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.

How to Make Chewy Chocolate Chip Bars with Oatmeal

Chewy chocolate chip granola bars are the kind of snack that keeps kids and adults happy. They have a soft consistency with a little bit of crunch from rice cereal and old-fashioned oats, making them an easy way to whip up a batch for school lunches, bake sales, or an afternoon treat.

Looking for another oatmeal-based snack bar? Make a batch of these easy apple crisp bars.

Chewy Chocolate Chip Granola Bars Ingredients

Here are the ingredient amounts you’ll need for these chewy chocolate chip bars. A prepared pan lined with parchment paper or aluminum foil with a foil overhang makes cleanup easier and helps with cutting the bars later.

• 5 cups rice cereal
• 3 cups old-fashioned oats
• ½ cup light or dark brown sugar
• 2 cups light corn syrup
• ⅔ cup vegetable oil, divided
• 3 tablespoons cocoa powder
• 2 teaspoons pure vanilla extract
• 1 cup mini semi-sweet chocolate chips, divided

You can also mix in other kinds of chocolate chips, such as milk chocolate chips, white chocolate chips, or even butterscotch chips, depending on what you have on hand. I used the chips left over from my 4-ingredient chocolate chip cookies. Leftover chocolate chunks from holiday baking or broken chocolate bars from the grocery store work well here, too.

Directions

This bar cookie recipe is straightforward and comes together quickly. You’ll use a large bowl for the dry ingredients and a medium saucepan for the wet ingredients before combining everything in a square baking pan or on a baking sheet.

1. In a large bowl, combine the oats and rice cereal.
2. In a medium saucepan over medium heat, add ⅓ cup oil, corn syrup, vanilla, cocoa powder, and brown sugar. Stir with a wooden spoon until smooth.
3. Bring the mixture to a boil, stirring constantly. Let it boil for about 45 seconds, then remove from heat.
4. Pour the hot mixture over the oats and rice cereal. Use a rubber spatula to coat everything evenly.
5. Line a baking sheet or 13-inch pan with parchment paper or nonstick cooking spray. Press the mixture firmly into the pan. Lay a second sheet of parchment on top and use a rolling pin to flatten it evenly to the edges of the pan.
6. In a small bowl, mix the remaining oil with ¾ cup of chocolate chips. Microwave in 45-second intervals, stirring with a butter knife until smooth. If needed, heat for another 15 seconds at a time.
7. Drizzle the melted chocolate across the top in a crisscross pattern. While the topping is still wet, sprinkle the remaining mini chocolate chips evenly. For extra flavor, try adding a pinch of flaky sea salt.
8. Chill in the refrigerator for 1 hour. Once firm, lift the slab out by the parchment or foil overhang and place it on a cutting board. Use a sharp knife to cut into individual bars.

These chewy chocolate chip bars store best in an airtight container. Layer them between parchment sheets to prevent sticking. For longer storage, wrap individual bars in foil and place them in zip-top bags.

Why This Is a Good Recipe for Leftovers

One reason I love this chewy bar recipe is that it makes good use of all sorts of leftover baking supplies. I’ve made this with a tablespoon of shredded coconut, and even chopped up leftover maple syrup marshmallows to add to the bowl.

If you’ve ever had half a bag of semi-sweet chocolate chips, a few butterscotch chips, or an opened box of rice cereal that went soft at the edges, this recipe is a great way to finish them. Even leftover oatmeal apple cookies that went stale can be crumbled and mixed in for extra crunch.

If you liked my apple crisp bars recipe, you’ll appreciate how flexible these chewy granola bars can be. They’re a great dessert or snack in bar form and can be adjusted to use what you already have in your pantry.

Serving Ideas

Serve these chewy chocolate chip cereal bars straight from the pan or warm a bar slightly and add a scoop of ice cream for a decadent treat. For variety, mix in mini m&m candies, nuts, or leftover chocolate chunks. These bars also make a great snack on the go—just wrap them in parchment and tuck them in a lunchbox.

They’re soft, chewy, and perfect for anyone who prefers bars over cookies for a snack. The edges of the pan give you crisp bites, while the center stays chewy with the best flavor balance of chocolate and oats.

When you’re looking for your next go-to cookie recipe, these chewy chocolate chip bars may just earn a permanent spot on your list of favorite recipes. You could even serve them alongside pecan pie bars for a dessert tray that covers both crunchy and chewy.

Chewy Chocolate Chip Granola Bars FAQs

Have questions about this chocolate chip oatmeal bar recipe? Here are answers to some of the most common ones. If you don’t see your question listed, leave it in the comments below.

Can I use different kinds of chocolate chips?

Yes. This recipe works with semi-sweet chips, milk chocolate chips, white chocolate chips, and even dark chocolate. Mixing different kinds of chocolate chips gives the bars more depth. You can also chop leftover chocolate bars into chunks for a rustic look.

How should I store chewy cookie bars?

These chewy chocolate chip bars should be cooled completely on a wire rack before cutting. Store them in an airtight container at room temperature for up to five days, or wrap them tightly in foil and freeze. For easy grab-and-go snacks, wrap individual bars and store them in zip-top bags.

Can I add extra ingredients for variety?

Yes. Adding butterscotch chips, mini M&Ms, or even leftover nuts gives you a chewy cookie bar with new flavors. You can also sprinkle a little flaky sea salt on top before chilling for contrast. Try this the next time you’re making homemade granola bars if you want more ideas for mix-ins.

Simple frugal granola bars

Easy Chewy Chocolate Chocolate Chip Bars with Oatmeal are a simple, flexible, and frugal dessert. Whether you use leftover dry ingredients from your last baking session or mix in whatever kind of chocolate chips you have, this chewy bar recipe is a great dessert to keep on hand for your family.

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Chewy Chocolate Chip Bars with Oatmeal and Rice Cereal

Chewy chocolate chip granola bars made with oats, rice cereal, and chocolate. An easy way to use leftover baking ingredients for a soft, sweet, and frugal snack.

Course bars, Cereal Bars, Snacks

Cuisine American, Canadian

Keyword chewy chocolate chip bars, chocolate chip granola bars, chocolate cereal bars, chocolate chip oatmeal bars

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 32 servings

Calories 128kcal

Author Sarita Harbour

Cost $7

Equipment

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

Ingredients

Ingredients

• 5 cups rice cereal
• 3 cups old-fashioned oats
• 1/2 cup brown sugar
• 2 cups light corn syrup
• 2/3 cup vegetable oil divided
• 3 tablespoons cocoa powder
• 2 tsp vanilla extract
• 1 cup mini-chocolate chips divided

Instructions

Instructions

• In a large mixing bowl, fully incorporate the oats and rice cereal.
• In a medium saucepan over medium heat, add the 1/3 cup oil, corn syrup, vanilla, cocoa powder, and brown sugar.
• Stirring constantly and bring to a boil. Let boil for 45 seconds and then remove from heat.
• Pour syrup over the oats and rice cereal and begin to work it with a spatula until oats and cereal are fully coated
• Place parchment paper on a medium-sized cookie sheet and pour the mixture on top.
• Spread to mostly cover the whole cookie sheet.
• Place another sheet of parchment over the mixture and using a rolling pin, evenly flatten the mixture to cover the whole sheet and form into one large bar.
• In a bowl, add the remaining oil and 3/4 cup of chocolate chips. Microwave for 45 seconds. Remove and stir gently until incorporated. If you need more melting, microwave 15 seconds at a time until the sauce is smooth.
• Drizzle the sauce across the entire pan of granola in a crisscross or lattice pattern. I like to put the chocolate sauce in a food squeeze bottle.
• Sprinkle the chips across the whole sheet evenly while the sauce is still wet. Place in the refrigerator.
• Let cool for 1 hour then remove from sheet and cut into desired size bars. I cut the bars into 5 sections high and 8 sections across resulting in 32 bars.

Notes

 

 

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

The post Easy Chewy Chocolate Chip Bars with Oatmeal 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.

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 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.

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 Oatmeal Breakfast Cookies

As a work-from-home mom, I know that when mornings are rushed, having something already baked and ready is a big help. These blueberry oatmeal cookies mix together quickly, and the cookie dough bakes in just 12 minutes. The result is a batch of soft, golden blueberry cookies that work as breakfast or as an afternoon snack with tea.

Ingredients

• 2 cups quick oats
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 1/2 cup brown sugar
• 3/4 cup butter, room temperature
• 1 egg
• 1 egg yolk
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup fresh blueberries

Directions

Start with butter that’s at room temperature so it creams easily. Using an electric mixer helps get that light, fluffy texture in the dough.

1. In a large bowl, beat the butter, brown sugar, and white sugar until fluffy.
2. Add the egg, egg yolk, and vanilla extract and mix until smooth.
3. Stir in the flour, quick oats, baking powder, baking soda, salt, and cinnamon until combined.
4. Gently fold in the fresh blueberries, being careful not to crush them.
5. Scoop the cookie dough onto a parchment-lined baking sheet, leaving space between cookies.
6. Bake at 350°F (180°C) for about 12 minutes, until golden brown.
7. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for up to four days. You can also wrap leftover cookie dough in plastic wrap and refrigerate, or freeze dough balls to bake another time.

Why This Recipe Works for Leftovers

One of the best things about blueberry oatmeal breakfast cookies is how well they use up leftovers. A small bowl of fresh fruit, a scoop of steel-cut oats or quick oats, or even a couple of overripe bananas can all be worked into this recipe.

The juicy blueberries hold up well to baking, and using almond butter or peanut butter instead of some of the butter gives the cookies a different kind of richness.

Here in northern Canada, we’re lucky to be able to pick our own wild blueberries in late summer. This recipe is one of my favorite ways to use them.

If you have a small amount left after making my blueberry lemon bars, or just a handful saved from custard pie or brioche French toast casserole, use them in this recipe. And if you love baking with oats, try my easy apple oatmeal cookies next.

Blueberry Oat Breakfast Cookies FAQs

Do you have questions about making blueberry oat cookies? Here are the most common ones I hear. If you don’t see your question, leave it in the comments and I’ll add new information.

Can I use frozen blueberries instead of fresh?

Yes. Use frozen blueberries straight from the freezer—don’t thaw them first. Learn how to preserve and store blueberries so they don’t go to waste! This prevents excess moisture in the cookie dough and keeps your blueberry cookies from turning soggy.

Can I make these cookies healthier?

You can swap in whole-wheat flour for a heartier texture. You can also use almond butter or peanut butter in place of some butter, cut back slightly on white sugar, or add mashed overripe bananas for natural sweetness.

Can I freeze blueberry oat cookies?

Yes. Once cooled, store baked cookies in an airtight container in the freezer for up to three months. You can also freeze unbaked cookie dough balls wrapped in plastic wrap, then bake them straight from frozen, adding a couple of extra minutes to the bake time.

Healthy, tasty, and great for breakfast.

These blueberry oatmeal cookies are chewy, flavorful, and a smart way to use up small amounts of leftover oatmeal or blueberries. Whether you bake them with fresh blueberries from the store or the wild ones you’ve picked yourself, they make an easy breakfast cookie or a filling afternoon snack. Keep a batch in an airtight container on the counter, and you’ll have homemade goodness ready whenever you need it.

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Healthy Blueberry Oatmeal Cookies for Breakfast

These chewy blueberry oat cookies use juicy blueberries and leftover oats for easy breakfast cookies or a filling afternoon snack. Simple and frugal.

Course Breakfast, cookies, Dessert, Snacks

Cuisine American, Canadian

Keyword blueberry oatmeal cookies, blueberry oat cookies, blueberry oat breakfast cookies

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Cooling Time 10 minutes minutes

Total Time 32 minutes minutes

Servings 16 cookies

Calories 193kcal

Author Sarita Harbour

Cost $5

Equipment

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

Ingredients

• 2 cups quick oatmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 cup brown sugar
• 3/4 cup butter room temperature
• 1 egg
• 1 egg yolk
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup fresh blueberries

Instructions

• In a large bowl, beat the butter with both sugars until creamy and fluffy.
• Add the egg, egg yolk, and vanilla extract, then mix until fully incorporated.
• Add the dry ingredients: flour, oats, baking powder, baking soda, salt, and cinnamon. Mix until combined.
• Gently fold in the blueberries, being careful not to crush them.
• Using a #20 scoop or a tablespoon, form dough balls and place them on a baking sheet lined with parchment paper, leaving space between each cookie.
• Bake in a preheated oven at 350°F (180°C) for approximately 12 minutes, or until the cookies are golden brown.
• Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Video

Notes

Type of Oats: For this recipe, do not use thick-cut oats. Use quick oats or rolled oats.

Blueberries: You can use fresh or frozen blueberries; in the latter case, do not thaw them before adding them to avoid excess moisture.

Flour substitute: Use whole-wheat flour for a healthier alternative, although the texture may be denser.

Butter Temperature: Make sure the butter is at room temperature for easy creaming and a smoother dough.

Sugar Balance: Brown sugar adds moisture and chewiness, while white sugar provides crispness—adjust to your preference.

Chilling the Dough: If you have time, chill the dough for 30 minutes before baking to enhance flavor and texture.

Mixing Tip: Be gentle when folding in the blueberries to avoid crushing them and turning the dough purple.

Portion Control: A #20 scoop ensures evenly sized cookies that bake consistently.

Baking Sheet Prep: Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

Storage: Store muffins in an airtight container at room temperature for up to 4 days or refrigerate for extra freshness.

Freezing Option: Freeze unbaked cookie dough balls and bake fresh when needed.

 

 

 

 

Nutrition

Serving: 2cookie | Calories: 193kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 159mg | Potassium: 62mg | Fiber: 1g | Sugar: 11g | Vitamin A: 297IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg

The post Breakfast Blueberry Oat Cookies Recipe appeared first on Recipes From Leftovers.

An Old Frugal Family Favorite

I’ve been making this apple crisp bars recipe for almost 30 years. It’s a family favorite that’s become one of my go-to apple recipes every fall. 

How to Make My Apple Crisp Bars

These apple bars are easy to prep and don’t require fancy equipment. You’ll need just a few mixing bowls, a pastry cutter or fork, and your favorite 8×8 pan. 

You’ll layer the buttery crust, cinnamon apple filling, and crumble topping before baking everything into a golden brown bar form.

Ingredients

Here’s what you’ll need for the three parts of this crisp recipe.

Crust (Bottom Layer)

• ½ cup salted butter, softened to room temperature
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour

Apple Filling

• 2 large apples (like Honeycrisp or Granny Smith), peeled and sliced thin
• 2 tablespoons all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• Optional: splash of lemon juice or apple cider to keep apples from browning

Crisp Topping

• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup all-purpose flour
• 1 teaspoon cinnamon
• ½ cup old fashioned oats
• ½ cup butter (1 stick), room temperature

Directions

These apple pie bars come together in layers, starting with a buttery shortbread crust and ending with a crisp topping that bubbles as it bakes.

Step-by-Step Instructions

1. Preheat oven to 350°F. Line an 8×8 prepared baking pan with parchment paper or a silicone baking mat for easy cleanup.
2. Make the crust: In a large bowl, cream together the butter and brown sugar until smooth (about 3 minutes). Mix in vanilla extract and flour until it forms a dough. Press this into an even layer at the bottom of the pan.
3. Prepare the filling: In a medium bowl, toss the sliced apples with flour, sugar, and cinnamon until coated. Add lemon juice or apple cider if using. Spread this apple layer evenly over the crust.
4. Mix the crisp topping: In another medium bowl, combine brown sugar, white sugar, flour, oats, and cinnamon. Cut in the butter using a pastry cutter or your hands until the mixture forms small pieces. Sprinkle this crumble topping over the apple layer.
5. Bake for 45 minutes until the top is golden brown and the filling is bubbly.
6. Let cool completely. Slice into 16 squares. Store in an airtight container or wrap individual bars in plastic wrap for later.

Apple Crisp Bars FAQs

Wondering about substitutions or how to store these apple bars? Here are answers to the most common questions I get. If you don’t see your question, leave it in the comments below.

What kind of apples are best for apple crisp bars?

I usually use Granny Smith apples or Honeycrisp apples in this recipe. The tartness of Granny Smith balances the sweetness of the crisp topping, while Honeycrisp holds its shape well during baking. 

Pink Lady apples are another good option if you want a mix of tart and sweet. You can even mix apple types if you’re using up leftovers from apple picking. This year, the old crabapple tree in the backyard is just laden with crabapples. I may try using them in my next batch.

Can you freeze apple crisp bars?

Yes, these apple crumble squares freeze really well. Once they’re cool, wrap each square in plastic wrap and place them in an airtight container or freezer bag. 

They’ll keep for up to three months. To serve, thaw overnight in the fridge or warm up in the microwave.

Can I add other ingredients to the apple filling?

Absolutely. A splash of maple syrup or a few teaspoons of apple pie spice or even apple cider vinegar can add even more flavor to the apple filling. 

You could also stir in a few raisins, chopped walnuts, or a bit of leftover browned butter if you have it on hand. Just be sure to keep the apple layer in an even layer so the bars bake evenly.

Add This to Your Family Recipe Binder

This apple crisp bars recipe is the perfect way to enjoy a classic apple dessert in bar form. It’s a fun new fall recipe to try and a simple treat to pack in lunches. Either way, this is a great option. 

It’s also a clever way to use up pantry leftovers like butter, flour, or oats, especially after a baking session or big apple pie day. Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for a special touch. Happy baking!

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Mom’s Best Delicious Apple Crisp Bars Recipe

Make this apple crisp bars recipe for a delicious fall dessert with leftover apples, a buttery crust, crisp topping, and easy prep for freezing or lunchboxes.

Course Dessert, Snacks

Cuisine American, Canadian

Keyword apple crisp bars

Prep Time 15 minutes minutes

Cook Time 31 minutes minutes

Servings 16 servings

Calories 112kcal

Author Sarita Harbour

Cost $7.00

Ingredients

Crust

• ½ c salted soft butter room temperature
• ¼ c brown sugar
• 1 tsp vanilla
• 1 ¼ c flour

Filling

• 2 large apples peeled and sliced thin (about 3 cups)
• 2 tbsp flour
• ¼ sugar
• 1 tbsp cinnamon

Crisp Topping

• ½ c brown sugar
• ¼ c granulated sugar
• ⅓ c flour
• 1 tsp cinnamon
• ½ c old fashioned oats
• 1 stick of butter room temperature

Instructions

• Prepare an 8×8 pan by lining it with parchment paper or a silicon baking mat.
• Preheat oven to 350 F.

Crust

• Beat butter and brown sugar together for 3 minutes.
• Add vanilla and flour and mix well.
• Press the crust into the prepared pan.

Filling

• Slice and peel apples.
• Add flour, ¼ of granulated sugar and cinnamon and toss until the apple slices are coated.
• Spread this evenly over the prepared crust.

Crisp topping

• Mix brown sugar, granulated sugar, flour, oats, cinnamon and butter together until crumbly.
• Press over the top of the apple layer.
• Bake at 350 for 45 minutes or until the edges are golden brown and the center is bubbly.
• Allow to cool.
• Cut into 16 squares.

Video

Notes

 

 

 

 

 

Nutrition

Serving: 1serving | Calories: 112kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 40mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg

The post Mom’s Best Delicious Apple Crisp Bars Recipe appeared first on Recipes From Leftovers.

These cookies also pretty enough to serve at your Easter brunch, and a nice change from my other Cadbury Mini Egg Cookies. Plus, they’re an excellent way to use your leftover ingredients like sweetened condensed milk, coconut flakes, and mini Easter eggs for a personal touch.

How to Make Homemade Coconut Easter Egg Cookies

Making these coconut Easter egg cookies is quick, easy, and customizable. Gather a few simple ingredients, and you’ll have these delightful snacks ready in minutes. 

Ingredients

• 4 cups shredded coconut, divided
• ¾ cup sweetened condensed milk
• 3 ounces white chocolate chips, melted
• Mini chocolate eggs (leftover Cadbury Creme Eggs or any small chocolate eggs)
• Optional: colorful sprinkles, coconut extract, and coconut butter for extra flavor and fun

Instructions

These coconut easter egg nest cookies are perfect Easter treats to add a colorful touch to an Easter charcuterie board. Other pretty spring cookies include dandelion shortbread and lemon meltaways.

If you’re in a hurry, just grab a pack of sugar cookie mix. Then whip up some icing for these delightful Easter sugar cookies with pastel icing swirls — so pretty!

1. Mix three cups of shredded coconut, sweetened condensed milk, and melted white chocolate chips (melt them in a small microwave-safe bowl in a large mixing bowl or the bowl of a stand mixer. Stir it up until everything combines into a sticky, delicious coconut dough.
2. Set the remaining one cup of shredded coconut aside in a shallow bowl.
3. Grab a cookie scoop and portion the coconut filling into small balls—about 1 to 1.5 tablespoons each. Roll each ball gently between your hands until smooth.
4. Give each coconut ball a good roll in the shredded coconut until completely covered.
5. Line up your coconut eggs on a baking sheet lined with waxed paper or parchment paper.
6. Press a gentle indentation into the top of each egg shape using your thumb or the back of a teaspoon, creating a cozy little nest.
7. Chill the baking sheet of cookies in your refrigerator for about 15 minutes, just until they’re firm enough to handle.
8. Once they’re chilled, pop mini chocolate eggs or drizzle melted chocolate into each indentation. Add some colorful sprinkles or extra chocolate drizzle for a festive finish.

These coconut Easter egg cookies keep well when stored in an airtight container at room temperature or in the fridge. They also freeze beautifully, making them perfect for quick lunches and snacks throughout the week. Use any leftover chocolate or coconut mixture in other tasty recipes like chocolate coconut eggs or homemade almond joys. Next time, try adding coconut milk or coconut oil for even richer flavor.

A Great Easter Recipe for Leftover Mini Eggs

These Easter cookie nests are a fun spring treat. And this coconut Easter egg recipe will also help also a good way to help you creatively use up leftovers like shredded coconut and mini chocolate eggs.

Another fun Easter dessert is this recipe for Mini Egg Apple Dip. I crushed up the mini eggs and made a sweet dip that goes well with Granny Smith apple slices.

Feel free to experiment with different chocolates or add-ins based on what’s in your pantry. Milk chocolate chips or dark chocolate works well if you prefer not to use white chocolate. Or try different shaped eggs for fun.

Coconut Easter Egg Cookies FAQs

Still have questions? Here are answers to some common questions about making coconut Easter egg cookies. Feel free to ask in the comments if your question isn’t listed.

Can I freeze coconut Easter egg cookies?

Absolutely! These cookies freeze exceptionally well. Just place them in an airtight container with waxed paper between each layer, and they’ll stay fresh for up to three months.

What can I substitute for sweetened condensed milk?

You can substitute coconut cream, coconut butter, or paleo-friendly coconut cream filling if you want dairy-free or vegan Easter eggs. These alternatives taste great, especially for coconut lovers.

How can I enhance the coconut flavor?

Add a little coconut extract or coconut butter to your dough for extra coconut flavor. You can also mix coconut milk or coconut oil into your melted chocolate for a more intense coconut experience.

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Easy Coconut Easter Egg Recipe for Cookies

This easy coconut Easter egg recipe creates colorful, festive nest cookies kids love. Perfect for brunch, snacking, or using up leftover mini Easter eggs.

Course cookies, Dessert

Cuisine American, Canadian

Keyword coconut easter cookies, coconut easter egg, coconut easter egg recipe for cookies

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chill Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 15 cookies

Calories 200kcal

Author Sarita Harbour

Cost $10

Ingredients

• 4 cups shredded coconut divided
• 3/4 cup sweetened condensed milk
• 3 ounces white chocolate melted
• Mini chocolate eggs such as Cadbury Mini Eggs

Instructions

• In a large mixing bowl, combine 3 cups of shredded coconut,the sweetened condensed milk, and the melted white chocolate.
• Stir the mixture thoroughly until all the ingredients are evenly mixed in and a sticky, cohesive dough forms.
• Place the remaining 1 cup of shredded coconut in a separate shallow bowl.
• Using a cookie scoop or tablespoon, scoop outportions of the coconut mixture, approximately 1 to 1.5 tablespoons each.
• Roll each portion between your palms to form smooth, round balls.
• Roll each coconut ball in the reserved shredded coconut,ensuring it is fully coated for a textured, nest-like appearance.
• Using the back of a teaspoon (or your thumb), gently press anindentation into the center of each ball to create the appearance of a nest.
• Arrange the nests on a parchment-lined baking sheet or prepared tray.
• Place the tray of coconut nests into the refrigerator for at least 15 minutes to firm up.
• Once chilled, remove the nests from the refrigerator. Place three mini chocolate eggs in the center indentation of each nest.
• Gently press the eggs into place to ensure they stay secure.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

Serve immediately or store in an airtight container in the

refrigerator for up to 3 days.

Nutrition

Serving: 1g | Calories: 200kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 154mg | Fiber: 1g | Sugar: 22g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

The post Homemade Coconut Easter Egg Recipe for Cookies appeared first on Recipes From Leftovers.

Why You’ll Love These Maple Blondies

Whether you’re baking for a family gathering or just want a sweet snack, this recipe is a tasty way to enjoy an old-fashioned, homemade sweet treat in your home. They’re especially perfect to make during maple syrup season when fresh, local syrup is available or when you’ve been tapping trees in your own backyard.

Note: this is just one of many amazing maple dessert recipes. Maple syrup adds a unique flavor to muffins, quickbreads, and even dinner recipes.

I also like using maple syrup in cookies like these cranberry white chocolate chip cookies. And I even added it to my Pumpkin Pecan Cheesecake recipe. Here are a few more reasons to love these maple syrup blondies.

Simple Ingredients – You probably have most of these ingredients in your kitchen already. Butter, sugar, flour, eggs, and maple syrup come together to create a deliciously easy dessert.

Quick and Easy – With minimal prep and no complicated steps, you can have these blondies ready to bake in just a few minutes. Perfect for busy schedules!

Warm and Cozy Flavor – The maple and cinnamon give these blondies a deep, rich sweetness that feels perfect for cooler months but is just as good year-round.

Customizable – You can easily swap out ingredients (see the substitutions section below) to match what you have on hand.

Make-Ahead Friendly – These blondies store well, making them a great option for meal-prepping or batch baking for later.

Serve these for an after-school snack. They’re also a good choice to follow up a meal of ham and potato soup.

Maple Blondies Recipe Ingredients

Here’s what you’ll need to make these blondies. You likely already have these in your pantry.

Ingredients

Blondies:

• ½ cup melted salted butter, cooled
• ½ cup dark brown sugar
• ½ cup granulated white sugar
• 2 eggs, room temperature
• 3 tbsp maple syrup
• 1 cup flour
• ¼ tsp baking soda

Topping

Note: You can make these with the topping or glaze. And if you’re feeling reckless, make them with both!

• 1 tsp cinnamon
• ¼ cup granulated sugar

Glaze

• 1 tbsp milk
• ¾ cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp softened butter

Directions

Make this maple blondies recipe with your children. Baking and cooking with kids is a fun way to teach them an important life skill.

1. Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper.
2. In a mixing bowl, stir together the melted, cooled butter with both sugars until well combined.
3. Add the eggs and maple syrup and mix well.
4. Stir in the baking soda and flour until the batter is smooth and there are no flour clumps.
5. Pour the batter into the prepared pan.
6. Mix the cinnamon and granulated sugar in a small bowl, then sprinkle it evenly over the batter.
7. Bake for 35-40 minutes or until the edges are golden brown and the center is just slightly underdone.
8. Let the blondies cool for at least 45 minutes before adding the glaze.
9. Whisk together the icing ingredients until smooth. Drizzle over the blondies and let it set for 15-30 minutes.
10. Lift the blondies out using the parchment paper, then cut into 16 squares.

Substitutions and Additions

This old-fashioned maple blondies recipe lends itself well to substitutions and alternate ingredients. For example, I sometimes like adding finely diced apple because it brings out the cinnamon flavor. And if you want a slightly different take on this recipe, check out my apple cider blondies.

• Butter: You can use unsalted butter instead of salted butter, just add an extra pinch of salt to the batter.
• Brown Sugar: Light brown sugar can replace dark brown sugar if needed. The flavor will be slightly less deep but still delicious.
• Flour: All-purpose flour works best, but if you need a gluten-free option, try a 1:1 gluten-free flour blend.
• Maple Syrup: If you want a stronger maple flavor, use a darker grade of maple syrup, such as Grade B.

How to Store Maple Blondies

Store these maple blondies in a covered container at room temperature. Keep them in an airtight container or cookie jar for up to two days.

You could also store them in the fridge for up to five days for maximum freshness. Although ours never lasts long enough to worry about it.

These blondies freeze really well. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to three months. Thaw at room temperature before serving.

Maple Blondies Recipe FAQs

Here are some of the most commonly asked questions about this old-fashioned maple blondies squares recipe. If you don’t see yours here, go ahead and leave it in the comments and I’ll do my best to answer.

Can I make these without the glaze?

Yes! The blondies are delicious on their own, but the glaze adds an extra layer of sweetness. Or just use the cinnamon topping. My daughter wants to try cream cheese icing on them the next time.

Can I double the recipe?

Yes, simply use a 9×13 pan and adjust the baking time as needed—check for doneness around 40-45 minutes.

How do I know when my blondies are done?

The edges should be golden brown, and the center should be set but slightly soft. They will firm up as they cool.

Can I add nuts or chocolate chips?

Absolutely! Chopped pecans or walnuts would pair well with the maple flavor, and white chocolate chips would be a delicious addition.

These Maple blondies are a simple, satisfying dessert that’s perfect for using up pantry staples. With warm cinnamon and maple flavors, they’re a great option for busy moms who want to bake something homemade without the hassle. Enjoy them fresh or store them for later, and if you make them, let me know.

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Maple Blondies Recipe with Maple Syrup Glaze

Soft and chewy Maple Blondies with cinnamon and a maple glaze. A simple homemade dessert that’s perfect for maple syrup season and easy to make.

Course Desserts

Cuisine Canadian

Keyword maple blondie recipe, maple blondies, maple syrup blondies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16 squares

Calories 190kcal

Author Sarita Harbour

Equipment

• Spring Chef Magnetic Measuring Spoons Set
• 365 by Whole Foods Market, Organic Powdered Sugar
• Kirkland Signature Organic Unbleached All Purpose Flour, 10 Pounds (Pack of 2)

Ingredients

• Ingredients:
• ½ c melted salted butter cooled
• ½ c dark brown sugar
• ½ c granulated white sugar
• 2 eggs room temperature
• 3 tbsp maple syrup
• 1 c flour
• ¼ tsp baking soda
• Topping:
• 1 tsp cinnamon
• ¼ c granulated sugar
• Glaze:
• 1 tbsp milk
• ¾ c powdered sugar
• 2 tbsp maple syrup
• 1 tbsp softened butter

Instructions

• Line an 8×8 baking dish with parchment paper.
• Preheat the oven to 350.
• Combine melted, cooled butter with brown and granulated sugar. 
• Stir until well combined.
• Add eggs and maple syrup and mix well.
• Add baking soda and flour and stir until there are no clumps of flour.
• Pour into your prepared pan.
• Mix the cinnamon and sugar topping and sprinkle over the top of the batter.
• Bake for 35 to 40 minutes or until the edges are golden brown and the center is still a little doughy.
• Remove from the oven and allow to cool for 45 minutes to an hour.
• Mix your glaze ingredients together and beat with a whisk.
• The glaze will be runny; drizzle it over the top of the blondies and allow to set for 15-30 minutes.
• Remove the parchment paper from the pan and make four cuts then turn the paper and cut four more times to make 16 squares.

Notes

These stay fresh in a cookie jar for 2 days, or you can store them in the fridge for up to 5 days.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 83mg | Sugar: 24g

The post Maple Blondies Recipe appeared first on Recipes From Leftovers.

This recipe is a great choice for moms who love to bake easy treats with their little ones or are just looking for a fun way to use that extra Easter candy. And these cookies are the perfect combination of soft and chewy with a delightful crunch from the Cadbury Mini Eggs.

How to Make Cadbury Mini Egg Cookies

Trust me; you’ll want to make these cookies all year round once you try them. So grab the aprons, and let’s get baking with those leftover candies. Oh, and before I forget, set aside some eggs to make these pretty Coconut Easter Egg Nest Cookies too!

Supplies Needed

Here’s what you’ll need to make these Cadbury egg cookies. Gather your supplies, or get your little helpers to do it.

• Large mixing bowl
• measuring cups
• measuring spoons
• baking sheet
• parchment paper
• stand mixer or hand mixer

Ingredients for Cadbury Mini Egg Cookies

I mean it when I say this is pretty easy. And if you’re looking for another easy Easter recipes using Cadbury mini-eggs, check out my Easter Egg apple dip over on my other site, Thrive at Home.

• 2 1/4 cups all-purpose flour measured correctly
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup salted butter, softened
• 3/4 cup brown sugar packed
• 1/4 cup granulated sugar
• 3.4 ounces vanilla instant pudding mix (One small Box)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Cadbury Mini Eggs – Crushed

Instructions

Preheat your oven to 350 degrees. Line the baking sheet with parchment paper and set to the side.

Whisk together flour, baking soda, and salt in a bowl and set aside. Then, using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.

Once combined, add the pudding mix, vanilla, and eggs and beat on high for 3-4 minutes. Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start; after about 1 minute, turn the mixer up to high and mix until combined. 

Add crushed mini eggs and stir with a rubber spatula until mixed thoroughly.
Use a cookie maker, make even balls, and place everything on a cookie sheet. And by the way, this recipe makes 3 dozen cookies.

Bake for 10-12 minutes until slightly golden and set on the top. Allow to cool on the baking sheet for five minutes, then transfer to a baking rack to cool completely.

Want to make a kid-friendly spring meal? Serve Mexican tortilla rollups for dinner. Then bring out a plate of these for dessert!

Want another spring cookie? Try these delicate Lemon Meltaway Cookies. Trying to use up your leftover Nutella? Make these easy Nutella cookies and you’ll have a pretty assortment of cookies to serve at an Easter brunch.

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Cadbury Mini Egg Cookie Recipe

These pretty Cadbury Mini Egg Cookies are perfect for using up your leftover Easter candy! The whole family will love these!

Course Desserts

Cuisine American

Keyword Cadbury egg cookies, Cadbury mini egg cookies, Easter Egg Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Additional Time 10 minutes minutes

Total Time 37 minutes minutes

Servings 3 dozen

Calories 142kcal

Author Sarita Harbour

Ingredients

• 2 1/4 cups all-purpose flour measured correctly
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup salted butter softened
• 3/4 cup brown sugar packed
• 1/4 cup granulated sugar
• 3.4 ounces vanilla instant pudding mix One small Box
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Cadbury Mini Eggs – Crushed

Instructions

• 1. Preheat your oven to 350 degrees.
• Line baking sheet with parchment paper and set to the side.
• In a  bowl, whisk together flour, baking soda and salt and set aside.
• Using a stand or electric mixer, beat the butter and sugar on high speed until light brown, at least 2 minutes.
• Once combined, add the pudding mix, vanilla, and eggs and beat on high for 3-4 minutes.
• Slowly add the dry ingredients to the wet ingredients and turn the mixer on low to start; after about 1 minute then turn the mixer up to high and mix until combined.
• Add crushed mini eggs and stir with a rubber spatula until mixed thoroughly.
• Use a cookie maker, make even balls, and place everything on a cookie sheet.
• Bake for 10-12 minutes until slightly golden and set on the top.
• Allow to cool on the baking sheet for five minutes, then transfer to a baking rack to cool completely.6. Enjoy!

Nutrition

Serving: 2cookies | Calories: 142kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 123mg | Fiber: 1g | Sugar: 9g

Cadbury Mini Egg Cookies FAQs

Do you have questions about how to make this Cadbury Mini Egg Cookie recipe? Here are some of the most common questions. Go ahead and leave yours in the comment if it isn’t answered here.

1. Can I use regular chocolate chips instead of Cadbury mini eggs?

Yes, you can swap out Cadbury mini eggs for regular chocolate chips, but you’ll lose the signature crunch and candy shell that make these cookies unique. If you want a similar texture, try mixing chocolate chips and crushed chocolate-covered candies. The mini eggs add a pop of color and extra crunch, making them perfect for springtime baking.

2. How do I keep my cookies soft and chewy?

For soft and chewy Cadbury mini egg cookies, avoid overbaking them. The cookies will continue to set as they cool, so remove them from the oven when the edges are just turning golden but the centers still look slightly underdone. Then let them rest on the baking sheet for a few minutes before transferring them to a wire rack. Using brown sugar in the dough also helps keep them moist and chewy.

3. Can I freeze the cookie dough for later?

Yes, you can freeze the dough for up to three months. Scoop the dough into individual cookie portions and place them on a baking sheet to freeze until solid. Then, transfer them to an airtight container or freezer bag. When ready to bake, simply place the frozen dough balls on a lined baking sheet and bake as directed, adding a couple of extra minutes to the baking time.

The post Cadbury Mini Egg Cookies appeared first on Recipes From Leftovers.