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

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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!

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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!

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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.

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7

Healthy Chicken Salad

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

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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.

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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!

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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.

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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.

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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!

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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.

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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!

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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!

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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.

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17

Tuna Melt

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

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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!

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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.

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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.

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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

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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

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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

Crispy Baked Chicken Wings are perfectly seasoned and oven-baked until golden and crunchy on the outside. They are packed with flavor and perfect for an easy dinner or game day spread.

These baked chicken wings are great when you want that crispy wing perfection, but don’t want to deal with a pot of hot oil.

I was skeptical at first, but once I figured out the right temperature and a good marinade, I stopped missing fried wings altogether. They come out golden, a little sticky from the marinade, and packed with bold flavor all the way through.

The marinade does a lot of the heavy lifting here; soy sauce, garlic, lime, and spices soak into the chicken while it sits in the fridge, so by the time they hit the oven, you’re already halfway there. Then they roast on a rack so the heat can circulate, giving you that crisp edge without extra effort.

Ingredients You’ll Need

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

• Soy Sauce
• Lime Juice
• White Wine Vinegar
• Garlic
• Olive Oil
• Ground Cumin
• Sugar
• Paprika
• Chili Powder
• Oregano
• Chicken Wings

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Baked Chicken Wings

Crispy Baked Chicken Wings are perfectly seasoned and oven-baked until golden and crunchy on the outside. They are packed with flavor and perfect for an easy dinner or game day spread.

Course Appetizer Recipes

Cuisine American

Keyword chicken wings

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 316kcal

Author Erin Sellin

Ingredients

• 1/3 cup soy sauce
• 2 Tablespoons lime juice
• 2 Tablespoons white wine vinegar
• 5 cloves garlic minced
• 1 Tablespoon olive oil
• 2 teaspoons ground cumin
• 2 teaspoons sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 3 pounds chicken wings

Instructions

• In a large bowl combine all of the ingredients for the marinade, except for the chicken. Whisk to combine.
  1/3 cup soy sauce, 2 Tablespoons lime juice, 2 Tablespoons white wine vinegar, 5 cloves garlic, 1 Tablespoon olive oil, 2 teaspoons ground cumin, 2 teaspoons sugar, 1 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon oregano
• Mix in chicken, and stir to coat well. Over and refrigerate for 4-24 hours. 
  3 pounds chicken wings
• Preheat oven to 450º F.
• Line a baking sheet with foil. Place a wire rack over baking sheet. Dump chicken wings onto wire rack, and spread into a single layer.
• Bake for 35-40 minute until chicken is golden brown. Note, if not using a wire rack, turn chicken half way through the baking time.
• Once the wings are browned and cooked through (165º F) remove from the oven and serve immediately with your favorite dipping sauce.

Nutrition

Calories: 316kcal | Carbohydrates: 4g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 817mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 457IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg

How To Make Baked Chicken Wings

• Mix the Marinade – Whisk together the soy sauce, lime juice, garlic, spices, and other marinade ingredients until well combined.
• Coat & Marinate the Wings – Toss the chicken wings in the marinade and refrigerate to let the flavors soak in.
• Arrange for Baking – Place the wings on a rack over a lined baking sheet in a single layer.
• Bake Until Crisp – Roast at high heat until the wings are golden and cooked through.

Recipe Tips & Tricks

• Marinate Long Enough – Give the wings at least a few hours so the flavor really soaks into the meat.
• Use a Wire Rack – Elevating the wings allows hot air to circulate, helping them crisp up on all sides.
• Don’t Overcrowd the Pan – Space between each wing helps them roast instead of steam.
• Pat Off Excess Marinade – Letting extra marinade drip off prevents the wings from getting soggy in the oven.
• Bake at High Heat – A hotter oven helps develop that golden, slightly crisp exterior.
• Flip if Needed – If you’re not using a rack, turning the wings halfway helps them cook evenly.
• Mix Flavors – If you want more traditional or barbecue wings, you can coat with just salt & pepper or your favorite dry rub and then toss with your favorite Barbecue Sauce or buffalo sauce.

More Game Day RecipesSave

• Reuben Dip
• Boneless Chicken Wings
• Fire Crackers Recipe
• Rotel Cheese Dip
• Chicken Bacon Ranch Dip

Summer Dinner Ideas – Don’t want to heat up the house when it is so hot out?  Here are 25 great summer dinner ideas that don’t take long to make, use what is in season and are delicious!

When the temperature spikes, the last thing you want is to slave over a hot stove. These easy summer dinner ideas are fresh, fast, and packed with the best flavors of the season — whether you’re firing up the grill, tossing a quick pasta, or throwing together a hearty salad. No heavy meals, no long cook times, just delicious food your whole family will love.

1

Grilled Sausage and Vegetable Kebobs

Grilled Sausage and Vegetable Kebobs – fire up the grill, use Polish Sausage and your favorite veggies, to make these easy  kebobs for dinner or for your get togethers this summer!

Get The Recipe

2

Grilled Chicken with Avocado Salsa

Grilled Avocado Chicken – perfectly tender and juicy grilled chicken topped with an avocado and tomato salsa. A healthy, fresh and easy dinner any night of the week.

Get The Recipe

3

Grilled Chicken Legs

Grilled Chicken Legs – make a splash at your next barbecue with this easy grilled chicken leg recipe. An easy spice mixture flavors the chicken and then it is brushed with a delicious Asian barbecue sauce.

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4

Cilantro Lime Chicken

Summer grilling doesn’t get better than this juicy cilantro lime chicken! It's marinated in a zesty blend of lime juice and fresh herbs and then grilled on skewers. Perfect served with creamy avocado dipping sauce!

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5

Yogurt Marinated Chicken

Yogurt Marinated Chicken – Tender grilled chicken coated in a lemony Greek yogurt marinade with garlic and herbs.

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6

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.

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7

Chicken Spring Rolls

Chicken Spring Rolls – Fresh rice paper rolls packed with chicken, crisp vegetables, avocado, and rice noodles. Light, colorful, and served with a quick teriyaki dipping sauce, they’re perfect for a refreshing lunch, appetizer, or easy dinner.

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8

Grilled Teriyaki Chicken

This juicy teriyaki grilled chicken is an easy chicken recipe that's perfect for summer! The hot grill locks in all the sweet-tangy flavors of the homemade teriyaki marinade.

9

Caesar Pasta Salad

Caesar Pasta Salad – combine two favorites for one perfect summer side dish.  Caesar salad and pasta salad come together in an easy dish everyone will love!  

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10

Pasta Carbonara with Corn and Chiles

Pasta Carbonara with Corn and Chiles – Creamy carbonara pasta with bacon, fresh corn, and jalapenos. A little spicy, smokey, and oh so delicious!

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11

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.

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12

Soy-Ginger Marinated Grilled Swordfish

This soy, ginger, and lime marinade is packed with bold, zesty flavor—perfect for grilled swordfish, chicken, pork, or just about anything you’re cooking up!

Get The Recipe

13

Mediterranean Pasta Salad

Mediterranean Pasta Salad is a fresh pasta salad with vegetables, olives, and feta. Topped with a light vinaigrette dressing for a cool and delicious dish. 

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14

Flank Steak Tacos

Flank Steak Tacos – Juicy flank steak marinated in lime juice, garlic, cilantro and more. Served in tortillas with your favorite toppings for taco night! 

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15

Chicken Tostadas

Chicken Tostadas – A quick and easy Mexican dinner! A crispy corn tortilla piled high with guacamole, chicken and salsa. Take a shortcut from the store and this can be ready in no time!

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16

Chicken Club Sandwich

This chicken club sandwich is loaded with juicy chicken, smoky bacon, lettuce, tomato, and mayo in between three crispy toasted bread slices.

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17

Chicken Fajita Salad

Chicken Fajita Salad – a hearty salad topped with grilled chicken, peppers, onion, avocados, and a salsa vinaigrette dressing. Not your average salad!

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18

BBQ Chicken Wrap

BBQ Chicken Wrap – make meal time easy with these barbecue chicken wraps that are loaded with flavor! Barbecue chicken, cheese, red onion, lettuce, avocado and ranch make these a tasty lunch or dinner idea.

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19

Zucchini Fritters With Corn

These zucchini fritters with corn are light, crispy, and packed with flavor. They're the perfect side dish, or a great snack all on their own.

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20

Mexican Street Corn Pasta Salad

Mexican street corn pasta salad has all the flavors of Mexican elote wrapped up in an easy side dish! With roasted corn kernels, cheese, fresh cilantro, and spicy jalapeños tossed with pasta in a zesty crema dressing.

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21

Herb Grilled Pork Tenderloin

Herb Grilled Pork Tenderloin – a flavorful marinade with lemon juice and fresh herbs makes this grilled pork tenderloin super moist and tender. Great on chicken and fish too!

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22

Margarita Grilled Chicken

Margarita Grilled Chicken – a super easy copycat recipe from Chili's restaurant.  Flavorful chicken grilled and topped with a fresh pico de gallo for an easy and delicious dinner. 

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23

Fiesta Lime Chicken

Fiesta Lime Chicken – A copycat Applebee’s Fiesta Lime Chicken that is topped with a Mexican ranch sauce, melted cheese and fresh pico de gallo.  

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24

Beef Kabobs

These Korean beef kabobs are juicy, tender, and easy to make. They're flavored with a ginger soy marinade, and cooked on the grill.

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25

Grilled Chicken Sandwich

Grilled Chicken Sandwich – this is a classic recipe your family will love.  Tender and juicy grilled chicken topped with your favorite cheese and served on a bun.  Top with your favorite burgers toppings for an easy lunch or dinner.

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Tips For Easy Summer Dinners

• Lean on the grill. The grill is your best friend in summer — it keeps the heat outside and adds incredible flavor to proteins and vegetables alike.
• Embrace cold pasta salads. Make a big batch on Sunday and you have easy lunches and dinners ready all week.
• Shop the season. Corn, zucchini, tomatoes, peaches, and fresh herbs are at their peak in summer and will make every dish taste better.
• Keep proteins simple. A good marinade does all the work. Mix it the night before, and dinner practically makes itself the next day.
• Stock your pantry. Keep canned beans, pasta, shrimp (frozen), and jarred olives on hand so you can throw together a summer dinner on even the most hectic nights.

Summer cooking should be simple and fun. These recipes check all the boxes:

• Ready in 30 minutes or less
• Uses fresh, in-season ingredients like corn, tomatoes, zucchini, and basil
• Minimal oven time — lots of grilling and no-cook options
• Perfect for busy weeknights and backyard gatherings alike
• Budget-friendly — great if you’re also juggling summer camps and vacations!

Chocolate Peanut Butter Krispie Bars are an easy no-bake dessert loaded with chocolate and peanut butter. They are almost fudgy and will disappear in no time.

These Chocolate Peanut Butter Krispie Bars are the perfect no-bake treat when you’re craving something sweet, crunchy, and packed with flavor. With an almost fudgy chocolate and peanut butter cereal base, these bars come together quickly and are always a crowd favorite.

These bars are so simple to make with just 3 ingredients and no oven required. They are perfect for those last-minute desserts, busy days, or when you forgot you were supposed to bring something. The combination of peanut butter and chocolate with crispy cereal creates an irresistible texture in every bite.

Ingredients You’ll Need

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

• Chocolate Chips – I use semi-sweet, but you can use milk chocolate if you want them sweeter or even dark chocolate
• Peanut Butter – commercial brand creamy peanut butter works best
• Rice Krispie Cereal

Yep that is it, just 3 ingredients! No butter or marshmallows required for these. They are dense, almost fudgy and just a different type.

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Chocolate Peanut Butter Rice Krispie Bars

Chocolate Peanut Butter Krispie Bars are an easy no-bake dessert loaded with chocolate and peanut butter. They are almost fudgy and will disappear in no time

Course Dessert Recipes

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24

Calories 185kcal

Author Erin Sellin

Ingredients

• 12 oz semi-sweet chocolate chips
• 1 cup creamy peanut butter
• 6 cups Rice Krispie cereal
• 3 Tablespoons creamy peanut butter optional

Instructions

• Line an 13×9 inch baking dish with parchment paper or spray well with non-stick spray. Set aside.
• Add peanut butter and chocolate chips to a large microwave safe bowl. Heat for 1 minute. Stir well, until smooth and completely melted. If necessary, return to the microwave for 20-30 more seconds.
  12 oz semi-sweet chocolate chips, 1 cup creamy peanut butter
• Pour the chocolate mixture over the cereal, and mix until well coated.
  6 cups Rice Krispie cereal
• Press into prepared pan.
• Heat peanut butter in a microwave safe bowl for 15-20 seconds, until it is smooth and easy to drizzle. Drizzle over the top of the bars.
• Let them set up for 4-5 hours for the chocolate to completely harden, you can speed this up by putting in the fridge. Slice and serve.
  3 Tablespoons creamy peanut butter

Notes

If you want thicker bars, you can use a 9-inch square pan

Nutrition

Calories: 185kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 161mg | Fiber: 2g | Sugar: 7g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 3mg

How To Make Chocolate Peanut Butter Krispie Bars

1. Melt. Start by melting the peanut butter and chocolate chips together until it is nice and smooth. I add them to a microwave safe bowl and heat for 60 seconds. Then stir until smooth. Depending on your microwave, you can heat for an additional 20-30 seconds if necessary.
2. Mix. Pour over cereal, and mix until everything is well coated. You basically want the cereal to look like cocoa krispies after they are mixed.
3. Pan. Spread the cereal mixture into your prepared pan and press into an even layer. I used this 13×9 inch baking dish for these thinner bars. But I have also made them in this 9-inch square baking dish for slightly thicker bars.
4. Topping. Heat the remaining peanut butter until it is smooth and easy to drizzle. Use a spoon to drizzle the peanut butter over the top of the bars.
5. Set Up. The bars take a little bit to set up because of the melted chocolate. You can place them in the fridge to speed up this process.

Recipe Tips

• Chocolate. You can mix up the chocolate you use for whatever flavor you like. I like semi-sweet since the peanut butter has sugar. But you can use milk chocolate or dark chocolate. or go crazy and follow this Butterscotch Krispie Bars that uses this same method with a butterscotch twist.
• Peanut Butter. I like to use the commercial brand (like Jif or Skippy) for this because it mixes better with the chocolate and the oils don’t separate.
• Topping. I drizzled peanut butter over the top, but you could use more chocolate chips, white chocolate, Reese’s Pieces for some color. Whatever you like!

Storage

Store these in an airtight container for 4-5 days. They can be stored at room temperature, but will last 1-2 days longer if you place in the fridge. If your house is warm, you may want to store in the fridge or they will be a little melty and make more of a mess.

More Easy No Bake Desserts

• Monster Cookie Bars
• Puppy Chow Bars
• Biscoff Rice Krispie Treats
• Homemade Star Crunch Cookies
• Avalanche Cookies
• Kool Aid Pie

Microwave Oatmeal Cookie is a quick, easy breakfast made in minutes with simple ingredients. A soft, satisfying option for busy mornings.

The Microwave Oatmeal Cookie is the ultimate quick and easy way to start your day. Made with simple, wholesome ingredients and ready in just minutes, it’s a warm, soft, ‘baked’ oatmeal cookie that feels like a treat but works perfectly as a satisfying breakfast.

Cookie for breakfast? Yes please! Everything mixes together in one bowl (or even a mug), making cleanup just as easy as prep. It is super easy to customize it with your favorite add-ins like chocolate chips, nuts, or dried fruit for a breakfast that’s both convenient and delicious.

Ingredients You’ll Need

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

• Old Fashioned Oats
• All-Purpose Flour
• Vanilla Greek Yogurt – I like to use Greek yogurt for added protein, but you can use any yogurt you like.
• Maple Syrup – Honey or Agave work as well
• Cinnamon
• Vanilla Extract
• Baking Powder
• Chocolate Chips – or whatever mix-in you like

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Microwave Oatmeal Cookie

Microwave Oatmeal Cookie is a quick, easy recipe made with simple ingredients and ready in minutes. A soft, satisfying cookie perfect for a fast breakfast or snack.

Course Breakfast Recipes

Cuisine American

Keyword breakfast cookie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 305kcal

Author Erin Sellin

Ingredients

• 1/4 cup old fashioned oats
• 3 Tablespoons vanilla Greek yogurt
• 2 Tablespoons all-purpose flour
• 1 Tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1 Tablespoon chocolate chips

Instructions

• Mix together everything in a small bowl until it is well combined.
  1/4 cup old fashioned oats, 3 Tablespoons vanilla Greek yogurt, 2 Tablespoons all-purpose flour, 1 Tablespoon maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon baking powder, 1 Tablespoon chocolate chips
• Spread the mixture in a small ramekin or in the center of a microwave safe plate. The mixture will be very thick. Alternatively you can mix and make in a microwave safe mug or bowl.
• Microwave for 60-70 seconds. Your cookie is done when it springs back, and is no longer sticky on top.
• Enjoy warm for gooey chocolate!

Notes

Adapted from Including Cake

Nutrition

Calories: 305kcal | Carbohydrates: 56g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 28mg | Potassium: 283mg | Fiber: 3g | Sugar: 27g | Vitamin A: 37IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 2mg

How To Make Microwave Oatmeal Cookie

• Combine. Mix everything together until it is well combined. You can do this in a mug or ramekin that you want to microwave it in to make for easy clean up. I use these 8 oz ramekins, and it is the perfect size so the cookie isn’t super thick and cooks quickly.
• Cook. Heat in the microwave for 60-70 seconds, you want it to appear dry on the top and spring back when you touch the top.
• Serve. Let it cook for just a minute or two and then dive right in.

Recipe Tips & Tricks

• Mix-Ins. You can get creative with anything you want to mix into this. I like to use Greek yogurt instead of adding protein powder, because I don’t like the texture as much when you add the powder. But it still absolutely works. Mix in ground flax meal or hemp hearts for added nutrition. Add nuts or dried fruit to give more flavor.
• Spoon. This isn’t a cookie you pick up and take with you.  You do need a spoon to eat it. It is a quick and easy baked oatmeal, with a cookie flavor to it.
• Cooking. Microwaves definitely vary, so start if you have a high powered microwave start with 55 or 60 seconds, and add time if necessary. But it is to keep an eye on it than over cook it and have it turn gummy.

More Quick Breakfast Recipes

• Peanut Butter Protein Bars
• Bacon Egg Cheese Muffins
• Kiwi Smoothie
• Sous Vide Egg Bites
• Chocolate Oatmeal