Tag: graham cracker crumbs

Magic Cookie Bars
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Magic cookie bars are a favorite for any occasion.

Sweetened condensed milk is drizzled over a buttery graham cracker crust, chocolate chips for an easy anytime treat.

Ingredients in Magic Cookie Bars

This magic cookie bars recipe (AKA 7-Layer Bars or Hello Dolly Bars) is a retro recipe created around 1968. They’re sweet and a little chewy!
- Crust – Butter and graham cracker crumbs are pressed into the bottom of the pan. So easy!
- Sweetened Condensed Milk – Condensed milk is the ‘glue’ that holds everything together.
- Coconut – Use either sweetened or unsweetened flaked coconut.
- Nuts – I most often use pecans but walnuts, peanuts, or almonds work as well.
- Chips – I use either all chocolate chips or a combination of butterscotch chips, peanut butter chips, or white chocolate chips.
How to Make Magic Cookie Bars

These magic bars couldn’t be easier to make.
1. Press the graham cracker mixture into a 9×13-inch baking pan.
2. Pour sweetened condensed milk evenly over the top of the crust.
3. Sprinkle coconut, pecans, butterscotch, and chocolate chips over the top and bake.
Condensed Milk

Coconut

Pecans

Chocolate & Butterscotch Chips

Storing Magic Cookie Bars

Store the magic cookie bars in an airtight container at room temperature for a few days or in the refrigerator for up to one week.

Keep them tightly wrapped in the freezer for up to 3 months.

More Bars We Love

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Magic Cookie Bars

These magic cookie dessert bars are rich and decadent, loaded with chocolate chips & coconut!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350°F. Line a 9×13-inch baking dish or pan with parchment paper (optional but recommended).

Combine graham crumbs and melted butter in a small bowl. Press into the bottom of the baking dish.

Pour the sweetened condensed milk over the graham crumb crust.

Sprinkle with coconut, pecans, butterscotch chips, and chocolate chips. Press gently.

Bake for 25-30 minutes or until lightly browned.

Cool completely. Cut into 24 bars.

Melt the butter in the pan you’ll be baking in by placing it in the oven while it preheats. Stir the crumbs and butter right in the pan. This makes fewer dishes to wash.

Option: line the pan with parchment or foil. This makes the bars extra easy to lift out and cut after baking (plus quick cleanup).

To save time, purchase chopped pecans.

This can be made with any combination of chocolate chips. Semi-sweet balances out the sweetness.

Ensure the bars are chilled before cutting.

Serving: 1bar | Calories: 274 | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 148mg | Potassium: 166mg | Fiber: 2g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 4, 2024
Peanut Butter Eggs
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Peanut Butter Eggs are the perfect no-bake Easter treat.

Creamy and a little crunchy, chocolate-dipped peanut butter eggs will bring smiles to all your favorite “some-bunnies!”

This easy homemade version is budget-friendly and fun for the whole family. Tuck them into Easter baskets for a sweet surprise.

Ingredients for Peanut Butter Eggs
- This homemade Peanut Butter Eggs recipe is made with basic pantry ingredients.
- Just like copycat Reese’s peanut butter cups, these come together quickly.
Chocolate – Use a bar of good quality chocolate for the best results (milk or dark chocolate). Semi-sweet chocolate works well, too.

Peanut Butter – Stick with classic creamy or crunchy varieties of peanut butter. Natural peanut butter and other kinds of nut butter may not set up properly.

Graham Crumbs – Graham crumbs give just the right texture and help the eggs to hold their shape.

Powdered Sugar – Powdered sugar sweetens the eggs and adds texture.

Variations – Make your own signature treat using mix-ins and fun toppings! Some chopped roasted peanuts or a sprinkle of flaky sea salt will add fancy flavor to peanut butter eggs!

How to Make Peanut Butter Eggs

Fast and fun peanut butter eggs will be a new Easter tradition!
1. Mix peanut butter, powdered sugar, graham crumbs, and salt until combined.
2. Shape dough into egg shapes and refrigerate.
3. Melt chocolate per directions below.
4. Dip eggs into melted chocolate and chill them on parchment paper in the refrigerator until set.
Tips
- Melt chocolate in the microwave at 60% power, stirring every 30 seconds.
- Tempered chocolate take a little more time and effort, but ensures the best results. Make sure your bowls, spoons, and spatulas are dry or the chocolate can “seize up”.
- Use two forks when dipping to allow the chocolate to drain off and minimize chocolate pooling around the eggs.
- Keep leftover peanut butter eggs in an airtight container for up to 2 days, or in the refrigerator for up to 2 weeks.
- Freeze them for up to 3 months and thaw at room temperature for 1 hour.
Did your family enjoy this Peanut Butter Eggs recipe? Be sure to leave a comment and rating below!
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Peanut Butter Eggs

These fun Easter treats are part candy, part cookie, and delicious all over!

Prep Time 20 minutes
Chill time (2) 50 minutes
Total Time 1 hour 10 minutes

In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Mix with a hand mixer until combined.
Scoop 1 tablespoon of dough and roll it into a ball, gently flatten it and shape it into an egg shape. Place on the prepared pan and chill for 20 minutes.
Meanwhile, melt the chocolate in the microwave at 50% power, stirring every 30 seconds until smooth.
Working quickly, dip each peanut butter egg into the chocolate to coat, allow excess to drip off and place it on a clean piece of parchment paper.
Refrigerate 30 minutes or until set. Drizzle with additional chocolate if desired.

Do not overheat the chocolate. Remove from heat before it is completely melted and continue to stir until it is completely melted.

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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March 25, 2024
Easy Cheesecake Recipe
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If you’re looking for a decadent and creamy dessert, this easy cheesecake recipe is just the thing!

With a simple four-ingredient filling, this cheesecake is fail-proof and delicious. Top it with assortment of fresh berries or sauces!

Ingredients for Cheesecake

This classic cheesecake recipe is easy to make and needs few ingredients.
- Graham Cracker Crust: I purchase graham cracker crumbs, but you can also pulse graham crackers in a food processor to make your own crumbs. A bit of sugar adds sweetness while butter binds the crust.
- Cream Cheese: Full-fat blocks of cream cheese are recommended in this recipe. For a lighter version, low-fat cream cheese can be used but the texture will be much softer.
- Granulated Sugar: Sweetens the cheesecake.
- Vanilla Extract: Vanilla extract adds flavor to the cheesecake filling.
- Eggs: Room temperature eggs mix smoothly into the batter. If short on time, place the eggs in warm water for 5 minutes to quickly reach room temperature.
How to Make Cheesecake
1. Prepare crust: Mix the graham crust ingredients and press them into a springform pan.
2. Prepare filling: Combine filling ingredients according to the recipe below. Pour the cheesecake batter into the prepared crust.
3. Bake: Bake according to the recipe below. Cool and chill before serving.
Do you Need a Water Bath for Cheesecake?

No, you don’t need a water bath for baking cheesecake but it helps with even baking and it helps eliminate cracks. While it might seem like a bit of a task, I can assure you it’s easy to do and only takes a few minutes extra.

To avoid cracks, line two layers of aluminum foil around the outside of the springform pan and place them in a large pan. Fill the pan halfway up with water. If you choose this method, bake it and allow it to cool for a bit in the oven. Cool in the refrigerator.

If you don’t use a water bath, your cheesecake will still be great. Remove the cheesecake from the oven and run a knife around the edge of the crust to loosen the cheesecake from the pan. Remove the pan from the cheesecake and let the cheesecake cool completely in the refrigerator for at least 4 hours.

This is what’s so great about cheesecake! There are dozens of toppings and sauces for every cheesecake occasion!

Delicious Cheesecake Toppings

This is the perfect cheesecake recipe for any occasion! Serve it topped with fresh fruit, dessert sauces or even pie filling.

Storage & Freezing

Keep cheesecake up to 5 days in the refrigerator wrapped in plastic wrap or sealed in an airtight container.

Slice the cheesecake before freezing if you’d like to enjoy a few slices out of the freezer or freeze it as a whole cake. Store cheesecake in the freezer for up to 4 months. Let the cheesecake thaw in the refrigerator before serving.

Cheesecake Favorites

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Easy Cheesecake Recipe

This homemade Cheesecake is so decadent, rich & creamy!

Prep Time 10 minutes

Cook Time 1 hour 40 minutes

Chill Time 4 hours

Total Time 5 hours 50 minutes

Preheat the oven to 350°F.

In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about ¾-inch up the sides of a 9-inch springform pan.

In a medium bowl, with a hand mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy. Add the eggs, one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).

Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil. Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.

Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.

Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.

Remove springform pan and cool completely in the fridge at least 4 hours or overnight.

To Bake Without a Waterbath: A water bath (bain marie) is recommended to avoid cracks in the cheesecake. This cheesecake can be baked without a waterbath but you may get some cracking in the cheesecake. To bake without a waterbath, place the cheesecake directly on the middle rack of the oven and bake for 35 to 45 minutes or until the center is almost set. (It will still be a tiny bit wobbly in the middle). Remove from oven and cool for 10 minutes. Gently run a knife around the edge of the crust to loosen. Cool for 45 minutes and then refrigerate 4 hours or overnight.

Calories: 433 | Carbohydrates: 32g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 380mg | Potassium: 121mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1136IU | Calcium: 76mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 4, 2024
Copycat Reese’s Peanut Butter Cups
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The homemade peanut butter cup recipe is easy to make.

A chocolate coating with rich and creamy peanut butter filling, it’s hard to stop at just one!

Homemade Peanut Butter Cups
- With just five ingredients, whip up these quick, no-bake treats. Make extras; they vanish fast! Smaller molds might mean fewer calories, too!
- Classic flavors! Reese’s was onto something when they paired up peanut butter and chocolate!
- Quick and easy copycat Reese’s peanut butter cups are a fun family activity to make with little chefs!
- Make your own signature candy using mix-ins and toppings of all kinds!
Ingredients for Peanut Butter Cups

Chocolate – You can use almost any kind of chocolate but choose a high-quality chocolate. Try white chocolate, semi-sweet, milk, dark chocolate or even chocolate chips. Chocolate melts will work but the flavor isn’t as good.

Peanut Butter – Avoid the ‘natural’ peanut butter, almond butter, cashew butter, or natural nut butters as the finished cups won’t set up as firmly. Creamy or crunchy peanut butter can be used.

Graham Cracker Crumbs – Buy them ready-made or crush graham crackers in a zippered bag with a rolling pin. They help the filling set.

Variations – Swap out the peanut butter for Nutella or make nut-free cups using sunflower or pumpkin seed butter. Mix in or top peanut butter cups with crushed Oreo cookies, mini M&M’s, toasted coconut, or a few butterscotch chips. Sprinkle the tops with a bit of flaky sea salt before it sets.

How to Make Peanut Butter Cups
1. Place melted chocolate into each muffin well or liner and spread the chocolate up the sides. Freeze 30 seconds.
2. Combine remaining ingredients (per recipe below) until smooth.
3. Spread filling equally among chocolate molds.
4. Cover with remaining melted chocolate and refrigerate until firm.
Tips & Tricks
- Start with good-quality chocolate and peanut butter for the best results.
- Melt a little more chocolate than you might need just in case. Keep leftovers in the refrigerator and re-melt to drizzle over ice cream or cookies!
- Use a small brush to work the chocolate up the sides of the muffin tin or liners.
- Gently tap the muffin tin on the counter to release any air bubbles and create a smooth surface.
Storing Peanut Butter Cups
- Leftover copycat Reese’s peanut butter cups taste best when they’re kept chilled in the refrigerator, they’ll keep for up to 7 days. Make sure they are covered so they don’t absorb any odors.
- Freeze portions on a baking sheet before transferring them to zippered bags so they don’t stick together.
Peanut Butter Bliss

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Copycat Reese’s Peanut Butter Cups

Homemade peanut butter cups are easy to make with this simple recipe. Just a few ingredients are all it takes to make these irresistible treats!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 24 peanut butter cups

For the Chocolate

Melt the chocolate in the microwave on medium power, stirring every 30 seconds. Avoid overheating the chocolate to prevent it from seizing.

Pour about a teaspoon of melted chocolate into each well or muffin liner. Use the back of a spoon or a pastry brush to spread it up the sides, ensuring the bottom and sides are completely covered.

Place the mold in the freezer for 30 seconds to firm the chocolate. Correct any thin spots if necessary.

Refrigerate the mold until the chocolate is cold.

For the Peanut Butter Filling

In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Stir to combine.

Gently press approximately 2 teaspoons of the peanut butter mixture into each well to flatten.

Assembly

Pour enough melted chocolate over the peanut butter to cover it entirely. Tap the mold to level the top.

Refrigerate until the chocolate is firm.

Once set, the peanut butter cups are ready to be enjoyed!

Do not use natural peanut butter or natural nut butter that separates.
If using silicone or metal cupcake liners, place them on a small pan so they’re easy to handle.
Keep the chocolate layer fairly thin but thick enough that it doesn’t melt/break when you handle it.
Chocolate can be melted in a double boiler if desired.
Keep peanut butter cups in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months.

Serving: 1cup | Calories: 160 | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 80mg | Potassium: 104mg | Fiber: 1g | Sugar: 14g | Calcium: 10mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 23, 2023