menu icon
subscribe
search icon

Thin Mint Cups

By 1 Comment

2-ingredient thin mint cups feature a rich chocolate-mint flavor, with tiny pieces of thin mint cookies in every bite!

You might also like my peppermint bark cups, Ritz thin mints, or chocolate-chip mint cookies.

Baking sheet with rows of thin mint chocolates and molded chocolates.

I love Ghirardelli chocolate squares, but the mint cookie squares are my favorite. Smooth chocolate with tiny pieces of thin mint/grasshopper cookie bits in every bite. These thin mint cups are my copycat version. They are shaped differently, but taste the same.

Why I Like This Recipe

  • Minimal ingredients. You only need 2 ingredients to make thin mint cups. Andes mints (baking bits or full-size chocolate pieces) melt down beautifully and combine with chopped chocolate mint cookies.
  • Easy to make. These chocolate mint squares take just minutes to make and set up quickly.
  • Fun to customize. Shape in silicone molds or spoon into mini cupcake liners, it's up to you! You can also top them with mini chocolate chips, sprinkles, or chopped Andes mints.
  • Perfect for sharing. These candies are the perfect addition to holiday treat plates!
[feast_advanced_jump_to]

Tips and Tricks

  • How to shape thin mint cups. I used a silicone mold to make fun shapes (mine is no longer sold, but there are lots of others that would work!) and mini cupcake liners to make cups. Liners are easier, but the molds are super cute.
  • Make a little or make a lot. My recipe makes 16-18 cups and can easily be doubled or halved, depending on how many you'd like to make. 
  • Storage. Thin mint cups can be stored at room temperature, in the refrigerator, or in the freezer until ready to serve.

Ingredients

Package of fudge mint cookies and package of Andes baking bits.
  • Andes Mints: You can use the whole mints or the baking chips. They melt down the same and are both a dream to work with. You'll need 10 ounces of whatever you choose.
  • Mint Cookies: Grasshopper cookies, Thin Mint cookies, store brands---it doesn't matter which one you use!

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

How To Make Thin Mint Cups

Chopped chocolate mint cookies on cutting board.

Step 1: Finely chop mint cookies; the smaller the better. Set aside.

Glass bowl with chopped Andes mint candies.

Step 2: Place Andes mints into a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir. Heat for an additional 30 seconds. Stir until completely melted and smooth.

Glass bowl of chocolate and chopped mint cookies with spoon.

Step 3: Combine melted chocolate and cookies.

Melted chocolate mixture being spooned into silicone candy mold.

Step 4: Spoon mixture into mini cupcake liners or a silicone mold.

Blue silicone molds filled with melted chocolate and mini muffin cups with chocolate and sprinkles.

Step 5: Add sprinkles, if desired, to the tops of the mini-muffin cups. Chill until set.

Hand removing hardened chocolate from candy mold.

Step 6: Remove from molds.

White platter with thin mint chocolates and one with a bite taken from it.

This recipe makes 16-18 mini cups.

Thin Mint Cups FAQs

What cookies are best for thin mint cups?

I used a store brand and, for the price, recommend it over a name brand. Finely chopped mint Oreo thins would be yummy too.

Do you need a mold to make thin mint cups?

You can use a silicone mold or mini cupcake liners. Liners are easier to fill, but molded cups are super cute.

What is the shelf life of thin mint cups?

These will stay fresh up to a month, longer if frozen.

Baking sheet with rows of thin mint chocolates and molded chocolates.

More Candy 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!

Baking sheet with rows of thin mint chocolates and molded chocolates.
Print Pin
5 from 1 vote

Thin Mint Cups

2-ingredient thin mint cups feature a rich chocolate-mint flavor, with tiny pieces of thin mint cookies in every bite!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
chill 15 minutes
Total Time 25 minutes
Servings 18 chocolates
Calories 95kcal
Author Brandy Nelson

Ingredients

  • 10 oz. Andes Mints baking chips or full mints
  • 8 mint cookies finely chopped

Instructions

  • Finely chop cookies. Set aside.
  • Place Andes mints into a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir. Heat for an additional 30 seconds. Stir until completely melted and smooth.
  • Combine melted chocolate and cookies.
  • Spoon mixture into mini cupcake liners or a silicone mold.
  • Add sprinkles, if desired, to the tops of the mini-muffin-cup chocolates. Chill until set.
    Remove from molds.

Video

Notes

Thin mint cups can be stored at room temperature, in the refrigerator, or in the freezer until ready to serve.

Nutrition

Calories: 95kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Sodium: 29mg | Potassium: 12mg | Fiber: 1g | Sugar: 10g | Vitamin A: 0.1IU | Calcium: 3mg | Iron: 1mg

Holiday Peanut Butter Cup Cookies

By Leave a Comment

Holiday peanut butter cup cookies are perfect for treat platters. Rich, peanut butter cookies topped with a peanut butter cup and festive designs!

You might also like my chubby snowman cookies, Reese's peanut butter trees, or Chex scotcheroo clusters!

Baking sheet of peanut butter cookies decorated with sprinkles and holiday designs.

What's better than a peanut butter blossom cookie? Peanut butter cup cookies! These cookies are soft and stay soft; they are also rich and loaded with peanut butter flavor. These cookies are delicious plain, and I left a few that way, but had so much fun coming up with 4 festive designs that are EASY to make. So get creative and have fun with this holiday recipe!

Why I Like This Recipe

  • Easy to customize. I used holiday sprinkles, almond bark, and M&Ms to create fun holiday designs. There are limitless ways to customize these yummy cookies!
  • Perfect for treat plates. These cookies are so fun for gift-giving and are easy to customize!
  • Stays soft for days. I used a modified variation of my bakery-style peanut butter cookies as a base for this fun holiday version, adding baking powder to give them a bit more rise. Because they are brown-sugar-heavy and use only a small amount of white sugar, these cookies are soft and stay soft. No crumbly cookie here.
[feast_advanced_jump_to]

Tips and Tricks

  • Thin peanut butter cups. The trick to achieving the perfect balance of peanut butter and chocolate flavor is to use Reese's Thin Peanut Butter Cups. A regular-sized peanut butter cup would be delicious, too, but it will overpower the cookie underneath. Thin peanut butter cups meld seamlessly into the cookie and don't protrude too much from the top of the cookie.
  • Do not roll in sugar. Many peanut butter cookie recipes call for rolling each peanut butter ball in sugar. I don't do this and do not find it necessary. These cookies are already sweet and have the perfect crackly texture.
  • Decorate while warm. The hot cookies are topped with a peanut butter cup as soon as they come out of the oven. The peanut butter cups will soften and remain soft and gooey for 20-30 minutes, giving you plenty of time to add sprinkles before they firm up again.

Ingredients

Bowls of sugar, flour, brown sugar, milk, bottle of vanilla, stick of butter, stack of peanut butter cups, cup of peanut butter, an egg and small bowl of salt, baking soda and baking powder.
  • Butter: I always bake with salted butter, but you can use unsalted butter if you'd like.
  • Sugar: I use a combination of brown sugar and granulated white sugar (mostly brown sugar for moisture and chewiness).
  • Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. I use creamy. I haven't tried making these with natural peanut butter, but I'd imagine they'd be delicious with natural peanut butter as well.
  • Egg: For richness and flavor.
  • Milk: You can use any kind of milk.
  • Vanilla: Have you tried making your own vanilla extract or homemade vanilla paste? It's easy!
  • Baking soda, baking powder and salt: for texture and leavening.
  • Flour: all-purpose flour works great.
  • Thin peanut butter cups: As mentioned before, you can use regular cups, but the flavor and texture will not be the same.
  • Sprinkles, almond bark, candy: You'll need a variety of sprinkles and candy to create holiday designs.

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

How To Make Holiday Peanut Butter Cup Cookies

Butter, sugar and peanut butter in mixing bowl with paddle attachment.

Step 1: Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla, and mix until smooth and creamy. Add dry ingredients and mix just until dough forms.

Balls of peanut butter cookie dough on baking sheet lined with parchment paper.

Step 2: Scoop dough into 1 tablespoon-sized balls and place on a baking sheet lined with parchment paper. Bake cookies at 375 degrees for 7-8 minutes.

Hand pressing peanut butter cup into baked cookie.

Step 3: Immediately press a thin peanut butter cup onto the top of each cookie as soon as they come out of the oven. Allow cookies to stand for a few minutes to allow the tops to get glossy and soft before decorating.

Baking sheet with parchment paper and hand squeezing melted chocolate into small antler shapes.

Reindeer Cookies Part 1: Melt chocolate almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hold. Gently squeeze to make antlers on a piece of parchment paper. Antlers will set up within a few minutes.

Reindeer peanut butter cup cookies.

Reindeer Cookies Part 2: Use black edible pearls (sprinkles) for the eyes and a red M&M candy for the nose. Gently press antlers onto the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.

Peanut butter cup cookies with red and green sprinkles.

Sprinkles Cookie: Add holiday sprinkles to the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.

Gingerbread decorated peanut butter cup cookies.

Gingerbread Man Cookie: Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to make the squiggle and mouth. Use black edible pearls (sprinkles) for the eyes. You can also add mini M&M red cheeks if you'd like, or a candy bow (the little red bows came in a sprinkle kit that I purchased a couple of years ago. You can also use red melting chocolate).

Christmas light decorated peanut butter cup cookies.

Holiday Lights Cookies: Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to form a strand of lights across each cookie. Cut mini M&Ms in half. Press mini M&Ms onto the cookie to make lights.

Allow the cookies to cool completely, and the peanut butter cup to harden before storing.

Peanut Butter Cup Cookies FAQs

What kind of peanut butter cups are best for pressing into cookies?

The trick to achieving the perfect balance of peanut butter and chocolate flavor is to use Reese's Thin Peanut Butter Cups. A regular-sized peanut butter cup would be delicious, too, but it will overpower the cookie underneath. Thin peanut butter cups meld seamlessly into the cookie and don't protrude too much from the top of the cookie.

Do you need to roll peanut butter cookies in sugar?

Many peanut butter cookie recipes call for rolling each peanut butter ball in sugar. I don't do this and do not find it necessary. These cookies are already sweet and have the perfect crackly texture.

How do you store peanut butter cup cookies?

Store cooled cookies in an airtight container for up to 3 days. You can also freeze peanut butter cup cookies for up to 3 months.

Baking sheet of peanut butter cup cookies.

More Holiday Cookies 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!

Holiday peanut butter cup cookies on parchment paper.
Print Pin
No ratings yet

Holiday Peanut Butter Cup Cookies

Holiday peanut butter cup cookies are perfect for treat platters. Rich, peanut butter cookies topped with a peanut butter cup and sprinkles!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 45 cookies
Calories 160kcal
Author Brandy Nelson

Ingredients

  • ½ cup butter softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • ¾ cup peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • 45 Reese's Thin Peanut Butter Cups
  • sprinkles and candy for decorating
  • 1 square white almond bark for decorating
  • 1 square chocolate almond bark for decorating

Instructions

  • Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla, and mix until smooth and creamy. Add dry ingredients and mix just until dough forms.
  • Scoop dough into 1 tablespoon-sized balls and place on a baking sheet lined with parchment paper. Bake cookies at 375 degrees for 7-8 minutes.
  • Immediately press a thin peanut butter cup onto the top of each cookie as soon as they come out of the oven. Allow cookies to stand for a few minutes to allow the tops to get glossy and soft before decorating.

Decorating Tips

  • Reindeer:
    Melt the chocolate almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hold. Gently squeeze to make antlers on a piece of parchment paper. Antlers will set up within a few minutes.
    Use black edible pearls (sprinkles) for the eyes and a red M&M candy for the nose. Gently press antlers onto the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.
  • Sprinkles:
    Add holiday sprinkles to the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.
  • Gingerbread Men:
    Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to make the squiggle and mouth. Use black edible pearls (sprinkles) for the eyes. You can also add mini M&M red cheeks if you'd like, or a candy bow.
  • Holiday Lights:
    Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to form a strand of lights across each cookie. Cut mini M&Ms in half. Press mini M&Ms onto the cookie to make lights.
    Allow the cookies to cool completely, and the peanut butter cup to harden before storing.

Video

Notes

Store cooled cookies in an airtight container for up to 3 days. You can also freeze peanut butter cup cookies for up to 3 months.

Nutrition

Calories: 160kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 71IU | Calcium: 14mg | Iron: 0.4mg

Chubby Gingerbread Man Cookies

By 3 Comments

These chubby gingerbread man cookies are as delicious as they are cute! Soft and full of holiday spices, these cookies are fun to make with kids.

You might also like my cutout iced gingerbread man cookies, soft gingerbread cookie bars, or Pop Tart gingerbread house.

Chubby gingerbread man cookies on parchment paper.

Mini gingerbread man cookies are cute, but CHUBBY gingerbread man cookies take things up a notch on the holiday cookie scale. As an added bonus, you don't even need a cookie-cutter to make them. They are made the same way as my chubby snowman cookies and teddy bear gingerbread cookies!

Why I Like This Recipe

  • Flavorful. Loaded with spices, molasses, and red hots buttons, they are full of holiday spice flavor.
  • No cookie cutter needed. The fun shapes are made by rolling balls of dough into various sizes, then pressing them together.
  • Easy to decorate. I kept mine simple with icing and cinnamon candies, but you can decorate them however you'd like!

What Others Are Saying

I just made these today and love them!!! My husband and kids love them too, they are really easy to make, just takes a little bit of time.---Abigail

[feast_advanced_jump_to]
Hand holding gingerbread man cookie.

Tips and Tricks

  • Chill the dough. This is a slightly sticky dough, so giving it a quick 25-30 minutes makes the dough easier to scoop and roll. I also lightly flour my hands when rolling the dough into balls.
  • Let cool on baking sheets. The cookies are quite soft when warm, and gingerbread cookies are best eaten cold anyway — the flavors are much stronger! Allow the cookies to cool completely on the baking sheet when they come out of the oven.
  • Store in an airtight container. These chubby cookies are soft and will stay soft for several days if stored in an airtight container.

Ingredients

Bowls of flour, sugar, molasses, spices, baking soda, salt and an egg.
  • Sugar: I typically use a combination of brown sugar and white sugar in my cookies, but for gingerbread cookies it's white sugar all the way.
  • Molasses: regular molassses, nothing fancy.
  • Butter: I always bake with salted butter, but you can use unsalted if you prefer. The original recipe calls for lard or shortening. I like butter for these, but you can use whatever you'd like. If using shortening, you may not need to freeze the cookies on baking sheets before baking.
  • Water: you'll need hot water for this recipe. Hot tap water works fine, no need to use boiling water.
  • Egg: for richness and texture.
  • Baking Soda and Salt: for leavening and flavor.
  • Ground Ginger, Ground Cinnamon and Ground Cloves: my favorite blend of spices for gingerbread cookies.
  • Flour
  • Candy or sprinkles: I use cinnamon candies for the buttons. You can use a mini M&M, frosting, or sprinkles.

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

How To Make Chubby Gingerbread Man Cookies

Measuring cup of molasses pouring into bowl.

Step 1: Combine sugar, molasses, and softened butter. Mix until smooth. Add hot water and mix.

Stainless steel bowl of molasses cookie dough and stand mixer paddle.

Step 2: Mix in the egg. Add dry ingredients and mix until dough forms. Cover the dough with plastic and chill for 30 minutes.

Balls of gingerbread cookie dough pressed into gingerbread man shape.

Step 3: Roll a tablespoon-sized scoop of dough into a ball. Use this for the body.

Step 4: Roll a tablespoon-sized scoop of dough into a ball. Break in half and roll each piece into a ball. Use the smaller ball for the head.

Step 5: Roll a tablespoon-sized scoop of dough into a ball. Break into 8 small sections. Roll each section into balls. Use these small balls for the hands and feet.

Hand placing gingerbread man cookie on a baking sheet.

Step 6: Bake cookies at 350 degrees for 12 minutes. Let cookies cool completely on the baking sheet. Decorate cooled cookies with icing and candy.

Store cookies in an airtight container for up to 5 days.

Chubby Gingerbread Man Cookies FAQs

What pans are best for baking cookies?

I bake on aluminum baking sheets. The light colored sheet (vs. dark metal sheets) bake more evenly. I like these ones (with almost 40K reviews) as well as the ones sold at Sam’s Club. The darker the cookie sheet, the faster the cookies will brown on the bottoms. It’s all personal preference, but light colored baking sheets have always given me great results.

What kind of molasses is best for gingerbread cookies?

I use regular molasses, which is a great all-around choice for baking. The brand I usually grab at the store is Grandma’s. You don’t want blackstrap molasses, which has a bitter flavor.

How do you store chubby gingerbread man cookies?

Store cookies in an airtight container for up to 5 days.

Chubby gingerbread man cookies on parchment paper.

More Holiday Cookies 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!

Hand holding gingerbread man cookie.
Print Pin
5 from 2 votes

Chubby Gingerbread Man Cookies

These chubby gingerbread man cookies are as delicious as they are cute! Soft and full of holiday spices, these cookies are fun to make with kids.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 52 minutes
Servings 18 cookies
Calories 180kcal
Author Brandy Nelson

Ingredients

Gingerbread Cookie Dough

  • ¾ cup butter softened
  • ½ cup molasses
  • ½ cup sugar
  • 2 Tbsp. hot water
  • 1 large egg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 cups all-purpose flour
  • red hot candies

Icing

  • ¼ cup powdered sugar
  • 1-2 teaspoons milk

Instructions

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Combine sugar, molasses, and softened butter. Mix until smooth. Add hot water and mix.
  • Mix in the egg. Add dry ingredients and mix until dough forms. Chill the dough for 25-30 minutes.
  • Roll a tablespoon-sized scoop of dough into a ball. Use this for the body. If the dough is still a little sticky, add a bit of flour to your hands.
  • Roll a tablespoon-sized scoop of dough into a ball. Break in half and roll each piece into a ball. Use the smaller balls for the heads.
  • Roll a tablespoon-sized scoop of dough into a ball. Break into 8 small sections. Roll each section into balls. Use these small balls for the hands and feet.
  • Bake cookies at 350 degrees for 12 minutes.
    Let cookies cool completely on the baking sheet to set up.
  • Mix powdered sugar with just enough milk to make a stiff icing for piping onto the cookies.
    Decorate with icing, sprinkles, or candy.

Video

Notes

Store cookies in an airtight container for up to 5 days.

Nutrition

Calories: 180kcal

Easy French Silk Pie (No Bake Crust)

By 1 Comment

A rich and creamy chocolate French silk pie made with a chocolate cookie crust, a smooth and airy filling, and topped with cream. The eggs in the filling are gently heated so they are safe to consume.

You might also like my banana cream slab pie, homemade cream puffs, or chocolate brownie trifle.

French silk pie in a glass pie pan.

My children do not share my absolute love of fruit pies, such as apple slab pie, cherry pie, or peach pie. That doesn't stop me from making one or two for Thanksgiving, but I always make sure to have a cream pie that I know the whole family will love. We are huge fans of Marie Callender's chocolate satin pie, which you can buy in the freezer section at the grocery store. I finally bit the bullet and created a homemade version that is even better. One truly worthy to be served at a holiday dinner. It is actually a French silk pie, and while it takes a few steps, it is easy to make and absolutely to-die-for.

Why I Like This Recipe

  • No-bake crust. If you don't like making pie crust, this recipe is for you. You can totally use a baked buttermilk pie crust for this pie, but I prefer a chocolate crust using Oreos. It's a no-bake crust that is rich and full of chocolate flavor. It comes together in less than 10 minutes, with no rolling or pastry-cutting involved.
  • Rich chocolate flavor. The richness and burst of chocolate flavor come from using unsweetened chocolate. No need to buy name-brand or fancy chocolate; I always use store-brand baking chocolate. A 4-ounce bar provides the pie with the perfect amount of chocolate flavor, and the sweetness comes from the sugar in the cream and filling. You can use a semi-sweet chocolate bar, if you prefer, but I highly recommend using unsweetened chocolate.
  • Simplified process. French silk pies are notorious for their many steps. My version eliminates a few steps, simplifying the process. I use a no-bake crust, which is a breeze to assemble. No need to bake, no need to roll out. I also make one batch of whipped cream vs. two. I use half in the pie and half on top. Many recipes call for making two separate batches. You don't need to do that.
  • Minimal chilling. My chocolate French silk pie sets up quickly and only needs to chill for 2 hours before serving. You can, of course, chill it for up to 3 days, making it a wonderful make-ahead dessert.

[feast_advanced_jump_to]
Slice of French silk pie on a white plate with a forkful of pie next to it.

Tips and Tricks

  • Heat the eggs. French silk pies start with a mixture of sugar and eggs. Traditional pies call for raw eggs, but I took inspiration from Betty Crocker and heated my eggs. We are NOT cooking the eggs; we are simply heating them to a low 160 degrees, which makes them safe to consume. It's a super simple process that doesn't require anything fancy. Just a saucepan and a digital thermometer. If you have a double boiler, I recommend using it, but you don't need one.
  • Homemade whipped cream. If you prefer to quicken the process and use Cool Whip, you can. You'll need 3-4 cups of Cool Whip for this French silk pie. However, homemade whipped cream is easy to make and comes together quickly using basic ingredients. It also has an amazing flavor.
  • Add whipped cream before serving. I prefer to add whipped cream to the top of my pie after it has had a chance to chill, rather than topping it with whipped cream immediately after pouring the room temperature filling into the crust, but it's a personal preference.
  • How to store a French silk pie. This chocolate French silk pie should be stored in the refrigerator and will stay fresh for 3-5 days. Once set up, you can wrap it in plastic.

Ingredients

Unsweetened bar of chocolate, bowl of chocolate cookies, bowls of sugar and powdered sugar, 3 eggs, 2 sticks of butter, bowl of vanilla and cup of whipping cream.
  • Chocolate Cookies: I use chocolate sandwich cookies (Oreos). You don't need to scrape the filling off the cookies; you can just use the entire cookie.
  • Butter: Melted butter is used for the crust, and softened butter for the filling.
  • Eggs: Room temperature or chilled eggs, it doesn't matter.
  • Sugar: Granulated white sugar is used for the filling.
  • Chocolate: Unsweetened baking chocolate, finely chopped, melts down beautifully for making French silk pie. You can use a bar of semisweet chocolate if you'd prefer, but the chocolate flavor will not be as rich.
  • Heavy Whipping Cream: You'll whip the cream with powdered sugar and vanilla to create a homemade whipped cream. Half is folded into the filling and the other half is spread over the chilled pie.

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

How To Make Chocolate French Silk Pie

Bar of unsweetened chocolate chopped finely.

Step 1: Finely chop one bar of unsweetened chocolate. Set aside.

Bowl of crushed chocolate cookies.

Step 2: Add cookies to a food processor or blender and pulse until they are fine crumbs. Mix in melted butter.

Oreo pie crust in glass pie pan.

Step 3: Press cookie crumb mixture into a 9 or 10-inch pie pan. Use the back of a spoon to evenly press the mixture up the sides of the pie pan. Freeze pie crust until ready to fill.

Glass bowl with eggs and sugar whisked together.

Step 4: Combine eggs and granulated sugar in a glass or metal mixing bowl.

Note: if using the double-boiler method, the bowl should snugly fit on top of a saucepan. If not, it doesn't matter what bowl you mix the eggs in.

Hands placing bowl of egg mixture on top of a double boiler.

Step 5: Heat the egg mixture over low to medium heat. Remember, we are not cooking it; we are just making it safe to consume. You can do this with a double boiler (I use a bowl and a saucepan to create a makeshift one) or without one.

Double-boiler method: Add an inch of water to a saucepan and bring to a constant simmer on medium heat. Set the bowl on top, ensuring the bottom of the bowl is 1 to 2 inches above the water level. Stir, scraping the side of the bowl as it heats.

Saucepan method: If not using a double boiler, transfer the egg/sugar mixture to a saucepan and cook over low to medium heat, stirring continuously as it heats.

Digital thermometer inserted into bowl of egg and sugar mixture.

Step 6: Continue stirring until the mixture reads 160 degrees on an instant-read thermometer. Remove from heat.

Bowl of egg mixture and chopped chocolate being mixed together.

Step 7: Set the hot bowl on a hot pad or heat-resistant surface. Mix in finely chopped chocolate.

Whisk stirring bowl of melted chocolate mixture.

Step 8: Stir until completely melted and smooth.

Whisk mixing butter into chocolate mixture.

Step 9: Mix in softened butter.

Bowl of melted chocolate mixture.

Step 10: Let cool for 30 minutes, stirring every few minutes. The mixture should be just warm, almost room temperature.

Large bowl of homemade whipped cream.

Step 11: Beat COLD whipping cream with an electric mixer until it begins to thicken. Add vanilla and powdered sugar, and continue beating until stiff peaks form. DO NOT OVERMIX.

Red spatulat folding cream into chocolate mixture.

Step 12: Gently fold half of the whipped cream mixture into the chocolate mixture.

Refrigerate the remaining whipped cream to spread over the finished pie later.

Chocolate crust with chocolate filling.

Step 13: Pour the chocolate filling into the frozen pie crust and spread it evenly. It will be very full. Refrigerate, uncovered, for 2-3 hours.

Note: If making this pie the day before you need it, you can cover it with plastic wrap after it has chilled for 2 hours. At that point, it will be set up.

No bake French silk pie topped with whipped cream and mini chocolate chips.

Step 14: Top with remaining whipped cream and garnish with mini chocolate chips before serving.

Leftover pie can be stored for 3-5 days in the refrigerator.

The calories are based off of 8 slices/pie, but this pie is rich and can easily be divided into 12 slices.

French Silk Pie FAQs

What is the best chocolate for French silk pie?

This will differ from person to person, but I find that using a store-brand bar of unsweetened chocolate yields fantastic results. Chocolate is so expensive these days, and I haven't seen a reason to buy a more costly or quality version. You can use unsweetened, bittersweet, or semisweet. I prefer unsweetened for a rich chocolate flavor, sweetened by the sugar in the cream and filling.

Do you need to heat the eggs for French silk pie?

French silk pies start with a mixture of sugar and eggs. Traditional pies call for raw eggs, but I took inspiration from Betty Crocker and heated my eggs. We are NOT cooking the eggs; we are simply heating them to a low 160 degrees, which makes them safe to consume. It's a super simple process that doesn't require anything fancy. Just a saucepan and a digital thermometer. If you have a double boiler, even better, but you don't need one.

What size pie pan should I use for silk pie?

I used a 9-inch pie pan, but a 10-inch pie pan or even a 9-inch square baking dish would work.

How do you store French silk pie?

Leftover pie can be stored for 3-5 days in the refrigerator.

Slice of no bake French silk pie on pie serving tool.

More No Bake 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!

No bake chocolate silk pie in glass pie pan.
Print Pin
5 from 1 vote

Easy French Silk Pie

A rich and decadent no-bake French silk pie made with a chocolate cookie crust, a smooth and airy filling, and topped with cream. The eggs in the filling are gently heated so they are safe to consume.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 8 slices
Calories 784kcal
Author Brandy Nelson

Ingredients

  • 4 ounces unsweetened chocolate 1 baking bar
  • 24 chocolate sandwich cookies (Oreos---do not scrape off the filling)
  • ¼ cup melted butter
  • 1 cup granulated sugar
  • 3 large eggs
  • ¾ cup butter softened
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 2 teaspoons vanilla
  • mini chocolate chips or grated chocolate garnish

Instructions

  • Finely chop one bar of unsweetened chocolate. Set aside.
  • Add cookies to a food processor or blender and pulse until they are fine crumbs. Mix in melted butter.
    Press cookie crumb mixture into a 9 or 10-inch pie pan. Use the back of a spoon to evenly press the mixture up the sides of the pie pan. Freeze pie crust until ready to fill.
  • Combine eggs and granulated sugar in a glass or metal mixing bowl.
    Note: if using the double-boiler method, the bowl should snugly fit on top of a saucepan. If not, it doesn't matter what bowl you mix the eggs in.
  • Heat the egg mixture over low to medium heat. Remember, we are not cooking it; we are just making it safe to consume. You can do this with a double boiler (I use a bowl and a saucepan to create a makeshift one) or without one.
    Double-boiler method: Add an inch of water to a saucepan and bring to a constant simmer on medium heat. Set the bowl with the egg mixture on top, ensuring the bottom of the bowl is 1 to 2 inches above the water level. Stir, scraping the side of the bowl as it heats.
    Saucepan method: If not using a double boiler, transfer the egg/sugar mixture to a saucepan and cook over low to medium heat, stirring continuously as it heats.
  • Continue stirring and heating until the mixture reads 160 degrees F on an instant-read thermometer. Remove from heat.
  • Set the hot bowl on a hot pad or heat-resistant surface. Mix in finely chopped chocolate and stir until completely melted and smooth.
  • Mix in softened butter.
    Let cool for 30 minutes, stirring every few minutes. The mixture should be just warm, almost room temperature.
  • Beat COLD whipping cream with an electric mixer until it begins to thicken. Add vanilla extract and powdered sugar, and continue beating until stiff peaks form. DO NOT OVERMIX.
    Gently fold half of the whipped cream mixture into the chocolate mixture.
    Refrigerate the remaining whipped cream to spread over the finished pie later.
  • Pour the chocolate filling into the frozen pie crust and spread it evenly. It will be very full. Refrigerate, uncovered, for 2-3 hours.
    Note: If making this pie the day before you need it, you can cover it with plastic wrap after it has chilled for 2 hours. At that point, it will be set up.
  • Top with remaining whipped cream and garnish with mini chocolate chips before serving.
    Leftover pie can be stored in the refrigerator for 3-5 days.

Video

Notes

  • Calories are based on 8 slices. This is an extremely rich pie and can easily be portioned into 12 slices.
  • French silk pies start with a mixture of sugar and eggs. Traditional pies call for raw eggs, but I took inspiration from Betty Crocker and heated my eggs. We are NOT cooking the eggs; we are simply heating them to a low 160 degrees, which makes them safe to consume. It's a super simple process that doesn't require anything fancy. Just a saucepan and a digital thermometer. If you have a double boiler, even better, but you don't need one.
 

Nutrition

Calories: 784kcal | Carbohydrates: 60g | Protein: 8g | Fat: 61g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 369mg | Potassium: 293mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1686IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 7mg

Homemade Crescent Rolls

By Leave a Comment

Crescent dinner rolls are buttery, soft, and so pretty! The perfect dinner roll recipe. Make sure to check out my turkey-shaped crescent rolls at the end of the post. Perfect for Thanksgiving!

You might also like my copycat Texas Roadhouse rolls, Hawaiian rolls, or cloverleaf rolls.

Crescent rolls in a wire basket.

Today I'm sharing my go-to dinner roll recipe. They are beautiful, buttery, and rich. You can make them any time of year, but when I think of the perfect roll for holiday dinners, these, as well as my knotted dinner rolls, are my go-to. Both shapes are made with the same dough!

Why I Like This Recipe

  • Buttery and soft. The dough is made with butter instead of oil, and after baking, the rolls are brushed with melted butter, which gives them a fantastic flavor and texture.
  • Easy to make. They might look fancy, but the dough is pretty basic, and shaping them isn't hard.
  • Simple ingredients. My go-to roll recipe for dinners is our Amish dinner rolls. They are delicious and easy, and use basic pantry ingredients. This is the same recipe with 2 adjustments: butter instead of oil, and milk instead of water. You can definitely make these with water and oil like my original recipe, but I like swapping those out when I really want a show-stopping roll.
[feast_advanced_jump_to]

Turkey Shaped Rolls

Turkey shaped dinner rolls.

My kids LOVE turkey-shaped rolls, and you can make them from the crescent roll dough with one minor change! Instead of rolling up the triangles, you simply bake them in a muffin pan, which gives them a turkey shape. I was inspired years ago by The Food Nanny, and they have become a Thanksgiving tradition in our home as well. Today I'm sharing how to make classic crescent rolls as well as turkey-shaped rolls.

Tips and Tricks

  1. Tip for those who don't own a stand mixer: If you do not have a stand mixer, you can make this dough by hand using a Danish dough whisk in a large mixing bowl. Mix the ingredients together, then knead on a lightly floured surface for 5 minutes. I rarely use a wooden spoon to mix dough anymore; a dough whisk is much more efficient and works great!
  2. Letting the dough rise: The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.
  3. How to freeze rolls. Freeze the baked rolls by placing them into a freezer-safe bag for up to 2 months.

Ingredients

Bowls of flour, sugar, salt, bottle of milk, cup of water, stick of butter and scoop of yeast.
  • Water: The majority of liquid in this roll recipe comes from milk, but I use a small amount of warm water to proof the yeast.
  • Yeast: Yeast is necessary for a proper rise. You can use instant (my preferred yeast) or active dry yeast. Regardless of the type of yeast I use, I always proof it.
  • Milk: Milk adds a richness to the rolls and gives them golden brown edges. You can use water in place of milk for allergen purposes.
  • Butter: I bake exclusively with salted butter, but you can use unsalted butter. Butter is used in the dough, and then brushed over finished rolls.
  • Sugar: Just a bit to add sweetness to the dough.
  • Salt

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

How To Make Crescent Rolls

Yeast and water in small glass bowl.

Step 1: In a small bowl, mix warm water and yeast. Allow to proof until foamy (about 5 minutes).

Glass measuring bowl with milk and butter.

Step 2: Heat milk in the microwave until hot (90 seconds-2 minutes). Stir in butter. Let it stand until the milk is warm, NOT hot.

Hand stirring bread dough in large metal bowl.

Step 3: Pour the butter and milk mixture into a large bowl. Add water and yeast mixture. Stir in sugar and salt. Mix in flour, one cup at a time.

Hand kneading ball of bread dough.

Step 4: Knead the dough on a lightly floured surface until smooth.

Hand punching down bread dough in large metal mixing bowl.

Step 5: Place in a well-oiled large bowl, and turn the dough to coat. Cover with a damp cloth or plastic wrap. Allow rolls to rise in a warm place until doubled in bulk, about 1 hour.

Roll dough sliced in half.

Step 6: Punch the dough down and divide it into two sections.

Roll dough sliced into triangles with a pizza cutter.

Step 7: Roll each section into a 12" circle. Slice each circle into 12 triangles.

Baking sheet with unbaked crescent rolls.

Step 8: Roll up each triangle starting at the wide end. Place rolls on a greased baking sheet. Allow to rise for 40 minutes.

Baking sheet of baked crescent rolls.

Step 9: Bake at 350 degrees for 18-20 minutes, or until golden brown. Brush rolls generously with butter while in pans.

How To Shape Turkey Dinner Rolls

Roll dough sliced into triangles with a pizza cutter.

Step 1: Roll each section into a 12" circle. Slice each circle into 12 triangles.

Muffin pan with triangles of roll dough placed inside.

Step 2: Place the triangles into a greased muffin pan.

Turkey shaped rolls in muffin pan with scissors cutting slit for feathers.

Step 3: Cut a few slits into the tail of each turkey roll with scissors.

Muffin pan with unbaked turkey rolls.

Step 4: Poke 2 holes using a toothpick for eyes. Let rise in a warm place for 40 minutes.

Turkey rolls in a pan.

Step 5: Bake at 350°F for 14-16 minutes, or until the edges are golden. Brush rolls generously with butter while in pans.

Crescent Rolls FAQs

Can you use instant yeast and dry active yeast interchangeably?

For the most part, I use whatever yeast is available. Most of the time, it's the instant yeast that comes in a large package from Sam's Club. When I use dry active yeast, I add 10-15 minutes to the rise time. Technically, you do not need to proof instant yeast, only dry active yeast, but I've gotten so used to proofing my yeast that I proof it for every recipe.

Where is a good place to allow the roll dough to rise?

The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.

Can you freeze homemade crescent rolls?

These rolls freeze beautifully. Place in a large freezer bag and freeze for up to 2 months. Thaw in the bag at room temperature.

More Roll Recipes To Make

Crescent rolls in a wire basket.

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!

Crescent rolls in a wire basket.
Print Pin
No ratings yet

Homemade Crescent Rolls

Crescent dinner rolls are buttery, soft, and so pretty! The perfect dinner roll recipe. Make sure to check out my turkey-shaped crescent rolls at the end of the post. Perfect for Thanksgiving!
Course Side Dish
Cuisine American
Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings 24 rolls
Calories 168kcal
Author Brandy Nelson

Ingredients

  • ½ cup warm water
  • 4 ½ teaspoons active dry yeast 2 packets
  • 1 ½ cups warm milk
  • ¼ cup butter
  • ¼ cup  sugar
  • 1 ½ teaspoons salt
  • 5 ½ cups flour bread or all purpose
  • melted butter to brush over finished rolls

Instructions

  • In a small bowl mix warm water and yeast. Allow to proof until foamy (about 5 minutes).
  • Heat milk in the microwave until hot (90 seconds-2 minutes). Stir in butter. Let stand until milk is warm, NOT hot.
  • Pour the butter and milk mixture into a large bowl. Add water and yeast mixture.
  • Stir in sugar and salt.
  • Mix in flour, one cup at a time.
  • Knead the dough on a lightly floured surface for a few minutes, until it is smooth.
  • Place in a well-oiled large bowl, and turn dough to coat. Cover with a damp cloth or plastic wrap. Allow rolls to rise in a warm place until doubled in bulk, about 1 hour.
  • Punch down the dough and divide it into two portions. Roll each portion into a 12" circle. Slice into 12 triangles (for turkey-shaped rolls, refer to the NOTES section of the recipe card).
  • Starting at the wide end, roll up each triangle into a crescent shape. Place rolls on a greased baking sheet.
  • Allow to rise for 40 minutes.
  • Bake at 350 degrees for 18-20 minutes, or until golden brown.
  • Brush rolls generously with butter while in pans.

Video

Notes

To make turkey-shaped dinner rolls: 
Place triangles of roll dough into a greased muffin pan. Cut a few slits for feathers using scissors. Use a toothpick to poke eyes. Allow to rise for 40 minutes, then bake at 350 degrees for 14-16 minutes.

Nutrition

Calories: 168kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 182mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 143IU | Vitamin C: 0.002mg | Calcium: 25mg | Iron: 1mg

Frosted Ginger Cookies

By Leave a Comment

Frosted ginger cookies are soft, chewy, and topped with buttercream frosting. Loaded with warm spices, these cookies are perfect for any holiday.

You might also like our iced gingerbread man cookies, crispy gingersnap cookies, or soft gingerbread cookie bars.

Frosted ginger cookies on baking sheet

Ginger cookies, also known as molasses cookies, are one of my absolute favorites. I love the combination of ginger, cinnamon, cloves, and molasses. I used my popular bakery-style molasses cookies recipe to create a smaller, frosted version. These frosted ginger cookies are absolute perfection.

Why I Like This Recipe

  • No chill recipe. I only chill cookie dough if I'm worried about the cookies spreading too much once baked. Otherwise, I simply don't have the patience and prefer recipes that don't require chilling. These ginger cookies bake up beautifully without needing to chill the dough.
  • Crispy edges, chewy centers. This ginger cookie recipe is the best of both worlds. They have a crisp edge and a soft and chewy interior. The texture softens and the flavors meld as they sit, making them even chewier and more flavorful hours later, and they stay soft for days!
  • Simple ingredients. Chances are, you already have everything you need to make these molasses cookies on hand. Basic ingredients, warm spices, molasses, and a simple buttercream frosting.
[feast_advanced_jump_to]

Tips and Tricks

  1. Use a combination of butter and shortening. While most ginger cookie recipes use shortening, I found the best texture and flavor outcome from using a 50/50 ratio of shortening and butter. I use this exact combination for my copycat Chick-fil-A chocolate chunk cookies as well as my bakery-style sugar cookies. If you prefer not to use shortening, you can use butter instead.
  2. No need to coat in sugar. When coating the tops in frosting, it isn't necessary to also roll the cookies in sugar, so you can skip that step.
  3. Storage tips. Store cookies in an airtight container for 3 to 5 days. You can also freeze the ginger cookies in a freezer bag or container for up to 2 months.

Ingredients

Bowls of brown sugar, sugar, shortening, stick of butter, bowls of flour, powdered sugar, spices, baking soda and salt, stick of butter, bottle of vanilla and an egg.
  • Butter and shortening: Shortening has a higher melting point, so cookies will hold their shape longer in the oven before the fat melts in the dough, which results in moist, chewy cookies. Butter melts more quickly and releases some steam so that cookies will spread more and be crisper, with a distinctly buttery flavor. I use both for the best of both worlds.
  • Brown sugar and white sugar: I like using a mixture of brown and white sugar for the best flavor and consistency.
  • Large egg: a room temperature egg for richness and texture.
  • Molasses: obviously. Use the basic unsulphured molasses from the grocery store, not blackstrap, which has an overwhelming flavor.
  • Vanilla extract: Adding a splash of vanilla extract or homemade vanilla paste is always a good idea. I used vanilla extract for the cookies and vanilla paste for the icing, but you can use extract for both. I like the faint flecks of vanilla that the paste adds to the icing.
  • Spices: ground ginger, ground cinnamon, and ground cloves.
  • All-purpose flour
  • Baking soda and salt: for leavening and flavor.
  • Powdered sugar: The frosting is made from powdered sugar, milk, butter and vanilla.
  • Milk: Milk is used to thin out the frosting to a spreadable consistency.

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

How To Make Frosted Ginger Cookies

Creamed sugar, butter and shortening.

Step 1: Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.

Measuring cup of molasses pouring into bowl.

Step 2: Add molasses, egg, and vanilla extract. Mix.

Stainless steel bowl of molasses cookie dough and stand mixer paddle.

Step 3: Add cinnamon, ginger, cloves, salt, and baking soda. Mix. Add flour, 1 cup at a time, and mix until just combined.

Rolls of molasses cookie dough balls on baking sheet.

Step 4: Roll cookie dough into 2 Tbsp. sized balls. Place on parchment-lined baking sheets.

Molasses cookies on parchment-paper lined baking sheet.

Step 5: Bake the cookies at 350°F for 10-12 minutes. Allow cookies to cool on baking sheets.

Ginger cookies with buttercream frosting and Christmas sprinkles.

Step 6: Beat frosting ingredients together until smooth and creamy. Spread over cooled cookies and top with sprinkles.

The frosting will set up enough to store the cookies in an airtight container, but will still remain soft.

Baking Time Adjustments

  • 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
  • 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
  • 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.

I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.

Ginger Cookies FAQs

What is the difference between molasses cookies and gingersnaps?

Traditionally, gingersnaps are a small, crispy ginger cookie, while molasses cookies are soft and rich with less of a ginger kick. Both contain molasses and ginger. Essentially, one is crispy, while the other is soft and chewy. Molasses cookies are also called ginger cookies, but they are essentially the same thing.

Why is shortening used for making ginger cookies?

Shortening produces a soft and chewy ginger cookie. Butter produces one with a crispier exterior and rich flavor. I rarely suggest using shortening in a recipe, so when I do, just trust that it yields the best outcome. For molasses and ginger cookies, I recommend a 50/50 ratio of shortening and butter for the best flavor and texture.

What are the best baking sheets for cookies?

I bake with light metal baking sheets, so my recipe bake times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period. Light metal baking sheets (aluminum) bake more evenly than dark metal baking sheets.

Ginger cookies with buttercream and sprinkles on baking sheet.

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!

Buttercream frosted ginger cookies with sprinkles.
Print Pin
No ratings yet

Frosted Ginger Cookies

Frosted ginger cookies are soft, chewy, and topped with buttercream frosting. Loaded with warm spices, these cookies are perfect for any holiday.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 22 minutes
Servings 30 cookies
Calories 237kcal
Author Brandy Nelson

Ingredients

Cookie Dough

  • ½ cup shortening
  • ½ cup salted butter softened
  • ¾ cup brown sugar packed
  • ¾ cup granulated sugar
  • 1 large egg
  • ⅓ cup molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 3 ¼ cups all-purpose flour fluff then scoop

Frosting

  • ½ cup butter 1 stick
  • 3 cups powdered sugar
  • 3-4 Tbsp. milk
  • 1 teaspoon vanilla extract or vanilla paste

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
  • Add molasses, egg, and vanilla extract. Mix.
  • Add cinnamon, ginger, cloves, salt, and baking soda. Mix.
  • Add flour, 1 cup at a time, and mix until just combined.
  • Scoop dough into 2 tablespoon-sized balls.
  • Place cookie dough balls onto cookie sheets, 2" apart.
  • Bake cookies for 11 minutes (see baking chart in notes section for adjustments for smaller or larger cookies).
  • Allow cookies to cool on the baking sheet.
  • Combine frosting ingredients and beat until smooth with an electric mixer.
  • Frost each cookie and add sprinkles.

Video

Notes

Baking Adjustments
  • 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
  • 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
  • 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.

Nutrition

Calories: 237kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 167mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 202IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg

Homemade Vanilla Paste

By Leave a Comment

This vanilla paste recipe is easy to make and is made from simple ingredients. Homemade vanilla paste adds rich flavor to baked goods and makes a great gift!

You might also like my homemade vanilla extract, simmer pot potpourri, or beeswax candles.

3 bottles of vanilla paste.

My husband gave me a bottle of vanilla paste for Christmas last year, and I call it my "fancy vanilla". It adds a rich vanilla taste to anything I add it to, and I especially like adding it to vanilla buttercream because it adds small flecks of vanilla bean throughout the frosting. Vanilla paste is highly concentrated, thicker than extract, and has a long shelf life (although not as long as extract). You can use it the same way you'd use vanilla extract 1:1. Bonus: it's super easy to make — and quicker to make than vanilla extract. I love that I can make my own "fancy vanilla" at home!

There are numerous recipes and methods for making vanilla paste. Some are made with honey, others with glycerin, some with rum or vodka, and others without any type of alcohol at all. My preferred method for making vanilla paste comes from Vanilla Bean Kings, originally shared by Alex Green. I like this recipe because the ingredients list is the closest I found to the bottle of vanilla paste that I wanted to replicate: Sugar, vanilla extract (alcohol), vanilla beans, and gum (xanthan gum). It can also be made in a blender and does not need to be strained.

Why I Like This Recipe

Jar of homemade vanilla paste next to jar of storebought vanilla paste.
  • Cost-effective: The bottle on the left is my homemade vanilla paste, and the bottle on the right is my "fancy vanilla". Both are 8 ounces. The store-bought jar retails for $28. I spent around $30 and made 20 ounces of vanilla paste. TWENTY OUNCES for the price of 8 ounces.
  • Quick and easy: Unlike vanilla extract, which requires 9-12 months of aging, vanilla paste can be made and used immediately, although it is recommended to let it sit for a couple of weeks for optimal results. The ingredients are blended, then poured into jars; it couldn't be easier!
  • Simple ingredients: The only ingredient you may need to order is the vanilla beans; everything else can be easily found at the grocery store and liquor store.
  • Holiday gift: I bottled the ones I am giving out as gifts in mini 2-ounce jars, which yield 12-15 teaspoons of vanilla paste—the perfect amount for holiday baking! I printed label stickers to put on each bottle, with the 3-year expiration date. Feel free to use my vanilla paste label template to print your own on 1.5" round stickers.
[feast_advanced_jump_to]

Tips and Tricks

  • Type of vanilla beans to use. For vanilla extract, I use Grade B vanilla beans; for vanilla paste, I use Grade A vanilla beans. Grade A are plump and squishy — loaded with vanilla caviar. Grade B works well for extracts, and as they sit, they seep vanilla flavor. However, you definitely want all the vanilla bean goodness found in Grade A beans for vanilla paste. This recipe requires 2 ounces of vanilla beans, and you need to measure them by weight, as different varieties of beans can vary in weight. The package I purchased had 25 beans and weighed just over 2 ounces.
  • Type of alcohol to use for vanilla paste. I used 80 proof vodka, the same alcohol that I use for making extract. It's inexpensive (don't waste your money on an expensive brand), and you don't need very much since vanilla paste uses far less alcohol than vanilla extract.
Small glass jars with lids.
  • Best jars for storing vanilla paste. The best jars for storing vanilla paste are glass jars with a lid. Amber-colored jars work well, but if you plan to store your vanilla paste in a dark cupboard rather than out in the open, a clear jar is also suitable. When I make myself a jar of vanilla paste, I use an 8-ounce canning jar. This is the perfect size to fit on the shelf in my pantry. For gift giving, I prefer using smaller 2-ounce jars. This allows me to easily make and share the vanilla paste with more people at an affordable price. I found these cute jars at Michael's. They usually are $19.99 for 18 jars, and I paid $16 with a coupon ($.88 each)
  • High-powered blender. You'll want a high-powered blender to grind down the vanilla beans. I used my Ninja, but any decent blender will work just as well.
  • Storage. Vanilla paste has a shelf life of 2-3 years if stored in a cool, dark place. Do not store it in the refrigerator, as it will absorb moisture and ruin the flavor. Store it in a cupboard, as you would vanilla extract.

Ingredients

Container of sugar, bottle of vodka, cup of water, bottle of corn syrup, bowl of xanthan gum, and pile of vanilla beans.
  • Vanilla Beans: Use Grade A for best results. They are plump, squishy, and full of vanilla pulp/caviar. You'll need 2 ounces. I purchased a package containing 25 beans, which weighed just over 2 ounces. Always use weight when measuring vanilla beans.
  • Water
  • Vodka: 80 proof. Alcohol draws out and preserves the vanilla flavor from the beans. For even more vanilla flavor, you could use the same amount of pure vanilla extract (made with vodka and vanilla beans) in place of straight vodka.
  • Sugar: Sugar is essential for creating a syrup-like texture. Do not substitue anything else for the sugar in this recipe. If you want to make a version using honey or agave syrup, search for a different recipe.
  • Corn Syrup: A small amount of corn syrup keeps the sugar from crystallizing over time. Do not omit or substitute.
  • Xanthan Gum: Xanthan gum is used as a thickener. When you add it to vanilla paste, it eliminates the need to stir or shake the paste before using, as it suspends the vanilla flecks throughout the paste. You can easily find a bag of xanthan gum in the baking aisle of the grocery store, as it is used as a thickener and stabilizer.

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

How To Make Vanilla Paste

Vanilla beans cut into small pieces.

Step 1: Cut vanilla beans into small sections (1"-2").

Vodka poured into blender.

Step 2: Place all ingredients, except the xanthan gum, into a blender.

Vanilla paste ingredients in blender.

Step 3: Blend for 2 minutes. It is normal for the paste to appear greyish-brown at first.

Blender with vanilla paste inside.

Step 4: After 2 minutes, the vanilla beans should have broken down, and flecks of vanilla should be throughout the syrup. The paste will be a deep brown color.

Small spoon of xanthan gum.

Step 5: Add xanthan gum and blend for another 30-60 seconds.

Open jars of vanilla paste.

Step 6: Pour paste into jars. A small funnel can be helpful. The paste will thicken into a syrup as it stands. If the paste is warm to the touch (from blending), allow it to come to room temperature before adding a lid.

Spoon of vanilla paste dripping into bottle.

Store vanilla paste in a cool, dark place (cupboard or pantry) for up to 3 years. Use in place of vanilla extract at a 1:1 ratio. This recipe makes 2 ½ cups (20 ounces) of vanilla paste.

Vanilla Paste FAQs

What is the difference between vanilla extract and vanilla paste?

Vanilla extract is the process of extracting vanilla flavoring from vanilla beans using alcohol (vodka or rum). The process takes up to a year before the vanilla extract is ready for use. Vanilla paste is made by grinding or blending whole vanilla bean pods, combined with sugar, water, and alcohol to create a thick syrup/paste. Vanilla paste is much more concentrated than extract and can be used relatively soon after making it.

What kind of vanilla beans work best for vanilla paste?

For vanilla extract, I use Grade B vanilla beans; for vanilla paste, I use Grade A vanilla beans. Grade A are plump and squishy — loaded with vanilla caviar. Grade B works well for extracts, and as they sit, they seep vanilla flavor. However, you definitely want all the vanilla bean goodness found in Grade A beans for vanilla paste.

Can I make vanilla paste without sugar?

You can absolutely make vanilla paste without sugar. Some recipes use honey or agave syrup. This recipe, however, requires sugar to form the vanilla paste syrup. If you'd like to make substitutions, search online for a different recipe.

Can I omit the corn syrup in this vanilla paste recipe?

The small amount of corn syrup (2 Tablespoons) prevents the sugar from crystallizing over time, ensuring that the paste stays smooth. If you would like to omit it, you can search online for a different recipe.

What are the best jars to store vanilla paste in?

The best jars for storing vanilla paste are an airtight container. I prefer a glass jar with a lid. Amber-colored jars work well, but if you plan to store your vanilla paste in a dark cupboard rather than out in the open, a clear jar is also suitable. When I make myself a jar of vanilla paste, I use an 8-ounce canning jar. This is the perfect size to fit on the shelf in my pantry. For gift giving, I prefer using smaller 2-ounce jars. This allows me to easily make and share the vanilla paste with more people at an affordable price. I found these cute jars at Michael's. They usually are $19.99 for 18 jars, and I paid $16 with a coupon ($.88 each)

How do you store vanilla paste?

Vanilla paste has a shelf life of 2-3 years if stored in a cool, dark place. Do not store it in the refrigerator, as it will absorb moisture and ruin the flavor. Store it in a cupboard, as you would vanilla extract.

3 small bottles of vanilla paste.

More Homemade Gifts 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!

3 small bottles of vanilla paste.
Print Pin
No ratings yet

Homemade Vanilla Paste

This vanilla paste recipe is easy to make and is made from simple ingredients. Homemade vanilla paste adds rich flavor to baked goods and makes a great gift!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 20 ounces
Calories 70kcal
Author Brandy Nelson

Equipment

  • small jars
  • funnel optional

Ingredients

  • 2 ounces Grade A vanilla beans
  • ½ cup water
  • 1 cup granulated sugar
  • ¾ cup vodka 80 proof
  • 2 Tbsp. corn syrup
  • ¼ teaspoon xanthan gum

Instructions

  • Cut the vanilla beans into smaller pieces (1"-2").
  • Place all ingredients except for xanthan gum into a blender.
  • Blend for 2 minutes. The vanilla beans should have broken down, and flecks of vanilla should be throughout the syrup.
  • Add the xanthan gum and blend for another 30-60 seconds.
  • Pour vanilla paste into jars or an airtight container. Allow to cool before adding a lid (it will be warm from blending). The vanilla paste will thicken as it stands.
  • Store vanilla paste in a cool, dark place (pantry or cupboard).

Video

Notes

Vanilla paste can be used immediately, but for optimal results, it is recommended to allow it to sit for a couple of weeks. If stored properly, it will last up to 3 years.

Nutrition

Calories: 70kcal | Carbohydrates: 12g | Fat: 0.5g | Sodium: 2mg | Potassium: 0.4mg | Fiber: 0.03g | Sugar: 11g | Calcium: 0.5mg | Iron: 0.01mg

Banana Cream Slab Pie

By Leave a Comment

Everything you love about banana cream pie, baked in a sheet pan! One banana cream slab pie easily yields 18-24 slices, making it perfect for sharing with friends.

You might also like my banana cream poke cake, apple slab pie, or blueberry crumb slab pie!

Slice of banana cream pie on a spatula.Everything you love about banana cream pie, baked in a sheet pan! One banana cream slab pie easily yields 18-24 slices.


Banana cream slab pie is absolutely delicious and made with homemade vanilla custard. Layered with sliced bananas, you get a combination of custard and banana flavoring in every bite! Slab pie is easier to serve than a regular pie and stays fresh for days, making it the ultimate comfort dessert. This recipe is an adaptation of my popular old-fashioned banana cream pie, which has received rave reviews over the years.

Why I Like This Recipe

  • 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 pie crust recipe and making about 1 ½ batches of pie filling. Be sure to follow my tips and tricks for achieving a perfectly baked crust — very important!
  • 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.
  • Smooth and creamy. The custard filling is smooth and creamy, the perfect vanilla custard base.
  • Stays fresh for several days: Banana cream pie lasts for at least 3 days in the refrigerator, making it a great dessert to prepare the night before you need it.
[feast_advanced_jump_to]
Sheet pan banana cream pie with whipped cream and sliced bananas.

Tips and Tricks

  1. Tips for making the perfect custard. Ensure your custard is truly at a boil before starting your timer. My custard only takes a minute to thicken with each boil to the desired consistency. Every stove is different, and yours may need an extra 30 seconds or so.
  2. Chill the pie before serving. Refrigerate until ready to serve, at least 1 hour (2-3 hours is preferred).
  3. Banana slices for garnish. Add extra banana slices as a garnish, just before serving. Don't add the bananas too soon, or they may turn brown before serving. The banana slices inside the pie will be just fine, as they aren't exposed to air like the ones on the top of the pie.

Ingredients

Bowls of flour, shortening, oil, sugar, eggs, lemon, cornstarch, salt, stick of butter, bottle of vanilla, bunch of bananas, bowl of whipped cream and bottle of milk.
  • Sugar
  • Cornstarch: Acts as a thickening agent in the custard.
  • Salt
  • Milk: whole or 2% milk for both the pie crust and custard.
  • Egg yolks: for richness and texture in the custard.
  • Butter: Mixed into the hot custard for flavor and a smooth texture.
  • Vanilla extract
  • Bananas
  • 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.
  • Milk or buttermilk: You can use buttermilk or a combination of milk and lemon juice for the pie crust. I don't always have buttermilk on hand, so I use the milk and lemon juice hack.
  • Heavy whipping cream + powdered sugar: To make your own whipped cream. You can also use store-bought whipped topping.

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

How To Make Banana Cream 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. Wrap in plastic and chill for 30-45 minutes in the refrigerator.

Pie dough rolled out onto jelly roll pan.

Step 2: Roll the chilled 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.

Hand crimping pie crust around the edge of the pie pan.

Step 3: Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp the edge of the pie crust. Poke holes across the bottom of the pie crust using a fork.

Foil on top of pie crust, covered with beans.

Step 4: Place a sheet of foil inside the pie, pressing against the sides to hold the pie crust in place. Fill with rice, beans, or pie weights. Bake at 400 degrees for 20 minutes. Remove the foil and weights, then bake for an additional 10-15 minutes, or until lightly golden. Allow crust to cool completely.

Saucepan of sugar, corn starch and salt with a whisk.

Step 5: Mix sugar, cornstarch, and salt in a saucepan.

Milk in a glass measuring cup poured into saucepan.

Step 6: Slowly stir in milk. Cook over medium heat, whisk constantly until mixture thickens and boils. It will probably take 3-5 minutes to come to a boil.

Boil for 60-90 seconds, stirring continuously. Your mixture should be the consistency of gravy at this point. Reduce the heat to low while you proceed with the next step.

Hot milk mixture poured into glass measuring cup with beaten egg yolks.

Step 7: Beat egg yolks slightly in a glass measuring bowl. Pour 1 ½ cups of the hot milk liquid from the saucepan over the eggs and stir with a fork.

Spoonful of hot vanilla custard on wooden spoon.

Step 8: Pour the milk and egg yolk mixture BACK INTO THE PAN, back on the heat, and bring to a boil on medium heat. Boil and stir for 60-90 seconds, STIRRING CONSTANTLY, then remove from heat. Your mixture should be the consistency of fresh-made pudding. Stir in butter and vanilla extract.

Note: Custard thickens from the bottom of the pan and works it's way up. This means that you need to constantly stir it to prevent the bottom from burning.

Saucepan of vanilla pudding with plastic wrap on top.

Step 9: Press a piece of plastic wrap onto the custard and allow to chill until room temperature in the refrigerator. It will thicken even more as it cools.

Note: You'll want to place the plastic wrap directly onto the custard, as shown above. If you loosely cover the pan, a skin will form on top of the pudding. You don't want that, and having the plastic against the custard prevents that. The same tip applies when making lemon curd.

Sliced bananas on top of pie crust.

Step 10: Slice three of the bananas. Place them into the baked pie crust in a single layer.

Jelly roll pan with baked pie crust, vanilla custard and whipped cream spread on top.

Step 11: Spread cooled custard over bananas. Spread whipped cream over the custard.

Banana cream slab pie sliced in pan.

Step 12: Refrigerate until ready to serve, at least 1 hour (2-3 hours is preferred). Add extra banana slices as a garnish, just before serving.

Banana Cream Slab Pie FAQs

What is the best baking pan for banana cream slab pie?

I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time. Slab pies work well in 10"x15" jelly roll pans.

Why is my custard runny?

Probably because it needed to cook a little bit longer. Here are a few tips for making the custard filling.
After the first boil, the custard should be about the consistency of gravy.
After the second minute boil, it should have the consistency of fresh-made pudding — still soft, but slightly thicker than gravy.
Ensure your custard is truly at a boil before starting your timer. My custard only takes a minute to thicken with each boil to the desired consistency. Every stove is different, and yours may need an extra 30 seconds or so.
The custard will thicken as it cools in the refrigerator and as it sets up in the pie crust, but if your custard looks like soup (and not like fresh-made pudding), then it may be undercooked.

Can I use overripe bananas in banana cream pie?

You might be tempted to use up those old brown bananas in this pie, but I highly suggest using firm yellow ones. Overripe bananas will make the pie too sweet and are likely to turn brown and become mushy more quickly in the pie.

How many slices does banana cream slab pie yield?

Each pie yields 18-24 portions.

Can I make banana cream slab pie in advance?

Yes, but do not top with fresh bananas until ready to serve to prevent browning. Keep the pie refrigerated.

Slice of banana cream pie on a white plate.

More Banana Dessert 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!

Slice of banana cream slab pie on a white plate.
Print Pin
No ratings yet

Banana Cream Slab Pie

Everything you love about banana cream pie, baked in a sheet pan! One banana cream slab pie easily yields 18-24 slices.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
chill 2 hours
Total Time 3 hours 30 minutes
Servings 24 slices
Calories 490kcal
Author Brandy Nelson

Ingredients

Custard

  • 1 cup sugar
  • ½ cup corn starch
  • ¾ teaspoon salt
  • 4 ½ cups whole milk
  • 6 egg yolks slightly beaten
  • 3 Tbsp. butter
  • 1 Tbsp. vanilla extract

Pie Crust

  • 2 cups flour
  • 1 teaspoon salt
  • ⅔ cup shortening
  • ¼ cup butter
  • 2 teaspoons oil
  • ⅓ cup milk  (whole or low-fat milk)
  • 1 ½ teaspoons lemon juice or vinegar

Whipped Cream

  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 4 bananas (not overripe) 3 for the pie, one for garnish

Instructions

Pie Crust

  • 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. Press the dough together and shape it into a disc. Wrap in plastic and refrigerate for 30-45 minutes.
  • Roll the chilled 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.
  • Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place). Pinch or crimp the edge of the pie crust. Poke holes across the bottom of the pie crust using a fork.
  • Place a large sheet of foil inside the pie, pressing against the sides to hold the pie crust in place. Fill with rice, beans, or pie weights. Bake at 400 degrees for 20 minutes. Remove the foil and weights, then bake for an additional 10-15 minutes, or until lightly golden and the crust is baked through. Allow crust to cool completely.

Custard

  • Mix sugar, cornstarch, and salt in saucepan.
  • Slowly stir in milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
    Boil for 60-90 seconds. Reduce the heat to low for the next two steps.
  • Beat eggs, slightly in a glass measuring bowl.
  • Pour 1 ½ cups of the hot milk liquid from the saucepan over the egg yolks and stir with a fork.
  • Pour the egg and milk mixture BACK INTO THE PAN. Boil and stir for 60-90 seconds, remove from heat.
  • Stir in butter and vanilla.
  • Press a piece of plastic wrap onto the custard and allow to cool until room temperature in the refrigerator.

Assembling The Pie

  • Slice three of the bananas.
  • Place them into the cooled pie crust in a single layer.
  • Top with cooled custard.
  • Beat whipping cream and powdered sugar with an electric mixer until stiff peaks form. Top the pie with homemade whipping cream.
    Note: You can also use Cool Whip.
  • Refrigerate until ready to serve, AT LEAST 1 hour. Add extra banana slices as a garnish, just before serving.

Video

Notes

Tips for making the custard filling: 
  • After the first boil, the custard should be the consistency of gravy.
  • After the second boil, it should be the consistency of pudding.
Ensure your custard is truly at a boil before starting your first timer. What takes my stove a minute could take your stove 90 seconds. The custard will thicken as it cools, and it thickens even more after chilling in the pie crust for at least an hour. However, if your custard looks like soup rather than fresh-made pudding, it may be undercooked.

Nutrition

Calories: 490kcal | Carbohydrates: 45g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 389mg | Potassium: 206mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 909IU | Vitamin C: 0.2mg | Calcium: 156mg | Iron: 1mg

Easiest Christmas Crack Toffee (No Oven, No Thermometer)

By Leave a Comment

This no-bake, easy Christmas crack recipe utilizes a simple boil-and-pour method. No need to bake, and the texture is crisp and delicious!

Baking sheet of Christmas crack broken into pieces.

When it comes to making toffee without a candy thermometer, I'm a pro. I've made countless batches over the years, using my aunt's tried-and-true English toffee recipe as a base. Christmas crack is a recipe that I've never quite understood. It isn't any easier to make than toffee, and it requires more steps. That being said, I do like the concept of pouring toffee over a crunchy base like chopped pretzels. I created a version that seamlessly blends the best of both worlds; Christmas Crack TOFFEE. A buttery toffee mixture, poured over a crunchy base, then topped with chocolate and nuts. No candy thermometer, no spreading, no baking.

Why I Like This Recipe

  • Simple ingredients. Sugar, butter, vanilla, chopped pretzels, and chocolate chips.
  • Easy to customize. I like using chopped pretzels as a base, but you can still use Saltine crackers, which are the gold standard. You can also customize your toppings. Use milk chocolate or semisweet chocolate, and nuts or sprinkles.
  • No candy thermometer. Christmas Crack Toffee isn't hard to make and uses pretty basic ingredients! This method doesn't even require a candy thermometer.
  • No baking. Because traditional toffee is cooked to a higher temperature, it sets up quickly, and it isn't spreadable. This is why you undercook the mixture in traditional Christmas crack. The lower temperature keeps the toffee mixture spreadable, and then it finishes baking in the oven. It soaks into the crackers, while my version sits more on top. My version yields a slightly larger amount of the toffee mixture, eliminating the need to spread it over the crackers. Just pour it over the crackers and it will cover and harden quickly!
  • Rich and crunchy. The bottom of my Christmas crack is crispier than normal since it is not soaking in a baked caramel mixture. Instead, the toffee mixture is poured on top and sets up quickly. A layer of crisp, salty pretzels topped with rich, buttery toffee. It's easy to bite into and has the best texture!
[feast_advanced_jump_to]

Tips and Tricks

  1. Use a wooden spoon. Metal spoons will heat up as the mixture heats up. A good old-fashioned wooden spoon or silicone spatula works well, as they do not conduct heat.
  2. Use a clean, dry pan for each new batch.
  3. Use a 10" x 15" jelly roll pan. A 10"x15" jelly roll sheet pan is the perfect size for this recipe. If using a larger sheet pan, simply spread the pretzels out into a 10x15" rectangle and pour the mixture over the top to coat.
  4. Cook at medium-high heat. Don't be afraid to crank the heat up once the mixture begins to simmer. This is not a low-and-slow recipe. It's HOT and fast. When I say medium-high that doesn’t mean medium or high, it’s in the middle of the two settings. On my stove, I cook it at a 6 or 7 out of 10 (higher than medium, but not on HIGH heat).
  5. 5 minutes is a guide. I don't use a candy thermometer; I cook the mixture until it is the color of a brown paper bag, a rich brown. I always set a timer for 5 minutes once the mixture comes to a rolling boil and use that as a guide. If, after 5 minutes, your toffee still isn't the color of a brown bag, keep it on the stove for another minute. Every stove cooks differently.

Ingredients

Bottle of vanilla, bowls of pretzels, chocolate chips, sugar, pecans and 3 sticks of butter.
  • Butter: Use salted butter and DO NOT use margarine.
  • Sugar: Granulated white sugar, not brown sugar.
  • Vanilla
  • Pretzels or crackers. You'll need a single layer of crackers (approximately 36-40 crackers—-I recommend breaking them up a bit ) or 6-8 ounces of chopped pretzels (of any variety). Use 6 ounces for fewer pretzels and more toffee throughout. Use 8 ounces for a thicker pretzel crust.
  • Chocolate: The Christmas crack toffee is coated in melted chocolate. Use chocolate chips.

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

How To Make The Easiest Christmas Crack Toffee

Before you dive into this recipe and make your first batch of toffee mixture, be sure to read through my entire post and the helpful tips. You can also watch the video in the recipe card or check out my Instagram highlight videos titled “Toffee” where I make a batch in real time.

Foil lined baking sheet with chopped pretzels.

Step 1: Line a baking sheet with foil. Cover with 6-8 ounces of roughly chopped pretzels or broken crackers. The amount that you use is up to you, but I recommend not using more than 8 ounces of pretzels (the amount shown in the pan). You want the toffee to evenly coat the pretzels to hold them all together, and it won't be able to do that if you overfill the pan.

Melted butter, sugar and vanilla in saucepan.

Step 2: Heat butter, sugar, and vanilla in a heavy saucepan on medium heat until the butter is melted. Turn the temperature up to medium HIGH and stir constantly until the mixture comes to a boil. Set your timer for 5 minutes and DO NOT let ANYTHING disturb you while you stir. The photo above is what it looks like after stirring for two minutes.

Sauce pan on stove with toffee mixture almost ready to pour onto baking sheet.

Step 3: Keep stirring. After 4 minutes, it has lost its yellow color and is turning brown. It is also looking frothy. But it is not done until it has turned the color of a brown paper bag. It may look done, and you may think it is burning, but keep stirring until your timer goes off. It may even smoke a tiny bit, and that is ok. If you are really concerned, lift your pan off the burner (while you are still stirring) to remove it from the heat, but still stir until your timer goes off.

Toffee mixture ready to pour.

Step 4: After 5 minutes, it should be nice and brown. There is a definite difference between 4 and 5 minutes of cooking. That extra minute or two makes all the difference in the texture. It will go from a light brown foamy texture to a dark brown smooth texture. Remove from heat.

Baking sheet of chopped pretzels covered with hot toffee.

Step 5: Immediately pour hot toffee evenly over the chopped pretzels on the baking sheet. Do not scrape the bottom of the saucepan. As you pour, the bottom will brown, and you don't want that in your toffee. If you work quickly you can spread it before it begins to set up, if needed, but pouring it over the pretzels will get the job done.

Chocolate chips sprinkled over pan of hot toffee.

Step 6: Let stand for a minute or two, then sprinkle with chocolate chips. Let the chocolate chips sit until shiny and soft, then spread them over the toffee using a spatula.

Baking sheet wrapped in foil with unbroken Christmas crack.

Step 7: Sprinkle with chopped nuts or sprinkles. Let it stand at room temperature until the pan is warm, not hot, then refrigerate until the chocolate has hardened.

Tray of Christmas crack broken into pieces.

Step 8: Once the chocolate is set, break the toffee into small pieces. Store in an airtight container.

Note: You can let the chocolate harden at room temperature or speed up the process by refrigerating. I do not recommend freezing, as that can sometimes cause the chocolate to fall off the toffee.

Christmas Crack Toffee FAQs

What is the difference between Christmas crack and English toffee?

Christmas crack is a treat made with a layer of Saltine crackers topped with a toffee mixture and spread with chocolate. It is a sweet and salty treat. English toffee is sometimes poured over nuts, but often is simply dipped in or spread with chocolate and sprinkled with chopped nuts.

Why didn't my toffee turn brown?

It will turn brown if you cook it at a medium-high heat for 5-6 minutes. Don't let it simmer on low like other recipes might suggest. This is a different method and will work if you follow my instructions. It will start out yellow, then become light brown, then finally the right brown paper brown that you are looking for right at the 5-6 minute mark. Just keep stirring and cooking!

Can I freeze Christmas crack toffee?

Christmas crack toffee freezes well. Store in a freezer bag or container for up to 2 months. Thaw it in the bag or container on the counter until it comes to room temperature.

How do you clean the pan that was used for cooking toffee?

Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean.

Tray of Christmas crack broken into pieces.

More Toffee 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!

Broken pieces of Christmas crack on a baking sheet.
Print Pin
No ratings yet

Christmas Crack Toffee

This no-bake, easy Christmas crack recipe utilizes a simple boil-and-pour method. No need to bake, and the texture is crisp and delicious!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
cooling toffee and cooling chocolate 1 hour
Total Time 30 minutes
Servings 24 servings
Calories 214kcal
Author Brandy Nelson

Equipment

  • baking sheet
  • foil
  • sturdy pan
  • wooden spoon
  • measuring cup
  • measuring spoons
  • spatula

Ingredients

  • 1 ½ cups butter (salted) 3 sticks (DO NOT use margarine)
  • 1 ½ cups sugar
  • 1 teaspoon vanilla
  • 6-8 ounces chopped pretzels
  • 11 ounces milk chocolate chips
  • ½ cup chopped nuts pecans

Instructions

  • Line a baking sheet with foil. Spread chopped pretzels evenly over the pan. Set aside.
  • Melt butter, sugar, and vanilla in a medium-sized saucepan over medium heat until butter is melted. Turn the temperature up to medium-high and stir constantly until the mixture comes to a rolling boil.
  • Set your timer for 5 minutes and DO NOT let ANYTHING disturb you while you stir using a wooden spoon. You must keep stirring your butter/sugar mixture so that it does not burn.
  • Keep stirring until your timer goes off. It may even smoke a tiny bit, and that is okay. If you are really concerned, lift the pan off the burner (while you are still stirring) to remove it from the heat, but continue stirring until your timer goes off and the toffee has reached the color of a brown paper bag. The toffee will transition from a light brown, foamy texture to a dark brown, smooth texture.
  • Immediately pour hot toffee over the chopped pretzels. Do not scrape the bottom of the pan. As you pour, the bottom will brown, and you don’t want that in your toffee.
  • Fill your pan with hot water and set it aside. It will start dissolving the toffee left inside and make it easier to clean.
  • Sprinkle chocolate chips over the toffee mixture. Let sit for a few minutes to allow the chocolate to soften.
  • Use a spatula to spread the melted chocolate chips evenly over the toffee. Sprinkle with chopped nuts or sprinkles.
  • Allow toffee to cool at room temperature for 20-30 minutes before transferring to the refrigerator to cool completely and allow the chocolate to harden.
  • Break into bite-sized pieces. Store in an airtight container.

Video

Notes

Here are some more helpful hints for making this English toffee recipe.
  • Use a WOODEN spoon.
  • Use a clean, dry pan for each new batch.
  • Cook over high- medium/high. (My stove is gas and tends to cook really hot, really fast. So I usually drop the heat to medium for my toffee, but in years past, when I had an electric flat top stove, med-high worked best.)
  • The 5-minute cook time is just a guide. If you hit 5 minutes and your toffee still isn't the color of a brown paper bag, add an extra minute. Cook times vary on each stove.

Nutrition

Serving: 1oz | Calories: 214kcal | Carbohydrates: 17g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 69mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 266IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 0.3mg