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Cheese Ball Recipe

This Cheese Ball Recipe is our go-to choice for entertaining and serving throughout the holiday season! Cheese Balls are very simple to make and only require five ingredients.

Classic Cheese Ball Recipe

Somehow, I’ve managed to share two dessert cream cheese ball recipes on this site, but I haven’t shared a savory one yet. Today, I’m rectifying that with the best savory Cheese Ball I’ve ever tasted.

The two dessert cheese ball recipes I’ve shared here — the Brownie Batter Cheeseball and this Pumpkin Spice Cheeseball — have become some of the most popular recipes for entertaining on this site. I’m excited for this savory version to become part of the collection.

This recipe only requires five ingredients, making it a breeze to quickly gather everything you need from the store. It’s also extremely easy to put together — you’ll be surprised at how effortless it is to make!

Ingredients In Cheese Ball Recipe

Cream Cheese: Use full-fat for better shape retention. Philadelphia Cream Cheese® is preferred (not sponsored).
Ranch Seasoning Mix: Adds significant flavor; Hidden Valley® ranch seasoning mix is recommended (not sponsored).
Bacon: Use pre-cooked bacon or bake in the oven for convenience.
Sharp Cheddar Cheese: Sharp or extra-sharp Cheddar, with Tillamook ® as the favored brand (not sponsored).
Chives: Optional, but they add a fresh contrast to the rich flavors.
Pecans: Used as the final coating for the chilled Cheese Ball recipe, adding crunch and cohesion. Toasting them beforehand enhances flavor.

How To Make A Cheese Ball

Soften Cream Cheese: Allow full-fat cream cheese to reach room temperature.
Mix Ingredients: Beat cream cheese with ranch seasoning, shredded cheddar, and diced bacon. Add chives if desired.
Form and Chill: Shape the mixture into a ball using plastic wrap, then refrigerate for 1-3 hours until firm.
Add Pecans: Roll the chilled ball in chopped pecans for coating.
Serve: Serve with crackers and store any leftovers in the fridge.

QUICK TIP

This cheese ball recipe is simple and quick to prepare, but requires advance planning. Room-temperature cream cheese is essential and takes time to soften. Additionally, chilling the cheese ball before coating it in pecans is crucial. Therefore, plan ahead as the process is spread out.

Tips For Success

Cream Cheese: Ensure it’s at room temperature to avoid chunks and ensure smooth mixing. Quickly bring to room temperature if needed.
Freshly Grated Cheese: Preferable for better flavor and texture over pre-shredded cheese, which may have a powdery coating.
Finely Chopped Pecans: Smaller pieces stick better to the cheese ball recipe and improve eating experience.
Chill Thoroughly: Allow the mixed cheese ball to chill and harden before rolling in pecans for a firm shape and intensified flavors.

STORAGE

Storage and Freezing Instructions:

Refrigeration: Store any leftovers in the refrigerator, tightly covered. The Cheese Ball Recipe should be kept chilled to maintain freshness and prevent spoilage.
Freezing: While freezing is possible, it may affect the texture. If you choose to freeze it, wrap it tightly and consume within a month for best quality. Thaw in the refrigerator before serving.

Serve The Cheese Ball With

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Cheese Balls

5 from 2 votes

- Review this recipe

This Cheese Ball Recipe is our go-to choice for entertaining and serving throughout the holiday season! Cheese Balls are very simple to make and only require five ingredients.

A gorgeous cheese ball with crackers on the side, and a bite scooped out of it, ready to be enjoyed as both a delicious and visually appealing snack.

Print Recipe

Cheese Balls

5 from 2 votes

- Review this recipe

Print Recipe

This Cheese Ball Recipe is our go-to choice for entertaining and serving throughout the holiday season! Cheese Balls are very simple to make and only require five ingredients.

Course Appetizer, Snack, Vegetarian

Cuisine American

Keyword Cheese Ball Recipe

Prep Time 5

Total Time 2 5

Servings 8 -10 as a side

Chelsea Lords

Calories 348kcal

Author Chelsea Lords

Ingredients

▢ 2 packages (8 oz. (226g) EACH) full-fat (brick-style) cream cheese
▢ 1 package (1 oz.; 28g) Hidden Valley Ranch Salad and Seasoning mix
▢ 2 and 1/2 cups (200g) freshly grated sharp Cheddar cheese
▢ 1/2 cup (51g) finely diced bacon (~8 slices)
▢ Optional: 1/3 cup diced fresh chives
▢ 2/3 cup pecans, finely chopped (See Note 1)
▢ Serve with: crackers

Instructions

PREP: About an hour before starting, set out the cream cheese to get it to room temperature. It's important it's softened a bit so you don't end up with unpleasant chunks in the cheese ball. (To bring to room temp quicker: cut cream cheese into small cubes and spread out on a plate. Let sit in a warm place about 15-20 minutes.)
CHEESE BALL: In a large bowl, using an electric hand mixer, beat the cream cheese and ranch seasoning mix until smooth. Add in the shredded cheese and finely diced bacon; beat until just combined. Add in optional chives.
CHILL: Using a silicone spatula, scoop the mixture onto the plastic wrap and using the wrap, form it into a ball. Tightly wrap and place in the fridge for 1-3 hours or until firm.
PECANS: See Note 1. Finely dice the pecans and place on a large tray with sides. Remove the ball from the fridge and from the plastic wrap and roll in the chopped pecans. Gently press the pecans into the side as needed.
SERVE: Place Cheese Ball on a large plate and serve with your favorite crackers. Make sure to have a table knife by the side, since crackers often break when pressed into the cheeseball, and it's much easier to scoop from the ball with a knife.
STORAGE: Store any leftovers, tightly covered, for up to 1 week in the fridge. Cheese Ball shouldn't stand at room temperature for more than 2 hours because of all the dairy in it.

Recipe Notes

Note 1: Pecans: I love the flavor of toasted pecans on this cheese ball, plus toasting keeps the pecans from going soft as quickly. I recommend either purchasing roasted pecans or toasting yourself them before starting.

To toast: Pour the (un-chopped) pecan halves into an even layer in a small, dry skillet over medium-heat(no need to add oil or anything); stir them around a bit until they are fragrant and toasted to your liking. Watch the pecans carefully; they can go from perfectly cooked to burnt in an instant! I like to remove them as soon as they begin to smell fragrant. Allow to cool completely before chopping. The smaller the pecan pieces, the easier they adhere to the cheese ball and the more enjoyable the appetizer is to eat.

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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Chocolate Tart

by Chelsea Lords

This easy Chocolate Tart starts with a chocolate cookie crust, followed by a thick and rich chocolate fudge layer, and is finished with a glossy chocolate ganache.

Rich And Fudgy Chocolate Tart

While traveling for work, my husband loved a chocolate tart he couldn’t stop raving about. He asked me to recreate it, which was tricky without testing it myself.

After a detailed inquiry, he shared the specifics: a chocolate cookie crust, a super-rich chocolate filling resembling fudge, and a silky chocolate topping. After some recipe tweaks, he declared it even better, now his favorite on the site.

I must warn you, this Chocolate Tart is incredibly rich. A small slice suffices; it’s decadent and seriously delicious.

QUICK TIP

The better the quality of chocolate used, the better this chocolate tart will taste. I love Ghirardelli® or Guittard® (not sponsored). Cheaper chocolate chip brands can have a waxier content that is less flavorful and doesn’t melt down as nicely.

Ingredients In Chocolate Tart

CRUST

Chocolate sandwich cookies (Oreos or similar): Used to create the crust for chocolate flavor and structure.
Sugar: Adds sweetness to the crust.
Unsalted butter: Binds the cookie crumbs together and helps form the crust.

FILLING

Heavy cream: Combined with egg yolks, it creates a creamy and rich filling.
Egg yolks: Add richness and help thicken the filling.
Chocolate chips: Melts into a smooth, fudge-like filling.
Pure vanilla extract: Adds a hint of vanilla flavor to the chocolate tart.

GANACHE

Heavy whipping cream: Combines with chocolate chips and corn syrup to create a smooth, shiny topping.
Chocolate chips (milk, semi-sweet, or dark): Melts into the ganache for a sweet and glossy finish.
Light corn syrup: Provides shine and consistency to the ganache.

How To Make A Chocolate Tart

For the Crust: Blend chocolate cookies into crumbs, mix with sugar and melted butter, and press into a greased tart pan. Bake for 10 minutes, then cool.
For the Filling: Whisk cream and egg yolks until hot and slightly thickened, then remove from heat. Add chocolate chips, salt, and vanilla, stirring until smooth.
Chilling: Pour the filling into the crust, cover, and refrigerate for at least 3 hours or overnight.
For the Ganache: Microwave cream, chocolate chips, and corn syrup until smooth. Spread over the chocolate tart and chill for an additional hour.
Serving: Slice the tart with a hot knife and garnish if desired. Store any leftovers in the fridge for up to 5 days. Enjoy!

Tips For Success

Whisk cream and yolks constantly at medium-low heat to prevent egg scrambling.
Avoid boiling the chocolate tart mixture to prevent curdling.
Remove from heat when slightly thickened (check with a wooden spoon).
Salt balances sweetness; adjust to taste. I use fine sea salt.
Chill the tart for at least 3 hours or overnight with plastic wrap pressed to the surface.
Store leftovers in the fridge for up to 5 days; it doesn’t freeze or thaw well.

More Chocolate Desserts

Gluten-Free Banana Muffins

by Chelsea Lords

Soft, chewy, and moist, these Gluten-Free Banana Muffins are made without any flour or refined sugars. For a fun flavor addition, add chocolate chips. This recipe relies on pantry staples and requires no unique ingredients!

Gluten-Free Banana Muffins

After sharing my healthy pumpkin muffins, I knew I had to create a banana version immediately! Those muffins have become wildly popular, and I’m thrilled to share this recipe today, which is similar to the pumpkin muffins: it contains no flour, no butter, and no refined sugars.

These naturally gluten-free banana muffins are made with regular pantry staples, requiring no trips to a specialty health-food store or online purchases. The ingredient list is fairly short; below, I’ve listed the ingredients used in these muffins.

QUICK TIP

While the ingredients in Gluten-Free Banana Muffins are naturally gluten free, make sure to check all your ingredient labels to be sure they weren’t processed in a facility with gluten.

Ingredients In Gluten-Free Banana Muffins

Old Fashioned Oats: Blended to make oat flour for your Gluten-Free Banana Muffins.
Overripe Bananas: The sweeter the bananas, the sweeter the muffins.
A Large Egg: Acts as a binder, improving texture and structure.
Baking Agents: Baking soda and powder for light, fluffy muffins. Make sure your agents are fresh before starting.
Ground Cinnamon and Salt: Optional, but enhance and balance flavors.
Vanilla Extract: Optional for a subtle flavor enhancement.
Coconut Oil: Use a small amount, melted and cooled in these Gluten-free Banana Muffins.
Pure Maple Syrup: Naturally sweetens and adds nutrients.
Dark Chocolate Chips: For texture and health benefits; milk or semi-sweet chocolate are alternatives.

How To Make Gluten-Free Banana Muffins

Preheat & Prep: Preheat oven to 350°F (175°C). Grease 9 muffin tin cavities. Melt and cool coconut oil.
Blend Oats: Blend 1 cup old-fashioned oats into a fine powder.
Mash Bananas: Thoroughly mash 2-3 ripe banana.
Mix Batter: In a large bowl, combine mashed bananas, egg, maple syrup, baking soda, baking powder, cinnamon, salt, cooled coconut oil, and vanilla extract. Stir in blended oats and chocolate chips.
Bake: Fill muffin tin cavities 3/4 full with batter. Bake for 23-26 minutes until tops are set and edges are lightly browned.
Cool: Let cool in tin for 5 minutes, then remove Gluten-Free Banana Muffins and place on a cooling rack.

QUICK TIP

Make sure to fill the 1 cup measurement of old fashioned oats to the very top. Then level off the top by scraping the backside of a table knife across the top. (There is no need to measure the oats after they’ve been blended and are in powdered form).

Tips For Success

Grease Tin: Generously grease the muffin tin for easy release. Avoid liners as the batter sticks to them.
Smooth Batter: Thoroughly mash the bananas to avoid lumps in your Gluten-Free Banana Muffins. For speed, use an electric mixer.
Extra Chocolate: Add a few extra chocolate chips on top of each muffin before baking.
Salty Sweet Touch: Optionally, sprinkle Maldon® sea salt flakes on the muffins fresh out of the oven.

STORAGE

Storage Tips

Cool muffins completely before wrapping and freezing.
To freeze: Wrap Gluten-Free Banana Muffins individually in plastic wrap and then place in large freezer bags.
To thaw: Set out at room temperature, or heat frozen muffins in the microwave.

More Gluten-Free Recipes

Asian Chicken Tacos

by Chelsea Lords

Asian Chicken Tacos with a simple mango slaw, creamy avocado, and an easy four-ingredient Sriracha-lime sauce makes a quick, 30-minute weeknight meal!

Pair these simple tacos with an equally easy side dish like Asian Cucumber Salad.

Asian Chicken Tacos

While these tacos might look time consuming at first glance, they are crazy easy to make — simple enough for a weeknight meal. There are three main components: chicken, slaw, and sauce.

I recommend rotisserie chicken, which makes these tacos a cinch to assemble. The slaw takes a couple minutes to whip together, and I’ve shared a few short-cut ideas below.

And finally, there is the sauce, which is the star of these Asian Chicken Tacos. It’s only four ingredients — the zest + juice of 2 limes, sriracha sauce, mayo, and a tiny bit of sugar to balance it all out. You won’t believe the flavor this sauce adds to everything! Warm up some tortillas, load it all up, and be prepared for an explosion of flavor!

Mango slaw

This easy mango slaw is the best topping for these Asian Chicken Tacos; it adds flavor, texture, and creaminess to the tacos.

Mango: I highly recommend ripe honey mangoes (also known as Ataulfo or yellow mangoes). See the quick tip box below for more info!
Green cabbage: The thinner the shreds of cabbage, the better the slaw turns out. Cut long strips of cabbage in half. I love using a salad spinner to wash and thoroughly dry the cabbage. (If you’ve never cut a cabbage before, we share visual step-by-step photos how to cut a cabbage in this coleslaw recipe.)
Red onion: The red onion adds a nice kick to the slaw. If you don’t love red onion, either leave it out or use green onions (which are milder) instead. You can take away the “bite” from the red onion by soaking it in cold water with a pinch of salt for about 10 minutes. Drain well before adding to the slaw.
Cilantro: Coarsely chop the cilantro for this slaw; I also add this to the salad spinner to thoroughly rinse and dry it. Don’t worry too much about cutting off all the stems– they’re not tough and they’ll also add flavor to the slaw!
Carrots: Buying matchstick carrots will save time and keeps this slaw very easy. If you have extra time or desire to make your own matchstick carrots, here’s how to do it.
Avocado: While not actually part of the slaw, we love a few ripe avocado slices in these Asian chicken tacos. They add an amazing creaminess and are the perfect complement for the slaw, chicken, and sauce.

Short-cut idea: At the store, pick up a bag of coleslaw mix that has shredded green cabbage, red cabbage, and carrots; use that in place of the green cabbage and carrots in the recipe. A lot of grocery stores also sell pre-washed and chopped cilantro–another time saver.

QUICK TIP

Honey mangos are sweeter and creamier than regular mangos and don’t have the typical fibers throughout. To tell if your mangos are ripe, gently squeeze the mango. If ripe, it will give slightly. Wait to make these tacos until the mango and avocado are at peak ripeness for the best flavor and creaminess. Here’s a quick and helpful visual guide on how to cut a mango!

Let’s talk chicken

There are so many ways to prepare the chicken for these tacos. I like using rotisserie chicken to keep them on the easy side, and for an even quicker prep time, you can purchase rotisserie chicken already pulled from the bones.

Grilling or searing your own:

Alternatively, the chicken can be pan seared or grilled. See directions below:

Pan-seared chicken:
- Pat dry 1-2 chicken breasts (about 1 pound total) with paper towels. Cut chicken into small, 1-inch-sized pieces.
- Sprinkle pieces generously with salt, pepper, and a chicken seasoning blend.
- Add 1 tablespoon oil to a large non-stick skillet and brown the chicken pieces until cooked through (6-10 minutes; chicken juices should run clear or read 165 degrees F on a thermometer).
- Once cooked, transfer chicken to a plate and tent with foil.
- No need to wipe out the skillet– there will be bits of flavor left by the chicken! Proceed with preparing the sauce in the same skillet.
Grilled chicken:
- Pat dry 1-2 chicken breasts (about 1 pound total) with paper towels. Cut thick chicken breasts in half widthwise.
- Drizzle both sides with about 1/2 tablespoon olive oil per side. Sprinkle each side generously with salt, pepper, and a chicken seasoning blend.
- Prepare the grill by heating, cleaning, and greasing (I hold an oil-drenched paper towel with tongs and rub it over the hot grates).
- Grill the chicken 4-6 minutes per side, depending on the thickness, until the chicken registers 160 degrees F (carryover heat will bring it to 165 degrees F). Let rest, slice thinly against the grain, and then chop into small, bite-sized pieces.

You could also use some seasoned fish or shrimp in place of the chicken; both would go great with the slaw and sauce.

Tortillas for Asian Chicken Tacos

We prefer flour tortillas with these tacos. I love the Mission Street Taco® Flour Tortillas and that is what I used in these photos and video. (not sponsored) White corn tortillas also work well.

Whatever tortillas you chose to use, I recommend charring them. It does so much for the flavor and texture of the taco as a whole.

Here’s how I quick-char the tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half, so it will fold into a taco nicely later. Set aside. If you don’t have a gas flame, you can warm the tortillas in the microwave.

QUICK TIP

We love Hellman’s/Best Foods® mayo best in the sriracha sauce blend (not sponsored). I recommend adding the sriracha gradually, to personal taste and spice preference. If the sauce ends up too hot, add more lime juice to offset it. Not hot enough? Add more sriracha, slowly.

More taco recipes

BBQ Chicken Tacos with the best creamy cilantro sauce
Chicken Tinga Tacos with quick pickled onions
Loaded Taco Fries on sweet potato fries
Healthy Tacos with a cilantro pesto
Taco Lettuce Wraps with taco-seasoned ground beef

Chicken Broccoli Alfredo

by Chelsea Lords

Chicken Broccoli Alfredo is a rich, filling dinner with tender pasta, crisp bacon, succulent chicken, and crisp-tender broccoli. We swap a few ingredients to bring you all the Alfredo flavors you know and love with a fraction of the calories!

Pair Chicken Broccoli Alfredo with a simple side salad like this Olive Garden salad or this easy Corn Salad.

Chicken Broccoli Alfredo

Most dinners I make are nutritious and veggie-rich, but we sometimes indulge in less healthy meals, striking a balance. Occasionally, a creamy pasta with heavy cream and Parmesan is needed. However, for a lighter option with similar flavors, try this recipe.

Our Chicken Broccoli Alfredo is as tasty as traditional creamy pasta but with fewer calories. It allows you to enjoy every bite without the heavy, overly full feeling typical of standard Alfredo dishes.

There is chicken, broccoli, and even bacon in this Alfredo recipe. Everything is prepared to have maximum flavor without all the extra fat.

But the real wizardry here is the sauce, because it is less than half the calories of a full-fat Alfredo sauce.

Lightened Alfredo Sauce

Olive oil and butter: Just a little of each gets the sauce started.
Minced garlic: Freshly minced garlic contributes maximum flavor in this dish.
Flour: Flour binds with the oil and butter to make a roux; this will thicken our sauce nicely.
Chicken broth: Instead of using heavy cream, we replace it with milk and chicken broth; this cuts so many calories and infuses the sauce with a nice chicken flavor.
Milk:We use 1% milk, the lowest-fat milk that works in this sauce; 2% or whole will work (but increases the calorie count). I don’t recommend skim milk or milk alternatives (almond, soy, oat, etc.).
Seasonings: Italian seasoning, chicken bouillon, salt, pepper, and a dash of nutmeg give depth to the sauce. Feel free to increase any of these seasonings to personal preference, making sure to add the salt slowly so you don’t end up with an overly salted dish.
Neufchâtel cheese: This is also sometimes labeled “1/3 less fat cream cheese.” Cream cheese and Neufchâtel cheese are extremely similar.
Freshly grated Parmesan cheese: Parmesan makes a big difference to the overall flavor. Avoid canned Parmesans and go for the blocks of Parmesan. We love Parmigiano Reggiano cheese best in this Alfredo. If you’re a cheese lover, I highly recommend this cheese. (While a bit spendy, a little goes a long way and it lasts a good amount of time– plus it is so good!)

Let’s talk chicken

There are three ways to prepare the chicken for this Chicken Broccoli Alfredo:

Grilled: We prepare this grilled chicken frequently, so we always have leftovers I can throw into something else (like this dish). If you’re planning on grilling, add a few extra breasts or thighs to the grill to use in this dish later on in the week.
Rotisserie chicken: Again, since this recipe only needs 1 and 1/2 cups, you can use a rotisserie chicken for a different recipe (I’d recommend these Chicken Tinga Tacos) and use the leftovers in Chicken Broccoli Alfredo. For an even quicker prep time, you can purchase rotisserie chicken already pulled from the bones.
Pan-seared: This route will take a little extra time, but adds additional flavor to the dish. Here’s the process:
- Pat dry 1-2 chicken breasts (about 1 pound total) with a paper towel. Cut chicken into small, 1-inch pieces.
- Sprinkle pieces generously with salt, pepper, and a chicken seasoning blend (like Mrs. Dash’s® or this seasoning blend)
- Add 1 tablespoon oil to a large non-stick skillet and brown the chicken pieces until cooked through (about 6-10 minutes; chicken juices should run clear or read 165 degrees F on a thermometer).
- Once cooked, transfer chicken to a plate and tent with foil.
- No need to wipe out the skillet; there will be bits of flavor left by the chicken! Proceed with preparing the sauce in the same skillet.

Chicken Broccoli Alfredo tips

To save dishes, time, and calories in this recipe, the broccoli is cooked along with the pasta. About 2 minutes before the pasta will be done, add the broccoli to the pot. Drain both together and you’re done!

QUICK TIP

Don’t forget to season the water with plenty of salt before adding in the pasta and broccoli; otherwise the entire dish will taste under-seasoned. As a general rule of thumb, I add 1 teaspoon salt per 4 cups of water.

And last up, the bacon. We’re saving calories and grams of fat by using turkey bacon. Of course, regular bacon can be used too, if you don’t mind the extra calories or prefer regular bacon. 🙂

If you’re in a rush or don’t want the mess of cooking bacon in a skillet, you could bake bacon in the oven or use already-cooked bacon. If preferred, the bacon can be left out entirely from Chicken Broccoli Alfredo.

More tips

Season as you go. If this dish tastes flat, it’s likely fixed with a sprinkle of salt or some extra chicken bouillon powder. Make sure to season as you cook — season the pasta water, season the chicken, and season the Alfredo sauce.
Optional additions. If the sauce tastes too heavy, cut through it with some fresh herbs (we prefer flat leaf Italian parsley) or a drizzle of fresh lemon juice. For a bit of heat, I recommend adding in some red pepper flakes. For additional flavor, I recommend a sprinkle of a this garlic herb seasoning blend.
Loosen the sauce. If the sauce ends up too thick at the end, pour in some additional liquid (~1/2 cup milk or reserved pasta water) to thin it out a bit and get it to nicely coat the noodles.

More easy pasta recipes

Creamy Pesto Pasta with sun-dried tomatoes
Pasta Soup with Italian sausage
Bruschetta Pasta with tomatoes and basil
Red and White Pasta only four ingredients!
Italian Pasta Salad with an Italian-inspired vinaigrette

Chocolate Granola Bar

by Chelsea Lords

Fudgey, crunchy, and chewy Chocolate Granola Bars are made with better-for-you ingredients. No baking required!

For a plain version, be sure to check out these Homemade Granola Bars or these date-sweetened, pistachio Granola Bars.

Chocolate Granola Bars

These are one of my absolute favorite snacks to have on hand. In fact, if I had to choose, I’d say these are my favorite granola bars on this site. While I love all the varieties posted, you can’t beat a chocolate-loaded bar like this!

These bars have a deep, rich flavor and such a great texture — the oats make these bars chewy, there’s a “snap” from the hardened chocolate and coconut oil, and finally, a delightful crunch from the Cocoa Krispies®.

These bars are thick and filling. With all the healthy fats in the dark chocolate, almonds, and almond butter, you’ll be amazed at just how satiating these snack bars are!

Below is a list of everything you need to make Chocolate Granola Bars as well as some notes about each particular ingredient — why we use it, possible substitution ideas, or details on the exact ingredient to use.

Ingredients

Dark chocolate chips. Milk or semi-sweet chocolate also work, but dark chocolate packs the most nutritional punch, providing essential fats your body needs and it’s a powerful source of antioxidants (source.).
Coconut oil. I don’t recommend any substitutions for the coconut oil, since it will solidify once chilled; that’s important for this recipe.
Creamy almond butter. The right almond butter makes the biggest difference to the bars. I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. (If you don’t enjoy the almond butter plain, you probably won’t love it in these bars, either).
Honey. Honey is a natural sweetener and is important for structure of the bars, giving them sweetness.
Salt. Salt helps balance and intensify flavors in these bars. If the almond butter and almonds used are salted, you may want to reduce or entirely omit this ingredient.
Old-fashioned oats. For the structure of these bars, it’s important to use old-fashioned or rolled oats, not steel-cut or quick ones.
Cocoa Krispies. This is a fun ingredient that gives these bars a fun crunch and great chocolate-y flavor. If you don’t have them on hand, plain rice Krispies also work, but it goes without saying that they are just less chocolatey. (Cocoa Krispies, by the way, is a trademarked chocolate crispy rice cereal made by Kellogg’s. If you have another brand of a similar cereal, feel free to use it instead.)
Almonds. I highly recommend slow-roasted and lightly salted almonds; they have so much more flavor without any extra work on your end (no need to toast the almonds ahead of time).
Miniature chocolate chips. Again, any flavor of miniature chocolate chips work, but using dark chocolate keeps these bars on the slightly-more-nutritious side.

Chocolate Granola Bar tips

Once you’ve finished mixing all the ingredients, you’re going to think something is wrong — the batter is extremely wet! But don’t be alarmed, because these bars harden up perfectly after about an hour in the fridge.
To avoid burning the dark chocolate, microwave it and the coconut oil for 30 seconds at a time and stir it for at least 15-20 seconds in between each microwave burst. The mixture is still melting even outside of the microwave from residual heat.
Line the pan with parchment paper — especially with this recipe! These bars are nearly impossible to remove if they’re not prepared in a lined pan. Foil works as well if you don’t have parchment paper.
Cut bars with a sharp, warm knife. Using the overhang of parchment paper, I like to pull these chocolate granola bars out and use a very sharp knife to make quick, decisive cuts. In between cuts, run the knife under hot water and then dry before making another cut.

QUICK TIP

Store Chocolate Granola Bars in the fridge (and eat them straight from the fridge). The chocolate and coconut oil base will melt quickly in a warm environment or even at room temperature.

More healthy snacks to try

Healthy Banana Bread with Greek yogurt
Chocolate Chip Healthy Pumpkin Bread
Overnight Oats with four different recipes
Blueberry Oatmeal Bars with an easy glaze
Peanut Butter Granola with chocolate chips

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Chocolate Granola Bar

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Fudgey, crunchy, and chewy Chocolate Granola Bars are made with better-for-you ingredients. No baking required!

Finished chocolate granola bars, looking healthy and delicious.

Print Recipe

Chocolate Granola Bar

No ratings yet

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Print Recipe

Fudgey, crunchy, and chewy Chocolate Granola Bars are made with better-for-you ingredients. No baking required!

Course Breakfast, Snack, Vegetarian

Cuisine American, Vegan, Vegetarian

Keyword chocolate granola bar

Prep Time 15

Total Time 15

Servings 12 granola bars

Chelsea Lords

Author Chelsea Lords

Ingredients

▢ 1/2 cup (88g) dark chocolate chips
▢ 1/3 cup (70g) coconut oil, measured when solid
▢ 1/2 cup (114g) almond butter, creamy slow-roasted; lightly salted (See Note 1)
▢ 1/3 cup (104g) honey
▢ scant 1/4 teaspoon fine sea salt, optional (don't add if almonds and almond butter is salted)
▢ 1 and 1/4 cups (128g) old-fashioned oats
▢ 3/4 cup (37g) Cocoa Krispies or Rice Krispies or any type of crispy rice cereal
▢ 3/4 cup (93g) dry-roasted and lightly salted almonds, coarsely chopped
▢ 1/2 cup (81g) miniature chocolate chips, divided

Instructions

PREP: Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and set aside.
CHOCOLATE AND OIL: In a large microwave-safe bowl, combine the coconut oil and chocolate chips. Microwave in bursts of 20 seconds, stirring in between each burst until completely smooth.
REMAINING INGREDIENTS: Stir in the creamy almond butter, honey, and salt if desired. Mix until smooth. Add in the oats, cereal, coarsely chopped almonds, and 1/4 cup miniature chocolate chips. Mix to combine. Transfer the mixture into the prepared pan and use the back of a wooden spoon to press the mixture evenly and firmly into the prepared baking pan. Top with remaining 1/4 cup miniature chocolate chips.
CHILL: Cover bars with plastic wrap and refrigerate for 1 hour or until completely firm. Cut into 12 even-sized bars. Store bars in an airtight container in the refrigerator (they get melty out of the fridge) for up to 2 weeks.

Recipe Notes

Note 1: Almond butter: I recommend a slow-roasted and lightly salted almond butter you enjoy eating straight from the jar. (If you don’t enjoy the almond butter plain, you likely won't love it in these bars).

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Brownie Oreo Ice Cream Bars

by Chelsea Lords

These Brownie Oreo Ice Cream Bars are one for the books! Fudge-y rich brownies are topped with chopped Oreo® cookies that have been smothered in hot fudge. Then they get topped with Cookies & Cream ice cream and we add a layer of whipped topping with a few more crushed Oreos for good measure — more is more with this dessert!

Try some of our other popular ice cream cakes — this Oreo Ice Cream Cake (no brownies), or these Brownie Ice Cream Bars (with Samoa Cookies).

Brownie Oreo Ice Cream Cake

In an attempt to make the ultimate ice cream cake for my husband’s birthday, I combined all his favorite desserts into one show-stopping treat. It was so memorable that he now requests it every year!

Brownies, Oreos, hot fudge, ice cream, and whipped cream — who can resist?!

Brownie Oreo Ice Cream Cake Layers

Start by making fudge brownies:

We begin with a boxed mix for this recipe. Brownie mixes are tasty and convenient, especially since the goal is for this dessert to be quick and easy. If you want to make your brownies from scratch, use your favorite brownie recipe in place of the mix in this recipe. (Just make sure it fills a 9×13-inch pan.)

My personal favorite mix for this Brownie Oreo Ice Cream Cake: Betty Crocker’s Fudge Brownie Mix®. There are different versions of this mix, so make sure to get the mix that will fit a 9×13-inch pan. Any brownie mix will work, as long as it’s intended for the larger pan (not an 8×8 or 9×9 pan). As far as homemade goes, I do have this delicious Gluten-Free Brownie recipe on my site that can be used in place of the boxed mix (just leave off the frosting).

Oreo Cookies:

While the brownies are baking, coarsely chop the Oreos. The brownies are ever so slightly under-baked so the chopped Oreos can be pressed in and adhere nicely to the brownies. To ensure Oreos end up in every bite, be sure to press the cookies in one even layer (as opposed to just scattering them on top).

Hot Fudge:

Once the cookies are in place, we spread a jar of hot fudge on top. This takes a bit of patience! I recommend warming the fudge first in the microwave and then adding large dollops all over the top of the Oreos. Use the back of a large spoon to gently coax the fudge into one even layer.

Cookies & Cream Ice Cream:

The next layer on this Brownie Oreo Ice Cream Cake is the actual ice cream! Use your favorite cookies and cream ice cream for this layer. Not sure where to start? The Washington Post has taken care of the testing for you. Tillamook® is a favorite of ours (not sponsored).

Whipped topping:

Finally, we top this Brownie Oreo Ice Cream Cake with whipped topping. You can certainly make your own (how to make whipped cream) or just use a container of thawed, frozen whipped topping. Once everything is set, feel free to add some leftover crushed Oreos.

Brownie Oreo Ice Cream Cake Tips

Make sure to keep the bars in the freezer as much as possible while making them. If the ice cream gets too soft and melty, it tends to turn icy when re-frozen.
Under-bake the brownies ever so slightly. Since they’ll be frozen, they firm up and get quite hard; I’ve found if the brownies bake the full time indicated on the package, they’re too hard in these bars (especially contrasting with the soft ice cream and hot fudge toppings).
Try some fun flavor variations. Get creative with the ice cream you add to this Brownie Oreo Ice Cream Cake — instead of cookies and cream, try vanilla bean, cookie dough, or even chocolate!

Quick Tips For Serving

Line the pan with parchment paper for easy cake removal and serving. Leave a parchment paper overhang to pull the bars from the pan and then cut them into bars.
For cleaner and easier slicing, run the knife under hot water and then wipe off with a towel between slices.
Use a very sharp knife — they cut so much easier!
Allow Brownie Oreo Ice Cream Cake to stand for 5-10 minutes at room temperature before cutting, so it’s slightly easier to cut into.

STORAGE

Store leftovers in the freezer in an air tight container for up to 2 months.

More Ice Cream Treats:

Ice Cream Pie (or this Grasshopper Pie version)
Churro Ice Cream Sandwiches with vanilla bean ice cream
Ice Cream Sandwich Cake with actual ice cream sandwiches
Gelato two flavors (chocolate and Stracciatella)
Cookie Dough Ice Cream Bars with a cookie dough crust

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Brownie Oreo Ice Cream Bars

4.82 from 11 votes

- Review this recipe

This Brownie Oreo Ice Cream Cake is one for the books! Fudge-y rich brownies are topped with chopped Oreo cookies that have been smothered in hot fudge and topped with Cookies & Cream Ice Cream. Add a layer of whipped topping with a few more crushed Oreos for good measure -- more is more with this dessert!

Print Recipe

Brownie Oreo Ice Cream Bars

4.82 from 11 votes

- Review this recipe

Print Recipe

Course Dessert

Cuisine American

Keyword Brownie Oreo Ice Cream Bars

Prep Time 20

Cook Time 25

Chilling Time 3 30

Total Time 4 15

Servings 24 bars

Chelsea Lords

Calories 346kcal

Author Chelsea Lords

Cost $8.12

Ingredients

▢ 1 package (18.4 oz.) fudge brownie mix + ingredients called for Note 1
▢ 27 regular Oreos, divided (leave 3 for topping)
▢ 1 container (11.75 oz.) hot fudge topping
▢ 1 container (48 oz.) cookies and cream ice cream
▢ 1 container (8 oz.) frozen whipped topping completely thawed
▢ Optional: parchment paper

US - Metric

Instructions

PREP: Line a 9x13-inch pan with parchment paper leaving an overhang for easy removal. Set aside. Preheat the oven according to brownie package directions.
BROWNIES Prepare the brownies according to the package directions. Bake the brownies according to package directions, but slightly under-bake the brownies by 3 minutes. The brownies should be set, but soft, so they'll cut nicely when frozen. Remove brownies from the oven and allow them to cool for about 20 minutes.
OREOS: Coarsely chop all but 3 Oreos (I cut each cookie into 4 even pieces). Gently press the chopped cookies in one even layer on top of the brownies.
HOT FUDGE: Warm the hot fudge for 30 seconds and then add dollops of the fudge all over the cookies. Working carefully and slowly (this requires some patience!) use the back of a spoon to press the hot fudge into one even layer. Freeze for 10 minutes.
ICE CREAM: Let ice cream stand at room temperature for 5 minutes. Remove the pan from the freezer and scoop out large scoops of ice cream all over the hot fudge layer. Use a spatula to gently press down and smooth the ice cream into one even layer.
FREEZE: Freeze for at least 2 hours and preferably overnight.
WHIPPED TOPPING: Spread completely thawed whipped topping evenly over the ice cream and, if desired, garnish with the 3 reserved crushed up Oreos (no need to remove the filling; add full Oreos to a bag and crush with a meat mallet or wooden spoon and then sprinkle over the bars). Cover bars and return to the freezer for 30 minutes.
ENJOY: Set out bars for about 5 minutes to slightly soften before cutting into bars. Use the parchment paper overhang to remove the bars from the pan. Run a very sharp knife under hot water and then wipe off with a towel between slices. Promptly return any leftover bars, covered, to the freezer.

Video

Recipe Notes

Note 1: If using a brownie mix or recipe, make certain it is intended for a 9x13-inch pan. We love Betty Crocker's Fudge Brownie Mix

Nutrition Facts

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Ground Turkey Sweet Potato Skillet

by Chelsea Lords

This nutritious Ground Turkey Sweet Potato Skillet is so quick and easy to make. It’s ready in 30 minutes or less and loaded with good-for-you ingredients and tons of flavor!

This meal is a great all-in-one dish, so it doesn’t need much in the way of sides, but a Fruit Salad or Cucumber Salad would pair well with it.

Ground Turkey Sweet Potato Skillet

After a week of testing new cookie recipes (or making this Eclair Cake a few times), I am craving a healthy meal that’s still loaded with flavor. Ground Turkey Sweet Potato Skillet fits the bill perfectly. I had some ground turkey in the fridge that originally was going to make these mini Turkey Meatloaves (a family favorite!), but I was missing a few of the veggies. I also had some sweet potatoes that needed to be used up, and so… this recipe came about.

While this meal could certainly have garlic, onion, and/or other veggies added in, the whole point of this dish is a fast prep time. The goal is to have this meal on the table in 30 minutes or less, so to accomplish that, the only chopping required is for the sweet potatoes. Even that chopping job is simple because the sweet potatoes are soft from being microwaved first.

This meal is relatively low carb, very high in protein, and has so much flavor (even with the fairly short ingredient list)!

The sweet potatoes

As I mentioned, this dish focuses on a fast prep time, so you may be wondering how to accomplish that with sweet potatoes. Typically, sweet potatoes take quite a bit of time to cook until tender. (These Roasted Sweet Potatoes take about 35 minutes to bake.) They can also sometimes be hard to chop when they’re unbaked.

The shortcut we use here is the microwave oven. It totally works, and the texture is still fantastic; microwaved sweet potatoes have tender flesh and soft skins that peel off in a cinch. These microwaved sweet potatoes are a great complement to the rest of the ingredients in this Ground Turkey Sweet Potato Skillet.

The only prep you have to do is poke a few small holes in the potato to provide a place for the steam to escape. Take a fork and pierce the potato a few times.
An 8-ounce (1/2 pound) sweet potato takes about 5 minutes to cook on 100% power. Larger sweet potatoes will take longer, and when cooking multiple potatoes at the same time, it will take even longer. Continue to microwave the potatoes in 1-minute bursts until the potatoes are cooked through.
You’ll know the potatoes are ready when they are easily pierced in the center with a fork.

QUICK TIP

When purchasing sweet potatoes, choose two or three of the smallest potatoes you can find. I try to pick 5-or-6-ounce potatoes. This will ensure they fully cook in a timely manner.

If you’re not microwaving the potatoes, I’d recommend cooking the potatoes according to this Baked Sweet Potatoes recipe first.

Ground turkey

You can further jazz up the ground turkey by adding an onion and garlic or even a bell pepper, if you have extra time and want more veggies in this dish. That said, the seasoning blend makes this dish plenty flavorful.

Seasoning blend:

Chili powder. We use McCormick® chili powder (not sponsored) and do not find it overly spicy. Chili powder does vary greatly from brand to brand; outside of the U.S. it is typically a little spicier, so you may want to scale back on the chili powder in this dish. Adjust to personal preference; I find this spice adds a lot of flavor and gives you a well-balanced meal.
Ground cumin.
Onion powder.
Garlic powder. We love roasted garlic powder for even more flavor.
Cayenne pepper. A little goes a long way! This spice also adds a lot of flavor. Reduce, omit, or increase the cayenne, depending on personal spice preferences.
Salt and pepper. Don’t be afraid to add more salt and pepper; I find ground turkey typically needs more seasoning than other ground meats.

How to serve Ground Turkey Sweet Potato Skillet

Add a sauce. My husband is lactose-intolerant, so I typically only add cheese when making this dish for me and the kiddos. When preparing it without cheese, I whip up a quick sauce to add that finishing element and a little bit of creaminess. I’ve included the sauce recipe in the notes section of the recipe.
Make it creamy. As mentioned above, the sauce adds great creaminess. For a healthier creamy element, we like adding a ripe, chopped avocado. Fat-free or light sour cream (or even plain Greek yogurt) is another great creamy addition.
Serve with a low-carb base. To keep the low-carb theme going, we like to serve this meal over cauliflower rice. To keep it fast, I grab frozen cauliflower rice and pan sear it until lightly browned and tender. (We love Trader Joes® or Birds Eye® cauliflower rice.)
Add some freshness. To add a burst of freshness, add in some chopped cilantro or Italian parsley. A squeeze of lime also makes a nice addition.
Try other additions. Again, the goal is getting a quick meal on the table, so these will add time to the prep; but any of these would be great additions to this recipe: try diced onion, minced garlic, frozen corn, diced sweet bell pepper, and/or diced cherry tomatoes.

More 30-minute meals

Margherita Pizza on naan bread
Chicken Stir Fry with an easy stir-fry sauce
Chow Mein vegetarian recipe (or add meat using this Chicken Chow Mein)
Rotisserie Chicken Tacos simple taco-seasoned chicken tacos
Egg Roll in a Bowl low-carb meal

Ranch Potato Salad

by Chelsea Lords

The easiest potato salad recipe ever! Ranch Potato Salad is loaded with tender red potatoes, sharp Cheddar cheese, crispy bacon, and fresh green onions. This salad has a quick two-ingredient ranch and sour cream dressing.

This fun twist on a classic Potato Salad will be a hit anywhere it’s served. And there is nothing like this salad served alongside this favorite Burger Recipe!

Ranch Potato Salad

Ranch Potato Salad was one of my dad’s signature summer dishes and to this day we still make it just about every summer. It’s a fun flavor variation on a typical potato salad, reminiscent of a baked potato loaded with lots of sour cream and cheese. The ranch seasoning completely takes the flavor to the next level. This salad is creamy, savory, salty, and cheesy. We’re totally obsessed with it and I hope you love it too!

Let’s talk about boiling the potatoes

We cover the potatoes in cold water and then bring the water to the boiling point. At this point, we salt the water and then actually reduce the heat to low so that the water is just barely simmering. We don’t cover the pot. (Covering changes the environment in the pot and can cause mushy potatoes.)

Potatoes will cook in the same amount of time whether simmering or boiling, but simmering prevents the spuds from bouncing around– which helps them keep from becoming mushy. Nothing ruins potato salad like mushy or water-logged potatoes!

A few potato boiling tips

Salt the water. Once the water comes to a boil, salt the water generously. This will flavor the potatoes, which in turn will make the salad that much more delicious. If the potato salad tastes flat or bland, the potatoes were probably under-seasoned. My rule of thumb: add 1 teaspoon salt to every 4 cups of water.
Start the potatoes in cold water. When boiling potatoes, it’s important to start them in cold water because this allows the potatoes to cook evenly (otherwise the outsides will cook quicker than the insides!)
Check the potatoes often. If the potatoes cook too long, they’ll end up mushy or waterlogged. Check them often for tenderness; as soon as you can pierce the potatoes with a fork, they’re ready.

Ranch Potato Salad notes

I usually leave the skins on the potatoes. It adds color and a bit of texture. Plus, it’s not worth the trouble to peel them; with thin potato skins, there isn’t much of a difference.
Make in advance. While Ranch Potato Salad isn’t a major time drain, it may take longer than you think. The potatoes take a good amount of time to prepare, cook, and cool. After the rest of the salad is put together, it also needs to chill for a bit. As the salad chills, the flavors intensify and meld; everything tastes better cold instead of at room temperature, so don’t rush the chilling times.
Make sure to thoroughly drain the potatoes. Thoroughly drain the potatoes after simmering. I highly recommend giving them enough time to drain and dry before using them in the salad–otherwise, you may end up with a watery, bland Ranch Potato Salad.
Use a good ranch seasoning mix. While you can certainly make your own, the idea of this salad is quick and easy! We like Hidden Valley Ranch® seasoning mix best (not sponsored) and have found other brands to lack flavor or be overly salty.

QUICK TIP

Ranch dressing is a powerhouse of flavor! Keep a bottle of the prepared dressing (not the dry mix) on hand and use it in place of regular mayo for lots of dishes. It’s perfect with pasta salads.

Make ahead and storage suggestions

Make Ranch Potato Salad at least an hour before serving so it can be thoroughly chilled. It can be made up to 4 hours in advance and refrigerated in an airtight container.

Leftover potato salad will stay fresh (properly stored) for 3-4 days. If you are making it in advance, I recommend adding the bacon right before serving if you’d like it to remain crispy.

More potluck favorites

Broccoli Salad with a creamy dressing
Greek Pasta Salad with a Greek-inspired vinaigrette
Oreo Fluff creamy and sweet dessert salad
Macaroni Coleslaw Salad potluck mash-up salad
Fruit Salad Recipe with a citrus vinaigrette

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Ranch Potato Salad

5 from 9 votes

- Review this recipe

The easiest potato salad recipe ever! Ranch Potato Salad is loaded with tender red potatoes, sharp Cheddar cheese, crispy bacon, and fresh green onions. This salad has a quick two-ingredient ranch and sour cream dressing.

Finished side dish, deliciously dressed and inviting, ready for enjoyment.

Print Recipe

Ranch Potato Salad

5 from 9 votes

- Review this recipe

Print Recipe

Course Salad, Side Dish

Cuisine American

Keyword Ranch Potato Salad

Prep Time 25

Cook Time 15

Chilling Time 1

Total Time 1 40

Servings 6 -8 sides

Chelsea Lords

Calories 730kcal

Author Chelsea Lords

Cost $4.45

Ingredients

▢ 2 pounds red potatoes, cut into 1-inch pieces
▢ 2 cups sour cream (regular or low fat)
▢ 1 (1 ounce pkg.) ranch dressing mix, dry (Note 1)
▢ Freshly cracked pepper, to taste
▢ 1 and 1/2 cups freshly grated sharp Cheddar cheese
▢ 14-16 slices bacon
▢ 1 cup thinly sliced green onions

US - Metric

Instructions

POTATOES: Leave the peel on the red potatoes and cut them into 1-inch cubes. Put the potato cubes in a large pot and cover with about 1 inch of water. Bring to a boil over high heat and add salt. (I add 1 teaspoon per every 4 cups of water.) Once boiling, reduce the heat to medium low (at a bare simmer), and cook uncovered for 8-15 minutes or until potatoes are tender (easily pierced with a fork). Check often to avoid overcooking the potatoes--that will cause a mushy salad.
POTATOES CONT.: Drain the potatoes and run under cold water. Let stand to dry completely before adding to the salad.
DRESSING: Meanwhile, mix the ranch dressing packet (See Note 1) with the sour cream. Whisk until smooth.
BACON: Cook and drain the bacon; chop coarsely.
SALAD ASSEMBLY: Place the completely cooled potatoes in a large bowl. Add in the chopped bacon (See Note 2), shredded Cheddar cheese, and sliced green onions. Pour the dressing over everything and gently toss to combine. Add cracked pepper to taste.
CHILL: Covered, in the fridge, for at least 30 minutes (preferably 1 hour) before serving.

Recipe Notes

Note 1: Ranch Seasoning Mix: We like Hidden Valley Ranch® seasoning mix best (not sponsored) and have found other brands to lack flavor or be overly salty. If you are sensitive to salt or concerned, start with half the seasoning mix and add more gradually.

Note 2: Bacon: If you'd like the bacon to stay crispy (instead of a softer/chewier texture), add the bacon to top individual servings. Mixing bacon into the salad softens it.

Nutrition Facts

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Lemon Pie Recipe

by Chelsea Lords

My twist on Joanna Gaines’ famous Magnolia Lemon Pie — a thick graham cracker crust with a creamy, rich lemon filling and fresh whipped cream on top.

The Best Lemon Pie

Yes, I’m one of the millions of fans obsessed with the Gaines family. I’ve loved “Fixer Upper” (their television show) over the years, own way too many dishes from her collection, and have been in love with her famous lemon pie. There are loads of Lemon Recipes that have been shared on this site over the years, but when I read about Joanna’s famous lemon pie, I knew I had to try it. And it did not disappoint!

This pie is so delicious that it has joined the top of my favorite lemon recipes. While this recipe is similar to the original pie recipe shared, I’ve tweaked a few aspects over the many times preparing this treat that I thought it was worth sharing my changes!

Below is a quick breakdown of the changes I made to the pie.

Tweaking Joanna’s Lemon Pie

More Lemon Flavor: Added extra lemon juice and lemon extract for a stronger lemon flavor without it being overwhelming.
Reduced Sweetness: Added salt and vanilla extract to help balance sweetness.
Graham Cracker Crust: I replaced with my personal favorite Graham Cracker Crust recipe (recognize it from this Coconut Cream Pie?)
Whipped Cream: Adding some vanilla bean paste for a stronger flavor and for those pretty black flecks throughout!

QUICK TIP

Not to be confused with lemon juice, lemon extract makes lemon flavor stronger without affecting consistency like extra juice would. Use pure lemon extract found near baking extracts. Extract is different from from emulsions/flavoring oils.

Lemon Pie Filling Ingredients

Sweetened Condensed Milk: This makes the filling sweet and gooey, so no need for extra sugar. Make sure it’s sweetened condensed milk (not evaporated), and go for the full-fat kind.
Citrus Juicer: Makes juicing lemons easy!
Salt: Might sound weird in a sweet pie, but it really boosts and balances the flavors. Salt isn’t just for savory dishes; it’s surprisingly effective in sweets too.
Egg Yolks Only: The recipe calls for just the yolks, leaving out the whites. Save those whites for meringue cookies or an egg wrap, adding a nice finish to the pie.

QUICK TIP

Why is my lemon pie bitter? Your lemon pie might taste bitter because there’s too much lemon juice or extract, or if parts of the lemon’s white skin got mixed in. It can also happen if the egg yolks are overcooked, you used a naturally bitter type of lemon, or if the pie wasn’t stored right.

Favorite Graham Cracker Crust

This thick, sweet crust has a nice strong butter flavor. Here are a few tips:

Let melted butter cool to room temperature before mixing (hot butter will melt sugar, causing a greasy crust).
Measure crumbs precisely, slightly overfilling measuring cups and leveling off with a knife.
Thoroughly blend graham crackers into fine crumbs to avoid large chunks affecting clean slices.
Press crumbs up sides evenly so crust doesn’t crumble when slicing.
Bake crust before adding filling to prevent sogginess. Let cool slightly before filling.

Fresh Whipped Cream

There is nothing like real, fresh whipped cream and on this Lemon Pie– it is a show-stopper! There is an entire post on how to make whipped cream if you haven’t made your own whipped cream before. Below are a few tips:

Use a good heavy whipping cream. The best tasting heavy cream doesn’t have additives; if possible, find a brand that lists only one ingredient: cream.
Use cold cream. To whip up beautifully, you want to use the coldest (straight from the fridge) heavy cream.
Don’t forget the flavor additions. We add a tiny pinch of salt, vanilla bean paste (or vanilla extract), and some powdered sugar to the cream to add flavor and vibrancy. As the cream becomes fluffy and thick from beating, it will taste less sweet. Make sure to give your nearly finished cream a taste and add a bit of extra sugar or vanilla as needed.

How To Make Lemon Pie

This pie can be broken down into 3 simple steps:

Crust: Combine crushed graham crackers with melted butter, sugar, and a pinch of salt. Press into a pie dish and bake until set. Let the melted butter cool to avoid a greasy crust.
Filling: Mix sweetened condensed milk, egg yolks, lemon juice, lemon extract, and a pinch of salt. Pour into the crust and bake until firm.
Whipped Cream: Whip heavy cream with powdered sugar and vanilla until fluffy. Spread over the cooled pie. Using pre-chilled ingredients will give you quicker, fluffier whipped cream. Enjoy chilled!

STORAGE

Storing Lemon Pie

Keep at room temperature: Up to 2 hours.
In fridge: Airtight container for 2-4 days.
Can you freeze lemon pie?: Yes! Wrap slices, place in container, and freeze for up to 2-3 months. Thaw in fridge, then 30 minutes at room temp before serving.

More Lemon Desserts

Lemon Bundt Cake with lemon buttercream frosting
Lemon Curd and ways to use it
Sparkling Blueberry Lemonade with fresh lemon juice
Lemon Blueberry Sweet Rolls with a lemon glaze
Peach Lemonade only four ingredients!

Lemon Pie FAQs

1Why does my Lemon Pie get watery?

Sometimes the acid (from the lemon juice) and the heat from baking can break down the thickening of the pie. This is most often found with pies using cornstarch as the thickener, so it shouldn’t be a big concern with this pie — we’ve never found it to get watery!

2Does Lemon Pie need to be refrigerated?

Lemon Pie can stand at room temperature for up to 2 hours, but after that, it needs to be refrigerated. Bacteria grows rapidly between 40 and 140 degrees F, so if the pie is left out for over 2 hours it will need to be discarded.

3Why does my Lemon Pie taste like metal?

The high acidity of the lemon can cause metal to leach into the pie causing a metallic flavor. This is why I highly recommend using a glass pie dish, not metal!

4How many lemons does it take to make 1/4 cup of juice?

There is typically about 2 tablespoons juice in a medium lemon. To get 1/4 cup (4 tablespoons), you’ll need 2 medium juicy lemons.

For this Lemon Pie recipe, you’ll need around 6-8 lemons.

Gluten Free Zucchini Muffins

by Chelsea Lords

These healthful Gluten-Free Zucchini Muffins are made with natural, nutritious ingredients and no refined sugars. They’re tall, moist, flavorful, and loaded with zucchini!

Add our Healthy Zucchini Bread or Lemon Zucchini Bread to your list for a future baking project.

Gluten Free Zucchini Muffins

Several years ago, I created a popular Healthy Zucchini Muffin recipe, but it wasn’t gluten-free. Prompted by a reader’s request, I began developing a gluten-free version. These new muffins omit refined sugar, sweetened instead with mashed banana, maple syrup, and medjool dates. Their primary ingredients are nutritious oats and zucchini.

While chocolate chips aren’t the most nutritious, I prefer dark chocolate for its essential fats. For a completely refined-sugar-free muffin, opt for sugar-free chocolate chips, or substitute them with dried currants or chopped nuts.

QUICK TIP

Use a good nonstick muffin tin for easy muffin removal. I can’t say enough good things about this muffin pan; these Gluten-Free Zucchini Muffins always come out perfectly!

Ingredients In Gluten Free Zucchini Muffins

Old-fashioned Oats: Ground into flour, they form the base of the muffins, providing structure and a hearty texture.
Medjool Dates: Chopped and blended, they add natural sweetness and moisture.
Coconut Oil: Melted and mixed in, it contributes to the muffins’ moisture and richness.
Mashed Banana: Adds sweetness and moisture, enhancing the Gluten Free Zucchini Muffins soft texture.
Pure Maple Syrup: Provides additional natural sweetness.
Grated Zucchini: Increases moisture content without making the batter overly wet.
Eggs: Act as a binding agent, helping to hold the muffins together.
Salt, Baking Soda, and Baking Powder: These ingredients work together to season the muffins and help them rise, making them light and fluffy.
Cinnamon and Nutmeg: Add warmth and spice for flavor.
Pure Vanilla Extract: Enhances the overall flavor of the muffins.
Dark and Mini Chocolate Chips: Provide rich, sweet chocolatey pockets in the muffins.

How To Make Gluten Free Zucchini Muffins

Preheat Oven: Set to 350°F (177°C). Grease a 12-slot muffin tin.
Blend Oats: Process 2 cups old-fashioned oats into a fine powder; transfer to a bowl.
Blend Dates Mixture: Blend pitted medjool dates, melted coconut oil, and mashed banana into a paste; add to the bowl.
Mix Ingredients: Stir in maple syrup, grated zucchini, eggs, salt, baking soda, baking powder, cinnamon, nutmeg, and vanilla. Fold in chocolate chips.
Fill and Top: Divide batter into muffin tin, 3/4 full. Optionally, top with mini chocolate chips.
Bake: For 22-26 minutes until set and lightly browned.
Cool: Let cool in the tin, then transfer to a rack. Enjoy Gluten Free Zucchini Muffins warm.

STORAGE

Storage Tips

Cool muffins completely before storing.
To freeze: Wrap Gluten Free Zucchini Muffins individually in plastic wrap and then place all the wrapped muffins in large freezer bags.
To thaw: Set out at room temperature or heat frozen muffins in the microwave.

*There is some loss of texture and flavor when freezing and thawing these muffins.

More Nutritious Snack Recipes

Eclair Cake

by Chelsea Lords

Eclair Cake offers the taste of traditional eclairs with less effort, featuring layers of graham crackers, French vanilla cream, and a simple chocolate ganache. It’s a no-bake, easy-to-store dessert, perfect for make-ahead situations and avoiding oven use.

Eclair Cake

This easy Eclair Cake, resembling a chocolate eclair, takes only minutes to prepare and tastes like a day’s effort. The vanilla pudding layer is similar to an eclair’s pastry cream, rich in vanilla but not overly sweet, and made lighter with whipped topping. The rich, thick chocolate ganache topping mirrors an eclair’s icing. Unlike time-consuming traditional eclairs, this shortcut recipe uses just eight ingredients and each part of the cake is quickly made in under 10 minutes.

QUICK TIP

Don’t worry if the ganache doesn’t look perfect; you can add on some miniature chocolate chips or crushed graham crackers to cover up any imperfections.

Ingredients In Eclair Cake

French vanilla instant pudding: Provides the primary flavor and creamy texture for the pudding filling.
Whole milk: Acts as the liquid base for the pudding, contributing to its creamy texture.
Frozen whipped topping (thawed): Lightens the pudding mixture, adding fluffiness and a smooth consistency. Or you can use homemade whipped cream.
Honey graham crackers: Form the cake’s layers, offering a sweet, crunchy texture that softens over time to mimic a cake-like consistency.
Chocolate chips: The primary flavor for the chocolate ganache topping, offering a rich, chocolaty taste.
Heavy cream: Creates a smooth, rich base for the chocolate ganache, enhancing its creamy texture.
Unsalted butter: Adds richness to the ganache and helps achieve a smooth consistency in your eclair cake.

How To Make Eclair Cake

Pudding Filling: Mix milk and vanilla pudding mix until smooth, then fold in whipped topping.
Layering: In a sprayed 9×13-inch pan, layer graham crackers, half the pudding, another layer of crackers, remaining pudding, and a final cracker layer.
Ganache: Microwave chocolate chips, heavy cream, and butter until smooth; cool slightly.
Assemble and Chill: Spread ganache over the top; chill the cake for 8 hours or overnight.
Serve: Let stand for 5 minutes, then cut and serve the eclair cake.

Tips For Success

Mix Pudding and Milk: Whisk them together thoroughly to ensure a smooth texture in your eclair cake.
Chill Adequately: Allow at least 8 hours for chilling to soften the graham crackers and thicken the ganache and pudding.
Choose Milk Wisely: Use whole milk for a richer filling, but 1% or 2% can be used for fewer calories. Avoid skim milk or milk alternatives.
Thaw Whipped Topping: Ensure it’s completely thawed for smooth incorporation into the pudding.

More Dessert Bars

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Eclair Cake

5 from 5 votes

- Review this recipe

Eclair Cake tastes just like an eclair, but needs only a fraction of the work to prepare it! This simple-to-make cake starts with layers of graham crackers and French vanilla cream. We top it with a three-ingredient chocolate ganache and then chill it in the fridge until ready to eat. No baking required!

A delicious slice of eclair cake with a bite taken out, revealing its creamy center.

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Eclair Cake

5 from 5 votes

- Review this recipe

Print Recipe

Course Dessert

Cuisine American

Keyword Eclair Cake

Prep Time 25

Chilling Time 8

Total Time 8 25

Servings 24 servings

Chelsea Lords

Calories 190kcal

Author Chelsea Lords

Cost $5.72

Ingredients

Eclair Cake

▢ 2 boxes (3.4 oz. EACH) French vanilla instant pudding or regular vanilla flavor
▢ 3 and 1/2 cups whole milk (1% or 2% will also work)
▢ 1 package (8 oz.) frozen whipped topping, completely thawed (like Cool Whip)
▢ 1 package (14.4 oz.) honey graham crackers (See Note 1)

Chocolate Topping

▢ 1 and 1/4 cups milk chocolate chips (or semi sweet chocolate chips work)
▢ 2/3 cup heavy cream
▢ 1 tablespoon unsalted butter

US - Metric

Instructions

PUDDING FILLING: Pour the milk into a large bowl. Add in both packages of pudding mix and whisk to combine. Briskly whisk until completely smooth and no lumps remain, about 2-3 minutes. A hand mixer can be used instead of a whisk, if desired. With a spatula, gently fold in the completely thawed whipped topping until well incorporated.
ASSEMBLE CAKE: Lightly spray a 9x13-inch pan with non-stick cooking spray. Add a layer of whole graham crackers on the bottom of the pan. (You will likely need to break some graham crackers in half to cover the entire bottom of the pan.) Add half of the pudding mixture on top of the graham crackers. I like to add big spoonfuls all over the graham crackers and then use the back of a spoon or spatula to gently spread into an even layer. This takes some patience to keep graham crackers from sliding.
REPEAT LAYERS: Add another layer of graham crackers on top of the pudding. Add the rest of the pudding mixture and again, smooth into one even layer. Add the last layer of graham crackers on top, making sure to cover all of the pudding. Place cake in the fridge while preparing the ganache.
CHOCOLATE GANACHE: In a medium-sized microwave safe bowl, combine the milk chocolate chips, heavy cream, and the butter. Microwave for 30 seconds. Remove and stir for at least 20 seconds. Return to the microwave in bursts of 15 seconds, stirring after each burst for 15-20 seconds until completely melted and smooth. Let stand at room temperature for 5 minutes to slightly cool. Pour over the cake and gently spread over the graham cracker layer.
CHILL: Cover bars and chill 8 hours or overnight in the fridge. This allows the pudding to thicken and to soften the graham crackers into a cak- like consistency. Let cake stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars. Use a metal spatula to pull out bars. Serve and return any leftovers (covered tightly) to the fridge.

Video

Recipe Notes

Note 1: Graham crackers: I usually buy two boxes of graham crackers since there will usually be a few graham crackers crushed up or broken to the point of not being useable in the cake. With two boxes, you can be sure you'll have enough crackers for the cake.

Nutrition Facts

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