Crack pretzel salad is the shortcut version of my popular strawberry pretzel salad! It has all the sweet, salty, creamy goodness you love, but this version comes together in less than 15 minutes for an easy dessert everyone goes crazy for.

Strawberry Crack Salad Ingredients

• Use Salted Pretzels: The saltiness balances the sweet layers perfectly; unsalted pretzels won’t give you the same flavor contrast.
• Fresh Strawberries Work Best: They add the best flavor and texture. Frozen strawberries can make the mixture watery.
• Use Cool Whip (or Similar): Stabilized whipped topping holds up better than homemade whipped cream, especially if making ahead.
• Crushing the Pretzels: Aim for small chunks, not crumbs, so you still get that signature crunch in every bite.
• Pecans: You can omit the pecans from the crack if you’d like. No need to replace them with more pretzels.

Strawberry Crack Pretzel Salad Recipe

If you know me, you know I take my potluck game seriously! My pretzel salad, pecan pralines, and strawberry fluff are always the first to disappear! So when I found a way to combine the best parts of all of them into one dish, I knew it was about to become a staple at every gathering!

1. Bake the Pretzel Mixture: Preheat the oven to 400ºF and line a baking sheet with parchment paper. Combine the pretzels, pecans, butter, and brown sugar in a medium bowl, then spread evenly on the prepared baking sheet. Bake for 7-8 minutes, until bubbling and browned (but not burned!) Set aside to cool.
2. Make the Filling: Meanwhile, add the cream cheese, sugar, and vanilla to a large bowl. Beat with a hand mixer until smooth, scraping down the sides and bottom of the bowl as needed.
3. Add: Start by mixing in about one third of the whipped topping to loosen the cream cheese, then gently fold in the rest.
4. Crush: Coarsely crush the cooled pretzels into bite sized pieces.
5. Combine: Wait until just before serving to fold in the crushed pretzels and diced strawberries so the pretzels stay crunchy and the filling doesn’t get runny.

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Crack Pretzel Salad

Sweet, salty, and irresistible, this strawberry pretzel salad has a buttery crunch, creamy filling, and juicy strawberries.

Course Dessert, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8 servings

Calories 563kcal

Author Alyssa Rivers

Equipment

• 1 Hand Mixer

Ingredients

• 2 cups crushed pretzels
• ½ cup chopped pecans
• ¾ cup melted salted butter
• ¾ cup packed brown sugar
• 8 ounces softened cream cheese
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 (8-ounce) container thawed whipped topping
• 2 cups diced fresh strawberries

Instructions

• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Combine 2 cups crushed pretzels, ½ cup chopped pecans, ¾ cup melted salted butter, and ¾ cup packed brown sugar in a medium bowl, then spread evenly on the prepared baking sheet. Bake for 7-8 minutes, until bubbling and browned (but not burned!) Set aside to cool.
• Meanwhile, add 8 ounces softened cream cheese, ⅓ cup granulated sugar, and 1 teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth, scraping down the sides and bottom of the bowl as needed.
• Fold 1 (8-ounce) container thawed whipped topping into the cream cheese mixture just until combined.
• Crush the cooled pretzels into bite-sized pieces.
• Just before serving, fold the crushed pretzels and 2 cups diced fresh strawberries into the cream cheese mixture.

Notes

Storage Recommendations

• Make-Ahead: You can prep the components ahead of time and fold everything together right before serving so the pretzels stay crunchy.
• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the pretzels will soften over time.
• Freezer: Not recommended, as the texture of the cream mixture and strawberries will change after thawing.

Nutrition

Calories: 563kcal | Carbohydrates: 57g | Protein: 6g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 501mg | Potassium: 227mg | Fiber: 2g | Sugar: 39g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 86mg | Iron: 1mg

More Fluffy Dessert Salads

If you like this creamy, crunchy dessert salad, here are a few more sweet, easy fluff treats to try next.

Salads

Oreo Fluff Dessert Salad

1 hour 15 minutes

Salads

Pineapple Fluff

40 minutes

Side Dishes

Cherry Cheesecake Fluff Salad

1 hour 10 minutes

Desserts

Cookie Salad

10 minutes

This lemon butter chicken is about to become your new weeknight secret weapon. One skillet, simple ingredients, and less than 30 minutes to the most golden, saucy, creamy chicken you’ve ever made.

Lemon Butter Chicken Ingredients

• Chicken: Keep your chicken breasts thin so they cook evenly. If yours are thick, slice them in half horizontally before seasoning. 
• Pat Dry: Before seasoning and dredging in flour, pat the chicken dry. This helps it develop a golden crust in the pan. 
• Heavy Cream: Want a lighter sauce? Feel free to leave out the heavy cream. The sauce will be a little thinner but still delicious. 
• Add Greens: Stir a handful of chopped spinach into the sauce at the end for a pop of color and a little extra nutrition.

How to Make Lemon Butter Chicken

This lemon butter chicken recipe makes it look like you put in a lot more effort than you actually did. Get your ingredients prepped and ready to go before you start, because once the chicken hits the pan, it comes together in a flash!

1. Dredge: Season chicken breasts with salt and lemon pepper. Dredge the chicken in all-purpose flour, shaking off the excess.
2. Cook Chicken: Heat a large skillet with olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
3. Lemon Butter Sauce: To the same skillet, add butter and minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in chicken broth, heavy cream, grated Parmesan, lemon juice, and lemon zest.
4. Combine & Serve: Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the lemon chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season the lemon-butter chicken with salt and pepper, if needed, then garnish with lemon slices and fresh parsley.

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Lemon Butter Chicken

This lemon butter chicken is ready in less than 30 minutes and delivers golden, pan-seared chicken in a rich, creamy sauce.

Course Dinner, main dish

Cuisine American

Keyword lemon butter chicken, lemon butter chicken recipe, onepan lemon butter chicken, skillet lemon butter chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 432kcal

Author Alyssa Rivers

Ingredients

• 4 thinly sliced boneless skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon lemon pepper
• ½ cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons butter
• 2 teaspoons minced garlic about 2 cloves
• ½ cup chicken broth
• ¼ cup heavy cream
• ¼ cup grated parmesan
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• lemon slices for garnish
• fresh chopped parsley for garnish

Instructions

• Season 4 thinly sliced boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon lemon pepper. Dredge the chicken in ½ cup all-purpose flour shaking off the excess.
• Heat a large skillet with 2 tablespoons olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.
• To the same skillet, add 4 tablespoons butter and 2 teaspoons minced garlic and let cook until the garlic is fragrant, about 1 minute. Stir in ½ cup chicken broth, ¼ cup heavy cream, ¼ cup grated parmesan, 3 tablespoons lemon juice, and 1 teaspoon lemon zest.
• Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices and fresh chopped parsley.

Notes

Storing and Reheating Leftovers

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Reheating: Reheat leftovers on the stovetop until heated through.
• Freezer: Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.
• Make Ahead: This dish comes together so fast that it’s best made fresh.

Nutrition

Calories: 432kcal | Carbohydrates: 15g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 1026mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 1mg

More Quick & Easy Chicken Recipes

Quick and easy doesn’t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!

Dinner

PF Chang’s Honey Chicken (Copycat)

35 minutes

Dinner

30 Minute Cream Cheese Chicken

30 minutes

Dinner

Chicken Schnitzel

25 minutes

Dinner

Amazing Sweet Chili Chicken

35 minutes

Fluff salads never go out of style. They’re light, creamy, and just plain fun! This cherry cheesecake fluff is customizable and so easy to throw together! It’s packed with sweet-tangy cheesecake flavor and juicy cherries in every bite.

Cherry Cheesecake Fluff Ingredients

• Pudding: You can use instant vanilla pudding if you can’t find instant cheesecake pudding.
• Add Nuts! Add some toasted nuts! Add ½ cup of toasted, chopped almonds, pecans, or walnuts in with the pie filling.
• Almond Extract: For a little nutty flavor without adding chopped nuts, add ½ teaspoon almond extract to the cream cheese mixture.
• Customize It! Try mixing up the flavor by using strawberry or blueberry pie filling instead of cherry!

Cherry Cheesecake Fluff Recipe

If you know me, you know I love a fluff salad! Especially my peach, raspberry, and Oreo fluff salads! Although after trying this cherry cheesecake one, I might have a new favorite! It’s the perfect way to eat cheesecake without all the work!

1. Beat Cream Cheese: Beat the cream cheese in a large bowl with a hand mixer until smooth.
2. Combine: Add the cheesecake pudding mix and beat again until fully combined and smooth, scraping down the sides and bottom of the bowl as needed. Then, add the whipped topping to the cream cheese mixture and beat until combined.
3. Add Pie Filling: Stir in the cherry pie filling until combined.
4. Fold & Chill: Fold in the marshmallows, then cover the bowl with plastic wrap and chill for at least 1 hour before serving cherry cheesecake fluff.

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Cherry Cheesecake Fluff Salad

This cherry cheesecake fluff salad is a quick, no-bake dessert that’s creamy, sweet, and easily customizable. It's perfect for any gathering.

Course Dessert, Salad, Side Dish

Cuisine American

Keyword cherry cheesecake fluff, cherry cheesecake fluff recipe, Cherry cheesecake fluff salad, cherry cheesecake fluff salad recipe, cherry fluff salad, cherry fluff salad recipe, easy cherry dessert, easy fluff salad, fluff recipe

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 354kcal

Author Alyssa Rivers

Ingredients

• 8 ounces room temperature cream cheese
• 1 (3.4-ounce) box instant cheesecake pudding mix
• 1 (8-ounce) container thawed whipped topping
• 1 (21-ounce) can cherry pie filling
• 3 cups mini marshmallows

Instructions

• Beat 8 ounces room temperature cream cheese in a large bowl with a hand mixer until smooth.
• Add 1 (3.4-ounce) box instant cheesecake pudding mix and beat again until fully combined and smooth, scraping down the sides and bottom of the bowl as needed.
• Add 1 (8-ounce) container thawed whipped topping to the cream cheese mixture and beat until combined.
• Stir in 1 (21-ounce) can cherry pie filling to the cream cheese mixture, followed by 3 cups mini marshmallows.
• Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Notes

Leftover & Make Ahead Instructions

• Fridge: Store leftover cherry cheesecake fluff in an airtight container in the refrigerator for up to 2 days. 
• Freezer: N/A—fluffs aren’t for freezing!
• Make Ahead: The fluff requires at least 1 hour of chilling, but you can prepare it up to 4 hours ahead of serving. It is best served the same day it is made, so I would avoid preparing further than 4 hours in advance.

Nutrition

Calories: 354kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 305mg | Potassium: 145mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 554IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 0.3mg

More Jello Recipes to Try

Side Dishes

Strawberry Cottage Cheese Jello Salad

1 hour 5 minutes

Easy

Fluffy Lime Jello Salad

4 hours 15 minutes

Desserts

The Famous Raspberry Pretzel Salad

2 hours 20 minutes

Desserts

No-Bake Strawberry and Cream Pie

4 hours 30 minutes

This cottage cheese jello salad is one of those old-school recipes that never really goes out of style. My dad absolutely loves it and requests it all the time, especially for family get-togethers. It’s creamy, fruity, and ridiculously easy to make.

Cottage Cheese Jello Salad Ingredients

• Cottage Cheese: Use whole-milk, small-curd cottage cheese for the best flavor. If you don’t like cottage cheese chunks, then blend it.
• Any Jello flavor works. Lime or orange is popular. For orange, add a drained can of mandarin oranges.
• Drain the pineapple very well! if you want a firmer salad, squeeze out most of the liquid with cheesecloth.
• Fluff: For a more Fluff like salad, add 1½ cups mini marshmallows.
• Optional mix-ins: drained canned fruit, diced strawberries, or toasted chopped nuts (1–2 cups total). This increases servings to about 8–10.

How to Make Cottage Cheese Jello Salad

If you’re looking for an easy, old-fashioned dessert that comes together in minutes, then this cottage cheese jello salad is the one to make. The best part is you can use any flavor of Jello, so it’s easy to switch things up and make it your own.

1. Combine: Stir together the cottage cheese and strawberry Jell-O in a large bowl.
2. Add: Stir in well-drained crushed pineapple.
3. Fold: Gently fold in whipped topping.
4. Chill: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.

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Cottage Cheese Jello Salad

Creamy, fruity, and nostalgic, this easy cottage cheese jello salad is a classic retro dessert that comes together in minutes.

Course Salad, Side Dish

Cuisine American, midwest, midwestern

Keyword Cottage Cheese jello salad, Cottage Cheese jello salad recipe, easy Cottage Cheese jello salad, easy jello salad, Jello Salad, strawberry cottage cheese jello salad, strawberry jello salad

Prep Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 269kcal

Author Alyssa Rivers

Ingredients

• 1 (16-ounce) container small-curd cottage cheese
• 1 (3-ounce) box strawberry Jell-O or your preferred flavor
• 1 (20-ounce) can well-drained crushed pineapple
• 1 (8-ounce) container thawed whipped topping

Instructions

• Combine 1 (16-ounce) container small-curd cottage cheese and 1 (3-ounce) box strawberry Jell-O in a large bowl.
• Stir in 1 (20-ounce) can well-drained crushed pineapple.
• Gently fold in 1 (8-ounce) container thawed whipped topping.
• Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Video

Notes

Leftover and Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Not recommended.
• Make Ahead: This can be prepped up to 1 day ahead. It needs at least 1 hour of chill time before serving.

Nutrition

Calories: 269kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 332mg | Potassium: 235mg | Fiber: 1g | Sugar: 37g | Vitamin A: 181IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 0.4mg

More Jello Salads To Try

If you’re looking for some easy salads that work as sides or desserts, I’ve got you covered. They are perfect for a family reunion, picnics, or any get-together.

Desserts

The Famous Raspberry Pretzel Salad

2 hours 20 minutes

Salads

Pistachio Pudding Salad

10 minutes

Recipe Skill Levels

Peach Fluff Salad

1 hour 50 minutes

Easy

Fluffy Lime Jello Salad

4 hours 15 minutes

You guys, Starbucks sells the Strawberry Açaí concentrate in stores! Which means we can make the famous Starbuck’s Pink Drink at home! And let me tell you, it’s spot on! With just three ingredients, it’s ridiculously easy to make year-round, and so good!

Copycat Starbucks Pink Drink Ingredients

• Stawberry Acai Concentrate: Starbucks now sells its actual product in stores! I found mine at Target or Kroger.
• Coconut Milk: This is not canned coconut milk. They use unsweetened coconut milk found in the refrigerator section of your grocery store. I sometimes use unsweetened vanilla coconut milk.
• Strawberries: Yes, use freeze-dried! This is exactly what Starbucks uses.

Starbucks Pink Drink Recipe

The minute I found out they sell the Strawberry Açaí Concentrate in stores now, it was over for me. If you’re as obsessed as I am, run, don’t walk, this tastes just like the real deal. My kids thought I had bought actual Starbucks’ drinks! You also need to make their lemon loaf, medicine ball, and egg bites!

1. Combine: In a large glass, pour 1 cup of Starbucks Strawberry Acai Concentrate, then add ¾ cup unsweetened coconut milk.
2. Stir & Serve: Stir to combine, and then add ice and ¼ cup freeze-dried strawberries. Enjoy immediately!

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Starbucks Pink Drink Copycat

Starbucks Pink Drink copycat made with Strawberry Açaí concentrate and creamy coconut milk. Just 3 ingredients, tastes like the real thing, and ready in minutes.

Course Drinks

Cuisine American

Keyword copycat starbucks pink drink recipe, pink drink, starbucks pink drink

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 Serving

Calories 791kcal

Author Alyssa Rivers

Ingredients

• 1 cup Starbucks strawberry acai concentrate
• ¾ cup unsweetened coconut milk
• ¼ cup freeze-dried strawberries
• ice

Instructions

• In a large glass, combine 1 cup Starbucks strawberry acai concentrate and ¾ cup unsweetened coconut milk.
• Stir to combine, then add ice and ¼ cup freeze-dried strawberries.

Nutrition

Calories: 791kcal | Carbohydrates: 92g | Protein: 5g | Fat: 43g | Saturated Fat: 38g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 1341mg | Fiber: 10g | Sugar: 71g | Vitamin A: 315IU | Vitamin C: 732mg | Calcium: 105mg | Iron: 17mg

More Starbucks Copycat Recipes

If you want all of the Starbucks copycat recipes, I’ve got you covered! Which ones am I missing? What should I make next?

Beverages

Copycat Starbucks Strawberry Acai Refresher

5 minutes

Breakfast

Starbucks Cream Cheese Danish

22 minutes

Beverages

Copycat Starbucks Medicine Ball

8 minutes

Recipe Skill Levels

Copycat Starbucks Lemon Loaf

1 hour 15 minutes

Simple, classic, and downright magical, this iconic Marcella Hazan’s tomato sauce uses only 3 ingredients and proves that less is more. With just tomatoes, butter, and onion, it turns pantry staples into a rich, silky sauce you’ll make on repeat.

Marcello Hazan’s Tomato Sauce Ingredients

• Canned Tomatoes: Use canned tomatoes with no added salt or herbs. Cento San Marzano is a great brand!
• Onion: Use a white or yellow onion!
• Butter: The original recipe calls for unsalted butter, but if you only have salted, it will work.

Marcella Hazan’s Tomato Sauce Recipe

Once you try this, jarred sauce won’t stand a chance. With just a little simmer time and almost no prep, this simple tomato sauce delivers rich, classic flavor that works with just about any Italian dish. No garlic, herbs, or olive oil needed!

1. Add Ingredients: In a large saucepan, add the whole tomatoes, onion, and butter.
2. Simmer: Bring the mixture to a simmer over medium heat, then reduce the heat to low and continue cooking, uncovered, for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
3. Remove Onion: Discard the onion, or use it in another recipe! 
4. Blend: Use an immersion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with a pinch salt to taste, if needed, serve over pasta, and enjoy!

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3 Ingredient Tomato Sauce

This three ingredient tomato sauce is made with just tomatoes, butter, and onion, simmered slowly for pure, classic flavor.

Course Dinner

Cuisine American, Italian American

Keyword 3 ingredient marinara, 3 ingredient tomato sauce recipe, Magic pasta sauce, Marcella Hazen’s tomato sauce, Marcella Hazen’s tomato sauce recipe

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 126kcal

Author Alyssa Rivers

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 1 medium onion peeled and halved
• 5 tablespoons unsalted butter

Instructions

• In a large saucepan, add 1 (28-ounce) can whole peeled tomatoes, 1 medium onion, and 5 tablespoons unsalted butter.
• Bring the mixture to a simmer over medium heat. Reduce the heat to low and continue to cook uncovered for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
• Remove the onion. Discard the onion, or use it in another recipe!
• Use an emulsion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with salt to taste, if needed. Serve over pasta and enjoy!

Notes

Storage Instructions

• Refrigerator: Store leftover sauce in an airtight container in the fridge for 3-5 days.
• To Reheat: Reheat the sauce over the stove until warmed through. Add a splash of water or chicken broth to the sauce to help thin it, if needed!
• Freezer: The cooked and cooled sauce can be frozen in an airtight container for up to 1 month. Remove and discard the onion before freezing.

 

Nutrition

Calories: 126kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 113mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 438IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.02mg

More Homemade Sauce Recipes to Try

Instead of long steps or complicated techniques, pasta sauces should rely on a few good ingredients to create real flavor. If you love this approach, try these other easy sauce recipes next.

Dressings, Sauces, and Dips

Easy Homemade Tomato Sauce

3 hours 5 minutes

Dinner

Slow Cooker Sunday Sauce (Sugo)

8 hours 45 minutes

Dinner

The Very Best Bolognese Sauce

2 hours 40 minutes

Recipe Skill Levels

Cherry Tomato Sauce

20 minutes

If you love coconut, chocolate, and almonds, these Almond Joy magic bars are the perfect mix. They’re gooey in the center, crisp on the edges, and built on a rich chocolate graham crust.

Almond Joy Magic Bars Ingredients

• Easier Drizzle Tip: Warm your sweetened condensed milk so it spreads over the top.
• No Chocolate Graham Crackers? Use chocolate Teddy Grahams or mix 1 tablespoon of cocoa powder with regular Graham crackers.
• Chocolate Chips: Mini or regular chips work well. Milk or semi-sweet are both great.
• Salted Butter: The salt balances the sweetness and brings out the chocolate.

How to Make Almond Joy Magic Bars

If you want a dessert that tastes like your favorite Almond Joy candy bars, you’re in the right place. These bars mix gooey coconut and chocolate with crunchy almonds and a chewy crust. The textures work together and make each bite great.

1. Prep & Make Graham Cracker Crust: Heat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray, then line it with parchment. Stir the chocolate graham crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan.
2. Chocolate Chips: Sprinkle 1 – 1 ½ cups of the mini semi-sweet chocolate chips over the crust.
3. Coconut Layer: Then layer on shredded sweetened coconut.
4. Almond Layer: Sprinkle sliced almonds over the coconut.
5. Sweetened Condensed Milk Layer: Drizzle sweetened condensed milk evenly over the top.
6. Top & Bake: Sprinkle a few more mini chocolate chips over the top, then bake for 20 minutes. Allow almond joy magic cookie bars to cool completely before cutting.

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Almond Joy Magic Bars

Sweet, chewy Almond Joy magic bars layered with coconut, chocolate, and almonds on a chocolatey graham crust. Quick to make and always a favorite.

Course Dessert

Cuisine American

Keyword almond joy magic bars, almond joy magic bars recipe, almond magic bars, chocolate magic bars, magic almond joy bars

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 slices

Calories 289kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cups chocolate graham cracker crumbs about 12 graham crackers
• ½ cup melted salted butter
• 2 tablespoons granulated sugar

Filling

• 2 ½ cups shredded sweetened coconut
• 1 ½ cups mini semi-sweet chocolate chips
• 1 cup sliced almonds
• 1 (14-ounce) can sweetened condensed milk

Instructions

• Preheat the oven to 350℉. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray, line it with parchment paper, and set it aside.
• Combine 1 ½ cups chocolate graham cracker crumbs, 2 tablespoons granulated sugar, and ½ cup melted salted butter in a bowl and stir until combined. Press firmly into the bottom of the prepared pan.
• Sprinkle half of the 1 ½ cups mini semi-sweet chocolate chips over the crust. Then layer on 2 ½ cups shredded sweetened coconut. Sprinkle 1 cup sliced almonds over the coconut.
• Drizzle 1 (14-ounce) can sweetened condensed milk evenly over the top. Sprinkle a few more mini chocolate chips over the top. Bake for 20 minutes. Allow to cool completely before cutting.

Notes

Storage Instructions

• Room Temp & Fridge: Store cooled bars in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
• Freezer: Freeze in an airtight container or wrap slices individually; they’ll keep for up to 3 months.

Nutrition

Calories: 289kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 123mg | Potassium: 147mg | Fiber: 1g | Sugar: 27g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

Delicious Coconut Desserts to Try Next

If you loved these Almond Joy magic bars, try more coconut treats below. Tell me which on is your favorite in the comments below!

Desserts

Coconut Cream Lush

2 hours 25 minutes

Recipe Skill Levels

Old-Fashioned Oatmeal Cake

55 minutes

Desserts

Lemon Coconut Cake

1 hour 10 minutes

Desserts

Coconut Lime Butter Bars

25 minutes

This brown bag apple pie is simple, foolproof, and downright delicious! The secret? It bakes right inside a paper bag, keeping the crust golden, the filling perfectly tender, and your oven mess-free.

Brown Bag Apple Pie Ingredients

• Pie Crust: I love using Grandma’s perfect pie crust for this recipe, but an all-butter crust is a great swap if you prefer a richer, flakier base.

• Apples: Granny Smiths are my favorite; they stay crisp and add just the right tartness. Honeycrisp, Braeburn, Golden Delicious, or Pink Lady also work well.
• Brown Sugar: You can adjust the sweetness to your taste. I usually use ¾ cup, but ½ cup works well too. Light or dark brown sugar can be used, depending on your flavor preference.

How to Make a Brown Bag Apple Pie

Get ready for the easiest apple pie ever! The crust is simple, then you’ll fill it, top it, and pop it in the bag, then let the magic happen!

Crust

1. Start the Crust: Preheat the oven to 400ºF. Prepare the crust by combining the flour, sugar, and salt in a large bowl. Add the shortening and cut it into the flour mixture with a fork or a pastry cutter until the shortening is the size of small peas.
2. Knead the Dough: Add 3 tablespoons of ice water and use a fork to stir the mixture together until it begins to form a dough. Add 1-2 tablespoons of additional water until it’s mostly all sticking together. Use your hands to gently knead the dough together and form it into a disk.
3. Roll: Lightly dust a clean surface with flour and roll out the dough into a 12-14-inch circle.
4. Place in the Pie Dish: Press the dough into the pie pan, being careful not to stretch it too much; otherwise, it will shrink as it bakes. Trim off the edges with a sharp knife and add any details you would like to the edge.

Filling

5. Mix the Spices: Add the apples to a large bowl and set aside. Combine the brown sugar, flour, cinnamon, nutmeg, and salt in a medium bowl.
6. Toss the Apples: Add the sugar mixture to the apples along with the lemon juice and stir until completely combined and all of the sugar mixture is completely moistened by the apples. Set aside.

Topping

7. Make the Topping: Combine the flour and sugar in a medium bowl. Add the softened butter and use your hands to rub it in until fully incorporated.
8. Assemble: Assemble the pie by adding the apple mixture to the crust, arranging the apples so they fill in the crust completely without holes or gaps.
9. Add the Topping: Crumble the topping evenly over the top of the apples. Place the pie inside a large grocery paper bag so the pie does not touch the bag on the sides or on the top.
10. Bake: Carefully fold down the open end of the bag and secure it closed with staples or uncoated paperclips, then place the bag on top of a large baking sheet. Bake on the bottom rack of the oven for 1 hour. Once completely baked, carefully open the paper bag to avoid the steam that will escape from it. Let the pie cool for at least 30 minutes before serving.

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Brown Bag Apple Pie

A nostalgic apple pie baked right in a paper bag! You get flaky crust, gooey caramelized apples, and cozy, homemade magic!

Course Dessert

Cuisine American

Keyword apple pie, apple pie baked in a brown bag, apple pie recipe, apple recipe, Brown bag apple pie, Brown bag apple pie recipe, brown paper bag apple pie, how to bag an apple pie in a brown bag, Paper bag apple pie, paper bag apple pie recipe, pie recipe, pie recipes, thanksgiving, thanksgiving dessert

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 478kcal

Author Alyssa Rivers

Equipment

• 1 9-inch pie pan
• 1 large brown paper bag

Ingredients

Crust

• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ⅓ cup shortening
• 4-6 tablespoons ice water

Filling

• 8 cups peeled, cored, and sliced apples sliced into ¼-inch slices. About 3-4 pounds apples
• ⅔ cups packed brown sugar
• 3 tablespoons all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 pinch salt

Topping

• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup room temperature salted butter

Instructions

• Preheat the oven to 400 degrees Fahrenheit.

Crust

• Prepare the crust by combining 1 ¼ cups all-purpose flour, 1 tablespoon granulated sugar, and ¼ teaspoon salt in a large bowl. Add ⅓ cup shortening and cut it into the flour mixture with a fork or a pastry cutter until the shortening is the size of small peas.
• Add 3 tablespoons of the 4-6 tablespoons ice water and use a fork to stir the mixture together until it begins to form a dough. Add 1-2 tablespoons of additional water until it's mostly all sticking together. Use your hands to gently knead the dough together and form it into a disk.
• Lightly dust a clean surface with flour and roll out the dough into a 12-14 inch circle. Press the dough into the pie pan, being careful not to stretch it too much otherwise it will shrink as it bakes. Trim off the edges with a sharp knife and add any details you would like to the edge.

Filling

• Add 8 cups peeled, cored, and sliced apples to a large bowl and set aside.
• Combine ⅔ cups packed brown sugar, 3 tablespoons all-purpose flour, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and 1 pinch salt in a medium bowl.
• Add the sugar mixture to the apples along with 1 tablespoon lemon juice and stir until completely combined and all of the sugar mixture is completely moistened by the apples. Set aside.

Topping

• Combine ½ cup all-purpose flour and ½ cup granulated sugar in a medium bowl.
• Add ½ cup room temperature salted butter to the flour/sugar mixture and use your hands to rub the butter into it until it's fully incorporated.
• Assemble the pie by adding the apple mixture to the crust, arranging the apples so they fill in the crust completely without holes or gaps.
• Crumble the topping evenly over the top of the apples.
• Place the pie inside a large grocery paper bag so the pie does not touch the bag on the sides or on the top. Carefully fold down the open end of the bag and secure it closed with staples or uncoated paperclips, then place the bag on top of a large baking sheet.
• Bake on the bottom rack of the oven for 1 hour.
• Once completely baked, carefully open the paper bag to avoid the steam that will escape from it. Let the pie cool for at least 30 minutes before serving.

Notes

Storage & Reheating Instructions

• In the Refrigerator: Cover with plastic wrap or store in an airtight container for up to 5 days. Enjoy cold or reheat in the microwave for 30–60 seconds.
• In the Freezer: Cool completely, wrap in plastic and foil, and freeze up to 3 months.
• To Reheat: Bake frozen pie at 350ºF for 20–30 minutes until heated through. Tent with foil if the edges brown too fast.

Nutrition

Calories: 478kcal | Carbohydrates: 73g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 198mg | Fiber: 4g | Sugar: 45g | Vitamin A: 424IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg

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If you love classic bread pudding, you’ve got to try banana bread pudding. Sweet banana flavor, a soft custardy center, and golden edges that taste like heaven. It’s easy to throw together and is perfect for brunch or even dessert!

Ingredients for Banana Bread Pudding

• Bananas: The riper, the better. Let them get good and spotty for maximum sweetness, or speed it up by sealing them in a paper bag for a day or two.
• Bread: French bread works best, but any white bread is fine. Great for using up rolls, loaves, or even stale buns. Sourdough adds extra flavor.
• Topping: Optional, but a drizzle of caramel, lightly sweetened whipped cream, or creme anglaise takes it over the top.

How to Make Banana Bread Pudding

Okay, it’s time to bake up something sweet and comforting! Prep it ahead, pop it in the oven, and it’s the perfect addition to your holiday breakfast. Make my slow cooker breakfast casserole, and delicious bacon to go with it!

1. Toss Bread and Butter: Preheat the oven to 350ºF and spray a 2-quart baking dish with nonstick cooking spray. Set aside. Add the diced bread to a large bowl and toss with the melted butter.
2. Mix Eggs and Sugar: Add the eggs and sugar to a medium bowl and beat with a hand mixer on medium speed for about 1 minute until it lightens in color.
3. Finish the Custard: Add the milk, vanilla, cinnamon,  nutmeg, salt, and mashed bananas and mix until combined.
4. Toss Banana Slices with Bread: Add the sliced bananas to the bowl with the bread and toss to combine.
5. Cover the Bread with Custard: Pour the egg mixture over the bread, then use your hands to gently mix it until all the bread is soaked in the egg mixture.
6. Bake: Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the bread pieces as needed to evenly fill the dish. Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding pull away slightly from the pan. Remove the banana bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, creme anglaise, or caramel sauce.

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Banana Bread Pudding

A cozy twist on classic bread pudding made with ripe bananas. Soft, sweet, and perfectly golden on top. It works for brunch or dessert!

Course Breakfast, brunch, Dessert

Cuisine American

Keyword Banana bread pudding, banana bread pudding recipe, banana bread pudding with caramel sauce, banana breakfast ideas, bread pudding, bread pudding ideas, bread pudding with bananas, easy banana bread pudding

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

resting time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 375kcal

Author Alyssa Rivers

Ingredients

• 1 loaf dried bread, cut into 1 ½-inch pieces about 1 loaf of French bread (11-12 cups)
• 3 tablespoons melted unsalted butter
• 4 large eggs
• 1 cup granulated sugar
• 1 ½ cups milk
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup mashed bananas about 1 large banana
• 1 ½ cups sliced bananas about 2 ½ large bananas

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 2-quart baking dish with nonstick cooking spray. Set aside.
• Add 1 loaf dried bread, cut into 1 ½-inch pieces to a large bowl and toss with 3 tablespoons melted unsalted butter.
• Add 4 large eggs and 1 cup granulated sugar to a medium bowl and beat with a hand mixer on medium speed for about 1 minute until it lightens in color.
• Add 1 ½ cups milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt, and ½ cup mashed bananas and mix until combined.
• Add 1 ½ cups sliced bananas to the bowl with the bread and toss to combine.
• Pour the egg mixture over the bread and use your hands to gently mix it until all of the bread has been soaked in the eggs.
• Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the pieces of bread as needed to evenly fill the dish.
• Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding pull away slightly from the pan.
• Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, creme anglaise, or caramel sauce.

Notes

Make Ahead, Storage, & Reheating Instructions

• Make Ahead: Cover tightly with plastic wrap and refrigerate up to 1 day before baking. Add 10–15 minutes to the bake time since it’ll be chilled.
• Store: Keep leftovers covered or in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw in the fridge for 1–2 days before baking.
• Reheat: Warm single servings in the microwave in 30-second bursts, or heat the whole dish at 350ºF for 10–15 minutes until hot in the center.

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 428mg | Potassium: 317mg | Fiber: 2g | Sugar: 35g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 3mg

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Bring the taste of the tropics to your table with Crock Pot Huli Huli Meatballs! Juicy meatballs simmer in a sweet and tangy pineapple ginger sauce with the most incredible island flavors.

Crock Pot Huli Huli Meatballs Ingredients

• Ginger Paste: Feel free to use grated ginger if you prefer! You can also use 1 teaspoon of ground ginger, but for maximum flavor, use fresh!
• Pineapple Juice: Use the pineapple juice from the canned pineapple in this recipe.

Crock Pot Huli Huli Meatball Recipe

Getting dinner on the table doesn’t get much easier than this! Slow cooker Hawaiian meatballs recipe. Just toss everything in, let it cook, and come back to a saucy, flavorful meal.

1. Add: Spray the inside of the crock pot with non stick cooking spray, then add the frozen meatballs and pineapple chunks to the crockpot.
2. Whisk Sauce: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.
3. Add Sauce and Cook: Pour sauce over the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
4. Thicken: In the last 20 minutes of cooking, whisk together the cornstarch and water. Stir the slurry into the tangy sauce, then replace the lid and heat through. As it heats through, it will help thicken the sauce. Garnish with green onion, if desired. Serve crock pot huli huli meatballs over rice, noodles, or with toothpicks as an appetizer!

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Crock Pot Huli Huli Meatballs

Sweet, tangy, and tender, these crock pot huli huli meatballs simmer in a pineapple glaze that’s pure comfort. Set it and forget it for an easy weeknight dinner!

Course Appetizer, Dinner

Cuisine American

Keyword crockpot appetizer, crockpot huli huli meatballs recipe, easy, huli huli meatballs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 Servings

Calories 96kcal

Author Alyssa Rivers

Ingredients

• 1 (32-ounce) bag frozen meatballs
• 1 (20-ounce) can pineapple chunks drained
• 1 cup unsweetened pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ⅓ cup ketchup
• 2 teaspoons grated ginger or paste or 1 teaspoon dried
• 2 teaspoons minced garlic
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• Spray the inside of the crock pot with non-stick cooking spray. Add 1 (32-ounce) bag frozen meatballs and 1 (20-ounce) can pineapple chunks to the crock pot.
• In a medium bowl, whisk together 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, 2 teaspoons grated ginger or paste, and 2 teaspoons minced garlic.
• Pour the sauce mixture over the top of the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
• In the last 20 minutes of cooking, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir the cornstarch slurry into the crock pot liquid, then replace the lid and heat through. As it heats through it will help thicken the sauce.
• Garnish with green onion, if desired. Serve over rice, noodles, or with toothpicks as an appetizer!

Video

Notes

Storage and Reheating Instructions

• In the Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days. 
• In the Freezer: Store in the freezer for up to 2 months.
• Reheating From Frozen: You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours, heated through.

Nutrition

Calories: 96kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 906mg | Potassium: 121mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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