As the temperatures are rising outside it gives us more reasons to keep our ovens off and the cool and refreshing desserts coming. No Bake Cheesecake Pie is the best of the best; light, creamy, sweet and tangy and so perfect for a summer night.

A loaded Butterfinger Cheesecake or my go to Italian Cheesecake are always a crowd pleaser, but what better way to end the night with a simple dessert that requires absolutely no bake time. The graham cracker crust is made with four simple ingredients and is so versatile and can be used with a variety of other fillings. While the crust is chilling, prepare the whipped cheesecake filling. The final assembly will only take a few minutes and will continue to chill in the refrigerator until your guests arrive!

Ingredients

Graham Crackers- Finely ground up graham cracker crumbs are the key to a perfectly packed graham cracker crust.
Light Brown Sugar- The light brown sugar brings out a deeper flavor that pairs perfectly with the cheesecake filling.
Ground Cinnamon- An extra dash of flavor is added with just a small amount of cinnamon, its a pleasant surprise.
Butter- Use unsalted butter and make sure to melt it completely before pouring it into the crust, this will hold it all together.

Heavy Whipping Cream- Before whisking, make sure that the heavy whipping cream is very cold and this will create perfect stiff peaks.
Cream Cheese- Use full fat cream cheese for a velvety smooth and creamy filling
Powdered Sugar- Instead of granulated sugar, powdered sugar creates a smoother texture since this pie is not baked.
Sour Cream- A small amount goes a long way. Use full fat sour cream so that it is not watery for the pie.
Lemon Zest- I love the fresh flavor that the lemon zest adds to this pie. No juice needed!
Fresh Strawberries- This pie is create with any fresh fruit but I love the juice strawberries paired with the creamy cheesecake filling.

Step-by-Step Instructions

Prepare the Graham Cracker Crust
Prepare the pie dish or pan: using a paper towel or pastry brush, spread a small amount of softened butter to coat the bottom and side of the baking dish (this will ensure the crust does not stick to the bottom)

In a medium bowl combine the graham cracker crumbs, light brown sugar, cinnamon and melted butter and mix until fully combined

Pour the graham cracker crust into a 9 inch pie dish or pie pan and press the crust to take the shape of the pan. (Use a small glass or measuring cup to pack the crust in tightly) Refrigerate the crust while you prepare the No Bake Cheesecake Filling.

Prepare The No Bake Cheesecake Filling
In a mixing bowl with whisk attachment, whisk the heavy cream until stiff peaks form; transfer the fresh whipped cream to a medium bowl and set aside 

In a mixing bowl with paddle attachment, combine the softened cream cheese, powdered sugar, sour cream and lemon zest; cream together until light and fluffly

Fold the cream cheese mixture into the whipped cream and gently mix until all ingredients are combined and the filling is smooth

Assemble The No Bake Cheesecake Pie
Pour the cheesecake filling into the prepared graham cracker crust and refrigerate for 2 hour to allow the cheescake filling to set 

Garnish
Slice fresh strawberries and arrange them on the top of the cheesecake filling. Refrigerate until ready to serve!

Expert Tips and FAQS

• Make sure that your cream cheese is at room temperature before you start mixing. This will ensure that your filling is nice and smooth and fluffy!
• Whipped cream is the thickener that holds this pie together and needs to be whipped to stiff peaks!
• For easy and a clean slice of pie, freeze the pie for about 20 minutes before you are ready to serve it and the slices will come out nice and neat!

More Summer Recipes You Will Love

Print

The Best No Bake Cheesecake Pie

No baking required and the outcome is a beautiful and delicious gourmet dessert! Made with a short list of ingredients and no bake time, The Best No Bake Cheesecake Pie is a refreshing summer dessert starting with a crunchy and four ingredient graham cracker crust and filled with a super smooth and silky whipped cheesecake filling.

Course Dessert

Cuisine Italian

Prep Time 35 minutes minutes

Rest Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 12

Calories 255kcal

Author Kristen Massad

Ingredients

Graham Cracker Crust

• 1 ½ Cups Graham Cracker Crumbs
• ¼ Cup Light Brown Sugar
• ¼ Teaspoon Ground Cinnamon
• 8 Tablespoons Unsalted Butter Melted

No Bake Cheesecake

• 1 ¼ Cup Heavy Whipping Cream
• 24 Ounces Cream Cheese (three 8 oz packages) Room Temperature
• ½ Cup Powdered Sugar
• ¼ Cup Sour Cream
• 1 Tablespoon Lemon Zest
• 1 Cup Fresh Strawberries Garnish

Instructions

Prepare the Graham Cracker Crust

• Prepare the pie dish or pan: using a paper towel or pastry brush, spread a small amount of softened butter to coat the bottom and side of the baking dish (this will ensure the crust does not stick to the bottom)
• In a medium bowl combine the graham cracker crumbs, light brown sugar, cinnamon and melted butter and mix until fully combined
• Pour the graham cracker crust into a 9 inch pie dish or pie pan and press the crust to take the shape of the pan. (Use a small glass or measuring cup to pack the crust in tightly)
• Refrigerate the crust while you prepare the No Bake Cheesecake Filling

Prepare the No Bake Cheesecake Filling

• In a mixing bowl with whisk attachment, whisk the heavy cream until stiff peaks form; transfer the fresh whipped cream to a medium bowl and set aside
• In a mixing bowl with paddle attachment, combine the softened cream cheese, powdered sugar, sour cream and lemon zest; cream together until light and fluffly
• Fold the cream cheese mixture into the whipped cream and gently mix until all ingredients are combined and the filling is smooth
• Pour the cheesecake filling into the prepared graham cracker crust and refrigerate for 2 hour to allow the cheescake filling to set
• Garnish the No Bake Cheesecake with sliced fresh strawberries and refrigerate until ready to serve!

Notes

• Make sure that your cream cheese is at room temperature before you start mixing. This will ensure that your filling is nice and smooth and fluffy!
• Whipped cream is the thickener that holds this pie together and needs to be whipped to stiff peaks!
• For easy and a clean slice of pie, freeze the pie for about 20 minutes before you are ready to serve it and the slices will come out nice and neat!

Nutrition

Serving: 12g | Calories: 255kcal | Carbohydrates: 15g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 108mg | Potassium: 81mg | Fiber: 1g | Sugar: 9g | Vitamin A: 631IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg

Red, white and blue and berries all over! Fresh from the market, assorted berries are in season and they are exploding with the most beautiful colors and flavor. Strawberries, raspberries and blackberries are the classic trio that makes the most perfect summer and fourth of July dessert. Layers of the fluffiest and soft sponge cake piled high with fresh whipped cream and mixed berries is simple and refreshing for your back yard celebration.

What Is A Sponge Cake

A classic sponge cake is not only delicious to eat, but is fun to make. It is slightly different than a classic vanilla cake because of the meringue made out of egg whites that are folded in to the batter to make the cake extra spongy.  A traditional sponge cake is made in two parts, dividing the egg yolks and egg whites keeps this cake light, airy and the perfect texture. The fluffy layers of this sponge cake pair perfectly with fresh whipped cream and season fresh fruit.

Ingredients

Sponge Cake 
Eggs In this sponge cake recipe the eggs are divided and used at different times. The egg yolks are mixed together with the granulated sugar and whisked until light in color, while the egg whites are whisked to create a fluffy meringue.
Granulated Sugar is divided between the egg yolk and egg whites
Milk I prefer to bake with whole milk but 2 % will also work in this recipe
Vegetable Oil is used in cakes to add moisture. Cake recipes use butter or oil but the liquid tends to make a cake more moist
Cake Flour is a lower protein flour that is softer in texture and creates a light and fluffly cake
Baking Powder is the leavening agent that causes cakes to rise. Baking powder creates a much lighter and airy texture with larger air bubbles

Step-by-Step Instructions

Prepare the Sponge Cake

• Preheat oven to 350 degrees F and prepare (3) 8" cake pans with baking spray and line the bottom of each cake pan with parchment paper
• Separate the egg yolks and egg whites, place the egg yolks in the mixing bowl and set the egg whites aside
• In a mixing bowl with whisk attachment, combine egg yolks and ½ cup granulated sugar; whisk until combined pale yellow color and fluffy
• Slowly add milk, vegetable oil and vanilla extract until foamy
• On low speed, add in flour, baking powder and salt
• Pour the egg yolk mixture into another bowl and set aside
• In a mixing bowl with whisk attachment, whisk egg whites until soft peaks form
• Slowly add in the remaining ½ cup granulated sugar to the egg whites and continue whisking until sugar is combined
• Fold the egg whites into the egg yolk mixture until fully combined
• Divide the cake batter into (3) 8" cake pans
• Bake for 12-14 minutes or until cake springs back at the touch

Assemble The Berries and Cream Layer Cake

• Once the cake is baked and cooled, brush the simple syrup on each layer of cake
• Place the first layer of cake on a cake plate, spread a layer of whipped cream and top with mixed berries
• Repeat with next two layers or cake, whipped cream and berries and finish the top layer off with a beautiful pile of mixed berries
• Serve immediately or refrigerate until ready to serve

Expert Tips and FAQS

• When making the sponge cake, make sure to take your time making the meringue because the meringue will give the cake the light and fluffy texture
• Make sure to gently fold the meringue and egg yolk mixture together and all ingredients are fully combined and there are no streaks
• Bake the sponge cake immediately after your divide the batter into the cake pan because it will deflate if you let it sit out to long

More Summer Recipes You Will Love

Print

Berries and Cream Layer Cake

Berries and Cream Layer Cake is the perfect cake for your light and fresh summer celebration! Three layers of sponge cake layered between fresh whipped cream and piled high with assorted colorful and juicy berries.  

Course Dessert

Cuisine Dessert

Prep Time 45 minutes minutes

Cook Time 13 minutes minutes

Total Time 58 minutes minutes

Servings 12

Calories 470kcal

Author Kristen Massad

Ingredients

Sponge Cake

• 5 Eggs Divided
• 1 Cup Granulated Sugar Divided
• 1 Tablespoon Vanilla Extract
• ¼ Cup Milk
• ¼ Cup Vegetable Oil
• 1 Cup Cake Flour
• 1 ½ Teaspoon Baking Powder
• ¼ Teaspoon Salt

Citrus Simple Syrup

• 1 Cup Granulated Sugar
• 1 Cup Water
• Peel of 1 Orange
• Peel of 1 Lemon

Whipped Cream

• 2 Cups Heavy Whipping Cream
• ¼ Cup Powdered Sugar
• 1 Tablespoon Orange Zest

Berries

• Strawberries rinsed, remove stems and slice
• Blueberries rinsed
• Blackberries rinsed
• Raspberries rinsed

Instructions

Prepare the Sponge Cake

• Preheat oven to 350 degrees F and line (3) 8" cake pans with parchment paper
• Seperate the egg yolk and egg whites, place the egg yolks in the mixing bowl and set the egg whites aside
• In a mixing bowl with whisk attachment, combine egg yolks and ½ cup granulated sugar; whisk until combined pale yellow color and fluffy
• Slowly add milk, vegetable oil and vanilla extract until foamy
• On low speed, add in flour, baking powder and salt
• Pour the egg yolk mixture into another bowl and set aside
• In a mixing bowl with whisk attachment, whisk egg whites until stiff peak
• Slowly add in the remaining ½ cup granulated sugar to the egg whites
• Fold the egg whites into the egg yolk mixture until fully combined
• Divide the cake batter into (3) 8" cake pans
• Bake for 12-14 minutes or until cake springs back at the touch

Prepare The Citrus Simple Syrup

• While the cake is baking, combine sugar, water and citrus peel in a small saucepan
• Bring to a simmer for 3-4 minutes until the sugar is dissolved
• Remove from the heat and allow the syrup to cool before using

Prepare The Fresh Whipped Cream

• Add the heavy whipping cream, powdered sugar, vanilla extract and orange zest in a mixing bowl with whisk attachment
• Whisk until soft peaks form

Assemble The Berries and Cream Layer Cake

• Once the cake is baked and cooled, brush the simple syrup on each layer of cake
• Place the first layer of cake on a cake plate, spread a layer of whipped cream and top with mixed berries
• Repeat with next two layers or cake, whipped cream and berries and finish the top layer off with a beautiful pile of mixed berries
• Serve immediately or refrigerate until ready to serve

Nutrition

Serving: 12people | Calories: 470kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 176mg | Potassium: 91mg | Fiber: 1g | Sugar: 46g | Vitamin A: 831IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

There is nothing better than ooey, gooey s'mores on a warm summer night, but make them even better and easier when turned into a delicious and festive s'mores dip. This Easy Red, White and Blue S'mores Dip is the perfect patriotic twist to a classic treat, layered with melted chocolate, colorful marshmallows and graham crackers to dip. It is the ultimate dessert for a crowd on the Fourth of July, Memorial Day or any other summer gathering.

Ingredient Notes

Semi Sweet Chocolate: The base of your dip-semi sweet chocolate bars or chips add a rich and classic flavor to this dip.

Marshmallows: Make it festive with red, white and blue marshmallows or keep it classic with plain white marshmallows. Either way these large marshmallows will melt to perfection and be the perfect sweet for this classic dessert.

Graham Crackers: Scoop up the gooey dip with your favorite graham crackers; plain, chocolate or cinnamon.

How To Make S'more Dip

• Preheat the oven to 350 degrees
• Layer the chocolate into a small to medium baking dish using chocolate bars
• Add marshmallows into a single layer covering the chocolate layer
• Bake for 8-10 minutes or until the chocolate is melted and the marshmallows have a very light golden color on the top and are puffed
• Serve warm with graham crackers or cookie of your choice

Tips and FAQS To Make The Yummies S'mores Dip

Don't Over Bake: Make sure to watch the marshmallows when they are in the oven. Light golden brown and a little puffy is all you need and it is ready!

Serve Immediately: S'mores dip is best served right out of the oven when the chocolate is melted and the marshmallows are ooey gooey!

Make it for a crowd: You can make this dessert as big or as small as you would like. This is super easy for a large crowd!

More Red White and Blue Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Easy Red White Blue Baked S'mores Dip

Bring the campfire indoors with this festive and simple Easy Red White Blue S'mores Dip-a sweet, shareable treat that will be a fun addition to your summer table. Made with only three ingredients, this dessert dip is perfect to bring to a party or serve at your own.

Course Chocolate, Dessert, Snacks

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 227kcal

Author Kristen Massad

Ingredients

• 6 Ounce Chocolate Bars or (approx. 4 bars)
• 30 Large Red, White and Blue Marshmallows
• Graham Crackers For dipping

Instructions

• Preheat oven to 350 degrees F and spray a small to medium round baking dish or cast iron skillet with non stick spray.
• Layer the chocolate bars to cover the bottom of the dish.
• Arrange the marshmallows over the chocolate to create a red, white and blue pattern.
• Bake the marshmallows and chocolate for 8-10 minutes or until the chocolate is melted and the marshmallows are light golden color and soft to the touch.
• remove the dish from the oven and serve immediately with the graham cracker dippers, while hot and the chocolate is melted and marshmallows are ooey gooey!

Nutrition

Serving: 1Serving | Calories: 227kcal | Carbohydrates: 40g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 108mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9IU | Calcium: 13mg | Iron: 1mg

One of my favorite desserts for every occasion, whether it is a casual outdoor dinner or a more formal gathering, Rice Krispie Treats make the perfect end to every meal. This dessert is usually a kid friendly option, but adults love them even more than kids and there are so many ways to make this sweet treat a little bit fancier.

I love the look and flavors of the layers in this Berries and Cream Rice Krispie Treat. It is fun dessert for summer gatherings and could be a great addition to your Fourth of July festivities. Layers of strawberry, vanilla and blueberry make up this fun and fresh combination in this nostalgic dessert.

There are no limits with Rice Krispie Treats, we love a Classic Rice Krispie Treat or something a little bit more gourmet with our Chocolate Caramel Rice Krispie Treat.

Ingredient Notes

Rice Krispie Cereal-The star of the show!

Marshmallows-Mini marshmallows make these ooey gooey good! Make sure to check the expiration date of the marshmallows because expired marshmallows will change the taste and texture of your treats.

Freezed Dried Fruit-Strawberry and blueberry freeze dried fruit is what makes these berry flavored treats. Crushing the freeze dried fruit into a powdered form will add a beautiful color and delicious taste!

Vanilla Bean Paste-If you don't have vanilla bean paste you can remove the seeds from a vanilla bean or you can use vanilla extract.

Step By Step Instructions

Strawberry Rice Krispie Treats 

• Prepare a 9x13 inch baking sheet (¼ sheet pan) with non-stick cooking spray and line with parchment paper; set aside 
• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted 
• Stir in the crushed freeze dried strawberries 
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined 
• Scoop the mixture onto the prepared pan and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treats to cool while you prepare the next layer 

Vanilla Rice Krispie Treats 

• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted 
• Stir in the Vanilla Bean Paste 
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined 
• Scoop the mixture onto the strawberry layer and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treats to cool while you prepare the next layer 

Blueberry Rice Krispie Treats 

• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted 
• Stir in the crushed freeze dried blueberries 
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined 
• Scoop the mixture onto the vanilla layer and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treat layers to cool completely before cutting (appoximately 30 minutes) 

Cut and Serve 

• Cut the Rice Krispie Treats into 12 even squares or your desired shape and size
• Serve or store in an airtight container for 4-5 days

Expert Tips To Make The Best Rice Krispie Treats

Check The Expiration Date
One of the most important and forgotten things to do when making rice krispie treats is to check the expiration date of the ingredients. Marshmallows specifically expire faster than you think and old marshmallows will not melt the same. This will change the texture of your treats.

Easy and Clean Layering
When you are pressing the sticky Rice Krispie treats down it is best to use a piece of parchment paper or a greased spatula so that the melted marshmallows don't stick to everything.

More Rice Krispie Treat Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Berries and Cream Rice Krispie Treats

Three layers of the most delicious, crispy, buttery and fruity Berries and Cream Rice Krispie Treats. Strawberry, vanilla bean and blueberry makes up the decadent combination of these layered bars that look as good as they taste.

Course Bars, Desserts

Cuisine Bars/Brownies, Dessert

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 Rice Krispie Treats

Calories 566kcal

Author Kristen Massad

Ingredients

Strawberry Rice Krispie Treats

• 4 Tablespoons Unsalted Butter
• 6 Cups Mini Marshmallows
• ½ Cup Freeze Dried Strawberries Crushed
• 6 Cup Rice Krispie Cereal

Vanilla Rice Krispie Treats

• 4 Tablespoon Unsalted Butter
• 6 Cups Mini Marshmallows
• 1 Tablespoon Vanilla Bean Paste
• 6 Cup Rice Krispie Cereal

Blueberry Rice Krispie Treats

• 4 Tablespoon Unsalted Butter
• 6 Cups Mini Marshmallows
• ½ Cup Freeze Dried Blueberries
• 6 Cups Rice Krispie Cereal

Instructions

Strawberry Rice Krispie Treats

• Prepare a 9x13 inch baking sheet (¼ sheet pan) with non-stick cooking spray and line with parchment paper; set aside
• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted
• Stir in the crushed freeze dried strawberries
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined
• Scoop the mixture onto the prepared pan and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treats to cool while you prepare the next layer

Vanilla Rice Krispie Treats

• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted
• Stir in the Vanilla Bean Paste
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined
• Scoop the mixture onto the strawberry layer and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treats to cool while you prepare the next layer

Blueberry Rice Krispie Treats

• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted
• Stir in the crushed freeze dried blueberries
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined
• Scoop the mixture onto the vanilla layer and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treat layers to cool completely before cutting (appoximately 30 minutes)

Cut and Serve

• Cut the Rice Krispie Treats into 12 even squares or your desired shape and size
• Serve or store in an airtight container for 4-5 days

Nutrition

Serving: 1Rice Krispie Treat | Calories: 566kcal | Carbohydrates: 111g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 285mg | Potassium: 241mg | Fiber: 2g | Sugar: 58g | Vitamin A: 3144IU | Vitamin C: 147mg | Calcium: 13mg | Iron: 15mg

Spring entertaining is one of the best parts of the season. As the weather warms up and Easter approaches, it is the perfect time to gather friends and family around the table for light bites, colorful treats and simple recipes that celebrate the season. This Easy Easter Popcorn Snack Mix is the perfect addition to your spring table. It is festive, colorful and easy to make ahead, making it ideal for Easter brunch or for filling little treat bowls for guests to enjoy throughout the day.

If you are planning your Easter menu, another delicious recipe that pairs perfectly with this sweet snack mix is The Best Ever Deviled Eggs. This classic appetizer is made with simple ingredients that create the perfect balance of creamy and tangy flavors. Deviled eggs are always a favorite and make a beautiful traditional addition to your Easter table alongside this fun and festive popcorn mix.

Ingredient Notes

Popcorn
Freshly popped popcorn creates the light and crunchy base of this snack mix. Air-popped popcorn works great as well but stay away from heavily buttered popcorn.

Pretzels
Mini pretzel twists add the perfect salty balance to the sweet ingredients. Their crunch also gives the mix a great texture. If you can find seasonal shaped pretzels, that works great as well!

White Chocolate Melting Wafers
Melting wafers are ideal because they melt smoothly and harden quickly, coating the popcorn and pretzels in a sweet white chocolate flavor.

Pastel M&M's
These colorful chocolate candies add sweetness and a fun pop of color throughout the mix.

Mini Cadbury Eggs
Mini cadbury eggs brings that classic Easter flavor and a perfect crunch to snack mix.

Pastel Sprinkles
A handful of pastel sprinkles finish the mix with festive color and a little extra sweetness.

How To Make Easy Easter Popcorn Snack Mix

Step 1: Prepare the Base
Place the popped popcorn and pretzels in a large mixing bowl. Gently toss to combine.

Step 2: Melt the Chocolate
In a microwave safe bowl, melt the white chocolate melting wafter in 30 second increments, stirring in between, until smooth and fully melted.

Step 3: Coat and Mix
Pour the melted white chocolate over the popcorn and pretzels. Gently stir until everything is evenly coated.

Step 4: Add the Candy
Add the m&m and Cadbury eggs into the coated popcorn and gently toss until candy is mixed throughout.

Step 5: Spread and Let it Set
Spread the mixture onto a parchment lined baking sheet and sprinkle with the pastel sprinkles over the top so they stick to the melted chocolate. Allow the snack mix to set at room temperature for 10-15 minutes or until chocolate is fully dry.

Step 6: Serve
Once the chocolate has hardened pour into a serving bowl or divide up into cute packaging to gift.

This Easy Easter Popcorn Snack Mix is perfect for filling easter baskets, serving at a spring gathering or packaging in little treat bags for friends and neighbors. It is festive, colorful and guaranteed to disappear quickly!

More Easter Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Easy Easter Popcorn Snack Mix

If you are looking for a festive, sweet and salty treat to celebrate spring, the Easy Easter Popcorn Snack Mix is the perfect recipe. It is colorful, crunchy and comes together in just minutes, making it ideal for Easter baskets, spring parties or an afternoon snack for the kids. Light, buttery popcorn mixed with salty pretzels, coated in creamy white chocolate and finished with pastel candies and sprinkles for the ultimate holiday treat.

Course Desserts, Snack

Prep Time 5 minutes minutes

Dry Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Calories 723kcal

Author Kristen Massad

Ingredients

• 4 Cups Popped Popcorn
• 2 Cups Pretzels Optional: Easter Pretzels
• 1 Cup White Chocolate Melting Wafers
• 1 Cups Pastel M&M and Mini Cadbury Eggs Mixed
• ¼ Cup Pastel Sprinkles

Instructions

• Place the popped popcorn and pretzels in a large mixing bowl. Gently toss to combine.
• In a microwave safe bowl, melt the white chocolate melting wafer in 30 second increments, stirring in between, until smooth and fully melted.
• Pour the melted chocolate over the popcorn and pretzels and gently stir until everything is evenly coated.
• Add the m&m and cadbury eggs and gently stir until evenly mixed throughout.
• Spread the mixture onto the parchment lined baking sheet and immediately sprinkle the pastel sprinkles over the top so that they stick to the melted chocolate.
• Allow the snack mix to sit at room temperature for 10-15 minutes or until the chocolate is fully set.
• Once the chocolate is set, pour the mixture into a serving bowl or package into cute bags or boxes for gifting.
• Store in an airtight container or ziplock bag if you are not enjoying the snack mix the same day.

Nutrition

Serving: 1Serving | Calories: 723kcal | Carbohydrates: 121g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 301mg | Potassium: 334mg | Fiber: 12g | Sugar: 43g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg

Oatmeal Chocolate Chip Bars are a delicious fuss-free dessert that you can whip up in no time. The chewy texture, rich flavor and ease of preparation make them a go-to recipe for any occasion. These have become a staple in our kitchen and our whole family enjoys them all week long.

Why You Will Love Oatmeal Chocolate Chip Bars

Easy to Make- No need to scoop individual cookies! Just mix in one bow and spread on a baking sheet!

Chewy and Soft- The oats add texture while the melted butter and brown sugar keep these bars super soft and delicious!

Customizable- Add nuts, dried fruit, or even peanut butter chips for a flavor twist!

Great for All Occasions- Perfect for a lunch box, dessert table or a weekend baking project with kids. These will stay on your counter in an airtight container for 5-6 days so you can enjoy them all week long.

Ingredients Notes

Old-Fashioned Oats-The star of the recipe. The oats adds a wonderful chewy texture to this bar. If you choose to use quick oats, the texture will be much softer and less structure to the bar.

All Purpose Flour- Combined with the oats, the flour will keep these bars together.

Sugar- Light brown sugar and granulated sugar are mixed into this recipe. The light brown sugar provides a caramel like sweetness and a chewy texture, while the granulated sugar adds more sweetness and provides structure for the bars.

Baking Soda-Gives the bar a slight lift and prevents them from being too dense. Do not replace this with baking powder.

Cinnamon- Adding a hint of warmth and flavor, cinnamon is a great addition to this bar.

Butter- Melted butter will keep these delicious bars super soft and add a rich flavor. Unsalted butter is the best so you can control the salt amount.

Eggs- The two eggs will bind all the ingredients together.

Chocolate Chips-Semi-sweet or milk chocolate chips are best!

Step-by-Step Instructions

Preheat the Oven-Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.

Mix Dry Ingredients- In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, baking soda, salt and cinnamon; mix until combined.

Add the Wet Ingredients- Add the egg, melted butter and vanilla extract to the dry ingredients and mix until fully combined.

Chocolate Chips- Fold the chocolate chips into the bar batter.

Bake- Spread the dough evenly on the prepared baking sheet. Bake for 18-20 minutes or until the top is a light golden brown color and set in the middle.

Sprinkle with Salt, Cool and Slice- Once the bars are out of the oven, sprinkle the top with course sea salt. Allow the bars to cool completely before cutting them into squares. Enjoy!

Tips for the Best Oatmeal Chocolate Chip Bars

Use Old-Fashioned Oats- These provide the best chewy texture. Quick oats will work, but the bars will be slightly softer.

Don't Over Bake the Bars- The bars should be a light golden color but still slightly soft in the middle. You do not want to over bake these or they will be dry.

Customize- Add chopped nuts, dried cranberries or any of your other favorite ingredients to make these perfect for your family.

Storage- These bars will keep will in an airtight container for up to a week or you can freeze them for longer storage.

More Bar Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Oatmeal Chocolate Chip Bars

The perfect dessert, both hearty and sweet, Oatmeal Chocolate Chip Bars. These bars combine the chewiness of oats with the indulgence of chocolate chips and a sprinkle of sea salt, making them a crowd-pleaser for any occasion.

Course Bars, Chocolate, Cookies, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 38 minutes minutes

Servings 24 Bars

Calories 261kcal

Author Kristen Massad

Ingredients

• 2 ½ Cups Old-Fashioned Oats
• 2 Cup All Purpose Flour
• 1 Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 1 Cup Unsalted Butter Melted
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1 ½ Cups Semi Sweet Chocolate Chips

Instructions

• Preheat Oven- Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.
• Mix Together Dry Ingredients- In a medium bowl, combine the oats, flour, light brown sugar, granulated sugar, baking soda, salt and cinnamon; mix to combine.
• Add in the Wet Ingredients- Add the melted butter, eggs and vanilla extract to the dry ingredients and mix until all ingredients are fully combined.
• Add the Chocolate Chips- Fold the chocolate chips into the batter
• Bake- Spread the dough evenly into the prepared baking pan. Bake for 18-20 minutes or until the bars are a light golden color and set in the middle.
• Sprinkle with Salt, Cool and Slice- Once the bars come out of the oven, sprinkle the top of the bars with course sea salt. Allow the bars to cool completely before cutting into square. Serve and enjoy!

Nutrition

Serving: 1Bar | Calories: 261kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 126mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 0.003mg | Calcium: 26mg | Iron: 2mg

Love is in the air and so is the smell of freshly baked cookies! These Strawberry White Chocolate Cookies feel like a little Valentines in dessert form. These have the most beautiful color from the freeze dried strawberries, super creamy from the white chocolate and a soft bakery style texture that is so hard to resist. Whether you are baking for your family, a classroom treat or someone special, this recipe is simple, festive and full of flavor.

These Strawberry White Chocolate Cookies are even better when served next to the Classic Vanilla Bean Cupcake. The light fluffy vanilla cupcakes topped with silky buttercream creates the ultimate valentines dessert spread. Soft cookies on one side and delicate cupcakes on the other.

Ingredient Notes

• Freeze-Dried Strawberries: These are the star of the recipe! They provide the perfect strawberry flavor without using fresh strawberries that would make the dough to moist. Gently crush them into small pieces so that you get the flavor in each bite.
• White Chocolate Chips: Use good quality white chocolate for the creamiest flavor. Chopped white chocolate bars work great as well.
• Butter: Unsalted Butter is best! Soften the butter to room temperature but do not melt it all the way.
• Sugar: This cookie calls for a combination of both granulated sugar and light brown sugar for the best texture and sweetness.

Step-By-Step Directions

Preheat Oven:
Prepare a sheet pan with parchment paper and preheat oven to 350 degrees F

Make the Cookie Dough:
In a mixing bowl with paddle attachment, cream together the softened butter, granulated sugar and light brown sugar until smooth and creamy. Add the egg and vanilla extract and continue to mix until fully combine. Slowly add the dry ingredients into the butter mixture and mix until smooth, but do not over-mix. Add in the freeze dried strawberries and white chocolate chips.

Scoop and Bake:
Scoop the cookie dough into 3 ounce balls and place on prepared baking sheet about 2 ½" apart. Bake at 350 degrees F for 12-13 minutes or until the center is soft but the edges are very lightly golden. Remove from the oven and allow the cookies to cool slightly before enjoying.

Tips and FAQS for the BEST Cookies

• Don't overmix the cookie dough batter. This will leave the cookies more tough instead of tender and buttery.
• Slightly underbake the center!

More Strawberry Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Strawberry White Chocolate Cookies

The most delicious Strawberry White Chocolate Cookies are so soft, buttery, creamy from the white chocolate and bursting with real strawberry flavor. These are big in size and flavor and the perfect sweet treat for any day of the week but especially Valentine's Day!

Course Cookie, Cookies, Desserts

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 9 Cookies

Calories 444kcal

Author Kristen Massad

Ingredients

• 1 ½ Cups All Purpose Flour
• ¾ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• ½ Cup Unsalted Butter Room Temperature
• ½ Cup Granulated Sugar
• ¼ Cup Light Brown Sugar
• 1 Teaspoon Vanilla Extract
• 1 Egg
• 1 Cup White Chocolate Chips
• 1 Cup Freeze Dried Strawberries Crushed Up

Instructions

• Preheat oven to 350 degrees and prepare two sheet pans with parchment paper; set aside.
• In a medium bowl, combine the flour, baking soda and salt; set aside.
• In a mixing bowl with paddle attachment cream together the room temperature butter with the granulated sugar and light brown sugar until smooth and creamy.
• Add the egg and vanilla extract to the butter mixture and mix until combined, scraping down the sides in between.
• Slowly add the dry ingredients into the butter and sugar mixture and beat on medium until the batter comes together (do not overmix).
• With the mixer on low speed, add the white chocolate chips and the freeze dried strawberries and mix until combined.
• Scoop the cookies into 3 ounce balls and place on the prepared baking sheet leaving about 3" in between for room to spread.
• Bake at 350 degrees for 12-13 minute or until the edges are light golden but the center is still slightly undercooked.
• Remove the cookies from the oven and allow them to cool for a few minutes before enjoying!
• Store in an airtight container for 3-4 days or freeze if you are not enjoying immediately.

Nutrition

Serving: 1Cookie | Calories: 444kcal | Carbohydrates: 68g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 442mg | Fiber: 3g | Sugar: 47g | Vitamin A: 321IU | Vitamin C: 321mg | Calcium: 57mg | Iron: 7mg

Why You'll Love These Cookies

These lemon sugar cookies are perfectly balanced with just the right amount of sweetness and a pop of fresh lemon. They bake up soft in the center with lightly crisp edges and are finished with a dusting of lemon sugar for an extra layer of flavor. Simple ingredients, minimal prep and a big payoff make these a go-to cookies for any occasion.

Ingredient Notes

Fresh Lemons: Use fresh lemon zest in the cookies and an extra layer in the lemon sugar.

Granulated Sugar: Used in the dough and for rolling the cookies, going them a classic sugar cookie texture and lightly crisp exterior.

Light Brown Sugar: Adding the perfect amount of sweetness with a rich flavor.

Unsalted Butter: Make sure the butter is melted for a smooth and even baking.

Egg: Helps bind the dough and keep the cookies soft and tender.

Flour: All purpose flour is the flour that your need and make sure to measure carefully to avoid dense cookies

Baking Soda: Provides just enough lift to keep the cookies soft without making them cake.

Tips for the Best Lemon Sugar Cookies

• Don't Overmix: Mix the dough just until combined to keep the cookies tender
• Chill if needed: If your dough feels to soft, chill it for 20-30 minutes to help prevent spreading.
• Underbake Slightly: Pull the cookies out when the centers look just set. They'll continue to firm up as they cool.
• Extra Lemon Flavor: Add a little extra lemon zest to the sugar used for rolling for even more citrus punch.

FAQ's To Make Easy Lemon Cookies

More Lemon Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

Easy Lemon Sugar Cookies

If you love a classic sugar cookie with a bright citrusy twist, these Easy Lemon Sugar Cookies are for you. Soft, chewy and bursting with fresh lemon flavor, they are the kind of cookie that feels perfect year-round.

Course Cookie, Cookies

Cuisine Cookies, Dessert

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20

Calories 127kcal

Author Kristen Massad

Ingredients

• 1 ½ Cup All Purpose Flour
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• ½ Cup Unsalted Butter Melted
• ½ Cup Granulated Sugar
• ¼ Cup Light Brown Sugar
• 2 Tablespoons Lemon Zest
• 1 Egg

Lemon Sugar

• ½ Cup Granulated Sugar
• 1 Tablespoon Lemon Zest

Instructions

Lemon Sugar

• Combine the granulated sugar and lemon zest and mix until combined; set aside until ready to use

Lemon Sugar Cookies

• Preheat oven to 350 degrees F and prepare a sheet pan with parchment paper
• In a medium bowl, combine the flour, baking soda and salt; set aside
• In a small mixing bowl with paddle attachment combine the melted butter, granulated sugar, light brown sugar and lemon zest; mix until combined and creamy
• Add the egg to the butter mixture and mix until fully combined
• Slowly add the dry ingredients into the butter and sugar mixture and beat on medium speed until smooth and fully comes together
• Using a 2 tablespoon scoop or spoon, scoop the batter and gently roll to a ball
• Roll each of the cookie dough balls in the Lemon Sugar and then place on the prepared sheet pan about 3 inches apart
• Place the sheet pan in the preheated oven for 10-11 minutes (cookies will still be very light in color…do not overbake)
• Remove the cookies from the oven and allow them to cool completely
• Store in an airtight container for 3-4 days or freeze if you are not eating immediately

Nutrition

Serving: 1Cookie | Calories: 127kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Why You'll Love This Chia Seed Pudding

• Simple Pantry Ingredients
• Naturally Sweetened
• Dairy Free and Gluten Free
• Great for Meal Prep
• Customizable with your favorite toppings

Ingredient Notes

Chia Seeds
Chia seeds are the star of this recipe. They absorb liquid and create that signature pudding like texture while adding fiber, protein and healthy omega-3 fats. Make sure to use fresh chia seeds for the best texture.

Coconut Milk
Coconut milk adds richness and creaminess. You can used canned coconut milk for a thicker pudding or a carton of coconut milk for a lighter version.

Almond Milk
Almond Milk balances the richness of the coconut milk and keeps the pudding light. Use unsweetened almond milk so that you can control the sweetness with honey.

Honey
Honey add natural sweetness and pairs beautifully with the coconut flavor. Adjust the amount of honey based on your taste.

Garnish
I love adding fresh raspberries and gluten free granola as a topping to my chia seed pudding. You can customize the toppings to your liking.

How To Make The Best Chia Seed Pudding

Combine the Ingredients
In a large mason jar or other glass container, combine the coconut milk, almond milk, honey and chia seeds. Close the lid and shake until all ingredients are fully combined

Refrigerate
Chill the chia seed pudding in the refrigerator for several hours. Every so often, shake the jar to make sure that the chia seeds are mixed throughout and not settled on the bottom. Allow the chia seed pudding to thicken for 3-4 hours or overnight!

Serve
Chia seed pudding can be enjoyed throughout the week. Pour the serving amount into a bowl and garnish with fresh raspberries, granola and a drizzle of honey. Store the remaining pudding in the fridge for 4-5 days (if it lasts that long!).

Tips for the Best Chia Seed Pudding

• Whisk Well: Whisk or shake the mixture thoroughly when first combining to prevent clumps.
• Stir Often: After 10-15 minutes, give it another shake or stir to ensure the chia seeds are mixed throughout and not settling on the bottom.
• Let it chill: For best results, refrigerate for a least 3-4 hours or overnight
• Add Toppings Before Serving: Add fresh fruit, granola, honey, nut butters or anything you love.

Serving Ideas

Top your chia pudding with fresh berries, sliced bananas, toasted coconut, chopped nuts or a drizzle of nut butter or honey. Its is equally delicious layered into a parfait or enjoyed straight from the jar.

This easy chia seed pudding is one of those simple recipes that feels like a little act of self-care. Nourishing, satisfying and effortlessly delicious.

More Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

Print

The Best Chia Seed Pudding Recipe

A delicious breakfast or nutritious snack, this is The Best Chia Seed Pudding Recipe that feels indulgent but actually fuels your body. Made with a blend of coconut milk and almond milk, naturally sweetened with honey and packed with nourishing chia seeds. This recipe is creamy, satisfying, incredibly easy to make and you will find yourself making it on repeat.

Course Breakfast, Recipe, Snack

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 Servings

Calories 299kcal

Author Kristen Massad

Ingredients

• 1 ½ Cup Coconut Milk
• 1 ½ Cup Almond Milk
• 6 Tablespoons Chia Seeds
• 2 Tablespoons Honey

Garnish

• Fresh Raspberries
• Gluten Free Granola
• Honey

Instructions

• In a large mason jar or glass container, combine the coconut milk, almond milk, chia seeds and honey. Shake or whisk until fully combined
• Allow the chia seed pudding to chill in the refrigerate for 3-4 hours or overnight. The pudding will thicken while it is chilling. (Make sure to shake or whisk the pudding every so 20-30 minutes to be sure that the seeds don't fall to the bottom)
• Remove the chia seed pudding from the refrigerator and serve approximately ¾ cup into a bowl. Garnish with fresh raspberries, granola and a drizzle of honey.
• Store the remaining chia seed in the refrigerator until you are ready to enjoy!

Nutrition

Serving: 1Serving | Calories: 299kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 136mg | Potassium: 265mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 4mg

Often found on Christmas cookie trays across Europe and the U.S., Kipfels are beloved for their soft, crumbly texture and subtle nutty flavor. They are perfect to add to your favorite Christmas Cookie Box or served alongside a cup of coffee or hot cocoa. This cookie recipe is my grandmas and has been on our Christmas table every year.

Why You'll Love These Cookies

• Buttery and tender with a melt-in-your-mouth texture
• Not overly sweet, making them perfect after a big holiday meal
• Easy to make with only a few ingredients and even better then next day
• A timeless addition to any festive cookie assortment

Ingredient Notes

Unsalted Butter
Use high quality butter and make sure that it is softened to room temperature. Butter is the star of this recipe so good butter really does matter.

Powdered Sugar
Powdered Sugar is used both in the dough and for rolling the cookies after baking. It creates that signature snowball look and delicate sweetness.

All Purpose Flour
Spoon and level your flour to avoid adding too much which will make the cookies dry.

Pecans
Traditional Kipfels are made with finely ground pecans, but you can also use walnuts, almonds or hazelnuts. Make sure the nuts are very finely ground-almost like flour-for the best texture.

Tips for the Perfect Snowball Cookies

• Grind the nuts finely: Large nut pieces will affect the delicate texture of the cookies. Use a food processor for the best texture.
• Don't Overmix: Mix just until the dough comes together to keep the cookies tender.
• Roll While Warm: Roll the warm cookies in the powdered sugar to ensure that it sticks and coats the best.
• Store Properly: These cookies taste even better the next day! Make sure to store in an airtight container for up to 7 days.

Print

Snowball Cookies

Italian Snowballs Cookies, also known as Kipfels, are a holiday classic that never goes out of style. Delicate, buttery and generously coated in powdered sugar, they practically melt in your mouth. Made with only five ingredients, finely ground pecans and a few other pantry staples, these cookies are unforgettable.

Course Cookie

Cuisine Dessert

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kristen Massad

Ingredients

• 1 Cup Butter
• ⅓ Cup Powdered Sugar
• 1 tsp Vanilla Extract
• ½ tsp Salt
• 2 Cups All Purpose Flour
• 1 Cup Pecans

Instructions

• Preheat oven to 350 F
• Cream the butter, sugar, vanilla extract and salt until fully combined
• Add the all purpose flour and pecans and mix until it comes together into a ball
• Scoop the dough into 1” balls (I like to use an ice cream scoop) onto a baking sheet with parchment paper
• Bake for 10-12 minutes or until lightly golden
• Let cool and then dredge in powdered sugar until fully coated