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Cornflake Butterfinger Bars

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Cornflake butterfinger bars are easy to make and absolutely delicious! Crispy, crunchy, peanut-buttery.

You might also like Chex scotcheroos, Reese's peanut butter cookies or homemade Take 5 bars!

Stack of cornflake butterfinger bars.

Butterfingers have been my favorite candy bars for years. I've even made copycat Butterfinger bars with candy corn with great results. The crispy texture and chocolate peanut butter combination simply can't be beat. For my cornflake Butterfinger bars, I used my peanut butter truffle recipe as a base for the crispy, peanut-buttery filling. If I had to decide which recipe more closely resembles Butterfingers, the candy corn recipe wins, but the corn flake version is easier and just as delicious!

Why I Like This Recipe

  • Simple ingredients: cereal, peanut butter, sugar, and chocolate. Just 4 ingredients!
  • Easy to customize: Use semisweet or milk chocolate, natural or traditional peanut butter, and experiment with how many cups of cornflakes you use for a crunchier or creamier texture.
  • Easy to shape. Cut into bars or scoop into balls for a truffle variation.
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Tips and Tricks

  • Do not overheat the chocolate. I usually use my microwave to heat the chocolate chips for 60 seconds, then I stir and heat them in additional 15-20-second intervals until smooth and creamy. Every microwave is different. My advice is to go low and slow in short intervals.
    Keep bars cold. The bars are easiest to dip into chocolate when frozen. They thaw quickly, so only have a few out at a time, leaving the rest in the freezer.
  • Store in the refrigerator. The chocolate will harden at room temperature or in the refrigerator. I like these best chilled, as it gives the filling the perfect texture.

Ingredients

Bowls of chocolate chips, corn flakes, peanut butter and powdered sugar.
  • Peanut butter: smooth or crunchy
  • Powdered Sugar
  • Chocolate chips: I prefer milk chocolate, as it more closely resembles the flavor of Butterfingers, but you can use semisweet chocolate chips. You can also use chocolate almond bark or melting wafers.
  • Cornflakes: Crushed into crumbs.

See the recipe card for full information on ingredients and quantities.

How To Make Cornflake Butterfingers

Rolling pin crushing corn flakes.

Step 1: Crush cornflakes with a rolling pin.

Bowl with peanut butter, corn flakes and powdered sugar.

Step 2: Add peanut butter, cereal, and powdered sugar to a large mixing bowl.

Bowl of butterfinger filling.

Step 3: Stir to combine. A stand mixer with a paddle attachment works great for this!

Butterfinger mixture pressed into baking dish.

Step 4: Press the mixture into a buttered (or parchment-paper-lined) 8"x8" baking dish. If the mixture is sticky, spray your hands or spatula with nonstick spray before pressing the mixture into the pan.

Hand holding butterfinger not dipped in chocolate.

Step 5: Freeze for 3-4 hours, then cut into bars or squares.

Butterfinger bars dipped in chocolate.

Step 6: Melt chocolate or almond bark in the microwave or double boiler. Quickly dip bars into chocolate, sliding the bottom of the fork across the side of the bowl to allow excess chocolate to drip off.

Note: The bars are easiest to dip into chocolate when frozen. They thaw quickly, so only have a few out at a time, leaving the rest in the freezer.

Cornflake butterfinger bars on parchment paper.

Step 7: Place dipped bars on parchment paper and chill until set.

Butterfinger FAQs

What is the best chocolate for dipping?

Chocolate melting wafers or almond bark are best for dipping as they easily melt down smoothly and are the perfect consistency. I like using chocolate chips as well. If the chocolate chips need to be thinned out, I add a small amount of coconut oil or shortening.

How do you store cornflake butterfinger bars?

Store bars in an airtight container at room temperature or in the refrigerator for up to 2 weeks.

What kind of peanut butter is best for making Butterfinger bars?

For this recipe, you can use natural peanut butter or processed.

Homemade cornflake butterfinger bars stacked.

More Chocolate Candy Recipes

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Stack of butterfinger cornflake bars.
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Cornflake Butterfinger Bars

Cornflake butterfinger bars are easy to make and absolutely delicious! Crispy, crunchy, peanut-buttery.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
chill 3 hours
Total Time 3 hours 20 minutes
Servings 12 bars
Calories 379kcal
Author Brandy Nelson

Ingredients

  • 1 ½ cups peanut butter crunchy or creamy
  • ½ cup powdered sugar
  • 3 cups Cornflakes cereal
  • 12 ounces chocolate chips or almond bark

Instructions

  • Crush cornflakes with a rolling pin.
  • Add peanut butter, cornflakes, and powdered sugar to a large mixing bowl.
  • Stir to combine. A stand mixer with a paddle attachment works great for this!
  • Press the mixture into a buttered (or parchment-paper-lined) 8"x8" baking dish.
    Note: If the mixture is sticky, spray your hands or spatula with nonstick spray before pressing the mixture into the pan.
  • Freeze for 3-4 hours, then cut into bars or squares.
  • Melt chocolate or almond bark in the microwave or double boiler. Use a fork to quickly dip the bars into chocolate, sliding the bottom of the fork along the side of the bowl to let excess chocolate drip off.
    Note: The bars are easiest to dip into chocolate when frozen. They thaw quickly, so only have a few out at a time, leaving the rest in the freezer.
  • Place dipped bars on parchment paper and chill until set.

Video

Notes

Tips and Tricks

  • Do not overheat the chocolate. I usually use my microwave to heat the chocolate chips for 60 seconds, then I stir and heat them in additional 15-20-second intervals until smooth and creamy. Every microwave is different. My advice is to go low and slow in short intervals.
    Keep bars cold. The bars are easiest to dip into chocolate when frozen. They thaw quickly, so only have a few out at a time, leaving the rest in the freezer.
  • Store in the refrigerator. The chocolate will harden at room temperature or in the refrigerator. I like these best chilled, as it gives the filling the perfect texture.

Nutrition

Calories: 379kcal | Carbohydrates: 36g | Protein: 8g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 189mg | Potassium: 275mg | Fiber: 2g | Sugar: 25g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg

Marshmallow Scotcheroos

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A twist on the classic treat, these marshmallow scotcheroos are thick and chewy, with peanut butter and a chocolate-butterscotch coating.

If you like Scotcheroos, you'll love our Chex Scotcheroos, Scotcheroo Cookies, or Scotcheroo Truffles.

Marshmallow scotcheroos stacked on a tray.

Scotcheroos are, hands down, my favorite treat and have been for 40 years. I love the peanut butter, butterscotch, and chocolate flavor combination so much that I've used it as inspiration for probably a dozen different desserts over the years. These marshmallow scotcheroos are a cross between a peanut butter rice krispies treat and scotcheroos. I used my Fluffernutter Rice Krispies Treats as a base to create these thick, spongy, and chewy Scotcheroos.

Why I Like This Recipe

  • No-bake treat. These are a simple no-bake treat that comes together quickly. If you can make chewy Rice Krispies treats, you can make marshmallow scotcheroos.
  • Unique flavor combination. Peanut butter, butterscotch, and chocolate are a unique blend of flavors and one of my favorites. I prefer it to chocolate and peanut butter. The butterscotch truly sets these treats apart.
  • Chewy and spongy. The addition of mini marshmallows creates pockets of chewiness throughout each scotcheroo.
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Marshmallow scotcheroos on parchment paper.

Tips and Tricks

  • Extra marshmallows. An extra bag of mini marshmallows is added RIGHT before pressing the mixture into the baking pan. This allows the marshmallows to melt slightly in the warm butter-marshmallow mixture, but they won't melt all the way.
  • Melting chocolate. You can use a double boiler to melt your chocolate, but a microwave works too, and is what I used this time. For this recipe, 45 seconds is a good starting point, then give it a good stir and decide whether to add another 10-20 seconds.

Ingredients

Bowls of marshmallows, cereal, chocolate chips and butterscotch chips, stick of butter and cup of peanut butter
  • Butter: I bake exclusively with salted butter, but unsalted butter works as well.
  • Marshmallows: Mini marshmallows melt down quicker than regular-sized, they are also perfect to add at the end for extra chewiness.
  • Rice Krispies cereal
  • Peanut butter: I use creamy.
  • Chocolate chips and butterscotch chips: one bag of each.

See the recipe card for full information on ingredients and quantities.

How To Make Marshmallow Scotcheroos

Marshmallows, slices of butter and peanut butter in a bowl.

Step 1: In a LARGE microwave-safe bowl, add butter, peanut butter, and 1 (10 oz.) package of mini marshmallows. Reserve the other 5 oz. of marshmallows for later.

Melted marshmallows, peanut butter and butter mixture in bowl.

Step 2: Microwave for 45 seconds, stir, then continue heating in 15-20-second increments until melted and gooey. Stir.

Bowl of cereal and mini marshmallows.

Step 3: Stir in cereal and the rest of the mini marshmallows. Press the mixture into a buttered 9" x13" pan. Pack down slightly.

Bowl of chocolate chips and butterscotch chips.

Step 4: Melt chocolate chips and butterscotch chips in a double boiler or microwave.

Baking dish with pressed scotcheroo mixture and chocolate drizzled over the top.

Step 5: Spread chocolate mixture over Scotcheroo base and refrigerate until set, about 30 minutes.

Marshmallow scotcheroos on parchment paper.

Step 6: Cut into bars. Store the treats in an airtight container or wrap them individually.

Stove-top directions: heat butter, marshmallows, and peanut butter in a large pot over medium-low heat until melted and smooth. Stir in cereal and mini marshmallows. Prepare the rest the same as above.

Marshmallow Scotcheroos FAQ

What are scotcheroos?

If you haven't had Scotcheroos before, you are in for a treat. Many claim them as a Midwest treat, but I grew up in California, and we had them there, too. Scotcheroos are a combination of peanut butter, sugar, Karo syrup, and Rice Krispies cereal. After combining those ingredients, you slather them with melted chocolate and butterscotch chips. PERFECTION, and oh so rich.

How many scotcheroos does this recipe make?

One batch makes 24 bars or 48 small squares. My calorie count is based on 48 small bars. Ready to make a batch? Let's get started!

How do you make thick and chewy scotcheroos?

To make the best scotcheroo base, add an extra bag of mini marshmallows right before pressing the mixture into the baking pan. This allows the marshmallows to melt slightly in the warm butter-marshmallow mixture, but they won't melt all the way, leaving small pieces of chewiness throughout each treat.

More Rice Krispies Desserts To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Marshmallow scotcheroos on a plate.
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Marshmallow Scotcheroos

A twist on the classic treat, these marshmallow scotcheroos are thick and chewy, with peanut butter and a chocolate-butterscotch coating.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 minute
Cooling 30 minutes
Total Time 41 minutes
Servings 24 treats
Calories 259kcal
Author Brandy Nelson

Ingredients

  • 4 Tbsp. butter
  • ½ cup peanut butter crunchy or creamy
  • 15 ounces mini marshmallows seperated
  • 6 cup Rice Krispies cereal
  • 12 ounces chocolate chips
  • 12 ounces butterscotch chips

Instructions

  • In a LARGE microwave-safe bowl, add butter, peanut butter, and 1 (10 oz.) package of mini marshmallows. Reserve the other 5 oz. of marshmallows for later.
  • Microwave for 45 seconds, stir, then continue heating in 15-20-second increments until melted and gooey. Stir.
  • Stir in the cereal and the rest of the mini marshmallows. Press the mixture into a buttered 9" x13" pan. Pack down slightly.
  • Melt chocolate chips and butterscotch chips in a double boiler or microwave.
  • Spread chocolate mixture over Scotcheroo base and refrigerate until set, about 30 minutes.
  • Cut into bars. Store the treats in an airtight container or wrap them individually.

Video

Notes

Stove-top directions: heat butter, marshmallows, and peanut butter in a large pot over medium-low heat until melted and smooth. Stir in cereal, mini marshmallows, and peanut butter chips using a wooden spoon. Prepare the rest the same as above.

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 145mg | Potassium: 81mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 541IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 2mg

Mixed Berry Slab Pie (Raspberry, Blackberry & Blueberry)

By Leave a Comment

Everything you love about berry pie, baked in a sheet pan! One mixed berry slab pie easily yields 18-24 slices, so it's perfect for sharing with friends.

You might also like our apple slab pie, blackberry pie, or strawberry rhubarb slab pie.

Slice of slab pie on spatula.

My mixed berry slab pie (sometimes called a Razzelberry pie) is absolutely delicious, the perfect combination of sweet and tart. It’s sturdy enough to pick up a slice by hand, though I prefer eating it with a fork. Slab pie is easier to serve than a regular pie and stays fresh for up to 3 days, making it great for leftovers. The best part? The pie crust doesn't get soggy...ever.

Why I Love This Recipe

  • Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor.
  • The crust is forgiving: Not great at making pie crust? That's ok. Slab pie tastes delicious regardless, and because it's made with a combination of shortening, oil, and butter, it's a little easier to roll out than an all-butter pie crust. Do your best to roll it into a rectangular shape, but just know that once it's baked up, the golden top and bubbly filling will hide imperfections.
  • Stays fresh for several days: Mine have been kept for at least 3 days, making this a great dessert to make the night before you need it.
  • Serves a crowd. One slab pie will serve 18-24 people. I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It's smaller than the half-sheet baking pans that I typically use, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite two-crust pie crust recipe and making about 1 ½ batches of pie filling. Make sure to follow my tips and tricks for achieving a perfectly baked crust (top and bottom)---very important!
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Slice of mixed berry slab pie with ice cream on plate.

🥧 5 TIPS FOR BAKING SLAB PIES

Fruit pies, if not properly baked, can end up with an underbaked bottom crust or one that goes soggy after a few hours. This is because fruit fillings break down during baking and leak juice. Having a properly thickened filling (using flour) and making sure your crust is baked properly is key. This is especially important with slab pie because it has a large surface area.

Tablespoon of crust dust.
  1. Use Crust Dust: I first learned about the miracle of CRUST DUST (see image above) from King Arthur Flour. It's super easy to make, too! Crust dust is a 1:1 ratio of all-purpose flour and sugar. You simply mix the two ingredients together, then sprinkle it over the bottom crust in a THIN layer before adding the pie filling. As the pie bakes, the flour and sugar create a barrier, preventing the juices from soaking into the crust. It really works, too, and once baked, you won't even know it's there.
  2. Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second to bottom rack position) helps the bottom crust to bake evenly.
  3. Use a Baking Stone: I swear by baking my pies on top of a preheated baking stone (pizza stone). If you don't have one that's ok! The first two tips will still yield a delicious crust. The baking stone just helps center the heat evenly for the bottom crust.
  4. Use a Metal Pan: metal pie pans work better than glass for a golden bottom crust.
  5. Don't Worry About Overbaking Your Pie: yep, that's what I said. It's better to slightly overbake the crust vs. underbake. I bake my slab pies for 30 minutes, then loosely cover with foil for another 20-25 minutes. Covering the pie for the last half of the baking process will help the top not get too brown. 

Remember: if the filling isn't bubbling up and almost coming out of the pie, it's not done! 

Ingredients

Stick of butter, bowls of shortening, flour, sugar and salt, bottles of oil and milk, lemon juice and fresh berries.

Pie Crust

  • Flour
  • Salt
  • Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill. I highly recommend NOT substituting any of these ingredients.
  • Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
  • Sugar: The pie is brushed with an egg wash, then sprinkled with sugar before baking, resulting in a golden, sweet crust.
Glass bowl of blackberries, blueberries and raspberries.

Mixed Berry Filling

  • Raspberries, blackberries, and blueberries. I like using equal amounts of each, but you can cater the portions however you'd like. You need 36 ounces of whatever berry combination you'd like.
  • Sugar: Adds sweetness to balance out the tart flavors of the blackberries and raspberries.
  • Flour and cornstarch: These work together to thicken the filling perfectly.
  • Lemon juice: Brightens the flavors of the berries in the pie filling.

See the recipe card for full information on ingredients and quantities.

How to Make Mixed Berry Slab Pie

Hand holding ball of pie dough wrapped in plastic.

Step 1: Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas. Combine the milk and lemon juice in a small bowl. Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. Divide dough into 2 pieces, wrap in plastic and chill for 30 minutes.

Pie dough rolled out onto jelly roll pan.

Step 2: Roll the pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle. It won't be exact, and that's ok. Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.

crust dust sprinkled over pie crust.

Step 3: Sprinkle crust dust over the pie crust bottom.

Mixed berry pie filling in pie crust.

Step 4: Combine filling ingredients in a large mixing bowl and stir to coat the fruit evenly. Pour filling into the pie crust and spread evenly.

Hands rolling and tucking pie crust into the pan.

Step 5: Roll the second crust out into a rustic-looking 13x18" rectangle. Place on top of the pie. Fold the edges of the top and bottom crust back and tuck them into the pan. Use your fingers to pinch and crimp the edges of the pie (or use a fork to crimp).

Knife cutting slits into pie.

Step 6: Cut slits into the top of the pie to allow steam to vent while baking. Brush the crust lightly with egg wash, then sprinkle with sugar.

Pan with baked mixed berry slab pie.

Step 7: Bake slab pie for 30 minutes. Cover/tent loosely with foil and bake for an additional 20-25 minutes. The top should be GOLDEN and the filling should be bubbling.

Pie is best served after it's had a chance to cool for at least 2 hours. Wrap the cooled slab pie in plastic and store at room temperature for 2-3 days.

Mixed Berry Pie FAQs

How do I store berry slab pie?

Store leftover pie in the pan, covered with plastic wrap, to keep fresh for up to 3 days.

What pans work best for slab pies?

I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time. A jelly roll pan is the perfect size for making a slab pie.

Can I use frozen berries to make mixed berry pie?

You can use fresh or frozen berries to make a mixed berry slab pie. DO NOT thaw the berries prior to baking; use frozen.

Can I omit shortening in this recipe?

Anytime I use shortening in a recipe, I am asked if you can use butter instead. I prefer using a combination of butter and shortening for the best flavor and texture. The shortening makes the dough easier to roll out because it doesn't warm up when I work it with my hands, but you can absolutely use all butter.

Slice of pie on white plate with ice cream.

More Berry Recipes To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

White plate with a slice of mixed berry pie.
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Mixed Berry Slab Pie

Everything you love about mixed berry pie, baked in a sheet pan! One slab pie easily yields 18-24 slices.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 45 minutes
Cook Time 55 minutes
cool 2 hours
Total Time 3 hours 40 minutes
Servings 24 slices
Calories 310kcal
Author Brandy Nelson

Ingredients

PIE CRUST

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 ¼ cup shortening
  • ½ cup COLD butter cut into small cubes
  • 1 Tbsp. vegetable oil
  • ¾ cup milk
  • 1 Tbsp. lemon juice

FILLING

  • 12 ounces raspberries
  • 12 ounces blackberries
  • 12 ounces blueberries
  • 1 ½ cups sugar
  • ⅓ cup all-purpose flour
  • 3 Tbsp. corn starch
  • 3 Tbsp. lemon juice

CRUST DUST

  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. sugar

EGG WASH

  • 1 egg beaten
  • 1 Tbsp. water

Instructions

  • Mix flour and salt in a large bowl. Cut in shortening and butter until the particles are the size of small peas.
  • Combine milk and lemon juice together in a small bowl.
  • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
  • Divide the dough into two equal portions. Flatten into a disc and wrap with plastic. Refrigerate while you make the pie filling (about 30 minutes).
  • Sprinkle sugar, flour, cornstarch, and lemon juice over the berries and stir until coated.
  • Preheat the oven to 400 degrees. If you have a pizza stone, place it on the oven rack to preheat.
  • Roll pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle (about ⅛" thick).
  • Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.
  • Sprinkle crust dust (a combination of 2 Tbsp. sugar and 2 Tbsp. flour) over the pie crust bottom.
  • Pour pie filling over the bottom crust.
  • Roll the second crust out into a rustic-looking 13x18" rectangle.
  • Place on top of the pie.
  • Fold the edges of the top and bottom crust back and tuck into the pan.
  • Use your fingers to pinch and crimp the edges of the pie (or use a fork to crimp).
  • Cut slits into the top of the pie to allow steam to vent while baking.
  • Brush the crust lightly with egg wash then sprinkle with sugar.
  • Bake slab pie for 30 minutes.
  • Cover/tent loosely with foil and bake for an additional 20-25 minutes.
  • The top should be GOLDEN and the filling should be bubbling.
  • Allow the pie to cool for at least 2 hours before slicing.

Video

Notes

Storage: Store leftover pie in the pan, covered with plastic wrap to keep fresh for up to 3 days.
Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.

Nutrition

Calories: 310kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 18mg | Sodium: 231mg | Potassium: 99mg | Fiber: 3g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

Strawberry Rhubarb Slab Pie

By 1 Comment

Everything you love about strawberry rhubarb pie, baked in a sheet pan! One strawberry rhubarb slab pie easily yields 18-24 slices, so it's perfect for sharing with friends.

You might also like our apple slab pie, blackberry pie, or pecan slab pie.

Slice of strawberry rhubarb on spatula.

Strawberry rhubarb slab pie is absolutely delicious, the perfect combination of sweet and tart. It’s sturdy enough to pick up a slice by hand, though I prefer eating it with a fork. Slab pie is easier to serve than a regular pie and stays fresh for up to 3 days, making it great for leftovers. The best part? The pie crust doesn't get soggy...ever.

Why I Love This Recipe

  • Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor.
  • The crust is forgiving: Not great at making pie crust? That's ok. Slab pie tastes delicious regardless, and because it's made with a combination of shortening, oil, and butter, it's a little easier to roll out than an all-butter pie crust. Do your best to roll it into a rectangular shape, but just know that once it's baked up, the golden top and bubbly filling will hide imperfections.
  • Stays fresh for several days: Mine have been kept for at least 3 days, making this a great dessert to make the night before you need it.
  • Serves a crowd. One slab pie will serve 18-24 people. I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It's smaller than the half-sheet baking pans that I typically use, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite two-crust pie crust recipe and making about 1 ½ batches of pie filling. Make sure to follow my tips and tricks for achieving a perfectly baked crust (top and bottom)---very important!

What Others Are Saying

Perfect texture, the filling set up nicely, making it easy to serve.---Diane

My favorite pie flavor. It was just as good on day 3 as day 1! ---Derrick

[feast_advanced_jump_to]
Slice of slab pie on a plate with vanilla ice cream.

🥧 5 TIPS FOR BAKING SLAB PIES

Fruit pies, if not properly baked, can end up with an underbaked bottom crust or one that goes soggy after a few hours. This is because fruit fillings break down during baking and leak juice. Having a properly thickened filling (using flour) and making sure your crust is baked properly is key. This is especially important with slab pie because it has a large surface area.

Tablespoon of crust dust.
  1. Use Crust Dust: I first learned about the miracle of CRUST DUST (see image above) from King Arthur Flour. It's super easy to make, too! Crust dust is a 1:1 ratio of all-purpose flour and sugar. You simply mix the two ingredients together, then sprinkle it over the bottom crust in a THIN layer before adding the pie filling. As the pie bakes, the flour and sugar create a barrier, preventing the juices from soaking into the crust. It really works, too, and once baked, you won't even know it's there.
  2. Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second to bottom rack position) helps the bottom crust to bake evenly.
  3. Use a Baking Stone: I swear by baking my pies on top of a preheated baking stone (pizza stone). If you don't have one that's ok! The first two tips will still yield a delicious crust. The baking stone just helps center the heat evenly for the bottom crust.
  4. Use a Metal Pan: metal pie pans work better than glass for a golden bottom crust.
  5. Don't Worry About Overbaking Your Pie: yep, that's what I said. It's better to slightly overbake the crust vs. underbake. I bake my slab pies for 30 minutes, then loosely cover with foil for another 20-25 minutes. Covering the pie for the last half of the baking process will help the top not get too brown. 

Remember: if the filling isn't bubbling up and almost coming out of the pie, it's not done! 

Ingredients

Butter, salt, flour, shortening, sugar, bottles of milk and oil, orange juice, corn starch and bowls of strawberries and rhubarb.

Pie Crust

  • Flour
  • Salt
  • Butter, Shortening, and Oil: You'll notice that the pie crust calls for all 3 of these fats. Each one has its purpose and helps create a delicious and flaky pie crust that rolls out easily and does not need to chill. I highly recommend NOT substituting any of these ingredients.
  • Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
  • Sugar: The pie is brushed with an egg wash, then sprinkled with sugar before baking, resulting in a golden, sweet crust.
Sliced strawberries and sliced rhubarb in a glass bowl.

Strawberry Rhubarb Filling

  • Strawberries: I prefer using fresh sliced strawberries, but you can use frozen strawberries as well. DO NOT thaw prior to baking; use frozen.
  • Rhubarb: Fresh or frozen rhubarb sliced into small pieces.
  • Sugar: Rhubarb is very tart, so sugar is needed, along with the strawberries, to balance out the flavor.
  • Flour and Cornstarch: These work together to thicken the filling perfectly.
  • Orange Juice: Adding orange zest or orange juice brightens the flavors in the filling.

See the recipe card for full information on ingredients and quantities.

How to Make Strawberry Rhubarb Slab Pie

Hand holding ball of pie dough wrapped in plastic.

Step 1: Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas. Combine the milk and lemon juice in a small bowl. Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. Divide dough into 2 pieces, wrap in plastic and chill for 30 minutes.

Pie dough rolled out onto jelly roll pan.

Step 2: Roll the pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle. It won't be exact, and that's ok. Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.

crust dust sprinkled over pie crust.

Step 3: Sprinkle crust dust over the pie crust bottom.

Strawberry rhubarb filling on top of pie crust.

Step 4: Combine filling ingredients in a large mixing bowl and stir to coat the fruit evenly. Pour filling into the pie crust and spread evenly.

hands folding pie crust over on pan

Step 5: Roll the second crust out into a rustic-looking 13x18" rectangle. Place on top of the pie. Fold the edges of the top and bottom crust back and tuck them into the pan. Use your fingers to pinch and crimp the edges of the pie (or use a fork to crimp).

Knife cutting slits into pie.

Step 6: Cut slits into the top of the pie to allow steam to vent while baking. Brush the crust lightly with egg wash, then sprinkle with sugar.

Slab pie sliced into squares.

Step 7: Bake slab pie for 30 minutes. Cover/tent loosely with foil and bake for an additional 20-25 minutes. The top should be GOLDEN and the filling should be bubbling.

Pie is best served after it's had a chance to cool for at least 2 hours. Wrap the cooled slab pie in plastic and store at room temperature for 2-3 days.

Strawberry Rhubarb Pie FAQs

How do I store strawberry rhubarb pie?

Store leftover pie in the pan, covered with plastic wrap, to keep fresh for up to 3 days.

What kind of pans work best for slab pies?

I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time. A jelly roll pan is the perfect size for making a slab pie.

Can I omit the shortening in this recipe?

Anytime I use shortening in a recipe, I am asked if you can use butter instead. I prefer using a combination of butter and shortening for the best flavor and texture. The shortening makes the dough easier to roll out because it doesn't warm up when I work it with my hands, but you can absolutely use all butter.

Slab pie sliced into 18 squares.

More Strawberry Recipes To Make

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Slice of strawberry rhubarb pie on plate with scoop of vanilla ice cream.
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Strawberry Rhubarb Slab Pie

Everything you love about strawberry rhubarb pie, baked in a sheet pan! One strawberry rhubarb slab pie easily yields 18-24 slices, so it's perfect for sharing with friends.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 45 minutes
Cook Time 55 minutes
cool 2 hours
Total Time 3 hours 40 minutes
Servings 24 slices
Calories 356kcal
Author Brandy Nelson

Ingredients

PIE CRUST

  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 1 ¼ cup shortening
  • ½ cup COLD butter cut into small cubes
  • 1 Tbsp. vegetable oil
  • ¾ cup milk
  • 1 Tbsp. lemon juice

FILLING

  • 4 ½ cups strawberries sliced
  • 4 ½ cups rhubarb sliced
  • 3 cups sugar
  • ⅔ cup all-purpose flour
  • ⅓ cup corn starch
  • 3 Tbsp. orange juice

CRUST DUST

  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. sugar

EGG WASH

  • 1 egg beaten
  • 1 Tbsp. water

Instructions

  • Mix flour and salt in a large bowl. Cut in shortening and butter until the particles are the size of small peas.
  • Combine milk and lemon juice together in a small bowl.
  • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
  • Divide the dough into two equal portions. Flatten into a disc and wrap with plastic. Refrigerate while you make the pie filling (about 30 minutes).
  • Slice strawberries and rhubarb into thin slices. Sprinkle sugar, flour, cornstarch, and orange juice over the fruit and stir until coated.
  • Preheat the oven to 400 degrees. If you have a pizza stone, place it on the oven rack to preheat.
  • Roll pie crust on a lightly floured surface. Keep rolling until it is a 13x18" rustic-looking rectangle (about ⅛" thick).
  • Place the rectangle into a 10x15" jelly roll pan, allowing the excess to hang over the edge of the pan.
  • Sprinkle crust dust (a combination of 2 Tbsp. sugar and 2 Tbsp. flour) over the pie crust bottom.
  • Pour pie filling over the bottom crust.
  • Roll the second crust out into a rustic-looking 13x18" rectangle.
  • Place on top of the pie.
  • Fold the edges of the top and bottom crust back and tuck into the pan.
  • Use your fingers to pinch and crimp the edges of the pie (or use a fork to crimp).
  • Cut slits into the top of the pie to allow steam to vent while baking.
  • Brush the crust lightly with egg wash then sprinkle with sugar.
  • Bake slab pie for 30 minutes.
  • Cover/tent loosely with foil and bake for an additional 20-25 minutes.
  • The top should be GOLDEN and the filling should be bubbling.
  • Allow the pie to cool for at least 2 hours before slicing.

Video

Notes

Storage: Store leftover pie in the pan, covered with plastic wrap to keep fresh for up to 3 days.
Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.

Nutrition

Calories: 356kcal | Carbohydrates: 51g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 18mg | Sodium: 232mg | Potassium: 155mg | Fiber: 2g | Sugar: 28g | Vitamin A: 171IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 1mg

How To Make Viral Dot Cakes Using Cupcakes

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Learn how to make viral dot cakes using cupcakes instead of a traditional cake! Quick, easy, and ultra-moist, made with the best doctored-up cake mix.

You might also like my copycat Starbucks cake pop recipe, copycat Hostess cupcakes, or copycat Star Crunch cookies.

Dot cakes in paper cups.

I saw these viral dot cakes on social media and couldn't wait to make my own version! They are so charming and simple. I made them even simpler by using cupcakes instead of cake. My cupcakes are moist and fluffy, and when topped with buttercream, they become so rich and smooth. If you've used my cake mix hack to make birthday cake pops, you know it's a good one and makes the BEST cake and cupcakes.

Why I Like This Recipe

  • Better with cupcakes! No need to bake a sheet cake and cut it into circles to fit the dessert cups. Use cupcakes! I made larger cupcakes by filling my regular cupcake pan almost to the top and baking them a couple of minutes longer. Worked like a charm to make 12 cupcakes (instead of 24), the perfect size for dot cakes. Simply drop a cupcake into a cup, then cover with frosting and sprinkles!
  • Easy to customize. Use any cake flavor, any frosting flavor, and any color combination of nonpareils. These dot cakes are so fun and easy to customize!
  • Perfect for parties. Everyone loves individually-sized desserts. They are fun to serve and fun to eat. These darling dot cakes are perfect to serve at parties and are the equivalent of eating two frosted cupcakes.
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Baked yellow cupcakes in pan and cupcakes in white cups.

Tips and Tricks

  • Moist cupcakes: For the absolute best cupcakes, doctor up the cake mix using butter, sour cream, and pudding mix, and make sure to not overbake the cupcakes.
  • Fill the cupcake pan to the top. Normally, a box of cake mix makes 22-24 cupcakes. Today we're making 12 using that same boxed mix. Instead of filling each cupcake cavity ½ way, divide the batter evenly amongst the 12 cavities to bake 12 larger cupcakes, which are the perfect size for dot cakes.
  • Use any small cup: These 8-oz dessert cups are perfect for making dot cakes, but you can use any cup or small jar that you'd like. I used some that I had on hand, also 8 ounces, and they have plastic lids. If yours are smaller or bigger than mine and the cupcake doesn't fit perfectly, no problem! Simply break the cupcake into small chunks and drop them into your cup, then cover the top with frosting.
  • Easy frosting application: Spoon the frosting into a large plastic bag, cut off the corner, and pipe the frosting over each dot cake, smoothing it out with a metal spatula or butter knife.

Ingredients

Box of cake mix, box of vanilla pudding mix, bowl of sour cream, cup of water, 3 eggs, bowl of frosting and bowl of rainbow sprinkles.
  • Cake mix: Use any flavor you'd like! I used yellow cake.
  • Pudding mix: Any flavor you'd like to add moisture and richness. I used vanilla pudding mix.
  • Eggs: For richness and texture.
  • Butter: I used melted butter for richness, but you can also use oil.
  • Water
  • Sour Cream: Adds moisture and richness.
  • Frosting: I'll share my homemade buttercream frosting recipe in the recipe card below. It makes the perfect amount of frosting for all 12 cakes. You can also use store-bought frosting.
  • Sprinkles: For a copycat look, use rainbow nonpareils.

See the recipe card for full information on ingredients and quantities.

How To Make Dot Cakes

Bowl of cake mix, oil, and eggs.

Step 1: Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl on medium speed with a mixer, or beat vigorously by hand for 2 minutes.

Cupcake pan with cake batter scoops.

Step 2: Divide cupcake batter into a greased cupcake pan, filling all 12 cavities evenly. They will be full.

Baked yellow cupcakes in pan.

Step 3: Bake for 20 minutes, or until an inserted toothpick comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then carefully remove and place on a cooling rack. Use a butter knife to loosen edges.

Cupcake in paper cup.

Step 4: Place cooled cupcakes in 8-ounce dessert cups or bowls.

Buttercream piped over cupcake in cup.

Step 5: Beat frosting ingredients together until creamy and smooth. Squeeze frosting over the cupcakes in the dessert cups.

Spatula spreading frosting over cupcake in a cup.

Step 6: Spread flat using a metal spatula or butter knife. The top of the cup needs to be completely smooth so that the sprinkles adhere evenly.

Hand-pressing dot cake into a bowl of sprinkles.

Step 7: Press the tops of the cups into rainbow nonpareil sprinkles.

Plastic spoon gliding over top of dot cake.

Step 8: The tops will be smooth and hard. Store at room temperature or in the refrigerator for up to 5 days.

Note: If adding the same lids that I used, the sprinkles and frosting will smush down slightly, but the frosting will not stick to the lid. You can also use this style of container and lid.

Viral Dot Cake FAQS

What is a viral dot cake?

Dot cakes gained popularity on TikTok this year. They get their name from their signature top layer: a thick, smooth coating of frosting entirely covered in crunchy rainbow nonpareil sprinkles. The dessert initially gained attention on TikTok and Instagram from the New York-based bakery The Dotcakes.

Can I make dot cakes using cupcakes?

Yes! Using cupcakes is an easy alternative to a traditional dot cake. Dot cupcakes are perfect for parties, easier to serve, and create the same colorful viral look.

What frosting works best for dot cakes?

Buttercream frosting works best because it pipes clean and smooth and sets up sightly, holding the nonpareils perfectly.

A spoonful of dot cake.

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Dot cakes in dessert cups.
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Easy Dot Cakes Using Cupcakes

Learn how to make viral dot cakes using cupcakes instead of a traditional cake! Quick, easy, and ultra-moist, made with the best doctored-up cake mix.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
cool 30 minutes
Total Time 1 hour 10 minutes
Servings 12 cakes
Calories 688kcal
Author Brandy Nelson

Ingredients

Cake

  • 1 box yellow cake mix
  • 1 box instant vanilla pudding mix 3.4 ounce
  • 3 large eggs
  • 1 cup water
  • ½ cup butter melted
  • 3 Tbsp. sour cream

Buttercream Frosting

  • 1 ¼ cups butter (2 ½ sticks, softened)
  • 6 cups powdered sugar
  • 1 Tbsp. vanilla extract
  • 5-6 Tbsp. heavy cream or milk

Sprinkles

  • nonpareils rainbow sprinkles

Instructions

  • Preheat oven to 350 degrees. Spray a cupcake pan with non-stick cooking spray.
  • Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl on medium speed with a mixer, or beat vigorously by hand for 2 minutes.
  • Divide cupcake batter into the cupcake pan, filling all 12 cavities evenly. They will be full.
  • Bake for 20 minutes, or until an inserted toothpick comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then carefully remove and place on a cooling rack.
  • Place cooled cupcakes in 8-ounce dessert cups or bowls.
  • Beat frosting ingredients together until creamy and smooth. Add additional heavy cream, if necessary, until the desired consistency is achieved.
  • Squeeze frosting over the cupcakes in the dessert cups and spread flat using a metal spatula or butter knife.
  • Press the tops of the cups into rainbow nonpareil sprinkles.

Video

Notes

Store dot cakes at room temperature or chilled for up to 5 days. 

Nutrition

Calories: 688kcal | Carbohydrates: 103g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 598mg | Potassium: 55mg | Fiber: 1g | Sugar: 84g | Vitamin A: 918IU | Vitamin C: 0.03mg | Calcium: 111mg | Iron: 1mg

DIY Bandana Tote Bag Tutorial (Easy Sewing Project)

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Step-by-step instructions for sewing a bandana tote bag. This easy sewing project makes a cute everyday bag.

You might also like my bandana picnic quilt tutorial, bandana bracelets, or bandana hair bows.

Blue bandana bag on chair.

The hardest part about making a bandana tote bag is choosing what color bandanas to use! The color combinations are endless. With a pocket, two sturdy handle sizes, and a quilted exterior, this bag is high-quality at a low price.

Why I Like This Project

  • Budget-friendly materials. Bandanas are affordable and easy to find. The navy and terracotta bandanas that I used are from Amazon.
  • Quick to make. Finish this DIY tote bag in just an afternoon.
  • Practical and useful. A sturdy tote you can use for errands, library trips, or everyday carry.
  • Highly customizable design. Mix and match bandana colors and patterns for a unique look.
  • Two sizes of handles. Use one size or both, like I did! Long handles for wearing over your shoulder and short handles for carrying in your hand. The handles can hang on the outside of the bag or be tucked inside the bag when not in use.
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Hand holding bandana tote bags.

Tips and Tricks

  • Press before cutting. Iron bandanas flat for more accurate measuring and a cleaner seam.
  • Reinforce stress points. Backstitch at handles and corners for extra durability.
  • Clip corners before turning. Reduces bulk and helps create sharper edges when finished.
  • Topstitch for a polished look. Adds durability while giving your tote a more professional finish.
  • Use pins or clips generously. Keeps fabric from shifting while sewing.

Supplies

Bandanas, batting, rotary cutter, scissors and sewing pins.
  • 6 Bandanas: Any color you'd like. I used 2 colors. Bandanas typically come in 22". The navy and terracotta bandanas that I used are from Amazon.
  • Batting: You'll need something to stabilize the bag. I like using cotton batting. It feels like felt and is a dream to sew with, perfect for quilting and adding stability to the bag handles.
  • Sewing supplies: Scissors, pins, thread, sewing machine, iron, etc.

See the how-to card at the end of the post for full information on supplies and quantities.

How To Make a Bandana Tote Bag

  • Seams: ⅜" unless otherwise noted. This is the measurement I get when I use my pressure foot as a guide.
  • Top stitching: close to the edge of the fabric, about ⅛".
  • The bandanas I used didn't have a right or wrong side; the fabric was the same on both sides, but I still noted the wrong and right sides for clarity in the sewing instructions.
Bandanas cut into strips of fabric.

Step 1: Cut each of your 6 bandanas to 18" x18". Basically, you'll be trimming the border off of each side, but measure to ensure uniformity. Set 4 bandanas aside: 2 for the outer part of the bag and 2 for the lining.

You'll have 2 bandanas left. Use one to cut a 9"x18" rectangle for an inside pocket and 2 (4"x16") strips for the short handles.

Now you have 1 bandana left. Cut 4 (4"x18") strips for the long handles.

Batting cut into large squares and thin strips.

Step 2: Cut 2 large squares of batting using one of the outer bandanas as a pattern. Cut 2 (1 ¾" x 16") strips of batting to reinforce the short handles and 2 (1 ¾" x 30") strips of batting to reinforce the long handles.

Iron pressing fabric.

Step 3: Fold each short handle piece in half and press with an iron. There will not be a line down the middle.

Fabric folded and pressed with iron.

Step 4: Fold each outer edge towards the center and press with an iron.

Strip of batting placed in center of strip of fabric.

Step 5: Open the fabric, and you'll have a 2" area in the center. Place one of the short (16") batting strips in that area. Fold the edges over and iron.

Iron pressing strip of fabric.

Step 6: Fold the strap in half one more time and iron.

Sewing machine stitching short handle.

Step 7: Stitch close to the edge to finish the seam. Topstitch the other side so the sides match.

Sewing machine sewing two pieces of handle fabric together.

Step 8: To make the long handles, sew two of the (4"x18") strips together to form one long strip. Repeat for the remaining two strips.

Sewing machine stitching side of handle.

Step 9: Repeat steps 3-7 to finish the long handles. Decide what length you'd like your long straps to be. I trimmed mine to 30", but you can go shorter or leave them as is.

Pocket fabric pinned.

Step 10: Fold the pocket rectangle in half to form a 9" x9" square with right sides together. Stitch around the top and sides, leaving a 4-5" opening to turn right-side out.

Hands turning the pocket right side out.

Step 11: Trim corners, then turn the pocket right-side out and iron flat. Fold over the edges of the opening that you used to turn the pocket right-side out.

Hands pinning pocket to lining.

Step 12: Pin the pocket to the center of one of the lining bandanas, with the unfinished opening on the bottom.

Sewing machine sewing pocket to the bag lining.

Step 13: Sew around the sides and bottom to attach the pocket to the lining (this will also close off the opening you left in step 10).

Sewing machine sewing quilt lines.

Step 14: To quilt the outside of the bag, place one of the outer bandanas on top of a large square of batting. Sew vertical lines, spaced out 1" to quilt the bandana and batting. You can mark the sewing lines with tailor's chalk, a white sewing pencil, or simply pin the starting and stopping points, as I did.

Note: If using chalk to mark the lines instead of pins, it is helpful to pin or clip the batting to the fabric to hold it in place while you sew.

4 bag handles and 4 bandanas.

Step 15: Make sure you have the following pieces: 2 short handles, 2 long handles, 2 lining bandanas (one with a pocket sewn in the center), and 2 quilted outer bandanas.

Sewing machine stitching outside of bag.

Step 16: Sew the two quilted bandanas together with right sides facing. Stitch the sides and bottom.

Quilted fabric with batting pressed flat and pinned in the corner.

Step 17: Boxing the corners gives your bag more shape. To do this, keep the bag inside out and bring one of the bottom corners to a point (triangle), with the center seam at the center. Measure 2" down and mark it with a pin.

Rotary cutter cutting corner of quilted fabric.

Step 18: Sew across at the 2" mark to create a triangle. Trim off excess fabric.

Repeat this process with the other corner.

Sewing machine stitching fabric.

Step 19: Sew the two lining bandanas together with right sides facing. Stitch the sides and bottom, MAKING SURE to leave a 6" opening in one of the sides to turn the bag right-side out later. Leave the top open.

Rotary cutter cutting fabric.

Step 20: Box the corners of the lining by repeating steps 17 and 18.

Fabric handles pinned to bag.

Step 21: Pin the handles to the outside of the bag. The short handles should be pinned 5" from the edge, and the long handles pinned 3" from the edge of the bag.

Do this on both sides of the bag with one short handle and one long handle on each side.

Sewing machine stitching handles to bag.

Step 22: Stitch the handles to the bag CLOSE to the edge of the fabric. This will hold them in place while you assemble the bag.

Layers of fabric pinned together.

Step 23: To finish the bag, the outer part should be right-side out, and the lining should be inside-out (seams on the outside).

Place the outer part inside the lining, matching the side seams. Pin along the top to hold everything in place.

You should only see batting when you look into the bag and should only see the wrong side of the lining on the outside.

Sewing machine stitching the top of a bag.

Step 24: Sew along the top edge of the bag using a ⅜" seam allowance.

Hands turning bag right side out.

Step 25: Turn the bag right side out through the opening you left in the lining.

Fold the edges of the opening closed and stitch it closed using the sewing machine or by hand.

Bandana bag with lining pushed inside outer shell.

Step 26: Shove the lining into the bag.

Sewing machine top sewing bandana fabric.

Step 27: Smooth everything out, then topstitch around the top of the bag to reinforce the handles and give the bag a polished look.

Bandana Bag FAQs

What type of bandanas work best for making totes and bags?

Standard cotton bandanas work best because they are durable, easy to sew, and hold their shape well.

How long does it take to make a bandana tote bag?

Most people can complete this project in about an hour to an hour and a half, depending on sewing experience.

What is the finished size of a bandana bag?

This bag measures approximately 16" x 16" x 4" with both 6" and 13" straps. For a bigger bag, leave the bandanas at 22" x 22" instead of cutting them down to 18".

What can I use my bandana tote bag for?

It’s great for errands, grocery runs, books, beach trips, or as a lightweight everyday carry bag.

Blue bandana tote bag.

More Sewing Projects To Make

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Two bandana tote bags.
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Bandana Tote Bag

Step-by-step instructions for sewing a bandana tote bag. This easy sewing project makes a cute everyday bag. View the blog post for step-by-step photos and video instructions.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 bag
Author Brandy Nelson

Equipment

  • scissors
  • measuring tape
  • sewing pins
  • sewing machine and thread
  • iron and ironing board

Ingredients

  • 6 22" bandanas
  • natural cotton batting or stabilizer

Instructions

  • Cut each of your 6 bandanas to 18" x18". Basically, you'll be trimming the border off of each side, but measure to ensure uniformity. Set 4 bandanas aside: 2 for the outer part of the bag and 2 for the lining.
    You'll have 2 bandanas left. Use one to cut a 9"x18" rectangle for an inside pocket and 2 (4"x16") strips for the short handles.
    Now you have 1 bandana left. Cut 4 (4"x18") strips for the long handles.
  • Cut 2 large squares of batting using one of the outer bandanas as a pattern. Cut 2 (1 ¾" x 16") strips of batting to reinforce the short handles and 2 (1 ¾" x 30") strips of batting to reinforce the long handles.
  • Fold each short handle piece in half and press with an iron. There will not be a line down the middle.
  • Fold each outer edge towards the center and press with an iron.
  • Open the fabric, and you'll have a 2" area in the center. Place one of the short batting strips in that area. Fold the edges over and iron.
  • Fold the strap in half one more time and iron.
  • Stitch close to the edge to finish that seam. Topstitch the other side so the sides match.
  • To make the long handles, sew two of the (4"x18") strips together to form one long strip. Repeat for the remaining two strips.
  • Repeat steps 3-7 to finish the long handles. Decide what length you'd like your long straps to be. I trimmed mine to 30", but you can go shorter or leave them as is.
  • Fold the pocket rectangle in half to form a 9" x9" square. Stitch around the top and sides, leaving a 4-5" opening to turn right-side out.
  • Trim corners, then turn the pocket right-side out and iron flat. Fold over the edges of the opening that you used to turn the pocket right-side out.
  • Pin the pocket to the center of one of the lining bandanas, with the unfinished opening on the bottom.
  • Sew around the sides and bottom to attach the pocket to the lining (this will also close off the opening you left in step 10).
  • To quilt the outside of the bag, place one of the outer bandanas on top of a large square of batting. Sew vertical lines, spaced out 1" to quilt the bandana and batting. You can mark the sewing lines with tailor's chalk, a white sewing pencil, or simply pin the starting and stopping points, as I did.
    Note: If using chalk to mark the lines instead of pins, it is helpful to pin or clip the batting to the fabric to hold it in place while you sew.
  • Make sure you have the following pieces: 2 short handles, 2 long handles, 2 lining bandanas (one with a pocket sewn in the center), and 2 quilted outer bandanas.
  • Sew the two quilted bandanas together with right sides facing. Stitch the sides and bottom.
  • Boxing the corners gives your bag more shape. To do this, bring one of the bottom corners to a point (triangle) with the center seam in the center. Measure 2" down and mark it with a pin.
  • Sew across at the 2" mark to create a triangle. Trim off excess fabric.
    Repeat this process with the other corner.
  • Sew the two lining bandanas together with right sides facing. Stitch the sides and bottom, MAKING SURE to leave a 6" opening in one of the sides to turn the bag right-side out later.
  • Box the corners of the lining by repeating steps 17 and 18.
  • Pin the handles to the outside of the bag. The short handles should be pinned 5" from the edge, and the long handles pinned 3" from the edge of the bag.
    Do this on both sides of the bag with one short handle and one long handle on each side.
  • Stitch the handles to the bag CLOSE to the edge of the fabric. This will hold them in place while you assemble the bag.
  • To finish the bag, the outer part should be right-side out, and the lining should be inside-out.
    Place the outer part inside the lining, matching the side seams. Pin along the top to hold everything in place.
    You should only see batting when you look into the bag, and should only see the wrong side of the lining on the outside.
  • Sew along the top edge of the bag using a ⅜" seam allowance.
  • Turn the bag right side out through the opening you left in the lining.
    Fold the edges of the opening closed and stitch it closed using the sewing machine or by hand.
  • Shove the lining into the bag and smooth everything out.
  • Topstitch around the top of the bag to reinforce the handles and give the bag a polished look.

Video

Notes

Finished bag: Approximately 16" tall, 16" wide, and 4" deep.
Seams: ⅜" unless otherwise noted.
Top stitching: close to the edge of the fabric, about ⅛".

Katharine Hepburn's Brownie Recipe

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Katharine Hepburn’s brownie recipe has been shared for decades for good reason. The brownies are ultra fudgy, have a perfectly crackly top, and come together with basic pantry ingredients.

You might also like my favorite flourless chocolate cake, cosmic brownie cookies, or Nutella cookies.

3 walnut brownies stacked.

If you haven't watched Bringing Up Baby, here's your sign. Katharine Hepburn is an absolute icon. When I stumbled across this recipe, I knew I had to try it. It was featured in Ladies' Home Journal in 1975 and in a letter to the editor of the New York Times shortly after her death in 2003. If you’re looking for a rich, chocolatey brownie that’s simple, classic, and absolutely foolproof, this is it. No frosting, no extras—just pure chocolate goodness. My family agrees that these are the best homemade brownies.

Why I Like This Recipe

  • Super fudgy texture. These brownies are dense, rich, and melt-in-your-mouth soft, exactly what a brownie should be. The top and edges are crackly, and the less flour you use, the fudgier the brownie's inside. This recipe only calls for ¼ cup of flour!
  • Simple pantry ingredients. You likely have everything you need already—no fancy chocolate or specialty items required.
  • Quick and easy to make. One pot, minimal prep, and ready in under an hour.
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Brownie cut into squares on parchment paper.

Tips and Tricks

  • Runny batter. The brownie batter is much thinner than that of most boxed-mix or homemade brownie recipes. Don't worry, you didn't do anything wrong. I've made these multiple times, and the batter is supposed to be this way.
  • Use parchment paper. Makes removing and slicing brownies much easier (and cleaner!).
  • Customize the mix-ins. Swap walnuts for chocolate chips, pecans, or leave them out entirely.
  • Let them cool completely. This helps the brownies firm up and gives you cleaner cuts. Remember, these are fudgy and soft. They are best eaten with a fork until they've had time to really set up.

Ingredients

Bowl of chocolate, stick of butter, bottle of vanilla, bowls of sugar, salt and flour, measuring cup of walnuts and two eggs.
  • Unsweetened baking chocolate or cocoa powder: I like that you can use either without making any modifications. I used choppped up chocolate.
  • Butter: Adds richness and moisture for that signature fudgy texture.
  • Granulated Sugar: Sweetens the brownies and helps create that shiny, crackly top.
  • Eggs: Bind everything together and provide structure while keeping the brownies soft.
  • Flour: Just enough to hold the brownies together without making them cakey.
  • Vanilla extract: Enhances the chocolate flavor and adds warmth.
  • Salt: Just a pinch to balance the sweetness and deepen the flavor.
  • Walnuts: Optional, but I love adding nuts to brownies for crunch and contrast with the fudgy base.

See the recipe card for full information on ingredients and quantities.

How To Make Katharine Hepburn Brownies

Whisk mixing butter and melted chocolate in pan.

Step 1: Heat the butter and chocolate in a saucepan over low heat until the butter melts. Stir/whisk continuously. Remove from the heat and continue to whisk until smooth.

Eggs and sugar in saucepan with butter and chocolate mixture.

Step 2: Add sugar, vanilla, and eggs. Whisk. Add flour and salt. Whisk until smooth.

Chopped walnuts in pan with brownie batter.

Step 3: Stir in nuts.

Brownie batter on rubber spatula.

Step 4: The mixture will be runny. This is normal.

Brownie batter poured into prepared baking dish.

Step 5: Pour brownie batter into a prepared 8"x8" baking dish.

Brownie cut into squares on parchment paper.

Step 6: Bake at 325 degrees for 40 minutes or until a toothpick inserted comes out clean.

Step 7: Allow brownies to cool completely in the pan before cutting into squares.

Brownie FAQs

Are these brownies cakey or fudgy?

These are definitely fudgy brownies. They are dense, rich, and moist with a soft center.

Can I make these brownies without nuts?

Absolutely! The walnuts are completely optional and can be left out.

Can I double this recipe?

Yes! Double the ingredients and bake in a 9x13-inch pan. You may need to add a few extra minutes to the bake time.

How should I store brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze these brownies?

Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Two brownies next to a bottle of milk.


More Brownie Recipes To Make

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3 walnut brownies stacked.
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Katharine Hepburn's Brownie Recipe

Katharine Hepburn’s brownie recipe has been shared for decades. Ultra fudgy, with a perfectly crackly top, they are truly delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 brownies
Calories 291kcal
Author Brandy Nelson

Ingredients

  • 2 ounces unsweetened baker's chocolate or ½ cup unsweetened baking cocoa
  • ½ cup butter 1 stick, salted or unsalted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup all purpose flour
  • pinch salt
  • 1 cup walnuts or pecans chopped

Instructions

  • Preheat oven to 325 degrees.
    Grease (or line with parchment paper) a 8x8 square baking pan.
  • If using baker's chocolate, chop it into small pieces.
  • Melt butter and chocolate in a saucepan on low heat. Stir constantly.
    Remove from the heat once the butter has melted, and keep stirring until the mixture is smooth.
  • Add sugar, vanilla, and eggs. Whisk until smooth.
  • Whisk in flour and salt.
  • Stir in walnuts.
  • Pour batter into the prepared baking dish.
  • Bake brownies for 40 minutes or until a toothpick inserted comes out clean. Allow brownies to cool completely before cutting.

Video

Notes

 
  • Chocolate: You can use ½ baking cocoa or 2 ounces unsweetened baker's chocolate. 
  • Runny batter. The brownie batter is much thinner than that of most boxed-mix or homemade brownie recipes. Don't worry, you didn't do anything wrong. I've made these multiple times, and the batter is supposed to be this way.
  • Use parchment paper. Makes removing and slicing brownies much easier (and cleaner!).
  • Customize the mix-ins. Swap walnuts for chocolate chips, pecans, or leave them out entirely.
  • Let them cool completely. This helps the brownies firm up and gives you cleaner cuts.

Nutrition

Calories: 291kcal | Carbohydrates: 27g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 97mg | Potassium: 81mg | Fiber: 1g | Sugar: 23g | Vitamin A: 378IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg

Easy DIY Bandana Bracelets

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Darling bandana bracelets that come together in minutes! Add beads, charms, or anything you'd like, the perfect craft for teens!

You might also like my bandana hair bows or bandana picnic quilt tutorial!

Hands with stacks of bandana bracelets on each.

I've been the craft coordinator at our church summer camp for teen girls for the past 5 or so years, and it's one of my favorite things to do! You can find all of my YW Camp craft ideas on here, and I add new ones every year. This year, I stocked up on bandanas for the girls to make bandana hair bows and bandana bracelets. So fun and SO easy.

Why I Like This Craft

  • Quick and easy – You can make a bracelet in just a few minutes, no jewelry making skills required.
  • Budget-friendly: Make over a dozen bracelets from one bandana!
  • No sewing required – Everything is tied together, making it beginner-friendly and accessible for all ages.
  • Easy to customize – You can mix colors, patterns, beads, and charms to make custom bracelets.
  • Great for groups – This is a fun activity for teens, camps, or girls’ nights because everyone can make their own unique bracelet stack.
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Bandana bead bracelets lined up on a table.

Tips and Tricks

  • Cut or rip into strips – Cutting gives you clean edges while assembling the bracelets. Cutting snips into the bandanas, then ripping, is faster. No matter what method you choose, the bracelets will eventually fray; it's normal!
  • Thin strips – Thinner strips are easier to braid or add beads to. My strips were about 1”- 1.5".
  • Mix and match patterns – Layering two different bandana prints adds a fun, unique touch.
  • Add beads or charms – Slide a few beads onto the fabric before tying for a more customized bracelet.
  • Pre-cut strips for groups – If making these with kids or at an event, cutting the strips ahead of time makes everything go more smoothly.

Supplies

Divided tray with beads, scissors and stack of folded bandanas.
  • Bandanas: I love this colorful collection of bandanas that I found on Amazon. You can find bandanas at just about any grocery store or craft store.
  • Scissors: Use scissors to cut snips before ripping the bandanas into strips, or for cutting the bandanas into strips.
  • Pony beads: Pony beads are colorful and easy to slide the bandana strips through because the hole is 4mm wide.
  • Letter beads: I like using these 6mm square letter beads. They have a decent-sized hole (3.4mm).
  • Charms: This is a nice variety of charms to add to the bracelets.
  • Jump rings: You'll need 8mm jump rings to attach the charms.
  • Jewelry pliers: Open and close the jump rings using jewelry pliers.

See the how-to card at the end of the post for full information on supplies and quantities.

How To Make Bandana Bracelets

Watch my step-by-step video for the best visual tutorial.

Variety of bandanas ripped into strips.

Prep: Cut or rip a bandana into strips. 1" - 1 ½" strips are ideal.

Hand holding braided bracelet.

Braiding: If you want to make a braided bracelet, tie a knot at one end, braid to the desired length, and tie a knot at the other end.

I only braided the section that would go across the wrist, leaving the ends open. You can tie all of the ends behind the wrist, or cut off a couple, leaving two ends to tie.

Beaded bracelet that spells RUBY.

Beads: If you want to add beads, roll the end of the bandana into a skinny point, then string through beads. Make sure the bead hole is at least 3mm wide.

White bandana bracelet with star beads.

Knots: Add knots wherever you'd like to hold the beads in place.

Arm wearing 3 bandana bead bracelets.

Charms: If you want to add charms, use jewelry pliers to open the jump ring, slide a charm onto it, then close the jump ring after attaching it to the bracelet.

Because the bracelets are tied on, you will need to untie them to remove them. You can also use a safety pin to secure the ends, making it easier to remove the bracelet.

Bandana Bracelets FAQs

What size should bandana strips be for bracelets?

You can use any size strip you'd like for different bracelet styles. My preferred thickness is 1" - 1 ½". This is a nice thickness for braiding and beading with pony and square letter beads.

Can kids make bandana bracelets?

Yes, this is a great beginner craft for kids since it’s simple, safe, and doesn’t require sewing. Adult supervision may be needed when cutting fabric.

Are bandana bracelets washable?

Yes, bandana bracelets can be hand washed or machine washed on a gentle cycle. Air dry to maintain their shape.

Can you take bandana bracelets on and off?

Because they are tied on, you will need to untie them to remove them. You can also use a safety pin to secure the ends, making it easier to remove the bracelet.

Bandana bracelets on table.

More Easy Crafts To Make

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Arms with stacks of bandana bracelets on them.
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Bandana Bracelets

Darling bandana bracelets that come together in minutes! Add beads, charms, or anything you'd like, the perfect craft for teens!
Cook Time 5 minutes
Total Time 5 minutes
Author Brandy Nelson
Cost $2

Equipment

Ingredients

Instructions

  • Cut or rip bandanas into strips about an inch wide.
  • To make it easier to add beads, roll the end of one strip into a skinny point and slide it into a bead. Pony beads and letter beads with 3.4mm openings work great.
  • If you want to add charms, use jewelry pliers to open the jump ring, slide a charm onto it, then close the jump ring after attaching it to the bracelet.
  • Tie the finished bracelet onto your arm. The bandanas will fray; this is normal.

Video

Notes

You can string beads onto single strands, braid strands, and add charms using jump rings, or whatever you'd like!

How To Make Easy Bandana Hair Bows (No-Sew)

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Bandana hair bows are the perfect DIY accessory! They’re quick to make, require no sewing, and can be customized with any color or pattern.

Pile of bandana bows in a variety of colors.

Bandana bows couldn't be easier to make! There are multiple ways to fold them into a bow shape. This is how I learned how to make them, and they take about a minute to assemble. A darling no-sew project!

Why I Like This Craft

  • No sewing required. Perfect for beginners. Just fold up the bandana, tie it with a rubber band for a 60-second craft.
  • Budget-friendly. Bandanas are inexpensive, generally under $ 2 each.
  • Customizable. Endless color and pattern options.
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Girl wearing bandana hair clip.

Tips and Tricks

  • Multiple ways to style. To use as a hair accessory, slide an alligator clip or bobby pin through the rubber band on the back. To make a pin, glue a pin back onto the bow.
  • Adjust shape and thickness. Play around with how big you make the folds for different-sized bows.
  • Reusable or permanent option. For a reusable option that allows you to use the bandana for other things later, make the bows as instructed in the tutorial. For a sturdier bow, add a few dabs of hot glue as you pinch the bow into shape.

Supplies

Stack of folded bandanas, hair ties and hair clips.

See the how-to card at the end of the post for full information on supplies and quantities.

How To Make Bandana Hair Bows

Tip: Watch my step-by-step video for the best visual.

Bandana folded in half into a triangle.

Step 1: Fold the bandana in half, creating a triangle.

Bandana folded in half then folded once more.

Step 2: Fold once more, bringing the tip of the triangle up, just below the top of the other side.

Purple bandana rolled up.

Step 3: Fold the bandana up, starting at the bottom. The width of the folds is up to you. Mine were a little larger than an inch.

Hand holding purple bandana rolled up and folded over.

Step 4: Cross the bandana over as shown.

Hand pinching bandana into hair bow shape.

Step 5: Scrunch/pinch the center of the bow and hold into place.

Hand tying rubber band around bandana.

Step 6: Wrap the hair tie around the center of the bow a couple of times.

Hand holding a purple bandana hair bow.

Step 7: Pull to adjust the bow's size and shape, if desired.

Back of purple bandana hair bow with alligator clip.

Step 8: No need to glue the hair clips onto the bow; simply slide them behind the black hair tie to secure them in place.

Bandana Bow FAQs

Do you have to sew bandana hair bows?

No, bandana hair bows can be made completely no-sew by simply tying the fabric into a bow. For extra hold, you can add a small amount of hot glue.

What size should you cut fabric for hair bows?

If using a bandana, you don't need to cut the fabric at all. A 22" square bandana is the perfect size. If using regular fabric, cut out a 22" square of cotton fabric using pinking shears (to prevent fraying).

Can you wash bandana hair bows?

Yes, bandana bows can be washed. Remove them from clips or elastics, wash on a gentle cycle or by hand, then air dry.

Stack of colorful bandana hair clips.

More Accessories To Make

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Stack of colorful bandana hair bows.
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DIY Bandana Hair Bow Tutorial

Bandana hair bows are the perfect DIY accessory! They’re quick to make, require no sewing, and can be customized with any color or pattern.
Cook Time 1 minute
Total Time 1 minute
Servings 1 bow
Author Brandy Nelson
Cost $2

Ingredients

Instructions

  • Fold the bandana in half, creating a triangle.
  • Fold once more, bringing the tip of the triangle up, just below the top of the other side.
  • Fold the bandana up, starting at the bottom. The width of the folds is up to you. Mine were a little larger than an inch.
  • Cross the bandana over as shown (view blog post or video).
  • Scrunch/pinch the center of the bow and hold into place.
  • Wrap the hair tie around the center of the bow a couple of times.
  • Pull to adjust the bow's size and shape, if desired.
  • No need to glue the hair clips onto the bow; simply slide them behind the black hair tie to secure them in place.

Video

Notes

Tips and Tricks
  • Multiple ways to style. To use as a hair accessory, slide an alligator clip or bobby pin through the rubber band on the back. To make a pin, glue a pin back onto the bow.
  • Adjust shape and thickness. Play around with how big you make the folds for different-sized bows.
  • Reusable or permanent option. For a reusable option that allows you to use the bandana for other things later, make the bows as instructed in the tutorial. For a sturdier bow, add a few dabs of hot glue as you pinch the bow into shape.