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Deliciously Easy Recipes

DESSERT

Raspberry Pastry Twists

By Kleinworth & Co 1 Comment

I often start my day with savory breakfast food but there’s something about the holiday season that makes me want to indulge in something sweet like breakfast pastries in the morning. These raspberry pastry twists are a crafty compromise — they’re definitely sweet, but the airiness of the puffed pastry makes them feel like a lighter option.

While I do like to indulge in these myself, I also love making them for a crowd. Not only are they tasty, but they also make for a beautiful presentation on the table whether it’s for breakfast or dessert.

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Linzer Cookies

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Is there anything that says “holiday time” more than a perfectly prepared plate of Christmas cookies? The best part of a well-made tray of cookies is in the variety from the traditional to the newly created versions — these Linzer cookies are a must to add to your cookie presentation.

Linzer cookies are, indeed, a traditional style cookie but their intricate aesthetic may make them seem less approachable to a novice baker. Trust me, though, these are way easier to make than they seem.

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Little Debbie Christmas Tree Dip

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Once the Christmas songs come on, I’m excited for all of the holiday desserts, even the store-bought ones. One of my favorites to see on the shelves inspired this Little Debbie Christmas Tree Dip.

Little Debbie knows how to make a popular snack cake or two, and this particular one doesn’t disappoint. Their Christmas tree cakes are so festive and adorable just as they are but I couldn’t resist making another dessert with them.

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Gluten-Free Christmas Cookies

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Gluten-Free Christmas Cookies are a cute cut-out cookie treat for all your gluten-free friends. Gluten Free Sugar Cookies are tasty too!

Get ready for a holiday treat that everyone at your table can enjoy – Gluten-Free Christmas Cookies. These cookies are as delightful to look at as they are to eat, with their festive shapes and colorful decorations.

Imagine a sweet, buttery cookie with a tender, melt-in-your-mouth texture, all dressed up in bright icings and sparkly sprinkles.

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Reindeer Oreo Balls

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Reindeer Oreo Balls are a cute no-bake holiday treat that can be enjoyed by kids and adults alike. Fun for parties, potlucks, and more.

Hey there, holiday bakers! Are you ready to add some whimsy and joy to your festive dessert table? Let me introduce you to the delightful Reindeer Oreo Balls. These charming treats are not just adorable to look at but also a blast to make and eat!

Imagine bite-sized Oreo truffles, dressed up like little reindeer with pretzel antlers, candy eyes, and a bright red nose. They’re perfect for holiday gatherings, Christmas parties, or just as a fun baking project with the family.

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Buckeye Cookies

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If you’ve never heard of buckeye candies (or buckeye balls), let me tell you — they are extremely popular in the midwestern states in the US, particularly in Ohio. These delicious buckeye cookies beautifully emulate the original treat.

The original candies are made to look like buckeye nuts, largely dark in color (from the chocolate) but with a bit of brown (from the circle of peanut butter) exposed. These cookies look very similar.

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Keto Fudge

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Keto Fudge is a delicious holiday treat made with cream cheese. It is a great low-carb alternative to traditional holiday fudge recipes. Tastes so good, you’ll never know it’s sugar-free.

Are you looking for a delicious and indulgent keto dessert that will help you stick to your diet? Look no further than this keto fudge!

It’s easy to make, and it’s perfect for satisfying those sweet cravings. Plus, it’s low in carbs and sugar-free, so you can indulge without feeling guilty. Not to mention that it works like a fat bomb, so it keeps your macros in check!

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Red Velvet Cake Mix Crinkle Cookies

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Red Velvet Cake Mix Crinkle Cookies are soft and chewy and so easy to make with just 5 ingredients. Plus, there’s no chill time required! Perfect for Christmas – everyone loves them!

Wanna know a little secret? You can make delicious cookies from cake mix. Yep, that box of cake mix in your pantry can be transformed into something even more magical than cake.

These red velvet crinkle cookies are easy to make and taste amazing. Plus, they’re perfect for Christmas cookie exchanges! They are a crowd favorite – so be sure to make a double batch.

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Chocolate Chip Chocolate Pound Cake

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Decadent chocolate chip chocolate pound cake infused with loads of chocolate flavor. Moist crumb, bouncy cake texture, and heaps of melty chocolate chips inside.

If you love traditional pound cake, this recipe is like that but on steroids because we have not just double, but triple chocolate flavor: we have cocoa powder and chocolate chips in the cake batter, and we have rich creamy chocolate glaze on top of the cake (the best part of the cake, of course, especially if you ask children).

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Buttery Walnut Potato Chip Cookies

By Kleinworth & Co 10 Comments

Delicious shortbread cookies loaded with mini chocolate chips, walnuts & salty potato chips make these Buttery Walnut Potato Chip Cookies the BEST EVER!

It’s the cookie-baking season! I’m so excited to be jumping on board with 49 other bloggers to bring Taste the USA: Idaho Edition. All 50 of us are bringing you cookies inspired by the state where we live.

Because I live in Idaho, I, of course, had to incorporate what Idaho is known for, the potato into these Buttery Walnut Potato Chip Cookies. Funny enough, I think I heard that Oregon & Washington actually produces more potatoes than Idaho.

This post was originally written in 2016. It has since been updated with additional images and FAQs.

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Peppermint Cookies

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Peppermint Cookies are easy to make, loaded with white chocolate chips, peppermint bark, and peppermint crunch baking chips. They are soft and chewy and are the perfect holiday treat for peppermint lovers everywhere.

Calling all peppermint lovers! Do you love the taste and smell of peppermint? Then you’re going to love these cookies! They’re easy to make, and they’ll leave your kitchen smelling heavenly.

Plus, they’re perfect for Christmas or any other wintertime celebration. Enjoy!

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Sugar Cookie Bars

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Sugar Cookie Bars are easy to make, frosted, and decorated with sprinkles. They are super soft and chewy, just like your favorite holiday sugar cookie recipe.

Do you love sugar cookies, but don’t want to spend all night rolling and cutting them out? Then you need to try these sugar cookie bars!

They’re easy to make and fun to customize with your favorite frosting and sprinkles. Plus, they’re the perfect size for a quick snack or dessert. Enjoy!

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Microwave Peanut Brittle

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Microwave Peanut Brittle is one of the quickest and easiest holiday candy recipes with a taste just like grandma’s classic recipe you grew up with.

Looking for a fun and easy Christmas recipe? Why not try microwave peanut brittle? This tasty treat is simple to make and perfect for satisfying your sweet tooth.

Plus, it’s a great way to use up any leftover peanuts you might have lying around. Give it a try!

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Raspberry Pretzel Salad

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While this is, admittedly, pretty far from a traditional version of a salad, raspberry pretzel salad is a Midwestern staple that wows guests every time.

With a salty pretzel crust, a sweet cream cheese filling, and a fruit-filled jello top layer, this raspberry jello salad is more like a pie than it is a salad. But it has fruit, so who needs to question it, right?

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Broken Glass Jello

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I often love to bake desserts that are decadent but once in a while I like something lighter with fruit flavor. This stained glass jello fits the bill for that — plus it has the pretties of presentations.

It’s easy to just pull a box of jello out of the cabinet and whip it up and let it set but this version, with it’s different colors and layers, is perfect for a special occasion. I like to use the green and the red to make a Christmas jello for the holiday season, but you can adjust for any event you’re making it for.

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Christmas Coal

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Are you on the naughty or nice list this year? You may find out if you make this Christmas coal — see who sneaks it into your stocking!

The tradition of coal being placed in a stocking for those on the naughty list is a story referred to each holiday season. Before the Elf on the Shelf, we had to consider the possibility of pieces of coal in our stockings on Christmas morning from St. Nicholas.

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Christmas Puppy Chow

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The holiday season can be filled with tons of complicated or time-consuming desserts — while they’re often worth the effort, sometimes I want something sweet and simple. This Christmas puppy chow is an easy recipe full of sweet and salty flavor and crunchy texture.

Some people call it reindeer food or Christmas muddy buddies (or even Christmas crack), and there are plenty of other names for this sweet treat. All I call it is delicious!

Puppy chow is typically just a sweet snack mix but this recipe is the Christmas version. Cereal pieces, pretzels, and a chocolate peanut butter mixture are covered with confectioner’s sugar and mixed with fun Christmas-colored candy — it’s the perfect treat for the holidays.

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Cranberry Cake

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This recipe for cranberry cake is a perfect holiday dessert. Perfect for Thanksgiving and Christmas. It’s so moist, rich, and decadent, you’ll be dreaming about it all year long.

Are you looking for a festive dessert to make for your upcoming holiday party? Why not try this delicious cranberry cake? It’s the perfect blend of sweet and tart, and it’s sure to please everyone.

Plus, it’s easy to make, so you can focus on enjoying your party. So what are you waiting for? Try this cranberry cake today!

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Pineapple Upside Down Cake

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Easy pineapple upside-down cake packed with buttery and vanilla flavors and tender crumb and crowned with canned pineapple slices and maraschino cherries.

With upside-down cakes we work in the opposite direction: we lay down the toppings first, and cover it with cake batter, but once the cake is baked, we flip it. And the bottom becomes the top of the cake – easy, stunning, genius!

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Christmas Rolo Pretzels

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Super easy rolo pretzel bites for Christmas snacks and gifts with salty pretzels, sweet Rolo candies, M&M candies, and holiday sprinkles.

Every year the holiday season makes our to-do list grow exponentially day by day. We need simple gifts for school teachers and parents, colleagues, and loads of snacks for kids and visiting family. Our hands are full!

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Cornflake Wreaths

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Christmas time is synonymous with cookie time, right? There’s no time of year when I get more excited to get in the kitchen and bake some cookies and these cornflake Christmas cornflake wreaths are one of my favorites to make.

With simple ingredients you can grab at the grocery store, this recipe couldn’t be more convenient and yet it’s such a spectacular presentation on any holiday table.

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Peppermint Oreo Balls

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While I love to make pies and cakes during the holidays, I prefer handheld treats for holiday parties and gatherings. These peppermint Oreo balls and the perfect festive no-bake treat for any event.

With just a few simple ingredients, you can whip up some of the prettiest peppermint truffles that will be a beautiful addition to your holiday dessert table. Their bright white coating speckled with red and white peppermint candy pieces will put anyone in the holiday spirit.

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Honey Bun Cake

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This delicious honey bun cake starts with a box of yellow cake mix, has moist soft crumb, sweet and crunchy cinnamon, and brown sugar filling, and is covered with sweet vanilla glaze. It is a twist on the classic honey bun swirls.

How many honey buns can you eat at once? It should be a competition somewhere on the planet. Oh wait…it is! There is even a World Guinness Record.

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Grinch Christmas Cookies

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When the holiday season sets in, I love settling down in front of some Christmas movies from the tried-and-true classics and the comedies to the popular animated ones like my favorite, How The Grinch Stole Christmas. That’s the inspiration behind these Grinch Christmas cookies.

So many of the top Christmas tales revolve around the evolution of compassion during the holidays but few are as explicit as Dr. Seuss’ tale in which the Grinch’s heart grew three sizes. The animation of his growing bright red heart against the backdrop of his bright green fur can’t help but stick in your head!

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Cranberry Cupcakes

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When the holiday season arrives I am all about baking beautiful desserts to serve at home or take to parties. These cranberry cupcakes are always one the prettiest desserts on my holiday spread.

They look delicate and simple with their white cake and buttercream icing but the sparkly cranberry on top makes them special. Plus, when you bite into them there’s the surprise of more cranberry flavor as well as white chocolatey goodness.

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Gingersnap Cookies

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While they can be consumed any time of year, gingersnap cookies are my favorite to make in the fall — and well into the holiday season. The crisp autumnal weather calls for a cookie with a similar snap that brings all of the warmth to the table — this gingersnap recipe does just that.

The impending onset of the holiday season always calls for whipping up a chocolate chip cookie recipe, of course. But I can’t help but be in love with the idea of having these snappy cookies with their rich molasses flavor as soon as the leaves start to fall all the way through until the final winter frost.

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Caramel Apple Pretzel Bites

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These easy caramel apple pretzel bites with peanuts and chocolate are tasty treats for parties, as an after-school snack, or as gifts, and come together in no time. They are a fun way to make apple season into a simple treat.

If you love caramel apples but would rather not go through the hassle, I have cool apple treats for you. These pretzel bites combine salty crunchy pretzels with sweet caramel candy, apple pieces, nuts, and melted chocolate.

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Bourbon Cake

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This delicious Bourbon Cake is made with pumpkin spice bourbon in the cake and in the glaze making it the perfect dessert for all your fall holidays, celebrations, and events.

Warm, rich, and boozy—this bourbon cake is perfect for any celebration. Whether you’re marking a holiday, birthday, or anniversary, or just because, this bundt cake will wow your guests.

Best of all, it’s easy to make! So gather your ingredients and get started. You’ll be rewarded with a scrumptious dessert that’s sure to impress. cheers!

Bourbon Cake

If you’re a fan of bourbon, you’re going to love this cake. It’s got a delicious, rich flavor that pairs perfectly with the sweet vanilla and bourbon glaze.

We love to serve this cake at all our fall celebrations. I especially love it in place of the pie when we all gather for Thanksgiving.

Bourbon Cake Recipe

Here are some commonly asked questions

Can I use a different glaze?

Absolutely!  The best part of bundt cakes is their versatility.  You can substitute the glaze in this recipe with your favorite flavor, homemade or otherwise.

If you want to swap out the bourbon with an extract flavor of your choosing, that will work too.

Can this be made in a regular cake pan?

This cake can be made in a 13×9 baking pan. Bake for 20-25 then do a toothpick test to check for doneness.

This cake can also be made into cupcakes. Fill each well 3/4 of the way full and bake for 15-20 then do the toothpick test to check for doneness.

Can I leave this cake out at room temperature?

Yes, this cake can be stored at room temperature. Just make sure to wrap it tightly with plastic wrap or place it in an airtight container.

I like to keep the cake in the refrigerator so it will last a bit longer. Then when serving, I microwave it for a few seconds so it is nice and warm.

pumpkin bundt cake with pecans

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.

Ingredients for Bourbon Cake

Cake

  • all-purpose flour
  • baking powder
  • kosher salt
  • ground nutmeg
  • unsalted butter – softened
  • granulated sugar
  • large eggs
  • sour cream
  • pumpkin spice bourbon

Pumpkin Spice Bourbon Glaze

  • unsalted butter
  • light brown sugar – packed
  • pumpkin spiced bourbon
  • confectioner’s sugar
  • pure vanilla extract
  • chopped pecans

How can I prevent the cake from getting stuck inside the pan?

You should make sure that you grease your pan really well with a flour and grease/cooking-spray mixture to keep the cake from sticking.  The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake. 

Make sure that you really work your grease into these crevices for the best results. I recommend using Baker’s Release.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1. 

  • equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Pumpkin Bourbon Cake

How to Store Bourbon Cake

Place this cake in an airtight container or wrap it with plastic wrap. It can be stored for up to 3 days at room temperature or up to a week in the refrigerator.

How to Make Bourbon Cake

Cake

  1. Preheat the oven to 350 degrees and spray a 9-in bundt pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
  3. Using a large bowl, beat together the butter, and sugar until light and fluffy.
  4. Beat in the eggs one at a time until combined.
  5. Mix in the sour cream and bourbon.
  6. Gradually beat in the dry ingredients until combined.
  7. Pour the batter into the bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
  8. Allow it to cool for 20 minutes before removing it from the pan and placing the cake onto a wire rack to cool completely.

Bourbon Glaze

  1. Using a medium saucepan, melt the butter over low heat.
  2. Whisk in the brown sugar and bourbon until combined and bring to a simmer. Cook for 1 minute.
  3. Whisk in the confectioner’s sugar, and vanilla until smooth.
  4. Pour the glaze over the bundt cake and sprinkle with the chopped pecans.

What to Serve with Bourbon Cake

Here are a few options for recipes to serve with this classic cake…

If you are pregnant or breastfeeding, you should avoid eating rum cake. This cake is also not suitable for children.

Can Bourbon Cake be frozen?

Yes, you can freeze this cake. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing. It can be frozen for up to 2 months.

Don’t miss these other great bundt cake recipes!

fall bundt cake

DON’T MISS THESE HOLIDAY E-BOOKS!

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Products I love when making bourbon bundt cake…

This bourbon bundt cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.

Cake Glazed with Bourbon

If you love this easy bourbon cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!

Fruit Cocktail Cake
Fruit Cocktail Cake is a vintage classic from grandma’s recipe book. Made with fruit cocktail, nutty frosting, and topped with maraschino cherries.
Check out this recipe
Classic Fruit Cocktail Cake
Pumpkin Pound Cake
This Pumpkin Pound Cake is the perfect fall dessert when you want something sweet and warm to enjoy with a cup of coffee or tea.
Check out this recipe
Pumpkin Pound Cake
Pumpkin Bundt Cake
Pumpkin Bundt Cake is the perfect fall dessert. This recipe is easy to follow and yields a delicious cake that everyone will love. Serve this cake at your next gathering and watch it disappear!
Check out this recipe
Pumpkin Bundt Cake
Biscoff Cupcakes
Biscoff Cupcakes are made with a Biscoff cookie spread and a fluffy, soft cake that is light and airy, then topped with cookie butter buttercream frosting.
Check out this recipe
Cookie Butter Cupcakes
Pumpkin Spice Cake
This moist and tender Pumpkin Spice Cake is topped with a rich cream cheese frosting. It’s perfect for fall baking and holiday parties.
Check out this recipe
recipe for Pumpkin Spice Cake
Rum Cake
Looking for a delicious and festive dessert to make for your next party? Look no further than Rum Cake! This decadent cake is easy to make and is always a hit with guests. Plus, the rum flavor makes it perfect for celebrating special occasions.
Check out this recipe
Rum Cake
Pumpkin Dump Cake
Are you looking for an easy dessert that will impress your friends and family? Look no further than Pumpkin Dump Cake! This simple recipe is perfect for fall, and it only takes a few minutes to put together.
Check out this recipe
Best Pumpkin Dump Cake
Candy Corn Poke Cake Recipe
Looking for an easy and festive fall dessert? Look no further than this Candy Corn Poke Cake Recipe! It’s cute, sweet, and easy to make. Even novice cooks will have no trouble whipping it up. Serve it at your next party and watch it disappear in no time!
Check out this recipe
Recipe for Candy Corn Poke Cake
Apple Cider Donut Cake
Fall is in the air and that means one thing – apple season! This Apple Cider Donut Cake is a delicious way to enjoy it. It’s perfect for a cozy autumn weekend morning or paired with a scoop of vanilla ice cream for dessert.
Check out this recipe
Sugared Cake
Bourbon Cake

If you love this recipe for Bourbon Bundt Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Bourbon Bundt Cake

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spice cake for fall

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spice cake for fall
Print Recipe

Bourbon Cake

This delicious Bourbon Cake is made with pumpkin spice bourbon in the cake and in the glaze making it the perfect dessert for all your fall holidays, celebrations, and events.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Cool20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: bourbon, bundt, cake, pecan
Servings: 16
Calories: 530kcal

Equipment

  • bundt pan
  • saucepan
  • Mixing Bowl

Ingredients

Cake

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp ground nutmeg
  • 1 cup unsalted butter softened
  • 2 ½ cups granulated sugar
  • 6 large eggs
  • 1 cup sour cream
  • ½ cup pumpkin spice bourbon

Pumpkin Spice Bourbon Glaze

  • ¼ cup unsalted butter
  • ½ cup light brown sugar packed
  • 3 tbsp pumpkin spiced bourbon
  • 1 cup confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 1 cup chopped pecans

Instructions

Cake

  • Preheat the oven to 350 degrees and spray a 9in bundt pan with cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
  • Using a large bowl, beat together the butter, and sugar until light and fluffy.
  • Beat in the eggs one at a time until combined.
  • Mix in the sour cream and bourbon.
  • Gradually beat in the dry ingredients until combined.
  • Pour the batter into the bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
  • Allow it to cool for 20 minutes before removing it from the pan and placing the cake onto a wire rack to cool completely.

Glaze

  • Using a medium saucepan, melt the butter over low heat.
  • Whisk in the brown sugar and bourbon until combined and bring to a simmer. Cook for 1 minute.
  • Whisk in the confectioner’s sugar, and vanilla until smooth.
  • Pour the glaze over the bundt cake and sprinkle with the chopped pecans.

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 65g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 158mg | Potassium: 110mg | Fiber: 1g | Sugar: 46g | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 2mg | Net Carbohydrates: 57g

Mexican Wedding Cookies

By Kleinworth & Co Leave a Comment

Mexican Wedding Cookies are a deliciously sweet cookie made with crushed pecans, coated in sugar, with a tender, buttery crumble.

Mexican wedding cookies are a delicious, buttery treat that is perfect for any occasion! These cookies are easy to make and always disappear quickly.

You’ll love the sweet, nutty flavor of these cookies – they’re irresistible!

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Mexican Wedding Cookies

When the holidays come around we love to get in the kitchen and bake. Often times we stick to our classic cookie favorites and then add in a handful of new recipes.

Most of the time we find really good, classic recipes that have been forgotten about in the bottom of grandma’s old recipe tin. These Mexican Wedding Cookies are one of those that we are so happy to have found.

While this recipe is a spin off of our super easy snowball cookies – with the end result being quite similar, this recipe is as classic as it gets.

I know you’ll love them as much as we do. You holiday cookie platter won’t be complete with out them.

Russian Tea Cakes

Soft Mexican Wedding Cookies

Here are some commonly asked questions

What are Mexican Wedding Cookies?

These are sugar-coated butter cookies that are popular in Mexico, as well as the southwestern United States. The cookies usually have a pecan or walnut inside, and are sometimes dipped in chocolate. They are also known as “polvorones” or “tuiles.”

What is the origin of Mexican Wedding Cookies?

There is some debate over the origin of these cookies. Some say they originated in Spain, while others believe they came from Mexico. It is most likely that they were brought to Mexico by Spanish settlers, and then adopted by the locals.

Mexican Wedding Cookies - Easiest Snowball Cookies - Ingredients

Why are they called Mexican Wedding Cookies?

The name “Mexican wedding cookie” is a bit of a misnomer, as these cookies are not traditionally served at weddings in Mexico. In fact, they are more commonly served at Christmas time.

However, the name likely comes from the fact that these cookies are often served at weddings in the southwestern United States.

Ingredients for Mexican Wedding Cookies

  • all-purpose flour
  • pecan halves – finely chopped
  • salted butter, softened
  • confectioner’s sugar
  • vanilla extract
  • confectioner’s sugar – for rolling
How to Make Mexican Wedding Cookies - Easiest Snowball Cookies

How to Make Mexican Wedding Cookies

  1. In a small mixing bowl, combine the flour, and finely chopped pecans. Set aside.
  2. In a medium mixing bowl, cream the butter and the 1/3 cup confectioner’s sugar with an electric hand or stand mixer. Beat for 2 minutes; Add vanilla and mix well.
  3. Stir in by hand, the flour and nut mixture. Mix just until combined. Cover with plastic wrap and chill for 20 minutes in the refrigerator.
  4. Pre-heat the oven to 350 degrees F. Prepare the baking sheet with parchment paper.
  5. Using a cookie scoop, roll each scoop into a ball shape and place them on the prepared baking sheet. Bake for 10 minutes, or until lightly browned on the bottom. Do not over bake.
  6. When cookies are cool enough to handle, around 2 minutes out of the oven, gently roll them in the confectioner’s sugar and place them on a cooling rack to cool. After the cookies have cooled, roll the cookies a second time in the confectioner’s sugar.

Making the cookies ahead of time

Yes, you can make these cookies ahead of time. I recommend that you make the dough up until the chilling point. Then keep the rolled dough in the fridge until you are ready to make them.

Then bake and roll in the sugar. I do not recommend refrigerating the baked and sugar-coated cookies. The sugar does not do well in the cool and damp climate of the refrigerator.

Butter Mixture

What is the difference between Mexican wedding cookies and polvorones?

Polvorones are a type of Mexican wedding cookie that is made with flour, sugar, butter, and nuts. They are usually round or oval in shape and have a sandy texture.

What is the best way to store leftover cookies?

The easiest way is to place in a large airtight container & store at room temperature. I like a large plastic bowl with a lid or a zip-top bag works great too.

Can you make Mexican wedding cookies without nuts?

Yes – just leave them out. The dough will be more moist, but taste more like a sugar cookie.

Mixing Dough

Expert Tips

  • These cookies go by different names and are sometimes also called Russian Tea Cakes or Mexican Wedding Cakes
  • Using a food processor to crush the pecans is the easiest way to get a uniform crumble.
  • Using an electric mixer, or the paddle attachment with the bowl of a stand mixer works well for working the dough.

  • Make sure you are rolling these little snowballs into 1-inch balls.
  • Try making these buttery cookies using macadamia nuts.
  • This classic holiday cookie can be enjoyed any time of year.

  • We like to use a cookie scoop to make the ball shape when making these traditional snowball cookies.
  • These classic cookies can be frozen if you place them in a freezer-safe container or air-tight container.
  • Make sure to include this favorite Christmas cookie recipes on your holiday cookie tray.

  • Replace the vanilla extract with almond extract
  • These cookies are similar to shortbread cookies with their buttery flavor.
  • Serve these cookies for the Christmas season and special occasions.

  • Be sure to cool the cookies on a wire rack after baking.
  • Confectioners’ sugar is the same as powdered sugar.
  • This Mexican wedding cookies recipe is a great addition to cookie exchanges.

  • Make sure you are using room temperature butter and mixing on low speed when making this classic Christmas cookie.
  • Bake only on room temperature sheet pan, not hot baking pans.
  • Bake only chilled dough as the dough balls will spread.

Do I have to chill the dough?

Yes – chill the dough before baking. If you want to make our similar recipe for snowball cookies – that one does not require chilling the dough.

The dough needs to be chilled of 20 minutes – unlike some recipes that need to be chilled for several hours or even overnight. Chill the dough in the fridge, wash up the dishes and before you know it, it is ready to be baked.

Rolling Dough

More Tips & Tricks

  • If a cookie scoop is not available (#60 scoop), use a tablespoon for the scoop. It’s important for the cookies to be uniform in size for adequate baking uniformly.
  • Use a food processor or hand-held chopper to finely chop the walnuts.
  • You can use unsalted butter in place of salted, if desired; add 1/2 teaspoon salt.
  • Try using walnuts instead of pecans.
  • If the dough seems dry and does not hold together in the shape of a round ball in your hand, simply add water to the dough. Start with 1/2 tablespoon till you can roll the ball without it being crumbly.
  • Doing more or less of the chopped nuts and flour will affect the texture of the cookie.
  • Store in an airtight container, at room temperature, for up to one week.
  • Freeze the cookie dough for up to 3 months. Do it before the cookies are coated in the sugar. Thaw in the fridge and then proceed with the baking directions above.

Don’t Miss These Other Pecan Recipes

Cookie Dough

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Top Christmas Recipes
Mexican Wedding Cookies adding sugar

Products I love when making Mexican Wedding Cookies…

This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe. (you can also SHOP MY FAVORITES in my store)

Recipe for Mexican Wedding Cookies

If you love this easy Mexican Wedding Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

Double Chocolate Chip Cookies
Double Chocolate Chip Cookies are soft, chewy, and delicious. They’re a family favorite recipe that has been in our family for decades. You’ll love this easy, no-chill recipe!
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Classic Peanut Butter Cookies
This recipe for Classic Peanut Butter Cookies is simply the best for soft, chewy, and delicious cookies – straight out of great-grandma’s recipe tin. Best of all – these are an easy, NO-CHILL recipe!
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the best Peanut Butter Cookies
Pistachio Cookies
Soft, buttery cookies decorated with white chocolate and sliced pistachios make these the BEST Pistachio Cookies that everyone will love!
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Frosted Christmas Cookies
Create a batch of our quick and easy Frosted Christmas Cookies with a few everyday ingredients. They’re the perfect addition to your holiday baking. So soft, chewy, and full of flavor.
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Soft Chocolate Sugar Cookies
These super Soft Chocolate Sugar Cookies (or Rudolph Cookies during the holiday season) are incredibly easy to make! You’ll love them!
Check out this recipe
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Grinch Cookies
Soft sugar cookies cut into cute Grinch faces and decorated with sweet royal icing. These Grinch Cookies are the perfect holiday treat for kids of all ages.
Check out this recipe
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Candy Cane Cookies
Candy Cane Cookies are peppermint cookies shaped like candy canes. Their festive look is perfect for a cookie exchange or holiday party.
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Christmas Pinwheel Cookies
Christmas Pinwheel Cookies are so fun to make and are perfect for parties, gifts, or enjoying with your favorite holiday movie. Merry Christmas!
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Ricotta Cookies
Ricotta Cookies are the tastiest cookies! This classic Italian treat is perfect for Christmas but so good that they’ll be on your cookie tray year round!
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Easy Wedding Cookies

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Mexican Christmas Cookies

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Mexican Wedding Cookies
Mexican Wedding Cookies
Print Recipe

Mexican Wedding Cookies

Mexican Wedding Cookies are a deliciously sweet cookie made with crushed pecans, coated in sugar, with a tender, buttery crumble.
Prep Time5 minutes
Cook Time10 minutes
Chill20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cookie, cookies, mexican, wedding
Servings: 36 cookies
Calories: 125kcal

Ingredients

  • 1¾ cups all-purpose flour
  • 1¼ cups pecan halves finely chopped
  • 1 cup salted butter (2 sticks), softened
  • ⅓ cup confectioner’s sugar
  • 2 teaspoons vanilla extract
  • 2 cups confectioner's sugar – for rolling

Instructions

  • In a small mixing bowl, combine the flour, and finely chopped pecans. Set aside.
  • In a medium mixing bowl, cream the butter and the 1/3 cup confectioner's sugar with an electric hand or stand mixer. Beat for 2 minutes; Add vanilla and mix well.
  • Stir in by hand, the flour and nut mixture. Mix just until the dough comes together and is combined. Cover with plastic wrap and chill for 20 minutes in the refrigerator.
  • Pre-heat the oven to 350 degrees F. Prepare the baking sheet with parchment paper.
  • Using a cookie scoop, roll each scoop into a ball shape and place them on the prepared baking sheet. Bake for 10 minutes, or until lightly browned on the bottom. Do not over bake.
  • When cookies are cool enough to handle, around 2 minutes out of the oven, gently roll them in the confectioner's sugar and place them on a cooling rack to cool. After the cookies have cooled, roll the cookies a second time in the confectioner's sugar.

Notes

  • If a cookie scoop is not available (#60 scoop), use a tablespoon for the scoop. It’s important for the cookies to be uniform in size for adequate baking uniformly.
  • Use a food processor or hand-held chopper to finely chop the walnuts.
  • You can use unsalted butter in place of salted, if desired; add 1/2 teaspoon salt.
  • Walnuts may be substituted for the pecans.
  • If the dough seems dry and does not hold together in the shape of a round ball in your hand, simply add water to the dough. Start with 1/2 tablespoon till you can roll the ball without it being crumbly.
  • Doing more or less of the chopped nuts and flour will affect the texture of the cookie.
  • Store in an airtight container, at room temperature, for up to one week.
  • These can be frozen for up to 3 months, but please freeze before the cookies are rolled in the sugar. Thaw in the fridge and then proceed with the baking directions above.

Nutrition

Serving: 1g | Calories: 125kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 41mg | Potassium: 8mg | Fiber: 1g | Sugar: 8g | Calcium: 2mg | Iron: 0.3mg | Net Carbohydrates: 5g

Fruit Cocktail Cake

By Kleinworth & Co 2 Comments

Fruit Cocktail Cake is a vintage classic from grandma’s recipe book. Made with fruit cocktail, nutty frosting, and topped with maraschino cherries.

Wanna know a secret? This Fruit Cocktail Cake is a cinch to make. Seriously, it’s one of the easiest cakes you’ll ever make! Plus, it’s really delicious.

The cake is light and fluffy, while the fruit filling adds sweetness and tartness. So if you’re looking for an easy dessert that impresses your guests, look no further than this Fruit Cocktail Cake!

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Classic Fruit Cocktail Cake

I love digging through grandma’s recipe box and trying out all the recipes she squirreled away. This one for fruit cocktail cake is a classic.

You can’t go wrong with a sweet cake base that’s packed full of delicious fruit cocktail, and topped with a buttery, nutty frosting. There’s a reason why this recipe has been popular for decades.

cake with nut frosting

Here are some commonly asked questions

What is Fruit Cocktail Cake?

This cake is a fun and easy twist on the classic fruitcake. Made with a mix of your favorite fruits, this cake is sure to be a hit at your next party or potluck.

Fruit Cocktail Cake is a cake made with fruit cocktail as the main ingredient. It is a popular dessert in the Philippines and is often served at parties and celebrations.

The cake is moist and dense, with the strong flavor of a fruit cocktail. It is usually frosted with cream cheese or whipped cream frosting, and decorated with fruit and nuts.

What kind of fruit is typically used?

The most popular fruits used in fruit cocktail cake are pineapples, grapes, and cherries. However, you can really use any type of fruit that you like.

What is the best way to store it?

Fruit cocktail cake can be stored in the fridge for up to 3 days. However, it is best served chilled or at room temperature.

Does it need to be refrigerated?

No, fruit cocktail cake does not need to be refrigerated. However, it will last longer if it is stored in the fridge

Ingredients for Fruit Cocktail Cake

Ingredients for Fruit Cocktail Cake

Cake

  • all-purpose flour
  • granulated sugar
  • brown sugar
  • baking soda
  • salt
  • eggs – beaten
  • fruit cocktail in heavy syrup – not drained
  • shredded coconut

Frosting

Can this cake be frozen?

Yes – this cake can be frozen. Make sure to wrap it tightly with plastic wrap and then keep it in the freezer for up to 3 months.

Then, to thaw the cake you will want to place it in the refrigerator the day before you’d like to serve it.

What kitchen tools do I need to make this cake recipe?

You will need the following tools to make this recipe –

  • Mixing Bowl
  • 9×13 baking dish
  • mixer
  • prep bowls
  • wooden spoons
  • measuring cups
  • measuring spoons
dry ingredients

How to Make Fruit Cocktail Cake

Cake

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9×13 baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
  4. Then add the eggs and fruit cocktail with the syrup. Stir until completely blended.
  5. Next, fold in the coconut.
  6. Transfer the batter to the prepared baking dish, spreading evenly.
  7. Finally, bake for 30 minutes or until a toothpick inserted comes out clean.
  8. Remove the cake from the oven and place it on a wire rack to cool.

Frosting

  1. First, combine the butter, sugar, and evaporated milk in a 2-quart saucepan.
  2. Second, bring the mixture to a boil over medium heat, stirring often.
  3. Continue to boil for two minutes.
  4. Then remove the frosting from the heat and stir in the vanilla.
  5. Add the pecans and coconut, stirring just until mixed.
  6. Then pour the warm frosting over the cake, spreading it into an even layer.
  7. Finally, allow the cake to cool completely to room temperature before covering the cake and refrigerating overnight.

To serve

  1. Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.

How long does it take to make this cake?

This cake is a quick and easy cake to make. It should take you no more than 30 minutes to prepare the ingredients and bake the cake. The hardest part is waiting for the cooling time. But you want to make sure that you do that.

Why do I need to let the cake cool overnight?

Cooling the cake overnight is really important. Not only does it allow the flavors to marry, but it helps to set the frosting before you cut and serve the cake. Because the frosting is made more like a sauce when it is warm, it needs to be set before it can be served.

adding the can of fruit

What to Serve with Fruit Cocktail Cake

Here are a few options for recipes to serve with this classic cake…

Can this recipe be doubled?

Yes, you can double this cake recipe. However, you will want to bake the cakes in 9×13 pans side-by-side. Please don’t try to double up the cake batter into one larger pan. This will not only change the baking time but how the cake rises and the final consistency.

how to make Fruit Cocktail Cake

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Top Christmas Recipes

Products I love when making this fruit cocktail cake…

This cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a vintage cake recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

holiday cake classic recipe

If you love this easy fruit cocktail cake recipe, you’re going to love these other easy cake recipes too. Please click each link below to find the easy, printable recipe!

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It’s time for FUN! Celebrate your next birthday, wedding, or any other occasion with a homemade Funfetti Cake also known as Confetti Cake! Loaded with sprinkles and adorable colors – it’s perfect for bringing smiles!
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This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!
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Our moist and deliciously spiced gingerbread cake is a holiday tradition. It’s perfectly festive for the holidays – Thanksgiving to Christmas!
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cake topped with a cherry

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Recipe for Fruit Cocktail Cake

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Fruit Cocktail Cake
Classic Fruit Cocktail Cake
Print Recipe
5 from 1 vote

Fruit Cocktail Cake

Fruit Cocktail Cake is a vintage classic from grandma’s recipe book. Made with fruit cocktail, nutty frosting, and topped with maraschino cherries.
Prep Time15 minutes
Cook Time30 minutes
Inactive8 hours
Total Time8 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: cake, fruit, fruit cocktail
Servings: 20
Calories: 254kcal

Equipment

  • Mixing Bowl
  • 9×13 baking dish

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs beaten
  • 15 ounces fruit cocktail in heavy syrup not drained (1-15 ounce can)
  • ¼ cup shredded coconut

Frosting

  • ½ cup butter unsalted (1 stick)
  • ¾ cup granulated sugar
  • ½ cup evaporated milk not sweetened condensed
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans
  • ½ cup coconut sweetened – shredded

Instructions

Cake

  • Preheat the oven to 350 degrees.
  • Prepare a 9×13 baking dish with nonstick cooking spray.
  • In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, and salt.
  • Add the eggs and fruit cocktail with the syrup. Stir until completely blended.
  • Fold in the coconut.
  • Transfer the batter to the prepared baking dish, spreading evenly.
  • Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Remove the cake from the oven and place it on a wire rack to cool.

Frosting

  • Combine the butter, sugar, and evaporated milk in a 2-quart sauce pan.
  • Bring the mixture to a boil over medium heat, stirring often.
  • Continue to boil for two minutes.
  • Remove the frosting from heat and stir in the vanilla.
  • Add the pecans and coconut, stirring just until mixed.
  • Pour the warm frosting over the cake, spreading into an even layer.
  • Allow the cake to cool completely to room temperature before covering the cake and refrigerating overnight.

To serve

  • Cut the cake into squares and serve topped with whipped topping, additional coconut, chopped pecans, and/or a maraschino cherry, if desired.

Nutrition

Serving: 1g | Calories: 254kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 245mg | Potassium: 74mg | Fiber: 1g | Sugar: 30g | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg | Net Carbohydrates: 36g

Pecan Pie Cheesecake Bars

By Kleinworth & Co Leave a Comment

The holidays just got a little sweeter with these easy Pecan Pie Cheesecake Bars. They’re the perfect dessert for a family gathering or potluck, and they’re so easy to make!

Looking for a delicious dessert that is both easy to make and sure to impress? These Pecan Pie Cheesecake Bars are the perfect solution!

They combine two classic desserts into one tasty treat, and thanks to a few shortcuts, they come together in no time. So invite your friends over for coffee or tea and wow them with these amazing bars.

Pecan Pie Cheesecake Bars

If you’re looking for the perfect Thanksgiving dessert, look no further than these pecan pie cheesecake bars! They are absolutely delicious and sure to please everyone at your table.

Plus, they’re easy to make so you can spend more time enjoying your holiday. Give them a try this year – you won’t be disappointed!

cheesecake bars

pecan topping

Here are some commonly asked questions

How to store Pecan Pie Cheesecake Bars

Pecan Pie Cheesecake Bars can be stored in the refrigerator for up to four days.

Can these be made with low-fat cream cheese?

This recipe will still work with low-fat cream cheese. But keep in mind that the creamy cheesecake texture comes from the fat. So the final recipe probably won’t have the same consistency if you are substituting ingredients.

Can this be made with a no-bake cheesecake filling?

I have not made this recipe by subbing in a no-bake cheesecake filling. So I can’t say definitively that it would work, but I can’t see why not.

I do have this no-bake pecan pie cheesecake that could be used – but it may or may not be too much filling for this crust recipe. It may just be easier to make that recipe instead of trying to adapt this one.

Ingredients for Pecan Pie Cheesecake Bars

Can you freeze these?

Yes, you can freeze Pecan Pie Cheesecake Bars. To do so, wrap them tightly in cling wrap and place them in a freezer-safe container. They will keep in the freezer for up to two months. When you are ready to eat them, thaw them overnight in the refrigerator.

Ingredients for Pecan Pie Cheesecake Bars

Crust

  • graham crackers
  • granulated sugar
  • butter – melted

Cheesecake Filling

  • cream cheese – room temperature
  • sour cream – room temperature
  • dark brown sugar-packed
  • eggs – room temperature
  • egg yolks – room temperature
  • vanilla extract
  • flour

Pecan Pie Topping

  • butter
  • heavy cream
  • light brown sugar – packed
  • vanilla extract
  • light corn syrup
  • chopped pecans

Can I make this with a cookie crust instead?

Of course. Just combine 1-1/2 cups finely ground cookie crumbs with the other crumb ingredients and toss with a fork until all the crumbs are moist.

Then press firmly into the bottom of the pan. These are great with an Oreo crust and also with a Vanilla Wafer crust.

What to do if you can’t find corn syrup

You can replace the corn syrup with 1/2 cup of sugar dissolved in 2 tbsp of water.

how to make Pecan Pie Cheesecake Bars

How to Make Pecan Pie Cheesecake Bars

  1. Prepare a 9×13 baking dish with parchment paper. Spritz the paper with nonstick cooking spray.

Crust:

  1. Place the graham crackers and sugar into a food processor. Pulse until the crackers are finely ground.
  2. Add the melted butter and pulse again until the butter is evenly incorporated.
  3. Press the graham cracker mixture into the prepared baking dish. Set aside.

Cheesecake layer:

  1. Beat the cream cheese at medium speed until light and creamy.
  2. Add the sour cream and continue beating until well blended, scraping down the sides as needed.
  3. Add the sugar, eggs, and flour, beating until combined and smooth.
  4. Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.

Pecan pie layer

  1. Preheat the oven to 350 degrees.
  2. Before removing the cheesecake layer from the refrigerator, make the pecan pie layer by melting the butter in a medium saucepan over medium heat.
  3. Add the heavy cream, brown sugar, vanilla, and corn syrup. Bring the mixture to a boil, stirring often.
  4. Stir in the pecans and mix until well-coated.
  5. Spoon the pecan pie layer over the cheesecake layer.
  6. Bake for 55 to 60 minutes or until the middle no longer jiggles and the pecans are golden.
  7. Cool for at least one hour at room temperature prior to covering and refrigerating overnight.
  8. Prior to serving, cut into bars using a sharp knife.
  9. Store in an airtight container in the refrigerator.

About pecan pie

Pecan pie is a dessert that typically contains a filling of corn syrup or molasses, sugar, eggs, butter, and chopped pecans. The pie is usually baked in a pie dish, and the filling may also include vanilla extract.

cheesecake filling

Why are my bars sticking to the pan?

If your bars are sticking to the pan, it is likely because you did not grease the pan or parchment well enough. Be sure to grease the pan well with butter so that the bars will not stick.

TIPS FOR THE BEST CHEESECAKE BARS

  • Cool completely before transferring to the refrigerator.
  • Use a sharp knife and run it under hot water first for the cleanest cuts.
  • This can easily double – just bake 2 pans side-by-side.
  • Do not leave at room temperature for more than 2 hours.
  • Beat the cream cheese by itself for about 60 seconds at high speed before adding any other ingredients for the creamiest texture.
  • Always start with room-temperature ingredients for the creamiest cheesecake filling.

Can I make the graham cracker crust without a food processor?

Yes, you can make the graham cracker crust without a food processor. To do so, you will need to finely crush the graham crackers by hand. You can also use a rolling pin to crush the crackers.

Once they are finely crushed, mix them with the melted butter and sugar until well combined. Then press the mixture into the bottom and up the sides of the pan.

baked bars recipe

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Products I love when making these cheesecake bars…

This bar recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cheesecake bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cheesecake bar recipe. (you can also SHOP MY FAVORITES in my store)

Thanksgiving Dessert Bars

If you love this easy pecan pie cheesecake bar recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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Pecan Pie Cheesecake Bars Recipe

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Plate of Cheesecake Bars

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Best Pecan Pie Cheesecake

PIN THIS TO SAVE FOR LATER

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Pecan Pie Cheesecake Bars
Print Recipe

Pecan Pie Cheesecake Bars

The holidays just got a little sweeter with these easy Pecan Pie Cheesecake Bars. They’re the perfect dessert for a family gathering or potluck, and they’re so easy to make!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: bars, cheesecake, pecan, pie
Servings: 24 bars
Calories: 336kcal

Ingredients

Crust

  • 16 graham crackers
  • ¼ cup granulated sugar
  • ½ cup butter melted (1 stick)

Cheesecake Filling

  • 24 ounces cream cheese room temperature (3 bricks at 8 ounces each)
  • 1 cup sour cream room temperature
  • ½ cup dark brown sugar packed
  • 3 eggs room temperature
  • 2 egg yolks room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons all-purpose flour

Pecan Pie Topping

  • ½ cup butter
  • ½ cup heavy cream
  • 1 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • ½ cup light corn syrup
  • 2 cups chopped pecans

Instructions

  • Prepare a 9×13 baking dish with parchment paper. Spritz the paper with nonstick cooking spray.

Crust:

  • Place the graham crackers and sugar into a food processor. Pulse until the crackers are finely ground.
  • Add the melted butter and pulse again until the butter is evenly incorporated.
  • Press the graham cracker mixture into the prepared baking dish. Set aside.

Cheesecake layer:

  • Beat the cream cheese at medium speed until light and creamy.
  • Add the sour cream and continue beating until well blended, scraping down the sides as needed.
  • Add the sugar, eggs, and flour, beating until combined and smooth.
  • Pour the cheesecake mixture over the crust and spread evenly. Refrigerate for at least 2 hours.

Pecan pie layer

  • Preheat the oven to 350 degrees.
  • Before removing the cheesecake layer from the refrigerator, make the pecan pie layer by melting the butter in a medium saucepan over medium heat.
  • Add the heavy cream, brown sugar, vanilla, and corn syrup. Bring the mixture to a boil, stirring often.
  • Stir in the pecans and mix until well-coated.
  • Spoon the pecan pie layer over the cheesecake layer.
  • Bake for 55 to 60 minutes or until the middle no longer jiggles and the pecans are golden.
  • Cool for at least one hour at room temperature prior to covering and refrigerating overnight.
  • Prior to serving, cut into bars using a sharp knife.
  • Store in an airtight container in the refrigerator.

Nutrition

Serving: 1g | Calories: 336kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 134mg | Fiber: 1g | Sugar: 22g | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 1mg | Net Carbohydrates: 27g

Chocolate Cool Whip Cookies

By Kleinworth & Co Leave a Comment

These Chocolate Cool Whip Cookies are super soft and chewy. It is easy to make with just 4-ingredients and requires ZERO chill time.

Cake cookies are one of my favorite things. Today I’m going to share with you a cookie recipe that friends and family, young and old, will absolutely love. Imagine a bite of pure, chocolaty bliss, soft on the inside with a slightly crispy outer layer covered in a snowy veil of confectioner’s sugar.

That’s what you get with these Chocolate Cool Whip Cookies – a combo of cake mix and whipped topping that results in a fluffy, dreamy cookie. Ready to dive into this easy recipe? Let’s roll (in sugar)!

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