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No Bake Mascarpone Cheesecake (with Strawberries and Mint)

You will love these no bake mascarpone cheesecake bars ~ the filling is light, silky and creamy; not as light as a mousse, but not dense like a traditional cheesecake either. Tucked in a no bake vanilla graham cracker crust and given a hint of mint and fresh fruit, they are perfect for summer entertaining!

no bake mascarpone cheesecake bars on a parchment lined cutting board

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Ready for a dreamy and EASY no bake dessert?

The Pacific Northwest is on track to hit record shattering temperatures this coming week. The last forecast I saw is predicting a high of 106°F for Monday. Considering the average June temperature is 69°F, people around here are freaking out a bit! Personally, I am a sun and heat lover and I'm soaking it all in.☀️

What does that have to do with dessert you say? If there was ever a time for a quick and easy no bake recipe, this is definitely the time!

bar on it's side to show the graham cracker layer, mascarpone layer and fresh strawberries

what is mascarpone cheesecake?

This is a no cream cheese cheesecake. A mascarpone cheese mixture is folded with whipped cream to create a light and airy filling. It's truly a silky, creamy and fluffy texture; not dense like a traditional cheesecake. Can you spy that almost ice cream like texture in the photo above?

what's the difference between mascarpone and cream cheese?

I talk about the differences and where to find mascarpone in my almond and berry mascarpone tart post. Basically, mascarpone is an Italian cheese with a higher butterfat content and a softer texture. While cream cheese is an American cheese with a firmer texture {lower butterfat} and more of a tang in flavor.

how to make the no bake vanilla graham cracker crust

ingredients for vanilla graham cracker crust

Start by crushing the graham crackers to crumbs. This can be done in a food processor {this is the new version of my 20+ year old Cuisinart!} or by using a rolling pin to crush the crackers inside a zip-top bag.

Then add brown sugar to the crumbs and mix to combine. Finally, add in melted butter and vanilla extract and stir until the mixture looks like wet crumbs. Then press into a parchment lined 8x8 baking pan {I also tested this in a 9-inch tart pan with a removable bottom, which worked great as well}. Now chill the graham cracker crust while you make the mascarpone filling.

  • vanilla graham cracker crust being mixed in a bowl with a fork
  • vanilla graham cracker crust pressed in a pan

how to make this no bake cheesecake filling

ingredients for mascarpone cheesecake with strawberries and mint

First whip the whipping cream until stiff peaks.

Then beat together the mascarpone cheese, confectioners' sugar, vanilla bean paste and mint extract. I typically use my hand held mixer for this filling, but a stand mixer would work fine as well.

  • whipped cream in a glass bowl
  • mascarpone in a glass bowl with a handmixer
  • whipped mascarpone in a glass bowl

Finally, lightly fold the whipped cream into the mascarpone until fully combined. Then spread the mint mascarpone cheesecake filling onto the vanilla graham cracker crust.

  • whipped cream on top of whipped mascarpone cheese
  • mascarpone filling in a bowl
  • mascarpone layer being added to vanilla graham cracker crust

Did you see how quick and easy this went?? It will take you about 15 minutes. Place the cheesecake bars into the refrigerator to chill until ready to serve.

a fresh strawberry and mint topping

I recommend waiting until you are almost ready to serve the bars before topping with the fresh fruit, as it will keep the fruit the freshest. I used strawberries, but blueberries or blackberries would also taste fantastic with the mint.

Slice the strawberries and mix them with granulated sugar and fresh mint in a bowl. Allow to sit for about 30 minutes before placing on top of the cheesecake.

fresh strawberry slices, sugar and mint in a bowl

You will want to drain the berries from any accumulated juices before adding to the top of the soft and silky mascarpone layer. You will also get prettier slices if you slice the bars first and then add the berries, but it works either way.

overhead look at no bake mascarpone cheesecake bars with fresh strawberries and mint

can you freeze no bake mascarpone cheesecake?

Yes! Just wait to add the berries until you are ready to serve. Wrap with several layers of plastic wrap and freeze for up to 2 months. I would serve the bars frozen versus allowing them to thaw. The mascarpone will soften quickly and will have a creamy ice cream like texture.

side view of no bake mascarpone cheesecake square

Remember to snap a picture and tag me on Instagram if you make this No Bake Mascarpone Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more no bake recipes to enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 cheesecake bars

No Bake Mascarpone Cheesecake {with strawberries and mint}

no bake mascarpone cheesecake bars on a parchment lined cutting board

The filling is light, silky and creamy; not as light as a mousse, but not dense like a traditional cheesecake either. Tucked in a no bake vanilla graham cracker crust and given a hint of mint and fresh fruit!

Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes

Ingredients

Vanilla Graham Cracker Crust

  • 1 sleeve graham crackers, crushed (140g)
  • ¼ cup brown sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1 teaspoon pure vanilla extract

Mascarpone filling

  • ½ cup heavy whipping cream (120mL)
  • 8 ounces (1 container) mascarpone cheese* (227g)
  • ¼ cup confectioners' sugar (30g)
  • ¾ teaspoon peppermint extract
  • ½ teaspoon pure vanilla bean paste**

Strawberry mint topping

  • 1 pint fresh strawberries, sliced (454g)
  • 2 tablespoons granulated sugar
  • 3-4 sprigs fresh mint, chopped small

Instructions

    1. For the vanilla graham cracker crust: Crush the graham crackers in a food processor or in a zip top bag with a rolling pin. In a medium bowl combine the graham cracker crumbs and brown sugar, mix to combine. Then add the melted butter and vanilla and mix until well combined. Press firmly into the bottom of a parchment lined 8x8 baking pan. Then place in the refrigerator while you prepare the mascarpone filling.
    2. For the mascarpone filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream until stiff peaks, approximately 2-3 minutes. Set aside. In another bowl; whip the mascarpone cheese, confectioners' sugar, mint extract and vanilla bean paste on medium until well combined, about 1-2 minutes. Then using a spatula, fold in the whipped cream until fully combined. Spread the filling into the prepared graham cracker crust. Refrigerate until ready to serve {Ideally chill for 2 hours before seving}.
    3. For the strawberry mint topping: place the sliced strawberries in a bowl and top with the granulated sugar and fresh mint. Toss with a spoon and allow to sit and macerate for about 30 minutes.
    4. Lift the bars from the pan with the parchment paper. Slice into the desired size bars and then layer the sliced strawberries over the top of the mascarpone {be sure to drain the berries from any accumulated juices so they don't make the soft and silky cheesecake mushy}. To get the cleanest slices, wipe the knife clean between cuts. Alternately, you can layer the strawberries on first and then slice, but it's a bit messier to cut through the strawberries.

Notes

A 9 inch tart pan with a removable bottom or a springform pan can also be used.

*the mascarpone should be straight from the refrigerator, there is no need to bring it to room temperature

**can substitute pure vanilla extract

Crust and filling can be prepared up to two days ahead, wait until ready to serve before topping with the strawberries {or fruit of your choice}.

You can also freeze the mascarpone cheesecake {before adding the strawberries}. Wrap with several layers of plastic wrap and freeze for up to 2 months. I would serve the bars frozen versus allowing them to thaw. The mascarpone will soften quickly and will have a creamy ice cream like texture.

Store any leftovers covered in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 210Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 134mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 5g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: No Bake Desserts

Easy Sweet Pull Apart Bread (from scratch)

Ready to make homemade bread? This easy, sweet pull apart bread recipe is made from scratch and is simpler to make than you think. Can easily be made savory with cheese and herbs. The possibilities are endless!

interior look at sweet pull apart bread

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This is one of the most requested recipes from my family. And I think my first bread recipe with yeast on the blog. I've made this dough more times than I can tell you over the last five+ years and it's a very forgiving dough.

My family loves it sweet with cinnamon sugar or vanilla sugar. But Big E always asks for a savory version with cheese and herbs. I've always called this type of bread loaf pull apart bread, but it's also known as bubble bread, tear and share bread or monkey bread. We are going to make this one from scratch and I know you will love how easy it is to make!

a side view of a loaf of bread

The bread dough comes together quickly and does two rises; the first for one hour and the second for 30-45 minutes. You choose how to make it ~ sweet or savory. Be sure to check out the comments in the recipe card with ideas for several different variations. Then dig into this soft, fluffy and flaky bread and watch it disappear before your eyes.

what ingredients do I need?

ingredients for easy sweet pull apart bread

Seven simple ingredients are needed for the bread dough.

  • Granulated sugar
  • Dry active yeast
  • Milk {warmed}
  • All-purpose flour
  • Kosher salt
  • Large egg plus one large yolk
  • Vegetable oil

What is the ideal temperature for milk when making bread?

thermometer showing temperature of warm milk

Ideally, you want the milk between 100-110°F {1% milk is what I use}. I use my ThermoWorks Thermapen for a quick and easy temperature reading. Using a thermometer is the most accurate way to determine the temperature of your milk. Any thermometer that reads between 75°-135°F will work.

If the milk is too warm, you run the risk of killing the yeast. If the milk is too cold, the yeast won't activate and the bread may rise too slowly or not at all.

let's make this bread dough!

Is it just me? I find there is something about making bread with just a bowl and spoon. Then kneading it by hand. No fancy equipment needed.

Start by placing the yeast and sugar in a bowl. Then add the warm milk and give it a stir together. Add the flour, kosher salt, egg and egg yolk and oil and mix until a shaggy, soft dough is created.

yeast, sugar and milk in a glass bowl
flour, eggs and oil in a bowl on top of milk, yeast and sugar

Once the dough has come together, scrape the dough onto a floured surface and knead until smooth and elastic {you should achieve this in 8-10 minutes}. Place the kneaded dough back in the bowl {no need to clean it, but grease the bowl}. Then cover and place in a warm spot to rise about 1 hour, until doubled in size.

bread dough after mixing the ingredients together
bread dough in a bowl after kneading

If your kitchen is on the cooler side {like mine}, you can create a warm environment in your oven for proofing the bread. I use our Breville toaster oven and preheat it to the lowest setting, which is 120°F. Once it reaches temperature, I turn off the oven and leave the door closed. When the pull apart bread dough is ready to proof, place it in the slightly warm oven and close the door.

time to put this tasty loaf together

While the dough is in it's first rise, prepare the cinnamon sugar filling and the loaf pan.

When the dough has doubled in size, remove the dough from the bowl. I like to use a soft, rounded plastic bench scraper to release it from my bowl. Next divide the dough into 12 pieces using the same bench scraper. They don't have to be perfectly uniform, but try to keep them mostly the same size.

plastic wrap covered dough after first proof
a dozen pull apart bread dough balls

Use your hands to flatten each piece of dough into a circle about 4 inches in diameter. Then top with a heaping teaspoon of the cinnamon sugar mixture. Fold the dough in half and place the dough flat side down into the prepared loaf pan. Continue until all 12 pieces of dough have been added to the pan.

ruler showing the diameter of a circle of bread dough
bread dough circle with a layer of cinnamon sugar
sweet pull apart bread dough folded over before placing in the loaf pan

If you have any remaining cinnamon sugar mixture, you can dollop it over the top of the bread dough.

Now place the dough back in a warm spot and let it rise a second time, about 30-45 minutes. The dough will be ready to bake once it reaches the top of the pan.

folded bread dough in a loaf pan
sweet cinnamon pull apart bread with cinnamon sugar over the top prior to baking
proofed sweet pull apart bread before baking

When the dough is close to the top of the pan, preheat the oven. If the dough is proofing in your oven, be sure to remove it before turning the oven on to preheat!

how do I know when my pull apart bread is done?

Bake until the loaf is golden brown and the bread is baked through. The internal temperature should be 190°F, if you want to be sure it's done. {I check the bread about 15 minutes into baking and if the top is already browning quickly, lightly cover the top with a piece of foil}.

Remember your oven is different than mine and baking times may vary slightly. If you don't have an oven thermometer, you may not be baking at the temperature you think you are. This is the thermometer I have in my oven.

overhead look at the browned exterior of sweet pull apart bread

how to serve this sweet pull apart bread

You can serve this sweet bread as a breakfast item or a dessert. Or even a midnight snack. 😉. The recipe has been tested on both adults and kids and it pleases everyone. If you are looking for other variations, see recipe card comments with ideas for other fillings.

three slices of bread on plates

Remember to snap a picture and tag me on Instagram if you make this Easy Sweet Pull Apart Bread. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more bread recipes to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

interior look at sweet pull apart bread
Print Recipe

Easy Sweet Pull Apart Bread (from scratch)

This easy, sweet pull apart bread recipe is made from scratch and is much simpler to make than you think. Can easily be made savory with cheese and herbs.
Prep Time25 minutes
Cook Time25 minutes
Rising Time1 hour 45 minutes
Total Time2 hours 35 minutes
Course: Breads
Cuisine: American
Keyword: bread, easy bread recipe, pull apart bread, pull apart bread filling ideas, sweet pull apart bread
Servings: 12 slices
Calories: 208kcal
Author: Tasia Harper

Ingredients

pull apart bread

  • 2 tablespoons granulated sugar (24g)
  • 2 teaspoons active dry yeast
  • ¾ cup warm milk 100-110°F (180mL)
  • 3 cups all-purpose flour (375g) plus more for kneading
  • 1 teaspoon kosher salt
  • 1 large egg plus one large egg yolk
  • 2 tablespoons vegetable oil (30mL)

cinnamon sugar filling*

  • ¼ cup unsalted butter extra soft butter (57g)
  • ¼ cup plus 2 tablespoons granulated sugar (75g)
  • 2 teaspoons ground cinnamon

Instructions

  • {When my kitchen is cold, I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise}
  • In a medium to large bowl add the sugar (2 tablespoons), yeast (two teaspoons) and warm milk (¾ cup/180mL) and give it a little stir. Add the flour ( 3 cups/375g), salt, egg and egg yolk (1 large+1 large yolk) and oil (2 tablespoons/30mL) and mix until a soft dough is formed.
  • Scrape the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. I prefer to do this by hand, but you can also use a stand mixer with the dough hook. Add flour as necessary, but try to add as little as possible.
  • Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the barely warm toaster oven), or until double in size.
  • While the dough is rising, prepare the filling. Add extra soft butter (¼ cup/57g)¼to a small bowl and stir in the sugar (¼ cup + 2 tablespoons/75g) and cinnamon (2 teaspoons) until well blended. Set aside.
  • Grease a loaf pan with butter or cooking spray and set aside. (A standard glass or metal pan works)
  • Remove the dough from the bowl and divide it into 12 pieces. They don’t have to be perfect, but try to make the pieces fairly uniform in size. Using your hands, take a piece of dough and flatten it into a circle about 4 inches in diameter, then top with a heaping teaspoon of the cinnamon sugar filling, spreading it over the dough.
  • Then fold the dough in half, creating a semi-circle and place the dough flat side down into the prepared loaf pan (see photos in the post). Continue until all 12 pieces of dough have been added to the pan. If you have any remaining cinnamon sugar filling, you can dollop it over the top of the dough.
  • Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes. You want the dough to rise to the top of the loaf pan. Keep an eye on it and when it’s close to the top of the pan, preheat the oven to 350°F.
  • Bake for about 30 minutes, until it’s golden brown. If the top is browning too quickly, lightly tent the top of the bread with a piece of foil (I check about 15 minutes into the baking time).
  • When the bread is done, remove the loaf from the oven and place the pan on a wire cooling rack. After 10-15 minutes, remove the bread from the pan and serve.

Notes

Ideas for other fillings ~
*Herb, garlic and cheese filling: use same amount of butter, but add ¼-½ teaspoon of dried herbs and garlic powder. Shred about ⅓ cup of parmesan cheese {or whatever cheese you desire} and sprinkle that over the top of the garlic herbed butter once spread on the dough circles.
*Vanilla sugar filling: use the same amount of butter, ¼ cup plus 2 tablespoons of granulated sugar and 1 teaspoon vanilla bean paste {pure vanilla extract also works}.
*Poppy seed with lemon cream cheese filling: add 3 tablespoons of poppy seeds when making the dough. For the filling, use ¼ cup brick cream cheese at room temperature, ¼ cup of granulated sugar and the zest from one lemon.
Cover and store leftovers at room temperature for up to 2 days.
Recipe adapted from The Semisweet Sisters Homemade Hot Dog Buns

Nutrition

Serving: 1 slice | Calories: 208kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 206mg | Potassium: 69mg | Fiber: 1g | Sugar: 7g | Vitamin A: 164IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 2mg

Easy Almond Joy Pie

The BEST almond joy pie! A chocolate shortbread crust filled with a creamy coconut filling, topped with almonds and covered with a layer of milk chocolate ganache.

slice of almond joy pie on a plate with a fork

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Where are my candy bar fans? Mr. two sugar bugs happens to LOVE coconut, almond and chocolate together. So I set out to make an almond joy recipe. And with Father's Day quickly approaching, it's the perfect time for an easy dessert recipe!

almond joy pie cut into slices

what is almond joy made of?

Almond Joy's are made by Hershey's and consist of sweet shredded coconut and whole almond center, which is covered in milk chocolate.

This recipe uses coconut in a creamy mascarpone cheese layer and sliced almonds, as they are easier to eat in a dessert. The whole pie is then topped with a soft milk chocolate ganache and a little toasted coconut. It's coconut and chocolate at it's finest!

is this a no bake pie recipe?

Not completely. The crust of the pie is a chocolate shortbread and it needs about 15-20 minutes in the oven. But the rest of the pie comes together with no baking.

slice of pie on a plate with a fork

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

what ingredients do I need?

The chocolate shortbread crust comes together quickly with just some pantry staples. I use Hershey's Unsweetened Cocoa Powder.

For the coconut filling, the only somewhat unusual ingredient is mascarpone cheese. If you are not familiar with mascarpone, you may want to check out my almond and berry mascarpone tart recipe for more information.

I didn't include them in the above photos, but you will also need sliced almonds and a milk chocolate baking bar.

how to make the chocolate shortbread crust

In a medium bowl, combine the dry ingredients. I just use my pastry cutter, but a whisk or sifter would also work. Then add the room temperature butter and cut it in until a dough is formed.

Next, press the dough into a 9-inch tart pan with a removable bottom. {If you don't have a tart pan, a 9-inch springform pan or 9-inch pie plate would also work} Once the dough is in an even layer, prick the bottom several times with a fork. Then bake for 15-20 minutes, until the edges are set.

chocolate shortbread dough pressed into a tart pan and pricked with a fork

If you have pie weights, you could use them here, but I tend to be too lazy to pull mine out. If the shell shrinks or puffs up, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Use caution as the crust will be hot. Then set aside to cool completely before adding the coconut layer.

let's make the quick and easy coconut filling!

To start, whip the heavy cream until stiff peaks and set aside. I use my handheld mixer, but a stand mixer with the whisk attachment would also work.

whipped cream in a glass bowl

In another bowl, beat the mascarpone cheese, confectioners' sugar, almond extract and coconut extract until smooth {no need to wash the beaters in between!} Next add in the shredded coconut and mix until well combined. Then, using a spatula, fold in the whipped cream. Spread the creamy coconut layer into the completely cooled chocolate crust.

  • whipped cream being folded into coconut filling
  • coconut filling in chocolate shortbread crust

Finally, lay down a layer of sliced almonds. Honestly, there is no reason to make it pretty! It just about killed me in patience to make them look this uniform for the photo.😂

almonds placed on top of coconut layer

how to make the milk chocolate ganache

At this point, pop the pie into the refrigerator to chill while you prepare the ganache.

Use a milk chocolate baking bar, chop it into small pieces and place the chocolate in a heat proof bowl.

chopped milk chocolate in a glass bowl

Place the heavy cream into a small sauce pan and heat until warm and just starting to simmer at the edges. Pour the heavy cream over the chopped chocolate and let it sit for 2 minutes before stirring until a smooth ganache is formed.

heavy cream being poured over milk chocolate

Let the milk chocolate ganache sit for a few minutes until it has cooled and has slightly thickened. Then pour the ganache over the top of the coconut almond layer. Use a spatula or an off set spatula to lightly smooth the ganache to the edges. Garnish with some toasted coconut, if desired.

finished almond joy pie in the tart pan
I just swirled my spatula in a circular pattern over the top of the ganache to create this look.

And there you have it, almond joy pie!

three slices of almond joy pie on plates

can this almond joy pie be made ahead of time?

Yes! You can prepare the pie up to 2 days before needing to serve it. Be sure to store the pie covered in the refrigerator. Leftovers can be covered and stored in the refrigerator for up to five days.

side view of a slice of easy almond joy pie

Remember to snap a picture and tag me on Instagram if you make this Easy Almond Joy Pie Recipe. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more coconut recipes to enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: One 9" Pie ~ About 10 servings

Almond Joy Pie

slice of almond joy pie on a plate with a fork

A chocolate shortbread crust filled with a creamy coconut filling, topped with almonds and covered with a layer of milk chocolate ganache.

Prep Time 20 minutes
Bake Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

Chocolate Shortbread Crust

  • 1 cup all-purpose flour (125g)
  • ¼ cup unsweetened cocoa powder (20g)
  • 1 cup confectioners' sugar (120g)
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, room temperature (170g)

Almond Coconut Filling

  • ½ cup heavy whipping cream
  • 8 ounces (1 container) mascarpone cheese (227g)
  • ¼ cup confectioners' sugar (30g)
  • 1 teaspoon coconut extract
  • ¼ teaspoon almond extract
  • 1 ¼ cups sweetened shredded coconut, packed (125g)
  • ¼ cup sliced almonds (31g)

Milk Chocolate Ganache

  • ¼ cup heavy whipping cream (60mL)
  • 4 ounces milk chocolate, chopped small (114g)
  • 2 tablespoons sweetened flaked coconut, toasted (15g)

Instructions

  1. For the chocolate shortbread crust: Pre-heat the oven to 350°F. Blend the all-purpose flour, cocoa powder, confectioners' sugar and salt in a medium bowl. Then cut in the butter with a pastry cutter or fork until the dough comes together. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom*, make as even as a layer as possible. Prick the dough with a fork a few times and bake for 15-20 minutes, until the edges are set. If the shell has shrunk or puffed up, use a flat bottomed measuring cup or glass to lightly press the dough back up the sides when just out of the oven. Use caution as the crust will be hot. Allow the crust to cool completely before adding the almond coconut filling.
  2. For the almond coconut filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream until stiff peaks, approximately 2-3 minutes. Set aside. In another bowl, whip the mascarpone cheese, confectioners' sugar, and coconut and almond extracts on medium until well combined, about 1-2 minutes. {start on low until the confectioners' sugar is blended it, then increase speed to medium}. Then add the shredded coconut and mix until it's evenly incorporated. Finally, using a spatula, fold in the whipped cream until fully combined. Evenly spread the filling into the cooled chocolate shortbread crust and add a layer of sliced almonds. Then chill in the refrigerator while you make the ganache.
  3. For the milk chocolate ganache: Add the chopped milk chocolate to a heatproof glass or metal bowl. Heat the cream on the stovetop until just simmering around the edges. Pour the cream over the chocolate, making sure it is completely submerged. Let the cream sit for 2 minutes without disturbing it. Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache. Let the ganache sit for a few minutes until it's mostly cool and starts to slightly thicken. Pour the ganache over the top of the almond coconut layer, using a spatula to lightly smooth the chocolate to the edges of the pie. Garnish the top of the ganache with toasted coconut**, if desired.
  4. Chill for 1-2 hours until the pie is set. Slice and enjoy!

Notes

*A 9-inch tart pan with removable bottom can be replaced with a 9-inch springform pan or 9-inch pie plate.

**For toasted coconut: Place coconut on a foil lined baking pan and bake at 350°F for 4-7 minutes, tossing once or twice. Watch the coconut carefully as it can go from browned to burned very easily!

Can be prepared up to 2 days ahead. Store covered in the refrigerator. Any leftovers should also be stored covered in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 549Total Fat: 39gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 82mgSodium: 259mgCarbohydrates: 41gFiber: 3gSugar: 25gProtein: 11g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Pies and Tarts

Small Batch Chocolate Swiss Meringue Buttercream (with cocoa powder and melted chocolate)

This small batch chocolate Swiss meringue buttercream is silky, creamy, rich with chocolate and not overly sweet.

top down look at piped chocolate swiss meringue buttercream in a glass

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Have you tried Swiss meringue buttercream {smbc}? It's the perfect frosting recipe for cakes and cupcakes! You will love this chocolate version; made with a brown sugar meringue and both melted chocolate and cocoa powder, it's sure to become a favorite!

This post has lots of step-by-step photos to guide you through the process of making the best frosting recipe. And as always, feel free to leave a comment below or send me an email with any questions.💗

why you will love chocolate Swiss meringue buttercream

  • It has a rich chocolate flavor.
  • The frosting is less sweet than American buttercream.
  • It has a silky smooth, light and airy texture.
  • It is stable for piping and does not crust.

what ingredients do I need?

ingredients for small batch chocolate swiss meringue buttercream
  • Large egg whites ~ use fresh eggs, not egg whites from a carton. Eggs separate easier when they are cold. I recommend separating each egg into a small bowl before adding it to the mixing bowl. This way you won't contaminate the whole batch if you get a little yolk into one of the egg whites.
  • Brown sugar ~ the eggs and sugar create the meringue for this buttercream. The brown sugar adds another layer of flavor to chocolate buttercream.
  • Kosher salt ~ many Swiss meringue buttercream recipes do not call for salt. I like to add a small amount to help balance all the flavors.
  • Unsalted butter ~ the butter is what takes the meringue to buttercream. I prefer unsalted butter as you then have complete control over how salty the buttercream tastes. For smbc the butter needs to be on the cool side of room temperature. If the butter is too warm the buttercream will be softer or more soupy {don't worry, we can most likely fix it}. Depending on the temperature of your kitchen, the butter probably doesn't need more than 1 hour of time on the counter before beginning the recipe.
  • Unsweetened cocoa powder ~ adds depth to the chocolate flavor. I use Hershey's.
  • Pure vanilla extract ~ also adds to the overall flavor.
  • Dark chocolate ~ use a baking chocolate bar and not chocolate chips. I like Callebaut chocolate, Ghirardelli or Trader Joe's Pound Plus. The dark chocolate pairs really nice in this buttercream, but milk chocolate will also work. You will melt the chocolate before starting the meringue to allow it to cool before adding it to the buttercream.

before you begin, make sure all your tools are grease free

bottle of white vinegar and a mixer whisk

Grease is smbc's biggest enemy! To help ensure your success with this frosting recipe, I suggest highly recommend wiping down all your tools prior to beginning.

I use white vinegar {lemon juice also works} and wipe down the mixing bowl, any whisks being used and any measuring tools. Plastic tools are not recommended as they can hold onto residual grease.

why is this a small batch recipe?

This recipe creates about 2 ½ to 3 cups of buttercream, which is a great amount for decorating a dozen cupcakes. You could also use a semi-naked decorating technique on a two layer 8" cake or a three layer 6" cake.

The recipe easily doubles to make enough to decorate a three layer 6" cake, like the photo below.

cake decorated with chocolate swiss meringue buttercream

how to make chocolate Swiss meringue buttercream

Start by melting the chocolate. Be sure to use a baking chocolate and not chocolate chips.  I make a double boiler by placing chopped chocolate in a bowl placed over a saucepan of simmering water {about an inch of water}.  Make sure the bottom of your bowl isn't touching the water. Once the melted and smooth, remove the bowl, wipe the bottom dry and set aside to cool.

Then add the egg whites, brown sugar and kosher salt to the bowl of your stand mixer and whisk it all together. Place this bowl over the simmering water and whisk until the mixture is hot to touch, sugar is fully dissolved {you should not feel any granules when rubbed between your clean fingers} and it’s a bit frothy, approximately 3 minutes.  {If you want to use a thermometer, 160°F is what you are going for}. I make mine without a thermometer.

brown sugar meringue for chocolate swiss meringue buttercream base in it's initial stage of being cooked
middle stage of brown sugar meringue cooking
brown sugar meringue looking frothy in the bowl when the cooking is complete

When the meringue passes the dissolved sugar test or has reached 160°F, remove the bowl from the pot, wipe the bottom dry and place it on your stand mixer fitted with the whisk attachment. I set my Kitchen Aid to speed 8 {medium-high} and whisk until the mixture has cooled and the meringue holds a stiff peak. This takes about 10 minutes.

the meringue when it's almost to stiff peaks
This is about 7 minutes of whisking. Not quite stiff peaks, but getting close.

The photo below is what you want your meringue to look like. No droopy meringue here! At most this should take 10-15 minutes in a stand mixer. If your meringue doesn't hold a stiff peak it was likely affected by yolk in your egg whites or grease on your equipment. Sadly, if this happens you will have to start over.

mixer whisk showing how stiff your peaks should be for chocolate swiss meringue buttercream

At this point, feel the outside of the mixing bowl. It should be much cooler than when you started, close to room temperature. I always like to stick a clean finger into the meringue as well to see how it feels. If it's still quite warm, wait a few minutes {I do any dishes that have piled up at this point} before adding the butter.

Now, switch the mixer to the paddle attachment and start adding the butter a tablespoon at a time. The butter should be still cool to the touch and not super soft. You likely don't need it to sit out for more than an hour before making smbc. Let each tablespoon of butter fully incorporate before adding the next tablespoon. {this will take you 10 or so minutes}. I use my Kitchen Aid on speed 4 for this portion.

the meringue before the butter is added
butter being added to the mixer with a knife

This is when you will start to get nervous... after about one third of the butter is added the meringue starts to look soupy.

Have no fear! This is very normal and if you had good stiff peaks on your meringue, all is going to be okay.

the meringue looking soupy after a third of the butter has been added

Once the second third of butter has been added, you are really going to start worrying and be sure that you've done something wrong. The mixture starts to appear curdled. Again, have no fear!

the meringue after two thirds of the butter has been added; it usually looks curdled

After the final third of butter has been added, you might be ready to throw the whole thing in the bin and cry thinking "I've completely ruined it"! Mine always looks super clumpy and ugly at this point.

the meringue after all the butter has been added, the mixture looks very curdled

Now stop the mixer and scrape up and down the sides of the bowl. Then add the cocoa powder {I use a little tea strainer to sift it as I add it to the buttercream}, followed by the vanilla and the cooled and melted chocolate.

Start by mixing on low for 30-60 seconds, until the cocoa powder has been incorporated. Then turn the mixer back up to medium-high {8 on a Kitchen Aid} and walk away for 4-5 minutes.

cocoa powder being sifted into the chocolate swiss meringue buttercream
melted chocolate being added to the meringue

When you return, the chocolate Swiss meringue buttercream should look like the photo below. Soft, silky, light and creamy. Go ahead and sneak a taste!

silky chocolate swiss meringue buttercream in the mixing bowl

I always like to use a spatula to mix the buttercream for a few minutes to help eliminate any air bubbles. This is especially helpful if you are hoping to get smooth sides on a cake.

why is my Swiss meringue buttercream runny?

Most likely your meringue wasn't cool enough before the butter was added. Or the butter was too soft and warm. In either case, as long as your meringue had stiff peaks to start, you can fix it. Place the mixing bowl in the refrigerator for 15-20 minutes and then rewhip the buttercream.

If I am decorating a cake, I sometimes find the chocolate buttercream gets extra soft in the piping bag. The warmth of your hands and the room can contribute to this. If this happens, pop the piping bag into the refrigerator for about 5 minutes. The butter will cool down and give you a stiffer smbc. Don't leave it in for too long though, because it will become hard quickly.

a glass cup filled with piped chocolate swiss meringue buttercream

how do you store Swiss meringue buttercream?

Swiss meringue buttercream can be kept at room temperature for 1-2 days or kept in the refrigerator for up to one week. You can also freeze it for up to three months in an airtight container.

If you have frosted cupcakes {this simply vanilla cupcake recipe is delicious with it!} or a cake {also amazing on this chocolate malt cake recipe!} with smbc; I typically store them in the refrigerator until an hour or two before they will be served. I have also frozen frosted cakes and cupcakes and just let them come to room temperature before serving.

Because smbc has a higher butter to sugar ratio, it will get extremely hard when it is cold.

If freezing the buttercream, allow it to thaw to room temperature on the counter, then rewhip it before using it.

can you make smbc ahead of time?

If you make your chocolate Swiss meringue buttercream a day before you need it, store it covered on the counter. It most likely will need to be rewhipped prior to using it. If the buttercream separates and looks curdled again it's because it is too cold. You can set the buttercream over a pot of simmering water until you just start to see the edges melt and then rewhip it. I have also heard of people using a hair dryer to warm the sides of the bowl. {If your kitchen is very warm, the smbc may be back to the soupy stage and it will need about a 15-20 minute trip to the refrigerator before rewhipping it}.

piped chocolate swiss meringue buttercream on a piece of parchment paper

I hope you have found this post helpful! The first time I made Swiss meringue buttercream, I didn't even realize that's what I was making. But, from my first taste, I haven't been able to look back. {I made a white chocolate Swiss meringue buttercream the first time}. This method of buttercream is by far my very favorite!!

Remember to snap a picture and tag me on Instagram if you make this Small Batch Chocolate Swiss Meringue Buttercream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more buttercream recipes to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 2.5 to 3 cups

Small Batch Chocolate Swiss Meringue Buttercream

swirled chocolate swiss meringue buttercream in a glass cup

Silky, creamy, rich with chocolate and not overly sweet. It's the perfect frosting recipe for cakes and cupcakes! Made with a brown sugar meringue and both melted chocolate and cocoa powder, it's sure to become a favorite!

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Ingredients

  • 4 ounces good quality chocolate*, melted and cooled (112g)
  • 3 large egg whites (approximately 90-100g)
  • ¾ cup brown sugar (150g)
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature** (226g)
  • 2 tablespoons unsweetened cocoa powder (10g)
  • 1 teaspoon pure vanilla extract

Instructions

    1. Wipe the bowl, the whisk of your stand mixer and the whisk you are using to mix with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
    2. Melt the chocolate {I typically use dark chocolate, but milk chocolate also works}. Be sure to use a baking chocolate and not chocolate chips. I make a double boiler by placing chopped chocolate in a bowl placed over a saucepan of simmering water. Once melted and smooth, remove the bowl, wipe the bottom dry and set aside to cool.
    3. Whisk egg whites, brown sugar and salt in the bowl of your stand mixer. Whisk and heat mixture over saucepan of simmering water until hot to touch, sugar is fully dissolved {you should not feel any granules when rubbed between your fingers} and it’s a bit frothy, approximately 3 minutes. {If you want to use a thermometer, 160°F is what you are going for}.
    4. Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high {I use speed 8 on my Kitchen Aid Mixer} until the mixture is cool and the meringue holds a stiff peak {the outside of your bowl should also be cool}, approximately 10 minutes. If the bowl and meringue still feel quite warm {more than room temperature}, wait a few minutes for it to cool down. If you add the butter with the mixture too warm, the butter will just melt.
    5. Switch to the paddle attachment and lower the speed to medium {I use speed 4 the majority of the time, but 6 also works} and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more. ***
    6. Once all butter is incorporated, scrape down sides of the bowl and add the cocoa powder {I sift it in}, vanilla and melted and cooled chocolate and whip until a thick, creamy whipped consistency is reached. Start on a low speed for about 1 minute, then stop and scrape up and down the bowl. Turn the mixer up to medium-high {I use speed 8} and whip for 4-5 minutes until the buttercream is silky and smooth.

Notes

* I typically use dark chocolate, but milk chocolate also works. Be sure to use baking bars and NOT chocolate chips.

** Your butter only needs about 1 hour of time (depending on temperature of your kitchen) to get to room temperature. You want the butter still slightly cool to the touch and not overly warm or soft. {If you are measuring, it should be around 60°F}.

*** At some point your buttercream may be a sloppy mess. It may even look curdled. Do not fear {if you had good stiff peaks to start}, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 111Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 84mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

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© Tasia
Cuisine: Swiss / Category: Frostings

No Chill Malted Chocolate Chip Cookies with Melted Butter

You will love this easy and quick malted chocolate chip cookies recipe! It uses one bowl, melted butter and requires no chill time! Get ready to enjoy this simple recipe that creates soft and chewy cookies in about 20 minutes.

chocolate chip cookie sitting on a glass of milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Guess what? I'm back with another quick and easy cookie recipe. While chilling cookie dough is still needed for some recipes {like my oatmeal peanut butter chocolate chip cookies}; I've created another one that's ready in about 20 minutes. And who doesn't love a simple chocolate chip cookie?

you will love malted chocolate chip cookies because...

  • A one bowl recipe; less dishes for the win!
  • No waiting for ingredients to come to room temperature.
  • This recipe uses melted butter.
  • The addition of malted milk powder creates soft and chewy chocolate chip cookies.
  • No chill time!!!
stack of cookies with a glass of milk

what ingredients do I need?

ingredients for malted chocolate chip cookies
  • Unsalted butter ~ no need to let it come to room temperature, we are going to melt it.
  • Granulated sugar ~ adds sweetness and some structure.
  • Brown sugar ~ either light or dark brown sugar work here. Although I prefer dark.
  • Egg ~ just one large.
  • Vinegar ~ helps to activate the baking soda. It also gives a little lift to the cookies and lets us bake them without chilling the dough.
  • Pure vanilla extract ~ adds flavor.
  • Baking soda ~ to add some thickness.
  • Kosher salt ~ to balance the sweet.
  • All-purpose flour ~ for structure.
  • Malted milk powder ~ adds flavor and softness to the cookies. I tested with both Carnation Original Malted Milk and Ovaltine Classic Malt. Both work, but the Ovaltine gives the cookies a slightly darker color.
  • Dark and milk chocolate ~ a combination of chocolate chips {Ghirardelli milk chocolate} and a chopped chocolate bar {semi-sweet or dark}. You could easily swap whatever chocolates you prefer and do all chips, but I really like the melty pools of chocolate you get with a chopped chocolate bar.

video tutorial: how to make malted chocolate chip cookies

let's make these quick cookies!

Start by melting the butter. Then mix in both sugars until fully incorporated, it may take a few minutes for the butter and sugars to combine. Then add the egg, vanilla and vinegar; again mixing until combined.

  • melted butter in a bowl with a spatula
  • wet ingredients for malted chocolate chip cookies in a bowl with a spatula

Next mix in the baking soda and kosher salt followed by the flour and malted milk powder.

  • baking soda and kosher salt on top of wet ingredients in a bowl
  • flour and malt powder added to cookie dough, mixed in and showing a few streaks of flour remaining

When some streaks of flour are still showing, mix in the chocolate chips and chopped chocolate. The malted milk does make the texture of the dough a little different than traditional chocolate chip cookie dough. It will be thick, but shouldn't be sticky.

Then use about 2 tablespoons of dough per cookie and place on a parchment or silicone lined baking sheet. I use my size 30 scoop. Bake for about 10-14 minutes, the edges will be set, but the centers may still look a little soft. This is what we want!

  • malted chocolate chip cookie dough on a parchment lined baking sheet
  • baked cookies cooling on a baking sheet pan

Mr. two sugar bugs and I have come to love a sprinkle of flaky sea salt on top of our cookies. The girls prefer them without. If you want to try salt, sprinkle it on when the cookies are hot out of the oven. I like Maldon Sea Salt Flakes.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

malted chocolate chip cookies on a wire cooling rack

how to make soft chocolate chip cookies

In my experience, the number one reason cookies aren't soft is because they are over baked. Cookies will continue to bake even after you pull them out of the oven, so you want to pull them out even when they look a little under done in the middle.

Brown sugar also lends a softer and more moist cookie, so I like a higher amount of brown sugar to granulated sugar.

The malted milk powder also adds moistness. {If you need a crazy moist chocolate cake you must try my chocolate malt cake recipe}!

is there such a thing as the best chocolate chip cookie?

Yes, but guess what? My favorite cookie quite possibly will be different from yours. Simply said, the best chocolate chip cookies is the one YOU love best. My chocolate chippers recipe is one my whole family adores {and lots of friends too}! But this malted version with melted butter has been made on repeat for weeks now and may be inching it's way to the front of the line.

If you love a cookie with a subtle crisp exterior and a soft and chewy center, this cookie is for you.

pile of chocolate chip cookies on a wire cooling rack with a glass of milk

Remember to snap a picture and tag me on Instagram if you make these No Chill Malted Chocolate Chip Cookies with Melted Butter. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more quick and easy cookie recipes to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 cookies

No Chill Chocolate Chip Cookies with Melted Butter

malted chocolate chip cookie sitting on top of a glass of milk

You will love this easy and quick malted chocolate chip cookie recipe! It uses one bowl, melted butter and requires no chill time! Get ready to enjoy this simple recipe that creates soft and chewy cookies in about 20 minutes.

Prep Time 10 minutes
Bake Time 14 minutes
Total Time 24 minutes

Ingredients

  • ½ cup unsalted butter, melted (113g)
  • ½ cup dark brown sugar (100g)
  • ⅓ cup granulated sugar (67g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon vinegar*
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¾ cups all-purpose flour (220g)
  • ½ cup malted milk powder (56g)
  • ½ cup semi-sweet/dark chocolate bar, chopped (90g)
  • ½ cup milk chocolate chips (90g)
  • Flaky sea salt, optional for sprinkling over the finished cookies

Instructions

  1. Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
  2. In a medium to large bowl, melt the butter. Add both sugars and mix until fully incorporated.
  3. Add the egg, vanilla and vinegar*. Stir until the mixture is combined and smooth.
  4. Sprinkle the baking soda and kosher salt over the mixture and stir well. Then add the flour and malted milk powder and stir until just a few streaks of flour remain. Fold in the both the chocolate chips and chopped chocolate. If desired, save aside a few of the chocolate chunks to press into the tops of the cookies before baking.
  5. Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 16-18 cookies. Press the chocolate chunks you set aside into the tops of the cookie dough now, if desired.
  6. Bake the cookies for 10-14 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt now, if desired.

Notes

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

*I’ve tested the recipe with both white vinegar and apple cider vinegar, they work interchangeably

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 193mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 3g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Butterscotch Pretzel Cookies

Butterscotch Pretzel Cookies ~ the salty pretzels balance the sweet butterscotch chips in this easy, NO CHILL, one bowl cookie recipe. The result is a thick, soft cookie with an addictive texture.

single butterscotch pretzel cookie sitting on the counter

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

In my continual quest for super easy cookie recipes, I'm back with a scrumptious addition to the growing list of cookies you don't have to plan ahead for on my blog. We're talking a thick, caramel-y flavored, sweet and salty, ready in less than 30 minute cookie!

you will love these butterscotch pretzel cookies because...

  • The recipe uses melted butter.
  • No chill time required.
  • Mixes in one bowl.
  • Creates THICK and soft cookies with an addictive crispy texture.
  • The cookies will be ready to eat in 30 minutes or less!
a stack of butterscotch pretzel cookies

A couple of surprise ingredients!

Almond flour and vinegar. Wait, what? Vinegar in cookies?

Yes, the vinegar reacts with the baking soda and helps give the cookies a little extra lift, while still keeping them nice and soft in the middle. Don't worry, you won't taste the vinegar at all. I don't know about you, but I always have white vinegar in the house so that's what I usually use. I also tested the recipe with apple cider vinegar, with no noticeable changes in taste. Use whichever you have.

If you haven't noticed, I love using almond flour in baked goods. {It's especially delicious in my crumbly almond cake recipe, soft amaretti cookies and lemon almond cookie bars with dark chocolate!}. The almond flour {Bob's Red Mill is my preferred brand} adds extra texture, which goes so well with the sweet butterscotch and salty pretzels. If you don't stock your pantry with almond flour, you can use all all-purpose flour instead.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

let's make one bowl butterscotch cookies

First, preheat oven to 350°F and prepare two sheet pans {I use these USA Pan half sheet cookie pans} with parchment paper or a silicone baking mat and set aside.

In a medium to large bowl, melt the butter.  {I use the double boiler method, but the microwave works as well}.  Add both sugars and mix until fully incorporated.

Add the egg, vanilla and vinegar.  Stir until the mixture is combined and smooth.

  • melted butter with brown and white sugar on top
  • egg, vinegar and vanilla being mixed into sugars and butter

Now sprinkle the baking soda and kosher salt over the mixture and stir well.  Then add both flours and stir until just a few streaks of flour remain.  Fold in the butterscotch chips and pretzels.

  • bowl of wet ingredients with baking soda and kosher salt being mixed in
  • all-purpose and almond flour being mixed into cookie dough
  • cookie dough with pretzels and butterscotch chips being mixed in

Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets. I tested using a cookie scoop and scooping two tablespoons of dough and rolling them into a ball. Both methods work equally well, although the cookie scoop makes for less messy hands!

  • cookie dough scoops on a parchment lined baking sheet
  • baked cookies on the baking pan
overhead look at butterscotch pretzel cookies and milk on parchment paper

doesn't butterscotch make the cookies too sweet?

True butterscotch is essentially a caramel made with brown sugar versus granulated sugar. But, butterscotch chips or baking morsels are definitely more sweet! In my butterscotch mixed nut bars recipe, the salty nuts help balance the sweet. I played with the ratios of sugar, butterscotch and pretzels in this cookie recipe to create a perfect balance. I also recommend sprinkling some flaky sea salt over the tops of freshly baked cookies if you want an extra hint of saltiness.

cookies on an upside down baking sheet

how do you make such round cookies?

Using a cookie scoop or rolling the cookie dough into a ball prior to baking certainly helps. There are some other baking tricks that also can help.

  • First, you can use a spoon and nudge in the sides of the cookies when they are fresh out of the oven. The cookies are still hot and are malleable at this time. I've done this for years!
  • Or you can use a technique that's been circling social media for a few years now. This one has quickly become my new favorite way to ensure my cookies stay round! ~ Take a biscuit cutter that is a little larger than your baked cookies and scoot it around the edges of the hot cookies while still hot on the baking pan. This smooshes in any unruly edges and creates perfectly round cookies. {I love this biscuit cutter set for making sugar cookies and for this technique}
a pile of cookies with pretzel bits and butterscotch chips

Remember to snap a picture and tag me on Instagram if you make these Butterscotch Pretzel Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more no chill cookie recipes to try ~

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 18 cookies

Butterscotch Pretzel Cookies

single butterscotch pretzel cookie sitting on the counter

The salty pretzels balance the sweet butterscotch chips in this easy, NO CHILL, one bowl cookie recipe. The result is a thick, soft cookie with an addictive texture.

Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes

Ingredients

  • ½ cup unsalted butter, melted (113g)
  • ½ cup dark brown sugar (100g)
  • ⅓ cup granulated sugar (67g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon vinegar*
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¼ cup + 2 tablespoons all-purpose flour (172g)
  • ½ cup almond flour (56g)
  • ½ cup butterscotch chips (90g)
  • ¾ cup pretzels, broken/chopped small (45g)
  • Flaky sea salt, optional for sprinkling over the finished cookies

Instructions

    1. Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
    2. In a medium to large bowl, melt the butter. (I use the double boiler method, but the microwave works as well). Add both sugars and mix until fully incorporated.
    3. Add the egg, vanilla and vinegar*. Stir until the mixture is combined and smooth.
    4. Sprinkle the baking soda and kosher salt over the mixture and stir well. Then add both flours and stir until just a few streaks of flour remain. Fold in the butterscotch chips and pretzels.
    5. Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies.
    6. Bake the cookies for 8-10 minutes, until the edges are set. If using sea salt, sprinkle it on now. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

*I’ve tested the recipe with both white vinegar and apple cider vinegar, they work interchangeably.

**If you don't have almond flour, you can use all all-purpose flour.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 179mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

3 Ingredient Biscoff Cookie Mousse

Biscoff cookie mousse is a creamy and irresistible dessert with only a few minutes of hands on time. This no bake treat is sinful, decadent and sure to impress {and no one needs to know how simple it is to prepare}!

3 ingredient biscoff cookie mousse in a glass serving cup with a cookie on top

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

One reader, Lindsey, commented: ⭐️⭐️⭐️⭐️⭐️ "These are a huge hit with my family every time! (And so easy to make...Shhh!) Such a hit that my sister-in-law asked me to make them for her dessert table at her baby shower."

If you've spent anytime on two sugar bugs, you know how my love of cookie butter runs deep. Cookie butter cake, cookie butter white chocolate bark and homemade cookie butter caramel sauce are requested often by my family.

We are coming into the warm season and I know EASY and no-bake desserts, like biscoff icebox cake, are always welcome during this time. While I often think the flavors of Biscoff are more fall-like, I've learned that people like love Biscoff all year long! Enter this quick and simple Biscoff mousse.

I recently learned about Oreo cookie mousse from my friend Katherine at Love In My Oven. The moment I saw her recipe, I knew I needed to see if it would work with Biscoff cookies. And guess what? It absolutely does!

downward look at 3 ingredient biscoff cookie mousse in a glass cup

Start by placing 24 Biscoff cookies {broken into pieces} into a bowl and cover them with heavy cream. You may need to press the cookies into the cream to make sure they are all covered. Then cover the bowl and place it in the refrigerator for 6 - 8 hours.

biscoff cookies and heavy cream soaking in a glass bowl
Once the heavy cream is poured over the cookies, press the cookies into the cream so they are all covered.

Once the chilling time has elapsed and the cookies are very soft, it's time to whip them into a creamy and soft mousse. A hand held mixer works great here {this is the one I have}, but a stand mixer with the whisk attachment also does a fine job.

Add the confectioners' sugar to the softened cookies and cream. Start with mixer on a low speed until the sugar is incorporated. Then turn the mixer up to medium-high and whip until a fluffy texture is achieved. This takes about 3-5 minutes, depending on your mixer.

cookies and cream in a glass bowl with a hand mixer
biscoff cookies, heavy cream and confectioners' sugar in a glass bowl
upclose look at whipped mousse

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how to serve this 3 ingredient mousse

Using a zip-top bag, place 4 of the remaining cookies inside and crush them with a rolling pin {or your hands} until you have mostly fine crumbs.

Divide the crumbs into the bottoms of 8 small serving glasses. Then spoon the mousse on top of the crumbs and top with a half of a Biscoff cookie.

You can serve immediately or place the mousse back into the refrigerator until ready to serve. If it will be more than an hour or two before serving, I would wait to top the mousse with the cookie half.

spoon standing up in a serving of biscoff cookie mousse

The mousse can be stored, covered, in the refrigerator for 3-4 days. If the cookie half has been added to the mousse, it will soften over time.

We ate the test versions so quickly, that I didn't get a chance to try freezing it. I do currently have some in popsicle molds in the freezer and I'll let you know how that worked out!

a glass cup of mousse sitting on a plate with a spoon

Remember to snap a picture and tag me on Instagram if you make this 3 Ingredient Biscoff Cookie Mousse. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 8 servings

3 Ingredient Biscoff Cookie Mousse

3 ingredient biscoff cookie mousse in a glass serving cup with a cookie on top

With just Biscoff cookies, heavy cream and confectioners' sugar, you'll have a creamy and irresistible dessert with only a few minutes of hands on time.

Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 1 - 8.8 ounce package of Biscoff cookies (250g), divided
  • 1 ½ cups heavy whipping cream* (375mL)
  • ¼ cup confectioners’ sugar (30g)

Instructions

Take 24 of the cookies, roughly chop them {or just break them with your clean hands} and place them in a large mixing bowl. Cover the cookies with the heavy cream {press the cookies down into the cream, if needed}. Cover the bowl and place in the refrigerator for a minimum of 6 hours and up to 8 hours.

Hold aside 4 cookies for garnish and crush the remaining 4 cookies and set aside.

Once the cookies have chilled in the cream for at least six hours, remove them from the refrigerator. Using a hand held mixer or a stand mixer with the whisk attachment, whip the cookies, whipping cream and confectioners’ sugar on low until the sugar is incorporated, then whip on medium-high until the mixture is light and fluffy {about 3-5 minutes}.

Divide the crushed cookies between eight small serving glasses and then top the crushed cookies with the biscoff mousse. If not serving immediately, return the mousse to the refrigerator.

Take the four remaining cookies and chop them in half {or use your clean hands to break them in half}. Top each mousse with half a cookie before serving.

Notes

*Heavy whipping cream, heavy cream or whipping cream are all acceptable options for this recipe.

Store any leftover mousse covered in the refrigerator for 3-4 days.

Recipe inspired by Katherine at Love In My Oven and Marie at Sugar Salt Magic

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 316Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 60mgSodium: 112mgCarbohydrates: 25gFiber: 0gSugar: 12gProtein: 3g

The nutrition information is an estimate and may not be entirely accurate.

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© Tasia
Cuisine: American / Category: No Bake Desserts

One Bowl Brownies

One bowl brownies are made with double the chocolate for an easy and quick brownie recipe. Made with real chocolate and cocoa powder, they are decadent while being simple to make. So ditch the box mix and whip up a batch of these delicious, one bowl {less dishes!}, cakey and fudgy homemade brownies!

stack of three brownies

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Brownies are a highly requested treat at my house. In fact, 95% of the time you can find a stash of brownies in the freezer. I used to always make a giant batch of a variation of Ina Garten's outrageous brownies, but it creates so...many...dirty...dishes. I knew I could come up with an easier brownie recipe!

You may remember my peanut butter caramel pretzel brownies. This one bowl brownie recipe arrived with a few tweaks to that brownie layer. You get a decadent, slightly fudgy, slightly cakey brownie made with a combination of melted chocolate and cocoa powder. And I love that they come together in just a few minutes. In one bowl. Perfect for any day baking!

close up overhead look at a the brownie's top texture

what ingredients do I need?

ingredients for one bowl brownies
  • Dark chocolate ~ go with a semi-sweet variety {something ideally in the 40-60% cacao range}. Use a baking bar and not chocolate chips for the best results.
  • Unsalted butter ~ adds richness and flavor.
  • Granulated sugar ~ adds sweetness and softness to the brownies.
  • Pure vanilla extract ~ for flavor.
  • Large egg ~ adds structure.
  • All-purpose flour ~ for structure.
  • Cocoa powder ~ for flavor and richness. I use Hershey's Unsweetened Natural Cocoa Powder.
  • Baking powder ~ adds a little lift to the brownies, giving a little cakey and fudgy texture.
  • Kosher salt ~ to balance the sweet.
  • Milk ~ I use 1%. It adds to the cake-like texture.

video tutorial: how to make one bowl brownies

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

let's make brownies!!

First, preheat the oven and line an 8x8 baking pan {I LOVE this USA Brand pan!} with parchment paper. I also like to lightly butter or grease the parchment paper.

Then melt the butter and dark chocolate together in a medium to large bowl. I don't have a microwave so I place my bowl over a pot of simmering water to accomplish this. If you are comfortable melting chocolate and butter in a microwave, feel free to do that.

Once the butter and chocolate are melted together, add the sugar and mix until well combined. Then add the egg and vanilla and stir until everything is mixed together.

  • sugar on top of melted chocolate and butter in a bowl
  • vanilla extract and an egg added to melted chocolate, butter and sugar in a bowl

Next add the flour, cocoa powder, baking powder and kosher salt. Give the dry ingredients a little toss together on top of the wet ingredients and then stir them in until slightly combined, but some large areas of flour still remain. {see the video above}.

  • flour, cocoa powder, baking powder, and kosher salt added to chocolate mixture in a bowl
  • one bowl brownie mixture mixed with some large streaks of flour still showing

Finally, add the milk and mix until everything is just fully incorporated. Then pour the batter into the prepared pan and spread the batter to the edges, if needed. Bake for 20-25 minutes or until a tester comes out with just a few moist crumbs. You don't want wet batter, but you don't want the tester to come out completely dry either.

milk added to ingredients in a bowl
brownie showing it's inside texture on a parchment lined baking sheet

tips for making the EASIEST one bowl brownies

  • Use the best chocolate you can afford. I buy Callebaut chocolate in bulk at my local grocery store. Ghirardelli, Lindt and Trader Joe's Pound Plus Bar are all good options as well. Remember to use a baking bar and not chocolate chips for the best results.
  • For even less dishes to wash, use a food scale and skip the measuring cups. {this is the scale I use}
  • Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is the temperature I think it is.
  • Don't over bake the brownies! No one likes a dry brownie. It's better to air on the side of less done than over done. The brownies will firm up and continue to cook as they cool.
  • If you need to speed up the cooling process ~ once the brownies have cooled enough so you can pick up the pan with bare hands, place the brownies in the refrigerator to cool completely.
  • For the cleanest looking cuts, chill the brownies first. Pull the brownies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.
  • Pour a tall glass of milk or hot cup of coffee and enjoy! Heck, they'd even be great with a glass of red wine.😉
a row of brownies sitting with a carafe of milk

Remember to snap a picture and tag me on Instagram if you make these One Bowl Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other brownie recipes you may enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 brownies

One Bowl Brownies

stack of three brownies

Made with real chocolate and cocoa powder, they are decadent while being simple to prepare. So ditch the box mix and whip up a batch of these delicious, one bowl {less dishes!}, cakey and fudgy homemade brownies!

Prep Time 10 minutes
Bake Time 25 minutes
Total Time 35 minutes

Ingredients

  • 6 tablespoons unsalted butter (85g)
  • 4 ounces dark chocolate*, chopped (112g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ⅔ cup all-purpose flour (85g)
  • 1 tablespoon unsweetened cocoa powder (5g)
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup milk (60mL)

Instructions

  1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
  2. In a medium bowl, melt together the butter and chocolate and stir until well combined. Then remove from the heat. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.
  3. Add the granulated sugar and mix until combined.
  4. Then add the egg and vanilla and stir until well combined.
  5. Add the flour, cocoa powder, baking powder and salt on top of the wet ingredients. Give the dry ingredients a little toss together and then stir into the chocolate mixture until incorporated, but still showing some larger areas of flour. Add the milk and then stir until everything is just combined.
  6. Pour or spoon the batter into the prepared baking pan {smoothing to the edges, if needed} and bake 20-25 minutes, until a tester comes out with just a few moist crumbs**. Allow the brownies to cool in the baking pan set on a wire cooling rack. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan into the refrigerator.

Notes

*Ideally a chocolate in the 40-60% cacao range, usually labeled as semi-sweet. Use a baking bar versus chocolate chips for the best results.

**It is better to air on the side of under baked versus over baked! The brownies will continue to cook in the pan after removed from the oven and will firm up once cool. You don't want wet batter on the tester, but you don't want it dry either. A few moist crumbs is perfect!

Brownies can be stored in an airtight container at room temperature for 4-5 days or stored in the refrigerator. The brownies also freeze well for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 50mgCarbohydrates: 18gFiber: 1gSugar: 13gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies

Mom's Lemon Bars

Mom's lemon bars ~ enjoy the best, made-from-scratch, super easy lemon bars with a crumbly shortbread cookie crust and a fresh lemon filling.

two lemon bars stacked on more lemon bars

Calling all lemon lovers! Today I have a quick and simple recipe for my mom's lemon bars. The taste combines the brightness and tartness of the lemons with a shortbread-like cookie crust. You will love how easily these lemon bars come together. They are a great cookie bar to have in your recipe box!

overhead shot of cut cookie bars with lemon slices and powered sugar sifter

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This post was originally published in March 2019 and has been updated with some new photos and text. The recipe remains the same. Be sure to check out an original photo at the end of the post!

what ingredients do I need?

ingredients for mom's lemon bars
  • Unsalted butter ~ used for the shortbread crust.
  • All-purpose flour ~ gives structure to the crust and the lemon filling.
  • Confectioners' sugar ~ adds some sweetness to the crust and is used for dusting over the finished bars.
  • Granulated sugar ~ helps to add structure and sweetness to the lemon curd.
  • Lemon zest ~ I added some lemon zest to give Mom's recipe an extra punch of lemon, but it's completely optional.
  • Baking powder ~ gives a little lift to the curd layer.
  • Kosher salt ~ balances the sweetness.
  • Large eggs ~ provide the structure for the lemon curd.
  • Lemon juice ~ gives the bars their flavor. I prefer to use freshly squeezed lemon juice, but will use a quality real lemon juice in a pinch.

let's make the shortbread crust

Start by preheating the oven to 350°F. Then line an 8x8 baking pan or 9x9 baking pan with parchment paper, leaving some overhang {to assist with pulling them from the pan}. Either size pan works. I prefer them a bit thicker so I like the 8x8. Mom's recipe actually calls for a 9x9 and Mr. two sugar bugs likes them that way best. Either one works, so use what you have!

Next blend flour, confectioners' sugar and butter together with a pastry cutter, a fork or your clean hands until a meal like mixture is achieved. Press crust into prepared pan. Bake approximately 15-20 minutes, until edges are slightly browned.

  • cookie crust mixture in glass bowl
  • unbaked shortbread crust in parchment lined baking pan
baked shortbread cookie crust in baking pan

Remove crust from the oven and allow to cool slightly while you prepare the filling. Leave oven on.

how to make the easy lemon filling

In a medium bowl, whisk together sugar, baking powder, salt, flour, and lemon zest. Then add the eggs and lemon juice and whisk until combined. Pour mixture over baked crust. Return pan to the oven and bake another 20-25 minutes until mixture is set.

  • sugar, lemon zest and eggs in a mixing bowl
  • lemon mixture in a mixing bowl with a whisk
  • unbaked lemon layer on shortbread crust in the baking pan

are lemon bars supposed to be gooey?

The lemon layer has a texture more like a curd so yes, they may be a little gooey in the middle. Let the lemon bars cool completely so the curd-like filling can set. I like to let the bars cool completely on a wire rack and then refrigerate them.

lemon bar with a bit missing sitting on parchment paper

do you need to refrigerate lemon bars?

Yes, it’s best to store lemon bars in the refrigerator. They are fine at room temperature for several hours if you are serving them at a party.

lemon bars with powdered sugar on top

Mom's lemon bars are perfect for a picnic, a baby shower, Easter, Mother's Day or for an after school or work treat. I hope you love them as much as we do!

Remember to snap a picture and tag me on Instagram if you make these Mom's Lemon Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more lemon recipes for you to enjoy ~

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 squares

Mom's Lemon Bars

two lemon bars stacked on more lemon bars

Enjoy the best, made-from-scratch, super easy lemon bars with a crumbly shortbread cookie crust and a fresh lemon filling.

Prep Time 15 minutes
Bake Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours

Ingredients

Shortbread crust

  • 1 cup all-purpose flour (125g)
  • ¼ cup confectioners' sugar (30g)
  • ½ cup butter (113g)

Lemon filling

  • 1 cup granulated sugar (200g)
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 2 teaspoons lemon zest (1-2 lemons)
  • 2 large eggs
  • 3 tablespoons lemon juice (45mL)

Instructions

    1. Preheat oven to 350°F.
    2. Line an 8x8 or 9x9 inch pan with parchment paper, leaving some overhang (to assist with pulling them from the pan). Either size pan works. I prefer them a bit thicker so I like the 8x8.
    3. Blend flour, confectioners' sugar and butter together with a pastry cutter, a fork or your clean hands until a meal like mixture is achieved. Press crust into prepared pan. Bake approximately 15-20 minutes, until edges are slightly browned.
    4. Remove crust from the oven and allow to cool slightly while you prepare the filling. Leave oven on.
    5. In a medium bowl, whisk together sugar, baking powder, salt, flour, and lemon zest. Then add the eggs and lemon juice and whisk until fully combined. Pour mixture over baked crust. Return pan to the oven and bake another 20-25 minutes until mixture is set. If the top is browning too quickly, you can lightly cover the top of the pan with aluminum foil.
    6. Cool bars in the pan on a cooling rack. I like to let them cool at room temperature and then refrigerate them. Dust with confectioners' sugar, cut into bars* of your desired size.

Notes

You will get the cleanest cuts if your bars are chilled when you cut them*. Use a sharp knife and wipe it clean between each cut.

They can be served cold or at room temperature.

It’s best to store lemon bars in the refrigerator. They are fine at room temperature for several hours.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 137mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Bars and Brownies
upclose stack of lemon bars

Homemade Chocolate Almond Spread

This easy homemade chocolate almond spread is simple to make and even easier to eat! It's creamy, chocolatey and full of almond flavor. Enjoy this chocolate spread on toast, pancakes, waffles or just off the spoon!

open jar of homemade cocoa almond spread

Do you like Trader Joe's Cocoa Almond Spread or Nutella? Love the flavors, but not thrilled with all the added sugar and extra ingredients? Well today I am going to show you how easy it is to create your own chocolate nut spread with just six ingredients.

plate with a piece of toast and raspberries

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

My girls are HUGE fans of TJ's cocoa almond spread! Haha, who am I kidding? Mr. two sugar bugs and I are big fans too! In my quest to try and keep breakfast on the healthier side I knew I needed to find a more natural alternative to this store-bought spread. Enter homemade chocolate almond spread.

This homemade nut butter is a bit more rustic than the processed version. Personally, I love the texture! It reminds me of the natural peanut butter we use for toast and sandwiches.

what ingredients do I need for this recipe?

ingredients for homemade chocolate almond spread
  • Dry roasted almonds ~ I buy Trader Joe's Dry Roasted & Salted Almonds. I also tested this recipe with raw almonds and while it still works, my taste testers all agreed that the dry roasted almond version tasted the best.
  • Hazelnuts ~ I buy Trader Joe's Dry Roasted & Unsalted Oregon Hazelnuts. The hazelnuts are included because they are an ingredient in TJ's cocoa almond spread. You can absolutely substitute them with another nut if you prefer.
  • Milk chocolate chips ~ Ghirardelli chocolate chips are my preferred brand. You will toss them in as is; the heat and friction of the blade will melt them into the nut butter. If dark chocolate chips are more your thing, use them! I tested this recipe with both milk and dark chocolate and my taste testers preferred the milk version.
  • Unsweetened cocoa powder ~ I use Hershey's. This adds another layer of chocolate flavor to the spread.
  • Coconut oil ~ helps to smooth out the nut butter and give it a nice consistency for spreading.
  • Pure vanilla extract ~ for flavor.
jar of chocolate spread with a spoon

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how do you make chocolate almond spread?

You need a high powered blender {this is the Ninja I use} or a food processor {the updated version of my trusty Cuisinart} to create this recipe. I tested it with both and had the same results with both appliances. I am 99.9% sure a Vitamix or Thermomix would work as well.

Start by lightly toasting the almonds and hazelnuts in the oven. The object is not to dry roast them, but to warm them up and encourage the oils to release. Allow the nuts to cool slightly and then add them to your blender or food processor.

almonds and hazelnuts in a blender

Next blend or process for 10-15 minutes, scraping down the sides as needed. Continue processing until the nuts release their oils and a nut butter is formed. It may seem like the almonds are not going to give into becoming nut butter, but they will! A little patience may be required.😉

Once the nuts have become creamy and buttery, add the remaining ingredients and blend until they are incorporated and smooth.

  • almonds and hazelnuts being ground up in a blender
    The almonds and hazelnuts in the blender prior to becoming a creamy nut butter.
  • nut butter coming together in a blender
    The chocolate almond spread once the chocolate chips, cocoa powder, coconut oil and vanilla are added.
jar of chocolate almond spread

Does chocolate almond spread need to be refrigerated?

I would not store this chocolate spread in the refrigerator. The cold will make the spread become very hard!

Instead, store it on the counter or in your pantry in an airtight container. I like these little glass jars, but have also been known to store it in a washed out jar of the store-bought version.

tips for success with this recipe

  • Lightly toast the nuts before blending them.
  • Use a high powered blender or food processor.
  • Be patient! Depending on the power of your appliance, the spread can come together quickly {10 minutes} or may take closer to 30 minutes. If the machine gets too hot, stop and let it cool for a few minutes before continuing.
  • Don't add any other ingredients to the nuts until they have become a nut butter.
  • The milk chocolate chips are the only sweetener, which is why the sugar content is so much lower than the store-bought version. If you find it's not sweet enough for you, confectioners' sugar or a sugar substitute like Purecane would be my suggestion. I would start with a teaspoon or two.

I'd love to know if you give this homemade spread a try! We love it on our toast, but can most often be found dipping pretzels into the spread or just eating it with a spoon!

jar of homemade chocolate almond spread with a loaf of bread

Remember to snap a picture and tag me on Instagram if you make this Homemade Chocolate Almond Spread. It warms my heart to see you bring these recipes to life! Thank you for being here!

More breakfast recipes to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 1 cup (212g)

Homemade Chocolate Almond Spread

homemade chocolate almond spread in a jar

This easy homemade chocolate almond spread is simple to make and even easier to eat! It's creamy, chocolatey and full of almond flavor. Enjoy this chocolate spread on toast, pancakes, waffles or just off the spoon!

Prep Time 20 minutes
Bake Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 ¼ cups dry roasted almonds (170g)
  • 2 tablespoons dry roasted hazelnuts (15g)
  • ¼ cup milk chocolate chips (42g)
  • 2 teaspoons unsweetened cocoa powder
  • 1 ½ teaspoons pure vanilla extract
  • 1 tablespoon coconut oil (15mL)

Instructions

  1. Preheat oven to 350°F and place almonds and hazelnuts in a single layer on a baking sheet. Roast for 8-10 minutes. This allows the oils in the nuts to heat up and will make it easier to blend into nut butter*. Remove from the oven and allow the nuts to cool slightly before blending.
  2. Place the almonds and hazelnuts in a high powdered blender or food processor and blend for 10-15 minutes, scraping down the sides as needed. Continue processing until the nuts release their oils and a nut butter is formed. You might start to think the nuts are never going to give in, but be patient. The nuts start by getting clumpy, then they ball up along the edges of the blending bowl and finally they become a creamy butter.
  3. Scrape the sides of the bowl and add the chocolate chips, cocoa powder, vanilla extract and coconut oil. Continue processing until the mixture is smooth, about another 5 minutes. The heat of the blades should melt and mix the chocolate chips right into the mixture. Scrape the sides of the bowl as needed.
  4. If your nuts are unsalted, you may want to add salt to taste. I would go ¼ - ½ teaspoon of kosher salt.
  5. Transfer the chocolate almond spread to an airtight container and store at room temperature for up to one week.

Notes

*I have tested this recipe with both lightly roasting the nuts and not roasting them. Either option works, but it will take longer for the nuts to release their oils if not roasted first.

Depending on the power of your blender or food processor, it could take as few as 10 minutes and as long as 30-40 minutes to blend the chocolate almond spread. I find it helpful to stop and scrape the bowl every 3-5 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 1mgSodium: 112mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 5g

The nutrition information is an estimate and may not be entirely accurate. Nutrition serving based on a 2 tablespoon serving.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Breakfast