This 3 Ingredient Cool Whip Candy tastes just like a Three Musketeers Bar! Fluffy on the inside, smooth chocolate on the outside, and so easy to make. It is the kind of treat you stash in the freezer and keep sneaking for yourself!

Ingredients for Cool Whip Candy

• Switch it up: Use white chocolate chips or more milk chocolate for a sweeter taste, or an extra dark chocolate for something less sweet.
• High-quality chocolate will give them the best flavor and texture.
• Add mix-ins: Fold in finely chopped nuts for a little crunch, or stir in sprinkles to make them festive for holidays or special occasions
• Dress them up: Drizzle chocolate on top once the coating is set for a pretty finish.
• Try truffles: Use a small cookie scoop to form balls, place them on a parchment-lined baking sheet, and freeze before dipping.

How to Make Cool Whip Candy

This easy candy recipe is simple enough to make any day of the week! With just three ingredients and a quick mix-and-chill, you’ll get soft, creamy chocolate treats every time. If you love making your own sweets, try my homemade caramels or cherry cordials too.

1. Melt the Chocolate: Line an 8×8-inch pan witha piece of parchment paper and lightly spray with cooking spray. In a large microwave-safe bowl, melt the milk chocolate chips in 30-second intervals. Stir each time until smooth.
2. Fold in the Cool Whip: Add the whipped topping to the bowl and fold until smooth. Pour the chocolate mixture into the prepared baking dish and spread. 
3. Chill: Freeze for 30–60 minutes, until firm enough to cut.
4. Slice: Once firm, remove from the pan and cut with a sharp knife into 36 squares. Return to the freezer until you’re ready to dip.
5. Coat: Melt the semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Dip the pieces of candy in the melted chocolate, letting excess drip off. Place on a parchment-lined sheet or a lightly greased wire rack. Let the chocolate harden on the Cool Whip candy before serving.

Print

3-Ingredient Cool Whip Candy

An easy, no bake chocolate candy with a light, fluffy center and smooth chocolate coating.

Course candy, Dessert

Cuisine American

Keyword 2 ingredient cool whip candy, candy, candy bar, Christmas candy, cool whip candy, cool whip candy recipe, easy 3 muskateers, easy cool whip candy, easy homemade candy, easy homemade candy recipe, Holiday treat, homemade 3 muskateers, homemade 3 muskateers bar, homemade candy, whipped topping candy

Prep Time 30 minutes minutes

Cook Time 4 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 34 minutes minutes

Servings 36 pieces

Calories 164kcal

Author Alyssa Rivers

Ingredients

• 24 ounces milk chocolate chips preferably high quality, such as Guittard or Ghirardelli
• 1 (8-ounce) container thawed whipped topping I used Cool Whip brand
• 12 ounces semi-sweet chocolate chips preferably high quality, such as Guittard or Ghirardelli

Instructions

• Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
• Add the 24 ounces milk chocolate chips to a large microwave-safe bowl and heat in the microwave in 30-second intervals. Stir between intervals until completely melted and smooth.
• Add 1 (8-ounce) container thawed whipped topping to the bowl and fold until completely combined and smooth. Pour into the prepared baking pan and smooth over the top.
• Chill the baking pan in the freezer for 30-60 minutes. Once fully chilled, remove from the pan and slice into 36 squares. Return to the freezer until the chocolate is ready for dipping.
• Melt 12 ounces semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each interval until completely smooth and melted.
• Carefully and quickly dip each piece of chilled candy in the melted chocolate until fully coated, then tap off the excess chocolate and place either on a parchment-lined baking sheet or a lightly greased wire rack over a piece of parchment.
• Allow the chocolate to fully harden before serving.

Notes

Storage and Make Ahead Instructions

• Fridge: Store in an airtight container for up to 14 days.
• Freezer: Store in an airtight container or freezer bag for up to 1 month. They can be served frozen, refrigerated overnight, or left at room temperature for an hour or so to thaw.
• Make Ahead: The Cool Whip base can be made up to 24 hours in advance and stored in a covered, airtight, freezer-safe container in the freezer before being dipped and served.

Nutrition

Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

More Fun Candy Recipes

If you’re in the mood for more candy-making, I’ve got more tried and true recipes to share. These candies are easy to make and perfect for gifts, holidays, or parties. Let me know which one you like best!

Desserts

Easy Pecan Praline

25 minutes

Easy

Martha Washington Candy

45 minutes

Desserts

S’mores Crack

16 minutes

Recipe Skill Levels

Crystal Candy

5 days 31 minutes

If you love a good lobster rolls, you’ll love it even more as a dip. Creamy, cheesy, and loaded with tender lobster, serve it warm, grab some crackers or bread, and let the dipping begin!

Lobster Roll Dip Ingredients

• Lobster: You can use thawed frozen lobster, drained canned lobster, or freshly cooked lobster.
• Lemon Juice: Fresh lemon juice gives the brightest flavor, but you can use bottled if that’s all you have.
• Spicy! Add extra cayenne, hot sauce, or red pepper flakes to make it spicier.
• Extra Cheesy: If you want it super cheesey, add 1–1½ cups more shredded cheese. You can use cheddar, Gruyère, or Monterey Jack.

How to Make Lobster Roll Dip

Get your baking dish ready, this lobster roll dip recipe comes together with just 10 minutes of prep and bakes into a bubbly, golden-topped snack. A few simple steps and you’ll have an impressive appetizer ready to serve straight from the oven.

1. Make Base: Preheat the oven to 375ºF. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside. Mix the cream cheese, mayonnaise, and sour cream in a large bowl with a hand mixer until fully combined and smooth.
2. Add Mix In’s: Stir in the shallot, lemon juice, lemon zest, garlic, mustard, paprika, cayenne pepper, and 1 cup of the cheddar.
3. Bake: Gently stir in the lobster until evenly distributed throughout the dip. Taste and season with salt and pepper as needed. Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese. Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.

Print

Lobster Roll Dip

Inspired by a classic lobster roll, this creamy lobster dip is an easy, indulgent appetizer everyone loves.

Course Appetizer, dip

Cuisine American, New England, Seafood

Keyword Cheesy Lobster Dip, creamy lobster dip recipe, dip recipes, hot dip recipe, Hot Lobster Dip, Lobster Dip, Lobster recipes, Lobster Roll Dip, Lobster Roll Dip Recipe, new england lobster roll, new england lobster roll dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 289kcal

Author Alyssa Rivers

Equipment

• 1 (1-2) quart baking dish or pie pan or oven-safe skillet

Ingredients

• 1 pound cooked, chopped lobster meat
• 8 ounces softened cream cheese
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• ¼ cup minced shallot about 1 large shallot
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper more or less to taste
• 1 ½ cup shredded cheddar cheese
• salt to taste
• ground black pepper to taste
• sliced green onions or chives for garnish, if desired

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray a 1 or 2-quart baking dish with nonstick cooking spray and set aside.
• Mix 8 ounces softened cream cheese, ⅓ cup mayonnaise, and ⅓ cup sour cream in a large bowl with a hand mixer until fully combined and smooth.
• Stir in ¼ cup minced shallot, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, and 1 cup of the 1 ½ cup shredded cheddar cheese.
• Gently stir in 1 pound cooked, chopped lobster meat until evenly distributed throughout the dip. Taste and season with salt and ground black pepper as needed.
• Transfer into the prepared baking dish and top with the remaining ½ cup of cheddar cheese.
• Bake for 15-20 minutes, until the cheese is melted and lightly browned and the dip is bubbling around the edges. Top with sliced green onions, if desired, and serve immediately.

Notes

Storing, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in a 350°F oven for 10–15 minutes, adding time as needed, until heated through, lightly browned on top, and bubbling around the edges.
• Make Ahead: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding 5–10 minutes if needed, until heated through and bubbly.

 

 

 

Nutrition

Calories: 289kcal | Carbohydrates: 5g | Protein: 10g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 365mg | Potassium: 140mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 810IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 0.3mg

More Warm Dip Recipes

Warm, cheesy dips like this one are the best. They’re easy to make, always a hit, and perfect for snacking while watching the big game. Here are a few other dips my family loves!

Appetizers

Louisiana Shrimp Dip

30 minutes

Appetizers

Mississippi Sin Dip

1 hour

Appetizers

Insanely Delicious Hot Crab Dip

25 minutes

Appetizers

Hot Spinach Artichoke Dip

25 minutes

My Valentine’s Day Crack is the cutesy pink version of my famous Christmas crack! Same buttery, snappy toffee base, just with pink candy melts and festive sprinkles. It’s perfect for kids’ parties, Galentine’s, or a sweet little Valentine’s treat.

Valentine’s Day Crack Ingredients

• Candy Melts: I used light pink candy melts from Walmart, but any Valentine’s Day colors work. You can even mix pink, red, and white and swirl them together once they melt on the hot toffee.
• Chocolate Chips Option: Skip the candy melts and use white chocolate chips instead. Just use plenty of Valentine’s Day sprinkles.
• Finish with a pinch of sea salt: A light sprinkle on top sharpens the sweet and brings out the buttery cracker base.
• Add extra candy if you want: Valentine’s Day M&M’s mix in easily with the sprinkles for more color and crunch.
• Swap the base: Biscoff cookies or graham crackers work if you want a slightly different flavor twist.

How to Make Valentine’s Day Crack Candy

It just makes sense to have a saltine cracker candy recipe for every occasion! Valentine’s Day crack candy is a super easy recipe and uses simple ingredients. I love that you can swap out the colors and sprinkles to match any theme!

1. Prep: Preheat the oven to 400°F. Line a 10 x 15-inch baking sheet with parchment paper and spray with nonstick cooking spray. Arrange 35-40 saltine crackers evenly on the bottom of the pan, and set aside.
2. Make Toffee: Melt butter and brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290°F.
3. Pour & Bake: Pour the toffee mixture over the saltine crackers, then use a heat-safe spatula to spread it evenly. Bake for 5 minutes. Remove the pan from the oven and sprinkle the candy melts evenly over the top. Let the pan sit for 2-3 minutes, until the candy melts have melted.
4. Spread & Sprinkle: Spread the melted chocolate evenly over the toffee bark, then sprinkle with Valentine sprinkles of choice. Allow the Valentine’s Day crack to cool completely and harden before breaking into pieces and serving.

Print

Valentine’s Day Crack

A festive Valentine’s Day twist on my classic Christmas crack, made with buttery toffee, crisp crackers, and a smooth candy topping.

Course candy, Dessert

Cuisine American

Keyword christmas crack, crack toffee, cracker toffee, easy desserts, saltine toffee, v-day, v-day dessert, v-day treat, valentine’s day, Valentine’s Day Crack, Valentine’s Day Crack Recipe, valentine’s day dessert recipe, valentine’s day toffee

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 16 servings

Calories 244kcal

Author Alyssa Rivers

Equipment

• 1 15 x 10- inch baking ban

Ingredients

• 35-40 saltine crackers
• 1 cup unsalted butter
• 1 cup packed brown sugar light or dark
• 2 cups light pink candy melts about 1 12-ounce bag
• Valentine's Day sprinkles

Instructions

• Preheat the oven to 400 degrees Fahrenheit. Line a 10 x 15-inch baking sheet with aluminum foil and spray with nonstick cooking spray.
• Arrange 35-40 saltine crackers in even rows on the prepared pan until the bottom of the pan is filled, and set aside.
• Melt 1 cup unsalted butter and 1 cup packed brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290 degrees Fahrenheit.
• Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.
• Remove the pan from the oven and sprinkle 2 cups light pink candy melts evenly over the top. Let the pan sit for 2-3 minutes, until the candy melts have melted.
• Spread the candy melts evenly over the toffee and sprinkle with Valentine's Day sprinkles of choice. Allow the crack to cool completely and harden before breaking into pieces and serving.

Notes

• Room temperature: Store in an airtight container or zip-top bag for up to 7 days.
• Refrigerator: Keeps for up to 2 weeks in an airtight container.
• Freezer: Freeze for up to 3 months in a freezer bag or airtight container. Layer parchment between pieces so they don’t stick.

Nutrition

Calories: 244kcal | Carbohydrates: 26g | Protein: 1g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 355IU | Calcium: 16mg | Iron: 0.5mg

More Fun Valentine’s Day Treats

Recipe Skill Levels

Sweetheart Valentine’s Buddies

15 minutes

Desserts

Valentine’s Day Cupcakes

52 minutes

Recipe Skill Levels

Red Hot Cinnamon Popcorn

1 hour 25 minutes

Desserts

Strawberry Cake Mix Cookies (3 ingredients!)

30 minutes

I still can’t believe this red velvet cake only uses 2 ingredients. A box of cake mix and a can of soda are all you need to make a soft, fluffy cake in minutes! It’s perfect for Valentine’s Day or anytime a red velvet craving hits.

2-Ingredient Red Velvet Cake Ingredients

• Type of Soda: I used Coke, but you can use cola, lemon-lime, Ginger Ale, or Dr Pepper. I’d stay away from zero-sugar or diet sodas.
• Swap the Soda: You can use 1 cup of unsweetened applesauce instead of a can of soda, OR 1 ½ cups of club soda.
• Cake Mix: A 13.25-ounce box of cake mix will still work, but I prefer the 15.25-ounce box. I look for the Pillsbury brand.
• Topping: Top this cake with cream cheese frosting, buttercream, or even just a dusting of powdered sugar!

How to Make 2-Ingredient Red Velvet Cake

This 2 Ingredient Red Velvet Cake is perfect when you want a last-minute Valentine’s Day treat. For a little extra love on the dessert table, you can also make red hot cinnamon popcorn, cherry cordials, or cheesecake stuffed strawberries.

1. Prep: Preheat the oven to 350ºF and spray a 9 x 13-inch baking pan with nonstick spray. Set aside. Add the cake mix and can of Coke to a large bowl.
2. Mix: Use a hand mixer to mix on medium speed until fully combined.
3. Bake: Add the cake batter to the prepared baking pan, then smooth the top. Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed or a toothpick comes out clean. Let the cake cool completely before serving. Frost your 2 ingredient red velvet cake with your choice of frosting, or dust with powdered sugar. 

Print

2-Ingredient Red Velvet Cake

This 2-ingredient red velvet cake is almost too easy to believe! With just a cake mix and a can of soda, you can make a soft, fluffy cake in minutes.

Course Cake, Dessert

Cuisine American

Keyword 2 ingredient soda cake, 2-ingredient red velvet cake, 2-ingredient red velvet cake recipe, easy red velvet, easy red velvet cake, holiday cake, red velvet cake, soda cake mix, two ingredient red velvet cake, valentine’s day

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 16 servings

Calories 124kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking pan or 2 8-inch round cake pans

Ingredients

• 1 (15.25-ounce) box red velvet cake mix
• 1 (12-ounce) can Coca-Cola 1 ½ cups

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
• Add 1 (15.25-ounce) box red velvet cake mix and 1 (12-ounce) can Coca-Cola to a large bowl and use a hand mixer to mix on medium speed until fully combined.
• Add the cake batter to the prepared baking pan and smooth over the top.
• Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed on, or a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool completely before serving. Frost with your choice of frosting, or dust with powdered sugar.

Notes

Storage Instructions

• Fridge: Cover this cake with plastic wrap and store at room temperature for up to 5 days. 
• Freezer: Let the cake cool completely, then wrap it in a few layers of plastic wrap and freeze for up to 3 months. Let thaw at room temperature for a couple of hours, then eat when ready!

 

Nutrition

Calories: 124kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 224mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Calcium: 41mg | Iron: 1mg

More Red Velvet Dessert Recipes

Desserts

Red Velvet Oreos

30 minutes

Desserts

Red Velvet Crinkle Cookies

1 hour 33 minutes

Desserts

Red Velvet White Chocolate Chip Cookies

24 minutes

Desserts

The BEST Red Velvet Cupcakes with Cream Cheese Frosting

30 minutes

Costco doesn’t make their famous double chocolate muffins anymore, so I had to crack the code and make a version at home. These copycat muffins are rich, moist, and loaded with deep chocolate flavor!

Ingredients for Chocolate Muffins

• Buttermilk: If you don’t have buttermilk on hand, you can make your own using this recipe!
• Dutch Process Cocoa: This ingredient is the secret to that deep, dark chocolate flavor. Regular cocoa powder will work, but your muffins will be lighter in color and taste.
• Chocolate Chunk Choices: Chopped baking chocolate melts best, but chips work too. Mix it up with milk, white, or peanut butter chips.
• Which is better, Butter or Oil? Oil keeps these chocolate muffins extra moist, but you can swap in melted butter if you prefer.

How to Make Chocolate Muffins From Scratch

This chocolate muffin recipe is easier than you might think! With just a few simple steps, you’ll have rich, moist, tender muffins ready to enjoy. You don’t even need a mixer!

1. Whisk Dry Ingredients: Preheat the oven to 425ºF. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside. Add the cocoa powder, flour, baking powder, baking soda, and salt to a medium bowl. Whisk until combined. Set aside.
2. Stir in the Sugars and Oil: Add the brown sugar, sugar, and oil to a large bowl and mix until combined. Add the buttermilk, sour cream, and vanilla and mix until combined.
3. Eggs: Add the eggs and mix until combined.
4. Combine Wet and Dry Ingredients: Add the flour mixture to the buttermilk mixture and mix until fully combined.
5. Add Chocolate: Fold in the chopped chocolate by hand.
6. Bake: Scoop the batter evenly into the prepared muffin tin, filling the wells about ⅔ of the way full. You can add additional chopped chocolate on top if you’d like. Bake for 6 minutes at 425ºF before lowering the temperature to 375ºF and baking for an additional 11-13 minutes. Remove the pan from the oven and let the muffins cool for about 5 minutes in the pan. Then, remove the chocolate muffins to a baking wire rack to finish cooling completely.

Print

Chocolate Muffins

These chocolate muffins are rich, moist, and packed with deep chocolate flavor, making them the perfect treat for breakfast, snack time, or dessert.

Course Breakfast

Cuisine American

Keyword bakery-style chocolate muffins, chocolate breakfast, chocolate muffin recipe, Chocolate Muffins, chocolate muffins recipe, double chocolate muffins, easy chocolate muffins, homemade chocolate muffins, moist chocolate muffins

Prep Time 25 minutes minutes

Cook Time 18 minutes minutes

Total Time 43 minutes minutes

Servings 12 muffins

Calories 306kcal

Author Alyssa Rivers

Ingredients

• ¾ cup Dutch process cocoa powder
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup packed dark brown sugar
• ⅓ cup granulated sugar
• ½ cup vegetable oil
• ½ cup buttermilk
• ½ cup sour cream or plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 large eggs
• ¾ cup roughly chopped semi-sweet chocolate or chocolate chips

Instructions

• Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners and spray lightly with nonstick cooking spray. Set aside.
• Add ¾ cup Dutch process cocoa powder, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, and ½ teaspoon salt to a medium bowl and whisk until combined. Set aside.
• Add ½ cup packed dark brown sugar, ⅓ cup granulated sugar, and ½ cup vegetable oil to a large bowl and mix until combined.
• Add ½ cup buttermilk, ½ cup sour cream, and 1 teaspoon vanilla extract and mix until combined. Add 2 large eggs and mix until combined.
• Add the flour mixture to the sugar mixture and mix until fully combined. Fold in ¾ cup roughly chopped semi-sweet chocolate by hand.
• Scoop the batter evenly into the prepared muffin pan, filling the wells about ⅔ of the way full. You can add additional chopped chocolate on top if you would like.
• Bake for 6 minutes at 425 degrees Fahrenheit before lowering the temperature to 375 degrees Fahrenheit and baking for an additional 11-13 minutes.
• Remove the pan from the oven and let the muffins cool for 5 minutes or so in the pan before removing them to a baking rack to finish cooling completely.

Notes

Storage Instructions

• Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 5 days.
• In the Refrigerator: For longer storage, store in the fridge for up to 8 days. You can reheat them in the microwave for 10-15 seconds for a warm muffin!
• In the Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Let the muffins thaw to room temperature by setting them on the counter for a few hours.

Nutrition

Calories: 306kcal | Carbohydrates: 36g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 247mg | Potassium: 209mg | Fiber: 3g | Sugar: 19g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 2mg

More Easy Muffin Recipes

Chocolate muffins are great for a quick breakfast, a tasty after-school snack, or even a sweet treat. Here are some of my favorites that kids will love too!

Breakfast

Easy Banana Muffins

34 minutes

Breakfast

Strawberry Cheesecake Streusel Muffins

35 minutes

Breakfast

Chocolate Chip Zucchini Muffins

35 minutes

Breakfast

Lemon Poppyseed Muffins

28 minutes

These red velvet crinkle cookies bring all the charm of classic red velvet cake in a festive, crackly cookie. With a soft center, crisp edges, and a snowy sugar coating, they’re as delicious as they are eye-catching.

Red Velvet Crinkle Cookies Ingredients

• Red Food Coloring: Gel or paste food coloring gives the brightest, most vibrant red without adding too much liquid.
• Cocoa Powder: Use unsweetened, high-quality cocoa for rich chocolate flavor.

How to Make Red Velvet Crinkle Cookies

If you love classic chocolate crinkle cookies or festive gingerbread crinkle cookies, you’re going to adore these red velvet crinkles cookies as well. They’re just as soft, chewy, and full of flavor, but with that bold, holiday red color.

1. Whisk Dry Ingredients: Add the flour, cocoa powder, baking powder, cornstarch, and salt to a medium bowl and whisk until combined.
2. Combine Butter and Sugar: Add the butter, sugar, and brown sugar to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.
3. Finish Mixing Wet Ingredients: Add the eggs, vanilla, and red food coloring, and beat until combined.
4. Combine Wet and Dry Ingredients: Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the fridge for at least 1 hour.
5. Roll in Granulated Sugar: Once the dough has chilled, preheat the oven to 350ºF and line 2 baking sheets with parchment paper. Scoop the dough into 3 tablespoon portions using a medium cookie scoop. Roll the dough into uniform balls with your hands. Roll the balls in granulated sugar until fully coated.
6. Roll and Bake: Then, roll them in the powdered sugar until fully coated. Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool. Let the red velvet crinkle cookies cool on the baking sheet for at least 3 minutes. Then, transfer to a wire rack to finish cooling.

Print

Red Velvet Crinkle Cookies

Soft, chewy red velvet cookies coated in powdered sugar that crackle as they bake. Festive, quick to make, and perfect for holidays.

Course Dessert

Cuisine American

Keyword chocolate crinkle cookies, red velvet christmas cookies, red velvet cookies, Red Velvet Crinkle Cookies, Red Velvet Crinkle Cookies Recipe, red velvet holiday cookies, valentine’s day, valentine’s day dessert recipe

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 33 minutes minutes

Servings 20 cookies

Calories 182kcal

Author Alyssa Rivers

Equipment

• Hand Mixer

Ingredients

• 2 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon cornstarch
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 1 ½ teaspoons red food coloring
• ⅔ cup powdered sugar, powdered sugar
• ½ cup granulated sugar, powdered sugar

Instructions

• Add the 2 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon cornstarch, and ½ teaspoon salt to a medium bowl and whisk until combined.
• Add the ½ cup unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.
• Add the 2 large eggs, 2 teaspoons vanilla extract, and 1 ½ teaspoons red food coloring, and beat until combined.
• Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.
• Once the dough has chilled, preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
• Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
• Roll the balls in the ½ cup granulated sugar,then in the ⅔ cup powdered sugar, until fully coated.
• Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.
• Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.

Notes

Storage Instructions:

• Room Temp: Store in an airtight container at room temperature for 3 to 4 days.
• Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature.

Nutrition

Calories: 182kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 68mg | Potassium: 71mg | Fiber: 1g | Sugar: 22g | Vitamin A: 166IU | Calcium: 21mg | Iron: 1mg

More Holiday Cookie Recipes

These red velvet crinkle cookies are fun to make and fun to eat. Want more festive treats? Try some of my other top holiday cookies. They are all sweet, soft, and full of joy!

Desserts

Christmas Sprinkle Cookies

27 minutes

Easy

Grinch Cookies

36 minutes

Desserts

Italian Christmas Cookies

20 minutes

Desserts

Taylor Swift Chai Cookies

1 hour 57 minutes

Peanut Butter Blossom Cookies are classic cookies that are perfect for every occasion. The delicious pairing of peanut butter and chocolate in these soft, buttery cookies will delight cookie lovers of all ages.

Nostalgic Delicious Cookies

I remember when I was little, my friend’s mom made these peanut butter blossom cookies. I could NOT stop eating them! When I got home, I told my mom we had to make them! They have been a family staple ever since! We always make them during the holidays.

Ingredients For Peanut Butter Blossom Cookies

How to Make Peanut Butter Blossom Cookies

These peanut butter blossom cookies are very easy to make. One batch makes about 24 to 25 small cookies. Have your kids help unwrap the Hershey kisses and place them in the center of the warm cookie!

1. Combine: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Add the butter, peanut butter, brown, and granulated sugar to a large bowl or the bowl of a stand mixer. Beat with the paddle attachment for 2-3 minutes on medium-high speed, until light and fluffy.  Add the egg and vanilla extract and mix until combined. Scrape down the bottom and sides of the bowl as needed. 
2. Whisk: Add the flour, salt, baking soda, and baking powder to a medium bowl, then whisk to combine. 
3. Add: Add the dry ingredients to the peanut butter mixture.
4. Mix: Mix just until combined and all the flour is absorbed. 
5. Cookie Scoop: Scoop the dough using a small cookie scoop or 1 ½ tablespoon portions.
6. Smooth: Roll each scoop into balls with your hands.
7. Bake: Roll the cookie dough balls in a bowl with about ½ cup of granulated sugar. Add more as needed to coat all of them evenly.  Place the dough balls on the prepared sheet pans, leaving about 2 inches between them. Bake for 8-10 minutes, until the tops are beginning to crack and the edges of the cookies have set.
8. Add Chocolate Kiss: Remove the cookies from the oven and then immediately place an unwrapped chocolate kiss in the center of each cookie. Let the cookies cool for at least 3 minutes on the sheet pans before transferring them to a cooling rack to finish cooling.

Peanut Butter Desserts To Try

Desserts

Peanut Butter and Jelly Cookies

18 minutes

Desserts

Oreo Peanut Butter Bars

1 hour 30 minutes

Print

Peanut Butter Blossom Cookies

Peanut Butter Blossom Cookies are classic cookies that are perfect for every occasion. The delicious pairing of peanut butter and chocolate in these soft, buttery cookies will delight cookie lovers of all ages.

Course Dessert

Cuisine American

Keyword Hershey’s peanut butter blossoms, peanut butter blossom cookies, peanut butter blossom recipe, peanut butter blossoms, peanut butter cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Calories 162kcal

Author Alyssa Rivers

Ingredients

• ½ cup unsalted butter room temperature
• ¾ cup creamy peanut butter
• ½ cup packed brown sugar
• ⅓ cup granulated sugar plus more for rolling
• 1 large egg room temperature
• 2 teaspoons vanilla extract
• 1 ⅓ cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 24 Hershey’s chocolate kisses

Instructions

• Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
• Add ½ cup unsalted butter, ¾ cup creamy peanut butter, ½ cup packed brown sugar, and ⅓ cup granulated sugar to a large bowl or the bowl of a stand mixer and beat with the paddle attachment for 2-3 minutes on medium-high speed or until light and fluffy.
• Add 1 large egg and 2 teaspoons vanilla extract and mix until combined. Scrape down the bottom and sides of the bowl as needed.
• Add 1 ⅓ cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, and ¼ teaspoon baking powder to a medium bowl and whisk to combine.
• Add the flour mixture to the peanut butter mixture and mix just until combined and all the flour is absorbed.
• Scoop the dough using a small cookie scoop or 1 ½ tablespoon portions and roll them into balls with your hands. Roll the dough balls in a bowl with about ½ cup of granulated sugar, adding more as needed to coat all of them evenly.
• Place the dough balls on the prepared sheet pans, leaving about 2 inches between them. Bake for 8-10 minutes, until the tops are beginning to crack and the edges of the cookies have set.
• Remove the cookies from the oven and immediately place one of the unwrapped 24 Hershey’s chocolate kisses in the center of each cookie. Let the cookies cool on the sheet pans for at least 3 minutes before transferring them to a cooling rack to finish cooling.

Notes

Originally Posted 11/27/2019

Updated 2/25/2025

Nutrition

Calories: 162kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 90mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Calcium: 22mg | Iron: 1mg

Chocolate Mayonnaise Cake is a rich, moist, and decadent dessert that’s super easy to make! The mayonnaise adds extra moisture and creates a soft, tender crumb. Whether for a special occasion or just because it’s sure to impress!

Mayonnaise in a Cake?

Ok, I know at first glance, mayonnaise in chocolate cake might sound a little weird, but trust me, it’s so good! Mayonnaise is made from eggs and oil. The cake doesn’t have any other oil or fat in it. That is what the mayo adds. The mayonnaise doesn’t leave any taste behind. Instead, it helps the cake to be very moist without having to add something like sour cream or extra oil and liquid to achieve that. I can’t wait for you to try it!

Ingredients Needed

How to Make Chocolate Mayonnaise Cake

This chocolate cake recipe is so simple to make! Just stir the ingredients together, pour the batter into a pan, and bake. It’s an easy and delicious dessert that comes together in just 10 minutes of prep time. Perfect for beginner bakers!

1. Mix Wet Ingredients: Preheat the oven to 350ºF. Spray a 9 x 13 x 2-inch cake pan with nonstick cooking spray and set aside. In a large bowl, whisk mayonnaise, warm coffee, eggs, and vanilla extract until combined.
2. Whisk Dry Ingredients: In a medium bowl, whisk together flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
3. Combine: Add the flour mixture to the mayonnaise mixture and gently whisk together until fully combined.
4. Bake, Cool, and Frost: Fill the prepared cake pan and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on or a toothpick comes out clean. Allow the cake to cool completely before frosting it. I like to use my chocolate buttercream! You can also just dust it with powdered sugar and serve.

More Chocolate Cake Recipes

If you love chocolate cake, you’re in the right place! We have plenty of favorite recipes you’ll want to try. For a fun ooey-gooey chocolate recipe, try my chocolate cobbler!

Desserts

Chocolate Zucchini Cake

45 minutes

Desserts

Flourless Chocolate Cake

5 hours 20 minutes

Desserts

Strawberry Chocolate Cake

1 hour 50 minutes

Print

Chocolate Mayonnaise Cake

Chocolate Mayonnaise Cake is a rich, moist, and decadent dessert that’s super easy to make! The mayonnaise adds extra moisture and creates a soft, tender crumb.

Course Cake, Dessert

Cuisine American

Keyword Chocolate Mayonnaise Cake, Chocolate Mayonnaise cake Recipe, chocolate sheet cake, moist chocolate cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 418kcal

Author Alyssa Rivers

Ingredients

Cake

• ¾ cup mayonnaise
• 1 ¼ cup warm coffee
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder, not Dutch process
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt

Chocolate Buttercream Frosting

• 1 cup unsalted butter softened
• 3 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 3 tablespoons milk more as needed
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

Cake

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch cake pan with nonstick cooking spray and set aside.
• In a large bowl, whisk ¾ cup mayonnaise, 1 ¼ cup warm coffee, 2 large eggs, and 2 teaspoons vanilla extract until combined.
• In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, and 1 teaspoon salt. Add the flour mixture to the mayonnaise mixture and gently whisk together until fully combined.
• Fill the prepared cake pan and bake for 30-35 minutes, until the center of the cake springs back lightly when pressed on or a toothpick comes out clean.
• Allow the cake to cool completely before frosting.

Chocolate Buttercream Frosting

• Beat 1 cup unsalted butter in the bowl of a stand mixer until fluffy. Add the 3 cups powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
• Scrape down the sides and the bottom of the bowl, and add the ½ cup unsweetened cocoa powder, 3 tablespoons milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk, one tablespoon at a time, until it is a spreadable consistency.
• Once the cake has cooled, dollop spoonfuls evenly around the cake and spread. I recommend putting your cake in the fridge or freezer for an hour before frosting.

Video

Nutrition

Calories: 418kcal | Carbohydrates: 57g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 400mg | Potassium: 162mg | Fiber: 3g | Sugar: 41g | Vitamin A: 400IU | Calcium: 29mg | Iron: 2mg

Black bean brownies are rich, fudgy, and packed with chocolatey goodness! They have a slightly denser texture, similar to a protein bar, but still satisfy that brownie craving. While adults may notice a slight difference from traditional brownies, kids won’t be able to tell!

Sweet and Satisfying

This black bean brownie recipe is my new go-to when I’m craving something sweet. I love being able to satisfy my sweet tooth while also getting some of my fiber for the day! I don’t feel as guilty eating more than one! The texture the black beans add to these brownies makes them perfectly dense and fudgy. You guys are going to love them!

Black Bean Brownie Ingredients

How to Make Black Bean Brownies

Black bean brownies are a breeze to make with simple ingredients and a food processor! Just mix, bake, and enjoy! I love seeing my kids enjoy these, raving about how they’re the best they’ve ever had—completely unaware that they’re packed with a whole can of black beans!

1. Prep: Preheat the oven to 350ºF and spray an 8x8x2-inch baking pan with nonstick cooking spray. Add the rinsed black beans to a food processor.
2. Process Beans: Blend the beans until smooth, scraping down the sides and bottom of the processor as needed.
3. Add the Other Ingredients: Add the cocoa powder, flour, sugar, melted butter, egg, salt, instant coffee, vanilla extract, and baking powder to the food processor.
4. Combine: Blend until combined. Scrape down the sides and bottom of the food processor and blend for a few more seconds to ensure the batter is fully combined.
5. Stir in Chocolate Chips: Transfer the batter to a medium bowl and stir in the chocolate chips.
6. Bake: Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top, if desired, and bake for 21-24 minutes. They are done when a toothpick comes out clean from the center. Let the brownies cool for at least 10 minutes before serving.

More Brownie Recipes

If you’re craving more brownies, you have to try these other favorites! Each one has a unique flavor, but they all have one thing in common—they disappear fast because they’re so delicious! Check out my full collection of brownies!

Desserts

Strawberry Cheesecake Brownies

4 hours 25 minutes

Desserts

Glazed Lemon Brownies

30 minutes

Desserts

Salted Caramel Brownies

55 minutes

Desserts

Cherry Cheesecake Brownies

1 hour

Print

Black Bean Brownies

Black bean brownies are rich, fudgy, and packed with chocolatey goodness! They have a slightly denser texture, similar to a protein bar, but still satisfy that brownie craving.

Course Dessert

Cuisine American

Keyword black bean brownie batter, Black Bean Brownies, Black Bean Brownies Recipe, Easy black bean brownies, recipe for brownies using black beans

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

cooling time 10 minutes minutes

Total Time 44 minutes minutes

Servings 9 brownies

Calories 261kcal

Author Alyssa Rivers

Equipment

• 1 food processor

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup melted salted butter
• 1 large egg
• ¼ teaspoon salt
• 1 teaspoon instant coffee
• 2 teaspoons vanilla extract
• ½ teaspoon baking powder
• ¾ cup semi-sweet chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray.
• Add 1 (15-ounce) can black beans, to a food processor and blend until smooth.
• Add ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup melted salted butter, 1 large egg, ¼ teaspoon salt, 1 teaspoon instant coffee, 2 teaspoons vanilla extract, and ½ teaspoon baking powder and blend until combined. Scrape down the sides and bottom of the food processor and blend for a few more seconds to ensure the batter is fully combined.
• Transfer the batter to a medium bowl and stir in ¾ cup semi-sweet chocolate chips.
• Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top, if desired, and bake for 21-24 minutes, until a toothpick comes out clean from the center.
• Let the brownies cool for at least 10 minutes before serving.

Nutrition

Calories: 261kcal | Carbohydrates: 34g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 296mg | Potassium: 323mg | Fiber: 6g | Sugar: 17g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg

This Raspberry Cream Cheese Crescent Ring is a simple pastry with a flaky, golden crust, a sweet and tangy cream cheese filling, and a burst of raspberry flavor. Perfect for breakfast, brunch, or dessert, it’s easy to make yet impressively delicious!

Pastry Perfection

I am obsessed with pastries! Especially if they have creamy cheese and raspberry in them! I remember going to a Gas station up in the Utah mountains that randomly had a bakery in it. They had these square pastries with cream cheese, fruit filling, and a drizzle of glaze. They looked so good, I had to get one. My family made fun of me, but I had the last laugh because it was seriously the best thing ever! This raspberry cream cheese crescent ring is just like those pastries from my childhood, but made fresh in my own home! If you love this combo, try my Starbucks copycat cream cheese danish next!

Ingredients Needed

How to Make a Raspberry Cream Cheese Crescent Ring

This Raspberry Cream Cheese Crescent Ring may look like a bakery-worthy pastry, but it’s surprisingly simple to make! With step-by-step instructions and visuals, you’ll have no trouble creating this beautiful golden ring.

1. Make the Filling: Preheat the oven to 350ºF and line a sheet pan with parchment paper. Add the cream cheese, egg, granulated sugar, vanilla, and lemon zest to a large bowl. Beat with a hand mixer on medium-high speed until smooth and creamy. 
2. Prep the Dough: Arrange the crescent rolls on the cookie sheet so the thick ends of the triangles of dough overlap, pressing them together.  Continue with all of the triangles of dough, curving them so there is a large circle or oval in the center of all the joined triangles, and the points fan out like a sunburst. 
3. Add Cream Cheese Mixture: Spread the cream cheese mixture over the thickest part of the crescent rolls.
4. Add the Raspberry Filling: Spoon the raspberry filling over the top of the cream cheese mixture. 
5. Bake: Fold the points of the triangles over the top of the fillings and tuck them under the edge of the dough on the other side. Bake for 23-26 minutes, until the dough is golden brown. 
6. Cool and Add Glaze: Let the pastry cool for 5-10 minutes. While it cools, prepare the glaze by whisking together the powdered sugar and milk until it is a slightly runny consistency. Once slightly cooled, drizzle the glaze over the top of the pastry. Slice and serve warm.

More Brunch Recipes

Brunch is a big hit with my family! And I’ve got lots of simple yet delicious brunch and breakfast recipes that everyone will love! Whether you’re craving something sweet or savory, these dishes are sure to be favorites!

Desserts

Cinnamon Pull-Apart Bread

1 hour 40 minutes

Breakfast

Breakfast Stromboli

45 minutes

Breakfast

Monkey Bread Muffins

25 minutes

Breakfast

Cowboy Quiche

1 hour 5 minutes

Print

Raspberry Cheesecake Crescent Ring

This Raspberry Cream Cheese Crescent Ring is a simple pastry with a flaky, golden crust, a sweet and tangy cream cheese filling, and a burst of raspberry flavor.

Course Breakfast, brunch

Cuisine American

Keyword breakfast pastry, Raspberry Cheesecake Crescent Ring, Raspberry cheesecake crescent ring recipe, raspberry cream cheese breakfast pastry recipe, raspberry cream cheese crescent ring

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

cool time 10 minutes minutes

Total Time 51 minutes minutes

Servings 8 servings

Calories 493kcal

Author Alyssa Rivers

Equipment

• Hand Mixer

Ingredients

• 8 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 2 (8-ounce) tubes refrigerated crescent rolls
• 1 (21-ounce) can raspberry pie filling
• ⅔ cup powdered sugar
• 1-2 tablespoons milk

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper.
• Add 8 ounces cream cheese, 1 large egg, ½ cup granulated sugar, 2 teaspoons vanilla extract, and 1 tablespoon lemon zest to a large bowl. Beat with a hand mixer on medium-high speed until smooth and creamy.
• Arrange 2 (8-ounce) tubes refrigerated crescent rolls on the sheet pan so the thick ends of the triangles of dough overlap, curving them so there is a large oval in the center of all the joined triangles and the points fan out like a sunburst.
• Spread the cream cheese mixture over the thickest part of the crescent rolls, then spoon 1 (21-ounce) can raspberry pie filling evenly over the top.
• Fold the points of the triangles over the top of the fillings and tuck them under the edge of the dough on the other side.
• Bake for 23-26 minutes, until the dough is golden brown.
• Let the pastry cool for 5-10 minutes while you prepare the glaze by whisking together ⅔ cup powdered sugar and 1-2 tablespoons milk until it is a slightly runny consistency.
• Once slightly cooled, drizzle the glaze over the top of the pastry. Slice and serve warm.

Nutrition

Calories: 493kcal | Carbohydrates: 69g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 561mg | Potassium: 51mg | Fiber: 1g | Sugar: 45g | Vitamin A: 414IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 1mg