Brown butter dulce de leche Rice Krispie treats start as a classic Rice Krispie treat and get taken way over the top. The nutty richness of brown butter, the creamy sweetness of dulce de leche, and that signature crispy crunch come together in one seriously addictive dessert.

I’ll go ahead and say it…this might just be the best Rice Krispie treat of your life.

Scroll down to our **new video** to watch how to brown the butter and layer the dulce de leche for the ultimate Rice Krispie treats.

How This Recipe Came to Be

Kerri here! This recipe came to life after a trip to a dessert bar shop here in Utah, where one bite of their brown butter Rice Krispie treat had me hooked. I knew instantly that nutty, toasty flavor was the secret, and my brain immediately went to, What if we added dulce de leche? Because around here, if dulce de leche is an option, we’re absolutely using it.

After a little experimenting, these Rice Krispie treats became layered with gooey dulce de leche and built on Carrian’s classic RKT base recipe. She tested them, photographed them, and confirmed what I already knew—they’re next-level good. She even tried a cinnamon sugar Rice Krispies version and now swears by it (which I clearly need to try ASAP).

These dulce de leche Rice Krispie treats have been a hit everywhere I’ve taken them. Every single time, someone asks for the recipe—and now I can just send a link instead of trying to explain how to recreate all that gooey goodness. Trust me, once you try them, you’ll understand the obsession.

Ingredients for Stuffed Rice Krispie Treats

You only need 6 ingredients and about 10 minutes to have these brown butter Rice Krispie treats ready to go! Here is what you will need…

• Butter: Butter is browned to add rich, nutty flavor and depth that takes these Rice Krispie treats far beyond the classic version.
• Vanilla Extract: A splash of vanilla enhances the sweetness and rounds out the flavors, adding warmth to the marshmallow mixture.
• Mini Marshmallows: Mini marshmallows melt quickly and evenly, creating that perfectly gooey texture we all love in Rice Krispie treats.
• Rice Krispies Cereal: The crisp rice cereal provides the signature crunch and structure that balances all the gooey goodness.
• Sea Salt: The little hint of saltiness is critical to the flavor. It enhances all the flavors and adds contrast to all the sweetness.
• Dulce de Leche: Creamy, rich dulce de leche adds layers of caramel-like sweetness and turns these into truly next-level Rice Krispie treats. You can definitely make you’re own if you want to!

How to Brown Butter

Browned butter is just butter that has been melted and cooked slightly. It has a delicious nutty flavor. It is super easy to make.

Cut your room temperature butter into similar sized pieces so that it melts evenly. I like to use a light colored pan so I can see the color of the butter and watch it change. Place the pan over medium heat. Stir the butter around to keep it moving while it melts.

As it melts, you will start to see foam and sizzling around the edge and brown flecks will appear on the bottom of the pan. Remove it from the heat immediately. It should be very fragrant. You have made browned butter!

Browned butter can become burned butter very quickly, so remove it from the heat as soon as you see the brown flecks.

Can I Use Regular Butter Instead?

Yes, for sure! If you don’t want that brown butter flavor (we probably can’t be friends…haha…jk!), just add the marshmallows to the butter as soon as it’s melted.

Why You’ll Love These Homemade Rice Krispie Treats

Ok, first of all, that brown butter flavor is heaven on earth! I just can’t get enough of it!

The ratio of marshmallow and butter to cereal is perfect and the RKTs are soft and chewy.

The layer of dulce de leche adds a creaminess and comforting caramel flavor that contrasts the crunchy cereal beautifully.

This is a no bake dessert that takes 10 minutes to make. You can’t get much better than that! It’s the waiting for it to cool that is the hardest part!

This recipe doubles to a 9×13 pan perfectly! And they are great for feeding a crowd!

Storing Rice Krispie Treats

These gourmet Rice Krispie treats should be stored in an airtight container. They will keep at room temperature for 4-5 days or they can be stored in the refrigerator for up to a week.

These brown butter dulce de leche Rice Krispie treats are proof that a classic dessert can still surprise you. With nutty brown butter, gooey layers of dulce de leche, and that familiar crispy crunch, they’re over-the-top in the best way. Whether you’re making them for a party, gifting, or just because, don’t be surprised when everyone asks for the recipe.

More Rice Krispie Treat Recipes to Try:

• Fruity Pebbles Rice Krispie Treats
• Reese’s Rice Krispies Treats
• Biscoff Rice Krispies
• Churro Rice Krispies
• Rice Krispie Treat in a Mug
• Scotcheroos Rice Krispy Treats
• Milky Way Krispies

Watch How This Recipe is Made…

When you need a sweet treat without turning on the oven, these no bake chocolate peanut butter oat cups come to the rescue. They’re chewy, chocolatey, and made with simple pantry staples you probably already have on hand.

Perfect for busy afternoons, after-school snacks, or an easy dessert, these little cups disappear fast around here and for good reason.

Bringing Snack Friday Back

Every Friday we USED TO do “Snack Friday.” We USED TO be fun. We USED TO have the kids bring all of their friends over after school to devour the delicious treats and snacks.

And then they started to grow up more…and we got busy…and I got distracted…and life got really, really, hard as we faced some really, really serious things…and then this year happened. And I realized that at no point did Friday ever say we couldn’t be happy in the mud.

So, we are bringing back snack Friday and the kids and the food and all of you. The easiest way to merge back into the fun house? Peanut Butter Oat Cups are totally no bake and best of all, we make them with whatever we’ve got.

Sometimes it’s in muffin tins or rolled into balls. Sometimes I use dark chocolate and sea salt and other times white chocolate with a sprinkle of cinnamon sugar. Either way, it’s about gathering people in and this snack is perfect for a quick treat.

Why You’ll Love These Oat Cups

I’ve been making these oat cups since I was a kid so let me tell you all the reasons why you will love them!

• No bake
• Kid-friendly
• No added refined sugar
• Made with pantry staples
• Easy enough for kids to make

Ingredients You’ll Need

• Old Fashioned Oats: The backbone of these oat cups. Old fashioned oats give structure and that hearty, chewy texture that makes them satisfying.
• Protein Powder: Just a little helps bind everything together and gives the oat base a soft, sturdy texture. Bonus, it adds protein!
• Peanut Butter: Adds rich peanut butter flavor and helps hold the oat mixture together. Use a creamy peanut butter for the best texture.
• Maple Syrup: Naturally sweetens the oat base while adding a subtle caramel-like flavor.
• Vanilla Extract: Rounds out the flavors and makes the oat base taste more dessert-like.
• Salt: A small amount balances the sweetness and enhances the peanut butter and chocolate flavors.

For the Topping

• Chocolate Chips: Create that classic chocolate layer on top. Semi-sweet works great, but milk or dark chocolate are also delicious.
• Peanut Butter Chips: Add extra peanut butter flavor to the topping, or swap with more chocolate if that’s what you have on hand.
• Flaked Salt: A light sprinkle on top finishes everything off with a perfect sweet-and-salty bite.

How to Make Peanut Butter Oat Cups

This no bake peanut butter dessert uses pantry-friendly ingredients and couldn’t be easier to make.

1. Combine: Add all the ingredients except the chocolate chips to a medium bowl and stir until combined.
2. Place in Muffin Pan: Place the oat mixture into the muffin cups lined with paper liners. It will make 8 cups so try to distribute the mixture evenly. Flatten the mixture as much as possible.
3. Freeze: Place the pan in the freezer for at least 2 hours.
4. Melt: Place the chocolate and peanut butter chips in a saucer and melt until smooth. Pour a spoonful or two over each oat cup and smooth it out.
5. Freeze: Sprinkle with flaky salt and freeze for another hour.

Fun Variations to Try

• Swap almond butter
• Add coconut to the oat mixture or sprinkle on top
• Drizzle with white chocolate
• Add rainbow sprinkles to level up the fun

Storage Tips

Leftover no bake oat cups should be stored in the freezer in an airtight container. They will keep for up to a month.

These chocolate no bake peanut butter oat cups are the kind of recipe you’ll make once and then keep coming back to. They’re easy, dependable, and hit that perfect balance of sweet and satisfying. Whether you’re making them for snacks, dessert, or just because, they’re always a good idea.

More No Bake Desserts to Love…

• No Bake Caramel Cheesecake Bars
• Hot Cocoa No Bake Cookies
• No Bake S’mores Bars
• No Bake Mini Cheesecakes
• Classic No Bake Cookies
• No Bake Churros Snack Mix

Watch How These Chocolate Peanut Butter Oat Cups are Made…

Carmelitas are dessert bars that have a buttery brown sugar oat crust, a melty chocolate and rich caramel center, and a crumbly oat topping. Dessert perfection!

I love switching up desserts — don’t get me wrong, chocolate chip cookies and brownies are amazing, but sometimes your sweet tooth needs something new. These carmelita bars are everything you love about cookies and candy rolled into one irresistible bite.

The top and bottom layers are soft, golden oatmeal cookie goodness, sandwiching a gooey caramel-chocolate center that melts together beautifully. One bite, and you’ll understand why these bars never last long at our house!

Why You’ll Love These Carmelita Bars

Gooey, melty, and a little bit of crispy in each bite. The combination of textures is totally divine!

Super easy to make. Even taking into account the different layers it’s pretty much just as easy as could be which is perfect for when you want a little something sweet but you aren’t up for a huge kitchen project.

No mixer needed. All you need is a large mixing bowl and a wooden spoon.

These are always a huge crowd pleasers. I’ve never taken home leftovers when I’ve taken them to any kind of event.

Now this is dangerous, but you probably have all the ingredients in your pantry right now, so get baking!

Ingredients Needed for Carmelitas

The good news just keeps on comin’! Most of the ingredients for carmelita bars are pantry-friendly ingredients that you’ll already have at home. Here is what you will need:

• Flour: Gives structure to the oat layers so they hold the gooey filling together.
• Old-Fashioned Oats: Add chewy texture and that classic oatmeal cookie flavor we love in carmelitas.
• Cinnamon: Adds warmth and depth, enhancing the caramel and chocolate flavors.
• Salt: Balances the sweetness and makes the caramel and chocolate flavors pop.
• Baking Soda: Helps the oat mixture bake up light and slightly crisp instead of dense.
• Brown Sugar: Adds rich caramel flavor and moisture, giving the crust that buttery chew.
• Butter: Binds the oat mixture together and creates that golden, crisp, melt-in-your-mouth texture.
• Caramel Squares: Melt into that gooey, rich caramel center that defines carmelitas. You’ll want 37 pieces of the individually wrapped caramels, no more, no less.
• Evaporated Milk: Thins the caramel just enough so it’s pourable and soft when baked.
• Heavy Cream: Adds extra richness and keeps the caramel ultra-smooth and creamy.
• Chocolate Chips: We prefer a combination of milk chocolate chips and semi-sweet chocolate chips. Milk chocolate brings creamy, sweet chocolate flavor that pairs perfectly with caramel. The semi-sweet chocolate adds balance and depth — just enough bitterness to keep the bars from being too sweet.

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Carmelitas

One of my favorite things about about caramel oat bars is that they are so quick and easy to make. Here are the basic steps:

1. Prep: Prepare a 9×13 pan by lining it with parchment and preheating the oven.
2. Mix: Combine all the ingredients for the oat layers in a large bowl.
3. Bake: Press half of the oat mixture into the pan and bake it.
4. Add the Filling: Sprinkle the chocolate chips over the bottom crust and then pour the caramel over everything.
5. Add the Topping: Add the rest of the oat layer over the top and finish baking.
6. Cool: Let the bars cool completely before cutting.

The complete instructions for making this recipe can be found in the recipe card at the end of this post.

Variations and Substitutions

• If you want to try a little variation, try adding finely chopped pecans or almonds for extra crunch and flavor.
• I am a sweet and salty lover, so sprinkling sea salt flakes on top is a really yummy variation.
• Feel free to change up the chocolate chips. Doing all milk chocolate is a little too sweet for me, so I like adding some semi sweet in there to balance it out.

How Long Will Carmelitas Keep?

Carmelitas will keep for up to a week at room temperature. Carmelitas should be stored in an airtight container.

They also freeze really well. Carmelitas can be frozen for several months. They should be wrapped well in plastic wrap and foil, or stored in a heavy duty freezer bag.

Every morsel of these carmelitas bars is love. From the crunchy buttery brown sugar bottom to the gooey combination of chocolate and caramel in the middle and finally that golden oat crumble topping. You’re all going to be huge fans!

More Dessert Bars You’ll Love:

• Peanut Butter Bars
• Brookie Bars
• Lemon Bars
• No Bake S’more Bars
• Snickerdoodle Cheesecake Bars
• Raspberry Lemon Bars

Watch How This Recipe is Made…

If you’ve been searching for the best brownie recipe, these Lunch Lady Brownies are it. These brownies are rich, chewy, and unapologetically fudgy! The kind with crackly tops that melts in the middle. Made with simple pantry staples and a silky cocoa frosting, they taste like the brownies your grandma should’ve made.

No fancy tricks, no boxed mix, just pure, old-school chocolate perfection.

Lunch Lady Brownies are moist, full of chocolate flavor, and feed a crowd! My roommate taught me the power of brownies with frosting, and they totally remind me of the ones I had as a kid that the lunch ladies served in elementary school, but this homemade version is better, thanks to one secret! These are rich and fudgy brownies, not crumby and cakey brownies.

Ingredients For Lunch Lady Brownies

Cake

• Unsweetened Cocoa: Adds deep chocolate flavor
• Butter, melted: Makes the brownies rich and fudgy
• All Purpose Flour: Provides structure
• Salt: Balances sweetness. The secret!
• Sugar: Sweetness that caramelizes beautifully
• Eggs, large: Adds richness and helps set the brownies
• Vanilla Extract: Enhances chocolate flavor

Frosting

• Evaporated Milk: Makes frosting creamy and smooth
• Butter, softened: Adds richness and fluff
• Powdered Sugar: Sweetens and thickens the frosting
• Unsweetened Cocoa: Intensifies chocolate punch

These ingredients come together to make the ultimate fudgy brownies topped with rich, chocolate frosting.

How to Make Lunch Lady Brownies

If you’ve been searching for the best brownie recipe, this is it. We’re talking a thick, fudgy texture that comes together fast and tastes like they’re straight from a bakery. No fancy steps, no waiting overnight, just pure, chocolatey, from scratch bliss in under an hour.

1. Preheat: Set oven to 350°F. Line a 9×13 baking dish with foil or parchment and spray with non-stick cooking spray.
2. Mix: Combine cocoa and melted butter in a bowl and mix until smooth.
3. Add Dry Ingredients: Stir in the dry ingredients, flour, sugar, and salt, until thick and combined.
4. Eggs & Vanilla: Whisk eggs and vanilla into the mixture and stir until just combined. The brownie batter will be thick and fudgy.
5. Bake: Spread evenly using a rubber spatula in a prepared pan. Bake 25-30 minutes or until a toothpick or fork comes out clean. Cooking times will vary based on your oven. Let cool 15 minutes before frosting.
6. Frost: Beat together evaporated milk, butter, powdered sugar, and cocoa until smooth. Spread over slightly warm brownies in the baking pan.
7. Cool & Serve: Let frosted brownies cool completely before slicing. Enjoy every rich, chocolatey, fudgy bite!

Can I Use Dutch-Process Cocoa?

Yes, you can use Dutch-processed cocoa powder rather than unsweetened cocoa powder or natural cocoa powder in this brownie recipe! It’ll give the brownies a deeper, smoother chocolate flavor and a darker color. Just keep in mind that Dutch cocoa is less acidic than natural cocoa, so the flavor will be a little more mellow and rich rather than sharp and classic “chocolatey.”

Storing and Making Ahead

These brownies keep beautifully, so don’t stress about timing. Once cooled, cover tightly with plastic wrap (unfrosted), aluminum foil, or store in an airtight container at room temperature for up to 3 days, though they rarely last that long. For longer storage, keep them in the fridge for up to 5 days, letting them come to room temperature before serving so they stay soft and fudgy.

For make-ahead magic, bake and cool completely, then freeze unfrosted brownies for up to 2 months. When the craving hits, thaw, frost, and enjoy that just-baked, chocolatey goodness all over again. Skip the microwave; it can dry the brownie out, melt the frosting, and ruin that perfect chewy texture.

And there you have it… the best brownie recipe you’ll ever bake. Whether you’re serving them with a scoop of ice cream or sneaking one straight from the pan, these brownies hit every craving just right. Bake once, and you’ll never go back to the Ghirardelli box mix again.

Other Dessert Recipes You’ll Love!

• Monster Cookie Bars
• Classic Lemon Bars
• Peanut Butter Bars
• White Chocolate Raspberry Blondie
• Tuxedo Brownie Cups

Watch How To Make Lunch Lady Brownies

You know those desserts that disappear before you’ve even had a chance to sit down? Yep, these Chubby Hubby Peanut Butter Bars are one of those! They’ve got that sweet-salty magic combo — buttery graham cracker crumbs, melty peanut butter chips, a swirl of honeyed sweetness from the condensed milk — and somehow, they just work.

They’re rich, chewy, and totally addictive in the best way. Perfect for game night, movie night, or a “just because” treat when the sweet tooth hits!

Dessert Bars: A Coping Mechanism

We had been packing our rental home for weeks, a little every single day to try to be completely ready for our move into the home we’ve been renovating. I cannot even begin to express our exhaustion. It was just like building a home with the constraints of not having spaces designed the way you would have, secret issues under walls and floors and on top of it, running two businesses, kids and all while trying to pack up our entire house to move.

One random Thursday I felt emotional, exhausted and well, hungry. I’m apparently an emotional eater. A long time ago I’d seen a recipe and it was so short I’d memorized it: 1 box of crackers, 2 cans sweetened condensed milk, chocolate chips of choice. So, on a whim I went peanut butter and cinnamon chips because they secretly go together like pb and j and the rest is history. Dessert born out of emotional instability, just the way I like it!

Why You’ll Love These Peanut Butter Bars

Quick and Easy: Made with only 6 pantry ingredients and ready in minutes!

Kid Friendly: My youngest took one bite of these easy peanut butter treats and said these were the best bars I’ve ever made.

Sweet and Salty: I’m a sucker for sweet and salty. It’s such an addicting combo and these bars hit it out of the park.

No Eggs: If you have an egg allergy or open the fridge and find that some has used the last of the eggs, have no fear! You don’t need any for this recipe.

The 6 Ingredients You’ll Need

• Graham Crackers Crumbs: Create the buttery, crunchy base that holds the bars together.
• Peanut Butter Chips: Add rich, nutty flavor and creamy texture that defines each bite.
• Cinnamon Chips: Bring a warm, cozy spice that complements the peanut butter.
• Sweetened Condensed Milk: Binds everything together while adding sweetness and a fudgy texture.
• Salt: Balances the sweetness and enhances all the other flavors.
• Powdered Sugar: Adds a touch more sweetness and fun to these irresistible bars.

How to Make Chubby Hubby Bars

1. Prep: Preheat the oven and prep a 9×13 inch ban with parchment or foil and cooking spray.
2. Combine: Add all the ingredients except the powdered sugar to a stand mixer and mix until well combined.
   • NOTE: The batter will be very thick and sticky.
3. Bake: Spread the batter evenly in the prepared pan and bake until set.
   • PRO TIP: I like to plop large spoonfuls of batter all over the pan and then use a rubber spatula to smash it and smooth it out.
4. Cool: Let them cool completely in the pan and then cut into the squares, then toss in powdered sugar.

FAQs

🚨Warning🚨: these Chubby Hubby Peanut Butter Bars have a way of disappearing fast! Between the peanut butter, the graham crackers, and that powdered sugar, they’re basically impossible to resist. They are everything I love in a dessert — simple ingredients, quick prep, and flavors that bring everyone running to the kitchen.

More Easy Dessert Bars You’ll Love

• Scotcheroos
• Gooiest Rice Krispie Treats
• Classic Peanut Butter Bars
• Muddy Buddy Bars
• Brown Butter Dulce de Leche Rice Krispie Treats

Watch How to Make These Peanut Butter Bars…

These Peppermint Brownies are rich, fudgy, and layered with a cool burst of mint. The perfect chocolate-mint dessert for holidays or anytime you crave a sweet treat!

Chocolate and peppermint just belong together, don’t they? These Peppermint Brownies are a holiday favorite at our house—thick, fudgy brownies topped with a creamy homemade peppermint layer and finished with the most irresistible chocolate glaze. They’re the treat my kids beg to help with every December, and honestly, I don’t mind one bit because they disappear just as fast as we can make them.

Perfect for parties, cookie plates, or sneaking with a cup of cocoa by the Christmas tree.

Family is Everything

I’ve had some serious reflecting while making these peppermint patties brownies and I hope you’ll indulge me. Cooking and baking has always been a part of my life, but I never really realized it. My family has 5 children, and I fall right in the middle. Because all us kids were all in totally different stages of life my parents made it a big deal that every single night we had dinner together. No matter if we had to eat a little earlier or a little later we made it happen. So many memories made in that kitchen!

My mom’s KitchenAid became a symbol to me of those memories and the love felt around our dinner table. It is where my dad and I made my first batch of oatmeal raisin cookies, where mom taught me to make cookie cake and where I started playing around with recipes. Now that I’m older I’ve learned that when you want to know who you are you look to your family and the answer is provided.

I have my own white KitchenAid now as well as my own children to be in the kitchen with and I’m reminded that I come from a home that was centered on love and I hope to have the same for my children. I pulled it out to make these peppermint brownies and was flooded with all these thoughts and feelings and just needed to share!

These peppermint patty brownies are so crazy easy to make. This is my new go-to recipe for brownies because although Ina’s Outrageous brownies are amazing, these are fast and taste fantastic. They can easily be cut in half too. And the peppermint patty topping is just like the real deal, only it truly is even better. These are so fantastic!

Ingredients for Peppermint Brownies

Brownies

• Sugar: Sweetens and helps create a tender texture by trapping moisture.
• Brown Sugar: Adds moisture, chewiness, and a deeper caramel flavor.
• Canola Oil: Provides fat for richness and keeps the brownies soft and moist.
• Vanilla Extract: Enhances chocolate flavor and rounds out sweetness.
• Eggs: Bind ingredients together, add structure, and give brownies a fudgy texture.
• Cocoa Powder: Main chocolate flavor; also adds structure and balances sweetness.
• Flour: Provides the framework (structure) by developing gluten when mixed with liquid.
• Baking Powder: Leavening agent that gives a little lift, preventing brownies from being too dense.
• Salt: Balances sweetness and enhances chocolate flavor.
• Chocolate Chips: Add bursts of rich chocolate and extra texture.

Peppermint Topping

• Powdered Sugar: Sweetens and creates a smooth, creamy consistency.
• Peppermint Extract: Delivers the cool, refreshing peppermint flavor.
• Corn Syrup: Adds smoothness and shine while preventing crystallization.
• Shortening: Provides stability and a creamy texture without adding strong flavor.
• Evaporated Milk: Adds richness and helps bind the topping into a spreadable consistency.

Chocolate Glaze

• Semi Sweet Chocolate Chips: Melt into a smooth glaze with deep chocolate flavor.
• Butter: Adds silkiness, shine, and richness, keeping the glaze soft enough to cut through.

How to Make Peppermint Patty Brownies

1. Prep: Preheat the oven to 350℉ and line a 9×13″ pan and spray with cooking spray.
2. Make the Brownies: Beat the wet ingredients together in a stand mixer. Whisk the dry ingredients together in a separate bowl. Fold the chocolate chips into the dry ingredients, then add the dry ingredients to the wet ingredients and mix until combined. Pour into the prepared pan and bake.

2. Make the Peppermint Layer: Add all the ingredients for the peppermint layer to the bowl of stand mixer and mix until well combined. Press the mixture together and place on a large piece of saran wrap. Fold the saran wrap over the top and use a rolling pin to roll out the peppermint layer until it’s about the size of your pan.

3. Make the Chocolate Glaze: Add the chocolate chips and butter to a microwave safe bowl and melt in 30 second intervals, stirring in between, until smooth.
4. Assemble the Brownies: Once the brownies have mostly cooled, place the peppermint layer on top. Pour the chocolate glaze over the top and let it set up. Slice and serve.

Why You’ll Love This Brownie Recipe

• Festive flavor combo – rich chocolate and cool peppermint are a holiday classic.
• Three irresistible layers – fudgy brownies, creamy peppermint topping, and a smooth chocolate glaze.
• Crowd-pleaser – perfect for parties, cookie exchanges, and holiday gift trays.
• Make-ahead friendly – the flavors get even better after chilling overnight.
• Kid-approved – little hands love helping spread the peppermint layer and drizzle the glaze. Make those memories!
• Beautiful presentation – the layers look impressive without a lot of extra work.
• Customizable – sprinkle crushed candy canes on top for extra crunch and color.

How Do You Know When Brownies Are Done?

The easiest way to check brownies for doneness is to stick a toothpick in the center right around the time your recipe says it should be done.

A few moist crumbs on the toothpick means you will have moist and chewy brownies. If it comes out clean, it’s done to a cake-like brownie.

If there are any traces of uncooked batter, let it continue baking for another few minutes and repeat the process until the toothpick comes out clean.

FAQs

There’s just something magical about the mix of rich chocolate and cool mint, isn’t there? These Peppermint Brownies are the kind of dessert that feels special without being complicated, which is exactly how I like it.

Whether you’re baking them up for the holidays, a party, or just a cozy night at home, they’ll disappear fast. So grab a glass of cold milk, cut yourself a big square, and enjoy every fudgy, minty bite—you deserve it!

More Holiday Desserts:

• Chewy Gingerbread Men Cookies
• Christmas Sugar Cookies with Royal Icing
• Peppermint Double Chocolate Cookies
• Gingerbread Bars with Cream Cheese Frosting
• Chocolate Covered Coconut Balls

My peanut butter blossoms are everyone’s classic holiday cookie in bar form! Our kids love that they’re both fun and easy to make! These chewy peanut butter cookie bars are studded with Hershey kisses which make everyone so happy.

My favorite part is that they are easier than cookies; no rolling needed, just slice into bars and serve! Bonus, this recipe includes a how-to video!

Our son was begging for us to make “those Hershey kiss cookies” but I had been running around all day and though it may sound silly, the thought of rolling out every single cookie sounded exhausting; so I made them all in a pan and they turned out adorably delicious!!

Ingredients for Peanut Butter Blossom Cookie Bars

• Peanut Butter: that classic nutty flavor and creamy richness we all love.
• Unsalted Butter: keeps the bars soft and melt-in-your-mouth.
• Sugar and Brown Sugar: sweetness plus a little caramel depth for chewiness.
• Vanilla: ties all the flavors together.
• Egg and Egg Yolk: hold everything together while adding tenderness.
• Flour: gives the bars structure so they bake up just right.
• Baking Soda and Baking Powder: the lift that keeps them light instead of dense.
• Cornstarch: the secret to that soft, chewy bite.
• Salt: just enough to balance the sweetness.
• Hershey’s Kisses: the signature chocolate topper that makes them taste (and look!) like the classic blossom cookies we all grew up with.

How to Make Peanut Butter Blossom Bars

1. Prep: Preheat the oven and grease a 9×13 baking dish then line with parchment paper and grease it again.
2. Wet Ingredients: Beat together all the wet ingredients in a stand mixer.
3. Dry Ingredients: Mix together all the dry ingredients in a separate bowl.
4. Combine: Add the dry ingredients to the wet ingredients and mix until combined.
5. Bake: Press the dough into the prepared baking dish, sprinkle with sugar and bake for 20-22 minutes.
6. Kisses: Unwrap the Hershey’s Kisses and as soon as the bars are done baking, pull them out and top with the kisses.
7. Cool: Let the peanut butter bars cool completely and then cut into bars so that a Hershey Kiss is in the center of each bar.

Storage Tips

Leftover peanut butter chocolate dessert bars should be stored in an airtight container. They can be stored at room temperature or in the refrigerator depending on how you like to eat them. They will keep for 4-5 days.

These also freeze extremely well. Let them cool completely so that the Hershey’s Kisses are solid again. Layer in a ziploc bag or freezer safe container separating layers with parchment paper. They will keep in the freezer for up to 3 months.

FAQ

These Peanut Butter Blossom Bars are everything you love about the classic cookie—soft, chewy peanut butter layers topped with melty Hershey’s Kisses—all baked into an easy bar dessert! Perfect for family gatherings, holiday trays, or just because you love peanut butter and chocolate.

Watch How These Peanut Butter Blossom Bars are Made…

More Bar Dessert Recipes…

• Easy Caramel Brownies
• Chocolate Cheesecake Bars
• Classic Lemon Bars
• Scotcheroos
• Gooiest Rice Krispie Treats

Get into the holiday spirit with these delicious cranberry crumb bars. It is my favorite way to use up leftover cranberry sauce. Follow our step-by-step instructions and video to create a festive and tasty dessert that is perfect for any holiday gathering.

I got fed up last year with leftover cranberry sauce so for months after Thanksgiving I was testing it in all sorts of recipes to find ways to use it. This is how our cranberry sauce muffins came to be! And it’s the same story for this cranberry crumble bars recipe. I’ve been experimenting with this one and this is finally the winning recipe. They are to die for!

They are the most wonderful combination of creamy cranberry sauce and a chewy sugar cookie, tart shortbread crust!

Ingredients for Cranberry Sauce Bars

We will actually make one crust recipe and we will use it for both the base of the bars and the crumble on top! Then we will make a filling to go in the middle. I’ll include the ingredients for an optional glaze too. Here is everything you will need for each component:

Crust and Topping

• Wet Ingredients: Butter (softened), Cream Cheese (softened), Brown Sugar, White Sugar, Egg, Vanilla and Almond Extract
• Dry Ingredients: All Purpose Flour, Cornstarch, Baking Powder, Baking Soda and Salt

Filling

• Sour Cream: full fat cream cheese
• Eggs: binds the filling together
• Cornstarch: helps thicken the filling
• Vanilla and Ground Cinnamon: add flavor
• Cranberry Sauce: homemade is preferred, but store-bought would work fine too, just don’t use the canned cranberry jelly
• Whole Fresh Cranberries: adds more flavor and texture

Glaze

• Powdered Sugar: acts as the base of the glaze and adds all the sweetness
• Milk: adds richness and creates the glaze
• Vanilla: adds flavor

The measurements for each ingredient can be found down below in the recipe card. This is meant to just be an overview of the ingredients you will need.

How to Make Cranberry Crumb Bars

Let me walk you through each step of this recipe! It might seem like a lot of steps, but it’s super easy.

Crust

1. Prep: Preheat the oven to 350 degrees and line a 9×13 inch baking dish with a piece of parchment. Spray everything with cooking spray.
2. Beat: Place the butter, cream cheese and both sugar in the bowl of stand mixer fitted with the paddle attachment and beat until fluffy.
3. Add: Place the rest of the wet ingredients into the bowl and mix until combined.
4. Combine: Change the speed to low, and add all the dry ingredient. Mix until combined. Set 2 cups of the crust aside to use later as the crumb topping.
5. Press: Take the remaining crumb mixture and press it evenly into the baking pan.
6. Bake: Stick the pan into the preheated oven and bake it for 10 minutes and remove it to cool slightly.

Filling

1. Whisk: In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined.
2. Fold: Grab a rubber spatula and fold in the cranberry sauce.
3. Pour: Spread the cranberry filling mixture over the crust and sprinkle the cranberries over the top.
4. Dollop: Use the remaining crust mixture and place chunks of it all over the top of the berries.
5. Bake: Place the pan back into the oven and bake for 40-45 minutes.
6. Cool: Remove the bars from the oven and let them cool for at least an hour on a wire cooling rack. Drizzle the glaze over if you are using it.
7. Slice: Using the parchment paper, remove the bars from the pan and then slice into squares and serve with vanilla ice cream or whipped cream.

Glaze

1. Whisk: Add everything to a small bowl and whisk together. Drizzle over the top of the cooled bars.

All of these instructions can also be found in the recipe card at the end of the post. You can save or print the recipe from there as well.

Optional Glaze

The glaze on top is totally optional, but I love the little bit of moisture that it adds and it looks so pretty! Do you have to have it? No, but I would make the little extra effort to make it every single time.

Recipe Variations

I haven’t tried any of these variations, but they are all on my list of things to try with these bars. I actually lose sleep at night thinking about all the different twists and turns I can take with my recipes. It’s not healthy…haha! Anyway…

Adding some toasted pecans or walnuts to the base would be fabulous. Of course, orange always goes will with cranberry, so adding some orange zest to the filling is highly recommended! Ooh and some orange juice to the glaze! Now we are talkin’! My other thought is to add toasted sliced almonds to the topping. Yummy!

Storage Tips

These cranberry bars will store at room temperature in an airtight container for 2-3 days. If you want them to last a little longer, you can store them in the refrigerator for up to a week.

Cranberry sauce bars also freeze really well. Wrap the individual slices with plastic wrap and then store them in an airtight container. They will keep for up to 3 months.

These cranberry crumb bars are the perfect combination of sweet and tart, with a buttery crumb topping that will have you coming back for seconds. Whether it’s Thanksgiving or Christmas, you might have some leftover cranberry sauce to use up and these cranberry crumb bars are your answer!

More Festive Dessert Recipes to Try:

• Orange Cranberry Bliss Bars
• Cranberry Orange Cake
• Orange Cranberry Glazed Poppy Seed Bread
• Cranberry Orange Bubble Bread
• White Chocolate Cranberry Bliss Bars
• Cranberry Christmas Jello

Watch How These Cranberry Sauce Crumb Bars are Made…

This recipe for Brown Sugar Peach Crumble Pie Bars is for you, the one who is afraid of pie. Homemade peach crumble pie features a flaky crust and always fresh, sweet peach filling. To take things from yummy to AMAZING we top it off with a brown sugar crumble that you won’t be able to stop eating! This is the ultimate slice of summer dessert.

Tired of peach pies that turn into a soggy mess?

We’ve all been there – cutting into what should be a perfect peach pie, only to find a runny filling and a bottom crust that gave up halfway through baking. These peach crumble bars solve the problem of a weeping pie and soggy crust with a thick, juicy peach filling that holds up beautifully AND a sturdy crust that stays crisp, even under all that sweet summer fruit.

Why This Recipe is Always on Repeat in Our Kitchen

Late summer in Washington meant buckets of peaches and a kitchen that smelled like warm fruit and spice – something special was always baking. Peaches make me feel so content and nostalgic in life and this peach pie bar recipe is our go-to when peaches are perfect and we want something sweet without the fuss.

Ingredients for Brown Sugar Peach Crumb Bars

Nothing complicated here – just fresh peaches, a few pantry basics, and that buttery crumble magic that turns golden and crisp in the oven.

• All Butter Pie Crust: We use one double crust of Mom’s Magic Pie Crust – it’s flaky, foolproof, and our forever favorite.
• Peach Chunks: About 7 cups from 7 fresh peaches, peeled or unpeeled. Big chunks hold their shape better and give more texture.
• Brown Sugar: Adds rich, caramel-y sweetness to both the filling and the crumble.
• Cornaby’s Ultra Gel: Keeps the peach filling thick without tasting starchy. You can sub cornstarch in a pinch, but trust us – Ultra Gel is worth tracking down.
• Lemon Juice: Brightens the fruit and balances the sweetness.
• Cinnamon: A little warm spice in both the peachmixture and the topping.
• All-Purpose Flour: Gives the crumble topping its perfect, sandy texture.
• Salt: Just a pinch brings it all to life.
• Unsalted Butter (Cold): Cold and cubed so the crumble bakes into buttery, golden clumps.

How to Make Brown Sugar Peach Crumble Pie Bars

No fancy steps here, just summery dessert made easy.

1. Prep the crust: Roll out one batch of our Mom’s Magic Pie Crust into a 9×13” baking dish. Trim any edges hanging over the sides and dock the bottom with a fork.
2. Mix the filling: In a large bowl, stir together the peach filling. Set aside while you make the crumble.
   – Tip: If your peaches are super juicy, let the filling sit for a few extra minutes so the flavors can mingle and thicken up a bit then drain the juices before placing on the crust.
3. Make the crumble topping: In another bowl, combine the dry ingredients and the cold butter until it looks like damp sand and holds together when squeezed.
4. Assemble: Pour the peach mixture into the prepared crust. Top with crumble
5. Bake:Bake until the topping is golden brown and the peach filling is bubbling.
6. Cool and chill: Let the bars cool on the counter for 30 minutes, then transfer to the fridge to firm up if you’re in a hurry.

Make ahead:

Prep crust, filling, and topping separately up to a day ahead. Store in the fridge and assemble when ready to bake.

Storing and Freezing Crumble Peach Bars

How do I store leftovers, and can I make these ahead of time?
These bars keep beautifully – whether you’re saving leftovers or prepping ahead for guests.

Storage: Keep covered at room temp for up to 2 days, or refrigerate for 4-5 days. Chilling helps the crumble stay crisp and the filling set.

Freezing (baked): 

1. Wrap slices individually (we love using our foodsaver!), and freeze up to 1 month. Just note the topping softens a bit after thawing.

2. Bake in a foil tin. Cool and wrap in plastic wrap then foil, and freeze for a few months. Allow to defrost in the fridge and then serve.

Freezing (unbaked): Assemble the crust and filling, skip the crumble, and freeze. Add crumble before baking. Bake from frozen at 425°F for 45 minutes, then 350°F for 30 more.

FAQ About Peach Crumble Bars

Variations and Substitutions

• Sub part of the brown sugar with coconut sugar for a deeper, toasted flavor.
• Add finely chopped candied ginger to the filling for a sweet little zing.
• Stir in a handful of blueberries or raspberries for a mixed fruit moment – just don’t overdo it or things get too juicy.
• Sprinkle turbinado sugar on top of the crumble before baking for extra crunch and sparkle.
• Make it gluten-free with a 1:1 gluten-free flour blend for both crust and crumble.
• Go dairy-free by swapping in vegan butter – just keep it cold for that perfect crumble texture.

With those juicy peaches, buttery crumble, and a no-fuss crust, these bars are the kind of dessert that feels nostalgic and a little special without making you work for it. It’s one of those recipes you tuck away and find yourself making again and again – because it’s just that good.

More Summer Dessert Recipes to Try:

• The Best Peaches and Cream Pie
• Carrian’s Obsession Strawberry Shortcake
• How to Make Peach Dumplings with Crescent Rolls and Sprite
• Mini Cheesecakes with Raspberry Sauce
• Summer Blueberry Cobbler
• Berry White Yogurt Cake
• Fluffy Cheesecake Fruit Salad
• Wild Blueberry Pie with Shortbread Crust

Watch How This Recipe is Made…

My mom’s famous caramel brownies are hands-down the most requested recipe in our family. These cake mix caramel brownies are fudgy, gooey, and unbelievably easy to make. All you need is cake mix, chocolate chips, caramel, butter, and evaporated milk to create the most irresistible brownies ever!

Caramel Brownies with a Cake Mix

My mom has been making these caramel brownies for as long as I can remember. They were the birthday request of choice in our house and a must at every Fourth of July pool party. Everyone looked forward to them. They’re that good. When Cade and I got engaged, I baked a batch for his birthday and left them on his counter as a surprise. Two days passed, and he still hadn’t touched them. He was deep into clean eating and avoiding sugar. I felt crushed. I told him how much it hurt, so he tried one. Ever since, they’ve been his favorite dessert. Now, my mom even mails him a batch every so often.

The secrets? We always use margarine instead of butter. It makes the brownies extra gooey but still hold their shape. Only Betty Crocker German chocolate cake mix and Kraft caramels will do.

Now go make these brownies and leave a little love note for my mom so she feels special.

Can a Chocolate Cake Mix Really Make Brownies?

You know what I love most about this recipe? No tedious sifting of flour, sugar, salt, or cocoa powder. Instead, it uses just a few simple ingredients! And the best part? No eggs are required, which is a win with how pricey they’ve gotten.

Here’s what makes these brownies so special:

• Chocolate Cake Mix: The base of the brownies that keeps things quick and foolproof.
• Evaporated Milk: Adds richness and helps create the gooey texture. It is also combined with the caramels to make the caramel stay creamy and not harden too much.
• Butter or Margarine: Helps bind the ingredients and gives the brownies their fudgy consistency.
• Caramel Candies: Melt into a sweet, chewy layer of caramel goodness.
• Chocolate Chips: Add extra melty chocolate throughout each bite.

How to Make These Famous Caramel Brownies

Follow these simple steps to create rich, gooey caramel brownies with just a few ingredients and minimal effort:

1. Preheat: Oven to 350°F; spray pan.
2. Mix: Combine cake mix, evaporated milk, and melted butter.
3. Layer: Spread half the batter in the pan; chill the rest.
4. Bake: Bake batter for 6 minutes.
5. Caramel: Melt caramels with evaporated milk in the microwave.
6. Top: Add chocolate chips and pour caramel over batter.
7. Cover: Pat chilled batter into pieces; place over caramel.
   • PRO TIP: For the topping, press it out in your hands and patch it on, or use the Saran Wrap method (see recipe card) for a quicker finish.
8. Bake: Bake 16 more minutes.
9. Cool: Let cool before serving; refrigerate to set.

How Do You Know the Brownies are Done?

Insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, they’re ready.

Pull the brownies out of the oven when the edges start to pull away from the pan and the center looks set without jiggling as you gently shake the pan. That’s how you get gooey brownies that aren’t undercooked.

How Do You Store Brownies?

Store in an airtight container or double wrap in foil. These brownies also freeze beautifully. Just double wrap them in foil and plastic wrap, or place them in a sealed zip-top freezer bag. They’ll keep well in the freezer for up to 4 months.

If you love these, then you have to try these other DESSERTS:

• Mini Cheesecakes with Salted Caramel Sauce
• Vanilla Cake with Fresh Strawberry Frosting
• Reese’s Ice Cream Pie
• Luscious Brownie Batter Dip
• Moist Zucchini Dark Chocolate Bundt Cake

Watch How These Caramel Brownies are Made…