No Bake Samoa Cookies (Girl Scout Copycat)

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

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

Well folks, today is your lucky day!

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

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

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

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

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

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

Now who wants some? I’ll share.

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

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

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

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

xo, Hayley

Thick & Chewy Snickers Cookie Bars

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

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

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

BUT – hear me out.

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

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

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

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

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

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

ENJOY!!

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

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

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

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

xo, Hayley

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

Snickers Peanut Butter CookiesSnickers Peanut Butter Cookies

White Chocolate Snickers Blondie BarsWhite Chocolate Snickers Blondie Bars

Skinny Snickers PiesSkinny Snickers Brownie Pies

No Bake Copycat Cosmic Brownies

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

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

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

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

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

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

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

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

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

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

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

xo, Hayley

 

11 Fabulous Father’s Day Eats

11 Fabulous Father's Day EatsHi there!

Father’s Day is swiftly approaching and it’s time we thought about how to treat those special men in our lives! Whether it’s your father, your brother, your uncle, nephew, grandpa or simply a father-figure, he deserves to be pampered! And I don’t know about the men in your life, but the men in mine love food. It’s one of the easiest ways to connect with them and brighten their day. Whenever a holiday approaches, I always take the time to plan the perfect menu for the event so every guest is impressed with the spread of options.

In our house, we usually treat Dad to a delicious breakfast complete with fresh & crisp homemade waffles, a big stack of buttery pancakes, bacon & sausage, and fresh fruit. After breakfast, we usually do something active together, like take a long walk through the neighborhood, ride our bikes on a local trail, or have a pool party with his closest friends. And I always make sure to have plenty of baked goods on hand for my Dad’s sweet tooth!

Using Krusteaz products for holiday meal planning is one of my favorite tricks, and Father’s Day is no exception! Krusteaz has a generous line of cookie & bar mixes, muffin mixes, and pancake & waffle mixes to satisfy every kind of sweet tooth. My favorite part of using Krusteaz mixes is that they’re so versatile and can be customized to anyone’s personal preference. By adding say, chocolate chips to their Cinnamon Crumb Cake, or tossing in lemon zest to their Blueberry Muffins, it’s such an easy way to tailor to your family’s favorite flavor combinations.

Whether you’re throwing Dad a special party on Father’s Day, spending time with him, or sending him off to golf with his buddies, here are some delicious recipes to treat him!

Southern Fried Chicken & Cheddar Bacon Waffles – Dad will love this Southern classic with a modern twist – flavored, savory waffles!

Cinnamon Rolls – No one will know that these fluffy, cinnamon-packed rolls started with a Krusteaz mix!

Coconut Orange Pancakes – Transport Dad to a tropical beach without leaving your home with this easy twist on pancakes!

Chocolate Chip Crumb Cake – Chocolate chips take this cinnamon crumb cake to a whole new level! Perfect if your pops is a chocolate lover!

CHOCOLATE CHIP CRUMB CAKEMini Corndogs – Krusteaz’s Buttermilk Pancake Mix makes an easy corndog batter in this awesome family favorite. Serve them up alongside plenty of condiments!

Cuban Focaccia Sandwich – For a backyard pool party, cut these sandwiches into slider size! Stack them onto a cake stand for an impressive display.

BBQ Chicken Flatbread – Pizza is always a winning choice for Dads!

Pretzel Toffee Chocolate Chip Shortbread Cookies – Send Dad off to a game of golf with a big bag of these irresistible cookies! Pretzels add a delightful salty bite to these sweet treats.

peanut butter and jelly barsPeanut Butter & Jelly Bars – These satisfying bars are great to pack for a long Father’s Day hike or bike ride!

Double Trouble Chocolate Cookies – Any guy would love these soft and chewy cookies! Sprinkle in a teaspoon of instant espresso powder for a little caffeinated jolt!

Snickerdoodle Apple Pie Bites – Apple pie with a twist! Serve these bite-sized pies for dessert to finish off a wonderful day of celebrating Dad!

Serve up a delicious array of these treats and the men in your life are sure to feel loved! You can also view this on Krusteaz’s website and explore their blog for more recipe ideas!

Enjoy, and Happy Baking!!

xo, Hayley

Chocolate Chip Cookie Dough Brownie Bomb Cake

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

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

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

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

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

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

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

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

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

And then comes the truly outrageous part.

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

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

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

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

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

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

xo, Hayley

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

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

NO BAKE BROWNIE BOMBSNo Bake Cookie Dough Brownie Bombs

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

 

Banana Split Cheesecake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

xo, Hayley

Thick & Chewy Monster Cookies

These Thick & Chewy Monster Cookies are awesome! Loaded with peanut butter, gooey chocolate, mini M&M's candy and oats, they're soft, chewy, gooey and AMAZING! Thick & Chewy Monster Cookies – not just for monsters.

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

ANYWAY.

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

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

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

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

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

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

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

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

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

I’m so glad we’re on the same page!

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

Do yourself a flava and make ’em!

These Thick & Chewy Monster Cookies are awesome! Loaded with peanut butter, gooey chocolate, mini M&M's candy and oats, they're soft, chewy, gooey and AMAZING!

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

These Thick & Chewy Monster Cookies are awesome! Loaded with peanut butter, gooey chocolate, mini M&M's candy and oats, they're soft, chewy, gooey and AMAZING! Gooey, chewy, soft and bursting with salty peanut butter, rich chocolate and crunchy M&M’s, this cookie is called a Monster cookie for a reason!

These Thick & Chewy Monster Cookies are awesome! Loaded with peanut butter, gooey chocolate, mini M&M's candy and oats, they're soft, chewy, gooey and AMAZING! Have a super sweet day!

xo, Hayley

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

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

 

No Churn Caramel Oatmeal Cream Pie Ice Cream

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor!Dude.

This No Churn Caramel Oatmeal Cream Pie Ice Cream is kinda sorta a wonder of the world.

One you can enjoy in the comfort of your own home without a bunch of tourists snapping photos of you. Unless you’re into that kinda thing.

Otherwise, rejoice! – because this ice cream is made without an ice cream maker and tastes every bit as rich and creamy as the store-bought or ice cream parlor kinds. Only I guarantee they don’t have any flavor near as awesome as this one!

If you follow me on Facebook (which hi, you totally should!) you would have seen that I posted a Facebook Live video of myself making no-churn ice cream last week. If you haven’t seen it, pop on over to my page, find the Videos tab on the left, and click the Homemade No-Churn Ice Cream one! Then prepare to be amazed by both my culinary prowess and my acting chops. Quick, someone call Hollywood! I’m destined to play the funny fat girl sidekick to some skinny Zooey Deschanel-type on an ABC sitcom.

In the Facebook Live video, I made a vanilla ice cream base filled with mini M&M’s, chopped Butterfinger candy bars, and caramel sauce… and ladies and gents, it was divine. Y’all went crazy for it, and at the end of the video, I announced I had made this ice cream flavor too, so here we are!

This no-churn ice cream base is extremely versatile. Seriously – stir in whatever you want. Not even joking. The base is very simple: whipped cream and sweetened condensed milk. Add a little sugar if you want a sweeter base, or maybe even some vanilla extract. If you’re piling in a ton of sugary things, maybe skip the sugar. But otherwise, two basic ingredients that you probably have on hand. SO SIMPLE.

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor!And for this particular concoction, I stirred in some cinnamon, brown sugar, caramel sauce and chopped up Little Debbie Oatmeal Cream Pies, because it’s 2016, dangit, and we’re going to eat Oatmeal Cream Pie Ice Cream.

So let’s get eating!!

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor!

5.0 from 1 reviews
No Churn Caramel Oatmeal Cream Pie Ice Cream
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 6-8
 
This No-Churn Homemade Caramel Oatmeal Cream Pie Ice Cream is AWESOME. Light, creamy, and tastes even BETTER than ice cream parlor ice cream!
Ingredients
  • 2 cups heavy whipping cream
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 Tbsp ground cinnamon
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup caramel sauce
  • About 4-5 Oatmeal Cream Pies, roughly chopped
Instructions
  1. In a large bowl of a stand mixer, whip the heavy cream, brown sugar and vanilla extract on HIGH power until fluffy and stiff peaks form. Fold in the cinnamon and sweetened condensed milk gently, until just combined. Fold in the chopped Oatmeal Cream Pies.
  2. Pour half of the ice cream mixture into a large freezer-safe container with a lid, or a loaf pan. Drizzle with half of the caramel sauce. Top with the remaining ice cream mixture, followed by the remaining caramel sauce.
  3. Cover and freeze for at least 6 hours, preferably overnight, or until frozen solid.

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor!Buttery, creamy, and bursting with rich, gooey caramel swirls and earthy, warm cinnamon, the base alone is to-die for. But add in those chewy pockets of oatmeal cream pies, and it’s out of this world.

This No Churn Caramel Oatmeal Cream Pie Ice Cream is INCREDIBLE! So easy, comes together quickly and has amazing homemade flavor! Enjoy! Have a super sweet day!

xo, Hayley

Rice Krispy Treat No Bake Cheesecake

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Today, I’m coming at ya with this AMAZING Rice Krispy Treat No Bake Cheesecake. And it’s a doozy!

So. I’m struggling.

Summertime’s in full swing in Sacramento and to call it ‘sweltering’ would be an understatement. Girl, it’s HOT here. Like denim shorts fusing to your skin hot. Like sweating profusely on a morning walk hot. Like if you turn on the oven I’m going to scream at you hot.

So no bake treats? We need them desperately.

I’m on a mission to create as many no-bake treats as I can this summer to avoid turning on my oven as much as possible. Of course I’m still going to bake traditional goodies like cookies, regular cheesecakes and cupcakes, but I want to save those for days when I’m feeling ambitious and somewhat sadistic.

Thus, this wonderful No-Bake Cheesecake was born!

I have a very similar version in my new cookbook, Out of the Box Desserts, which comes out in August… or which should be arriving on your doorstep shortly if you ordered from QVC! The cheesecake base is the same, but the crusts and toppings are a little different. Whether you make my cookbook’s version or this version, promise me you’ll make one or the other – they’re simply too good not to enjoy!

And everyone will flip out when they see that the crust is made out of a giant Rice Krispy Treat. I meeeeann… you are so welcome.

Of course, this cheesecake is only for die-hard RKT fans like myself. If you’re not a superfan of the stuff, then you may want to pass. This is pure, unadulterated RKT goodness.

So let’s break it down for ya. You make a standard batch of Rice Krispy Treats, except instead of pressing it into a square or rectangular pan, you’ll press it into a greased 9 or 10″ springform pan. Springform pans are also traditionally used for cheesecake, and it is necessary to help pop the crust out when it’s finished setting. Let the crust set in the pan for a couple minutes while you prepare the glorious marshmallow cheesecake filling.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! For the filling, simply beat together some cream cheese, sugar, and vanilla – standard stuff. Beat in some marshmallow creme (and try not to groan audibly) and then fold in some Cool Whip. Now, whenever I make a Cool Whip recipe, all you naysayers come out of the woodwork, but PLEASE, use real deal Cool Whip. Real whipped cream isn’t as stable as Cool Whip is, and your cheesecake won’t stay as high, fluffy and airy with anything other than Cool Whip. So yeah, blame science.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Then, pour that wonderous marshmallow cheesecake goodness into your RKT crust. Garnish with whipped cream (there’s where you can use real-deal whipped cream) and plenty of stacked and cubed RKTs for garnish to really drive the point home that you mean business and are not to be messed with.

And that’s that! Fluffy, light, airy, marshmallowy goodness that sits inside of a giant, gooey, crispy RKT crust. The end.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! *adapted from my Toasted Marshmallow S’mores No Bake Cheesecake in my book, Out of the Box Desserts

5.0 from 1 reviews
Rice Krispy Treat No Bake Cheesecake
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 8-10
 
This No Bake Rice Krispy Treat Cheesecake is phenomenal! Light, fluffy and packed with flavor, it's perfect for any and every die-hard RKT fan!
Ingredients
  • FOR CRUST:
  • 6 cups Rice Krispies cereal
  • ¼ cup salted butter
  • 1 pkg miniature marshmallows
  • FOR FILLING:
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 (7 oz) jar marshmallow creme/fluff
  • 1 (8 oz) pkg Cool Whip, thawed
  • FOR GARNISH:
  • Whipped cream
  • Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box)
Instructions
  1. Liberally grease a 9" or 10" springform pan with cooking spray. Set aside.
  2. In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes.
  3. While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined.
  4. Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! This cheesecake is SO creamy, decadent and delicious while still being light and fluffy. It’s sure to make a great impression at any backyard BBQ, party, or even a random Monday night! 🙂

This Rice Krispy Treat No Bake Marshmallow Cheesecake is amazing! A total crowd pleaser, it's super easy to make and no-bake! Gooey, fluffy, creamy and smooth with that wonderful marshmallow flavor! Have a super sweet day!

xo, Hayley

 

White Chocolate Marshmallow Dip

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

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

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

It’s that good.

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

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

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

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

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

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

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

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

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

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

xo, Hayley

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

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