Almond Joy Magic Bars

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks! If you’re on the hunt for something unapologetically gooey, rich and packed with amazing texture and flavor, look no further – these Almond Joy Magic Bars check off that entire list!

I love Almond Joys. Like unnaturally love them.

They remind me of my childhood, rooting through my Halloween stash for those cerulean blue wrappers so I could savor each coconutty bite. It also helped that my siblings hated Almond Joys, so I could always trade my sub-par candy for their Almond Joys. Or just take them when they weren’t looking. (I’m sorry, guys).

In fact, thinking back on stealing my poor baby brother and sister’s candy was kind of a bitchy move… but what do you really expect from a bossy older sister? Scratch that – a bossy person.

I’ve always been bossy. I think it stems from my OCD, frankly, because I hate relinquishing control over most situations. I must control most situations in order to feel comfortable and not have a full-blown panic attack. This usually results in me being a blast to hang out with! (Joking).

I distinctly remember inviting a neighborhood friend over to play one afternoon. After hours of controlling how she dressed her Barbie and prohibiting her from messing up my expertly designed Barbie house, we decided to color. Well, I decided to color – she decided to be infuriating and scribble ALL over the page and not in the lines. I could actually feel my jugular vein throbbing with uncontrollable rage. So much so, that I excused myself and begged my grandma to please send her home because she was driving me crazy.

Let’s just say I wasn’t winning any ‘Friend of the Year’ awards.

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks! ANYWAY. Back to Almond Joys. These bars are so chewy, gooey and packed with those classic candy bar flavors we all know and love. The bars have shredded coconut, slivered almonds, chocolate chips and chopped Almond Joy candy bars in them. Then they’re baked with sweetened condensed milk on top of all that jazz, making them so outrageously delicious. I finished them off with a drizzling of melted chocolate which is optional, but frankly makes them look pretty. Also, who has complained about too much chocolate? No one.

I’m going to make these for Father’s Day because I don’t know a dad out there who would turn down a chocolaty, gooey bar!

Enjoy!

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks!

Almond Joy Magic Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Almond Joy Magic Bars are fantastic! Gooey, chewy and packed with rich chocolate and nutty coconut flavors!
Ingredients
  • 1 pkg chocolate cake mix
  • ½ cup oil
  • 1 egg
  • 1 & ½ cups semi-sweet chocolate chips, divided
  • 2 cups shredded coconut
  • 1 cup slivered or sliced almonds
  • 1 (11 oz) pkg Almond Joy Minis, cut into chunks
  • 1 (14 oz) can sweetened condensed milk
Instructions
  1. Preheat oven to 350 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.
  2. In a large bowl, combine the cake mix, oil and egg until soft. Press the dough into the prepared pan in an even layer and bake for 10 minutes. Remove from oven but keep oven on.
  3. Evenly sprinkle the shredded coconut over the base, followed by one (1) cup of the chocolate chips, the almonds, and the Almond Joy pieces. Drizzle the sweetened condensed milk evenly over the top. Return to the oven for about 18-20 minutes or until bubbly and set.
  4. Cool completely before cutting into bars. If desired, melt the remaining chocolate chips on HIGH heat for about 20 seconds. Stir, then heat for another 10-15 seconds or until melted. Drizzle on top of the bars.

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks! Chewy, gooey, chocolaty goodness! You won’t be able to stop at just one bar!

These Almond Joy Magic Bars are a delicious twist to the classic candy bar! Chocolaty, coconutty, sweet, gooey and chewy, they're so easy to make and impressive! Great for potlucks! Have a super sweet day!

xo, Hayley

 

No Bake Chocolate Peanut Butter Tart

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make! Anyone out there like peanut butter cups?

I can’t see you, but I can imagine you’re all raising your hands. Because who doesn’t like peanut butter cups?!

If you’re sitting there with your hands in the air, facing the computer like a weirdo (KIDDING!), then you’ll probably love this No Bake Chocolate Peanut Butter Tart. It tastes like a gigantic peanut butter cup but with an Oreo cookie crust.

I meeeeaaaannn…

Let me break this madness down for you.

So let’s start with the Oreo crust. Grind up (or smash up) a whole package of Oreo cookies. I used regular ol’ Oreos because there’s less filling to gob up on ya in the food processor, but if you have Double Stuf at home, by all means, use that. Anywho, pulverize it until it’s a fine crumb and toss in some melted butter until it’s moistened and combined.

Press that into a greased 9-or-10″ tart pan with a removable bottom. If you don’t have a tart pan, press it into a greased 9″ pie plate – simple! You’ll just have a pie instead of a tart. No one will judge you – promise!

Pop that crust into the fridge to chill for at least 30 minutes. This will let everything set up nicely and eliminates the need to bake the crust. Can I get a collective “YAY” for not having to turn on your oven?!

Once that’s chilled sufficiently, make your filling. Mix together some peanut butter, butter and a teensy bit of cream cheese which really makes it creamy and rich. Once that’s combined, add in powdered sugar, a smidgen of corn syrup (which helps hold everything together) and a splash of vanilla. The mixture will be thick, glossy and pourable… so pour it up into the crust and chill that filling for at least 30 minutes.

After that goodness is nice and set, you can make your ganache, aka, my favorite part. Who doesn’t enjoy ganache? I would like to meet them and quiz them on their bizarre upbringing which led to this unfortunate personality flaw.

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make! I used dark chocolate chips for a really pure chocolate flavor, but you can absolutely use milk or semi-sweet chocolate chips. Use what you’ve got on hand! Melt together the chocolate chips and some heavy cream until smooth, glossy and rich, then pour it on and spread it evenly on top of the filling layer. Chill that mishegas for about 20-30 minutes to set the ganache.

And I promise, that’s it. I know it’s a lot of chilling, but that’s what ya gotta do to avoid baking during the summer. It’s a sacrifice I think you’ll be willing to make 🙂

So. Who wants a gigantic peanut butter cup to kick off the weekend?! (Psst- this would make a great Memorial Day BBQ dessert!)

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make! *filling adapted from here

No Bake Chocolate Peanut Butter Tart
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 16-20
 
This Chocolate Peanut Butter Tart is AWESOME. It tastes just like a giant, gooey peanut butter cup but without all the hassle. And it's NO-BAKE, making it perfect for any time of year!
Ingredients
  • 1 pkg Oreo cookies, finely ground
  • 1 stick (1/2 cup) butter, melted
  • FOR FILLING:
  • 1 cup smooth peanut butter
  • ½ cup butter, softened
  • 4 oz (1/2 pkg) cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup light corn syrup
  • 1 tsp vanilla extract
  • FOR GANACHE:
  • 2 cups dark chocolate chips (about 1 package)
  • ⅔ cup heavy cream
Instructions
  1. Liberally grease a 9" or 10" tart pan with a removable bottom with cooking spray. Place the tart pan onto a baking sheet. Set aside.
  2. In a large bowl, combine the Oreo crumbs with the melted butter until moistened and coated. Press the crumbs into the prepared pan and up the sides in an even layer. Chill in the fridge for about 30 minutes, or freeze for about 15 minutes.
  3. While the crust chills, make your filling. In a large bowl, beat together the peanut butter, butter and cream cheese until smooth, about 1 minute. Beat in the powdered sugar, corn syrup and vanilla until mixture is thick and smooth. Pour the mixture into the chilled crust, smooth out the top and chill for about 30 minutes in the fridge.
  4. Once the filling has chilled, make your ganache. In another large microwaveable bowl, add in the chocolate chips and heavy cream. Microwave on HIGH power for about 35 seconds. Stir, then microwave again for about 35 seconds. Stir again until the chips are melted completely and the mixture is smooth and glossy. Pour the mixture over the tart and spread evenly. Refrigerate for at least 20-30 minutes or until set before cutting into wedges.

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make! Smooth, creamy, chocolaty and bursting with sweet-and-salty peanut butter filling, everyone will love this delectable no-bake tart!

This No-Bake Chocolate Peanut Butter Tart is incredible! Smooth, creamy, chocolaty with that sweet and salty peanut butter filling. Tastes like a giant peanut butter cup and is SO easy to make!

Love Chocolate & Peanut Butter? Check out my other recipes!

This creamy, dreamy No Bake Peanut Butter Cup Cheesecake is divine! It comes together in minutes, is easy to prepare and tastes like the inside of a peanut butter cup!No-Bake Peanut Butter Cup Cheesecake

Reese's Peanut Butter Cup FudgeReese’s Peanut Butter Cup Fudge

These Reese's Chocolate Peanut Butter Gooey Bars are outrageous! A chocolate brownie bottom topped with Reese's peanut butter cups and a glorious chocolate peanut butter gooey layer! An EASY recipe that's sure to impress!Reese’s Peanut Butter Gooey Bars

Have a super sweet day!

xo, Hayley

 

Biscoff White Chocolate Gooey Bars

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable!Okay, let me apologize in advance for doing this to you guys.

I am so sorry.

These bars are worth apologizing for. To your family, to your friends, to your thighs. To any semblance of willpower you have left in your ever-loving souls.

These bars are that good.

I mean, I don’t need to apologize to myself for anything because I have no shame. I’m not eating for a bikini body, I’m not eating to nab a man, I’m not posing on the cover of Shape anytime soon (unless they want a chubby, tattooed girl then heeyyyy!). I’m not even on any shred of a diet. I’m on the anti-diet. The eat-everything-in-sight-especially-if-they’re-Doritos-diet. So if you’re a curvy, food-loving non-dieter like me, you won’t have anything to apologize for.

But if you eat quinoa salads on the reg, the cashiers at Whole Foods know you by name and you regularly pick up a 5-pound weight (that isn’t a cake – JUST CLARIFYING), then you probably will hate me for the duration of this post because I’m about to tell you that these Biscoff White Chocolate Gooey Bars are a MUST MAKE. Absolutely, 100% necessary in your diet.

If you haven’t had it, Biscoff is both a cookie and a cookie butter spread. If you’ve flown Delta, you should be familiar with them – they are the packages of cookies that Delta attendants hand out. You know, the spicy, crunchy cookies with their dark amber color and addictive qualities? Well, they make those cookies into a spread which has the consistency of peanut butter but tastes like those cookies ground up. I’ll wait while you find a napkin to simultaneously groan into and wipe the drool.

Back? Cool. So anyway, I put Biscoff spread into these gooey bars which was kinda genius on my part, and I don’t consider myself a genius by any means. Watching Kardashians will do that to your brain. It’s like my frontal lobe is on a constant loop of Kylie Jenner’s mouth saying “liiiiiiterally” in really slow motion.

ANYWAY, you bake up your gooey bar filling and add in Biscoff because you’re a genius like me. And then you pour that goodness over an easy cake mix base and white chocolate chips. Bake it until it’s golden and just about set – a little wiggly jiggly is okay – and then cool it completely (this is imperative!) before cutting into squares.

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable!I know that cooling it is really hard, but trust me – you’ll have a gloopy mess on your hands if you don’t. And doesn’t waiting make the heart grow fonder? Or something? Whatever.

So yeah. If you’re on a diet, I advise you to eat with a side of caution. And if you’re not on a diet, cheers!

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable!

5.0 from 1 reviews
Biscoff White Chocolate Gooey Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Biscoff White Chocolate Gooey Bars are incredible! Rich, spicy, sweet and gooey with bursts of white chocolate. So easy, too!
Ingredients
  • FOR CRUST:
  • 1 box yellow cake mix
  • 1 stick (1/2 cup) butter, melted
  • 1 egg
  • FOR FILLING:
  • 1 (8 oz) pkg cream cheese, at room temperature
  • ⅔ cup Biscoff spread (the smooth kind)
  • 3 eggs
  • 1 stick (1/2 cup) butter, melted
  • 1 (16 oz) box powdered sugar
  • 1 cup white chocolate chips
  • Additional powdered sugar, for dusting over bars
Instructions
  1. Preheat oven to 350 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; set aside.
  2. In a large bowl, combine the cake mix, melted butter and egg until a soft dough forms. Press evenly into the prepared pan. Sprinkle with the white chocolate chips.
  3. Wipe out the bowl and add in the cream cheese. Beat until smooth, about 1 minute. Add in the Biscoff spread and beat to combine. Add in the eggs and melted butter, mixing carefully. Lastly, add in the powdered sugar until thick and combined.
  4. Pour the filling mixture evenly over the base and bake for approx. 35-40 minutes or until the center is just about set and the bars are only slightly jiggly. They shouldn't be sloshing around in the pan, but a little jiggle is okay. Cool completely, then refrigerate for AT LEAST 2 hours, preferably overnight, before cutting into bars. Dust with powdered sugar before serving.

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable!SO unapologetically GOOEY. I love the sweetness from the white chocolate, but these would also be amazing with chocolate chips!

Be sure to PIN this recipe to your favorite board to save it for later!

My new favorite: Biscoff White Chocolate Gooey Bars! Sweet, spicy, and ULTRA GOOEY! This recipe is so easy and so adaptable! Have a super sweet day!

xo, Hayley

 

Coconut Cream Pie Cookie Cups

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!So I just rejoined the dating scene.

I figured, I’m 25, I have no friends, and it’d be nice to talk to someone other than three uncommunicative canines every day. Also, I’m sure they’re probably tired of my singing off-key, awkward dancing and my fantasy scenarios that I have my own cooking show in which I channel my inner Pioneer Woman and talk to an imaginary camera as I’m baking.

Wait – did I just admit that out loud?

Anyway, when I first joined a free dating site back in 2014, I wasn’t even on there for 10 minutes when I started being bombarded with emails from prospective Romeos. But the guys were ultimately creepy, weird, not at all like they said they were on their profiles, dads, former convicts (not even kidding) and/or oddly unavailable for being on a dating site, so I finally tossed in my white flag and quit that. I was coming to terms with the crazy dog lady character I would soon become. I even adopted another dog! I was born ready for that role.

But some time has passed and I still haven’t run into my soul mate serendipitously, so I figured I’d try again but this time, with a paid site. I figured guys would probably be more serious when they had to fork over some money, and they’d be more likely to write meaningful messages other than “hey wut up?”

I’ve been on the paid site for a week and I haven’t received nary a message. NONE. I checked to make sure I didn’t say anything incriminating in my bio, and I double checked to make sure my pictures were flattering and not the scary face-swaps I do with babies printed on diaper boxes. Don’t judge me.

I’ve messaged at least one new guy a day and haven’t even seen courtesy responses from that… and I promise I didn’t even mention anything obscene or morbid, either. I’m saving all my good material for the first date.

So yeah, it’s not looking good so far and honestly, I’m not too worried about it. When Mr. Right decides to rear his little head, things will blossom magically like I’m in a Drew Barrymore movie. Assuming Mr. Right is not dead. And likes hearing random facts, like how hippo milk is pink. And doesn’t mind a girl with a gaggle of dogs. Yes, I know ‘gaggle’ isn’t the appropriate term; it’s ‘pack.’ FYI. I’ll stop.

Anywho, let’s talk about something successful, shall we? How about these Coconut Cream Pie Cookie Cups? They are fantastic and SO easy. I know that I claim most things on my site are easy, and they are! – but these are truly WAY simple.

In fact, no one has to know that the cookie cups are refrigerated sugar cookie dough. Or that there’s instant pudding in the filling. Your secret is safe with me!

Basically, these are poppable, bite-sized sugar cookie cups that are baked until golden, cooled, and then stuffed with a light and fluffy coconut cream pie filling. I finished them off with a handsome little dollop of fresh whipped cream and a sprinkling of toasted coconut to really drive that coconut flavor home.

Beware, as these are addicting! Don’t say I didn’t warn you 🙂

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!

5.0 from 1 reviews
Coconut Cream Pie Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Coconut Cream Pie Cookie Cups are so simple to whip up, are such an easy, impressive dessert and taste just like coconut cream pie but without the hassle!
Ingredients
  • 1 (24 count) pkg refrigerated sugar cookie dough, at room temperature
  • 1 (3.4 oz) box instant coconut cream pudding mix
  • 1 & ½ cups heavy whipping cream, divided
  • 4 Tbsp sugar
  • About ½ cup toasted coconut
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin tin with cooking spray. Place one portioned ball of dough into each muffin cavity and, using your fingers, gently press it down into the cavity.
  2. Bake for approx. 12-15 minutes or until the edges are light golden brown and the centers look set. Remove from the oven and immediately make an indent in the center of the cookie cup using a wooden spoon handle, careful not to puncture all the way through the cup's bottom. Cool in the pan for about 10-15 minutes before gently popping out with a butter knife. Cool completely on a wire rack.
  3. In the bowl of a stand mixer with the whisk attachment, whip 1 cup of the heavy whipping cream on HIGH speed until soft peaks form. Sprinkle in the instant dry coconut pudding mix and continue whipping on HIGH speed until stiff peaks form. Spoon the filling into a piping bag, seal out the air, and snip off the tip.
  4. Pipe heaping Tablespoonfuls of the filling into the cookie cups, filling to the top. You may have some extra filling left over, but I suggest eating it with a spoon! Set aside.
  5. Wipe out the mixer bowl and whip the remaining ½ cup whipping cream and the sugar together on HIGH speed until stiff peaks form. Transfer whipped cream into a piping bag and pipe a little dollop of whipped cream onto each pie. Sprinkle with toasted coconut. Store leftover cookie cups in the fridge, covered, up to 2 days.
  6. TO EASILY TOAST COCONUT, place coconut in a single layer on a foil-lined baking sheet or pan. Bake in a 300 degree F oven for about 5 minutes. Stir, then heat for another 5 minutes. Stir once more, and heat for another 3-5 minutes or until toasted and fragrant.

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining!Light, bite-sized cups of heaven! You’ll love this easy recipe!

These EASY Coconut Cream Pie Cookie Cups are awesome! Bite-sized sugar cookie cups baked and filled with a fluffy, light coconut cream pie filling and topped with fresh whipped cream and toasted coconut. So easy and great for anytime entertaining! Have a super sweet day!

xo, Hayley

 

 

The Easiest French Silk Pie

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! Can you believe I have only had French Silk Pie once before making this?!

I know. Disgraceful on so many levels.

But I have remedied that with this So Easy French Silk Pie recipe. Y’all don’t even know how simple this is. It practically makes itself!

And because I still have some in the fridge, I’m going to keep this short & oh-so sweet.

So this recipe is very adaptable to your different preferences and tastes – one of the reasons why I love it so much. For one, this recipe uses a pre-baked pastry pie crust for that flaky texture and buttery flavor. However, you can totally substitute with a premade graham cracker or Oreo cookie crust to keep it entirely no-bake. In the summertime when it’s scorching outside, you bet your booty I’m making this in a graham crust!

Second – this recipe uses a combination of German chocolate and unsweetened chocolate. I like that mixture because the German chocolate is extra sweet and the unsweetened chocolate really ramps up that cocoa flavor. Combined, it’s just the right amount of sweetness. If you’d like, substitute it with all bittersweet chocolate, all semi-sweet chocolate, or all unsweetened chocolate. I don’t suggest using all German chocolate because I think it’d be too sweet, especially since you add in powdered sugar to the chocolate mixture.

Traditional French Silk Pie has eggs in it, but I was lazy and used cream cheese. This totally replaces that same texture without the fear of eating raw eggs. Score!!

And lastly, please y’all – splurge for real whipped cream. I love Cool Whip, but this tastes so much better with real deal, freshly whipped cream. #Trust. You make up your whipped cream and divide it into two – 3 cups of it goes into the pie filling with the chocolate and cream cheese, and 2 cups of it goes into the whipped cream topping, because duh.

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! To finish it off and make it look extra divine, I shaved some chocolate onto the top. Likewise, you could always sprinkle it with miniature chocolate chips or dust it lightly with cocoa powder – either one would be super pretty!

Now, if you’ll excuse me, I have a pie to stick my face into!

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! *adapted from here

5.0 from 1 reviews
The Easiest French Silk Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This French Silk Pie couldn't be easier! It has a no-bake option, isn't made with eggs like the traditional recipe, and comes together quickly. A must-make for sure!
Ingredients
  • FOR WHIPPED CREAM:
  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • FOR CHOCOLATE SILK FILLING:
  • 2 oz German chocolate, finely chopped
  • 2 oz unsweetened chocolate, finely chopped
  • 4 Tbsp butter, cubed
  • 1 (8 oz) pkg cream cheese, at room temperature
  • 2 cups powdered sugar
  • 3 cups prepared whipped cream
  • FOR TOPPING & CRUST:
  • 1 9" deep dish pie crust, pre-baked according to package directions & cooled (to make this no-bake, use a prepared graham cracker or cookie crust)
  • 2 cups prepared whipped cream
  • Chocolate curls or shavings for garnish
Instructions
  1. First, make your whipped cream. In a large bowl, whip the heavy cream and sugar together on HIGH speed for about 5-7 minutes or until stiff peaks form. You should have roughly 5 cups of whipped cream. Divide 2 cups into a pastry bag fixed with a large open star tip or set aside to spread onto the final pie. Set aside.
  2. In a large microwaveable bowl, add the chopped chocolate and the butter. Microwave on HIGH for about 30 seconds. Stir, then microwave again for another 15-20 seconds or until melted and smooth. Cool for about 5 minutes.
  3. In a large bowl, beat the cream cheese until fluffy and smooth, about 1 minute. Add in the powdered sugar and beat until combined. Lastly, add in the chocolate, whipping until combined. Fold in 3 cups of the fresh whipped cream.
  4. Spread the chocolate silk filling into the pie crust evenly and carefully. Pipe or spread the remaining whipped cream onto the pie's surface and garnish with chocolate curls or shavings. Refrigerate for at least 3 hours before serving.

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! Creamy, chocolaty, rich and light, this French Silk Pie is my new favorite – and will be yours, too!

This French Silk Pie is the EASIEST recipe you'll find! With a no-bake option, this pie is super versatile, creamy, chocolaty and light. The perfect anytime dessert! Have a super sweet day!

xo, Hayley

No Bake Key Lime Pie Parfaits

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings! So you guys know how much I hate House Hunters, right?

If you don’t, here & here. You’re welcome.

If regular ol’ House Hunters wasn’t enough for me to pick up a binge drinking habit, House Hunters International makes me want to dive headfirst into a shallow pool. It’s my number one hate-watch show and it is always on.

First of all, they pick the most idiot couples to be on the show. If they aren’t stupid, they’re just weird. Like, has a gaggle of kids weird and wants them all to sleep in the same room weird, or husband has an unmentionable business weird. My creep-o-meter is always on overdrive on this show, and Charlie Sheen isn’t even on it!

ANYWAY. So these weirdo Americans travel to some foreign land to buy a house or an apartment on said foreign soil. Okay, fine. But what angers me is how nit-picky and unreasonable they all are. It’s one thing if the house is completely dilapidated and next door to a meth cooking school, but most of the time the places are perfectly fine and the people are just so ridiculously picky that I seriously want to start screaming involuntarily every time they complain about a paint color.

And the Americans on the show ALWAYS give other Americans a bad rep. They arrive at a beautiful little countryside villa in the middle of wine country, Italy, and are looking for an apartment on a cobblestone street in a vintage 16th century-era building and then complain when it isn’t 4000 square feet, doesn’t have a freaking Viking 8-burner range and enough space for their caravan of whiny kids. Newsflash: Europeans don’t need sprawling McMansions to taint their gorgeous neighborhoods. And if 16th century folk could deal without a professional-kitchen-grade oven range, I’m pretty sure the other Italian folk are managing just fine. Looks like you can’t make 18 batches of kale chips in that tiny European oven, DAMMIT.

Or, conversely, the couple is really weird and decide to fit all of their 8 children into one bedroom of the three-bedroom house because the creepy dad needs an office space. If I had to share a bed with 7 other farty children I’d probably just go rogue and live in a vineyard. Like, come on. My office was on our dining room table for 5 years. My family survived. It can be done, creepy dad. You don’t need your own office for your weird secret business.

And then there’s the couples who complain when they’re only shown a one-bedroom apartment in the heart of downtown Paris because “we won’t have room for all of our guests.” Who are you planning on schlepping to Paris, the freaking Brady Bunch? I’m pretty sure not every single one of your American pals will arrive in Paris at onetime to hang out with you. Also, is it just me, or does anyone else feel it’s a bit presumptuous for the supposed “friends” to assume they can just stay at their friend’s place? Personally, I’d always plan to book a hotel because I’m a courteous person and don’t want to assume that just because we were friends in that high school math class doesn’t mean I can sleep in their bed for a week. Or maybe I’m just a crappy friend.

ANYWAY. To all those European, Asian, South American, Caribbean, African, Australian, Central American, Eastern European and anyone else I forgot realtors out there, on behalf of the idiots on House Hunters International, I’m sorry. I promise we’re not all like that – demanding, with creepy husbands and more kids than The Waltons.

Some of us, like *cough* me *cough* would die for a chance to live in a Parisian apartment or a Tuscan village with a tiny stove and a cobblestone street.

As long as I have at least a microwave to make these No Bake Key Lime Pie ParfaitsI’m golden!

So let’s talk these parfaits, shall we? They are SO EASY to make and oh my gosh, are they good. Super tart and sweet, puckery goodness. It starts with a homemade lime curd, which is based off of my homemade lemon curd recipe. This is SO easy to make because it’s all done in the microwave (!!) and comes together so quickly!

My grocery store didn’t have key limes, so I opted to use this key lime juice concentrate which I found on the non-perishable juice aisle. If you can’t find authentic key limes or key lime juice, feel free to sub lime juice. No one will know the difference, except if you’re a Key Wester. Key Westian?

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings! Zap your curd ingredients together and once it’s thick and glossy, strain it into a bowl or pitcher. Let it cool for a hot minute (well, like 60 minutes) and then portion them into glasses. I made 4 glasses with this, using about 1/2 cup in each glass, but you could obviously do this in shot glasses for more (great for a party!) or in a couple of larger parfait glasses to make two parfaits.

Layer it with sweetened graham cracker crumbs and fresh whipped cream and voila! It cannot be simpler than this, y’all.

Enjoy!!

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings!

4.0 from 1 reviews
No Bake Key Lime Pie Parfaits
Author: 
Recipe type: No Bake Desserts
Prep time: 
Total time: 
Serves: 4-6
 
These No-Bake Key Lime Pie Parfaits are out of this world-amazing! Tart, sweet with that puckery flavor and SO easy to whip up!
Ingredients
  • FOR CRUST:
  • 1 - 1 & ¼ cups graham cracker crumbs (depending on how thick you'd like your crust)
  • ⅓ cup sugar
  • 1 stick (1/2 cup) butter, melted
  • FOR CURD:
  • 1 stick (1/2 cup) butter, melted & slightly cooled
  • 1 cup sugar
  • 3 eggs
  • 1 cup key lime juice (or substitute regular lime juice if you cannot find key limes)
  • Zest of 3 limes
  • Whipped cream, for garnish
Instructions
  1. First, prepare your curd. In a large microwaveable bowl, whisk together the melted butter, sugar and eggs. Add in the key lime juice and lime zest. Microwave on HIGH power for 1 minute. Stir, then continue microwaving on HIGH power for 1 minute intervals, stirring after each interval, up to 6-7 minutes. At the 6-7 minute mark, the curd should be thick and coat the back of a spoon.
  2. Strain the curd through a fine mesh sieve into a bowl or pitcher - I like using a bowl with a spout for easy pouring. Cool to room temperature for about 1 hour.
  3. While the curd cools, make your crusts. In a large bowl, toss together the graham cracker crumbs, sugar and melted butter until moistened. Portion the crumbs evenly among your glasses and use a Tablespoon measurement to gently compact it. Top with about ½ cup of the lime curd - this is for about 4 small parfaits. Adjust accordingly to your choice of glassware.
  4. Refrigerate until cool, about 2 hours. Just before serving, garnish with fresh whipped cream.

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings! Bookmark this recipe for when it’s super hot – I guarantee it’ll cool ya down if you can’t make it to the beaches of Key West! 🙂

These EASY No-Bake Key Lime Pie Parfaits couldn't be any simpler! Tart, bright, juicy and sweet homemade lime curd tops a sugary graham cracker crust and is garnished with fresh whipped cream. Save this for those key lime cravings! Have a super sweet day!

xo, Hayley

 

 

Orange Bars

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! Y’ALL.

These Orange Bars are my new favorite thing. Like ever. Or at least until I make something new 🙂

Remember a couple of weeks ago when I posted my Best-Ever Lemon Bars? This is the same recipe but made with bright & juicy oranges instead of lemons. The oranges add such a great hint of sweetness and freshness to these soft, zesty bars. And most importantly, they’re so easy to make!

For this post, I’m partnering with one of my favorite cooking brands, OXO for their line of Glass Bakeware and Food Storage. This line is awesome, you guys!

OXO Glassware SetThe Glass Bakeware and SNAP Glass Food Storage lines are made with thermal shock-resistant borosilicate glass, which means the bakeware can go from the freezer to the oven or the microwave without cracking. Both the Glass Bakeware and the SNAP Glass Food Storage can withstand up to 250 degrees F of temperature change. Love that!

Here’s what I love about the Glass Bakeware: It has raised, slosh-proof lids which makes transportation a breeze and it doesn’t crush the goodies inside… this is great for me since I’m always transporting treats and am so worried everything will get squashed. It also has wide handles which makes it easy to take out of the oven, and easy-to-read markings on the container.

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! And the SNAP Glass Food Storage is awesome, too! The storage is stackable and nestable which saves on space, the lids are microwave-safe, and they have a leak-proof seal. You can also interchange the glass food storage lids with the plastic line as well.

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! Perfect for say, bringing a couple of these bars with you to work?

Now can you please make these? You can thank me later!

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe!

5.0 from 1 reviews
Orange Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Orange Bars are so gooey, bright and refreshing! A great twist on the classic lemon bar.
Ingredients
  • FOR THE CRUST:
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 sticks (1 cup) butter, cubed (I used salted, but you can use unsalted)
  • FOR THE FILLING:
  • 1 & ½ cups sugar
  • ¼ cup all-purpose flour
  • 4 eggs
  • ⅔ cup fresh orange juice
  • Zest of 2 oranges
  • Powdered sugar, for dusting
Instructions
  1. Preheat the oven to 350 degrees F. Line a 13x9" baking pan with foil and spray the foil with cooking spray; set aside.
  2. In a large bowl, combine the flour and sugar. Cut in the cubed butter with a pastry blender or two forks until the mixture forms coarse, moist crumbs. You'll know it's ready when you grab a fistful and it holds together. Spread the mixture into an even layer into the prepared baking pan. Bake for approx. 7 minutes. Remove from oven and keep oven on.
  3. While crust bakes, make your filling. In a large bowl, whisk together the sugar and flour until no clumps remain. Add in the eggs, orange juice and orange zest and whisk vigorously to combine, until smooth. Pour the filling mixture over the crust and bake for approx. 20 minutes or until set. Cool completely, then refrigerate for about 2 hours or until set. Dust with powdered sugar before serving.

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! Click here for more info on this 14 Piece Glass Bake, Serve & Store Set from OXO!

These Gooey Orange Bars are such a fun twist on lemon bars! The bright, juicy orange flavor is so sweet and refreshing in this EASY recipe! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, this post was sponsored by OXO. All opinions are 100% my own. Thank you for supporting the brands who help keep The Domestic Rebel alive! 

Zucchini Spice Cake with Cream Cheese Frosting

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe! Can you believe this is the first zucchini recipe I’ve made – ever?

I’ve made carrot dessert recipes before I’ve even made zucchini dessert recipes… and I don’t even like carrot desserts!

But anyway, I remedied that with this fabulous Zucchini Spice Cake with Cream Cheese Frosting. It is awesome.

This cake is supremely moist and has amazing texture, thanks in part to the zucchini. And then the frosting is well, the icing on top. It’s thick, creamy and sweet with the perfect tang from the cream cheese. And y’all, spice cake and cream cheese is an even better combo than red velvet & cream cheese. Trust.

And the result is this little slice of heaven. I never thought ‘zucchini’ and ‘heaven’ would be found together in the same sentence, but hey, stranger things have happened.

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe! What I love best about this cake is its versatility. If you prefer nuts in your desserts, add some chopped walnuts or pecans on top of the frosting for a little crunch. Or if you want to add some more sweetness, throw some chocolate chips into the batter before baking. So easy to change it to your preferences!

I’m going to keep this post short & sweet because frankly, I have cake to eat. And YOU have cake to make!

Enjoy!

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe!

Zucchini Spice Cake with Cream Cheese Frosting
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
This Zucchini Spice Cake with Cream Cheese Frosting is incredible! Perfectly spiced with wonderful flecks of zucchini and topped with a lusciously creamy frosting.
Ingredients
  • 1 box spice cake mix
  • 4 eggs
  • ½ cup water
  • ⅓ cup oil
  • ½ cup sour cream
  • 2 & ½ cups shredded zucchini
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • FOR FROSTING:
  • ¼ cup butter, at room temperature
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • 2 tsp vanilla extract
  • About 4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally spray a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, combine the cake mix, eggs, water, oil, sour cream and spices until combined. Fold in the shredded zucchini. Pour the batter into the prepared pan and bake for approx. 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  3. In the bowl of a stand mixer, cream together the butter, cream cheese and vanilla until smooth. Add in the powdered sugar about 1 cup at a time or until frosting is thick and fluffy. Spread the frosting over the cake in an even layer. Refrigerate covered for about 1 hour to set before cutting into pieces. Store leftover cake in the fridge covered for up to 3 days.

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe! I hope you guys love this cake! I could not stop eating it 🙂

This Zucchini Spice Cake with Cream Cheese Frosting is such an easy, fantastic recipe! Perfectly spiced, bursting with fresh zucchini and topped with a luscious homemade cream cheese icing. You'll love this recipe! Have a super sweet weekend!

xo, Hayley

Cookbook News!!

COOKBOOK NEWSOMG OMG OMG OMG OMG!

Oh hi! Hey!

Some of you may or may not know, but I wrote a cookbook! It was a labor of love that was done in about 2 months… which is a very tight deadline for any book author. I spent half of January and the entire month of February buried underneath pounds and pounds of butter, powdered sugar and cake mix, and honestly? I wouldn’t have it any other way!

There was such a quick turnaround for the book because… QVC is selling it – TODAY! To say I’m excited is a serious understatement – I’m over the moon! Tune into In the Kitchen with David today to see the book live – and hear the lovely David chat about the book and get a peek at some of the delectable desserts within the pages of this beauty.

In this book you’ll find easy, effortless cakes & cupcakes, chewy & gooey brownies, blondies & bars, irresistible cookies, my signature brownie bombs, and other decadently divine desserts. I put my heart and soul into each and every recipe with all of you lovely readers in mind – I wanted this to be something you’re proud to own and bake from!

So, with that said, I’d love to give y’all a sneak peek at some of the recipes in the book!

CookbookThis cake is OUTRAGEOUS. It’s the first recipe in the book, starting the cookbook off with a bang! I know you guys are going to LOVE this one!

CookbookJust like on this blog, I wanted the pictures to feature super gooey, drippy, delicious desserts like these special candy cupcakes.

CookbookLikewise, in my bars chapter, I wanted the bars to all be very gooey, chewy and loaded with flavor. These in particular are not lacking in any of those departments! If y’all love peanut butter & chocolate, you’ll want to give these bars a try.

CookbookAnd of course there had to be rainbow sprinkles! These cookies are great for any cake batter lover.

CookbookMy family deemed this pie one of the best recipes in the book! It’d be great for summertime get-togethers since it’s no-bake and SO easy to whip up!

CookbookAnd of course, my unique brownie bombs are prevalent in the pages of this book. You’ll find the classic brownie bomb flavors like chocolate chip cookie dough and peanut butter cookie dough, as well as a TON of new flavors you’ve never seen before.

I wish I could show y’all the whole thing, but I’ve got to entice you to pick up your own copy 🙂 If you love the recipes on this blog, I know you’ll adore the book. It’s truly me on every single page and within every single recipe. You dessert lovers are my people!!

The book is available for pre-order now on AMAZON, Books-A-Million, & Barnes & Noble. It should ship as early as August 1, 2016 (on Books-A-Million) or as late as August 23, 2016 (Amazon & BN), though the dates could potentially change and ship even earlier than that! *fingers crossed*

So if you’re looking for a wonderful page-turner (ha!) with a ton of dessert recipes that will satisfy every sweet tooth craving, this is the book you need!

As always, I cannot thank you guys enough for reading my blog, commenting, following me on my social media, and making my recipes. And to those who pre-ordered and those who will pre-order, thank you. From the bottom of my heart, thank you! This book is dedicated to all of you!

Have a super sweet day!

xo, Hayley

 

 

Ultra Fudgy German Chocolate Brownies

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! If you look up ‘fudgy’ in the dictionary, these brownies would come up for sure.

I only had tried German Chocolate Cake in college. I suppose my family is incredibly boring in our cake choices and we only ever had chocolate or Funfetti to choose from. When I grew up, it was like a whole new playing field with cake flavors. I know this sounds like I lived in a bunker, knowing only the sprinkles in the Funfetti mix, but I promise I was a member of society, albeit an awkward teenager at that time.

When I had it, I served it for my Food & Culture college class when I was presenting on Germany. I mistakenly thought German Chocolate Cake had to come from Germany. Um, HELLO. But little did I realize that it isn’t German at all. I’m more German than German Chocolate Cake, and I’m barely German. It’s actually very un-German.

Instead, I should have served Black Forest Cake which is German. Although I did give the class braunschwieger. If you don’t know what that is, consider yourself lucky… unless you like hot dogs, because it honestly tastes like hot dogs. My grandma used to give it to me all the time on saltine crackers and I gobbled it up. If I’d known it was liver, I would have balked… but call it ‘hot dogs’ and any kid would flip.

Unless you’re one of those kids who eats like, beet puree. Then I simply don’t trust you.

But the fact that German Chocolate Cake is an imposter didn’t halt my love for it. There’s something so intoxicating & delicious about that gooey coconut pecan frosting paired with the chocolaty cake. That’s precisely what gave me the inspiration for these Ultra Fudgy German Chocolate Brownies. They’re the fudgiest little suckers you’ll ever eat short of eating actual fudge, and they are topped with a glorious coconut pecan frosting that could honestly just be eaten with a spoon.

The brownies start with my Best-Ever Fudge Brownies recipe which produces really thick, ultra chewy brownies packed with chocolate flavor. In fact, there is a full pound of chocolate in the brownie recipe. I meeeeeann..

Then you top them with that coconut pecan goodness. It starts with some sugar, butter, evaporated milk and egg yolks which are boiled and stirred for exactly 12 minutes. Don’t ask me why; it’s just the nature of the beast and no one questions beasts. Like why Two and a Half Men is still on the air and why tourist men wear socks with sandals, some things we’ll never know… including why it takes precisely 12 minutes to complete. How’s that for your scientific answer?

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Once the frosting is done, stir in some pecans and coconut – necessary add-ins for the traditional frosting. Then spread the whole mishegas on top of the brownies, cover it up with plastic wrap, and refrigerate it for a couple hours to set. Once it’s all settled, cut it into bars and eat that goodness up as if your life depends on it!

By the way, I got an A for my Germany presentation, but I’m giving myself an A+ for these brownies.

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie!

5.0 from 1 reviews
Ultra Fudgy German Chocolate Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15-24
 
These ultra fudgy, super chocolaty German Chocolate Brownies combine classic cake flavors with an easy brownie recipe!
Ingredients
  • FOR BROWNIES:
  • 1 & ¼ cups butter, cubed
  • 12 oz semi-sweet chocolate bars, roughly chopped
  • 4 oz bittersweet chocolate, roughly chopped
  • 3 cups sugar
  • 5 eggs
  • 1 Tbsp vanilla
  • 2 & ¼ cups all-purpose flour
  • 1 tsp instant espresso powder
  • Pinch salt
  • FOR COCONUT PECAN FROSTING:
  • 2 cups evaporated milk
  • 2 cups sugar
  • 5 egg yolks
  • 2 sticks (1 cup) butter, cubed
  • 1 Tbsp vanilla extract
  • 1 cup chopped pecans
  • 2 cups shredded coconut
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the edges of the foil over the sides of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In a large microwaveable bowl, melt together the cubed butter, semi-sweet chocolate & bittersweet chocolate on HIGH for 45 seconds. Stir, then heat for another 25-30 seconds or until melted and glossy. Set aside.
  3. In the bowl of a stand mixer, beat together the sugar, eggs and vanilla until pale yellow and fluffy, about 1 minute. Pour in the chocolate mixture and mix to combine. Add in the flour, espresso and salt and beat until a soft batter has formed. Pour the batter into the prepared pan and spread in an even layer; batter will be thick.
  4. Bake for approx. 37-45 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. While brownies cool, make your frosting. In a large saucepot, bring together the evaporated milk, sugar, egg yolks, cubed butter, and vanilla over medium heat until melted. Bring the mixture to a bubble/boil and, stirring constantly, boil for 12 minutes exactly or until thickened. Remove from heat after 12 minutes and stir in the coconut and chopped pecans. Cool for about 15 minutes.
  6. Spread the frosting evenly over the brownie layer. Cover with plastic wrap and refrigerate for about 2 hours or until set. The pan will weigh approximately 4584 pounds; this is normal. Cut into squares and serve.

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Fudgy, chocolaty and dense with that lusciously gooey coconut pecan frosting on top… there’s nothing these brownies can’t do!

These German Chocolate Brownies are the BEST! Ultra fudgy brownies topped with a gooey coconut pecan frosting. Tastes just like the classic cake recipe but in a fudgy brownie! Have a super sweet day!

xo, Hayley

 

 

 

 

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