Get ready to wow your friends and family with these indulgent Salted Caramel Chocolate Chip Cookie Bars! Layers of buttery cookie dough, a luscious caramel filling, and a sprinkle of flaky sea salt come together to create a dessert that's perfectly sweet, salty, and gooey. Whether you're baking for a party, holiday gathering, or simply treating yourself, these cookie bars are guaranteed to impress. Easy to make and packed with flavor, they’ll quickly become your go-to dessert recipe!

Why You’ll Love These Salted Caramel Cookie Bars :

• Sweet and Salty Perfection: The balance of gooey caramel, rich chocolate, and a touch of sea salt is unbeatable.
• Crowd-Pleasing Dessert: These bars are a hit at parties, bake sales, and family get-togethers.
• Easy to Make: With a straightforward process and simple ingredients, you can create bakery-worthy cookie bars in no time.
• Make-Ahead Friendly: These bars store beautifully, making them perfect for prepping in advance.

Ingredients For Salted Caramel Chocolate Chip Cookie Bars :

For the Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 ¾ cups all-purpose flour
• 2 cups semi-sweet chocolate chips or chunks

For the Caramel Layer

• 14 oz sweetened condensed milk
• 11 oz caramel bits (or 10 oz soft caramels, unwrapped)
• ½ teaspoon flaky sea salt (or to taste)

Essential Baking Tools

• 9x13-inch Baking Pan: For perfectly shaped bars.
• Electric Mixer: To cream butter and sugar until light and fluffy.
• Parchment Paper or Foil: For easy cleanup and flawless bar removal.
• Medium Saucepan: For melting the caramel layer.
• Spatula: To spread the cookie dough and caramel evenly.

How to Make Salted Caramel Chocolate Chip Cookie Bars :

1. Prep Your Pan

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or foil, leaving an overhang for easy lifting. Lightly spray the pan with non-stick cooking spray.

2. Make the Cookie Dough

1. In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy (about 2-3 minutes).
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the chocolate chips.

3. Assemble the Base Layer

Divide the cookie dough in half. Press one half evenly into the prepared pan to create the base layer. Set aside the remaining dough for the top layer.

4. Prepare the Caramel Layer

In a medium saucepan over medium-low heat, combine the caramel bits (or unwrapped soft caramels) with the sweetened condensed milk. Stir continuously until the caramel is melted and smooth. Pour the caramel mixture over the cookie dough base and spread it evenly.

5. Add the Top Layer

Using the reserved cookie dough, drop small clumps over the caramel layer. Don’t worry about covering the caramel completely—leaving gaps allows the gooey caramel to peek through. Sprinkle the top with flaky sea salt.

6. Bake

Bake in the preheated oven for 26-30 minutes, or until the top is set and golden brown. Be careful not to overbake, as this can make the caramel layer too firm.

7. Cool and Slice

Allow the bars to cool completely in the pan for at least 2-3 hours. For best results, chill the bars in the refrigerator for 30 minutes before slicing. Use the parchment or foil overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.

Tips for Perfect Salted Caramel Cookie Bars :

1. Chill Before Slicing: Cooling completely ensures clean slices and prevents the caramel from oozing out.
2. Don’t Overbake: The cookie dough should be lightly golden but still soft in the center.
3. Use High-Quality Caramel: High-quality caramel bits or soft caramels melt more smoothly and provide a better texture.
4. Work with Room-Temperature Ingredients: Softened butter and room-temperature eggs ensure even mixing.
5. Salt Wisely: Start with ½ teaspoon of flaky sea salt and adjust to taste. The salt enhances the caramel without overwhelming it.

Salted Caramel Cookie Bar Variations :

• Peanut Butter Twist: Add ½ cup of peanut butter to the cookie dough for a nutty flavor.
• Oatmeal Cookie Base: Replace ½ cup of the flour with rolled oats for a heartier texture.
• Pretzel Crunch: Press crushed pretzels into the caramel layer for a salty crunch.
• Dark Chocolate Delight: Swap the semi-sweet chocolate chips for dark chocolate for a richer flavor.

Frequently Asked Questions (FAQs) :

Q: Can I make these bars ahead of time?
A: Yes! These bars store beautifully and taste even better the next day as the flavors meld together.

Q: How do I keep the caramel from sticking to the knife while slicing?
A: Run your knife under hot water, wipe it dry, and slice. Repeat as needed for clean cuts.

Q: Can I freeze these bars?
A: Absolutely! Wrap the bars tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Serving, Storing, and Reheating Instructions :

• Serving: These bars are perfect on their own or paired with a scoop of vanilla ice cream. Serve at room temperature or slightly warmed.
• Storing: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.
• Reheating: Microwave individual bars for 10-15 seconds for a warm, gooey treat.

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Yield: 24 bars

Salted Caramel Chocolate Chip Cookie Bars

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These Salted Caramel Chocolate Chip Cookie Bars combine the best of sweet, salty, and gooey goodness into one irresistible dessert.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• - 1 cup unsalted butter, softened
• - 1 cup light brown sugar, packed
• - ½ cup granulated sugar
• - 2 large eggs
• - 2 teaspoon vanilla extract
• - ½ teaspoon salt
• - 1 teaspoon baking soda
• - 2 ¾ cups all-purpose flour
• - 2 cups semi-sweet chocolate chips
• - 14 oz sweetened condensed milk
• - 11 oz caramel bits
• - ½ teaspoon flaky sea salt

Instructions

1. Preheat oven to 350°F. Line a 9x13 pan with parchment.
2. Cream butter and sugars. Add eggs and vanilla. Mix dry ingredients, combine with wet.
3. Press half the dough into the pan.
4. Melt caramel bits with condensed milk. Spread over dough.
5. Drop remaining dough over caramel. Sprinkle sea salt.
6. Bake 26-30 mins. Cool completely. Slice and serve.

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Celebrate the holidays with these Gingerbread Truffles, the ultimate no-bake treat! Combining the warm spices of ginger snap cookies with the creamy richness of cream cheese, then dipped in white chocolate, these truffles are the perfect festive dessert. Whether you’re hosting a holiday party, participating in a cookie exchange, or looking for a homemade gift idea, these truffles are guaranteed to impress. Plus, they’re surprisingly simple to make!

Why You'll Love These Gingerbread Truffles :

1. Festive Flavor: With bold gingerbread spices and creamy white chocolate, these truffles are a holiday classic.
2. No-Bake Convenience: Save oven space for other dishes with this easy no-bake recipe.
3. Perfect for Gifting: Packaged in a decorative tin or bag, these truffles make a thoughtful homemade gift.
4. Versatile: Easily customize with different coatings and toppings to suit your style.

Gingerbread Truffle Ingredients :

• 1 (16-ounce) box ginger snap cookies (1 pound) – for that signature spiced flavor
• 8 ounces cream cheese, softened – creates a creamy and smooth truffle base
• 16 ounces white almond bark (1 pound) – for a perfectly smooth coating
• Sprinkles or crushed ginger snaps (optional) – for decorating and added crunch

Essential Kitchen Tools for Making Truffles :

• Food processor (or a resealable bag and rolling pin for crushing cookies)
• Hand or stand mixer
• Baking sheet lined with parchment or wax paper
• Microwave-safe bowl
• Fork or truffle-dipping tool

How to Make Gingerbread Truffles: 

Step 1: Prepare Your Workspace

1. Line a baking sheet with parchment or wax paper to prevent sticking. Set aside.

Step 2: Crush the Ginger Snap Cookies

1. Add the ginger snap cookies to a food processor and pulse until fine crumbs form.
   No food processor? Place cookies in a resealable bag and crush with a rolling pin.

Step 3: Combine Ingredients

1. In a large bowl, mix the cookie crumbs and softened cream cheese using a hand or stand mixer.
2. Beat until fully combined, with no visible cream cheese chunks.

Step 4: Shape the Truffles

1. Scoop out 1-tablespoon portions of the mixture and roll into smooth balls using your hands.
2. Place the truffle balls onto the prepared baking sheet.
3. Freeze for at least 30 minutes, or until solid.

Step 5: Melt the White Almond Bark

1. In a microwave-safe bowl, melt the almond bark according to package directions.
   Tip: Heat in 30-second increments, stirring after each, to prevent burning.

Step 6: Coat the Truffles

1. Remove a few truffle balls from the freezer at a time to prevent them from softening.
2. Using a fork or truffle-dipping tool, dip each ball into the melted almond bark until fully coated.
3. Gently tap the fork on the edge of the bowl to remove excess coating, then place the truffle back on the lined baking sheet.

Step 7: Decorate and Chill

1. While the coating is still wet, sprinkle with crushed ginger snaps or festive sprinkles.
2. Repeat with remaining truffles and refrigerate for 10-15 minutes or until the coating is fully set.

Tips for Perfect Gingerbread Truffles :

1. Use Softened Cream Cheese: Softened cream cheese blends smoothly with the cookie crumbs, ensuring a creamy truffle mixture.
2. Freeze Before Coating: Chilling the truffle balls helps them maintain their shape during dipping and ensures the coating sets quickly.
3. Work in Small Batches: Keep most of the truffle balls in the freezer, taking out only a few at a time to dip.
4. Avoid Overheating the Chocolate: Melt the almond bark slowly to prevent it from seizing or burning.

Gingerbread Truffle Variations :

• Dark Chocolate Coating: Substitute dark or semi-sweet chocolate for the white almond bark for a rich, decadent flavor.
• Extra Spices: Add a pinch of cinnamon, ginger, or nutmeg to the truffle mixture for more warmth.
• Cookie Butter Twist: Mix in a tablespoon of gingerbread cookie butter for added richness.

Frequently Asked Questions (FAQs) :

1. Can I Make These Ahead of Time?

Absolutely! These truffles can be made up to 1 week in advance and stored in the refrigerator.

2. Can I Use a Different Type of Coating?

Yes! Try candy melts, dark chocolate, or even milk chocolate for variety.

3. My Truffles Are Too Sticky to Roll. What Can I Do?

If the mixture is too sticky, refrigerate it for 10-15 minutes before rolling into balls.

Serving, Storing, and Gifting Ideas :

Serving Suggestions:

• Arrange on a festive platter for a dessert table.
• Pair with hot cocoa or coffee for a cozy treat.

Storage:

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Gifting Tip:

Place truffles in decorative mini cupcake liners and pack in a festive tin or box tied with ribbon for a beautiful homemade gift.

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Yield: 24 truffles

Gingerbread Truffles

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Learn how to make festive Gingerbread Truffles with this easy no-bake recipe! Spiced ginger snaps, cream cheese, and white chocolate make these the perfect holiday treat.

Prep Time 15 minutes

Chill Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 (16-ounce) box ginger snap cookies (1 pound)
• 8 ounces cream cheese, softened
• 16 ounces white almond bark (1 pound)
• Sprinkles or crushed ginger snaps (optional)

Instructions

1. Line a baking sheet with parchment or wax paper.
2. Crush ginger snap cookies into fine crumbs using a food processor.
3. In a large bowl, beat the cookie crumbs and softened cream cheese until fully combined.
4. Roll mixture into 1-tablespoon balls and place on the prepared baking sheet. Freeze for 30 minutes.
5. Melt almond bark in a microwave-safe bowl according to package directions.
6. Dip each truffle ball into the melted bark, coat completely, and place on the baking sheet.
7. Decorate with sprinkles or crushed ginger snaps while the coating is still wet.
8. Chill in the refrigerator for 10-15 minutes until the coating is set.

Notes

Nutrition (Per Truffle):Calories: 120 | Carbs: 14g | Fat: 6g | Protein: 1g

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Bring the holiday spirit to your kitchen with these delightful Christmas Gooey Butter Cookies! This recipe combines the simplicity of cake mix with the richness of cream cheese to create irresistibly soft and chewy cookies. Decorated with festive sprinkles and dusted with powdered sugar, they’re the perfect treat for Christmas parties, cookie exchanges, or a sweet gift for loved ones.

Why You’ll Love These Christmas Gooey Butter Cookies :

1. Festive and Fun: With holiday sprinkles and a powdered sugar coating, these cookies are as joyful to look at as they are to eat.
2. Super Easy to Make: Thanks to the cake mix base, this recipe is perfect for beginner bakers or anyone short on time.
3. Soft and Chewy Texture: The cream cheese ensures every bite is melt-in-your-mouth delicious.
4. Great for Sharing: Whether you’re hosting or gifting, these cookies are always a hit!

Christmas Gooey Butter Cookie Ingredients :

• 8 ounces full-fat cream cheese, softened (for that creamy, gooey texture)
• ½ cup unsalted butter, softened (adds richness)
• 1 large egg (helps bind the ingredients)
• 1 teaspoon vanilla extract (enhances the flavor)
• 1 (15.25-ounce) box yellow cake mix (the secret to quick and easy dough)
• ½ cup holiday sprinkles (adds a festive touch)
• ½ cup powdered sugar (for rolling the cookie dough balls)

Essential Baking Equipment :

• Mixing bowls
• Electric mixer
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop
• Cooling rack

How to Make Christmas Gooey Butter Cookies: 

Step 1: Prepare Your Oven and Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the Dough

1. In a large mixing bowl, beat together the softened cream cheese, butter, egg, and vanilla extract using an electric mixer. Beat until the mixture is smooth and creamy.
2. Add the cake mix and mix on low speed until a thick dough forms.

Step 3: Add Sprinkles

1. Gently fold in the holiday sprinkles, being careful not to overmix. Overmixing can cause the colors to bleed into the dough.

Step 4: Chill the Dough

1. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step helps prevent the cookies from spreading too much during baking.

Step 5: Shape and Coat

1. Scoop the chilled dough into 1 ½-inch balls using a cookie scoop or tablespoon.
2. Roll each ball gently between your palms to form a smooth shape.
3. Generously coat each ball in powdered sugar, ensuring a thick, even layer.

Step 6: Bake the Cookies

1. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are set, but the centers still appear slightly soft.

Step 7: Cool and Serve

1. Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
2. Serve with a glass of milk, hot cocoa, or coffee, and enjoy!

Tips for Perfect Gooey Butter Cookies :

1. Use Softened Ingredients: Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
2. Don’t Overmix: Overmixing the dough can result in dense cookies. Mix just until the ingredients are combined.
3. Chill the Dough: Chilling the dough is crucial for maintaining the cookies’ shape and achieving the perfect texture.
4. Don’t Overbake: These cookies should remain slightly underbaked in the center for that gooey texture.

Christmas Gooey Butter Cookie Variations :

• Chocolate Gooey Butter Cookies: Swap the yellow cake mix for chocolate cake mix and add mini chocolate chips for extra indulgence.
• Peppermint Gooey Butter Cookies: Add ½ teaspoon peppermint extract to the dough and sprinkle crushed peppermint candies on top before baking.
• Red Velvet Gooey Butter Cookies: Use red velvet cake mix for a vibrant and festive cookie perfect for Christmas.

Frequently Asked Questions (FAQs) :

1. Can I Freeze the Dough?

Yes! Roll the dough into balls, coat in powdered sugar, and freeze on a baking sheet until firm. Transfer to a freezer bag and bake from frozen, adding an extra 2-3 minutes to the baking time.

2. Why Are My Cookies Flat?

Flat cookies are often the result of skipping the chilling step or using melted butter. Be sure to chill the dough for at least 30 minutes and use softened (not melted) butter.

3. Can I Use Different Sprinkles?

Absolutely! Any type of sprinkles will work, but holiday-themed sprinkles add extra festivity.

Serving, Storing, and Reheating Instructions :

Serving Suggestions:

• Serve these cookies as part of a holiday dessert platter.
• Enjoy them with a warm cup of cocoa or coffee for a cozy treat.

Storage:

• Store in an airtight container at room temperature for up to 3 days.
• To keep them longer, freeze for up to 3 months.

Reheating:

• To restore their gooey texture, warm the cookies in the microwave for 5-10 seconds before serving.

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Yield: 24 Cookies

Christmas Gooey Butter Cookies

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Soft, chewy, and packed with holiday cheer, these Christmas Gooey Butter Cookies are made with cake mix for an easy and festive treat!

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 8 ounces full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (15.25-ounce) box yellow cake mix
• ½ cup holiday sprinkles
• ½ cup powdered sugar

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Beat cream cheese, butter, egg, and vanilla until smooth.
3. Add the cake mix and stir until a thick dough forms.
4. Gently fold in sprinkles and chill dough for 30 minutes.
5. Roll dough into 1 ½-inch balls and coat with powdered sugar.
6. Place dough balls on baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes. Cool for 2-3 minutes on the baking sheet, then transfer to a wire rack.

Notes

Nutrition (Per Cookie):Calories: 120 | Carbs: 18g | Fat: 5g | Protein: 1g

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Craving a rich, fudgy cookie that melts in your mouth? These Chocolate Crinkle Cookies are the ultimate treat! With their deep chocolate flavor, soft and chewy centers, and striking crackled tops, they’re a holiday favorite that’s easy to make. Whether for Christmas cookie exchanges or as a cozy afternoon snack, this recipe will quickly become your go-to.

Why These Chocolate Crinkle Cookies Are the Best :

1. Perfectly Crackled Appearance: The powdered sugar coating creates a beautiful contrast with the dark chocolate dough, making them stunning on any cookie platter.
2. Rich Chocolate Flavor: Cocoa powder provides an intense chocolate taste that satisfies every craving.
3. Soft and Chewy Texture: Chilling the dough ensures thick, fudgy cookies every time.
4. Make-Ahead Friendly: Prep the dough ahead of time and bake when ready, perfect for busy holiday schedules.

What You'll Need: Chocolate Crinkle Cookie Ingredients :

Dry Ingredients:

• ½ cup cocoa powder (unsweetened, not Dutch-processed)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt

Wet Ingredients:

• ¼ cup vegetable oil (oil helps create a chewy texture)
• 2 eggs
• 1¼ teaspoons vanilla extract

For Rolling:

• ⅓ cup powdered sugar (generous coating ensures dramatic cracks)

Baking Equipment :

• Mixing bowls
• Whisk
• Cookie scoop or tablespoon
• Parchment paper or silicone baking mats
• Baking sheets
• Wire cooling rack

How to Make Chocolate Crinkle Cookies: Step-by-Step Instructions :

Step 1: Mix the Wet Ingredients

1. In a large mixing bowl, whisk together cocoa powder, granulated sugar, and vegetable oil until smooth.
2. Add the eggs one at a time, whisking thoroughly after each addition.
3. Stir in the vanilla extract.

Step 2: Incorporate the Dry Ingredients

1. In a separate bowl, whisk together flour, baking powder, and salt.
2. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.

Step 3: Chill the Dough

1. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 3 days). Chilling is essential to firm up the dough, prevent spreading, and ensure thick, chewy cookies.

Step 4: Shape and Coat the Dough

1. Remove the chilled dough from the refrigerator.
2. Using a cookie scoop or tablespoon, portion the dough into even-sized balls (about 1 tablespoon each). Roll the dough between your palms to create smooth spheres.
3. Generously roll each dough ball in powdered sugar, ensuring a thick, even coating. This step is key to achieving the signature crackled look.

Step 5: Bake

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Place the powdered sugar-coated dough balls on the prepared baking sheets, spacing them 2 inches apart.
3. Bake for 10-12 minutes, or until the edges are set and the tops are crackled. The centers will still look slightly soft but will firm up as they cool.

Step 6: Cool and Serve

1. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
2. Serve immediately or store in an airtight container at room temperature for up to 4 days.

Tips for Perfect Crinkles (and Avoiding Common Problems) :

1. Chill the Dough: This step is non-negotiable. Chilled dough ensures thick cookies and prevents excessive spreading.
2. Generous Powdered Sugar Coating: Roll each dough ball thoroughly in powdered sugar to achieve those dramatic cracks.
3. Don’t Overbake: Remove the cookies when the centers are still slightly soft to maintain a fudgy texture. They’ll continue to set as they cool.
4. Even Portioning: Use a cookie scoop for uniform sizes, ensuring even baking.

Flavor Variations for Chocolate Crinkle Cookies :

• Peppermint Chocolate Crinkles: Add ½ teaspoon of peppermint extract to the dough and sprinkle crushed peppermint candies on top after baking.
• Espresso Crinkles: Mix 1 teaspoon of instant espresso powder into the cocoa for a mocha twist.
• Dark Chocolate Crinkles: Swap regular cocoa for dark cocoa powder for an intense chocolate flavor.

Frequently Asked Questions FAQs :

1. Can I Make These Ahead of Time?

Yes! The dough can be stored in the refrigerator for up to 3 days. Roll and bake when ready.

2. Why Didn’t My Cookies Crack?

This can happen if the dough wasn’t chilled long enough or if the powdered sugar coating was too light. Ensure the dough is well-chilled and fully coated.

3. Can I Use Butter Instead of Oil?

You can substitute melted butter, but the cookies may be slightly less chewy.

4. Can I Freeze These Cookies?

Absolutely! Freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Serving and Storage Suggestions :

• Serve: Pair with a cup of hot cocoa or a glass of cold milk for the ultimate indulgence.
• Store: Keep in an airtight container at room temperature for up to 4 days.
• Freeze: Place cooled cookies in a freezer-safe bag or container for up to 3 months.

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Chocolate Crinkle Cookies

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Learn how to make the best Chocolate Crinkle Cookies with this easy recipe! Soft, chewy, and crackled, these cookies are perfect for Christmas or any occasion.

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

• ½ cup cocoa powder
• 1 cup granulated sugar
• ¼ cup vegetable oil
• 2 eggs
• 1¼ teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• ⅓ cup powdered sugar

Instructions

1. Mix cocoa powder, sugar, and oil in a bowl. Add eggs and vanilla, whisking until smooth.
2. Stir in flour, baking powder, and salt until just combined. Cover and chill for 2 hours.
3. Preheat oven to 350°F. Line baking sheets with parchment paper.
4. Roll dough into 1-tablespoon balls. Coat generously in powdered sugar.
5. Place balls on baking sheets, 2 inches apart. Bake for 10-12 minutes.
6. Cool for 5 minutes on the pan, then transfer to a wire rack.

Notes

Nutrition (per cookie):Calories: 80 | Carbs: 12g | Fat: 3g | Protein: 1g

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Turn your holiday party into a festive celebration with these Candy Cane Gelatin Shots! These layered jello shots are as delightful to look at as they are to enjoy. Featuring vibrant red and white layers, a touch of vodka, and optional whipped cream and sprinkles, these shots are a playful twist on the traditional candy cane theme.

Why You’ll Love These Candy Cane Gelatin Shots :

1. Festive Appearance: The layered red and white colors create a stunning visual perfect for the holiday season.
2. Easy to Make: Simple steps and a few ingredients come together to make these crowd-pleasers.
3. Customizable: Add your own twist with flavored vodkas or unique toppings.

Ingredients For Candy Cane Gelatin Shots :

Red Layer:

• 3 ounces cherry Jello mix
• 1½ cups water, divided
• ½ cup vodka

White Layer:

• ½ ounce unflavored gelatin mix (2 packets)
• 1 cup water
• ½ cup sweetened condensed milk
• ½ cup vodka

Optional Toppings:

• Whipped cream
• Christmas sprinkles

Equipment :

• 1-ounce plastic cups
• Rimmed tray or baking dish
• Saucepan
• Whisk

Step-by-Step Instructions :

Step 1: Prepare Your Workspace

1. Clear space in your refrigerator to accommodate the tray of jello shots.
2. Arrange the plastic shot cups on a rimmed tray or in a baking dish to make transferring to and from the fridge easier.

Step 2: Make the First Red Layer

1. In a small saucepan, bring 1 cup of water to a boil over high heat.
2. Remove from heat and whisk in the cherry Jello mix until fully dissolved.
3. Add ½ cup cold water and ½ cup vodka, stirring to combine.
4. Carefully pour the red Jello mixture into the shot cups, filling each about ⅓ of the way.
5. Transfer to the refrigerator and chill for 30 minutes or until set.

Step 3: Prepare the White Layer

1. In a small saucepan, add 1 cup of room temperature water. Sprinkle the unflavored gelatin on top and let it sit for 5 minutes to bloom.
2. Heat the mixture over medium heat, whisking constantly until the gelatin dissolves (about 2 minutes). Do not let the water boil.
3. Remove from heat and stir in the sweetened condensed milk and ½ cup vodka. Let cool slightly.
4. Once the red layer has set, pour the white gelatin mixture into the shot cups, filling them to ⅔ of the way.
5. Return to the refrigerator and chill for 30 minutes.

Step 4: Add the Final Red Layer

1. Pour the remaining red Jello mixture into the shot cups, filling them the rest of the way.
2. Chill in the refrigerator for at least 2 hours or until fully set.

Step 5: Serve and Decorate

1. Just before serving, top each jello shot with whipped cream and sprinkle with festive Christmas sprinkles, if desired.
2. Serve immediately and enjoy!

Tips for Success :

1. Chill Each Layer Fully: Make sure each layer is fully set before adding the next to achieve clean, distinct layers.
2. Cool the White Layer: Let the white gelatin cool slightly before pouring it onto the red layer to avoid melting it.
3. Transport Carefully: Use a rimmed tray or baking dish to prevent spills when transferring to the refrigerator.

Variations :

• Flavor Twist: Try peppermint vodka or vanilla vodka for a unique holiday flavor.
• Different Colors: Swap the red layer for green gelatin for a red, white, and green Christmas theme.
• Non-Alcoholic Version: Replace vodka with cold water or apple juice for a kid-friendly treat.

Candy Cane Gelatin Shots FAQs :

Serving Suggestions :

• Serve these shots as a fun dessert option at holiday parties.
• Pair them with other festive treats like sugar cookies or gingerbread men.

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Yield: 20-24

Candy Cane Gelatin Shots

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These Candy Cane Gelatin Shots are a fun, festive addition to your holiday celebrations. With their striking layers and sweet, tangy flavor, they’re sure to be a hit with your guests. Happy holidays and cheers!

Prep Time 15 minutes

Chill Time 3 hours

Total Time 3 hours 15 minutes

Ingredients

• Red Layer:
• 3 ounces cherry Jello mix
• 1½ cups water, divided
• ½ cup vodka
• White Layer:
• ½ ounce unflavored gelatin mix (2 packets)
• 1 cup water
• ½ cup sweetened condensed milk
• ½ cup vodka
• Optional Toppings:
• Whipped cream
• Christmas sprinkles

Instructions

1. Prepare the workspace and arrange plastic shot cups on a tray.
2. Red Layer: Dissolve cherry Jello in boiling water. Stir in cold water and vodka. Pour into cups, filling ⅓ full. Chill for 30 minutes.
3. White Layer: Bloom unflavored gelatin in room temperature water for 5 minutes. Heat until dissolved, then mix in sweetened condensed milk and vodka. Let cool. Pour over the red layer, filling cups to ⅔ full. Chill for 30 minutes.
4. Final Red Layer: Pour the remaining red Jello mixture to fill the cups. Chill for 2 hours or until fully set.
5. Top with whipped cream and sprinkles before serving.

Notes

Nutrition (per serving):Calories: 90 | Carbs: 9g | Fat: 3g | Protein: 1g

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Church Window Cookies are a festive no-bake treat that combines chocolate, pastel marshmallows, toasted walnuts, and coconut. Their stained-glass appearance makes them a standout on holiday dessert trays, while their rich, chewy texture keeps everyone coming back for more. Easy to prepare, these cookies are perfect for sharing or gifting.

Why You’ll Love This Church Window Cookies :

1. No-Bake Simplicity: A quick and easy recipe that doesn’t require an oven.
2. Festive Appearance: The pastel marshmallows create a stained-glass effect, making these cookies visually appealing.
3. Versatile: Swap out mix-ins to customize the flavor to your liking.

Ingredients For Church Window Cookies :

• 2 cups semi-sweet chocolate chips
• ½ cup unsalted butter, sliced
• 10 ounces pastel mini marshmallows
• ¾ cup chopped toasted walnuts
• 2 cups sweetened shredded coconut

Step-by-Step Instructions :

Step 1: Melt the Chocolate

1. In a large saucepan, combine the chocolate chips and butter.
2. Melt over low heat, stirring frequently, until the mixture is smooth and fully combined.

Step 2: Cool the Chocolate

1. Remove the saucepan from heat and let the melted chocolate cool for 4-5 minutes. This prevents the marshmallows from melting when added.

Step 3: Prepare the Workspace

1. Lay out 3 sheets of parchment paper on a flat surface.
2. Sprinkle 1 cup of shredded coconut down the center of each sheet (reserving the remaining coconut for later).

Step 4: Mix the Ingredients

1. Stir the marshmallows and toasted walnuts into the cooled chocolate mixture. Mix until the marshmallows and nuts are evenly coated.

Step 5: Shape the Logs

1. Divide the chocolate-marshmallow mixture evenly among the three sheets of parchment paper.
2. Shape each portion into a log along the center of the parchment paper. Sprinkle the remaining 1 cup of coconut over the logs.

Step 6: Roll and Chill

1. Using the parchment paper, roll each log tightly, ensuring the coconut sticks to the surface. Twist the ends of the paper to secure.
2. Refrigerate the logs for at least 2 hours or overnight until firm.

Step 7: Slice and Serve

1. Once set, remove the logs from the parchment paper and slice into ½-inch thick pieces.
2. Serve immediately or store for later.

Tips for Success :

1. Cool the Chocolate: Allowing the melted chocolate to cool slightly ensures the marshmallows retain their shape.
2. Use Toasted Walnuts: Toasting the walnuts enhances their flavor and adds a nice crunch.
3. Shape Logs Evenly: Roll tightly for uniform slices and a polished appearance.

Variations :

• Nut-Free: Omit the walnuts or substitute with sunflower seeds or dried fruit.
• Flavor Twist: Add a splash of vanilla or almond extract to the melted chocolate for extra depth.
• Dark Chocolate: Use dark chocolate chips for a richer, less sweet flavor.

Church Window Cookies FAQs :

1. Can I Make These Ahead of Time?

Yes! Church Window Cookies store well in the refrigerator for up to 1 week or in the freezer for up to 3 months.

2. Can I Use Colored Coconut?

Absolutely! Colored shredded coconut can add even more festive flair.

3. How Do I Prevent the Chocolate from Burning?

Melt the chocolate over low heat and stir frequently. You can also use a double boiler for more control.

4. Can I Skip the Coconut?

If you’re not a fan of coconut, you can roll the logs in powdered sugar instead for a different texture and look.

Serving Suggestions :

• Holiday Platters: Pair these cookies with other festive treats like fudge, gingerbread cookies, or truffles.
• Gift Idea: Wrap the slices in cellophane bags or arrange in decorative tins for a thoughtful, homemade gift.

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📖 Recipe

Yield: 36 Cookies

Church Window Cookies

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These Church Window Cookies are a nostalgic, no-bake treat that’s as delightful to look at as they are to eat. With their chewy texture, rich chocolate flavor, and bursts of pastel colors, they’re a must-have for your holiday dessert spread.

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 2 cups semi-sweet chocolate chips
• ½ cup unsalted butter, sliced
• 10 ounces pastel mini marshmallows
• ¾ cup chopped toasted walnuts
• 2 cups sweetened shredded coconut

Instructions

1. Melt chocolate chips and butter in a large saucepan over low heat, stirring until smooth. Remove from heat and let cool for 4-5 minutes.
2. Lay out 3 sheets of parchment paper and sprinkle half the coconut down their centers.
3. Stir marshmallows and walnuts into the cooled chocolate mixture. Divide mixture evenly onto the parchment sheets and shape into logs.
4. Sprinkle remaining coconut over the logs and roll tightly using the parchment paper. Refrigerate for at least 2 hours or overnight.
5. Remove from parchment and slice into ½-inch pieces. Serve or store.

Notes

Nutrition (per cookie):Calories: 120 | Carbs: 15g | Fat: 7g | Protein: 1g

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Divinity Cookies are a classic Southern candy-style treat with a soft, pillowy texture that melts in your mouth. Made with whipped egg whites, a hot sugar syrup, and crunchy pecans, these delicacies are perfect for holidays, parties, or any time you want an elegant, sweet treat. While they require a bit of technique, the result is absolutely worth it.

Why You’ll Love This Divinity Cookies : 

1. Timeless Tradition: A nostalgic treat that’s been cherished for generations.
2. Elegant Presentation: Topped with pecan halves, these cookies look as lovely as they taste.
3. Perfect for Sharing: Great for gifting, holiday platters, or as a special dessert.

Ingredients For Divinity Cookies : 

Base Ingredients:

• 2 ⅔ cups granulated sugar
• ½ cup light corn syrup
• ½ cup water

For the Whipped Base:

• 2 large egg whites, room temperature
• 1 teaspoon vanilla extract

Mix-Ins and Toppings:

• ⅔ cup finely chopped pecans
• Toasted pecan halves, optional for topping

Equipment Needed :

• Candy thermometer
• Stand mixer with whisk attachment
• Parchment paper
• 2 greased spoons

Step-by-Step Instructions :

Step 1: Prepare Baking Sheets

1. Line baking sheets with parchment paper to prevent sticking.
2. Grease two spoons with non-stick cooking spray and set aside. These will help with shaping the divinity drops later.

Step 2: Cook the Sugar Syrup

1. In a medium saucepan over medium-low heat, combine the sugar, corn syrup, and water. Stir constantly until the sugar is fully dissolved and the mixture begins to boil.
2. Insert a candy thermometer into the mixture, ensuring it doesn’t touch the bottom of the pan.
3. Continue cooking without stirring until the mixture reaches 260°F (hard ball stage).

Step 3: Whip the Egg Whites

1. While the sugar syrup is cooking, beat the egg whites in a stand mixer fitted with the whisk attachment.
2. Whip on medium-high speed until stiff peaks form. The egg whites should hold their shape and not droop when the whisk is lifted.

Step 4: Combine Syrup with Egg Whites

1. Once the sugar syrup reaches 260°F, remove it from the heat.
2. With the mixer running on medium speed, slowly and carefully pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Avoid pouring directly onto the whisk to prevent splattering.
3. Add the vanilla extract.

Step 5: Beat Until Thickened

1. Increase the mixer speed to high and continue whipping for 5-10 minutes, or until the mixture holds its shape and loses its gloss. The mixture should be thick and slightly stiff, but not over-beaten or crumbly.

Step 6: Add Pecans

1. Gently fold in the chopped pecans using a spatula.

Step 7: Form the Cookies

1. Working quickly, use the greased spoons to drop dollops of the mixture onto the prepared baking sheets.
2. Optional: Press a toasted pecan half onto the top of each cookie for decoration.

Step 8: Let Set

1. Allow the cookies to set at room temperature overnight, or until they are firm and dry to the touch. This can take anywhere from 6-12 hours, depending on humidity.

Tips for Success :

1. Work Quickly: Once the mixture is ready, it will begin to set fast. Have everything prepped and ready to go before you start.
2. Monitor Temperature Closely: Use a candy thermometer to ensure the syrup reaches exactly 260°F—this is crucial for the right consistency.
3. Room Temperature Egg Whites: Cold egg whites don’t whip as well, so ensure they’re at room temperature.
4. Avoid Humidity: High humidity can affect the setting process, so make these on a dry day for best results.

Variations :

• Nut Substitutions: Swap pecans for chopped walnuts, almonds, or hazelnuts.
• Flavor Additions: Experiment with different extracts like almond, orange, or peppermint for unique flavor profiles.
• Festive Touch: Add a drop of food coloring or sprinkle with edible glitter for a holiday-themed version.

Divinity Cookies FAQs :

Serving Suggestions :

• Holiday Treats: Arrange on a dessert platter with fudge, truffles, and brittle for a festive spread.
• Gifting: Package in decorative tins or cellophane bags for thoughtful holiday gifts.
• <
  strong>Tea Time: Pair with a warm cup of tea or coffee for a delightful afternoon snack.

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📖 Recipe

Yield: 24 cookies

Divinity Cookies

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Delicate and sweet, these Divinity Cookies are a nostalgic treat that never goes out of style. With their light, fluffy texture and crunchy pecan bits, they’re sure to impress at your next gathering. Happy baking!

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 ⅔ cups granulated sugar
• ½ cup light corn syrup
• ½ cup water
• 2 large egg whites, room temperature
• 1 teaspoon vanilla extract
• ⅔ cup finely chopped pecans
• Toasted pecan halves (optional, for topping)

Instructions

1. Line baking sheets with parchment paper and grease two spoons.
2. ="mv_create_1499_2">In a saucepan, heat sugar, corn syrup, and water over medium-low heat. Stir until dissolved and boiling. Cook to 260°F without stirring.
3. While syrup cooks, beat egg whites in a stand mixer until stiff peaks form.
4. Slowly pour the hot syrup into the egg whites while mixing on medium speed. Add vanilla.
5. ="mv_create_1499_5">Increase speed to high and beat until thickened, about 5-10 minutes. Fold in chopped pecans.
6. Drop spoonfuls of the mixture onto prepared sheets. Top with pecan halves, if desired.
7. Let set at room temperature overnight until firm and dry.

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Notes

Nutrition (per cookie):Calories: 120 | Carbs: 22g | Fat: 4g | Protein: 1g

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Nothing beats a classic chocolate chip cookie, and this recipe for Mrs Fields Chocolate Chip Cookies delivers bakery-style results with a chewy texture, rich buttery flavor, and plenty of melty chocolate chips. Perfect for satisfying your sweet tooth, these cookies are easy to make and ideal for sharing.

Why You’ll Love These Mrs Fields Chocolate Chip Cookies :

1. Thick and Chewy Texture: Chilling the dough ensures the cookies stay thick and don’t spread too much in the oven.
2. Rich Flavor: A combination of dark brown sugar and cold butter adds depth and richness.
3. Bakery-Style Appeal: Simple techniques like extra chocolate chips on top give these cookies a professional look.

Ingredients For Mrs Fields Chocolate Chip Cookies :

Wet Ingredients:

• 1 cup dark brown sugar, packed
• ½ cup granulated sugar
• 1 cup unsalted butter, cold and cut into ½-inch cubes
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Dry Ingredients:

• 2½ cups all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon salt

Mix-Ins:

• 2 cups semi-sweet chocolate chips

Equipment :

• Stand mixer or hand mixer
• ¼ cup cookie scoop (#8)
• Baking sheets
• Parchment paper

Step-by-Step Instructions :

Step 1: Prepare the Dough

1. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the brown sugar, granulated sugar, and cubed butter on medium speed until combined. The mixture will look sandy in texture.
2. Add the eggs and vanilla extract, mixing until smooth and fully incorporated. Set aside.

Step 2: Combine Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
3. Fold in the chocolate chips using a spatula or wooden spoon.

Step 3: Chill the Dough

1. Scoop ¼-cup portions of dough using a cookie scoop or measuring cup and roll into balls.
2. Arrange the dough balls on a plate or baking sheet and refrigerate for 30 minutes. Chilling prevents the cookies from spreading too much during baking.

Step 4: Preheat Oven

1. Preheat your oven to 300°F (150°C).
2. Line baking sheets with parchment paper to prevent sticking and make cleanup easier.

Step 5: Bake the Cookies

1. Place the chilled dough balls on the prepared baking sheets, spacing them 3 inches apart to allow for spreading.
2. Bake for 20-22 minutes, or until the tops are just set and the edges begin to brown. The centers should look slightly underdone.
3. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips for the Perfect Cookies:

1. Don’t Skip Chilling: This is key for achieving thick, chewy cookies and preventing them from spreading too much in the oven.
2. Don’t Overbake: The cookies will continue to set as they cool. Removing them while slightly underdone ensures a soft, chewy texture.
3. Extra Chocolate Chips: For a professional look, press a few chocolate chips onto the tops of the dough balls before baking or immediately after they come out of the oven.
4. Cold Butter is Essential: Using cold butter prevents the cookies from becoming too flat while baking.

Serving Suggestions :

• Milk Pairing: Serve warm cookies with a cold glass of milk for the ultimate treat.
• Ice Cream Sandwiches: Use the cookies as a base for homemade ice cream sandwiches.
• Gift Idea: Wrap these cookies in decorative bags or tins for a thoughtful, homemade gift.

Mrs Fields Chocolate Chip Cookies FAQs :

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📖 Recipe

Yield: 18 cookies

Mrs Fields Chocolate Chip Cookies

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These Mrs. Fields Chocolate Chip Cookies are everything you want in a classic cookie: rich, chewy, and loaded with chocolate. Perfect for any occasion, they’re sure to impress family and friends. Bake a batch today and enjoy the sweet satisfaction of homemade cookies!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 cup dark brown sugar, packed
• ½ cup granulated sugar
• 1 cup unsalted butter, cold and cubed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions

1. In a stand mixer, beat sugars and cold butter until combined. Add eggs and vanilla; mix well.
2. Whisk flour, baking soda, and salt in a medium bowl. Gradually mix dry ingredients into wet ingredients until just combined. Fold in chocolate chips.
3. Roll ¼-cup portions of dough into balls and refrigerate for 30 minutes.
4. Preheat oven to 300°F. Line baking sheets with parchment paper.
5. Place dough balls 3 inches apart on baking sheets. Bake for 20-22 minutes, or until edges are golden and tops are just set.
6. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Nutrition (per cookie):Calories: 280 | Carbs: 35g | Fat: 15g | Protein: 3g

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Warm, gooey, and covered in a cinnamon-sugar glaze, Monkey Bread is the ultimate comfort treat. This pull-apart bread is made with biscuit dough, making it a quick and easy option for breakfast, brunch, or dessert. With its caramelized exterior and soft, sweet interior, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Easy Monkey Bread :

1. Simple Ingredients: Using refrigerated biscuit dough saves time and effort, so you can focus on the fun part—eating!
2. Perfect for Sharing: Its pull-apart nature makes Monkey Bread ideal for gatherings or family breakfasts.
3. Customizable: Add your favorite mix-ins like nuts, raisins, or even chocolate chips for a personal twist.

Ingredients For Easy Monkey Bread :

• 30 ounces refrigerated biscuit dough
  (approximately four 7.5-ounce cans of buttermilk biscuits, non-flaky)
• 1 cup granulated sugar
• 2 tablespoons cinnamon
• 1 cup light brown sugar, packed
• ½ cup (1 stick) butter, melted

Step-by-Step Instructions :

Step 1: Prep the Oven and Pan

1. Preheat your oven to 325°F (160°C).
2. Generously coat a bundt pan with non-stick cooking spray, ensuring all surfaces are well covered to prevent sticking. Set aside.

Step 2: Cut and Coat the Dough

1. Open the biscuit cans and cut each biscuit into quarters using a knife or kitchen scissors.
2. In a large zip-top bag, combine the granulated sugar and cinnamon.
3. Add half of the biscuit pieces to the bag, seal it, and shake well to coat the dough in the cinnamon-sugar mixture.
4. Remove the coated biscuit pieces and place them evenly in the prepared bundt pan. Repeat the process with the remaining biscuit pieces.

Step 3: Make the Glaze

1. In a small bowl, stir together the melted butter and brown sugar until smooth.
2. Pour the mixture evenly over the cinnamon-sugar-coated biscuit pieces in the bundt pan.

Step 4: Bake

1. Place the bundt pan in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the center is cooked through.
2. If the top begins to brown too quickly while the center is still doughy, tent the pan with aluminum foil to prevent over-browning.

Step 5: Cool and Serve

1. Remove the Monkey Bread from the oven and allow it to cool in the pan for 10 minutes.
2. Carefully invert the bundt pan onto a serving plate to release the bread. Serve warm and enjoy pulling apart the sweet, sticky layers!

Tips for Perfect Monkey Bread :

1. Use Non-Flaky Biscuits: Flaky biscuit dough tends to separate during baking, so stick with buttermilk biscuits for the best results.
2. Check for Doneness: Test the center of the Monkey Bread with a toothpick or skewer to ensure it’s fully cooked. If the dough is still raw in the middle, bake a few minutes longer.
3. Tent with Foil: If the top is browning too quickly, loosely cover the pan with aluminum foil during baking.
4. Grease the Pan Thoroughly: To avoid sticking, ensure the bundt pan is well-coated with non-stick spray, including the center tube.

Variations :

• Nutty Delight: Add chopped pecans or walnuts between the biscuit layers for a nutty crunch.
• Chocolate Lover’s Twist: Sprinkle mini chocolate chips between the biscuit layers for a gooey chocolate surprise.
• Fruity Fun: Add raisins or dried cranberries for a pop of sweetness.
• Cream Cheese Glaze: Drizzle a cream cheese icing over the Monkey Bread after baking for extra indulgence.

Easy Monkey Bread FAQs :

Serving Suggestions :

• Pair Monkey Bread with a cup of coffee, hot cocoa, or a mimosa for a cozy breakfast or brunch.
i>Serve it as a dessert with a scoop of vanilla ice cream or a drizzle of caramel sauce.

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📖 Recipe

Easy Monkey Bread

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This Easy Monkey Bread recipe is a nostalgic treat that’s perfect for any occasion. Whether you’re hosting brunch, celebrating a holiday, or simply indulging in a sweet treat, Monkey Bread delivers every time.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 30 ounces refrigerated biscuit dough (non-flaky)
• 1 cup granulated sugar
• 2 tablespoons cinnamon
• 1 cup light brown sugar, packed
• ½ cup butter, melted

Instructions

1. Preheat oven to 325°F. Coat a bundt pan with non-stick spray.
2. Cut biscuits into quarters. In a large zip-top bag, combine cinnamon and sugar. Add half the biscuit pieces and shake to coat. Place coated pieces in the bundt pan. Repeat with remaining biscuits.
id="mv_create_1496_3">In a small bowl, stir together melted butter and brown sugar. Pour evenly over the biscuits in the bundt pan.
3. Bake for 30-40 minutes, until the top is golden and the center is cooked through. If the top browns too quickly, tent with foil.
4. Let cool for 10 minutes, then invert onto a serving plate. Serve warm.
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Notes

Nutrition (per serving):Calories: 400 | Carbs: 55g | Fat: 18g | Protein: 4g

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This Easy Monkey Bread recipe is a nostalgic treat that’s perfect for any occasion. Whether you’re hosting brunch, celebrating a holiday, or simply indulging in a sweet treat, Monkey Bread delivers every time. Its buttery cinnamon-sugar coating and gooey texture make it impossible to resist. Happy baking!