With St. Patrick’s Day right around the corner, I’m always on the lookout for fun treats to make. You don’t have to be Irish to appreciate the fun of this holiday, you know. These Rice Krispie treats with Lucky Charms are the perfect easy dessert to make for your family this year.

Did you know you can buy *just* Lucky Charm marshmallows? Sure, you could pick out the marshmallows individually from the cereal. I, ahem, may have done that once or twice as a child. They are the best part of the cereal, after all. But now some stores sell a bag of those crisp, fun marshmallows all by themselves. If you can’t find them in your local grocery store, you can definitely buy some online.

Ingredients for Lucky Charm Rice Krispie Treats

Here’s what you need to complete this easy recipe:

• Cereal- This recipe calls for a mixture of Lucky Charms and Rice Krispies cereal.
• Marshmallows- I prefer using mini marshmallows.
• Butter- Salted butter works best for this recipe. If you don’t have salted butter, just add a pinch of salt to your butter when you start browning it. 
• Vanilla- pure vanilla extract works best, but imitation vanilla will do in a pinch. 
• Non-stick spray- You need this to grease the pan to prevent the treats from sticking.
• Lucky Charms Marshmallows– this isn’t necessary, but an added delight! You can either sift through the cereal to gather up 1 cup of extra marshmallows or you can see if your grocery store sells just the marshmallows! 

Please review the recipe card at the bottom of the post for the full list of ingredients and amounts.

Equipment Needed

You need the following supplies to make these cereal treats:

• Large Pot– for melting the butter and marshmallows together. A large pot allows enough space to mix in the cereals without spilling. 
• Rubber Spatula or Wooden Spoon– for stirring the butter and marshmallows until smooth, and for folding the cereal into the gooey marshmallows mixture. I prefer a silicone spatula works well because it’s non-stick and flexible. 
• 9×13-inch Baking Pan– The size of the pan ensures the treats are the perfect thickness. If you prefer thicker treats, you could use a smaller pan. 
• Knife – A sharp, greased knife helps cut the treats cleanly without pulling or tearing. 
• Measuring Cups and spoons – As always, you’ll need these to accurately measure the cereals, butter, vanilla, and marshmallows for the recipe.

How to make Lucky Charms Rice Krispie Treats

If you’ve ever made traditional Rice Krispie treats, then you know what to do! I do like to brown my butter, not just melt it, and of course, I’m adding Lucky Charms to the traditional recipe.

Here’s how to make them:

1. Grease a 9×13-inch baking dish with nonstick cooking spray or butter. Set it aside. 
2. In a large pot, melt butter over low heat and continue to cook until browned, stirring occasionally. 
3. Once the butter has melted and browned, add in the marshmallows and vanilla. Stir continuously with a silicone spatula, being sure to scrape the sides and bottom of the pot. Continue until the marshmallows melt completely and are a smooth consistency. 
4. Remove the pot from the heat. Stir in the Rice Krispies and the Lucky Charms cereal. Mix until both cereals are incorporated well and fully coated with the melted marshmallows.
5. Quickly transfer the mixture to the prepared pan and press into an even layer.
6. Sprinkle the extra Lucky Charms marshmallows on top and lightly press them into the treats, so they stick. 
7. Let the treats cool for 30 minutes before cutting them into squares. 

Helpful Tips

• Long ago someone gave me a tip for pressing Rice Krispie Treats into the pan that was a lifesaver, so I’m passing it on to you: wet your hands with cold water, then press the treats evenly into the pan. The water keeps it from sticking, and I promise it doesn’t make your treats soggy or anything!
• Of course, you can also spray your hands or the back of a spatula with cooking spray, and then press them into shape. Some people also use a piece of parchment paper.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows? 

Yes! You can use regular marshmallows in place of mini marshmallows. Just keep in mind that they may take a little longer to melt. You’ll need about 40 regular-sized marshmallows to equal one 10-ounce bag of mini marshmallows. 

Can I make these Lucky Charm treats ahead of time? 

Yes, you can make Lucky Charm Rice Krispie Treats a day or two in advance. Just be sure to store them properly in an airtight container to keep them fresh (see storage instructions below). 

Can I substitute other cereals in this recipe? 

Absolutely! If you prefer a different cereal, feel free to mix and match. You can use other colorful cereals like Fruity Pebbles or mix in more Rice Krispies for a more classic taste. 

How do I cut the treats evenly? 

To cut your treats evenly, wait until they are fully set. Then, use a sharp knife coated with non-stick spray or butter. For clean, neat edges, wipe the knife between each cut. 

What size pan can I use if I don’t have a 9×13 pan? 

If you don’t have a 9×13-inch pan, you can use an 8×8 or 9×9-inch square pan, but the treats will be thicker. For thinner treats, use a larger pan or divide the mixture between two smaller pans. Adjust the cutting size to your preference. 

How do I store Rice Krispie Treats with Lucky Charms?

Don’t store these in the fridge! They will become rock hard, making them difficult to not only cut but also to bite through. Store them covered at room temperature for 3-4 days.

More Rice Krispie Treat Recipes

I have a Rice Krispie Treat for just about every occasion! Try one of these varieties next time:

• Funfetti Rice Krispie Treats: great for birthday parties.
• Patriotic Rice Krispie Treat Stars for all the patriotic holidays.
• Frankenstein Rice Krispies Treats: dress up some treats for Halloween!
• Oreo Peppermint Rice Krispies Treats: my favorite flavors for Christmas.
• S’mores Rice Krispie Treats: make these in the summer or anytime!
• And more!

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Lucky Charms Rice Krispie Treats

Lucky Charms Rice Krispie Treats are a fun twist on a classic! This nostalgic treat brings back memories of your childhood with favorite colorful marshmallows, crunchy cereal, and gooey marshmallows.

Course Dessert

Cuisine American

Keyword Lucky Charms Rice Krispie Treats

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Lynne Feifer

Ingredients

• 4 cups Rice Krispies cereal
• 4 cups Lucky Charms cereal
• 1 cup Lucky Charms marshmallows for topping
• 10 ounces mini marshmallows
• 8 tablespoons butter
• 1 ½ teaspoons vanilla extract

Instructions

• Grease a 9×13-inch pan with non-stick cooking spray or butter. Set it aside. 
• In a large pot, melt and brown the butter over low heat. 
• Once the butter has melted and browned, add in the marshmallows and vanilla. Stir continuously with a silicone spatula, being sure to scrape the sides and bottom of the pot. Continue until the marshmallows have melted and are a smooth consistency. 
• Remove the pot from the heat. Stir in the Rice Krispies cereal and the Lucky Charms cereal. Mix until both cereals are incorporated well and fully coated with the melted marshmallow mixture. 
• Quickly transfer the mixture to the prepared 9×13-inch pan and press into an even layer.  
• Sprinkle the reserved Lucky Charms marshmallows on top and lightly press them into the treats, so they stick. 
• Let the treats cool for 30 minutes before cutting them into squares. 

Notes

Store at room temperature, in a tightly covered container for 3-4 days.  

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 209mg | Potassium: 43mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1193IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 6mg

The post Lucky Charms Rice Krispie Treats appeared first on 365 Days of Baking.

This Dream Bar recipe, like many of my others, is perfect for summer parties or dessert after a special event. While it takes a bit of time to prepare these strawberry lemonade bars, I promise that the end result is well worth the effort! 

 Recipe Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If the strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO strawberry or red gelatin specks. 
• Images in this post depict a halved recipe made in an 8 x8-inch baking pan, so the cheesecake and strawberry cream layers will be thinner when made in a 9 X 13-inch pan. 
• Know that if you divide this recipe in half to make in an 8 X 8 or 9 X 9-inch pan that there may be some leftover Strawberry Cream Layer. But that’s ok! It’s delicious eaten on it’s own with a bit of whipped cream.

Ingredients for Strawberry Lemonade Dream Bars

Here’s what you need to make these creamy strawberry lemon bars:

Nilla Wafer Crust

• Nilla Wafer Cookie Crumbs (about 90 cookies worth)
• Salted or Unsalted butter – either is fine

Strawberry Cream Layer

• Strawberry JELL-O: you need 7 ounces so one large package or two smaller packages will work.
• Boiling water
• Cold water
• Cream cheese (room temperature)
• Cool Whip

Cheesecake Layer

• Cream cheese (yes, you need this for both layers!)
• Powdered sugar
• Fresh lemon juice
• Fresh lemon zest
• Cool Whip

Additional Ingredients

• Fresh strawberries, hulled and sliced
• More Cool Whip (or use my Stabilized Whipped Cream Recipe)

Review the recipe card below for the exact amounts needed for each ingredient!

How to Make Strawberry Lemonade Dessert Bars

Let’s make these Strawberry Dream Bars one layer at a time. We’ll start with the buttery shortbread-style crust!

Nilla Wafer Crust

1. Prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
2. In a medium bowl, melt butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
3. In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all are well incorporated. If you don’t have a food processor, you could use a blender, or do it by hand with a pastry blender.
4. Pour the crumb mixture into the prepared pan and spread, pressing down to create an even crust. Place the pan into the freezer while preparing the rest of the recipe for a minimum of 30 minutes.

Strawberry Gelatin

1. In a large bowl, mix the strawberry gelatin with 1 1/2 cups boiling water. Stir until dissolved. Add the 1 1/2 cups cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

1. In a mixing bowl, beat 16 ounces of the cream cheese until smooth.
2. Using a ladle, slowly add in the chilled gelatin mix while mixing everything together. This could take 8-10 minutes depending on how slowly you add it and how well incorporated you want it. The more slowly you pour in the gelatin, the smoother the mixture will be without any lumps of cream cheese. Once it is completely smooth, place the bowl into the refrigerator to chill and thicken for one hour.

Lemon Cheesecake Layer

1. In the bowl of a stand mixer fitted with the paddle attachment, beat another 12 ounces of cream cheese, the confectioners’ sugar, lemon juice, and lemon zest together until smooth and creamy. With a rubber spatula, fold in 1 1/2 cups of the Cool Whip to the lemon mixture.
2. Place dollops of the cream cheese mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
3. Scatter the diced strawberries evenly over the top of the cheesecake layer.

Assembly

1. After the Strawberry Cream mixture has been refrigerated for an hour, fold in 4 cups of the Cool Whip with a rubber spatula until evenly distributed and smooth.
2. Gently pour the strawberry cream over the strawberries and cheesecake layer and spread evenly with an offset spatula.
3. Place into the refrigerator for a minimum of 6 hours, but it’s best if refrigerated overnight.

How to serve Strawberry Lemonade Dream Bars

When slicing, run a large knife under hot water, dry it off, and then slice through the bars, repeating with each cut. This will help make clean cuts.

Serve with dollops of additional Cool Whip or my Stabilized Whipped Cream, fresh strawberries, and lemon zest.

How to store Dream Bars

Keep these bars tightly covered in an airtight container in the fridge for another 2 days. Serve leftovers directly from the fridge!

More Dream Bars to Try

If you love easy recipes like these no-bake desserts, you’ll love the rest of my Dream Bar recipes.
 There’s a flavor for everyone!

• Peanut Butter and chocolate are always a delicious combination, so try my Chocolate Peanut Butter Dream Bars.
• Like chocolate, caramel, and pecans? Then these Easy No Bake Turtle Dream Bars will remind you of those candies everyone loves so much.

You can also choose to go with a fruit-flavored one.

• I’ve got these sweet Strawberry Cheesecake Dream Bars, and this one made with chocolate AND strawberries.
• Banana lovers will enjoy this one too!

​More of the Season’s Most Iconic Desserts

• ​Try this Classic Lemon Bar recipe!
• You’ll love this Strawberry Shortcake Recipe too. Anything made with fruity strawberries is perfect for spring!
• I love recipes made with Lemon Curd, like the layers of lemon in these Lemon Dream Bars, or this Lemon Poke Cake.

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Strawberry Lemonade Dream Bars

Enjoy your favorite summer drink in these creamy no bake Strawberry Lemonade Dream Bars with sweet strawberries and fresh lemon juice! A strawberry cream layer on lemon cheesecake, and Nilla wafer crust will have your taste buds singing!

Course Dessert

Cuisine American

Keyword Strawberry Lemonade Dream Bars

Prep Time 30 minutes minutes

Freezing and Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 18 servings

Calories 456kcal

Author Lynne Feifer

Ingredients

• 16 ounces Cool Whip (2) 8 oz. tubs, divided or 2 recipes of my Stabilized Whipped Cream, divided
• 16 ounces strawberries washed, hulled and diced small. Plus additional for serving, if desired.

Nilla Wafer Crust

• 3 cups Nilla Wafer Cookie Crumbs about 90 cookies
• 10 tablespoons butter

Strawberry Cream Layer

• 7 ounces package strawberry jello (2) 3.5 ounce packages
• 1 ½ cups boiling water
• 1 ½ cups cold water
• 16 ounces cream cheese room temperature
• 4 cups Cool Whip

Cheesecake Layer

• 12 ounces cream cheese room temperature
• 1 ½ cups powdered sugar
• 3 tablespoons fresh squeezed lemon juice
• 1 tablespoon fresh lemon zest plus some set aside for garnish, if desired
• 1 ½ cups Cool Whip
• remaining ½ cup Cool Whip, Stabilized Whipped Cream or canned whipped cream for serving if desired
• additional strawberries for serving if desired

Instructions

Nilla Wafer Crust

• Prepare a 9 X 13-inch baking pan by spraying it lightly with cooking spray.
• In a medium bowl, melt the 10 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking dish and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe for a minimum of 30 minutes.

Strawberry Gelatin

• Into a large bowl, mix the strawberry gelatin with 1 1/2 cups boiling water. Stir until dissolved. Add the 1 1/2 cups cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 16 ounces of the cream cheese until smooth.
• Using a ladle, slowly add in the chilled gelatin mix while mixing everything together. This could take 8-10 minutes depending on how slowly you add it and how well incorporated you want it. The more slowly you pour in the gelatin, the smoother the mixture will be without any lumps of cream cheese. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Lemon Cheesecake Layer

• In another large mixing bowl, beat another 12 ounces of cream cheese, the confectioners' sugar, lemon juice, and lemon zest together until smooth and creamy. With a rubber spatula, fold in 1 1/2 cups of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Fresh Strawberries

• Scatter the diced strawberries evenly over the top of the cheesecake layer.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in 4 cups of the Cool Whip with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream over the strawberries and cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator for a minimum of 6 hours, but best if refrigerated overnight.
• When slicing, run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip or my Stabilized Whipped Cream, fresh strawberries, and lemon zest.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO raspberry or red gelatin specks. 
• Images in post depict half of the recipe, so the cheesecake and strawberry cream layers may be thinner when made in a 9 X 13-inch pan. 
• Know that if you divide this recipe in half to make in an 8 X 8 or 9 X 9-inch pan that there may be some of the Strawberry Cream Layer that won’t fit. But that’s ok! It’s delicious eaten on it’s own with a bit of whipped cream.

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 50g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 302mg | Potassium: 170mg | Fiber: 1g | Sugar: 36g | Vitamin A: 874IU | Vitamin C: 16mg | Calcium: 103mg | Iron: 0.2mg

The post Strawberry Lemonade Dream Bars appeared first on 365 Days of Baking.

Remember circus animal cookies? Animal crackers covered in pretty pink frosting are a childhood staple. But they’re also so much fun to add to desserts! I’ve tossed them into no-bake recipes like these animal cookie rice krispie treats and these light, refreshing cookie dream bars. 

Using circus animals in cookie pops was the next obvious step! I love that these are even easier to make than cake pops. There’s no baking required in this easy dessert recipe. It takes just 31 minutes from start to finish. What could be better? Oh yeah. . . .they’re PINK! 

My circus animal cookie pops ended up looking a lot like the Starbucks birthday cake pops. They have the same fun rosy pink color and I couldn’t resist topping them with sprinkles. Unlike birthday cake pops, these cookies pops are made with crushed cookies. 

I mixed the circus cookies with cream cheese, then coated them with melted pink and white chocolate. Dust them with sprinkles and voila! Perfect cookie pops! 

Key Ingredients for Circus Animal Truffle Balls 

Here’s everything I used to make these cookie cake pops.

• Circus Animal Cookies 
• Cream Cheese
• White melting chocolate or candy melts
• Pink candy melts
• Coconut oil
• Rainbow sprinkles and / or rainbow nonpareils 

Frosted circus animal cookies are sweet enough without needing to add confectioners sugar, like many recipes. If you want less sweetness, you can use regular animal crackers instead, and they’ll still be super delicious.

For a smooth coating, make sure to use white chocolate that’s designed for melting. Find white chocolate melting wafers or packages labeled “candy melt” in the baking aisle. If you can’t find pink chocolate melting wafers, you can use the white ones with a drop of pink food gel mixed in. 

To make the circus animal truffles into pops, you will also need a lollipop stick or cake pop stick for each of them. I used the 6 inch ones in my batch.

How to Make Circus Animal Cookie Pops

Making this cookie pop recipe couldn’t be easier. 

1. First, crush the cookies into fine crumbs in your stand mixer or a food processor. Then mix the cookie crumbs with cream cheese until you have a smooth paste. 
2. Roll cookie dough balls with your hands. Place the dough balls on a cookie sheet lined with parchment paper. 
3. Melt your white chocolate and pink chocolate in separate bowls with a bit of coconut oil. 
4. Dip the ends of the sticks in the melted chocolate then into the cookie balls. Chill for 1 minute.
5. Dip the whole thing into melted chocolate, gently using a circular motion to coat it completely. Add sprinkles for an extra pop of color. Let the cookie pops set for about 10 minutes before eating. 

Making them as gifts? This reuseable Cake Pop Set comes with everything you need including silicone molds, lollipop sticks, bags and twist ties!

Tips for Perfect Cookie Pops

We’ve all been there. You find the perfect Pinterest-worthy cake pop recipe, only to have your turn out looking like a failed preschool art project. 

Making pro quality cookie pops and cake pops is easier than you think. You just need a few expert tips. Here’s what I’ve learned from many years of making oreo truffles and other kinds of homemade pops. 

• Mix thoroughly. You want the cookie and cream cheese mixture to be smooth and pasty. I use a stand mixer to achieve the right consistency.
• Shape with your hands. Use clean hands to “smoosh” the dough BEFORE you shape it into a ball. This helps work out any remaining lumps.
• Thin the chocolate. The coconut oil in this recipe helps thin the melted chocolate to give the pops a shiny, smooth outer layer. You want the chocolate to be the same consistency as paint. Otherwise, the cookie pops will look sloppy. 
• Tap off excess chocolate. Use a spoon or fork to remove excess chocolate from the cookie pops before they set for a smooth texture and neat appearance. 
• Don’t skip the chilling. Refrigerating helps the dough hold it shape. If the dough isn’t chilled, it will slide right off the stick when dipped in chocolate. 

Recipe FAQs

Can I make these circus animal cookie truffles without cream cheese? 

You can use buttercream frosting in place of the cream cheese in this recipe. The cream cheese adds a tanginess that complements the sweet cookies and chocolate. Vanilla frosting makes these sweeter and richer, more like a birthday cake flavor. 

Can I use White Chocolate Chips instead of the candy melts?

Yes, you can use white chocolate chips as a substitution. Place the chips into a microwave-safe bowl and microwave for 30 seconds. Stir and then heat again in 10 second increments, stirring in between until completely smooth and melted. Be VERY careful not to overheat as the white chocolate can seize easily (harden) and there’s no going back.
If the consistency is too thick, add a teaspoon at a time of coconut oil until you reach the right consistency.

What else can I use to thin the chocolate?

When I’m feeling fancy, I like to thin melted chocolate with Paramount Crystals. It’s what professional confectionary makers use to create velvety smooth chocolate shells. It’s harder to get a hold of than coconut oil and I never seem to remember to buy them ahead of time. That’s why I went with coconut oil in this recipe!

When using the Paramount Crystals, use 1 teaspoon for every 2 cups of the coating. So, you’ll need one teaspoon each for both the white chocolate and the pink chocolate.

If you don’t have coconut oil or Paramount Crystals, a bit of vegetable or canola oil will work instead. 

How do I store cookie pops?

I serve my cookie pops with circus animal cookies immediately. You can also cover them tightly and place them in the fridge until ready to eat. Due to the cream cheese in the recipe, the cookie pops shouldn’t be left at room temperature for more than a couple of hours. 

Wondering if you can freeze circus animal cookie pops? You can, but the quality may not be the best after freezing and thawing. I find my candy coating tends to crack or break due to the changes in water content. 

A better choice would be to freeze the cookie ball dough before dipping it into the melted chocolate. You can prep the balls up to a month in advance and store them in the freezer until you’re ready to dip in chocolate and serve. 

Dessert Recipes with Cookies

The nostalgic, whimsical taste of pink and white animal cookies is hard to resist and are a great dessert idea for a birthday party. Using store-bought cookies is one of my hacks for whipping up crowd-pleasing desserts without having to spend hours in the kitchen. Try a few of my other favorite cookie-based dessert recipes for your next perfect treat. 

• Oreo Balls
• Easy No Bake Oreo Pie
• Circus Animal Puppy Chow
• Oreo Candy Corn Truffles
• Funfetti Oreo Cheesecake Bars
• Circus Animal Cookie Dream Bars
• Circus Animal Cookie Rice Krispie Treats

No Bake Desserts 

Need more inspiration? From ultra decadent to light and fruity, I have a no-bake dessert recipe for every craving.

• Red Velvet Cherry Dream Bars
• No Bake Peanut Butter Cornflake Cookies Recipe
• No-Bake Blueberry Pie
• No-Bake Lemon Cheesecake
• Easy Funfetti Puppy Chow
• Funfetti Rice Krispie Treats
• Strawberry Cheesecake Dream Bars
• No Bake Pumpkin Lush
• Orange Creamsicle Dream Bars

Use frosted animal cookies to make these Circus Animal Cookie Balls for a super sweet day and reminisce with some childhood favorites!

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Circus Animal Cookie Pops

Circus Animal Cookie Pops will make you feel like a kid again! Transform the classic pink and white sugar cookies into easy no-bake truffle balls with simple ingredients for a sweet and tasty treat. 

Course Dessert

Cuisine American

Keyword circus animal cookie pops

Prep Time 20 minutes minutes

Chill time 11 minutes minutes

Total Time 31 minutes minutes

Servings 11 pops

Calories 301kcal

Author Lynne Feifer

Equipment

• 11 lollipop sticks

Ingredients

• 9 ounces frosted circus animal cookies I use Mother's
• 4 ounces cream cheese
• 12 ounces white chocolate candy melts
• 12 ounces pink chocolate candy melts
• 2 tablespoons coconut oil
• Rainbow Sprinkles or colored nonpareils for coating optional

Instructions

• Line a baking sheet with parchment paper. Set aside.
• Place your circus crackers into the bowl of your mixer and mix on medium speed until small crumbs form. Add in the cream cheese and mix until the mixture is smooth.
• Scoop up about 1.5 Tablespoons of dough. Use your hands to smoosh the dough, then shape it into a ball. Set ball on lined baking pan. Repeat until all the dough has been used.
• Place white chocolate in a microwave safe bowl with the coconut oil. Heat in 30 second increments and stir until mixture is smooth. Repeat with the pink chocolate.
• Dip the ends of each lollipop stick into the melted chocolate. Then place the sticks into the prepared balls of dough. Place cookie balls with sticks in the refrigerator for 1 minute.
• Dip half the cookie pops into the white chocolate and half into the pink chocolate. Add sprinkles to each cookie pop as you go. Let cookie pops set for 10 minutes or until the chocolate is firm.

Notes

• Animal crackers can be substituted for circus animal cookies.
• Vanilla buttercream frosting can be substituted for cream cheese.
• In place of the coconut oil, you can use 1 teaspoon of Paramount Crystals in each of the chocolates to help make it smooth and satiny as professional bakers do.
• See the post for more tips and tricks, too!

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 34g | Protein: 2g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 139IU | Calcium: 15mg | Iron: 3mg

The post Circus Animal Cookie Pops appeared first on 365 Days of Baking.

If you like chocolate, caramel, and pecans, you’re going to fall in love with this super easy dessert. 

It’s based on the other Dream Bar recipes I have here on the site. These delicious desserts are also known as lush desserts or as dessert lasagna because of the layers. These dream bar desserts have seriously become a personal favorite. They are so easy to make, have lots of flavor in each bite, are a huge hit with my readers, and I absolutely LOVE coming up with new ideas for them! 

The Chocolate Peanut Butter Dream Bars way back in 2014 was the one that started it all. The original recipe had a baked cookie crust, but I’ve adapted it and have since transformed it into a no-bake dessert as well, and people love it.
They have been so popular throughout the years that I knew I just had to create more versions. 

Why is Turtle Candy called Turtle?

Originally created in 1918 by the DeMets Candy Company, pecan pieces were covered in caramel and then encased in chocolate. The pecans resembled the head and feet of a turtle, while the chocolate covering looked like a shell.

Hence the name for these turtle cookie bars! With every bite, you’ll enjoy a taste of chocolate, some sweet caramel, and some tasty pecans. The whole family has fallen in love with this turtle dream bar dessert and I think you will, too!

Ingredients for Turtle Dream Bars

• 20 Oreo Cookies – with the filling inside. No need to separate the cookies!
• 4 tablespoons butter, melted
• 6 ounces cream cheese, room temperature
• ½ cup confectioners’ sugar
• ½ teaspoon pure vanilla extract
• 1 3.9-ounce package instant chocolate pudding
• 1 ½ cups milk
• 1/3 cup plus 2 tablespoons caramel sauce
• chocolate sauce for drizzling
• 1 cup pecan pieces
• Cool Whip or my Stabilized Whipped Cream

How to make Turtle Lasagna

First, we are going to make all the layers separately, and then we’ll go over how to assemble the dream bars.

1. Spray an 8 X 8-inch baking dish with cooking spray, then line it with parchment paper. This will make it easier to cut into even squares
2. Place the Oreo cookies into a blender or food processor to break them down into fine crumbs.
3. Mix the cookie crumbs with melted butter and press the crushed cookies into the prepared baking dish.
4. Place into the freezer to set for a minimum of 30 minutes.
5. In a large bowl, use an electric mixer to mix the chocolate pudding mix with just 1 ½  cups of milk, not the 2 cups of milk called for on the package. We want the pudding to be a bit thicker so you can slice through it. Place into the fridge to set.
6. In a mixing bowl, beat the cream cheese until soft. Scrape down the sides of the bowl, and add the pure vanilla extract and powdered sugar (confectioners’ sugar).
7. With a rubber spatula, mix in one cup of the Cool Whip.

Dream Bar Assembly

1. Remove the crust from the freezer, place dollops of the cream cheese mixture on top of the cookie crust, and spread this cream cheese layer to all the sides.
2. Spread the pudding evenly on top of the cream cheese.
3. Drizzle the caramel sauce over the pudding, trying to completely cover because it will be difficult to spread.
4. Sprinkle the pecan pieces over the caramel.
5. Cover the dream bars with the remaining Cool Whip.
6. Place the turtle lasagna into the freezer to chill for a minimum of two hours before serving. The caramel sauce may be runny, but that’s ok.
7. Let them sit out for 20-30 minutes before serving.
8. Then remove the bars from the pan by lifting up the sides of the parchment. Drizzle the bars with additional caramel and chocolate sauces, and sprinkle with remaining pecan pieces either before or after slicing into small squares to serve.

How to Store Leftover Turtle Lasagna

Make sure to chill this no-bake dessert for at least 2 hours before serving it. The pudding and cheesecake layers will firm up, allowing for perfect slices.

This no-bake dessert is full of perishable ingredients, including cream cheese and milk. That means you need to cover it with plastic wrap or aluminum foil (or use an airtight container with a tight-fitting lid) and store it in the refrigerator when you’re not eating it. 

Keep the bars covered and chilled and they’ll stay good for up to a week!

Dream Bar Recipes

• If you like bananas, you’ll love the Banana Pudding Dream Bars.
• Want to feel like a kid again? Make these Circus Animal Cookie Dream Bars. They’re so colorful and fun that you might just want to stare at them instead of eat them!
• Remember buying the Creamsicles off the ice cream truck as a kid? I made these Orange Creamsicle Dream Bars and they transported me to my childhood with every bite!
• Mint lovers go nuts for my Chocolate Mint Dream Bars, perfect for the holiday season! You’ll get just the right amount of chocolate and mint in every bite.
• Do you have a thing for Speculoos cookies or cookie butter? Well, I’ve got you covered there, too, with these Biscoff White Chocolate Dream Bars.
• I’m a big strawberry fan, so I couldn’t resist making these Strawberry Cheesecake Dream Bars. They’re perfect for a bridal or baby shower or even for mom on Mother’s Day!
• And, of course, I’ve got you Oreo lovers covered as well with my Oreo Pudding Dream Bars. These bars are the stuff that dreams are made of!
• Love the summer flavor of strawberry lemonade, then you’ll love the flavor combination in these creamy Strawberry Lemonade Dream Bars. They’ll be the perfect refreshing dessert for a hot sunny day.

If you make these Turtle Dream Bars, leave a review below and let me know what you think. I think you’re going to love them as much as I do!

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No Bake Turtle Dream Bars

These No Bake Turtle Dream Bars will excite your taste buds with an Oreo cookie crust, cheesecake layer, chocolate pudding, caramel, pecans and Cool Whip! It's one of the easiest and most delicious no bake desserts much like my original Chocolate Peanut Butter Dream Bars.

Course Dessert

Cuisine American

Keyword No Bake Turtle Dream Bars, Turtle Dream Bars

Prep Time 30 minutes minutes

Freezer 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 people

Calories 475kcal

Author Lynne Feifer

Equipment

• 8 X 8-inch baking dish
• parchment paper
• Mixer
• Offset spatula

Ingredients

• 20 Chocolate Oreos with filling
• 4 tablespoons butter melted
• 3.9 ounces instant chocolate pudding
• 1 ½ cups milk
• 6 ounces cream cheese room temperature
• ½ cup confectioners' sugar
• ½ teaspoon pure vanilla extract
• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
• 1 cup pecan pieces divided
• ⅓ cup, plus 2 tablespoons caramel sauce divided
• chocolate sauce for drizzling

Instructions

• Prepare an 8 X 8-inch baking dish by lining it with parchment, if desired. This will allow you to lift the bars out of the pan and cut them evenly into squares.
• Melt the butter in a medium microwavable bowl, and place the Oreo cookies with filling into a blender or food processor to crush into fine crumbs. Add the crumbs to the butter and mix well.
• Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes.
• In a medium bowl, mix the chocolate pudding with the 1 ½ cups of milk. DO NOT use 2 cups of milk as is called for on the package. We want the consistency of the pudding to be thicker and not runny. Place into the fridge to set.
• In a mixing bowl, beat the cream cheese until smooth. Scrape down the bowl and add the confectioners' sugar and vanilla extract. Beat again until completely mixed. With a rubber spatula, mix in 1 cup of the Cool Whip or Stabilized Whipped Cream, and mix well.
• Remove the crust from the freezer and place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cream evenly to all sides of the pan.
• Place dollops of pudding on top of the cheesecake and gently spread to the edges of the pan.
• Drizzle the 1/3 cup of caramel sauce all over the pudding as it will be difficult to spread.
• Sprinkle 3/4 cup of the pecan pieces over the caramel sauce.
• Place dollops of remaining Cool Whip or Stabilized Whipped Cream on top and completely cover. Place into the freezer for a minimum of two hours before serving. The caramel sauce may be runny upon removal, but that's ok.
• Remove the bars from the pan by lifting up the sides of the parchment and drizzle with additional caramel and chocolate sauces, and sprinkle with remaining pecan pieces either before or after slicing into individual servings.

Nutrition

Serving: 1g | Calories: 475kcal | Carbohydrates: 53g | Protein: 6g | Fat: 28g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 470mg | Potassium: 252mg | Fiber: 3g | Sugar: 33g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg

The post Turtle Dream Bars appeared first on 365 Days of Baking.

Who doesn’t love Oreos?

Milk’s favorite cookie also happens to be one of my favorite ingredients to bake with.
I’m still dreaming about these magical Oreo Chocolate Chip Cookies.

This Oreo dessert recipe is a great no bake way to get your cookies and cream fix!
It’s starts with an Oreo cookie crust that’s filled with thick fluffy cream and topped with, you guessed it, more Oreos.

SAVE THIS EASY OREO CHEESECAKE PIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This easy no bake cookies & cream recipe comes together in just minutes of prep time!
Let it set up for a few hours in the refrigerator and dig into the PERFECT Oreo dessert.

Don’t forget to pour yourself a glass of ice cold milk to enjoy along with it!

The best part? You only need 5 ingredients to make this recipe.

Ingredients for an Oreo Pie

• Oreo Cookies
• Butter
• Cream Cheese
• Sugar
• Heavy Whipping Cream

How do you make an Oreo Cookie Pie?

1. Make the Oreo pie crust. 

Take 24 of the Oreo cookies and pulse them in a food processor to form crumbs.
Stir in melted butter, then press the mixture into a pie plate. 
Let the cookie crumb pie crust chill in the freezer while you get everything else ready.

 2. Make the cream filling. 

Beat heavy cream in a stand mixer to form soft peaks.
Separately, beat together the cream cheese and sugar.
Then add the whipped cream to the cream cheese mixture to combine.

3. Assemble the Oreo pie.

Place 8 cookies in a zipped plastic bag.
Crush with your hands, a rolling pin or a mallet.
Fold the crushed cookie pieces into the cream filling.

Spread the cookies ‘n cream filling into the chilled pie crust.
Garnish with remaining Oreo cookies.
You can even top it with my Stabilized Whipped Cream recipe as I did.

4. Chill.

Put the pie in the refrigerator.
Let it chill for several hours before cutting and serving.

TIP: Assemble Oreo Pie the day before and let it firm up overnight. 

Can I make this with a store bought crust?

Yes, if you’re short on time you can swap a store bought Oreo crust. A ready made chocolate graham cracker crust works too. I find that homemade crusts stay fresher longer so I prefer to make my own.

How long does this pie take to chill?

My No Bake Oreo Pie is usually firm enough to slice after about two hours.
Yours might need more time, depending on the humidity of your climate and your refrigerator settings.

I like to prep the pie the night before then let it firm up overnight.
(Bonus? You can have Cookies & Cream Pie for breakfast.)

Oreo Desserts

Any dessert with Oreos is bound to be a hit! Here are some of our favorite dessert recipes for Oreo lovers.

• Oreo Cake
• Oreo Pudding Dream Bars
• Oreo Peppermint Rice Krispies Treats
• Oreo Candy Corn Truffles
•  Oreo Cupcakes

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When I first started 365 Days of Baking, I rated every recipe I made on a scale.
This Cookies and Cream Pie earned 3 1/2 rolling pins that first try.

It was perfect, but a tad too sweet for my liking.
That half star away from perfection was just the excuse I needed to make this Cookies and Cream Pie Recipe again–with a few tweaks!

The original recipe called for Cool Whip topping in the pie filling.
I swapped that out for regular heavy whipping cream to reduce the sweetness.
That substitution has the added benefit of making the filling taste fresher, richer and less artificial.

You just can’t beat the taste of real cream!
Every bite is an amazing balance of sweet, creamy and chocolate-y.
This is the only No Bake Oreo Pie recipe you’ll ever need.

No Bake Desserts

My obsession with no bake treats doesn’t stop at Cookies n Cream Pie.
Give your oven a rest and try these reader favorite desserts.

• No Bake Peanut Butter S’Mores Cookies
• No Bake Raspberry Cream Dream Bars
• No Bake Nutella Snickers Pie
• Easy No Bake Turtle Dream Bars
• No Bake Pumpkin Dream Bars
• No-Bake Peanut Butter Pie
• No-Bake Chocolate Bourbon Balls
• No-Bake Lemon Cheesecake
• No-Bake Blueberry Pie
• No-Bake Pumpkin Nutella Cheesecake

Decadent pie full of Oreo cookies and fluffy filling–without heating up your whole house.
You won’t be able to stop at one slice!

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Cookies and Cream Pie

This No Bake Oreo Pie is an easy dessert with few ingredients anyone can make! Using just 5 ingredients, this pie recipe is made with real cream for incredibly decadent flavor. It's made of with an Oreo cookie crust, cookies & cream cheesecake, and more crushed Oreos on top. It's a cold, and refreshing cookies and cream dessert at its best!

Course Dessert

Cuisine American

Keyword Cookies and Cream, Cookies and Cream Pie, No Bake Oreo Pie, Oreo Pie

Prep Time 40 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 6 people

Calories 851kcal

Author Lynne Feifer

Equipment

• 9-inch pie plate
• mixing bowl
• Mixer
• rubber spatula

Ingredients

• 36 Oreo cookies divided, plus additional for decorating
• ¼ cup butter melted
• 8 oz. cream cheese softened
• ⅓ cup granulated sugar
• 2 cups heavy whipping cream

Instructions

• Place 24 cookies in a food processor to make them into fine crumbs. Pour into a medium bowl and combine with butter.
• Place crumbs into the pie plate, spreading them around the bottom and up the sides and place into the freezer to set for a minimum of 30 minutes.
• In a mixing bowl, beat the whipping cream until soft peaks form, approximately 5-7 minutes. Place cream into a medium bowl and set aside.
• In the same mixing bowl (no need to clean it!), combine the softened cream cheese and the sugar. Whip until light and fluffy.
• Add the whipped cream to the cream cheese mixture, and with a rubber spatula, mix until well combined.
• Place 8 of the remaining cookies into a Ziploc bag and crush. Add them to the filling and fold gently until well combined.
• Spread filling into cold pie crust.
• Decorate with 4 remaining cookies and additional crumbs if desired. Refrigerate until firm, at least two hours before serving. This is also a great recipe to make the day before and let set in the refrigerator overnight.

Nutrition

Serving: 1g | Calories: 851kcal | Carbohydrates: 66g | Protein: 8g | Fat: 64g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 550mg | Potassium: 269mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1912IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 6mg

This post was originally published on June 23, 2013. On 7/22/21, it was updated in format and with pictures.

The post Easy No Bake Oreo Pie appeared first on 365 Days of Baking.

I’ve got nothin’ to say.

I know it’s a surprise. haha
Sometimes I can go on and on and talk your ear off with my nonsensical gobbledy gook, but today, I’m at a loss for words.
I guess maybe because nothin’ much has been going on which of course, you could say is a good thing.

There hasn’t been a strange woman trying to get in our front door at 11:30 at night. YIKES!
We haven’t been living in a hotel for 5 days as we’re in between rental moves.
And we aren’t moving to the other side of the country, so it’s all good.

SAVE THESE OREO PUDDING DREAM BARS TO YOUR FAVORITE PINTEREST BOARD!

Here’s the original Pin you might have seen floating around Pinterest.

Having the two pictures above so close together is an eye opener, really.
What a difference a few years can make in your photography skillz!
Wow!

It just goes to show you that you CAN teach yourself new things and that you CAN improve over time.
I’m here to tell you ladies and gentlemen, don’t give up on your dreams!!

How to make these Oreo Pudding Dream Bars –

• Crush some Oreo cookies and mix them with butter to form the cookie crust.
• Place into the freezer to harden. Yes, this is a NO bake dessert!! You’re welcome.
• Cream the cream cheese, confectioners’ sugar and vanilla together.
• Mix the Oreo pudding with only 1 1/2 cups milk, NOT the two cups called for on the pudding box. We want the pudding to be a bit more stable when it sets.
• If you are a Cool Whip hater, you can use this recipe for Stabilized Whipped Cream. It’s got a thicker consistency than plain whipped cream and holds up really well in all of my Dream Bar recipes.

I rate everything on a scale of 1-4 with 4 being the best and these Dream Bars earned 3 1/2 rolling pins.
They were really good.
I didn’t even know that this pudding existed until I saw it at the store and then decided to make this wonderful creation.
Although I’m sure it’s been made somewhere on the internet.
Hasn’t everything?

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Oreo Pudding Dream Bars

My Oreo Pudding Dream Bars have an Oreo crust, sweet cream cheese, Oreo pudding, Cool Whip topped with crushed Oreos. The perfect cookies & cream dessert!

Course Dessert

Cuisine American

Keyword Dream Bars, No Bake, Oreo

Prep Time 50 minutes minutes

Cook Time 2 hours hours

Refrigeration 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 9 servings

Calories 251kcal

Author Lynne Feifer

Ingredients

• 1 package Oreo cookies divided
• 4 tablespoons butter 1/2 stick butter, melted
• 4 ounces cream cheese
• ½ cup confectioners’ sugar
• ½ teaspoon pure vanilla extract
• 1 8- ounce container Cool Whip divided
• 1 4.2 ounce package instant Oreo pudding mix
• 1 ½ cups milk

Instructions

• In a blender or food processor, finely crush 18 of the cookies.
• In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
• Press into an ungreased 8 X 8-inch baking dish.
• Place into the freezer for at least 30 minutes to harden.
• In the meantime, mix the package of pudding with the milk in a small bowl. Refrigerate until ready to use.
• In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla together.
• Fold in one cup of the Cool Whip.
• Spread cream cheese mixture over the cooled crust.
• Spread pudding over the cream cheese layer.
• Spread remaining Cool Whip over the pudding layer.
• Refrigerate for at least two hours or place into the freezer for one.
• Eat 4 of the wonderful cookies while you’re waiting. This is a must. haha
• In a plastic bag, break up the 14 remaining cookies. Sprinkle over the top just before serving.

Notes

Be sure to put the larger crumbled cookies on top before serving and not before refrigerating for the two hours. They will soften and nobody likes them soft.

Nutrition

Serving: 1g | Calories: 251kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 356mg | Potassium: 102mg | Fiber: 1g | Sugar: 27g | Vitamin A: 440IU | Calcium: 90mg | Iron: 1mg

This post has been updated with new photos and some content. Originally published 5/24/14.

The post Oreo Pudding Dream Bars appeared first on 365 Days of Baking.

Can you believe we’re in full holiday mode?

I am partnering with Sweet’N Low® to bring you this sponsored post. As always, all opinions are 100% my own.

Did it come quickly this year or what?
For the first time in a long time, I feel that I’ve got a good handle on things. I’ve actually started my shopping early and have decorated as much as I can since we have a puppy with us now.
Our kids are all coming home for Christmas, so I’m super excited about that!

Besides spending time with family, one of my favorite things about the holiday season is the music.
I’ve always loved the music!

When I was in my high school’s Concert Choir, every year we’d go caroling to the local nursing homes.
It was a very eye-opening and humbling experience.

SAVE THESE CRANBERRY ORANGE DREAM BARS TO YOUR FAVORITE PINTEREST BOARD!

In high school, I thought I had my whole life ahead of me, was pretty much omnipotent and that I’d live forever. No doubt many of my friends felt the same.
What about you?

Visiting these elderly people who were not able to care for themselves, and thinking that they might not have family members visit them for the holidays really left a lasting impression on not only me but on all of my fellow choir members.

We were able to see how very fortunate we were. By volunteering our time to use the gifts we’d been given we could bring joy to others and make a difference in their lives if only for a few minutes.

I’m not going to lie, it was scary walking into each of those buildings.
We didn’t know what we were going to see, or how people were going to react.

It was especially emotional for those of us who had experienced the loss of an elderly family member or had one living in a nursing home.
Needless to say, every year quite a few tears were shed.

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Yet as sad and scary as it may have been, it never ceased to really awaken the spirit of the holidays within us.
I know we are each completely grateful to our choir director for the experience.

We saw smiles light up their faces with their eyes sparkling.
They clapped along, tapped their feet, and some even got up to dance!
The best was hearing them sing right along with us.
All of it far outweighed any gift that might have been waiting for us under our tree.

So, this is where these Cranberry Orange Dream Bars come in.

I’ve partnered with Sweet’N Low®, along with 11 other bloggers, to bring you a total of 12 recipes all based on the song, “12 Days of Christmas.”
You know the one, where after “5 Golden Rings” there’s that buh dump bump bump. haha
Betcha just sang all that, didn’t ya?!
I did!

These Cranberry Orange Dream Bars remind me of “Nine Ladies Dancing” with their ladyfinger crust, light texture and smooth taste.
You might even be dancing after one bite!

It’s nice to know that during this busy holiday season when there are so many delicious and tempting sweet treats that Sweet’N Low® has your back. You can enjoy delicious desserts like my Cranberry Orange Dream Bars and more without all of the excess sugar and calories!

You’ll find it at your favorite grocery store, and it’s available in both packets and bulk. So not only can you use it to sweeten beverages, you can use it in a variety of recipes as well!

The packets of Sweet’N Low® have the sweetness equivalent to about 2 teaspoons of sugar.
The bulk size is good for baking and cooking and each pink spoonful is equal to about 1 teaspoon of sugar. It has less than 1/2 g of carbohydrates. Sweet’N Low® is also easy to bake with! A general rule of thumb is to keep half of the sugar in a recipe to ensure proper volume, texture and browning.

Head on over to the Sweet’N Low site for some great recipe ideas!

Be sure to check out these great Sweet’N Low® recipes from all of the bloggers who are participating in our 12 Days of Christmas!

~~~~~~~~~~~~~~~~

Day 1: Partridge In A Pear Tree Pie – Mommy’s Memorandum
Day 2: Turtle Cheesecake – Words of Deliciousness
Day 3: French Butter Cookies – Grandma’s Briefs
Day 4: Four Calling Birds Cupcakes- Simply Southern Mom
Day 5: Apple Fritter Rings – Belly Full
Day 6: Chocolate Mousse Parfait – From Val’s Kitchen
Day 7: Swans Profiteroles – Mom Skoop
Day 8: Caramel Pots de Crème – Hungry Couple
Day 9: Cranberry Orange Dream Bars – You’re on it!
Day 10: Earl Grey Chocolate Truffles – Lowcarb-ology
Day 11: Christmas Tree Meringues – Close To Home
Day 12: Mini Cheesecake Drums – Thrifty Jinxy

~~~~~~~~~~~~~~~~

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Cranberry Orange Dream Bars

Cranberry Orange Dream Bars - crushed ladyfingers, a Sweet'N Low® cranberry orange layer, sugar-free white chocolate pudding and stabilized whipped cream.

Course Dessert

Cuisine American

Keyword Cranberry Orange

Prep Time 30 minutes minutes

freezer/refrigeration 2 hours hours 30 minutes minutes

Servings 9

Calories 491kcal

Author Lynne Feifer

Ingredients

Ladyfinger Crust

• 24 Ladyfingers or enough for 2 1/4 cups
• 5 tablespoons unsalted butter melted
• 1 teaspoon orange zest

Cranberry Orange Cream Cheese Layer

• ¾ cup fresh cranberries
• 8 ounces cream cheese room temperature
• 2 packets Sweet'N Low® or 1/2 teaspoon Sweet'N Low® 8 oz.
• ¾ teaspoon orange extract
• pinch kosher salt

Pudding Layer

• 1 ounce sugar-free cheesecake pudding mix
• 1 ½ cups whole milk

Stabilized Whipped Cream

• 6 ounces cream cheese room temperature
• 1 ¾ teaspoon pure vanilla extract
• 1 teaspoon orange zest
• 2 packets Sweet'N Low® or 1/2 teaspoon Sweet'N Low® 8 oz.
• 1 ½ cups heavy whipping cream

Instructions

• Prepare a 9 X 9-inch baking pan, by lining the bottom and sides with parchment. 
  
• In a medium bowl, mix the sugar-free pudding mix with the 1 1/2 cups milk as directed here in the recipe. Put into the refrigerator to chill.

Ladyfinger Crust

• In a food processor, pulse the ladyfingers into crumbs.
• In a medium bowl, combine the ladyfinger crumbs with the orange zest. Add the melted butter and mix until completely combined.
• Place crumbs into the prepared baking pan, spreading evenly to the edges and corners. Press the crumbs flat and freeze for a minimum of 30 minutes.

Cranberry Orange Cream Cheese Layer

• In a food processor, pulse the fresh cranberries until well chopped.
• In a medium, combine the chopped cranberries, cream cheese, orange extract, salt, and Sweet'N Low®. Mix completely.

Stabilized Whipped Cream

• In another medium mixing bowl, beat the cream cheese until smooth. Add the vanilla, orange zest, and Sweet'N Low® and combine.
• With the mixer on low, gradually pour in the heavy whipping cream, slowly increasing speed as it incorporates. Once it is thoroughly mixed with the cream cheese, turn mixer to high and beat for about a minute, until nice creamy peaks are created. 

Assembly

• Gently place dollops of the cream cheese layer on to the crust and with an offset spatula spread evenly around the crust.
• Repeat with the cheesecake pudding.
• Place dollops of the stabilized whipped cream gently onto the pudding layer and spread evenly.
• Place the pan into the refrigerator for a minimum of 4 hours or for two hours in the freezer to chill. 

Nutrition

Calories: 491kcal | Carbohydrates: 25g | Protein: 7g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 188mg | Sodium: 344mg | Potassium: 184mg | Sugar: 3g | Vitamin A: 1600IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 1.2mg

If you like my Cranberry Orange Dream Bars, then try these Dream Bar recipes, too!

Chocolate Mint Dream Bars

Strawberry Cheesecake Dream Bars

Red Velvet Cherry Dream Bars

Chocolate Peanut Butter Dream Bars

The post Cranberry Orange Dream Bars appeared first on 365 Days of Baking.

This post contains an affiliate link(s). *Please see below.

This easy and delicious No-Bake Peanut Butter Pie is from Chad and Donna Elick’s new cookbook, “The Simple Kitchen – Quick and Easy Recipes Bursting with Flavor”. It’s just one of the many you’ll find yourself making again and again.

You can find Chad and Donna’s new cookbook HERE!

Can I tell you how very much I’ve grown to love cookbooks? Growing up, it was always fun to look through my mother’s and grandmother’s I especially loved mom’s Betty Crocker’s Cooky Book! It was from like 1963 and all of the cookie pictures in there were AMAZING!

We always made the Chocolate Crinkles because they were my favorite and I so loved the way they looked with the powdered sugar on top.

SAVE THIS TO YOUR FAVORITE PINTEREST BOARD!

I have a great collection of cookbooks, but one can always have more! In the next few months, you’ll see me reviewing a few of them. Quite a few of my great and talented blogger friends have come out with some pretty fantastic cookbooks and just in time for the holidays!

They’re going to be great to give as gifts or receive, so be sure you’re putting them on your own Christmas wishlist, too!

One thing I’ve started doing since my children are young adults and are off on their own is giving them cookbooks now for Christmas every year. It not only starts their own collection but also increases their interest and excitement in the kitchen. Besides, it’s always great to try new recipes!

Donna and Chad are the talented and creative force behind The Slow Roasted Italian blog. I’ve “known” them for years! Seriously. Donna did a guest post for me WAAAYYYYY back in August 2011 when our blogs were just babies. Wow, that seems like SOOO long ago!

It’s amazing to think how blessed we’ve been, the opportunities we’ve had and the places we’ve been since we started 6 years ago. To think that we created these blogs from nothing and now we’re working our ultimate dream jobs full-time just seriously blows me away.

Donna’s guest post of the Chocolate Sformato with Amaretto Whipped Cream is a treasure. Not only is it a fantastic dessert, but I love that she was able to provide me with such fantastic content so early on in her blogging career. She’d only been doing it for a month and I knew then she was well on her way to awesome and amazing things and their fantastic new cookbook is just the beginning of many wonderful things to come!

So when I said I’ve “known” them for years, I won’t lie. We’ve been friends thanks to the internet since 2011, but have never met in person. That needs to be remedied, especially since we live ONLY 20 minutes away from each other. Too funny!

There are SOOOO many great recipes in The Simple Kitchen Cookbook that I honestly had trouble deciding which one to put on the blog. I made the Cheesy Buffalo Chicken Taquitos and my men loved them! They’re going to be great to serve up on game days for sure. I also made the Creamy Beef Stroganoff with Egg Noodles for dinner and that was a hit as well!

I’m looking forward to making this Homestyle Chicken and Biscuits because not only does it look delicious, but it’s also super easy to clean up as it’s made in one pan!

This Easy Homemade Alfredo Sauce Recipe is sure to be a hit with my men. Who doesn’t love an easy Alfredo sauce?

I remember growing up and having pot roast at Grandma’s on Sunday. This Crockpot Pot Roast is FULL of flavor and is going to be a delicious dinner on a busy weeknight as well!

I’m sure there’s something for everyone in this great cookbook! With 8 great chapters ranging from appetizers to desserts, one-pot wonders to everyday kitchen essentials I guarantee that this is one cookbook you’ll go back to again and again!

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No-Bake Peanut Butter Pie

This No-Bake Peanut Butter Pie with an Oreo crust, peanut butter filling, and fresh whipped cream make it THE perfect choice for game night or any night!

Author Lynne Feifer

Ingredients

• 24 Oreo cookies
• 5 tbsp 70 g unsalted butter, melted
• 3 ⅛ cup 735 ml heavy cream, divided
• 2 ¼ cups 270 g powdered sugar, divided
• 1 ½ 390 g cups chunky peanut butter
• 12 oz. 340 g cream cheese, softened
• ¼ cup 45 g semisweet chocolate chips
• 10 mini Reese's Peanut Butter Cups quartered (I used the mini Reese's with the Reese's pieces inside)
• ¼ cup 35 g honey-roasted peanuts, chopped

Instructions

• Place the cookies into your food processor and pulse until they look like fine crumbs.
• Slowly pour the butter in through the feed tube and pulse until the crumbs are completely coated in the butter.
• Pour the crumbs into a 9-inch (23-cm) deep-dish pie plate and press the mixture onto the bottom and up the sides to form the pie crust.
• Place the pie crust into the freezer while you prepare the filling.
• In a large mixing bowl, whip 3 cups (705 ml) of the heavy cream and 3/4 cup (90 g) of the powdered sugar with an electric mixer until stiff peaks form. Put the whipped cream into the refrigerator while you start the filling.
• In a large bowl, beat the peanut butter, cream cheese and remaining 1 1/2 cups (180 g) of powdered sugar with an electric mixer until light and fluffy, about 3 minutes.
• Fold in half (just eyeball it) of the whipped cream until it is completely incorporated.
• Scoop the filling into the chilled pie crust and smooth into an even layer.
• Put the pie into the refrigerator while you prepare the toppings.
• Combine the chocolate and the remaining 1/8 cup (30 ml) of heavy cream in a small microwave-safe mixing bowl.
• Microwave for 45 seconds, let the chocolate sit for 5 minutes to let the chocolate melt into the cream completely and then stir until well-combined.
• Sprinkle the peanut butter cups and peanuts over the top of the pie.
• Drizzle the chocolate ganache over the top.
• Serve immediately or refrigerate for 4 hours to let the pie completely set up.

Be sure to order your copy TODAY on Amazon and remember, it will make a great Christmas gift for all of the beginner, seasoned (no pun intended 😉 ) and pro cooks in your life. I’m excited to give it to my kids this year!

Don’t forget to try these other delicious recipes…

This No-Bake Peanut Butter Pie will be a great dessert any time of year! It will be a delicious treat after enjoying my Chicken Mozzarella Pasta, Lasagna Rolls with Meat Sauce for dinner.

You can even put it on the menu for game day in addition to serving this Pepperoni Bread. Your hungry guest will love it and be back for more!

Another great recipe is this No-Bake Nutella Snickers Pie. You won’t regret a bite or two of this bad boy! Just save some for me…

*Affiliate links are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog.

I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post No-Bake Peanut Butter Pie appeared first on 365 Days of Baking.

These Dream Bar recipes always get me.

I mean, I’ve created quite a few of them and they seriously are delicious, but these Circus Animal Dream Bars might just be the piece de resistance. They’re just so colorful and I can’t help but smile every time I look at them or bite into them!

The original Chocolate Peanut Butter Dream Bars were brainstormed with the help of my daughter. They quickly became one of the most popular recipes on the blog. I baked the cookie crust, but honestly, you can combine the Nutter Butter cookies with butter and place the crust into the freezer to make them a no-bake dessert as well.

SAVE THIS CIRCUS ANIMAL COOKIE DREAM BAR RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Got a coconut craving? This Coconut Cream Lush sounds super delicious, especially with that toasted coconut on the top.

With the holidays coming up, this Pumpkin Spice Layered Lush is sure to be a favorite when you put it on your dessert table.

Like lemon desserts? I sure do! This No-Bake Golden Oreo Lemon Dessert will definitely have you smacking your lips.

And believe me, there are quite a few others. Just search ‘Dream Bars here on the blog and you’ll find them!

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One of the best things about these dream bar recipes besides the fact that they’re no-bake is that my recipe for Stabilized Whipped Cream is a great replacement for Cool Whip in all of them.

It makes the amount you need. Plus, you can feel good about giving your family a dessert with real whipped cream. No artificial gobbledegook and NO gelatin as in some recipes!

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Circus Animal Cookie Dream Bars

Circus Animal Cookie Dream Bars with a cookie crust and sweet, colorful layers are a fun, No Bake dessert that's sure to bring out the kid in anyone!

Course Dessert

Cuisine American

Keyword Circus Animal Cookie Dream Bars, Circus Animal Cookies, Dream Bars

Prep Time 30 minutes minutes

Freeze / Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9

Calories 535kcal

Author Lynne Feifer

Ingredients

Crust

• 2 12- ounce packages Circus Animal Cookies
• 4 tablespoons unsalted butter

Pudding Layer

• 1 3.4- ounce package Instant Vanilla Pudding
• 1 ½ cups milk
• 1 8- ounce container Cool Whip OR 1 recipe Stabilized Whipped Cream divided

Sweetened Cream Cheese Layer

• 6 ounces cream cheese room temperature
• ¾ cup confectioners’ sugar
• red food coloring
• ½ cup white chocolate chips
• multi-colored nonpareils candy
• additional crumbled cookies for decorating

Instructions

• Prepare an 8 X 8-inch baking pan by lining it with parchment so that the edges come up on the sides,. This will enable you to easily remove the bars from the pan to slice before serving.

Crust

• Place 1 package of the Circus Animal Cookies into a food processor and pulse into finely ground crumbs.
• In a medium microwavable bowl, melt butter for 20 - 30 seconds.
• Pour the cookie crumbs into the butter and mix well.
• Place the crumbs into the prepared baking pan and pat down firmly, spreading to all of the edges.
• Put the pan into the freezer to set for a minimum of 30 minutes.

Pudding Layer

• In a medium bowl, whisk together the vanilla pudding and milk.
• DO NOT use the amount of milk as called for on the pudding box. We want the pudding to have a firmer consistency.
• Place into refrigerator to chill.

Sweetened Cream Cheese Layer

• In a mixing bowl, beat the cream cheese until soft.
• Add the confectioners’ sugar and 2-3 drops of red food coloring.
• Beat until thoroughly combined, scraping down the sides and bottom of the mixing bowl.
• If desired, add more red food coloring until desired hue is reached.
• Fold in one cup of Cool Whip until well mixed.

Assembly

• Place dollops of pudding on top of the frozen cookie crust and gently spread. *See Note.
• Place dollops of the cream cheese on top of the pudding and gently spread to the edges of the pan.
• Evenly spread the remaining Cool Whip over the pudding.
• Sprinkle the colored nonpareils over the Cool Whip.
• In a small microwavable bowl, place the white chocolate chips and microwave for 30 seconds. Stir. Reheat for another 10 seconds, stir and reheat if needed again until completely melted and smooth, taking care not to overheat.
• Add a few drops of red food coloring and mix, adding more if needed until the desired hue is reached. Place melted chocolate into a sandwich bag and cut off a small corner.
• Starting at one of the pan corners, pipe the chocolate over the nonpareils to the opposite corner and repeat in opposite direction.
• Sprinkle with additional nonpareils.
• In a plastic bag, place 1/2 the remaining bag of cookies and crush into uneven pieces. Scatter cookie pieces over dessert.
• Place pan into the refrigerator for a minimum of two hours.
• A half hour before serving, place pan into freezer. This will allow it to be sliced easily.
• When ready to serve, lift bars out of the pan by the parchment.
• Peel the parchment away from the sides and slice with a large knife. I find it easiest to slice them when the knife has been placed under some warm running water and then dried.

Notes

If you prefer, you can switch the order of the pudding and sweetened cream cheese layer. It is challenging to spread the cream cheese over the pudding as it is a bit thicker, but with patience it can be done. I thought it would be more pleasing to the eye with the yellow in between the pinks as opposed to the two pink layers being right on top of each other.

Nutrition

Serving: 1g | Calories: 535kcal | Carbohydrates: 70g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 350mg | Potassium: 179mg | Fiber: 1g | Sugar: 51g | Vitamin A: 525IU | Calcium: 128mg | Iron: 1.1mg

I know there are similar recipes out there with other names like layered lush, dessert lasagna and mine are very similar to those in ingredients. I just decided to name them dream bars because when you bite into each one they really are pretty dreamy.

Another popular one has been the Red Velvet Cherry Dream Bars. These are going to be a great addition to your holiday dessert table or a special Valentine’s Day treat.

If you are a chocolate mint lover, try the Chocolate Mint Dream Bars. I think those are my favorite!

I even made one with Biscoff, Biscoff White Chocolate Dream Bars. It that’s delicious speculoos cookie butter. AH-mazing!

And yes, I know that they aren’t really what you might consider being a bar dessert. Just go with it and pretend. Because after you bite into any one of them, let’s face it you aren’t going to really care much what they’re called anyway. It will make for good discussion around the dessert table at least.

The post Circus Animal Cookie Dream Bars appeared first on 365 Days of Baking.

Here is it, another dream bar.

I have to be honest, I rather enjoy creating these bars because not only are they fun to make, but they’re also SO stinkin’ delicious!

I mean, take these Chocolate Peanut Butter Dream Bars for instance. The combination of chocolate and peanut butter is always such a hit, but this dessert…

SAVE THIS NO-BAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This dessert has been our most viewed, shared, pinned recipe since I’ve started, so I’m thinking people like this unbelievable flavor combination. I’d have to agree. So, since this one was so popular I thought I’d create another one.

Take a look at these Biscoff recipes from my blogger friends…
Homemade Biscoff Cookies from Kleinworth & Co.
Biscoff Banana Bread from Crazy for Crust
Biscoff Puppy Chow (for humans! 😉 ) from Gimme Some Oven
Biscoff Bars from Chef in Training
Cookie Butter Frosting from Baked by an Introvert

AND be on the lookout for more – I’ve got some things up my sleeve (even though I’m wearing a tank top. 😉

These were good. Really good. I can eat Biscoff right out of the jar. Just hand me a spoon and I’m good to go.
So, putting it in these bars was a great idea if I do say so myself. I’m sure these bars will be a hit with family and friends. They’ll be great to bring to a potluck, a party or as a “just because” dessert for the family.

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Biscoff White Chocolate Dream Bars

These Biscoff White Chocolate Dream Bars are crushed Biscoff cookies, Biscoff Cookie Spread, and White Chocolate Pudding make these NO BAKE bars an unbelievable dessert, perfect to serve anytime!

Course Dessert

Cuisine American

Keyword Biscoff White Chocolate Dream

Prep Time 50 minutes minutes

Refrigerate 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 9 people

Calories 414kcal

Author Lynne Feifer

Ingredients

• 8 ounces package Biscoff cookies set 5 aside to crumble for topping
• 4 tablespoons butter melted
• 4 ounces cream cheese room temperature
• ½ cup confectioners’ sugar
• ⅓ cup creamy Biscoff
• 8 ounces container Cool Whip divided
• 3.5 ounce White Chocolate Jello-O Pudding Mix
• 1 ½ cups milk
• 1 ounce white chocolate bar

Instructions

• Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• In a blender or food processor, finely crush all but 5 of the Biscoff cookies.
• In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
• Press into the prepared baking dish.
• Place into the freezer for 30 minutes.
• In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
• In a mixing bowl, beat cream cheese, confectioners’ sugar, and Biscoff together.
• Fold in 1 cup of the Cool Whip and mix until well blended.
• Spread the white chocolate pudding over the cooled crust.
• Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
• Spread remaining Cool Whip over the cream cheese.
• Refrigerate for at least two hours.
• Place white chocolate bar into freezer and shave into chocolate curls using a cheese planer or grater just before serving. This can also be done ahead of time, just refrigerate the chocolate until ready to serve.
• In a plastic bag, break up the 5 remaining cookies.
• Sprinkle the cookies and white chocolate over the top just before serving.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 48g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 408mg | Potassium: 132mg | Fiber: 1g | Sugar: 30g | Vitamin A: 456IU | Calcium: 102mg | Iron: 1mg

I rate everything I make on a scale of 1 – 4 with 4 being the best and these Biscoff White Chocolate Dream Bars earned 3 1/2 rolling pins. Besides the great flavor, one of the best things about this dessert is that you don’t even have to bake the crust!

Crush those cookies, mix it with the melted butter, pop it in the pan and put it in the freezer for 30 minutes. BAM! You’re good to go! Biscoff and white chocolate…I don’t need to say anything else. 😉 I hope you enjoy them!

If you like these then you’ll LOVE these…

Oreo Pudding Dream Bars

Peanut Butter Cookie Dough Dream Bars

Strawberry Cheesecake Dream Bars

Peppermint Dream Dessert

The post Biscoff White Chocolate Dream Bars appeared first on 365 Days of Baking.