Peanut Butter & Jelly Bread Pudding

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! If you love the classic flavors of peanut butter & jelly, you will flip for this Peanut Butter & Jelly Bread Pudding! 

So: confession. I’m not a huge bread pudding fan.

It’s a texture thing for me, honestly, but I feel like if it’s the right flavor combination, I could get over that pretty quickly. I don’t want some boring bread pudding with ice cream on top. Why bother wasting my calories that I have specifically allotted for anything other than fresh fruit & vegetables? I only want to try something if I find it’ll be worth it for me in the long run. There’s nothing worse than eating a dessert and thinking, I kinda wish I didn’t eat that. 

And believe me, I’ve thought that too many times about dessert. It kinda makes me want to pour one out for my fallen homies, ones destined to be failures, who never quite made it as their more successful and tasty relatives. The ones who died tragically only to be forgotten by those who were last touched by them… or worse, to be scorned by those closest to them.

(Side note: should I write eulogies?)

ANYWAY. This bread pudding will not disappoint. If you like peanut butter & jelly sandwiches… or heck, anything PB&J flavored – you will flip for this version of bread pudding.

Let’s chat about this BP for a sec. So the bread is crucial to this pudding. (Hello, it’d be like using imitation vanilla for vanilla ice cream. Just no). I used a brioche loaf because brioche is eggy and buttery and wonderful and I basically want to shrink myself in a tiny shrinkometer and live on a loaf of brioche for the rest of my days. If you can’t find brioche, a thick Texas-toast kinda bread will do, or something like challah. Just don’t go old-school and use Wonder Bread or anything. That was the go-to for PB&J sammies, but it won’t work well here.

You cube up the bread into about 1″ pieces and soak it in the egg/milk/peanut butter mixture which sounds like exactly what the ingredients are. This gives the bread time to really absorb that peanut butter flavor and what gives bread pudding its texture.

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! Layer half of the peanut butter eggy bread into the pan and top it off with a can of strawberry pie filling. Now before you come insulting me for using what I had on hand, let me explain: it’s utterly perfect here. The strawberry goo that coats the berries is wonderful and really ramps up the ‘jelly’ part of this PB&J equation. Could you use something else? Maybe, but WHY DON’T YOU FOLLOW THE RULES! GOSH, BECKY. (Kidding. But seriously, strawberry jam would work in its place).

Layer it again and bake it until it’s set and perf, about 50 minutes or so. Let it cool for a hot minute before cutting it into pieces as big as your face. And sprinkle it with chopped peanuts if you’re human. Then prepare to swoon. Hard.

Ta-da!

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! *adapted from Sept. 2014 Woman’s Day magazine

5.0 from 1 reviews
Peanut Butter & Jelly Bread Pudding
Author: 
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
This Peanut Butter & Jelly Bread Pudding is phenomenal! Buttery, gooey, with lightly toasted tops and the exact flavors of this classic combination.
Ingredients
  • 1 loaf (10-14 oz) egg bread (such as brioche, challah, or Hawaiian bread), cut into 1" cubes (should be about 8 cups of bread)
  • 1 cup creamy peanut butter
  • 2 cups whole milk
  • 6 eggs, beaten
  • 1 Tbsp vanilla extract
  • Pinch salt
  • ¾ cup sugar
  • 2 (21 oz) cans strawberry pie filling (I love using Lucky Leaf)
  • 1 cup dry-roasted peanuts, roughly chopped
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a casserole 13x9" baking dish with cooking spray or butter. Set aside.
  2. In a large bowl, add in the creamy peanut butter. Gradually add in the milk, whisking constantly and carefully, to combine. Mixture will smooth out somewhat. Add in the beaten eggs, vanilla extract, pinch of salt and sugar and whisk to combine. Mixture will be smooth and runny. Add in the bread and toss to coat. Cover and refrigerate for 20 minutes, stirring at the 10 minute mark.
  3. Once bread has soaked some of the liquid mixture, spread ⅔ of the bread mixture into the prepared pan. Top with the entire first can of pie filling, gently swirling it on top of the PB bread mixture. Top with the remaining bread mixture, and lastly, top with the remaining entire can of pie filling, gently swirling it into the PB bread mixture.
  4. Cover the pan with foil and bake for 15 minutes. Remove the foil and continue baking for 35-45 minutes (mine cooked about 40 minutes) or until golden brown and just about set. Remove from the oven and sprinkle with chopped peanuts. Let set for 5-10 minutes before cutting into squares. Store covered in the fridge.

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! I may not have started out as a bread pudding fan, but I think I’m now converted! This casserole is SO dang good. I love the crunch of the salty peanuts in contrast to the gooey peanut butter-soaked bread and sweet ribbons of strawberry fruit filling. This truly is a must-make!

Peanut Butter & Jelly Bread Pudding: peanut butter-soaked gooey bread pudding swirled with strawberry jam and topped with crunchy peanuts. Sweet, salty, super easy, and divine! Have a fabulous day!

xo, Hayley

 

Salted Ganache Cookie Cups

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! I am SO GLAD it’s Friday!

Usually the days blur together since I work at home, sometimes never changing out of my pajamas from the night before. Sorry, I know that’s not the image some of you probably had of me, all glammed up all day every day, dressed to the nines, but it’s the truth. #YogaPantsForLife

But this week was an exceptionally busy one. For one, I kicked off my week-long cookbook giveaway! (Have you entered!? You should!). I also kicked off an Instagram-only cookbook giveaway (which you should enter, too!). Then I had an interview (!!) with the local paper in which I was interviewed about my book. This was awesome in every sense of the word, and I was/am so excited to see my goofy face in print.

…But it also meant cleaning ALL THE THINGS to make my house look less sordid than it does on a daily basis. Okay, ‘sordid’ is a bit dramatic. Unkempt? Bedraggled? What’s the term for haven’t-vacuumed-in-weeks? Lazy? That’s the one.

So I spent days scrubbing baseboards, dusting every single one of my props, making my desk look like a desk and not a floating vessel that holds every paper in existence, and obviously, baking. Lots of baking.

Now that the interview is over (and I eagerly await to see my mug in print!), I can go back to letting the house chores fall to the wayside (sorry, Mom) and continue wearing yoga pants all day long. But man, my house does look nice, so there’s that.

ANYWHO, the long-winded point of this is that I’m pooped and ready for the weekend! It’s over 100 degrees here in Sacramento and I just cannot handle one more minute of it, so I’m spending any free time researching moving to Antarctica because it doesn’t feel like Satan’s armpit in the summertime. Also, penguin neighbors. Always a plus.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! SO long story short (or, long – sorry), here’s the recipe for the day! These poppable little devils are Salted Ganache Cookie Cups and man, are they fantastic! Little chewy chocolate chip cookie cups filled with creamy, rich chocolate ganache and sprinkled with a little sea salt action. Chewy, gooey, exceptional!

And goes great with weekends, FYI.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive!

5.0 from 1 reviews
Salted Ganache Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These petite Salted Ganache Cookie Cups are amazing! Chewy, gooey and rich with a little delightful salty bite. And only 3 ingredients!
Ingredients
  • 1 pkg (24-count) refrigerated chocolate chip cookie dough
  • ¾ cup semi-sweet chocolate chips
  • ⅓ cup heavy whipping cream
  • Sea salt
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one ball of cookie dough into each muffin cup. Using your fingers, gently press it into the cup.
  2. Bake the cookie cups for approx. 8-10 minutes or until golden brown, slightly crisp edges and the centers look just about set. Do not over bake. Cool in the pan for about 10 minutes.
  3. After they've briefly cooled, use the handle of a wooden spoon to make indentations in the center of each cookie cup, careful not to puncture all the way through. Allow the cookie cups to cool completely, then gently pop them out of the muffin tin and place on a wire rack.
  4. In a large bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 25 seconds. Stir, then microwave again for another 20 seconds. Stir until smooth and glossy.
  5. Evenly distribute the chocolate ganache into each cookie cup. Sprinkle with sea salt. Serve immediately, or let set.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! I am absolutely in love with the outrageously gooey chocolate ganache filling! The salt on top really deepens that rich chocolate flavor. If you prefer a stronger chocolate, use dark chocolate chips or bittersweet chocolate chips instead!

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! Have a super sweet weekend!

xo, Hayley

The Ultimate Peanut Butter Cookies

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! These Ultimate Peanut Butter Cookies are perfect for any PB lover – packed with peanut butter chips, Reese’s Pieces and covered in a creamy peanut butter frosting with peanut butter cups, they truly are the ULTIMATE!

So I experienced a first a couple days ago.

And in retrospect, I’m kind of surprised this *was* a first, but whatever.

I was part of a Good Neighbors group on Facebook for my city. I’m sure your city or town has one, too. It’s basically a collective group where people come together to complain about teenagers running traffic stops or advertising lemonade stands or upcoming church events. You know, the usual.

Well, I’d been seeing a LOT of people advertising about upcoming events – some that were heads-up, but some that were functions in which they would strongly encourage you to donate or help support the cause or whatever. So I thought, I have an upcoming book signing, so I’ll post it here!

I told the neighbors about my book signing, told them there would be treats, and to stop by and say hi! Never mentioning A) buy my book, B) PLEASE buy my book, C) BUY MY BOOK OR MY FACE WILL HAUNT YOUR DREAMS, or D) any of the above. Just a friendly ‘would love to meet you, so stop by, grab some treats, and say hi!’

Cool, right?

WRONG.

Because then just like that, I was straight-up BANNED from the group. BANNED. You’d think I put a voodoo hex on all of the members of my city or screamed obscenities or said something controversial. Nope. I advertised my book signing. (And FYI, my book is not a voodoo hex/obscenity-filled/controversial book either, in case you were wondering).

So yeah, that’s the story of how I was banned from somewhere. And I didn’t even do anything to deserve it! The vigilante in me is screaming injustice, but truth be told, some of the people in my community are stinkers (and that’s the non-obscenity I’m choosing) and I didn’t really enjoy communicating with them or find anything beneficial about the group. So it’s probably a good thing.

But man, had I known I was going to be banned, I would have left with a bang and said something wild and confusing like, “THE GOATS TOLD ME TO DO IT” or “DON’T TRUST THE MAN IN THE YELLOW SHIRT” or “I SPOKE WITH YOUR DOG AND HE IS GOING TO EAT YOU IN TWENTY FORTNIGHTS” or “THE LOCAL STARBUCKS RAN OUT OF COFFEE FOREVER” or something.

Anyway, their loss – because I used to give away my treats to the members of the group! Now they’ll never know what treats I’m cooking up, and now I have eleventy million of these Ultimate Peanut Butter Cookies.

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! These cookies came to me in a dream (well, from insomnia, anyway) and I knew I had to make them immediately. They’re a peanut butter pudding cookie base that’s stuffed to the gills with peanut butter chips and Reese’s Pieces. Then I slathered on a creamy and decadent peanut butter frosting and topped that nonsense with chopped Reese’s Peanut Butter Cups. Don’t blame me; blame the goats.

Make them so we’ll be part of our own special group!

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting!

5.0 from 2 reviews
The Ultimate Peanut Butter Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These ULTIMATE Peanut Butter Cookies are outrageously decadent and delicious! A peanut butter pudding cookie is filled with Reese's Pieces and PB chips, then topped with a peanut butter frosting and PB cups.
Ingredients
  • FOR COOKIES:
  • ½ cup butter, softened to room temperature
  • ¼ cup creamy peanut butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 (3.4 oz) pkg INSTANT vanilla pudding mix (just the dry mix)
  • 2 cups all-purpose flour
  • ¾ cup Reese's Mini Pieces
  • ¾ cup peanut butter chips
  • FOR FROSTING:
  • ¾ cup butter, softened to room temperature
  • ¼ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2 cups chopped Reese's Mini Peanut Butter Cups
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper and set aside.
  2. In the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar & sugar with the paddle attachment until creamy, about 1 minute. Add in the egg, egg yolk, and vanilla and beat to combine. Lastly, add in the baking soda, dry pudding mix and flour and beat until a soft dough has formed. Fold in the Reese's Mini Pieces and peanut butter chips.
  3. Drop the dough into heaping Tablespoonfuls onto the baking sheets, about 1-2" apart. Bake for approx. 8-10 minutes, rotating the pans halfway through baking time to ensure even cooking. Once the cookies come out, gently press down on them slightly with the bottom of a drinking glass. Cool on the racks completely.
  4. To make the frosting: in the bowl of a stand mixer, beat together the butter, peanut butter and vanilla until smooth, about 1 minute. Add in the powdered sugar one cup at a time, until frosting is spreadable and smooth.
  5. Spread a heaping Tablespoonful or so (more or less to suit your tastes) of the frosting onto the cooled cookies. Top with a heaping Tablespoonful of chopped Reese's PB Cups.

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! Soft & chewy cookies with plenty of Reese’s candy topped with a silky peanut butter frosting and gooey peanut butter cups… could it GET any better?! (The answer is no).

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! Have a super sweet day!

xo, Hayley

Biscoff Caramel Butter Bars

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious! These Biscoff Caramel Butter Bars are the ultimate bar recipe – sweet, salty, crunchy, gooey, and AWESOME.

So I have some exciting news!

Our family has expanded… kind of. No, I’m not pregnant (thank goodness and Jesus help me if I was). We have discovered a family of birds living in our garage.

It started about a month ago. We close off our garage side door at nighttime, and in the morning when I go to feed Mannie in the garage, I open the side door again. Well, one morning I went out there and heard flapping and fluttering. I saw a immediate and quick motion – a blur of brownish black – and my first thought was, OMG A BAT! If Dracula taught me anything it’s that I could die from Dracula sucking my blood right here or die of a regular ol’ bat giving me rabies. Also, is my rabies shot current? And shouldn’t people be required to get rabies shots every couple years like dogs and cats do? Because the world doesn’t need more people with rabies, am I right? 

ANYWAY.

Turns out it was a little Carolina wren. And before you go thinking, wow, she sure knows her birds!, I don’t. I just googled “little brown bird” a billion times until I found the closest looking bird. It’s not like my mom will go out there and be like, “nuh uh. This is actually a rare Brazilian finch that is known for her distinct mating call.” My family’s bird knowledge can be summed up as: Eagle, pigeon, or “bird.”

So the next couple weeks, the bird would continue getting stuck in our garage, and I’d continue letting it out every morning. I thought nothing of it because I’m lonely and I felt like a real Snow White for a moment as I actually pondered asking the bird how much she’d charge to pick up my clothes off the floor of my bedroom.

And then a couple days ago, I heard this weird chirping noise. It was close to that side door but wasn’t outside, and I determined it was coming from atop our filing cabinets. Apparently, I am a mega freaking idiot because even with all this mounting evidence that there was, in fact, a family of birds in our garage, I still didn’t think there could possibly be a family of birds in our garage. Until my brother saw a baby bird’s beak open, and until we saw mama bird flying past the side door, that I finally realized, I am an idiot. And also: YAY! New family members!

So yeah, now we have birds being raised on top of our filing cabinet. I’m pretty excited about it because I love going and peeking in the little crack between the boxes and junk up there to see their nest and their tiny bodies. And I love that mama dutifully brings them worms and slugs and things to eat. I’m even making sure to wait until she comes back inside at night before locking up the garage.

And only now am I realizing that I’m turning into a crazy animal lady at 25. Oh well.

Anyway, let’s talk about these outstanding Biscoff Caramel Butter Bars, shall we?

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious! They start out exactly like my Salted Caramel Butter Bars recipe, except in addition to caramel, I also added smooth and slightly melted Biscoff cookie spread and toffee pieces to the top. The combination of that spicy Biscoff spread with the buttery caramel and crunchy, slightly salty toffee pieces is too much to handle – in a good way!

I guess the good thing about new animal family in town means that I don’t have to share 🙂

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious!

5.0 from 1 reviews
Biscoff Caramel Butter Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Biscoff Caramel Butter Bars are so rich, buttery and chewy with a delectable caramel & Biscoff filling and a crunchy toffee topping.
Ingredients
  • 2 cups (4 sticks) butter, softened to room temperature
  • 1 cup sugar
  • 1 & ½ cups powdered sugar
  • 1 Tbsp vanilla extract
  • 4 cups all-purpose flour
  • 1 (11.5 oz) jar salted caramel sauce
  • 1 (14.1 oz) jar Biscoff spread
  • 1 & ½ cups toffee bits
Instructions
  1. Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
  3. Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
  4. Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious! Buttery, chewy, gooey and loaded with flavor, you’ll flip for these Biscoff Caramel Butter Bars!

These Biscoff Caramel Butter Bars are super buttery, chewy, gooey and loaded with spicy Biscoff cookie spread, caramel, and crunchy toffee bits! Easy, impressive and delicious! Have a super sweet day!

Want more bars? Check out my other popular bar recipes!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Salted Caramel Nutella Butter Bars

Salted Caramel Butter Bars(The Original) Salted Caramel Butter Bars

These Peanut Butter Cup Carmelitas are the epitome of sweet and salty! Gooey peanut butter cups meet buttery caramel in these chewy, easy bars! Peanut Butter Cup Carmelitas

xo, Hayley

 

 

White Chocolate Caramel Pretzel Cookies

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious! Are you a sweet & salty lover? Then you’ll fall in love with these White Chocolate Caramel Pretzel Cookies!

Folks, it’s come to my attention that I’m part of an epidemic that’s sweeping the nation.

Thankfully it’s nothing medical – except for maybe mental – and thankfully it isn’t related to zombies, politics, or wearing sandals and socks in any way.

It’s saying the word “ohp” or “oop” when running into people in public.

Now I know this is nothing to be too alarmed about, but someone brought it to my attention after showing me a viral video of a guy making fun of people who say “ohp” and/or “oop” while bumping into people in public. And it was in that moment that I realized I was part of this problem. I’m an ohper. And an ooper. Guilty. As. Charged.

So let me set the scene for you: you’re in a public place, like the supermarket or your favorite boutique, and someone’s in your way or appears out of nowhere in the direction you’re headed or there’s just other people in the store besides you and as you walk by, nearly run into them, or maneuver your way around them, you say “ohp” or “oop” aloud… usually with an “excuse me” or “you’re okay!” or “it’s okay!” or something along those lines following the oop.

I don’t know exactly where the ohps and oops came from – some weird recess in my brain, perhaps – but it’s there and I say it. I’ve tried to be more conscious of this so I don’t keep repeating “oop” over and over in public and sound like a complete weirdo, but I can’t stop. It’s part of my language, like ‘dude’ and ‘creepy’ and ‘y’all’, which I happen to say all the time.

I suppose I should just accept that I’ll forever be an ooper. Are you an ooper? Please say you are so I’m not alone in this world.

ANYWAY, can we talk about cookies? Specifically these phenomenal White Chocolate Caramel Pretzel Cookies? Because if you looked in a dictionary under ‘phenomenal’ you would absolutely see this picture.

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious! I am a sweet and salty fiend and these fit the bill perfectly. They have those salty, crunchy pretzels, the little pockets of gooey caramel, and the sweet little white chocolate studs throughout. They are truly one heck of a cookie!

For these, I used Pretzel Crisps – you know, the thin pretzel crackers? Those are my favorite for savory dips and things, but they also work excellently in these cookies. Just throw a heaping handful of ’em into the batter, mix it up, and it’ll crush the pretzels into little bite-sized pieces throughout the cookies for that salty, crispy bite.

Ohp. Time for you to make them!

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious!

White Chocolate Caramel Pretzel Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
These White Chocolate Caramel Pretzel Cookies are SO tasty and easy! Studded with white chocolate, caramel bits and crisp pretzels, they're the perfect sweet & salty bite of heaven!
Ingredients
  • ¾ cup butter, at room temperature
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups all-purpose flour
  • 1 cup Pretzel Crisps or pretzels, coarsely crunched (I put them in a bag and gently crunched them with my hand)
  • ¾ cup white chocolate chips
  • ½ cup caramel bits
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and sugar until creamy, about 1 minute. Beat in the egg and egg yolk, then the vanilla. Add in the cornstarch, baking soda, salt and flour until a soft dough forms. Toss in the pretzel crisps, white chocolate chips and caramel bits; beat gently until pretzels are broken up into bite-sized pieces.
  2. Cover and refrigerate the dough for at least 1 hour.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners, parchment paper, or spray the sheets with cooking spray. Drop rounded, heaping Tablespoonfuls of dough onto the baking sheets about 2" apart (I used a 2-Tbsp cookie dough scoop, but you'd get more cookies out of a 1-Tbsp cookie scoop).
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets for about 10 minutes, then gently transfer to a wire rack to cool completely.

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious! Crunchy but chewy with crisp edges, these cookies are my new favorite and I guarantee will be your new favorite, too!

These White Chocolate Caramel Pretzel Cookies are soft & chewy and swirled with crunchy pretzels, gooey caramel & sweet white chocolate! So easy, so impressive and so dang delicious! Have a super sweet day!

xo, Hayley

This post is not sponsored by Pretzel Crisps; I just love them! 

Salted Nutella Caramel Butter Bars

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Today’s recipe is so easy, you’ll flip.

There are a lot of things on my blog that I’ve only made once or twice. Not that I didn’t like them in the first place, just that I found I liked other things better. This recipe, however, I’ve made multiple times. Usually once a month. Sometimes twice a month, if I’m feeling frisky. And every. single. time it tastes even better than the last time.

Well, let me clarify a smidge.

I’ve made my Salted Caramel Butter Bars multiple times. This instance was the first time I’ve made Nutella Caramel Butter Bars, but it will not be the last!

There’s something so incredibly heavenly about combining thick, rich, decadent Nutella and sweet, buttery salted caramel together. Combine them with a buttery shortbread base and some chocolate chips for good measure, and voila – you have these glorious bars!

In fact, I can think back to the exact moment I first tried Nutella. I was a sophomore in high school and sitting in my French class. We did well on a test so we got to have a French food party – which we can all agree is ten times better than conjugating verbs.

My teacher made homemade crepes which I’d never had before, either. Then she broke out the jar of Nutella and everyone kind of said, “Nut-what?” At that time, no one had really heard of Nutella, so we were all intrigued by this chocolate spread.

Now when it comes to food at parties, I’m kind of obnoxious. And by ‘kind of’, I mean very. I hate being in the middle or last in line to get food. Inevitably I get behind the slowest people ever, or the people who take more than two helpings of anything, leaving crumbs behind before everyone’s gotten some. In fact, I have to be first or second in line in order to avoid having a mild panic attack.

Weird, I know.

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!So I hovered over my seat waiting impatiently while madamoiselle made crepes and finally said we could form a line. I lept out of my seat to stand in line before anyone else had even registered what she said. And that’s how I was the first person in French class to try Nutella.

Well. Maybe.

ANYWAY. Now I love the stuff in moderation and enjoy using it in my desserts. It fits perfectly in these buttery bars, and I think you’ll agree!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!*adapted from my Salted Caramel Butter Bars recipe

Salted Nutella Caramel Butter Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Salted Nutella Caramel Butter Bars are a wonder! Layers of buttery shortbread sandwiches a thick layer of fudgy Nutella and rich caramel. Then the whole shebang is sprinkled with sea salt for a perfectly salty finish. You'll love these bars!
Ingredients
  • 4 sticks butter (1 pound), softened
  • 1 cup sugar
  • 1 & ½ cups powdered sugar
  • 1 Tbsp vanilla
  • 4 cups all-purpose flour
  • 1 jar caramel sauce (like you'd buy for a sundae)
  • 1 jar Nutella (or any other chocolate hazelnut spread)
  • 1 cup semi-sweet chocolate chips
  • Sea salt, for sprinkling on top
Instructions
  1. Preheat oven to 325 degrees F. Line a 13x9" baking 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 the bowl of a stand mixer, beat together the butter and sugar until creamy, about 2 minutes. Beat in the powdered sugar and vanilla until smooth. Lastly, add in the flour, one cup at a time, until combined and soft. Stir in the chocolate chips.
  3. Spread HALF of the mixture into the bottom of the pan, pressing into an even layer. Bake for approximately 15 minutes. Remove from oven, but keep oven on.
  4. Once the crust is golden, pour the salted caramel sauce evenly over the crust. In a small microwaveable bowl, add the Nutella and microwave for about 20 seconds or until pourable. Pour the Nutella over the caramel layer evenly. Using your fingers, break apart the remaining dough over the top of the Nutella layer, trying to cover as much of the Nutella and caramel as you can. Sprinkle the top liberally with sea salt. (NOTE: if you're using a salted caramel sauce, use less sea salt on top).
  5. Bake for approx. 25-35 minutes or until the top is light golden brown and the center is just about set - a slight jiggle is okay. Let the bars cool completely before cutting into squares. I highly recommend letting them set overnight.

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY!Buttery, gooey, chocolaty and layered with decadent caramel, these bars are so heavenly & sweet!

These Salted Nutella Caramel Butter Bars have a buttery shortbread crust & crumble, a thick layer of fudgy Nutella, a layer of gooey caramel, and a sprinkle of sea salt on top. Sweet, salty, buttery goodness and SO EASY! Have a super sweet day!

xo, Hayley

Brown Butter Espresso M&M Blondies

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe! So I just did my taxes.

Actually, I had an accountant do my taxes because even double-digit multiplication proves to be too much for me.

And I’m sad to report that I owe money this year.

WHYYY does the IRS cramp my style?

It’s like they don’t want me to spend my hard earned money on clothes, purses and deep tissue massages. The IRS – the land of the unfashionable stiff necked people.

Anyway, it’s fine that I owe. I mean, I’d rather owe and pay it than not pay it and be a criminal by the time I’m 26. Tax evasion isn’t a good look. Well, unless you’re Theresa from the Real Housewives of New Jersey, who only served a hot minute in prison and now has her own TV show and book deal. So I guess tax evasion isn’t so bad?

Don’t worry. I’m only joking. Kind of.

Something I won’t be evading is this pan of Brown Butter Espresso M&M Blondies. They are spectacular, people. Sweet, salty, and bursting with rich, warm, aromatic vanilla and espresso powder. To make ’em extra special and gourmet, I sprinkled coarse sea salt on top just before baking to give them a wonderful crunch and salty bite. You could totally omit this if you’d like – but who denies a little extra flavor, am I right?

First y’all need to brown your butter. This is crucial if you want to call these Brown Butter Blondies. Browning your butter imparts such amazing flavor into these blondies- adding a wonderful warmth and nuttiness. Just be sure to watch your butter like a hawk, because it can go from gorgeously amber to hideously burnt in a matter of seconds. Trust.

Brown your butter all nice like, then let it cool for a sec. Once it’s cooled down a little, stir in your brown sugar. I used dark brown sugar because I wanted a really deep flavor, but light works too! Then stir in your eggs, a healthy helping of vanilla extract, some baking soda & flour, and of course – your espresso powder!

Espresso powder can be found near the coffee in most grocery stores. I use a brand called Medaglia D’Oro which has wonderful flavor. In this recipe I added two Tablespoons – but you can add more or less to suit your taste. I found that two Tablespoons was just right – not super coffee-like, but had a nice jolt.

And lastly – duh. M&M’s! I used mini M&M’s because they cover more surface area and I personally don’t like large chunks to chew through. I’ve actually never been a super fan of chunky food. Call me crazy, I already know it.

Throw on the sea salt – be liberal! Liberate yoself. Bake it until it’s nice and golden and then EAT. Please, for the love of Pete, EAT.

If the IRS accepted these blondies as a form of payment, honey, they’d be paying me!

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe!

Brown Butter Espresso M&M Blondies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Brown Butter Espresso M&M Blondies are incredible! Rich, with wonderful deep espresso flavor, gooey chocolate M&M's and sea salt on top. A perfect sweet & salty treat!
Ingredients
  • 1 cup (2 sticks) butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2 Tbsp espresso powder (more or less to suit your taste)
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 & ½ cups miniature M&M's candies
  • 1-2 Tbsp sea salt, for sprinkling on top (more or less to suit your salty preferences)
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 13x9" baking pan with cooking spray. Set aside.
  2. In a large saucepan, melt the butter over medium heat. Once melted, stir it around occasionally, watching it constantly, as it deepens and darkens in color. The mixture will bubble up, then start to look foamy, but keep stirring and checking it until it's nutty and fragrant and a deep amber color. Once achieved, immediately remove it from the heat and cool it for about 10 minutes.
  3. Stir in the brown sugar until combined, then the eggs and vanilla. Stir in the espresso powder, followed by the baking soda and flour until a soft batter has formed. Stir in the M&M's candies.
  4. Spread the batter into the prepared pan and sprinkle evenly with the sea salt. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely before serving.

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe! These are a sweet and salty lover’s DREAM come true! I ate mine with a big cup of coffee and I highly recommend you do the same!

These Brown Butter Espresso M&M's Blondies are incredible! Such amazing flavor, rich and deep with espresso and vanilla. Sea salt on top and M&M's add a nice crunch. You'll love this easy recipe! Have a super sweet day!

xo, Hayley

Salted Cadbury Egg Blondies

These Salted Cadbury Egg Blondies are a rich, sweet and salty dessert that's sure to please! This easy recipe comes together in minutes and has delightful pockets of rich Cadbury chocolate swirled throughout. Perfect for Easter! Can I be real with you for a sec?

I’ve tried to like Cadbury Eggs – I really have. I buy them every year, thinking that this year will be different. That, and the adorable rabbit on the package. Seriously, they could put that rabbit on a pack of cigarettes and I’d buy them – and I don’t even smoke.

But honestly? I don’t much care for the chocolate. I know, I know – don’t shoot me, please.

I can get down on that crisp candy coating. Dear lawwwd, give me a bag of candy coating shards and I will polish it off faster than you can say ‘Easter bunny.’ But the whole chocolate part? Not. So. Much.

This is probably because I grew up eating the crappiest chocolate imaginable – like the stuff the dollar store sells which is probably just brown-dyed chemicals and not chocolate at all. And then there’s Cadbury, in all its regal British glory, and little miss boxed mac & cheese over here doesn’t know what to do with the finer foods in life, so I just make up excuses about the chocolate to candy coating ratio to hide the fact that I’m a heathen.

It’s simple math, really.

Just like when I took a food & wine class in college. Okay, so it was just an awesome excuse to get loaded at 9am on a Tuesday, but don’t judge me. The class would be tasting the wine and defining the notes and aromatics and I just sat there with wine in my mouth like, “yup, tastes grape-y, like grape soda without the fizz.” Meanwhile, everyone silently judged me because no fancy person drinks grape soda. Let’s just get real – grape soda is like, the lowest on the soda totem pole. And defining a fine cabernet as “grape soda-y” was like announcing to the class that I’m poor and unrefined. And like grape soda.

BUT, I know there are classy folk out there in the world who enjoy Cadbury Eggs – and who find cabernet to be lovely and not at all soda-like. So this recipe is for YOU.

These Salted Cadbury Egg Blondies are, in a word, divine. Even I enjoyed them, probably because they were buried among the most decadent blondie alive.

You start with the blondie base, which is pretty much all 2’s. Two sticks of butter, two cups of brown sugar, two eggs, 2 cups flour… then add a few 1’s: 1 Tablespoon of vanilla, 1 teaspoon of baking soda, and 1 & 1/2 cups of chopped Cadbury Eggs. When I say ‘Cadbury Eggs’, I’m talking about those crisp miniature candy-coated eggs, not the creme-filled eggs. Just FYI.

Bake it all up with a healthy sprinkling of sea salt on top for fantastic flavor and crunch. Cut ’em into bars and serve them immediately – everyone who eats one will be impressed with your good taste. I promise.

This recipe is heathen-approved.

These Salted Cadbury Egg Blondies are a rich, sweet and salty dessert that's sure to please! This easy recipe comes together in minutes and has delightful pockets of rich Cadbury chocolate swirled throughout. Perfect for Easter!

5.0 from 1 reviews
Salted Cadbury Egg Blondies
Author: 
Recipe type: Blondies
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Salted Cadbury Egg Blondies feature the delicious, eponymous candy in these perfectly salted, brown sugary blondies!
Ingredients
  • 2 sticks (1 cup) butter
  • 2 cups brown sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 & ½ cups chopped Cadbury Eggs (I used a mixture of milk chocolate eggs and white chocolate eggs)
  • 1 Tbsp sea salt
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large saucepot, melt the butter over medium-low heat. Let stand for about 5 minutes.
  3. Whisk in the brown sugar until combined, then whisk in the eggs, one at a time, and the vanilla. Stir in the baking soda and flour until a soft batter has formed. Fold in the chopped Cadbury egg candies.
  4. Spread the mixture into the prepared pan and sprinkle evenly with the sea salt. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely before cutting into bars.

These Salted Cadbury Egg Blondies are a rich, sweet and salty dessert that's sure to please! This easy recipe comes together in minutes and has delightful pockets of rich Cadbury chocolate swirled throughout. Perfect for Easter! Sweet, salty, caramel-y and chocolaty, these blondies will rock your socks off!

Be sure to pin this recipe to your favorite Easter board on Pinterest!

These Salted Cadbury Egg Blondies are a rich, sweet and salty dessert that's sure to please! This easy recipe comes together in minutes and has delightful pockets of rich Cadbury chocolate swirled throughout. Perfect for Easter!

Have a super sweet day!

xo, Hayley

Reese’s Stuffed Tagalong Cookies

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! You know what really grinds my gears? Gets my socks in a bunch? Makes my blood boil?

People who don’t turn their headlights on when it’s raining.

It’s such a simple thing – buckle your seat belt, turn on the engine, and turn on your lights. Yet so many people don’t do this and it makes me go batty.

Picture me, driving along and I see someone – inevitably driving a silver car because EVERYONE CAN SEE SILVER CARS IN THE RAIN – without their lights on. I instantly start screaming and freaking out, flashing my brights in their direction and flailing my arms like I have rabies or something. I’m sure I have frightened multiple people this way, but I just cannot help it. The second I see any car without their headlights on, a switch flips and I just transform into a maniac.

Other times I turn into a maniac: when auto-correct changes my words. Dear Auto-Correct, I’m never saying ‘ducking.’

And when, after a shower and toweling off, it becomes impossible to put pajamas on. WHY CAN’T I JUST PUT MY PANTS ON.

As you can tell, patience isn’t my virtue. Neither is being virtuous. I’m a lost cause.

But anyway, let’s talk about these Reese’s Stuffed Tagalong Cookies. They’re kind of outrageously amazing, just sayin’. They’re more like cookie stacks, because they’re made with two Tagalong cookies sandwiched around a Reese’s peanut butter cup. And then the whole thing is coated in chocolate and drizzled with peanut buttery white chocolate. Jesus take the wheel.

And if you would rather hoard your Tagalong cookies to yourselves – and I know the feeling – please know that you can buy knock-off Tagalongs at stores like Walmart under the Keebler brand and under the store-brand. They’re often called “peanut butter filled fudge cookies.” That’s your golden ticket, friend. Buy them. Buy them all.

And then make these, pretty please?

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe!

5.0 from 1 reviews
Reese's Stuffed Tagalong Cookies
Author: 
Recipe type: Cookies
Prep time: 
Total time: 
Serves: 8-10
 
These Reese's-Stuffed Tagalong Cookies are outrageously delicious, so simple to make and a wonderful no-bake treat that's perfect for anytime!
Ingredients
  • 1 pkg Tagalong cookies/peanut butter fudge cookies (16-20 count)
  • 16-20 Reese's Peanut Butter Cups, unwrapped
  • 2 squares white chocolate almond bark
  • 1 Tbsp creamy peanut butter
  • 1 pkg chocolate almond bark (I like CandiQuik)
Instructions
  1. Line a pan with foil. Place about 8-10 Tagalong cookies flat-side up onto the pan. Set aside.
  2. Meanwhile, melt the white almond bark in a small dry bowl in the microwave for 45 seconds. Stir, then microwave for another 20-30 seconds or until melted. Stir in the creamy peanut butter until combined.
  3. Dab ¼ - ½ tsp or so of the peanut butter mixture onto the flat side of the Tagalong and top with a Reese's peanut butter cup. Dab a little more of the peanut butter mixture on top of the Reese's cup and top with a Tagalong cookie. Repeat with remaining stacks and then freeze until firm, for about 30 minutes.
  4. Melt the chocolate CandiQuik according to package directions. Dunk each cookie stack into the CandiQuik, using a fork to coat the stacks. Use the fork to remove the cookie stack and allow excess chocolate to drip off. Return to the foil lined pan and let set. Repeat with remaining cookie stacks.
  5. If the peanut butter mixture has solidified, reheat it for about 10-15 seconds or until smooth. Pour the peanut butter mixture into a small Ziploc baggy, seal out the air and snip off a corner. Drizzle the peanut butter mixture over the cookie stacks. Let the peanut butter mixture set, then serve!

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! Ultra peanut buttery, crunchy and super chocolaty, these cookie stacks are one for the books! I imagine they’d be great with Thin Mints and peppermint patties, too… just saying! 🙂

These Reese's Stuffed Tagalong Cookies are such an easy and impressive dessert! No-bake, takes minutes to make, and is ultra peanut buttery and chocolaty! My new go-to cookie recipe! Have a super sweet day!

xo, Hayley

Homemade Milk Jam {Dulce de Leche}

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! I’m so excited to bring you this recipe today for Homemade Milk Jam, aka Dulce de Leche!

So remember when I made my Strawberry Pretzel Salad Parfaits and spoke about my experience with Best Food Facts for the TASTE15 program? Well Best Food Facts ended up taking me to Bentonville, Arkansas and Chicago last year to learn more about food and where it comes from.

The best part of the trip (besides visiting some really cool cities) was making new friends with some other bloggers and farm bloggers. I had no idea all the work that goes into farming, be it dairy farming or corn farming. One farmer even grew canola oil, which, stupid me, I had no idea you could farm.

Since I work with dairy ALL the time, I took the time to interview one of the farm bloggers on our trip, Krista Stauffer. Krista runs a dairy farm with her husband in Washington and knows everything there is to know about all things dairy. Can you imagine how delicious and fresh their milk must be? I asked her if she’d ship me my own cow but she was like “you’re crazy and I’m putting you on a cow-buying list for suspicious people.” So it was a no-go.

ANYWAY. Krista answered a lot of questions for me about the process of milking a cow and what happens after milking the cows, which I found so interesting. Krista says, “After the cow is milked, the milk is stored in a stainless steel tank where it is immediately cooled. The milk truck arrives, takes a milk sample to be tested later for quality, components and antibiotics. The milk is loaded on the truck to be transported to the processing facility. At the plant, the entire tanker of milk is tested for antibiotics. At this point any milk with a positive test would require all the milk to be disposed of. All milk that passes the test, is unloaded at the plant. It is then filtered & pasteurized. It depends on the processing plant as well as the milk from the farm which products it is made into. For example, milk with a higher butterfat could become cottage cheese, buttermilk, etc.”

Krista and her family ship all of their milk to the Northwest Dairy Association, also known as Darigold. I became excited because I’ll sometimes buy Darigold butter! Knowing I may be eating a product made with milk from Krista’s farm is so cool!

And since today’s recipe used sweetened condensed milk, I figured we’d all want to know what the process of making sweetened condensed milk was. Krista and Best Food Facts’ resident nutritionist Sarah Downs explain: “Sweetened condensed milk, also known as condensed milk is created when some water is evaporated from the milk and sugar is added until a 9:11 (nearly half) ratio of sugar to milk is reached. The sugar added to sweetened condensed milk of course give it that sweet and gooey awesomeness but also helps to extend the shelf life.” That thick, sugary, gooey consistency is perfect for making magic bars, which I have a ton of recipes for on my blog, and what makes it one of my favorite ingredients!

BUT, don’t confuse sweetened condensed milk with evaporated milk. Sarah says they’re very different (and they are!) For one, there’s a consistency difference. Evaporated milk has a thinner, runnier consistency much like skim milk. Sweetened condensed milk is thick, almost like a syrup or gravy. According to Sarah, “both are forms of concentrated milk in which 60% of water is removed. The major difference is the sugar content. Sweetened condensed milk (as the name implies) is always sweetened and evaporated milk is unsweet.” Evaporated milk is great for pumpkin pie and fudge!

And probably the most important thing I asked Krista: Chocolate or regular milk? Krista says she enjoys regular milk with warm cookies, and chocolate milk with dinner. I think I like this girl 🙂

So now that we know all about dairy and sweetened condensed milk, it’s high time I explained to you that this homemade milk jam is made exclusively with sweetened condensed milk. That’s it. ONE ingredient. You probably don’t believe me, but you should!

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! And by the way, wondering why I’m calling it “milk jam”? Well because it is! ‘Dulce de Leche’ and ‘Confiture de Lait’ both translate to ‘sugar of milk’, and milk jam/dulce de leche/confiture de lait all are made by simmering milk and sugar together. Instead of making it with whole milk and sugar and boiling it, I took a shortcut route and made it using sweetened condensed milk. Easy peasy! And so delish!

I meaaaaaaan…

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift!

4.5 from 2 reviews
Homemade Milk Jam {Dulce de Leche}
Author: 
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Homemade Milk Jam (Dulce de Leche) is DELICIOUS. Thick, creamy, and utterly perfect - and made with only ONE ingredient!
Ingredients
  • 2 cans (14 oz each) sweetened condensed milk
  • 4 (4 oz) mason jars
Instructions
  1. Open up the cans of sweetened condensed milk and pour the contents evenly among the four mason jars. Seal the lids on all the jars.
  2. Place the mason jars into a large slow cooker and cover completely with hot water, making sure there's at least an inch of water covering the tops of the mason jars. Cook on LOW for 10-11 hours (I cooked mine for 11 for deeper flavor/color).
  3. CAREFULLY remove the jars with tongs, as they will be scalding hot. Allow to cool and dry on a dish towel, about 2 hours. Rust may have formed on the tops of the mason jars during their bath; simply wipe it off. Store milk jam in the fridge for up to 3 weeks.

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift! Rich, deep, buttery, gooey goodness. This tastes AMAZING on top of ice cream!

For more info about Krista Stauffer, be sure to visit her blog: The Farmer’s Wifee. And for more info on Best Food Facts, be sure to visit their website.

Want more Dulce de Leche goodness? Check out these recipes!

These Dulce de Leche Cheesecake Bars are a sweet and salty lover's dream come true! You'll love this easy, foolproof cheesecake recipe!Dulce de Leche Cheesecake Bars

DULCE DE LECHE BARSDulce de Leche Chocolate Gooey Bars

This Homemade Dulce de Leche (or Milk Jam) is SO EASY and made with only ONE ingredient! Rich, buttery, creamy and gooey, it works in a variety of recipes or on its own as a gift!

Have a super sweet day!!

xo, Hayley

In the interest of full disclosure, I was a brand ambassador for Best Food Facts in their TASTE 15 program. I was sponsored and compensated to write this post. All opinions are 100% my own. 

 

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