No Bake Archives - SueBee Homemaker

Cream Cheese Filling for Crepes

Suebee Homemaker — Tue, 17 Dec 2024 12:00:00 +0000

Our Cream Cheese Filling for Crepes is a velvety blend of cream cheese, powdered sugar, vanilla extract and whipped cream. Perfectly creamy and slightly sweet, it adds a richness to delicate, thin crepes for a melt-in-your-mouth experience.

Cream Cheese Filling

I’m a pretty simple girl when it comes to toppings and such. Give me a stack of buttermilk pancakes with butter only or a bowl of vanilla bean ice cream with hot fudge only (hold the nuts please).

But when it comes to crepes, let’s add a luscious filling PLUS fresh fruit on the side please. This simple recipe is just what you’ll need for the full crepe experience.

Why This Recipe Works:

JUST FOUR INGREDIENTS – We love a four-ingredient recipe and this one does not disappoint. You can easily find all of these ingredients in your local grocery store.
STORES WELL – This cream cheese filling stores for up to one week in your refrigerator.
PERFECT FILLING – Crepes are tasty alone, but they’re even better with this simple filling. Add fresh fruit for the tastiest treat!

What You’ll Need:

Cream Cheese – I recommend using a full-fat cream cheese for this simple cream cheese filling.
Powdered Sugar – Sift the powdered sugar for a smoother filling.
Vanilla Extract – We use Watkin’s vanilla.
Heavy Cream – You’ll want to beat the heavy cream before adding to the cream cheese mixture.

How to make Cream Cheese Filling for Crepes:

Step 1
Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.

Step 2
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.

Step 3
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.

Step 4
Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.

Store filling in an airtight container in your refrigerator for up to one week. You can also freeze the filling for two months or so.

Recipe FAQs:

What’s the best way to mix the filling?

Use an electric mixer or hand mixer for a smooth, creamy consistency. Start on low speed to combine the ingredients, then gradually increase to medium-high to ensure everything is well blended.

What if my filling is too thick?

Add one tablespoon of milk or heavy cream at a time until it reaches your desired consistency. Be careful not to add too much, as it can make the filling runny.

How should I fill the crepes?

Spread a thin layer of filling over the crepe, then fold the crepe into quarters or roll it up. For a neater presentation, use a piping bag or a spoon to place the filling in a line, then roll the crepe around it.

Can I make a lighter version of the filling?

Yes, you can substitute half the cream cheese with Greek yogurt or light cream cheese to reduce the calories. Just be aware it may be slightly less creamy.

How can I make the filling sweeter or less sweet?

Adjust the powdered sugar to your preference. Taste as you go, and remember you can always add more, but you can’t easily take it out once it’s mixed in.

How long can the filled crepes sit out?

It’s best to serve filled crepes immediately, but if needed, they can sit out for up to 2 hours. If you plan to serve them later, refrigerate and bring them back to room temperature before serving.

Other Breakfast Treats:

xoxo ~Sue

Cream Cheese Crepe Filling Recipe

Our Cream Cheese Filling for Crepes is a velvety blend of cream cheese, powdered sugar, vanilla extract and whipped cream. Perfectly creamy and slightly sweet, it adds a richness to delicate, thin crepes for a melt-in-your-mouth experience.

Course Breakfast, Dessert

Cuisine American

Keyword cream cheese filling for crepes

Prep Time 15

Total Time 15

Servings servings

Calories 145kcal

Author Sue Ringsdorf

Ingredients

8 oz. cream cheese – softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 cup heavy cream

Instructions

Whip heavy cream. Add the heavy cream to a mixing bowl. Use a hand mixer (or stand mixer) to beat until soft peaks form. Be careful to avoid over-beating as the cream could turn to butter.
1 cup heavy cream
Beat cream cheese. Add softened cream cheese, powdered sugar, and vanilla extract to another bowl. Use hand mixer to beat until well combined.
8 oz. cream cheese, 1/4 cup powdered sugar, 2 teaspoons vanilla extract
Add whipped cream. Then add the whipped cream to the cream cheese mixture and stir to combine well.
Use in crepes. Add cream cheese filling in our Thin Crepes Recipe along with fresh fruit. We like strawberries, blueberries, blackberries, raspberries, and fresh peaches.

Notes

Store filling in an airtight container in your refrigerator for up to one week.
You can also freeze the filling for two months or so.
You can substitute half the cream cheese with Greek yogurt or light cream cheese to reduce the calories. Just be aware it may be slightly less creamy.
If the filling is too thick, add one tablespoon of milk or heavy cream at a time until it reaches your desired consistency. Be careful not to add too much, as it can make the filling runny.

Nutrition

Healthy Peanut Butter Cups

Suebee Homemaker — Mon, 16 Dec 2024 12:00:00 +0000

Healthy Peanut Butter Cups are a nutritious twist on the classic treat, made with wholesome ingredients like almond butter, dark chocolate, graham cracker crumbs, and pure maple syrup. They offer a delicious balance of rich flavors and a boost of protein, making them a guilt-free indulgence.

Peanut Butter Cups

Who can resist a chocolate peanut butter treat? Not me! This version of peanut butter cups are nutrient dense and just as good as the regular ones. Trust me!

While these work great for any season, we particularly enjoy them over the holidays for balance. A little bit of indulgence and some healthier treats too. For some others, try our Chocolate Bliss Balls, Date Nut Balls, or Grain Free Granola Bars!

Why This Recipe Works:

SIMPLE RECIPE – This is a simple, no-bake recipe that requires only five ingredients. You’ll find these simple ingredients in your local grocery store.
HEALTHIER TREATS – We’re using a healthier nut butter, pure maple syrup, and dark chocolate to up the nutrients in these treats.
CUSTOMIZABLE – You can make these peanut butter cups your own and use your favorite substitutions. Try cashew butter or an all-natural peanut butter. Add another type of chocolate instead of dark chocolate. Add in some nuts (like almonds, pistachios, pecans, or peanuts) for even more protein.

What You’ll Need:

Graham Crackers – We use crushed graham crackers in our No Bake Peanut Butter Balls and so I wanted to include them in these for extra flavor and sweetness.
Almond Butter – Use any creamy almond butter you prefer. Or try another nut butter or even regular peanut butter. Your choice!
Pure Maple Syrup – The maple syrup adds sweetness to these peanut butter cups. You can add more for extra sweetness (depending on your sweet tooth)!
Vanilla Extract – We use Watkin’s vanilla extract – so delish!
Bittersweet Chocolate – We love Ghirardelli dark chocolate but use whatever you prefer. Likewise, you can try milk chocolate or semi-sweet chocolate.

NOTE: Top these peanut butter cups with flaky sea salt, mini m&ms, mini chocolate chips, or any kind of sprinkles. You can adjust the toppings for any holiday too!

How to make Healthy Peanut Butter Cups:

Step 1
Prep. Add paper liners to a 12-cup muffin pan.

Step 2
Crush graham crackers. Use a food processor to crush the graham crackers. You want the crackers to be finely processed.

Step 3
Combine ingredients. In a mixing bowl, combine the graham cracker crumbs, 3/4 cup of almond butter, maple syrup, and vanilla extract. Use a hand mixer to combine everything until very well mixed.

Step 4
Form balls. Use your hands to form 12 round balls out of the peanut butter mixture. Press down slightly to flatten. Chill for 20-30 minutes.

Step 5
Melt chocolate. Combine the chopped chocolate and 1/4 cup of the almond butter in a medium saucepan. Heat over medium heat and stir constantly until melted and creamy. Add to a pourable measuring cup.

Step 6
Add chocolate mixture to paper liners. Pour half of the chocolate into the paper liners (and try to evenly distribute – it won’t be perfect). Let sit for 15 minutes.

Step 7
Add peanut butter and remaining chocolate. Then add one peanut butter disk on top of the chocolate. Finally, pour the remaining chocolate on top of the peanut butter, covering it well. You may need a spoon to help spread it out over the tops of the peanut butter.

Step 8
Chill. Place the muffin pan in the freezer for at least 30 minutes to set.

Step 9
Store. Store the healthier peanut butter cups in the freezer. We keep them in the liners and stack them in a disposable tin covered in a freezer bag.

Step 10
Enjoy. When you’re ready to enjoy them, take one (or more!) out of the freezer and let sit for a few minutes. Then eat them up!

Other No Bake Treats:

We love a delicious no-bake treat and have many more for you to choose from!

Recipe FAQs:

Can I use other versions of peanut butter for these?

Yes, you can use other nut butters like cashew butter or sunflower seed butter for a different flavor profile. You can also use regular or crunchy peanut butter.

Are there any tips for ensuring the layers stay separate?

Make sure the chocolate layers cool slightly before adding the peanut butter filling, and gently tap the tray to release any air bubbles.

How should I store the peanut butter cups?

Store the peanut butter cups in an airtight container in the refrigerator for up to two weeks or in the freezer for longer storage (our preferred method).

Can I add any toppings to the peanut butter cups?

Yes, you can sprinkle sea salt, crushed nuts, candies, sprinkles, or coconut flakes on top before the chocolate sets for added texture and flavor.

Kitchen Tools Used:

xoxo ~Sue

Healthy Peanut Butter Cups Recipe

Course Dessert

Cuisine American

Keyword healthy peanut butter cups, peanut butter cups

Prep Time 30

Chil Time 30

Total Time 1

Servings servings

Calories 203kcal

Author Sue Ringsdorf

Ingredients

1 cup graham cracker crumbs
1 cup almond butter – divided
2 Tablespoons pure maple syrup – or more if needed
2 teaspoons vanilla extract
8 oz. bittersweet chocolate – chopped
toppings like flaky sea salt, coconut flakes, mini m&ms, sprinkles, chopped nuts, etc.

Instructions

Prep. Add paper liners to a 12-cup muffin pan.
Crush graham crackers. Use a food processor to crush the graham crackers. You want the crackers to be finely processed.
Combine ingredients. In a mixing bowl, combine the graham cracker crumbs, 3/4 cup of almond butter, maple syrup, and vanilla extract. Use a hand mixer to combine everything until very well mixed.
Form balls. Use your hands to form 12 round balls out of the peanut butter mixture. Press down slightly to flatten. Chill for 20-30 minutes.
Melt chocolate. Combine the chopped chocolate and 1/4 cup of the almond butter in a medium saucepan. Heat over medium heat and stir constantly until melted and creamy. Add to a pourable measuring cup.
Add chocolate mixture to paper liners. Pour half of the chocolate into the paper liners (and try to evenly distribute – it won't be perfect). Let sit for 15 minutes.
Add peanut butter and remaining chocolate. Then add one peanut butter disk on top of the chocolate. Finally, pour the remaining chocolate on top of the peanut butter, covering it well. You may need a spoon to help spread it out over the tops of the peanut butter.
NOTE: Add desired toppings before the chocolate sets. You can use anything you like – flaky sea salt, coconut flakes, mini m&ms, chopped nuts, sprinkles, etc.
Chill. Place the muffin pan in the freezer for at least 30 minutes to set.
Store. Store the healthier peanut butter cups in the freezer. We keep them in the liners and stack them in a disposable tin covered in a freezer bag.
Enjoy. When you're ready to enjoy them, take one (or more!) out of the freezer and let sit for a few minutes. Then eat them up!

Notes

You can use other nut butters like cashew butter or sunflower seed butter for a different flavor profile. You can also use regular or crunchy peanut butter.
Store the peanut butter cups in an airtight container in the refrigerator for up to two weeks or in the freezer for longer storage (our preferred method).
Add toppings that you like! You can add sea salt, crushed nuts, candies, sprinkles, or coconut flakes on top before the chocolate sets for added texture and flavor.

Nutrition

Mason Jar Apple Pie

Suebee Homemaker — Mon, 14 Oct 2024 11:00:00 +0000

Mason Jar Apple Pie is a no-bake portable dessert that combines the warm, spiced flavors of classic caramel apple pie with the charming presentation of a mason jar. Perfect for individual servings, this treat is a fun twist on a traditional favorite and makes the best gift!

Mini Apple Pies

Nothing feels more like fall to me than GOOD apples. Growing up in the midwest, we spent many an Autumn day picking and then eating apples right off the trees at the orchards.

These are such sweet memories for me, especially because I remember all the fun activities at the orchard – the hay rides, pumpkins and scarecrows, fresh apple cider, and gobs of delicious apples.

Besides eating tons of apples, Mom used some to make pies, cobblers, crisps, and caramel apples. Bring on all the apple desserts!

Why we love this recipe:

FULL OF FLAVOR – These mini apple pies are layered with so many flavors and textures.
FUN TO EAT – Mason Jar Apple Pies are a fun surprise for your family and friends.
INDIVIDUAL PORTIONS – These pies are portion-controlled and super delicious!

Ingredients needed for Mason Jar Apple Pie:

PIE CRUST – graham crackers, sugar, and melted butter
CREAM CHEESE LAYER – cream cheese (lightened up, if so desired), heavy cream, powdered sugar, vanilla, and a pinch of salt.
APPLES – your favorite baking apples, brown sugar, butter, and a splash of water
CARAMEL SAUCE – either use store-bought caramel or make Homemade Salted Caramel Sauce

Recipe Variations:

Instead of graham crackers, try gingersnaps or vanilla wafers.
You can use regular cream cheese, mascarpone cheese (even more decadent), half and half instead of heavy cream, and extra powdered sugar if you have a real sweet tooth.
Feel free to use any baking apple (seasonal are best) and make extra caramel sauce!

How to make Mason Jar Caramel Apple Pie:

Step 1
Cook the apples. Add the diced apples, butter, water, brown sugar, and cinnamon to a small saucepan. Cook over medium heat until softened, about 5-6 minutes. Remove to cool.

Step 2
Make the graham cracker crust. Use a food processor to crush the graham crackers into crumbs. Pour the crumbs into a bowl and add sugar and melted butter. Stir to combine and then spoon into the four jars, adding about the same amount to each jar. Then, press the crumbs tightly with a round object (I used the end of an ice cream scoop.).

Step 3
Prep the cream cheese layer. In a mixing bowl, use a hand mixer to whip the heavy cream to stiff peaks. Then in another bowl, add the softened cream cheese, powdered sugar, vanilla, and salt. Blend with the mixer, and then fold in the heavy whipping cream.

Step 4
Add to jars. Spoon the cream cheese mixture into the jars on top of the graham cracker crust. Smooth evenly to all sides of the jars.

Step 5
Finish assembling jars. When apples are cooled (room temp is fine), add softened apples to the jars. Drizzle with the caramel sauce and serve.

REGARDING CARAMEL SAUCE: You can either use store-bought caramel sauce or make our Homemade Salted Caramel Sauce. For best results, make our homemade version ahead of time to use in this recipe (and others).

Use our caramel sauce in our Caramel Stuffed Cookies, Caramel Swirl Ice Cream, and Caramel Latte.

Storing: You can store these jars (with lids on) in your refrigerator. These are best served on the day of preparation.

Recipe FAQs:

What size mason jars should I use?

We used 8 oz. mason jars but you could use 4 oz. jars for smaller portions.

Can I prep this mason jar dessert ahead of time?

Yes, you can prep the layers a day in advance. Wait to assemble the mini apple pies the day of serving.

What kind of apples are best for making apple pie?

Here are a few kinds of apples that are great for cooking – Braeburn, Fuji, Gala, Granny Smith, Honey-crisp, Jonathan, or Pink Lady.

Instead of preparing these in 8 oz. jars, you could make them even smaller and use 4 oz. jars. These would be perfect for a party where you have multiple desserts available.

Other Apple Recipes:

Kitchen Tools Used: (Affiliate Links)

xoxo ~Sue

Mason Jar Apple Pie

Course Dessert

Cuisine American

Keyword mason jar apple pie

Prep Time 30

Cook Time 10

Total Time 40

Servings jars

Calories 396kcal

Author Sue Ringsdorf

Ingredients

For the apples:

1 Tablespoon unsalted butter
2 ½ cups diced apples – peeled, cored, and diced
1 Tablespoon water
1-2 Tablespoons brown sugar
1/2 teaspoon cinnamon

For the graham cracker crust:

1/2 cup graham cracker crumbs
2 teaspoons sugar
2 Tablespoons unsalted butter – melted

For the cream cheese layer:

6 oz. cream cheese light
1/2 cup heavy cream
2 Tablespoons powdered sugar
2 teaspoons vanilla
pinch of salt

Other:

1/4 cup caramel topping – or more

Instructions

REGARDING CARAMEL SAUCE: You can either use store-bought caramel sauce or make our Homemade Salted Caramel Sauce. For best results, make our homemade version ahead of time to use in this recipe (and others).
Cook the apples. Add the diced apples, butter, water, brown sugar, and cinnamon to a small saucepan. Cook over medium heat until softened, about 5-6 minutes. Remove to cool.
2 ½ cups diced apples, 1 Tablespoon unsalted butter, 1 Tablespoon water, 1-2 Tablespoons brown sugar, 1/2 teaspoon cinnamon
Make the graham cracker crust. Use a food processor to crush the graham crackers into crumbs. Pour the crumbs into a bowl and add sugar and melted butter. Stir to combine and then spoon into the four jars, adding about the same amount to each jar. Then, press the crumbs tightly with a round object (I used the end of an ice cream scoop.).
1/2 cup graham cracker crumbs, 2 teaspoons sugar, 2 Tablespoons unsalted butter
Prep the cream cheese layer. In a mixing bowl, use a hand mixer to whip the heavy cream to stiff peaks. Then in another bowl, add the softened cream cheese, powdered sugar, vanilla, and salt. Blend with the mixer, and then fold in the heavy whipping cream.
1/2 cup heavy cream, 6 oz. cream cheese light, 2 Tablespoons powdered sugar, 2 teaspoons vanilla, pinch of salt
Add to jars. Spoon the cream cheese mixture into the jars on top of the graham cracker crust. Smooth evenly to all sides of the jars.
Finish assembling jars. When apples are cooled (room temp is fine), add softened apples to the jars. Drizzle with the caramel sauce and serve.
1/4 cup caramel topping

Notes

Prep Ahead: You can prep the layers a day in advance. Wait to assemble the mini apple pies on the day of serving.
Storing: You can store these jars (with lids on) in your refrigerator. These are best served on the day of preparation.
Jars: Instead of preparing these in 8 oz. jars, you could make them even smaller and use 4 oz. jars. These would be perfect for a party where you have multiple desserts available.

Nutrition

Chocolate Peanut Butter Oat Cups

Suebee Homemaker — Mon, 07 Oct 2024 11:00:00 +0000

Chocolate Peanut Butter Oat Cups are a simple and nutritious treat made from creamy peanut butter, rich chocolate, and wholesome oats. These no-bake cups offer a perfect balance of sweetness and texture, making them a satisfying snack or dessert.

Peanut Butter Cups

Let’s make peanut butter cups, but make them healthier! If you’re a fan of the store-bought peanut butter cups like we are, you’re gonna love these cuz you can eat two!

Unlike the ones you buy in the grocery stores, these incorporate oatmeal and any kind of peanut butter you like. We used all-natural in this recipe but you can stick with regular creamy or chunky peanut butter too (or any nut butter!). Whatever floats your boat!

If you’ve got a muffin tin (hello Lemon Poppyseed Muffins and Lemon Blueberry Streusel Muffins), you can easily whip up a batch of these no-bake treats. Enjoy them for a quick breakfast or a light snack and store them in the freezer for whenever you need a pick-me-up.

Why We Love This Recipe:

SIMPLE – These peanut butter oat cups contain just four main ingredients plus a sprinkle of salt. Make them fancy and add nuts, raisins, mini chocolate chips, or mini m&ms – or just stick with the basics.
HEALTHY SNACK – We’re using plenty of oatmeal, honey to sweeten, a healthier peanut butter, and dark chocolate. This is my kind of healthy snack!
DELICIOUS – We love the flavor of these chocolate peanut butter cups. Full of the classic flavors and they’re perfect straight from the freezer!

What You’ll Need:

Oatmeal – We recommend using quick oats for this recipe. You could also use a food processor to grind old fashioned oatmeal into smaller bits.
Peanut Butter – Use any peanut butter you prefer. It’s helpful to warm up the peanut butter before adding to the oats.
Honey – The honey helps the oatmeal mixture to stick together. Maple syrup won’t work as well, FYI.
Chocolate – Use your favorite kind of chocolate for this recipe. We prefer dark chocolate, but any kind of chocolate will work as well.
Flaky Sea Salt makes a nice topping.

NOTE: You can add a holiday spin to these by adding colorful sprinkles or m&ms.

How to make No-Bake Peanut Butter Cups:

Step 1
Prepare pan. Add large paper liners to a 12-cup muffin pan.

Step 2
Combine base. In a mixing bowl, combine the oatmeal, 3/4 cup peanut butter, and honey. It will be easier to mix if you warm the peanut butter and honey. Then use a hand mixer to combine the ingredients.

Step 3
Add oatmeal base to prepared pan. Then add about 1/4 cup of the oat mixture to each paper liner. Press it tightly into the cups using the back of a small measuring cup.

Step 4
Melt chocolate. Add the chopped dark chocolate and 1/4 cup of peanut butter to a pan over medium heat. Stir constantly until the chocolate is melted.

Step 5
Add chocolate to cups. Pour the chocolate mixture into a measuring cup and pour chocolate over the oatmeal base (dividing equally between 12 cups). Use a spatula to spread evenly over the top. Add some flaky sea salt, if desired.

Step 6
Freeze. Place the muffin pan in the freezer for at least 30 minutes to set.

Step 7
Serve. Enjoy peanut butter cups straight out of the freezer. Store in the freezer for best results.

NOTE: These won’t store well at room temperature or in the refrigerator as they will fall apart. These are best stored in the freezer (and are really delicious cold!).

Other No Bake Treats:

We love enjoying no bake treats during the summer months when we prefer to keep our ovens off. Plus they’re delish!

Recipe FAQs:

Can I use old-fashioned oatmeal in place of quick oats?

No, quick oats work best in this recipe because they bind to the other ingredients better. Old fashioned oatmeal will possibly cause the cups to fall apart.

What are some possible substitutions?

Any creamy nut butter can be used for these oatmeal cups. Try regular, crunchy, natural peanut butter, almond butter, cashew butter, etc. Likewise, any chocolate can be used. While we prefer dark chocolate, feel free to use semi-sweet chocolate, milk chocolate, or even white chocolate.

Can other ingredients be added?

Yes, you can reduce the amount of oatmeal and add some chopped nuts or chopped raisins in place. You can also top these with mini chocolate chips or mini m&ms.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Peanut Butter Oat Cups Recipe

Course Dessert, Snack

Cuisine American

Keyword chocolate peanut butter oat cups

Prep Time 25

chill time 30

Total Time 55

Servings servings

Calories 298kcal

Author Sue Ringsorf

Ingredients

Oat Layer:

2 ¼ cups quick oats
3/4 cup all-natural peanut butter – or any peanut butter you like
1/3 cup honey

Chocolate Layer:

6 oz. chopped dark chocolate – I use Ghirardelli baking bars
1/4 cup all-natural peanut butter – or any peanut butter you like
flaky sea salt – for topping

Instructions

Prepare pan. Add large paper liners to a 12-cup muffin pan.
Combine base. In a mixing bowl, combine the oatmeal, 3/4 cup peanut butter, and honey. It will be easier to mix if you warm the peanut butter and honey. Then use a hand mixer to combine the ingredients.
2 ¼ cups quick oats, 3/4 cup all-natural peanut butter, 1/3 cup honey
Add oatmeal base to prepared pan. Then add about 1/4 cup of the oatmeal mixture to each paper liner. Press it tightly into the cups using the back of a small measuring cup.
Melt chocolate. Add the chopped chocolate and 1/4 cup of peanut butter to a pan over medium heat. Stir constantly until the chocolate is melted and creamy.
6 oz. chopped dark chocolate, 1/4 cup all-natural peanut butter
Add chocolate to cups. Pour the chocolate mixture into a measuring cup and then carefully pour it over the oatmeal base (trying to get an even amount in each cup). Use a spatula to help spread over the base, if needed. Add some flaky sea salt to the top of the warm chocolate.
flaky sea salt
Freeze. Place the muffin pan in the freezer for at least 30 minutes to set.
Serve. Enjoy peanut butter cups straight out of the freezer. Store in the freezer for best results.

Notes

These won’t store well at room temperature or in the refrigerator as they will fall apart. These are best stored in the freezer (and are really delicious cold!).
Quick oats work best in this recipe because they bind to the other ingredients better. Old fashioned oatmeal will possibly cause the cups to fall apart.
Any creamy nut butter can be used for these oatmeal cups. Try regular, crunchy, natural peanut butter, almond butter, cashew butter, etc. Likewise, any chocolate can be used. While we prefer dark chocolate, feel free to use semi-sweet chocolate, milk chocolate, or even white chocolate.

Nutrition

Pumpkin Pie in a Jar

Suebee Homemaker — Thu, 03 Oct 2024 11:00:00 +0000

Pumpkin Pie in a Jar is a fun, portable dessert that layers creamy spiced pumpkin filling with a buttery graham cracker crust, all neatly contained in a mason jar. This convenient twist on a classic autumn treat is perfect for individual servings and way simpler than making traditional pumpkin pie!

Easy Pumpkin Pie

Oh, how I love a nice cool fall day. After many years of living in HOT Texas, I’m always thrilled when we exit the summer months and head toward the holidays. Cooler weather, leaves turning, windows open, and afternoon bike rides make me happy. Also PUMPKIN!

While I’m not a big pie person (GASP!) – other than our French Silk Pie with Graham Cracker Crust – I do love this easy pumpkin pie in a jar. They are full of pumpkin flavor and you don’t have to use your oven. Win/win!

These little jar desserts are so much fun to make, and even better to eat. For an apple version, try our Mason Jar Apple Pie!

Why We Love This Recipe:

SIMPLE TO MAKE – There is no baking required with this version of pumpkin pie. Simple and fun to make.
FLAVORFUL – These little jars are layered with so many flavors.
UNIQUE GIFT – These jar desserts are a fun surprise for your family and friends.
PORTION CONTROL – We love these mini desserts because one is plenty to satisfy our craving.

Ingredients needed for Pumpkin Pie in a Jar:

PIE CRUST – graham crackers, sugar, and melted butter
CREAM CHEESE LAYER – cream cheese (lightened up, if so desired), pumpkin, brown sugar, cinnamon, pumpkin pie spice, vanilla, and a pinch of salt.
WHIPPED CREAM TOPPING – heavy cream, powdered sugar, and vanilla.

Recipe Variations:

Instead of graham crackers, try gingersnaps or vanilla wafers.
You can use regular cream cheese, mascarpone cheese (even more decadent), more or less pumpkin, and extra powdered sugar if you have a real sweet tooth.
Feel free to top these with chopped pecans!

How to make Mini Pumpkin Pie Jars:

Step 1
Make the graham cracker crust. Use a food processor to crush the graham crackers into crumbs. Pour the crumbs into a bowl, add sugar and melted butter, and stir to combine.

Spray the bottom of the jars and then spoon the graham cracker crumbs into the jars, adding about the same amount to each one. Then use a round object (I used the end of an ice cream scoop.) to press the crumbs tightly to the bottom of the jars.

Step 2
Whip the heavy cream. In a mixing bowl, use a hand mixer to whip the heavy cream, powdered sugar, and vanilla – until stiff peaks form. This will take a few minutes. You will use half of this in the pumpkin layer, and the remaining half on top.

NOTE: Be careful when whipping the heavy cream. If you mix it for too long, it will turn stiff like butter.

Step 3
Prep the pumpkin cream cheese layer. In another bowl, add the softened cream cheese, pumpkin, brown sugar, cinnamon, pumpkin pie spice, vanilla, and salt. Use a hand mixer to combine well.

Step 4
Add half of the whipping cream. Fold in half of the whipping cream into the pumpkin mixture until very well combined.

Step 5
Add pumpkin mixture to jars. Then spoon the pumpkin cream cheese mixture on top of the graham cracker layer.

Step 5
Finish assembling jars. Add the remaining whipped cream to the top of the jars. Sprinkle with some extra graham cracker crumbs or chopped pecans.

Storing: You can store these jars in the refrigerator for 2-3 days but they are best served the first day. See below for the jars I use.

Recipe FAQs:

Is canned pumpkin puree the same thing as pumpkin pie filling?

No, canned pumpkin puree is not the same as pumpkin pie filling. Pumpkin puree contains only pureed pumpkin with no added spices or sweeteners. Pumpkin pie filling, on the other hand, is pre-sweetened and spiced, designed specifically for making pumpkin pie.

How should canned pumpkin be stored after opening?

After opening, transfer the remaining pumpkin puree to an airtight container and store it in the refrigerator. Use it within one week. (It will mold soon after that.) For longer storage, you can freeze the puree in an airtight container or freezer bags for up to 3 months.

Is canned pumpkin puree healthy?

Yes, pumpkin puree is high in beta-carotene (Vitamin A), fiber, and other vitamins and minerals.

Can I layer these jars differently?

Yes, if you’d like, you can add more graham crackers and add another layer in the middle. I think I’ll try that next time!

Other Pumpkin Recipes:

Best Pumpkin Cake with Cream Cheese Frosting – This cake is super moist and delicious.
Iced Pumpkin Cookies – One of my favorites, and best served cold with a cup of coffee.
Baked Pumpkin Donuts with Cinnamon Sugar Topping – These are best right out of the oven.
Pumpkin Streusel Cake – Good with or without the icing!

Kitchen Tools used for this recipe: (Affiliate Links)

xoxo ~Sue

Pumpkin Pie in a Jar

Pumpkin Pie in a Jar is a fun, portable dessert that layers creamy spiced pumpkin filling with a buttery graham cracker crust, all neatly contained in a mason jar. This convenient twist on a classic autumn treat is perfect for individual servings, and way simpler than making traditional pumpkin pie!

Course Dessert

Cuisine American

Keyword mini pumpkin pie, pumpkin pie in a jar

Prep Time 35

Total Time 35

Servings jars

Calories 433kcal

Author Sue Ringsdorf

Ingredients

For the graham cracker crust:

1/2 cup graham cracker crumbs
2 teaspoons sugar
2 Tablespoons unsalted butter – melted

For the whipped cream topping: (you will fold half of this into the cream cheese layer)

1 cup heavy whipping cream
1 Tablespoon powdered sugar
2 teaspoons vanilla

For the cream cheese layer:

6 oz. cream cheese light
1 cup pumpkin
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
pinch of salt
an extra sprinkle of graham cracker crumbs on the tops

Instructions

Make the graham cracker crust. Use a food processor to crush the graham crackers into crumbs. Pour the crumbs into a bowl, add sugar and melted butter, and stir to combine.
Spray the bottom of the jars (with baking spray) and then spoon the graham cracker crumbs into the jars, adding about the same amount to each one. Then use a round object (I used the end of an ice cream scoop.) to press the crumbs tightly to the bottom of the jars.
1/2 cup graham cracker crumbs, 2 teaspoons sugar, 2 Tablespoons unsalted butter
Whip the heavy cream. In a mixing bowl, use a hand mixer to whip the heavy cream, powdered sugar, and vanilla – until stiff peaks form. This will take a few minutes. You will use half of this in the pumpkin layer, and the remaining half on top.1 cup heavy whipping cream, 1 Tablespoon powdered sugar, 2 teaspoons vanilla
Prep the pumpkin cream cheese layer. In another bowl, add the softened cream cheese, pumpkin, brown sugar, cinnamon, pumpkin pie spice, vanilla, and salt. Use a hand mixer to combine well.
6 oz. cream cheese light, 1 cup pumpkin, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, 1 teaspoon vanilla, pinch of salt
Add half of the whipping cream. Fold in half of the whipping cream into the pumpkin mixture until very well combined.
Add pumpkin mixture to jars. Then spoon the pumpkin cream cheese mixture on top of the graham cracker layer.
Finish assembling jars. Add the remaining whipped cream to the top of the jars. Sprinkle with some extra graham cracker crumbs or chopped pecans.
an extra sprinkle of graham cracker crumbs on the tops

Notes

If you’d like, you can add more graham crackers and add another layer in the middle.
NOTE: Be careful when whipping the heavy cream. If you mix it for too long, it will turn stiff like butter.
Storing: You can store these jars in the refrigerator for 2-3 days but they are best served the first day. See blog post for the jars I use.

Nutrition

Candy Cane Pie

Suebee Homemaker — Thu, 21 Dec 2023 12:00:00 +0000

Take your holidays to the next level with an Easy Candy Cane Pie! This semi-homemade dessert combines a quick Oreo crust with an ice cream filling using store-bought vanilla bean ice cream and crushed peppermint candy. A fun make-ahead dessert that the whole family will love!

Peppermint Ice Cream Pie

Peppermint Stick Ice Cream has always been one of my favorite flavors. Back in the day, my dad and I used to stand at the kitchen counter with our spoons and a bucket of ice cream. We’d make quite the dent out of the ice cream, enjoying every bite!

Tradition pies are popular during the Christmas holidays and while this peppermint pie recipe isn’t classic, it’s at the top of my list to make each year. A crunchy chocolate pie crust with a creamy filling is the perfect pie for holiday gatherings and the new year.

Make sure to try our homemade peppermint ice cream recipe next!

Why This Recipe Works:

SIMPLE – This 6-Ingredient recipe is simple and quick to make. You’ll need a food processor and a hand mixer (or stand mixer works too).
PREP AHEAD – Ice Cream desserts require for you to prep them ahead so they have time to freeze completely. It’s nice to have an easy pie ready to go in the freezer too.
CREAMY AND DELICIOUS – We love the creamy texture of an ice cream dessert and the crunchy Oreo crust. The peppermint flavor makes the perfect holiday dessert as well.
POP OF COLOR – The pink and red combination of colors is exceptional in this easy dessert. A pop of color is just the thing we need during the holiday season! And there is zero red food coloring in this delicious pie!

Simple Ingredients Used:

All of these ingredients are easily found in your local grocery store. The candy canes are seasonal and can be found in November and December.

Oreo Cookies – We use 24 regular-stuffed Oreo cookies for the ice cream crust.
Unsalted Butter
Candy Canes – You’ll need about six ounces of candy canes. I prefer to use the small candy canes and reserve a few crumbs for the top of the ice cream cake.
Vanilla Bean Ice Cream – We like the Tillamook brand but if you get adventurous, try our Homemade Vanilla Bean Ice Cream.
Peppermint Extract – Just a dash is needed.
Kosher Salt – A pinch to balance flavors.

How to make the Best Candy Cane Pie Recipe:

Step 1
Process Oreo cookies. Use a large food processor to crush 24 Oreo cookies until they form coarse crumbs.

Step 2
Combine with butter. Pour the Oreo crumbs into a medium bowl. Add melted butter and stir well to combine.

Step 3
Press Oreo cookie crust into pie plate. Then use a measuring cup (or a spoon) to press the Oreo mixture into a 9-inch pie plate.

Step 4
Bake crust. Bake Oreo pie crust in a preheated 350-degree oven for 10 minutes. Remove to cool completely.

NOTE: I often place the baked crust into the refrigerator to help it cool quickly.

Step 5
Crush candy canes. Wipe out the food processor and add candy canes. Process until you have crushed peppermint candies (see below).

NOTE: You decide how large you want the candy cane pieces. I prefer the candy to be finely processed.

Step 6
Make ice cream filling. Add softened ice cream to a large mixing bowl. Then add the peppermint extract, salt, and crushed peppermints to the bowl. Use a hand mixer to combine the ingredients very well.

Step 7
Add ice cream filling to the Oreo crust. Pour the ice cream into the cooled crust and use a rubber spatula to smooth it evenly to all sides. Add some reserved crushed peppermint candies to the top of the pie.

Step 8
Freeze. Freeze the ice cream pie immediately.

Step 9
Serve. Set the pie out about 10 minutes before ready to serve. Then slice into wedges and serve.

Other Ice Cream Recipes to Try:

All of these ice cream desserts get rave reviews from our family!

Recipe FAQs:

Can I use a store-bought Oreo crust?

Yes, you can use a store-bought pie but they are normally not as fresh and can be overly crumbly. I recommend making your own crust – it’s easy!

Can I use a springform pan for this recipe?

Yes, you can use a springform pan for candy cane pie, if desired.

Can I add toppings to peppermint candy ice cream pie to enhance the flavor?

Whipped cream, chocolate sauce, chocolate shavings, reserved Oreo cookie crumbs, or additional crushed candy canes are popular choices for toppings.

How long does the pie need to set in the freezer before serving?

For best results, it’s recommended to freeze the pie for several hours or overnight to ensure it’s firm enough to slice.

What’s the best way to store leftovers?

If there are leftovers, storing the pie in the freezer is the best option. Wrap it tightly with plastic wrap or place it in an airtight container to prevent freezer burn.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Candy Cane Pie Recipe

Take your holidays to the next level with an Easy Candy Cane Pie! This semi-homemade dessert combines a quick Oreo crust with an ice cream filling using store-bought vanilla bean ice cream and crushed peppermint candy. A fun make-ahead dessert that the whole family will love!

Course Dessert

Cuisine American

Keyword candy cane pie, ice cream pie, oreo cookie crust

Prep Time 25

Cook Time 10

Freeze Time 12

Total Time 12 35

Servings servings

Calories 599kcal

Author Sue Ringsdorf

Ingredients

24 Oreo Cookies
5 Tablespoons unsalted butter
1 ½ quarts vanilla bean ice cream
6 oz. candy canes – crushed
1 teaspoon peppermint extract
pinch of salt

Instructions

Process Oreo cookies. Use a large food processor to crush 24 Oreo cookies until they form coarse crumbs.
Combine with butter. Pour the Oreo crumbs into a medium bowl. Add melted butter and stir well to combine.
24 Oreo Cookies, 5 Tablespoons unsalted butter
Press crust into pie plate. Then use a measuring cup (or a spoon) to press the Oreo mixture into a 9-inch pie plate.
Bake crust. Bake Oreo pie crust in a preheated 350-degree oven for 10 minutes. Remove to cool completely.
NOTE: I often place the baked crust into the refrigerator to help it cool quickly.
Crush candy canes. Wipe out the food processor and add candy canes. Process until you have crushed peppermint candies (see below).
Make ice cream filling. Add softened ice cream to a large bowl. Then add the peppermint extract, salt, and crushed candy canes to the bowl. Use a hand mixer to combine the ingredients very well.
1 ½ quarts vanilla bean ice cream, 1 teaspoon peppermint extract, pinch of salt, 6 oz. candy canes
Add ice cream filling to the Oreo crust. Pour the ice cream into the cooled crust and use a rubber spatula to smooth it evenly to all sides. Add some reserved crushed peppermint candies to the top of the ice cream.
Freeze. Freeze the ice cream pie immediately for at least 12 hours before serving.
Serve. Set the pie out about 10 minutes before ready to serve. Then slice into wedges and serve.

Notes

If there are leftovers, storing the pie in the freezer is the best option. Wrap it tightly with plastic wrap or place it in an airtight container to prevent freezer burn.

Nutrition

Pumpkin Ice Cream Pie

Suebee Homemaker — Tue, 21 Nov 2023 12:00:00 +0000

Our Pumpkin Ice Cream Pie is an amazing fall dessert, combining ice cream with pumpkin, brown sugar, and fall spices – over a graham cracker crust. Make it ahead of time for less stress during the holidays!

Pumpkin Ice Cream

This dessert is my mother-in-law’s recipe. She made it for the holidays and it makes me think of her and how she absolutely loved spending time with her family. She was a one-of-a-kind lady, and we miss her so much.

I’ve made this pumpkin ice cream dessert a hundred times (or so), in different forms. You can make it in a pie plate, a cake pan, or any size you like – depending on the group you are serving. Just adjust the serving size directly in the recipe itself. The ingredients will adjust accordingly.

Why This Recipe Works:

SIMPLE – No special equipment or complicated pie crust here. Just an easy graham cracker crust with a simple pumpkin pie filling that uses ice cream as the base.
FULL OF FALL FLAVOR – We love the pumpkin pie flavor full of pumpkin spice flavors. Such a delicious dessert that has become a family favorite during the fall season.
CREAMY and DELICIOUS – You’ll love the texture and flavor of the creamy pumpkin ice cream with a little crunch from the crust and topping.
PERFECT THANKSGIVING DESSERT – Fall holidays are special and this is the perfect dessert for your Thanksgiving Feast!

Ice Cream pies are the BEST! For a different flavor profile, try making my Easy Oreo Ice Cream Pie or Candy Cane Pie next. While French Silk Pie isn’t made with ice cream, it’s light and fluffy and will truly wow your guests!

Ingredients needed for Pumpkin Ice cream Pie:

Graham Cracker Crust – A combo of graham crackers, granulated sugar, and melted butter.
Pumpkin Ice Cream – The ice cream base is a quick mixture of softened vanilla ice cream, pumpkin puree, brown sugar, salt, cinnamon, and pumpkin pie spice.
Topping – Some reserved crumbs from the graham cracker crust. Chopped pecans would also be nice.

How to make Pumpkin Ice Cream Pie Recipe:

Step 1
Make the graham cracker crust.

Preheat oven to 350 degrees. Spray a pie plate or a springform pan with nonstick cooking spray. (The pie plate I use is linked below.)
Use a food processor to grind the crackers into crumbs.
Combine graham crackers, sugar, and melted butter in a mixing bowl. Press into a pie plate (reserve some for topping).
Bake crust for 10 minutes. Remove then cool completely.

Step 2
Combine pumpkin ice cream mix.

Soften the vanilla ice cream and add it to a medium bowl.
Add the pumpkin puree, brown sugar, salt, cinnamon, and pumpkin pie spice to the softened ice cream.
Mix with a hand mixer (or use a stand mixer) and pour over the cooled crust, smoothing to all edges of the pie dish.

Step 3
Finish pie.

Add the reserved graham cracker crumbs to the top of the ice cream pie.
Freeze pie. Freeze this pie overnight before serving.

Step 4
Serve pie. Let the pie sit at room temperature for 15-20 minutes to soften it sligthly. Add a slice of pumpkin pie to several individual serving plates.

Store leftover ice cream pie in an airtight container for up to three months.

Recipe Tips:

Don’t forget to reserve some graham cracker crumbs for the topping.
Spray the pie plate well before pressing the graham cracker crust inside.
Let the crust cool completely before adding the ice cream layer.
Slightly soften the ice cream before blending.
Leftover pumpkin puree can be stored in a covered container in the refrigerator for up to a week.

Recipe Variations:

Instead of graham crackers, use gingersnap cookies to make a simple gingersnap crust.
Got an ice cream maker? Try making your own homemade pumpkin ice cream recipe to use in this pie. We love making homemade ice cream!
Make your own homemade pumpkin puree!

Storing and Serving:

Storing Tip – cover tightly, and store in the freezer until serving. You can make it well in advance and keep in the freezer.
When ready to serve, remove the dessert and let it sit at room temperature on the counter for about 10-15 minutes before slicing.

Pumpkin FAQs:

What kind of canned pumpkin should I buy? Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweeteners and spices that make it ready to make a pumpkin pie.
Is pumpkin puree healthy? Yes, pumpkin puree is packed with nutrients, including potassium, vitamins A and C, iron, and calcium. It also has fiber and is low in calories.
Can I use whole (fresh) pumpkin? Yes, you can. I’ve never used fresh pumpkin, but you could definitely try it.

Other Pumpkin Recipes:

To satisfy all of your pumpkin cravings, try one of these next!

Iced Pumpkin Cookies – Favorite pumpkin cookie.
Best Pumpkin Cake with Cream Cheese Frosting – So dang delish!
Pumpkin Chocolate Chip Muffins– A healthy’ish muffin, with some chocolate sprinkled in for good measure.
Homemade Pumpkin Spice Latte – our favorite!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Pumpkin Ice Cream Pie

My Pumpkin Ice Cream Pie is an amazing fall dessert, combining ice cream with pumpkin, brown sugar, and fall spices – over a graham cracker crust. Make it ahead of time for less stress during the holidays.

Course Dessert

Cuisine American

Keyword ice cream dessert, pumpkin ice cream pie

Prep Time 20

Cook Time 10

time to freeze 4

Total Time 30

Servings people

Calories 421kcal

Author Sue Ringsdorf

Ingredients

For the graham cracker crust:

1 1/2 cup graham cracker crumbs – crushed
3 Tablespoons granulated sugar
1/3 cup butter – melted

For the ice cream layer:

6 cups vanilla ice cream – softened
1 cup pumpkin puree
1/2 cup brown sugar
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Instructions

Make the graham cracker crust.

Preheat oven to 350 degrees. Spray a pie plate or a springform pan with nonstick cooking spray.
Use a food processor to grind the crackers into crumbs. Combine graham crackers, sugar, and melted butter in a mixing bowl. Reserve some crumbs for topping finished pie. Press remaining into pie plate.
Bake crust for 10 minutes. Remove from oven, then cool completely.
1 1/2 cup graham cracker crumbs, 3 Tablespoons granulated sugar, 1/3 cup butter

Combine pumpkin ice cream mixture.

Soften the vanilla ice cream and add it to a medium bowl. Add the pumpkin puree, brown sugar, salt, cinnamon, and pumpkin pie spice to the softened ice cream.
Mix with a hand mixer (or use a stand mixer) and pour over the cooled crust, smoothing to all edges of the pie dish.
6 cups vanilla ice cream, 1 cup pumpkin puree, 1/2 cup brown sugar, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice

Finish pie.

Add the reserved graham cracker crumbs (and chopped pecans – optional) to the top of the ice cream pie. Freeze this pie overnight before serving.
Let the pie sit at room temperature for 15-20 minutes to soften it slightly. Add a slice of pumpkin pie to several individual serving plates.

Notes

Don’t forget to reserve some graham cracker crumbs for the topping.
Spray the pie plate well before pressing the graham cracker crust inside.
Let the crust cool completely before adding the ice cream layer.
Slightly soften the ice cream in the microwave before blending.
Leftover pumpkin can be stored in a covered container in the refrigerator for up to a week.
Storing Tip – cover tightly, and store in the freezer until serving. You can make it well in advance and keep in the freezer.
When ready to serve, remove the dessert and let it sit on counter for about 5-10 minutes before slicing.

Nutrition

Memories. When I was a teenager living in Iowa, my dad and I would literally stand at the kitchen sink with two spoons and a tub of Schwann’s vanilla ice cream (you know, from the ice cream truck). We ate straight from the tub. I think we both agreed that the calories were less when standing with a spoon. No bowl necessary — just a couple of ice cream junkies loving life. And man, would I give anything to be standing with him, over an ice cream tub with two spoons right now. Most likely, we were discussing the current sport I was playing, and he was probably give me “advice”. Strategy, ice cream, father and daughter time. A memory I won’t forget.

Halloween Dirt Cups

Suebee Homemaker — Thu, 28 Sep 2023 11:00:00 +0000

Say hello to the best Halloween Dirt Cups! These are a simple semi-homemade, no-bake dessert that is a hit with kids and adults alike. Chocolate pudding, Oreo cookies, gummy worms, and edible googly eyes – it doesn’t get much tastier!

Chocolate Pudding Cups

Did you grow up watching scary movies? I did not. We also don’t watch them as a family so our boys are in our camp. CAN’T DO SCARY MOVIES. This can be a problem when they are both with girls who actually like watching creepy movies. I laugh at the stories they’ve told me about closing their eyes while “watching”!

So when I call these pudding cups scary, I mean that they are OUR version of that. Cute and sweet…but not really scary!

Why We Love Dirt Cups:

SEMI-HOMEMADE. These pudding cups are definitely not what I’d call homemade. They use shortcuts with store-bought Cool Whip (instead of whipping your own), a boxed pudding, and Oreo cookies. No reason to make homemade cookies for these, y’all!
SIMPLE. These Halloween dirt pudding cups are an easy dessert and so much fun.
KID FRIENDLY. The kiddos are going to love these! They are fun and a little bit scary (HA!), and who doesn’t love pudding, cookies, and gummy worms all at once?! Also great for Halloween parties!
DELICIOUS. All joking aside, the adults love these dessert cups too because they are creamy and delicious. I made them in our empty nest, and while I sent some next door, Mike and I gobbled up the rest! Let’s be real. This is a tasty dessert!

Ingredients Used for Oreo Dirt Cups:

Simple ingredients are needed for these fun Halloween treats!

Chocolate Pudding – You’ll need one small box of instant chocolate pudding.
Milk – I recommend going with 2% milk or even whole milk. You’ll need two cups of milk.
Cool Whip – Just a simple store-bought container of Cool Whip. So easy!
Cream Cheese – Use just four ounces of cream cheese to add some extra creaminess to the pudding.
Whole Oreos – Crushed-up Oreo cookies are the DIRT in this recipe! I used some extra Oreo cookie crumbs for display purposes (which is a great idea if you’re planning them for a Halloween party table).
Gummy Worms – Use whatever variety of gummy worms you can find.
Goggly Eyes – These are spooky – be warned!

How to make Oreo Dirt Cups:

I recommend making a double batch of these fun Halloween dirt cups for your next Halloween party. These will be a huge hit!

Step 1
Mix pudding. In a large mixing bowl, use a hand mixer to blend the milk and instant chocolate pudding. Mix until the pudding thickens.

Step 2
Mix cool whip and cream cheese. In a separate bowl, use the hand mixer to combine the cool whip and cream cheese until creamy.

Step 3
Combine. Pour the creamy chocolate pudding into the cool whip mixture, and combine again until very well combined. The pudding mixture should be thick.

Step 4
Crush Oreos. Use a food processor to crush the Oreo cookies into fine crumbs (to make dirt).

Step 5
Layer. Use individual cups to layer the ingredients. Start by spooning some of the pudding, then some crushed Oreos, and repeat.

Step 6
Top with gummy worms and googly eyes. Add the worms and spooky eyes to the top of the pudding dirt cups!

Storing Dirt Cups:

If you’re making these in advance, wait to add the gummy worms and graham sticks until serving.
You can also make the pudding and keep it chilled. Then assemble right before party time.
These stay well in the refrigerator (before adding worms and edible eyes) for three to four days.

Recipe FAQs:

What types of cups should I use for dirt cups?

Use clear jars or smaller cups for serving. You’ll want to clearly see the pudding and Oreo layers.

Can I use this recipe for Halloween Dirt Cake?

Yes, simply spread the layers in a shallow glass bowl or baking dish. This would be a fun idea for a birthday dessert too.

How do I make Graveyard Pudding Cups?

You can simply make cookie tombstones by writing “RIP” with edible icing on top of graham crackers or Milano cookies. Add the “tombstones: to the dirt cups.

How do I make Pumpkin Patch Dirt Cups?

Add candy pumpkins and miscellaneaous Halloween sprinkles to the dirt cups. Such a fun dessert!

Spooky Season is here!

Halloween is the perfect time to bring out all the fun desserts. Make a spread and include some of the following Halloween recipes:

Kitchen Tools Used: (affiliate links)

Food Processor
Glass Mixing Bowls
Jars – I used “whisky glasses” for these, but mason jars work as well.

xoxo ~Sue

Halloween Dirt Cups

Say hello to the best Halloween Dirt Cups! These are a simple semi-homemade, no-bake dessert that is a hit with kids and adults alike. Chocolate pudding, Oreo cookies, gummy worms, and edible googly eyes – it doesn't get much tastier!

Course Dessert

Cuisine American

Keyword Halloween Dirt Cups

Prep Time 25

Total Time 25

Servings servings

Calories 434kcal

Author Sue Ringsdorf

Ingredients

3.9 oz. instant chocolate pudding
2 cups milk
8 oz. cool whip
4 oz. cream cheese
10 oz. Oreo cookies – crushed
gummy worms and edible eyes – for decorating

Instructions

Crush Oreo cookies. Use a food processor to crush Oreo cookies. Set aside.
Mix pudding. In a large mixing bowl, use a hand mixer to blend the milk and instant chocolate pudding. Mix until the pudding thickens.
2 cups milk, 3.9 oz. instant chocolate pudding
Mix cool whip and cream cheese. In a separate bowl, use the hand mixer to combine the cool whip and cream cheese until creamy.
8 oz. cool whip, 4 oz. cream cheese
Combine. Pour the creamy chocolate pudding into the cool whip mixture, and combine again until very well combined. The pudding mixture should be thick.
Layer. Use individual cups to layer the ingredients. Start by spooning some of the pudding, then some crushed Oreos, and repeat.
10 oz. Oreo cookies
Top with gummy worms and googly eyes. Add the worms and spooky eyes to the top of the pudding dirt cups!
gummy worms and edible eyes

Notes

Storing

If you’re making these in advance, wait to add the gummy worms and edible eyes until serving.
You can also make the pudding and keep it chilled. Then assemble right before party time.
These stay well in the refrigerator (before adding worms and edible eyes) for up to four days.

Pro-Tip: Use clear jars or smaller cups for serving. You’ll want to clearly see the pudding and Oreo layers.

Nutrition

Peanut Butter Power Balls

Suebee Homemaker — Mon, 10 Apr 2023 11:00:00 +0000

Peanut Butter Power Balls are the perfect grab-and-go energy snack. Store them in the freezer, and grab one for a protein boost before or after a workout – or for a quick breakfast on your commute. Easy to make and tasty too!

Protein Balls

These power balls were one of the first recipes I published on the blog. I’ve recently updated the photos but the recipe is the same.

This is the recipe we (almost) NEVER run out of. There is ALWAYS a bag of them in the freezer for that quick pick-me-up. When we run out, it’s an SOS situation if you know what I mean.

Instead of heading for junk food, I tend to grab this healthy snack when I’m “starving” to keep my blood sugar in check. Having snacks handy for our busy lives is a very good thing indeed.

Why This Recipe Works:

SIMPLE INGREDIENTS – Just a handful of simple ingredients (plus a few more) are required for these no-bake energy balls.
FILLING – Since this recipe has a decent amount of protein (5 grams per serving), you’ll be satisfied with this quick snack when you’re on the go.
A PERFECT SNACK – If you’re a peanut butter lover like me, this easy snack is for YOU.

What You’ll Need:

These nutritious ingredients are easy to keep stocked in your pantry.

Old Fashioned Oatmeal – Use regular oats for best results.
Mini Chocolate Chips – Make sure you use the MINI version.
Craisins – Or you could use regular raisins.
Sunflower Seeds (Or try pumpkin seeds)
Chia Seeds
Flax Seed
Honey – Try substituting a little pure maple syrup for some of the honey.
Peanut Butter
Optional Ingredients – Vanilla extract, hemp seeds, or a pinch of salt.

How to make Peanut Butter Power Balls:

Step 1
Process dry ingredients. Measure out dry ingredients – the old-fashioned oats, sunflower seeds, Craisins, mini chocolate chips, chia seeds, and flax seeds – and add to a food processor. Pulse until the ingredients are coarse crumbs.

Step 2
Add wet ingredients. Then add the honey and peanut butter to the food processor. Pulse until well combined.

Step 3
Chill. Use a rubber spatula to transfer the mixture to a large mixing bowl and refrigerate for at least one hour.

Step 4
Roll into balls. Roll the mixture into 24 equal-sized balls and place them on a baking sheet.

Step 5
Chill. Store power balls in an airtight container in the refrigerator for 1-2 weeks.

To FREEZE, place the power balls in a single layer on a sheet pan. Then place the pan in the freezer to do a quick freeze – for an hour or so. Then stack the peanut butter power balls in a freezer bag and freeze for up to three months.

Other Energy Bites:

Recipe FAQs:

Can I use quick oats for power balls?

You can use quick oats. However, since this recipe uses old-fashioned oatmeal for measuring, you may need a little less quick oats than the recipe calls for.

Can I use natural peanut butter for power balls?

Natural peanut butter is not nearly as creamy as the “normal” peanut butter I use. Therefore, you will most likely need to add a little bit of healthy oil (or something similar) to help get the mixture creamy enough to form balls.

How many calories are there in peanut butter power balls?

According to the calculator that I used, there are roughly 200 calories in each power ball.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Peanut Butter Power Balls

Peanut Butter Power Balls are the perfect grab-and-go energy snack. Store them in the freezer, and grab one for a protein boost before or after a work-out – or for a quick breakfast on your commute. Easy to make and tasty too!

Course Appetizer

Cuisine American

Keyword energy balls, peanut butter power balls, work-out snack

Prep Time 30

chill time 1

Total Time 1 30

Servings power balls

Calories 200kcal

Author Sue Ringsdorf

Ingredients

3 cups old-fashioned oatmeal
3/4 cup sunflower seeds
3/4 cup dried cranberries
3/4 cup mini chocolate chips
1 Tablespoon chia seeds – or more
1 Tablespoon flax seed – or more
1 1/2 cups extra crunchy peanut butter
3/4 cup raw honey

Instructions

Combine all dry ingredients (oats, sunflower seeds, cranberries, chocolate chips, chia seeds, and flax seed) in food processor and pulse.
3 cups old-fashioned oatmeal, 3/4 cup sunflower seeds, 3/4 cup dried cranberries, 3/4 cup mini chocolate chips, 1 Tablespoon chia seeds, 1 Tablespoon flax seed
Add peanut butter and honey and continue to pulse, until dry ingredients are well coated.
1 1/2 cups extra crunchy peanut butter, 3/4 cup raw honey
Transfer mixture into separate bowl and refrigerate for an hour to make it easier to roll into balls.
Roll mixture into approximately 22-24 balls and place on cookie sheet.
Place in refrigerator (or freezer) for another hour.
Store power balls in airtight container or storage bag and keep in refrigerator until ready to eat. These freeze well.

Video

Notes

These power balls are best stored in the freezer. Just set one out for a few minutes, and it’s ready to eat.
Some of the mix-ins can be substituted for other types of nuts, chips, etc. Just use same quantities.

Nutrition

No Bake Chocolate Peanut Butter Bars

Suebee Homemaker — Tue, 04 Apr 2023 11:00:00 +0000

No Bake Chocolate Peanut Butter Bars combine a simple peanut butter base and are topped with a silky chocolate layer. This simple no-bake dessert is a perfect one for warm days when you don’t want to start the oven.

Try these No Bake Monster Cookie Balls next!

Peanut Butter Chocolate Bars

I really don’t think there is a better combination than chocolate and peanut butter. They just go together, as evidenced in my Chocolate Chip Peanut Butter Blondies and my Peanut Butter Cup Cookies.

This recipe is NO BAKE, and it’s very simple. I actually modified my No Bake Peanut Butter Balls and changed up the ingredients slightly. The biggest difference is the technique. Peanut Butter BALLS are dipped individually in chocolate, while peanut butter BARS are layered in one pan.

Why This Recipe Works:

SIMPLE – You’ll need just six ingredients for this peanut butter bar recipe. All of these pantry ingredients can easily be found in most grocery stores.
NO BAKE – We love making no-bake desserts during our hot summer months. It’s always nice to keep the ovens off here in Texas when our temps soar!
DELICIOUS – This sweet treat resembles a candy bar but is WAY better. Peanut butter lovers unite!

Ingredients needed for Chocolate Peanut Butter Bars:

Just six simple ingredients in this recipe. It takes just minutes to prepare, but the hard part is waiting for the chocolate to set!

Peanut Butter – This recipe calls for creamy peanut butter. While I haven’t tested it with crunchy peanut butter, I bet that would be good too. I don’t recommend natural peanut butter for this delicious dessert.
Graham Crackers – Grind up two sleeves of graham crackers in a food processor until you have coarse crumbs.
Powdered Sugar – This adds the necessary sweetness to the bars.
Butter – Just 1/4 cup of softened unsalted butter is required.
Vanilla Extract
Chocolate Chips – I used dark chocolate chips for this recipe, but semi-sweet chocolate or milk chocolate chips would be great too.
A bit more peanut butter – You’ll need one extra tablespoon of peanut butter for the chocolate topping.

How to make No Bake Peanut Butter Bars:

Step 1
Crush graham crackers. In a food processor, process graham crackers until they form coarse crumbs.

Step 2
Combine ingredients. In a large mixing bowl, combine the peanut butter, graham cracker crumbs, powdered sugar, softened butter, and vanilla. Use a hand mixer to cream the ingredients together.

Step 3
Press the peanut butter layer into the pan. Line an 8×8 pan with some parchment paper (or aluminum foil). Press the peanut butter mixture into the pan, using your hands to spread it evenly.

Step 4
Make chocolate topping. In a microwave-safe bowl, combine the chocolate chips and one extra tablespoon of peanut butter. Melt in the microwave at 50% power until nice and creamy. Pour melted chocolate on top of the peanut butter layer, spreading with a spoon so it’s evenly distributed. I also like to add some kosher salt or sea salt to the top of the bars.

Step 5
Allow the chocolate to set. Place pan in the refrigerator for 15-20 minutes, or until chocolate just STARTS to set up. Then remove the bars from the refrigerator and let the pan sit at room temperature for another 15-20 minutes.

Slice peanut butter bars with a sharp knife and place the bars BACK in the refrigerator until the bars are completely set. We like to slice these into smaller pieces so we can have two! LOL

**I recommend the above method so that you can easily slice the bars. If you chill until they are completely set, the chocolate topping will likely crack.

Storing and Freezing

STORE these easy peanut butter bars in the refrigerator in an airtight container for up to one week.
You can also FREEZE these peanut butter bars. Place leftover bars in an airtight container and layer with parchment paper in between. Freeze bars for up to three months.

Recipe FAQs:

Can I use a different nut butter in these bars?

These have only been tested with regular creamy peanut butter. I don’t recommend using a healthier spread as it won’t yield the same creamy consistency.

Do I need a food processor for peanut butter bars?

If you don’t have a food processor, you can place graham crackers in a freezer bag and crush with a rolling pin or something similar.

How many calories are in no bake peanut butter bars?

If you slice this recipe into 24 equal rectangles, each bar will have 227 calories.

Can I use a different size pan?

You can use a little larger pan for these delicious bars, but they will be thinner.

Other No Bake Recipes:

White Chocolate Oreo Truffles – When Oreos are involved, how can you go wrong?
Chocolate Peanut Butter Ritz Cracker Cookies – These are another simple recipe, and the layers are the perfect combo of sweet and salty.
Chocolate Peanut Butter Balls – The oatmeal makes these slightly healthier than the typical dessert!
Chocolate Scotcheroos Recipe – A childhood (and adult) favorite!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

No Bake Chocolate Peanut Butter Bars

No Bake Chocolate Peanut Butter Bars combine a simple peanut butter base and are topped with a silky chocolate topping. This simple no-bake dessert is a perfect one for warm days when you don't want to start the oven.

Course Dessert

Cuisine American

Keyword chocolate peanut butter bars, no bake peanut butter bars

Prep Time 30

chill time 30

Total Time 1

Servings bars

Calories 227kcal

Author Sue Ringsdorf

Ingredients

1 1/2 cups creamy peanut butter
1 2/3 cups crushed graham cracker crumbs – about 2 sleeves
1 cup sifted powdered sugar
1 Tablespoon vanilla
1/4 cup unsalted butter – softened to room temperature
1 1/2 cup semi-sweet chocolate chips
1 Tablespoon peanut butter

Instructions

Prepare an 8×8 square baking pan with parchment paper.
In a food processor, add graham crackers and pulse until you get course crumbs.
In a large mixing bowl, combine the graham cracker crumbs, peanut butter, powdered sugar, vanilla, and softened butter. Cream together with a hand mixer.
1 2/3 cups crushed graham cracker crumbs, 1 1/2 cups creamy peanut butter , 1 cup sifted powdered sugar, 1 Tablespoon vanilla, 1/4 cup unsalted butter
Press mixture into baking dish, carefully smoothing to all corners of dish.
Melt the chocolate chips and extra tablespoon of peanut butter in microwave at 50 percent power (to avoid burning) until smooth and creamy. Pour over the peanut butter mixture and smooth it out with a spoon.
1 1/2 cup semi-sweet chocolate chips, 1 Tablespoon peanut butter
Place pan in the refrigerator for about 15-20 minutes, removing BEFORE chocolate is completely hard. Then remove from refrigerator and let sit another 15-20 minutes. Use parchment paper to lift bars out of the pan. Slice with a sharp knife.
Store the bars in your refrigerator, or you can freeze up to three months.

Video

Notes

If you don’t have a food processor, use a rolling pin to crush the graham crackers.
Make sure your butter is softened (at room temperature) for this recipe.
Using parchment paper will make your life easier when it comes time to getting them out of the dish to serve.
After adding the chocolate layer on top, wait until it is JUST set and then slice. If you leave them in the refrigerator for too long, the top will crack and the bars will be a mess!

Storing Tip – These are best stored in the refrigerator, especially during the warmer months.

Freezing Tip – These also freeze well, for up to three months.

Nutrition

Chocolate Muddy Buddies

Suebee Homemaker — Tue, 20 Dec 2022 12:00:00 +0000

Chocolate Muddy Buddies are a tasty sweet and salty six-ingredient treat. This snack is a chocolate and peanut butter lover’s dream and is adored by kids and adults alike!

You’ll also love our Spicy Chex Party Mix and Healthy Chocolate Granola!

Muddy Buddies Recipe

We love a tasty snack mix. Not the kind you purchase at the store, but the homemade kind that is made in bulk and frozen for a rainy (or snowy) day. While I AM a chocolate fan, I prefer salty snacks which is why this one is perfect. Not too sweet and a nice flavor combo of both chocolate and peanut butter.

Another popular name for this classic snack mix is Puppy Chow., Muddy Munch, or Reindeer Chow.

Why This Recipe Works:

SIMPLE – This easy recipe can be made in 20 minutes with just six pantry staples.
CROWD FAVORITE – This easy treat is always a huge hit at holiday parties or at a birthday party for any family member.
NO BAKE DESSERT – No need to turn on your oven for our favorite snack. Just a little bit of time in the microwave and then some mixing.

What You’ll Need:

You’ll need just six ingredients for the perfect snack. Layers of crunchiness with a delightful powdery smooth finish make this a favorite thing to keep handy for snack attacks! The best part is that this is fair game for all family members.

Chex Cereal – I use Rice Chex cereal for this recipe.
Chocolate Chips – I use semi-sweet chocolate chips for this classic Muddy Buddies. However, you could substitute milk chocolate or dark chocolate here.
Peanut Butter – I normally use a creamy peanut butter.
Unsalted Butter
Powdered Sugar
Peanut Butter Chips – This is an optional ingredient but adds an extra peanut butter taste.

How to make Chocolate Muddy Buddies:

Step 1
Melt the chocolate. In a medium microwavable bowl, combine the chocolate chips, peanut butter, and butter. Microwave at 50% power in short increments, or until the chocolate is creamy. Be sure to avoid over-heating.

Step 2
Add chocolate peanut butter mixture to Chex. Add the rice Chex cereal to a large bowl. Pour mixture over the top of the cereal and stir well to coat. Spoon the mixture to a sheet pan prepared with parchment paper, smoothing to all edges of the pan.

Step 3
Add powdered sugar. Then add about half of the powdered sugar to the top of the Chex and stir well. Add the remaining powdered sugar to the top and mix again until evenly coated.

Step 4
Top with peanut butter chips. Then sprinkle the peanut butter chips to the top of the chocolate Chex mix.

Step 5
Store this delicious treat. Store muddy buddy recipe in an airtight container or in ziplock bags in the refrigerator or freezer.

Recipe FAQs

Are muddy buddies the same thing as puppy chow?

Yes, these two descriptions are interchangeable along with others, such as reindeer chow and monkey munch.

Where did muddy buddies originate?

Puppy chow is thought to have originated in the midwest and was named because it resembled dog food. Later, the Chex company caught on to the popularity of the snack and began publishing a recipe for ‘Muddy Buddies’ on the back of its boxes. Hence, the muddy buddies and puppy chow exist.

Which Chex is best for muddy buddies?

Chex Cereal is the main ingredient in muddy buddies/puppy chow. You can also use Corn Chex cereal or Crispex in this recipe.

Other Chocolate Treats:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Muddy Buddies

Chocolate Muddy Buddies are a tasty sweet and salty six-ingredient treat. This snack is a chocolate and peanut butter lover's dream and is adored by kids and adults alike!

Course Dessert, Snack

Cuisine American

Keyword chocolate muddy buddies, puppy chow

Prep Time 20

Total Time 20

Servings 1-cup servings

Calories 327kcal

Author Sue Ringsdorf

Ingredients

12.75 oz. Rice Chex cereal
1 ¼ cups semi-sweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1 ½ cups powdered sugar
1/2 cup peanut butter chips

Instructions

In a medium bowl, combine the chocolate chips, peanut butter, and butter. Melt in the microwave at 50% power until creamy, stirring frequently.
1 ¼ cups semi-sweet chocolate chips, 1/2 cup creamy peanut butter, 1/4 cup unsalted butter
Add rice Chex to a large bowl. Pour the chocolate mixture into the bowl and stir with a spatula until completely covered.
12.75 oz. Rice Chex cereal
Add mixture to either a large bag or to a sheet pan. If using sheet pan, spread to the sides.
Add about half of the powdered sugar to the Chex mixture and stir. Then add remaining powdered sugar and mix again. If using a bag, add powdered sugar and shake the bag until well combined and coated. Add peanut butter chips and mix again.
1 ½ cups powdered sugar, 1/2 cup peanut butter chips
Store chocolate muddy buddies in the refrigerator or freezer.

Notes

Chex Cereal is the main ingredient in muddy buddies/puppy chow. You can also use Corn Chex cereal or Crispex in this recipe.

Nutrition

White Chocolate Oreo Truffles

Suebee Homemaker — Sun, 11 Dec 2022 12:00:00 +0000

White Chocolate Oreo Truffles are a simple and delicious no-bake dessert, featuring Oreo cookies, cream cheese, and white chocolate. Use a variety of sprinkles for any occasion!

Make some No Bake Monster Cookie Balls next!

No Bake Oreo Truffles

No-bake desserts are a very good thing, especially when they are covered in chocolate. Busy calendars can be stressful, but having a stash of these simple delicacies in the freezer can make those last minute cookie trays a breeze. You know, when your husband says he needs something for a coworker’s birthday he forgot to mention, or when your kid needs a special treat for his favorite teacher.

Enter…White Chocolate Oreo Truffles. These are so simple, y’all, and you can freeze these for several months (if they last that long). A perfect sweet treat to satisfy that chocolate craving.

Why We LOVE Oreo Truffles:

SIMPLE TO MAKE – These truffles are really easy to make. I recommend getting your kids involved and let them decorate them with a variety of sprinkles. I added a little Oreo wedge to some of them which was easy too.
STORES WONDERFULLY – After the white chocolate sets up, you can stack the truffles in an airtight container and store in the refrigerator OR freezer. These last a couple of months in the freezer.
DELICIOUS – Soft and creamy in the insides with a crunchy chocolate coating on the outsides. Oreo cookie deliciousness!
PERFECT FOR THE HOLIDAY SEASON – These are great for special occasions of all kinds – birthdays, baby and wedding showers, any holiday, and the list goes on.

Ingredients needed for this Oreo Truffles Recipe:

Simple ingredients for a super delicious sweet treat!

Oreo Cookies – I used one regular sized package of Oreo cookies but I think the double stuffed would work equally nice.
Cream Cheese – Use one eight ounce package of regular full-fat cream cheese. Let it sit out until its close to room temperature.
White Chocolate – Use any brand you want. I prefer the Ghirardelli melting wafers as the taste is excellent. Don’t use chocolate chips because they won’t melt as well.
Sprinkles – Any kind. Feel free to use seasonal sprinkles for different occasions!

How to make White Chocolate Oreo Truffles:

Step 1
Process Oreos. Use a food processor to grind up the Oreo cookies. You want them to be course crumbs with no big chunks remaining. Pour the crushed Oreos into a large bowl.

Step 2
Combine with cream cheese. Add softened cream cheese to the mixing bowl and use a hand mixer to combine. The Oreo mixture should be creamy and will start sticking together.

Step 3
Form balls. Form Oreo and cream cheese mixture into small balls. You should get about 26 balls but feel free to make them as small or large as you want.

Step 4
Quick freeze. Place Oreo balls in freezer for 30 minutes to make for easier handling. I normally leave some of them in the freezer and work in batches so they stay cold.

Step 5
Melt white chocolate. In a microwave-safe bowl, add melting chocolate and heat at 50% power in 30 second increments until soft and creamy. Be careful to avoid over cooking!

Step 6
Coat with chocolate. Dip frozen balls into the melted white chocolate, shaking off excess chocolate as you. Place on parchment lined baking sheets and add sprinkles immediately as you go. The candy coating sets up very fast and if you don’t add toppings right away, they won’t stick.

Step 7
Store. You can store these truffle balls in an airtight container and place in the refrigerator OR freezer.

Recipe Tips:

You can make Oreo truffles ahead of time.
A parchment-lined baking sheet works great for prep to prevent the Oreo cream cheese balls from sticking.
If you don’t have a food processor, you can use a rolling pin to crush the cookies into fine crumbs.

Recipe Variations:

For another flavor profile, try some golden Oreos or Lemon Oreos!
Try another kind of chocolate for coating – like dark or milk chocolate. You can also use almond bark instead of melting wafers.

Other Oreo Recipes:

Easy Oreo Ice Cream Pie – Another no bake Oreo dessert, perfect for any time of year.
Cookies and Cream Ice Cream or Oreo Ice Cream – My favorite kind of ice cream!
Oreo Cookie Eyeballs – With a spooky twist.
Oreo Brownie Cookies – These are decadent so watch out.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

White Chocolate Oreo Truffles

White Chocolate Oreo Truffles are a simple and delicious no-bake dessert, featuring Oreo cookies, cream cheese, and white chocolate. Use different sprinkles for any holiday!

Course Dessert

Cuisine American

Keyword oreo truffles, white chocolate oreo cookies

Prep Time 30

Total Time 30

Servings truffles

Calories 173kcal

Author Sue Ringsdorf

Ingredients

14.3 oz. package Oreo cookies – not double stuffed
8 oz. cream cheese – softened to room temperature
12 oz. white chocolate melting wafers – or almond bark
sprinkles – any kind

Instructions

Pulse oreos in food processor until they resemble course crumbles. Add crumbs to separate mixing bowl.
Using a hand mixer, mix the cream cheese with the Oreo crumbs until well blended.
14.3 oz. package Oreo cookies, 8 oz. cream cheese
Using your hands, roll one inch balls. You should get approximately 24-26. Place them on a sheet pan and place in the freezer to "quick freeze" them for better handling (approximately 30 minutes).
Melt the white chocolate in the microwave for about two minutes (stirring every 30 seconds) using only 50% power. The chocolate should be smooth and creamy. Be careful not to over-cook.
12 oz. white chocolate melting wafers
Dip the cookie truffles in the almond bark. Roll the truffle around in the chocolate until it is completely covered. Lift it out using a dipping tool, and place on baking sheet lined with parchment paper. Decorate with sprinkles (quickly, before the chocolate sets).
sprinkles
Place cookie sheet in freezer for about another hour to freeze truffles. Then stack them in airtight container and store in either the refrigerator or freezer.

Nutrition