No Bake Grasshopper Pie

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! This No Bake Grasshopper Pie is phenomenal! Creamy, light & fluffy and packed with delectable mint flavor and rich chocolate!

So I’m in a rut.

I used to love cooking dinner for my family every night. I would spend hours researching recipes on different websites and poring through cookbooks and cooking magazines just to find the perfect recipes to add to my weekly dinner plans.

I did this since I was fourteen years old. Now I’m 25. So yeah, I’m a little sick of cooking dinner after doing it for a decade.

And I love my family to pieces, but sometimes they can be a tad dramatic when it comes to the whole dinner thing. Like, say, if I don’t have plans for dinner that evening, they’ll pout around the house and sigh audibly and continually ask me, “so we don’t have dinner plans?” phrased in different ways until I finally crack and start cooking Kraft Mac & Cheese for them.

Or when I say it’s “fend for yourself” night which, is pretty self-explanatory if you ask me, they’ll take one look in our pantry, overfloweth with food, and decide that they can’t be bothered to cook anything or even make a bowl of cereal. Or they’ll complain that they’re having cereal for dinner. Um, have y’all HAD cereal? It’s the BEST. I freaking love nights when I have cereal for breakfast. And in case you were wondering, no, our cereal isn’t gross stuff like bran cereal or unsweetened flakes, puffs or pops – it’s the sweet, good stuff like Cap’n Crunch, Fruity Pebbles and Cinnamon Toast Crunch. AKA, all the things a good dinner make.

It’s gotten to the point where I literally dread 3-4pm because that’s when the questions start coming. Most days I just want to scream, make your own dinner!! and then start drinking boxed wine because I’ve reached the point in my life where I’m having a quarter-life crisis. But I suck it up and make them complicated dishes like Lil Smokies with Kraft Mac, or grill bratwursts, or boil pasta because I’m a good person and I’m in denial about my quarter-life crisis. Also because admitting to them that I’m so over cooking dinner every night is something I don’t feel like arguing about. Adulting is hard; I don’t know how you Moms and Dads and husbands and wives do it every day for eternity for your family/kids/etc.

BUT ultimately, I think this is a screaming wake-up call that I need a vacation badly because I’m hot and cranky and want to shove my face in a stack of magazines for a week. So if y’all know of a place where I can have someone else cook me dinner for a week, I’d love to know.

ANYWAY. Let’s talk about this No Bake Grasshopper Pie! It is a classic dessert that I’ve revamped a little so it’s extra delicious, super easy, but still impressive. Definitely something you want to make if you’re in a rut, too!

It’s creamy, light, fluffy and packed with amazing mint flavor and crushed Mint Oreo pieces. Then I topped it with a silky chocolate ganache and more crushed Oreos because, duh. The whole thing is refrigerated until set, so there is some waiting time – plan accordingly! But ultimately, if you’re on the hunt for an easy pie to take to a backyard BBQ or summer pool party, this is it!

Enjoy!

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for!

No Bake Grasshopper Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8-10
 
This easy and classic Grasshopper Pie is wonderful! Creamy, smooth, fluffy and light, it's bursting with mint flavor and Oreo cookie pieces!
Ingredients
  • 1 prepared Oreo cookie pie crust
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • ½ cup sugar
  • ½ tsp mint extract
  • 3-4 drops green food coloring
  • 1 (8 oz) pkg Cool Whip, thawed
  • 16 Mint Oreos, divided
  • ½ cup semi-sweet chocolate chips
  • 4 Tbsp heavy cream
Instructions
  1. In a large bowl, beat together the cream cheese, sugar and mint extract until smooth, about 1 minute. Beat in the green food coloring until your desired shade of green has been achieved. Fold in the Cool Whip until completely combined. Set aside briefly.
  2. Put 10 of the Mint Oreos into a gallon-size plastic bag, seal out the air, and smash the Oreos until they resemble coarse crumbs. You want itty bitty pieces - nothing huge and chunky. Fold the crushed Oreos into the mint filling.
  3. Spread the filling into the prepared pan gently. Set aside. In another medium size microwaveable bowl, combine the chocolate chips and heavy cream. Heat on HIGH power for about 15 seconds. Stir, then heat again for another 10 seconds. Stir until smooth. Pour the ganache over top of the pie, and spread out to the edges.
  4. Using the same plastic bag, crush the remaining Mint Oreos until they are coarse crumbs. Sprinkle the crumbs on top of the ganache layer. Refrigerate the pie for at least 3 hours or until set.

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! I think you guys are going to love this simple, classic pie!

This No Bake Grasshopper Pie is SO easy, SO creamy and SO fluffy! Packed with bright mint flavor, Oreo pieces and a chocolate ganache topping that's to die for! Have a super sweet day!

xo, Hayley

No Churn Peanut Butter Cup Fudge Ripple Ice Cream

This No Churn Peanut Butter Cup Fudge Ripple Ice Cream is phenomenal! Creamy, smooth peanut butter ice cream with thick, gooey fudge ripples and peanut butter cups, all without an ice cream maker! This No Churn Peanut Butter Cup Fudge Ripple Ice Cream is a delicious mouthful! Super easy, homemade, no-churn and absolutely delightful!

So I kind of realized I live in a bubble. And I’m trying to fix it, okay?

I know, I know. I’m 25 and a certified recluse. I work from home, I relax at home, I prefer staying at home… I am the textbook definition of a homebody.

BUT I was so sick of being cooped up in my house that I went exploring in neighboring cities and I had a blast! Sometimes you just need to be a tourist in your own town, ya know?

I spent too much money at antique shops finding unique treasures and cool food props, and then stopped at a little ice cream shop to do some window shopping since I was still full from lunch. The ice cream parlor had a peanut butter fudge ice cream which sounded so good if I hadn’t gorged myself on tater tots an hour prior. Tater tots, if you didn’t know, are my weakness. Actually, most potato products are. Fun fact #4573 about Hayley. I know you were dying to know that!

So I got home and recreated this fantastical ice cream flavor for you and I have to say, I’m pretty darn pleased with the outcome. This ice cream is SO creamy, peanut buttery and smooth with chunks of peanut butter cups and gooey ribbons of fudge. I decided to add peanut butter cups into the ice cream because I’m a texture kinda girl and love having some kind of add-in for whatever ice cream/froyo/soft serve I’m eating. You could always add chopped peanuts or chocolate chips to this too!

But whatever you do, do yourself a flavor and make it! It’s so perfect.

It starts with the classic no-churn ice cream base: sweetened condensed milk and whipped cream. If you didn’t know you could make ice cream with those two ingredients, well, I’m here to let you know that you CAN and SHOULD! It couldn’t be simpler.

This No Churn Peanut Butter Cup Fudge Ripple Ice Cream is phenomenal! Creamy, smooth peanut butter ice cream with thick, gooey fudge ripples and peanut butter cups, all without an ice cream maker! Whip up some whipped cream with a teensy bit of sugar until stiff peaks form. Then fold in a mixture of smooth peanut butter and sweetened condensed milk until it’s all combined and friendly. Pour half of it into a freezer-safe container with a lid (or a loaf pan), sprinkle on some chopped PB cups and drizzle a few ribbons of fudge on top. Then repeat the layers, freeze it for at least 8 hours, and then chow down!

OMG.

This No Churn Peanut Butter Cup Fudge Ripple Ice Cream is phenomenal! Creamy, smooth peanut butter ice cream with thick, gooey fudge ripples and peanut butter cups, all without an ice cream maker!

5.0 from 1 reviews
No Churn Peanut Butter Cup Fudge Ripple Ice Cream
Author: 
Recipe type: Frozen Desserts
Prep time: 
Total time: 
Serves: 6-8
 
This No Churn Peanut Butter Cup Fudge Ripple Ice Cream is SO fantastic! Creamy, smooth, and SO easy to make!
Ingredients
  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • ⅓ cup smooth peanut butter
  • 1 (14 oz) can sweetened condensed milk
  • 1 pkg (11 oz) Reese's Peanut Butter Cup Minis, chopped roughly
  • 1 cup hot fudge sauce, warmed very slightly until pourable
Instructions
  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream and the sugar on HIGH speed for about 5-7 minutes or until stiff peaks form. While the mixture whips, in a medium bowl, combine the sweetened condensed milk and creamy peanut butter until blended.
  2. Fold the peanut butter milk mixture into the whipped cream until just combined. Pour half of the mixture into a freezer-safe container with a lid. Sprinkle liberally with half of the peanut butter cups and drizzle with half of the hot fudge sauce. Repeat layers, pop on the lid (or cover with plastic wrap), and freeze for at least 8 hours, preferably overnight.

This No Churn Peanut Butter Cup Fudge Ripple Ice Cream is phenomenal! Creamy, smooth peanut butter ice cream with thick, gooey fudge ripples and peanut butter cups, all without an ice cream maker! You guys are going to love this ice cream! I cannot get over the creamy peanut butter ice cream base and that huge, thick ribbon of fudge swirled throughout!

This No Churn Peanut Butter Cup Fudge Ripple Ice Cream is phenomenal! Creamy, smooth peanut butter ice cream with thick, gooey fudge ripples and peanut butter cups, all without an ice cream maker! Have a super sweet day!

xo, Hayley

No Bake Samoa Cookies (Girl Scout Copycat)

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! These Copycat Girl Scout No-Bake Samoa Cookies are AWESOME. Everyone who’s tried one has loved them and asked for the recipe!

A couple of days ago, I teased y’all with this recipe on my social media accounts. (Are you following me?!) And everyone was begging for the recipe and waiting for the day I posted them.

Well folks, today is your lucky day!

I have nothing against the Girl Scouts. Absolutely nada. Even though my experience as a Girl Scout wasn’t as pleasant and dandy as everyone else’s, I don’t hold anything against them because hello? They sell cookies and wear patchwork vests. How can you hate someone in a patchwork vest that’s hocking Tagalongs? YOU CAN’T.

But what I love/hate about them is that the cookie season is so short. I admit – if they sold cookies year-round, we’d never want to buy them because they’d be everywhere all of the time. But at the same time, I have no willpower and will snarf an entire package in one sitting that was supposed to last for a longer period of time, and then I start craving them again.

Also, not their fault, but they put like 5 cookies in a package now. WHAT GIVES. I feel like I eat my single serving (read: entire box) that I spent $5 on and then have to shuffle my way back to the store, head hung low with shame, and shove another Lincoln in their direction for my next fix. That’s how they getcha! I’m onto you, Girl Scouts of America. I KNOW WHAT YOU’RE UP TO.

Since I regularly crave the perfectness of their Samoa Cookies (or as they’re now known, Caramel Delites), I decided I needed to create a Samoa cookie that I could eat year-round until my homegirls are staked outside of the grocery store selling me my biggest vice with their cute missing teeth and light-up shoes.

These Samoa Cookies taste IDENTICAL to the real deal. I promise you! You’ve got the shortbread cookie base that’s dipped in chocolate, then topped with a gooey caramel & toasted coconut mixture, then drizzled with chocolate. I mean, how can you say no?!

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Best of all, these are NO BAKE which means you don’t need to spend hours preparing cookie dough, rolling them out, baking them, cooling them, frosting them and assembling them. You can literally cut out the middle man and go straight to eating. HALLELUJAH!

Now who wants some? I’ll share.

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!!

5.0 from 1 reviews
No Bake Samoa Cookies (Girl Scout Copycat)
Author: 
Recipe type: Cookies
Prep time: 
Total time: 
Serves: 20-24
 
These No Bake Samoa Cookies are a classic Girl Scout favorite made EASY with a couple of prepared ingredients! No need to wait for cookie season anymore!
Ingredients
  • 1 pkg fudge stripe shortbread cookies (about 20-24 cookies)
  • 1 (11 oz) pkg caramel bits
  • 3 Tbsp heavy cream
  • 2 cups toasted coconut*
  • 2 squares chocolate CandiQuik
Instructions
  1. Line a baking sheet with foil and place the fudge stripe shortbread cookies stripe-up onto the baking sheet, spaced out about 1-2" apart from one another. Set aside briefly.
  2. In a medium microwaveable bowl, combine the caramel bits and the heavy cream. Microwave on HIGH for about 30 seconds. Stir, then microwave again for about 15-20 seconds. Stir until smooth & melted. Fold in the toasted coconut to combine.
  3. Working quickly, drop Tablespoonfuls of the coconut caramel mixture onto each cookie, spreading it out to cover the surface of the cookie. Repeat with remaining cookies until all the cookies are covered.
  4. In a small bowl, microwave the chocolate CandiQuik on HIGH power for about 30 seconds, stirring until melted & smooth. Drizzle the chocolate over the cookies (I like spooning the chocolate into a sandwich baggy, seal out the air, and snip off a corner for a makeshift piping bag). Let the chocolate and cookies set, about 15-20 minutes, before serving. Store airtight at room temperature.
  5. *TO TOAST COCONUT: Spread the coconut in a foil-lined baking pan in an even layer. Preheat oven to 300 degrees F. Place coconut in the preheated oven and bake for 5 minutes. Stir, then bake for another 5-7 minutes. Stir once more and bake for an additional 3-5 minutes or until toasted, keeping a watchful eye on the coconut the whole time.

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Gooey, packed with buttery caramel, toasted coconut and sweet chocolate, these cookies are sure to please every Samoa Cookie lover!

These No Bake Girl Scout Copycat Samoa Cookies are so awesome! Buttery, rich, packed with toasted coconut, caramel and chocolate and are only 5 ingredients! Easy, fast, and so satisfying!! Have a super sweet day!

xo, Hayley

Thick & Chewy Snickers Cookie Bars

These Thick & Chewy Snickers Cookie Bars have only 6 simple ingredients and are SO EASY to make! Gooey, buttery, chocolaty and packed with flavor, they'll be your new way to eat a Snickers! If you’re on the hunt for something that’s unapologetically thick, chewy and LOADED with buttery caramel, chocolate and nuts, look no further, homie. These Snickers Cookie Bars are the stuff dreams are made of.

Admittedly, I’m not a huge Snickers candy fan.

I know, that should be blasphemous and someone should oust me from my position as a dessert food blogger.

BUT – hear me out.

I loved these bars. Loved them. I couldn’t get enough of that sticky, buttery caramel, gooey pockets of nougat-y Snickers pieces, and those crunchy peanuts. There’s something about food with a lot of great textures that has me obsessed.

And if you do happen to like Snickers, then you can thank me later because these bars will be your new BFF.

So let’s break down the anatomy of these gooeylicious bars, shall we?

First: you’re going to need two (24-count) packages of refrigerated chocolate chip cookie dough, or 1 (30 oz) log of cookie dough. Either one works, and whatever brand you prefer is fine & dandy. Alternatively, you may use your own favorite cookie dough recipe (may I suggest mine?) or a couple of boxes of cookie mix (like by Krusteaz, perhaps?).

Anyway, you line an 8×8″ square baking pan with foil, spray the heck out of it, and spread half of the dough in an even layer on the bottom. Easy, right? You’re halfway there! Top it with chocolate chips, chopped up Snickers pieces, chopped peanuts, and a glorious caramel sauce that will make you audibly groan. Then pop on the second layer of cookie dough, either by forming a nice little square of dough and laying it on top, or ripping and smooshing pieces of dough together to form an even layer on top. Whatever floats your doughy boat.

Then bake, let it cool (seriously, this is the most important step!), and cut into bars. Easy peasy, Snickers squeezy. Or something like that.

ENJOY!!

These Thick & Chewy Snickers Cookie Bars have only 6 simple ingredients and are SO EASY to make! Gooey, buttery, chocolaty and packed with flavor, they'll be your new way to eat a Snickers!

5.0 from 2 reviews
Thick & Chewy Snickers Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Thick & Chewy Snickers Cookie Bars couldn't be simpler and they taste so outrageously gooey!
Ingredients
  • 2 pkg (24 count each) OR 1 (30 oz) log refrigerated chocolate chip cookie dough, at room temperature (or you may substitute your own homemade cookie dough recipe)
  • 1 cup semi-sweet chocolate chips
  • 1 (11 oz) pkg snack-size Snickers bars, unwrapped and chopped
  • 1 cup chopped peanuts (I used unsalted)
  • 1 (11 oz) pkg caramel bits or caramels, unwrapped
  • ⅓ cup sweetened condensed milk
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray.
  2. Unwrap one package of the refrigerated cookie dough (or cut the large log of dough in half). Press the dough evenly into the baking pan and bake for approx. 10 minutes. Remove the pan from the oven but keep the oven on.
  3. Sprinkle the cookie layer with the chocolate chips, chopped Snickers bars, and chopped peanuts. Meanwhile, in a medium bowl, combine the caramel candies and the sweetened condensed milk. Microwave on HIGH power for about 30 seconds. Stir, then microwave again if needed for another 15-20 seconds, stirring until smooth.
  4. Pour the caramel evenly over the bars. Top with the remaining cookie dough by either forming it into a square shape on a cutting board, picking it up and laying it on top of the bars, or by tearing off little pieces of dough, gently smooshing them in the palm of your hand, and laying them on top of the caramel almost like a puzzle.
  5. Bake for approx. 25-30 minutes or until the top is golden and just about set. If it's sloshing around in the pan, bake it for another 5-10 minutes. It's okay if it's a little bit jiggly. Cool COMPLETELY, then pop in the fridge for about 1-2 hours or until it's sufficiently chilled before cutting into bars.

These Thick & Chewy Snickers Cookie Bars have only 6 simple ingredients and are SO EASY to make! Gooey, buttery, chocolaty and packed with flavor, they'll be your new way to eat a Snickers! Super gooey, super chewy, ultra thick and perfect for any Snickers lover!!

These Thick & Chewy Snickers Cookie Bars have only 6 simple ingredients and are SO EASY to make! Gooey, buttery, chocolaty and packed with flavor, they'll be your new way to eat a Snickers! Have a super sweet day!

xo, Hayley

Love Snickers?! Then you’ll ADORE these other Snickers-inspired treats!

Snickers Peanut Butter CookiesSnickers Peanut Butter Cookies

White Chocolate Snickers Blondie BarsWhite Chocolate Snickers Blondie Bars

Skinny Snickers PiesSkinny Snickers Brownie Pies

No Bake Copycat Cosmic Brownies

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! So Sacramento has been having some wacky weather.

Good wacky, like when you see an elderly woman with lavender hair. Not bad wacky, like your uncle who may or may not be on some kind of stimulant.

Last week, it was SO nice: 60s-70s with a gorgeous breeze, a slight chill in the air and a smidgen overcast but just the right peekaboo amount of sun. I was wearing a long-sleeved shirt and leggings on one day and I felt like I should break out the pumpkin spice lattes and Halloween decor. But I didn’t, much to the happiness of my family who is averse to decorating too early because they have reputations to uphold or whatever.

But this week it’s set to be in the 100s which is a cruel joke if I’ve ever heard one. How can you toy with my emotions, Mother Nature? How can you make me giddy in leggings one day and sweating profusely while sticking to every surface I sit on the next? I’m convinced that wherever Mother Nature lived, she never had to try to peel her denim shorts off of her butt while trying not to pee her pants. That may or may not have happened to me. Multiple times. (Okay fine, like every day of my life in the summer).

So with this hellish weather appearing suddenly (and unwelcome), it’s high time we started thinking of easy, no-bake treats to curb our sugar cravings in the summertime. And if you’re like me, you’re always craving something that’s baked when it’s like, 110 degrees outside. But since I’d rather not burn from the inside out by preheating my oven, I’ll stick to these EASY No Bake Copycat Cosmic Brownies. 

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! These brownies are INSANITY, people! They are so unapologetically FUDGY that they almost taste just like a piece of fudge. They have this creamy, light chocolate frosting on top that’s just amazing, and they’re topped with the Cosmic Brownie sprinkles – those little candy-coated chocolate doo-dads. (I found mine at Michael’s, but you can try your local grocery store, Target, Walmart, or your hobby store. Or use sprinkles or miniature M&M’s).

So if you’re looking for something that’s in-your-face-fudgy, packed with gooey chocolaty flavor and super easy, this is your dessert!

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! *adapted from my No Bake Peppermint Mocha Brownies recipe

5.0 from 2 reviews
No Bake Copycat Cosmic Brownies
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 9-16
 
These No Bake Copycat Cosmic Brownies are AMAZING! Super fudgy and rich - almost like eating a piece of fudge! - with a smooth & creamy chocolate frosting and crunchy candy pieces. A great way to satisfy your chocolate craving without turning on the oven!
Ingredients
  • ½ cup evaporated milk
  • 1 tsp instant espresso powder
  • 1 cup semi-sweet chocolate chips
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 (15 oz) pkg Oreo cookies, finely ground (filling and all)
  • 1 cup powdered sugar
  • FOR FROSTING & TOPPING:
  • 2 Tbsp butter, softened
  • 2 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • ¼ cup heavy cream or milk
  • 1 & ½ cups powdered sugar
  • 1 cup candy-coated chocolate sprinkles, miniature M&M's, or sprinkles
Instructions
  1. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil generously with baking spray; set aside.
  2. In a medium saucepan, whisk together the evaporated milk and espresso until dissolved over medium heat. Add in the chocolate chips and marshmallow fluff, stirring until chocolate and fluff are melted and the mixture is smooth. Meanwhile, while this mixture melts together, pour the Oreo cookie crumbs and powdered sugar into a large bowl.
  3. Pour the chocolate marshmallow mixture into the bowl with the cookie crumbs and powdered sugar; toss until combined. Mixture will be thick and sticky.
  4. Press the mixture into the prepared pan, spreading it into an even layer. I like using an off-set spatula for this! Refrigerate for 1 hour.
  5. To make the frosting: In the bowl of a stand mixer, cream together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and beat well, pouring in the heavy cream until frosting is light, fluffy and smooth.
  6. Spread the frosting evenly over the brownies and top immediately with the candy sprinkles. Refrigerate for at least 2 hours or until set. Store leftovers in the fridge.

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! Fudgy, rich, sinful and chocolaty, these taste just like brownies but are NO-BAKE!

These No Bake Copycat Cosmic Brownies are ultra fudgy, super chocolaty and SO EASY to make! You have to try the fudge frosting, too! Have a wonderful day!

xo, Hayley

 

Chocolate Chip Cookie Dough Brownie Bomb Cake

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! That’s right. A freaking CAKE.

So this cake is kinda sorta ridiculous in the best way possible. Two brownie layers sandwiched around chocolate chip cookie dough, and covered in chocolate ganache and chocolate chips. Heaven help us all.

I feel kind of silly talking about ridiculous cakes after everything that’s happened in the last couple of days. Outrageously gooey cakes just seem so trivial, you know?

There is so much I want to say and even more that I want to do, but my hands are tied. But what I will say – without making a political mess out of all of this – is that we need more love and compassion in this world. Desperately. Between our next-door neighbors and our far-away neighbors. Between humans and animals. Between us and the climate. Sometimes I feel like we as humans just like to destroy everything in our paths, but that’s clearly not successful for us. If we all just stopped, took a deep breath and refocused our hateful energies into positive ones, the world would be a happier, safer place.

But because we’re human, this won’t happen. And so for that reason, I want to say I’m sorry to the people of Orlando who experienced such horror and tragedy recently. I’m sorry that you couldn’t feel safe in your own community. I’m sorry that you were let down. I’m sorry that a great deal of you lost your lives, your friends, your sons & daughters, boyfriends & girlfriends, brothers & sisters, and beloved members of your tight-knit community. I’m sorry, and I’m sending every sugary, positive thought your way.

On a lighter note, I feel like anyone & everyone will enjoy this cake. What’s not to love? It’s fabulous in the best way possible, and it’s surprisingly simple to make, too!

So to begin this mishegas, you’ll want to whip up two boxes of your favorite brownie mix. Whatever brand you’re loyal to, or whatever’s on sale – doesn’t matter. You could even use your own homemade recipe, as long as it produces really fudgy – not cakey – brownies. Whip up those batters and distribute ’em among two well-greased and parchment-lined springform pans.

NOW. I am gonna go ahead and say it, but the springform pans are kinda essential to this recipe. You could absolutely try lining and greasing a regular 9″ round cake pan, but I found that brownies are tackier and have more of a crusty edge to them than cakes, which makes them SO much easier to remove from a springform pan than a regular one. If I were you, I’d experiment with one box of brownie mix in a 9″ round cake pan and see if it works. If so, proceed! If not, ask your neighbor if she has a springform pan (or 2!) you can borrow.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! Bake up those brownies and let them cool. Then release them from the springform pans and place one of the brownie cakes onto a cake stand or plate. Top it with egg-free chocolate chip cookie dough – good ol’ fashioned, straight-forward, no-funny-business cookie dough. Once that’s all spread on, top it with the other brownie cake half.

And then comes the truly outrageous part.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! My Chocolate Chip Cookie Dough Brownie Bombs are coated in rich milk chocolate and sprinkled with mini chocolate chips, but this cake is topped with a gooey, silky smooth chocolate ganache which takes the cake from a little earthling to out of this world goodliness. And yeah, ‘goodliness’ is now a new word. Use it.

The only thing I recommend you do? Don’t blame me when you eat the whole thing.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive!

5.0 from 1 reviews
Chocolate Chip Cookie Dough Brownie Bomb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Chocolate Chip Cookie Dough Brownie Bomb CAKE is such a fun twist on my signature dessert!
Ingredients
  • FOR BROWNIES:
  • 2 boxes fudge brownie mix, plus ingredients on back of packages
  • FOR COOKIE DOUGH:
  • 2 sticks (1 cup) butter, softened to room temperature
  • ¾ cup brown sugar
  • ¼ cup sugar
  • ¼ cup heavy cream or milk
  • 1 Tbsp vanilla extract
  • 1 tsp salt
  • 2 cups all-purpose flour
  • 1 & ½ cups semi-sweet chocolate chips
  • FOR GANACHE & TOPPING:
  • 1 cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • 1 cup miniature chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray. Place a parchment circle in the bottom of each pan, and spray that with more cooking spray. Seriously, you cannot use enough cooking spray here! Set aside.
  2. In two large bowls, prepare each box of brownie mix according to package directions. Pour each bowl of batter into each springform pan. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out with clean or moist, not wet, crumbs. Cool completely before releasing the outer rim of the pan.
  3. Once brownie "cake" layers have cooled, make your cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar and sugar until combined, about 1 minute. Add in the heavy cream and vanilla, beating well. Lastly, add in the flour and beat until combined. Fold in the semi-sweet chocolate chips.
  4. Place one brownie "cake" layer upside down onto a cake stand or serving plate. Spread the cookie dough in a thick, even layer on the brownie layer. Top with the second brownie layer, right side up.
  5. In a medium microwaveable bowl, add in the 1 cup of semi-sweet chocolate chips and the heavy cream. Microwave on HIGH power for about 30 seconds. Stir until smooth and glossy. Pour the ganache over the top of the cake and let it drip down the sides. Sprinkle with the miniature chocolate chips. Store covered in the fridge for 3 days or at room temperature, covered, for about 1 day.

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! I promise that while the recipe is long, it’s actually quite simple! This cake is such a stand-out dessert that’s sure to make a great impression!

This Chocolate Chip Cookie Dough Brownie Bomb Cake is a fun twist on my signature dessert! Two fudgy brownie cake layers are sandwiched around egg-free chocolate chip cookie dough and topped with chocolate ganache! So easy and impressive! Have a super sweet day!

xo, Hayley

Love my Brownie Bombs? Be sure to check out some other bomb-diggity sweets!

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

NO BAKE BROWNIE BOMBSNo Bake Cookie Dough Brownie Bombs

These Blackberry Pie Blondie Bombs are the bomb! Brown sugary blondies are wrapped around bits of blackberry pie and coated in rich white chocolate. The ultimate spring and summertime treat!Blackberry Pie Blondie Bombs

 

Banana Split Cheesecake

This Banana Split Cheesecake is creamy, smooth, rich, fruity and tastes JUST like a banana split! Super simple to make and great for parties! If you’re looking for a cool summery dessert to take to a backyard BBQ, potluck or pool party, look no further! This Banana Split Cheesecake is perfect for all of the above!

Can you believe I’ve only had one banana split in my life?!

They’re just not something that you see all the time, and frankly, when I go to ice cream parlors my heart is already set on mocha almond fudge or bubblegum ice cream, depending on my mood… neither of which really jive well with bananas.

BUT, banana split happens to be one of my favorite flavor combinations because it’s so different and unexpected. And because I love banana-flavored anything. Who doesn’t?!

There’s just something so fun about bananas, chocolate, strawberries and whipped cream. And sprinkles, of course. You can’t do banana splits without sprinkles. It’s sacrilege.

This cheesecake is a riff off of my Banana Pudding Cheesecake which is one of my favorite desserts ever! It’s creamy, super banana-y, and so easy to make. And it tastes like it came straight from a high-end bakery, so there’s that!

To make the banana cheesecake, you’ll combine your usual cheesecake suspects: cream cheese, sugar and vanilla. Beat ’em until they’re fluffy, then add in the eggs and banana extract. We’re using banana extract to really ramp up that banana flavor, but if you prefer something a tad more subtle, use vanilla extract instead. After that mixture has a chance to mingle together, you’ll beat in some sour cream and mashed bananas, which give this cheesecake flavor and texture. The last thing is crushed pineapple, which adds wonderful flavor since pineapple is essential to any self-respecting banana split.

Pour that sucker into a prepared chocolate cookie crust, or make your own homemade crust – whatever floats your boat. Then swirl in some strawberry fruit filling into the surface to create a pretty marbled look and the classic strawberry flavor component to a banana split. Bake it until it’s good and set, then cool it completely and refrigerate it to set fully for a couple hours. The wait will be worth it!

When it’s all said & done, pipe on some pretty little dollops of whipped cream and add sprinkles. Drizzle your slices with chocolate syrup if you’d like. At this point you could also add nuts, cherries, caramel sauce, actual ice cream… whatever your little heart desires.

But whatever you do, please promise yourself you’ll make this! It’s a doozy.

This Banana Split Cheesecake is creamy, smooth, rich, fruity and tastes JUST like a banana split! Super simple to make and great for parties!

Banana Split Cheesecake
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Banana Split Cheesecake is a great summertime treat! A banana & pineapple creamy cheesecake swirled with strawberry pie filling and nestled in a chocolate cookie crust. Delicious!
Ingredients
  • 1 prepared chocolate cookie crust
  • 2 (8 oz) pkgs cream cheese, softened to room temp
  • ⅔ cup sugar
  • 2 tsp banana extract
  • 2 eggs
  • ¼ cup sour cream
  • 2 bananas, very ripe & mashed
  • 1 (8 oz) can crushed pineapple, drained
  • 1 cup strawberry fruit topping/pie filling (I like Lucky Leaf)
  • Fresh whipped cream, sprinkles, chocolate sauce, and cherries for garnishing
Instructions
  1. Preheat oven to 325 degrees F. Place the prepared cookie crust onto a baking sheet. Set aside.
  2. In the bowl of a stand mixer, cream together the cream cheese, sugar and banana extract until smooth, about 1 minute. Add in the eggs, one at a time, beating well after each addition. Add in the sour cream and mashed bananas and beat well for about 30 seconds or until combined. Fold in the crushed pineapple.
  3. Pour the cheesecake mixture into the prepared crust and smooth out the top. Dollop heaping piles of strawberry pie filling over the surface of the cheesecake - I made about 5-6 piles. Swirl the pie filling into the cheesecake lightly with a butter knife.
  4. Bake for approx. 35-40 minutes or until the cheesecake is just about set. The middle may wiggle a little bit still, but it should not slosh around. Cool completely, then refrigerate for at least 2 hours to set.
  5. Just before serving, pipe on fresh whipped cream and top with sprinkles. Drizzle each slice with chocolate syrup and garnish with a cherry before serving.

This Banana Split Cheesecake is creamy, smooth, rich, fruity and tastes JUST like a banana split! Super simple to make and great for parties! Creamy, fruity, smooth and loaded with flavor, this cheesecake is – dare I say – even better than a traditional banana split!

This Banana Split Cheesecake is creamy, smooth, rich, fruity and tastes JUST like a banana split! Super simple to make and great for parties! Have a super sweet day!

xo, Hayley

Thick & Chewy Monster Cookies

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! Thick & Chewy Monster Cookies – not just for monsters.

So I have a bone to pick real quick. If you’re not up for a good old-fashioned bone pickin’, scroll down to the recipe and I’ll catch up with ya later.

ANYWAY.

I was in the book store yesterday, specifically in the coffee shop inside. I was ordering my drink when an older woman came into the cafe. She took one look at me – clad in a floral 50’s style dress, flats, and my tattoos on full display – and made a face. Not a good face, but a face. You know the face. She was in line, but refused to come near me – she stood far enough away that another woman cut her in line and she didn’t even say anything because she was so busy staring at me.

I glanced her way and gave her a smile, but she refused to change her expression. It was like a mixture of annoyance, disapproval and a certain je ne sais quoi that I couldn’t place because I am not crotchety. Most days, anyway. 🙂

Once I received my drink, I had to walk past her to get to the door. She literally backed up into the bakery case with her hands up like I was holding her hostage… or like I was a flea-ridden chipmunk with the plague*. I kind of breezed past her, unsure of why she was putting her hands up like I was a cop about to arrest her.

I get that face and reaction often. It comes from every walk of life, but usually older folks. And I can understand if I think really hard about it – tattoos can be menacing in their own confounding way. If you see someone with a tattoo – no matter what the subject matter is – it can often come across as aggressive, like we’re part of this gang that non-tattooed people don’t know about.

I suppose you could make the case that back in their day, only the friendly neighborhood criminal had tattoos, and they were usually faded badges from assorted military branches or pin-up girls. Bad boys had tattoos. I get it.

But maybe – just maybe – I can get all the tattoo naysayers to change their tune with this post. Because your sour expressions, your sighs of disapproval, your hostile body language – it hurts my feelings. Do I go home and cry about the old lady who made a face about my tats? No. I’ll forget about it tomorrow, most likely, when I have more pressing things to think about, like taxes and if I should order chicken McNuggets or a sandwich. But in that moment, seen and treated like I’m some kind of social pariah – it’s not fair. It’s not fun. And it’s completely unnecessary.

I have a lollipop tattoo on my leg. A freaking LOLLIPOP. If I’m in any kind of gang, it’s the Lollipop Guild with those triplet munchkins from The Wizard of Oz… which actually would be a pretty badass gig. Who can I contact about that?

What I’m trying to say in a really roundabout way is, don’t judge a book by its cover. I may have tattoos and wear tutus and have wacky glasses, but I’m harmless. I will say hello to anyone and everyone and talk to you about your day. I compliment nearly everyone I meet, and they come from the heart. I hope to brighten as many people’s days as I possibly can. And I do it all with my tattoos proudly displayed in public for everyone to see. The disapproving glances I receive are unwarranted – it’s not like I can return my tattoos or change the fact that I have them, so why give me a hard time? And why is my body cause for YOUR concern? But that’s a tad political and we don’t talk about that kinda stuff on a dessert blog.

And anyway, there are plenty of bad people out there who do deserve your nasty glares. Al Capone didn’t have tattoos, and it’s not like he was a stand-up dude that you’d bring home to mom and dad. But a girl in a swing dress with a donut on her leg? Probably not a criminal or someone you need to treat as if she’s a chipmunk with the bubonic plague.**

I’m so glad we’re on the same page!

So let me brief ya real quick on these cookies – they’re fat. They’re chewy. They’re soft. And they’re fully loaded with all this wonderful goodness, like chocolate chips, peanut butter, oats and miniature M&M’s candies. And I could not stop eating them, so there’s that.

Do yourself a flava and make ’em!

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!

4.8 from 4 reviews
Thick & Chewy Monster Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12-13
 
These Thick & Chewy Monster Cookies are one of my favorites! Huge, soft and buttery, they're fully loaded with peanut butter, chocolate chips, oats and mini M&M's for a wonderful blend of great texture and flavor!
Ingredients
  • ½ cup (1 stick) butter, softened to room temperature
  • ½ cup creamy peanut butter
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 & ½ cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup miniature M&M's candies
  • 1 cup semi-sweet or dark chocolate chips
Instructions
  1. In the bowl of a stand mixer, cream together the butter and peanut butter until smooth. Add in the brown sugar & sugar, creaming together until combined. Add in the eggs and vanilla, beating well. Then add in the baking soda, cornstarch and flour, mixing until combined. Mix in the oats, M&M's and chocolate chips last until just combined.
  2. Cover and refrigerate dough for at LEAST 1 hour, up to overnight.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners, or spray lightly with cooking spray. Drop heaping ¼ cup-sized balls of dough onto the baking sheets, about 2-3" apart. Bake for approx. 12-14 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly undone in the center; this is normal and they'll continue to set as they cool. Cool on the racks. Serve warm or at room temperature.

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! Gooey, chewy, soft and bursting with salty peanut butter, rich chocolate and crunchy M&M’s, this cookie is called a Monster cookie for a reason!

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! Have a super sweet day!

xo, Hayley

*real life: there is a flea-ridden chipmunk with the plague nearby my house. Apparently this is “normal.” I think it’s the government’s way of telling us that the apocalypse is coming.

**it bears mentioning twice because HOW is a chipmunk with the plague “normal”!? Like, why are we not alarmed that a small, cute, Snow-White creature has the BUBONIC PLAGUE? This is madness.

 

White Chocolate Marshmallow Dip

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat!

I’m so excited to bring you this recipe today!

This White Chocolate Marshmallow Dip is incredible. I mean, it is out. of. this. world and into a whole new universe of awesomeness. Like, I literally don’t know if the Milky Way Galaxy can even handle this dessert, y’all.

It’s that good.

And it comes from my dear friend Melissa’s brand new cookbook, Melissa’s Southern Cookbook.

If you know me, you know I’m a Californian (and wannabe New Yorker) through and through. But my FAVORITE cuisine has to be Southern food. Hush puppies, biscuits & gravy, gumbo… it’s all gravy in my book, baby. I live for an amazingly crispy fried chicken or a killer banana pudding parfait. And this book has it all!!

Melissa's Southern CookbookFirst, you’ll be drawn to the gorgeous color photos of her recipes. Everything from Homemade Pimiento Cheese to Country Sausage and Grits Casserole, to Buttermilk Fried Chicken and Sweet Tomato-Glazed Meatloaf. And of course, my favorite chapter: the desserts! Lemon Sour Cream Pound Cake, Mississippi Mud Brownies, and last but not least, this White Chocolate Marshmallow Fruit Dip.

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat!While this dip tastes amazing with fresh fruit, I also love it for cubed pound cake, brownie bites, even as a “sauce” for ice cream sundaes! You could also blend this dip mixture into an incredible milkshake or top a slice of apple or peach pie with it. OH MY GOODNESS.

But I like it just the way it is: as a wonderfully creamy, ultra dreamy, fluffy and smooth dip for fruit and pound cake. Simple, delicious, and perfect for summer get-togethers, backyard BBQs and potlucks. Everyone will be crowding this dish for sure!

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat!*from Melissa’s Southern Cookbook

White Chocolate Marshmallow Dip
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 4
 
This White Chocolate Marshmallow Fruit Dip is AWESOME. Fluffy, dreamy, light as air and packed with sweet white chocolate and marshmallows flavors, it's great served with fresh fruit or pound cake cubes!
Ingredients
  • ½ cup white chocolate chips
  • 3 Tbsp heavy whipping cream
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (7 oz) pkg marshmallow fluff/creme
  • Assorted fresh fruit, pound cake cubes, brownie bites, etc.
Instructions
  1. In a microwave-safe bowl, combine the white chocolate chips and the heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave again for another 15-20 seconds. Stir once more until smooth and combined. Let cool slightly.
  2. In a large bowl, beat the cream cheese, powdered sugar and vanilla extract with a handheld electric mixer until smooth and fluffy. Beat in the white chocolate mixture to combine. Lastly, beat in the marshmallow fluff until smooth and combined.
  3. Pour into a dish, cover and chill until serving. Serve with assorted fresh fruit, pound cake cubes, brownie bites, etc.

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat!You guys are going to flip for this dip!

Be sure to pick up Melissa’s cookbook at QVC, Barnes & Noble, Amazon, Target & Books A Million! You can also visit her blog at Melissa’s Southern Style Kitchen!

This White Chocolate Marshmallow Fruit Dip is INCREDIBLE! Light, fluffy, creamy and smooth, it's great with fresh fruit, brownie bites, pound cake cubes and more! Such an easy, fast, no-bake treat! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I was generously provided with Melissa’s Southern Cookbook to review. All opinions are my own.

No Bake Reese’s Peanut Butter Lush

My Reese's Peanut Butter Cup Lush Dessert is a no-bake wonder! So easy, versatile and great for summer or any time you'd rather not turn on the oven. Creamy, light, fluffy and packed with chocolate & peanut butter flavors! Happy Hump Day, y’all!

If you’re in California and you have kids, chances are, they were turned loose on ya for the summer! At least, my sister’s school was. Well, is. Their last day of school is technically tomorrow.

And that means my sweet baby sister is graduating high school! Where in the world did the time go?!

Seems like just yesterday she was graduating from the 8th grade and now she’s a woman, free from the confines of high school to explore the world and get a taste of real life.

Or something like that. I may have stolen that from a greeting card.

ANYWAY.

So we’re doing ample celebrating around these parts. I’m baking her a cake for her graduation, obviously, but I’m also trying to make some of her favorite desserts to have on hand in the fridge or freezer so she can celebrate her freedom all summer long. And the first thing I made was this No Bake Reese’s Peanut Butter Cup Lush. 

I am obsessed with lush desserts – they’re so simple to make and they taste AMAZING. Plus, they’re versatile and only limited to your imagination. Seriously! If you don’t like the peanut butter Oreos I used here for the base, substitute Nutter Butters or regular Oreos. Or, if you’d rather make a vanilla & peanut butter pudding instead of chocolate, do that instead! See? EASY.

And by the way, it’s called ‘lush’ for a reason. Super creamy, fluffy, light-as-air and packed with flavor. Also, the whole no-bake factor is a serious win-win since it’s already in the 100 degrees here.

This *does* need plenty of time to set in the fridge, so make it the night before you plan on serving it or in the early AM so it’s ready by nighttime. The more time it has in the fridge, the better – otherwise, while it will still taste phenomenal, it may be a little on the gloopy side. ‘Gloopy’ being the scientific term here.

So are you ready to dig in?!

My Reese's Peanut Butter Cup Lush Dessert is a no-bake wonder! So easy, versatile and great for summer or any time you'd rather not turn on the oven. Creamy, light, fluffy and packed with chocolate & peanut butter flavors!

5.0 from 2 reviews
No Bake Reese's Peanut Butter Lush
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 9
 
This Reese's Peanut Butter Cup Lush is WONDERFUL. Packed with creamy chocolate & peanut butter pudding, peanut butter Oreos, peanut butter cups and whipped cream, it's great for a hot summer day!
Ingredients
  • 1 pkg Peanut Butter Oreos, coarsely crushed
  • 1 stick (1/2 cup) butter, melted
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 & ¾ cups milk
  • ¼ cup creamy peanut butter
  • 1 (16 oz) tub Cool Whip, thawed
  • 1 cup miniature Reese's Peanut Butter Cups, chopped in half
  • Chocolate syrup
Instructions
  1. Liberally grease an 8x8" or 9x9" square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
  2. Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.
  3. Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutting into squares to serve. Just before serving, drizzle with chocolate syrup.

My Reese's Peanut Butter Cup Lush Dessert is a no-bake wonder! So easy, versatile and great for summer or any time you'd rather not turn on the oven. Creamy, light, fluffy and packed with chocolate & peanut butter flavors! Creamy, dreamy, light and peanut buttery, this Lush was my family’s favorite yet!

My Reese's Peanut Butter Cup Lush Dessert is a no-bake wonder! So easy, versatile and great for summer or any time you'd rather not turn on the oven. Creamy, light, fluffy and packed with chocolate & peanut butter flavors! Want more Lush Dessert ideas? Check out my other flavors!

This Strawberry Cheesecake Lush Dessert is so simple to make... and eat! Layers of Golden Oreos, cheesecake pudding, fresh strawberries and whipped cream come together in this easy, no bake recipe!Strawberry Cheesecake Lush

CAKE BATTER LUSH DESSERTCake Batter Lush

This No-Bake S'mores Lush Dessert is so EASY, foolproof and totally delicious! Creamy, dreamy, crunchy and fabulous, it's such a fun twist on s'mores for summertime!S’mores Lush

Have a super sweet day!

xo, Hayley

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