easy homemade dessert

The BEST Lemon Bars recipe! Lusciously creamy and bursting with bright lemon flavor, these easy lemon squares with shortbread base take minutes to prep and always wow the crowd. Better than the Pioneer Woman, Ina Garten, and Paula Deen combined!

Best Lemon Bars

unsalted butter ((1 stick))

all-purpose flour

whole wheat pastry flour

sugar

kosher salt (plus 1/8 teaspoon, divided)

lemon

large eggs (at room temperature)

lemon juice (from about 1 large lemon)

baking powder

Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper and set aside.

In a small microwave-safe bowl, melt the butter. In a medium mixing bowl, stir together the all-purpose flour, whole wheat pastry flour, 1/4 cup powdered sugar, and 1/8 teaspoon kosher salt. Pour the butter over the top and stir to combine. The batter will be very wet. Press into an even layer in the prepared pan, building the crust 1/2 inch up the sides all around. Bake the crust for 15 to 20 minutes, until barely light brown. Leave the oven at 350 degrees F.

While the crust bakes, in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, rub the granulated sugar and lemon zest together with your fingers until moist and fragrant. Add the eggs, lemon juice, baking powder, and remaining 1/4 teaspoon salt. With an electric mixer, beat on high speed until light and well blended, about 3 minutes. Pour into the hot crust (no need for it to cool).

Return to the pan to the oven and bake 25 to 30 minutes, until the bars are set, no indentation remains when you touch the center with your finger, and your kitchen smells incredible. Let cool completely, then dust with powdered sugar. Cut into squares and serve.

Healthy Rice Krispie Treats made with peanut butter and coconut oil and WITHOUT marshmallows, corn syrup, or butter! Delicious, naturally vegan, gluten free.

Healthy Rice Krispie Treats

brown rice syrup

peanut butter*

coconut oil

vanilla extract

salt

rice

dark chocolate (for drizzling)

Line an 8x8-inch baking pan with aluminum foil or parchment paper, leaving some hanging over the sides like handles. Coat with nonstick spray. Set aside.

In a medium saucepan over medium heat, combine the brown rice syrup, peanut butter, and coconut oil. Stir and heat until smooth and creamy. Remove from heat and stir in the vanilla extract and salt, then the crispy rice cereal, stirring until the cereal is evenly coated.

Pour the mixture into the prepared baking pan. With your fingers or a rubber spatula coated with nonstick spray, firmly press the mixture into a tight, even layer. Let rest 30 minutes to set.

Meanwhile, if you'd like to add the chocolate drizzle, melt the chocolate in a microwave-safe bowl or a heatproof bowl set over a pan of simmering water, being careful not to let the chocolate burn. Drizzle over the top of the treats. Place the pan back in the refrigerator for a few minutes to allow the chocolate to set. Remove the treats from the pan with the parchment or foil handles. Using a very sharp knife, cut into squares and serve.

Soft and buttery Peanut Butter and Jelly Cookie Bars. Two layers of peanut butter shortbread cookie with a layer of sweet strawberry preserves in between.

PB and J Bars

unsalted butter (at room temperature)

Greek yogurt

egg (at room temperature)

peanut butter

white whole wheat flour

strawberry jam (or raspberry jam or other jam)

salted peanuts (coarsely chopped)

Place a rack in the center of your oven and preheat the oven to 350 degrees F.

Coat an 8x8-inch baking pan with nonstick spray. Line with parchment paper, leaving some overhanging on two sides like handles, then coat with spray again.

In the bowl of an electric mixer fitted with the paddle attachment or a large mixing bowl, cream the butter, Greek yogurt, and sugar on medium speed until pale yellow and fluffy, about 1 to 2 minutes. Reduce the mixer speed to low, then add the vanilla, egg, and peanut butter and mix until all ingredients are well combined.

In a small bowl, stir together the white whole wheat flour, all-purpose flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until the flour disappears.

Portion two-thirds of the dough into the prepared baking pan and spread over the bottom into an even layer with a knife or offset spatula. Spread the jam evenly over the dough. Break small pieces of the remaining dough evenly over the jam (you’ll have some bits of jam showing through). Sprinkle the chopped peanuts over the top. Bake for 35 to 40 minutes, until the bars are golden brown. Let cool 10 minutes in the pan, then, using the parchment paper handles, lift the bars onto a wire rack to cool completely. Slice and serve.

This super easy Candy Cane Fudge is the perfect holiday gift idea! Made with just five ingredients, this Christmas dessert is the perfect way to celebrate!

Candy Cane Fudge

white chocolate chips

(14- ounce) can sweetened condensed milk

peppermint extract

red food coloring

Line an 8&#215;8 dish with foil and coat lightly with nonstick spray. Set aside.

In a heat-safe bowl placed over a pot of simmering water melt the white chips and sweetened condensed milk together, stirring very frequently. Remove from over the heat when the chips are just melted. Stir in the peppermint extract until combined, and then stir in the candy canes.

Add a drop or two of red food coloring and swirl it through.

Press the mixture into the prepared pan and chill for 2 hours until set.

Store airtight at room temperature for up to 5 days.

Dairy free and inspired by classic Magnum glory, these vegan

Healthy Homemade Ice Cream Bars

bananas (ripe)

½ cup plant-based yogurt (unsweetened)

peanut butter (heaping)

coconut milk

tsp vanilla extract

oz semi-sweet chocolate chips

peanuts (crushed)

In a high speed blender, combine the bananas, yogurt, peanut butter, coconut milk and vanilla until a smooth puree is formed. Pour into a popsicle mold with popsicle sticks, and place in the freezer for at least 4 to 5 hours, or overnight. 

Once the bars are frozen, in a tall glass wide enough to fit a popsicle, melt the chocolate with the coconut oil until a pourable consistency is achieved. I do this in the microwave in 30 seconds increments until the mix is smooth and glossy. You can also use a double broiler, if preferred. 

Prepare a baking tray with parchment which will be where the chocolate covered popsicles go. 

Remove the popsicle mold from the freezer, and carefully extract the ice cream bars. You can run hot water over the mold to make this easier if needed. 

One at a time, remove the ice cream bars, and dunk into the chocolate until the bar is submerged, then carefully transfer to the parchment lined baking sheet. Sprinkle with crushed peanuts as desired. Repeat with the remaining bars, then place the tray in the freezer for an additional 30 minutes for the chocolate to set. 

Once complete, you can store the ice cream bars in a reusable bag in the freezer for up to two months. 

Love Pineapple Upside-Down Cake? 🍍🎂 Then you HAVE to try these Pineapple Upside-Down Cookies! 🍪✨ They have all the flavors of the classic dessert in a soft, chewy, handheld form! 🏝️ Buttery cookies, caramelized pineapple, and a cherry on top—what’s not to love? 🍒 Perfect for summer gatherings, tea time, or just because you deserve a treat. 😍 Bake up a batch and watch them disappear in minutes! Who’s grabbing one first? 👀💛 #TropicalDessert #PineapplePerfection #CookieTime #EasyBaking #HomemadeGoodness #DessertLovers #CherryOnTop #QuickAndDelicious #FruitFilledTreats #SweetEscape 🍪

Pineapple Upside-Down Cookies: A Fun Twist on a Classic Dessert

Unsalted Butter (½ cup,

Sugar (¾ cup) – Provides sweetness and

Vanilla Extract (1 tsp) – Enhances the sweetness with warm, aromatic notes.

gluten-free flour blend.

Baking Powder (½ tsp) – Helps the cookies rise slightly and stay soft.

Salt (¼ tsp) – Balances sweetness and enhances flavors.

Brown Sugar (½ cup) – Caramelizes during baking, creating the signature upside-down effect.

Melted Butter (2 tbsp) – Helps the brown sugar create a rich, syrupy base.

Pineapple Rings (1 small can,

Preheat the oven

to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand using a whisk. Proper creaming ensures a soft and tender cookie.

Add the egg

and vanilla extract, mixing until well combined. The batter should become smooth and slightly glossy.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Avoid overmixing, as this can lead to tough cookies.

1. Prepare the Cookie Dough

In a small bowl, mix the melted butter and brown sugar until smooth. This will create the caramelized topping for each cookie.

Spoon about 1 teaspoon of the brown sugar mixture onto the lined baking sheet, spacing them apart to allow room for cookie spreading.

2. Prepare the Topping

Place a small piece of pineapple (or pineapple tidbits) on top of each brown sugar base.

Add a maraschino cherry half in the center of the pineapple for a classic touch.

Scoop about 1 ½ tablespoons of cookie dough, flatten it slightly with your hands, and place it over the pineapple and brown sugar mixture. Gently press the dough to cover the fruit, ensuring the edges seal the topping.

3. Assemble the Cookies

Bake in the preheated oven for 12-15 minutes, or until the cookies turn golden around the edges.

Remove from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. Allowing them to cool helps set the caramelized topping.

4. Bake the Cookies

Once completely cooled, flip the cookies upside-down to reveal the beautiful pineapple-cherry topping. Enjoy as a snack, dessert, or party treat!

Top 6 easy homemade dessert recipes from across the web

The most viewed easy homemade dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Lemon Bars

Healthy Rice Krispie Treats

PB and J Bars

Candy Cane Fudge

Healthy Homemade Ice Cream Bars

Pineapple Upside-Down Cookies: A Fu...

Top 6 easy homemade dessert recipes from across the web

The most viewed easy homemade dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Lemon Bars

Healthy Rice Krispie Treats

PB and J Bars

Candy Cane Fudge

Healthy Homemade Ice Cream Bars

Pineapple Upside-Down Cookies: A Fu...

The most viewed easy homemade dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine