats and zucchini team up to keep these muffins moist and hearty, making them a smart choice for early prep.
Get the Recipe: Healthy Oatmeal Zucchini Muffins

Ricotta Lemon Muffins

Creamy ricotta and fresh lemon create muffins that stay tender and ready for snacking days after baking.
Get the Recipe: Ricotta Lemon Muffins

2 Ingredient Pumpkin Spice Muffins

Simple and spiced, these muffins keep a good texture even when baked ahead, making mornings easier.
Get the Recipe: 2 Ingredient Pumpkin Spice Muffins

Zucchini Muffin Recipe With Applesauce

Moisture from applesauce and zucchini means these muffins stay fresh longer, perfect for making early and enjoying later.
Get the Recipe: Zucchini Muffin Recipe With Applesauce

The post 33 Make-Ahead Muffins That Won’t Dry Out by Thursday appeared first on Recipes From Leftovers.

This list includes finger foods, small bites and easy appetizers that feel relaxed without looking thrown together. Use them for backyard meals, pool days, porch snacks or a no-fuss spread when turning on the oven sounds like too much.

Easy Mexican Tortilla Roll Ups Recipe

Mexican tortilla roll ups bring color, flavor and easy slicing to the patio snack table. The soft tortillas wrap around a savory filling with cheese, spices and leftover-friendly options like cooked ground beef, shredded chicken or black beans. Serve them as a make-ahead finger food for backyard snacks, game day trays or casual summer lunches that need something more filling than chips.
Get the Recipe: Easy Mexican Tortilla Roll Ups Recipe

Turkey Cranberry Pinwheel Wraps

Turkey cranberry pinwheel wraps bring a sweet-and-savory bite to the patio table with very little fuss. Cream cheese, cooked turkey, dried cranberries and green onion roll up neatly in soft spinach tortillas, then chill until they’re easy to slice and serve. Add them when you want a make-ahead finger food that works for outdoor snacks, casual lunches or using leftover turkey in a way that feels fresh.
Get the Recipe: Turkey Cranberry Pinwheel Wraps

Cucumber Tomato Bites

These cucumber tomato bites bring the crunch when the patio table needs something fresh, cold and easy to grab. Juicy tomatoes, crisp cucumber and simple toppings make them feel a little more special than a plain veggie tray. Serve them before dinner, with drinks or as a quick no-fork snack when everyone keeps wandering in and out of the kitchen.
Get the Recipe: Cucumber Tomato Bites

Easy Cream Cheese Pickle Wraps Recipe

These cream cheese pickle wraps bring the salty crunch people always seem to find first on a snack tray. Creamy filling, tangy pickles and soft wraps make them easy to slice, serve and grab between conversations. Add them to the patio spread when you want a cold finger food that takes very little effort but disappears fast.
Get the Recipe: Easy Cream Cheese Pickle Wraps Recipe

Air Fryer Pasta Chips

Air fryer pasta chips give the patio snack table a crispy, salty bite that feels different from the usual bowl of chips. They’re easy to pick up, fun to dip and sturdy enough for casual grazing while everyone hangs around outside. Serve them when you want a crunchy finger food that gets people asking what they are before they reach for another handful.
Get the Recipe: Air Fryer Pasta Chips

Beef Wellington Bites

Beef Wellington bites bring a richer option to the patio snack table without turning the whole spread into a sit-down meal. Flaky pastry, savory beef and classic flavor make them feel special, but the small size keeps them easy to serve and share. Add them when you want one warm, hearty finger food that balances out the lighter bites.
Get the Recipe: Beef Wellington Bites

Grilled Shrimp Skewers

Grilled shrimp skewers bring smoky flavor to the patio table without making guests juggle plates and forks. The shrimp cook quickly, look great on a platter and feel a little more special than the usual chips-and-dip setup. Serve them when you want an easy warm-weather finger food that works for casual dinners, backyard drinks or weekend get-togethers.
Get the Recipe: Grilled Shrimp Skewers

Keto Sausage Balls

Keto sausage balls add a hearty, protein-packed bite to the patio spread without needing bread, crackers or much fuss. They’re easy to make ahead, simple to serve and filling enough to help balance lighter snacks like veggies and dips. Put them out when you want a warm finger food that works for low-carb guests but still tastes like party food.
Get the Recipe: Keto Sausage Balls

Gluten-Free Cheez-Its

Gluten-free Cheez-Its bring that familiar cheesy crunch to the patio snack table without leaving gluten-free guests out. They’re easy to grab by the handful, pack well in a bowl and make a good salty counterpoint to fresh vegetables, fruit and cold dips. Serve them when you want a simple homemade cracker that feels fun, snacky and easy to share.
Get the Recipe: Gluten-Free Cheez-Its

Sweet and Saucy BBQ Pulled Pork Sliders Recipe

These BBQ pulled pork sliders bring something saucy and satisfying to the patio table without asking anyone to sit down with a full plate. Tender pork, soft buns and a sweet barbecue finish make them easy to grab, stack and pass around. Serve them when you want a heartier finger food that can stand in for dinner if the snacks turn into the whole meal.
Get the Recipe: Sweet and Saucy BBQ Pulled Pork Sliders Recipe

Baked Sweet Potato Chips

Baked sweet potato chips add a crisp, slightly sweet bite to the patio snack table without feeling heavy. They’re easy to grab, simple to serve and a nice change from regular chips when you want something homemade. Put them out with dips, sliders or grilled snacks for a crunchy finger food that works from afternoon grazing right into dinner.
Get the Recipe: Baked Sweet Potato Chips

Jalapeño Popper Pinwheels Recipe

Jalapeño popper pinwheels bring creamy, cheesy heat to the patio table in an easy slice-and-serve snack. They’re simple to make ahead, neat enough to grab by hand and bold enough to stand out beside milder dips and veggie bites. Serve them when you want a cold finger food with a little kick but none of the last-minute fuss.
Get the Recipe: Jalapeño Popper Pinwheels Recipe

Pretzel Bites

Pretzel bites bring that soft, salty snack-shop feeling to the patio table in a size people can grab and keep moving. They work well with mustard, cheese dip or a simple bowl of something creamy on the side. Serve them when you want an easy finger food that feels casual, filling and right at home with cold drinks and backyard chatter.
Get the Recipe: Pretzel Bites

Easy Mini Swiss Cheese Quiches

Mini Swiss cheese quiches bring a creamy, savory bite to the patio spread without needing forks or a full brunch setup. They’re small enough to serve as finger food but filling enough to make the snack table feel more like a meal. Add them when you want something warm, cheesy and easy to pair with fruit, salads or lighter appetizers.
Get the Recipe: Easy Mini Swiss Cheese Quiches

Baked Brie Bites Recipe

Baked brie bites bring warm, melty cheese to the patio table without the mess of cutting into a full wheel. Flaky pastry and gooey brie make them feel a little fancy, but the bite-sized shape keeps them easy to pass, dip and share. Serve them when you want a simple finger food that works for casual drinks, backyard dinners or a snack spread that needs one rich, cozy bite.
Get the Recipe: Baked Brie Bites Recipe

Air Fryer Jalapeño Poppers

Air fryer jalapeño poppers bring a crispy, spicy bite to the patio spread without the mess of deep frying. The creamy filling and crunchy coating make them feel like party food, while the air fryer keeps the prep simple. Serve them when you want a warm finger food with bold flavor that still works for casual outdoor snacking.
Get the Recipe: Air Fryer Jalapeño Poppers

Easy Air Fryer Zucchini Fries Recipe

Air fryer zucchini fries give the patio table a crispy, dippable snack that feels more fun than a plain vegetable platter. The crunchy coating makes them easy to grab, while the zucchini keeps them lighter than heavier fried appetizers. Serve them with a simple dip when you want a warm finger food that works for kids, adults and anyone hovering near the snack tray.
Get the Recipe: Easy Air Fryer Zucchini Fries Recipe

The post 17 Patio Snacks and Finger Foods Built for Warm-Weather Grazing appeared first on Recipes From Leftovers.

I loved the idea. I didn’t love the thought of frying dough on a weeknight. So I came up with this baked churros bars recipe instead.

These bars use ingredients I almost always have on hand, including butter, brown sugar, flour, cinnamon and sugar. They taste warm, sweet and cozy, with a chewy blondie-style base and a cinnamon sugar topping that gives them that familiar churro flavor without the fuss.

They’ve turned into our go-to recipe when we need a fast and easy dessert. And with grocery prices still putting pressure on family budgets, I love recipes that stretch simple pantry staples into something that feels like a treat. The USDA Economic Research Service reports that food-at-home prices continue to change year over year, which makes easy homemade desserts a smart option for families watching their grocery spending. 

Why you’ll love this churros bars recipe

This is a baked churros bar recipe, not a regular fried churro. The recipe gives you the cinnamon sugar flavor of churros without deep frying. You mix the dough, press it into a pan, sprinkle on the topping and bake.

You’ll also love it because it’s quick. These churro bars take about 10 minutes to prep, then bake in less than half an hour.

They also use regular baking ingredients. No yeast. No piping bag. No hot oil. Just a simple brown sugar dough, a 9×9 pan and a crunchy cinnamon sugar topping.

If your family likes easy bar recipes, you may also enjoy my Old-Fashioned Easy Blueberry Lemon Bars Recipe or these Pecan Pie Bars Without Corn Syrup.

Churro bars ingredients

You don’t need anything fancy here. That’s part of the charm.

For the bars

These ingredients make the soft, chewy base. The brown sugar gives the bars a deeper flavor than white sugar alone.

1/2 cup butter, softened
1 cup brown sugar
1 egg
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon

For the cinnamon sugar topping

This topping gives the bars their churro-style finish. Sprinkle it evenly so every square gets that sweet cinnamon crunch.

1/2 cup granulated sugar
1 1/2 teaspoons cinnamon

How to make homemade churros bars

This recipe moves quickly, so I like to get the pan ready first. Grease a 9×9 baking dish before you start mixing.

Step 1: Heat the oven

Preheat your oven to 350 F. Grease a 9×9 baking pan and set it aside.

Step 2: Mix the butter and brown sugar

Add the softened butter and brown sugar to a large mixing bowl. Stir until the mixture looks smooth and well combined.

Step 3: Add the egg

Crack in the egg and mix again. Keep stirring until the egg blends fully into the sugar mixture.

Step 4: Add the dry ingredients

Add the flour, salt, baking powder and cinnamon to the bowl. Stir until the dough comes together.

The dough will look thicker than cake batter. That’s what you want.

Step 5: Press the dough into the pan

Press the dough into an even layer in your prepared baking dish. I like to use clean hands or the back of a spoon for this step.

Step 6: Add the cinnamon sugar topping

Whisk together the granulated sugar and cinnamon in a small bowl. Sprinkle it over the dough from edge to edge.

Step 7: Bake the bars

Bake for 22 to 25 minutes, or until the middle no longer looks gooey. Let the bars cool slightly before slicing.

Batch size table for churros bars

This quick table helps when you need a bigger batch. I’d include this near the recipe card for readers who want to bake for a party, potluck or Cinco de Mayo dessert tray.

Tips for the best churro bars

Don’t melt the butter. Softened butter gives the dough a chewy texture and helps the brown sugar mix in well.

Don’t skip the salt. A small amount balances the sweetness, making the cinnamon flavor stand out.

Spread the dough evenly. If the middle sits much thicker than the edges, the bars won’t bake evenly.

Let them cool before slicing. Warm bars taste amazing, but they cut cleaner after a short rest.

For another cozy cinnamon-style dessert, try this Easy Apple Cider Blondies Recipe. If you want something richer for a holiday tray, my Mom’s Best Cheesecake Swirled Nutella Bars Recipe makes a good choice too.

How to store leftover churros bars

Store leftover churro bars in an airtight container once they cool. They’ll stay soft and sweet for a few days at room temperature.

If your kitchen runs warm, or if you want to keep them longer, move them to the fridge. Health Canada recommends using clean containers for leftovers, keeping different types of leftovers separate, and eating refrigerated leftovers within two to three days.

You can also freeze these bars. Wrap them tightly, then place them in a freezer-safe container. Thaw them at room temperature when you need a fast dessert.

What to serve with churro bars

These churros bars taste good on their own, but you can dress them up. Serve them with vanilla ice cream, caramel sauce, chocolate sauce or a mug of coffee.

For a Cinco de Mayo dessert table, cut them into small squares and serve them with fruit, cookies and a simple cake.  They also work well for casual family nights. I make them when we want something homemade, but I don’t want to pull out half the kitchen.

Churros bars FAQs

Here are a few quick answers before you start baking. These cover the most common questions about making, storing and serving churro bars.

Are churro bars the same as churros?

No. Traditional churros use fried dough, while these churro bars bake in a pan. They still give you that cinnamon sugar churro flavor, but they’re much easier to make at home.

Can I double this churros bars recipe?

Yes. Double the ingredients and bake the bars in a 9×13 pan. Watch the center near the end of the bake time and pull them out when the middle no longer looks gooey.

Can I make churro bars ahead of time?

Yes. Bake them earlier in the day, let them cool and store them in an airtight container. Add a fresh sprinkle of cinnamon sugar before serving if you want the topping to stand out.

Can I freeze churro bars?

Yes. Cut the bars, wrap them well and place them in a freezer-safe container. Thaw them at room temperature before serving.

Why are my churro bars too gooey in the middle?

They likely need a few more minutes in the oven. Bake until the center sets and the edges look lightly golden. Let them cool before slicing so the texture can firm up.

Homemade churros bars recipe

Print

Quick Homemade Churros Bars Recipe

Try this easy churros bars recipe made with pantry staples, brown sugar, butter and cinnamon. A fast baked dessert with no frying needed.

Course Desserts, Snacks

Cuisine Mexican American

Keyword churros bars recipe

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 12 servings

Calories 144kcal

Author Sarita Harbour

Cost $5

Equipment

• mixing bowl
• measuring spoons
• measuring cup

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar packed

• 1 egg
• 1 cup flour
• ¼ tsp salt
• ½ tsp baking powder
• 1 tsp cinnamon

Cinnamon Sugar Topping

• ½ cup granulated sugar
• 1 ½ tsp cinnamon

Instructions

• Preheat oven to 350 F. Grease a 9×9 baking pan and set it aside.
• In a large mixing bowl, mix the butter and brown sugar until well combined.
• Add the egg and mix until smooth.
• Add the flour, salt, baking powder and cinnamon. Stir until combined.
• Press the dough into an even layer in the prepared baking dish.
• In a small bowl, whisk together the granulated sugar and cinnamon for the topping.
• Sprinkle the cinnamon sugar topping evenly over the dough.
• Bake for 22 to 25 minutes, or until the middle no longer looks gooey.
• Cool slightly, slice into bars and store leftovers in an airtight container.

Notes

Double the batch for a 9×13 pan.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 73mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 257IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg

The post Quick Homemade Churros Bars Recipe appeared first on Recipes From Leftovers.