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Easy Pina Colada Recipe

Whipping up a Pina Colada at home is easy and quick. This sweet, fruity, cold drink, made with frozen pineapple, can be ready in minutes.

Want it without alcohol? Just use pineapple juice. Prefer a cocktail? Swap out the pineapple juice for rum.

Pina Colada in a glass ready to be enjoyed.

BEST Pina Colada Recipe

We took our kids to Mexico for the first time earlier this year, and they loved it!

Besides swimming, what were their favorites? The bottomless piña coladas, the endless meringues at the buffet, and heaps of Mexican rice.

The entire time we were in Mexico, my kids constantly asked if I could make these when we got back home. I picked up a few tips from the bartenders on their favorite ways to make piña coladas without alcohol.

Since coming home, I’ve tried and tweaked until this recipe received approval from every family member. These are the absolute best piña coladas!

What is a Pina Colada?

It’s a refreshing tropical cocktail typically made with rum, coconut cream, and pineapple. It’s often blended with ice and garnished with pineapple or cherry. 

All the ingredients in this recipe prepped out for easy assembly.

Pina Colada Ingredients

  • Frozen Pineapple Chunks: Got fresh pineapple? Wait until it’s ripe, then freeze it solid before using it in this recipe.
  • Cream of Coconut: I’ve tried lots of brands, but Coco Real Cream of Coconut in those convenient squeeze bottles beats them all.
  • Heavy Cream: Adds thickness and creaminess to the drink; you can swap it out for canned coconut cream if you prefer. If you open a can and only use a little, use the rest in Coconut Cream Pie.
  • Pineapple Juice: Make sure the only ingredient listed is pineapple juice when you buy it. You don’t want anything that’s been diluted with water.
  • Lime Juice: Love the zing it adds and how it pairs with pineapple, but feel free to skip it if it’s not your thing.
  • Salt: Might sound odd in a sweet drink, but a tiny pinch really brings out the flavors and adds balance.
  • Garnishes: Dress up your drink with pineapple slices, lime wedges, or Maraschino cherries for extra flair and flavor.

All the ingredients in the Pina Colada added to the blender.

How To Make a Non-Alcoholic Pina Colada

I put 100% pineapple juice in these pina coladas. They’re like a sweet fruity milkshake and my kids will tell you, they prefer this drink over an Oreo Milkshake!

What Rum Is Best For Pina Colada?

  • Stick with light (not dark) rum. Dark rum’s rich, caramel tones don’t mix well with the light fruitiness of this drink.
  • Pick a rum you enjoy on its own.

VARIATIONS

  • Add some more fruit and give my Strawberry Piña Colada a try!
  • Make a dairy free Pina Colada following this recipe and using canned coconut cream instead of heavy cream.
  • Vegan Pina Colada? This recipe is naturally vegan!
  • Use canned pineapple by draining it well and then freezing the night before.

The drink freshly blended.

How To Make Pina Colada

It’s as easy as tossing everything in a blender and blending! Here are some tips:

  1. Use a High-Powered Blender: Ensures smooth results with frozen ingredients.
  2. Slightly Thaw Fruit: Let super frozen fruit soften a bit for easier blending.
  3. Liquid First: Start with liquids in the blender for smoother blending.
  4. Pulse, Then Blend: Pulse to chop big pieces, then blend for a smooth texture.
  5. Adjust to Taste: Add more sweetness or tartness if needed after a quick taste test.
  6. Chill Glasses: Serve in chilled glasses to keep it colder for longer.

Can I Make More?

Yes, you can double the recipe based on your blender’s capacity. For larger quantities, prepare in batches. 

(And remember, if you’re throwing a Pina Colada party, it’s practically mandatory to have the Pina Colada song playing in the background!)

How To Garnish This Pina Colada Recipe

  1. Pineapple Wedge: Slide a fresh pineapple wedge onto the rim of each glass.
  2. Maraschino Cherry: Place a cherry on top of the drink or skewer it with a small umbrella and rest it on the edge of the glass.
  3. Mint Sprig or Lime: Insert a sprig of mint or a thinly sliced lime.
  4. Umbrella or Straw: Add a colorful umbrella or a fun straw for a fun tropical vibe.

The pina colada being poured into a glass.

What To Serve With Your Drink:

  • Seafood Dishes: Shrimp or fish tacos pair great with Pina Coladas.
  • Tropical Fruit Salad: I love a side of fresh fruit!
  • BBQ: The sweetness of this drink balances goes well with my chicken taco marinade.
  • Finger Foods: Coconut shrimp, spring rolls, or mini crab cakes are great appetizers with your drink.
  • Spicy Dishes: The creaminess of this drink can cool down the heat from spicy foods like jerk chicken.

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Pina Colada

5 from 1 vote
Whipping up a Pina Colada at home is easy and quick. This sweet, fruity, cold drink, made with frozen pineapple, can be ready in minutes.
Pina Colada in a glass ready to be enjoyed.
Print Recipe

Pina Colada

Pina Colada in a glass ready to be enjoyed.
5 from 1 vote
Whipping up a Pina Colada at home is easy and quick. This sweet, fruity, cold drink, made with frozen pineapple, can be ready in minutes.
Course beverage, Drinks
Cuisine American, Vegetarian
Keyword pina colada, pina colada recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 drinks (scales up or down easily)
Chelsea Lords
Calories 494kcal
Cost $8.17

Equipment

  • High powered blender

Ingredients

  • 3/4 cup 100% pineapple juice (for a cocktail, replace with rum) (Note 1)
  • 2 cups frozen pineapple chunks
  • 2 cups ice cubes
  • 3/4 cup Coco Real Cream of Coconut (Note 2)
  • 1/4 cup heavy cream (or canned coconut cream)
  • 1 up to 2 tablespoons freshly squeezed lime juice (add to preference)
  • Tiny pinch (1/16 tsp) salt
  • Optional. for serving: pineapple or lime slices and/or Maraschino cherries

Instructions

  • PREP: Let the frozen pineapple chunks warm up at room temperature for a minute for easier blending. Optionally, chill glasses ahead of time.
  • BLEND: Combine all ingredients in a high-powered blender in the order listed. Blend until smooth and frosty.
  • SERVE: Taste and adjust as necessary. Pour into chilled glasses and garnish with pineapple slices, lime slices, and Maraschino cherries, if desired. Serve immediately.

Recipe Notes

Note 1: Ensure the pineapple juice is 100% pure and not diluted with water.
Note 2: Coco Real Cream of Coconut is recommended for its flavor and ease of use. Don't mix up cream of coconut (sweetened and thick) with coconut cream (thicker and unsweetened). Available in most grocery stores, typically in the cocktail mixers or international foods aisle.
Note 3: A pinch of salt may seem unusual in a sweet drink but it enhances the flavors and adds balance.

Nutrition Facts

Serving: 1serving | Calories: 494kcal | Carbohydrates: 67.5g | Protein: 2.9g | Fat: 5.8g | Cholesterol: 17mg | Sodium: 34.9mg | Fiber: 2.9g | Sugar: 62.9g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Oreo Frosting Recipe

Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing!

Try other tasty frosting recipes: Peanut Butter Frosting or our favorite Chocolate Buttercream Frosting.

Image of a cupcake with Oreo Frosting ready to be served

Oreo Frosting Recipe

Want to make your cakes and cupcakes ridiculously good? Yes, cream cheese frosting and vanilla frosting are incredible, but have you tried Oreo frosting?

As an Oreo lover, this frosting is one of my favorites: thick, buttery, sweet, and packed to the brim with Oreo deliciousness.

Bonus: making your own frosting is also super easy. Just a few ingredients and simple steps, and you’re all set. It’s perfect for boosting a vanilla cake, making cake mix cupcakes pop, or just eating straight from the bowl (no judgment here).

Ingredient shot-- image of all the ingredients used in this recipe

Creamy Oreo Frosting Ingredients

Creating the perfect Oreo Frosting starts with the right ingredients. Here’s what you’ll need to whip up this delicious topping:

  • Oreo cookies: Stick to classic chocolate and vanilla flavor for this frosting. Skip Double Stuf or flavored varieties. Fine crumbs are key for smooth frosting.
  • Butter: Room temperature butter ensures everything blends smoothly.
  • Powdered sugar: The sweet backbone of the frosting.
  • Vanilla extract: Grab pure extract for deep, rich flavor.
  • Heavy whipping cream: Cold cream adds creaminess and adjusts the frosting’s thickness just right.
  • Salt: A pinch enhances sweetness and rounds out the flavors.

QUICK TIP

Powdered sugar and confectioners’ sugar are almost the same, but confectioners’ includes cornstarch to avoid caking. Despite this, most call it powdered sugar regardless.

Process shots of Oreo Frosting-- images of the butter being creamed together and the powdered sugar being mixed through

How To Make Creamy Oreo Frosting

  1. Prep Your Butter: Start with butter at room temperature—not too soft or melted.
  2. Crush Oreos: Blend whole Oreos into fine crumbs.
  3. Cream Butter: In a mixer, beat the butter on low until creamy.
  4. Add Sugar: Slowly mix in powdered sugar, scraping the bowl as needed.
  5. Mix in Oreos: Add the Oreo crumbs, vanilla extract, and salt. Begin with a small amount of cream, mixing well.
  6. Adjust Consistency: If needed, add more cream a teaspoon at a time to get the right thickness.
  7. Taste Test: Adjust salt to balance sweetness if desired.
  8. Frost: Check out the section below for how ways to use the frosting!

How To Use Oreo Frosting

This Oreo Frosting is super versatile. Here are some of my favorite ways to use it:

  • Cakes and Cupcakes: Perfect for topping or piping on cakes or cupcakes — chocolate or vanilla.
  • Cookies: Great as a filling to make sandwich cookies.
  • Brownies: Add a layer on top for a tasty treat.
  • Whoopie Pies: Use it as a creamy filling.
  • Parfaits/Trifles: Layer with cake, cookies, or brownies for a rich dessert.
  • Ice Cream Toppings: Mix into homemade ice cream or warm and drizzle over the top.
  • Dips and Spreads: Great for dipping snacks like pretzels, marshmallows, or vanilla wafers.

QUICK TIP

I found a cool trick for filling a piping bag when I’m baking by myself. Just stick the bag in a big cup or glass and flip the top part over the edge. Fill with frosting and voila!

Process shots-- images of the Oreos being blended and added into the mix along with salt and vanilla

Oreo Frosting Tips

Here are some tips to ensure your Oreo Frosting turns out perfectly every time:

  • Pulse Oreos to fine crumbs in a food processor or blender, filling included. This makes sure no clogging up your piping bag.
  • Gradually add heavy cream to achieve the desired consistency. Start with a small amount and adding as needed.
  • Scrape the bowl during mixing to ensure all ingredients are evenly incorporated.
  • Avoid over-beating after adding the Oreos to prevent a grainy texture.
  • Experiment with flavors, like adding mint extract and mint Oreos for a twist.

Images of the Oreo Frosting in the bowl and on a cupcake

Butter Prep 

Properly softened butter is key for smooth, creamy Oreo Frosting. 

Ideal Temperature: Aim for butter at 65-70°F (18-21°C) for creamy frosting. Check with:

  • Finger Test: It should indent without your finger going through.
  • Slice Test: Slices should cut with resistance but keep their shape.
  • Thermometer: Ensure it’s between 65-70°F (18-21°C).

Quick Softening:

  • Cut into Pieces: Slice into small chunks for faster softening in about 15-20 minutes.
  • Warm Glass Method: Heat a glass with hot water, empty, dry it, and cover the butter to soften.
  • Microwave Method: Use 8 seconds on 10% power, being careful not to melt it.

Overhead image of a bowl of Oreo Frosting

STORAGE

Oreo Frosting Storage

  • Store leftover frosting in an airtight container in the fridge for up to a week or freeze for 3 months.
  • Thaw (if frozen) and let it reach room temperature before re-whipping for use.
  • To prep ahead, refrigerate after making. Remove from the fridge an hour before use to warm to room temperature, remixing if needed.

Use Leftover Oreos In These Recipes:

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Oreo Frosting (Cookies and Cream Frosting)

5 from 1 vote
Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing!
Print Recipe

Oreo Frosting (Cookies and Cream Frosting)

5 from 1 vote
Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing!
Course Dessert, treat
Cuisine American, Vegetarian
Keyword cookies and cream frosting, oreo frosting
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 cupcakes (Note 1)
Chelsea Lords
Calories 330kcal
Cost $5.16

Equipment

  • Stand mixer and paddle attachment or electric hand mixer and a large bowl

Ingredients

  • 1 cup Oreo crumbs (~10 Oreo cookies)
  • 1 cup (16 tbsp) unsalted butter, at room temperature (Note 2)
  • 3 cups powdered (confectioner's) sugar (Note 3)
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons heavy whipping cream
  • ¼ teaspoon fine sea salt

Instructions

  • BUTTER: Start with room-temperature butter. It should be soft but not melted (See Note 2).
  • BLEND OREOS: There's no need to separate the cookie from its filling - just toss the entire Oreo cookie into a powerful blender or food processor and pulse until you have 1 cup of fine crumbs.
  • BUTTER: Add room temperature butter to your stand mixer with the paddle attachment (or in a large bowl if using an electric hand mixer.) Mix at low speed until creamy. Avoid whipping.
  • ADD POWDERED SUGAR: Gradually add the powdered sugar, about ½ cup at a time, pausing the mixer each time to prevent a cloud of sugar. Keep the mixer at low speed until the sugar is fully combined with the butter. Make sure to scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
  • FINISHING: Add in the Oreo crumbs, vanilla extract, and salt. Keep the mixer on low speed and gradually add in the heavy cream (starting with 2 tablespoons). Mix until the cream is combined with the other ingredients.
  • ADJUST: If you find the frosting to be too thick, add an additional teaspoon of heavy cream, one at a time. Continue this process until you achieve the desired thickness for your frosting. Taste the frosting and add more salt if desired, to intensify flavors or further balance the sweetness.
  • ENJOY: Once ready, spread or pipe the frosting onto completely cooled cupcakes or cake.

Recipe Notes

Note 1: Frosting quantities: This recipe makes enough to frost a 9x13-inch cake, a 2-layer cake (8 or 9-inch rounds), 24 cupcakes, or generously frost 12 cupcakes as shown in the post photos.
Note 2: Butter: Butter should be soft but not melted. If it's too soft or melted, the frosting could turn out too loose. If the butter is too cold or hard, it will be difficult to properly mix with the other ingredients and could create lumps. Room temperature butter should still feel cool to the touch, hold its shape, but yield to slight pressure. (See post for how to soften butter quickly if needed.)
Note 3: Powdered sugar: Ensure the measuring cups are fully filled with powdered sugar and use the back of a kitchen knife to level off the top when measuring for this recipe.
Nutrition information is for one serving, based on 12 servings per batch of frosting.

Nutrition Facts

Serving: 1serving | Calories: 330kcal | Carbohydrates: 40g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 104mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 530IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

BEST Baked Fish and Chips

Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying!

Overhead image of the Baked Fish and Chips

Baked Fish And Chips Without Sacrificing Flavor!

Here’s the overview: We ditch the deep fryer and bake everything instead. Less oil, less fat, but plenty of flavors thanks to spices.

One of my favorite parts? Everything cooks together on one sheet pan. That means less time cooking and cleaning. You get juicy, crunchy fish and crispy potatoes all at once, perfect with a big scoop of tartar sauce.

Plus while things are baking in the oven, you’ll have time to whip together this amazing Mediterranean Orzo Salad!

Process shots-- images of the potatoes being cut in wedges and the seasonings being added and it all being tossed together

Here’s What You Need To Make Baked Fish and Chips

  • 15×21-inch extra-large sheet pan. To fit both the wedges and fish one sheet pan, you’ll need a 15×21 inch sheet pan. Otherwise, you may need to use two smaller pans.
    • The more space the wedges and fish have the better they roast in the oven.
    • Timing will be off if the sheet pan is overcrowded.
  • Spatula. To quickly flip the wedges and serve up the fish, I love using this metal spatula.
  • Cooking spray. Once all the fish is battered and breaded, spray them with cooking spray. This makes sure they get crisp, even browning in the oven.

Process shots of baked fish and chips-- images of the fries being baked

Baked Fish and Chips Ingredients

  • Potatoes: I love using Russet potatoes in this recipe.
  • Olive Oil: Essential for roasting potatoes and toasting panko.
  • Seasonings: Paprika, onion powder, and garlic powder enhance flavor. 
  • Cod: Fresh or fully thawed cod works best. Dry thoroughly for the perfect crispy crust!
  • Panko Breadcrumbs: Toast for added crunch. 
  • Dried Thyme & Minced Garlic: Adds depth of flavor to the fish coating.
  • Flour & Egg: Creates the base layer for the panko to stick to the fish.
  • Dijon Mustard & Mayonnaise: Mix with egg for a flavorful dredge.

Process shots-- images of the bread crumbs being browned

What To Serve With Baked Fish And Chips

Baked Fish and Chips make a complete meal in itself, but to make it even more special, serve it with some delicious sides.

Process shots of Baked Fish and Chips-- images of the fish being cut into strips and the batter being mixed together

Baked Fish And Chips Toppings

Here are my favorite ways to finish this meal:

Tartar Sauce

  • When it comes to serving this Baked Fish and Chips, tartar sauce is a must, in my opinion. The combination of juicy fish sticks and this tangy sauce is the BEST!
  • You can make it ahead of time, because the flavor only gets better with time. And if you happen to have any leftovers, it makes for a great veggie dip or even a flavor booster for your tuna patties.

Lemon & Parmesan

  • We also love serving lemon wedges on the side to squeeze over the fish.
  • When it comes to the potato wedges, we like to use a microplane to freshly grate some Parmesan cheese on top of them right out of the oven.
  • Serve those wedges with ketchup and/or fry sauce on the side for dipping!

Process shots-- images of fish being dredged in flour, covered in batter, and coated in breading

Fish and Chips Tips

Here are some tips to help you make the best Baked Fish and Chips:

  • Cut the potatoes into wedges of uniform size so that they cook evenly.
  • Fully dry the potatoes before coating them in oil and seasonings.
  • Make sure the fish is completely dry before coating it, as this will help the coating stick better and result in a crispier texture.
  • Keep an eye on the cooking time. Cooking times may vary depending on the size and thickness of your fish and chips.

QUICK TIP

What’s Panko? Panko is a special kind of breadcrumb. Unlike regular breadcrumbs, panko is made in a way that gives it a lighter, chunkier texture. This makes it great for baking foods because it helps them get a nice, crispy crunch.

Process shots-- images of the breaded fish being placed on the sheet pan with the fries and it all being baked

Recipe Timing

The timing for this Baked Fish and Chips recipe varies, depending on several factors:

  • The size of the sheet pan
  • The size of the potato wedges
  • And the size of the fish pieces.

I recommend using an extra-large sheet pan to ensure even cooking.

If one isn’t available, use two separate pans; crowding the ingredients leads to slower and uneven roasting. 

Up close overhead image of the Baked Fish and Chips ready to be enjoyed

More Seafood Dinners:

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Easy Baked Fish and Chips

5 from 16 votes
Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying!
Print Recipe

Easy Baked Fish and Chips

5 from 16 votes
Baked Fish and Chips: Get crispy potatoes and flaky cod, all baked on one pan—no frying!
Course Dinner, Main Course
Cuisine American, Healthy
Keyword Baked Fish and Chips
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 3 -4 servings
Chelsea Lords
Calories 711kcal
Cost $14.13

Equipment

  • 1 Extra-large (15x21-inch) sheet pan OR 2 smaller (18x13-inch) sheet pans. (Note 1)
  • Olive oil cooking spray

Ingredients

Chips

  • 2 lbs. russet potatoes (try to get 4, 1/2-pound potatoes)
  • 3 tablespoons olive oil
  • 2 teaspoons each: paprika, onion, & garlic powder
  • Salt & pepper

Fish

  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 10 ounces cod (Note 2)
  • 1 cup panko breadcrumbs
  • ¼ teaspoon dried thyme
  • cup white flour
  • 1 large egg
  • 1 tablespoon each: Dijon mustard & mayonnaise
  • Serve with: lemon wedges and tartar sauce (a must!) plus ketchup and/or fry sauce (for the fries!) (Note 3)
  • Optional: freshly grated Parmesan cheese

Instructions

  • PREP: Preheat oven to 425°F. Peel, wash, dry, and cut potatoes into wedges (8 wedges per potato). Grease your sheet pan(s) with cooking spray.
  • POTATOES: In a large bowl, toss potato wedges with oil & seasonings. I add 1 tsp salt & 1/2 tsp pepper. Space out on sheet pan, cut sides down. Bake 15 min, flip, bake 10 more. Move potatoes to the edges of the pan leaving room in center for fish. Wipe down center with paper towel.
  • FISH BREADING: Add 2 tbsp oil to large nonstick skillet over medium heat. Add garlic, cook for 30 seconds. Add panko, thyme, salt (1/4 tsp), and toast till golden, 4-6 mins. Remove and transfer to a bowl.
  • FISH COATING MIXTURES: Prep separate bowls for flour and a whisked mix of egg, Dijon, mayo, salt & pepper (1/4 tsp of each).
  • PREP FISH: Pat cod dry with paper towel. Cut the cod into equal-sized strips (1/2-inch by 4-1/2 inches).
  • COAT FISH: Dredge fish pieces in flour, egg mix, then panko. Try to use up all these mixtures. Place on the pan with potatoes, spray everything with cooking spray.
  • BAKE FISH: Bake 8-13 min until fish is opaque and potatoes are crisp. If needed, remove fish early and finish baking potatoes.
  • ENJOY: Optionally top fries with Parmesan right out of the oven. Serve immediately with tartar sauce and lemon.

Video

Recipe Notes

Note 1: This recipe is perfect on a 15×21 inches sheet pan. For smaller pans, use two to avoid overcrowding and ensure even roasting—one for potatoes, another for fish. If using two pans, place them on the same oven rack.
Note 2: Cod is preferred for this dish. If using frozen cod, thaw completely and pat dry before use.
Note 3: Tartar sauce is highly recommended for this recipe. It can be made in advance. 

Nutrition Facts

Serving: 1serving | Calories: 711kcal | Carbohydrates: 80g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 268mg | Potassium: 1734mg | Fiber: 5g | Sugar: 3g | Vitamin A: 137IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 5mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Tartar Sauce

Tartar Sauce makes everything better with it’s delicious bright and tangy flavor. It’s quick and easy to make and stores well in the fridge.

Overhead image of the Tartar Sauce

Our Favorite Tartar Sauce

When we went to Scotland last year, we used Yelp to find the highest-rated fish and chips spot. And reviewers did not disappoint — it was easily the best meal of our trip! One of the highlights of the meal was the tartar sauce, which the waiters continued refilling on our table throughout the meal. 

The creamy and tangy sauce was so good that we could have easily eaten it on its own!

In the months after returning from our trip, I’ve been perfecting my own version of that delicious sauce. And now, I’m excited to share with you this delicious recipe. It’s so good, you might not even get around to making the fish to serve alongside it!

Ingredient shot-- image of all the ingredients used in this recipe

Tartar Sauce Ingredients

Quality ingredients make all the difference in this sauce. Here is a quick breakdown of the ingredients in this homemade Tartar Sauce recipe:

  • Lemon Juice & Zest: Adds that fresh citrus kick. A microplane and citrus juicer are game changers here.
  • Full-Fat Mayo: The creamier, the better. Quality mayo like Hellman’s/Best Foods® is my favorite.
  • Sweet Pickle Relish: For a sweet, tangy flavor and some crunch. Heinz® is my go-to, but chopped bread-and-butter pickles work too!
  • Fresh Dill: Brings a pop of fresh flavor that’s just perfect with the tangy lemon and relish.
  • Worcestershire Sauce: Adds a rich, savory undertone.
  • Dijon Mustard: For a bit of sharpness and tang. Grey Poupon® Dijon is my favorite.
  • Salt & Pepper: Season to taste. Sometimes that extra pinch really amps up the flavor.

Process shots of Tartar Sauce-- images of the ingredients being added to a bowl

How To Make Tartar Sauce (Tips)

  1. Pick Top-Quality Ingredients: The better the ingredients, the tastier the sauce!
  2. Tweak It How You Like: Start with salt and pepper, then adjust things like relish until it tastes just right to you.
  3. Let It Chill: Pop the sauce in the fridge for at least 30 minutes before serving. The flavors blend beautifully over time, so it’s perfect to prepare in advance.
  4. Go Fresh: Use fresh dill over dried for a fresher flavor.
  5. Make It Yours: Feel free to experiment. Add capers, chopped pickles, or other fresh herbs to customize the sauce.

Process shot-- image of the rest of the ingredients being added to a bowl

How To Use Tartar Sauce

Tartar sauce is a condiment that goes well with a variety of seafood dishes. Here are a few popular ways to use it:

  1. Fish and chips: Tartar Sauce is a classic pairing with crispy fried fish. We love it with our sheet pan Baked Fish and Chips.
  2. Seafood burgers: Add a dollop to your seafood burger for a tangy twist. We add this sauce to our favorite Salmon Burgers.
  3. Crab cakes: Serve this sauce on the side for dipping, or spread it on top of crab cakes for an extra burst of flavor. Not a fan of crab? Well then, you’ve got to try this sauce on these amazing Tuna Patties!
  4. Vegetables: Use Tartar Sauce as a dip for raw or roasted vegetables, such as carrots, celery, or cucumber.
  5. Sandwiches: Spread it on your favorite sandwich to add some tang and flavor. Replace the dressing in this Tuna Salad with Tartar Sauce.
  6. Seafood skewers: Serve on the side of grilled seafood skewers.
  7. Fish tacos: Use this sauce as a topping for Fish Tacos.
  8. Grilled fish: Serve it on the side of grilled (or air-fried) Fish.
  9. Fried seafood platters: Serve Tartar Sauce on the side for dipping fried seafood such as shrimp, scallops, or calamari.

Image of the Tartar Sauce all mixed together in a bowl

STORAGE

Storage

Store Tartar Sauce in an airtight container in the refrigerator. It can be kept for up to 1 week. Before serving, give it a good stir to redistribute the ingredients, as the ingredients may separate during storage. If it thickens too much, thin it with a drizzle of lemon juice.

Tartar Sauce is a great sauce to make ahead of time. It only gets more flavorful as it sits.

Overhead image of the dressing/dip ready to be served

Favorite Seafood Dishes:

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Tartar Sauce

5 from 1 vote
Tartar Sauce makes everything better with it's delicious bright and tangy flavor. It's quick and easy to make and stores well in the fridge.
Print Recipe

Tartar Sauce

5 from 1 vote
Tartar Sauce makes everything better with it's delicious bright and tangy flavor. It's quick and easy to make and stores well in the fridge.
Course condiment, Dip
Cuisine American, Healthy, Vegetarian
Keyword tartar sauce, tartar sauce recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 servings (1/2 cup + 2 tbsp)
Chelsea Lords
Calories 200kcal
Cost $3.12

Ingredients

  • 2 tablespoons fresh lemon juice, plus 1/2 tsp zest (Note 1)
  • ½ cup full-fat mayo (Note 2)
  • tablespoons sweet pickle relish (or diced pickles--Note 3)
  • 1 tablespoon finely chopped fresh dill
  • ½ teaspoon each Worcestershire sauce and Dijon mustard
  • Fine sea salt and pepper

Instructions

  • TARTAR SAUCE: Combine all of the ingredients in a medium-sized bowl. Season to taste with salt and pepper (I add 1/8 tsp of each). Mix well, taste, and adjust ingredients to your personal preference. Refrigerate sauce (covered) until ready to use. (The flavors will intensify as it sits.) Re-stir before using.
  • SERVE: Enjoy your homemade Tartar Sauce with fish, fries, or any dish of your choice! Lots of ideas in the blog post!
  • STORAGE: Store Tartar Sauce in an airtight container in the refrigerator. It can be kept for up to 1 week. Before serving, give it a good stir to redistribute the ingredients, as the sauce may separate during storage. If it thickens too much during storage, thin it with a drizzle of lemon juice.

Video

Recipe Notes

Note 1: Lemon juice and zest: We love zesting the lemon with a microplane and then juicing with this citrus juicer
Note 2: Full-fat mayonnaise: Use a good mayonnaise; the better the mayo, the better the sauce will taste. We love Hellman’s/Best Foods®. The full-fat version gives the sauce an incredibly rich, smooth flavor.
Note 3: Sweet pickle relish: Heinz® is our brand of choice here. If you don't want to use relish, finely dice bread-and-butter pickles instead!

Nutrition Facts

Serving: 1serving | Calories: 200kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 237mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Sausage Tortellini Bake (ONE Skillet!)

Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. 

Sausage Tortellini Bake fresh out of the oven.

Sausage Tortellini Bake Is…

  • A one-skillet wonder: Simplifies cooking and cleanup by using a single skillet.
  • Crave-worthy: This dish is delicious! Restaurant-quality flavors!
  • Ridiculously cheesy: Perfect for cheese lovers.
  • Vegetable-packed: Great for sneaking in veggies for picky eaters.
  • Quick and easy: Designed to be simple to make without sacrificing flavor.

All the ingredients prepped out ready for easy assembly.

Ingredients In Sausage Tortellini Bake 

  • Sun-dried tomatoes: Choose oil-packed, julienne-cut for less prep time.
  • Italian sausage: Select mild or hot depending on your preference.
  • Yellow onion: Finely dice for better integration.
  • Baby Bella mushrooms: Slice thinly for smooth integration into the sauce.
  • Garlic: Use jarred to save time.
  • Unsalted butter: Allows for precise salt control.
  • Chicken broth: High-quality brands for better flavor.
  • Heavy cream: Key for a creamy, thick sauce.
  • Italian seasoning: Adds a nice fresh flavor.
  • Parmesan cheese: Freshly grated for superior melt and flavor.
  • Cheese Tortellini: Choose fresh, refrigerated pasta to ensure the recipe works correctly.
  • Baby spinach: Coarsely chop.

Sausage being browned, then butter, onion, and mushrooms being added to the pot for Sausage Tortellini Bake.

How To Make Sausage Tortellini Bake

  1. Preheat: Oven to 425°F.
  2. Brown sausage: In a skillet with oil, brown sausage, and set aside.
  3. Sauté veggies: In the same skillet, sauté onion, then add mushrooms, sun-dried tomatoes, and garlic.
  4. Make sauce: Add broth, cream, seasoning, and mustard; simmer until thick.
  5. Combine: Stir in Parmesan, sausage, veggies, tortellini, and spinach.
  6. Bake: Eight minutes in the oven, stir, add Parmesan, and bake three more minutes.
  7. Garnish and serve: Top with herbs and extra Parmesan.

Tomatoes, garlic, and sauce ingredients being added to a pot.

Sausage Tortellini Bake Tips

  • Sauté thoroughly: Ensure onions are tender to avoid crunchy bites in the final dish.
  • Season lightly: Due to the saltiness of broth, Parmesan, and sausage, only add salt if needed.
  • Oven-safe skillet: So we can directly transfer from stovetop to oven, and minimize cleanup. Alternatively, use a 9×13-inch baking pan.
  • Fresh Parmesan: Grate from a block using small holes on a cheese grater; avoid jarred or canned Parmesan (which isn’t even real cheese!)

All the components being added to the pot and it all being mixed together for this Sausage Tortellini Bake.

What To Serve With Sausage Tortellini Bake

Sausage Tortellini Bake ready to be enjoyed.

STORAGE

Leftovers?

Enjoy Baked Tortellini fresh from the oven for the best flavor. (Over time, the tortellini absorbs the sauce, resulting in a less saucy dish.)

Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to restore the sauce’s consistency.

More Tortellini Recipes

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Sausage Tortellini Bake

5 from 1 vote
Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. 
Sausage Tortellini Bake fresh out of the oven.
Print Recipe

Sausage Tortellini Bake

Sausage Tortellini Bake fresh out of the oven.
5 from 1 vote
Sausage Tortellini Bake combines Italian sausage and cheese tortellini in a creamy sauce for a family-favorite, restaurant-quality meal. 
Course Dinner, Main Course
Cuisine American
Keyword Sausage Tortellini Bake
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings 4 servings
Chelsea Lords
Calories 749kcal
Cost $13.49

Equipment

  • 3.5-quart oven-safe skillet/pot

Ingredients

  • ¾ cup sun-dried tomatoes, plus 1 tbsp oil (Note 1)
  • 10 oz Italian sausage (Note 2)
  • 1 large yellow onion, finely diced (1 cup)
  • 8 oz mushrooms (we use baby bella)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons unsalted butter
  • 1 cup chicken broth
  • 1⅓ cups heavy cream
  • teaspoons Italian seasoning
  • ½ teaspoon Dijon mustard optional
  • ¾ cup freshly grated Parmesan (Note 3)
  • 9-11 oz refrigerated Rana's tortellini (3 cups) (Note 4)
  • 2 gently packed cups baby spinach, coarsely chopped
  • For serving: finely chopped Italian parsley OR basil, salt & pepper, additional Parmesan cheese, or some crusty bread to sop up extra sauce -- yum!

Instructions

  • PREP: Adjust oven rack to middle and preheat to 425°F.
  • SAUSAGE: In a large (3.5 quart) oven-safe skillet, over medium-high heat, heat 1 tbsp oil from sun-dried tomatoes. Add sausage, plus a pinch of salt & pepper. Brown and crumble until cooked through, then transfer to a paper-towel lined plate. Drain off all but 1 tbsp grease in the skillet.
  • VEGGIES: In the same skillet, melt butter over medium heat. Add onion; sauté for 3 minutes. Add mushrooms; cook 2-3 minutes. Add sun-dried tomatoes; cook 1 minute. Add garlic; cook 30 seconds. Dump everything from pan to a separate plate.
  • SAUCE: Return skillet to burner (still medium-high heat). Add broth, cream, Italian seasoning, and Dijon mustard (if using). Bring to a boil then quickly reduce heat and cook until slightly thickened, about 3-5 minutes, then reduce heat to low.
  • FINISH: Gradually (1/4 cup at a time) add Parmesan to sauce, stirring until melted. Return drained sausage & veggies (along with accumulated liquid) to skillet. Add tortellini and spinach. Gently stir everything and press tortellini to be submerged below liquid (as much as possible). Smooth into an even layer.
  • BAKE: Place in oven and bake for 8 minutes. Remove, stir everything well, and again press into an even layer. Top with a sprinkle of additional Parm if desired, and bake for another 3 minutes.
  • ENJOY: Remove from oven, season with additional salt and pepper as needed, and garnish with fresh herbs if desired. Best enjoyed right out of the oven (as it sits, the tortellini will continue to absorb the surrounding sauce.)

Recipe Notes

Note 1: Sun-dried tomatoes: Grab oil-packed tomatoes. I like to get julienne cut (no chopping needed for you!) and packed in herbs (more flavor for no extra effort)
Note 2: Sausage: Choose between sweet or spicy Italian sausage based on your personal preference. If using sausage links, ensure the casings are removed prior to cooking. 10 oz is typically ~2.5 to 3 links.
Note 3: Cheese: Grab a block of Parmesan cheese and grate it using the small holes of a cheese grater.
Note 4: Tortellini: The recipe's timing and liquid quantities are counting on the use of fresh, refrigerated tortellini that cooks in boiling water within 4-5 minutes, as indicated on the package.

Nutrition Facts

Serving: 1serving | Calories: 749kcal | Carbohydrates: 40.1g | Protein: 29.4g | Fat: 53.1g | Cholesterol: 156.9mg | Sodium: 1332.8mg | Fiber: 3.1g | Sugar: 5.7g | Vitamin A: 1746IU | Vitamin C: 14mg | Calcium: 397mg | Iron: 12mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Taco Spaghetti (ONE POT!)

Taco Spaghetti, all made in just ONE POT, is packed with the rich flavors of taco-seasoned beef and saucy spaghetti. It’s a family favorite!

The best Taco Spaghetti in a pot with tongs about to scoop some up.

Taco Spaghetti Is…

  • One-Pot Magic: Fewer dishes, and everyone is happier about that!
  • Quick & Easy: Whip it up fast, ideal for those hectic days.
  • Make It Your Own: Adjust spices or ingredients to your preference.
  • Kid-Approved: A spaghetti twist that gets thumbs up from everyone!
  • Packed with Flavor: Taco seasoning and enchilada sauce deliver so much flavor!

All the ingredients in this recipe prepped out for easy assembly.

Ingredients Needed

This taco spaghetti calls for:

  • Yellow onion & red pepper: Finely dice for even cooking.
  • Minced garlic: Jarred for quicker prep.
  • Lean ground beef: 93/7 ratio for less grease.
  • Tomato paste: Concentrates flavor, don’t skip.
  • Taco seasoning: Homemade for the most flavor; store-bought for convenience.
  • Beef bouillon: Adds depth and additional seasoning.
  • Diced/crushed tomatoes: Fire-roasted adds a nice smoky flavor.
  • Enchilada sauce: Choose your spice level preference.
  • Chicken broth: Low-sodium if worried about saltiness.
  • Spaghetti: Regular works best, not thin or thick.
  • Extra sharp cheddar cheese: Freshly grated tastes and melts better.

Oil, pepper, onion, ground beef, seasonings, tomato paste, and garlic being sautéed together in a pot for this taco spaghetti.

How To Make Taco Spaghetti

  • Heat oil in a large pot over high heat. Sauté onion and red pepper.
  • Add ground beef to the center; break apart and brown.
  • Mix in garlic, tomato paste, and seasonings.
  • Pour in diced tomatoes, enchilada sauce, and chicken broth. Bring to a boil.
  • Break spaghetti in half, submerge in liquid.
  • Cook until pasta is al dente, sauce should be saucy.
  • Remove from heat, let cool slightly. Gradually add grated cheese, tossing until melted. Enjoy!

Tomatoes, enchilada sauce, broth, and the noodles being added to the pot.

What To Serve With Taco Spaghetti

Cheese being tossed with the noodles for this taco spaghetti.

STORAGE

Leftovers?

  • Best Fresh: As with most pasta dishes, Taco Spaghetti is best right off the stove!
  • Refrigerate: In airtight container for up to 3 days.
  • Freeze: Up to 3 months; thaw in fridge.
  • Reheat: On stove with a splash of broth or water to return sauciness.

The dish ready to be served and enjoyed.

More One Pot Wonders:

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Taco Spaghetti

5 from 2 votes
Taco Spaghetti, all made in just ONE POT, is packed with the rich flavors of taco-seasoned beef and saucy spaghetti. It's a family favorite!
Taco Spaghetti in a pot with tongs about to scoop some up.
Print Recipe

Taco Spaghetti

Taco Spaghetti in a pot with tongs about to scoop some up.
5 from 2 votes
Taco Spaghetti, all made in just ONE POT, is packed with the rich flavors of taco-seasoned beef and saucy spaghetti. It's a family favorite!
Course Dinner, Main Course
Cuisine American
Keyword Taco Spaghetti
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Chelsea Lords
Calories 735kcal
Cost $12.76

Equipment

  • Large pot (cast iron cooks quicker than nonstick)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced (1 cup)
  • 1 medium red pepper, finely diced (1 cup)
  • 1 tablespoon minced garlic
  • 1 pound lean (93/7) ground beef
  • 2 tablespoons tomato paste
  • 1 pkt. (1 oz) taco seasoning (Note 1)
  • 1 teaspoon beef bouillon
  • 14.5 oz can diced or crushed tomatoes
  • 10 oz can mild red enchilada sauce (Note 2)
  • 3 cups chicken broth, plus more if needed
  • 12 oz. spaghetti NOT the whole package (Note 3)
  • Salt & pepper, to taste
  • 1 cup freshly grated extra sharp cheddar cheese (pack to measure)

Instructions

  • VEGGIES: Heat oil in a large pot over high heat. Add the onion & pepper, cooking for 3-5 minutes or until onion is translucent. Push veggies to edges of the pan.
  • BEEF: Add beef in center of pan. Allow it to sear for about 1 min per side, then break it apart with a wooden spoon as it cooks. Continue until the beef is mostly browned, with some pink remaining.
  • SEASONINGS: Mix in the garlic, tomato paste, & taco seasoning. Season with salt and pepper; I add 1/4 tsp salt & 3/4 tsp pepper. (See Note 4). Stir and continue to cook until beef is fully browned through.
  • BRING TO BOIL: Add tomatoes, enchilada sauce, & chicken broth to the pot. Bring the mixture to a full boil.
  • SPAGHETTI: Break spaghetti in half and submerge it in the liquid. Cook for 10-12 minutes, stirring often and scraping the bottom of the pot to prevent pasta sticking. About 8-10 minutes in, reduce the heat to medium to avoid evaporating too much liquid before the pasta is done. (Note 5 for troubleshooting)
  • ADD CHEESE: Once the pasta is al dente (slightly firmer than desired), remove the pot from heat. The dish should be quite saucy. Using tongs, toss the pasta for about a minute until the sauce thickens and pasta is perfectly tender. Allow the mixture to cool slightly, then gradually add the cheddar cheese, 1/4 cup at a time, tossing until fully incorporated to avoid clumping.
  • ENJOY: Serve immediately and enjoy!

Recipe Notes

Note 1: For the most possible flavor, make your own (otherwise we recommend a good brand for the most flavor).
  • 1 tablespoon chili powder
  • 1 teaspoon each paprika, cumin, garlic powder, onion powder
  • 1/2 teaspoon oregano
(Use these seasonings in place of the taco seasoning packet.)
Note 2: Various brands of enchilada sauce can vary quite a bit in heat. We like Old El Paso mild red enchilada sauce in this recipe.
Note 3: Liquid is depending on 12 oz. regular spaghetti being used. Use a food scale (if possible) to be precise here!
Note 4: If you are using a packet, they're typically a lot more salty, so adjust salt/pepper to taste.
Note 5: Troubleshooting:
  • Sauce Soaked Up & Pasta Not Tender? Lower the heat slightly. Add extra broth if needed.
  • Sauce Not Soaking In? Increase the heat.

Nutrition Facts

Serving: 1serving | Calories: 735kcal | Carbohydrates: 85.7g | Protein: 48.9g | Fat: 24.7g | Cholesterol: 104.3mg | Sodium: 2564.1mg | Fiber: 13.1g | Sugar: 15.9g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Easy Oreo Fluff

Oreo Fluff, a rich and creamy no-bake dessert loaded with Oreo cookies, is the perfect quick and easy treat.

Oreo Fluff in a bowl.

Oreo Fluff Recipe: What It Is And What It Tastes Like!

What It Is: Oreo Fluff is a creamy, fluffy dessert, reminiscent of a cookies and cream mousse.

Texture & Taste: This dessert delivers a creamy texture with a light, fluffy consistency, perfect for anyone craving a sweet treat that’s not overly heavy.

Serving Suggestion: It’s ideal as a mousse-like dessert or as a fruit dip.

All the ingredients used in this recipe prepped out for easy assembly.

Ingredients In Oreo Fluff Dessert Recipe

  • Milk: Any fat level works, but whole milk makes it creamier.
  • Vanilla Pudding Mix: Choose instant, full-fat pudding, not the cook-and-serve type.
  • Whipped Topping: Ensure it’s thawed; go for full fat for more flavor.
  • Oreos: A whole standard-size package is what we’ll use.
  • Mini Marshmallows: Optional, but they add extra fun and creaminess.

QUICK TIP

If you want the Oreos to retain a little crunch, make the salad right before eating.  The longer they sit, the softer they get.

Oreos chopped out to be added to the oreo fluff.

How To Make Oreo Fluff

  1. Whisk: Start by mixing the milk and vanilla pudding mix until smooth.
  2. Fold: Gently fold in the whipped topping.
  3. Combine: Mix in the chopped Oreos and mini marshmallows, if using.
  4. Chill: For softer cookies, chill fluff before serving. For a little crunch, serve immediately.

Milk, pudding, and whipped cream being mixed together.

VARIATIONS

Switch It Up!

  • Double cream version: Replace regular Oreos with Double-Stuffed Oreos.
  • Mint version: Use mint Oreos and a few drops of green food coloring.
  • Oreo Fluff with buttermilk: Replace the milk with buttermilk for a tangier salad. 
  • Chocolate version: Use chocolate pudding instead of vanilla; for even more chocolate you could use chocolate-stuffed Oreos.
    Cheesecake version: Use cheesecake pudding instead of vanilla.
  • White chocolate version: Use white chocolate pudding instead of vanilla.

Oreos being added to the fluff and being folded in.

STORAGE

Oreo Fluff Storage Tips

Make this salad a day ahead to let the cookies soften and meld into the mix. For advance prep, chop Oreos smaller or pulse them. Store in the fridge in an airtight container to keep fresh and odor-free, best enjoyed within 1-3 days.

Oreo Fluff in a bowl ready to be enjoyed.

Serving Suggestions

  • Oreo Fluff Pie: Pile this “salad” into an Oreo crust and chill it for a few hours until firm. Cut into slices and serve.
  • As a dip: This fluff salad also works as a fun dip; dunk with fresh berries, graham crackers, or (gasp) more Oreos!

More Simple Desserts:

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Oreo Fluff Salad Recipe

5 from 3 votes
Sink your spoon into Oreo Fluff, the ultimate no-bake dessert that's a hit at any gathering. Rich, creamy, and loaded with chunks of Oreo cookies, it's the perfect quick and easy sweet treat.
Oreo Fluff in a bowl.
Print Recipe

Oreo Fluff Salad Recipe

Oreo Fluff in a bowl.
5 from 3 votes
Sink your spoon into Oreo Fluff, the ultimate no-bake dessert that's a hit at any gathering. Rich, creamy, and loaded with chunks of Oreo cookies, it's the perfect quick and easy sweet treat.
Course Dessert
Cuisine American
Keyword oreo fluff, oreo fluff salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8
Chelsea Lords
Calories 503kcal
Cost $5.97

Ingredients

  • 1 cup whole milk (or 1% or 2%)
  • 3.4 oz pkg. instant vanilla pudding
  • 8 oz container frozen whipped topping, thawed
  • 13.2 oz pkg. Oreos, divided
  • 1 cup mini marshmallows optional

Instructions

  • PUDDING: In a large bowl, use electric hand mixers to beat together the dry pudding mix and 1 cup of milk until smooth.
  • WHIPPED TOPPING: Gently fold in the thawed whipped topping with a silicone spatula until fully incorporated, avoiding over-mixing.
  • OREOS: Place most of the Oreo cookies (keep cookie & creme together) in a large Ziploc bag, saving a few whole ones for garnish. Crush them into pieces with a rolling pin, aiming for a mix of larger chunks and smaller crumbles. Fold these, along with the mini marshmallows (if using), into the mixture, ensuring they're well-coated.
  • SERVE: Decorate with remaining Oreos, broken or crushed. Chill before serving for mousse-like texture or serve immediately for a crunchier cookie texture.
  • STORAGE: Enjoy within 1-3 days, storing any leftovers in an airtight container in the fridge.

Recipe Notes

Oreo Texture: For a crunchier texture, eat immediately after preparing. For softer Oreos, prepare an hour to a day in advance, chopping Oreos into smaller pieces.

Nutrition Facts

Serving: 1serving | Calories: 503kcal | Carbohydrates: 80g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 408mg | Potassium: 258mg | Fiber: 2g | Sugar: 55g | Vitamin A: 95IU | Calcium: 92mg | Iron: 8mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Turkey Sliders

The ultimate Turkey Sliders: Soft rolls loaded with oven-roasted deli turkey and melty cheese, topped with a delicious buttery-herb spread.

Turkey Sliders fresh out of the oven.

Turkey Sliders Are…

  • Quick and easy: Ready in under an hour.
  • Total crowd-pleaser: Hawaiian rolls stuffed with turkey and cheese — irresistible!
  • A flavor explosion: Rich buttery glaze with garlic and dijon.
  • Family favorite: Loved by all ages.
  • A comfort food upgrade: Classic turkey sandwiches with a gourmet twist.

All the ingredients in this recipe prepped out for easy assembly.

Turkey Sliders Ingredients

  • Hawaiian Rolls: Choose soft, fresh rolls for the best flavor and texture.
  • Turkey: Choose thinly sliced, oven-roasted turkey from the deli.
  • Cheese: We love Muenster, but Gouda is also delicious!
  • Mayo: Use mayonnaise to add flavor; a good mayo makes all the difference!
  • Butter: Make sure the butter is slightly cooled after melting.
  • Dijon Mustard: Adds tanginess to the buttery glaze.
  • Poppy Seeds: Adds a sweet subtle crunch.
  • Dried Minced Onion: Enhances the savory flavors.
  • Garlic Powder: Provides a nice garlic flavor.
  • Worcestershire Sauce: Adds depth of flavor to the buttery glaze.

Mayo, cheese, and turkey being spread on the Turkey Sldiers.

How To Make Turkey Sliders

  • Preheat: Set the oven to 350°F. Grease 9×13 pan.
  • Mix: Combine melted butter and seasonings.
  • Slice and place: Halve rolls horizontally, keeping individual rolls connected.
  • Spread: Apply mayo to cut sides of rolls.
  • Layer: Cheese, turkey, and more cheese.
  • Bake: Uncovered, 10 mins.
  • Top and brush: Add roll tops and brush with butter.
  • Bake again: Cover with foil, 20 mins. Uncover, bake another 10 mins till golden.
  • Serve: Hot, sliced into individual sliders.

Half of rolls being added on top, then the butter and seasonings being brushed over the rolls.

What To Serve With Turkey Sliders

Turkey Sliders before and after baking

STORAGE

Leftovers?

Turkey Sliders are best enjoyed fresh and hot, but for leftovers:

  • Cool: Let cool to room temp.
  • Store: In an airtight container, refrigerate (three days) or freeze (three months).
  • Reheat: Thaw if frozen, then warm at 350°F until hot (10-15 mins).

More Slider Recipes:

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Turkey Sliders

5 from 1 vote
Introducing the ultimate Turkey Sliders! Soft rolls stacked with oven-roasted deli turkey and melty cheese, topped with a delicious buttery-herb topping.
Turkey Sliders fresh out of the oven.
Print Recipe

Turkey Sliders

Turkey Sliders fresh out of the oven.
5 from 1 vote
Introducing the ultimate Turkey Sliders! Soft rolls stacked with oven-roasted deli turkey and melty cheese, topped with a delicious buttery-herb topping.
Course Main Course, Sandwich
Keyword Turkey Sliders
Servings 12 sliders
Chelsea Lords
Calories 348kcal

Equipment

  • Ceramic 9x13-inch pan

Ingredients

Sliders:

Butter:

  • 7 tablespoons unsalted butter, melted & slightly cooled
  • 1 tablespoon each: Dijon mustard and poppy seeds
  • teaspoons dried minced onion
  • 1 teaspoon each: garlic powder & Worcestershire sauce
  • ¼ teaspoon each: salt & pepper

Instructions

  • PREP: Preheat oven to 350°F (175°C). Generously grease a 9x13-inch baking pan. Line pan with parchment paper.
  • BUTTER: In a microwave-safe bowl, melt the butter and let it cool slightly. Whisk in remaining ingredients listed under "butter."
  • MAYO: Using a serrated bread knife, carefully slice the entire block of Hawaiian rolls in half horizontally, keeping the individual rolls attached (See Note 1). Spread ¼ cup mayo on each cut side of rolls. Place the bottom half of rolls in prepared pan.
  • LAYER IN FOLLOWING ORDER: Six slices of cheese, turkey, and six remaining slices of cheese. Do not add the top slab of rolls yet. Bake, uncovered, for 10 minutes.
  • BAKE AGAIN: Remove pan from oven and place top half of the rolls onto the sliders. Generously pour and brush butter mixture on the top and sides. It's fine if some pools at bottom of pan; this will make the base of the rolls buttery and crispy! Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden brown and the cheese is melted.
  • ENJOY: Serve hot, cutting into individual sliders.

Recipe Notes

Note 1Rolls: Keep the rolls intact and slice them in half horizontally so they open like a book.

Nutrition Facts

Calories: 348kcal | Carbohydrates: 17g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 771mg | Potassium: 129mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 494IU | Vitamin C: 0.5mg | Calcium: 209mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

How To Make White Rice (Baked!)

How to Make White Rice: Upgrade your rice game with oven-baking! This foolproof method delivers perfect, fluffy rice every time and saves stovetop space.

Next, check out our guide on How To Cook Brown Rice.

How To Make White Rice fresh out of the oven.

How To Make White Rice In The Oven!

Switch to the oven for hasslefree, perfect consistent fluffy white rice. Why it’s better:

  • Even heating means no burnt or sticky mess.
  • Frees up stovetop space.
  • Set it and forget it—no need to watch or stir.
  • Ideal for large quantities, simplifying meal prep.
  • Enhances flavor, absorbing butter and seasonings evenly.
  • More forgiving than stovetop methods.

All the ingredients used in this recipe set out for easy assembly.

Tips For How To Make White Rice:

  1. Use Correct Water Ratio: Follow recipe quantities to avoid dry or mushy rice.
  2. Use Boiling Water: Ensures quick, even cooking.
  3. Salt: Use to enhance flavor.
  4. Butter: Adds flavor and prevents sticking. Oil can also be used.
  5. Use Two Layers of Regular Foil OR Heavy Duty Foil: Keeps steam in for even cooking.
  6. Rest: Allows rice to finish cooking by steaming.

Rice, butter, salt, and boiling water being added to a pan.

VARIATIONS

Flavor Your White Rice!

  1. Use leftovers and make Fried Rice: Stir-fry cooked rice with veggies, meat, and eggs.
  2. Rice Pilaf: Use our Quinoa Pilaf for inspiration, using rice instead of quinoa.
  3. Curry Rice: Bake with garlic, ginger, and curry spices.
  4. Mexican Rice: Mix in diced tomatoes, green chiles, and spices.
  5. Lemon Rice: Bake with lemon zest and add herbs after baking.
  6. Cilantro Lime Rice: Stir through lime zest, juice, and cilantro after baking.
  7. Pesto Rice: Bake with sun-dried tomatoes and stir through pesto after baking.
  8. Saffron Rice: Simply add saffron threads for a flavorful dish.

The pan being covered with foil and baked.

STORAGE

Storing:

  • Cool rice completely, then store in an airtight container or bag.
  • Use within 3-5 days or freeze up to 6 months for best quality.

Reheating:

  • Stovetop: Add rice to a pan with a splash of water/broth, stir over medium heat until hot.
  • Microwave: Put rice in a microwave-safe dish with water/broth, cover, and heat for 1-2 minutes until hot.
  • Oven: Preheat to 350°F, spread rice on a baking sheet, cover with foil, and bake for 15-20 minutes.

Tip: Add water, broth, or butter when reheating to prevent dryness.

White rice ready to be served.

How To Use White Rice:

Recipes With Cooked White Rice:

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How To Make White Rice

5 from 2 votes
How to Make White Rice: Upgrade your rice game with oven-baking! This foolproof method delivers perfect, fluffy rice every time and saves stovetop space. Recipe barely adapted from ATK's Meal Prep Cookbook!
Here’s my all-time favorite 9×13-inch baking dish and what is featured in these photos. Or halve this recipe by using an 8x8-inch baking dish (bake time is the same!)
How To Make White Rice fresh out of the oven.
Print Recipe

How To Make White Rice

How To Make White Rice fresh out of the oven.
5 from 2 votes
How to Make White Rice: Upgrade your rice game with oven-baking! This foolproof method delivers perfect, fluffy rice every time and saves stovetop space. Recipe barely adapted from ATK's Meal Prep Cookbook!
Here’s my all-time favorite 9×13-inch baking dish and what is featured in these photos. Or halve this recipe by using an 8x8-inch baking dish (bake time is the same!)
Course Appetizer, Main Course, Side Dish
Cuisine American, Healthy, Vegetarian
Keyword how to cook white rice, How To Make White Rice
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 8 cups cooked rice
Chelsea Lords
Calories 250kcal
Cost $1.82

Equipment

  • 9x13-inch baking dish
  • Cooking Spray
  • Foil (2 sheets regular or 1 sheet heavy duty)

Ingredients

  • 2-2/3 cups basmati OR long-grain white rice, (Note 1)
  • 1-1/4 teaspoons Salt
  • 2 tablespoons unsalted butter, cut into 2 pieces (or use oil) (Note 2)
  • 5-1/2 cups boiling water (Note 3)

Instructions

  • PREP: Preheat oven to 450 degrees F. Generously grease a 9x13-inch baking dish with cooking spray. Boil more than 6 cups of water.
  • COMBINE: Place rice, salt, and butter in the greased dish. Pour in 5-1/2 cups boiling water, stir to mix, and spread evenly.
  • BAKE: Cover tightly with two layers of aluminum foil. Bake at the center of the oven for 20 minutes.
  • REST: Remove from oven, keep covered and let rest for 15 minutes for the rice to absorb remaining moisture. (Note 4)
  • ENJOY: Fluff with a fork and serve.

Video

Recipe Notes

Note 1: We like Basmati rice best, but long-grain works well. DO NOT rinse before using.
Note 2: Adds flavor and prevents sticking. Substitute with olive oil if desired.
Note 3: Boil extra as some will evaporate; ensure you have 5-1/2 cups to add.
Note 4: Resting is essential for fluffy, not mushy, rice; don't rush this step.

Nutrition Facts

Serving: 1serving | Calories: 250kcal | Carbohydrates: 49g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 367mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 87IU | Calcium: 18mg | Iron: 0.5mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

How To Make White Rice FAQs

1What is the ratio of water to rice when baking white rice?

To make white rice, use the ratio of 2-2/3rds cups rice to 5-1/2 cups water.

2Can I add butter or oil to the rice before baking?

Yes, butter or oil adds flavor and prevents the rice from sticking together.

3How long does it take to bake white rice?

Bake rice for 20 minutes at 450 degrees F!

4Can I bake white rice in a covered or uncovered dish?

Bake white rice in a covered dish. Cooking it covered will make the rice fluffier and keep it from drying out. This recipe doesn’t work properly without the foil!

Energy Bars Recipe (No-Bake, 5-Ingredients!)

Energy Bars Recipe: Just 5 ingredients, no-baking needed, easy and delicious! Tastes like a candy bar but loaded with protein and fiber.

Energy Bars Recipe freshly cut into squares.

Reasons to Love This Energy Bars Recipe:

  • Simple and Quick: Mix, press, chill—no baking needed.
  • Flexible: Customize with your favorite ingredients.
  • Filling: Offers protein and fiber for energy.
  • Family Favorite: Kids love making and eating them.
  • Meal Prep Ready: Stores well for future snacking.
  • Feels Like a Treat: Delicious yet packed with good-for-you ingredients.

All the ingredients for this recipe prepped out for easy assembly.

Energy Bars Recipe Ingredients

  • Quick Oats: Use for a great chewy texture. They’re needed here for proper moisture absorption.
  • Creamy Peanut Butter: High-quality brands enhance flavor and texture. Natural versions can change consistency.
  • Honey: Natural binder and sweetener. 
  • Salt: Boosts overall flavor. 
  • Miniature M&Ms: Adds color and chocolate flavor. Swap with nuts or dried fruit for less sugar.

Optional Ingredients:

  • Chocolate Chips: Choose quality for best melt and flavor. 
  • Coconut Oil: Smooths chocolate topping. Vegetable oil works in a pinch.

All the ingredients being combined in a bowl for this energy bars recipe. Then the bars being spread in a pan and chocolate being drizzled on top.

How To Make Energy Bars Recipe

  • Prep: Line an 8×8-inch pan with parchment paper — these binder clips are the best for holding it in place!
  • Combine: Mix all bar ingredients in a large bowl until well combined.
  • Compress: Press mixture firmly into the prepared pan for an even layer.
  • Optional Topping: Melt chocolate chips and oil, then drizzle or pipe over bars.
  • Chill: Refrigerate for about 1 hour or until set.
  • Cut: Use the parchment overhangs to lift out, then slice into bars with a sharp, hot knife for clean cuts.

The snack prepped out ready to be enjoyed.

STORAGE

Leftover Energy Bars?

  • Room Temperature: Store in an airtight bag for up to 1 week.
  • Fridge: Keep in an airtight bag in the fridge for up to 2 weeks.
  • Freezing: Freeze individually wrapped bars for up to 3 months.
  • Thawing: Thaw at room temperature before serving.

Energy Bars Recipe cut into squares and stacked on top of each other.

More No Bake Snacks:

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Energy Bars Recipe

5 from 2 votes
Energy Bars Recipe: Just 5 ingredients, no-baking needed, easy and delicious! Tastes like a candy bar but loaded with protein and fiber.
Energy Bars Recipe freshly cut into squares.
Print Recipe

Energy Bars Recipe

Energy Bars Recipe freshly cut into squares.
5 from 2 votes
Energy Bars Recipe: Just 5 ingredients, no-baking needed, easy and delicious! Tastes like a candy bar but loaded with protein and fiber.
Course Breakfast, Snack, treat
Cuisine American, Vegetarian
Keyword Energy Bars Recipe
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 24 bars
Chelsea Lords
Calories 160kcal
Cost $4.52

Equipment

  • 8x8 inch pan
  • Parchment paper

Ingredients

Energy Bars

  • 3 cups quick oats (Note 1)
  • 1 cup creamy peanut butter (we love Skippy)
  • 1/2 cup honey
  • 1/4 teaspoon salt
  • 2/3 cup miniature M&Ms

Optional Chocolate Topping

  • 1/3 cup chocolate chips (milk, semi-sweet or dar)
  • 1/4 teaspoon coconut (or vegetable) oil

Instructions

  • PREP: Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal. These binder clips are great for holding it in place!
  • COMBINE: Combine "Energy Bars" ingredients in a very large bowl. Use a hand mixer or stand mixer (mixing on low speed) for this step. Check for consistency (Note 2)
  • COMPRESS: Transfer the mixture to the prepared pan. Using the bottom of a 1-cup measuring cup, firmly press the mixture into the pan to form an even and tightly compressed layer.
  • OPTIONAL TOPPING: Melt chocolate chips and oil in microwave-safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst until melted. Transfer to a plastic zip-top bag and seal without air. Cut off the tip and pipe over the bars until you've used all the chocolate.
  • CHILL: Chill in fridge until set, about 1 hour. Use overhang to remove. Use a very sharp and hot knife to make cuts into bars (run knife under hot water and dry in between each cut).

Recipe Notes

Note 1: We're relying on quick oats for their moisture absorption. Don't use regular or old-fashioned.
Note 2: Consistency Adjustments: Depending on the moisture of your ingredients, you may need to slightly adjust the amounts. If it's too dry and crumbly, incorporate more peanut butter or honey. If the mixture is too sticky, add a bit more oats, but keep in mind, oats will continue to absorb moisture over time, firming up the mixture.

Nutrition Facts

Serving: 1serving | Calories: 160kcal | Carbohydrates: 20.3g | Protein: 4.1g | Fat: 6.7g | Cholesterol: 0.8mg | Sodium: 73.8mg | Fiber: 1.9g | Sugar: 10.6g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Twix Bar

Twix Bars with buttery shortbread, gooey caramel, and rich chocolate – like the classic candy bar, but homemade and even better!

Image of the Twix Bars on a plate

Why We Love These Twix Bars:

  • Amazing Homemade Flavors: Beats store-bought every time!
  • Perfect Mix: Crumbly and buttery crust, gooey caramel, smooth chocolate. 
  • Wow Factor: Sure to impress at any event.
  • No Nasty Stuff: Skip the additives or preservatives like in commercial candy.
  • Fun Baking Project: A great way to spend time in the kitchen, solo or with others.

Process shots--images of the butter, sugar, vanilla, salt, and flour all being mixed together

Twix Bar Ingredients

  • Unsalted Butter: Gives flavor to crust and caramel.
  • Brown Sugar: Light or dark; dark for deeper, caramel-like flavor.
  • Vanilla Extract: Enhances sweetness and balances flavors.
  • Salt: Balances and enhances sweetness.
  • All-Purpose Flour: Gives crust structure; measure carefully to avoid dryness.
  • Sweetened Condensed Milk: Must be full-fat for the right caramel texture.
  • Semi-Sweet Chocolate Chips: Balances sweetness; use milk chocolate for a closer match to Twix.
  • Vegetable Oil: Smooths chocolate melt and prevents cracking; coconut oil also works.

Process shots of Twix Bars-- images of the shortbread crust being baked

VARIATIONS

Change Things Up!

  • Sprinkle flaky sea salt on the chocolate for a salted caramel twist.
  • Add crushed nuts or crisp rice to the chocolate for crunch.
  • Swap vegetable oil with coconut oil, use coconut extract instead of vanilla, and top with toasted coconut for a coconut twist.

Process shots of the caramel layer being made-- images of the butter and brown sugar being mixed together and simmered

Tips For Making Twix Bars

  • Parchment Paper Sling: Use it for easy lift and neat cuts; prevents caramel from hardening at edges.
  • Butter Temperature: Melted but not hot for the shortbread crust (to avoid greasy bars).
  • Even Layers: Press shortbread evenly for consistent thickness and texture.
  • Poking Holes In Crust: Allows caramel to bond with the crust (don’t poke all the way through).
  • Cooling: Follow cooling instructions for each layer to keep textures and flavors distinct.
  • Sharp Knife: Use a hot, dry sharp knife for clean cuts.

Process shots of Twix Bars-- images of the sweetened condensed milk and vanilla being added and it all being layered on the shortbread layer and baked

Use The Right Size Pan!

  • Right Size Pan: Use a 9×9-inch pan for perfect layer thickness and baking accuracy. The 9×9 size ensures ideal proportions and correct baking times.
  • 8×8-Inch Pan Results: Caramel ends up too thick and baking time varies. If determined to use this size, watch caramel layer for tiny bubbles and slight jiggle—this means it’s done. Too much wobble? Bake a bit longer.

Process shots-- images of the melted chocolate being layered over the caramel layer

STORAGE

Twix Bar Storage

  • Store Twix bars in an airtight container at room temp for 3-5 days.
  • On hotter days, refrigerate to keep layers from melting.
  • For best flavors, serve at room temp.

More Dessert Recipes:

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Twix Bar

5 from 2 votes
Twix Bars with buttery shortbread, gooey caramel, and rich chocolate - like the classic candy bar, but homemade and even better!
Print Recipe

Twix Bar

5 from 2 votes
Twix Bars with buttery shortbread, gooey caramel, and rich chocolate - like the classic candy bar, but homemade and even better!
Course Dessert, treat
Cuisine American, Vegetarian
Keyword twix bar
Prep Time 45 minutes
Cook Time 30 minutes
1 hour 50 minutes
Total Time 3 hours 5 minutes
Servings 16 bars
Chelsea Lords
Calories 338kcal
Cost $7.12

Ingredients

  • 9x9-inch metal baking pan & parchment paper (Note 1)

Crust

  • 1/2 cup unsalted butter, melted, but not hot
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 cup + 1 tablespoon white, all-purpose flour

Caramel Filling

  • 1/2 cup unsalted butter, cut into cubes
  • 1/2 cup light brown sugar, gently packed
  • 1/8 tsp fine sea salt
  • 1 can (14 oz) sweetened condensed milk (Note 2)
  • 1 teaspoon pure vanilla extract

Chocolate Topping

  • 1 cup + 2 tablespoons good-quality semi-sweet OR milk chocolate chips (Note 3)
  • 3 teaspoons vegetable oil

Instructions

  • PREP: Preheat the oven to 325 degrees F. Line a 9x9-inch metal baking pan with parchment paper (leaving an over-hang for easy removal) and grease with cooking spray.
  • CRUST: In a medium bowl, combine the melted (but not hot!) butter, brown sugar, vanilla extract, and salt. Stir in the flour until completely combined. The dough will be thick. Press this dough firmly and evenly into your prepared pan. (I like to place a piece of parchment paper on top and press down). Bake for 17-23 minutes or until the edges are slightly browned. Remove from the oven and using a fork, poke holes all over through just the top half of the warm crust (do not press the fork all the way through). Let the crust cool slightly while you prepare the caramel.
  • CARAMEL: Place the cubed butter and brown sugar in a small pot over medium-low heat. Leave mixture alone until the butter is melted, then whisk it together with the sugar until emulsified (butter isn't separating from sugar). Then leave mixture alone until it comes to a simmer. As soon as small bubbles appear, add sweetened condensed milk & salt. Whisk constantly for 5 full minutes or until big slow bubbles start appearing. Remove from heat and whisk for an additional minute before stirring in the vanilla extract. Pour this caramel over the crust and spread it out into an even layer with a spatula.
  • BAKE: Bake for 12-17 minutes or until the caramel develops a bubbly surface all over and exhibits only a slight jiggle when the pan is lightly shaken. This indicates that the caramel has set. (See picture!)
  • COOL: Allow the bars to cool at room temperature for 25 minutes, then transfer them to the fridge for another 25 minutes to cool down further. However, make sure the bars aren't cold as this might prevent the chocolate from setting properly.
  • CHOCOLATE TOPPING: In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring for 20 seconds in between, until the chocolate is fully melted and smooth. Pour this melted chocolate over the caramel layer and spread it out smoothly with a spatula. To ensure a flat surface, gently tap the pan a few times.
  • LET SET: Refrigerate the bars until they're fully set, about 1 hour. Before cutting, let the bars stand at room temperature for about 10 minutes. Use the parchment paper overhang to remove the bars from the pan onto a cutting board. To cut the bars, use a very sharp knife that's been warmed under hot water (dry the knife with a towel after each warming). Repeat this process with each cut to make the slicing easier.

Video

Recipe Notes

Note 1: 9x9-Inch Pan is Key: This pan is important for success. An 8x8 can work but requires careful caramel monitoring for tiny bubbles and minimal jiggle when pan is shaken. Too much wobble means it's not set yet, so keep it in the oven a bit longer.
Note 2: Full-Fat Sweetened Condensed Milk: Use only full-fat; reduced-fat or sugar-free won't give the same results. Avoid accidentally using evaporated milk.
Note 3: Choosing Chocolate Chips: Semi-sweet cuts sweetness, but milk chocolate is closer to Twix's taste. High-quality chocolate like Ghiradelli or Guittard melts smoother and tastes better.

Nutrition Facts

Serving: 1serving | Calories: 338kcal | Carbohydrates: 39.7g | Protein: 4.4g | Fat: 18.5g | Cholesterol: 44.3mg | Sodium: 32.8mg | Fiber: 44.3g | Sugar: 32.8g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Instant Pot Butter Chicken

Instant Pot Butter Chicken: Rich, creamy sauce, warm spices, tender chicken. Ultimate comfort, especially with rice and naan.

Bowl of creamy Instant Pot Butter Chicken served over rice, garnished with fresh cilantro.

Instant Pot Butter Chicken

Last birthday, my family booked an Indian spot I’d been excited to try. Everything was amazing, but the butter chicken stole the show. Even my kids were all over it, making me promise to whip up more soon. I’ve had my go-t0 Butter Chicken recipe and these amazing Butter Chicken Meatballs, but I needed something quicker for busy weeknights.

Enter Instant Pot Butter Chicken: super simple and so delicious. Ready in 30 minutes, the pressure cooker does the work and it’s totally restaurant-quality!

Array of ingredients assembled for the Instant Pot Butter Chicken recipe, including spices, chicken, tomatoes, and cream.

Instant Pot Butter Chicken Ingredients

  • Oil: Use olive for an earthy flavor or coconut for sweetness.
  • Yellow Onion: Small dice for quick sautéing.
  • Ginger & Garlic: Fresh offers more punch; pre-minced saves time.
  • Spices: Grab fresh for the best flavor.
  • Red Pepper Flakes: Adjust to taste or serve separately for different spice tolerances.
  • White Sugar: Balances tomato acidity.
  • Tomatoes: Quality canned tomatoes elevate the dish.
  • Chicken Thighs: Boneless and skinless for juiciness.
  • Unsalted Butter: Allows salt control.
  • Heavy Cream: Essential for authentic richness.
  • Cilantro: For freshness; parsley or basil can substitute.

SHORTCUTS

Grab pre-diced onions from the produce or frozen veggie aisle for a time-saver, or blitz an onion in your food processor.

Try Dorot® cubes from the freezer section or snag some refrigerated pastes.

Combining oil, onion, garlic, ginger, and seasonings in the instant pot, initiating the sautéing process.

How To Make Instant Pot Butter Chicken (Tips)

  1. Deglaze Pot: After adding tomatoes, scrape the bottom to mix in caramelized bits and prevent burn notices.
  2. Layer Chicken: Arrange chicken evenly in the sauce for uniform cooking.
  3. No Water Needed: Tomatoes and chicken release enough liquid for pressure cooking.
  4. Blend Sauce: Post-cooking, smooth the sauce with an immersion blender or in a regular blender.
  5. Spices: Don’t omit spices; garam masala is key for authentic flavor.
  6. Adjust Flavor: Taste and tweak salt or sugar as needed.
  7. Moderate Spice: Start with less heat, add more if needed.
  8. Cool Before Adding Dairy: Let sauce slightly cool, then add butter and cream to keep sauce thick.

QUICK TIP

Be cautious when blending hot sauce due to expansion. Let it cool a bit, blend slowly, and open the lid gently to avoid spills.

Tomatoes stirred into the mixture, chicken added and pressure-cooked, followed by removal and dicing.

Read If You’re New To Instant Pot Cooking

  • Factor in Time: Include time for pressure build-up and release in addition to cooking time.
  • Pot Size Matters: A six-quart model is recommended for optimal cooking.
  • Check Seals: Ensure the sealing ring and valve are correctly positioned for pressure.
  • Avoid Burns: Use sufficient liquid to prevent food from sticking.
  • Use ‘Sauté’: Brown meats or veggies before pressure cooking to boost flavor.

QUICK TIP

For quick release, shift the steam release handle from ‘Sealing’ to ‘Venting,’ avoiding steam by standing back.  

Blended sauce returned to butter chicken instant pot, enriched with butter, cream, diced chicken, and additional spices.

STORAGE

Storage and Freezing

  • Leftovers taste better the next day!
  • Refrigerate in airtight containers for 3-5 days.
  • Reheat on the stove, adjust sauce thickness with water or cream.
  • Freeze for longer storage; thaw in fridge and reheat on low to avoid curdling cream.

Completed dish in serving bowl, showcasing its creamy texture and vibrant ingredients, ready for dining.

Serve Instant Pot Butter Chicken with:

  1. Basmati rice: Fragrant and fluffy, it’s a classic companion.
  2. Naan/roti/paratha: Ideal for scooping up sauce. 
  3. Simple Garden Salad or Creamy Cucumber Salad: Adds a fresh, crisp contrast.
  4. Raita: A cooling yogurt side to balance spice. (We share our fave easy raita on this Daal recipe.)
  5. Roasted Vegetables: Adds some color!

QUICK TIP

How To char the naan: Spray naan with olive oil spray, then briefly grill on stovetop over medium open flame until charred, flipping with tongs. Fold and cover with a towel to keep warm, or alternatively, heat in a skillet, toast, or microwave under a damp towel.

More pressure cooker recipes:

Recipe adapted from TwoSleevers

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Instant Pot Butter Chicken

5 from 1 vote
Instant Pot Butter Chicken: Rich, creamy sauce, warm spices, tender chicken. Ultimate comfort, especially with rice and naan.
Bowl of creamy instant pot butter chicken served over rice, garnished with fresh cilantro.
Print Recipe

Instant Pot Butter Chicken

Bowl of creamy instant pot butter chicken served over rice, garnished with fresh cilantro.
5 from 1 vote
Instant Pot Butter Chicken: Rich, creamy sauce, warm spices, tender chicken. Ultimate comfort, especially with rice and naan.
Course Dinner, Main Course
Cuisine Healthy, Indian
Keyword Instant Pot Butter Chicken
Prep Time 10 minutes
Cook Time 8 minutes
Natural Release Time 5 minutes
Total Time 23 minutes
Servings 4 -6 servings
Chelsea Lords
Calories 659kcal
Cost $10.12

Equipment

  • 6-quart Instant Pot (pressure cooker)

Ingredients

  • 1 tablespoon coconut or olive oil
  • 1 large yellow onion, diced (1-1/2 cups)
  • 1 tablespoon each: ginger paste & minced garlic (Note 1)
  • teaspoon each: smoked paprika, ground cumin, turmeric, salt
  • teaspoons garam masala, separated (Note 2)
  • Optional: ⅛ tsp red pepper flakes, 1 teaspoon white sugar
  • 1 can (14.5 oz) crushed or diced tomatoes
  • 2 pounds boneless skinless chicken thighs (Note 3)
  • 8 tablespoons unsalted butter, sliced into tablespoons
  • ½ cup heavy cream
  • cup finely chopped cilantro, optional
  • For serving: cooked rice, warmed naan (Note 4)

Instructions

  • SAUTÉ: Set Instant Pot to 'sauté' mode. Once hot, add oil, followed by onion, garlic, & ginger. Sauté until golden (3-6 mins). Add all spices holding back 1 tsp garam masala for later. Cook, stirring constantly, for 1-3 minutes until fragrant. Add tomatoes, stirring and scraping the bottom to avoid burn warnings.
  • ADD CHICKEN: Mix chicken with sauce; then press into one even layer (not bunched up).
  • PRESSURE COOK: Secure lid and cook on high pressure (manual mode) for 8 mins. Once done, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure. Take off lid.
  • DICE CHICKEN and BLEND SAUCE: Carefully remove the chicken & chop it into bite-sized pieces. Use an immersion blender (or transfer to regular blender) to purée the sauce until smooth. (Note 5)
  • FINISH SAUCE: Return blended sauce to the pot (if you used a regular blender). Add butter, reserved 1 tsp garam masala, and the cream. Stir until the ingredients are combined and the sauce is smooth.
    (Use the 'sauté' function if needed to melt the butter or thicken the sauce.)
  • FINISH: Mix chicken back in, add cilantro, adjust seasoning to taste. Serve with rice and naan.

Video

Recipe Notes

Note 1: For convenience, use prepared refrigerated garlic paste and ginger paste. garam masala,
Note 2: Garam masala is essential for flavor. Add 1-1/4 tsp at the beginning and the last 1 tsp at the end.
Note 3: Thighs: Much juicier and more forgiving than breasts, which can get a bit rubbery/tough/dry here.
Note 4: Choose any rice, (even microwaveable for ease). Naan is delicious for dipping in extra sauce.
  • Warming Naan: Spray naan with cooking oil and "grill" on stovetop over medium heat until charred, flipping once. Keep warm wrapped in a towel. Alternatively, heat in a skillet, toaster, or microwave under a damp towel.
Note 5: Heat causes sauce to expand. Let it cool slightly, blend slowly to avoid overflow, and open the lid carefully to release steam. If your blender isn't designed for hot liquids, secure the lid with a towel to contain steam.
Nutrition information is for the main dish only and does not include naan or rice.

Nutrition Facts

Serving: 1serving | Calories: 659kcal | Carbohydrates: 12g | Protein: 47g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 354mg | Potassium: 953mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1503IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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