The Best Soft & Chewy Snickerdoodles

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! On the hunt for the perfect Snickerdoodle cookie? Look no further! These Best-Ever Soft & Chewy Snickerdoodles are AMAZING! Thick, chewy, soft and fluffy, these cinnamon sugar wonders will soon become your new favorite!

So truth be told, I’ve been on the hunt for the perfect snickerdoodle cookie. I’ve tried all the recipes, tried all the bakery versions, tried all the boxes. But nothing comes close to this recipe!

I promise!

I love when you find exactly what you’re looking for, ya know? Like when you’re on the hunt for the perfect objet d’art for your brand new apartment (!!!!!) and you find it. Or when you go to HomeGoods with the hopes they have XYZ and they DO in all the sizes, colors, and styles you could think of. For your new apartment, of course!!!

So… did you catch that? I got my first apartment!!

I am SO excited, y’all. And SO READY. What’s weird is, a few months ago if you asked when I was moving out, I would have shrugged and told you I was perfectly content living at home still. And, as if overnight, a switch flipped in me and I was basically scratching at the walls to get out & find my own place.

After looking around, I found one that’s totally perfect for me. Spacious, light and sunny, with easy stairs for Mannie to climb and a second bedroom that’s dedicated entirely to my extensive cake stand collection… and as an office 🙂

But when they say you’ll need ALLTHETHINGS for your apartment, they ain’t playin’! I mean, who automatically thinks of a toilet brush as something they need? Or Kleenex? Or a bath mat? (!!!!)

So Miss Organization over here found a moving-out checklist that details every last thing I need to make my move successful. So if you cut yourself in my apartment on my new knife set, I’ll have band-aids and antibacterial ointment to give you. And an aspirin. OMG, YOU GUYS I’M BUYING MY OWN BANDAIDS. I feel so adult right now.

I’ll stop.

Between buying my first broom and trying not to spend all my hard-earned money at Z Gallerie, I managed to make you these cookies. You can thank me later, because you’re going to want to make them ASAP!

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! These cookies have a fluffy, soft interior thanks to cream of tartar which gives them that lift and oomph. They’re spiked with cinnamon in the dough and rolled in cinnamon sugar just before baking to give them lots of flavor. The best part about these cookies, though, has to be that they do not need to chill before baking! Hip, hip, hooray!

So get yourself in the kitchen and make them STAT!

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! *adapted slightly from Good Housekeeping

The Best Soft & Chewy Snickerdoodles
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30-36
 
These Best-Ever Soft & Chewy Snickerdoodles are incredible! Fluffy, soft, airy and packed with cinnamon sugar flavor, they'll soon become your go-to recipe!
Ingredients
  • 1 cup (2 sticks) butter, softened
  • 1 & ½ cups plus ¼ cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 2 & ½ tsp ground cinnamon, divided
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 3 cups all-purpose flour
  • Optional: white chocolate chips
Instructions
  1. Preheat oven to 375 degrees F. Line 2 cookie sheets with silicone liners or parchment paper; set aside.
  2. Cream together the butter and 1 & ½ cups granulated sugar together with an electric mixer until combined and light in color, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla. Lastly, beat in 1 tsp ground cinnamon, the baking soda, cream of tartar and the flour until a soft dough comes together.
  3. In a small bowl, whisk together the remaining ¼ cup granulated sugar and the 1 & ½ tsp ground cinnamon until combined. Drop rounded Tablespoonfuls of dough into the cinnamon sugar mixture, rolling them around to coat completely. Place 2" apart on the prepared baking sheets.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets.

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! Fluffy, soft, chewy and sprinkled with cinnamon sugar, these Snickerdoodles are my new favorite recipe!

These truly are the BEST Snickerdoodle Cookies! Soft, fluffy, chewy and packed with cinnamon sugar flavor, they're SO easy, made in minutes, and don't need to chill! Have a super sweet day!

xo, Hayley

 

Peanut Butter Blossom Blondies

These Peanut Butter Blossom Blondies are fantastic! Fudgy, peanut buttery, brown sugar blondies topped with a crackly, crisp sugar topping and rich, melt in your mouth Hershey Kisses. Just like the cookies but so much easier! Everyone’s had a peanut butter blossom cookie, but have you tried Peanut Butter Blossom Blondies?! These are so much easier than dropping cookies and make for gooey, fudgy bars!

I don’t know about you, but peanut butter blossoms are some of my favorite cookies.

A soft and chewy peanut butter cookie topped with a solid chocolate Kiss candy… just perfection!

I know they’re kind of Christmas-y, or at least, they’re popular at Christmastime in the Parker household. But I figured since they’re made with Kisses and Valentine’s Day is coming up… well, you can do the math 🙂

I found the idea for these from my friend Ashley over at Baker by Nature, and because I was pondering ways to make these cookies into bars. Personally, bars are one of my favorite things to make because they’re such a cinch – throw the ingredients into the pan and bake! No dropping, rolling, or cutting anything out, and certainly no waiting for batches to finish before you can put another pan in. Not even a dough chilling!

These Peanut Butter Blossom Blondies are fantastic! Fudgy, peanut buttery, brown sugar blondies topped with a crackly, crisp sugar topping and rich, melt in your mouth Hershey Kisses. Just like the cookies but so much easier! And these could not be more simple, I promise! Made in one bowl, baked in one pan, mixed with one spatula. See? I told you this was already easier than the cookie version!

To make these, simply melt some butter. You can do this in the microwave, or on the stove – whichever you prefer. I honestly alternate, as sometimes I feel like I’d rather cook it on the stove, or perhaps my microwave’s being used.

These Peanut Butter Blossom Blondies are fantastic! Fudgy, peanut buttery, brown sugar blondies topped with a crackly, crisp sugar topping and rich, melt in your mouth Hershey Kisses. Just like the cookies but so much easier!  Whisk some brown sugar and peanut butter into the melted butter, followed by eggs, vanilla, and your dry ingredients. Pour the mixture into a foil-lined & greased pan, scatter sugar over the top, and bake! Once it’s baked, take it out of the oven and dot the top with those adorable baby Kisses candies.

And then try not to freak out over their cuteness!

(By the way – these are BABY Hershey’s Kisses. I found them in the baking aisle (near the chocolate chips!) at Target. They’re seriously like half the size of a regular Hershey Kiss candy and they come unwrapped… and are perfect for baking. If you cannot find them, simply use regular Hershey’s Kisses!)

These Peanut Butter Blossom Blondies are fantastic! Fudgy, peanut buttery, brown sugar blondies topped with a crackly, crisp sugar topping and rich, melt in your mouth Hershey Kisses. Just like the cookies but so much easier!

5.0 from 1 reviews
Peanut Butter Blossom Blondies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
These Peanut Butter Blossom Blondies are not only adorable, but seriously tasty, too! Fudgy, gooey peanut butter & brown sugar blondies topped with a sugary topping and cute miniature Hershey's Kisses! Just like the cookies but SO MUCH EASIER!
Ingredients
  • 2 sticks (1 cup) butter
  • 2 cups brown sugar
  • ⅔ cup creamy peanut butter
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • Hershey's Miniature Kisses (available in the baking aisle at Target stores. If you cannot find these unwrapped mini Kisses, use regular unwrapped Kisses or even chocolate chunks)
Instructions
  1. Preheat your oven to 350 degrees F. Line a 9x13" rectangular pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
  2. In in medium saucepan, melt the butter over medium-low heat until melted and smooth. Whisk in the brown sugar until combined and let cool about 5 minutes.
  3. Whisk in the creamy peanut butter, followed by the eggs, one at a time, and then the vanilla. Whisk in the dry ingredients until a thick, smooth batter comes together.
  4. Pour the batter into the prepared pan and sprinkle the top liberally with the white sugar. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for about 10 minutes, then dot the top with the miniature Hershey's Kisses or chocolate chunks. Allow the bars to cool completely before cutting into squares.

These Peanut Butter Blossom Blondies are fantastic! Fudgy, peanut buttery, brown sugar blondies topped with a crackly, crisp sugar topping and rich, melt in your mouth Hershey Kisses. Just like the cookies but so much easier! Fudgy, peanut butter & brown sugary goodness topped with a crisp, crackly sugar topping and adorable miniature Kisses. These can’t get any better!

These Peanut Butter Blossom Blondies are fantastic! Fudgy, peanut buttery, brown sugar blondies topped with a crackly, crisp sugar topping and rich, melt in your mouth Hershey Kisses. Just like the cookies but so much easier! Have a super sweet day!

xo, Hayley

Chocolate Covered Strawberry Brownie Pie

This Chocolate Covered Strawberry Brownie Pie is a simple and stunning dessert! A fudgy brownie "crust" topped with a light & fluffy strawberry pudding mousse and topped with chocolate-covered berries. Have your fruit and cover it in chocolate, too!This Chocolate Covered Strawberry Brownie Pie is exceptional! A fudgy brownie bottom topped with a light & fluffy strawberry pudding and topped with chocolate sauce. Decadent, divine, and oh so delicious!

Y’all – I am DONE with my book!

Where’s my flute of champagne?!

I am so so so glad I’m finished, but also kind of sad. I guess it’s like when you’re pregnant and you have the baby. You miss being pregnant, but you’re also like thank god it’s out of me so I can have my body back. Except replace “baby” with “book” and “body” with “life.”

And now I can slightly have my life back again, which means I can dip my feet yet again in the online dating world, or go on a vacation or drink champagne starting at noon daily because I’m done, y’all.

Of course, there’s still editing to do and whatnot, but that’s okay. The bulk of the work is over and for that I’m eternally grateful. Also, I’m never writing 2 books in 1 year again. (Ask me in 2018 and I guarantee I’ll do it again).

So now that the book writing’s over and the holidays have passed, it’s time to start shoving Valentine’s Day in yo faces. (Sorry not sorry!!)

And the perfect way to segue into Valentine’s Day is by giving you the recipe for this Chocolate Covered Strawberry Brownie Pie. Let me just say: it’s awesome!

This Chocolate Covered Strawberry Brownie Pie is a simple and stunning dessert! A fudgy brownie "crust" topped with a light & fluffy strawberry pudding mousse and topped with chocolate-covered berries. Have your fruit and cover it in chocolate, too!I have a recipe very similar to this one in my new book, and my book recipe had me thinking – there are a lot of different flavor combinations here besides the one I used! And because of Valentine’s Day, I figured strawberry was an appropriate choice… and boy, was I right!

First, you bake your brownie. It’s essential to use an 8×8″ pan size pouch of brownie mix here. If you can’t find that, measure out about 2 cups brownie mix and add your ingredients (I’ll post the measurements in the recipe below!!)

This Chocolate Covered Strawberry Brownie Pie is a simple and stunning dessert! A fudgy brownie "crust" topped with a light & fluffy strawberry pudding mousse and topped with chocolate-covered berries. Have your fruit and cover it in chocolate, too!Bake your brownie and let it cool. Then, whip up your strawberry pudding layer. It’s literally strawberry pudding mix + milk. Then fold in some whipped cream (or Cool Whip if you fancy like me) and spread that goodness over the brownie layer.

The hardest part is letting this bad boy refrigerate for a few hours to set and get all purty and fab. But once it’s ready to cut, just try not to face plant it.

This Chocolate Covered Strawberry Brownie Pie is a simple and stunning dessert! A fudgy brownie "crust" topped with a light & fluffy strawberry pudding mousse and topped with chocolate-covered berries. Have your fruit and cover it in chocolate, too!

5.0 from 1 reviews
Chocolate Covered Strawberry Brownie Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Chocolate Covered Strawberry Brownie Pie is FANTASTIC! A fudgy brownie bottom, a fluffy & light strawberry pudding layer and it's topped off with chocolate covered strawberries and fresh whipped cream. So stunning and fabulous!
Ingredients
  • 1 frozen deep dish pie crust
  • 1 8x8" brownie mix pouch (See Note below), plus ingredients on back of pouch
  • 1 3.9 ounce box instant strawberry pudding mix
  • 1 & ½ cups milk
  • 1 (8 ounce) tub Cool Whip, thawed & divided
  • 6 chocolate-covered strawberries
  • Chocolate syrup
  • NOTE: If you cannot find the 8x8" pouch of brownie mix, use 2 cups of a fudge brownie mix and mix in ⅓ cup oil, 2 Tbsp water, and 1 egg)
Instructions
  1. Preheat oven to 350 degrees F. Place the deep dish frozen pie crust onto a rimmed baking sheet and prick the pie crust all over the bottom and sides of the crust with a fork. Set aside.
  2. Prepare the brownie mix according to package directions, or see the note above. Pour the brownie batter into the pie crust and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. Whisk together the dry pudding mix and milk until thickened, about 2 minutes. Fold in ¾ths of the Cool Whip until fluffy and light. Pour the strawberry mixture on top of the brownie layer and smooth out the top.
  4. Refrigerate the pie for at least 6 hours or until set.
  5. Just before serving, pipe or dollop the remaining Cool Whip around the perimeter of the pie and garnish with the chocolate-covered strawberries and chocolate syrup.

This Chocolate Covered Strawberry Brownie Pie is a simple and stunning dessert! A fudgy brownie "crust" topped with a light & fluffy strawberry pudding mousse and topped with chocolate-covered berries. Have your fruit and cover it in chocolate, too!Fudgy, sweet, chocolaty and bursting with juicy strawberry flavor, this pie will be your Valentine!

This Chocolate Covered Strawberry Brownie Pie is a simple and stunning dessert! A fudgy brownie "crust" topped with a light & fluffy strawberry pudding mousse and topped with chocolate-covered berries. Have your fruit and cover it in chocolate, too! Have a super sweet day!

xo, Hayley

Mint Oreo Truffle Brownie Bombs

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve! Mint fans will love these Mint Oreo Truffle Brownie Bombs! A creamy, no-bake mint Oreo truffle filled with chopped Andes mints, wrapped in fudgy brownies and coated in chocolate. Decadent, minty goodness!

You guys… I have a problem.

A novel-buying problem.

No, not like an original buying problem. Like a novelBOOK buying problem. It’s getting a little out of hand. And by ‘a little’, I mean I’m buying like 3 or more a day since Christmas.

I now have 20 novels to read once I’m done writing my book (which should be supersuper soon!). All novels I’ve never read before and didn’t know existed because: I haven’t read a book in a year.

EEP.

I know, I know. How horrible, right? I’m an English major, a two-time author and a food writer and I haven’t read a book in a freakin’ year. But in my defense, I’ve been writing TWO books in one year, plus my blog, which is a lot of writing, FYI.

But I have read magazines! Lots of them. So at least I’m not a total ingrate, right? (Tell me I’m not pleasepleaseplease).

So I’m making up for lost time and that new book smell by buying ALLTHEBOOKS on Amazon and reading them front to back from here until Christmas again. So if you have a good book recommendation, leave it in the comments! (FWIW, I like ‘harder’ books – ones about addiction, marital troubles, troubled teens, you name it. Hard issues.)

Anyway! Now let’s talk about these Mint Oreo Truffle Brownie Bombs which you need to read about and then promptly MAKE.

A few months ago, I posted these Oreo Truffle Brownie Bombs and everyone seemed to go gaga for them, so I knew I had to do a fun spin with another Oreo flavor. Enter: the Mint Oreo Truffle.

Made with the Mint Oreos and ground up bits of Andes mints inside(!!) they are delightfully minty and SO EASY to make. Seriously, if you are or if you know of a mint lover, these are next on your list. Promise me?

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve! And I know it’s *too soon* to talk about Valentine’s Day, but hear me out: I’m a food blogger, which means I gotta start cranking out V-Day recipes in early January in order for them to get traction, get seen, get pinned, etc. in time for February. SO, that said – these would make an awesome Valentine’s Day gift for your sweetie!

Now if you need me, I’ll be reading!

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve!

Mint Oreo Truffle Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 22-24
 
These Mint Oreo Truffle Brownie Bombs are delightfully minty, super chocolaty and a cinch to whip up. Impress your guests with these over the top truffles!
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ⅔ pkg (about 20 cookies) MINT Oreo cookies, finely crushed
  • ½ pkg (4 oz) cream cheese, at room temperature
  • 1 tsp mint extract, divided
  • 1 cup Andes mint chips, plus ⅔ cup for garnish
  • 1 pkg chocolate almond bark (such as CandiQuik)
Instructions
  1. Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
  2. While brownies cool, make your Mint Oreo truffles. In a large bowl, combine the Mint Oreo crumbs, cream cheese, and ½ tsp mint extract with a rubber spatula until blended and moistened; fold in 1 cup of the Andes mint chips. Roll Tablespoon-sized balls of Mint Oreo truffles and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
  3. Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
  4. Melt the chocolate candy coating according to package directions or until smooth and melted; gently fold in the remaining mint extract. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Andes mint chips, if desired.

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve! Minty, chocolaty, fudgy goodness wrapped in one bite-sized morsel of heaven. You’re welcome!

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve! Have a super sweet day!

xo, Hayley

Hot Chocolate Cupcakes with Marshmallow Buttercream

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! Moist, fluffy chocolate cake topped with a sky-high, sweet marshmallow buttercream frosting – these Hot Chocolate Cupcakes are a can’t miss recipe for the winter season!

So California is having a week of rain.

And Californians are acting like Y2K is coming. Like, if Mother Nature even gave us one day of snow, we’d probably melt like the Wicked Witch in Wizard of Oz. 

And there’d probably still be some weirdo wearing cargo shorts and flip flops while it was snowing. (Side note: that irrationally grinds my gears, but I digress).

Californians can be so dramatic with the slightest of weather shifts. It’s raining for a week. We’re not having a hurricane. We’re in no threat of a tsunami. It’s seriously intermittent showers. I wouldn’t even use the term “downpour.” But natives have a colossal freak-out like it’s acid rain coming from the Gates of Hell.

Hello, Hollywood is in California. Of course we’re dramatic.

But during this non-torrential sprinkle of water falling from the sky, I bet I’m not going to be the only one cozying up by the fire and catching up on novels. I’ve gone a little Amazon-crazy the last few weeks ordering no less than 20 novels (not joking) to read when I’m done writing my book (which is soon! Yay!). I’m also going to use my newfound freedom to bake cupcakes, namely these Hot Chocolate Cupcakes with Marshmallow Buttercream. 

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! These cupcakes are one of my new favorites for a few reasons. One, the cupcake itself is super moist, fluffy, and extra chocolaty. It’s actually made with real hot cocoa powder in it to really ramp up that milky, creamy flavor. And the marshmallow buttercream is kinda sorta to-die for. Light, fluffy, sweet… it’s almost like a cloud sitting atop each cake.

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! To really top it off, I sprinkled the tops with chocolate syrup and miniature marshmallow bits, which are teensy freeze-dried marshmallows you can find near the hot cocoa in the store. It just drives home that flavor, and they’re totally adorable to boot!

So whether it’s blizzard-ing, sunny, or kinda-raining, make these cupcakes this week and feel cozy no matter the weather 🙂

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun!

Hot Chocolate Cupcakes with Marshmallow Buttercream
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
 
These Hot Chocolate Cupcakes with Marshmallow Buttercream are so perfect! Like little heavenly clouds and wonderful to make during the chilly winter months.
Ingredients
  • FOR CUPCAKES:
  • 1 box chocolate fudge cake mix
  • 1 & ¼ cups milk
  • ⅔ cup oil
  • 3 eggs
  • 1 small instant hot cocoa packet (just the dry mix)
  • 1 (3.9 ounce) box instant dry chocolate pudding mix
  • FOR MARSHMALLOW BUTTERCREAM:
  • ¼ cup butter, softened
  • 1 (7 ounce) jar marshmallow fluff
  • 2 tsp vanilla extract
  • Pinch salt
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • Miniature marshmallow bits and chocolate syrup for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 22 paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, milk, oil, eggs, hot cocoa packet, and dry pudding mix together with an electric mixer until combined and smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about ¾ full.
  3. Bake for approximately 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. To make the frosting: Cream together the butter, marshmallow fluff, vanilla and salt together in a stand mixer until combined and smooth, about 1 minute. Gradually add in the powdered sugar, about one cup at a time, alternating with the heavy cream until frosting is light and fluffy.
  5. Pipe or spread the frosting onto the cooled cupcakes. Garnish with marshmallow bits and the chocolate syrup.

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! Moist, fluffy cakes topped with a sinfully sweet marshmallow buttercream… these cupcakes can’t be beat!

Hot Chocolate Cupcakes with Marshmallow Buttercream are a wonderful treat for anytime of year! Moist, fluffy, hot cocoa cupcakes topped with a light & smooth sweet marshmallow frosting. Easy, impressive and totally fun! Have a super sweet day!

xo, Hayley

Top 10 Posts of 2016

These are the TOP 10 recipes of 2016 from The Domestic Rebel! Did your favorite recipe bake the list?

Hey friends!

I am seriously still in awe that 2017 is just about here. It just seems so crazy to me!

With 2017 comes a brand new crop of recipes from yours truly, a brand new cookbook (!!!), and probably some more stuff that I don’t know of yet because I cannot predict the future. But if you ask me, a bunch of new recipes and a new cookbook sounds just about perfect!

On The Domestic Rebel, 2016 brought a lot of wonderful recipes to your kitchens, if I do say so myself. I tried some brand new things (divinity from scratch!) and revamped some old recipes from the archives to make them bigger, better, and more bad-ass. 🙂

So without further adieu, here are the TOP 10 recipes from 2016!

This 3-Ingredient Buttercream Frosting Fudge is AWESOME! Smooth, creamy, melt-in-your-mouth DELICIOUS and tastes JUST like homemade buttercream icing! Super easy and makes great gifts!10. Buttercream Frosting Fudge – This fudge was a revamp of an old recipe I posted years ago. Ultra sweet and flavored just like buttercream icing, it quickly became a new favorite for my readers. Whip it up for a frosting fan and change out the sprinkles for birthdays, game day, Valentine’s Day, and more!

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor!9. Rice Krispy Treat No-Bake Cheesecake – this is probably one of my favorite recipes of this year! It only looks complicated, but I promise it’s actually quite simple, if not a little labor intensive. But the flavor payoff is more than worth it! Creamy, marshmallow-y cheesecake and a Rice Krispy Treat crust. There’s nothing quite like it!

This Pecan Praline Pie Bark is a delightfully unique mix between gooey pecan pie and melt-in-your-mouth Southern praline candy. Easy to make, only 5 ingredients and makes for great gifts or snacks!8. Pecan Praline Pie Bark – My Dad flips for this recipe! It tastes like caramel, pecan pralines and pecan pie wrapped in one easy to make (and even easier to eat) treat! Perfect for gift-giving or hoarding yourself, it’s one of my favorite things to whip up when I’m craving that perfect sweet & salty bite.

This Cold Brew Coffee Pie is fantastic! Creamy, smooth and chilly with a chocolate cookie crust, a dreamy no-bake coffee filling and whipped cream. Easy, impressive and delicious!7. Cold Brew Coffee Pie – Okay, I admit! This is probably my favorite recipe this year (besides #2!). And if I say so myself, it is kind of a genius recipe! 🙂 (Okay, so I’m not the most modest. I’ll work on that in 2017). If you love coffee, this is a must try! It tastes JUST like a frozen coffee and is absolutely PERFECT on a hot summer’s day!

These Thick & Chewy Monster Cookies are awesome! Loaded with peanut butter, gooey chocolate, mini M&M's candy and oats, they're soft, chewy, gooey and AMAZING!6. Thick & Chewy Monster Cookies – If you’re a cookie fan, these are ones you’ll have to give a try! SUPER THICK, ultra chewy and LOADED with peanut butter, oats, and miniature M&M’s for lots of flavor, texture, and a little crunch. These are the type of cookies you’ll find in a bakery, only they’re made at home!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand!5. The Best Pumpkin Bread – One of the easiest recipes that yields nearly fool-proof results, this Best-Ever Pumpkin Bread is amazing! Moist, fluffy, soft and chock-full of pumpkin flavor, it has just the right amount of spice and would be an excellent base for a slathering of softened butter, peanut butter, or even Nutella!

Maple Caramel Bacon Crack Bites: bite-sized morsels of heaven filled with crispy, smoky bacon, sweet brown sugar and sticky, syrupy maple syrup. Only four easy ingredients and it makes a TON. Easily doubled or tripled! A must-make!4. Maple Caramel Bacon Crack Bites – A bite-sized version of the famous Maple Caramel Bacon Crack, these bites are meant for parties. They’re the perfect balance of sweet and salty, with a little hint of smokiness from the bacon. They can be easily doubled or tripled, are surprisingly simple to make and are always the first to go. May I recommend making them for NYE!?

This No-Bake Eggnog Cream Pie is so perfect for the holidays! Creamy, smooth vanilla & nutmeg-flavored cream pie with a buttery graham cracker crust. Easy, impressive and a one of a kind dessert!3. No-Bake Eggnog Cream Pie – I was a little surprised this was on the list since I only just posted it, but apparently you guys have an affinity for eggnog and easy recipes, so it’s no surprise after all that this guy made it! Made with a few simple ingredients you probably have on hand, this pie is creamy, dreamy and totally heavenly for any eggnog lover! Make it while the stores still have eggnog on sale!

This Ultimate Chocolate Chip Cookie Recipe is the ONLY recipe you need! It produces soft, chewy, supremely chocolaty, buttery cookies with crisp edges and gooey centers. So easy, so perfect!2. The BEST Ultimate Chocolate Chip Cookies – These bad boys truly are the ULTIMATE!! Filled to the brim with flavor, they’re soft and chewy in the middle but have slightly crisp outer edges for a wonderful balance of texture. There’s a secret ingredient in the cookie dough that really makes these cookies POP.

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe!1. Easy Homemade Divinity – And the top recipe of 2016 is… this Easy Homemade Divinity! I only posted it in November, but it kind of skyrocketed to become the top recipe of this year and for good reason: it’s surprisingly simple for being homemade, and it yields such a beautiful candy. Melt-in-your-mouth, chewy, almost like a cross between nougat and fudge. It’s totally unique, and totally #1 for a reason!

So… did YOUR favorite recipe of 2016 make the list?! Is there a recipe you think deserves to be in this Top 10?! Let me know in the comments!

Have a super happy, healthy, and fantastic New Year’s Eve, and I’ll see ya in 2017!

Have a super sweet weekend,

xo, Hayley

Sorbet Champagne Floats (With Non-Alcoholic Version)

These 2-Ingredient Sorbet Champagne Floats are so easy, impressive, and such a crowd-pleaser! Mix and match your favorite sparkling wine or champagne with fruity sorbet flavors and fresh fruit for a truly custom party treat! These Sorbet Champagne Floats are a wonderful treat to whip up for your New Year’s festivities! Only 2 ingredients, SUPER easy, customizable & can be made virgin, too!

I can’t even believe that 2017 is almost here.

But I also am like, hurry the hell up because 2016 kind of sucked. Can we all agree?

Sure, there were great parts: my first cookbook, Out of the Box Desserts, was published and became a best-seller. (Thank you! Hugs!!). And, um, Lush had their BOGO sale, so there’s that. And uh… I made these Sorbet Champagne Floats?

Sorry. 2016 was a little dismal. So many wonderful lives lost from the entertainment & arts community, a crazy election, and the list goes on. To say I’m a little excited for 2017 is an understatement!

So if you’re having a NYE party or are going to a NYE party, may I suggest whipping these Sorbet Champagne Floats up? They’ll instantly perk up any party!

These floats could. not. be. easier. I promise! There’s no cooking involved, no real preparation. The hardest part is removing the champagne cork if you have terrible hand-eye coordination like I do. If you aren’t a total dork wielding a champagne weapon, you’ll be fine. Yay for being self-sufficient!

I used Barefoot Bubbly because I happen to like Barefoot wines quite well, and okay, fine – it was on sale and I like sale wines even more than I like name-brand wines. You can use whatever champagne or sparkling wine you prefer! This would work swimmingly with sparkling rose/pink champagne, cava, or prosecco, too! YOU DO YOU.

These 2-Ingredient Sorbet Champagne Floats are so easy, impressive, and such a crowd-pleaser! Mix and match your favorite sparkling wine or champagne with fruity sorbet flavors and fresh fruit for a truly custom party treat! Then find some yummy sorbet flavors. I used Roman Raspberry and Blood Orange from the brand Talenti because again, sale. Just make sure it’s a sorbet and not ice cream, because melty cream and champagne don’t sound good together. Personally, I think these floats would be stellar with a lemon or strawberry sorbet, too! (Strawberry sorbet + sparkling rose is BEGGING YOU TO MAKE IT!!)

I topped my floats with fresh fruit that corresponded with the sorbet flavors, but this is totally optional. It just drives home the sorbet flavor and makes it look pretty. Don’t get mad at me and complain these floats are actually 3 ingredients – I promise I can do math. 🙂

These 2-Ingredient Sorbet Champagne Floats are so easy, impressive, and such a crowd-pleaser! Mix and match your favorite sparkling wine or champagne with fruity sorbet flavors and fresh fruit for a truly custom party treat! TO MAKE THESE “VIRGIN” CHAMPAGNE FLOATS, simply use sparkling juice, such as Martinelli’s brand, or sparkling soda. You can now find amazing flavors for either the sparkling juice or sparkling soda, such as pomegranate, apple, plum, pear, and more. Choose whatever you think will go best with your sorbet flavor.

Scoop out the sorbet into a glass, pop the bubbly, top it off and toss in some fresh fruit. DONE & DONE. You’re welcome!

These 2-Ingredient Sorbet Champagne Floats are so easy, impressive, and such a crowd-pleaser! Mix and match your favorite sparkling wine or champagne with fruity sorbet flavors and fresh fruit for a truly custom party treat!

5.0 from 1 reviews
Sorbet Champagne Floats (With Non-Alcoholic Version)
Author: 
Recipe type: Treats
Prep time: 
Total time: 
Serves: 4-6
 
These Sorbet Champagne Floats are incredible! Bubbly, fizzy and packed with fresh fruit sorbet for a fun punch of color and flavor.
Ingredients
  • Cold Champagne (or sparkling rose, prosecco, cava, or any other sparkling wine from any brand of your preference. Here I used Barefoot Bubbly, but Chandon is another stellar brand)
  • Sorbet (any flavor you prefer. I used Roman Raspberry and Blood Orange from the brand Talenti. Strawberry, lemon, or blackberry sorbet would also be amazing).
  • Fresh fruit that corresponds with sorbet flavors, optional
Instructions
  1. Scoop about ¼th - ½ cup of sorbet into each flute or glass. I used a 2-ounce cookie dough scoop to scoop perfectly round balls of sorbet. Top with champagne or sparkling wine of your choice and garnish with fresh fruit. Serve immediately.
  2. TO MAKE THIS NON-ALCOHOLIC: Simply use sparkling juice in place of the champagne. I like Martinelli's!

These 2-Ingredient Sorbet Champagne Floats are so easy, impressive, and such a crowd-pleaser! Mix and match your favorite sparkling wine or champagne with fruity sorbet flavors and fresh fruit for a truly custom party treat! Easy, fast and impressive, I hope these fabulous Sorbet Champagne Floats make an appearance on your NYE table!

These 2-Ingredient Sorbet Champagne Floats are so easy, impressive, and such a crowd-pleaser! Mix and match your favorite sparkling wine or champagne with fruity sorbet flavors and fresh fruit for a truly custom party treat! Have a super sweet day!

xo, Hayley

Pink Champagne Cupcakes with Pink Champagne Buttercream

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!These Pink Champagne Cupcakes with Pink Champagne Buttercream are phenomenal! Moist, fluffy, airy cake flavored with real champagne topped with a luscious pink champagne buttercream frosting. Perfect for any festive occasion!

How was everyone’s Christmas and Hanukkah?

Hopefully you got exactly what you wanted, your great Uncle Ted didn’t embarrass you too much, and everyone got along swimmingly. But since you don’t live in Leave It To Beaver-land, I’m assuming one of those things did or didn’t happen. Hugs.

My Christmas was unusually good. Not that it’s ever bad per se, but everyone got along, no one was physically ill, and I truly think I made the best Christmas dinner yet! My turkey was moist and juicy, my mac & cheese wasn’t too soupy and my sister loved that I made vegetarian sides for her. (And if you’re over here like, wait, she can cook too!?, YES, I actually taught myself how to cook before I taught myself how to bake!)

And of course, there was a plethora of desserts available. Snowball Cookies, Sugar Cookies, Salted Caramel Butter Bars, Sugar Cream Pie and a Chocolate Peppermint Poke Cake I whipped up on a whim. Needless to say, no one left hungry.

But now as we finish up the holiday season (hello, New Year!) I wanted to give you guys a couple of awesome New Year’s recipes in case you’re popular and were invited to parties. My invite may have gotten lost in the mail somewhere? I mean, it happens…

These Pink Champagne Cupcakes would be perfect for any festive occasion, but they’re totally perfect for New Year’s! Moist, fluffy, light cakes topped with a scrumptious pink champagne buttercream, a fresh raspberry and some gorgeous sparkling sugar for a beautiful cupcake that tastes as amazing as it looks.

Plus, no one needs to know how EASY they are to whip up! They taste like they came from some fancy schmancy bakery, I promise!

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!First: let it be noted that I HIGHLY recommend you use a quality pink champagne. I’m not saying you have to buy a $50 bottle or anything (but if you’d like to, be my guest!). But I do recommend buying something you’d actually drink. As a rule of thumb, whenever cooking or baking with alcoholic beverages, always buy something you’d drink. If you won’t drink it, don’t cook with it!

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!That said, I used this FABULOUS sparkling rose from Chandon, which is local to me (in Napa). They make excellent sparkling wines and I loved that this sparkling rose was just perfect in these cupcakes (and being consumed on the side while baking them 🙂 ).

Now, let’s toast to these cupcakes! Hip Hip Hooray!

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!

Pink Champagne Cupcakes with Pink Champagne Buttercream
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Pink Champagne Cupcakes with Pink Champagne Buttercream are FANTASTIC! Moist, fluffy, light cupcakes flavored with champagne topped with an irresistible champagne buttercream frosting. Great for any festive occasion!
Ingredients
  • FOR CUPCAKES:
  • 1 box white cake mix
  • ¾ cup pink champagne (also known as sparkling rose. I used the kind by Chandon Winery, but whatever you prefer will work)
  • ½ cup buttermilk
  • ⅓ cup vegetable or canola oil
  • 3 egg whites
  • FOR FROSTING & GARNISH:
  • ¾ cup butter, softened
  • ½ tsp vanilla extract
  • 3-4 Tbsp heavy cream
  • 3-4 Tbsp pink champagne
  • 4 cups powdered sugar
  • 1-2 drops pink food coloring
  • Fresh raspberries and sprinkles (I used a pink sparkling sugar) for garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 16 paper liners; set aside.
  2. Beat the cake mix, champagne, buttermilk, oil, and egg whites together with an electric mixer for 2 minutes or until thoroughly combined. Portion the batter evenly among the muffin tins, filling about ⅔ to ¾ths full.
  3. Bake for approx. 14-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. In the bowl of a stand mixer, cream together the butter and vanilla until whipped, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. In between additions of powdered sugar, add 1 Tablespoon heavy cream and 1 Tablespoon pink champagne and beat well. After the last powdered sugar addition, beat on medium-high speed for 1 minute until fluffy and light. Beat in the food coloring, if using.
  5. Frost or pipe onto cooled cupcakes and top with a fresh raspberry and a sprinkling of sugar and sprinkles, if using. Store airtight in the fridge or at room temperature.
  6. NOTE: if frosting the cupcakes very high like I have in my photos, I suggest doubling the frosting.

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery!Fluffy, airy cupcakes topped with a boozy champagne buttercream… there is nothing better than these!

These PINK CHAMPAGNE CUPCAKES with PINK CHAMPAGNE BUTTERCREAM are perfect for any festive occasion! Moist, light and fluffy champagne cupcakes topped with a scrumptious champagne buttercream. Easy, impressive and taste like they came from a fancy bakery! Have a sweet day!

xo, Hayley

Gingerbread Molasses Cake with Chai Whipped Cream

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! Gingerbread is such a wonderful flavor for the season, and this Gingerbread Molasses Cake with Chai Whipped Cream is no exception! Warm, flavorful, aromatic gingerbread spices mixed with molasses in a moist cake topped with chai whipped cream.

Happy (almost) Christmas and Hanukkah, friends!

Are you excited?

I still can’t believe it’s only a few days away. When I was a kid, it’d seem like December 1st through 24th took FOREVER. The days would drag oooonnnn and ooooonnnnn and I would just close my eyes at night and will the days to fly on by so I could tear open my gifts.

Now I’m like, WAIIIIIIITTTT in a dramatic slow-mo voice because the days go by SO FAST. And there’s SO MUCH TO DO, Y’ALL.

For one, my house is a disaster zone and I’m hosting Christmas dinner. Yes, it’s only my grandma and uncles and they will hardly judge me if I didn’t dust on top of my fridge, but I still don’t need them to know we live like heathens.

I tried emailing a reputable cleaning company and they haven’t called or emailed me back. So I’m sitting by my phone and Inbox, checking it obsessively like they’re a boy I have a crush on and I’m waiting for a text. WHERE ARE YOU, CLEANING LADIES?! COME TO ME!

Second, I am up to my eyeballs in book writing and maintaining this here blog, not to mention being a functioning member of society (taking showers, attempting to look like a human, interacting with my three dogs and family members, etc) and I just realized I haven’t even sent out Christmas cards or made cookies for neighbors like I do every single year. And then I started thinking, will my neighbors think I’m mad at them if I don’t bring them cookies this year like I have EVERY YEAR for the past 6 years?! It’s not you, it’s me!

So now I’m just trying to balance it all, all while stuffing my face silly with this Gingerbread Molasses Cake with Chai Whipped Cream. Can we just talk about this chai whipped cream real quick? It’s kinda sorta fabulous and I need it on everything from this point forward. Imagine it on hot chocolate!!! Can you even?!

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! I would have posted this cake recipe sooner, but to be honest, I’d forgotten about it in the midst of trying not to scream my head off/decking the halls/listening to Jingle Bells on repeat, etc. But good thing gingerbread is kind of awesome enough to enjoy all winter, so come January, remember this recipe and make it!

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! *adapted from here

Gingerbread Molasses Cake with Chai Whipped Cream
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Gingerbread Molasses Cake with Chai Whipped Cream is a wonderful wintertime recipe! Moist, fluffy cake flavored with warm, aromatic molasses and gingerbread spices, topped with a spicy whipped cream you'll want to eat straight from the bowl!
Ingredients
  • FOR CAKE:
  • ½ cup (1 stick) butter, softened
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup molasses
  • 2 tsp vanilla extract
  • 1 & ½ cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup milk
  • FOR CHAI WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 tsp cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground ginger
  • Pinch ground cloves
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9" springform pan with cooking spray; place a parchment round in the bottom of the pan and spray the parchment. Set aside.
  2. Cream together the butter and brown sugar in the bowl of an electric mixer until creamy, about 1 minute. Beat in the eggs, one at a time, beating well after each addition, followed by the molasses and vanilla.
  3. In a medium bowl, whisk together the flour, spices, baking soda, and salt. Add half of the dry ingredients to the bowl, mixing well. Stream in half of the milk, mixing well to blend in. Add in the remaining dry ingredients, beating well, followed by the rest of the milk, beating to combine.
  4. Spread the batter in the prepared pan and bake for 27-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. To make the chai whipped cream, beat the heavy whipping cream and powdered sugar together on HIGH speed for about 5 minutes or until stiff peaks form. Add in the cinnamon, cardamom, ginger, and cloves and beat until incorporated.
  6. Serve the cake with the chai whipped cream on top!

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! Moist, fluffy, molasses-flavored cake topped with the most delicious and flavorful whipped cream you can imagine. You’ll love this wintry recipe!

Gingerbread Molasses Cake with Chai Whipped Cream is a fantastic wintertime recipe! Warm, aromatic, moist cake flavored with molasses and spice flavors, topped with a chai whipped cream. Easy, flavorful, fabulous! Have a super sweet day!

xo, Hayley

Peppermint Bark Cheesecake Bars

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!These Peppermint Bark Cheesecake Bars are such a fun new way to enjoy the season’s favorite sweet: peppermint bark!

So have you noticed nowadays during Christmas season, everything is peppermint barkified?

And now here I am, giving you more peppermint barkified treats. I’m not sorry.

But I think those peppermint bark purveyors are onto something: the stuff is seriously addictive, and nothing seems more wintry and delicious this time of year than the good ol’ P.B. (That’s not peanut butter, just FYI).

I got the idea to make this cheesecake from The Cheesecake Factory because they have their own version of this P.B. goodness in the restaurant this time of year. When I took a bite, it was like heaven’s gates opened and angels sang – seriously life-changing.

But if your Cheesecake Factory is like mine, it’s a little pricey, AND it’s smack dab in the middle of the biggest mall in the area. Which means it’s smack dab in the middle of the worst parking lot in the area. During Christmas. I’ll let you figure it out.

So clearly jumping in the car, braving the crowds and finding a parking spot just for a piece of peppermint bark cheesecake isn’t in the cards. So I resorted to making my own… and I’m glad I did!

This comes from my Perfect Cheesecake Bars recipe, which I recommend you make if you’ve never tried it. Honestly, I prefer making cheesecake bars over an entire pan of cheesecake because A) they’re so much easier, and B) portion control! But if you’re a cheesecake connoisseur and prefer big ol’ pans of cheesecake, go ahead and make this into a larger cake. Just don’t blame me when you face plant the entire thing.

And since it’s less than a week to Christmas, you have plenty of time to make a test batch to enjoy before the big day! YOU’RE WELCOME.

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!

Peppermint Bark Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Peppermint Bark Cheesecake Bars are my new favorite seasonal treat! Creamy, silky-smooth and packed with peppermint bark flavor and pieces in every bite!
Ingredients
  • FOR CRUST:
  • 20 Oreo cookies, finely crushed into crumbs
  • 5 Tbsp butter, melted
  • FOR CHEESECAKE:
  • 2 (8 oz) pkgs cream cheese, at room temperature
  • ⅔ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • ⅓ cup sour cream
  • 1 cup chopped peppermint bark pieces
  • Whipped cream, crushed candy canes and peppermint bark pieces for garnish, optional but recommended
Instructions
  1. Preheat your oven to 325 degrees F. Line an 8x8" or 9x9" square baking pan with foil, extending the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
  2. In a large bowl, combine the Oreo cookie crumbs and melted butter, stirring until moistened. Press into the prepared pan in an even layer. Bake for 12 minutes. Remove from oven, but keep oven on.
  3. In the bowl of a stand mixer, cream together the cream cheese and sugar until smooth and creamy, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition. Beat in the vanilla and peppermint extracts, beating well. Lastly, add in the sour cream and beat well. Fold in the peppermint bark pieces.
  4. Pour the cheesecake filling into the crust and continue baking for 35-40 minutes or until the center is just about set and not sloshing around in the pan; if it jiggles a little, that's okay. Cool completely, then refrigerate for at least 3 hours before cutting into bars.

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas!Creamy, smooth and studded with real peppermint bark pieces, this cheesecake may be my new favorite flavor!

These Peppermint Bark Cheesecake Bars are a winter wonder! Easy, creamy cheesecake bars made with an Oreo cookie crust and topped with a deliciously smooth cheesecake studded with peppermint bark pieces. So fabulous and perfect for Christmas! Have a super sweet day!

xo, Hayley

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