I whipped these no‑bake cookies together using simple pantry staples—rich chocolate, creamy peanut butter, and oats—without turning on the oven. They’re fudgy, comforting, and come together in no time.

Why I’ll Love This Recipe

I love how quickly these cookies come together—no mixer, no oven, no fuss. Just one saucepan and a few ingredients deliver that classic chocolate-peanut butter combo I can’t resist. They set in the fridge for a delightfully fudgy texture every time.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¼ cup (4 Tbsp; 56 g) unsalted butter

• 1½ cups (300 g) granulated sugar

• ½ cup (120 ml) milk

• ¼ cup (21 g) unsweetened cocoa powder

• ⅔ cup (170 g) creamy peanut butter

• 1 Tbsp (15 ml) pure vanilla extract

• 3 cups (255 g) old‑fashioned or quick oats

• ⅛ tsp salt

directions

1. In a medium saucepan, melt butter with sugar, milk, and cocoa over medium heat, whisking to combine.

2. Let the mixture come to a rolling boil. Once boiling, stop stirring and let it boil for exactly 1 minute.

3. Remove from heat, then stir in peanut butter, vanilla, and salt until fully incorporated.

4. Add the oats and stir until every bit is coated.

5. Let the mixture rest for about 4–5 minutes (leave it 10 min if using natural peanut butter—it thickens more slowly).

6. Line baking sheets with parchment. Drop heaping tablespoonfuls onto the sheets and flatten a bit if desired.

7. Chill in the fridge for 30–60 minutes, or until firm to the touch.

Servings and timing

• Yield: about 24 cookies

• Prep time: ~15 minutes

• Chill time: 30–60 minutes

• Total time: ~45–75 minutes

Variations

• Nut‑free: Substitute peanut butter with sunflower seed butter or cookie butter.

• Almond twist: Swap in almond butter for peanuts.

• Fudgy version: Use Nutella instead of peanut butter for an extra-chocolatey spin.

• Add‑ins: Stir in sprinkles, shredded coconut, chopped nuts, or raisins for texture or flair.

• Salty-sweet: Sprinkle flaky sea salt on top before chilling for a flavor contrast.

storage/reheating

• Store in an airtight container in the fridge for up to 1 week.

• Freeze fully set cookies for up to 3 months, then thaw in the fridge overnight or enjoy one frozen.

• For softened cookies, let frozen or refrigerated cookies sit a few minutes at room temperature before serving.

FAQs

What if my cookies turn out crumbly?

If they’re crumbly, you may have boiled the sugar mixture too long. Be sure to boil for exactly 1 minute—any longer and they’ll dry out.

Can I use rolled oats instead of quick oats?

Yes—rolled oats give a chewier texture, while quick oats yield softer cookies. Both work beautifully.

Do they have to be chilled in the fridge?

Chilling isn’t strictly required, but it speeds up the setting process. You can let them cool at room temperature (20–30 minutes), though the fridge gives a firmer result.

Can I use natural peanut butter?

Absolutely—you may just need to let the mixture rest a bit longer before scooping, since natural peanut butter thickens more slowly.

Can I reduce the sugar?

Reducing the sugar can affect the texture and setting of the cookies, so I recommend sticking with the measurements as written.

Conclusion

These no‑bake chocolate peanut butter cookies are one of my go-to treats—simple, satisfying, and always a hit. Whether it’s snack time, dessert, or a last-minute craving, they deliver creamy, fudgy goodness without ever needing an oven. I hope they bring as much joy to your kitchen as they have to mine.

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No‑Bake Chocolate Peanut Butter Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 1 minute
• Total Time: 45–75 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Rich and fudgy no-bake cookies that combine chocolate, creamy peanut butter, and oats for an easy, crowd-pleasing treat with minimal cleanup.

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Ingredients

• ¼ cup (4 Tbsp; 56 g) unsalted butter
• 1½ cups (300 g) granulated sugar
• ½ cup (120 ml) milk
• ¼ cup (21 g) unsweetened cocoa powder
• ⅔ cup (170 g) creamy peanut butter
• 1 Tbsp (15 ml) pure vanilla extract
• 3 cups (255 g) old‑fashioned or quick oats
• ⅛ tsp salt

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Instructions

1. In a medium saucepan, whisk together butter, sugar, milk, and cocoa over medium heat until the butter is melted.
2. Bring mixture to a boil, stirring; once boiling, stop stirring and let it boil for 1 minute.
3. Remove from heat; stir in peanut butter, vanilla, and salt until smooth.
4. Stir in oats until well combined.
5. Let mixture sit for 4–5 minutes to thicken slightly (about 10 minutes if using natural peanut butter).
6. Line baking sheets with parchment. Drop heaping tablespoonfuls (about 1 tablespoon each) onto sheets, flattening slightly if desired.
7. Refrigerate 30–60 minutes until firm.

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Notes

• Use natural peanut butter for a slightly softer cookie; allow extra setting time.
• Do not overboil—this can make the cookies dry and crumbly.
• Store in the fridge for up to 1 week or freeze for up to 3 months.
• Optional: add flaky sea salt or mix-ins like coconut, nuts, or raisins for extra flair.

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Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 14g
• Sodium: 50mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 5mg

This Sunshine Salad is a refreshing, fruit-filled dish that comes together in minutes and adds a burst of tropical flavor to any meal. It's light, creamy, and perfect for picnics, potlucks, or even as a healthy dessert. With a base of pineapple, mandarin oranges, and bananas, all coated in sugar-free vanilla pudding mix, it’s as bright and cheerful as its name suggests.

Why You’ll Love This Recipe

I love how simple and quick this salad is to put together. It’s naturally sweet from the fruit, yet light enough to enjoy without guilt. The sugar-free pudding adds a creamy texture without overpowering the fresh flavors. It's a perfect go-to when I want something easy, delicious, and low in calories.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 fresh pineapple, cored and cut into chunks

• 1 can (15 oz) mandarin oranges in light syrup

• 2 bananas, peeled and sliced

• 1 box (4-serving size) sugar-free vanilla instant pudding mix

directions

1. In a large bowl, I combine the pineapple chunks and mandarin oranges. I usually drain the oranges slightly to avoid too much liquid.

2. I sprinkle in the vanilla pudding mix and gently stir to coat the fruit evenly.

3. I add the banana slices and fold them in carefully so they stay intact.

4. I chill the salad in the fridge for about 10 to 15 minutes to let the pudding thicken slightly.

5. I serve it cold and enjoy every bite of this fruity, creamy treat.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Chill time: 10–15 minutes

• Total time: 30 minutes

Variations

• I sometimes add mini marshmallows or halved grapes for extra texture.

• For a berry twist, I mix in strawberries or blueberries.

• A tropical version with mango or papaya gives it even more island flair.

• For added creaminess, I fold in a spoonful of whipped topping or vanilla yogurt.

• A fun twist is to swap the pudding for lemon or orange gelatin and add grated carrots and crushed pineapple.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It holds up well, though the bananas may soften slightly. I give it a gentle stir before serving. I avoid freezing it since the fruit texture changes too much after thawing.

FAQs

How do I keep the bananas from turning brown?

I slice and add them just before serving or lightly toss them in lemon juice to keep them from browning.

Can I use canned pineapple instead of fresh?

Yes, I use canned pineapple in juice if fresh isn't available. I make sure to drain it well.

What pudding flavors can I use?

I usually stick with vanilla, but lemon or even white chocolate pudding gives it a new twist.

Is this good for meal prep?

Definitely. I prep the fruit and pudding base ahead of time and add the bananas later to keep it fresh.

Can I make this dairy-free?

Yes, I use a dairy-free pudding mix or sub with coconut milk yogurt for a creamy alternative.

Conclusion

This Sunshine Salad is my go-to for a cheerful, healthy treat. It’s easy, fast, and always a hit with family and friends. I love how versatile it is and how it brings a little brightness to any table. Give it a try—I think you’ll enjoy it just as much as I do.

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Sunshine Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad
• Method: No-cook
• Cuisine: American
• Diet: Low Calorie

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Description

A vibrant and refreshing fruit salad made with pineapple, mandarin oranges, bananas, and sugar-free vanilla pudding mix. Perfect for potlucks, picnics, or a light dessert.

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Ingredients

• 1 fresh pineapple, cored and cut into chunks
• 1 can (15 oz) mandarin oranges in light syrup
• 2 bananas, peeled and sliced
• 1 box (4‑serving size) sugar‑free vanilla instant pudding mix

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Instructions

1. In a large bowl, combine the pineapple chunks and mandarin oranges (drain if desired, or reserve a bit of syrup for extra flavor).
2. Sprinkle in the pudding mix and gently toss until the fruit is evenly coated.
3. Add the banana slices and fold them in carefully to keep them from turning mushy.
4. Chill the salad in the fridge for at least 10–15 minutes so the pudding sets slightly.
5. Serve cold and enjoy!

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Notes

• Add lemon juice to bananas to prevent browning.
• Use canned pineapple if desired, but drain slightly to avoid excess syrup.
• Prep the fruit and pudding ahead of time; add bananas before serving for best texture.
• Store in an airtight container in the fridge for 2–3 days.
• Do not freeze—fruit texture degrades.

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Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 14g
• Sodium: 95mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

A creamy, fruity, and nostalgic twist on classic jello "salads," this Millionaire Peach Salad layers soft cream cheese, marshmallows, juicy peaches, and crunch from pecans—bringing a perfect balance of sweetness and texture I love at potlucks and summer meals.

Why You’ll Love This Recipe

I adore this recipe because it’s quick to make, packs bold peach flavor thanks to canned peaches and peach gelatin, and is creamy without being overly sweet. The marshmallows add fun pops of sweetness, while the pecans keep the texture interesting. As a bonus, I can prep it ahead of time, making it ideal for gatherings.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (8 oz) package cream cheese, softened

• 1 cup powdered sugar

• 1 (12 oz) carton Cool Whip or frozen whipped topping

• 1 (3 oz) box peach-flavored gelatin

• 2 (14 oz) cans sliced peaches in syrup (drained, reserving 2 tablespoon syrup)

• 2 cups mini marshmallows

• ½ cup chopped pecans

directions

1. In a large bowl, I beat softened cream cheese and powdered sugar with a mixer until smooth and fluffy.

2. I fold in the Cool Whip and dry peach gelatin until well combined.

3. I drain the peaches, reserving 2 tablespoons of syrup, then chop the peaches and stir both into the mixture.

4. I add marshmallows and mix gently.

5. I cover and refrigerate for at least 2 hours or longer if preparing ahead.

6. Just before serving, I fold in the chopped pecans to keep them crisp.

Servings and timing

• Serves: About 8–10 people

• Prep time: 10 minutes

• Chill time: At least 2 hours (can be chilled overnight)

Variations

• I use fresh peaches when they’re in season—peeled, sliced, and tossed with a little sugar before adding.

• I sometimes sprinkle toasted coconut for a tropical touch.

• I drizzle caramel sauce over the salad or individual portions for a decadent twist.

• I replace pecans with chopped almonds or walnuts for a different nutty flavor.

• For a lighter version, I substitute low-fat Greek yogurt for the Cool Whip.

storage/reheating

• I store leftovers in an airtight container in the refrigerator for up to 3 days. If any liquid separates, I just stir it gently before serving.

• I don’t recommend freezing it—the texture changes too much.

• I always serve it cold; no reheating is needed.

FAQs

What can I use instead of Cool Whip?

I’ve swapped in equal parts whipped cream or whipped coconut cream for a fresher taste, though the texture may be slightly softer.

Can I omit the marshmallows?

Yes! The salad will still be delightful. I occasionally leave them out to reduce sweetness or if I don’t have them on hand.

Can I use fresh peaches instead of canned?

Absolutely. I peel, slice, and lightly sweeten fresh peaches before adding. It’s bright and refreshing in the summer months.

How far ahead can I prepare this salad?

I typically make it up to one day ahead. Just wait to add the pecans until right before serving to preserve their crunch.

Can I make this salad gluten-free or nut-free?

Yes. It’s naturally gluten-free. For a nut-free version, I omit the pecans or replace them with seeds like pumpkin or sunflower for that textural contrast.

Conclusion

This Millionaire Peach Salad is a timeless crowd-pleaser that’s as easy as it is delicious. Creamy, fruity, and loaded with comforting textures, it’s perfect for summer gatherings or anytime I crave something nostalgic. I hope it becomes a favorite in your recipe rotation too!

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Millionaire Peach Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: N/A
• Total Time: 2 hours 10 minutes (including chill time)
• Yield: 8–10 servings
• Category: Salad, Dessert
• Method: Chill
• Cuisine: American
• Diet: Gluten Free

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Description

A creamy, fruity, and nostalgic twist on classic jello 'salads,' this Millionaire Peach Salad layers soft cream cheese, marshmallows, juicy peaches, and crunch from pecans, bringing a perfect balance of sweetness and texture.

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Ingredients

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 (12 oz) carton Cool Whip or frozen whipped topping
• 1 (3 oz) box peach-flavored gelatin
• 2 (14 oz) cans sliced peaches in syrup (drained, reserving 2 Tbsp syrup)
• 2 cups mini marshmallows
• ½ cup chopped pecans

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Instructions

1. In a large bowl, beat softened cream cheese and powdered sugar with a mixer until smooth and fluffy.
2. Fold in the Cool Whip and dry peach gelatin until well combined.
3. Drain peaches, reserving 2 Tbsp of syrup, then chop the peaches and stir both into the mixture.
4. Add marshmallows and mix gently.
5. Cover and refrigerate for at least 2 hours (or longer if preparing ahead).
6. Just before serving, fold in the chopped pecans to keep them crisp.

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Notes

• Use fresh peaches when in season—peel, slice, and toss with a little sugar before adding.
• Sprinkle toasted coconut for a tropical touch.
• Drizzle caramel sauce over the salad or individual portions for a decadent twist.
• Replace pecans with chopped almonds or walnuts for a nutty twist.
• For a lighter version, substitute low-fat Greek yogurt for the Cool Whip.

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Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 28g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg

I bring you a dreamy, decadent salted caramel no‑bake pie featuring a buttery graham cracker crust, a creamy cream‑cheese and pudding filling, all topped with salted caramel drizzle and crunchy pecans. It sets in the fridge—no oven required!

Why I’ll Love This Recipe

I adore how effortlessly it comes together—in about five minutes of prep, then some chilling time, I end up with a dessert that tastes like it took way longer. The combination of rich caramel, smooth cheesecake‑style filling, and the hint of salt hitting every bite makes it utterly irresistible.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (6‑ounce) pre‑made graham cracker crust

• 8 oz cream cheese, room temperature

• ½ cup powdered sugar

• ½ teaspoon vanilla extract

• 1 (3.4‑oz) box instant vanilla pudding mix

• 1½ cups half & half

• ½ cup jarred salted caramel sauce

• 4 oz whipped topping

• Additional salted caramel and about 2 tablespoon chopped pecans for garnish

directions

1. Remove plastic insert from the pre‑made crust.

2. Beat cream cheese, powdered sugar, and vanilla on low until smooth (2–3 minutes).

3. Spread that mixture into the crust, then chill in the fridge.

4. In a clean bowl, beat pudding mix with half & half on medium for 2 minutes. Fold in the salted caramel sauce.

5. Spread the caramel‑pudding layer over the cream cheese layer.

6. Top with whipped topping, then garnish with extra caramel drizzle and chopped pecans.

7. Refrigerate for at least 4 hours (or overnight) before slicing.

Servings and timing

• Serves: 8 slices

• Prep time: 5 minutes

• Chill time: 4 hours

• Total time: 4 hours 5 minutes

Variations

• Use instant chocolate pudding instead of vanilla for a chocolate‑caramel twist.

• Swap the graham crust for Oreo or nut‑based crusts.

• Add mini chocolate chips or different nuts on top.

• Make a homemade crust by mixing crushed graham crackers and melted butter, then baking briefly.

storage/reheating

• In the fridge: I store the pie covered for up to 5 days.

• Freezing: I avoid freezing it since the cream cheese texture changes once thawed.

FAQs

Can I make the crust from scratch?

Yes, I crush graham crackers, mix them with melted butter, press into a 9‑inch pie plate, and bake for 7 minutes at 375°F before adding the fillings.

What if I don’t have salted caramel sauce?

I stir a pinch of salt into regular caramel sauce, and it works just as well.

Can I freeze this pie?

It’s best enjoyed fresh—I find that freezing alters the creamy texture.

Could I use heavy cream instead of half & half?

Yes, I can substitute heavy cream for a richer filling, though it might thicken a bit faster.

Can I prepare it the day before a party?

Absolutely—I often make it the night before. Chilling overnight makes slicing easier and the flavors even better.

Conclusion

I love this salted caramel no‑bake pie because it’s simple, stunning, and satisfies any craving for sweet‑salty indulgence. Once it's set, every forkful pairs rich creaminess with buttery crust and a caramel finish—perfection in just a fridge session!

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Salted Caramel No‑Bake Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 5 minutes
• Yield: 8 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

A dreamy, decadent salted caramel no-bake pie with a buttery graham cracker crust, creamy cheesecake-style filling, salted caramel drizzle, and crunchy pecans. No oven required—just chill and enjoy!

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Ingredients

• 1 (6-ounce) pre-made graham cracker crust
• 8 oz cream cheese, room temperature
• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1 (3.4-oz) box instant vanilla pudding mix
• 1½ cups half & half
• ½ cup jarred salted caramel sauce
• 4 oz whipped topping
• Additional salted caramel and about 2 tablespoon chopped pecans for garnish

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Instructions

1. Remove plastic insert from the pre-made crust.
2. Beat cream cheese, powdered sugar, and vanilla on low until smooth (2–3 minutes).
3. Spread that mixture into the crust, then chill in the fridge.
4. In a clean bowl, beat pudding mix with half & half on medium for 2 minutes. Fold in the salted caramel sauce.
5. Spread the caramel-pudding layer over the cream cheese layer.
6. Top with whipped topping, then garnish with extra caramel drizzle and chopped pecans.
7. Refrigerate for at least 4 hours (or overnight) before slicing.

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Notes

• You can use instant chocolate pudding for a chocolate-caramel twist.
• Swap graham crust for Oreo or nut-based crusts.
• Add mini chocolate chips or other nuts on top for variation.
• Make your own crust with crushed graham crackers and melted butter.
• Store covered in the fridge for up to 5 days.
• Freezing not recommended due to texture change.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 22g
• Sodium: 280mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg

I’ve created chewy, buttery blondie-style bars layered with shredded coconut, semi-sweet chocolate chips, gooey sweetened condensed milk, and crunchy toffee bits. These are my go-to treat for gatherings—they taste indulgent but are super easy.

Why You’ll Love This Recipe

I love that everything bakes in one pan—no scooping mess—and the combo of coconut, chocolate, and toffee feels like a tropical twist on classic cookie bars. I get crisp edges and a soft, gooey center every single time. Friends always ask for the recipe!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

crust & topping:

• all-purpose flour

• old-fashioned oats

• flaked coconut

• salt

• brown sugar

• butter (softened)

• egg (lightly beaten)

• semi-sweet chocolate chips

filling:

• sweetened condensed milk

• light corn syrup

• toffee bits

Directions

1. I preheat the oven to 350°F and lightly grease a 13×9-inch pan.

2. In a bowl, I mix flour, oats, coconut, salt, and brown sugar.

3. I add the softened butter and mix until crumbly, then stir in the beaten egg and fold in the chocolate chips.

4. I reserve about 1½ cups of the dough for topping, and press the rest firmly into the bottom of the pan. I bake this crust for 10 minutes.

5. In a small bowl, I mix sweetened condensed milk and corn syrup and pour it evenly over the hot crust. I sprinkle the toffee bits across the top.

6. I crumble the reserved dough over the filling.

7. I bake for another 25–30 minutes, until the top is golden brown and the center is set. I let the bars cool completely before cutting.

Servings and timing

• servings: about 24 bars

• prep time: 10 minutes

• cook time: 35–40 minutes total

• total time: around 45–50 minutes

Variations

• Nutty crunch: I sometimes add 1 cup of chopped pecans or walnuts for extra crunch.

• Dark chocolate twist: I swap semi-sweet chips for dark chocolate chips for a richer flavor.

• Sea-salt finish: I sprinkle flaky sea salt on top before baking for contrast.

• Gluten-free: I use a 1:1 gluten-free flour blend without any issues.

• Mocha flavor: I stir in 1 teaspoon of instant espresso powder to the dough for a subtle coffee note.

Storage/reheating

I store the cooled bars in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to a week or freeze them (individually wrapped) for up to 3 months. To reheat, I microwave a bar for 10–15 seconds to bring back the gooey texture.

FAQs

How can I use unsweetened coconut instead of sweetened?

I use unsweetened coconut when I want a less-sweet version. To balance, I sometimes add a tablespoon of sugar.

What type of toffee bits work best?

I go for Heath-style toffee bits—they hold up during baking and add great crunch and flavor.

Can I make this without eggs?

Yes. I’ve used a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute, and it works well, though the texture is a little softer.

Will the bars hold their shape on a bake sale tray?

They do. Once cooled and cut, the bars are sturdy enough to stack and transport easily.

Can I make these ahead for a party?

Absolutely. I like to bake them a day in advance. They slice cleaner the next day and still taste amazing.

Conclusion

These coconut toffee chocolate chip cookie bars combine my favorite flavors—coconut, chocolate, and toffee—in a simple, one-pan dessert that never fails to impress. Whether I’m baking for a party or just craving something sweet, these bars are always a hit. They’re easy, versatile, and incredibly delicious!

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Coconut Toffee Chocolate Chip Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 24 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Chewy, buttery blondie-style cookie bars layered with shredded coconut, semi-sweet chocolate chips, gooey sweetened condensed milk, and crunchy toffee bits—easy to make and perfect for parties.

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Ingredients

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup flaked coconut
• ½ tsp salt
• 1 cup brown sugar
• ¾ cup butter, softened
• 1 egg, lightly beaten
• 1 ½ cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 2 tbsp light corn syrup
• 1 cup toffee bits

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Instructions

1. Preheat oven to 350 °F and lightly grease a 13 × 9‑inch pan.
2. In a bowl, mix flour, oats, coconut, salt, and brown sugar.
3. Add softened butter; mix until crumbly. Stir in the beaten egg, then fold in the chocolate chips.
4. Reserve about 1½ cups of the dough for the topping. Press the rest firmly into the bottom of the pan. Bake for 10 minutes.
5. In a small bowl, combine sweetened condensed milk and corn syrup; pour over the hot crust. Sprinkle evenly with toffee bits.
6. Crumble the reserved dough over the filling.
7. Bake 25–30 minutes until the top is golden brown and the center is set. Allow to cool completely before cutting into bars.

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Notes

• Store in an airtight container at room temperature for up to 5 days or refrigerate for a week.
• Freeze wrapped bars for up to 3 months.
• Use a flax egg for an egg-free version.
• Swap chocolate chips for dark chocolate or add nuts for variety.

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Nutrition

• Serving Size: 1 bar
• Calories: 210
• Sugar: 18g
• Sodium: 85mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

I adore this simple yet elegant lemon posset—a velvety, citrus-infused cream dessert that’s incredibly easy to make with just three ingredients.

Why You’ll Love This Recipe

I fell in love with this recipe because it’s creamy, tangy, and refreshing—all at the same time. With minimal effort, it yields an elegant dessert that feels fancy enough for dinner parties yet is simple enough for a weekday treat. Plus, the presentation in lemon shells or ramekins always wows guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups heavy cream

• ¾ cup granulated white sugar

• Juice of 2 ripe lemons (about 5 Tbsp)

• Lemon zest (from about 1–2 lemons)

• 4 lemons, halved and hulled (for serving)

directions

1. Combine heavy cream and sugar in a small saucepan. Stir, bring to a gentle boil, and cook for 2–3 minutes.

2. Stir in lemon juice and zest—this will quickly thicken the mixture.

3. Hollow out the lemons or prepare ramekins for serving.

4. Pour the mixture into lemon shells or ramekins and refrigerate until set, about 5 hours. You’ll notice it beginning to set after just a couple of hours.

5. Finish with extra lemon zest, fresh mint, lavender, or berries before serving.

Servings and timing

• Serves: about 8

• Prep time: ~15 minutes

• Cook time: ~3 minutes

• Chill time: ~5 hours (or refrigerate overnight for best results)

Variations

• Swap lemons for blood orange, grapefruit, lime—or even infuse the cream with lavender. The rich cream paired with any citrus is truly amazing.

• Inspired by The Guardian, I sometimes add a pinch of nutmeg or ginger, and garnish with almonds or candied peel for extra flavor.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. The texture remains creamy unless you see separation—at that point, it’s best to discard. This dessert isn’t suited for reheating—serve it chilled.

FAQs

What makes posset set without gelatin?

I love that the acidity in lemon juice naturally thickens the cream—the lemon’s pH lowers, causing the cream to curdle into a silky set without any gelatin.

Can I make posset ahead of time?

Absolutely—I often prep it the night before. It needs at least 2 hours to set, but overnight chilling makes for an even better texture.

How do I avoid a grainy curdle?

I keep the heat gentle and stir continuously when boiling. High heat or too much acidity can cause graininess—so patience pays off.

Can I reduce the sugar?

Definitely. I’ve cut the sugar slightly without sacrificing flavor. If I want a more refined taste, I sometimes swap part of the sugar for a vanilla bean.

What toppings work best?

My favorite is fresh berries or extra lemon zest. For a crunchy twist, I’ve used toasted almonds or candied citrus peel—The Guardian suggests them, and I love their contrast in texture.

Conclusion

I truly cherish this lemon posset—its simplicity and elegance make it a go-to dessert for gatherings or personal indulgence. With only cream, sugar, and citrus, it delivers a refined finish with little effort. Plus, the variations mean I never tire of making it. Enjoy every spoonful of this creamy, citrus delight!

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• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 5 hours 18 minutes (including chill time)
• Yield: 8 servings
• Category: Dessert
• Method: Stovetop and refrigeration
• Cuisine: American
• Diet: Vegetarian

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Description

Lemon Posset is a creamy, citrus-infused dessert made with heavy cream, sugar, and lemon juice, set naturally without gelatin. It's an elegant yet simple treat perfect for dinner parties or casual indulgence.

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Ingredients

• 2 cups heavy cream
• ¾ cup granulated white sugar
• Juice of 2 ripe lemons (about 5 Tbsp)
• Lemon zest (from about 1–2 lemons)
• 4 lemons, halved and hulled (for serving)

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Instructions

1. Combine heavy cream and sugar in a small saucepan. Stir, bring to a gentle boil, and cook for 2–3 minutes.
2. Stir in lemon juice and zest—this will quickly thicken the mixture.
3. Hollow out the lemons or prepare ramekins for serving.
4. Pour the mixture into lemon shells or ramekins and refrigerate until set, about 5 hours. You’ll notice it beginning to set after just a couple of hours.
5. Finish with extra lemon zest, fresh mint, lavender, or berries before serving.

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Notes

• This recipe makes about 8 servings.
• Prep time is approximately 15 minutes, cook time about 3 minutes, and chill time is about 5 hours (or refrigerate overnight for the best texture).
• Feel free to try different citrus fruits like blood orange, grapefruit, or lime for a unique twist.
• Store leftovers covered in the fridge for up to 3 days. The texture remains creamy unless it begins to separate.
• Posset can be made ahead of time, and it requires at least 2 hours to set, but overnight chilling gives the best texture.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 20g
• Sodium: 30mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 90mg

Why You’ll Love This Recipe

I absolutely love how simple and quick this Piña Colada Smoothie is to make. It’s packed with tropical flavors, and the creamy texture makes it feel like I’m sipping a vacation in a glass. The combination of coconut and pineapple is so refreshing, and I can easily adjust it to my taste with just a few extra touches. Plus, it’s perfect for any time of the day—whether I’m starting my morning or enjoying a snack.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1–1½ cups coconut milk

• 2–3 cups frozen pineapple chunks

• ½ frozen banana (optional for extra creaminess)

• ½ cup plain or vanilla Greek yogurt (optional for protein)

• 1 cup ice (if not using frozen fruit)

• Optional: 1 tablespoon honey or sugar (to taste)

Directions

1. I always start by pouring the coconut milk into the blender first to make the blending process easier.

2. Then, I add the frozen pineapple, banana (if I’m using it), yogurt, and ice to the blender.

3. I blend everything on high for about 1–2 minutes until it’s smooth and creamy.

4. Once blended, I taste it and, if needed, add a little honey or sugar for extra sweetness.

5. I pour the smoothie into chilled glasses and like to garnish with fresh pineapple, coconut flakes, or even a cherry for that extra tropical touch.

Servings and Timing

• Prep time: ~5 minutes

• Total time: ~5 minutes

• Yields: ~2 servings (about 16 oz total)

Variations

• Vegan version: I skip the yogurt or use a plant-based alternative to make this smoothie vegan-friendly.

• Extra tropical: Sometimes I like to stir in some shredded coconut or coconut flakes after blending to bring out that extra coconut flavor.

• Protein boost: If I want an extra boost of protein, I add a scoop of vanilla protein powder or use protein-rich yogurt.

• No ice method: To avoid watering down the smoothie, I use more frozen banana instead of ice for a thicker consistency.

• Citrus twist: If I’m in the mood for a little zing, I squeeze in some lime juice to add a refreshing citrusy note.

Storage/Reheating

I highly recommend enjoying this smoothie fresh right after blending—it’s just so much better that way! But if I have leftovers, I store them in an airtight jar in the fridge and drink them within 24 hours. To refresh the smoothie, I usually add a splash of coconut milk and give it a quick swirl. For a fun twist, I freeze any extra smoothie in popsicle molds for about 4 hours, turning them into a cool frozen treat!

FAQs

What if I don’t have frozen pineapple?

If I don’t have frozen pineapple on hand, I just chop up some fresh pineapple and freeze it for a couple of hours. Alternatively, I can blend fresh pineapple with ice to get that cold and thick texture.

Can I skip the banana or yogurt?

Absolutely! The banana adds creaminess and a subtle sweetness, while the yogurt gives it a thicker texture and some protein. But it’s just as tasty without either ingredient!

What kind of coconut milk should I use?

I prefer canned coconut milk for its richness and tropical flavor, but carton coconut milk works well too. Keep in mind that carton coconut milk tends to be thinner, so the smoothie might not be as creamy.

How do I make it lower in sugar?

I can make this smoothie lower in sugar by using unsweetened coconut milk, skipping added sweeteners, and letting the natural sweetness of the fruit shine through. Frozen banana is especially great for adding sweetness without extra sugar.

Can I make this ahead for convenience?

I don’t recommend making it too far in advance, as smoothies are best when fresh. If I need to, I store any leftovers in an airtight container in the fridge and drink it within a day to keep the flavor and nutrients intact.

Conclusion

This Piña Colada Smoothie has quickly become one of my go-to recipes. It’s simple, refreshing, and brings all the tropical flavors I love without the need for alcohol. Whether I’m looking for a quick breakfast, a post-workout snack, or just a cool treat on a hot day, this smoothie does the job. I hope it brings a little sunshine to your day too!

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