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.

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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 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.

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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.

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

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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.

Why I Love This Valentine’s Cake Recipe

If you’ve been searching for Valentine’s chocolate cake recipes that taste like you tried harder than you did, this one delivers. It bakes in two heart-shaped pans, slices cleanly, and the coffee in the batter gives a deeper cocoa taste without making the cake taste like coffee.

It’s also a smart cake recipe for baking with leftovers. Make this chocolate cake recipe to use up leftover brewed coffee from the morning pot, a splash of milk that’s nearing its date, and even a half-used jar of raspberry jam that’s been living in the fridge since toast season. 

Got extra homemade chocolate frosting? Spread it on graham crackers, sandwich it between cookies, or stash it in the fridge for quick cupcake duty later.

If you want a few other sweet ideas to round out your Valentine’s plans, try my cream cheese cookies recipe for a soft, bakery-style treat, or make a batch of chewy chocolate chip bars for an easy pan dessert you can slice and share. And if you want to be especially decadent, serve a slice of this Valentine’s cake alongside these pretty white chocolate strawberry cocoa bombs.

How to Make Easy Valentine’s Chocolate Cake

This is the easy Valentine’s chocolate cake recipe I make when I want a romantic dessert without sacrificing my afternoon for writing, reading, or activities with the kids. You’ll bake two heart-shaped cakes (affiliate link) (these are the pans I like), slice them into layers, add a quick raspberry filling, then frost them with chocolate cinnamon frosting.

Ingredients

Here’s what you’ll need to make the cakes. Don’t let the long list of food overwhelm you. Chances are you already have most of these items in your baking pantry.

Chocolate cake

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup neutral oil (vegetable or canola)
• 1 tbsp unsalted butter, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1/4 cup strong brewed coffee, hot

Raspberry filling

• 1/2 cup raspberry jam or raspberry filling (warm slightly for easy spreading)

Chocolate cinnamon frosting

• 1/2 cup (115 g) unsalted butter, softened
• 1 1/2 cups (180 g) powdered sugar, sifted
• 1/4 cup (25 g) unsweetened cocoa powder
• 2–3 tbsp heavy cream or whole milk
• 1 tsp pure vanilla extract
• 1/8 tsp ground cinnamon
• Optional pinch of fine sea salt

Directions

This Valentine’s cake recipe is easy enough to whip up on a weekday, but it still turns out like a celebration cake. Read through it once, then move through the directions step by step, and you’ll be all set.

1. Prep: Preheat oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
2. Dry ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Wet ingredients: In a large bowl, whisk together the oil, melted butter, sugar, eggs, and vanilla extract until smooth. Stir in milk and hot coffee.
4. Combine: Gently fold the dry ingredients into the wet mixture in two additions, just until combined. Do not overmix.
5. Bake: Pour batter into prepared pans. Bake 28–35 minutes, depending on pan depth, until a toothpick comes out mostly clean.
6. Cool: Cool in the pans 10–15 minutes, then turn out onto a wire rack. Cool completely before slicing.

Make the frosting

1. Beat butter until creamy (1–2 minutes).
2. Gradually add powdered sugar, cocoa powder, and cinnamon. Beat until smooth.
3. Add vanilla and 2 tbsp cream (or milk). Beat 2–3 minutes until fluffy and spreadable. Add the last tablespoon only if needed.

Assemble the heart cakes with layers

1. Slice: Use a long serrated knife to cut the cake horizontally into two even layers. Tip: chill the cake for 20 minutes first. This gives it a cleaner slice.
2. Fill: Place the bottom layer on a plate. Pipe or spread a thin frosting border around the edge, then spread the raspberry jam evenly inside.
3. Top: Place the top layer gently over the filling.
4. Frost: Apply a thin crumb coat and chill 15 minutes. Finish frosting and decorate as you like.

Notes for best results

• The coffee deepens the chocolate flavor without tasting like coffee.
• Oil plus butter keeps the crumb fluffy yet rich.
• Chill before slicing for cleaner layers.

Valentine’s Day Heart-Shaped Cake FAQs

Have questions about this Valentine’s chocolate cake, swaps, pans, or timing? The most common questions are listed here. If you don’t see yours, leave it in the comments so I can help.

Can I make this without coffee?

Yes. Replace the coffee with hot water or hot milk. Coffee boosts the chocolate flavor, but the cake will still taste great without it.

What size heart pans works best?

A 6–7-inch heart-shaped pan with at least 2-inch sides works best. If your pan is deeper, plan on the full bake time and check with a toothpick near the center.

Can this be made ahead? 

Yes. Bake the cake one day ahead, cool it completely, and wrap it tightly at room temperature. Once assembled, refrigerate the cake and let it sit out a bit before serving so the frosting softens and the texture tastes its best.

The Sweetest Take Away

This Valentine’s Day cake recipe is the kind of chocolate cake recipe that looks fancy, slices into neat layers, and still feels doable on a busy day. Between the leftover coffee, that almost-forgotten jar of jam, and any extra frosting you can repurpose, it’s a sweet way to make the most of what you already have. If you try it, I’d love to hear how you decorated your heart cake and what you served alongside it.

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Easy Chocolate Valentine’s Cake

A Valentine's chocolate cake made in a heart pan with raspberry jam filling and chocolate cinnamon frosting. A simple, leftover-friendly dessert for date night.

Course Desserts

Cuisine Canadian

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Resting Time 15 minutes minutes

Total Time 58 minutes minutes

Servings 2 people

Calories 569kcal

Author Sarita Harbour

Cost $5.00

Equipment

• 1 mixing bowl
• 1 measuring spoons
• 1 measuring cups
• 1 Kirkland Signature Organic Unbleached All Purpose Flour, 10 Pounds (Pack of 2)

Ingredients

Chocolate cake ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup neutral oil vegetable or canola
• 1 tbsp unsalted butter melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1/4 cup strong brewed coffee hot
• ½ cup raspberry jam or raspberry filling
• Optional: warm slightly for easy spreading

Chocolate Cinnamon Frosting Ingredients

• 1/2 cup 115 g unsalted butter, softened
• 1 1/2 cups 180 g powdered sugar, sifted
• 1/4 cup 25 g unsweetened cocoa powder
• 2 –3 tbsp heavy cream or whole milk
• 1 tsp pure vanilla extract
• 1/8 tsp ground cinnamon
• Optional pinch of fine sea salt

Instructions

• Prep: Preheat oven to 350°F (175°C). Grease and line heart-shaped cake pans with parchment.

  Dry Ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

  Wet Ingredients: In a large bowl, whisk oil, melted butter, sugar, eggs, and vanilla until smooth. Stir in milk and hot coffee.

  Combine: Gently fold dry ingredients into wet mixture in two additions, just until combined. Do not overmix.

  Bake: Pour batter into prepared pan. Bake 28–35 minutes, depending on pan depth, until a toothpick comes out mostly clean.

  Cool: Cool in pans for 10 to 15 minutes, then turn out onto a wire rack. Cool completely before slicing.

Instructions for Filling

• Raspberry Filling
• ½ cup raspberry jam or raspberry filling
• (Optional: warm slightly for easy spreading)

Instructions for Frosting

• 1.Beat butter until creamy (1–2 minutes).
• 2.Gradually add powdered sugar, cocoa powder, and cinnamon. Beat until smooth.
• 3.Add vanilla and cream. Beat 2–3 minutes until fluffy and pipeable.
• 4.Adjust consistency as needed.

Assemble the Heart Cake

• Slice: Using a long serrated knife, carefully cut the cake horizontally (lengthwise) into two even layers.
• Fill: Place bottom layer on serving plate. Pipe or spread a thin frosting border around the edge.
• Spread raspberry jam evenly inside.
• Top: Place top layer gently over filling.
• Frost: Apply a thin crumb coat; chill 15 minutes. Finish frosting and decorate as desired.

Notes

Chill the cake 20 minutes before slicing for cleaner layers. The coffee deepens the chocolate flavor without tasting like coffee. Oil + butter keeps the crumb fluffy yet rich.

 

Nutrition

Serving: 1serving | Calories: 569kcal | Carbohydrates: 114g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 807mg | Potassium: 509mg | Fiber: 10g | Sugar: 54g | Vitamin A: 274IU | Vitamin C: 0.01mg | Calcium: 234mg | Iron: 6mg

The post Easy Chocolate Valentine’s Cake appeared first on Recipes From Leftovers.

Whether you are hosting your first Christmas cookie exchange party or you are ready to try new cookie exchange party ideas, a bit of planning goes a long way. With a clear plan, simple rules, and a thoughtful cookie exchange party menu, you can enjoy the afternoon right along with your guests instead of fussing in the kitchen.

What Is a Christmas Cookie Exchange Party?

A Christmas cookie exchange party is a gathering where each guest brings a set number of homemade cookies to share. At the end of the party, everyone “exchanges” cookies so that each person takes home an assortment of different flavors.

Some hosts keep it very casual. Others turn the afternoon into a full-on holiday tradition with themes, games, a special Christmas cookie exchange party invite, and even prizes for the most creative or most festive cookie.

A cookie swap works well for:

• Friends who love to bake
• Co-workers or neighbors looking for a simple holiday get-together
  Busy families who want variety on their holiday dessert trays without baking ten different recipes
• Homeschool groups
• Church groups

How to Plan a Christmas Cookie Exchange Party

A bit of organization helps your Christmas cookie exchange party run smoothly from the first invitation to the final crumbs.

Choose the Date, Time and Guest List

Pick a date in early to mid-December, before everyone’s calendar fills up. A Saturday or Sunday afternoon works well, though a weeknight open house can also be fun.

For a cozy gathering, invite six to ten people. That gives you plenty of cookie variety without overwhelming your dining room table. If you are wondering how to do a cookie exchange with a large group, you can still use these ideas, but you will need a few extra guidelines. More on that below.

Create Your Christmas Cookie Exchange Party Invite

Next, decide how you will share your Christmas cookie exchange party invite. You can send:

• Printed Christmas cards with details
• Simple cookie exchange invitations made in Canva or another design tool
• A group email or text message, if you want to keep it low-key
  

In your cookie exchange invitations, be sure to include:

• Date, time and address
• How many cookies each guest should bring (for example, four or six dozen)
• Whether cookies should be already divided or packaged (by the dozen, in tins, on trays, etc.)
• Any theme or rules (for example, no store-bought cookies, nut-free, gluten-free options)
• Whether guests should bring printed recipe cards
  

Sending your invitations two to four weeks ahead. This gives guests time to choose and test their recipes.

Set Simple Ground Rules

To keep your cookie exchange party ideas realistic and stress-free, set a few ground rules. Don’t forget to include them in your invitation:

• All cookies must be homemade
• Choose cookies that freeze or travel well
• Avoid messy fillings that will stick together on the way home
• Ask guests to label allergens such as nuts, dairy or gluten
  

Also ask everyone to bring a container, tray, or cookie tin to fill and take home.

Planning Your Cookie Exchange Party Menu

Yes, the focus is on cookies. But a thoughtful cookie exchange party menu helps balance all that sugar with a few savory bites and something warm to drink.

Cookie Ideas for Your Party Table

To make things easy for your guests, suggest a few types of cookies that always go over well and look pretty on a tray. You could recommend:

• Festive Christmas wreath cookies shaped like tiny holiday wreaths
• Simple, rich cream cheese cookies that melt in your mouth
• Tart and sweet white chocolate chip cranberry cookies for a pop of color
  

Encourage guests to choose recipes they are comfortable baking in larger batches. Bar cookies and drop cookies usually work better than delicate rolled cookies when you need several dozen.

If your site and kitchen are anything like mine, you may also have ready-made dough in the freezer from earlier baking days, or “leftover” bits of chocolate, nuts, cranberries or candy canes. A cookie exchange party is the perfect chance to use up those odds and ends in creative, budget-friendly cookie recipes.

Savory Snacks and Sides

A smart cookie exchange party menu always includes a few savory options to keep everyone from feeling overloaded with sugar. Try:

• A cheese and cracker board
• Veggie platter with dip
• Small sandwiches or sliders
• A simple charcuterie tray
  

You can also add one or two slightly more filling options. A festive Christmas tree bread pairs nicely with soup or salad and looks beautiful on a buffet table.

Drinks That Fit the Mood

Keep the drink menu simple:

• Coffee and tea
• Hot chocolate or hot apple cider
• Sparkling water or a light punch
  

If you include cocktails, also provide a non-alcoholic option so everyone has something festive to sip while they sample cookies.

Fun Cookie Exchange Party Ideas and Themes

Themes are an easy way to add structure and personality to your Christmas cookie exchange party.

Consider:

• Vintage cookie recipes: Ask guests to bring family recipes passed down from grandparents or great-grandparents, like these molasses cookies.
• International cookies: Each guest chooses a cookie from a different country.
  Color theme: All cookies must include red and green, white and silver, or another color pairing.
• Leftover ingredient challenge: Guests create cookies using ingredients they already have at home, such as leftover nuts, dried fruit, or baking chips.
  

You can also set up a simple decorating station with plain sugar cookies, icing and sprinkles. This works especially well if kids will be at the party.

How to Do a Cookie Exchange with a Large Group

Sometimes your guest list grows faster than your mixing bowl. If you need to know how to do a cookie exchange with a large group, a few adjustments will help.

• Set a firm cookie amount. For example, ask each person to bring four dozen cookies.
• Pre-package by the dozen. Ask guests to package their cookies in groups of six or twelve. This makes exchanging fast and fair.
• Use tickets or numbers. Draw numbers so guests take turns choosing packages of cookies, similar to a gift exchange.
• Create stations. If your group is very large, set up multiple tables by cookie type (chocolate, spice, gluten-free) to reduce crowding.
  

Large groups work best when the rules are clear and simple. Remind guests in your cookie exchange invitations so everyone knows what to expect.

Printable and Digital Resources to Make Hosting Easier

You do not need complicated supplies or pricey decor to host a Christmas cookie exchange party. However, a few simple printable or digital tools can help you feel more organized.

Consider:

• Printable recipe cards that guests can fill out and leave on their trays
• Blank tent cards to label cookie names and allergens
• A simple party checklist for planning, baking and setting up your space
  

Design your own in a word processing program or Canva, or even handwrite them if you prefer a more old-fashioned, homestyle look. Or visit my Etsy shop for Christmas planning printables. I add new printables every week. 

Christmas Cookie Exchange FAQs

Do you have questions about hosting your first Christmas cookie exchange party? Here are some common ones, along with the answers.

How many cookies should each person bring to a Christmas cookie exchange party?

For a small group of six to ten people, asking each guest to bring four to six dozen cookies usually works well. That gives everyone a chance to taste each type at the party and still take some home. If you are hosting a larger group, you may want to reduce the number per person or pre-package by the dozen to keep things manageable.

What should I include in a Christmas cookie exchange party invite?

A clear Christmas cookie exchange party invite should include the date, time, address, how many cookies each person should bring, any theme or rules, and whether guests should bring recipe cards or containers. If you send digital cookie exchange invitations, you can also add a link to a shared document where guests can list what they plan to bake so you do not end up with ten plates of the same cookie.

Can I serve more than just cookies at a cookie exchange party?

Yes. In fact, it is a good idea to include some savory snacks and drinks on your cookie exchange party menu. Offer a mix of simple finger foods, such as cheese and crackers, along with coffee, tea, hot chocolate or cider. A few savory bites help balance the sweetness and make the party feel more like a full gathering rather than a quick drop-in.

Final Thoughts on Hosting a Christmas Cookie Exchange Party

A Christmas cookie exchange party is a simple way to share the work and the joy of holiday baking. With a realistic guest list, clear invitations, and an easy mix of sweet and savory options, you can create a relaxed afternoon that friends and family look forward to every year.

Start with a few basic cookie exchange party ideas, add in your own family favorites, and use what you already have on hand. By the end of the day, you will have a tray full of cookies, a stack of new recipes, and one more holiday tradition that fits into real life.

More Holiday Baking Posts

17 No-Bake Holiday Treats

11 Best Holiday Bund Cakes You Won’t Want to Miss

17 Failsafe Fantastic Holiday Fudge Recipes

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The post Fun Christmas Cookie Exchange Party Ideas appeared first on Recipes From Leftovers.

How to Make Peanut Butter Cornflake Cookies

This no-bake recipe is simple enough for kids to help with, making it a great choice for Halloween fun in the kitchen. You don’t need the oven, just a stovetop and a cookie sheet. Make a batch of these along with my no-bake Nutter Butter Ghosts for a fun Halloween treat tray!

Ingredients

Here’s what you’ll need to make these no-bake Halloween cookies. This is a good recipe for using up leftover cereals. You could try using Bran flakes instead.

• cornflake cereal
• creamy peanut butter
• corn syrup
• salt
• vanilla extract

For decoration:

• 1 cup white chocolate, melted
• 1 tbsp dark chocolate (for eyes and mouth)
• 18 marshmallows

Directions

The recipe comes together in about 40 to 50 minutes, including decorating time. Be ready to work quickly since the caramel mixture hardens fast.

1. Prepare the caramel: In a saucepan, combine sugar, corn syrup, and creamy peanut butter. Stir constantly over medium heat until smooth and caramel-like. Remove from heat and add vanilla and salt.
2. Shape the cookies: Pour the mixture over the cornflakes in a large bowl. Stir until evenly coated. Scoop onto a cookie sheet lined with parchment paper and gently flatten each scoop. Let cool until set.
3. Decorate for Halloween: Dip marshmallows in melted white chocolate, place on top of each cookie, and let cool. Add spooky faces with melted dark chocolate using a toothpick.

Notes: Work quickly when coating the cereal; don’t overheat the caramel, and refrigerate if your kitchen is warm. For a twist, use crunchy peanut butter, add Halloween sprinkles, or tint the white chocolate orange or green.

Why Make Peanut Butter Cornflake Cookies for Halloween

These no-bake cookies are a clever way to stretch what you already have on hand. If you’ve got leftover cereal from breakfast, the end of a jar of peanut butter, or extra marshmallows from summer s’mores, you can make a whole batch without another trip to the store. They’re a frugal, family-friendly option that kids will love decorating.

Halloween is the perfect time to add these salty cookies to your dessert table. Pair them with my Scarecrow Pretzel Rods for a fun seasonal spread. Or tuck them alongside pumpkin snickerdoodles in a festive cookie tin.

Serving and Storing No-Bake Cookies

Serve these peanut butter cornflake cookies the day you make them, or let them firm up in the fridge for a chewy bite. Store in an airtight container at room temperature for up to four days, or refrigerate for a week. If you’re planning a party, you can make them a day ahead. Just hold off on adding faces until the last minute so they look fresh.

When you want to round out your fall dessert tray, these cookies pair beautifully with pecan pie bars or pumpkin s’mores cookies. The mix of chewy, crunchy, and chocolatey makes for a spread that appeals to kids and adults alike.

Peanut Butter Cornflake Cookies FAQs

Have questions about making these cookies? Below you’ll find answers to some of the most common ones. If you don’t see your question, please leave it in the comments.

Can I use a different kind of peanut butter?

Yes. While creamy peanut butter makes for smooth, chewy cookies, crunchy peanut butter adds extra texture. If you have natural peanut butter, stir it well first so the oil doesn’t separate, though the cookies may not hold their shape as firmly.

Do I have to use corn syrup?

Corn syrup helps the caramel mixture bind the cereal and keeps the cookies chewy rather than brittle. You can substitute honey or maple syrup in a pinch, though the texture will be slightly different.

Can kids help make these cookies?

Absolutely. Since there’s no baking, even young children can help stir the cereal, scoop the cookies onto the cookie sheet, and decorate the marshmallow ghosts. Just be sure an adult handles the hot caramel mixture.

Baking and cooking with kids can be a great way to make lasting family memories while teaching your children a valuable (and fun) life skill.

A Fun No-Bake Halloween Cookie

Peanut butter cornflake cookies are a nostalgic, budget-friendly no-bake dessert that fits right in with the playful spirit of Halloween. They make smart use of leftovers, bring kids into the kitchen, and add a salty-sweet crunch to any fall celebration. Pair them with other seasonal treats for a dessert table that’s as practical as it is festive.

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Peanut Butter Cornflake Cookies for Halloween

No-bake peanut butter cornflake cookies are a quick, frugal Halloween treat. Made with pantry leftovers, they’re fun for kids to help decorate and perfect for fall parties.

Course cookies, Desserts, Snacks

Cuisine American, Canadian

Keyword peanut butter cornflake cookies

Prep Time 25 minutes minutes

Cooling Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 18 cookies

Calories 137kcal

Author Sarita Harbour

Cost $7

Equipment

• 1 cookie sheet
• 1 mixing bowls
• measuring spoons
• measuring cup

Ingredients

Ingredients

For the cookies:

• 4 cups corn flake cereal
• 1/2 cup peanut butter
• 1/2 cup syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the decoration:

• 1 cup white chocolate melted
• 1 tbsp dark chocolate (for eyes and mouth)
• 18 marshmellows

Instructions

Directions

Prepare the caramel:

• In a saucepan, combine the sugar, syrup, and peanut butter. Heat over medium heat, stirring constantly to prevent burning, until the mixture is smooth and caramel-like. Remove from heat and stir in the vanilla extract and salt. Mix well.

Shape the cookies:

• Pour the hot mixture over the cornflakes in a large bowl.
• Gently stir with a spatula until all the cereal is well coated.
• Use a cookie scoop (size 20 recommended) and place the mixture on parchment paper, a baking sheet, or a cooling rack.
• Slightly flatten each scoop to shape a cookie. Let cool at room temperature until set.

Halloween-style decoration:

• Melt the white chocolate and place a small amount on each cookie.
• Dip the marshmallows in the white chocolate, remove any excess with a fork, and place them on top of each cookie.
• Let the chocolate cool and set (refrigerate if necessary).
• Finally, use a toothpick dipped in melted dark chocolate to draw eyes and mouths on the marshmallows.

Notes

NOTES:
Caramel: Don’t overheat the caramel mixture; it can burn easily.
Mix: Distribute the cereal with the caramel quickly, as it hardens in a few minutes.
Refrigerate: Refrigerate the cookies to set faster if the room temperature or stove is warm.
Use coloring: Add food coloring to white chocolate for other ghost colors, such as green or orange.
Storage: Use an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Type of peanut butter: Use crunchy peanut butter if you like more texture and nutty bits.
Optional toppings: Mini chocolate chips, chopped nuts, or Halloween .sprinkles

 

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 153mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

The post No-Bake Peanut Butter Cornflake Cookies Recipe for Halloween appeared first on Recipes From Leftovers.

How to Make Pecan Pie Bars With No Corn Syrup

These pecan bars combine a buttery shortbread crust with a rich pecan pie filling sweetened with natural sweeteners like honey or pure maple syrup instead of dark corn syrup. They’re simpler than traditional pecan pie recipes yet still give you the same golden brown topping, gooey pecan filling, and flaky crust recipe that pecan desserts are known for.

Ingredients

Here’s what you will need for the crust. It’s basically a traditional shortbread crust that holds the pecan pie filling in place.

• 3/4 cup cold butter (unsalted butter works best)
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt

For the pecan pie filling.

• 3 cups chopped pecans or pecan pieces (reserve a few whole pecans or pecan halves for garnish if desired)
• 1/2 cup butter, melted butter or room temperature ingredients both work
• 3/4 cup dark brown sugar
• 1/3 cup honey or pure maple syrup (a natural sweetener that replaces corn syrup)
• 1 teaspoon vanilla extract
• 2 large eggs plus 1 egg yolk
• 1/2 teaspoon salt (plus a sprinkle of sea salt for topping if desired)
• 1/4 cup heavy cream

Directions

This pecan pie bar recipe starts with a buttery crust base that bakes before the filling is added. The filling is cooked briefly over medium heat before being poured over the prebaked crust.

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the cold butter, flour mixture, sugar, and salt until crumbly. Use a food processor or a pastry cutter for quicker results. Press dough evenly into the bottom of the pan with a rolling pin or the back of a spoon.
3. Blind bake the crust for 18–20 minutes until the edges turn golden brown. Remove and let cool slightly.
4. In a saucepan over medium heat, stir together melted butter, brown sugar, honey or maple syrup, vanilla, and salt until smooth. Add the chopped pecans and stir until coated. Remove from heat and cool for a few minutes.
5. In a small bowl, whisk the large eggs and egg yolk. Stir gently into the cooled mixture along with heavy cream. Do not overbeat.
6. Pour filling into the prebaked crust, spreading in an even layer across the bottom of the pan. Top with pecan halves or whole pecans if desired.
7. Bake crust and filling together for 20–25 minutes until the filling is just set and the top is golden brown.
8. Cool completely in the baking dish on a wire rack. Lift the bars out with parchment paper or slice directly in the pan with a sharp knife.

Tip: For clean cuts, refrigerate before slicing. Wrap leftover bars in plastic wrap, then store in an airtight container or wrap the entire pan in aluminum foil for up to five days.

Why This Recipe Works for Leftovers and Fall Desserts

These easy pecan pie bars are a great recipe for using up leftover pantry staples after a big holiday meal like Thanksgiving dinner. If you already have apple pie or pumpkin pie on your dessert table, a batch of pecan pie squares rounds things out without baking an entire pie dough.

Leftover pecan halves, ground pecans, or even pecan pieces from other pecan recipes like my Pecan Pumpkin Cheesecake or Copycat Carrot Cake Bundt Cake can be mixed into the filling.

This recipe is frugal because it uses simple pantry ingredients like all-purpose flour, dark brown sugar, and butter, items most home cooks already have on hand. It’s also a make-ahead favorite.

The pecan pie bars store well in an airtight container at room temperature or can be frozen in a parchment-lined pan for up to two months. That makes them a practical choice for an annual tradition, whether you’re baking a big batch for a Thanksgiving dessert table or sending along small squares as part of a cookie tray.

If you’re a fan of pecan pie and buttery rolls, you might also like my Butter Pecan Cinnamon Rolls for another fall baking project.

Pecan Pie Bars FAQs

Do you have questions about making pecan pie bars without corn syrup? Here are the most common questions I hear. If your question isn’t answered here, leave it in the comments and I’ll get back to you.

Can I make pecan pie bars ahead of time?

Yes. Pecan pie bars store beautifully. Once baked and cooled, wrap the entire pan in aluminum foil or plastic wrap and refrigerate. You can also cut them into small squares and freeze individually wrapped portions in a parchment-lined airtight container.

How do I keep pecan pie bars from sticking to the pan?

Always line your baking pan with parchment paper before pressing in the buttery crust. This makes it easier to lift the bars out once cooled. You can also use silicone liners for the bottom of the pan for extra insurance.

Can I add chocolate to pecan pie bars?

Absolutely. Sprinkle a cup of chocolate chips over the prebaked crust before pouring on the pecan filling. This gives you chocolate pecan pie bars that taste like a cross between pecan pie squares and brownies.

What’s the difference between pecan pie bars and traditional pecan pie?

Traditional pecan pie is baked in pie dough, while pecan bars bake on a buttery shortbread crust in a rectangular pan. Bars are easier to cut, store, and transport. They also bake faster, usually in 30–35 minutes total.

What’s the best way to serve pecan pie bars?

Cut into small squares with a sharp knife and serve at room temperature. For an extra indulgence, top with a scoop of ice cream or drizzle with caramel sauce. These bars pair well with apple pie or pumpkin pie on a Thanksgiving dessert table.

Pecan Pie Bars, No Corn Syrup Needed

Pecan pie bars without corn syrup are an easier way to enjoy the gooey filling, crunchy pecans, and buttery crust of pecan pie recipes without the hassle of a full pie. This pecan pie bar recipe is a frugal, make-ahead option perfect for Thanksgiving dinner, potlucks, or simple fall desserts.

With simple pantry staples and leftover ingredients like pecan halves, butter, and flour, you can bake a big batch of easy pecan pie bars that keep beautifully for days and deliver all the flavors of pecan pie in convenient small squares.

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Pecan Pie Bars

Course bars, Dessert, Desserts, Snack, Snacks

Cuisine American

Keyword pecan pie bars

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 591kcal

Author Sarita Harbour

Cost $7

Ingredients

For the Crust

• 3/4 cup butter
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt

For the Filling

• 3 cups chopped pecans
• 1/2 cup butter
• 3/4 cup brown sugar
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 teaspoon salt plus extra for topping, optional
• 1/4 cup heavy cream

Instructions

Instructions:

• Preheat oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment paper or lightly grease it.
• Prepare the crust:
• In a large bowl, mix the room temperature butter with the flour, sugar, and salt, breaking it up little by little until it forms a dough.
• Press the dough evenly into the bottom of the prepared pan to form a firm crust.
• Bake for 18 to 20 minutes or until the edges are lightly golden. Remove from the oven, pierce with a fork, and let cool slightly.
• Prepare the filling:
• In a saucepan over medium heat, add the chopped pecans, brown sugar, vanilla extract, honey, salt, and butter, stirring until a caramel forms and is
• combined, about 2 minutes.
• Then add the cream and fold into the mixture. Remove from heat, let cool slightly, and add the eggs.
• Mix well until fully combined.
• Assemble and bake:
• Pour the pecan filling over the prebaked crust, spreading it evenly. Bake for 20-25 minutes more, or until the center is barely set and the top is golden brown.
• (Optional: Sprinkle with a pinch of flaked sea salt immediately after baking to enhance the flavor.)
• Cool and cut:
• Let the bars cool completely in the pan.
• Once cool, remove them using the parchment paper (if used) and cut them into squares or bars.

Notes

1. Substitute all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio (with xanthan gum if possible).
2. Use pure maple syrup, agave syrup, or date syrup instead of honey for a different sweetener.
3. Don’t overbeat them when adding them to the filling; mix just enough to prevent the filling from becoming foamy or airy.
4. Let the sugar and butter mixture cool slightly before adding the eggs to prevent it from cooking on contact.
5. Use parchment paper or silicone in the pan to help prevent the bars from sticking. Gives the filling a smooth, creamy texture.
6. For a clean, even cut, let the bars cool completely and use a large knife.
7. Refrigerate the bars before cutting if you want firmer, more defined slices.
8. Freezing the bars: Wrap them individually in plastic wrap and store them in an airtight container for up to 2 months.

 

 

 

 

 

 

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 54g | Protein: 6g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 362mg | Potassium: 178mg | Fiber: 3g | Sugar: 35g | Vitamin A: 719IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 2mg

The post Pecan Pie Bars Without Corn Syrup: Easy Recipe appeared first on Recipes From Leftovers.

Why I Love Making Pumpkin Cinnamon Rolls

Pumpkin season always leaves me with a little bit of leftover pumpkin purée in the fridge. Sometimes it’s from my pumpkin s’mores cookie recipe, or maybe from a vintage pumpkin loaf or pumpkin banana bread. Instead of letting that small bowl of purée go to waste, I use it in this pumpkin cinnamon roll recipe.

It’s the same trick I use when I make Biscoff pumpkin crisp or pumpkin biscotti—stretching ingredients across multiple pumpkin recipes to save money and reduce food waste.

That’s one of the best parts of cooking this way. Not only do you end up with warm rolls for breakfast or dessert, but you also use every last bit of what you bought.

And by the way, if you’re looking for other cinnamon roll recipes for Thanksgiving brunches, or even Christmas brunches, I have two for you to try. First, my always-popular sourdough cinnamon rolls.

Second, here’s a fast fix for busy moms who love cinnamon rolls. You can make butter pecan cinnamon rolls with just five ingredients.

How to Make Pumpkin Cinnamon Rolls

Making these homemade cinnamon rolls is easier than you might think. With a little patience for the dough to rise and a warm environment, you’ll have golden brown, fluffy rolls on the table.

Pumpkin Cinnamon Roll Ingredients

Here’s what you’ll need. Most of these items are regular pantry staples.

For the dough:

• 1 cup warm milk (whole milk or almond milk)
• ¼ cup brown sugar
• ¼ cup sugar
• 1 tablespoon instant yeast or active dry yeast
• ⅔ cup pumpkin purée (homemade or canned, not pie filling)
• 1 egg, room temperature
• 3 ¾ cups purpose flour or bread flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 5 tablespoons unsalted butter, softened

For the filling:

• 1 ½ cups dark brown sugar
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice
• ¾ cup melted butter

For the frosting:

• 8 ounces softened cream cheese
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 tablespoons heavy cream or almond milk

What if You Don’t Have Pumpkin Pie Spice?

Don’t worry if your spice rack doesn’t have pumpkin pie spice. Mix your own.

You’ll need ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon allspice or cloves. That little bit of extra measuring gives you the same pumpkin spice flavor and saves a trip to the store.

Directions

Start by whisking warm milk, brown sugar, sugar, and yeast together in a medium bowl. Let the yeast mixture rest for a couple of minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin purée, egg, and yeast mixture. Mix on low speed, scraping down the sides of the bowl as you go.

Add the dry ingredients—flour, pumpkin pie spice, and salt. Switch to the dough hook and knead on medium speed until a soft dough forms. Drop in the butter and keep mixing until the dough smooths out.

Transfer the dough to a greased bowl, cover it with a clean kitchen towel or plastic wrap, and set it in a warm place for the first rise. The dough should double in size, usually in about an hour depending on your kitchen.

Punch down the dough and roll it into a large rectangle on a lightly floured surface. Brush the top of the dough with melted butter, then sprinkle the cinnamon sugar filling evenly, leaving a one-inch strip bare along one long edge.

Roll the dough tightly, seam-side down, then slice it into equal pieces with unflavored dental floss or a serrated knife. Place the rolls in a baking dish coated with cooking spray. Cover and let them puff up during the second rise until they reach the top of the dish.

Bake at 350°F for 30 to 40 minutes until golden brown. While the rolls bake, whip up the frosting in the bowl of a stand mixer with the whisk attachment.

Beat softened cream cheese, butter, sugar, vanilla extract, salt, and heavy cream on medium speed until fluffy. Spread the maple cream cheese frosting (or keep it classic with plain cream cheese icing) over the warm rolls.

Cinnamon Rolls Storage & Reheating Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat rolls in the microwave for 20 seconds or pop them into a warm oven for 5 to 7 minutes.

If you want to freeze them, bake the rolls, cool them completely, and wrap them tightly in plastic wrap before sliding them into a freezer bag. Next time you want warm rolls, thaw overnight in the fridge and frost before serving.

Pumpkin Cinnamon Roll Recipe FAQs

If you still have questions, you’re not alone. Here are the most common ones, and if you don’t see yours here, drop it in the comments below.

Can I make the dough ahead of time?

Yes. After the first rise, cover the greased bowl with plastic wrap and tuck it into the fridge overnight. The next day, set it in a warm environment to finish rising before rolling and baking.

What’s the best way to cut cinnamon rolls?

I like to use unflavored dental floss. Slide it under the log of dough, cross the ends over the top, and pull. It slices cleanly into equal pieces without squishing the rolls.

Can I freeze pumpkin cinnamon rolls?

Yes. Bake them as directed, cool completely, and freeze in an airtight container. Reheat at medium heat in the oven and add frosting right before serving for the best cinnamon rolls experience.

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Easy Homemade Pumpkin Cinnamon Rolls Recipe

These pumpkin cinnamon rolls use leftover pumpkin purée, pantry staples, and cozy spices for a frugal fall bake topped with sweet cream cheese frosting.

Course Breakfast, Desserts, Snacks

Cuisine American, Canadian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 2 hours hours

Servings 12 servings

Calories 637kcal

Author Sarita Harbour

Cost $7

Equipment

• mixing bowls
• Spring Chef Magnetic Measuring Spoons Set
• measuring cups
• Kitchenaid Stand Mixer
• baking dish 8 x 10

Ingredients

Ingredients

Dough

• 1 c warm milk
• ¼ c brown sugar packed
• ¼ c granulated sugar
• 1 T active dry yeast or instant yeast
• ⅔ c pumpkin puree not pumpkin pie filling
• 1 egg
• 3 ¾ c all-purpose flour
• 2 t pumpkin pie spice
• 1 t salt
• 5 T unsalted butter softened

Filling

• 1 ½ c brown sugar
• 1 T cinnamon
• 2 t pumpkin pie spice
• ¾ c butter melted

Frosting

• 8 oz cream cheese softened
• ½ c unsalted butter softened
• 1 c brown sugar
• 1 t vanilla
• ½ t salt
• 3 T heavy cream

Instructions

Directions

• For the dough – in a medium bowl, whisk together the warm milk (less than 110 degrees), brown sugar, sugar and yeast. Allow to rest for at least 2 minutes.
• In the bowl of a stand mixer, combine the pumpkin puree, egg and yeast mixture. Mix well, scraping the sides often.
• Add in the flour, pumpkin pie spice and salt. Switch to the dough hook attachment and mix for about 2-4 minutes or until combined.
• Add in the softened butter and mix for about 10 minutes or until thoroughly combined and worked.
• Allow to set and rise until doubled in size (about an hour depending on the temperature of your kitchen).
• For the filling – in a medium bowl, combine the brown sugar, cinnamon and pumpkin pie spice. In another small bowl, melt the butter. Set aside.
• Once the dough has risen, lightly flour your work surface. Punch down the dough and roll out into an 18×24 inch rectangle.
• Brush the top of the dough with the melted butter, edge to edge across the entire thing.
• Sprinkle the cinnamon and brown sugar mixture over almost the entire surface, leaving a one inch strip along one of the longer edges free of the mixture.
• Starting on the opposite long edge, tightly roll the cinnamon rolls and seal with seam on the bottom of the log.
• Use a serrated knife to cut the log into 1 – 1 ½ inch size rolls.
• Spray an 8×10 or similar sized baking dish with non-stick spray.
• Place the cinnamon rolls in the prepared baking dish, cut side up. Allow to rest and rise again until gaps are filled and even with the top of the baking dish.
• Preheat the oven to 350 degrees.
• Bake the cinnamon rolls in the preheated oven for 30-40 minutes or until the edges are golden brown and the centers are set. Allow to cool slightly before frosting.
• While the cinnamon rolls are baking, make the frosting.
• In the bowl of a stand mixer, combine the softened cream cheese, softened butter, brown sugar, salt, vanilla and heavy cream.
• Mix on low until combined, scraping the sides often. Bump up the speed to medium and whip until smooth and fluffy.
• Once the cinnamon rolls have come out of the oven, spread an even layer of frosting over the cinnamon rolls.

Notes

 

 

 

 

 

Nutrition

Serving: 1g | Calories: 637kcal | Carbohydrates: 82g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 464mg | Potassium: 179mg | Fiber: 2g | Sugar: 50g | Vitamin A: 3187IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 3mg

The post The Best Homemade Pumpkin Cinnamon Rolls Recipe appeared first on Recipes From Leftovers.

Why Pumpkin Smores Cookies Are a Great Choice

Pumpkin smores cookies belong on your list of easy pumpkin dessert recipes for fall. They’re chewy, sweet, and a little gooey, with just the right balance of pumpkin spice and chocolate. And if you’ve been looking for creative ways to use up leftover canned pumpkin from other bakes like my pumpkin biscotti, pumpkin banana bread, or even a classic pumpkin loaf, this recipe is a smart option.

You can also use pantry leftovers like those last few graham crackers or a handful of chocolate chips. For a fun twist, try pairing these cookies with homemade hot cocoa and a batch of my homemade marshmallows, which taste so much better than store-bought.

How to Make Pumpkin Smores Cookies

Making these pumpkin smores cookies is simple enough for a weeknight bake and fun enough for a fall family activity. The recipe comes together quickly, using basic pantry ingredients plus a little pumpkin puree to bring a seasonal twist. Want a no-bake cookie for October instead? Try these easy Nutter Butter Ghosts. So cute!

Ingredients

Here’s what you’ll need to make these cookies. Did I mention this is a great recipe for using up leftover pumpkin puree?

• 1 cup unsalted butter, at room temperature
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ cup pumpkin puree (or leftover canned pumpkin)
• 1 egg
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 8 graham crackers, broken into small pieces
• 1 tsp orange food coloring (optional)

Directions

This pumpkin smores cookie recipe bakes in less than 20 minutes, so you’ll have a warm pumpkin dessert ready in no time. The steps are easy to follow, even if you’re baking with kids.

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Blend together softened butter, brown sugar, and granulated sugar until fluffy.
3. Add in pumpkin puree, egg, and vanilla extract until fully mixed. Stir in orange food coloring if you’re using it.
4. In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
5. Slowly add the dry mixture to the wet mixture until combined.
6. Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
7. Place rounded scoops of dough onto the baking sheet, spacing them 2 inches apart.
8. Press extra marshmallows, chocolate chips, or graham crackers into the tops of the scoops.
9. Bake for about 15 minutes, or until the edges are golden brown.
10. Let the cookies cool completely before serving.

Pumpkin Smores Cookie Recipe FAQs

If you have questions about making these cookies, you’re not alone. Here are answers to the most common questions I hear. If your question isn’t listed, leave it in the comments below.

Can I use fresh pumpkin instead of canned pumpkin?

Yes. If you have fresh pumpkin puree from roasting a pumpkin, you can use it in place of canned pumpkin. Just make sure the puree is well-drained so it doesn’t make the dough too wet.

How do I store pumpkin smores cookies?

Keep these cookies in an airtight container at room temperature for three days. If you want them to last longer, store them in the refrigerator for up to a week or freeze them for up to two months. They freeze just as well as my cheesy hamburger casserole or zucchini pasta sauce, which are both great for meal prep.

Can I make pumpkin smores cookies ahead of time?

Yes. You can prepare the dough ahead of time and refrigerate it for up to 48 hours before baking. This makes it easier to bake fresh cookies right before serving, especially for gatherings or holiday events.

Fall Desserts and Campfire Memories

Pumpkin smores cookies bring together the best of fall desserts and campfire treats. This recipe is also a clever way to use up leftover canned pumpkin or graham crackers in your pantry.

Whether you serve them as October desserts for a party, tuck them into a lunchbox, or keep them for an after-dinner treat, these cookies are a cozy and practical addition to your pumpkin dessert recipes list.

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Pumpkin S’mores Cookies Recipe

Try this easy pumpkin smores cookies recipe using canned pumpkin, graham crackers, and marshmallows for a cozy fall treat and simple October dessert.

Course Dessert, Snack

Cuisine American, Canadian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 24 cookies

Calories 214kcal

Author Sarita Harbour

Cost $5.00

Equipment

• measuring spoons
• mixing bowl
• measuring cups
• cookie sheet

Ingredients

Ingredients

• 1 cup unsalted butter at room temperature
• ¾ cup brown sugar packed
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 egg
• 1 tsp pure vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 8 graham crackers broken into small pieces
• 1 tsp food coloring orange, optional

Instructions

Directions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Blend together softened butter, brown sugar, and granulated sugar until fluffy.
• Add in pumpkin puree, egg, and vanilla extract until fully mixed (add the orange food coloring into this step if you choose to use it).
• In a different bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
• Slowly add the dry ingredients to the wet ingredients until fully mixed.
• Fold in the chocolate chips, mini marshmallows, and graham cracker pieces.
• Place rounded scoops of the mixture onto the parchment paper using a spoon, space the scoops 2 inches apart.
• Press some extra marshmallows, chocolate chips, and/or pieces of graham crackers into the top of each scoop.
• Bake for 15 minutes or until the edges are golden brown.
• Allow the cookies to cool completely.

Notes

 

 

 

 

Nutrition

Serving: 2cookies | Calories: 214kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 133mg | Potassium: 68mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1041IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 1mg

The post Easy Pumpkin Smores Cookies Recipe appeared first on Recipes From Leftovers.

How to Make Blueberry Lemon Bars

This delicious recipe combines the fresh lemon flavor of classic lemon bars with bursts of sweet blueberries. If you’ve made a Lemon Nothing Bundt Cake or a Dutch Oven Blueberry Bread, you may already have the key ingredients on hand for these lemon blueberry bars.

Ingredients

For the crust:

• 1⁄2 cup (113 g) butter, at room temperature
• 1⁄2 cup (100 g) sugar
• 1 1⁄2 cups (190 g) all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 teaspoons lemon zest

For the filling:

• 1 cup (150 g) fresh blueberries
• 1 cup (240 ml) fresh lemon juice
• 6 eggs
• 1⁄2 cup (120 ml) condensed milk
• 1⁄4 cup (50 g) sugar
• 3 tablespoons flour or cornstarch

Directions

For the best results, start with room-temperature ingredients. This helps create a smooth lemon layer and prevents the crust from becoming dense.

1. Prepare the crust: In a large bowl or in the bowl of a food processor with a paddle attachment, combine the butter, sugar, lemon zest, vanilla extract, flour, and salt. Mix on medium speed until coarse crumbs form, then press the dough evenly into the bottom of the prepared pan lined with parchment paper. Bake at 350°F (180°C) for 8–10 minutes until the crust bakes to a light golden color.
2. Prepare the filling: In a medium bowl, whisk the condensed milk, lemon juice, and eggs until smooth. Add sugar and flour mixture, whisking until no lumps remain.
3. Assemble and bake: Pour the filling over the cooled crust. Evenly sprinkle blueberries across the top, then bake at 350°F (180°C) for about 20 minutes or until the center is set.
4. Cool and serve: Cool on a wire rack, then cover with plastic wrap and refrigerate for at least two hours of chilling time before slicing into small squares. Dust with confectioners’ sugar just before serving.

For success tips, avoid overmixing the crust dough, strain the lemon juice to remove pulp, and refrigerate before cutting to help the bars hold their shape.

Why This is a Good Recipe for Leftovers

This is one of the best dessert ideas when you have a lot of things to use up from other recipes. Leftover fresh blueberries from making cottage cheese pancakes or other berry bakes are perfect here.

Lemon juice and zest from another dessert like old-fashioned egg custard pie won’t go to waste, and you can even use softened butter from earlier baking sessions. Store extra bars in an airtight container in the refrigerator for up to four days.

FAQs for Lemon Blueberry Bars Recipe

Have questions about making blueberry lemon bars? Here are the most common ones—leave yours in the comments if you don’t see it here.

Can I use frozen blueberries instead of fresh?

Yes, but for best results, thaw and pat them dry first to avoid excess moisture in the lemon layer. Frozen berries can make the bars too wet if added directly from the freezer.

Can I freeze blueberry lemon bars?

Absolutely. Wrap cooled bars tightly in plastic wrap, then place in an airtight container or freezer bag. They keep well for up to three months—thaw in the refrigerator before serving. Learn different ways to preserve blueberries so you can make the most of this delicious end-of-summer fruit.

What’s the difference between these and lemon blueberry cheesecake bars?

Cheesecake bars include a creamy lemon cheesecake layer made with cream cheese and sometimes sour cream. These bars are closer to classic lemon bars, with a tangy citrus custard and a shortbread crust rather than a graham cracker crust.

A Classic Blueberry Dessert

These blueberry lemon bars combine sweet-tart flavors with a buttery crust for an easy dessert that gets rave reviews every time. Whether it’s the first time you’ve made them or the last time you had extra fresh berries, this recipe is a simple, delicious way to turn leftovers into the best summery treat.

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Classic Blueberry Lemon Bars Recipe with a Shortbread Crust

Old-fashioned blueberry lemon bars with buttery shortbread crust, tangy lemon filling, and juicy blueberries. Perfect for using up leftover fruit.

Course Desserts

Cuisine American, Canadian

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

For the filling 27 minutes minutes

Total Time 30 minutes minutes

Servings 16 bars

Calories 24kcal

Author Sarita Harbour

Cost $7

Ingredients

For the crust:

• 1/2 cup 113 g butter, at room temperature
• 1/2 cup 100 g sugar
• 1 1/2 cups 190 g all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 teaspoons lemon zest

For the filling:

• 1 cup 150 g fresh blueberries
• 1 cup 240 ml fresh lemon juice
• 6 eggs
• 1/2 cup 120 ml condensed milk
• 1/4 cup 50 g sugar
• 3 tablespoons flour or cornstarch

Instructions

Prepare the crust:

• In a bowl, add the butter, sugar, lemon zest, vanilla extract, the flour and salt,and begin incorporating the dough by hand, breaking down the butter until a crumbly texture forms, then pressing it together. You can also use a food processor.
• Transfer the dough to a 9 x 13-inch baking pan lined with parchment paper.
• Press and spread the dough evenly, ensuring it is thin.
• Bake in a preheated oven at 350°F (180°C) for 8-10 minutes, or until the edges are lightly golden.

Prepare the filling:

• In a bowl, add the condensed milk, lemon juice and eggs and beat until combined.
• Add the sugar and flour, mix until there are no lumps.

Bake and cool:

• Pour the mixture over the previously baked crust.
• Top the mixture with fresh blueberries, distributing them throughout the pan.
• Bake at 350°F (180°C) for 10 minutes, or until the center is firm to the touch.
• Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into portions.

Serve:

• Dust with powdered sugar and cut into squares.
• Enjoy chilled for the best texture and flavor.

Notes

Use room temperature ingredients. This makes it easier to combine and improves the texture of both the base and the filling.

Don’t overwork the base dough. Mix only until the ingredients are combined to avoid it being hard when baking. Press the base well into the pan: Make sure it is even to avoid it falling apart when cutting.

Pre-bake the base long enough. This prevents it from getting soaked with the liquid filling and maintains a crispy texture.

Strain the lemon juice. To avoid traces of pulp or seeds in the filling and to obtain a smoother texture.

Beat the eggs well. This helps the filling to be airy and with a better consistency.

Sift the flour or cornstarch before adding it. This prevents lumps and guarantees a smooth filling.

Don’t overload the blueberries. Using just the right amount prevents the filling from being too wet and affecting the firmness.

Refrigerate before cutting. The cold helps the filling to set and the portions to be cut more cleanly.

 

 

 

 

 

Nutrition

Serving: 1serving | Calories: 24kcal | Carbohydrates: 0.2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 23mg | Potassium: 24mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 89IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.3mg

The post Old-Fashioned Easy Blueberry Lemon Bars Recipe appeared first on Recipes From Leftovers.