Starbucks dropped a new Chocolate Pistachio Loaf, and I was instantly obsessed. The pistachio flavor and that rich chocolate swirl had me determined to make my own version so I could skip the drive thru and bake it anytime.

Chocolate Pistachio Loaf Ingredients

• Use room temperature ingredients. This will ensure that the ingredients incorporate well and bake evenly.
• Food Coloring: The pudding mix turns the batter light green. For a deeper Starbucks style color, add a drop or two of food coloring.
• Hot water and cocoa. Mix the cocoa with hot water. This will ensure the cocoa mixture is smooth and lump free and will bloom the cocoa, enhancing the chocolate flavor.
• Almond Extract: This helps enhance the pistachio flavor.

Starbucks Chocolate Pistachio Loaf Recipe

I was super excited when I saw Starbucks new spring menu had this chocolate pistachio loaf on it! I snagged it and worked on a recipe for you guys! It is spot on and totally worth baking! You also need to try my Starbucks Lemon Loaf and Gingerbread Loaf.

1. Prep: Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, whisk together all-purpose flour, 1 box instant pistachio pudding, baking powder, and salt.
2. Mix: In the bowl of a stand mixer or a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, blending well after each addition. Add almond extract and buttermilk and beat until combined.
3. Combine: Add the dry mixture to the wet mixture and mix until just combined.
4. Chocolate Swirl Mixture: Remove 1 cup of the batter and place in a small bowl. Mix cocoa powder with hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
5. Layer: Add ⅓ of the pistachio batter to the pan, then dollop on half the chocolate batter. Repeat with another ⅓ pistachio and the remaining chocolate batter, then top with the last ⅓ pistachio. Swirl with a knife in a zigzag, rotate the pan 90°, and zigzag once more.
6. Bake: Top the batter with chopped pistachios, then bake for 55-60 minutes. Or until the top of the loaf springs back when pressed, or a toothpick inserted in the center comes out clean.

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Chocolate Pistachio Loaf

Moist pistachio loaf with a rich chocolate swirl in every slice. This Starbucks copycat tastes just like the real deal, maybe even better!

Course Bread, Breakfast, Dessert

Cuisine American

Keyword chocolate pistachio loaf, chocolate pistachio loaf recipe, pistachio chocolate loaf, starbucks copycat pistachio chocolate loaf

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 1 loaf

Calories 4340kcal

Author Alyssa Rivers

Ingredients

• 1 ¾ cups all-purpose flour
• 1 (3.4-ounce) box instant pistachio pudding
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1 cup softened butter
• 1 ¼ cups granulated sugar
• 4 large eggs
• ½ teaspoon almond extract
• ½ cup buttermilk
• ¼ cup unsweetened cocoa powder
• ¼ cup hot water
• ¼ cup chopped pistachios

Instructions

• Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
• In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
• In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
• Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
• Add the dry mixture to the wet mixture and mix until just combined.
• Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
• Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
• Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.

Video

Notes

Storage & Make Ahead Instructions

• Room Temperature: Store in an airtight container at room temperature for up to 4 days.
• Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
• Make ahead: Assemble the batter in the loaf pan, cover, and refrigerate until ready to bake, up to 24 hrs. Add about 5 minutes to the bake time.

Nutrition

Calories: 4340kcal | Carbohydrates: 535g | Protein: 64g | Fat: 228g | Saturated Fat: 129g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 65g | Trans Fat: 8g | Cholesterol: 1245mg | Sodium: 5442mg | Potassium: 1389mg | Fiber: 17g | Sugar: 349g | Vitamin A: 7085IU | Vitamin C: 2mg | Calcium: 649mg | Iron: 19mg

More Starbucks Copycat Recipes

Beverages

Copycat Starbucks Pink Drink

5 minutes

Breakfast

Copycat Starbucks Egg Bites

45 minutes

Beverages

Copycat Starbucks Medicine Ball

8 minutes

Breakfast

Starbucks Cream Cheese Danish

22 minutes

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.

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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

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S’mores Crack

16 minutes

Recipe Skill Levels

Crystal Candy

5 days 31 minutes

These Neiman Marcus Chocolate Chip Cookies come with a famous backstory, but the real star is the cookie itself. Thick, chewy, and packed with oats, two kinds of chocolate, and crunchy walnuts, they’re truly worth the hype.

Ingredients for Neiman Marcus Chocolate Chip Cookies

• Oats: Pulse the oats slightly. We want to break them down a bit, not blend them into a flour.
• Chocolate Bar: Finely chop your chocolate bar; it’s easier than grating it, like you do in the original recipe, and you get bigger pools of melty chocolate.
• Walnuts: Substitute the walnuts for pecans or leave the nuts out entirely.

How to Make Neiman Marcus Chocolate Chip Cookies

This chocolate chip cookie recipe is simple enough to make any day of the week. There is no chilling time. You just mix, bake, and enjoy cookies that turn out soft, chewy, and delicious every time. If you love easy cookie recipes, try my soft sugar cookies or chewy oatmeal chocolate chip cookies.

1. Mix Wet Ingredients: Preheat the oven to 375ºF. Line a cookie sheet with parchment paper and set aside. Use a hand mixer or stand mixer to cream butter, brown sugar, and granulated sugar together. Beat until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract and beat until combined.
2. Pulse Oats: In a blender or food processor, pulse oats until they are partially blended.
3. Mix Dry Ingredients: Add the ground oatmeal, all-purpose flour, baking soda, baking powder, and salt in a large bowl, then stir to combine.
4. Combine: Add the dry ingredients to the wet ingredients, then stir to combine.
5. Add Mix-Ins: Stir in chocolate chips, chopped hershey bar, and chopped walnuts.
6. Bake: Use a medium cookie scoop to scoop 1 ½ tablespoon sized dough balls onto the prepared baking sheets. Leave 2 inches between each cookie, then bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under baked. But the Neiman Marcus chocolate chip cookies will continue to cook as they cool on the baking sheet.

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Neiman Marcus Cookies

These Copycat Neiman Marcus Cookies have crisp edges, soft centers, and a rich, buttery dough packed with chocolate chips and signature texture.

Course cookies, Dessert

Cuisine American

Keyword $250 neiman marcus cookies, chocolate chip cookies, million dollar cookies, neiman marcus chocolate chip cookies, neiman marcus cookie recipe, neiman marcus cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 30 cookies

Calories 258kcal

Author Alyssa Rivers

Ingredients

• 1 cup softened unsalted butter
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 (4-ounce) milk chocolate bar, chopped
• 1 cup chopped walnuts

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
• Use a hand mixer or stand mixer to cream 1 cup softened unsalted butter, 1 cup packed brown sugar, and ¾ cup granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
• Add 2 large eggs and 2 teaspoons vanilla extract and beat until combined.
• In a blender or food processor, pulse 2 ½ cups old-fashioned rolled oats until they are partially blended.
• Add the oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¾ teaspoon salt in a large bowl and stir to combine.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Stir in 2 cups semi-sweet chocolate chips, 1 (4-ounce) milk chocolate bar, chopped, and 1 cup chopped walnuts.
• Use a medium cookie scoop to scoop 1 ½ tablespoon-sized dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
• Bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under-baked, but the cookies will continue to cook as they cool on the baking sheet.

Video

Notes

Storage & Freezing Instructions

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing Baked Cookies: Let cookies cool completely, then layer them with parchment paper in an airtight container. Freeze for up to 3 months.
• Freezing Cookie Dough: Scoop dough into individual portions on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer-safe container and freeze for up to 3 months.
• To Bake from Frozen: Bake dough straight from the freezer, just add a few extra minutes to the baking time.

Nutrition

Calories: 258kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 136mg | Fiber: 2g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg

More of My Favorite Chocolate Chip Cookie

If you love chocolate chip cookies as much as I do, you’ll want to check out all of these delicious recipes!

Desserts

Strawberry Chocolate Chip Cookies

30 minutes

Desserts

3 Ingredient Pumpkin Chocolate Chip Cookies

25 minutes

Desserts

Zucchini Oat Chocolate Chip Cookies

25 minutes

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Brown Butter Chocolate Chip Cookies

27 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.

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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

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Strawberry Cheesecake Streusel Muffins

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Chocolate Chip Zucchini Muffins

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Lemon Poppyseed Muffins

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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

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Coconut Lime Butter Bars

25 minutes

I took one bite of Swig’s chocolate peppermint cookies and knew I had to tweak mine. I landed on the perfect fudgy crinkle cookie with smooth frosting, and the perfect crunch from the peppermint candy!

Chocolate Peppermint Cookies Ingredients

• White Chocolate: Use real white chocolate, not white baking chips. Cocoa butter helps it melt smoothly and taste better. Melt in 30 second bursts, stirring between each.

• Granulated Sugar Hack: Roll dough in granulated sugar first so the powdered sugar stays snowy instead of soaking in.

Swig Copycat Chocolate Peppermint Cookies Recipe

If you love Swig’s seasonal chocolate peppermint cookies but not the price, make this copycat at home. It will only take you 30 minutes to be able to enjoy this festive treat and for a fraction of the cost.

Chocolate Peppermint Cookies Base

1. Prep & Cream Butter & Sugar: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. In a medium sized mixing bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract and mix until incorporated.
2. Combine Wet & Dry Ingredients: Whisk the flour, cocoa, baking soda, and salt in another bowl. Add to the butter mixture and mix until just combined. Stir in the chocolate chips.
3. Roll Dough in Sugar: Shape the dough into 2-inch balls. Roll the dough in granulated sugar, and then in powdered sugar, and place on the prepared baking sheets, 6 dough balls per sheet.
4. Bake: Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass. Bake for 10-12 minutes or until set. Let the cookies cool for 10 minutes on the pans before transferring to a wire rack.

White Chocolate Frosting

5. Start Frosting: In a small bowl, melt the white chocolate in the microwave in 30 second intervals. Allow the fully melted chocolate to cool for at least 10 minutes. It needs to reach room temperature so it’s no longer warm to the touch. In a large bowl, add the softened butter and beat with a hand mixer for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
6. Mix: Add the powdered sugar, vanilla, peppermint extract, and salt, and mix on low. Mix until nearly completely absorbed, then increase the speed to high.
7. Beat: Whip for 2-3 minutes until smooth and fluffy.
8. Frost & Sprinkle: Frost the chocolate peppermint cookies with about two tablespoons of frosting and sprinkle with crushed peppermint.

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Chocolate Peppermint Crinkle Cookies

A soft, fudgy chocolate peppermint crinkle cookie inspired by Swig’s holiday favorite. Triple chocolate, cool peppermint, and a perfect snowy crinkle finish.

Course Dessert

Cuisine American

Keyword chocolate crinkle cookies, chocolate peppermint crinkle cookies, peppermint cookies, peppermint crinkle cookies, Swig copycat chocolate peppermint crinkle cookies, triple chocolate peppermint cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 cookies

Calories 542kcal

Author Alyssa Rivers

Ingredients

• ¾ cup softened butter
• 1 cup sugar
• 1 large egg
• ¼ teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup semisweet chocolate chips

White Chocolate Frosting

• 4 ounces white chocolate
• ½ cup softened butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• ¼ teaspoon salt

Rolling Sugars and Topping

• ¼ cup granulated sugar
• ½ cup powdered sugar
• ¼ cup crushed peppermint candy

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. In a medium-sized mixing bowl, cream ¾ cup softened butter and 1 cup sugar until light and fluffy. Add 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon peppermint extract, and mix until incorporated.
• Whisk 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt in another bowl. Add to the butter mixture and mix until just combined. Stir in 1 cup semisweet chocolate chips.
• Shape the dough into 2-inch balls. Roll the dough in ¼ cup granulated sugarthen in ½ cup powdered sugar, and place on the prepared baking sheets, 6 dough balls per baking sheet. Slightly flatten the tops of the balls into 2-inch rounds with the bottom of a glass.
• Bake for 10-12 minutes or until set. Let the cookies cool for 10 minutes on the pans before transferring to a wire rack.

White Chocolate Frosting

• In a small bowl, melt 4 ounces white chocolate in the microwave in 30-second intervals. Allow the fully melted chocolate to cool for at least 10 minutes, until it reaches room temperature and is no longer warm to the touch.
• In a large bowl, add ½ cup softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
• Add 1 cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract, and ¼ teaspoon salt, and mix on low until nearly completely absorbed, then increase the speed to high. Whip for 2-3 minutes until smooth and fluffy.
• When the cookies are completely cool, frost each cookie with about 2 tablespoons of frosting and sprinkle with some of the ¼ cup crushed peppermint candy.

Notes

Storage Instructions

• Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Freezer: Freeze these cookies in an airtight freezer-safe container. Freeze for up to 3 months.

Nutrition

Calories: 542kcal | Carbohydrates: 69g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 289mg | Potassium: 199mg | Fiber: 3g | Sugar: 49g | Vitamin A: 621IU | Vitamin C: 0.05mg | Calcium: 44mg | Iron: 2mg

More Holiday Treats To Try

I love a good cookie, and holiday ones are the BEST! Try out these Grinch Cookies, these Italian Christmas Cookies, or these delicious Christmas Gooey Butter Cookies! Here are other holiday treats if you’re not a cookie fan.

Desserts

Christmas Sprinkle Cookies

27 minutes

Desserts

Christmas Cornflake Wreaths

30 minutes

Desserts

Yule Log Cake

2 hours 42 minutes

Desserts

Eggnog Fudge

30 minutes

These Hostess Cupcake Cookies take your favorite childhood treat and turn it into soft, chocolate cookies! They are topped with sweet marshmallow and smooth chocolate ganache, and of course, the classic white swirl!

Ingredients for Hostess Cupcake Cookies

• Cake Mix Tip: I used a dark chocolate fudge cake mix, but any chocolate cake mix works. Adding the cocoa powder helps darken the chocolate color. Devil’s food and triple chocolate cake mix also work great!

• Chocolate for Ganache: The cookie is pretty rich, so milk chocolate is the perfect balance for the ganache.
• White Chocolate: I like to use white candy coating (also called candy melts or almond bark) for smooth melting and easy piping, but white chocolate chips work too.

How to Make Hostess Cupcake Cookies

There are a few steps to follow, but trust me, the end result is worth it! These Hostess cupcake cookies are a classic childhood memory worth turning into a fun cookie version.

1. Make the Dough: Add the cake mix, cocoa powder, vegetable oil, and eggs to a large bowl and mix with a hand mixer or stand mixer fitted with the paddle attachment until a thick batter forms.
2. Bake and Cool: Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop the cookie dough, then roll it into uniform balls with your hands. Place them on the prepared baking sheet, leaving about 2 inches apart. Bake for 10-12 minutes until the edges are set. The centers will look soft, but they finish cooking as they rest on the pan for 2–5 minutes. Then transfer to a cooling wire rack to cool completely.

Marshmallow Cream

3. Make the Marshmallow Topping: Add the butter, powdered sugar, and a pinch of salt to a large bowl. Beat with a hand mixer or stand mixer (paddle attachment) until combined and crumbly. Add the marshmallow fluff and vanilla extract, then beat until smooth, scraping down the bowl so everything mixes evenly.
4. Add Marshmallow Frosting: Spoon the cream into the center of the cooled Hostess Cupcake cookies. Spread it into an even circle, leaving some of the cookie exposed. Don’t frost the whole surface. Let the cookies sit for at least 10 minutes before topping with ganache.

Ganache and Swirl

5. Chocolate Ganache: Make the ganache by adding the chocolate chips and heavy whipping cream to a small microwavable bowl. Microwave for 30-45 seconds and stir until smooth. The ganache will seem runny. Keep stirring and heating in 10-second increments until smooth and melted.
6. Top with Ganache: Spoon a heaping teaspoon of ganache in the center of the marshmallow cream. Spread it out into a circular layer. Allow it to set up for a few minutes.
7. Melt White Chocolate: Add the white melting chocolate to a small microwavable bowl. Microwave in 20-second increments until fully melted.
8. Add Signature Swirl: Add the melted chocolate to a small ziplock bag with the corner barely snipped off. You can also use a piping bag fitted with a small round piping tip (size #1 or #2). Pipe the signature swirls over the top of the ganache on the cooled Hostess Cupcake cookies.

Print

Hostess Cupcake Cookies

Soft, chocolatey cookies topped with fluffy marshmallow cream and silky ganache. They're just like a Hostess cupcake, only in cookie form!

Course cookies, Dessert

Cuisine American

Keyword chocolate cookies, chocolate hostess cupcakes, chocolate marshmallow cookies, christmas cookies, cookies, cupcake cookies, easy chocolate cookies, hostess cake cookies, hostess copycat recipe, hostess cupcake cookies, hostess cupcake cookies recipe

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Cooling time 5 minutes minutes

Total Time 42 minutes minutes

Servings 18 cookies

Calories 238kcal

Author Alyssa Rivers

Equipment

• 1 Hand Mixer or stand mixer with a paddle attachment

Ingredients

Cookies

• 1 (15.25-ounce) dark chocolate fudge cake mix Duncan Hines
• 2 tablespoons unsweetened cocoa powder
• ½ cup vegetable oil
• 2 large eggs room temperature

Marshmallow Cream

• ½ cup softened unsalted butter
• 2 cups powdered sugar
• 1 pinch salt
• 1 (7-ounce) container marshmallow creme
• ½ teaspoon vanilla extract

Ganache and Swirl

• ½ cup milk chocolate chips
• 3 tablespoons heavy whipping cream
• ¼ cup white candy coating chocolate

Instructions

Cookies

• Preheat the oven to 350 degrees Fahrenheit and line 2-3 baking sheet pans with parchment paper. Set aside.
• Add 1 (15.25-ounce) dark chocolate fudge cake mix, 2 tablespoons unsweetened cocoa powder, ½ cup vegetable oil, and 2 large eggs to a large bowl and mix with a hand mixer or stand mixer fitted with the paddle attachment until a thick batter forms.
• Use a medium cookie scoop (about 1½ tablespoons) to scoop the dough, then roll it into uniform balls with your hands. Place them on the prepared baking sheets, leaving about 2 inches apart.
• Bake for 10-12 minutes, until the edges are set. The center of the cookies will look underbaked, but they will continue to cook as they cool. Let them sit on the baking pan for 2 minutes before transferring them to a cooling rack to finish cooling.

Marshmallow Cream

• Add ½ cup softened unsalted butter, 2 cups powdered sugar, and 1 pinch salt to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until combined. It will be crumbly at this stage.
• Add 1 (7-ounce) container marshmallow creme and ½ teaspoon vanilla extract to the cream and beat until combined, scraping down the sides and bottom of the bowl to ensure everything is incorporated.
• Spoon the cream into the center of each cooled cookie. Spread it into an even circle, leaving some of the cookie exposed. Don't frost the whole surface. Let the cookies sit for at least 10 minutes before topping with ganache.

Ganache and Swirl

• Make the ganache by adding ½ cup milk chocolate chips and 3 tablespoons heavy whipping cream to a small microwavable bowl. Microwave for 30-45 seconds and stir until smooth. The ganache will seem runny. Keep stirring and heating in 10-second increments until smooth and melted.
• Spoon a heaping teaspoon of ganache in the center of the marshmallow cream and spread it out into a circular layer. Allow it to set up for a few minutes.
• Let the ganache cool completely and set before heating ¼ cup white candy coating chocolate in a small bowl in the microwave in 20-second increments until fully melted. Add the melted chocolate to a small ziplock bag with the corner barely snipped off. You can also use a piping bag fitted with a small round piping tip (size #1 or #2). Pipe the signature swirls over the top of the ganache.

Notes

Storage Instructions

• Storage: Keep cookies in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
• Freezing: Don’t freeze the finished cookies. The marshmallow and chocolate can turn sticky as they thaw. Instead, freeze the plain cookie base for up to 3 months, then thaw completely before adding the toppings.

Nutrition

Calories: 238kcal | Carbohydrates: 28g | Protein: 1g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 17mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.3mg

Try These Other Nostalgic Treats!

Don’t stop here! If you liked these Hostess cupcake cookies, try these other beloved treats that bring back all the good memories. Click on the copycat recipes below.

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Classic Cosmic Brownies

1 hour 15 minutes

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Oatmeal Creme Pies

40 minutes

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Twinkie Cake

1 hour 35 minutes

Desserts

Lofthouse Sugar Cookies

35 minutes

Meet my upgraded Twix thumbprint cookies! I re‑tested and updated the recipe so you’ll get defined wells, clean edges, and a tender center every time! They are perfect for gift giving and cookie parties!

Twix Thumbprint Cookies Ingredients

• Chocolate: Skip chocolate chips; instead, use good quality chocolate bars, baking chocolate, candy coating chocolate, or chocolate melting wafers.
• Caramels: Use soft caramel candies like Werther’s or Kraft. You’ll need about 130g.
• Sea salt: Sprinkle flake sea salt right after drizzling the chocolate for that salty pop.
• Dairy‑free: If you need these to be dairy-free, you can use butter-flavored shortening and swap the cream for coconut or almond milk.

How to Make Twix Thumbprint Cookies

Holy cow, these taste like a Twix in cookie form! I’m not admitting how many I “tested” before rushing a plate to the neighbors, but fair warning, they disappear fast! Here’s how to make them.

Make Cookies

1. Combine Butter & Sugar: Add unsalted butter and granulated sugar to a large bowl. Beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment. Mix for 2-3 minutes, until light and fluffy.
2. Add Egg & Vanilla: Add egg and vanilla extract, then mix again until fully combined. Scrape down the sides and bottom of the bowl as needed.
3. Add Dry Ingredients: Add flour and salt, and beat on low speed until fully combined and all the flour has been absorbed.
4. Scoop & Indent: Use a small cookie scoop to portion dough onto parchment‑lined baking sheets. Indent each ball of dough with the back of a 1‑teaspoon measuring spoon, then chill 30–60 minutes.
5. Bake: Preheat the oven to 375°F during the last 15 minutes of chilling. Arrange dough 2 inches apart on parchment-lined sheets. Bake 8–10 minutes, until the centers are matte but slightly soft. Re‑indent each cookie right out of the oven. Cool for 2 minutes on the sheet before moving to a cooling rack.
6. Melt Caramel: Meanwhile, heat the caramel candies and heavy cream in the microwave. Do it in 15-20-second increments, stirring between each increment until fully melted and smooth.

Caramel Topping & Chocolate Drizzle

7. Add Caramel: Spoon ~½ tsp caramel into each indent. If your caramel starts hardening, just warm it up in the microwave. Freeze for 5 minutes before adding the chocolate, so the caramel firms up.
8. Melt & Drizzle Chocolate: Microwave the chocolate in 30‑second bursts, stirring until smooth. Transfer to a Ziploc bag, snip a corner, and drizzle over Twix thumbprint cookies. Sprinkle with coarse salt, if desired, and let set.

Print

Twix Thumbprint Cookies

All the flavors of a Twix bar, buttery shortbread, chewy caramel, and smooth chocolate that come together in one irresistible, easy cookie.

Course cookies, Dessert

Cuisine American

Keyword almond thumbprint cookies, caramel chocolate cookies, christmas cookies, cookie recipes, cookies, holiday cookies, Holiday treat, homemade twix cookies, twix cookie recipe, twix cookies, twix thumbprint cookies, twix thumbprint cookies recipe

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 24 cookies

Calories 198kcal

Author Alyssa Rivers

Ingredients

• 1 cup softened unsalted butter
• ⅔ cup granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon salt
• 24 soft caramel candies about 130 grams
• 2 tablespoons heavy cream
• 4 ounces milk chocolate melting chocolate or chopped baking chocolate

Instructions

• Add 1 cup softened unsalted butter and ⅔ cup granulated sugar to a large bowl and beat on medium-high speed with a hand mixer or a stand mixer fitted with the paddle attachment for 2-3 minutes, until light and fluffy.
• Add 1 large egg and 1 tablespoon vanilla extract and mix again until fully combined, scraping down the sides and bottom of the bowl as needed.
• Add 2 cups all-purpose flour and ½ teaspoon salt and beat at low speed until fully combined and all the flour has been absorbed.
• Use a small cookie scoop to portion the dough into balls and lay them out on one or two parchment-lined baking sheets. Use the back of a 1-teaspoon measuring spoon to press an indent into the center of each ball. Place the baking sheets in the refrigerator to chill for 30 minutes to 1 hour.
• About 15 minutes before the dough is finished chilling, preheat the oven to 375 degrees Fahrenheit.
• Arrange the chilled dough on parchment-lined baking sheets so there is 2 inches between each cookie, then bake for 8-10 minutes, until the centers of the cookies still look slightly underbaked, but have lost their sheen and turned matte.
• Remove the cookies from the oven and immediately use the same 1-teaspoon measuring spoon to reform the indent in the top of the cookie since it will puff up while the cookies bake. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to finish cooling.
• Meanwhile, heat 24 soft caramel candies and 2 tablespoons heavy cream in the microwave in 15-20 second increments, stirring between each increment until they are fully melted and smooth.
• Use a teaspoon to fill the indentation in each cookie with caramel, about ½ teaspoon or so. Warm the caramel for 5-10 seconds in the microwave as needed to keep it liquid enough to spoon into the cookies.
• Melt 4 ounces milk chocolate melting chocolate in the microwave in 30-second increments, until fully melted and smooth, stirring between each increment. Add the melted chocolate to a small ziplock bag, then barely snip the corner of the bag off, and quickly drizzle the chocolate over the tops of the cookies. Sprinkle with coarse salt, if desired, and let them sit until the caramel and chocolate is fully set.

Video

Notes

Storage Instructions

• Storage: Airtight at room temp for up to 5 days; use parchment between stacked cookies.
• Freezing: Best Method: freeze unbaked (scooped + indented) up to 3 months; bake from frozen, adding 30–60 sec if needed. Or freeze baked, filled, drizzled cookies in layers with parchment up to 3 months; thaw 1–2 hours (caramel may weep).

Nutrition

Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 78mg | Potassium: 54mg | Fiber: 1g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 1mg

Candy-Bar Inspired Desserts

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Almond Joy Poke Cake

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Homemade Reese’s Peanut Butter Cups

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No Bake Snickers Bar Pie

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Homemade Twix Bars

55 minutes

If you’ve never tried a congo bar, they’re basically chocolate chip cookie bars with a little added flair. They’re usually made with chopped nuts or coconut for some extra texture, and let me tell you… They are what dreams are made of.

Congo Bar Ingredients

• Switch Up the Nuts! You can use pecans, almonds, chopped peanuts, or pistachios instead of walnuts.
• Chocolate Chip Variations: Use milk and semi-sweet chocolate chips, all semi-sweet, or mix in butterscotch, caramel, or peanut butter chips.
• Sea Salt: Add a sprinkle of flaky sea salt to the top before baking.
• Toppings: Want to make your congo bars even more indulgent? Add a drizzle of caramel sauce or white chocolate sauce! Serve warm and à la mode.

How to Make Classic Congo Bars

This congo bar recipe is just as easy, if not easier, than making a batch of chocolate chip cookies. Prepare to meet your new potluck staple! These are so simple to throw together and are always a hit wherever they go.

1. Prep & Dry Ingredients: Preheat the oven to 350°F. Spray a 9 x 13 x 2 pan with nonstick cooking spray and set aside. Whisk together the flour, baking powder, and salt in a medium bowl.
2. Wet Ingredients: Add the butter and brown sugar to a large bowl and mix until combined. Add in the eggs and vanilla and mix until fully combined.
3. Combine: Add the flour mixture to the butter and sugar mixture and mix until combined. Stir in the chocolate chips and walnuts by hand into the batter.
4. Bake: Add the dough to the prepared pan and bake for 30-35 minutes, until the edges are golden brown. The center will still look underbaked. If it is baked any longer, the bars will become dry and crumbly. Let the Congo bars cool completely before cutting them for the cleanest bars.

Print

Congo Bars

Congo bars are soft and chewy, filled with chocolate chips and walnuts. They’re like a gooey chocolate chip cookie in bar form!

Course baking, Dessert

Cuisine American

Keyword almond roca cookie bars, bakery-style congo bars, chocolate chip cookie bars, congo bar, congo bars, congo bars recipe, vintage congo bars, vintage dessert recipe, vintage recipe

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 16 Bars

Calories 439kcal

Author Alyssa Rivers

Ingredients

• 2 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup melted unsalted butter
• 2 ¼ cup packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups milk chocolate chips
• 1 cup chopped walnuts optional

Instructions

• Preheat the oven to 350°F. Spray a 9x13x2-inch pan with nonstick cooking spray and set aside.
• Whisk together 2 ¾ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt in a medium bowl.
• Add ⅔ cup melted unsalted butter and 2 ¼ cup packed brown sugar to a large bowl and mix until combined. Add 3 large eggs and 1 teaspoon vanilla extract, and mix until fully combined.
• Add the flour mixture to the butter and sugar mixture and mix until combined. Stir in 2 cups milk chocolate chips and 1 cup chopped walnuts by hand.
• Add the dough to the prepared pan and bake for 30-35 minutes, until the edges are golden brown. The center will still look underbaked, and it should! If it is baked any longer, the bars will become dry and crumbly.
• Let the bars cool completely before slicing and serving.

Video

Notes

Storage Instructions

• Room Temperature: Store in an airtight container for 3-4 days. 
• Refrigerator: Store in an airtight container for up to 7 days. Heat in the microwave for 5-10 seconds for a warm treat!
• Freezer: Congo bars can also be frozen for up to 3 months. Leave at room temperature overnight to thaw.

Nutrition

Calories: 439kcal | Carbohydrates: 63g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 178mg | Potassium: 112mg | Fiber: 2g | Sugar: 44g | Vitamin A: 339IU | Vitamin C: 0.2mg | Calcium: 106mg | Iron: 2mg

More Dessert Bars to Try

Oh, cookie bars. I can never get enough of them! If you love these congo bars, you’ll also have to try brown butter blondies, sugar cookie bars, and snickerdoodle bars! Here are a few more recipes:

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Neiman Marcus Bars

40 minutes

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Cherry Pie Bars

55 minutes

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Oatmeal Fudge Bars

1 hour 5 minutes

If you grew up in Utah, Lunch Lady Peanut Butter Bars were basically a rite of passage. Thick, chewy, and slathered in chocolate frosting. My version is even better, and yes, this one earned its spot in my cookbook for a reason.

Ingredients Needed

• Peanut butter: Creamy peanut butter is best, but if you prefer a little more crunch in your bars, try it with the crunchy peanut butter.
• Rolled oats: If you do not have rolled oats, graham cracker crumbs will also work. The bars will not be as full but will have the same concept.

• Frosting: Make these even easier and buy store bought to spread over the peanut butter filling.

How to Make Peanut Butter Bars

This nostalgic lunch lady bar recipe only takes about 35 minutes! They are dangerously good, and your whole family will devour them! Here’s how you make them!

Bars

1. Cream together: Preheat the oven to 350 degrees Fahrenheit, then cream together the brown sugar, white sugar, and peanut butter.
2. Blend: Add the eggs, salt, baking soda, rolled oats, and flour. Mix to combine.
3. Bake: Spread the dough into a 15 X 9 X 2-inch baking sheet pan. Bake for 15 minutes and cool completely before frosting.

Peanut Butter/Frosting

4. Spread on the peanut butter layer: After cooling, spread 1 cup of peanut butter on top of the bars. Soften the peanut butter in the microwave for 30 seconds so it spreads easier.
5. Melt the butter/ Add the cocoa powder: For the frosting, melt the butter in a medium saucepan over medium heat. Add the cocoa powder and whisk to combine.
6. Whisk the frosting ingredients: Remove from the heat and add 3 ½ cups powdered sugar, 1 teaspoon vanilla extract, and 6 tablespoons milk. Whisk together until silky and smooth. 
7. Frost: Pour the frosting over the peanut butter layer and spread it evenly on top. Allow the frosting to set for a few minutes before cutting the peanut butter bars and enjoying!

Print

Peanut Butter Bars

Chewy peanut butter bars with fudgy chocolate frosting, just like the lunch lady made, but better! Easy, nostalgic, and totally addictive.

Course Dessert

Cuisine American

Keyword lunch lady bars, peanut butter bars, peanut butter bars recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 Bars

Calories 439kcal

Author Alyssa Rivers

Ingredients

Peanut Butter Bars

• 1 cup brown sugar
• 1 cup granulated sugar
• 1 cup unsalted butter
• 1 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups rolled oats
• 2 cups all-purpose flour

Peanut Butter & Frosting

• ½ cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 3 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 6 tablespoons milk
• 1 cup creamy peanut butter for spreading

Instructions

Peanut Butter Bars

• Preheat the oven to 350 degrees Fahrenheit. In a large bowl, cream together the 1 cup brown sugar , 1 cup granulated sugar, 1 cup unsalted butter, and 1 cup creamy peanut butter using an electric hand mixer.
• Add in 2 large eggs, 1 teaspoon salt, 1 teaspoon baking soda, 2 cups rolled oats, and 2 cups all-purpose flour. Mix until combined.
• Spread the mixture into a 15 X 9 X 2-inch baking sheet pan. Bake for 15 minutes, then cool completely before frosting.

Peanut Butter & Frosting

• After cooling, spread 1 cup creamy peanut butter on top of the bars. Soften the peanut butter in the microwave for 30 seconds so it spreads easier.
• For the frosting, melt ½ cup unsalted butter in a medium saucepan over medium heat. Add 3 tablespoons unsweetened cocoa powder and whisk to combine.
• Remove from the heat and add 3 ½ cups powdered sugar, 1 teaspoon vanilla extract, and 6 tablespoons milk. Whisk together until really well until the frosting is silky and smooth.
• Pour the frosting over the peanut butter layer and spread it evenly on top. Allow the frosting to set for a few minutes before cutting and enjoying!

Video

Notes

To store leftover Peanut Butter Bars, let them cool completely, then place them in an airtight container in the fridge. They can be stored for 3-4 days. They can be served chilled, or you can bring them to room temperature before serving.

Nutrition

Calories: 439kcal | Carbohydrates: 53g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 247mg | Potassium: 194mg | Fiber: 2g | Sugar: 37g | Vitamin A: 383IU | Calcium: 35mg | Iron: 1mg

More Peanut Butter Desserts

If you love peanut butter, then you are surely going to love these other peanut butter recipes, like this yummy Chocolate Peanut Butter Pie, these easy Flourless Peanut Butter Cookies, and these new Peanut Butter and Jelly Cookies!

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Oreo Peanut Butter Bars

1 hour 30 minutes

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Homemade Reese’s Peanut Butter Cups

15 minutes

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Peanut Butter Brownies

50 minutes

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Peanut Butter Blossom Cookies

30 minutes