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    Cherry Slab Pie

    April 11, 2025 By Brandy 1 Comment

    Everything you love about cherry pie, baked in a sheet pan! One cherry 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 fresh strawberry pie. 

    Watch our step by step video!

    cherry slab pie in pan

    Cherry SLAB PIE

    Cherry slab pie is absolutely delicious, and it’s sturdy enough to pick up a slice with your hands, although I prefer eating it with a fork. Slab pie is easier to serve than a regular pie and says fresh for up to 3 days, so it makes great leftovers.

    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).

    WHAT MAKES THIS RECIPE A KEEPER

    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. You can make your cherry pie filling from scratch, but cherries are expensive and not in season where I live. Storebought pie filling works great.

    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.

    Feeds a crowd: One jelly roll pan of slab pie yields 18-24 slices.

    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.

    slab of cherry pie with scoop of vanilla ice cream

    TIPS FOR BAKING SLAB PIE CRUST

    Fruit pies, if not baked properly, can end up with an underbaked bottom crust or one that goes soggy after a few hours—don’t ask me how I know. 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. Here are 5 tips for perfectly baked pie crust:

    tablespoon of crust dust

     

    Use Crust Dust: I first learned about the miracle of CRUST DUST 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.

    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.

    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.

    Use a Metal Pan: Metal pie pans work better than glass for a golden bottom crust.

    Don’t Worry About Overbaking Your Pie: yep, that’s what I said. It’s better to slightly overbake the crust vs. to underbake. I bake my slab pies at 400 degrees 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. And a tip for making fruit pies: if the filling isn’t bubbling up and almost coming out of the pie, it’s not done! 

    baking sheet of slab cherry pie

    CHERRY SLAB PIE INGREDIENTS

    Scroll to the end of the post for a printable recipe card

    PIE CRUST

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

    Filling

    • 3 (21 oz.) cans of cherry pie filling

    CRUST DUST

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

    EGG WASH

    • 1 egg, beaten
    • 1 Tbsp. water

    pan of slab cherry pie with two slices missing

    HOW TO MAKE A CHERRY SLAB PIE

    • 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 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.

    pie crust discs and pie crust rolled out

    • Divide the dough into two equal portions. Flatten into a disc and wrap with plastic. Refrigerate for 30 minutes.
    • 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 13×18″ rustic-looking rectangle. It won’t be exact, and that’s ok.
    • Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
    • Sprinkle crust dust over the pie crust bottom.
    • Spread cherry pie filling over the bottom crust.

    hands rolling and tucking pie crust into pan

    • Roll the second crust out into a rustic-looking 13×18″ 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).

    knife cutting slits into pie

     

    • 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.

    cherry slab pie in pan

     

    • 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.

    cherry slab pie with scoop of vanilla ice cream

    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.

    Cherry Slab Pie Recipe

    Print Pin
    5 from 1 vote

    Cherry Slab Pie

    Everything you love about cherry pie, bake in a sheet pan! You can easily get 18-24 slices from one cherry slab pie, so it's perfect to share with friends.
    Course Dessert
    Cuisine American
    Keyword betty crocker, cherry pie, cherry slab pie, sheet pan pie, slab pie
    Prep Time 45 minutes minutes
    Cook Time 55 minutes minutes
    cool 2 hours hours
    Total Time 3 hours hours 40 minutes minutes
    Servings 24 slices
    Calories 250kcal

    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

    CHERRY FILLING

    • 3 21 oz. cans cherry pie filling

    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 30 minutes.
    • 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 hand 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 cherry 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: 250kcal

     

     

     

     

    Apple Slab Pie

    April 11, 2025 By Brandy 1 Comment

    slice of apple slab pie on spatula

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

    You might also like our Rocky Road Texas sheet cake, banana bars, or apple turnovers.

    Watch our step by step video!

    apple slab pie cut into slice in pan

    Apple Slab Pie

    Apple slab pie is absolutely delicious, and it's sturdy enough to pick up a slice with your hands, although 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, so it makes great leftovers. I recently delivered two of these to our local homeless resource center to serve with lunch, and they were well received and served with vanilla ice cream. Slab pie is the ultimate comfort dessert.

    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).

    slice of apple slab pie on spatula

    What Makes This Recipe A Keeper

    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. You can use canned pie filling if you'd like (you'll need 3 cans), but I like making apple pie filling from scratch. That way, I can adjust the cinnamon and spices to my liking.

    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.

    Feeds a crowd: One jelly roll pan of slab pie yields 18-24 slices.

    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.

    slice of apple slab pie with scoop of vanilla ice cream

    Tips for Baking Slab Pie Crust

    Fruit pies, if not baked properly, can end up with an underbaked bottom crust or one that goes soggy after a few hours---don't ask me how I know. 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. Here are 5 tips for perfectly baked pie crust:

    tablespoon of crust dust

    Use Crust Dust: I first learned about the miracle of CRUST DUST 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.

    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.

    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.

    Use a Metal Pan: metal pie pans work better than glass for a golden bottom crust.

    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. And a tip for making fruit pies: if the filling isn't bubbling up and almost coming out of the pie, it's not done! 

    bite of apple slab pie on fork

    Apple Slab Pie Ingredients

    Pie Crust

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

    Apple Pie Filling

    • 10-12 cups peeled and chopped apples, about 4 pounds (I used a combination of Granny Smith and Gala)
    • ⅔ cups sugar
    • ¼ cup all-purpose flour
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg

    Crust Dust

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

    Egg Wash

    • 1 egg, beaten
    • 1 Tbsp. water

    jelly roll pan of apple slab pie

    (I was daydreaming while cutting the slits, apparently. I usually do 4 rows, evenly spaced, haha. Didn't even notice until after it was baked!)

    How to make an apple slab pie

    • 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 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.

    pie dough in disc and rolled out

    • 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).
    • Peel and chop apples into small pieces. Sprinkle sugar, flour, and spices over chopped apples 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. 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.
    • Sprinkle crust dust over the pie crust bottom.
    • Pour apples over the bottom crust.

    hands folding pie crust over on pan

    • 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).

    knife cutting slits into pie

    • 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.

    apple slab pie cut into slice in pan

    • 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.

    slice of apple pie with vanilla ice cream

    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.

    Apple Slab Pie Recipe

    slice of apple slab pie on spatula
    Print Pin
    5 from 1 vote

    Apple Slab Pie

    Everything you love about apple pie, bake in a sheet pan! You can easily get 18-24 slices from one apple slab pie, so it's perfect to share with friends.
    Course Dessert
    Cuisine American
    Keyword apple pie, betty crocker, rustic apple pie, sheet pan pie, slab pie
    Prep Time 45 minutes minutes
    Cook Time 55 minutes minutes
    cool 2 hours hours
    Total Time 3 hours hours 40 minutes minutes
    Servings 24 slices
    Calories 220kcal

    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

    APPLE PIE FILLING

    • 10-12 cups apples about 4 pounds
    • ⅔ cups sugar
    • ¼ cup all-purpose flour
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg

    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).
    • Peel and chop apples into small pieces. Sprinkle sugar, flour, and spices over chopped apples 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 apple 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: 220kcal

    Fluffernutter Cookie Sandwiches

    April 8, 2025 By Brandy 1 Comment

    3 fluffernutter cookie sandwiches stacked

    Marshmallow buttercream sandwiched between chewy peanut butter cookies. Fluffernutter cookie sandwiches are rich and delicious!

    You might also like our Fluffernutter Rice Krispies treats, peanut butter cup sheet cake, or bakery-style peanut butter cookies!

    Watch our step by step video!

    stack of fluffernutter cookie sandwiches

    Fluffernutter Cookie Sandwiches

    If you’re here you already know what fluffernutter is. It’s the classic combo of marshmallow fluff (marshmallow creme), that comes in a jar, and peanut butter on bread to make a fluffernutter sandwich. My fluffernutter cookies take everything up a notch. Two peanut butter cookies with marshmallow buttercream in between. They stay soft for DAYS and are fun to make.

    hand holding two fluffernutter cookie sandwiches

    The Best Peanut Butter Cookies

    I love peanut butter cookies, but many peanut butter cookies dry out quickly and get crumbly. NOT THESE! My bakery-style cookies are chewy and stay chewy. The consistency reminds me of Otis Spunkmeyer peanut butter cookies, but these taste so much better because they are homemade and made with basic ingredients. They are the perfect base for these cookie sandwiches.

    peanut butter cookies and bowl of marshmallow buttercream

    The marshmallow buttercream is the same recipe used in my Hostess cupcakes and my Hostess cupcake COOKIES.  It whips up beautifully and tastes amazing. It's made with butter, powdered sugar, vanilla, milk, and marshmallow creme!

    Fluffernutter Cookie Sandwich Ingredients

    Scroll to the end of the post for a printable recipe card.

    Peanut Butter Cookies

    • 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 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? It’s easy!
    • Baking soda and salt: for texture and leavening.
    • Flour: all-purpose flour works great.

     

    Marshmallow Buttercream

    • Butter: unsalted or salted
    • Powdered sugar: confectioners' sugar
    • Milk: just a splash.
    • Vanilla
    • Marshmallow creme: ½ of a 7 oz. jar

    fluffernutter cookie sandwiches staked in loaf pan

    How To Make Fluffernutter Cookies

    Preheat the oven to 350 degrees and line baking sheets with parchment paper.

    Note: I always bake on light-colored baking sheets (light metal). If you use dark metal you’ll need to adjust the cooking time.

    Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla and mix until smooth and creamy. I use the paddle attachment on my stand mixer, but an electric hand mixer works well too.

    Add flour mixture and mix just until dough forms. Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is mixed.

    Scoop dough using a 2 Tablespoon cookie scoop onto the baking sheets (I bake 6 cookies per cookie sheet).

    Dip a fork in water, let the excess water drip off, then use the fork to add a criss-cross pattern on each cookie.

    Bake cookies for 10-11 minutes. The edges of each cookie will be light brown.

    hand shaping baked cookies with round cookie cutter

    If the cookies aren’t perfectly round you can fix that by taking the back of a spoon or a spatula and shaping the hot cookie. You can also use a large cookie cutter and run it around the edge of the cookie.  I don't always take the time to do this when baking regular cookies, but the cookies need to be the same size when making cookie sandwiches.

    peanut butter cookies on white cutting board

    Allow cookies to cool completely on the baking sheet.

    frosting bag of marshmallow buttercream

    Beat butter, powdered sugar, vanilla, and milk with an electric mixer. Stir marshmallow creme into the frosting.

    Fill a piping bag with the frosting. Cut the tip of the bag off.

    peanut butter cookie with layer of marshmallow buttercream

    Pipe frosting onto half of the peanut butter cookies.

    Note: you can also spread frosting onto each cookie using a butterknife or small spatula.

    hand pressing peanut butter cookie on top of cookie with buttercream

    Place remaining cookies on top to create cookie sandwiches.

    3 fluffernutter cookie sandwiches stacked

    This recipe makes 15 cookie sandwiches.

    Store cookies in an airtight container for up to 5 days. Cookies can be stored at room temperature or chilled.

    Fluffernutter Cookie Sandwiches Recipe

    3 fluffernutter cookie sandwiches stacked
    Print Pin
    5 from 1 vote

    Fluffernutter Cookie Sandwiches

    Marshmallow buttercream sandwiched between chewy peanut butter cookies. Fluffernutter cookie sandwiches are rich and delicious.
    Course Dessert
    Cuisine American
    Keyword chewy, creamy, fluffernutter, otis spunkmeyer, peanut butter cookies, whoopie pies
    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    cooling 20 minutes minutes
    Total Time 50 minutes minutes
    Servings 15 cookie sandwiches
    Calories 260kcal

    Ingredients

    Peanut Butter Cookies

    • ½ cup butter (1 stick, room temperature)
    • 1 ¼ cups light brown sugar
    • ¼ cup white sugar
    • ¾ cup peanut butter
    • 1 large egg
    • ¼ cup milk
    • 2 teaspoons vanilla extract
    • ½ teaspoon salt kosher
    • ¾ teaspoon baking soda
    • 2 cups flour

    Marshmallow Buttercream

    • ½ cup butter softened
    • 2 ¼ cups powdered sugar
    • ½ teaspoon vanilla extract
    • 2-3 teaspoons milk
    • 3.5 ounces marshmallow creme (about ½ of a jar)

    Instructions

    • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
    • Combine brown sugar, white sugar, and butter in a large bowl. Beat until creamy. Add peanut butter, milk, egg, and vanilla. Mix until well blended.
    • Add baking soda, salt, and flour to the creamed mixture at low speed.
    • Use a 2 Tbsp. sized cookie scoop to scoop cookie dough onto the baking sheet. Flatten slightly in a crisscross pattern with a fork (if the dough sticks to the fork you can dip the fork in water first).
    • Bake one baking sheet at a time for 10-11 minutes or until set and just beginning to brown.
      While cookies are still hot, shape the edges using a round cookie cutter or spatula so that they are uniform in size.
    • Cool completely on baking sheets.
    • Beat butter, powdered sugar, milk, and vanilla together until fluffy. Stir in marshmallow creme.
    • Pipe or spread frosting onto half of the cookies.
      Place the remaining cookies on top of the frosted cookies to create cookie sandwiches.

    Video

    Notes

    I bake with light-colored metal baking sheets. If you bake on dark metal you may need to adjust the baking time so that the bottoms of the cookies don't get too dark.

    Nutrition

    Calories: 260kcal

    Easy Mystery Braid Leather Bracelets

    April 1, 2025 By Brandy Leave a Comment

    two brown mystery brade leather bracelets with charms

    Mystery braid leather bracelets are an easy craft for youth summer camp crafts. They come together quickly and are fun to customize. This post contains affiliate links.

    Watch our step by step video!

    You might also like our collection of YW camp crafts, tattoo soap bars (super fun for kids and turns out so cute!), or Morse code friendship bracelets! Looking for a cute handout to give girls at YW camp this year? Check out these "Camp hair, don't care" scrunchies and clip tags!

    three leather bracelets

    I'm back with another easy summer camp craft! It's my 4th year as the camp craft coordinator at our church summer camp. Jewelry and accessories are always a huge hit, so I include a couple of them in my craft rotation every year. Other crafts that are always a hit are stretchy bracelets, stamped jewelry (we're doing rings this year!), journaling, faux watercolor painting, and diamond art sticker kits.

    Mystery Braid Leather Bracelets

    What makes these bracelets a mystery? Typically, when you braid, you have 3 separate strands that are closed at one end and open at the other. As you cross the strands over eachother, you work your way down to the end and then secure it with a tie or string. With these bracelets, BOTH ends are secured. To braid, you do a series of braids and flips, and magically, it all comes togehter!

    stacked leather bracelets

    Make sure to watch my step-by-step video to see exactly how to braid using this technique. It works for bracelets, keychains, and belts!

    two brown mystery brade leather bracelets with charms

    I purchased kits, which included 8 pre-cut bracelets. I don't know how to work with leather, so buying kits was a big time saver, and they were pretty affordable. It averaged out to about $1.75 per bracelet, so it's a great option if you are making these with a group (I'm teaching 100 teens how to make them).

    3 mystery braid bracelet blanks

    Mystery Bracelet Supplies

    Bracelet Kits

    bracelet kits: each kit comes with 8 pre-cut bracelets with snaps. I ordered from Amazon, and most packs were brown, with a few packs having a variety of colors---which I actually preferred! You can also find them online from Michaels or Walmart, but I found Amazon to be the most affordable.

    If you only want to make a bracelet you can stop right here. The kit is all you need!

    If you'd like to add charms you'll need the following supplies:

    Alloy Charms: I used sun charms and "fearless" charms that go along with our camp theme this year.

    Jump rings: to attach the charms to the bracelet. I used 8mm. 10mm would fit as well.

    Jewelry pliers (small pliers): top open the jump rings.

    3 leather bracelets with jewelry pliers and box of charms

    How To Braid Mystery Braid Bracelets

    For a better visual be sure to watch my video (plays under the first image in the post).  It might seem confusing at first, but TRUST ME, these are incredibly easy to make. Once you make one with my video tutorial it'll be smooth sailing! My 8-year-old was able to make one and thought it was pretty cool.

    process step collage for making mystery braid bracelets in varying stages

    STEP 1: Start with the outer snap at the top. There are 3 strands to each bracelet. Pull the first two strands to the LEFT, separating them from the 3rd strand. There will be a gap.

    STEP 2: Bring the bottom of the bracelet up and through the space that you made in step 1

    STEP 3: Your bracelet should now look like this. Not much different, but there is a twist at the end of it.

    STEP 4: Make 3 braids (LEFT, RIGHT, LEFT), keeping the strands flat as you go.

    process step collage for making mystery braid bracelets in varying stages

    STEP 5: Pull the 2nd and 3rd strands to the RIGHT, separating them from the 1st strand. There will be a gap.

    STEP 6: Bring the bottom of the bracelet up and through the space that you made in step 5.

    STEP 7: Make 3 braids (RIGHT, LEFT, RIGHT), keeping the strands flat as you go.

    STEP 8: Pull the first two strands to the LEFT, separating them from the 3rd strand. There will be a gap. Bring the bottom of the bracelet up and through the space that you made.

    process step collage for making mystery braid bracelets in varying stages

    STEP 9: Make 3 braids (LEFT, RIGHT, LEFT), keeping the strands flat as you go.

    STEP 10: Pull the 2nd and 3rd strands to the RIGHT, separating them from the 1st strand.

    STEP 11: Bring the bottom of the bracelet up and through the space that you made in step 10.

    STEP 12: You might think you have room to do another set of braids but STOP HERE. It might look uneven (tighter at the top and looser at the end, don't worry we'll address that in a second).

    process step collage for making mystery braid bracelets in varying stages

    STEP 13: Bring the ends of the bracelet together and snap into place.

    STEP 14: Gently loosen the bracelet all the way around to space the braid evenly.

    STEP 15: If adding a charm, open the jump ring, add a charm then close the jump ring around one of the leather strands.

    STEP 16: Enjoy your new leather bracelet!

    NOTE: if at ANY point you mess up, don't worry! It's easy to take the braid and flips apart and start over.

    three leather bracelets

     

     

    Copycat Otis Spunkmeyer Oatmeal Raisin Cookies

    April 1, 2025 By Brandy 6 Comments

    oatmeal raisin cookies on parchment paper

    Copycat Otis Spunkmeyer oatmeal raisin cookies are as good as any bakery cookie! These cookies are large, they stay soft for days and are loaded with flavor.

    You might also like our Copycat Chick-fil-A chocolate chunk cookies, bakery-style Snickerdoodles, or Lofthouse sugar cookies!

    Watch our step by step video!

    Make better-than-storbought oatmeal raisin cookies at home with this copycat version. These cookies are large and have the perfect texture. Loaded with raisins, cinnamon, nutmeg, molasses, and a combination of butter and oil. Many restaurants use Otis Spunkmeyer cookie dough to bake their in-house cookies. So if you like the cookies sold at places like Subway, you'll love my copycat versions.

    Deb left a comment on this recipe and said, "These are the best oatmeal raisin cookies I’ve ever made."

    oatmeal raisin cookies on parchment paper

    Copycat Otis Spunkmeyer Oatmeal Raisin Cookies

    Homemade oatmeal cookies haven't always been a favorite of mine. Why? I think it's the high amount of oats. I prefer the texture of a chocolate chip cookie. I do, however, love Otis Spunkmeyer's oatmeal cookies. They are soft and flavorful but not completely loaded with oats. Most homemade recipes call for a 2:1 ratio of oats to flour, sometimes 3:1. It took 6 batches of trial and error, but I finally perfected my oatmeal raisin cookies. A 1:1 ratio of oats and flour produces the BEST TEXTURE.

    baking sheet of copycat otis spunkmeyer oatmeal raisin cookies

    These cookies rival the homestyle oatmeal raisin cookies that Otis Spunkmeyer makes, and honestly, they are better because they are made fresh at home with simple ingredients and no preservatives.

    hand holding oatmeal raisin cookies

    Oatmeal Raisin Cookie Ingredients

    Butter and oil: Otis Spunkmeyer uses margarine in their cookies. I don't like margarine, so I use a combination of butter and vegetable oil. This gives the cookies great texture and flavor. I use salted butter, but you can use unsalted if you'd like.

    Brown and white sugar: A combination of sugars, using more brown sugar than white sugar for a soft and chewy cookie.

    Eggs: For richness and flavor.

    Vanilla: Have you tried making your own vanilla extract? It's easy to do!

    Molasses: Just a bit of molasses gives a depth of flavor. I highly recommend not skipping this ingredient!

    Baking soda and kosher salt: For leavening and flavor.

    Cinnamon and nutmeg: The combination of spices gives the cookies amazing flavor.

    All-purpose flour

    Old Fashioned Oats: Use old-fashioned oats vs. quick oats for the best results.

    Raisins: If you absolutely can't stand raisins, feel free to substitute chocolate chips or nuts.

    Note: These cookies are delicious with coconut, too. If you'd like to add some, pulse a cup of sweetened coconut flakes in the blender or food processor just to break it up a bit and mix it into the dough.

    stack of copycat Otis Spunkmeyer oatmeal cookies

    How To Make Bakery-Style Oatmeal Raisin Cookies

    Preheat oven to 350 degrees. Line baking sheets* with parchment paper.

    Cream butter and sugars using an electric mixer**. Add oil and eggs and mix thoroughly. Add vanilla and molasses.

    Mix in salt, baking soda, cinnamon, and nutmeg.

    Add flour and mix thoroughly.

    Add oats and raisins.

    bowl of oatmeal raisin cookie dough

    Scoop cookie dough using a 3 Tablespoon cookie scoop and place on prepared baking sheets (6 cookies to a sheet).

    baking sheet with cookie dough balls

    Bake cookies for 12 minutes. Bang the pan against the counter a couple of times as soon as the cookies come out of the oven to flatten the tops of the cookies slightly.

    hand shaping cookies with large cookie cutter

    If any of the cookies come out misshaped, use the cookie cutter (cup or canning lid) trick to make them perfectly round while they are still HOT. Once they start to cool you can't reshape them.

    copycat oatmeal raisin cookies on baking sheet

    Allow cookies to cool completely on baking sheets.

    Store in an airtight container to keep fresh for up to 5 days. These cookies freeze well.

    *Light-colored baking sheets are what I use for all of my cookies. Lighter metal bakes more evenly than dark and doesn’t brown the bottoms of the cookies too quickly. If using a dark metal baking sheet, adjust the baking time and watch the cookies to prevent burning.

    ** You can use a stand mixer with a paddle attachment or an electric hand mixer.

    oatmeal raisin cookies on parchment paper

    Copycat Otis Spunkmeyer Oatmeal Raisin Cookie Recipe

    oatmeal raisin cookies on parchment paper
    Print Pin
    5 from 2 votes

    Copycat Otis Spunkmeyer Oatmeal Raisin Cookies

    Copycat Otis Spunkmeyer oatmeal raisin cookies are as good as any bakery cookie! Large, stays soft for days, and loaded with flavor.
    Course Dessert
    Cuisine American
    Keyword chewy, oatmeal raisin cookies, otis spunkmeyer
    Prep Time 15 minutes minutes
    Cook Time 12 minutes minutes
    Total Time 27 minutes minutes
    Servings 22 cookies
    Calories 174kcal

    Ingredients

    • ½ cup butter softened
    • ⅓ cup vegetable oil
    • 1 cup brown sugar
    • ½ cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 Tbsp. molasses
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ½ teaspoons ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 2 ¼ cups all-purpose flour
    • 2 cups old fashioned oats
    • 1 ½ cups raisins

    Instructions

    • Preheat oven to 350 degrees. Line baking sheets* with parchment paper.
    • Cream butter and sugars using an electric mixer**.
      Add oil and eggs and mix thoroughly. Add vanilla and molasses.
    • Mix in salt, baking soda, cinnamon, and nutmeg.
    • Add flour and mix thoroughly.
    • Add oats and raisins.
    • Scoop cookie dough using a 3 Tablespoon cookie scoop and place on prepared baking sheets (6 cookies to a sheet).
    • Bake cookies for 12 minutes. Bang the pan against the counter a couple of times as soon as the cookies come out of the oven to flatten the tops of the cookies slightly. 
    • Allow cookies to cool completely on baking sheets.

    Video

    Notes

    Store in an airtight container to keep fresh for up to 5 days. These cookies freeze well.
    *Light-colored baking sheets are what I use for all of my cookies. Lighter metal bakes more evenly than dark and doesn’t brown the bottoms of the cookies too quickly. If using a dark metal baking sheet, adjust the baking time and watch the cookies to prevent burning.
    ** You can use a stand mixer with a paddle attachment or an electric hand mixer.

    Nutrition

    Calories: 174kcal

    Coca-Cola Chocolate Cake (Rich & Fudgy)

    March 26, 2025 By Brandy 1 Comment

    slice of coca cola cake with scoop of vanilla ice cream on plate

    Coca-Cola chocolate cake is thick and fudgy with a smooth chocolate frosting that pours over the hot cake and sets up. This classic cake is found on the menu at Cracker Barrel, and now you can make it at home!

    You might also like our Texas sheet cake, Rocky Road Texas sheet cake (covered in marshmallows!), or classic chocolate cake. 

    Watch our step by step video!

    A classic Southern cake made with basic ingredients and bubbly Coca-Cola. You can't taste the soda in the cake, but it adds softness, and sweetness, and amplifies the chocolate flavor. You might look at the recipe and think that it's just a Texas sheet cake, but you'd be wrong. Both cakes are delicious, but I think this Coke cake might be better! It's moist, rich, and has the best texture. Because the cola cake is made in a smaller pan, the fudgy icing is thicker and doesn't have to spread out as much.

    copy of old school coca cola cake recipe

    (source unknown)

    What Is Coca-Cola Cake?

    I found the recipe above on Pinterest, but it wasn't linked to a source. Coca-Cola Cake? I was intrigued. When I read the ingredients, I instantly recognized it as being very similar to my Texas sheet cake recipe. I use more cocoa and don't use oil, but you get the idea. The main difference is that instead of using water, it uses Coca-Cola. I decided to take it a step further and eliminate milk in the frosting and use Coca-Cola in that as well. The result was a delicious chocolate cake with a smooth and fudgey frosting. It's insanely delicious and just as easy to make as Texas sheet cake.

    slice of coca cola cake with scoop of vanilla ice cream on plate

    What Makes This Recipe a Keeper

    1. Basic ingredients: No fancy chocolate bars to chop up or melt. All you need is basic baking cocoa, and you still get a rich chocolate flavor.  I use a combination of Hershey Special Dark baking cocoa and regular baking cocoa, but you can use whatever you like.
    2. Bakes up quickly: From start to finish, this cake is made and baked in under an hour. You'll just need to be patient to allow it to cool before slicing.
    3. Easy to customize: Add chopped pecans or walnuts to the top, or mix into the frosting before pouring over the cake. You can also add sprinkles. This would be a delicious cake to make for a birthday.
    4. Serves 12-18 people: This cake makes 12 generous portions, 18 if you want regular-sized slices.
    5. Can Be Made In Advance: Coca-cola cake tastes just as delicious the next day and since you want to let it cool completely before serving it's a great option to make in advance.

    slice of coca cola cake on spatula

    According to the Daily Meal, "Many recipes for the Coca-Cola cake were originally passed along via word of mouth amongst friends, making it nearly impossible to trace when exactly Coca-Cola cakes originated. The first published recipe for a Coca-Cola cake dates back to 1952 when the Charleston Gazette awarded the dessert a second place prize in the 'unusual' dishes category and third place overall."

    I feel like this is how you know it's a great recipe. Old-school word-of-mouth recipes are the best! Reminds me of my Grandma's tried and true Scotcheroo recipe.

    chocolate cake with a scoop of vanilla ice cream

     

    Chocolate Coca-Cola Cake Ingredients

    I used the cute screenshot at the beginning of the post as my inspiration but used the measurements from my own Texas sheet cake recipe. It's even more chocolatey, buttery and delicious. Also, as I mentioned above, I used soda instead of milk in my frosting, and it turned out amazing. By doing this, you'll use an entire 12-ounce can: 1 cup in the cake and the rest in the frosting.

    Cake

    • 2 cups all-purpose flour
    • 2 cups sugar
    • 1 teaspoon salt
    • 1 cup butter (salted)
    • 1 cup cola (regular, NOT diet)
    • ⅓ cup baking cocoa (I like using a combination of Hershey's Special dark and regular baking cocoa)
    • 2 eggs
    • ½ cup milk or buttermilk*
    • 1 Tbsp. white vinegar*
    • 1 teaspoon baking soda
    • 1 teaspoon pure vanilla extract

    *If using ½ cup buttermilk, omit vinegar.

    Frosting

    • ½ cup butter, salted
    • ⅓ cup baking cocoa
    • ⅓ cup Coca-Cola
    • 4 cups confectioners' sugar (powdered sugar)
    • 1 teaspoon pure vanilla extract

    process shots of chocolate cake

    How To Make Coca-Cola Chocolate Cake

    • Preheat oven to 350 degrees.
    • Combine flour, sugar, and salt in a large mixing bowl. Set aside.
    • Heat butter, 1 cup of Coke, and cocoa powder in a saucepan over medium heat. Stir as butter melts. Bring to a boil then remove from heat.
    • Slowly pour the butter/chocolate mixture over the flour mixture. Stir.
    • Whisk eggs, milk, vinegar, baking soda, and vanilla in a small bowl. Add to the large bowl and mix until combined.
    • Pour cake batter into a greased 9x13" baking pan.
    • Bake for 25-30 minutes (test for doneness with a toothpick).

    warm frosting poured over hot cake

    • Heat butter, remaining Coke (about ⅓ cup), and cocoa in a saucepan over medium heat stirring, until butter melts. Remove from heat.
    • Pour over powdered sugar. Add vanilla and beat until smooth.
    • Pour frosting over the hot cake.

    pan of coca cola chocolate cake

    Allow the cake to cool completely before serving. We like eating Coca-Cola cake with a scoop of vanilla ice cream.

    Store the leftover cake in an airtight container or cover the cake pan with plastic wrap.

    white plate with slice of coca cola chocolate cake and scoop of ice cream

    Classic Coca-Cola Cake Recipe

    slice of coca cola cake with scoop of vanilla ice cream on plate
    Print Pin
    5 from 1 vote

    Coca-Cola Chocolate Cake

    Coca-Cola chocolate cake is thick and fudgy with a smooth chocolate frosting that pours over the hot cake and sets up. A classic cake!
    Course Dessert
    Cuisine American
    Keyword chocolate cake, coca cola cake, coke cake, southern coke cake, texas sheet cake
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Cooling 30 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 18
    Calories 461kcal

    Ingredients

    Cake

    • 2 cup all purpose flour
    • 2 cup white sugar
    • 1 teaspoon salt
    • 1 cup butter
    • 1 cup Coca-Cola NOT diet
    • ⅓ cup cocoa powder
    • 2 large eggs
    • ½ cup milk
    • 1 Tablespoon vinegar
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract

    Chocolate Frosting

    • ½ cup butter
    • 4 cups powdered sugar sifted
    • ⅓ cup baking cocoa
    • ⅓ cup Coca-Cola
    • 1 teaspoon vanilla

    Instructions

    Cake Instructions

    • Preheat oven to 350 degrees.
    • Mix flour, sugar, and salt in a large bowl. Set aside.
    • Heat butter, Coca-Cola, and cocoa powder in a saucepan over medium heat. Stir as butter melts. Bring to a boil then remove from heat.
    • Slowly pour the butter/chocolate mixture over the dry ingredients. Stir.
    • Mix eggs, milk, vinegar, baking soda and vanilla together in a small bowl. Add to the large bowl and mix until combined.
    • Pour batter into a greased 9x13" baking pan.
    • Bake for 25-30 minutes.

    Frosting Instructions

    • Heat butter, Coke, and cocoa in a saucepan over medium heat stirring, until butter melts. Remove from heat. Pour over powdered sugar. Add vanilla and beat until smooth.
    • Pour frosting over the hot cake. Smooth with rubber spault.
    • Let cake cool completely before serving.

    Video

    Notes

    Wrap leftovers with a sheet of plastic wrap.

    Nutrition

    Calories: 461kcal

    Chocolate Marshmallow Eggs Recipe

    March 25, 2025 By Brandy 1 Comment

    tray of chocolate marshmallow eggs

    Chocolate marshmallow eggs are easy to make and fun to eat! Once you try homemade marshmallows, you'll be hooked. Make a batch for Easter!

    You might also like our coconut cream eggs, chocolate peanut butter eggs, or scotcheroo eggs.

    Watch our step by step video!

    chocolate eggs on bunny tray

    Chocolate Marshmallow Eggs

    Have you tried making marshmallows before? Homemade marshmallows are easy to make and only require a few ingredients. I have a great recipe from Alton Brown that I've used for years. They are so much softer than store-bought marshmallows but still hold their shape beautifully and are easy to customize. I made a batch and then cut them into egg shapes with a cookie cutter! Don’t worry; the scraps didn’t go to waste. My kids like adding them to hot chocolate!

    chocolate egg cut in half

    Why This Marshmallow Recipe Is So Easy

    1. Simple ingredients: everything needed to make marshmallows can be found at your local grocery store.
    2. Easy and Fun: you might see the candy thermometer and wonder if this is a fussy recipe---don't worry. The mixture simmers low and slow for about 10 minutes. You just need to keep an eye on it, and once it hits 245 degrees, it's done. Easy!
    3. Makes a lot of marshmallows: one batch easily fills a half-sheet pan, making at least 36 eggs.
    4. Easy to Shape: I used an oval/egg cookie cutter to create the egg shapes.
    5. Easy to Customize: Dip in chocolate (milk chocolate or dark chocolate), drizzle, or add sprinkles. These marshmallow eggs are fun to customize! I used melted white chocolate and a frosting tip to pipe squiggles across mine to resemble Hostess cupcakes with marshmallow filling.

    tray of chocolate marshmallow eggs

    Chocolate MARSHMALLOW eggs INGREDIENTS

    • 3 envelopes of unflavored gelatin
    • ½ cup ice water + ½ cup water (cold)
    • 1 ½ cups sugar
    • ¼ teaspoon salt
    • 1 cup corn syrup
    • 2 teaspoons vanilla extract
    • ⅔ cup powdered sugar
    • 20 ounces melting chocolate wafers (Ghirardelli, Wilton or almond bark)
    • ½ cup melted white chocolate (or sprinkles to decorate)

    marshmallows cut into egg shapes

    How To Make Homemade Marshmallow Eggs

    The process is simple, but there are two things that you will absolutely need:

    1. stand mixer: you can use an electric hand mixer, but just remember that you are beating the marshmallow whip for 15 minutes—that could get tedious.
    2. candy thermometer: this is an absolute must. When making homemade toffee I can get away without using a thermometer because you just set a timer and watch for the toffee to turn color. That isn’t the case when working with a clear syrup like this recipe. You need to let the mixture simmer until it reaches 245 degrees. That’s easy to do with the help of a thermometer. One that clips onto your pan makes it even easier, but you can use one that you hold like I did.

    chocolate marshmallow eggs with white chocolate squiggles on top

    Instructions

    • Begin by mixing 3 packets of unflavored gelatin with ice water. Set that aside.
    • Heat sugar, water, salt, and corn syrup until it comes to a boil. Reduce heat to medium and let the mixture simmer until it reaches 245 degrees. Depending on your stove, pan, etc. this could take 8-10 minutes. Just keep an eye on the mixture and stir occasionally.
    • Add the gelatin mixture (that will look like a gelatinous blob) and hot syrup mixture into the bowl of a stand mixer. Be careful not to splash as you pour the hot mixture into the stand mixer bowl.
    • Beat on med-high speed for 13 minutes.
    • Add vanilla and beat another minute or two.
    • At this point, you’ll have a bowl of warm marshmallow fluff. YUMMY. It is also VERY sticky.
    • Grease a cookie sheet (half-sheet pan) and sprinkle with powdered sugar. Lift the pan and rotate covering the bottom and side of the pan, then turn over and dump out excess sugar. We’ll use it later.

    tray of marshmallows

    • Spoon the marshmallow mixture into the pan. Use a rubber spatula to scrape the edge of the bowl.
    • Spray a spatula with nonstick spray and smooth the mixture until it is evenly distributed. It won’t be perfectly smooth, and that’s fine.
    • Let the pan sit out for 30  minutes to cool, then sprinkle or dust a handful of SIFTED powdered sugar over the marshmallows and smooth with your hand to make sure everything is coated.
    • Cover with plastic wrap and let sit for 3-4 hours.

    marshmallows with egg shapes cut from it

    • Remove marshmallows from the pan and cut into egg shapes using a cookie cutter.

    marshmallows cut into egg shapes on baking sheet

    • Rub powdered sugar onto the sides of each marshmallow. This prevents the sides from being sticky after you cut them.

    marshmallow dipped into melted chocolate

    • Melt chocolate according to package instructions. I use a microwave, but a double boiler works well too.
    • Dip each marshmallow in melted chocolate and allow the excess to drip off.

    fork sliding dipped eggs onto baking sheet

    • Place dipped marshmallows onto a baking sheet lined with parchment paper.

    melted white chocolate piped onto eggs

    • Drizzle or pipe melted white chocolate over the tops; optional. I used a small round tip (size 2).

    HOW TO FLAVOR OR COLOR MARSHMALLOWS

    Toward the end of the mixing process, I added 2 teaspoons of vanilla extract. If you’d prefer a different flavor of marshmallows, you can add a teaspoon or two of your favorite flavoring. Vanilla is mild, so adding 2 teaspoons is a safe bet, start with ½ teaspoon of more potent flavors like mint.

    Add a few drops of food coloring to tint your marshmallows before the mixing process ends.

    hand holding chocolate marshmallow egg

    HOW TO STORE MARSHMALLOW Easter Eggs

    These can be stored in an airtight container or in plastic bags for at least a week at room temperature or in the refrigerator. They can also be stored in the refrigerator or freezer.

    bunny dessert platter with chocolate marshmallow eggs

    Chocolate Marshmallow Eggs Recipe

    tray of chocolate marshmallow eggs
    Print Pin
    5 from 1 vote

    Chocolate Marshmallow Eggs

    Chocolate marshmallow eggs are easy to make and fun to eat! Once you try homemade marshmallows, you'll be hooked.
    Course Dessert
    Cuisine American
    Keyword chocolate eggs, easter, marshmallow eggs, marshmallows
    Prep Time 45 minutes minutes
    Cook Time 12 minutes minutes
    resting 4 hours hours
    Total Time 4 hours hours 57 minutes minutes
    Servings 36
    Calories 143kcal

    Equipment

    • stand mixer
    • candy thermometer

    Ingredients

    • 3 packets unflavored gelatin
    • ½ cup ice water
    • 1 ½ cups sugar
    • ¼ teaspoon salt
    • 1 cup light corn syrup
    • ½ cup water
    • 2 teaspoons vanilla
    • ⅔ cup sifted powdered sugar (confectioner's sugar) divided
    • 20 ounces melting chocolate wafers

    Instructions

    • Mix 3 packets of unflavored gelatin with ice water in a small bowl. Set that aside.
    • Heat sugar, water, salt, and corn syrup until it comes to a boil. Reduce heat to medium and let the mixture simmer until it reaches 245 degrees. Depending on your stove, pan, etc. this could take 8-10 minutes. Just keep an eye on the mixture and stir occasionally.
    • Scoop the gelatin mixture in the bowl of a stand mixer. Carefully pour the hot syrup mixture into the bowl (it will be HOT).
    • Beat on med-high speed for 13 minutes.
    • Add vanilla and beat another minute or two. It should be lukewarm at this point.
    • Grease a cookie sheet (half sheet pan) with nonstick spray or butter and sprinkle or dust with a handful of SIFTED powdered sugar (you don't want clumps). Gently shake and rotate around until the entire pan is covered, then turn over and dump out excess sugar. We’ll use it later.
    • Spoon marshmallow mixture into the prepared pan. Spray a rubber spatula with nonstick spray (the marshmallow mixture is super STICKY!) and smooth the mixture until it is evenly distributed. It may not be perfectly smooth and that’s fine.
    • Let the pan sit at room temperature for 30 minutes to cool then sprinkle a handful of powdered sugar over the marshmallows and smooth with your hand to make sure everything is coated.
    • Cover with plastic wrap and let sit for at least 3 hours at room temperature.
    • Remove marshmallows from the pan and cut into shapes using an egg-shaped cookie cutter.
    • Rub powdered sugar onto the sides of each marshmallow. This prevents the sides from being sticky after you cut them.
    • Melt chocolate according to package instructions. Dip each marshmallow in melted chocolate and allow the excess to drip off.
      Place dipped marshmallows on parchment paper lined baking sheet.
    • Pipe a squiggle across each one with melted white chocolate, optional.

    Video

    Notes

    HOW TO STORE MARSHMALLOWS
    These can be stored in an airtight container or in plastic bags for at least a week.

    Nutrition

    Calories: 143kcal

    Peanut Butter Marshmallow Squares (4 Ingredients!)

    March 19, 2025 By Brandy 1 Comment

    marshmallow peanut butter treats in baking sheet

    Peanut butter marshmallow squares are a classic treat that comes together in minutes! You only need four ingredients to make these nostalgic no-bake bars! They have the best flavor and texture.

    You might also like these dessert recipes: scotcheroo bites, butterscotch birds' nest treats, or copycat Star Crunch cookies!

    Watch our step by step video!

    No Bake Peanut Butter Marshmallow Squares

    Known by probably a dozen different names, these peanut butter marshmallow squares are sweet, salty, amazingly chewy, and delicious. I learned how to make them from Baked By The Lake on Facebook, who lives in Ontario. She said they are so popular that stores frequently sell out of the ingredients to make them during the holiday season. I couldn't believe how simple these no bake treats came together.

    marshmallow peanut butter treats in baking sheet

    Other names for Peanut Butter Marshmallow Squares

    Chocolate Peanut Butter Marshmallow Squares, Stained Glass Bars, Butterscotch Confetti, Confetti Square (again, no s), Butterscotch Surprise, Peanut Butter Bars, Butterscotch Squares, Peanut Butter Fudge, and the list goes on.

    In Ontario, they are called "Peanut Butter Marshmallow SQUARE," no S. I couldn't deal with that, so I added an 's' at the end of squares. Whatever you call them, they are yummy. I feel like incorporating butterscotch in the name would be a good idea, but it would make the name super long, so I stuck with the original. Here is my version of this classic treat.

    bowl of marshmallows, bowl of peanut butter, stick of butter and bowl of butterscotch chips

    Peanut Butter Marshmallow Squares Ingredients

    • ½ cup butter (1 stick salted or unsalted butter)
    • 1 bag of butterscotch chips
    • 1 cup creamy peanut butter
    • 1 (16 oz.) bag of mini marshmallows (regular or fruity*)

    *These treats are traditionally made with pastel fruity marshmallows. It seems like an odd flavor combination, but that's how they make them, and they are super popular. With that said, I still decided to make mine with regular marshmallows.

    peanut butter squares in pan

    The 4 ingredients above are for the traditional version. I dipped the bottoms of some of mine in milk chocolate----totally unnecessary but ridiculously good.

    How To Customize Marshmallow Butterscotch Bars

    There are so many ways to customize these squares. Here are a few!

    • If you aren't a fan of butterscotch, use peanut butter chips.
    • Use half butterscotch chips and half peanut butter chips, or half butterscotch chips and half chocolate chips.
    • Add a handful of chopped peanuts for crunch.
    • Sprinkle mini chocolate chips over the tops before they cool.
    • Drizzle chocolate over cooled bars.
    • Use a combination of mini marshmallows and Rice Krispies.
    • Use a combination of mini marshmallows and crunchy chow mein noodles.

    peanut butter butterscotch square with marshmallows

    How To Make Peanut Butter Marshmallow Bars

    peanut butter, butter, butterscotch chips in pan, photo of mixture melted over marshmallows

    Place the bag of mini marshmallows into the freezer while you prep everything else.

    Line a 9x13 baking pan with parchment paper.

    In a medium saucepan or pot, combine butter, butterscotch chips, and peanut butter. Heat on medium-low heat, stirring, until smooth and creamy. Do not bring it to a boil.

    Pour COLD marshmallows into a large bowl. Pour the smooth peanut butter mixture over the marshmallows.

    Stir until completely coated.

    Pour into prepared pan and pat with a rubber spatula to evenly distribute.

    peanut butter marshmallow squares in a baking sheet

    Chill in the refrigerator for 1-2 hours.

    marshmallow peanut butter treats in baking sheet

    Cut into 24 squares.

    hand dipping peanut butter marshmallow square into melted chocolate

    Chocolate Dipped Peanut Butter Squares

    To take them up a notch, dip the squares in melted chocolate chips or Ghirardelli chocolate melts. Let excess drip off (I find that dragging it across the edge of the bowl helps), then place on a parchment-lined baking sheet to set.

    peanut butter squares dipped in chocolate

    You can store the bars at room temperature, in the refrigerator, or in the freezer. We like them chilled, but they are delicious no matter how you store them. If stored in an airtight container, they will stay fresh for up to 7 days, making them perfect for bake sales or to add to Christmas treat plates.

    peanut butter marshmallow squares stacked

    Peanut Butter Marshmallow Squares Recipe

    marshmallow peanut butter treats in baking sheet
    Print Pin
    5 from 1 vote

    Peanut Butter Marshmallow Squares

    Peanut butter marshmallow squares are a classic treat that comes together in minutes! You only need four ingredients to make these nostalgic no-bake bars!
    Course Dessert
    Cuisine American, ontario
    Keyword butterscotch squares, church window cookies, confetti square, peanut butter marshmallow square
    Prep Time 20 minutes minutes
    Cook Time 2 minutes minutes
    chill 1 hour hour
    Total Time 1 hour hour 22 minutes minutes
    Servings 24 squares
    Calories 138kcal

    Ingredients

    • ½ cup butter 1 stick
    • 1 11 oz. bag of butterscotch chips
    • 1 cup peanut butter creamy or crunchy
    • 1 16 oz. bag of mini marshmallows regular or fruity

    Instructions

    • Place the bag of mini marshmallows into the freezer while you prep everything else (15-20 minutes).
    • Line a 9x13 baking pan with parchment paper.
    • In a saucepan, combine butter, butterscotch chips, and peanut butter. Heat on medium-low, stirring, until smooth and creamy and the butter is melted. Do NOT bring to a boil.
    • Pour the cold marshmallows into a large bowl. Pour peanut butter/butterscotch mixture over.
    • Stir until completely coated.
    • Pour into prepared baking pan and pat with a rubber spatula to evenly distribute.
    • Chill in the refrigerator for 1-2 hours.
    • Cut into 24 squares.

    Video

    Notes

    CHOCOLATE DIPPED PEANUT BUTTER SQUARES
    To take them up a notch, dip the squares in melted chocolate chips or Ghirardelli chocolate melts. Let excess drip off (I find that dragging it across the edge of the bowl helps), then place on a parchment-lined baking sheet to set.
    HOW TO STORE BARS
    You can store the bars at room temperature, in the refrigerator, or in the freezer. We like them chilled, but they are delicious no matter how you store them. If stored in an airtight container, they will stay fresh for up to 7 days.

    Nutrition

    Calories: 138kcal

     

    Summer Camp Scrunchie Tags "Camp Hair Don't Care"

    March 14, 2025 By Brandy Leave a Comment

    colorful scrunchies and clips with printable camp tags

    Camp hair, don't care! These printable summer camp scrunchie tags are perfect to attach to hair accessories for a fun camp handout. They are perfect for Girl Scouts, YW Camp, or any summer camp for teenage girls! This post contains affiliate links.

    You might also like my collection of YW camp crafts, my easy scrunchie tutorial, or my wired headbands tutorial! Make sure to come back in the fall to print out my 12 Days of Christmas QR code gift. I make a new version every year, and they are a huge hit with teens!

    Summer Camp Printable Tags

    white container full of hair clips and scrunchies with summer camp tags

    I am currently serving as a Stake Young Women President at my church. For those who are not LDS, it just means that I oversee the youth program for the teenage girls in my area and support their local leaders.

    container of colorful scrunchies and hair clips

    Our annual summer camp is coming up, and my presidency and I typically bring a little handout to put in everyone's mailbox. I shopped around and put together an assortment of scrunchies and hair clips with a cute tag. The scrunchies were $.22 each, and the hair clips were $.53. Because the scrunchies were so much more affordable, I used a larger ratio of those.

    two scrunchies with printable tags

    One thing I love about our summer camp is that it gives the girls an opportunity to just be themselves. A week with friends, summer heat, outdoor activities, and limited showers. Suddenly, they don't care about having full faces of makeup or skin care routines. They are just having fun. These scrunchies and clips will be perfect to pull back hair here in the south where we have very hot and humid summers!

    "Camp hair, don't care". Yep, I'll be wearing these too!

    a scrunchie and a hair clip with cardstock tags attached

    Once attached to the hair accessories, the tags are double-sided, so they look cute from both sides.

    two sheets of summer camp hair scrunchie printable

    Summer Camp Scrunchie and Clip Supplies

    • Scrunchies
    • Hair clips
    • Glue dots
    • Cardstock paper
    • Free printable tags (click HERE for blank) (click HERE for Stake Young Women)

    colorful scrunchies and clips with printable camp tags

    How To Assemble Camp Scrunchie Tags

    1. Print the tags onto cardstock paper. They print 6 to a sheet.
    2. Cut out tags.
    3. Add a glue dot to one end.
    4. Slip the tag through a scrunchie or clip and press on the ends to secure.

    YW camp scrunchie printable

    Printable Scrunchie Tags for Young Women Camp

    I made a blank version and a version for Stake Young Women presidencies. See examples above.

     

     

     

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