Peach Cobbler Muffins – Soft, cinnamon-spiced muffins filled with juicy peaches and topped with a buttery crumb topping. Easy to make and perfect for breakfast or dessert, they bring all the flavor of peach cobbler in a handheld version.

These peach cobbler muffins came from wanting that warm, cinnamon-y cobbler flavor without making a full baking dish. Something you can grab with coffee, split in half, and not think twice about. They’ve got soft, buttery centers, bits of peach in every bite, and that crumb topping that gives you a little crunch on top.

I like baking these when peaches are sitting on the counter and getting a little too ripe to ignore. Fresh or frozen both work, which makes them easy to pull together any time of year. The batter comes together quickly, and once they’re in the oven, the smell alone is enough to make you hover nearby waiting for them to cool. If you’ve made my Peaches and Cream Coffee Cake, this leans in the same direction but in a smaller, grab-and-go version.

They’re great warm, but they hold up well after cooling too, which makes them easy to keep around for a few days. Simple, a little cozy, and just sweet enough to pass as breakfast or dessert depending on the day.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For The Muffins

• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Salt
• Cinnamon
• Butter – I always use unsalted when baking
• Egg
• Egg Yolk
• Milk – you really can use any type of milk or milk alternative that you like for this
• Vanilla Extract
• Peaches – fresh or frozen peaches work great. You can even used canned peaches if you drain them really well.

For The Crumb Topping

• Butter
• All-Purpose Flour
• Granulated Sugar
• Light Brown Sugar
• Cinnamon

Print

Peach Cobbler Muffins

Peach Cobbler Muffins – Soft, cinnamon-spiced muffins filled with juicy peaches and topped with a buttery crumb topping. Easy to make and perfect for breakfast or dessert, they bring all the flavor of peach cobbler in a handheld version.

Course Breakfast Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 254kcal

Author Erin Sellin

Ingredients

Muffins

• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter melted and slightly cooled
• 1 egg
• 1 egg yolk
• 1/3 cup milk
• 2 teaspoon vanilla extract
• 1 1/2 cup peaches peeled and diced (fresh or frozen)

Crumb Topping

• 3 Tablespoons butter melted
• 1/2 cup all-purpose flour
• 2 Tablespoons granulated sugar
• 1/4 cup light brown sugar
• 1/2 tsp cinnamon

Instructions

• Preheat oven to 350º F Prepare a 12 cup muffin tin with liners or non-stick spray.
• In a bowl whisk together the flour, sugar, baking powder, salt and cinnamon. Set aside.
  1 1/2 cups all-purpose flour, 2/3 cup granulated sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon
• In another bowl combine butter, vanilla, egg, egg yolk and milk. Stir to combine.
  1/2 cup butter, 1 egg, 1 egg yolk, 1/3 cup milk, 2 teaspoon vanilla extract
• Slowly add the wet ingredients to the dry, and fold together until just combined. Be careful not to over mix.
• Gently fold in the peaches.
  1 1/2 cup peaches
• In a small bowl combine all of the crumb topping ingredients. Use a fork to mix to get it to come together.
  3 Tablespoons butter, 1/2 cup all-purpose flour, 2 Tablespoons granulated sugar, 1/4 cup light brown sugar, 1/2 tsp cinnamon
• Pour the batter into the prepared muffin tin. Sprinkle the crumb topping evenly over the muffins.
• Bake for 20-22 minutes, until an inserted toothpick comes out clean.
• Remove muffins from the oven and let cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Adapted from Joy The Baker

Nutrition

Calories: 254kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 253mg | Fiber: 1g | Sugar: 17g

How To Make Peach Cobbler Muffins

• Mix the Dry Ingredients – Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
• Combine the Wet Ingredients – Stir together the melted butter, egg, egg yolk, milk, and vanilla until smooth.
• Make the Batter – Gently fold the wet ingredients into the dry just until combined, then fold in the diced peaches.
• Prepare the Crumb Topping – Mix the butter, flour, sugars, and cinnamon until it forms a coarse, crumbly texture.
• Fill & Top the Muffins – Divide the batter into a prepared muffin tin and sprinkle the crumb topping over each.
• Bake & Cool – Bake until set and lightly golden, then let cool slightly before transferring to a rack.

Muffin Recipe Tips & Tricks

• Use Ripe Peaches – Softer, ripe peaches add more flavor and moisture to the muffins.
• Don’t Overmix the Batter – Stir just until combined to keep the muffins light instead of dense.
• Dice Peaches Evenly – Small, uniform pieces distribute better throughout the batter.
• Cool the Butter Slightly – Let melted butter cool a bit so it doesn’t cook the eggs when mixed.
• Pack the Crumb Topping Lightly – Gently press it together so you get larger crumbs that bake up nicely.
• Fill the Cups Evenly – Keeping the batter level helps the muffins bake at the same rate.
• Check for Doneness – Insert a toothpick into the center; it should come out clean or with a few crumbs.
• Try a Flavor Twist – Add a pinch of nutmeg or swap in nectarines for a slightly different flavor.

Storage

Store muffins in an airtight container for 4-5 days. You can also freeze muffins very easily. Just let them cool and then store in an airtight container for up to 3 months. You can take them out and let them thaw on the counter or heat in the microwave for about a minute per muffin for a quick treat.

More Delicious Muffin Recipes

• Chocolate Chip Muffins
• Nutella Muffins
• Blueberry Muffins
• Chocolate Oatmeal Blender Muffins
• Banana Chocolate Chip Muffins

Make Panera Mac and Cheese at home in just 25 minutes! This copycat recipe is ultra-creamy, cheesy, and tastes just like the restaurant version — but better.

If you love Panera Bread’s mac and cheese, you’re going to be obsessed with this copycat recipe. Made on the stovetop in just 25 minutes, this homemade version is thick, ultra-creamy, and packed with the same rich white cheddar flavor you know and love, but without the restaurant price tag.

This recipe comes together with simple, everyday ingredients and doesn’t require any baking. It’s the perfect weeknight dinner that the whole family, kids and adults alike, will go absolutely crazy for. Once you make it at home, you may never order it out again.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Small cut pasta: Shell pasta, elbow macaroni, cavatappi, or rotini all work beautifully. Use whichever shape you have on hand.
• Butter + all-purpose flour: The foundation of your roux, which thickens the sauce to that signature Panera consistency.
• Whole milk + heavy cream: Using both gives you a rich, velvety sauce. Skim milk works in a pinch, but more fat = more creaminess.
• White cheddar cheese: This is the star of the show. Buy a block and shred it yourself — pre-shredded cheese has coatings that prevent smooth melting.
• American cheese: Don’t skip this! American cheese is what gives the sauce that silky, ultra-smooth texture.
• Dry mustard: The secret weapon. It deepens the cheese flavor without adding any detectable mustard taste.
• Salt + black pepper: Season generously and adjust to taste at the end.

Print

Copycat Panera Mac and Cheese

This copycat Panera mac and cheese is a thick, ultra-creamy stovetop macaroni and cheese made with a white cheddar and American cheese sauce. Ready in just 25 minutes, it's the ultimate comfort food the whole family will love — and it tastes just like (or better than) the real thing.

Course Dinner Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 574kcal

Author Erin Sellin

Equipment

• Pot and Pan Set
• GIR Spatula
• Measuring Spoons

Ingredients

• 1 pound small cut pasta (I used shells)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk whole milk for a thick sauce
• 1 cup heavy cream
• 1 cup white cheddar cheese
• 1 cup American cheese
• 2 teaspoons dry mustard
• 2 teaspoons salt
• 1 teaspoon black pepper

Instructions

• Cook pasta according to the package directions
  1 pound small cut pasta
• Meanwhile in a saucepan melt butter and whisk in flour. Cook for 2 or 3 minutes, stirring constantly. Whisk in milk and heavy cream.
  1/4 cup butter, 1/4 cup all-purpose flour, 2 cups milk, 1 cup heavy cream
• Slowly add cheese, stirring until smooth and completely melted. Season with dry mustard, salt and pepper.
  1 cup white cheddar cheese, 1 cup American cheese, 2 teaspoons dry mustard, 2 teaspoons salt, 1 teaspoon black pepper
• Add cooked pasta and mix until well combined.
• Serve immediately

Video

Notes

• Cheese: Always shred cheese fresh from the block. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
• Make it spicy: Add hot sauce, cayenne, or red pepper flakes to taste.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk to restore creaminess.
• Make ahead: Store the sauce and pasta separately for best results.

Nutrition

Calories: 574kcal | Carbohydrates: 37g | Protein: 20g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1510mg | Fiber: 2g | Sugar: 8g

How to Make Panera Mac and Cheese 

It all comes together on the stove top, so you can make it in minutes with no oven required! 

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Drain and set aside.
2. Make the roux. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until the mixture turns lightly golden and smells nutty. This step cooks out the raw flour flavor.
3. Build the sauce. Slowly whisk in the milk and heavy cream until the mixture is completely smooth with no lumps. Continue stirring over medium heat until the sauce thickens, about 3 to 5 minutes.
4. Melt in the cheese. Reduce heat to low. Add the white cheddar and American cheese, stirring continuously until fully melted and the sauce is silky smooth.
5. Season. Add the dry mustard, salt, and black pepper. Taste and adjust seasoning as needed.
6. Combine and serve. Add the cooked pasta to the cheese sauce and stir until every noodle is coated. Serve immediately for maximum creaminess. 

Recipe Tips & Tricks

• Always shred your own cheese. Pre-shredded cheese is coated with cellulose or starches to prevent clumping, which also prevents smooth melting. A block of white cheddar shredded at home makes a huge difference in texture.
• Don’t skip the American cheese. It might seem like an odd addition, but American cheese is the secret to that impossibly smooth, gooey sauce. It won’t make the dish taste processed, it just helps the sauce come together perfectly. I opt for the American cheese from the deli counter as opposed to the individual ones wrapped in plastic.
• Cook the pasta to al dente. The noodles will continue cooking slightly when combined with the hot sauce. Slightly underdone pasta is better than mushy pasta.
• Use two pans at once. Start the pasta water first, then begin making the sauce. Both should finish around the same time for the quickest prep.
• Season the pasta water. Salting your pasta water generously is one of the easiest ways to add flavor from the inside out.

Recipe Variations

One of the best things about this recipe is how easy it is to customize. Here are some ideas:

• Spice it up: Stir in a splash of hot sauce (chipotle Tabasco is excellent), a pinch of cayenne, or a sprinkle of red pepper flakes.
• Add protein: Stir in pulled rotisserie chicken, crispy bacon, or sautéed shrimp to make it a heartier meal.
• Go veggie: Mix in steamed broccoli, caramelized onions, or roasted butternut squash.
• Breadcrumb topping: For a baked feel, transfer to a dish and broil with panko breadcrumbs and a little extra cheese for 3 to 4 minutes.
• Try different cheeses: Gruyère, sharp cheddar, or fontina all melt well and add a slightly different flavor profile.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer: Mac and cheese can be frozen for up to 2 months. The texture of the sauce may change slightly upon thawing, but a splash of cream and a gentle reheat will bring it back.

Reheating: Reheat gently on the stovetop or in the microwave. The pasta absorbs the sauce as it sits, so stir in a splash of milk or cream to loosen it back up. Heat low and slow to avoid breaking the sauce.

Other Copycat Recipes

• Copycat Red Lobster Tartar Sauce
• Pokey Sticks (Gumby’s Pizza)
• Pasta Milano (Macaroni Grill)
• Chicken Gnocchi Soup (Olive Garden)
• Mexican Pizza (Taco Bell)

Southwest Cobb Salad is a bold, easy meal with chicken, corn, black beans and topped with a dreamy cilantro lime dressing. A fresh, hearty salad perfect for lunch or dinner.

Southwest Cobb Salad is a flavorful twist on the classic cobb salad. Loaded with chicken it’s taken to the next level with southwest inspired ingredients like corn, black beans, and a creamy cilantro lime dressing.

This salad is hearty enough to be a full meal while still feeling fresh and vibrant. With a mix of textures and slightly spicy flavors, it’s perfect for lunch or dinner. Every bite is packed with flavor, making it a satisfying option you’ll want to make again and again.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Romaine Lettuce – you really can use any green you like for the base of this salad
• Black Beans
• Corn Kernels
• Grape Tomatoes
• Tortilla Strips
• Grilled Chicken
• Cilantro
• Lime
• Garlic
• White Wine Vinegar
• Sugar
• Jalapeno
• Oil – you can use any oil you like for a dressing. Olive Oil, Avocado Oil and even vegetable oil work well.
• Sour Cream – the add in from the original dressing to make it creamy. You could use plain yogurt if you wanted instead.
• Salt & Pepper

Print

Southwestern Cobb Salad

Southwest Cobb Salad is a bold, easy meal with chicken, corn, black beans and topped with a dreamy cilantro lime dressing. A fresh, hearty salad perfect for lunch or dinner.

Course Dinner Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 645kcal

Author Erin Sellin

Equipment

• Measuring Cups
• Mixing Bowls
• Measuring Spoons

Ingredients

• 8 cups chopped Romaine lettuce
• 1 cup black beans drained and rinsed
• 1 cup corn kernels
• 1 cup grape tomatoes chopped
• 1 cup cheddar cheese
• 2 avocados diced
• 1 cup tortilla strips
• 2 chicken breasts
• Salt and Pepper to taste

Cilantro Lime Dressing

• 1/2 cup cilantro
• 1/4 cup sour cream
• 2 Tablespoons white wine vinegar
• 2 Tablespoons Olive Oil
• 1 limes juiced
• 1 cloves garlic minced
• 1 teaspoons sugar
• 1/2 jalapeno seeds removed

Instructions

• Preheat grill to medium high heat. Season chicken with salt and pepper. Cook chicken for 6-7 minutes per side, until cooked through.
  2 chicken breasts, Salt and Pepper to taste
• Remove from the grill, and slice into 1 inch cubes.
• To prepare the dressing, add all of the ingredients to a blender or food processor. Blend until smooth.
  1/2 cup cilantro, 1/4 cup sour cream, 2 Tablespoons white wine vinegar, 2 Tablespoons Olive Oil, 1 limes, 1 cloves garlic, 1 teaspoons sugar, 1/2 jalapeno
• Meanwhile, place 2 cups of lettuce into 4 bowls. Top each bowl with 1/4 of the black beans, corn kernels, tomatoes, avocado and tortilla strips. Once the chicken is cooked, divide evenly over each salad.
  8 cups chopped Romaine lettuce, 1 cup black beans, 1 cup corn kernels, 1 cup grape tomatoes, 2 avocados, 1 cup tortilla strips, 1 cup cheddar cheese
• Top with cilantro lime dressing to serve.

Notes

This makes more dressing than you will need for this salad

Nutrition

Calories: 645kcal | Carbohydrates: 38g | Protein: 39g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 448mg | Potassium: 1510mg | Fiber: 14g | Sugar: 7g | Vitamin A: 9234IU | Vitamin C: 29mg | Calcium: 289mg | Iron: 3mg

How To Make A Southwest Cobb Salad

1. Prep Chicken. The first thing you want to do is cook your chicken. You could definitely use rotisserie chicken or leftover chicken for this, but if you are starting from scratch I like to fire up the grill and cook the chicken. Season with salt and pepper and cook for about 6-7 minutes per side, until it is cooked through. Remove from the grill and cut into cubes for serving.
2. Make Dressing. Simply add all of the ingredients for the dressing to a blender and process until smooth and creamy.
3. Assemble Salad. Divide the green between each bowl, and then arrange the toppings, adding it anything you would like.
4. Serve. Serve with the dressing and toss to coat and enjoy.

Recipe Tips & Variations

• Chicken. You really can use any kind of chicken for this recipe. I included grilling the chicken in the recipe card, but it is great to use rotisserie chicken or leftover chicken for as well. Or you can do a crispy version and use frozen chicken tenders that you bake and chop up. Whatever you have works!
• Dressing. There are lots of different dressing options. If you aren’t a fan of cilantro you could use this Avocado Dressing or Salsa Ranch is delicious as well.
• Mix Up Toppings. You can get creative with the toppings for this salad. You could add hard boiled eggs like a traditional cobb salad. Mix up the cheese, the beans, add bell peppers or black olives. Whatever you enjoy you can swap and make it your own.

More Delicious Easy Dinner Recipes

• Margarita Grilled Chicken
• Garlic Tomato Baked Chicken
• BBQ Chicken Salad
• Creamy Salsa Chicken
• Easy Chicken Fajitas

This Grapefruit Martini is fresh, bright, and ready in just 5 minutes! Made with vodka, triple sec, and fresh grapefruit juice, it’s the perfect easy cocktail for happy hour, brunch, or any occasion worth celebrating.

If you are looking for a cocktail that feels a little fancy but takes almost zero effort, this Grapefruit Martini is going to be your new best friend. It is bright, a little tart, a little sweet, and absolutely gorgeous in the glass.

I love a good cocktail recipe, especially one that comes together in just a few minutes. This one uses fresh grapefruit juice, lime juice, vodka, and triple sec, and the result is something that tastes like it came straight from a nice restaurant bar. It is perfect if you are hosting a brunch, winding down after a long week, or just treating yourself on a Tuesday.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Vodka — Use a good quality vodka here since it is one of the main flavors. You do not need to go ultra-premium, but something mid-range will make a difference.
• Triple Sec — This orange-flavored liqueur adds a lovely sweetness that balances out the tartness of the grapefruit perfectly. Cointreau works great too if you want to splurge a little.
• Fresh Grapefruit Juice — Please, please use fresh if you can! It makes such a huge difference. One medium grapefruit will give you plenty of juice.
• Lime Juice — Again, fresh really is best! You don’t need a lot, 1 lime will be enough for 1 maybe 2 martinis.
• Ice — For shaking! You want this cocktail ice cold.

Print

Grapefruit Martini

This Grapefruit Martini is a bright and refreshing cocktail made with vodka, triple sec, and fresh grapefruit juice. It comes together in just 5 minutes and is perfect for brunch, happy hour, or any time you want a beautiful, easy drink!

Course Drink Recipes

Cuisine American

Keyword grapefruit martini

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 265kcal

Author Erin Sellin

Ingredients

• 3 ounces grapefruit juice freshly squeezed
• 2 ounces vodka
• 1 ounce lime juice freshly squeezed
• 1 ounce triple sec
• Ice

Instructions

• Fill a martini shaker with ice.
  Ice
• Add the grapefruit juice, lime juice, vodka and triple sec. Make sure the lid is on securely and shake well for 15-20 seconds.
  3 ounces grapefruit juice, 2 ounces vodka, 1 ounce lime juice, 1 ounce triple sec
• Pour into a martini glass.

Notes

• Make it sweeter: Add a little simple syrup or a splash of grenadine.
• Make it more tart: Squeeze in a bit more grapefruit juice or lime.
• Storage: Best enjoyed fresh! This cocktail does not store well — luckily it only takes 5 minutes to make.
• Batch it: Multiply the ingredients by the number of guests and mix everything (minus the ice) in a pitcher. Shake individual portions over ice when ready to serve.

Nutrition

Calories: 265kcal | Carbohydrates: 21g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 180mg | Fiber: 0.2g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 31mg | Calcium: 11mg | Iron: 0.4mg

Recipe Tips

• Fresh juice is key. I know it is tempting to grab a bottle of grapefruit juice from the store, and honestly that works in a pinch, but fresh squeezed juice has a brightness and depth of flavor that is really hard to beat.
• Shake it well. Give that cocktail shaker a good 15–20 second shake. You want it really cold and slightly frothy.
• Taste and adjust. Everyone’s grapefruit is a little different in terms of sweetness and tartness. Taste before you pour, you can always add a little simple syrup if you want it sweeter, or a squeeze more grapefruit if you want it more tart.

Recipe Variations

• Spicy Grapefruit Martini — Add a few slices of jalapeño to the shaker for a little heat. So good!
• Rosemary Grapefruit Martini — Muddle a small sprig of fresh rosemary in the shaker before adding the other ingredients. It adds a lovely herby note.
• Grapefruit Martini Mocktail — Skip the vodka and triple sec and use sparkling water with a splash of orange juice instead. Still super refreshing! Orange or grapefruit flavored sparkling water would be great as well.

 I hope this Grapefruit Martini becomes a staple in your cocktail rotation! It is one of those recipes that looks impressive, tastes amazing, and takes almost no time at all. That is basically my definition of a perfect recipe.

More Fun Drink Recipes

• White Sangria
• Dirty Shirley
• Ranch Water
• Vodka Soda
• Blue Margarita

Key Lime Bars – Creamy, tangy bars with a smooth key lime filling over a buttery graham cracker crust. Chilled until set and easy to slice, they’re a refreshing dessert that’s perfect for warm days or make-ahead treats.

These key lime bars are what I reach for when I want something bright and a little different from the usual chocolate desserts. They’ve got that tangy lime flavor that hits right away, balanced by a smooth, creamy filling and a simple graham cracker crust that holds everything together.

I like how low-effort these are once the crust is baked. The filling comes together quickly, and after that it’s just a matter of letting the fridge do its job. The texture sets up soft and sliceable, almost like a cross between cheesecake and a chilled pie. If you’ve tried my Key Lime Ice Box Cake, this has a similar flavor but with a firmer bite.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For The Crust

• Graham Cracker Crumbs – you can use a sleeve of graham crackers that you crush, or you can buy a box of the already crushed graham cracker crumbs
• Butter – I always use unsalted butter when baking
• Granulated Sugar

For The Filling

• Cream Cheese – use full fat for the best results, you need to to really blend without any lumps and full fat is best for this.
• Sweetened Condensed Milk
• Key Lime Juice – Most grocery stores sell the Nelli & Joe’s brand that works great, check the juice aisle with the regular lemon and lime juice.
• Heavy Whipping Cream

Print

Key Lime Bars

Key Lime Bars – Creamy, tangy bars with a smooth key lime filling over a buttery graham cracker crust. Chilled until set and easy to slice, they’re a refreshing dessert that’s perfect for warm days or make-ahead treats.

Course Dessert Recipes

Cuisine American

Keyword key lime margarita

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16

Calories 246kcal

Author Erin Sellin

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter melted
• 2 Tablespoons granulated sugar

Filling:

• 8 oz cream cheese softened
• 14 oz sweetened condensed milk
• 1/2 cup key lime juice
• 1 cup heavy whipping cream

Instructions

• Line a 9-inch square baking pan with parchment paper.
• Preheat oven to 350º F.
• Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the baking. Bake for 7 minutes. Remove and let it cool completely.
  1 1/2 cups graham cracker crumbs, 1/4 cup butter, 2 Tablespoons granulated sugar
• In the bowl of a stand mixer beat together cream cheese, sweetened condensed milk, and key lime juice until very smooth and well combined.
  8 oz cream cheese, 14 oz sweetened condensed milk, 1/2 cup key lime juice
• In a separate bowl beat heavy creamy until you have stiff peaks. Fold into the cream cheese mixture until combined.
  1 cup heavy whipping cream
• Pour filling over the prepared crust. Refrigerate overnight for it to set up.
• To serve, slice and top with whipped cream.

Notes

Recipe was originally published in 2013 and did not require you to bake the crust. That still works, I just think they hold together better, and you get better flavor after the crust is baked. So I have updated the instructions.

Slightly adapted from Slushed!

Nutrition

Calories: 246kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 155mg | Potassium: 149mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 568IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 0.4mg

How To Make Key Lime Bars

• Prepare the Crust – Mix the graham cracker crumbs, sugar, and melted butter, then press into a lined pan and bake until set.
• Make the Filling Base – Beat the cream cheese with sweetened condensed milk and key lime juice until smooth.
• Whip the Cream – Whip the heavy cream until it holds firm peaks.
• Combine the Filling – Gently fold the whipped cream into the lime mixture until fully incorporated.
• Chill to Set – Spread the filling over the cooled crust and refrigerate until firm and sliceable.

Recipe Tips & Tricks

• Soften the Cream Cheese – Room temperature cream cheese blends smoothly and prevents lumps.
• Press the Crust Firmly – A compact crust holds together better when slicing the bars.
• Cool the Crust Completely – Let it cool before adding the filling so it doesn’t melt or loosen the base.
• Whip to Stiff Peaks – The whipped cream should hold its shape so the filling sets properly.
• Fold Gently – Folding keeps the filling light and smooth instead of dense.
• Chill Overnight for Clean Slices – Extra chill time helps the bars firm up and cut neatly. You can even pop it in the freezer if you want solid bars.
• Add a Topping – A dollop of whipped cream or a little lime zest adds a fresh finish before serving.

Storage

Store your key lime pie bars in the fridge. You can cover tightly and they will last for 4-5 days in the fridge.

More Easy Dessert Recipes

• Monster Cookie No Bake Bars
• No Bake Oreo Cheesecake
• Kool Aid Pie
• Avalanche Cookies
• No Bake Biscoff Bars

These brown sugar caramelized onions for burgers are rich, sweet, and savory. They are the ultimate topping for a juicy burger. Easy to make ahead!

If you’ve ever wondered what makes a truly great burger, I’ll tell you: it’s the caramelized onions. Specifically, these caramelized onions for burgers, made with brown sugar and a splash of beef stock for a rich, deeply savory-sweet topping that takes any burger from good to absolutely incredible.

I am obsessed with caramelized onions. Like, I could eat them straight out of the pan with a fork, no burger required. But when you pile them onto a juicy burger with melty cheese? That is a whole different level of delicious. This is one of those recipes I come back to again and again, and once you try it, you’ll understand why.

The secret is twofold: brown sugar to give the onions a beautiful caramel glaze, and a bit of beef stock stirred in at the end to deepen the flavor. It’s simple, it’s a little extra, and it is absolutely worth it.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Ground Beef – for the best burgers you want to use something that has some fat in it. I use 85/15 when making burgers.
• Worcestershire Sauce
• Salt & Pepper
• Onions
• Olive Oil
• Brown Sugar
• Beef Broth – you can use prepared beef broth, but I used better than bouillon base for this and mixed with water according to the package directions to make 1/2 cup.
• Hamburger Buns
• Sliced Cheese – use whatever your favorite cheese is. For this I used Colby Jack, but Swiss, Cheddar, Gouda…pretty much anything is delicious!

Print

Caramelized Onion Burgers

These brown sugar caramelized onions for burgers are rich, sweet, and savory. They are the ultimate topping for a juicy burger. Easy to make ahead!

Course Dinner Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Calories 685kcal

Author Erin Sellin

Ingredients

Burgers

• 1 pound ground beef
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper

Caramelized Onions

• 2 large white onions thinly sliced
• 2 Tablespoons olive oil
• 1/3 cup light brown sugar
• ½ cup beef broth
• 1 Tablespoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 hamburger buns
• 4 slices cheese

Instructions

• Heat a large skillet over medium heat. Add the olive oil, swirling to coat the pan. Add the onions and brown sugar. Stir to evenly coat the onions. Cook for about 45 minutes, stirring frequently, until the onions are cooked down, tender, and a deep golden brown color. You want them to be a deep brown color from the sugars, not from a high heat that sears the onions.
  2 large white onions, 2 Tablespoons olive oil, 1/3 cup light brown sugar
• Once cooked down, stir in the beef broth and Worcestershire sauce, increase heat to medium high. Cook until the liquid is absorbed. Season with salt and pepper.
  1 Tablespoon Worcestershire sauce, ½ cup beef broth, ½ teaspoon salt, ¼ teaspoon black pepper
• Meanwhile, in a large bowl combine all of the ingredients for the hamburgers. Mix well, and form into 4 equal size patties.
  1 pound ground beef, 1 teaspoon salt, ½ teaspoon black pepper, 1 Tablespoon Worcestershire sauce
• Preheat grill to medium high heat. Place patties on the grill, and cook for 5-6 minutes per side. Place slices of cheese on each burger during the last 2 minutes of cooking. If you would like the buns toasted, place them on the grill during the last 2 minutes of cooking as well.
  4 slices cheese
• To serve top, each bun with a cheeseburger patty, a slice of bacon, and about ¼ cup of the caramelized onion mixture.
  4 hamburger buns

Nutrition

Calories: 685kcal | Carbohydrates: 47g | Protein: 31g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1573mg | Potassium: 574mg | Fiber: 2g | Sugar: 24g | Vitamin A: 291IU | Vitamin C: 6mg | Calcium: 321mg | Iron: 5mg

How To Make Caramelized Onion Burgers

Caramelizing Onions

• Start with the onions. Thinly slice two large white onions. The thinner the slices, the more evenly they’ll cook down.
• Add the brown sugar early. Unlike classic caramelized onions where you just let the natural sugars do the work, here you add brown sugar right at the start. It coats the onions and helps them develop that gorgeous deep-golden color and lightly sweet, almost candy-like flavor. This is what makes them so incredible as a burger topping.
• Cook low and slow. Medium heat, about 45 minutes, stirring frequently. Don’t rush it. The onions need time to cook all the way down and turn a deep, rich golden brown. If they start to stick, you can add a tiny splash of water or oil.
• Finish with beef stock. Once the onions are beautifully caramelized, you stir in beef stock and Worcestershire sauce, then turn up the heat and let it all absorb. The result is a deeply savory, glossy, incredible onion mixture that is the best topping for burgers.

Burgers

• Shape burgers. Mix together ground beef, Worcestershire sauce, salt and pepper until well combined. Divide into 4 equal balls and shape into a hamburger patty.
• Grill. Preheat grill to medium high heat. Add the hamburger patties, and let them cook for about 5 minutes per side. Add a slice of cheese and cook for another minute until it is melted.
• Serve. Place the cheeseburger on a bun and top with those delicious caramelized onions for burgers. Add bacon, garlic aioli, mayo, big mac sauce, or whatever toppings you like!

Tips For The Best Caramelized Onions for Burgers

• Use a wide, heavy-bottomed skillet. More surface area = more contact with the pan = better browning. Cast iron works great here.
• Don’t walk away. Caramelized onions need stirring every few minutes to prevent burning, especially once the brown sugar is in the pan.
• Make them ahead. Caramelized onions reheat beautifully. Make a big batch on Sunday and use them all week — on burgers, over pork chops, in grilled cheese, on pizza.
• Season at the end. Salt draws out moisture, so hold off until the very end to season with salt and pepper.
• Double the batch. Seriously. You will not regret having extra caramelized onions in your fridge.

Once you make these caramelized onion burgers, I promise you won’t go back. They’re the kind of topping that makes people ask what your secret is. Now you know; brown sugar, patience, and a little beef stock. Make these this weekend and let me know what you think in the comments below!

Mexican Quinoa Salad is a healthy, easy recipe with quinoa, black beans, corn, avocado, and a cilantro lime dressing. Perfect for meal prep, side dish, or bring to a potluck!

Fresh, colorful, and packed with bold flavor, Mexican Quinoa Salad is a delicious way to enjoy a healthy, satisfying meal. Fluffy quinoa is tossed with black beans, corn, tomatoes, avocado, and a cilantro lime vinaigrette dressing.

This salad is perfect for meal prep, easy lunches, or serving as a side at gatherings. It’s loaded with texture and fresh ingredients, and it comes together quickly with simple pantry staples. It is great on its own, you can add more protein to it, and it goes with just about anything!

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Quinoa – you can use red or white quinoa
• Chicken Broth – I cook quinoa in broth to give it more flavor, but you can just use water as well
• Black Beans – drain and rinse a can of black beans
• Corn – I use frozen corn, but if you use canned, just drain it first
• Tomatoes
• Avocado
• Cilantro
• Jalapeno
• Cilantro Lime Dressing – I cut my Cilantro Lime Vinaigrette dressing in half for this recipe and it works really well to bring the flavors together. The recipe is in the recipe card below.

This quinoa salad is super versatile and you really can mix up what vegetables you add!

Print

Mexican Quinoa Salad

Mexican Quinoa Salad is a fresh, flavorful dish made with quinoa, black beans, corn, avocado, and a cilantro lime dressing. Perfect for meal prep, lunches, or a healthy side.

Course Side Dish Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 347kcal

Author Erin Sellin

Ingredients

Salad

• 1 1/2 cup quinoa uncooked
• 2 1/2 cups Chicken Broth
• 15 oz black beans drained and rinsed
• 1 cup frozen corn thawed
• 1 avocado diced
• 1 cup grape tomatoes halved
• 1/4 fresh cilantro chopped
• 1 jalapeno seeded and minced

Cilantro Lime Vinaigrette

• 1/2 cup oil vegetable or avocado oil is best
• 1/4 cup cilantro chopped
• 2 Tablespoons lime juice
• 2 Tablespoons white wine vinegar
• 1 clove garlic sliced
• 1 teaspoon sugar
• 1/4 teaspoon salt

Instructions

• Rinse quinoa under cold water until the water runs clear.
• Bring the chicken broth to a boil, and quinoa and cook as directed on the package. Once tender drain and rinse with cold water.
  2 1/2 cups Chicken Broth, 1 1/2 cup quinoa
• In a large bowl combine all the cooked quinoa with the tomatoes, black beans, corn, avocado, cilantro and jalapeno.
  15 oz black beans, 1 cup frozen corn, 1 avocado, 1 cup grape tomatoes, 1/4 fresh cilantro, 1 jalapeno
• In a food processor, pulse together all of the dressing ingredients, except for the oil. You might need to scrape down the sides a couple times. Once smooth, slowly stream in the oil to combine.
  1/2 cup oil, 1/4 cup cilantro, 2 Tablespoons lime juice, 2 Tablespoons white wine vinegar, 1 clove garlic, 1 teaspoon sugar, 1/4 teaspoon salt
• Pour about half of the dressing over the quinoa salad and mix to combine. Taste and add more dressing if desired. You can serve immediately or store in the fridge until ready to serve.

Nutrition

Calories: 347kcal | Carbohydrates: 40g | Protein: 11g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 350mg | Potassium: 509mg | Fiber: 8g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 3mg

How To Make Mexican Quinoa Salad

1. Prep Quinoa. The first step is to rinse your quinoa. You want to run it under cold water until the water is clear. Quinoa can be kind of bitter if you skip this step. Bring the chicken broth to a boil, add the quinoa and cook as directed on the package. Once it is tender, drain and rinse with cold water.
2. Make Dressing. To make the dressing pulse together all of the dressing ingredients, expect the oil in a food processor. Scrape down the sides if necessary. Slowly stream in the oil to completely emulsify and combine.
3. Make Salad. Once the quinoa is cooked add to a large bowl. Top with black beans, corn, tomatoes, avocado, cilantro and jalapeno. Pour over about half of the dressing and mix to combine.
4. Taste. Taste and add more dressing if desired. You can serve immediately or store in the fridge until ready to serve.

Recipe Tips & Suggestions

• Mix-Ins. Get creative and add whatever veggies that you and your family enjoy. Bell peppers, zucchini, different beans, skip the corn…whatever you like works great.
• Make Ahead. This is a great dish to make ahead. It is delicious served cold. So you can make it in the morning and bring to a potluck or use as meal prep for the week.
• Add Protein. You can mix in grilled chicken to make this a high protein meal. Or serve alongside your favorite Grilled Pork Chops for an easy dinner.
• Dressing. I like the cilantro lime dressing with this, but Avocado Dressing is also really good. I have used that many times, I just thin it out with a little milk to make sure it can mix with the salad well.

Storage

This is great served cold, so you can make ahead and just store covered in the fridge until you are ready to serve. It will last for 2-3 days in the fridge.

This Southwest Quinoa Salad is loaded with flavor and a great way to get veggies into your family with flavors they know and love already!

More Easy Side Dishes Recipes

• Mediterranean Quinoa Salad
• Lemon Herb Potato Salad
• Corn Fritters
• Greek Salad
• Cranberry Apple Coleslaw

Looking for easy lunch recipe ideas? These are quick and delicious recipes from wraps to salads to sandwiches that are perfect for work lunches and meal prep.

Let’s be real, lunch is the meal that gets the least attention. Breakfast gets its smoothie bowls and avocado toast, dinner gets the big productions, and lunch? Lunch gets whatever’s in the fridge at noon.

But here’s the thing: a good lunch can completely change the second half of your day. Whether you’re working from home, packing something to take to the office, or just tired of the same sad desk salad, these easy lunch recipe ideas are here to save you.

The recipes in this list are designed with real weekdays in mind. Most take under 20 minutes, many can be prepped ahead, and all of them are genuinely craveable. No sad desk lunches allowed.

1

Chicken Caesar Wraps

Chicken Caesar Wraps – turn classic Chicken Caesar Salad into the perfect quick and easy lunch or dinner. Wraps are great to make ahead or have ready in just 15 minutes!

Get The Recipe

2

Avocado Egg Salad

This Avocado Egg Salad is a super creamy and flavor no mayo egg salad you are going to love! Using avocado makes for a nutritious, healthy, and delicious version to try.

Get The Recipe

3

Rotisserie Chicken Salad

This easy rotisserie chicken salad is a quick and delicious way to turn a store-bought chicken into a flavorful, protein-packed meal.

Get The Recipe

4

Chinese Chicken Salad

Chinese Chicken Salad – a quick and easy rotisserie chicken salad with an Asian dressing and lots of crunchy delicious mix-ins!

Get The Recipe

5

Chick Fil A Cool Wrap

Skip the drive-thru with this easy copycat Chick Fil A Cool Wrap recipe! Make this fast food favorite at home to enjoy with your favorite dipping sauce.

Get The Recipe

6

Buffalo Chicken Salad

This Buffalo Chicken Salad is bold, spicy, and packed with flavor! It is a fun and tasty twist on your classic chicken salad for great meal prep, lunch or on the go meal.

Get The Recipe

7

Healthy Chicken Salad

This Healthy Chicken Salad is creamy, super flavorful and loaded with protein. A great lighter alternative to the traditional version.

Get The Recipe

8

Turkey Club Sandwich

Turkey Club Sandwich – the ultimate restaurant inspired lunch! This turkey club is loaded with bacon, lettuce, tomato, mayo all on perfectly toasted bread.

Get The Recipe

9

Chicken Pesto Wraps

Chicken Pesto Wraps – super easy chicken wraps that you can make ahead or serve for a quick and easy dinner! Filled with chicken, cheese, pesto, tomatoes and more!

Get The Recipe

10

Classic Egg Salad Recipe

Classic Egg Salad Recipe – The perfect egg salad that you remember as a kid.  Simple ingredients come together to make a creamy and delicious egg salad sandwich.

Get The Recipe

11

Tortellini Pasta Salad

This tortellini pasta salad is an easy summer side dish packed full of tasty Italian-inspired flavors, with juicy tomatoes, olives, savory salami, and fresh basil tossed in a zesty homemade dressing.

Get The Recipe

12

Crunchy Southwestern Chicken Wrap

These crunchy southwestern chicken wraps are a fun and healthy 15-minute lunch. They're packed with veggies, protein, sauce, and Fritos!

Get The Recipe

13

Grinder Salad

This fresh and crunchy grinder salad recipe is packed with all the savory flavors of an Italian sub sandwich! With crisp lettuce, deli meat, and cheese tossed in a creamy dressing.

Get The Recipe

14

Shrimp Salad

This shrimp salad recipe is easy to make with chilled shrimp, crisp red onion, and Old Bay seasoning tossed in creamy mayo dressing. Perfect in a shrimp salad sandwich!

Get The Recipe

15

Italian Subs

Make Italian Subs at home, just like your favorite sandwich shop! Complete with a vinegar dressing and all the fresh toppings you desire!

Get The Recipe

16

Chicken Club Wrap Recipe

Chicken Club Wrap Recipe – turn a classic chicken club sandwich into an easy chicken wrap for any day of the week. Great to take to work, make for dinner, picnics, or just about anything.

Get The Recipe

17

Tuna Melt

This classic tuna melt recipe has plenty of crunch, juicy tomatoes, and melty cheese between two golden, crispy bread slices.

Get The Recipe

18

Chickpea Chicken Salad

This chickpea “chicken” salad is a delicious and high-protein chickpea recipe that’s fresh, quick to make, and perfect for vegetarian lunches!

Get The Recipe

19

Curry Chicken Salad

Curry Chicken Salad – take your chicken salad to a whole new level with this curry version. Loaded with celery, cashews, and shredded chicken for an easy and quick meal.

Get The Recipe

20

BBQ Chicken Salad

This BBQ chicken salad recipe has juicy bites of sweet and smoky chicken tossed with grape tomatoes, avocado, sweet corn, crispy fried onions, and creamy barbecue ranch dressing.

Get The Recipe

Tips for Making Lunch Easier Every Week

You don’t have to prep an entire week’s worth of food to make lunches easier. A few small habits go a long way:

• Cook once, eat multiple times. Make a big batch of chicken salad, egg salad, or shrimp salad on Sunday. It keeps well for 3-4 days and gives you instant lunches all week.
• Keep wrap-friendly ingredients on hand. Rotisserie chicken, a bag of pre-washed lettuce, a pack of tortillas, and your favorite condiments mean a satisfying wrap is always 5 minutes away.
• Prep your proteins. Boiling a batch of eggs takes 12 minutes. Shredding a rotisserie chicken takes 5. These little prep tasks make a huge difference when noon rolls around and you’re hungry.
• Make it interesting. Rotate through different recipes instead of defaulting to the same thing. This list alone gives you 16 options — that’s more than two weeks of different lunches without repeating anything.

Ready to Upgrade Your Lunch Game?

There’s no reason lunch has to be an afterthought. With the right lineup of lunch recipe ideas, you can look forward to midday instead of dreading it. Whether you’re a wrap person, a sandwich person, or a salad person there’s something in this list for you.

Save this page, pick two or three recipes to try this week, and enjoy actually looking forward to lunch for once.

Biscoff Cookie Bars – Soft cookie bars layered with a gooey Biscoff caramel center and loaded with chocolate chips. Rich, sliceable, and perfect when you want a bakery-style treat with minimal effort.

Biscoff Cookie Bars are rich, soft, and packed with a biscoff caramel layer and plenty of chocolate. They are thick and chewy, with a chocolate chip cookie base that you are going to go crazy for.

These bars come together quickly with a chocolate chip cookie base. They have a layer of biscoff caramel in the center that take them over the top. Whether you’re a longtime Biscoff fan or trying it for the first time, these cookie bars are a delicious way to enjoy that irresistible flavor in every bite.

Ingredients You’ll Need

• Butter – I always use unsalted butter when baking
• Brown Sugar
• Granulated Sugar
• Vanilla Extract
• Egg
• All-Purpose Flour
• Baking Soda
• Salt
• Chocolate Chips
• Caramel Bits – you can use the Kraft caramel bits or caramels that you have to unwrap. But you want the chewy ones that you will melt.
• Biscoff Spread
• Milk

Print

Biscoff Cookie Bars

Biscoff Cookie Bars are soft and chewy with this layer of biscoff caramel in the middle. An easy dessert recipe perfect for parties or everyday treats.

Course Dessert Recipes

Cuisine American

Keyword bar cookies

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 423kcal

Author Erin Sellin

Ingredients

• 3/4 cup butter softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips
• 11 oz caramels bits
• 1/2 cup Biscoff Spread
• 1/4 cup milk

Instructions

• Preheat oven to 350º F. Line a 9-inch baking dish with parchment paper. Set aside.
• Cream together butter, and both sugars for about 2 minutes, until fluffy. Beat in vanilla and eggs until really well incorporated. Mix in the flour, baking soda and salt until it just comes together. Fold in the chocolate chips.
  3/4 cup butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 egg, 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 cups chocolate chips
• In a microwave safe bowl combine caramel, milk and Biscoff spread. Heat 45 seconds, stir well. Continue heating at 20-30 second intervals until it is completely smooth and melted.
  11 oz caramels bits, 1/2 cup Biscoff Spread, 1/4 cup milk
• Press about 2/3rds of the cookie dough into the bottom of the prepared pan, spread into an evenly an layer.
• Pour the Biscoff caramel mixture over the dough, and spread evenly.
• Drop small balls of the remaining cookie dough over the caramel, until mostly covered.
• Bake for about 25-30 minutes or until the edges are golden, and the center is completely set and browned.
• Cool completely before cutting into squares.

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 281mg | Potassium: 86mg | Fiber: 1g | Sugar: 43g | Vitamin A: 347IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1mg

How To Make Biscoff Cookie Bars

• Make Cookie Dough. If you have a favorite cookie dough, you can make it here. I use my Perfect Chocolate Chip Cookies as a base for this recipe. Cream the butter with both of the sugars for a couple of minutes. Beat in the egg and vanilla until well combined. Add in the flour, baking soda and salt until just combined. Fold in the chocolate chips.
• Melt Caramel. In a microwave safe bowl combine the caramel and biscoff spread. Heat for 45 seconds, stir well, repeat on 20 second intervals until it is smooth and completely melted.
• Assemble. Spread about 2/3rds of the cookie dough into the base of your 9-inch baking dish. This is the one I use and love it. Spread the biscoff caramel mixture evenly over the top. Take the remaining cookie dough and sprinkle it over the top, it won’t completely cover the caramel and that is fine.
• Bake. Bake for 25-30 minutes until the edges are golden brown and the top is dry and set.
• Cool and Serve. Remove from the oven and let it cool before slicing. You want to let the caramel set up before you slice it or it will run all over and make a big mess.

Recipe Tips & Suggestions

• Cookie Dough. You really can use any cookie dough here. This recipe fits perfectly in a 9-inch baking pan. But if you use a slightly larger recipe, you can bake in a 13×9 inch pan, and just have a slightly thinner layer of caramel.
• Line The Pan. You do want to line your pan when baking these bars. The caramel seeps out the sides some, and really sticks to the pan and can be hard to get off.
• Caramel. I used the Kraft caramel bits for this to make it easy, but you can use any brand of the chewy caramels that you like. You will just want to unwrap them to melt. Heat the caramel, Biscoff, and milk in short intervals to avoid burning.
• Cooling. You do want to let the bars cool. When you take them out they will appear “jiggly” that is because the layer of caramel is melted and liquidy. So let them set up or when you cut into them it will run out and create a mess.
• Don’t Overbake – Pull the bars when the edges are golden and the center is just set to keep them soft..
• Try a Flavor Swap – White chocolate or peanut butter chips can be used for a different twist.

Storage

Keep the Biscoff cookie bars in an airtight container and they should last for 4-5 days. You can freeze them as well, just let them thaw before serving.

More Tasty Dessert Recipes

• S’mores Cookie Bars
• Gooey Brownie Pie
• Starbucks Brownies
• Banana Split Pie
• No Bake Biscoff Cheesecake

Chocolate Eclairs – Light, golden pastry shells filled with creamy vanilla custard and topped with smooth chocolate ganache. A classic bakery-style dessert you can make at home.

I used to think chocolate eclairs were one of those bakery-only desserts. The kind you admire through the glass case and assume require culinary school and a lot of skill. 

Then I made them at home and realized they’re far more approachable than they look! 

A little stirring on the stove, a few eggs, some piping, and suddenly you’ve got golden pastry shells ready to be filled. They really are so much easier to make then you would ever think!

The custard layer is light but rich, and once the chocolate ganache sets on top, you’ve got that classic eclair look without ever leaving your kitchen. 

If you’ve tried my Cream Puffs or  Homemade Croissants, this feels like the next step.

I won’t pretend these are a five-minute dessert, but they’re absolutely doable. And when you bite into one with the soft pastry, cool filling, smooth chocolate—it feels like something you’d save for a special occasion. Except now you can make them whenever you feel like it.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For The Eclair Pastry

• Water
• Butter
• All-Purpose Flour
• Eggs

 For The Custard Filling

• Instant Vanilla Pudding Mix
• Milk
• Heavy Cream
• Powdered Sugar
• Vanilla Extract

For The Chocolate Ganache

• Semi-Sweet Chocolate
• Heavy Cream
• Butter

Print

Chocolate Eclairs

Chocolate Eclairs – Light, golden pastry shells filled with creamy vanilla custard and topped with smooth chocolate ganache. A classic bakery-style dessert you can make at home.

Course Dessert Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 16

Calories 257kcal

Author Erin Sellin

Ingredients

Eclair Pastry

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 large eggs

Custard Filling

• 3.4 oz instant vanilla pudding mix
• 2 cups cold milk
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Chocolate Ganache

• 4 oz semi-sweet chocolate
• 1/3 cup heavy cream
• 2 teaspoons butter

Instructions

• Preheat oven to 400º F.
• In a small saucepan bring water and butter to a boil. Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.
  1 cup water, 1/2 cup butter, 1 cup all-purpose flour
• Beat in all of the eggs at once. Continue beating until smooth.
  4 large eggs
• Fill a piping bag, or a large zip top bag with the pastry batter. Cut off the end, and pipe batter into 4 inch long logs on the baking sheet, at least 2 inches apart.
• With damp fingers, you can smooth out any bumps from the piping.
• Bake for 35-40 minute, until puffed and golden. Use a knife to pierce the end (lets the steam escape and dry out as it cools) and let them cool completely.
• To prepare the filling – In a large bowl, whisk pudding mix and milk together for 2 minutes. Set aside.
  3.4 oz instant vanilla pudding mix, 2 cups cold milk
• In bowl of an electric mixer, using whisk attachment, beat heavy cream until stiff peaks. Mix in sugar and vanilla. Fold whipped cream and pudding together.
  1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
• Once pastry is completely cool you can fill them with the filling. Fill a piping bag, fitted with a medium sized tip with the filling. Poke a hole in the end of the eclair, and pipe in the filling. Alternatively you can use a serrated knife and gently cut them in half lengthwise and spoon or pipe in the filling.
• Once all the eclairs are full prepare the chocolate icing.
• Heat cream to a simmer, but not boiling. Stir in chocolate chips and butter until completely smooth.
  4 oz semi-sweet chocolate, 1/3 cup heavy cream, 2 teaspoons butter
• Dip the top of each eclair (or spread the icing over the top) into the chocolate. Set on a baking sheet to let harden.
• Best stored in the fridge, and served chilled.

Nutrition

Calories: 257kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 122mg | Potassium: 132mg | Fiber: 1g | Sugar: 11g | Vitamin A: 597IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg

How to Make Chocolate Eclairs

• Cook the Pastry Dough – Bring water and butter to a boil, stir in the flour, and cook until a smooth dough forms. Beat in the eggs until glossy and pipe into logs on a baking sheet.

• Bake Until Puffed – Bake the pastry shells until golden and firm, then let them cool completely so they stay crisp.

• Prepare the Filling – Whisk the pudding with milk, whip the cream with sugar and vanilla, then fold them together for a light custard.
• Fill the Eclairs – Pipe the custard into the cooled pastry shells through a small opening at one end.
• Top with Ganache – Warm the cream, stir in chocolate and butter until smooth, then dip or spread over each eclair and let set.

Recipe Tips & Tricks

• Measure Ingredients Exactly – Choux pastry depends on the right ratios, so level your flour and use full-size eggs.
• Cook the Dough Long Enough – Stir over low heat until the dough pulls away from the pan and looks slightly dry.
• Add Eggs One at a Time if Needed – If the dough looks separated, beat in the eggs gradually until smooth and glossy.
• Pipe Even Strips – Keeping the eclairs similar in size helps them bake evenly.
• Don’t Open the Oven Early – Sudden temperature changes can cause the shells to collapse before they set.
• Cool Completely Before Filling – Warm pastry can melt the custard and make the shells soggy.
• Whip Cream to Stiff Peaks – The cream should hold its shape so the filling stays light and stable.
• Chill Before Serving – A short rest in the fridge helps the ganache firm up and the filling set properly.

Storage

Store chocolate eclairs in the fridge. Cover them with foil or plastic wrap to keep them from drying out and store them in the fridge until you are ready to serve. 

Once filled eclairs are best served the day of. They will last a day or two in the fridge, but they will start to get a little soggy and not as fresh.  

More Delicious Dessert Recipes

• Chocolate Cream Cake
• Cookie Dough Cheesecake
• Chocolate Cream Puffs
• Frosted Churro Cookies
• Death By Chocolate Drip Cake