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Southwest Egg Rolls (Air Fryer Recipe!)

Flavor-packed Southwest Egg Rolls are healthier than most egg rolls because we make them in an air fryer! No air fryer? No worries, I’ll share some other ideas to still get all the goodness these egg rolls provide.

These egg rolls are packed with tasty ingredients — tender rotisserie chicken, savory black beans, crisp corn, and other Southwestern-spiced veggies. Plus, I have a recipe for the best creamy cilantro sauce to use as a dip or to drizzle over top.

Not sure about Air Fryers? Check out our Air Fryer Guide!

Southwest Egg Rolls

I am so excited to share Southwest Egg Rolls with you! As much as I enjoy fried food, it doesn’t seem to agree with me all that often. That’s a total bummer when you’ve got an obsession with fried egg rolls.

And that explains why I have been hooked on my air fryer. It lets me enjoy all the delicious crispiness and texture without all the oil and heaviness! Plus it’s so much easier (and cleaner!) to use than a deep fryer or a pot of oil.

Southwest Egg Rolls are a great use of Instant Pot or slow cooker Black Beans. We love making the beans at the beginning of the week and using leftovers in recipes throughout the week– like these egg rolls.

What are Southwestern Egg Rolls?

These aren’t any ordinary egg rolls — they’re loaded with flavors and textures! We start by using egg roll wrappers (which are paper-thin sheets of dough) that will get ultra-crispy in the air fryer. Those egg rolls are packed with rotisserie chicken, black beans, corn, jalapeño, onion, bell pepper, and a quick seasoning blend. Beyond that filling, we also add in some sour cream for creaminess and a combination of extra-sharp Cheddar and Monterey jack cheeses.

While the egg rolls are getting nice and crispy, we whip together a quick cilantro-lime sauce for dipping or drizzling. Are you completely sold on this recipe yet?! We can’t get enough of them!

How to roll an egg roll

Set out the egg roll wrappers on a clean surface to look like a diamond facing you.
Add the Southwest Egg Roll fillings (sour cream, filling, and cheese) to the bottom third of the egg wrapper.
Dip your finger into a small bowl of water and then run your finger along the edges of the egg wrapper.
Fold the bottom up over the filling.
Then fold the left and right corners in to the center (like an envelope).
Tightly pressing the filling in, roll up the egg roll like a cylinder. (Roll tightly — if any of the filling is exposed, it will leak out in the air fryer).
Here’s an overview image collage of rolling an egg roll

Process shots: set out egg roll wrappers, spread on sour cream; add filling; combine and add cheeses; fold up bottom, brush water around edges; fold in corners; tightly roll and continue with the remaining wrappers.

Southwest Egg Rolls FAQs

1What is in Chili's Southwest egg rolls?

These egg rolls are similar to restaurant-style appetizers, but we like them even better! The Southwestern egg rolls at Chili’s has chicken, black beans, corn, jalapeño, Jack cheese, red peppers, and spinach. The egg rolls are served with an avocado-ranch dipping sauce.

If you’d like to make this recipe more like Chili’s, I’d recommend replacing the Monterey Jack cheese with pepper jack cheese and replacing the green pepper with a red pepper.

2Can you roll egg rolls ahead of time?

Yes! That is one of my favorite things about making egg rolls. They can be prepared and assembled up to a day in advance and then cooked in the air-fryer right before you’re ready to eat! Simply prepare the recipe up until the frying part; place the prepared egg rolls on a parchment paper-lined plate. Cover the plate tightly and place in the fridge until ready to cook.

3How do you keep egg rolls crispy after frying?

One of the other bonuses of using an air fryer is that the egg rolls stay much crispier for longer (as opposed to deep frying the egg rolls).

That said, here are a couple of tips to keeping them crispy:

Right out of the air fryer, use tongs to transfer the fried egg rolls onto a wire cooling rack.
Don’t let the egg rolls cool on a plate or paper towel as this will make them less crispy.
Only fry what will be eaten. Once fried, Southwest Egg Rolls don’t stay crispy very long. Store any leftovers un-fried in the fridge and then fry them when ready to enjoy.

4What goes with egg rolls?

Salads, roasted veggies, or even a side of fruit will add some vibrancy (and greens) to these egg rolls. Below are some of our favorite side dishes for these Southwest egg rolls:

5Where can you buy egg roll wrappers?

No need to pay a visit to a specialty store; most grocery stores carry egg roll wrappers. They are usually found in the cooler section with fresh fruits and vegetables. They can be easy to miss, so use a store-locator app if you have one! These are the egg roll wrappers most accessible to me and what I typically use.

Southwest Egg Roll Tips

Keep the egg roll wrappers tightly covered right up until using them. They dry out quickly and will crack and crumble if they’re left out of the packaging for long.
We use light or fat-free sour cream. It’s a great way to save some calories and fat while still getting that great flavor and creaminess. Of course, regular sour cream works well too!
If you’re in a time crunch, these egg rolls are still delicious without the sauce. Alternatively, the sauce can be prepared ahead of time to make dinner prep a bit quicker.
Use freshly grated cheese. Pre-grated cheese has a cellulose coating that results in a greasier/clumpier cheese filling that can become slightly grainy.
Don’t overcrowd the air fryer. Place egg rolls in so they have a bit of space in between — don’t overlap or layer them for ultimate crispiness.

Process shots: spray all sides of the eggroll with cooking spray; make cilantro-lime dipping sauce; remove egg rolls from the air fryer and serve.

Don’t have an air fryer?

Deep fry instead. These egg rolls can be deep-fried instead of air fried. Set a pan to heat with about an inch of canola or vegetable oil. Heat to 325 degrees F and once it’s reached the temperature, add 3-4 egg rolls at a time. Rotate to evenly brown (~2 minutes per side) and once they are browned all over, remove them to a cooling rack (with a paper towel placed underneath).
Bake instead. Spray all sides of the egg rolls with cooking spray. Bake at 425 degrees F for 10-15 minutes, flipping at the halfway point, or until lightly browned. (They don’t get super-crispy when baked.)
Make them into a quesadilla or burrito instead. Fill up large tortillas with the fillings and roll them up tightly (or form into a quesadilla). Heat a large griddle or nonstick skillet to medium heat. Once hot, spray all sides of the wraps with cooking spray and place seam side down into the pan or griddle. Cook until golden brown and crisp, about 2-4 minutes. Flip with tongs and cook for another 2-4 minutes or until golden and crisp. The filling should be hot and cheese melted. Serve with sauce and any other desired toppings.

More black bean recipes

Black Bean Tacos with a citrusy avocado sauce
Sweet Potato Black Bean Chili with an amazing seasoning blend
Quinoa Black Bean Salad with a cilantro dressing
Sweet Potato & Black Bean Burrito Bowls with a creamy lime sauce
Black Bean Burger with a chipotle burger sauce

Chipotle Chicken Salad

by Chelsea Lords

This spicy Chipotle Chicken Salad is a flavor explosion with a sweet chipotle-lime vinaigrette, crisp corn, spiced beans, creamy avocado, tangy red onion, crunchy pumpkin seeds, rotisserie chicken, and citrusy cilantro.

Chipotle Chicken Salad

This delicious Chipotle Chicken Salad is a part of my mini-series “cook once & enjoy all week long” with homemade, Black Beans. A quick run-down: Prepare dried black beans (I promise, it’s so easy!) in the slow cooker or pressure cooker at the beginning of the week (or whenever you’ve got a free moment). Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week like this very recipe you’re reading!

Beyond Chipotle Chicken Salad, I also share how to use those homemade black beans in these Southwest Egg Rolls and these Black Bean Bowls. Cook once and enjoy some kitchen shortcuts for the remaining meal preparation throughout the week.

QUICK TIP

Love this series? We did a similar series (cook once, enjoy all week) using these homemade Pinto Beans in these Bean and Cheese Burritos, Pinto Bean Tacos, and Bean Tostadas.

Chipotle Chicken Salad: start with lettuce and cabbage; add pepitas, corn, black beans, avocado, chicken, cilantro and red onion.

Chipotle Chicken Salad Ingredients

Below I’ll chat about the actual components in this salad (tips, notes, or alternative options), and in the following section, we’ll break down the dressing.

Green cabbage. For a great crunch and complementary flavor to the romaine, cabbage makes for a fantastic salad base.
Romaine lettuce. When shopping for romaine, look for heads that are firm and heavy for their size (with tightly closed leaves). The outer leaves should be dark green, look crisp, and have no signs of wilted leaves or brown/rusty color.
Black beans. We love the saucy beans made from scratch best in this salad (discussed in the above paragraph). If using those, drain off the surrounding liquid and add them to this salad. Alternatively, canned black beans work very well in this salad.
Corn. We love raw corn on the cob — it adds a great crunch! For options on preparing the corn for this salad, see the “quick tip” box below.
Red onion. If you’re sensitive to the flavor of raw red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding to the salad.
Cilantro. If you don’t love the flavor of cilantro, replace it with green onions!
Chicken. While you can certainly prepare your own chicken (try this Chipotle Chicken if you do), I like using leftover rotisserie chicken to keep things quick, easy, and flavorful for minimal work.
Fresh avocado. The avocado lends an amazing creamy texture to this Chipotle Chicken Salad. Only use perfectly ripe avocados– they make a huge difference in this salad. You can tell an avocado is ripe if it yields to firm gentle pressure (feels slightly soft, but not mushy).
Pepitas: Roasted and crunchy pepitas (pumpkin seeds) make for the best addition to Chipotle Chicken Salad! They add a sweet and nutty flavor, similar to sunflower seeds, but a bit sweeter. You can make your own roasted pepitas or buy them at the store. If you buy them, make sure they’re roasted and salted (not raw). You can generally find them in the bulk section of a grocery store, or with other salad toppings like candied nuts and dried cranberries.

QUICK TIP

There is nothing that compares to good, sweet, fresh corn on the cob! That said, frozen (and thawed) or canned (and thoroughly drained) corn also works well. When preparing the corn for this salad there are two options:

Add the raw corn to the salad. Simply cut the corn from the cob, thaw the frozen corn, or drain the canned corn and toss it in the salad. My family loves the crunch of uncooked corn kernels in this salad– plus, it’s easy!
Char the corn. If you’d like the corn roasted or charred, cook it on a grill pan or grill or in a nonstick skillet. Here are more instructions:
1. To char canned corn, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon butter or oil and then the well-drained corn in one even layer. Let it sit, stirring occasionally until you get a nice browning on the outside of the corn (I don’t stir often so it browns as much as possible!). Remove the corn from the heat and set it aside, allowing it to cool completely.
2. To grill corn on the cob, I have detailed directions in this Elote post.

Chipotle-Lime Vinaigrette

This dressing is one of our absolute favorites — it’s a mix of red wine vinegar, honey, oil, herbs, garlic, lime juice, and chipotle pepper. It’s such a great complement to all the veggies and chicken in this salad. Below are a few notes about this dressing:

For the chipotle pepper in the dressing, we use chipotle chilies in adobo (1 pepper and the accompanying sauce). You can find canned Chipotle Peppers in Adobo sauce in the Latin aisle of most grocery stores. See the section below on storing leftover chipotles.
Taste and adjust the dressing to personal preference. The chipotle is important to balance the dressing (so it isn’t too sweet), but add it slowly and taste as you go, so you don’t end up with an overly spicy dressing. Remember the dressing will taste spicier straight out of the blender but does simmer down when you add in all the veggies, cabbage, and lettuce.
While this dressing can be made ahead of time (and leftovers stored), note that flavors intensify, and it becomes spicier as it sits.
If the dressing ends up too spicy, try adding some more honey to sweeten and counteract the heat.
If you’re concerned about the spiciness of the dressing, use the sauce from the can instead of the actual pepper; it has the same great flavor, but much less heat. As a last resort option, chipotle chili powder can be used. (I’d start with 1 teaspoon and increase to personal preference from there.)

What to do with leftover chipotle peppers

There’s nothing worse than using only one or two peppers (like in this Chipotle Chicken Salad) and not being able to use the rest of the can before it goes bad. Luckily, they freeze beautifully! Here’s how to freeze leftover chipotles:

Spread a sheet of parchment paper onto a large pan.
Spoon out peppers with sauce, 1/2 inch apart, on to the pan. Place the pan in the freezer until peppers and sauce are frozen solid, about 1 hour.
Once frozen, peel the peppers and sauce off the tray.
Add all the frozen peppers to a freezer-safe plastic bag, seal while pressing out any air, and store in the freezer for up to 6 months.
To thaw, take as many peppers as needed out of the bag and let stand at room temperature for 15-20 minutes or until thawed through (or pop individual peppers in the microwave for 10-15 seconds).

Quick Prep Tips

Try packaged (shredded) coleslaw instead of cabbage to save some chopping time.
For the fastest possible prep time, I recommend buying rotisserie chicken meat that has already been pulled from the bones and shredded. I’ve seen pre-shredded rotisserie chicken meat at Costco®, Smith’s® (Kroger), Trader Joe’s®, and Walmart®. Grocers recognize a valuable service when they see it!
A lot of stores sell pre-diced red onion in the produce section. If you’re in a hurry, that can save a bit of time.
Use a salad spinner to dry the produce for this salad in a hurry! (Besides, there is nothing that ruins a salad faster than being watery!)

Chipotle Chicken Salad Storage

This salad doesn’t sit very well with the dressing and avocado mixed into it. If you aren’t planning to eat the entire salad at one sitting, toss and add dressing to the amount you’ll be eating at this time. If you keep the dressing separate, this salad can store in the fridge for up to 3 days (with the exception of the avocado). The avocado browns and takes on an odd texture, so I add half the avocado one day and place the other half in a plastic bag (squeeze some lemon or olive oil on the exposed side) in the fridge until I’m ready to prepare another serving.

More salad recipes to try

Winter Chicken Salad with a citrus dressing
Taco Pasta Salad with a creamy chili-lime dressing
Brussel Sprouts Salad with a tangy-sweet apple cider vinaigrette
Roasted Sweet Potato Salad with a lemon balsamic dressing
Garbanzo Bean Salad dressed in an Italian-inspired vinaigrette

7 Layer Bars Recipe

by Chelsea Lords

7 Layer Bars: a classic dessert with a buttery graham cracker crust, filled with baking chips, chopped pecans, and coconut flakes, all held together and sweetened by a drizzle of condensed milk for a gooey texture.

Try our other variations on these bars next time — these Easter-themed Magic Bars or these 7 Layer Pumpkin Bars.

7 Layer Bars

I’ll start by telling you that this bar recipe *technically* has 8 layers, but I’m calling them “7 Layer Bars” since they are basically the standard recipe you’ll find peppered over the internet (with my own tweaks of course!)

7 Layer Bars are another treat my mom made often growing up — especially around the holidays (her other two “famous” treats are these Carmelitas and these Rice Krispie Treats).

My mom often changed out the baking chips and the nuts she’d include in her recipe. One addition that never made it in her bars? White chocolate. That’s understandable since she hates white chocolate. But for me? It’s one of my favorites! And especially when it is paired with milk chocolate.

So that’s how her famous 7 layer bars came to be 8 layer bars — I added in some white chocolate and have never looked back! 🙂

What are the Layers in 7 Layer Bars?

Graham Crackers. Stick to honey-flavored graham crackers for a traditional flavor, but get creative with cinnamon graham crackers for a spiced bar.
Butter. I like to use unsalted butter and then add salt so I can perfectly control how much salt is in the bars. The salt content in salted butter can vary drastically so I like to remove the guesswork and use unsalted.
Chocolate chips. Any chocolate chips work here, so use your favorite. We love milk chocolate, but it does make for a very sweet bar. Use dark or semi-sweet to cut down on the richness.
Butterscotch chips. Butterscotch chips are a classic in 7 layer cookie bars, but if you don’t love them use more chocolate or white chocolate chips instead.
Chopped nuts. We love chopped pecans best in these bars, but here’s where you can get creative and try a different type of nut entirely.
Sweetened condensed milk. This is the magic ingredient that holds everything together and makes these bars gooey and sweet. See the “quick tip” below.
Coconut flakes. Be sure to get unsweetened coconut flakes so these bars aren’t over-the-top sweet. Sweetened coconut is a lot sweeter than unsweetened and we’ve already got plenty of sugar in these bars!

QUICK TIP

Use only full-fat sweetened condensed milk, not evaporated or sugar-free varieties, for this 7 Layer Bars recipe. I recommend Eagle Brand® sweetened condensed milk (not sponsored).

How To Make 7 Layer Bars

Preparation: Preheat the oven and line a 9×13-inch pan with parchment paper.
Crust: Mix crushed graham crackers with melted and cooled unsalted butter and salt; press into the pan. Use the flat bottom of a measuring cup to press the crust firmly
Layers: Sprinkle layers of milk chocolate, butterscotch, and white chocolate chips, then add chopped pecans. Drizzle with sweetened condensed milk and top with shredded coconut; press gently. Layering the coconut on top allows it to toast nicely during baking.
Baking: Bake until the edges are golden and the middle is bubbly; let cool in the pan or chill to firm. Refrigerating helps solidify the bars, making them easier to cut.
Serving and Storage: Cut into pieces using the parchment overhang; store in an airtight container, using parchment paper between layers if needed. Refrigerate for a firmer texture.

Expert Tips

For a fool-proof crust, measure the graham cracker crumbs instead of counting sheets, as there can be variation in size and thickness between brands.
For the crust, blend the graham crackers until they are very fine. If you see any big pieces, put them back in the blender. You might need to blend in smaller batches, depending on your blender.
Add coconut on top so it toasts and becomes slightly crunchy in the oven—this enhances its texture and flavor!
Get creative with your bars by using your favorite baking chips and nuts, keeping quantities consistent. Consider swapping some chocolate chips for caramel bits for a flavor twist.

7 Layer Bars FAQs

How do you cut a 7 Layer Bar?

These bars are gooey and crumbly, but following these tips can simplify serving:

Line the pan with parchment paper with an overhang for easy removal.
Allow the bars to cool completely; refrigerate if still soft.
Use a sharp, warmed chef’s knife for clean cuts.

How long do these bars keep?

These 7 Layer Bars are best enjoyed within 3-5 days. Store any leftovers in an airtight container, separating the layers with parchment or wax paper. The bars do not need to be refrigerated but for longer keep you can store in the fridge.

Can you freeze 7 layer bars?

Yes! To freeze 7 layer bars, cool them completely, cut into pieces, and wrap each individually or place in an airtight container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature before serving.

More Amazing Desserts

S’mores Bars with graham cracker-flavored cereal
Raspberry Jell-o Cheesecake Bars with a graham cracker crust
Chewy Chocolate Chip Cookies with a “secret” ingredient that makes these the best!
Chocolate Peanut Butter Snack Mix with miniature Reese’s cups
Cookie Bars with chocolate chips

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7 Layer Bars

4.72 from 14 votes

- Review this recipe

7 Layer Bars Recipe ready to be enjoyed.

Print Recipe

7 Layer Bars

4.72 from 14 votes

- Review this recipe

Print Recipe

Course Dessert, Snack

Cuisine American, Vegetarian

Keyword 7 layer bars

Prep Time 25

Cook Time 25

Cooling Time 1

Total Time 1 50

Servings 24 bars (One 9x13-inch Pan)

Chelsea Lords

Calories 394kcal

Author Chelsea Lords

Cost $7.99

Ingredients

▢ 2-1/2 cups graham cracker crumbs (measure when crushed into crumbs; about 20 crackers)
▢ 3/4 cup (12 tbsp) unsalted butter, melted
▢ 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
▢ 1 cup milk chocolate chips Note 1
▢ 1 cup butterscotch chips Note 2
▢ 1 cup white chocolate chips
▢ 1 cup chopped pecans
▢ 1 can (14 oz) sweetened condensed milk Note 3
▢ 1 and 1/3 cups unsweetened shredded coconut

US - Metric

Instructions

PREP: Preheat oven to 350°F (176°C). Line a 9x13-inch pan with parchment paper, leaving an overhang for easy removal; avoid using wax paper or foil. Melt the butter, then let it cool to room temperature to prevent a greasy crust.
GRAHAM CRACKER CRUST: Break up graham crackers and blend in a powerful blender until fine; you may need to work in batches. Measure 2 and 1/2 cups (288g) of crumbs and transfer to a large bowl. Add salt and cooled melted butter, mixing to form a thick mixture. Press into the prepared pan, using the bottom of a flat measuring cup to create an even crust layer.
TOP THE CRUST: Layer chocolate chips, butterscotch chips, white chocolate chips, and chopped pecans evenly in the pan. Pour sweetened condensed milk over the nuts, then top with an even layer of coconut. Press the coconut gently to ensure it toasts nicely.
BAKE: Bake in the preheated oven until the edges are golden and the sweetened condensed milk bubbles, about 23-28 minutes; mine usually takes 25 minutes.
LET COOL AND ENJOY: Remove the bars from the oven and let them cool completely, about 1-2 hours. To cool faster, refrigerate after 20 minutes at room temperature. Lift the bars using the parchment overhang and cut with a sharp knife, warming and drying the knife between cuts.
STORAGE: Store leftover bars in an airtight container, separating layers with parchment or wax paper. Keep them in the fridge if it's warm, or on the counter in cooler temperatures, depending on your preference for firmness. Enjoy them within 3-5 days.

Video

Recipe Notes

Note 1: We prefer milk chocolate for its richness and sweetness, but any type of chocolate works. Choose dark chocolate if you prefer it, or semi-sweet to reduce sweetness.

Note 2: If you don't like butterscotch or white chocolate chips, substitute your favorite type, such as more chocolate chips or caramel bits, keeping the quantities consistent.

Note 3: Use only sweetened condensed milk for this recipe, ensuring it's full-fat and not sugar-free. Avoid mistakenly buying evaporated milk. I recommend Eagle Brand® (not sponsored).

Nutrition Facts

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?

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30 Best Soup Recipes

by Chelsea

30 Best Soup Recipes

Soup has to be one of the most basic, frugal foods there is. Take any bits of leftover meals, add a few enhancements and plenty of flavorful liquid, and presto! It’s a whole new meal. Those “stone soup” recipes are some of the best ones out there. But don’t stop there! While soup can be an extremely budget-friendly choice, there are also planned soups that don’t rely on leftovers at all. They’re unique meals in their own way, and we have recipes for just about any variety of soup you can imagine. We’ve grouped them into sections: our popular favorites, Mexican-inspired soups, chicken, vegan, vegetarian, creamy, and healthy choices all have their spot to shine.

Our Most Popular Soup Recipes

These are the ones that repeatedly get the most views and five-star reviews. Green Chile Chicken Enchilada Soup, Lentil Soup, Sausage Potato Soup, Chicken Parm Soup and Broccoli Cheddar Soup have stood the test of time and have the clicks to show for it! Our favorite soup recipes just may become your favorites, too!

1. Green Chile Chicken Enchilada Soup

With over 200 rave reviews, this Green Chile Chicken Enchilada Soup is insanely popular– and for good reason! It is hearty, creamy, and packed with flavor!

One reader said: “Oh my gosh, this is the best Mexican soup I’ve ever made or tasted! I described it to my friend as “award winning”! 🙂 thank you SO much for this awesome recipe. Delicious!!”

2. Lentil Soup

This Lentil Soup has gone viral on social media and there is no question why; people go crazy for this delicious, flavorful, and healthy soup!

One reader said: “This soup is so insanely delicious. I’ve been sitting here, eating leftovers for lunch (still just as good if not better the next day!) trying to find words that would do it justice. I’m at a loss. I want to send the recipe to everyone I know and tell them to make it right away. Every single flavor just blends together so amazingly well. So glad I ran across your site and this recipe!”

3. Sausage Potato Soup

Sausage Potato Soup is always a site favorite. You’re going to love our take on the traditional “cheeseburger soup.”

One reader said: “Oh man, this soup is absolutely delicious. I have made it numerous times. This is my husband’s favorite recipe for soup. If you haven’t tried it yet, it’s definitely a must !! This is what’s for dinner tonight !! Thank you for sharing Chelsea.”

4. Chicken Parmesan Soup (In 20 Minutes!)

This quick and easy Chicken Parmesan Soup can be ready in about 20 minutes! It’s so popular, packed with flavor, good-for-you ingredients, and all the best flavors from chicken Parm!

One reader said: “Made this twice now. Super easy and nourishing.”

5. Broccoli Cheddar Soup

Everyone needs a good Broccoli Cheddar Soup recipe in their back pocket and trust me, this is the best. Just read the reviews!

One reader said: “Aaaahhhhmazing! My whole family loved this soup. I doubled the recipe and didn’t have quite enough cheese, but it worked fine. The spice combination is divine, thank you for this recipe. Definitely going in my recipe box!”

Mexican-Inspired Soup Recipes

Seems like everyone loves Mexican-inspired foods, so it’s no surprise that our Mexican soup recipes are big hits on the site. These soups feature tortillas, taco ingredients, salsa and are made in regular pots, slow cookers and instant pots. Take a look and try a few. I bet you’ll be a fan, too!

6. Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup is the easiest, dump-it-all-in-and-forget-about-it kind of meal! It’s so popular and delicious!

One reader said: “Made your tortilla soup tonight in the Instant Pot. We doubled the recipe and it was the best soup I have ever had. My husband– who is not a big fan of soup– has already had 4 bowls. Thanks.”

7. Chicken Taco Chili

This Chicken Taco Chili is always a hit wherever we bring it! It has chicken, beans, veggies, and plenty of good spice!

One reader said: “This. Recipe. Is. Amazing. I’ve tried several different types of taco chili and this one takes the cake! My husband can’t get enough of it. I can’t wait to make it again! Thanks for this!”

8. Slow Cooker Salsa Verde Chicken Soup

This healthy Slow Cooker Salsa Verde Chicken Soup is crazy flavorful and it can all be prepped in less than 10 minutes– just dump it all and go!

One reader said: “I made this soup by the recipe last fall… And it was an INSTANT hit. It is a staple meal in our house now!!! Thank you for sharing this recipe with everyone!!”

9. Healthy Chicken Tortilla Soup

This Healthy Chicken Tortilla Soup has loads of hidden veggies, shredded chicken, and plenty of protein in the form of quinoa and beans — it’s a powerhouse of good-for-you ingredients!

One reader said: “This is the 3rd soup of yours I’ve made (sweet potato and quinoa, chicken parmesan, and now this one!), and 3 for 3 have been amazing. I love that I can now look to your blog to find a reliably delicious and easy-to-make crockpot soup!! I also love the flavors you tend to use (e.g., Italian, Mexican) because are my favorites too! Keep it up, Chelsea!”

10. Pozole

Try this quick 30-minute Mexican-inspired recipe, Pozole, filled with hominy, pulled pork, and loads of delicious toppings!

One reader said: “This Pozole soup is unbelievably delicious, it tastes like authentic Pozole and my whole family went crazy for it! Thanks for another great recipe Chelsea”

Chicken Soup Recipes

What is it about chicken that makes it such a great ingredient for soup? Besides being a lean meat that tastes great, chicken is also versatile choice that works with so many flavor blends. Try Chicken Curry Soup, Chicken Pot Pie Soup, Crockpot Chicken Quinoa Soup, Chicken Quesadilla Soup, and Chicken Corn Chowder and leave us a review. As you’ll see below, our viewers know a great soup recipe when they taste it!

11. Chicken Curry Soup

Cozy and comforting Chicken Curry Soup with the most amazing seasoning blend and flavor. Healthy and hearty!

One reader said: “Nothing compares to this Chicken Curry Soup! It’s a winner, maybe my all time favorite soup! It has the best flavor and couldn’t be more delicious! ”

12. Chicken Pot Pie Soup

What is more comforting than a Chicken Pot Pie in soup form? Trust me, this is the ultimate comfort food. It’s so delicious, flavorful, and filling!

One reader said: “I made it today. Great recipe. Absolutely delicious. A very comforting comfort food.”

13. Crockpot Chicken Quinoa Soup

This Crockpot Chicken Quinoa Soup is wildly popular and for good reason! It is nutritious, protein-packed, and filling.

One reader said: “This soup is fantastic! No really- it’s amazingly easy and so warm and comforting. You literally dump all the ingredients into the crock pot and for us, 4 hours later it was done. We left the house, and when we opened the door it smelled like thanksgiving. We plunged into the soup and it was so satisfying and delicious. Thanks so much!”

14. Chicken Quesadilla Soup

A delicious and creamy slow cooker Chicken Quesadilla Soup with quesadilla “croutons.” This is sure to be a hit!

One reader said: “This is by far the best and easiest recipe to make. It is delicious.”

15. Chicken Corn Chowder (Slow Cooker)

This Chicken Corn Chowder is such a popular recipe on the site. It couldn’t be easier to assemble — we throw everything into a slow cooker, turn it on, and forget about it!

One reader said: “This was amazing! I doubled the recipe and shared with my neighbors and parents. Everyone LOVED it! I have never been able to find a good corn chowder recipe that had good flavor! Thanks so much!”

Vegan and Vegetarian Soup Recipes

You don’t need meat in a soup to make it hearty and satisfying. Check out our vegetarian and vegan soups for some great dinner ideas! Tomato Basil Soup, Pumpkin Soup, Carrot Soup, Chickpea Soup, and Sweet Potato Soup all include stick-to-your ribs ingredients that are packed with flavor and nutrition.

16. Tomato Basil Soup

This is the best Tomato Basil Soup recipe out there! It’s loaded with good-for-you ingredients and has the most amazing rich, deep flavor!

One reader said: “Hands down the BEST Tomato Basil soup ever. I love it!”

17. Pumpkin Soup (Canned Pumpkin!)

This tasty Pumpkin Soup is one of the quickest and easiest soups to make — thanks to a shortcut: canned pumpkin! It’s healthy and delicious!

One reader said: “This is my all time favorite soup! I genuinely don’t think it gets better! It’s the perfect combination of flavors! Trust me, give this one a try!”

18. Carrot Soup

This vegan, vegetarian, and gluten-free Carrot Soup couldn’t be healthier or more delicious! You’ll love the blend of flavors in this creamy soup.

One reader said: “This soup is delightful! The carrot flavor is present but not overpowering, the coconut milk adds a delightful creaminess. The recipe was straightforward and easy to follow. A wonderfully nutritious main course, definitely will add it to my repertoire of recipes!”

19. Chickpea Soup

Chickpea Soup combines lentils, veggies, and chickpeas in a coconut and curry-seasoned broth. This nourishing soup is packed is naturally vegan and dairy-free!

One reader said: “Very tasty – the soup was very delicious. Makes a lot and my family isn’t as adventurous in their eating as I am; wondering if I can freeze it? And for how long?”

20. Sweet Potato Soup

Creamy and comforting Sweet Potato Soup is healthy, dairy-free, gluten-free, vegan, and absolutely delicious!

One reader said: “Very tasty – the soup was very delicious. Makes a lot and my family isn’t as adventurous in their eating as I am; wondering if I can freeze it? And for how long?”

Creamy Soup Recipes

Take comfort foods to a whole new level with these creamy soup recipes. These recipes are so smooth and creamy they’re almost a sensual experience! Creamy Chicken Noodle, Creamy Vegetable, Potato Soup, Creamy Chicken Tortellini, and Ham and Potato Soup make you slow down and savor the goodness.

21. Creamy Chicken Noodle Soup

This one-pot Creamy Chicken Noodle Soup is thick, hearty, creamy, and completely slurp-able.

One reader said: “I made this soup tonight and it is honestly the best creamy soup I have ever had. I made it exactly how the recipe said and would not change anything. Thank you so much for sharing!”

22. Creamy Vegetable Soup

This insanely popular Creamy Vegetable Soup is sure to be a hit no matter where you take it! It’s kid-friendly and full of vegetables!

One reader said: “This exceeded my expectations. The end product is phenomenal. What a cost-efficient recipe! Also perfect when craving something hearty and wholesome. Thank you so much for posting!”

23. Potato Soup

There is no comfort food quite like a creamy Potato Soup! This soup has all the flavors you know and love, it’s ultra creamy, cheesy, and robustly flavored!

One reader said: “I never leave comments after I make recipes that I’ve found, but my goodness this was delicious. Even better the next day. Two thumbs up. Thanks for the delicious post!!!”

24. Creamy Chicken Tortellini Soup

This Creamy Chicken Tortellini Soup can be ready in 30 minutes and is sure to be a favorite!

One reader said: “This was off the chart!!! Great taste, easy to make and fun. The wife loved it. Thanks!”

25. Ham and Potato Soup

This is our favorite soup to use leftover Thanksgiving or Christmas ham! It’s so delicious I look forward to it more than the actual holiday ham!

One reader said: “This potato soup has SO MUCH flavor! My husband said it’s the best he’s ever had. And what a great way to use up leftover Easter ham. We loved it.”

Healthy Soup Recipes

You don’t have to be sick to appreciate a good, healthy soup. Slurping on nutrition-packed meals might even help keep the sniffles at bay! Check out the tastes in Chicken Vegetable, White Bean and Kale, Chicken and Rice, Vegetables and Ham and all-vegetable standouts like the Best Vegetable Soup and Minestrone. You can taste how good they are!

26. Chicken Vegetable Soup

This is one of the best detox soups out there! It’s so clean, healthy, and delicious! It has a healthy broth base and tons of vegetables.

One reader said: “I made this yesterday and it was delicious!! Thank you so much for the healthy and flavorful recipe! I’m excited to try some more recipes from your site.”

27. White Bean and Kale Soup

This vegetarian soup is loaded with healthy plant-based protein and vegetables. It’s such a well-balanced, healthy, and filling meal!

One reader said: “This soup is so delicious. It is a keeper! I didn’t have kale so I used spinach. Amazing”

28. Chicken and Rice Soup

The perfect hearty, nutritious, and flavor-packed Chicken and Rice Soup that can all be prepped in one pot!

One reader said: “I love soup especially during the cold winter months and this one looks delicious Chelsea! Loving all the bright veggies packed in here and a big hot steaming bowl of this is just perfect for a snowy day like today!”

29. The BEST Vegetable Soup

The Best Vegetable Soup is loaded with tons of veggies, miniature pasta, and a secret ingredient that adds loads of flavor! It can all be ready in 30 minutes!

One reader said: “I think this may be the best homemade soup I have ever eaten. I thought the pesto seemed like a strange thing to add to the soup but it was fantastic. My husband loved it.”

30. Healthy Minestrone Soup

Healthy Minestrone Soup is made with quinoa instead of pasta. It’s loaded with good-for-you veggies and a deliciously seasoned broth.

One reader said: “This minestrone soup is absolutely delicious and the best I have ever made hands-down. I’ve been a vegetarian over 25 years. I did not change anything in the recipe! Thank you for this awesome recipe.”

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So what is Stone Soup, anyway? It’s an old folk tale involving a clever person who talked a whole town into creating a wonderful meal! The story goes that a man came to town looking for food, but was told that nobody had any. He said he could make a soup out of a stone, and the townspeople dared him to do it. So he gathered a big pot, filled it with water, added a big rock, and set it to simmer. He raved about the aroma and how wonderful it would be, and people grew curious. He then suggested that if they had a bit of leftovers to add, it would be even better. So pretty soon, people were contributing veggies, broth, meat, seasonings….and the soup was indeed delicious. The stone was merely a prop to get everyone else to contribute. Stone soup is another term for leftover soup–one of my favorite ways to clean out the fridge!

More Soup Recipes:

Black Bean Bowls

by Chelsea Lords

These saucy Black Bean Bowls are one of our new favorite vegetarian meals! They start with coconut-lime rice and are loaded up with ultra-flavorful and saucy black beans and a quick mango-jalapeño topping. A simple (and optional) cashew-cilantro sauce gets drizzled on everything, adding a citrusy freshness.

Black Bean Bowls

These bowls are part of my mini-series “cook once enjoy all week long” recipes. Starting with homemade, from-scratch black beans, there are loads of options for fixing delicious dinners–and many of them are vegetarian-friendly, too! A quick run-down: Prepare some dried black beans (I promise, it’s so easy!) in the slow cooker or instant pot at the beginning of the week (or whenever you’ve got a free moment). Enjoy those beans as a side dish that day for dinner and then use the leftovers in recipes throughout the week. (Or freeze the leftovers and use them in place of canned beans for future recipes.)

Black Bean Bowls come together insanely fast with pre-made black beans. And even better, those black beans have only gotten more flavorful as they’ve sat overnight!

Beyond these bean bowls, I also share how to use those homemade black beans in these Southwest Egg Rolls and this Chipotle Chicken Salad. Cook once and enjoy some kitchen short-cuts for the remaining meal preparation throughout the week!

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Love this series? We did a similar series (cook once, enjoy all week) using these homemade Pinto Beans in these Bean and Cheese Burritos, Pinto Bean Tacos, and Bean Tostadas.

Black Bean Bowl Ingredients

Coconut Lime Rice: Rinse the basmati rice well before using for fluffier rice.
Black Beans: Homemade black beans are amazing in this, but canned ones work just as well. If using canned, be sure to rinse.
Sauce: Use a powerful blender and soak your cashews before to get a smooth sauce consistency.
Toppings: The combination of mango, jalapeño, and red onion gives everything a balance of sweet, spicy, and tangy.

Let’s talk black beans

Don’t have the time to make beans from scratch? It’s okay! Canned black beans work in these recipes, too. Here’s how to jazz up canned beans: Follow the “black bean” portion of the recipe in these Black Bean Tacos.
If you do make the homemade black beans (highly recommended!), warm them through in a small pot over medium-low heat. Stir gently to avoid breaking them. If you like the sauce surrounding the beans (we love it!) spoon some of that on top of the beans and rice too! If not, drain the beans in a strainer before adding to the rice.
Even if you just crack open a can of black beans (and warm them through), you’ll love these Black Bean Bowls, thanks to all the other components!

Cashew-Cilantro Sauce

I am so excited about the sauce for these Black Bean Bowls! It’s incredibly nutritious, but you’d never know it without reading the ingredient list! Most of my creamy cilantro sauces rely on mayo or sour cream, but I was determined to make a vegan sauce equally tasty! I replaced the typical mayo/sour cream with cashews and the sauce is a total winner! A few quick notes:

Soak the cashews to ensure they’re softened. Since I usually forget to soak the cashews overnight, I’ve found a short-cut: Pour boiling water over the cashews and let them stand for 45 minutes to an hour. Soft cashews in a fraction of the time!
Use roasted and salted cashews. The cashews can make or break this sauce! Be sure to get whole cashews that have been roasted and salted for maximum flavor.

Coconut-Lime Rice

Be sure to use a good-quality, full-fat coconut milk, and don’t forget to give the rice plenty of time to sit (covered) after it’s done simmering; this will keep the rice from becoming sticky and gooey.

A few time savers when making this rice: Using a microplane (like this one) and a citrus reamer or this citrus juicer make getting lime zest and juice quick and easy.

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For more tips and trouble-shooting, be sure to check out this coconut rice post!

Topping Ideas

The mango, jalapeño, and red onion topping add texture, freshness, and sweetness to these Black Bean Bowls! We just love this combo. A few other topping ideas:

Additional fresh lime juice
A few cilantro sprigs (or finely chopped cilantro)
A few extra crushed up cashews
Additional thinly sliced jalapeños for even more heat

Black Bean Bowls shortcuts

Make the black beans ahead of time. I discussed this earlier in the post, but having the beans already prepared makes these bowls come together so fast!
Purchase mango. If you don’t have time to prepare mangoes, a lot of stores have peeled and cut mangoes in the produce section of the store. It’s a little more spendy, but can help save time. Alternatively, a ripe mango can save time because they’re a lot easier to chop! See the quick tip below.

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We love honey mangoes (also known as Ataulfo or yellow mangoes) best in these black bean bowls, but regular mangoes work great as well. (Honey Mangoes are sweeter and creamier than regular mangoes.) To tell if your mangoes are ripe, gently squeeze the fruit. If it’s ripe, it will give slightly. Wait to make this recipe until the mango is at peak ripeness for the best flavor and texture. Here’s a quick and helpful visual guide on how to cut a mango!

Black Bean Bowls Variation Ideas

Don’t love coconut? Use plain or cilantro–lime rice as the base. (Check out the “recipe notes” in this Cilantro Lime Chicken for a cilantro-lime rice recipe.)
Can’t have cashews? I’d recommend using the creamy cilantro sauce on these shrimp tacos instead.
If you don’t love cilantro, I’d recommend the sauce on these Loaded Sweet Potatoes instead
Vegetarian: to make this recipe vegetarian, cook the black beans in vegetable stock instead of chicken stock. Vegan: same change as vegetarian and leave off any optional cheese.

Other Black Bean Recipes

Sweet Potato Black Bean Chili with an amazing seasoning blend
Quinoa Black Bean Salad with a cilantro dressing
Garbanzo Bean Salad with black beans and an Italian vinaigrette
Black Bean Burger with an amazing burger sauce
Sweet Potato & Black Bean Burrito Bowls with a creamy sauce

Homemade Oreos

by Chelsea Lords

Homemade Oreos are made simple, thanks to some store-bought short-cuts — a cake mix and pudding mix!

Two deeply chocolate, thick, soft, and chewy cookies sandwich a creamy frosting reminiscent of the creme inside Oreo® cookies.

We love Homemade Oreos so much that we made a fun flavor variation — be sure to try these Cookie Dough Oreos next!

What to expect from Homemade Oreos

While these aren’t completely like real Oreo cookies, they’ve got similar flavors and a nearly identical creme filling. But, instead of crispy, hard chocolate cookies, these cookies are soft, chewy, and deeply chocolatey. They’re very rich and sweet!

Slightly underbaked, the cookies are very fudgy and even a bit gooey. And frosted while they’re still just a tiny bit warm, they practically melt in your mouth — yum!

If you’re looking for cookies exactly like real Oreos — more crispy and crunchy — this recipe won’t be the one you’ll want to use. These are more like an Oreo Whoopie pie. As soft and chewy cookie addicts, we prefer these to real Oreos any day! 🙂

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In case you aren’t familiar, a whoopie pie is either a cookie, pie, sandwich, or cake — usually two round mound-shaped pieces of a flavored cake or cookies with a sweet and creamy filling sandwiched in between.

What Cake Mix To Use

These Homemade Oreos begin with a cake mix and only require four other ingredients. With so few ingredients, the cake mix is very important to the end flavor and texture of these cookies.

We’ve tried several different cake mixes, and truly none even come close to Betty Crocker’s® Super Moist Triple Chocolate Fudge Mix (pictured above). I’m not paid or affiliated by Betty Crocker; this is simply our preference for this recipe.

We love the softness, fudgy-ness, and deep rich flavor this cake mix contributes to these cookies. Use the cake mix, but don’t follow any package directions for preparing the cake; we’ll add our own ingredients!

What pudding mix to use

Beyond the cake mix, the other ingredient to pay close attention to is the pudding mix. While it would be nice if any boxed pudding worked in this recipe, this part of the recipe is very specific.

We’re looking to use chocolate instant pudding mix– not the cook-and-serve type. We also want to ensure the pudding mix is not sugar-free or reduced-calorie — those varieties won’t work the same.

The other thing to keep an eye out for is the pudding box size. There are typically two sizes — a larger and smaller one. We want to get the small 3.9-ounce (111g) box.

When using the pudding mix in these cookies, use the dry mix — don’t prepare it according to package directions.

Other Ingredients

Besides the cake mix and pudding mix, there are three other ingredients which I describe below:

Eggs. Be sure to use large eggs in this recipe.
Butter. It’s important the butter is at room temperature and not melted for this recipe. If the butter is too soft or melted, this Homemade Oreo cookie dough will need to be chilled before baking.
Vanilla Extract. This adds a nice touch of flavor but is not entirely necessary. If you don’t have vanilla on hand, feel free to leave it out.

Homemade Oreo Frosting Notes

This frosting recipe is a bit unique, but we think it tastes so similar to the creme inside of packaged Oreo cookies!

Let’s talk shortening. While I very rarely use shortening in my recipes, I find it has the most similar flavor to the creme filling in real Oreos. If you’re totally opposed to shortening, butter will work just fine, but there will be more of a buttercream flavor than Oreo creme flavor.
Consistency. The consistency of this frosting is very thick — again, more creme-like, than frosting. To thin it out, add a bit more hot water or even milk.
Use immediately after making. Frost the cookies right after the frosting has been prepared. The longer the frosting sits, the more it thickens and becomes harder to spread on the cookies.
Try a different filling. If you aren’t sure about the filling recipe, see the section below for different frosting ideas to add to the center of these Homemade Oreos.

VARIATIONS

Homemade Oreo Variations

Try a different frosting/filling instead! I’d recommend this Cream Cheese Frosting or Cookie Dough Frosting to fill the centers. A Peanut Butter Frosting would also be delicious!
Make Golden Oreos. Instead of chocolate, use a vanilla cake mix and vanilla pudding mix to make Homemade Golden Oreos. Keep the filling recipe the same.
Dye the frosting. For festive occasions, dye the cream filling to match: pink for Valentine’s, green for St. Patrick’s, pastel for Easter, etc. Make it even more festive by rolling the cookie edges in sprinkles while the frosting is soft (like we did for these Halloween Cookies).
Chocolate dipped. For an even more decadent treat, dip half of these Homemade Oreos in some melted chocolate. Once dipped, allow the cookies to harden on a parchment paper-lined sheet pan.

Homemade Oreo Tips

Use room-temperature butter. With butter that is at room temperature, the batter beats up nice and smoothly. If the butter is too soft or melted, the cookie dough will need to be chilled before being baked so the cookies don’t spread too much.
Bake on a Silpat® liner or parchment paper. This helps bake the cookies evenly without burning or browning too much on the bottoms. Plus, the clean-up is effortless!
Ever so slightly underbake. If you overbake these cookies, the taste and texture will be off. Slightly underbaking these cookies keeps them soft, chewy, and rich tasting. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they are pulled out of the oven.
Store the cookies in an airtight container at room temperature. They’re best enjoyed within 2-3 days. Unfortunately, these cookies become harder, and firmer every day they aren’t eaten. If they won’t be consumed that quickly, bake up a few and freeze the rest of the cookie dough for later! (See “quick tip” bow below.)

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To freeze cookie dough: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these Homemade Oreo Cookies straight from the freezer. There is no need to thaw, but you may need to add a minute or 2 to the baking time.

More Delicious Cookies:

Funfetti Cookies loaded with sprinkles
Rocky Road Cookies with chocolate, peanuts, and marshmallows
Salted Caramel Cookies with cream cheese frosting and caramel drizzle
Avalanche Cookies no-bake peanut butter cookies
No-Bake Oreo Cookies dipped in milk chocolate

Healthy Brownies

by Chelsea Lords

The best Healthy Brownies! Made without flour, refined sugar, butter, or eggs, these rich, fudgy, and deeply chocolatey brownies can be easily prepared with ingredients found at your local grocery store. Plus, there’s an optional frosting recipe for those who love frosted brownies.

Next time try our popular Applesauce Brownies or Gluten-Free Brownies!

Healthy Brownies

Brownies are hands down one of my favorite desserts — the richer and fudgier, the better! And if I don’t have a plan for a batch of brownies to go (family, friends, neighbors, etc.) they will all get consumed by yours truly. Literally, every single piece, and I wish I were exaggerating but I’m not.

As a result, I’ve worked and worked and worked on a healthy recipe that I absolutely love but has better ingredients, because I shouldn’t eat this entire tray of Peanut Butter Cup Brownies. So now, when I eat these at least I’m getting some health benefits from it. 🙂

What to expect from this recipe

This brownie recipe is one of the recipes I am proudest of — it’s pretty amazing how great the ingredients are for the insanely fudge-y, rich, and delicious flavor and texture these brownies deliver. But I also want to be completely transparent; these brownies aren’t for everyone. Read on to see what I mean.

Texture-wise: So, this is probably contrary to every single brownie law of the universe, but these healthy brownies are best served cold. Cover these tightly and chill them overnight (or about 4-6 hours) and then you’ll know what I’m talking about. They taste like rich, dark chocolate fudge. After being chilled they are very dense and not at all cake-like. When warmed up they do have a lighter and more cakey texture. Healthy Brownies are thick, chewy, and quite rich (especially with the frosting on them).

Flavor-wise: These brownies have a slightly bitter, strong dark chocolate flavor. I use 53% cacao dark chocolate so I don’t find them overly bitter, but they do taste strongly of dark chocolate. If you don’t love dark chocolate, you can use milk chocolate. Beyond the dark chocolate, these also have a lot of Greek yogurt in them. I recommend you use a good, sweet, and non-tangy Greek yogurt (more on this later).

Healthy Brownie Ingredients

Here are the ingredients I use and recommend for the best results in this recipe. None of them are sponsors; they’re just what I use when making this recipe.

Dark chocolate. I use Nestle’s® Dark Chocolate Chips. Read up on the benefits of dark chocolate here. If you’re not a dark chocolate fan, milk or semi-sweet will work in its place.
Greek yogurt. This is in my opinion the most important ingredient in this recipe. It can definitely make or break the final flavor. I have tried so many different Greek yogurts and hands-down, the best yogurt to use is Honey Vanilla Greek yogurt (made by Greek Gods®). Greek yogurt contributes loads of protein to these brownies, among other benefits.
Coconut oil. I have found a good amount of variation in coconut oil brands; mainly there is a stronger coconut flavor in some brands as opposed to others. I personally use LouAna® Coconut Oil and don’t find any recognizable or pronounced coconut flavor in these Healthy Brownies.
Vanilla extract, salt, and baking soda. These ingredients contribute to the flavor and leavening of the brownies.
Coconut sugar. This sugar is a non-refined sugar that has become very mainstream in grocery stores in the last few years. You should be able to find it among other baking sugars or in the health food section of your grocery store. If you don’t want to buy a special sugar for this recipe, brown sugar can be used instead. It’s a 1:1 substitute, but note that brown sugar is refined sugar.
Old-fashioned oats. More on this ingredient in the next paragraph.

Let’s talk oats

If there’s no flour in these flourless healthy brownies, what are we using? Regular old-fashioned oats! (Make sure to use old-fashioned or rolled oats, not quick or steel-cut oats). The oats are blended up before being added to the batter, and they resemble flour and serve the same function; read the “quick tip” below for a breakdown of the process.

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How to make powdered oats: Add the old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. (This will affect the texture and liquid absorption of these flourless brownies.) Make sure to measure the oats once they’ve been blended into a powder and not before.

Healthy Brownies Frosting

The frosting on these is optional. While it is a whole lot healthier than most frosting recipes, it does have refined powdered sugar in it. If you are avoiding refined sugar, you’ll want to leave off the frosting on this recipe.

The frosting contains only four ingredients and uses similar ingredients in the brownie base — more dark chocolate and more Greek yogurt, plus some milk and powdered sugar. I use almond or macadamia nut milk, but any plant-based milk works great here.

The frosting is very thick and ganache-like. It will harden as it sets and firms up on the cold brownies. It can soften and get melty in a warm environment, so I recommend keeping these brownies chilled.

Tips

Use the right ingredients. Take a minute to read through the ingredients section. The ingredients matter a lot on this recipe and you can end up with very delicious or, er… less-than-exciting, brownies, based on the ingredients used.
Line the pan. These brownies are very fudge-y and can be difficult to get out of an unlined pan. Save yourself the trouble by lining the pan with parchment paper and leaving an overhang for easy removal.
Wait until they’re chilled. These brownies are at their best after being chilled overnight. We love them best the next day. But even a few hours in the fridge and they’re delicious.
Use a sharp chef’s knife to make cuts. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut. These brownies are rich and sweet that you’ll want to cut them pretty small.

MoreRecipes

Black Beans (Instant Pot or Slow Cooker)

by Chelsea Lords

No soaking required for these simple homemade Black Beans! These beans are deeply savory with a hit of spice and so much flavor.

Prepare Black Beans as a delicious side dish and then re-purpose leftovers in a number of ways outlined below; this recipe has so many possibilities. This recipe was tested in both a slow cooker and Instant Pot®.

Black Beans

After sharing these Pinto Beans (and the subsequent recipes using them), I’m totally hooked on preparing beans in the slow cooker and/or pressure cooker. It’s my favorite way to cook for my family this new year. I love preparing the beans as a way of meal prepping at the beginning of the week and then use those beans in meals all week long. While canned beans are convenient, nothing compares to the flavors and textures you’ll get from these from-scratch black beans.

Not only are they economical (the cost of dried beans versus canned can be staggering!) they’re also incredibly simple to make. I’ll share some shortcuts for making Black Beans and I’ll share some of the recipes we’ve used these beans in as a part of my “cook once & enjoy meals all week long” series.

These recipes feature these from-scratch black beans:

One batch of Black Beans makes about the equivalent of three 15-ounce cans of black beans and each of the recipes above uses about 1 can (or slightly less). So if you prepare the beans at the beginning of the week, your family can enjoy them as a side dish that first day and then the rest can be stored and used in those three recipes throughout the week. They freeze well, too, so you can save these beans for later, as well.

With the seasoned beans prepared, the remaining prep during the week on those other three recipes listed above is so much quicker! Additionally, as the beans sit, they only get more flavorful! So those recipes will have so much more flavor than using a can of beans!

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Love this series? We did a similar series (cook once, enjoy all week!) using these homemade pinto beans in these bean and cheese burritos, pinto bean tacos, and bean tostadas.

Slow Cooker versus Pressure Cooker

I tested Black Beans in both machines, and they end up very similar either way. (Note: When I use the term pressure cooker, that applies to the Instant Pot, which has a pressure cooker setting.)

The beans do end up with slightly more liquid in the pressure cooker, but it’s very easy to get these beans to your ideal liquid-to-bean ratio. Simply drain off as much of the liquid as you’d like. I typically leave all (or most) of the liquid because I like these beans pretty saucy when serving over rice or in a grain bowl. However, if they’re going in burritos or a bake, I do drain them before adding.

Whichever machine you choose to use, it may take a bit of experimenting your first time. All slow cookers and pressure cookers cook slightly differently, but once you’ve figured out the time for your specific machine, you’ll no longer have any guesswork.

Ingredients In Black Beans

Dried Black Beans: Rinse dried beans thoroughly before use.
Veggies: In a rush? Throw all the veggies in a food processor for quicker prep.
Seasonings: Cook in oil for more flavor.
Chipotle Peppers in Adobo Sauce: Taste before adding more salt, as adobo sauce can be salty.
Liquid: Use vegetable stock in place of the chicken stock for a vegetarian option.

Black Bean Preparation Tips

Rinse and pick through the beans. While a little tedious, be sure to give the beans a quick rinse and look through them for any shriveled beans, debris or rocks that may have snuck into your bag.
It may be tempting to throw everything in the slow cooker and let it go, but sautéing the veggies in the olive oil brings tremendous amounts of flavor. It adds layers of flavor to these beans.
Season to taste. Depending on how salty the chicken stock is, and the actual type of salt you’re using (not all salts season the same!) you’ll want to adjust the amount of salt to personal preference. If the beans taste flat, it’s probably as easy a fix as adding in some more salt! Also, we love Black Beans with some fresh herbs (like parsley, cilantro, or green onions) and fresh lime juice. It’s amazing the life those two ingredients bring to the black beans.
Freeze leftover chipotle peppers. See “quick tip” below.

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There’s nothing worse than using only one or two peppers (like in this recipe) and not being able to use the rest of the can before it goes bad. Luckily, canned chipotle peppers freeze beautifully! Here’s how to freeze them:

Spread a sheet of parchment paper onto a large pan.
Spoon out peppers with the adobo sauce, 1/2-inch apart, on to the pan. Place the pan in the freezer until peppers and sauce are frozen solid, about 1 hour.
Once frozen, peel the peppers and sauce off the tray.
Add the frozen peppers to a freezer-safe plastic bag, seal while pressing out any air, and store in the freezer for up to 6 months.
To thaw, take as many peppers as needed out of the bag and let stand at room temperature for 15-20 minutes or until thawed through (or pop individual peppers in the microwave for 10-15 seconds).

Shortcut tips

Preparation shortcuts. These beans are easy to make, and while the chopping can take a bit of time, you can save time by chopping all the veggies in a food processor. Save more time by using store-bought chicken stock; we’re adding loads of flavor without extra work. (By the way, why do we use both chicken stock and water? We tested all different ratios of water to chicken stock and found 1:1 to be the perfect complement to the beans without overpowering the flavor.)
Don’t soak the black beans. We do not need to soak the beans before cooking–now there’s a real shortcut! The amount of liquid in this recipe is ideal to get the beans ultra-tender, without spending hours soaking ahead of time.

Repurposing Black Beans into meals for the week

Beyond the three recipes I linked to above, you can use these from-scratch black beans in so many recipes! Here are some additional ideas:

Add to tacos: These Black Bean Tacos or these Vegetarian Tacos or these Butternut Squash Tacos are three of our favorites!
Black beans and rice: Spoon the beans over steamed rice. (or even better, cilantro-lime rice!) If you’re feeling extra sassy, drizzle on some cilantro-lime sauce (recipe on this Shrimp Tacos post).
Add beans to bulk up a soup or chili. (They’d be amazing in this vegetarian chili or this turkey chili.)
Add them to a taco salad like this Chicken Taco Salad or this Turkey Taco Salad.
In a quinoa dish like these Crockpot Quinoa Tacos or this Quinoa Black Bean Salad
Add to a wrap, quesadilla, or tostada.
Or: Refrigerate or freeze these beans in individual 1.5 cup portions so you can use them instead of canned beans for any recipes calling for black beans (more info on freezing leftovers below).

Freezing leftover Black Beans

Begin by labeling air-tight freezer bags. Let beans cool completely and then scoop 1-1/2 cups of the beans into prepared freezer bags, leaving plenty of space in the bags for expansion. Seal and transfer to the freezer until you need them. Beans keep in the freezer for about 6 months.
Thawing: You can add frozen beans directly to recipes like chili or beans and rice. (They thaw quickly in the pot.) For recipes where you need to start with thawed black beans, pull them out of the freezer the night before and let them thaw in the fridge, or for a quicker thaw, add the sealed bag to a large bowl of cool water until thawed through.

More recipes using Black Beans

Black Bean Corn Salad ready in 15 minutes!
Turkey Taco Skillet serve with chips!
Cowboy Caviar so much better than plain ole salsa!
Kale and Couscous Salad a vegetarian treat!
Chicken Fajita Bowls full of Tex-Mex goodness!

Beet Salad

by Chelsea Lords

Here’s our favorite Beet Salad, complete with perfectly caramelized roasted beets, fresh citrus, creamy goat (or feta) cheese, and sweet, candied almonds. Add a drizzle of our favorite tangy citrus-balsamic vinaigrette to perfectly finish everything off!

We love Beet Salad so much that we made a variation of it with pistachios, avocado, and a lemon-orange vinaigrette — check out that Beet and Goat Cheese Salad next!

Beet Salad

Roasted beets are one of my favorite veggies (especially if they’re paired with roasted sweet potatoes) so we add ’em to a salad with a citrusy balsamic dressing and it’s become a new favorite!

The sweetness of the orange pairs perfectly with the tangy balsamic dressed beets, the goat cheese adds a nice creaminess, and the crunchy almonds add the perfect finishing touch.

There are a few components to this salad, but a lot can be prepared ahead of time and then tossed together right before serving– making it a great salad to bring to an event or serve to company. And the beauty of this salad is it can easily serve as a side dish or be converted into a main dish with some added protein — more on this below!

Candied Almonds

The candied almonds add a nice crunch and additional sweetness to Beet Salad. They’re also quick and easy to make– only two ingredients and one skillet — no oven necessary!

Because they are made in a skillet, they do require constant supervision; the candied almonds can go from perfect to burnt in a matter of seconds. My biggest tip here is to stir them constantly and watch carefully. As soon as the sugar begins to get sticky and wet, remove the almonds from the burner and continue to stir until the sugar is completely absorbed into the almonds.

If you don’t want to make your own candied almonds, I’d recommend picking up some at the grocery store; these honey-roasted almonds are our favorite. They’re usually found with other salad toppers or in the end caps of the produce section of the grocery store.

And if you’d like to enjoy this Beet Salad with less sugar, add plain toasted almonds instead; see the “quick tip” box below!

Supreming Citrus

If you are unfamiliar with the term supreming citrus it’s a simple technique to remove the membrane from citrus fruit. Not only does it elevate the presentation in this Beet Salad, but it also ensures the citrus is free of rind or pith. Supreming does take a little more time, so it’s not entirely necessary, but if you’re serving this salad for an event or holiday, it does add that extra touch.

To supreme citrus:

Use a very sharp knife (otherwise this can be frustrating!).
Cut off the top and bottom of the fruit and then set the fruit on a cutting board, with the flat edge down.
Working around the fruit, slice the peel and pith off in sections. Follow the shape of the fruit cutting from the top down to the bottom.
Repeat until all the peel and pith have been removed.
Now, thinly slice (and halve the slices for smaller orange bites).
Add the beautiful cut citrus to the Beet Salad!

QUICK TIP

Don’t want to supreme the citrus? Simply peel and break apart into segments for this salad.

Beet Salad Dressing

This dressing has a very intense, tangy, and mildly sweet flavor. Here are a few tips:

Use good quality, extra virgin olive oil: The better your olive oil, the better the flavor of the dressing will be. Here are a few tips when trying to find good olive oil and a list of chefs’ favorite olive oils. Cobram Estate® Extra Virgin Olive Oil is a current favorite of mine in this dressing.
Squeeze the orange juice yourself: Already prepared (store-bought) orange juice is typically concentrated or has added ingredients that affect the flavor and sweetness of the dressing. Use freshly squeezed juice instead.
Toss some of the roasted beets with the dressing. After the beets have roasted, toss with a little dressing while they’re still hot. This gives the beets a chance to marinate and develop more flavor as they cool down for the salad.
Use kitchen tools to make the dressing preparation easier. Use a microplane (like this one) to zest only the very outside bright orange part of the clementine. Avoid the white pith below the peel. This citrus juicer makes juicing the clementines a breeze!

Converting Beet Salad Into A Main Dish

We love Beet Salad with thinly sliced grilled chicken or shredded rotisserie chicken added in.

We’ve also enjoyed it on the side with grilled flank steak (check out this Grilled Flank Steak recipe).

QUICK TIP

Short-cut: Use pre-roasted beets: A lot of stores have already-roasted beets in their produce section; pick the plain variety and simply chop those up for Beet Salad. In a pinch, you can use canned beets; make sure to drain them thoroughly.

How to roast beets

Tip: You may want to wear gloves when working with beets because they can stain your hands and fingernails. Also, I recommend a dark plastic cutting board, since beets will stain wood and lighter boards.

Trim the beets. Cut the tops off the beets and trim the root. (Save the beet greens and use them in one of these recipes!)
Peel the beets. Completely peel the beets with a vegetable peeler.
Cut. The beets should be in 1/2-inch cubes. To get even-sized beet cubes, cut the beets first into 1/2-inch-thick rounds, then cut each round into 1/2 thick strips. The strips can then be cut down into 1/2-inch cubes.
Roast. Place the cut beets on a lined sheet pan and toss with olive oil, salt, and pepper. Bake for 15 minutes, flip, and bake another 15 minutes. They may need another 5-10 minutes, depending on the size they were cut, the actual oven temperature, and how spaced out the beets are.

For best results, I recommend roasting the beets on a 15×21-inch sheet pan. The larger pan ensures the beets aren’t overlapping– and will give you perfectly caramelized beets. If the beets are crowded on the pan and overlapping, they will steam instead of roast. If you don’t have an extra-large sheet pan, divide the beets onto 2 smaller sheet pans.

QUICK TIP

I highly recommend roasting beets on parchment paper! They roast more evenly and won’t leave behind a mess on your pan.

STORAGE

Beet Salad doesn’t sit or store well after it’s made. Once assembled, the salad needs to be eaten soon after; otherwise, the dressing wilts the greens and the almonds soften.
To make ahead: Prepare everything, but store ingredients separately in the fridge. Assemble the salad right before eating.

More Salad Recipes

Italian Salad with an herb dressing
Strawberry Salad with a citrus dressing
Moroccan Carrot Salad with a chickpeas
Apple Fennel Salad with a lemon dressing
Mango Salad with a cinnamon-yogurt dressing

Tuna Stack

by Chelsea Lords

These simple Tuna Stacks are an explosion of flavor! We use a 1 cup measuring cup to quickly assemble these stacks which have four easy layers: a simple cucumber mango salad, creamy avocado, lemon-olive oil tuna, and sweet white rice.

Drizzling on some soy sauce and an easy sriracha mayo sauce takes them to the next level. Satisfy your sushi cravings easily from the comfort of your home!

We love the ease of canned tuna; try some of our other popular tuna recipes next: this cheesy one-skillet Tuna Pasta, our classic Tuna Salad, or this potluck favorite: Tuna Macaroni Salad. And if you’re catering to vegetarians, these Vegetarian Sushi Bowls are a great meat-free option.

Tuna Stack

My toddler has a serious obsession with quick hyper-lapse foodie videos. It may be because he watches me make them (and often helps out with them — those adorably fat baby hands you occasionally see are his).

He calls them “yummy videos” and says “yum-mmmmmy” several times throughout each video we watch. It doesn’t matter if the video is for sweet or savory or even a kitchen hack — he loves them all!

One video we watched together was how to make California Sushi Stacks by my incredibly talented friend Gina over at Skinnytaste. After watching that video we both immediately wanted sushi stacks for lunch! But without having several of the ingredients, we whipped up something pretty different borrowing the same concept. Since making our take on those sushi stacks a few month ago, we haven’t been able to quit making them — it’s reached obsession level for sure!

Tuna Stack Tips

Use canned tuna packed in olive oil for the best flavor. My personal favorite is Genova’s® albacore tuna. Tuna packed in olive oil is richer and has a fresher flavor.
Ready and fully ripe mangoes and avocados are game changers for Tuna Stacks. The creamy texture and flavor are far superior if both ingredients are fully ripe. (See Quick Tip below)
I recommend Persian (sometimes labeled as mini cucumbers) or English cucumbers. These cucumbers are nearly seedless and very crisp (instead of watery). They have a sweet, mild flavor and a great crunch; they’re the perfect complement to the other ingredients.
Tame the bite of red onion. If you’re sensitive to the flavor of raw red onion, soak the diced onions in ice cold, salted water for 10 minutes. Drain thoroughly before using in these tuna stacks.
For best success in inverting these tuna stacks, lightly grease the measuring cup with nonstick spray before starting. Run a sharp knife around the edge of the measuring cup before inverting the stack. (It’s normal for some of the mango cucumber salad to stick to the measuring cup, just pull it out and sprinkle on top of the tuna stack.)

QUICK TIP

To tell if an avocado is ripe, press gently around (not on) the stem and if it gives, the avocado is ripe (the “give” should feel like pressing the tip of your nose). No part of the avocado should be mushy to touch. (This means it’s overripe) To tell if a mango is ripe, always judge by feel. Squeeze the mango gently; a ripe mango will give slightly (overripe will squish down). Also, here’s a great guide on how to cut a mango!

Shortcut prep tips

Use leftover cold white rice. We have Tuna Stacks so often for lunches that I will make a huge batch of rice at the beginning of the week to use. If you don’t have to cook the rice, these come together very quickly.
- Another very quick alternative is Minute Rice®. It takes 5 minutes to make and, in that time, you can have all the veggies and the tuna prepped. (If you are using Minute Rice, use 1 cup uncooked.)
Prep ahead of time. The cucumber mango salad and Sriracha mayo can be prepared ahead of time and stored in the fridge for up to 5 days. Note that flavors on both intensify as they sit. (Red onion can become sharper and flavor the other ingredients stronger; Sriracha mayo becomes spicier.)
Use grocery short-cuts. Many grocery stores have prepared (peeled and cut) mango spears, which save on some prep time. Simply dice up those prepared spears to use in these Tuna Stacks.

More tuna recipes

Creamy Tuna Pasta with sweet peas
Avocado Tuna Salad with an avocado-based dressing
Mediterranean Tuna Orzo Salad with a lemon vinaigrette
Sriracha Tuna Salad Wraps with fresh veggies

Magic Cookie Bars

by Chelsea Lords

Magic Cookie Bars start with a thick graham cracker crust and are loaded with milk and white chocolate chips, M&M’s, caramel bits, and oats. Sweetened condensed milk makes the “magic” happen by holding everything together and making these bars ultra gooey, sweet, and tasty!

Try our other variations on Magic Cookie Bars next time — these 7 Layer Bars or these 7 Layer Pumpkin Bars.

Magic Cookie Bars

These Magic Cookie Bars are every sugar lover’s dream — basically a mash-up of a ton of candy with even more sugar enveloping everything in a thick gooey coating.

Fair warning — these bars are ridiculously sweet and rich. If you aren’t a total sugar lover, you may be more drawn to these Chewy Granola Bars. They’re still sweet with chocolate and M&M’s, but more balanced with oats and peanut butter. They’re also naturally sweetened with honey and won’t leave you in a total sugar coma like these magic bars might! Just trying to be transparent!

Graham cracker crust tips

Let the melted butter cool: Once the butter is melted, it needs to return to room temperature. If the butter is hot, it will melt the graham cracker crumbs, and that will cause a greasy crust.
Add salt. The salt in the crust helps cut through and balance the sweetness in these bars. While you can decrease the amount, I don’t recommend leaving it out entirely.
Blend crumbs thoroughly. To be sure there aren’t large chunks of graham crackers in the crust (which will affect how nicely you can cut these Magic Cookie Bars), thoroughly blend the graham crackers until they are in fine crumbs. Add any large chunks back into the blender and keep on blending. Depending on the type of blender you have, you may want to blend the crackers in batches.
Measure the crumbs. While it’s easy to just count graham cracker sheets to throw in the blender, there can be a good amount of variation from cracker to cracker and brand to brand. For a fool-proof crust, measure the crumbs to be sure you have the correct amount.
Press down firmly. I like to use the bottom of a one-cup measuring cup to compress the crust and press it into a nice even layer. The tighter and more compact the crust, the better the bars cut.

Magic Cookie Bar Toppings

After the crust, here’s what we add on top and a few notes about the ingredients:

Quick oats. While you can use old-fashioned oats, we do like quick oats best in these bars — they soften better and are less over-powering than old-fashioned. Don’t use steel-cut oats.
Milk chocolate chips. We love milk chocolate’s richness and sweetness, but any type of chocolate works here. If you like dark chocolate best, use dark chocolate. If you want to cut down on sweetness, use semi-sweet chocolate.
White chocolate chips. We love white chocolate in these bars, but if you aren’t a fan, use butterscotch or even peanut butter chips instead.
Caramel bits. These miniature caramel balls are a unique magic cookie bar addition, and we love them! These caramel bits are typically found on the baking aisle among other baking chips or caramels. They can also sometimes be found in the candy aisle with similar caramel candies.
M&M’s®. I don’t recommend large ones– peanut, peanut butter, or some of the special flavors– because they don’t hold in the bars as nicely.
Sweetened condensed milk. This is the “magic” ingredient that holds everything together and makes these bars gooey and sweet. Be sure to get the full-fat variety and avoid sugar-free cans. Be sure evaporated milk and/or dulce de leche don’t accidentally make their way in your cart — these cans all look so similar!

Magic Cookie Bar Tips

Line the pan with parchment paper. These magic cookie bars are nearly impossible to remove without first lining the pan. Don’t line the pan with foil or wax paper for this recipe. Leave an overhang of parchment paper to easily remove the bars and cut into them on a cutting board.
Add your favorites. Feel free to swap out some of the candies/baking chips for the ones you prefer. As long as sizing and overall quantities remain consistent these bars should work great. You could even try swapping graham cracker crumbs for Nilla® Wafers or Teddy Graham® crumbs for a unique crust.
Gently press in the toppings. After all the candies are on piled on top of the sweetened condensed milk, gently press everything into an even layer. This ensures that the toppings will stick into the sweetened condensed milk nicely and the Magic Cookie Bars look nice.

Magic Cookie Bars FAQs

1Do you have to refrigerate Magic Cookie Bars?

Store in the fridge if the temperature is warm where you’re at, or on the counter for cooler temperatures. There is nothing about these bars that requires refrigeration, but if you prefer them to be less gooey and firmer, store them in the fridge.

2What do you use sweetened condensed milk for?

Beyond these amazing Magic Cookie Bars, here are some other recipes to use sweetened condensed milk in:

3How do you cut Magic Cookie Bars?

These bars are gooey and sticky! I recommend waiting for them to cool completely before cutting into them.
If the bars are too soft/gooey to cut into, cover them and refrigerate for a couple of hours or until firm enough to cut into.
Use a sharp chef’s knife and make decisive cuts. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut.

4How long do Magic Cookie Bars keep?

These bars are best enjoyed within 3-5 days.

We haven’t personally tried freezing and thawing these bars (there have never been leftovers!), but here’s an article to read for tips on freezing/thawing baked goods.

More Dessert Bars

Cookie Bars with chocolate chips
Carmelitas oatmeal caramel bars
Scotcheroos with a chocolate topping
Brownie Oreo Ice Cream Bars with a brownie base
Apple Crumble Bars with caramel center

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Magic Cookie Bars

5 from 5 votes

- Review this recipe

Magic Cookie Bars start with a thick graham cracker crust and are loaded with milk and white chocolate chips, M&M's, caramel bits, and oats. Sweetened condensed milk makes the "magic" happen by holding everything together and making these bars ultra gooey, sweet, and tasty!

Print Recipe

Magic Cookie Bars

5 from 5 votes

- Review this recipe

Print Recipe

Course Dessert, Snack

Cuisine American

Keyword Magic Cookie Bars

Prep Time 20

Cook Time 25

Total Time 45

Servings 36 bars

Chelsea Lords

Calories 180kcal

Author Chelsea Lords

Cost $6.12

Ingredients

▢ 3/4 cup (12 tbsp) unsalted butter, melted
▢ 2-1/2 cups graham cracker crumbs (measure when crushed into crumbs; about 20-22 crackers)
▢ 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)
▢ 1 can (14 oz.) full-fat sweetened condensed milk Note 1
▢ 1/2 cup quick oats
▢ 2 cups chocolate chips Note 2
▢ 1/2 cup white chocolate chips
▢ 3/4 cup caramel bits Note 3
▢ 1 cup M&M's

US - Metric

Instructions

PREP: Preheat oven to 350 degrees F (176C). Line a 9x13-inch pan with parchment paper, leaving some overhang for easy bar removal. Don't line the pan with wax paper or foil. Melt the butter in the microwave and set aside to return to room temperature -- using hot butter makes the crust greasy.
GRAHAM CRACKER CRUST: Coarsely break up graham crackers and add to a powerful blender (you may need to do this in batches). Pulse/blend until all crackers are fine crumbs. Measure a level 2 and 1/2 cups (288g) of the crumbs and add to a large bowl, along with the salt. Stir in the melted-but-cooled butter and stir to create a thick mixture. Press this mixture into the prepared pan and use the bottom of a flat measuring cup to firmly press the crust into an even layer.
TOPPINGS: Pour the entire can of sweetened condensed milk over the graham cracker crust. Spread it into an even layer with the back of a spoon. Evenly top the condensed milk with quick oats, chocolate chips, white chocolate chips, caramel bits, and finally the M&M's. Gently press everything into an even layer.
BAKE: Bake in the preheated oven until the edges are golden brown, about 23-28 minutes. In my oven, the bars are done right at 25 minutes.
LET COOL AND ENJOY: Remove from the oven and allow the bars to cool completely-- about 1-2 hours. Speed up the cooling process by putting them in the fridge after they've cooled for about 20 minutes at room temperature. Using the overhang of parchment paper, remove the bars and use a sharp knife to make decisive cuts in the bars. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut.
STORAGE: Store any leftover cookie bars in an airtight container separated by layers of parchment or wax paper. Store in the fridge if the temperature is warm where you're at or on the counter for cooler temperatures. (There is nothing about these bars that requires refrigeration, but if you prefer them to be less gooey and more firm, store them in the fridge.) These bars are best enjoyed within 3-5 days.

Video

Recipe Notes

Note 1: We love the richness and sweetness of milk chocolate, but any type of chocolate works here. If you like dark chocolate best, use dark chocolate. If you want to cut down on sweetness, use semi-sweet chocolate.

Note 2: It’s easy to pick evaporated milk or a similar product by mistake, but only sweetened condensed milk works in this recipe. Be sure to get the full-fat variety and avoid sugar-free cans. I personally use and love Eagle Brand® (not sponsored).

Note 3: Caramel bits are typically found on the baking aisle among other baking chips or caramels. They can also sometimes be found in the candy aisle with similar caramel candies. You can replace these with 1/2 cup additional white chocolate chips or butterscotch chips.

Nutrition Facts

DID YOU MAKE THIS RECIPE?

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Taco Stuffed Sweet Potatoes

by Chelsea Lords

These Taco-Stuffed Sweet Potatoes start with caramelized, tender sweet potatoes, and seasoned ground turkey, and then are loaded up with your favorite taco toppings.

Be sure to try some of our other favorite stuffed sweet potato recipes: these Mediterranean Sweet Potatoes, these Southwestern Stuffed Sweet Potatoes, or a Mexican Street Corn-inspired Loaded Sweet Potato.

Taco-Stuffed Sweet Potatoes

Amid all the delicious holiday baking and recipe development, it’s nice to have a nutritious meal that feels like pure comfort food. Taco-Stuffed Sweet Potatoes fit the bill. They’re satiating and hearty while still being healthful and fresh.

I took my favorite method for baking sweet potatoes, loaded it up with the filling from my family’s favorite Turkey Tacos, and drizzled copious amounts of the best chili-lime sauce on top.

The secret to the best baked sweet potatoes

Baking whole sweet potatoes can take well over an hour and the result can often be a little lackluster. So, instead, we roast sweet potato halves. This takes about half the time in the oven and results in deliciously caramelized and sweet fleshy interiors. Once you try it this way, I’m convinced you’ll never want to bake sweet potatoes any other way! Here’s a quick break-down:

Wash and cut. Thoroughly scrub the sweet potatoes to remove any dirt or debris. Dry the potatoes and then cut them in half lengthwise.
Add oil and seasoning. Drizzle oil over the potatoes and rub the oil into both sides. Add salt and pepper to both sides of the potatoes and then again, rub into all sides.
Bake. Arrange the potatoes face down and put them in the oven to bake until tender!

QUICK TIP

When baking sweet potatoes, be sure to line the tray with parchment paper or a Silpat® liner. This keeps the flesh side of the potatoes (facing down on the tray) from burning or browning too much. Make sure to use a large enough tray (or 2 trays) so that the potatoes aren’t too close to each other and the hot air can circulate freely.

A few sweet potato baking tips

Use similar-sized sweet potatoes. Sweet potatoes come in all different shapes and sizes so it’s important to try and get ones that are similar sized. This allows for all the potatoes to finish cooking at about the same time.
Oil and season your sweet potatoes. Add olive oil, salt, and pepper to your sweet potatoes before baking; this allows the sweet potatoes to really manifest their full flavor. It also helps with the caramelization and all-around tasty flavor.
Place sweet potatoes flesh-side down. While it might seem odd to place the sweet potato with its flesh side down the whole time, it is actually key to the flavor. It allows the potatoes to caramelize as they bake.
Adjust cook time. It’s important to note that depending on the size of your sweet potatoes, and the calibration of your oven, your sweet potatoes might need additional or less cooking time. I like checking them every once in a while, by taking a fork, flipping over one of the potatoes a bit to see how tender they are, and continuing from there.

Process shots: sauté the onion and garlic; add seasonings and continue to sauté. Add in ground turkey and brown; add tomato sauce and simmer.

Taco-Stuffed Sweet Potato Filling Tips

Keep the ground turkey cold and avoid overcooking. Keep the turkey in the fridge right up until it goes in the skillet. Don’t set it out or let it come to room temperature. Because of the low fat content, ground turkey isn’t too forgiving when it’s overcooked; it will become dry, crumbly, and lose flavor. Check out more ground turkey cooking tips here.
I recommend ground turkey that is sold in a carton, rather than in a chub. Chub-style ground turkey is the kind that comes in the plastic tube. It tends to be quite watery and less flavorful. If you aren’t a fan of ground turkey, try lean ground beef or ground chicken instead!
Use quick-prep options. For the fastest possible prep time, use frozen diced onions, pre-minced garlic, and a packet of taco seasoning in place of the seasoning mix indicated in the recipe. Keep toppings to a minimum and enjoy this meal in a flash!

Photo of the sauce ingredients, before and after mixing.

Taco-Stuffed Sweet Potatoes Toppings

Once the potatoes are baked and the taco filling mixture is complete, it’s all about the toppings. Add as many or as few as you’d like. I’d definitely recommend the chili lime (included in this recipe) sauce to finish things off!

Grated sharp (or extra-sharp) Cheddar cheese
Store-bought or homemade salsa (This salsa recipe takes 10 minutes to whip together and is our favorite!)
Drained and rinsed black beans (These can be tossed into the taco meat filling to increase the amount of protein and fiber in this dish — they’ll also help stretch the meat further.)
Chopped cherry tomatoes
Fresh cilantro
A squeeze of fresh lime
A large scoop of sour cream (we use fat-free to keep these on the light side)
Sliced avocado or scoop of guacamole
Chili-lime sauce (This sauce uses a few of the same seasonings in the taco filling mixture, plus mayo, and some fresh lime juice and zest.)

More nutritious dinners

Turkey Bolognese with spaghetti
Sweet Potato Coconut Curry Soup with chickpeas
Harvest Bowl with butternut squash
Sweet Potato Couscous with fresh basil pesto
Turkey Meatloaf with lots of “hidden” veggies

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2. Lentil Soup

3. Sausage Potato Soup

4. Chicken Parmesan Soup (In 20 Minutes!)

5. Broccoli Cheddar Soup

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