Disneyland Peanut Butter Squares are a dreamy blend of creamy peanut butter and rich chocolate that bring a bit of Disney magic right into my kitchen. Inspired by the beloved treat served at Disneyland’s bakeries, these no-bake dessert bars are thick, indulgent, and absolutely unforgettable.

Why You’ll Love This Recipe

I love how these bars perfectly balance salty-sweet peanut butter with smooth chocolate on top. They’re simple to make, don’t require baking, and taste just like the ones I remember from Main Street, U.S.A. I can whip up a batch with pantry staples and they always disappear fast—whether I’m sharing with friends or treating myself.

Ingredients

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

• Creamy peanut butter
• Unsalted butter, softened
• Powdered sugar
• Graham cracker crumbs
• Semi-sweet or milk chocolate chips
• Optional: vanilla extract, sea salt for topping

Directions

1. I line an 8x8-inch or 9x9-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.
2. In a large bowl, I mix the softened butter and peanut butter until smooth and creamy.
3. I stir in the powdered sugar and graham cracker crumbs until the mixture is fully combined and forms a thick dough.
4. I press the peanut butter mixture evenly into the prepared dish, smoothing the surface.
5. In a microwave-safe bowl, I melt the chocolate chips in 30-second intervals, stirring in between until smooth.
6. I pour the melted chocolate over the peanut butter layer and spread it evenly with a spatula.
7. I chill the bars in the refrigerator for at least 2 hours, or until the chocolate is set and the bars are firm.
8. Once set, I lift them out using the parchment and cut into squares.

Servings and timing

This recipe makes about 16 squares and takes around 15 minutes to prepare, plus at least 2 hours of chill time. I like to make them ahead so they’re ready to slice and serve when the craving hits.

Variations

• I sometimes swirl in a bit of marshmallow fluff for a fluffernutter-inspired twist.
• For crunch, I use chunky peanut butter or stir in crushed pretzels.
• I’ve topped the chocolate layer with a sprinkle of flaky sea salt, chopped peanuts, or mini Reese’s pieces for extra flair.
• For a gluten-free version, I swap the graham cracker crumbs with gluten-free cookie crumbs or oat flour.

Storage/Reheating

I store these bars in an airtight container in the fridge for up to 1 week. They also freeze well—just wrap them tightly and store in a freezer-safe bag for up to 2 months. When I want to serve them, I let them thaw at room temperature for about 15–20 minutes.

FAQs

Can I use natural peanut butter?

I’ve tried it, but natural peanut butter can be too runny and may not set as firmly. I stick with a no-stir, creamy version for the best results.

Why are they called Disneyland Peanut Butter Squares?

They’re inspired by the famous peanut butter-chocolate treats sold at Disneyland’s bakeries—especially the ones from Pooh Corner and Candy Palace. This homemade version tastes just like the original.

Can I use almond or sunflower seed butter instead?

Yes, I’ve used both as substitutions for peanut butter, especially for allergy-friendly versions. The texture stays close, and the flavor is still rich and delicious.

How do I keep the chocolate layer from cracking when cutting?

I let the bars sit at room temperature for about 10 minutes before slicing, and I use a sharp knife warmed under hot water, wiped dry between cuts.

Do I need to bake the crust?

No baking needed—this recipe is fully no-bake, which makes it even easier and faster to prepare.

Conclusion

Disneyland Peanut Butter Squares are a nostalgic treat that bring back sweet memories with every bite. They’re rich, creamy, and ridiculously easy to make. Whether I’m recreating some Disney magic at home or just looking for a no-bake dessert that never fails, these bars are always a winner in my kitchen.

Print

Disneyland Peanut Butter Squares

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

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 0 minutes (no-bake)
• Total Time: 2 hours 15 minutes (includes chilling)
• Yield: 16 squares
• Category: Dessert, Snack
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Disneyland Peanut Butter Squares are rich, no-bake dessert bars inspired by the classic Disney treat. Made with creamy peanut butter, graham cracker crumbs, and a luscious chocolate topping, these nostalgic bars are easy to prepare and perfect for recreating Disney magic at home.

---

Ingredients

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1½ cups graham cracker crumbs
• 1½ cups semi-sweet or milk chocolate chips
• Optional: 1 teaspoon vanilla extract, flaky sea salt for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving overhang on the sides.
2. In a large bowl, mix peanut butter and softened butter until smooth.
3. Stir in powdered sugar and graham cracker crumbs until fully combined and dough-like.
4. Press the mixture evenly into the prepared pan, smoothing the surface.
5. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
6. Pour melted chocolate over the peanut butter layer and spread evenly.
7. Chill in the refrigerator for at least 2 hours, until chocolate is set.
8. Lift out of the pan and cut into 16 squares before serving.

---

Notes

• For texture, use chunky peanut butter or mix in crushed pretzels.
• Add marshmallow fluff for a fluffernutter-style bar.
• Top with flaky sea salt, chopped nuts, or Reese’s pieces for extra flavor and crunch.
• Use gluten-free graham crackers for a GF version.
• Let bars sit at room temperature for 10 minutes before slicing to prevent cracking.

Lazy Day Lemon Cream Pie Bars are the perfect dessert when I want something sweet, tangy, and refreshing without spending hours in the kitchen. With a buttery cookie crust and a creamy lemon filling, these bars are light, zesty, and easy to make using simple ingredients. They’re a slice of sunshine in dessert form—perfect for spring, summer, or any day I want a burst of citrus.

Why You’ll Love This Recipe

I love this recipe because it’s fuss-free but delivers big flavor. The lemon filling is rich and silky with the perfect balance of sweetness and tartness, while the crust adds just the right amount of crunch. It feels like a cross between lemon pie and cheesecake, but with way less work. No complicated steps, no fancy tools—just pure lemony goodness in every bite. It’s my go-to when I want to whip up something that tastes like I spent hours on it.

ingredients

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

• Lemon cake mix

• Eggs

• Butter (melted)

• Sweetened condensed milk

• Lemon juice (fresh is best)

• Lemon zest

• Cream cheese (softened)

• Powdered sugar (optional, for dusting)

directions

1. I preheat the oven to 350°F and lightly grease a 9x13 inch baking dish.

2. In a mixing bowl, I combine the lemon cake mix, one egg, and melted butter. I mix until crumbly and press the mixture firmly into the bottom of the pan to form the crust.

3. In another bowl, I beat together softened cream cheese and sweetened condensed milk until smooth.

4. I add in lemon juice, lemon zest, and one egg, then mix until the filling is creamy and well combined.

5. I pour the lemon mixture over the crust and spread it out evenly.

6. I bake for 25–30 minutes, or until the edges are set and the center is just slightly jiggly.

7. I let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing. Sometimes, I dust the top with powdered sugar before serving.

Servings and timing

This recipe makes about 12 to 16 bars, depending on how big I slice them. Prep takes just 10 minutes, baking around 25–30 minutes, plus chill time. Altogether, I usually plan for about 2.5 to 3 hours from start to serve (including cooling and chilling).

Variations

• I add a little vanilla extract to the filling for extra depth.

• For a crunchier crust, I mix in crushed graham crackers or shortbread crumbs with the cake mix.

• I sometimes swirl a little raspberry or blueberry jam into the lemon filling for a fruity twist.

• To lighten it up, I use low-fat cream cheese and light condensed milk—it’s still delicious.

storage/reheating

I store these bars covered in the refrigerator for up to 4 days. They’re best served cold or slightly chilled, and I never need to reheat them. For longer storage, I freeze individual bars wrapped tightly in plastic wrap and foil for up to a month. I just thaw them overnight in the fridge before enjoying.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch if I’m short on time or lemons.

Can I make these bars ahead of time?

Yes, I often make them a day before. They hold their shape better when fully chilled, and the flavor gets even better overnight.

Can I use a different cake mix flavor?

I’ve used white or vanilla cake mix when I didn’t have lemon, and they still turned out great with a slightly milder citrus flavor.

Why does the center look slightly jiggly after baking?

That’s normal—it firms up as it cools. I make sure not to overbake it or the texture might turn dry and crumbly.

Can I make this gluten-free?

Yes, I just use a gluten-free cake mix and double-check all my other ingredients. The result is just as tasty.

Conclusion

Lazy Day Lemon Cream Pie Bars are the ultimate dessert when I want something quick, easy, and bursting with lemon flavor. They’re smooth, creamy, and perfectly tangy without being overpowering. Whether I’m bringing dessert to a party or just craving something citrusy at home, these bars never disappoint.

Print

Lazy Day Lemon Cream Pie Bars

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

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 2 hours
• Yield: 2.5–3 hours
• Category: Dessert, Bars
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These Lazy Day Lemon Cream Pie Bars are a no-fuss dessert made with lemon cake mix, sweetened condensed milk, and cream cheese for a rich, tangy filling over a buttery crust. This easy lemon dessert is perfect for spring, summer, potlucks, or when you need a citrusy treat with minimal effort.

---

Ingredients

• 1 box lemon cake mix
• 2 eggs (divided)
• ½ cup butter, melted
• 1 (14 oz) can sweetened condensed milk
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 8 oz cream cheese, softened
• Powdered sugar (optional, for dusting)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. In a bowl, mix lemon cake mix, 1 egg, and melted butter until crumbly. Press mixture into the bottom of the dish to form the crust.
3. In another bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and remaining egg. Mix until creamy.
4. Pour lemon filling over the crust and spread evenly.
5. Bake for 25–30 minutes, until the edges are set and center is slightly jiggly.
6. Cool to room temperature, then refrigerate for at least 2 hours before slicing.
7. Optional: Dust with powdered sugar before serving.

---

Notes

• For more flavor, add ½ teaspoon vanilla extract to the filling.
• Swap in a white or vanilla cake mix if lemon isn’t available.
• Add raspberry jam swirls before baking for a fruity touch.
• Lighten it up with reduced-fat cream cheese and light condensed milk.
• Use gluten-free cake mix for a GF version.

Pineapple upside sugar cookies are a fun, tropical twist on the classic pineapple upside-down cake. With buttery sugar cookie dough as the base and a caramelized pineapple-cherry topping baked right in, these cookies are like little bites of sunshine. I love making them when I want something unique, fruity, and nostalgic—all in one bite-sized treat.

Why You’ll Love This Recipe

I love how these cookies combine the soft, chewy texture of sugar cookies with the gooey, caramelized top of a pineapple upside-down cake. They’re adorable, super flavorful, and easier to make than a full cake. Plus, they bring a pop of color and sweetness to any dessert spread or party tray. They’re a guaranteed conversation starter—and crowd-pleaser.

Ingredients

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

• Unsalted butter, softened
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Pineapple rings (cut into small pieces)
• Maraschino cherries (halved)
• Brown sugar
• Optional: a little pineapple juice for added flavor in the dough

Directions

1. I start by preheating the oven to 350°F (175°C) and lightly greasing a muffin tin.
2. I place a bit of brown sugar in the bottom of each muffin cup, then add a small piece of pineapple and half a maraschino cherry, cut-side down.
3. In a bowl, I cream the butter and sugar until light and fluffy, then beat in the egg and vanilla.
4. I mix in the flour, baking powder, and salt until a soft dough forms. If I want extra pineapple flavor, I add a teaspoon or two of pineapple juice.
5. I scoop a ball of dough and press it gently over the fruit in each muffin cup. I try to cover the fruit evenly without packing it in too tightly.
6. I bake the cookies for 12–15 minutes, until the edges are lightly golden and the centers are set.
7. After baking, I let them cool in the pan for 5 minutes, then carefully invert the pan onto a tray to release the cookies—just like turning out an upside-down cake.
8. I let them cool completely before serving.

Servings and Timing

This recipe makes about 12 cookies. It takes around 15 minutes to prep and 12–15 minutes to bake, so the total time is just about 30 minutes.

Variations

I like to add a touch of coconut extract to the dough for extra island flavor. Sometimes I sprinkle shredded coconut into the muffin cups for a toasty base. For a shortcut, I’ve also made these using store-bought sugar cookie dough—just mix in a little vanilla or pineapple juice to give it a homemade taste.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, I pop them in the microwave for 10–15 seconds to soften them up and bring out the caramelized flavor again. They’re also great straight from the fridge.

FAQs

Can I use canned pineapple?

Yes, I always use canned pineapple rings for convenience. I just pat them dry before using so the cookies don’t get soggy.

What if I don’t have a muffin tin?

I’ve used mini tart pans or ramekins before, but muffin tins work best to shape the cookies and keep the topping in place.

Can I make the dough ahead of time?

Absolutely. I often make the dough a day ahead and keep it in the fridge. It actually makes shaping easier when the dough is slightly chilled.

Do these cookies need to be refrigerated?

Not necessarily, but I find they last longer and stay moist if I keep them in the fridge, especially if I’m storing them more than a couple of days.

Can I freeze these cookies?

Yes, once they’re cooled, I freeze them in a single layer first, then stack them with parchment between layers in a container. They thaw quickly and taste just as good.

Conclusion

Pineapple upside sugar cookies are the perfect mash-up of two dessert favorites—sweet, chewy sugar cookies and fruity, caramelized upside-down cake. They’re eye-catching, easy to make, and packed with tropical flavor. Whether I’m baking for a summer party or just want to brighten up my week, these cookies always bring the sunshine.

Print

Pineapple Upside Sugar Cookies

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

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These pineapple upside sugar cookies combine the fruity, caramelized magic of pineapple upside-down cake with the soft, chewy goodness of a sugar cookie. With bright pineapple, maraschino cherries, and a buttery base, these bite-sized treats are tropical, nostalgic, and guaranteed to impress.

---

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 6 canned pineapple rings, cut into small chunks
• 6 maraschino cherries, halved
• ¼ cup brown sugar
• Optional: 1–2 teaspoon pineapple juice (for extra flavor)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin.
2. Place 1 teaspoon brown sugar into the bottom of each muffin cup. Add a pineapple chunk and a cherry half, cut-side down.
3. In a bowl, cream the butter and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract. Add pineapple juice if using.
5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients to form a soft dough.
6. Scoop and gently press dough over the fruit in each muffin cup, covering evenly.
7. Bake for 12–15 minutes, until edges are golden and centers are set.
8. Let cool in the pan for 5 minutes, then invert onto a tray to release the cookies.
9. Cool completely before serving.

---

Notes

• Pat pineapple chunks dry before using to avoid soggy cookies.
• Add coconut extract or shredded coconut for a tropical twist.
• Store-bought sugar cookie dough works in a pinch—just enhance it with vanilla or pineapple juice.
• Dough can be made ahead and refrigerated for easier shaping.

These Apple Pie Chimichangas are a sweet, crispy, and golden twist on the classic apple pie I love—wrapped in a flour tortilla, fried to perfection, and dusted in cinnamon sugar. Each bite delivers warm apple filling with hints of cinnamon and buttery crust, making this the ultimate handheld dessert for fall or any time I’m craving something cozy and indulgent.

Why You’ll Love This Recipe

I love this recipe because it takes all the flavors of a traditional apple pie and transforms them into a fun, easy-to-make dessert. It’s quicker than baking a full pie, and I can make them with store-bought or homemade apple filling. The crispy fried tortilla contrasts perfectly with the warm apple center, and the cinnamon sugar coating gives it that irresistible churro-like finish. It’s like apple pie meets dessert taco—and I’m here for it.

ingredients

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

• Flour tortillas (soft taco size)
• Apple pie filling (homemade or canned)
• Ground cinnamon
• Granulated sugar
• Butter (melted)
• Vegetable oil (for frying)
• Optional: whipped cream, vanilla ice cream, or caramel sauce for serving

directions

1. I spoon a few tablespoons of apple pie filling into the center of each tortilla, keeping it about an inch away from the edges.
2. I fold the sides in and roll up the tortillas tightly like a burrito, securing the seams with a toothpick if needed.
3. In a large skillet or deep saucepan, I heat vegetable oil over medium heat until it reaches about 350°F.
4. I carefully place the chimichangas seam-side down in the oil and fry them until golden brown and crispy, turning as needed. This usually takes about 2–3 minutes per side.
5. Once fried, I transfer them to a paper towel-lined plate to drain excess oil.
6. While still warm, I brush them with melted butter and roll them in a cinnamon sugar mixture until fully coated.
7. I serve them warm, optionally with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Servings and timing

This recipe makes about 6 chimichangas.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes mix a handful of chopped nuts (like pecans or walnuts) into the apple filling for added crunch. Swapping the apple filling for cherry, blueberry, or peach makes a whole new flavor of dessert chimichanga. For a baked version, I brush the wrapped chimichangas with butter and bake at 400°F for about 15–18 minutes until golden, then coat in cinnamon sugar.

storage/reheating

If I have leftovers, I store them in the fridge in an airtight container for up to 2 days. To reheat and keep them crisp, I warm them in the oven or air fryer at 350°F for about 5–7 minutes. Microwaving works too, but they won’t stay crispy.

FAQs

Can I use homemade apple pie filling?

Yes, and I often do when I have extra apples. I just cook peeled, chopped apples with butter, sugar, and cinnamon until soft and syrupy before using it as filling.

Can I air fry these instead of deep frying?

Absolutely. I brush them with oil or butter and air fry at 375°F for about 8–10 minutes, flipping halfway through. They still get crispy and delicious.

What type of tortillas should I use?

I go with soft, 8-inch flour tortillas—they’re the perfect size for wrapping and hold up well during frying.

How do I prevent them from unrolling while frying?

I make sure to roll them tightly and place them seam-side down in the oil first. Using toothpicks to secure the seam also helps, just remember to remove them before serving.

Can I make these ahead of time?

I can assemble them in advance and store them in the fridge (uncooked) for a few hours. Then I just fry them fresh when I’m ready to serve.

Conclusion

Apple Pie Chimichangas are a fun, delicious way to enjoy the classic flavors of apple pie without all the effort of making a traditional one. They’re quick to prepare, delightfully crispy, and totally indulgent—perfect for when I want a crowd-pleasing dessert that’s just a little different. Once I tried them, they became a regular treat in my dessert lineup.

Print

Apple Pie Chimichangas

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

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 chimichangas
• Category: Dessert, Fall Recipes, Fried Treats
• Method: Frying, Stovetop
• Cuisine: American, Tex-Mex Inspired
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These Apple Pie Chimichangas are a crispy, golden twist on traditional apple pie—wrapped in a flour tortilla, fried to perfection, and coated in cinnamon sugar. This handheld dessert is the perfect fall treat, combining warm apple filling with a crunchy, churro-like finish.

---

Ingredients

• Flour tortillas (soft taco size)
• Apple pie filling (homemade or canned)
• Ground cinnamon
• Granulated sugar
• Butter (melted)
• Vegetable oil (for frying)
• Optional toppings: whipped cream, vanilla ice cream, caramel sauce

Cook Mode Prevent your screen from going dark

---

Instructions

1. Spoon a few tablespoons of apple pie filling into the center of each tortilla, leaving space around the edges.
2. Fold the sides in and roll tightly like a burrito; use toothpicks to secure if needed.
3. Heat vegetable oil in a skillet to 350°F.
4. Fry chimichangas seam-side down until golden brown, about 2–3 minutes per side.
5. Transfer to a paper towel-lined plate to drain.
6. While still warm, brush with melted butter and roll in a cinnamon-sugar mixture.
7. Serve warm with whipped cream, ice cream, or caramel sauce if desired.

---

Notes

• Add chopped pecans or walnuts to the filling for crunch.
• Use cherry, peach, or blueberry pie filling for a twist.
• For a baked version, brush with butter and bake at 400°F for 15–18 minutes, then roll in cinnamon sugar.
• Air fryer option: Brush with oil and air fry at 375°F for 8–10 minutes, flipping halfway.

Creamy Lemon Fudge is a bright, smooth, and melt-in-your-mouth treat that’s perfect when I want something a little different from the usual chocolate. With its vibrant citrus flavor and silky texture, this fudge brings a sunny twist to classic candy-making and is just as easy to enjoy as it is to prepare.

Why You’ll Love This Recipe

I love this recipe because it’s sweet, zesty, and refreshing—a perfect dessert for spring and summer gatherings. The lemon flavor cuts through the richness, making each bite balanced and satisfying. Plus, it’s a no-fuss, no-bake recipe that only takes a few ingredients and comes together quickly. I often make it as a gift or to serve with tea or coffee when I want to impress without spending hours in the kitchen.

Ingredients

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

• White chocolate chips
• Sweetened condensed milk
• Unsalted butter
• Lemon zest
• Lemon extract (or fresh lemon juice for a milder version)
• Yellow food coloring (optional, for a sunny look)
• Pinch of salt

Directions

1. I line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, I combine the white chocolate chips, sweetened condensed milk, and butter over low heat.
3. I stir constantly until everything is melted and smooth, making sure not to overheat or burn the chocolate.
4. I remove the pan from heat and stir in the lemon zest, lemon extract, a pinch of salt, and a few drops of food coloring if I’m using it.
5. I pour the mixture into the prepared dish and smooth the top with a spatula.
6. I refrigerate it for at least 2 hours, or until the fudge is firm.
7. Once set, I lift it out using the parchment paper, cut it into small squares, and serve.

Servings and timing

This recipe yields about 36 small squares and takes around 10 minutes to prepare, plus 2 hours of chill time. It’s a quick make-ahead dessert that I can pop into the fridge and forget about until I’m ready to serve.

Variations

• I sometimes swirl in raspberry puree before chilling for a fruity twist.
• For a holiday vibe, I top the fudge with crushed freeze-dried strawberries or lemon sugar.
• I’ve used orange zest and extract instead for a Creamsicle-style version.
• For extra creaminess, I’ve added a spoonful of marshmallow fluff to the mixture.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator for up to 2 weeks. It holds its shape best when chilled. If I want it softer, I let it sit at room temperature for 10–15 minutes before serving. This fudge also freezes well—I wrap it in wax paper and store it in a freezer-safe bag for up to 2 months.

FAQs

Can I use fresh lemon juice instead of extract?

Yes, I’ve used fresh lemon juice before—it gives a lighter lemon flavor, while extract gives a stronger, more concentrated citrus taste. I sometimes use both for a balanced kick.

Why is my fudge grainy?

Graininess usually happens if the mixture is overheated or not stirred enough. I make sure to use low heat and stir constantly until smooth.

Can I use almond milk or non-dairy alternatives?

I haven’t tried it with condensed non-dairy milk, but if I use a plant-based version, I make sure it’s sweetened and thick to match the texture of regular condensed milk.

Do I need a candy thermometer?

Nope! That’s one thing I love about this fudge—it’s a simple melt-and-chill recipe with no candy thermometer needed.

Can I make this ahead of time for a party?

Absolutely. I often make it the night before, refrigerate overnight, and cut it into pieces right before serving.

Conclusion

Creamy Lemon Fudge is one of those desserts that surprises everyone—in the best way. It’s sweet, tangy, silky smooth, and incredibly easy to make. Whether I’m sharing it at a spring brunch, wrapping it up as a gift, or just keeping a stash in the fridge for cravings, this citrusy treat always brings a little brightness to the day.

Print

Creamy Lemon Fudge: A Sweet and Tangy Treat

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

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (includes chilling)
• Yield: 36 squares
• Category: Dessert, Candy
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Creamy Lemon Fudge is a sweet and tangy no-bake treat that melts in your mouth with every bite. This bright, citrusy dessert is made with white chocolate, lemon zest, and condensed milk, and it’s perfect for spring, summer, or gifting year-round.

---

Ingredients

• 3 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp unsalted butter
• 1 tbsp lemon zest
• 1½ tsp lemon extract (or 1 tbsp fresh lemon juice for milder flavor)
• 2–3 drops yellow food coloring (optional)
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides.
2. In a saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter.
3. Stir constantly until melted and smooth—do not overheat.
4. Remove from heat and stir in lemon zest, lemon extract, salt, and food coloring if using.
5. Pour mixture into the prepared pan and smooth the top.
6. Refrigerate for at least 2 hours, or until firm.
7. Lift fudge out of the pan using parchment paper and cut into 36 small squares.

---

Notes

• For a fruity twist, swirl in raspberry puree before chilling.
• Garnish with lemon sugar or freeze-dried strawberries for a festive touch.
• Substitute orange zest/extract for a Creamsicle-style version.
• Add marshmallow fluff for extra creaminess if desired.
• Store chilled for best texture and easy slicing.

Jello creamsicle pie is a light, refreshing dessert that tastes just like a childhood orange creamsicle in sliceable pie form. With a silky, citrusy filling and a sweet graham cracker crust, it’s perfect for warm days, potlucks, or when I’m craving something bright and nostalgic without turning on the oven.

Why You’ll Love This Recipe

I love this pie because it’s no-bake, foolproof, and comes together with just a handful of ingredients. The orange Jello gives it that classic creamsicle flavor, while whipped topping and cream cheese create a dreamy, mousse-like texture. It’s a beautiful, chilled dessert that’s always a hit—and I never mind how easy it is to make ahead.

Ingredients

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

• Orange Jello
• Boiling water
• Cold water
• Cream cheese (softened)
• Whipped topping (like Cool Whip)
• Graham cracker crust (store-bought or homemade)
• Optional: orange zest or mandarin slices for garnish

Directions

1. I start by dissolving the orange Jello in boiling water, stirring until fully dissolved. Then I add cold water and let it cool to room temperature.
2. In a mixing bowl, I beat the softened cream cheese until smooth.
3. Slowly, I whisk the cooled Jello into the cream cheese until fully combined and creamy.
4. I gently fold in the whipped topping until the mixture is fluffy and smooth.
5. I pour the filling into the graham cracker crust and smooth the top.
6. I refrigerate the pie for at least 4 hours, or until firm and set.
7. Just before serving, I garnish with extra whipped topping, orange zest, or mandarin orange slices if I want to dress it up.

Servings and Timing

This pie serves 8 slices. It takes about 15 minutes to prepare, plus at least 4 hours of chilling time. I usually make it the day before to let it set overnight.

Variations

• I’ve tried different Jello flavors like lemon, strawberry, or raspberry for fun twists.
• A vanilla wafer or Oreo crust works great if I want something other than graham cracker.
• Adding a few drops of orange extract boosts the creamsicle flavor even more.
• I like using Greek yogurt in place of some cream cheese for a tangier filling.

Storage/Reheating

I store leftovers covered in the fridge for up to 5 days. Since this is a chilled pie, no reheating is needed—just slice and serve straight from the fridge. It also freezes well; I wrap it tightly and thaw in the fridge before serving.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve used freshly whipped cream and it works great. I just make sure it’s stabilized with a little powdered sugar so the pie holds up well.

Do I have to use cream cheese?

Cream cheese adds richness and stability, but I’ve also tried using Greek yogurt or mascarpone for a lighter texture.

Can I make this pie ahead of time?

Absolutely. I often make it the night before—it holds up perfectly and is even better the next day.

Can I use sugar-free Jello?

Yes, I’ve made this with sugar-free Jello and it tastes just as good. It’s a great way to cut down on sugar if needed.

How do I prevent the pie from becoming runny?

I always make sure the Jello is fully cooled before mixing it with cream cheese, and I chill the pie for the full 4 hours or more to ensure it sets properly.

Conclusion

Jello creamsicle pie is the kind of easy, crowd-pleasing dessert I turn to when I want something cool, creamy, and a little nostalgic. It’s simple to prepare, beautifully bright, and brings a bit of sunshine to any table. Whether for a summer party or just to treat myself, this pie never lets me down.

Print

Jello Creamsicle Pie

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

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 8 servings
• Category: Dessert, No-Bake
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Jello creamsicle pie is a nostalgic no-bake dessert bursting with orange creamsicle flavor. Made with creamy whipped topping, tangy cream cheese, and bright orange Jello in a sweet graham cracker crust, it’s a refreshing, make-ahead treat perfect for summer gatherings or anytime you crave a chilled citrusy slice.

---

Ingredients

• 1 package (3 oz) orange Jello
• ½ cup boiling water
• ½ cup cold water
• 8 oz cream cheese, softened
• 8 oz whipped topping (e.g., Cool Whip), thawed
• 1 graham cracker crust (9-inch, store-bought or homemade)
• Optional: orange zest or mandarin orange slices for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, dissolve orange Jello in boiling water. Stir well until fully dissolved. Add cold water and let cool to room temperature.
2. In a separate bowl, beat softened cream cheese until smooth.
3. Gradually whisk cooled Jello into the cream cheese until fully blended.
4. Gently fold in the whipped topping until the mixture is light, creamy, and uniform in texture.
5. Pour the filling into the graham cracker crust and smooth the top.
6. Refrigerate for at least 4 hours, or until fully set.
7. Garnish with orange zest, whipped topping, or mandarin orange slices before serving if desired.

---

Notes

• Use other Jello flavors like lemon, strawberry, or raspberry for fun variations.
• Add a few drops of orange extract for extra citrus punch.
• Substitute Greek yogurt or mascarpone for cream cheese for a lighter or tangier filling.
• A vanilla wafer or Oreo crust adds a unique twist to the classic graham base.

These caramel apple empanadas are golden, flaky hand pies filled with warm, spiced apples and gooey caramel. I love making them when I want an easy, portable dessert that tastes just like fall. They come out of the oven with perfectly crisp edges and a soft, sweet filling that’s cozy and nostalgic—just like a slice of caramel apple pie in every bite.

Why You’ll Love This Recipe

I love how these empanadas bring together the best parts of apple pie and a sweet pastry treat. They’re easy to make, especially when I use store-bought pie dough or empanada discs. The combination of tender apples, cinnamon, and rich caramel is comforting, and the handheld size makes them fun to eat and perfect for sharing. Whether I serve them warm with a scoop of vanilla ice cream or pack them up for a fall picnic, they’re always a hit.

Ingredients

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

• Apples (peeled and diced – I usually go with Granny Smith or Honeycrisp)
• Brown sugar
• Ground cinnamon
• Nutmeg (optional)
• Butter
• Caramel sauce or soft caramel candies
• Refrigerated pie crust or empanada dough discs
• Egg (for egg wash)
• Sugar (for sprinkling on top)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, I melt butter over medium heat and cook the diced apples with brown sugar, cinnamon, and a pinch of nutmeg until they’re soft and slightly caramelized—about 5–7 minutes.
3. I remove the pan from heat and stir in the caramel sauce or chopped soft caramels, letting it melt into the apple mixture.
4. I roll out the dough and cut circles (about 4–5 inches wide if using pie crust). I place a spoonful of filling in the center of each round.
5. I fold the dough over to form a half-moon, pressing the edges with a fork to seal.
6. I brush each empanada with egg wash and sprinkle with a little sugar for extra crunch.
7. I bake for 20–25 minutes or until golden brown and crisp.
8. I let them cool slightly before serving—but they’re best warm with the caramel still gooey inside.

Servings and timing

This recipe makes about 10–12 empanadas and takes around 45 minutes total—15 minutes for prep, 10 minutes to cook the filling, and 20–25 minutes for baking.

Variations

Sometimes I add a handful of chopped pecans or walnuts to the filling for a little crunch. For a salted caramel twist, I sprinkle a bit of flaky sea salt inside or on top before baking. If I’m in a hurry, I use canned apple pie filling and just stir in some caramel. And when I want something extra indulgent, I drizzle them with more caramel after baking.

storage/reheating

I store leftover empanadas in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop them in a 300°F oven for about 10 minutes or until warm and crisp again. They also reheat nicely in an air fryer. I don’t recommend microwaving since they lose their flakiness.

FAQs

Can I make these empanadas ahead of time?

Yes, I often prepare the filling and dough in advance and assemble the empanadas right before baking. They can also be frozen unbaked—just add a couple extra minutes to the bake time.

What kind of apples work best?

I usually use tart apples like Granny Smith for contrast, but Honeycrisp or Fuji work well if I want something sweeter. A mix of apples also adds great flavor.

Can I use puff pastry instead of pie dough?

Absolutely. Puff pastry gives them a more buttery, flaky texture. I just make sure to seal the edges well and adjust the bake time slightly if needed.

Do I have to cook the apple filling first?

I highly recommend it. Cooking the apples ensures they’re soft and caramelized, and it helps prevent sogginess by reducing excess moisture.

Can I air fry these instead of baking?

Yes! I’ve had success air frying at 350°F for about 10–12 minutes. They turn out golden and crispy, just like from the oven.

Conclusion

These caramel apple empanadas are one of my favorite fall desserts, but honestly, I make them all year round. They’re easy, customizable, and packed with flavor in every bite. Whether I’m making a batch for a get-together or just craving something warm and sweet, these always satisfy. I love how something so simple can taste so special.

Print

Caramel Apple Empanadas

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

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 10 minutes (filling)
• Total Time: 45 minutes
• Yield: 10–12 empanadas
• Category: Dessert, Hand Pies
• Method: Baking
• Cuisine: American, Latin-Inspired
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

These Caramel Apple Empanadas are flaky, golden hand pies filled with cinnamon-spiced apples and gooey caramel. An easy fall dessert that tastes like individual caramel apple pies—perfect for parties, holiday gatherings, or a cozy treat served warm with ice cream. Made with simple ingredients and ready in under an hour!

---

Ingredients

• 2 cups peeled and diced apples (Granny Smith, Honeycrisp, or a mix)
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• ¼ tsp nutmeg (optional)
• 1 tbsp butter
• ⅓ cup caramel sauce or 6–8 soft caramel candies, chopped
• 1 box refrigerated pie crusts or 10–12 empanada dough discs
• 1 egg (beaten, for egg wash)
• 1 tbsp granulated sugar (for sprinkling)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until apples are tender.
3. Remove from heat and stir in caramel sauce or chopped caramels until melted and combined.
4. Roll out dough and cut into 4–5 inch circles. Add a spoonful of filling to the center of each round.
5. Fold over into a half-moon shape. Press edges with a fork to seal.
6. Brush tops with egg wash and sprinkle with sugar.
7. Bake for 20–25 minutes, until golden brown.
8. Let cool slightly before serving. Best enjoyed warm.

---

Notes

• Add chopped pecans or walnuts for crunch.
• For a salted caramel version, sprinkle flaky sea salt before baking.
• Use puff pastry for a flakier variation—adjust bake time as needed.
• Canned apple pie filling + caramel is a quick shortcut.
• Drizzle extra caramel on top after baking for more indulgence.

Raspberry-Rhubarb Slab Pie brings together tart rhubarb and sweet raspberries in a buttery, golden crust. I love how it captures the essence of summer fruit pies, but in a format that’s perfect for sharing. It’s easy to slice, easy to serve, and always a hit at gatherings.

Why I Love This Recipe

There’s so much to love about this pie:

• The raspberry and rhubarb combination offers the perfect sweet-tart balance.
• It's great for serving a crowd—more pie with less fuss.
• The flaky homemade crust pairs perfectly with the juicy filling.
• I can easily customize it with different fruits or toppings.

Ingredients

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

• All-purpose flour
• Salt
• Unsalted butter, cold and cubed
• Egg yolk
• Milk
• Granulated sugar
• Cornstarch
• Fresh or frozen raspberries
• Fresh or frozen rhubarb
• Confectioners’ sugar
• Vanilla extract

Directions

1. Make the Dough: I mix the flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse crumbs. I whisk together the egg yolk and milk, then slowly add it to the flour mix to form a dough. I divide the dough into two portions (one slightly larger), wrap them in plastic, and refrigerate for at least an hour.
2. Roll Out and Line the Pan: I roll out the larger portion of dough to fit a 15x10x1-inch baking pan, pressing it into the bottom and up the sides.
3. Prepare the Filling: I mix sugar and cornstarch in a bowl, then gently toss in the raspberries and sliced rhubarb until coated.
4. Assemble: I spread the filling evenly over the crust. Then I roll out the remaining dough and lay it on top. I fold and seal the edges and prick the top with a fork.
5. Bake: I bake the slab pie at 375°F (190°C) for 45 to 55 minutes, until the crust is golden and the filling is bubbling.
6. Cool and Glaze: After letting the pie cool, I whisk together confectioners’ sugar, vanilla, and a little milk to make a glaze. I drizzle it over the top before cutting the pie into squares.

Servings and Timing

This slab pie makes about 20 to 24 squares. Prep time is around 30 minutes (plus chilling time for the dough), and baking takes 45–55 minutes. It’s usually ready to serve in about 1 hour and 30 minutes.

Variations

• Switch the Berries: I like swapping raspberries with strawberries or blackberries for a slightly different flavor.
• Add Citrus Zest: A bit of lemon or orange zest in the filling brightens the pie beautifully.
• Crumb Topping Option: Sometimes I skip the top crust and use a crumb topping instead for extra texture.

Storage and Reheating

I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm slices in the oven at 350°F for about 10 minutes. It helps keep the crust crisp. I don’t recommend freezing it once baked, but the unbaked dough and fruit filling can be frozen separately.

FAQs

Can I use frozen fruit?

Yes, I can use frozen raspberries and rhubarb. I make sure to thaw and drain them well to avoid excess moisture in the filling.

How do I prevent a soggy crust?

To keep the bottom crisp, I make sure the fruit is well-drained and avoid overfilling. A light dusting of cornstarch on the crust before adding the filling helps absorb moisture too.

Can I make this pie ahead of time?

Absolutely. I often bake it a day ahead and let it cool completely. I wait to add the glaze until just before serving for the freshest look and taste.

Can I use store-bought pie crust?

Yes, if I’m short on time, two standard pie crusts (rolled to fit the slab) will work. Homemade gives the best flavor, but store-bought is a good shortcut.

How do I know the pie is done baking?

I look for a golden brown crust and bubbling fruit filling peeking through the slits in the top. That’s how I know it’s cooked through and ready.

Conclusion

Raspberry-Rhubarb Slab Pie is one of my favorite desserts to make when I need something beautiful, easy to serve, and packed with flavor. The mix of sweet and tart fruit in a flaky crust, topped with a drizzle of icing, always hits the spot. Whether for a picnic, party, or just a weekend treat, this pie delivers every time.

Print