Category: Deserts

Healthy brownies are your new guilt-free indulgence! They have way less sugar and healthy ingredients like zucchini and yogurt to make a delicious dark chocolate brownie that is moist and even better than regular brownies.

I definitely have a sweet tooth. I can’t keep my hands off any kind of treats I make, so when I do make them I look for ways to make them a little bit better for me. If you are like me, then you have to try these Skinny Muddy Buddies, these super delicious Skinny Mini Cheesecakes, and these yummy Healthy Oatmeal Cookies.

Healthy Zucchini Brownies

It’s that time of year when everyone is working on goals, and a lot of them have to do with being healthier. These healthy brownies were inspired by my goal to eat healthier. I don’t want to give up all of my sweets though, because I know if I do that I won’t stick to my diet. I can’t help it, I have a super big sweet tooth! If you have a sweet tooth too, then you are definitely going to love this healthy brownie recipe!

I love brownies, I have a couple of really yummy recipes on my blog like these easy caramel brownies and these awesome cherry cheesecake brownies. The problem is, once I make them, I can’t help but eat way too many. That’s why I love these healthy zucchini brownies so much! They have way less sugar in them and they taste just as good! They are fudgy and have lots of dark chocolate flavor, and the frosting is incredible. The best part is, they are just as easy to make!

Ingredients

The ingredients in these healthy brownies just might surprise you! There is no butter, which makes this recipe dairy free without giving up any of the fudginess that you love in a brownie. You could add chocolate chips on top, or in the batter before you bake it. You can find the measurements below in the recipe card.

Healthy Brownie

• Shredded Zucchini: You can use a food processor with a grater attachment, or use a cheese grater. You will want to squeeze out the liquid, but not all of it.
• Egg: I just use one egg in this recipe. In the recipe box below I share a way to use flaxseeds instead of eggs in this recipe.
• Applesauce: Applesauce helps to keep things moist as well as adding sweetness without needing to add extra sugar.
• Honey: Honey is the perfect thing to use instead of sugar. It’s sweet and easier for your body to process.
• Vanilla Extract: I like to add vanilla to add extra flavor and to bring out the flavors in the other ingredients.
• Cocoa Powder: I love cocoa powder because it has some health benefits. It adds all of the chocolate flavor too, so you definitely want to add it.
• Baking Soda: This will help the brownies to rise a little bit. They don’t puff up like a cake but they would be too dense without a little baking soda.
• Salt: Salt helps to bring out all of the delicious flavors in this brownie, and to keep it from getting too sweet.
• Whole Wheat Flour: You will be amazed at how amazing these brownies taste with whole wheat flour! If you have picky eaters, you should let them try it before telling them there is whole wheat flour. I bet they won’t be able to tell the difference!

Chocolate Frosting for Healthy Brownies

• Nonfat Greek Yogurt: This makes a perfectly balanced frosting that is sweet and tangy all at the same time.
• Cocoa Powder: This is how you will make the frosting taste even more chocolatey. You’re definitely going to want to add it! It has even been shown to help reduce inflammation.
• Honey: Honey is a great way to sweeten the frosting without adding powdered sugar, and it has a great flavor.
• Sugar Free Chocolate Pudding Mix: This is really the key to the frosting. It makes it smooth and the right texture, as well as super chocolate flavored and delicious.

Healthy Brownie Recipe

This healthy brownie recipe is just as easy as regular brownies! It is just as yummy too. You are seriously going to love this chocolatey dessert! The frosting is so smooth and creamy, and the brownie base is so fudgy and chocolatey. You will be so happy with how these turn out!

1. Prep: Preheat oven to 350 degrees fahrenheit and line an 8X8 baking dish by spraying it with non-stick cooking spray and lining with parchment paper, set aside.
2. Shred Zucchini: Shred your zucchini and lightly squeeze out excess liquid, you don’t want to completely squeeze all the juice. Set aside
3. Whisk Ingredients: In a large bowl add your egg, applesauce, honey, and vanilla. Whisk to combine. Add in your prepared zucchini and whisk together.
4. Sift Dry Ingredients: In a separate bowl, sift together your cocoa powder, baking soda, salt, and flour. Whisk together.
5. Add Dry to Wet Ingredients: Gradually add the flour mixture to the wet mixture and mix to combine. Once the batter has come together, pour it into your prepared pan and bake for 24-26 minutes. To check for doneness, insert a toothpick into the center of the brownies, it should come out mostly clean, it will have some brownie on it, but not a lot.
6. Make Frosting: To make the chocolate frosting, add greek yogurt, cocoa powder, honey, and pudding mix to a medium bowl. Using a hand mixer, whip all the ingredients together.
7. Spread Frosting: Spread the frosting over cooled brownies and enjoy!

Other Chocolate Desserts to Try

I can’t get enough chocolate in my life. There is also nothing better to make for a group of guests than a yummy chocolate something. It’s always a crowd pleaser and I never have leftovers, which is a good thing because I would eat them all up! You are going to love all of these recipes.

Desserts

Homemade Reese’s Peanut Butter Cups

Desserts

Chocolate Lasagna

Desserts

Mississippi Mud Cake

Desserts

The Very Best No Bake Cookies

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Healthy Brownies

Healthy brownies are your new guilt-free indulgence! They have way less sugar and healthy ingredients like zucchini and yogurt to make a delicious dark chocolate brownie that is moist and even better than regular brownies.

Course Dessert

Cuisine American

Keyword brownies, healthy brownies

Prep Time 20 minutes

Cook Time 26 minutes

Total Time 46 minutes

Servings 12 People

Calories 144kcal

Author Alyssa Rivers

Ingredients

• 2 cups shredded zucchini
• 1 large egg
• ½ cup applesauce
• ½ cup honey
• 2 teaspoons vanilla
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup whole wheat flour

Chocolate frosting

• 2 cups nonfat greek yogurt
• 2 tablespoons cocoa powder
• ¼ cup honey
• 1 package sugar free chocolate pudding mix

Instructions

• Preheat oven to 350 degrees fahrenheit and line an 8X8 baking dish by spraying it with non-stick cooking spray and lining with parchment paper, set aside.
• Shred your zucchini and lightly squeeze out excess liquid, you don’t want to completely squeeze all the juice. Set aside
• In a large bowl add your egg, applesauce, honey, and vanilla. Whisk to combine. Add in your prepared zucchini and whisk together.
• In a separate bowl, sift together your cocoa powder, baking soda, salt, and flour. Whisk together.
• Gradually add the flour mixture to the wet mixture and mix to combine. Once the batter has come together, pour it into your prepared pan and bake for 24-26 minutes. To check for doneness, insert a toothpick into the center of the brownies, it should come out mostly clean, it will have some brownie on it, but not a lot.
• To make the chocolate frosting, add greek yogurt, cocoa powder, honey, and pudding mix to a medium bowl. Using a hand mixer, whip all the ingredients together.
• Spread the frosting over cooled brownies and enjoy!

Nutrition

Calories: 144kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 229mg | Fiber: 3g | Sugar: 20g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

Cheesecake without the guilt! These skinny mini cheesecakes are light, creamy and will melt in your mouth with every bite! This low-calorie dessert is just what you need to satisfy your sweet tooth and stick to your New Year’s resolution.

When I took my first bite of these I wanted to die. And then I started feeling guilty thinking that I ruined my diet. No my friends. I wasn’t. These are only 100 calories. 100 calories!! This is the absolute best no-bake, guilt-free, delicious dessert ever invented! Run, don’t walk to the store and eat one of these for dessert tonight. You can thank me later. For more healthy desserts to get you through try these healthy oatmeal cookies, cowboy cookies or skinny muddy buddies for when you have the munchies.

Skinny Mini Cheesecake Bites

We’ve all been there. It’s the beginning of a New Year and most of you have made a commitment to eat better and lose weight. But oh man what you wouldn’t do to have a bite of your favorite dessert. Well here is your solution! These skinny mini cheesecake bites are heaven-sent. Consider this recipe your new best friend! These cheesecakes will make your lifestyle changes easier and you more happy with a little sweet and creamy treat to enjoy throughout the day.

Cheesecake really is one of my favorite desserts. It’s so hard to avoid when I’m dieting. With these skinny mini cheesecakes, you don’t have to compromise! Not only are they adorable, but they also have a fraction of the calories of traditional cheesecake. So go ahead, indulge in a few (or a dozen) of these little delights, and enjoy all the flavor without the guilt!

Ingredients Needed

Get ready to indulge in some delicious, yet guilt-free, skinny cheesecake bites with this simple recipe! All you’ll need are a few simple ingredients such as low-fat cream cheese, vanilla extract, graham cracker crumbs, butter, and a low-carb sweetener of your choice. With these ingredients, you can create a creamy and delicious filling that is nestled in a crispy graham cracker crust. It’s the perfect combo of nutty and sweet!

Graham Cracker Crust:

• Graham Cracker Sheets: I used reduced fat graham crackers to keep these on the healthy side.
• Ground Cinnamon: To add a little extra flavor to the crust! Nutmeg is another great option.
• Sugar: To make the crust nice and sweet. Feel free to swap this out for a low-carb sweetener such as Stevia, Splenda, or monk fruit.
• Unsalted Butter: I added light, unsalted butter for richness and flavor! Coconut oil is another great option for healthy fats and flavor.

Cheesecake Mixture:

• Cool Whip: Use fat-free cool whip if you can find it! You can also swap this out for Greek yogurt if you want a pop of protein and some probiotics!
• Cream Cheese: This acts as the base of the cheesecake. I used fat-free cream cheese but low-fat also works.
• Sweetener: You can use sugar here or to keep carbs low swap it out for Stevia, Splenda, or monk fruit sweetener.
• Vanilla Extract: Gives the cheesecake the perfect sweet, vanilla flavor!

How Do You Make Skinny Mini Cheesecake Bites?

It’s SO easy. All you need to do is throw your crust ingredients in a food processor, mix up your cheesecake filling, combine both, and then let your cheesecake bites set! Now, these do need an hour or two to set up properly, so be sure to give yourself enough time if you’re making these for a get-together!

1. Crush Graham Crackers: In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and then crush them with a rolling pin or cup.
2. Add Butter, Spices, and Sweetener: Place the crumbs into a bowl and add ground cinnamon and sugar. Then melt the butter and add it to the graham cracker crumbs. Mix well.
3. Prepare Crust: Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
4. Cheesecake Mixture: In a large bowl or Kitchenaid, whip the cream cheese, vanilla, and sugar (or sugar substitute) until fluffy. Then add the cool whip and whip until smooth.
5. Layer: Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 ½ scoop full of the cheesecake mixture. Each liner should be filled almost to the top.
6. Chill and Set: Place the cupcakes in the fridge for a few hours to set up and become firm. Then top with a slice of your favorite fruit (I always like strawberries or raspberries!) and devour!

Want More Cheesecake Recipes? Try These!

Okay, I’ll say it.. these cheesecake recipes are worth breaking your diet for. Save them for a cheat day! They’re everything cheesecake should be. Rich, creamy, and absolutely indulgent!

Desserts

Death by Chocolate Cheesecake

Cheesecake

Cherry Cheesecake Bars

Desserts

No Bake Very Berry Cheesecake

Desserts

Chocolate Brownie Cheesecake

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Skinny Mini Cheesecakes

Cheesecake without the guilt! These skinny mini cheesecakes are light, creamy and will melt in your mouth with every bite! This low-calorie dessert is just what you need to satisfy your sweet tooth and stick to your New Year's resolution.

Course Dessert

Cuisine American

Keyword skinny cheesecake bites, skinny mini cheesecakes

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Servings 16 Cheesecakes

Calories 93kcal

Author Alyssa Rivers

Ingredients

Graham Cracker Crust:

• 7 graham cracker sheets I used reduced fat
• 1/2 tsp. ground cinnamon
• 2 Tbsp sugar
• 4 Tbsp unsalted butter melted

Cheesecake Mixture:

• 8 oz. fat free Cool Whip
• 1 (8 opackage fat-free cream cheese
• 1/4 cup sugar or 6 Splenda packets
• 2 tsp. vanilla extract

Instructions

• In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
• Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
• Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
• In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenduntil fluffy. Add the cool whip and whip until smooth.
• Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 ½ scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
• Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!

Notes

Originally posted January 3, 2019

Updated January 21, 2023

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 51mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 114IU | Calcium: 23mg | Iron: 1mg

Snow Ice Cream is as fun as it sounds! Let your inner child out and scoop up some freshly fallen snow to make this delicious frozen treat. It’s thickened with sweetened condensed milk and flavored any way you want. It’s hands-down my favorite snow day treat!

There is nothing like a memorable treat to make with your kids. I remember my grandma teaching me how to make Christmas candies and pie crust. There is something special about passing down delicious recipes while making lasting memories. One of my favorite memories in the kitchen is making perfect homemade bread for the first time and enjoying it with my grandma with freshly made strawberry jam. Those memories last a lifetime!

Snow Ice Cream Recipe

Growing up in Utah, I always see snow every winter! I loved going out and gathering fresh snow to make snow cones. I would have been obsessed with this snow ice cream as a kid! Now that I am a mom, I’m always looking for fun recipes we can enjoy together, and this one was an absolute blast. You add sweetened condensed milk to give it a creamy texture, and it is seriously just as good as vanilla ice cream!

You can spend a fun day with friends and family (adults love this treat too!) gathering the fresh snow. If you live in a warm climate or don’t have snow at the moment, a shaved ice machine works just as well! Then you get to enjoy a sweet treat that is awesome served with a cup of hot chocolate or a warm chocolate chip cookie. The best part about this ice cream is you can flavor it in so many different ways. It was such a yummy treat, I really think you are going to love this one!

Ingredients

There is really nothing to this super fun snow ice cream recipe! If you did just the basics, it can be just 3 ingredients. I use sprinkles and whipped cream too, so my recipe is 5 ingredients. You could also add way more ingredients, like nuts, additional sweeteners, flavors, and different kinds of milk! It’s all up to you. You can find measurements below in the recipe card.

• Clean Freshly Fallen Snow: You actually use snow! This is a great recipe for a snow day with your kids. I recommend using a metal bowl to collect the clean snow, this will help it stay frozen. If you prefer not to use snow, shaved ice will also work perfectly.
• Sweetened Condensed Milk: What makes this different than a snow cone is this ingredient! Sweetened condensed milk makes this recipe super creamy and full of flavor. If you didn’t want to use sweetened condensed milk, you could use evaporated milk instead. If you are avoiding dairy, you could try a substitute like almond or coconut. Because plant-based milks have less fat, the texture of the snow may be less creamy. I think using canned coconut milk would be best because it still has plenty of fats in it!
• Vanilla Extract: This ingredient makes the ice cream have a vanilla flavor. That way it doesn’t just taste like sweetened snow, and it really tastes like vanilla ice cream!
• Sprinkles: This is optional, but it makes the ice cream look so cute! You can use whatever sprinkles you like, or leave them out. You could use other ingredients like crushed cookies instead!
• Whipped Cream: I like to top my ice cream with whipped cream, but it’s totally optional!

How to Make Snow Ice Cream

Snow ice cream is so simple to make, so it’s perfect for kids of all ages! You will likely need more than 8 cups of snow because the snow will melt a little bit as you are stirring. I would just make sure that you have enough snow for 10 cups and keep adding snow until you get your snow cream the right consistency.

1. Gather Snow and Sweeten: Fill a large bowl with about 8 cups of freshly fallen snow. Add the sweetened condensed milk and vanilla and stir until combined.
2. Stir and Enjoy: You may need to add more snow to get a nice creamy consistency. Add snow until you’ve gotten your desired consistency. Serve immediately and top with sprinkles and whipped cream.

Other Frozen Desserts to Try

I love frozen treats all year long! There is never a bad time to enjoy a delicious scoop of ice cream or a frozen lemonade if you ask me. I might be the only one, but if you are in the mood for a frozen treat any time of year, you’ll love these delicious recipes!

Beverages

Frozen Strawberry Lemonade

Desserts

Strawberry Frozen Yogurt Pie

Breakfast

The Best Acai Bowls (Three ways!)

Frozen Treats

Homemade Sorbet

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Snow Ice Cream

Snow Ice Cream is as fun as it sounds! Let your inner child out and scoop up some freshly fallen snow to make this delicious frozen treat. It's thickened with sweetened condensed milk and flavored any way you want. It's hands-down my favorite snow day treat!

Course Dessert

Cuisine American

Keyword ice cream, snow ice cream

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 4 Servings

Calories 344kcal

Author Alyssa Rivers

Ingredients

• 8-10 cups clean freshly fallen snow
• 1 14- ounce can sweetened condensed milk
• 1 teaspoon vanilla extract
• sprinkles of choice
• whipped cream for topping

Instructions

• Fill a large metal bowl with about 8 cups of freshly fallen snow. Add the sweetened condensed milk and vanilla and stir until combined.
• You may need to add more snow to get a nice creamy consistency. Add snow until you’ve gotten your desired consistency. Serve immediately and top with sprinkles and whipped cream.

Nutrition

Calories: 344kcal | Carbohydrates: 58g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 396mg | Sugar: 58g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 316mg | Iron: 0.2mg

If you crave a peanut butter and chocolate snack with less calories, these Skinny Muddy Buddies are your new best friend! They taste just as good as the muddy buddies you remember, without the guilt.

I feel like you are never too old for your favorite sweet treats! I grew up eating muddy buddies and they were always one of my favorite snacks. If you are in the mood for some nostalgic childhood treats, you’ll love this simple no bake cookies recipe (or these peanut butter versions) and these no bake oreo balls.

Skinny Muddy Buddies

Do you guys remember making muddy buddies as a kid? I remember the first time I had it I was absolutely hooked. I could eat an entire batch by myself! And back then it was easier to get away with. Now days, when I binge like that I definitely feel it more. I was missing this treat and really wanted a version that wouldn’t give me a sugar rush.

Enter skinny muddy buddies! They are lower calorie and have way less sugar, and they are just as good as the original! They are coated in a sugar free pudding powder instead of powdered sugar. It’s amazing!! If you don’t mind the extra sugar though, you should definitely try these cookies and cream muddy buddies and these snickerdoodle muddy buddies.

Ingredients

The key to these skinny muddy buddies is choosing ingredients with less sugar. There are some delicious and healthier substitutions that you will be amazed with! The flavor of these muddy buddies is so delicious it’s hard to believe they have hardly any sugar! You can find the measurements below in the recipe card.

• Rice Chex Cereal: This is the base of the whole treat. You could use wheat chex if you were looking to get a little more nutrients!
• I Can’t Believe It’s Not Butter: This helps the peanut butter and chocolate melt together into a creamy delicious ganache.
• Peanut Butter Creamy All Natural: I like to use a nice natural peanut butter because it has less of the bad stuff and all of the same delicious flavor!
• Sugar Free Vanilla Pudding Mix: This is the coolest part of this recipe. You will use the pudding mix just like you use powdered sugar in the traditional recipe. It works exactly the same and because it’s sugar free, it’s just as sweet with way less calories.
• Sugar Free Chocolate Chips: This is also a key to cutting calories. Sugar free chocolate chips taste amazing and make a great coating for the cereal.
• Powdered Sugar: This is an optional ingredient because the pudding mix works like the powdered sugar. You can add just a little bit to get the same flavor that you love in traditional muddy buddies if you want!

Skinny Muddy Buddy Recipe

Skinny muddy buddies is a great recipe to make with kids because it’s super simple and a great way to build confidence in the kitchen. This recipe doesn’t require using the stove and it will only take 35 minutes. Cleaning up is really easy and at the end you have a delicious treat to enjoy together.

1. Make Ganache: Add the I can’t believe it’s not butter, peanut butter, and chocolate chips to a bowl and melt in the microwave in 20 second intervals, stirring between.
2. Add to Cereal: Add the Chex to a large bowl and pour the melted chocolate mixture over top. Mix until all the cereal is evenly coated. Let cool for about 10 minutes.
3. Add Powder: After the mixture has mostly hardened, pour it into a large ziplock bag and add the box of pudding mix and shake gently. If desired, also add the 2 tablespoons of powdered sugar at this time. Let the muddy buddies chill in the fridge for an hour before serving.

Other Skinny Recipes to Try

I have made quite a few skinny desserts and recipes because they make me feel great and still taste just as good as the original. Especially around the New Year, we are all trying to be healthier. Here are a few of my favorite recipes that I think you will love!

Desserts

Skinny Mini Cheesecakes

Desserts

Skinny Texas Sheet Cake

Dinner

Skinny Fettuccini Garlic Alfredo

Soup Recipes

Skinny Taco Soup

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Skinny Muddy Buddies

If you crave a peanut butter and chocolate snack with less calories, these Skinny Muddy Buddies are your new best friend! They taste just as good as the muddy buddies you remember, without the guilt.

Course Dessert, Snack

Cuisine American

Keyword muddy buddies, muddy buddy recipes

Prep Time 15 minutes

Cook Time 0 minutes

Resting Time 10 minutes

Total Time 35 minutes

Servings 4 Servings

Calories 218kcal

Author Alyssa Rivers

Ingredients

• 2 cups rice Chex cereal
• 2 tablespoons I can’t believe its not butter
• 2 tablespoons peanut butter creamy all natural
• 1 3.2 ounce sugar free vanilla pudding mix
• 1/4 cup sugar free chocolate chips
• 2 tablespoons powdered sugar optional

Instructions

• Add the I can't believe it's not butter, peanut butter, and chocolate chips to a bowl and melt in the microwave in 20 second intervals, stirring between.
• Add the Chex to a large bowl and pour the melted chocolate mixture over top. Mix until all the cereal is evenly coated. Let cool for about 10 minutes.
• After the mixture has mostly hardened, pour it into a large ziplock bag and add the box of pudding mix and shake gently. If desired, also add the 2 tablespoons of powdered sugar at this time. Let the muddy buddies chill in the fridge for an hour before serving.

Notes

Originally Posted February 2013

Updated January 2023

Nutrition

Calories: 218kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 199mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 5mg

So much better than store bought and so fun to make, these oatmeal fig bars are sweet and salty and everything you hope they would be! The sticky fig jam is sandwiched between two delicious layers of oatmeal crumble and crust. You really can’t beat this sweet treat!

I love buying fig bars from the store, especially around the holidays, so I thought I should make them at home. Let me tell you, they were a total hit! They are definitely joining the holiday lineup of my favorite treats. If you want some other ideas for great holiday and winter treats, you’ve got to try these Red Velvet White Chocolate Chip Cookies, this delicious Fruit Cake, and these cute Snowball Cookies.

Fig Oatmeal Bars

I recently tried figgy pudding for the first time ( I know, where have I been this whole time?!) and it was amazing! I absolutely loved the flavor of the figs, and I realized that fig is the perfect base for a dessert. We actually included a delicious fig and grapefruit cheese on a charcuterie board that absolutely divine, and I realized I needed more figs in my life. So I thought a great new dessert to try would be these fig oatmeal bars!

If you have never had an oatmeal fig bar, it’s kind of like a granola bar meets a linzer cookie. It is seriously the best thing ever! If you have ever had a fig newton, then this dessert is really similar! It is the perfect dessert for anyone who loves oats and a dessert that doesn’t leave you feeling too heavy afterwards. I am seriously obsessed with these oatmeal fig bars!

Ingredients in Oatmeal Fig Bars

Don’t be fooled by the number of ingredients, most of them repeat a few times for this oatmeal fig bar recipe! The crust on the top and bottom are not very different in ingredients, they just need to be prepared differently. The top is more like a crumble where you need cold butter to help ingredients clump together. The bottom is more like a traditional oatmeal crust. You can find the measurements below in the recipe card.

Filling

• Dried Figs: Dried figs are a must for this oatmeal fig bars recipe. Fresh ones will not work the same! If you are wondering where to get dried figs, I totally get it because I didn’t remember seeing them at the grocery store until I looked for them! I found them in the dried fruit section of my grocery store. If you don’t have any luck there are lots of options online.
• Water: This is to help rehydrate the figs and to make the sauce.
• Orange Juice: I love to add orange juice because it has acid in it which really brightens up the filling.
• Vanilla Extract: I add just a bit of vanilla to bring out all the flavors in the figs.

Crust

• Butter: Butter helps everything hold together and adds fat, which makes the crust so amazing.
• Brown Sugar: I like to use brown sugar because it has a deeper flavor than granulated sugar because of the molasses.
• Egg: Egg will help the crust hold together for these oatmeal fig bars.
• Rolled Oats: I love the texture and flavor of oats in the crust. It also adds extra fiber and balances out this dessert.
• All-Purpose Flour: I like to use it because it’s what I have on hand. You could use whole wheat flour in this recipe.
• Baking Powder: Baking powder helps the crust from becoming too dense and hard.
• Ground Cinnamon: A little pop of cinnamon in the crust really brings the whole dessert together!
• Ground Nutmeg: I like to add nutmeg along with cinnamon because they are the perfect pair, and go great with figs!
• Salt: A little salt in the crust helps to bring out all of the amazing flavors and keeps it from getting too sweet.

Topping

• Rolled Oats: This is key to a nice and crumbly topping for your oatmeal fig bars. It sticks to the butter and becomes little nuggets of goodness all over this treat.
• Butter: You will want to keep this butter cold and cube it. When the butter is cold it crumbles instead of blends together, which is how you get the oats to clump the way you want them to.
• All-Purpose Flour: It’s easy to work with, and helps the oats come together in a great texture.
• Brown Sugar: I like to use brown sugar because of the molasses, and it adds lots of flavor to the crumble.
• Granulated Sugar: A little sweetness helps to bring this whole treat together.
• Salt: I like to add salt to the topping too so it doesn’t get too sweet.
• Ground Cinnamon: Cinnamon in the crust and the topping is the perfect way to bring the whole treat full circle. It’s so amazing!

Oatmeal Fig Bars Recipe

You will make this oatmeal fig bar in three steps. You will prepare the filling, the crust, and the crumble. Then you put it all together and bake! It’s a little bit of a labor of love but oh my goodness is it worth it! This is a great recipe to make for special occasions. It’s a huge hit and a really unique dessert that I think everyone will love.

Filling

1. Cook Filling: In a medium saucepan, combine the dried figs, water, and orange juice. Over medium heat, and stirring occasionally, cook the mixture for about 10-12 minutes. The figs should be soft and have absorbed some of the liquid.
2. Blend: Remove from heat and mix in the vanilla, then allow to cool for 15 minutes. Pour mixture into a blender or food processor and blend until the mixture is smooth and no chunks remain. Set aside
3. Prep Pan: At this point, prepare an 8 inch square baking dish by spraying it with cooking spray and set aside, preheat your oven to 350 degrees Fahrenheit.

Crust

1. Whisk: In a large bowl, using a hand mixer, whisk together melted butter, sugar, and egg. In a separate bowl whisk together oats, flour, baking powder, and spices.
2. Add Dry Ingredients: Add the dry ingredients to the wet ingredients. The mixture will become hard to mix with a whisk, you may want to switch to a large spoon or spatula to finish mixing
3. Add Crust to Pan: Spread your crust evenly into your prepared pan, pack down slightly to even it out.

Topping

1. Pulse: In a food processor, add all your ingredients and pulse until all the ingredients are well mixed and no chunks of butter or patches of dry ingredients should remain.

Put It All Together

1. Add Ingredients and Bake: Spread your fig filling evenly over the top of your crust lined pan, sprinkle the topping over the top of the filling and bake in your pre heated oven for 25-30 minutes or until the top is an even golden brown.
2. Enjoy: Enjoy fresh or keep at room temperature in an airtight container for up to a week.

Other Bar Recipes

Sometimes, bars just hit the spot! The dessert kind that is. I love making cookies, but sometimes making bars just makes more sense. I love how you can put it all in a pan and cut out perfectly sized pieces to feed a crowd. If you are looking for the perfect bar recipe, you are sure to find it here.

Desserts

Dutch Caramel Apple Pie Bars

Desserts

Neiman Marcus Bars

Desserts

Cherry Pie Bars

Desserts

Reese’s No Bake Peanut Butter Bars

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Oatmeal Fig Bars

So much better than store bought and so fun to make, these oatmeal fig bars are sweet and salty and everything you hope they would be! The sticky fig jam is sandwiched between two delicious layers of oatmeal crumble and crust. You really can't beat this sweet treat!

Course Dessert

Cuisine American

Keyword oatmeal fig bars

Prep Time 1 hour

Cook Time 45 minutes

Total Time 1 hour 45 minutes

Servings 12 People

Calories 342kcal

Author Alyssa Rivers

Ingredients

Filling

• 2 cups chopped dried figs
• ½ cup water
• 3 tablespoons orange juice
• 2 teaspoons vanilla extract

Bottom crust

• ⅓ cup unsalted butter melted
• ½ cup brown sugar
• 1 large egg room temperature
• 1 cup rolled oats
• ½ cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

Topping

• ⅔ cup rolled oats
• ½ cup unsalted butter cold and cubed
• ¼ cup all purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 teaspoon salt
• ½ teaspoon ground cinnamon

Instructions

Filling

• In a medium saucepan, combine the dried figs, water, and orange juice. Over medium heat, and stirring occasionally, cook the mixture for about 10-12 minutes. The figs should be soft and have absorbed some of the liquid.
• Remove from heat and mix in the vanilla, allow to cool for 15 minutes. Pour mixture into a blender or food processor and blend until the mixture is smooth and no chunks remain. Set aside
• At this point, prepare an 8 inch square baking dish by spraying it with cooking spray and set aside, preheat your oven to 350° fahrenheit.

Bottom crust

• In a large bowl, using a hand mixer, whisk together melted butter, sugar, and egg. In a separate bowl whisk together oats, flour, baking powder, and spices.
• Add the dry ingredients to the wet ingredients. The mixture will become hard to mix with a whisk, you may want to switch to a large spoon or spatula to finish mixing
• Spread your crust evenly into your prepared pan, pack down slightly to even it out.

Crumb topping

• In a food processor, add all your ingredients and pulse until all the ingredients are well mixed and no chunks of butter or patches of dry ingredients should remain.

Assemble

• Spread your fig filling evenly over the top of your crust lined pan, sprinkle the topping over the top of the filling and bake in your pre heated oven for 25-30 minutes or until the top is an even golden brown.
• Enjoy fresh or keep at room temperature in an airtight container for up to a week.

Nutrition

Calories: 342kcal | Carbohydrates: 53g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 259mg | Potassium: 296mg | Fiber: 4g | Sugar: 34g | Vitamin A: 426IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg

These adorable mini Oreo cheesecakes are melt-in-your mouth creamy and full of chocolate cookie flavor! Not only are they insanely good, but super easy to make as well! Be prepared for them to fly off the table in all of their smooth, chocolatey goodness.

There’s nothing better than Oreo desserts, truly. Whether it’s cookies and cream ice cream or Oreo pie, I just can’t resist. If this is one of your favorite dessert flavors as well, you’ve got to try these Oreo cakesters and gooey Oreo brownies next!

Mini Oreo Cheesecake Bites

With how amazing these mini Oreo cheesecakes look, they really don’t need an introduction. But let me just say- you need these in your life right now. Oreo cheesecake is one of my all-time favorite desserts, but it’s even better in bite-sized form. Speaking from experience, you start with one and then want to eat the whole pan. They are just too good!

These mini Oreo cheesecakes have a buttery, crumbly Oreo crust (swoon) and a luscious, creamy cheesecake filling that is going to rock your world. It only takes 30 minutes to prepare both and then it’s off to the oven! Bring these to your next potluck and everyone will love you. They are one of my family’s favorite treats!

Ingredients Needed

The best thing about these Oreo cheesecake bites is that you don’t need any complicated ingredients to make them. As long as you have a leftover pack of Oreos in your pantry, you might just have all of the other ingredients to whip these up! *Note: exact measurements can be found below in the recipe card.

Oreo Crust

• Oreo Cookie Crumbs: These will be packed into the cupcake liners to create the crust.
• Melted Butter: Adds rich flavor and helps the crust stick together.
• Sugar: White sugar works fine here! Add some in to sweeten up the crust.
• Salt: Boosts the overall flavor.

Oreo Cheesecake

• Cream Cheese: Use room temperature cream cheese to make sure everything mixes together smoothly.
• Sour Cream: I love adding sour cream to baked goods because it makes them so moist and tender! Greek yogurt also works as a substitute.
• Sugar: Granulated sugar adds sweetness to the mini cheesecakes.
• Vanilla Extract: Helps to deepen the flavor of the mini Oreo cheesecakes.
• Large Eggs: Act as your binding agent.
• Crushed Oreo Cookies: Pack delicious chocolatey flavor in each bite.
• Whole Oreos: (Optional) For topping! You can also add a dollop of whipped cream. It gives these mini Oreo cheesecakes the best presentation!

How to Make Oreo Cheesecake Bites

Traditional cheesecake can be tricky to make! (It’s so worth it though! I have a great cheesecake recipe here if you’re up for the challenge.) But these mini Oreo cheesecakes are foolproof! No water bath, no fuss, just add your cheesecake mixture to the cupcake liners and bake!

1. Preheat Oven, Prep Pan: Preheat your oven to 325 degrees Fahrenheit and prepare a muffin pan by lining each cup with a cupcake liner.
2. Crust Mixture: In a bowl, combine your Oreo crumbs, butter, and sugar and salt. Then mix until well combined and pack the crust evenly into each cupcake liner firmly. Bake for 5 minutes. Then remove from oven and set aside.
3. Cheesecake Filling: In a separate bowl, using a hand mixer, beat together the cream cheese and sour cream until smooth and well combined. Add in your sugar, vanilla, and eggs and beat until smooth. Add in your crushed Oreos and mix until just combined.
4. Bake: Pour your filling into each prepared cupcake about ¾ full. Bake for 16-20 minutes, until the cheesecakes are set in the middle.
5. Chill: Remove from oven and let rest at room temperature for 30 minutes, then refrigerate for at least 3 hours, or overnight.
6. Add Toppings: Garnish mini Oreo cheesecakes with an Oreo and enjoy!

More Mini Cheesecake Desserts

Everything is better when it’s bite-sized! Maybe it’s because it makes you want more. Here are are a few more mini cheesecake recipes to try out for dessert! You’re going to love them! They are just too creamy and indulgent to resist.

Desserts

Skinny Mini Cheesecakes

Desserts

Mini Cheesecakes

Desserts

Mini Pumpkin Cheesecakes

Desserts

Miniature Lemon Blueberry Cheesecakes

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Mini Oreo Cheesecakes

These adorable mini Oreo cheesecakes are melt-in-your mouth creamy and full of chocolate cookie flavor! Not only are they insanely good, but super easy to make as well! Be prepared for them to fly off the table in all of their smooth, chocolatey goodness.

Course Dessert

Cuisine American

Keyword Mini Oreo Cheesecakes, oreo cheesecake bites

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 12 cheesecakes

Calories 185kcal

Author Alyssa Rivers

Ingredients

Oreo Crust

• 1 cup oreo cookie crumbs
• 4 tablespoons melted butter
• 3 tablespoons sugar
• ½ teaspoon salt

Oreo Cheesecake

• 2 8 ounce packages cream cheese softened
• ¼ cup sour cream
• ½ cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• ⅓ cup crushed oreo cookies
• Whole oreos for topping

Instructions

• Preheat your oven to 325° Fahrenheit and prepare a cupcake pan by lining each cup with a cupcake liner.
• In a bowl, combine your oreo crumbs, butter, and sugar and salt. Mix until well combined and pack the crust evenly into each cupcake liner firmly, bake for 5 minutes. Remove from oven and set aside.
• In a separate bowl, using a hand mixer, beat together the cream cheese and sour cream until smooth and well combined. Add in your sugar, vanilla, and eggs and beat until smooth. Add in your crushed oreos and mix until just combined.
• Pour your filling into each prepared cupcake about ¾ full. Bake for 16-20 minutes, until the cheesecakes are set in the middle. Remove from oven and let rest at room temperature for 30 minutes, then refrigerate for at least 3 hours, or overnight.
• Garnish each cake with an Oreo and enjoy!

Nutrition

Calories: 185kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 357mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 0.04mg | Calcium: 96mg | Iron: 2mg

These hot cocoa cookies are the perfect treat for the winter season! These soft and delicious cookies have a marshmallow on top and some ooey, gooey chocolate in the middle. You will be won’t be able to stop at just one!

Cookies, especially holiday cookies, are some of the best things that we make all season long. There are SO many different varieties to choose from but the long standing favorites in our household are these Grinch Cookies, these yummy Christmas Tree Sugar Cookies or, my very favorite… Italian Christmas Cookies!

What are Hot Cocoa Cookies?

These little hot cocoa cookies are packed with chocolate and cocoa. These cookies are topped with a gooey marshmallow and baked to perfection. Just when you think they are just about perfect, you hit the melted chocolate in the center of the cookie. It really represents a cup of hot cocoa perfectly! Needless to say…These were an instant family hit at our house!

Not only are these cookies insanely delicious, but they are simple as well! you probably already have all of the ingredients at home, and trust me… Once you start making them, you will always have the ingredients to make hot chocolate cookies at home because they are SO good! These are perfect for any occasion and are always a hit at a holiday cookie exchange. For more delicious holiday cookies, check out this roundup here.

Ingredients For the Best Hot Cocoa Cookies

These easy hot cocoa cookies are deliciously sweet and so fun to make!  You will be very familiar with the ingredients and have most of them on hand.  The marshmallows and melted chocolate take these cookies to the next level! Check out the recipe card at the bottom of the post for exact measurements.

• Unsalted Butter: Butter helps the melting of the chocolate.
• Semisweet Chocolate Bars: Semisweet chocolate is the best in these cookies. Chocolate chips can be used as well.
• Flour: I used all purpose flour in this recipe.
• Unsweetened Cocoa Powder: Adds richness and more delicious chocolate flavor.
• Baking Powder: This helps your cookies rise (no one wants flat cookies)!
• Salt: The salt balances out the sweetness of the cookie and also enhances all of the flavors of the other ingredients.
• Light Brown Sugar: Brown sugar adds richness to these cookies.
• Eggs: Room-temperature eggs are best.
• Vanilla Extract: Vanilla is a must in cookies and enhances chocolate flavors.
• Marshmallows: Cut the marshmallows in half… They will get nice and fluffy in the oven.
• Semisweet Chocolate Bars: The melted chocolate on top is so yummy!

How to Make Hot Cocoa Cookies

Grab your kiddos and make these fun hot cocoa cookies for the holidays or any time of year! This recipe is easy to follow and comes together quickly. Follow my easy instructions below for how to make hot cocoa cookies.

Make Dough

1. Melt the Butter and Chocolate: In a medium saucepan, melt the butter and chopped chocolate over medium-low heat, stirring frequently. Once melted, then remove the saucepan from the burner and allow it to cool for 15 minutes.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
3. Mix Wet Ingredients: In a large mixing bowl, mix together the eggs, brown sugar, and vanilla until smooth using an electric hand mixer.
4. Add Melted Chocolate Into the Wet Mixture: Add the cooled melted chocolate and mix to combine.
5. Add the Dry Ingredients: Add the dry flour ingredients in two batches into the dough. The dough will be almost like a thick cake batter consistency.
6. Cover and Chill: Cover with plastic wrap and chill the dough in the fridge for at least 1 hour.

Bake

1. Form Balls: Once the dough is chilled then you can line the baking sheets with parchment paper. Roll the dough into 1-inch balls and place 2 inches apart on the parchment paper. Flatten the tops slightly.
2. Bake: Bake at 325 degrees Fahrenheit for about 12 minutes or until the cookie edges start to crack.
3. Cut Marshmallows and Chocolate: While they are baking, cut the marshmallows in half. Stick one square of chocolate onto each cut side of the marshmallows. It will be on the sticky side, so the chocolate piece will stay in place.
4. Place Marshmallows and Chocolate onto Hot Cookies: Remove the hot cocoa cookies from the oven. While still on the baking sheet then stick a marshmallow with the chocolate piece side down on top of each cookie. Then, place the cookies back into the oven for about four additional minutes until the marshmallows are soft.
5. Cool and Enjoy: Remove from the oven and transfer to cooling racks to cool. Grate additional chocolate over the top for garnish if you would like!

More Delicious Hot Cocoa Recipes

Hot cocoa is delicious whether the flavor comes from a cookie or a drink or any other form! Here are some more delicious hot cocoa recipes that you must try throughout the cold season. You will be making them all winter long!

Beverages

Hot Chocolate Charcuterie

Beverages

White Hot Chocolate

Beverages

Frozen Hot Chocolate

Beverages

Easy Homemade Hot Chocolate

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Hot Cocoa Cookies

These hot cocoa cookies are the perfect treat for the winter season! These soft and delicious cookies have a marshmallow on top and some ooey, gooey chocolate in the middle. You will be won't be able to stop at just one! 

Course Dessert

Cuisine American

Keyword cookie recipes, cookies, hot chocolate cookies, hot cocoa cookies

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 24 cookies

Calories 261kcal

Author Alyssa Rivers

Ingredients

• ½ cup unsalted butter
• 12 ounces semisweet chocolate bars chopped (or semisweet chocolate chips)
• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups light brown sugar packed
• 3 eggs at room temperature
• 2 teaspoons vanilla extract
• 12 marshmallows cut in half
• 7.5 ounce semisweet chocolate bars cut into ½ inch squares

Instructions

• In a medium saucepan, melt the butter and chopped chocolate over medium-low heat, stirring frequently. Once melted, remove the saucepan from the burner and allow it to cool for 15 minutes.
• In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
• In a large mixing bowl, mix together the eggs, brown sugar, and vanilla until smooth using an electric hand mixer.
• Add the cooled melted chocolate and mix to combine.
• Add the dry flour ingredients in two batches into the dough. The dough will be almost like a thick cake batter consistency.
• Cover with plastic wrap and chill the dough in the fridge for at least 1 hour.
• Once the dough is chilled, line baking sheets with parchment paper. Roll the dough into 1-inch balls and place 2 inches apart on the parchment paper. Flatten the tops slightly.
• Bake at 325 degrees Fahrenheit for about 12 minutes or until the cookie edges start to crack.
• While they are baking, cut the marshmallows in half. Stick one square of chocolate onto each cut side of the marshmallows. It will be on the sticky side so that the chocolate piece will stay in place.
• Remove the cookies from the oven. While still on the baking sheet, stick a marshmallow with the chocolate piece side down on top of each cookie. Place the cookies back into the oven for about four additional minutes until the marshmallows are soft.
• Remove from the oven and transfer to cooling racks to cool. Grate additional chocolate over the top for garnish if would like!

Notes

Originally Posted on December 29, 2013

Updated on December 1, 2022

Nutrition

Calories: 261kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 41mg | Potassium: 202mg | Fiber: 2g | Sugar: 22g | Vitamin A: 159IU | Calcium: 41mg | Iron: 2mg

These quick and easy hot chocolate spoons are the BEST! Not only are they adorable and the perfect holiday gift, but they make a knockout cup of hot cocoa!

There’s no such thing as too much hot chocolate in the winter. White hot chocolate and peppermint hot chocolate are both must-try recipes! And if you’re serving a crowd, try making this hot chocolate charcuterie board! It’s so fun and will have everyone raving.

Homemade Hot Chocolate Spoons

I first saw hot chocolate spoons this year while I was shopping for Christmas gifts. I knew I had to try making some at home, they’re so clever! It’s the perfect all-in-one. Rich chocolate to melt into a warm cup of milk, and a spoon to stir everything together! This is the perfect DIY to try this winter for all of you chocoholics out there. They’re so easy to put together and make a great treat or holiday gift!

I’ve included a few different types of hot chocolate spoons, but the beauty of these bad boys is that you can customize them however you’d like! (See more ideas in my tips section below!) It’s the perfect activity for the family. My kids love going to town with their hot chocolate spoons. If you make extras, they also double as the perfect holiday gift for your neighbors. Because let’s be real- who wouldn’t love a treat that makes the perfect cup of hot chocolate? Between this and hot chocolate bombs, it’s hard to make hot chocolate any other way!

What You’ll Need

This is what I used to make a few different variations of hot chocolate spoons. The great thing about these is that you can customize them in so many different ways! Check out my tips section below for more ideas, and recipe card for exact measurements.

• Baking Chocolate: For some variety, I used a semi-sweet chocolate bar, white chocolate chips, and then milk chocolate chips.
• Soft Caramels: For melting and drizzling on top! You can also use homemade caramel sauce.
• Crushed Candy Canes: For topping. Crushed peppermint candies work as well!
• Mini Marshmallows: You can coat your hot chocolate spoons in these as well as melt them to create a marshmallow drizzle.
• Sprinkles: (Optional) This is my kids’ favorite step! Add some on top for a little extra holiday flair.

How to Make Hot Chocolate Spoons

With how easy these are to make, you will want them all winter long! Your family can join in on the fun and create their own customized hot chocolate spoons.

1. Melt Chocolate: Place each kind of chocolate in their own microwave-safe dish. Microwave them in 20 second increments, stirring between each microwaving, until the chocolate is melted.
2. Coat Spoon: Scoop the melted chocolate up in your spoon, and spin it around to coat the entire head of the spoon. You may want to dip it a couple times, letting the chocolate harden between each dipping to get enough chocolate on the spoon. Place the dipped spoons on parchment lined baking sheet to set. While the chocolate is still soft, sprinkle on your desired toppings.
3. Allow to Set: Then allow the chocolate to completely cool and harden. Once the chocolate is completely set you can stir the spoon into some hot milk and enjoy!

More Delicious Hot Chocolate Recipes

Whenever I’m craving something sweet, hot chocolate always hits the spot! Here are a few more recipes filled with rich, chocolatey flavor that you’re going to LOVE! For more tasty chocolate desserts, find my full list of recipes here.

Beverages

Frozen Hot Chocolate

Cookies

Hot Cocoa Cookies

Beverages

Hot Chocolate Charcuterie

Beverages

Easy Homemade Hot Chocolate

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Hot chocolate spoons

These quick and easy hot chocolate spoons are the BEST! Not only are they adorable and the perfect holiday gift, but they make a knockout cup of hot cocoa!

Course Dessert

Cuisine American

Keyword hot chocolate on a spoon, hot chocolate spoons

Prep Time 30 minutes

Total Time 30 minutes

Servings 12 people

Calories 174kcal

Author Alyssa Rivers

Ingredients

• 8 ounces semi sweet baker’s chocolate
• ½ cup white chocolate chips
• ½ cup milk chocolate chips
• Soft caramels
• Crushed candy canes
• Mini marshmallows
• Sprinkles optional for garnish

Instructions

• Place each kind of chocolate in their own microwave safe dish. Microwave them in 20 second increments, stirring between each microwaving, until the chocolate is melted.
• Scoop the melted chocolate up in your spoon, and spin it around to coat the entire head of the spoon. You may want to dip it a couple times, letting the chocolate harden between each dipping to get enough chocolate on the spoon. Place the dipped spoons on parchment lined baking sheet to set. While the chocolate is still soft, sprinkle on your desired toppings.
• Allow the chocolate to completely cool and harden. Once the chocolate is completely set you can stir the spoon into some hot milk and enjoy!

Nutrition

Calories: 174kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

Jelly roll cake is a classic dessert that you need to make at least once! The chiffon cake is rolled with a delicious sweet jelly inside, and all of the flavors scream holiday cheer. You are going to love this easy-to-make dessert that looks stunning on the dinner table!

I can never pass up a soft and moist cake! Especially one with LOTS of frosting. If you love cake, you’ve got to try this Better Than Anything Cake, this unique Oatmeal Cake, and this rich and delicious Eclair Cake.

Jelly Roll Cake

If you have never tried a jelly roll cake, you are in for a treat! I got tired of seeing them on baking shows and not being able to taste them! They always looked so soft, fluffy, and full of flavor. And let me tell you, the finished product does NOT disappoint. It’s just as scrumptious as I imagined, and the flavor combinations are endless.

I am a big fan of cakes with fruity flavors, like this Chantilly Berry Cake and this Strawberry Poke Cake. I would never say no to a rich chocolate cake, but this jelly roll cake is so refreshing and light! It’s a chiffon cake which means it’s made with vegetable oil which makes it easier to beat air into the batter. This makes the cake really light and fluffy, perfect for rolling into a beautiful log! Don’t be intimidated by rolling it up, I’ll share all my tips below so you’ll get it perfect every time!

Ingredients

I mentioned earlier that you will use vegetable oil in this jelly roll cake. The better quality ingredients you use, the better your cake will taste! Especially since this cake is only a few simple ingredients. I added almond extract, but if you don’t like it you could use another flavor, or leave it out all together. You can find exact measurements below in the recipe card.

• Eggs: I always use large grade A eggs in my recipes.
• Granulated Sugar: Your pantry sugar will work great.
• Vegetable Oil: This is important because it helps the cake get nice and airy. You will need to use vegetable oil to get the cake the right texture to roll.
• Water: I know, just trust me. Use water!
• Vanilla: Vanilla extract adds a really nice flavor and helps to bring out all of the other flavors in the cake.
• Almond Extract: I really like almond extract so I added it here. You can leave it out or add another extract instead.
• All-Purpose Flour: It’s just easiest to work with for the texture of the cake you want.
• Baking Powder: This helps the cake to rise, you need this!
• Salt: Salt brings out all of the really delicious flavors in this cake.
• Powdered Sugar: This is for dusting the top. It’s optional!
• Jelly or Jam: I used homemade blackberry jam, and it was INCREDIBLE! You could use a strawberry jam, or peach jam would be amazing. I think you should use your favorite jam because it is going to taste exactly the way you like it.

Jelly Roll Cake Recipe

I used to think a jelly roll cake was impossible to get right, because I saw a lot of people mess up on television. It’s actually easier than I thought, and I had a lot of fun making it! The key is the right texture of sponge cake so that you can easily roll it up, and making it the right thickness so that you get delicious jelly in every bite.

Prepare Jelly Roll Cake Batter

1. Prep: Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.
2. Beat: In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.
3. Sift: In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.

Bake and Roll

1. Bake: Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.
2. Cool and Trim: Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.
3. Roll: While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.
4. Add Jam: Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.
5. Garnish: Sprinkle with more powdered sugar and serve.

Other Cake Recipes to Try

Cake is perfect for any celebration! Whether you want a birthday cake, or a stunning centerpiece for a holiday dinner, I’ve got some great recipes you need to try. My family loves cake, so I’ve spent years perfecting my recipes. You’re going to love all of them!

Desserts

Easter Cake

Desserts

Rum Cake

Desserts

Honey Bun Cake

Desserts

Cranberry Christmas Cake

Print

Jelly Roll cake

Jelly roll cake is a classic dessert that you need to make at least once! The chiffon cake is rolled with a delicious sweet jelly inside, and all of the flavors scream holiday cheer. You are going to love this easy-to-make dessert that looks stunning on the dinner table!

Course Dessert

Cuisine European

Keyword jelly roll cake

Prep Time 30 minutes

Cook Time 15 minutes

cooling time 30 minutes

Total Time 1 hour 15 minutes

Servings 8 people

Calories 405kcal

Author Alyssa Rivers

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• ¾ cup vegetable oil
• ¼ cup water
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 ½ cup all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• Powdered sugar for dusting
• ⅔ – 1 cup jelly or jam I used homemade blackberry jam

Instructions

• Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.
• In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.
• In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.
• Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.
• Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.
• While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.
• Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.
• Sprinkle with more powdered sugar and serve.

Nutrition

Calories: 405kcal | Carbohydrates: 92g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 193mg | Potassium: 155mg | Fiber: 1g | Sugar: 60g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg