In Charlotte, dessert options are growing by the day, with new and diverse and experiences. New sweet spots often blend creativity with community, drawing food enthusiasts. Last month, Van Leeuwen Ice Cream opened a shop featuring classic and creative scoops, including a special collaboration with a local baker.
SWIRL Dessert Bar gains praise for cookies with CharlotteFive’s readers, crafting inventive flavors like snickerdoodle with coffee powder.
Meanwhile, MJ Donuts remains a staple with its renowned simple glazed doughnuts, making every calorie count.
Additionally, Classy Scoops Ice Cream Lounge brings rolled ice cream and boba teas to a new location, adding variety to Charlotte’s dessert scene. These establishments highlight Charlotte’s growth as a hub for innovative dessert experiences.
Van Leeuwen Ice Cream is opening a new scoop shop in Charlotte’s Plaza Midwood neighborhood in 2025. By Chyna Blackmon
NO. 1: NYC’S VAN LEEUWEN ICE CREAM SCOOPS UP NEW LOCATION NOW OPEN IN CHARLOTTE
This is the New York-based ice cream chain’s first scoop shop in North Carolina. | Published January 27, 2025 | Read Full Story by Chyna Blackmon
SWIRL’s Classic is a chocolate chunk cookie with white frosting, chocolate chips and chocolate sauce, and SWIRL’s Grizzly is a brownie cookie with cookie frosting, brownie cake bites and chocolate sauce. By Alex Cason
NO. 2: THE ULTIMATE SWEET SPOT: THIS DESSERT BAR WAS NAMED CHARLOTTE’S BEST FOR COOKIES
Melt N Dip offers crepes, cakes, waffles and more. Courtesy of American Asset Corporation
NO. 3: CHARLOTTE’S GROWING DESSERT SCENE: 13 NEW SWEET SHOPS AND BAKERIES
Melt n Dip’s Belgian chocolate influence + Charlotte’s first Milkshake Factory location, enriching the city’s dessert offerings. | Published August 26, 2025 | Read Full Story
Kate Kim (left) and owner Songcha Lee at MJ Donuts in Pineville. By Shindy Chen
NO. 4: THE BEST GLAZED DOUGHNUT AROUND IS AT A 29-YEAR-OLD SHOP IN PINEVILLE
In an ordinary strip mall near Pineville’s main street lies a hidden gem of a doughnut shop. | Published September 29, 2025 | Read Full Story by Shindy Chen
Daily Grind Coffee Bar in Waxhaw makes lifelike fruit cakes, such as the pear one shown above. What you see isn’t what you get: The “pear” pastry looks exactly like the real fruit until a bite reveals its true nature: a fluffy, moist and delicate cake center. By Tamia Boyd
NO. 5: SHE DROVE AN HOUR+ FROM HER HOUSE IN CHARLOTTE FOR A $21 VIRAL FRUIT PASTRY. WAS IT WORTH IT?
A few weeks ago, I saw a TikTok post from a woman who was trying the viral fruit pastries at Daily Grind Coffee Bar in Waxhaw. | Published October 14, 2025 | Read Full Story by Melissa Oyler
Classy Scoops Ice Cream Lounge is expanding to Charlotte with a new location in University City.
NO. 6: CONCORD DESSERT SHOP BRINGS ROLLED ICE CREAM, BOBA TEAS TO NEW CHARLOTTE SPOT
A Concord ice cream shop is bringing it scoops and boba teas to Charlotte’s University City neighborhood. | Published October 15, 2025 | Read Full Story by Tanasia Kenney
The summary above was drafted with the help of AI tools and edited by journalists in our News division. All stories listed were reported, written and edited by McClatchy journalists.
These Dubai Stuffed Dates are pure perfection! Chewy dates filled with a creamy pistachio and crispy toasted kataifi filling are coated in bittersweet or milk chocolate. The perfect sweet treat for anytime of the day! This recipe yields approximately 15 to 18 stuffed dates.
Dubai chocolate anything is all the rage right now.
I’ve seed Dubai filled pastries, parfaits and Dubai chocolate inspired spreads. So why not make it a perfect sweet treat bite by filling dates with this ridiculously addictive combo? The dates add the perfect caramel like chewy texture which works beautifully with the creamy and crunching filling. I like to dip them in bittersweet chocolate, however milk chocolate works too! Then I sprinkle them with finely chopped pistachios and crushed toasted kataifi before popping them into the fridge to set.
The perfect treat when your craving something sweet.
To Make These Dubai Stuffed Dates You Will Need:
medjool dates – Choose soft, fresh dates either with pits or without.
pistachio butter or cream – Use homemade or I linked to a pistachio cream in the recipe printable.
toasted kataifi – A pastry dough that consists of very fine strands that have been toasted. Linked in recipe printable.
chocolate chips – I like to use dark chocolate but milk chocolate would great too!
coconut oil – Helps set the chocolate when chilled.
lightly salted pistachios – For sprinkling over covered filled dates.
Slice 15 to 18 dates along one side and remove the pit.
Repeat with the remaining dates and set off to the side.
Make The Filling:
In a medium mixing bowl, add 1/3 cup pistachio cream (or pistachio butter) and 1/3 cup toasted kataifi.
Use a spatula to gently stir to combine.
Fill The Dates:
Using an offset spatula, fill each of the dates with a little of the pistachio filling. The amount of dates needed really will depend on their size. Larger dates, you will need less because you will use more filling. You will need more dates if they are on the smaller side.
Transfer to a small, lined baking sheet and refrigerate for about 10 minutes.
In a separate medium bowl, measure and add 1 cup bittersweet or milk chocolate chips with 1 teaspoon coconut oil.
Next, set the bowl over a pan of shallow simmering water. Stir until mostly melted, then carefully remove the bowl off of the sauce pan and continue to stir until the chocolate is smooth.
For these, I like to place the filled date onto a fork and dip the underside into the melted chocolate.
Then use a spoon or spatula to drizzle more melted chocolate over top. Gently tap the fork so any excess chocolate drips back into the bowl below.
Scoot the chocolate covered filled date back onto the lined pan and repeat with the remaining dates.
Sprinkle with chopped pistachios and crushed toasted kataifi.
Once you’re done, slide the pan back into the fridge to allow the chocolate to harden.
Once the chocolate has set, serve or keep refrigerated and enjoyed as a sweet treat through the week.
These are incredible and addictive! The chocolate shell coating the chewy date along with the texture of the crunchy Dubai filling is a match made in heaven.
HOW TO STORE Dubai STUFFED DATES:
You can store these in a container and refrigerate for a few weeks or freeze up to 2 months. Not that they will last that long.😏
Enjoy! And if you give this Dubai Stuffed Dates recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 18servings
Dubai Stuffed Dates
These Dubai Stuffed Dates are pure perfection! Chewy dates filled with a creamy pistachio and crispy toasted kataifi filling are coated in bittersweet or milk chocolate. The perfect sweet treat for anytime of the day! This recipe yields approximately 15 to 18 stuffed dates.
Slice each date along one side and remove the pit.
In a medium mixing bowl, measure and add the pistachio cream (or pistachio butter) and toasted kataifi. Use a spatula to gently stir to combine.
Using an offset spatula, fill each of the dates with a little of the pistachio filling. NOTE: The amount of dates needed really will depend on their size. Larger dates, you will need less because you will use more filling. You will need more dates if they are on the smaller side.
Transfer to a small, lined baking sheet as you go. Once finished, refrigerate for about 10 minutes.
Meanwhile, in a separate medium bowl, measure and add chocolate chips with coconut oil. Set the bowl over a pan of shallow simmering water. Stir until mostly melted, then carefully remove the bowl off of the sauce pan and continue to stir until the chocolate is smooth.
Place a filled date onto a fork and dip the underside into the melted chocolate. Then use a spoon or spatula to drizzle more melted chocolate over top. Gently tap the fork so any excess chocolate drips back into the bowl below.
Scoot the chocolate covered filled date off of the fork and back onto the lined pan and repeat with the remaining dates. Sprinkle with chopped pistachios and crushed toasted kataifi. Then slide the pan back into the fridge to allow the chocolate to harden.
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.
Take 5 Stuffed Dates are the perfect “better for you” sweet treat when your craving something sweet and salty. Pitted dates, stuffed with crunchy peanut butter is topped with a pretzel and coated in milk chocolate. Yields 10 servings.
If there’s one thing to know about me (besides loving citrus desserts) is that I am, and always will be, a chocolate covered pretzel fan. So naturally Flipz were a major part of my teen years and then the Take 5 when it came out in 2004. Last year, you might recall, when I shared these snickers stuffed dates? Well I’m happy to announce that this year I’m sharing my second favorite candy bar stuffed date.
Take 5. Obviously.
The dates add sweetness and caramel like flavor, I use crunchy peanut butter (dark roasted by Santa Cruz organics is legit so good!) and the pretzel adds incredible crunch and salty cracker flavor.
To Make These Take 5 Stuffed Dates You Will Need:
medjool dates – Choose soft, fresh dates either with pits or without.
crunchy peanut butter – Or use any other nut or seed butter.
mini pretzels – Adds crunch and salty cracker flavor.
chocolate chips – I like to use milk chocolate but dark chocolate would great too!
coconut oil – Helps set the chocolate when chilled.
toothpicks – Secures the dates and gives you something to hold when dipping and drizzling chocolate, keeping your fingers (mostly) clean.
fleur de sel – For a salty contrast.
Using a paring knife, slice each date along one side and remove the pit.
Repeat with the remaining dates.
Fill each date with about 1/2 teaspoon peanut butter or with a nut or seed butter of your choice and top with a mini pretzel.
Then insert a toothpick. This gives you something to hold onto when dipping and drizzling, keeping your fingers (mostly) clean.
Next, in a bowl set over a pan of shallow simmering water, add 1 cup milk chocolate chips plus 1 generous teaspoon coconut oil.
Stir until mostly melted, then carefully remove the bowl off of the sauce pan and continue to stir until the chocolate is smooth.
Using the toothpick to hold on to, gently dip the underneath of a peanut butter stuffed date.
Then use a spoon or mini spatula to drizzle chocolate over top. Gently tap the toothpick on the side of the bowl to remove excess chocolate.
Transfer to a small, parchment-lined, rimmed metal pan. Use another toothpick to hold the date in place as you remove the original toothpick. Repeat with the remaining stuffed dates.
Sprinkle with a pinch of flour de sel before popping into the fridge for about 30 minutes to set.
These should come with a warning, because they are extremely addictive.
HOW TO STORE SALTED SNICKERS STUFFED DATES:
You can store these in a container and refrigerate for a few weeks or freeze up to 2 months. Not that they will last that long.😏
Enjoy! And if you give this Take 5 Stuffed Dates recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10servings
Take 5 Stuffed Dates
Take 5 Stuffed Dates are the perfect “better for you” sweet treat when your craving something sweet and salty. Pitted dates, stuffed with crunchy peanut butter is topped with a pretzel and coated in milk chocolate.
Prep Time: 20 minutesmins
Total Time: 20 minutesmins
10medjool dates, pitted
2tablespoonscrunch peanut butter, depending on the size of your dates
10mini pretzels
1cupmilk chocolate chips, or use semi sweet or dark chocolate
1(heaping) teaspoon coconut oil
fleur de sel
Using a paring knife, slice each date along one side and remove the pit.
Fill each date with about 1/2 teaspoon peanut butter or with a nut or seed butter of your choice and top with a mini pretzel.
Then insert a toothpick. This gives you something to hold onto when dipping and drizzling, keeping your fingers (mostly) clean.
Next, in a bowl set over a pan of shallow simmering water, add the chocolate chips and coconut oil.
Stir until mostly melted, then carefully remove the bowl off of the sauce pan and continue to stir until the chocolate is smooth.
Using the toothpick to hold on to, gently dip the underneath of a peanut butter stuffed date. Then use a spoon or mini spatula to drizzle chocolate over top. Gently tap the toothpick on the side of the bowl to remove excess chocolate.
Transfer to a small, parchment-lined, rimmed metal pan. Use another toothpick to hold the date in place as you remove the original toothpick. Repeat with the remaining stuffed dates.
Sprinkle with a pinch of flour de sel before popping into the fridge for about 30 minutes to set.
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.
These GIANT Bakery Style Rice Krispie Treats are soft and gooey with ribbons of marshmallow throughout. Similar to making regular krispie treats, however this recipe is made extra special by the addition of sweetened condensed milk and marshmallow fluff. Yields 8 giant rectangles or 12 thick squares.
Meet The Perfect Rice Krispie Treat.
I had my first rice krispie treat when my husband and I were newly dating as teenagers, and I’ve loved them ever since. However, once you’ve had a bakery style version there’s really no going back. The difference? Is by adding in sweetened condensed milk you will get soft and ultra gooey krispie treats with incredible flavor but without making them overly sweet. I also swirl in marshmallow fluff which adds ribbons of soft sweet marshmallow throughout. To. Die. For.
Prepare to fall in love.
To Make These Bakery Style Rice Krispie Treats You Will Need:
butter – I use salted butter, but use what you have.
sweetened condensed milk – Adds flavor and makes these treats soft and gooey.
marshmallows – I like to use mini marshmallows to speed up the melting process.
vanilla – Enhances the flavor of these sweet treats.
rice cereal – You can’t make rice krispie treats with out it.
marshmallow fluff – Adds extra marshmallow goodness.
In a large pot, melt 6 tablespoons butter over low heat.
Once melted, pour in 6 ounces sweetened condensed milk and use a rubber spatula to stir until combined.
Next, add in 10 ounces of mini marshmallows. Again, stir to combine.
Once incorporated, remove off of the heat and add in 1-1/2 teaspoons pure vanilla extract, stirring once more.
Lastly measure and add 10 ounces rice cereal.
Use a rubber spatula to gentle fold the cereal into the marshmallow mixture.
Once combined add spoonfuls of the marshmallow fluff on top.
Stir only a few times in order to create thick ribbons throughout the cereal mixture.
Transfer to a 8×12 or 9×13 ceramic baking pan and use wax paper to press the mixture into the pan.
Allow the rice krispie treats to cool for 30 minutes to 1 hour before serving.
Cut into desired sizes – 8 large rectangles or 12 thick squares.
Enjoy! And if you give this Bakery Style Rice Krispie Treats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Bakery Style Rice Krispie Treats
These GIANT Bakery Style Rice Krispie Treats are soft and gooey with ribbons of marshmallow throughout. Similar to making regular krispie treats, however this recipe is made extra special by the addition of sweetened condensed milk and marshmallow fluff.Yields 8 giant rectangles or 12 thick squares.
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Resting Time: 1 hourhr
Total Time: 1 hourhr20 minutesmins
6tablespoonsbutter
6ouncessweetened condensed milk , or 3/4 cup
10ouncesmini marshmallows
1½teaspoonspure vanilla extract
10ouncesRice Krispie cereal, or 10 cups
7ouncesmarshmallow fluff
In a large pot, melt the butter over low heat. Once melted, use a rubber spatula to stir in the sweetened condensed milk. Add in 10 ounces of mini marshmallows and stir while they slowly melt.
Once incorporated, remove off of the heat and add in the vanilla, continue to stir until combined. Lastly measure and add in the cereal. Gently fold the cereal into the marshmallow mixture.
Once combined add spoonfuls of the marshmallow fluff on top. Stir only a few times in order to create thick ribbons throughout the cereal mixture.
Transfer to a 8×12 or 9×13 ceramic baking pan and use wax paper to press the mixture into the pan. Allow the rice krispie treats to cool for 30 minutes to 1 hour before cutting and serving.
See blog post for storing tips.
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.
