Brad Reese, the grandson of the inventor of Reese’s Peanut Butter Cups, is criticizing The Hershey Co. for “quietly replacing” the candy’s flagship chocolate and peanut butter ingredients.
Reese claimed on LinkedIn last week that the company has replaced milk chocolate with compound coatings and peanut butter with peanut butter‑style crème across multiple Reese’s products, a move he alleges has eroded the Reese’s brand and jeopardized consumer trust.
“How does The Hershey Company continue to position Reese’s as its flagship brand, a symbol of trust, quality and leadership, while quietly replacing the very ingredients (Milk Chocolate + Peanut Butter) that built Reese’s trust in the first place?” Reese wrote in a Feb. 14 LinkedIn post in which he shared an open letter addressed to Hershey’s corporate brand manager.
Brad Reese is the grandson of H.B. Reese, who spent two years at Hershey before forming his own candy company in 1919. H.B. Reese invented Reese’s Peanut Butter Cups in 1928, and his six sons eventually sold his company to Hershey in 1963.
“Reese’s became iconic because my grandfather built it on real ingredients and real integrity,” Reese wrote in a separate LinkedIn post on Tuesday.
Hershey defends its decisions
In a statement to CBS News, Hershey said it sometimes makes “product recipe adjustments,” although it noted that “Reese’s Peanut Butter Cups are made the same way they always have been.”
“As we’ve grown and expanded the Reese’s product line, we make product recipe adjustments that allow us to make new shapes, sizes and innovations that Reese’s fans have come to love and ask for, while always protecting the essence of what makes Reese’s unique and special: the perfect combination of chocolate and peanut butter,” the company said.
Elevated cocoa prices have led some candy manufacturers to experiment with using less chocolate in recent years. Cocoa prices have dropped in recent months, but, as experts have told CBS News, retail prices remain sticky because of a lag between purchases of raw cocoa beans and when companies produce their candies.
Brad Reese said he thinks Hershey went too far. He said he recently threw out a bag of Reese’s Mini Hearts, which were a new product released for Valentine’s Day. The packaging notes that the heart-shaped candies are made from “chocolate candy and peanut butter crème,” not milk chocolate and peanut butter.
“It was not edible,” Reese told The Associated Press in an interview. “You have to understand. I used to eat a Reese’s product every day. This is very devastating for me.”
Strict chocolate standards
The U.S. Food and Drug Administration has strict ingredient and labeling requirements for chocolate. To be considered milk chocolate, products must contain at least 10% chocolate liquor, which is a paste made from ground cocoa beans and contains no alcohol. Products also must contain at least 12% milk solids and 3.39% milk fat.
Companies can get around those rules by using other wording on their packaging. The wrapper for Hershey’s Mr. Goodbar, for example, contains the words “chocolate candy” instead of “milk chocolate.”
Reese claims Hershey changed the recipes for multiple Reese’s products in recent years. Reese’s Take5 and Fast Break bars used to be coated with milk chocolate, he said, but now they aren’t. In the early 2000s, when Hershey released White Reese’s, they were made with white chocolate. Now they’re made with a white creme, he said.
Reese said Reese’s Peanut Butter Cups sold in Europe, the United Kingdom and Ireland are also different than U.S. versions. On Wednesday, a package advertised on the website of British online supermarket Ocado described the candy as “milk chocolate-flavored coating and peanut butter crème.”
In a conference call with investors last year, Hershey Chief Financial Officer Steven Voskuil said the company made some changes in its formulas. Voskuil did not say for which products but said Hershey was very careful to maintain the “taste profile and the specialness of our iconic brands.”
“I would say in all the changes that we’ve made thus far, there has been no consumer impact whatsoever. As you can imagine, even on the smallest brand in the portfolio, if we were to make a change, there’s extensive consumer testing,” he said.
But Brad Reese said he often has people tell him that Reese’s products don’t taste as good as they once did. He said Pennsylvania-based Hershey should keep in mind a famous quote from its founder, Milton Hershey: “Give them quality, that’s the best advertising.”
“I absolutely believe in innovation, but my preference is innovation with quality,” Reese said.
🍫 Real talk: The best mug of hot chocolate you will ever have is not hiding in a packet. It is sitting in your pantry right now, waiting to be made with real chocolate, warm milk, and about 10 minutes of your time.
Made from scratch, hot chocolate is thicker, richer, and tastes like actual chocolate rather than sweetened powder. It is also surprisingly easy once you know the base, and that base opens the door to flavors that no boxed mix has ever dreamed of.
Below you will find a foolproof base recipe followed by 8 creative variations worth making all winter long, from a smoky S’mores mug to a silky Salted Caramel to a warmly spiced Mexican version with a gentle chili finish. Every recipe was developed and tested for real-world kitchens, with ingredients from a regular grocery store. Dairy-free swaps are included throughout.
🍫 8 Homemade Hot Chocolate Recipes:
S’mores Hot Chocolate
Salted Caramel Hot Chocolate
Peppermint Hot Chocolate
Candy Cane White Hot Chocolate
Almond Joy Hot Chocolate
Matcha White Hot Chocolate
Authentic Mexican Hot Chocolate
Orange Cardamom Hot Chocolate
🍫 Start Here: The Base Hot Chocolate Recipe
Every variation below builds on this foundation. Get this right and you are 10 minutes away from any flavor you want.
Makes 2 mugs | 10 minutes
2 cups whole milk (or oat, almond, or coconut milk)
2 oz good quality chocolate bar, roughly chopped (semi-sweet or dark — not chips)
1.5 tbsp unsweetened cocoa powder
1 tbsp sugar (taste and adjust, sweet chocolate may need less)
1/2 tsp pure vanilla extract
Pinch fine sea salt
Method: Warm milk in a small saucepan over medium-low heat until steaming – tiny bubbles at the edges, not a boil. Whisk in cocoa powder, sugar, and salt until fully smooth with no lumps. Add chopped chocolate and whisk until completely melted and glossy. Remove from heat and stir in vanilla. Pour and enjoy.
Why Homemade Beats a Packet Every Time
Store-bought mixes are mostly sugar with a light dusting of cocoa. That is why they taste thin and flat no matter how carefully you follow the instructions. Homemade hot chocolate uses two forms of chocolate working together: cocoa powder adds deep, complex flavor, while real melted chocolate bar adds body, richness, and that glossy, velvety texture you see in food photography and wonder how to achieve. Dark chocolate is also a legitimate source of antioxidants and flavanols – so a mug made with good dark chocolate is a treat you can feel quietly good about.
It takes about the same time as boiling water for a packet. The difference is entirely in the result. If you love an intensely dark, deeply chocolatey mug, our dark hot chocolate recipe takes this foundation even further.
🍫 8 Homemade Hot Chocolate Recipes
1
🔥 S’mores Hot Chocolate
Everything great about a campfire s’more – toasted marshmallow, melted chocolate, crunch of graham cracker all collapsed into a single deeply satisfying mug. This is the one kids will ask for by name and adults will quietly make for themselves after bedtime.
The key is a thick, real-chocolate base so the toppings do not make it feel watered down. Semi-sweet works well, but dark chocolate gives a slightly bitter backbone that plays perfectly against the sweet graham and sticky marshmallow.
Recipe (makes 2 mugs):
Base recipe above using semi-sweet or dark chocolate
4 full sheets graham crackers, roughly broken (you want pieces, not powder)
1 generous cup mini marshmallows
Optional: 1 tbsp chocolate syrup for drizzling
To make: Drop a handful of graham cracker pieces into the bottom of each mug, about one sheet per mug. Pour the hot chocolate directly over them. Load up the top with mini marshmallows. Toast with a kitchen torch until golden and blistered, or slide the mugs under a broiler for 60 to 90 seconds (watch carefully, marshmallows go from perfect to burnt in seconds). Drizzle with chocolate syrup if using. Serve immediately while the graham crackers are still a little crunchy at the edges.
✨ Flavor twist: Swap regular vanilla for smoked vanilla extract. It is a subtle change that genuinely echoes campfire smoke and takes this from good to memorable.
🌱 Dairy-free: Oat milk is the best swap – its natural sweetness and body hold up beautifully here. Most graham crackers are already dairy-free; look for vegan marshmallows to complete the swap.
2
🍮 Salted Caramel Hot Chocolate
This is the crowd favorite of the list and arguably the easiest to love. The combination of rich chocolate, buttery caramel, and a flicker of sea salt is one of those flavor combinations that just works for everyone – kids, adults, people who claim they do not like hot chocolate. This one converts them.
The salted caramel sauce does two things: it adds sweetness with a complexity that plain sugar cannot match, and the salt amplifies the chocolate flavor in a way that is genuinely striking. Use a good store-bought caramel sauce (Ghirardelli, Trader Joe’s fleur de sel caramel, or similar) or make your own if you are feeling ambitious. Either works beautifully.
Recipe (makes 2 mugs):
2 cups whole milk (or oat milk)
2 oz semi-sweet chocolate, chopped
1 tbsp unsweetened cocoa powder
3 tbsp good quality caramel sauce, plus extra for drizzling
1/4 tsp pure vanilla extract
1/4 tsp flaky sea salt (Maldon or similar), plus a pinch for finishing
Whipped cream for serving
To make: Warm milk over medium-low until steaming. Whisk in cocoa powder until smooth – no lumps. Add chopped chocolate and 3 tbsp caramel sauce and whisk until both are fully melted and combined. Remove from heat, stir in vanilla and 1/4 tsp flaky sea salt. Taste – if you want more caramel, add another tablespoon now. Pour into mugs, top with whipped cream, a generous drizzle of caramel sauce, and a small pinch of flaky sea salt right on top. That final pinch of salt on the whipped cream is not optional. It is the whole thing.
✨ Flavor twist: Stir in 1/4 tsp of espresso powder with the cocoa. It deepens the chocolate flavor without making it taste like coffee, and makes the caramel pop even more.
Salt note: Use flaky sea salt, not table salt. Flaky salt dissolves slowly and gives you bursts of salinity rather than uniform saltiness throughout. The difference is significant. Maldon salt flakes are widely available in most grocery stores.
3
🌿 Peppermint Hot Chocolate
The classic. Dark chocolate and peppermint are one of the great cold-weather flavor pairings — cooling and warming at the same time, festive without being fussy. This version uses the base recipe with dark chocolate for the best balance against the mint, and just enough peppermint extract to be clearly present without turning into mouthwash.
The single most important thing to know about this recipe: pure peppermint extract is extremely concentrated. Start with less than you think you need, taste, and add from there. A quarter teaspoon in two mugs of hot chocolate is a noticeable mint flavor. Half a teaspoon is bold. One full teaspoon and you have toothpaste.
Recipe (makes 2 mugs):
2 cups whole milk (or oat milk)
2 oz dark chocolate (60 to 70%), chopped
1.5 tbsp unsweetened cocoa powder
1 tbsp sugar
1/4 tsp pure peppermint extract (start here — taste before adding more)
1/4 tsp pure vanilla extract
Pinch fine sea salt
Whipped cream and crushed candy cane or chocolate shavings for topping
To make: Follow the base recipe method. Add peppermint extract and vanilla together off the heat once the chocolate is fully melted. Taste at this point — the flavor will mellow very slightly once poured, so what you taste in the pan is roughly what you will get in the mug. Pour into mugs and top with whipped cream and a small sprinkle of crushed candy cane for color and crunch.
✨ Flavor twist: Add a small pinch of cayenne (about 1/16 tsp) along with the cocoa. The heat is imperceptible on its own but it brightens the peppermint and the chocolate in a way that makes the whole mug taste more vibrant.
Peppermint vs. mint extract: Use pure peppermint extract, not mint extract or spearmint extract. They taste noticeably different. Pure peppermint extract has the clean, bright, candy-cane flavor you want here.
4
🍬 Candy Cane White Hot Chocolate
White chocolate gets a bad reputation because cheap white chocolate is genuinely unpleasant. Use a good bar — Lindt, Ghirardelli, or Valrhona — and the whole story changes. It melts into milk as a silky, lightly sweet cream that is almost dessert-like on its own. Add peppermint and vanilla and the result is Christmas in a mug.
This variation is sweeter and lighter than the peppermint dark chocolate above, which makes them complementary rather than redundant. Offer both at a holiday gathering and watch them disappear at equal speed for very different reasons.
Recipe (makes 2 mugs):
2 cups whole milk (or full-fat coconut milk for dairy-free — it is spectacular here)
2.5 oz good quality white chocolate, chopped (not white chocolate chips)
1/4 tsp pure peppermint extract
1/2 tsp pure vanilla extract
Tiny pinch fine sea salt
Whipped cream, 2 candy canes, and crushed candy cane for garnish
To make: Warm milk over medium-low until steaming. Add chopped white chocolate and whisk gently and continuously until completely melted and smooth — white chocolate can be finicky, so keep the heat low and be patient. Remove from heat, stir in peppermint extract, vanilla, and salt. Pour into mugs, top with whipped cream and a candy cane on the rim. For a festive presentation, dip each mug rim lightly in corn syrup then press into a small plate of crushed candy cane before pouring.
✨ Flavor twist: A few drops of raspberry extract added along with the peppermint makes this taste like a peppermint patty with a raspberry center. Unusual and very good.
White chocolate tip: Add the chopped chocolate to warm (not hot) milk and keep whisking over very low heat. High heat causes white chocolate to seize and turn grainy. Low and slow is the move here.
5
🥥 Almond Joy Hot Chocolate
Chocolate, coconut, and almond is a combination that just works — it works in candy bars, it works in cookies, and it absolutely works in a mug. This one is naturally dairy-free and tastes like the best possible version of its candy bar inspiration.
The secret is coconut cream rather than plain coconut milk. Coconut cream — the thick layer at the top of a chilled full-fat coconut milk can — adds a rich, velvety body that makes this genuinely indulgent. Do not skip the toasted almonds on top. They transform the drink from good to great.
Recipe (makes 2 mugs):
1.5 cups unsweetened almond milk
1/2 cup coconut cream (scooped from top of chilled full-fat coconut milk can)
To make: Warm almond milk and coconut cream together over medium-low, whisking to combine as they heat. Whisk in cocoa powder, sugar, and salt until smooth. Add chopped chocolate and whisk until fully melted. Remove from heat, stir in coconut extract and vanilla. While the hot chocolate warms, toast sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Watch them — they go from golden to burnt fast. Pour hot chocolate into mugs, top with coconut whipped cream, toasted almonds, and toasted coconut flakes.
✨ Flavor twist: A tiny pinch of cayenne (1/16 tsp) in the base will not taste spicy but will make every other flavor taste more vivid and alive.
🌱 Naturally dairy-free. This recipe was designed that way. The coconut cream is essential — do not swap it for light coconut milk or the drink will be thin and watery rather than rich and satisfying.
6
🍵 Matcha White Hot Chocolate
This one surprises people. Matcha and white chocolate sound like they should clash, but they do not — the earthy, slightly grassy matcha cuts the sweetness of the white chocolate perfectly, and the white chocolate softens matcha’s bitterness. The result is elegant and completely unlike anything else on this list.
2 cups unsweetened oat milk (the creamiest dairy-free option for this recipe)
2 oz good quality white chocolate, chopped
1.5 tsp ceremonial or culinary-grade matcha powder
1 tsp honey or maple syrup (adjust to taste)
1/4 tsp pure vanilla extract
Extra matcha powder for dusting
To make: This step matters — whisk the matcha powder with 2 tbsp cold oat milk in a small bowl until it forms a smooth, lump-free paste. (Skipping this step and adding matcha directly to hot liquid causes clumping that is very difficult to fix.) Warm the remaining oat milk over medium-low until steaming. Add the chopped white chocolate and whisk until fully melted. Add the matcha paste and honey, whisking vigorously until completely incorporated. Remove from heat, stir in vanilla. Pour into mugs and dust lightly with extra matcha powder.
✨ Flavor twist: Add 1/8 tsp of ground cardamom with the matcha. It makes the whole drink smell and taste like something from a specialty tea shop.
Matcha buying tip: Culinary-grade is fine and significantly cheaper than ceremonial. What matters most is color and freshness: good matcha is a vivid, bright green. Yellowish or dull matcha will taste bitter and flat. Buy from somewhere with good turnover and use it within a few months of opening.
7
🌶️ Authentic Mexican Hot Chocolate
The most complex and the most rewarding on the list. Traditional Mexican chocolate (Ibarra is the most widely available brand, found in the Latin foods aisle of most grocery stores) is already spiced with cinnamon and has a slightly coarser, less refined texture than standard baking chocolate – which gives the drink a rustic, grainy richness that feels completely different from anything else here.
See also
The chili is a supporting note, not the star. It builds a background warmth that lingers pleasantly after you swallow. You might also enjoy the same chocolate-and-chili combination in dessert form – our chili chocolate mug cakes use the same principle to great effect.
Recipe (makes 2 mugs):
2 cups whole milk (or oat milk)
2 oz Ibarra Mexican chocolate, chopped (or 2 oz dark 70% chocolate + 1 tsp cinnamon + 1/2 tsp almond extract as a substitute)
1 tbsp unsweetened cocoa powder
1 tbsp brown sugar, packed
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ancho chili powder (start here — taste before adding more)
Pinch fine sea salt
2 cinnamon sticks for garnish
To make: Warm milk over medium-low until steaming. Whisk in cocoa powder, brown sugar, cinnamon, chili powder, and salt. Add chopped chocolate and whisk constantly until fully melted and smooth – keep the heat at medium-low and do not let it boil. Remove from heat and stir in vanilla. Froth the hot chocolate by whisking vigorously for 30 seconds or using an immersion blender briefly – this creates the characteristic foam of traditional Mexican hot chocolate. Pour into mugs and serve with a cinnamon stick.
✨ Flavor twist: Stir in 1 tbsp of strong brewed coffee per mug. Chocolate and coffee amplify each other beautifully, and the result tastes richer and more complex without tasting like a mocha.
Chili amount note: 1/8 tsp ancho chili powder is a very mild heat – most people will feel warmth rather than spice. Ancho is preferred over cayenne here because it has a fruity, almost chocolatey quality that plays well with the cinnamon. If you only have cayenne, use half the amount called for (1/16 tsp).
8
🍊 Orange Cardamom Hot Chocolate
The most sophisticated recipe on the list and the one that surprises people the most. Chocolate and orange is a classic pairing — anyone who has tried a Terry’s Chocolate Orange knows this intuitively. Adding cardamom takes it somewhere unexpected. Cardamom is floral and warmly spiced, and it makes the orange note more aromatic and complex, like something from a really good specialty cafe.
The trick is orange zest, not orange juice. Zest carries the essential oils and the concentrated flavor; juice just adds acidity and thin citrus water that dilutes the hot chocolate without adding real orange flavor. One large orange provides all the zest you need.
Recipe (makes 2 mugs):
2 cups whole milk (or oat milk)
2 oz dark chocolate (60 to 70%), chopped
1.5 tbsp unsweetened cocoa powder
1 tbsp sugar
Zest of 1 large orange (about 1 packed tsp)
1/4 tsp ground cardamom
1/2 tsp pure vanilla extract
Pinch fine sea salt
Optional: 1 drop pure orange extract for a more intense orange note
To make: Combine milk and orange zest in a small saucepan. Warm over medium-low, stirring occasionally, for 3 to 4 minutes until steaming — this infuses the milk with the orange essential oils from the zest, which is the flavor base for the whole drink. Whisk in cocoa powder, sugar, cardamom, and salt until smooth. Add chopped chocolate and whisk until completely melted. Taste here — if you want a stronger orange flavor, add a single drop of pure orange extract and taste again before adding more. Off heat, stir in vanilla. Strain out the zest if preferred, or leave it in. Pour into mugs.
✨ Flavor twist: Balance a small square of dark orange chocolate (Lindt Excellence Orange Intense is perfect) on the rim of each mug. It looks beautiful, melts slightly as you drink, and reinforces the orange flavor in every sip. This is the recipe for Christmas morning.
Cardamom freshness matters: Ground cardamom loses its floral quality faster than most spices. If yours has been in the cabinet for more than a year, buy a new jar. The difference between fresh and stale cardamom is remarkable – fresh smells like perfume; stale smells like almost nothing.
☕ Hot Chocolate Tips That Actually Matter
Use a real chocolate bar, not baking chips
Chocolate chips contain stabilizers that prevent them from melting as smoothly as a bar. For hot chocolate, a chopped bar gives you a glossy, velvety texture that chips cannot match. Ghirardelli, Lindt, and Valrhona are all widely available and produce excellent results.
Never boil the milk
Boiling milk changes its texture, creates a skin, and can scorch on the bottom of the pan. You want it steaming with tiny bubbles at the edges — around 150 to 160 degrees Fahrenheit. If you see a rolling boil, pull it off the heat immediately and let it cool for a minute before continuing.
The best non-dairy milk for hot chocolate
Oat milk is the best all-purpose swap — it has a neutral sweetness and enough body to work in almost every variation. Full-fat coconut milk (from a can) gives the richest result and is exceptional in the Candy Cane White and Almond Joy. Almond milk is thinner but brings a pleasant nuttiness that works well in the Almond Joy specifically. Skip rice milk — it is too watery for this.
Make-ahead and storing
All of these recipes keep in the refrigerator for up to 3 days in a sealed container. Reheat gently on the stovetop over low heat, whisking as it warms to recombine. Do not microwave — it heats unevenly and can form a skin on the surface.
Making a bigger batch for a crowd
All of these recipes scale up without any adjustments to ratios. For parties, multiply the ingredients and keep warm in a slow cooker on the warm setting, stirring occasionally. Hot chocolate holds well for up to 90 minutes this way and makes your entire kitchen smell incredible. Add toppings as people serve themselves.
🍫 Hot Chocolate Questions, Answered
What is the difference between hot chocolate and hot cocoa?
Hot cocoa is made with cocoa powder, sugar, and milk – it is lighter, thinner, and what most packaged mixes are. Hot chocolate is made with actual melted chocolate, which makes it thicker, richer, and more complex in flavor. The base recipe in this post uses both cocoa powder (for flavor depth) and a real chocolate bar (for body and texture) to get the best of both.
What chocolate is best for homemade hot chocolate?
A real chocolate bar is significantly better than chocolate chips, which contain stabilizers that affect how smoothly they melt. For a classic hot chocolate, 60 to 70 percent dark chocolate gives the best balance of richness and depth without being too bitter. Ghirardelli Bittersweet, Lindt Excellence 70%, and Valrhona Caraibe are all excellent choices available in most grocery stores.
Can I make hot chocolate without dairy?
Yes — every recipe here works with dairy-free milk. Oat milk gives the closest texture and body to whole milk. Full-fat coconut milk is the richest and most indulgent option. Almond milk is thinner but works well in the Almond Joy variation where almond flavor is a feature, not a compromise.
How do I make hot chocolate thicker?
Use whole milk or full-fat coconut milk, increase the amount of chopped chocolate slightly, and whisk in 1/2 tsp of cornstarch mixed with 1 tbsp cold milk at the start of the recipe. This is how European-style hot chocolate achieves its spoonable, ganache-like consistency.
Why does my hot chocolate taste grainy?
Two common causes: the milk got too hot and scalded (above a rolling boil), or the chocolate seized — which happens when chocolate comes into contact with even a tiny amount of water before it is fully melted. Always make sure your whisk and pan are dry, and keep the heat at medium-low throughout. If your drink seizes, try whisking in a tablespoon of warm milk and see if it comes back together.
Can I make hot chocolate in a slow cooker?
Yes, and it is great for serving a crowd. Add all ingredients except vanilla to the slow cooker and cook on low, stirring every 20 to 25 minutes, until everything is melted and smooth – usually about 30 to 40 minutes total. Stir in vanilla, then switch to warm and keep covered, stirring occasionally. It holds well for up to 90 minutes on the warm setting.
☕ More Cozy Drinks Worth Making
If hot chocolate season has you in a warm-drinks mood, here are a few more favorites from the Better Living kitchen:
And if chocolate is your love language, do not miss our 12 decadent chocolate dessert recipes — the perfect next step after you have mastered the mug. 🍫
🍫 One last thing: These recipes were written for real home kitchens with regular grocery store ingredients. You do not need specialty chocolate or exotic milks to get results worth being proud of. Use what you have, taste as you go, and make it yours. That is exactly what makes homemade better than anything from a box, and far better than anything from a packet.
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These Salted Fudge Brownies are rich, decadent and deliciously chocolaty. Finished with a sprinkle of flaky sea salt adds delicious texture and flavor, sending these brownies over the top! Yields 9 to 16 brownies depending on how you cut them.
Craving rich fudgy brownies? I’ve got you!
Growing up, I did not care much for brownies. Yet now? I love them. In fact, I have 9 (nine!!) brownie recipes on SS. From cabernet swirled and sea salt caramel espresso to the best frosted brownies and even a spicy chocolate truffle brownie. I’m not sure if it was the fudge in the title or the large flakes of sea salt that adorned the brownies.
My overall opinion of this recipe is that the brownies were definitely fudgy. However when you taste the salt hits your tong and with the chocolate it was unbelievable.
To Make These Salted Fudge Brownies You Will Need:
unsalted butter – Adds moisture, richness and flavor.
unsweetened chocolate – I use Ghirardelli Premium 100% cacao (not sponsored).
unsweetened cocoa powder – Using unsweetened cocoa powder allows you to control the sweetness in the recipe.
granulated sugar (white) – For sweetening and flavor.
eggs – Acts as a binding agent, helps the brownies rise and adds rich flavor.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
flaky salt – I use Maldon (not sponsored)
Preheat your oven to 350°F (or 180°C).
Then, line an 8 x 8 aluminum pan with parchment and then spray with a nonstick spray (I use a spray that contains flour).
Combine Dry Ingredients:
In a bowl, measure and add 1 cup unbleached all-purpose flour and 6 tablespoons unsweetened cocoa powder.
Whisk to combine and set off to the side.
Prepare the Wet Ingredients:
In a medium sauce pan, add 2 ounces of (chopped) unsweetened chocolate with the 3/4 cup (1½ sticks) of unsalted butter. Heat on the low, stirring often until melted.
Once melted, remove off the heat.
Next, measure and add in 2 cups granulated white sugar.
Measure and add in 1½ teaspoons pure vanilla extract.
Use a rubber spatula to mix until combined.
Then add in the 3 large eggs, one egg at a time, whisking after each one.
The mixture should be thick and glossy.
Add in the flour/cocoa mixture and stir until incorporate.
I wish you could smell this!
Transfer the batter to the prepared baking pan. Using the spatula, spread evenly. Then sprinkle with 1/2 teaspoon of flaky sea salt evenly over top.
Using a butter knife, swirl the salt into the batter.
Bake on the middle rack of your preheated oven for 35 to 40 minutes – for me and my oven, 4o minutes yielded the best results. But a good rule to follow is that the brownies are done when you insert a cake tester (toothpick) and it comes back with a trace of the batter on it.
Once baked, remove and let cool for 30 minutes. Using the parchment, carefully lift the brownies out of the pan and transfer to a wire cooling rack to finish cooling.
Once the brownies have cooled, cut into squares and sprinkle with more flaky salt!
Let me tell you, these brownies are something else! The rich, chocolaty flavor and fudge-y texture with the salt is *chef’s kiss*.
How To Store Brownies:
Store the brownies in an air-tight container at room temperature for 5 to 6 days. Or wrap tightly in plastic wrap and then foil, and freeze for up to 1 month.
Enjoy! And if you give this Salted Fudge Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 9servings
Salted Fudge Brownies
These Salted Fudge Brownies are rich, decadent and deliciously chocolaty. Finished with a sprinkle of flaky sea salt adds delicious texture and bursts of flavor, sending these brownies over the top!Yields 9 to 16 brownies depending on how you cut them.
Prep Time: 20 minutesmins
Cook Time: 40 minutesmins
Cool Time: 1 hourhr
Total Time: 2 hourshrs
1cupall-purpose flour
6tablespoonsunsweetened cocoa powder
3/4cupunsalted butter
2ouncesunsweetened chocolate, chopped
2cupsgranulated sugar
1½teaspoonspure vanilla extract
3largeeggs
1/2teaspoonflaked sea salt, plus more for sprinkling
Preheat oven to 350°F (or 180℃).
Line a 8×8 metal pan with parchment paper, draping the foil over the edges. I like to use binder clips to secure the parchment. Then spray with nonstick baking spray.
In a bowl, add the flour and cocoa powder, whisking to combine.
In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Once melted, remove from the heat and add in the sugar and vanilla, stirring to combined. Next, add one egg at a time, stirring after each one.
Pour the batter in the prepared pan and spread evenly.
Sprinkle with flaky salt evenly over batter. Using a butter knife, swirl the salt into the batter. Bake in the center of the oven for about 35 to 40 minutes, or until the edges are set and a toothpick comes back with only a trace of the batter once inserted into the middle.
Once baked, remove and let cool for 30 minutes. Using the parchment, lift the brownies out of the pan and transfer to a wire cooling rack to finish cooling. Cut into squares, sprinkle with more flaky salt (if desired) and serve.
See blog post for storage instructions.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This recipe was adapted from Food & Wine Magazine’s 2010 “Our Best New Classics” issue and was originally posted on December 10th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Chocolate Mayonnaise Cake is one of the most surprisingly decadent, delicious and downright evil cakes I have ever made! And it’s the most quick and easy cake you’ll find on the internet! Simply mix the ingredients in a bow, pour into a pan and bake! Never use a prepared cake mix again!
Moist Chocolate Cake
I’m going to say it…the “M” word…this chocolate mayonnaise cake is so moist and so delicious! And it is topped with the most creamy chocolate cream cheese frosting! You’re going to fall in love with this cake that’s the perfect dessert for after a Sunday family dinner.
Ok so this is typical me, but I heard about mayo cake as a kid and swore it off. First of all, I grew up on Miracle Whip. Say whatever you want, it was delicious. And I loved it on a grilled cheese
Which Chocolate Cake Recipe is Best
I’ll be honest, mom’s chocolate zucchini cake is one of the most moist and wonderful cakes in my humble opinion. And if you’ve tried our best chocolate cake recipe, then you know I do not mess around with dry cake.
Which is why you’re going to love this chocolate mayo cake! I worked out the kinks on this mayo cake and those Southerners that swore I just HAD TO TRY IT were right. It is the most wonderful chocolate cake!
Ingredients for Chocolate Mayonnaise Cake
Something so delicious shouldn’t be so easy! The list of ingredients is brief and just the basics. You might just have everything already in the pantry and fridge. Cha-ching!
Cake
Flour: just all purpose flour is great!
Cocoa Powder: we like unsweetened Hershey’s or dutch process but any cocoa powder will work fine.
Sugar: It’s not just for sweetness, it helps texture, moisture and browning.
Baking Soda: make sure it’s fresh!
Salt: every baked good needs a little salt!
Vanilla Extract: flavor, flavor, flavor!
Mayonnaise: replaces the oil and eggs, don’t use a light mayo
Water: make sure it is HOT, hot water which awakens the rich chocolate flavor of the cocoa powder
Chocolate Frosting
Cream Cheese: any brand will do and make sure it is room temperature!
Butter: unsalted and room temperature
Cocoa Powder: same note as above
Powdered Sugar: we always go with C&H brand confectioners’ sugar
Vanilla: flavor baby!
Milk or Chocolate Milk: if you want to go over the top, use chocolate milk!
How to Make Chocolate Mayonnaise Cake
How many times can I say that this cake is easy? Mix everything together, pour in a baking pan, and bake. The frosting is just as simple. Dangerous, I know!
For the Cake
Prep: Preheat the oven to 350 degrees F and grease your baking dish.
Whisk: Add all the ingredients together and whisk in a large bowl.
PRO TIP: Stop stirring as soon as the cake batter comes together. An over-mixed cake is a dry cake.
Pour: Pour the batter into your prepared pan and smooth it out so it’s even.
Bake: Place the cake in the preheated oven and bake.
For the Frosting
Combine: Mix all of the ingredients together.
PRO TIP: It is crucial that your butter and cream cheese are both room temperature. If you try to add either of them cold, you’ll have lumpy frosting.
Frost: Wait for the cake to cool completely then spread all over the top.
Tips for Perfect Cake
Use fullfat mayonnaise and avoid the avocado one. A fat free or low fat mayo will not give sufficient moisture and tender crumb to the cake.
Do NOT Measuring Flour Wrong! Read this post about how to measure flour and I will literally prove to you that there really is a wrong way.
Do NOT over-mix! Don’t worry about a smooth batter, stop as soon as everything is combined.
Do not over-bake your cake. Check by inserting a toothpick into the center of the cake. If the toothpick comes out clean, without crumbs or goo, your cake is done.
FAQ about Mayonnaise Cake
Do You Have To Refrigerate Mayonnaise Cake?
The unfrosted cake can be stored at room temperature, but wrapping it in plastic in the fridge will extend its life.
Some frostings are ok at room temperature also, but since we use a cream cheese frosting it is best to refrigerate.
How Long Will Mayonnaise Cake Keep?
Mayonnaise cake will keep for 3-4 days in airtight container.
Can You Freeze Chocolate Mayo Cake?
Yes, absolutely! Let it cool completely, then wrap it tightly in plastic wrap followed by a layer of foil. It will keep in the freezer for up to 3 months.
What Does Mayonnaise Do For Cake?
Mayonnaise is made from oil and eggs, and it will boost the moisture level in a cake recipe when added to the batter.
Chocolate mayonnaise cake…don’t knock it ’til you try it (saying to my younger self)! The mayo makes it so moist! A chocolate cake recipe has never been easier…just mix, bake, devour!
For All Our Chocolate Cake Lovers:
Prevent your screen from going dark
For the Cake
Preheat the oven to 350 degrees F.
Grease a 9×13” baking pan.
In a large bowl, whisk together all ingredients, stopping as soon as it has come together.
2 Cups Flour, ⅓ Cup Cocoa Powder, 1 Cup Sugar, 2 teaspoons Baking Soda, ¼ teaspoon Salt, 1 teaspoon Vanilla, 1 Cup Mayonnaise, 1 Cup Water
Pour the batter into the pan and smooth it out to all sides.
Bake at 350℉ for 25-30 minutes or until a toothpick comes out clean.
Allow to cool completely and then frost.
For the Frosting
Mix all ingredients together until smooth.
8 Ounces Cream Cheese, 5 Tablespoons Butter, ½ Cup Cocoa, 3 Cups Powdered Sugar, 1 teaspoon Vanilla, 1 Tablespoon Milk
Spread on cooled cake.
Can be stored in the refrigerator, covered, for 3-4 days
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This chocolate cherry cake is a moist chocolate cake that’s made with cherry pie filling. It’s easy to make, with boxed cake mix, and topped with a thick and fudgy chocolate frosting!
Easy Chocolate Cherry Cake
If you love chocolate cake, you’re going to love this fruity recipe! Boxed chocolate cake mix is mixed together with a can of cherry pie filling to make a decadent cherry chocolate cake recipe.
The best part about this box chocolate cake mix recipe (aside from the flavor!) is how easy it is to make. Because we’re using a store-bought cake mix, this recipe comes together in a few steps. Then you throw it in the oven for about 45 minutes.
There are also two kinds of chocolate in this chocolate frosting recipe. Melted chocolate and cocoa powder give this recipe all of its chocolatey flavor.
Once the frosting is done, you’ll spread a thick layer over the cooled cake. I liked to use all the frosting in this recipe on the cake because I love all the frosting, but you can decide how much you want to frost and save the rest in the refrigerator for another recipe if you want.
Top your cake with chocolate chips or extra cherries! Then cut them into squares and serve immediately.
Chocolate Cherry Cake Ingredients
This box cake mix recipe couldn’t be simpler to make! Here’s everything you’ll need to make this super easy chocolate cake with cherry pie filling:
Boxed chocolate cake mix
Cherry pie filling
Eggs
Almond extract
Semi-sweet chocolate chips
Unsalted butter
Confectioners’ sugar
Cocoa powder
Whole milk
Light corn syrup
Vanilla extract
Salt
How to Make Chocolate Cherry Cake
The key thing to remember when making this box chocolate cake mix recipe is that you do NOT mix together the chocolate mix like it instructs on the packaging. Instead, follow these instructions:
Stir together the cake mix, cherry pie filling, eggs, egg yolk and vanilla. Then, fold in the chocolate chips.
Spread the cake batter into a greased 9×13-inch baking pan and bake.
Once the cherry cake has cooled completely, make the homemade chocolate frosting.
Frost the cake and top with additional chocolate chips or sprinkles.
Can I Use Another Type of Canned Pie Filling?
I bet that would be delicious! I feel like any canned fruit pie filling would work in place of the cherry pie filling. If you use another type of pie filling in this easy chocolate cake recipe, please leave a comment below telling us how it turned out!
Can I Use Another Flavor of Boxed Cake Mix?
As long as you buy a 15-ounce boxed cake mix, this cherry cake recipe should turn out okay. I imagine you’d need to stick with “regular” cake mixes (i.e. plain yellow, white, or chocolate cake) and avoid specialty cake mixes, like angel food cake. I’ve only made this recipe with chocolate cake mix, so I can’t say for certain.
How to Store Chocolate Cherry Cake
You can also store the cake at room temperature for up to three days or in the refrigerator for up to one week. If you want to make it really far in advance, you can make the cake and freeze it for up to 2-3 months, then let it defrost and frost it once it’s ready to serve.
Tips for Making Chocolate Cherry Cake
Be sure not to add more almond extract than the box cake mix recipe below calls for. Almond extract can quickly overwhelm the other flavors in this chocolate cherry cake, so be careful!
The key to a smooth and creamy frosting is whipping the butter for the full amount of time. You’ll want to beat the butter for 2-3 minutes until it gets light and fluffy. Once you add the powdered sugar you’re going to do the same thing! The longer you beat the frosting, the more air is incorporated and the more fluffy it will be.
Once you take it out you’ll want to make sure the cake is completely cool before you start frosting it. Otherwise you’ll end up with melty frosting all over the place!
More EASY CHOCOLATE CAKE RECIPES:
Chocolate Cherry Cake
Prevent your screen from going dark
Preheat oven to 350°F.
Grease and flour a 9×13-inch baking pan. Set aside.
Combine cake mix, cherry pie filling, eggs, egg yolk, and almond extract.
1 Box Chocolate Cake Mix, 1 Can Cherry Pie Filling, 2 Large Eggs, 1 Egg Yolk, ½ teaspoon Almond Extract
Add the chocolate chips and stir to combine.
1 Cup Semi-Sweet Chocolate Chunks
Pour in prepared baking pan and bake for 35-40 minutes.
For the Frosting
Once the cake has cooled, make the frosting. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter on high speed until light and fluffy, for 2-3 full minutes.
1 ½ Cups Unsalted Butter
On low speed, gradually add the confectioners sugar and cocoa powder and beat for another 2-3 minutes.
3-4 Cups Confectioners’ Sugar, 1 Cup Cocoa Powder
Then add the melted chocolate, followed by the milk, corn syrup, vanilla, and salt. Beat for 1 minute.
8 Ounces Semi-Sweet Chocolate, ¼ Cup Whole Milk, ¼ Cup Light Corn Syrup, 2 teaspoons Pure Vanilla Extract, ¼ teaspoon Salt
Then turn the mixer up to medium-high speed and beat for 3 full minutes.
Frost cooled cake and top with sprinkles.
Slice and serve.
Cover leftovers tightly and store in the refrigerator for up to a week.
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Get ready to wow your taste buds with this Healthy Chocolate Swirl Berry Yogurt Bark! Quick, easy, and only 5 minutes to prep, it’s the ultimate after-school snack that’s as fun to make as it is to eat.
Creamy Greek yogurt, sweet berries, and decadent chocolate swirls come together for a treat that feels indulgent but is totally wholesome. Perfect for kids, grown-ups, or anyone who loves a little sweet crunch without the guilt!
Some days it feels like the snack struggle is real! How many times can you eat an apple, string cheese, or almonds before your taste buds revolt? I’m so over the same-old, same-old. That’s why I’m beyond excited to share this fun healthy snack idea with you: Healthy Chocolate Swirl Berry Yogurt Bark! It’s officially my new favorite treat, and our kids can’t get enough either. It’s the perfect after school snack!
Ingredients For Yogurt Bark
This Chocolate Berry Yogurt Bark is healthy and packed with flavor. Let’s break down the ingredients that make it so irresistible…
Chocolate Chips: Melted and swirled throughout the bark for rich chocolate flavor. We used semi-sweet, but milk chocolate, white chocolate or dark chocolate would all be good.
Fresh Berries or Fresh Fruit: We used blueberries, blackberries, and raspberries, but see below for more ideas!
With just chocolate, creamy Greek yogurt, and fresh berries, you’ve got a snack that’s as pretty as it is delicious!
Other Mix-Ins & Toppings
This yogurt bark is easy to customize, so feel free to get creative with mix-ins and toppings.
Try adding sliced bananas, fresh strawberries, mango, or cherries for more fruit flavor.
Granola, chopped nuts, cookies, sprinkles, or coconut flakes add great crunch, while chia seeds, pepitas, or hemp hearts bring a little extra nutrition.
You can also swap the chocolate swirl for white chocolate, drizzle with honey or pure maple syrup, or sprinkle on crushed pretzels for a sweet-salty twist. Mix and match to make it your own.
How to Make Yogurt Bark
Making this yogurt bark is easier than you think! A few simple steps and you’ll have a colorful, chocolatey treat ready to chill.
Melt: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each round, until smooth. Let cool slightly so it doesn’t melt the yogurt.
Spread: Line a rimmed baking sheet with a Silpat mat or wax paper and evenly spread the Greek yogurt into a smooth layer.
Top: Sprinkle the fresh berries evenly over the yogurt.
Swirl: Dot the melted chocolate over the bark, then use a toothpick to gently swirl it through the yogurt.
Freeze: Place the pan in the freezer for at least 4 hours or overnight until completely firm.
Break: Remove from the freezer, quickly break or slice using a sharp knife, and store in an airtight container in the freezer for up to 2 weeks.
Once it’s frozen and broken into pieces, you’ve got a healthy snack ready to go!
Storing Yogurt Bark
Yogurt bark freezes beautifully for up to 3 months, but honestly, it’s at its absolute best within the first 2 weeks. I love making a big batch and keeping it on hand so I can grab a piece whenever a snack attack (or dessert craving) strikes.
What Kind Of Yogurt is Best for Yogurt Bark?
When it comes to yogurt bark, you really can’t go wrong! Vanilla greek yogurt is amazing for this recipe! It’s strained multiple times, giving it a thick, creamy texture that’s rich in flavor and packed with protein. You can use full fat, whole milk yogurt for extra creaminess, or go nonfat if you prefer.
Flavor-wise, vanilla works beautifully, but plain greek yogurt, strawberry, or any favorite variety will do. Greek yogurt also usually has less sugar than regular yogurt, though keep an eye on the fat and calories since not all yogurts are created equal.
Feeling adventurous? You can even make your own yogurt at home with our Instant Pot Homemade Yogurtrecipe for an extra-special touch.
This Chocolate Swirl Berry Yogurt Bark is fun, fruity, and totally snackable. Perfect for after school snacks or whenever you need a little sweet fix without the guilt. Make a big batch, hide a few pieces for yourself, and let the rest disappear!
Healthy Snack RECIPES
Watch How This Yogurt Bark Recipe is Made…
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Place the chocolate chips in a microwave safe bowl and heat for 30 second intervals, stirring in between until smooth. Allow to cool slightly.
¾ Cup Chocolate Chips
Place a Silpat (parchment paper does not work as well) on a rimmed cookie sheet and evenly spread the entire package of yogurt.
24 Ounces Greek Yogurt
Sprinkle with berries.
Fresh Berries of Choice
Dot the chocolate in little mounds all over the bark. Use toothpicks to swirl the chocolate.
Freeze for 4 hours or up to overnight or until hardened.
Quickly break the bark and store in an airtight container for up to 2 weeks.
Store in an airtight container for up to 2 weeks in the freezer.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Give the gift of great skin this holiday season with these skincare gifts, perfect for just about anyone!
The Philips Epilator Series 8000 Wet & Dry boasts powerful yet gentle epilation with its improved tweezers and over 70,000 hair-catching actions per minute. This means you can cover more skin and achieve flawless smoothness for up to 4 weeks.
This holiday season, Bubble makes gifting simple, fun, and affordable with its limited-edition “Silky Season” 3-Step Hydrating Routine. The set includes three of Bubble’s best-selling essentials for clean, hydrated, and glowing skin.
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Biossance’s Bright Bestsellers Set is for the radiance-obsessed, with a set that brings together Biossance’s most-loved icons: the Squalane + Vitamin C Rose Oil for instant luminosity, the Squalane + Copper Peptide Rapid Plumping Serum for bouncy, hydrated skin, and the Squalane + Omega Repair Cream for rich, replenishing moisture. It’s a routine that brightens, firms, and deeply nourishes.
Josie Maran bite-sized butters are air-whipped, full-body moisturizers that soak in to deliver visible firmness and intense hydration. Tuck them into someone’s stocking, or wrap them up as a set.
Peter Thomas Roth’s full-size Vitamin C and hyaluronic eye patches come in a two-piece kit that’s ideal for gift giving. The Potent-C Hydra-Gel Eye Patches help brighten and reduce signs of aging, and Water Drench Hydra-Gel Eye Patches help reduce the look of dryness, under-eye bags, and dark circles.
The Ultimate Hydration Jet Set from Skinfix is the travel skin repair trio. The gel cleanser doubles as a makeup remover, clearing oil and SPF without stripping, a fast-absorbing water cream delivers lightweight moisture and reduces shine, and a rich cream is packed with peptides to restore ultra-dry skin.
Summer Fridays’ The Holiday Trio Set comes with Lip Butter Balm in Hot Cocoa and Toasted Marshmallow. Nourish dull, depleted skin with a swipe of buttery hydration.
The NYX Professional Makeup Holiday Fat Oil Trio Lip Oil Gift Set is formulated with squalane, cloudberry, and raspberry oils. They work together to deeply nourish and hydrate the lips, promoting a supple, healthy appearance.
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For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.
I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutelydivine.
I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!
Ingredients You’ll Need
These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!
Unsalted Butter: Adds richness and helps create a soft, tender texture.
Eggs: Bind the dough and provide structure and moisture.
Sugar: Sweetens the cookies and helps them spread slightly.
Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
Vanilla Extract: Enhances and rounds out the chocolate flavor.
All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
Salt: Balances the sweetness and boosts overall flavor.
Baking Soda: Helps the cookies rise and stay soft.
Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)
Jump down to the recipe card for all the exact measurements.
What Kind of Cocoa Powder is Best?
For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.
If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.
How to Make Double Chocolate Chip Chocolate Cookies
These double chocolate chip cookies are so simple it’s dangerous! They’re a chocolate lover’s dream!
Mix: Combine all the wet ingredients in a medium bowl and mix evenly.
Whisk: Combine all the dry ingredients in a separate bowl.
Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
Fold: Add the chocolate chips and fold them in.
Scoop: Scoop dough using a cookie scoop onto a prepared cookie sheet.
Bake: In a 350 degree oven, bake until slightly underdone.
Cool: Cool in a single layer on a wire rack and enjoy!
Head to the recipe card to for all the detailed instructions.
Tips for Perfect Double Chocolate Chip Cookies
Watch the bake time: Every oven is different, so keep an eye on your cookies. Remove them when they look slightly underdone. They’ll finish setting on the baking sheet as they cool.
Use instant pudding only: Make sure you buy INSTANT pudding, not cook-and-serve. The cook-and-serve version will not work in this recipe.
Add the pudding mix dry: Don’t prepare the pudding as the box instructs. Treat the dry mix like any other dry ingredient and stir it directly into the dough.
Make them pretty: For bakery-style cookies, press a few extra chocolate chips or chunks on top of each dough ball before baking. It’s an easy extra step that pays off.
Finish with sea salt: A light sprinkle of flaked sea salt adds amazing flavor and makes the cookies look gorgeous. Totally optional, but highly recommended.
Storage and Make Ahead Instructions
These double chocolate chip cookies are perfect for making ahead. You can scoop the dough onto a baking sheet, cover it with plastic wrap, and refrigerate it until the next day. When you are ready to bake, let the dough sit at room temperature for 15–30 minutes before putting the cookies in the oven.
You can also freeze the dough for longer storage. Simply scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze for about 2 hours. Once solid, transfer the dough balls to a freezer-safe bag.
Frozen cookie dough keeps well for up to 3 months. When you’re ready to bake, let the dough sit on the counter for about 30 minutes to soften slightly, then bake as directed. Baked cookies should be cooled completely and stored in an airtight container at room temperature.
Pudding makes these double chocolate chip cookies the most soft and moist cookies, not to mention the delicious chocolate flavor. Trust me, you’ll want to put pudding in all your cookies from now on! They’re so irresistible, they may not even make it off the baking sheet before they’re gone!
More COOKIE RECIPES You’re Going to Love:
Watch How to Make Chocolate Cookies…
Prevent your screen from going dark
Preheat oven to 350 degrees F.
Combine butter, eggs, sugars, vanilla in large bowl until evenly mixed
2 Cups Butter, 4 Eggs, 1 ½ Cups Sugar, 2 Cups Brown Sugar, 2 teaspoons Vanilla
In a separate bowl combine flour, salt, baking soda, cocoa and pudding
5 Cups Flour, 2 teaspoons Salt, 2 teaspoons Baking Soda, ½ Cup Cocoa, 1 Box Pudding
Slowly add the dry ingredients into the large bowl of wet ingredients.
Once ingredients are combined slowly mix in chocolate chips. Scoop into ¼ cup balls or smaller if you prefer and roll into balls to get the shiny coating.
3 Cups Chocolate Chips
Place on greased cooking sheet.
Bake for 8-10 minutes
*I buy my pudding at walmart. If I can’t find Devil’s food I’ll use chocolate fudge or plain chocolate. Or we love a combo of two, but you must use a kitchen scale to use one box and add the second box until you hit 5.1 ounces.
*These cookies work awesome to make and scoop the dough onto a cookie sheet, cover with plastic and store in the fridge until baking the next day. Remove for 15-30 minutes from the fridge before baking. You can also freeze the dough, but setting it out for 30 minutes will help them not look like golf balls when baking. Or transfer to the fridge that morning and bake that night.
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This indulgent Holiday Hot Cocoa Dip is one you’ll want to save! Our chocolate dessert dip is a simple, 5 ingredient that’s perfect for any holiday gathering or party. Just mix, chill, and serve with your favorite dippers!
We love using TruMoo Chocolate Marshmallow Milk for this recipe—it adds that rich, authentic cocoa flavor without needing to melt chocolate or make a mix.
I don’t know what it is about the holidays and dips, but they go together as much as Rudolph and Santa, or candy canes and Christmas trees!
I don’t know about you, but I kind of miss the old days where holiday parties were filled with friends bringing their “famous” dish to every holiday party. That tradition, the investment in offering a little of their time and love to a gathering of friends and family seems a little lost with the convenience of the world.
But I’m bringing it back.
Whether it’s our famous Baked Brie or Peggy’s Creamy Baked Artichoke Dip, there’s room for everyone and every taste bud at my house. In fact, come on, I can’t be the only one that misses the nostalgia of family favorite recipes showing up around the holidays.
In recent years, we can’t miss making our chewy gingerbread man cookies. They are unlike any other cookie you’ve ever had! Trust me and make these cookies!
What recipes are part of your holiday traditions?
Ingredients for Hot Cocoa Dip
You only need 5 ingredients to make this holiday dessert dip…
TruMoo Chocolate Marshmallow Milk: Deepens cocoa flavor and keeps the dip creamy.
Cream Cheese: Adds body and a hint of tang to balance the sweetness.
Sweetened Condensed Milk: Sweetens and gives the dip a smooth, rich finish.
Cool Whip: Lightens the texture for a fluffy, mousse-like feel.
How to Make Hot Cocoa Dip
Grab your kiddos and head to the kitchen to whip up this easy no bake chocolate dip! It’s easy enough that children of any age can help.
Make the Pudding: In a bowl, whisk the pudding powder and milk together until smooth and set aside to thicken.
Beat: Beat the cream cheese and sweetened condensed milk until smooth.
Combine: Mix the pudding and cream cheese mixture together and fold in the whipped topping.
Serve: Get all your favorite dippers and serve!
Variations of a Holiday Dip Recipe
Cool Whip – if you’d prefer not to use cool whip, you can use 1 ½ cups of whipped cream instead. However, it tends to not thicken quite the same.
Chocolate milk – please feel free to use your favorite chocolate milk for this recipe, but the TruMoo really packs more flavor.
Flavor additions –Try mixing in some peppermint candies, m&ms, caramel drizzle and more!
Garnishes – Try using sprinkles, crushed chocolate cookies, marshmallow creme, or nuts!
What to Dip in Hot Cocoa Dip
You can dip anything you want in this tasty chocolate dip, but here are a few of our favorite dippers: graham crackers, cookies, animal crackers, Nilla Wafers, pretzels or fruit.
Storage Tips
Leftover hot cocoa dip should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.
Whether you’re hosting a holiday party or snuggling up for a movie night, this Hot Cocoa Dip is the kind of treat that brings everyone together. It’s simple enough for the kids to help make and special enough to take to a party with the fam.
More Dessert Dips to Try:
Watch How Easy this Holiday Dip is Made…
Prevent your screen from going dark
In a bowl, whisk the pudding powder and milk together until smooth and set aside to thicken.
3.4 oz Dry Chocolate Pudding Powder, 1 Cup TruMoo Chocolate Marshmallow Milk
Beat the cream cheese and sweetened condensed milk until smooth.
4 oz Cream Cheese, ½ Can Sweetened Condensed Milk
Mix the pudding and cream cheese mixture together and fold in the whipped topping.
3 oz Cool Whip
Serve with graham crackers, cookies, animal crackers, Nilla Wafers, pretzels, fruit and more!
These Eggless Hot Chocolate Cookies are like sipping a mug of cocoa—just in cookie form! Each bite is soft, fudgy, and filled with gooey marshmallows and deep chocolate flavor. Made with simple pantry ingredients, these cookies are completely egg-free and allergy-friendly, perfect for cozy winter baking or holiday cookie swaps.
These Eggless Hot Chocolate Cookies (aka hot cocoa cookies) come out soft, chocolatey, and so comforting. As an allergy mom who has been baking egg-free for more than a decade, I’ve learned that “simple” doesn’t have to mean “boring.” These cookies are made with everyday ingredients you probably already have—real cocoa, real sugar, and real vanilla. No weird mixes. No artificial flavors. Just honest, homemade goodness that feels special without the fuss. What I love the most is how fun these are for kids to help with! My grandson gets so excited when it’s time to top them with marshmallows and chocolate. I think you’re going to love them just as much as we do.
Why You’ll Want to Try My Recipe
Rich chocolate flavor: Cocoa powder + chocolate chips make these deeply fudgy.
Allergy-friendly: 100% egg-free and easily dairy-free with simple swaps.
Easy ingredients: Everything you need is likely already in your pantry.
Perfect texture: Soft centers, chewy edges, and gooey marshmallows.
Kid-approved: A fun, cozy cookie for winter movie nights or gifting.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
All-Purpose Flour: Gives the cookies structure.
Unsweetened Natural Cocoa Powder: Adds deep chocolate flavor. Make sure it’s natural, not Dutch-process, so the recipe bakes correctly.
Baking Powder & Baking Soda: Work together to help the cookies rise and stay soft.
Salt: Balances sweetness and brings out the chocolate flavor.
Unsalted Butter: Creates a rich, fudgy texture. For dairy-free, use vegan butter sticks.
Granulated Sugar: Helps with sweetness and crisp edges.
Brown Sugar: Adds moisture and chewiness.
Milk: Just a splash to bring the dough together. Use your favorite dairy or non-dairy milk.
Pure Vanilla Extract: The warm, cozy flavor that ties everything together.
Toppings
Large Marshmallows: Cut in half before placing them on the cookies. They melt into the perfect gooey topper.
Semi-Sweet Chocolate: You can chop a bar or use chunks/chips. Adds even more chocolate richness.
Why I Don’t Use Hot Cocoa Mix
I don’t use actual hot cocoa mix in these cookies because most store-bought mixes contain additives, stabilizers, and a lot of extra sugar we simply don’t need. Using pure unsweetened cocoa powder gives you that true chocolate flavor while keeping the sweetness balanced and the ingredient list clean—especially important when baking for kids or anyone with food sensitivities.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Egg-Free Chocolate Cookie Dough
Grab a medium bowl and whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside—you’ll come back to it in a minute. In your mixer, beat the cold butter for a few seconds just to break it up. Add both sugars and mix until everything looks combined and a little fluffy. Don’t forget to scrape the bowl so nothing hides at the bottom. Turn the mixer to low and add the dry ingredients. It’ll look crumbly at first—that’s perfect. Pour in the milk and vanilla, then mix just until the dough comes together. Stop as soon as it looks soft and uniform so the cookies stay tender.
Shape and Freeze the Dough
Scoop heaping tablespoons of dough and roll them into balls. Place them on a plate or tray and freeze for at least 30 minutes. You can keep them frozen for days—or even months—if you want to bake ahead.
Bake the Cookies
Arrange the frozen dough balls on the baking sheet, leaving plenty of space between them. Bake for about 10 minutes—just until the edges look set, but the centers still look soft.
Add the Marshmallows
Pull the cookies out and gently press half a marshmallow on top of each one. Pop them back in the oven for 2 minutes so the marshmallows puff up. Press them down slightly with the back of a spoon, then let the cookies cool in the pan for 10 minutes before moving them to a rack.
Melt the Chocolate
Melt the chopped chocolate in the microwave in short bursts (20 seconds at a time), stirring after each round, until smooth. A double boiler works too—whatever you prefer.
Top with Chocolate & Set
Spoon the melted chocolate over the cooled marshmallow tops. Let the cookies sit at room temperature for 30–60 minutes to let the chocolate firm up before stacking or storing. Keep them tightly covered for up to a week.
Recipe Tips For Success
➤ Troubleshooting Pro Tips:
Cookies Spreading Too Much: A warm dough can cause the cookies to flatten. Pro Tip:Chill the dough for at least 20–30 minutes. Cold dough holds its shape better.
Marshmallows Melting Too Much: They can ooze if baked too long. Pro Tip:Add the marshmallows during the last few minutes of baking so they stay puffy and chewy.
Overbaking the Cookies: Chocolate cookies don’t look “done” in the oven. Pro Tip:Remove them when the edges look set. They’ll finish firming up on the baking sheet.
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Chill the dough for before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
Place the marshmallows cut-side down so they don’t slide off.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Variations & Additions
Peppermint Hot Chocolate Cookies: Add crushed candy canes on top.
Double Chocolate: Mix chocolate chips into the dough.
Spicy Hot Cocoa Version: Add a pinch of cinnamon and cayenne.
Storage and Freezing Instructions
Store: Keep cookies in an airtight container at room temperature for up to 5 days. They stay soft and fudgy!
Freeze Baked Cookies: Flash-freeze on a tray, then store in a freezer bag for up to 2 months. Thaw at room temp. Keep in mind that after thawing, the chocolate may look streaky on top or have condensation on the surface. Still fine to eat!
Freeze Dough Balls: Freeze the dough (without marshmallows) for up to 2 months. Bake from frozen—just add 1–2 minutes and top with marshmallows at the end.
Make Ahead: You can prepare the dough up to 2 days in advance. Shape into balls, cover tightly, and refrigerate or freeze until ready to bake.
Soft, fudgy, and full of gooey marshmallows, these Eggless Hot Chocolate Cookies taste just like a cup of cocoa in cookie form. Made with pantry staples and tested to perfection, they deliver rich chocolate comfort without eggs—perfect for allergy-friendly holiday baking.
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Chilling Time: 30 minutesmins
Total Time 52 minutesmins
Servings 24cookies
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Using an electric hand mixer or stand mixer, beat the cold butter on medium speed for 30–45 seconds to break it down slightly. Add the granulated and brown sugars and mix until combined, about 30–45 seconds. Scrape down the sides and bottom of the bowl as needed.
Reduce the speed to low and add the dry ingredients. Mix until the dough resembles coarse crumbs. Add the milk and vanilla extract, then mix until just combined (do not overmix).
Scoop heaping 1-tablespoon portions of dough (about 25 g each) and roll into balls. Place them on a cookie sheet or large plate and freeze for at least 30 minutes or up to 2 days. (Dough balls can also be frozen for up to 3 months.)
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Arrange the frozen cookie dough balls evenly spaced, about 4 inches apart, on the prepared baking sheet. Bake for 10 minutes, or until the edges appear set but the centers are still soft.
Remove from the oven and gently press a marshmallow half onto the top of each cookie. Return to the oven for 2 minutes, just until the marshmallows puff up slightly. Remove and gently flatten the marshmallows with the back of a spoon. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Melt the Chocolate: Place the chopped chocolate in a heatproof bowl and melt it using a double boiler or microwave. If microwaving, heat in 20-second intervals, stirring between each, until smooth.
Spoon the melted chocolate over each cooled, marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before stacking, storing, or gifting. Keep cookies tightly covered at room temperature for up to 1 week.
Why I Don’t Use Hot Cocoa Mix: I don’t use actual hot cocoa mix in these cookies because most store-bought mixes contain additives, stabilizers, and a lot of extra sugar we simply don’t need. Using pure unsweetened cocoa powder gives you that true chocolate flavor while keeping the sweetness balanced and the ingredient list clean—especially important when baking for kids or anyone with food sensitivities. Store: Keep cookies in an airtight container at room temperature for up to 5 days. They stay soft and fudgy! Freeze Baked Cookies: Flash-freeze on a tray, then store in a freezer bag for up to 2 months. Thaw at room temp. Keep in mind that after thawing, the chocolate may look streaky on top or have condensation on the surface. Still fine to eat! Freeze Dough Balls: Freeze the dough (without marshmallows) for up to 2 months. Bake from frozen—just add 1–2 minutes and top with marshmallows at the end. Make Ahead: You can prepare the dough up to 2 days in advance. Shape into balls, cover tightly, and refrigerate or freeze until ready to bake. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Recipe Tips For Success ➤ Troubleshooting Pro Tips:
Cookies Spreading Too Much: A warm dough can cause the cookies to flatten. Pro Tip: Chill the dough for at least 20–30 minutes. Cold dough holds its shape better.
Marshmallows Melting Too Much: They can ooze if baked too long. Pro Tip: Add the marshmallows during the last few minutes of baking so they stay puffy and chewy.
Overbaking the Cookies: Chocolate cookies don’t look “done” in the oven. Pro Tip: Remove them when the edges look set. They’ll finish firming up on the baking sheet.
➤ Extra Tips:
Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Chill the dough before baking; this gives the dough a chance to firm up a little and allows it to bake much better.
For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
Place the marshmallows cut-side down so they don’t slide off.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
➤ Variations & Additions
Peppermint Hot Chocolate Cookies: Add crushed candy canes on top.
Double Chocolate: Mix chocolate chips into the dough.
Spicy Hot Cocoa Version: Add a pinch of cinnamon and cayenne.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Eggless Peppermint Bark Cookies are soft, chocolatey holiday cookies dipped in creamy peppermint white chocolate and topped with crunchy crushed candy canes. You get all the flavor of classic peppermint bark—minty, sweet, and just a little bit crunchy—wrapped into a festive, easy-to-make cookie. This recipe is egg-free and allergy-friendly, so everyone can enjoy a spot on the cookie tray without worry. Perfect for Christmas cookie boxes, school parties, or cozy nights with hot cocoa and twinkle lights.
These Eggless Peppermint Bark Cookies always make me smile. They take everything I love about classic peppermint bark—creamy white chocolate, that cool pop of peppermint, and the candy cane crunch—and layer it onto a soft, chocolate cookie. The whole kitchen smells like a peppermint mocha while they bake, and my kids magically appear the second the candy canes come out.
As an allergy mom, I remember those early years when the holiday dessert table felt like a minefield. I wanted something festive and beautiful that my kids could eat without worry, but that didn’t feel “different” from what everyone else was having. That’s how this recipe came to life: all the fun and sparkle of peppermint bark, but in a familiar, cozy cookie that just happens to be egg-free.
Over more than a decade of egg-free baking, I’ve learned that texture and flavor matter most. These cookies check every box: soft in the center, chocolatey, with a creamy peppermint shell and just enough crunch on top. Decorating them becomes a little family project—someone dips, someone sprinkles, and we all “test” more than a few. It’s now a staple in our home for December baking days.
Why You’ll Want to Try My Recipe
All the peppermint bark vibes: Soft chocolate cookie base, creamy peppermint white chocolate, and candy cane crunch in every bite.
Completely egg-free: Perfect for egg allergies or egg-free homes without sacrificing flavor or texture.
Festive and beautiful: The dark cookie, white chocolate, and red candy canes look stunning on holiday dessert tables and cookie trays.
Easy to decorate: Dip, sprinkle, done—kids can help, and you don’t need any fancy decorating skills.
Make-ahead friendly: Bake the cookies ahead and dip/decorate later, or store them in tins for gifting.
Perfect for sharing: Ideal for cookie swaps, school parties, neighbor gifts, or mailing in holiday care packages.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For The Eggless Chocolate Cookies:
All-Purpose Flour: This gives the cookies their structure and softness. Regular all-purpose flour works best here. If you need a gluten-free alternative, use a good 1:1 baking blend.
Unsweetened Cocoa Powder: This adds the deep chocolate flavor. Natural cocoa powder works perfectly for this recipe.
Baking Powder: A little lift helps keep the cookies soft and tender instead of overly dense.
Unsalted Butter: Butter brings richness and flavor, and helps create that soft, melt-in-your-mouth cookie texture. Unsalted is preferred so you can control the salt level.
Granulated Sugar: Sweetens the dough and helps the cookies spread just the right amount.
Cream Cheese: A key ingredient in many of my eggless cookies! It adds moisture, tenderness, and helps mimic the richness that eggs usually provide.
Pure Vanilla Extract: Enhances all the flavors and gives the cookies a warm, bakery-style aroma.
Salt: A little pinch balances the sweetness and brings out the chocolate flavor.
For the Coating
White Chocolate Baking Bars: These melt smoothly and set beautifully on the cookies. Baking bars work better than white chocolate chips because they melt more easily.
Vegetable Oil, Solid Coconut Oil, or Canola Oil: Just a touch of oil helps thin out the melted white chocolate so it coats the cookies evenly and stays smooth.
Peppermint Extract: Adds that classic peppermint bark flavor. A little goes a long way!
Crushed Candy Canes: The festive finishing touch! They add crunch, color, and a pop of peppermint. I prefer to use Crushed Peppermint Candy for Baking.
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Wheat/Gluten:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Soy: Check your white chocolate label to ensure it’s soy-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Egg-Free Cookie Dough
Go ahead and sift the flour, cocoa powder, and baking powder into a bowl. Add a pinch of salt, give it a quick stir, and set it aside. Easy start! In a mixer, beat the butter, sugar, cream cheese, vanilla, and salt until everything looks smooth and fluffy—about 3 to 4 minutes. Don’t forget to scrape the bowl so everything mixes evenly. Turn the mixer to low and slowly add the dry ingredients. Mix just until the dough starts coming together. You don’t want to overmix here.
Roll Out the Dough
Divide the dough into two even portions. Place one on parchment, flatten it a little with your hands, then cover it with another sheet of parchment. Roll it out to about 1/4 inch thick. Do the same with the second piece of dough. Stack the rolled dough sheets on a tray and pop them in the fridge for at least 2 hours. This helps the cookies keep their shape. Tip: If you’re chilling longer than 2 hours, wrap the tray in plastic so the dough doesn’t dry out.
Cut Out the Cookies
When you’re ready to bake, preheat the oven to 350°F and line your baking sheets. Take out one sheet of dough at a time and cut out your cookie shapes. Re-roll the scraps and keep cutting until you’ve used them all. This time, to keep it easy, I use a 2-in round cookie cutter.
Bake the Cookies
Bake the cookies for 10–12 minutes, just until the edges look set. Let them hang out on the baking sheet for 5 minutes, then move them to a rack to cool completely.
Melt the White Chocolate
Now for the fun part! Melt the white chocolate with a little oil in the microwave using 15-second bursts, stirring in between. If it’s too thick, add a tiny bit more oil. Stir in the peppermint extract. Taste the melted chocolate—peppermint can mellow as it sets, so you may want a little extra.
Dip and Decorate
Drop a cookie into the melted chocolate, flip it gently to coat, then lift it out and let the extra drip off. Place it on a lined tray and sprinkle with crushed candy canes. Keep going until all the cookies are coated and looking festive. Tip: Let the coated cookies rest at room temperature so the chocolate can set properly. Trying to rush this part can make the coating smudge or stay soft.
Recipe Tips For Success
➤ Troubleshooting Tips:
The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip:Chill the dough before baking to help the cookies hold their shape.
White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip:Melt the chocolate slowly using short bursts in the microwave, stirring between each one.
Coating appears too thick: Sometimes melted chocolate isn’t fluid enough for dipping. Pro Tip:Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.
Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Do not skip the chilling time. This extra step allows the dough to firm up a little and allows them to bake much better.
Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.
Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.
Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
Variations & Additions
Use dark or milk chocolate instead of white chocolate for a richer flavor.
Add mini chocolate chips to the cookie dough for extra chocolate goodness.
Mix in festive sprinkles along with the candy cane topping.
Swap peppermint extract for vanilla extract if you want a milder flavor.
Storage and Freezing Instructions
Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.
Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.
Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.
Soft, chocolatey Eggless Peppermint Bark Cookies dipped in creamy peppermint white chocolate and sprinkled with crushed candy canes for the perfect holiday crunch. This easy egg-free cookie recipe brings classic peppermint bark flavor into a fun, festive cookie that’s family- and allergy-friendly. Ideal for Christmas cookie trays, gifting, and cozy holiday baking days.
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Chilling Time: 2 hourshrs
Total Time 2 hourshrs40 minutesmins
Servings 40cookies approx. (Depending on the size of your cutter)
For The Eggless Chocolate Cookies:
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make The Cookies:
Sift the flour, cocoa, and baking powder into a bowl. Add the salt and set aside.
Using an electric hand mixer or a stand mixer, beat the butter, sugar, cream cheese, vanilla, and salt at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
Reduce the speed to low, and add the flour mixture; beat just until incorporated, and the dough starts to come together.
Divide the dough into two equal pieces. Place one piece of dough on a big piece of parchment paper (or a silicone mat) and slightly flatten it with your hands. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4-inch thickness (6mm). Repeat with the second piece of dough.
Place both rolled-out doughs, one on top of the other, on a baking tray and refrigerate for at least 2 hours and up to 2 days.Tip: Cover the tray with plastic wrap if you plan to refrigerate the dough for over 2 hours.
When ready to bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
Working with one dough sheet at a time, use a round cookie cutter (I used a 2.5-inch – 5.7 cm round cookie cutter) to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, re-roll the remaining dough, and continue cutting until all is used.
Bake the cut-out cookies for 10 to 12 minutes or until they are just set at the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely.
Make the Coating:
Melt the chopped white chocolate and oil in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Add another drop of oil to thin out if needed.
After melting, stir in 1/2 teaspoon of peppermint extract. Taste. Add 1/4 teaspoon more if desired. I recommend using 3/4 teaspoon of peppermint extract because once the white chocolate sets, the peppermint flavor tends to mellow out and won’t be as pronounced.
Dip and Decorate:
Drop one cookie into the melted white chocolate mixture. Using a 2- or 3-pronged candy dipping tool, gently flip the cookie to ensure it’s fully coated on all sides. Lift the cookie out, letting the excess white chocolate drip off by lightly tapping the tool against the side of the bowl.
Carefully slide the coated cookie onto the prepared lined baking sheet and sprinkle it with crushed candy canes. Repeat the process with the remaining cookies.Tip: After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
White Chocolate: Use good-quality chocolate for the best taste. For the best results, use white chocolate baking bars, like those from Baker’s or Ghirardelli. These can be found in the baking aisle next to the chocolate chips. Avoid using white chocolate chips, as they contain stabilizers and are specifically processed to resist melting in the microwave. Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating. Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving. Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Wheat/Gluten:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Soy: Check your white chocolate label to ensure it’s soy-free.
Recipe Tips For Success: ➤ Troubleshooting Tips:
The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip: Chill the dough before baking to help the cookies hold their shape.
White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip: Melt the chocolate slowly using short bursts in the microwave, stirring between each one.
Coating appears too thick: Sometimes, melted chocolate isn’t fluid enough for dipping. Pro Tip: Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.
➤ Extra Tips:
Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Do not skip the chilling time. This extra step allows the dough to firm up a little and allows it to bake much better.
Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.
Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.
Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
➤ Variations & Additions:
Use dark or milk chocolate instead of white chocolate for a richer flavor.
Add mini chocolate chips to the cookie dough for extra chocolate goodness.
Mix in festive sprinkles along with the candy cane topping.
Swap peppermint extract for vanilla extract if you want a milder flavor.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Eggless Turtle Cheesecake is creamy, chocolatey, and layered with gooey caramel and toasted pecans—every bite feels like a celebration. Made without eggs but full of rich, bakery-style flavor, it’s the showstopping dessert that proves allergy-friendly baking can be luxurious and easy. Perfect for holidays, birthdays, or any family gathering where everyone deserves dessert.
Oriana’s Thoughts On The Recipe
There’s something magical about the first slice of cheesecake—especially when it’s one you’ve made for the people you love most. After more than a decade of baking egg-free desserts for my daughter’s severe allergies, cheesecake became my “challenge dessert.” I wanted that same velvety texture and creamy flavor without the eggs, and after many test batches, I finally got it right.
Now, this Eggless Turtle Cheesecake is the one my family asks for every holiday. Layers of chocolate, caramel, and pecans make it feel indulgent, but it’s simple enough for busy days. It’s proof that baking without eggs doesn’t mean giving anything up—it just takes a little heart and the right method.
Why You’ll Want to Try My Recipe
Allergy-friendly: Safe for families managing egg allergies—no compromise on flavor or texture.
Simple ingredients: Everything you need is likely already in your pantry.
Creamy and rich: Smooth, velvety cheesecake filling without any eggs.
Tested to perfection: Family-approved after multiple rounds of testing to get that perfect creamy bite.
Chocolate + caramel bliss: Classic turtle flavor combo that feels like a treat from a bakery.
Showstopping look: Drizzled caramel, glossy chocolate, and pecans make it holiday-table worthy.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Crust
Oreo Cookies: They create a chocolatey, sweet base that pairs perfectly with turtle flavors. Use regular, not double-stuffed.
Unsalted Butter: Binds the crumbs together. You can use a dairy-free butter if needed.
Pecan Halves: Add richness and a subtle nutty crunch to the crust. You can omit if avoiding nuts.
For the Filling
Cornstarch: Helps the cheesecake set without eggs.
Light Brown Sugar: Adds depth and caramel-like sweetness.
Cream Cheese: The heart of any cheesecake—use full-fat for the best texture.
Sour Cream: Makes the filling smooth and tangy.
Sweetened Condensed Milk: Sweetens and adds creaminess.
Fresh Lemon Juice (Optional): Just a hint brightens the flavor.
Pure Vanilla Extract: Warm, sweet flavor that ties everything together.
Heavy Cream: Helps create that silky, dreamy texture egg-free cheesecakes need.
For the Topping
Semi-Sweet Chocolate: Melted and drizzled for the “turtle” finish.
Pecan Halves: Toast them if you want extra flavor.
Caramel Sauce: Store-bought or homemade—whatever makes your life easier.
Sea Salt (Optional): A pinch of flaky sea salt balances the sweetness beautifully.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Nut-Free: Skip the pecans in the crust and topping—use extra Oreos for the base.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Gluten-Free: Use gluten-free chocolate sandwich cookies.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Crust
Preheat oven to 350ºF (180ºC). Lightly grease a 9-inch springform pan and line the bottom with parchment. Crush Oreos into fine crumbs (food processor or rolling pin method). Mix with melted butter until evenly moistened, then press firmly into the bottom and slightly up the sides of the pan. Smooth gently with a measuring cup—don’t pack too hard. Bake for 10 minutes, then cool completely while keeping the oven on.
Make the Filling
In a small bowl, mix together the cornstarch and sugar—this helps prevent lumps later. In a larger bowl, beat the cream cheese and sour cream on low until they’re completely smooth.
Add the cornstarch–sugar mixture and mix again. Slowly pour in the sweetened condensed milk and keep mixing until creamy. Then add the lemon juice, vanilla, and heavy cream. Beat for another couple of minutes until everything looks silky and dreamy. Pour the filling into your cooled crust and tap the pan gently on the counter to pop any little air bubbles.
Assemble
Pour half of the filling into your cooled crust. Then drizzle about 1/4 cup (75 g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. and tap the pan gently on the counter to pop any little air bubbles.
Set Up the Water Bath
First, protect your springform pan from water leaks. Wrap the outside with two layers of heavy-duty foil—or my favorite option, use a cheesecake protector. Once your pan is leakproof, place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle water bath helps the cheesecake bake slowly and evenly for a smooth, crack-free texture.
Bake the Cheesecake
Bake for 40 minutes. When the timer goes off, turn the oven off, but don’t open the door. Let the cheesecake sit inside the warm oven for another 40 minutes so it finishes cooking gently. When you take it out, the center will still have a little wobble—that’s exactly what we want. Remove the pan from the water bath and take off the foil. Let it cool to room temperature, then chill it in the fridge for at least 6 hours or overnight (overnight is always best!). When you’re ready to serve, run a thin knife or spatula around the edges, release the springform, and lift it onto a plate.
Add the Topping
Melt your chocolate in the microwave in short 20-second bursts, stirring in between, until smooth. Drizzle it all over the cold cheesecake—it’ll harden quickly because the cheesecake is chilled. Sprinkle on the pecans, then drizzle caramel sauce on top to help everything stick together. Finish with a little flaky sea salt if you love that sweet–salty combo. Pro Tip: If your caramel has been in the fridge, warm it slightly so it’s pourable and easy to drizzle.
Recipe Tips For Success
➤ Troubleshoot Tips:
Crust Falling Apart: If the crumbs aren’t fully moistened, the crust won’t hold together. Pro Tip:Make sure all the crumbs look evenly coated and slightly damp before pressing them into the pan. It should feel like wet sand.
Filling Turning Lumpy: Cream cheese can clump if it’s too cold. Pro Tip: Always use room-temperature cream cheese and mix it slowly at first to keep the batter smooth.
Cheesecake Cracking: Even eggless cheesecakes can crack if overmixed or baked too hot. Pro Tip:Mix just until combined, and bake low and slow. A water bath isn’t required, but placing a pan of hot water on the rack below helps.
Topping Sliding Off: Warm cheesecake + caramel = slippery topping.Pro Tip: Chill the cheesecake completely before topping and keep the caramel at room temperature—not hot—when drizzling.
Make sure all dairy ingredients are room temperature for the smoothest filling.
Chill the cheesecake overnight if possible—it tastes even better the next day.
Line the bottom of your springform pan with parchment for easier slicing.
If making ahead for a holiday, assemble the topping just before serving so it stays glossy.
Variations & Additions
Salted Caramel Cheesecake: Increase the caramel drizzle and sprinkle with flaky sea salt.
Extra Crunch: Mix mini chocolate chips into the filling.
Festive Touch: Add a little cinnamon to the crust during the holidays.
Storage and Freezing Instructions
Store: Keep covered in the refrigerator for up to 5 days.
Freeze (Without Topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge.
This Eggless Turtle Cheesecake is rich, creamy, and loaded with chocolate, caramel, and toasted pecans. Made without eggs but full of indulgent flavor, it’s a bakery-style dessert that’s easy enough for home bakers and perfect for allergy-friendly celebrations.
Prep Time 30 minutesmins
Cook Time 1 hourhr30 minutesmins
Chilling Time: 6 hourshrs
Total Time 8 hourshrs
Servings 12servings
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat The Oven And Prepare The Pan:
Make The Crust:
In a food processor or blender, pulse 20 whole Oreos (including the cream filling) and pecans into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or about 275 g.
Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break them up.
Add the mixture to your springform pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust.Pro-Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface, but don’t press too hard, or the crust will be very difficult to cut.
Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
Make The Filling:
Combine the cornstarch and sugar in a bowl until well combined. Set aside.
Using an electric hand mixer or a stand mixer, beat the cream cheese and sour cream on low speed for 2 to 3 minutes, or until smooth and free of any lumps. Add the brown sugar mixture; continue mixing until incorporated. Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the lemon juice, vanilla, and heavy cream; beat on medium speed for 2 minutes.
Assemble:
Pour half of the filling into your cooled crust. Then drizzle about 1/4 cup (75 g) caramel sauce over the top, then use a knife to gently swirl it with the batter. Add the remaining batter, again smoothing the surface into an even layer. Finally, tap the pan gently on the counter to pop any little air bubbles.
Prepare The Water Bath:
First, protect your springform pan from water leaks. Wrap the outside with two layers of heavy-duty foil—or my favorite option, use a cheesecake protector. Once your pan is leakproof, place it inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of your cheesecake pan. This gentle water bath helps the cheesecake bake slowly and evenly for a smooth, crack-free texture.
Bake:
Bake for 40 minutes, or until the edges are just barely puffed. When the initial 40 minutes of baking is over, turn off the oven and leave the cheesecake inside the hot oven, with the door closed, for 40 more minutes. The cheesecake will continue to cook but will slowly begin to cool as well. After the seconds 40 minutes, remove the cheesecake from the oven. The center should still wobble when you remove it.
Remove the cheesecake from the water bath and wrapping. Let it cool in the pan ( do not remove the side of the pan yet) until it reaches room temperature, then refrigerate in the pan for at least 6 hours or overnight (preferred).
When ready to serve, loosen the cheesecake from the pan’s sides by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
Make The Topping:
Melt the chopped chocolate, either in a double boiler or the microwave. Microwave in 20-second increments, stirring after each until completely melted. Then, drizzle chocolate on top of the chilled cheesecake. The chocolate will set almost immediately, because the cheesecake is cold. Add more chopped pecans. And then, drizzle the caramel on top. The caramel helps keep the pecans in place. Finally, lightly sprinkle flaky sea salt on top, if desired.Pro-Tip: If using homemade caramel or any caramel sauce that’s been refrigerated, make sure it’s pourable consistency by warming it in the microwave.
Store: Keep covered in the refrigerator for up to 5 days. Freeze (Without Topping): Wrap tightly in two layers of plastic wrap + one layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge. Food Allergy Swaps: This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Nut-Free: Skip the pecans in the crust and topping—use extra Oreos for the base.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Gluten-Free: Use gluten-free chocolate sandwich cookies.
Recipe Tips For Success: ➤ Troubleshoot Tips:
Crust Falling Apart: If the crumbs aren’t fully moistened, the crust won’t hold together. Pro Tip: Make sure all the crumbs look evenly coated and slightly damp before pressing them into the pan. It should feel like wet sand.
Filling Turning Lumpy: Cream cheese can clump if it’s too cold. Pro Tip: Always use room-temperature cream cheese and mix it slowly at first to keep the batter smooth.
Cheesecake Cracking: Even eggless cheesecakes can crack if overmixed or baked too hot. Pro Tip: Mix just until combined, and bake low and slow. A water bath isn’t required, but placing a pan of hot water on the rack below helps.
Topping Sliding Off: Warm cheesecake + caramel = slippery topping.Pro Tip: Chill the cheesecake completely before topping and keep the caramel at room temperature—not hot—when drizzling.
➤ Extra Tips:
Make sure all dairy ingredients are room temperature for the smoothest filling.
Chill the cheesecake overnight if possible—it tastes even better the next day.
Line the bottom of your springform pan with parchment for easier slicing.
If making ahead for a holiday, assemble the topping just before serving so it stays glossy.
➤ Variations & Additions:
Salted Caramel Cheesecake: Increase the caramel drizzle and sprinkle with flaky sea salt.
Extra Crunch: Mix mini chocolate chips into the filling.
Festive Touch: Add a little cinnamon to the crust during the holidays.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
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Save this Dark Chocolate Peanut Butter Muddy Buddy Recipe (also called Puppy Chow) for a quick and easy snack that no one can stop eating! No baking needed, and just a few ingredients from your pantry!!
I can’t think of a more popular holiday party snack than Muddy Buddies, made with Chex cereal coated in a chocolate, peanut butter and powdered sugar. But have you had our dark chocolate muddy buddies? The secret isn’t in chocolate chips, it’s actually in the peanut butter!
Ok, the 2 questions I always have to ask: Did you grow up calling this addicting snack “muddy buddies”, or “puppy chow?”
And
Did you mix in a bowl or a large ziploc bag?
My siblings and I grew up saying puppy chow, but I mostly call it muddy buddies now. My mom would make a big batch, throw powdered sugar in a ziploc, add the chocolatey cereal and we would take turns shaking the snack to coat it in the powdery deliciousness. We couldn’t wait to dig in!
Ingredients for Dark Chocolate Muddy Buddy Recipe
Dark Chocolate Peanut Butter & Co Spread: This is your main flavor powerhouse, combining intense dark chocolate with creamy peanut butter. It coats the cereal, binding the mix together and delivering a rich, slightly bitter-sweet taste that balances the sugar.
Butter: Adds richness and helps thin the chocolate mixture so it flows smoothly over the cereal. It also gives a softer bite and helps the coating stick.
Semisweet Chocolate Chips (or Peanut Butter Chips): Boosts the chocolate (or peanut butter) flavor and helps create a firmer coating once cooled. Semisweet chocolate adds sweetness without being too sugary, while peanut butter chips give a more nutty, creamy twist.
Rice Chex Cereal: The crunchy, airy base. Its hollow squares trap the coating, creating little pockets of chocolate-peanut-butter goodness while staying crisp under the sugar. Corn Chex can also be used.
Powdered Sugar: Creates that signature powdery, sweet coating. It also keeps the pieces from sticking together and adds a pleasant sweetness to contrast the darker chocolate.
Cinnamon Sugar: Adds warmth and a subtle spiced aroma that deepens the chocolate flavor.
How to Make Dark Chocolate Muddy Buddies
Melt: Add the dark chocolate spread, butter and chocolate chips to a microwave-safe medium mixing bowl and melt in 30 second intervals stirring frequently until creamy. You can also melt it over medium heat in a saucepan on the stove.
Coat: Add the cereal to a large bowl and pour the chocolate-peanut butter mixture over the cereal and stir until the cereal is evenly coated. Let cool for a few minutes.
Combine: Let the mixture cool for a bit so it’s not too warm. Add 1 cup powdered sugar and cinnamon sugar. Mix until combined. Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction and let the muddy buddies cool. I like to pour it out in a baking sheet so it will cool more quickly and evenly.
Using a Ziploc Bag
Add the coated cereal to a large ziploc bag then add the powdered sugar and cinnamon sugar, seal the bag, and shake until coated adding more powdered sugar if needed.
Easy for Crowds: Unlike many snacks that take a list of ingredients or the oven, this snack is so easy to throw together and it makes so much you can feed a large group of adults, kids or teens.
Make Ahead: You can make this crunchy snack ahead of time, and better yet, it freezes so well. In fact, many readers prefer it frozen!
Storage Tips
Muddy buddies should be stored in an airtight container. It can be stored at room temperature, in the fridge or in the freezer.
This is a great treat to have ready when the kids get home from school or when a bunch of their friends are going to be over. We’ve made it for gameday parties, birthday parties and family reunions. It’s just a classic and family favorite snack recipe. This dark chocolate muddy buddy recipe is fantastic!
More Snacks to Grab By the Handful:
How to Make Dark Chocolate Muddy Buddies
Prevent your screen from going dark
Melt dark chocolate spread, butter and chocolate chips together, stirring frequently over medium heat or use a microwave.
3/4 Cup Dark Chocolate Peanut Butter & Co Spread, 2 Tablespoons Butter, 1 ½ Cup Semisweet Chocolate Chips
Add the cereal to a large bowl. Pour the peanut butter mixture over the cereal and stir until the cereal is evenly coated. Let cool for a few minutes so the powdered sugar has a chance to set.
8 ½ Cup Rice Chex
Let the mixture cool for a bit so it’s not too warm. Add 1 cup powdered sugar and cinnamon sugar. Mix until combined.
1 ¾ Cup Powdered Sugar, 1/3 Cup Cinnamon Sugar
Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction. Let the muddy buddies cool.
*You can use Corn Chex, or any other kind of Chex cereals instead of Rice Chex if you choose.
This Eggless Chocolate Mousse Pie is the kind of dessert I lean on when I want something rich and silky without breaking a sweat. After more than a decade of egg-free baking, I’ve made sure this mousse is just as lush and creamy as the classic version—no oven, no stress, just pure chocolate comfort. It’s made with simple, everyday ingredients and sets beautifully in the fridge, so you can make it ahead without any fuss. If your family needs something impressive yet allergy-friendly, this one always delivers.
Oriana’s Thoughts On The Recipe
This Eggless Chocolate Mousse Pie recipe is chocolatey and impressive… but also safe for everyone at our table. If you’ve ever managed food allergies, you know that desserts can feel tricky—especially the silky, mousse-style ones that usually rely on eggs. This recipe is a favorite in my family—my kids and grandson always ask for seconds. It’s chocolatey, creamy, and feels extra special for holidays or celebrations, but honestly, I’ll make it anytime we want something sweet and satisfying without the fuss.
Why You’ll Want to Try My Recipe
No-bake magic: Sets right in the fridge—perfect for busy days.
Just 5 Simple Ingredients: No complicated steps or fancy ingredients here. Everything you need is easy to find and probably already in your pantry.
Allergy-friendly: Completely egg-free with simple swaps for dairy-free options if needed.
Tested to perfection: Smooth, stable, and silky every single time.
Make-ahead friendly: Ideal for holidays, parties, or when you want dessert ready before guests arrive.
Crowd-pleasing flavor: Rich, chocolatey, and feels like a special-occasion treat.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Crust:
Oreo Cookies: The chocolatey base that gives this pie its perfect crunch. Use the whole cookie—filling included! You can also use any chocolate sandwich cookie.
Butter: Binds the crumbs together. If you need a dairy-free version, use melted plant-based butter or coconut oil.
For the Egg-Free Chocolate Mousse:
Semi-Sweet Chocolate: The star of the show! Choose good-quality chocolate for the best flavor. You can use dark chocolate if you prefer a deeper, less sweet taste.
Heavy Whipping Cream: Adds that luscious, creamy texture. For a dairy-free version, try coconut cream (just use the thick part from a chilled can).
Confectioners’ Sugar: Sweetens the mousse and helps it whip up light and smooth.
Optional Topping Decoration:
Semi-Sweet Chocolate, Heavy Whipping Cream, Pecans, and Whipped Cream: These add a pretty, bakery-style finish.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: Use dairy-free chocolate. For the heavy cream, use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
Gluten-Free: Swap regular Oreos for certified gluten-free chocolate sandwich cookies.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Crust
Crust the Oreos in a food processor. Then, mix the Oreo crumbs and melted butter until the crumbs are evenly coated and look like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan. Pop it into the freezer while you make the filling—this helps the crust set nicely and hold its shape.
Want a more stable crust?
If you prefer a crust that’s a little firmer and not as crumbly, pop it in the oven at 350°F for 10 minutes. Totally optional, but worth it for extra stability.
Melt the Chocolate
Place the chopped chocolate in a heatproof bowl. Warm one cup of the heavy cream in a small saucepan until it’s just about to boil (or microwave it until hot). Pour the hot cream over the chocolate, cover, and let it sit for about 2 minutes. Then stir until it’s smooth and shiny. Set it aside to cool to room temperature.
Whip the Cream
In a large mixing bowl, beat the remaining heavy cream with the confectioners’ sugar using an electric mixer until it forms stiff peaks. That means when you lift the beaters, the cream should stand up straight without collapsing.
Combine and Fold
Once the chocolate mixture has cooled, gently fold it into the whipped cream. Take your time here—use a spatula and fold slowly so you keep that light, airy mousse texture.
Assemble the Pie
Spoon the chocolate mousse over your chilled crust, then smooth the top.
Garnish and Chill
Spread the ganache on top of the filling. Sprinkle with hazelnuts and flaky sea salt. Refrigerate for at least 4 hours (overnight is even better) so it can set and become firm. Before serving, add a generous layer of whipped cream and sprinkle on some chocolate shavings if you’d like. Slice it up, serve chilled, and get ready for lots of happy faces around the table!
Place the remaining 4oz of chopped chocolate in a heatproof bowl. Warm half a cup of the heavy cream in a small saucepan until it’s just about to boil (or microwave it until hot). Pour the hot cream over the chocolate, cover, and let it sit for about 2 minutes. Then stir until it’s smooth and shiny. Set it aside to cool to room temperature. Spread the ganache on top of the filling. Sprinkle with chopped pecans and flaky sea salt. Refrigerate for at least 6 hours (overnight is even better) so it can set and become firm. Before serving, pipe more whipped cream around the edge of the pie, if desired. Slice it up, serve chilled, and get ready for lots of happy faces around the table!
Recipe Tips For Success
➤ Troubleshoot Tips:
Chocolate Seizing: Sometimes, melted chocolate can turn grainy or clumpy if overheated or mixed with cold ingredients. Pro Tip:Melt the chocolate gently using a double boiler or in short microwave bursts, stirring often. Make sure the cream you add is warm, not cold.
Overwhipping the Cream: It’s easy to go from soft peaks to grainy whipped cream. Pro Tip:Stop whipping as soon as the cream forms soft peaks—fluffy but still smooth. It will firm up more when chilled.
Loose Filling: If the mousse doesn’t seem to set properly, it might need more chilling time. Pro Tip:Let the pie chill for at least 6 hours, or overnight if possible, for the perfect texture. Also measure the ingredientes properly, if you use the same ratios, your pie will set perfectly.
Chill your mixing bowl and beaters before whipping the cream—it makes the process faster and helps the cream hold its shape.
When folding the whipped cream into the chocolate, use a gentle hand. You want to keep that airy texture!
Toast the pecans for best flavor!
Variations & Additions
Mocha Mousse Pie: Add a teaspoon of instant espresso powder to the melted chocolate for a subtle coffee kick.
Peanut Butter Twist: Drizzle a layer of melted peanut butter between the crust and mousse before chilling.
Mint Chocolate: Stir in a few drops of peppermint extract for a refreshing twist.
Storage and Freezing Instructions
Store: Cover the pie tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days.
Freeze: Wrap the pie well (whole or in slices) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
A rich and silky no-bake chocolate mousse pie made completely without eggs. Smooth, creamy, and perfect for holidays or anytime you want an easy make-ahead dessert.
Prep Time 40 minutesmins
Chilling Time: 6 hourshrs
Total Time 6 hourshrs40 minutesmins
Servings 12slices
For the Egg-Free Chocolate Mousse
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
For the Crust
In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.
Combine the Oreo crumbs with the melted butter in a medium bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan or springform pan. Freeze the crust while you prepare the filling.Pro-Tip: Want a more stable crust? If you prefer a crust that’s a little firmer and not as crumbly, pop it in the oven at 350°F for 10 minutes. Totally optional, but worth it for extra stability. Be sure is completely cool before adding the mousse filling.
For the Egg-Free Chocolate Mousse
Store: Cover the pie tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 5 days. This dessert can also be made a day ahead and chilled overnight for the best texture. Freeze: Wrap the pie well (whole or in slices) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Chocolate: I like using semi-sweet or bittersweet baking chocolate—the kind that comes in those 4-ounce bars. Ghirardelli and Baker’s are my go-to because they melt super smooth and give the mousse that rich chocolate flavor we all love. Skip chocolate chips since they don’t melt as evenly. If you want extra help or troubleshooting tips, you can peek at my chocolate ganache page, too. Pecans: If you are starting with raw pecans, I recommend toasting them to enhance their flavor. Spread the nuts on a lined baking sheet and bake in a 350°F (180°C) oven for 6 to 8 minutes or until fragrant. Give the pan a shake halfway through for even browning. Cool completely before using. Food Allergy Swaps: This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: Use dairy-free chocolate. For the heavy cream, use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the higher content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
Gluten-Free: Swap regular Oreos for certified gluten-free chocolate sandwich cookies.
Recipe Tips For Success: ➤ Troubleshoot Tips:
Chocolate Seizing: Sometimes, melted chocolate can turn grainy or clumpy if overheated or mixed with cold ingredients. Pro Tip: Melt the chocolate gently using a double boiler or in short microwave bursts, stirring often. Make sure the cream you add is warm, not cold.
Overwhipping the Cream: It’s easy to go from soft peaks to grainy whipped cream. Pro Tip: Stop whipping as soon as the cream forms soft peaks—fluffy but still smooth. It will firm up more when chilled.
Loose Filling: If the mousse doesn’t seem to set properly, it might need more chilling time. Pro Tip: Let the pie chill for at least 6 hours, or overnight if possible, for the perfect texture. Also, measure the ingredients properly; if you use the same ratios, your pie will set perfectly.
➤ Extra Tips:
Chill your mixing bowl and beaters before whipping the cream—it makes the process faster and helps the cream hold its shape.
Make sure the chocolate mixture is completely cool before folding it into the whipped cream to keep the mousse light and fluffy.
When folding the whipped cream into the chocolate, use a gentle hand. You want to keep that airy texture!
Toast the pecans for the best flavor!
➤ Variations & Additions
Mocha Mousse Pie: Add a teaspoon of instant espresso powder to the melted chocolate for a subtle coffee kick.
Peanut Butter Twist: Drizzle a layer of melted peanut butter between the crust and mousse before chilling.
Mint Chocolate: Stir in a few drops of peppermint extract for a refreshing twist.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Camaraderie proves chef Shawn Gawle didn’t leave his sweet tooth at March, where he was executive pastry chef. The buzzy Heights newcomer splits its personality between a tasting-menu dining room and a laid-back lounge and patio, but both end with show-stopping, whimsical desserts that are almost too pretty to eat (we said almost). Think froyo with stone fruit, granola and olive oil, “Milk & Honey” with beeswax gelato and candied almonds, a miso-butterscotch bombe with toasted buckwheat gelato, and a peachy melba pavlova. Come for dinner, stay for dessert — or skip straight to the sweets with a fancy cocktail in hand.
A new report from The New York Times explores why companies are substituting real chocolate with other ingredients due to climate change. Claire Brown, a climate writer for the New York Times, joins CBS News to discuss.
Ice cream trucks: A favorite summertime treat – CBS News
Watch CBS News
The most welcome visitor in any neighborhood is the driver of a refrigerated truck loaded with tempting frozen treats. Nancy Giles gets the scoop on a summer tradition.
Grab three simple ingredients and make these delicious Christmas Pretzels. Great for the holiday season.
❤️WHY WE LOVE THIS RECIPE
Make these quick and easy little treats in no time for a sweet-and-salty snack your friends and family will love. They look so good along with all your other Christmas goodies when you put them out. You will only need three ingredients to make Christmas pretzels. They keep well in an airtight container in a cool place. Add these treats to your Christmas list of snacks and candies.
SWAPS & ADDITIONS
You can use any type of baking chips in this recipe—vanilla, butterscotch, peanut butter, etc. You can decorate with all kinds of sprinkles and get really creative. This is a super simple and super versatile recipe. Have fun with it!
⭐TIP
Add the sprinkles before the chocolate dries; that way, they stick. If you wanted to add a drizzle of red or green icing, you would want to let the chocolate dry first.
OTHER DELICIOUS CHRISTMAS RECIPES
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These easy Christmas Pretzels are only 3 ingredients. They are a wonderful easy gift!
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course candy
Cuisine American, southern
Pretzelslarge, small or assorted
ChipsYou can use chocolate chips, vanilla, butterscotch, peanut butter or whatever you like
Christmas sprinklesgreen and red
Melt 1 cup of your favorite chocolate chips or any other kind of chips in a microwave bowl for about 1 1/2 minutes or until melted and when stirred becomes smooth.
Put 2 or 3 pretzels in the melted chocolate at a time, turn with a wooden spoon and put on foil or parchment paper. Sprinkle on decorations before chocolate hardens.
Put in a cool place for 15 to 20 minutes. You can make as many or few as you like.
A proper celebration of Dia de los Muertos requires pan de muerto.
Some families might bake a few loaves and leave them at the gravestones of their deceased loved ones. Others might simply leave the bread on the homemade altars, “ofrendas,” to provide nourishment for their late relatives.
No matter the delivery method, the recommendation is to always make extra for yourselves, and save the leftovers to drink with your coffee the next morning. Better yet, use it to make French toast.
“I’m from Guadalajara, Jalisco, so my bread represents small towns where the flavor has a lot of Mexican canela (cinnamon), Flor de Azar (Mexican liqueur) and orange zest,” Ruiz said. “And it’s a very rich bread. It’s not this fluffy bread that you can find at bakeries on this side of the border. This bread, you can dunk it in chocolate, and it will absorb all the delicious chocolate.”
Some folks start baking the bread a week or two in advance and keep on baking it through November.
Ruiz’s recipe (see below) takes two days to make, but she said it won’t be too difficult for anybody who has baked bread before.
For beginners, she recommends reading the recipe over two or three times and to plan ahead.
“It takes a bit of practice,” she said. “But I can assure you that you will have a delicious pan de muerto.”
Mariana Nuño Ruiz and Ian McEnroe wrote “Dining With the Dead: A Feast for the Souls on Day of the Dead — A Mexican Cookbook” together. (Photo by Ian McEnroe)
Pan de Muerto: Bread of the Dead
Makes 6 medium (6- to 7-inch) breads or 12 to 14 small (4-inch) breads (the recipe also works well for half a batch)
Dough: 7 cups (850 g) unbleached all-purpose flour 1 cup (150 g) whole wheat or rye flour 1 cup (200 g) white sugar 2 teaspoons (10 g) fine sea salt 4 teaspoons (8 g) ground canela 1 cup (8 oz/227 g) European-style butter, room temperature 4 large whole eggs 2 large egg yolks 1 tablespoon (15 ml) orange blossom water** 1 teaspoon (2 g) orange zest** **Orange blossom water is easy to find in Middle Eastern specialty markets and is absolutely delicious in this bread! Valencia oranges have the best zest flavor for baking
Sugar topping: 1 stick (4 oz/115 g) butter, melted 1 cup granulated white sugar 1 to 2 pinches ground canela
DIRECTIONS
First day:
1. Make the sponge. Warm the milk to lukewarm. In a small bowl, combine warm milk, sugar and flour, and mix to avoid any lumps. Sprinkle the yeast over milk mixture and gently mix in. Cover bowl with plastic wrap and let this mixture bloom in a warm place for 15 to 20 minutes, until the mixture looks foamy and creamy and the top resembles a sponge.
2. Make the dough. In the bowl of your stand mixer, add all of the dry dough ingredients — flours, sugar, salt and canela. Set on slow speed and mix well. Add butter to the flour bowl in small chunks and mix in for a few seconds. Add eggs, egg yolks, orange blossom water, orange zest and the foamy yeast sponge. Using the hook attachment of your stand mixer, mix dough on medium-low speed for 2 to 3 minutes until it forms a ball in the center. Then mix for 5 minutes on medium and at last crank your mixer to medium-high speed and mix dough for 2 to 3 more minutes. If making dough by hand, knead for 25 to 30 minutes, until dough is smooth, soft, elastic and does not stick to the surface. Dough should have a shine and should not be sticky to the touch.
3. Gently remove the dough from hook and place it into a lightly oiled, large bowl. Knead dough briefly to shape into a ball. Place dough in a large lightly buttered bowl, cover with plastic wrap and then with a clean kitchen towel, and place it in the refrigerator overnight. I’ve tried different methods, but 8 to 10 hours overnight is the right amount of time for the dough to develop. This method allows you to develop flavor in the dough without having to keep an eye on it all day.
“Dining With the Dead: A Feast for the Souls on Day of the Dead,” by Mariana Nuño Ruiz and Ian McEnroe, shows the process of making pan de muerto. (Photo by Ian McEnroe)
Second day:
1. Pull the dough out of refrigerator, gently punch and reshape the dough, kneading gently, and briefly transfer to a baking tray and cover with plastic wrap and then a kitchen towel. Place in a warm place for about 2 to 2½ hours to come to room temperature. At that point, your dough should be soft, malleable and ready to be shaped.
2. Over a lightly floured surface, divide the dough in half. Shape one half into a ball, cover with plastic wrap and set aside. Then divide the other half into 4 equal parts. Reserve one part for the skulls and bone shapes, cover with plastic wrap and set aside. Shape the other 3 pieces each into a ball by taking the piece of dough and wrapping the edges underneath itself to form a round ball. Place rounded dough on the table, and using your hand, create a concave shape and gently cup your hand over the dough ball. Gently, create a circular motion with the dough under your hand by rubbing against the table until you have formed a smooth, round, tighter ball. Refer to the photos for help.
3. Place each of the 3 large formed balls onto either a buttered pan or a baking sheet lined with parchment paper. Using your fingers, press the center of each ball to flatten to about ½-inch thick, and flatten the edges of the round ball against the baking sheet.
4. Using the fourth small reserved piece of dough, divide and make 3 balls the size of a key lime and 3 logs 1-inch across, then equally divide the rest of the dough into 3 balls about the size of a small plum, about 2½ inches around.
5. To make the skull: Take one small key-lime-sized dough ball and make one round ball and set aside. To make the crossbones for each top: Take one small plum-sized dough ball and divide dough into two equal portions. Roll one portion into a small cylinder. Roll the other portion into another cylinder. Using your fingers, roll the two logs against the table. As you roll, spread your fingers to create four bumps. These bumpy strips will represent the bones. Place the two bone strips one across the other over the top of each large dough ball, forming a cross shape.
“Dining With the Dead” details the steps to making pan de muerto. (Photo by Ian McEnroe).
6. Now we are ready to place the round center ball that represents the skull on the main bread portion top. Use your fingers to make a deep indentation in the center of the shaped dough about halfway to the bottom of the dough, being careful not to tear the dough, and place the small skull ball in the center. Do not worry about pushing the center down a bit; this will prevent the ball from falling off when baking. There is no need to add water or eggwash to glue the dough decorations over the dough; just make sure you flatten them against the body of the main dough ball so they stick together.
7. Now, do the same to decorate the other two dough rounds this way. Then cover the three with plastic wrap and then a kitchen towel. Place the tray in a warm place in your kitchen and proof them for 25 to 30 minutes, and then double in size. Time of proofing will depend on how warm your kitchen is. Check on them after 15 minutes to avoid overproofing, and decide if they need more or less time.
8. Adjust oven rack in the middle and preheat oven to 350°F.
9. In the meantime, shape the second large half of the dough in the same way. By the time you finish shaping the second batch of dough, the first batch should be doubled in size and ready to bake. Place the tray in the oven and bake for 20 to 22 minutes, until bread is golden brown and produces a hollow sound when tapped gently. Take into consideration that you can make smaller size breads, too, or even extra large. I love to make little breads for kids or individual sizes for adults to give as gifts during the celebration. If making smaller sizes, make sure to place same sizes of shaped dough in baking trays for even baking. Also adjust baking times. Bake small breads for 15 minutes and medium breads for 18 minutes.
10. Once baked, let them cool on the tray for about 10 minutes. In a small bowl, mix granulated sugar and canela. While the bread is still slightly warm, brush them generously with melted butter and coat liberally with the sugar and canela mixture, then hold the bread top side down and tap the bottom to remove the excess sugar. Place bread on a rack to keep cooling. Prepare a pot of hot chocolate or café de olla and eat your freshly baked bread because it’s time to celebrate!
Notes: Please plan ahead and make this bread over the weekend. For example, make the dough on Saturday night, and then wake up Sunday and shape and bake your bread. You will have it warm and ready for breakfast. This bread can be made about 1 to 2 days before the celebration and will last soft and fresh for about 4 to 5 days when kept in an airtight container.
Pan de muerto is just one of the recipes in “Dining With the Dead: A Feast for the Souls on Day of the Dead — A Mexican Cookbook” by Mariana Nuño Ruiz and Ian McEnroe. (Photo by Ian McEnroe)
— Courtesy of “Dining With the Dead: A Feast for the Souls on Day of the Dead — A Mexican Cookbook,” by Mariana Nuño Ruiz and Ian McEnroe (Rio Nuevo Publishers, $40)
