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Apple Monkey Bread

Michaela Kenkel — Thu, 15 Oct 2026 03:50:14 +0000

Apple Monkey Bread is a sweet, sticky, pull-apart bread filled with tender apples, warm cinnamon spice, and buttery brown sugar goodness. Made with frozen dinner rolls, fresh apples, and a handful of simple ingredients, this easy apple monkey bread recipe is perfect for fall mornings, holiday breakfasts, or anytime you’re craving something warm and gooey from the oven!

This recipe has been a favorite in our family for years. In fact, I first shared it back in 2014!

I remember looking at the fruit basket one afternoon and noticing that a few apples were getting a little wrinkly around the edges. Naturally, my first thought was that it was time to bake something!

My kids have always loved monkey bread, so I decided to give our favorite pull-apart treat an apple cinnamon twist.

The result was everything I’d hoped for! Soft, fluffy bread coated in buttery brown sugar, with tender apples tucked between the pieces. The whole house smelled like apples and cinnamon, and the kids were pretty excited when they walked in from school that afternoon.

It made a wonderful after-school snack, and the leftovers were just as good for breakfast the next morning.

All these years later, this apple cinnamon monkey bread is still every bit as delicious. And now it has some beautiful new photos to go along with it!

Why You’ll Love This Apple Monkey Bread Recipe

Easy to make: Using frozen Rhodes dinner rolls means there’s no need to make bread dough from scratch.
Fresh apple flavor: Chopped apples add a little sweetness and become tender as the bread bakes.
Warm fall spices: Apple pie spice gives every bite that cozy cinnamon flavor we all love.
Buttery and gooey: Melted butter and brown sugar create a sticky, sweet coating around the soft bread.
Fun to share: Everyone can pull off a piece, making this a great breakfast or treat for family gatherings.
Perfect for the holidays: This pull-apart apple cinnamon bread would be a delicious addition to Thanksgiving or Christmas morning.

Ingredients in this Easy Apple Monkey Bread Recipe

You only need a handful of ingredients to make this sweet and sticky apple pull-apart bread.

Rhodes Frozen White Dinner Rolls: These make the recipe so easy! Let the rolls thaw until they’re soft enough to cut in half before assembling the bread.
Brown Sugar: Creates that rich, sweet, gooey coating around each piece of bread.
Apple Pie Spice: This warm blend of spices gives the monkey bread its wonderful fall flavor. You can use store-bought, but I love using my Homemade Apple Pie Spice. It’s easy to make and perfect for all kinds of apple recipes!
Butter: Melted butter helps the spiced brown sugar stick to the dough and creates that irresistible buttery coating.
Fresh Apples: Peel, core, and chop two apples. I originally made this recipe with Jazz apples, but other firm baking apples work well, too.
Lemon Juice: Adds a little brightness to the apples.
All-Purpose Flour: Helps absorb some of the juices released by the apples as they bake.
Pecans or Walnuts (Optional): Chopped nuts add a delicious crunch. I used pecans in my updated recipe photos, and they were wonderful!

You’ll find the complete measurements and printable instructions in the recipe card below.

How to Make Apple Monkey Bread

This easy apple monkey bread with Rhodes rolls takes just a little hands-on work. The hardest part is waiting for the dough to rise!

Thaw the rolls. Let the frozen dinner rolls thaw until they’re soft enough to cut. This takes about an hour, depending on the temperature of your kitchen. Cut each roll in half.

Prepare the pan. Generously spray a Bundt pan with nonstick cooking spray, making sure to coat all the grooves.

Mix the brown sugar and spices. In a bowl, combine the brown sugar with 2 teaspoons of apple pie spice.

Prepare the apples. In another bowl, toss the peeled, chopped apples with the remaining teaspoon of apple pie spice, lemon juice, and flour.

Layer the monkey bread. Dip each piece of dough into the melted butter, then roll it in the spiced brown sugar mixture. Arrange half of the dough pieces in the bottom of the prepared Bundt pan.

Sprinkle half of the apple mixture over the dough, along with some chopped pecans if you’re using them.

Repeat with the remaining dough, apples, and nuts.

Let the dough rise. Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Let the dough rise in a warm place for 2–3 hours, or until it has doubled in size.

Bake. Preheat the oven to 350°F. Remove the plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and continue baking for another 20 minutes, or until the bread is baked through.

Flip and serve. Remove the monkey bread from the oven. Carefully loosen the edges with a knife, then invert the Bundt pan onto a serving platter.

Serve warm and enjoy pulling apart all those gooey, cinnamon-apple pieces!

How to Store and Reheat Apple Monkey Bread

Room Temperature: Store leftover monkey bread in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate in an airtight container for up to 4 days.

Freezer: Wrap cooled portions tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Warm individual portions in the microwave for about 15–20 seconds, or until heated through. You can also cover larger portions with foil and warm them in a 300°F oven.

Apple monkey bread is especially delicious when it’s warm, and the buttery brown sugar coating is soft and gooey!

Love it? Pin it!

If you can’t wait to make this apple cinnamon pull-apart bread, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Apple Monkey Bread

Best Apple Monkey Bread Tip: Give the frozen dinner rolls enough time to rise before baking. You want the dough to look nice and puffy, so the finished bread has that soft, fluffy pull-apart texture.

Grease the Bundt pan well. The brown sugar coating gets wonderfully sticky, so be generous with the nonstick spray, especially in the grooves.
Chop the apples into small pieces. This helps distribute the apple flavor throughout the bread.
Choose a firm apple. Jazz, Honeycrisp, Pink Lady, or Granny Smith apples are good options because they hold their shape while baking.
Make your own apple pie spice. If you do a lot of fall baking, keeping a jar of homemade apple pie spice in your pantry is so handy. It’s delicious in everything from apple pies to muffins and this gooey monkey bread!
Don’t skip the foil. Covering the bread partway through baking helps prevent the top from getting too brown before the center is finished.
Watch the rise, not just the clock. A warm kitchen may speed things up, while a cooler kitchen can make the dough rise more slowly.
Add the nuts if you love a little crunch. Pecans are especially good with apples and cinnamon, but walnuts work nicely, too.
Serve it warm. That’s when the bread is at its softest and the buttery brown sugar coating is especially delicious.

Frequently Asked Questions

Can I make apple monkey bread ahead of time? You can prepare the apples and measure the other ingredients ahead of time. For the best results, assemble the bread and allow it to rise according to the recipe before baking. I haven’t tested an overnight refrigerator rise with this version.
Can I use a different kind of apple? Absolutely! I used Jazz apples in the original recipe, but Honeycrisp, Granny Smith, and Pink Lady apples are also good choices. Choose an apple that holds up well during baking.
Can I make apple monkey bread without nuts? Of course! The original version I made for my family didn’t include nuts because my husband and kids weren’t big fans of nuts in their desserts. It’s delicious either way!
Can I use canned biscuits instead of frozen dinner rolls? This recipe was developed using frozen yeast dinner rolls. Canned biscuits have a different texture and don’t need the same rising time, so I wouldn’t recommend swapping them without adjusting the recipe.
Can I use cinnamon instead of apple pie spice? Yes! Cinnamon will give you a delicious apple cinnamon flavor, although you’ll miss some of the other warm spices found in apple pie spice.
Why didn’t my monkey bread rise? Make sure your frozen rolls have thawed enough to begin rising and that your kitchen isn’t too cold. The dough should noticeably increase in size before baking.
How do I know when monkey bread is done? The top should be golden brown, and the dough in the center should be fully baked rather than sticky or doughy. If needed, gently separate a piece near the center to check for doneness.

More Monkey Bread and Pull-Apart Bread Recipes

There’s just something fun about bread that’s made for sharing! Whether you’re craving something sweet for breakfast or a cheesy, savory bread to serve with dinner, these pull-apart bread recipes are always a hit.

Blueberry Lemon Pull-Apart Bread: Soft layers of bread filled with juicy blueberries and spiced streusel, finished with a sweet and tangy lemon glaze.
Cinnamon Toffee Monkey Bread Muffins: (pictured above) Made with refrigerated cinnamon rolls and crunchy toffee bits, these sweet little monkey bread muffins are ready in under 30 minutes!
Homemade Cinnamon Pull-Apart Bread: Layers of cinnamon-sugar goodness baked into a beautiful pull-apart loaf and topped with cream cheese frosting.
Dorothy’s Cheesy Bacon Pull-Apart Bread: Buttery sourdough bread stuffed with bacon, three kinds of cheese, and Dorothy Lynch dressing. Perfect for parties and game days!
Crack Bread: Crusty French bread loaded with garlic butter, herbs, melted cheese, and bacon. A cheesy pull-apart appetizer that disappears fast!

More Apple Recipes to Love

If you love baking and cooking with apples as much as I do, you’re in the right place! From cozy fall desserts to easy family favorites, there are so many delicious ways to put fresh apples to good use.

Lattice Topped Baked Apples: Tender, cinnamon-spiced apples wrapped in a beautiful, flaky lattice pie crust. Like having your own little apple pie!
Apple Kuchen (German Apple Cake): A soft, buttery German apple cake topped with fresh apple slices, cinnamon sugar, and a sweet vanilla glaze.
Snicker Apple Salad: Crisp apples, fluffy whipped topping, and chunks of Snickers candy bars come together in this easy, three-ingredient dessert salad.
Apple Crostata: A rustic apple pie with a flaky crust, warmly spiced apples, and a buttery crumble topping. Even better with vanilla ice cream!
Crockpot Cinnamon Applesauce: Homemade applesauce made in the slow cooker with fresh apples, cinnamon sticks, and no added sugar. Your kitchen will smell amazing!
The Very Best Apple Crisp: Tender cinnamon-spiced apples baked under a buttery oatmeal crumble topping. Serve it warm with a scoop of vanilla ice cream for the ultimate fall dessert!

Still craving more apple goodness? Be sure to browse my complete collection of apple recipes for even more sweet and savory ways to enjoy one of fall’s favorite fruits!

There’s something about the smell of apples and cinnamon baking that makes a house feel extra cozy.

This Apple Monkey Bread has been part of our family recipe collection for more than a decade, and I love that something so simple can still bring everyone running to the kitchen.

Whether you make it for a weekend breakfast, a holiday gathering, or just because you have a couple of apples waiting to be used, I hope your family loves it as much as mine does.

If you give this recipe a try, I’d love to hear what you think! Leave a comment and a five-star rating below. It means so much to me and helps other readers find my recipes, too!

Happy baking!

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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Apple Monkey Bread

Soft, fluffy pull-apart bread filled with tender cinnamon-spiced apples, optional crunchy pecans, and a gooey buttery brown sugar coating. This easy apple monkey bread is made with frozen dinner rolls and is perfect for breakfast or a sweet fall treat!

Course Breads

Cuisine American

Keyword apple, Apple Monkey Bread, Monkey bread, pecans, pull apart, pull apart bread, Rhodes Frozen Bread Dough

Prep Time 15

Cook Time 35

Thawing and Rise Time 4

Total Time 4 50

Servings servings

Calories 432kcal

Author Michaela Kenkel

Ingredients

24 frozen Rhodes white dinner rolls thawed until soft enough to cut and halved
⅔ cup brown sugar
3 teaspoons apple pie spice divided
1 cup (2 sticks) butter melted
2 apples peeled, cored, and chopped
1 teaspoon lemon juice
2 Tablespoons all-purpose flour
½ cup chopped pecans or walnuts optional

Instructions

Allow frozen dinner rolls to thaw for approximately 1 hour, or until soft enough to cut. Cut each roll in half.
Generously spray a Bundt pan with nonstick cooking spray.
In a small bowl, combine brown sugar and 2 teaspoons of apple pie spice.
In another bowl, toss chopped apples with the remaining 1 teaspoon of apple pie spice, lemon juice, and flour.
Dip each piece of dough in melted butter, then roll it in the brown sugar mixture.
Arrange half of the coated dough pieces in the bottom of the prepared Bundt pan.
Sprinkle with half of the apple mixture and half of the nuts, if using.
Repeat with the remaining dough, apples, and nuts.
Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Allow the dough to rise for 2–3 hours, or until doubled in size.
Preheat oven to 350°F.
Remove plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and bake for an additional 20 minutes, or until the bread is fully baked.
Remove from the oven and carefully loosen the edges with a knife. Invert onto a serving platter and serve warm.

Notes

Apples: Jazz, Honeycrisp, Granny Smith, or Pink Lady apples work well.
Nuts: Pecans and walnuts are optional. Omit them if desired.
Rising: Rising time will vary depending on the temperature of your kitchen. Let the dough double in size before baking.
Bundt Pan: Use a generously greased Bundt pan with enough room for the dough to rise.
Storage: Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days.

Try my Homemade Apple Pie Spice to take this recipe over the top!

Nutrition

This recipe was originally posted on October 3, 2014. It has been updated to improve user experience and reshared on October 14, 2016.

The post Apple Monkey Bread appeared first on An Affair from the Heart.

Honey Bun Cake

Michaela Kenkel — Tue, 22 Sep 2026 14:35:02 +0000

This delicious Honey Bun Cake could very well be a new family favorite! A moist yellow cake with an incredibly sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you’ll want to eat it for breakfast!

I originally posted this recipe in 2022. I was looking for something quick to make for dessert, and all I had in the pantry was a yellow cake mix. I did a little Google search, and this Betty Crocker Honey Bun Cake recipe popped up. I had everything that I needed to make it!

I opted to bake this dessert without pecans added to the swirl of cinnamon; however, it is delicious both ways!

Although I originally found this recipe on a Betty Crocker website, it does not need to be made with Betty Crocker cake mix. Any yellow cake mix will do.

It’s one of those wonderfully simple cake mix recipes that tastes like you did a whole lot more work than you actually did. Between the moist cake, that ribbon of cinnamon and brown sugar running through the middle, and the sweet vanilla glaze on top, every bite gives you a little bit of everything.

Want other tasty desserts to try? Try my Cowboy Cookies or my No-Bake Peanut Butter Pie!

WHAT IS HONEYBUN CAKE?

This sweet treat is pure nostalgia! Do you remember eating the fantastically sweet Little Debbie Honey Buns as a child? This easy cake takes those familiar cinnamon, brown sugar, and glazed flavors and turns them into a simple 9×13 dessert.

With just a few simple ingredients, this cake imitates the sticky, satisfying sweetness of a store-bought honey bun.

This Honey Bun Cake is incredibly easy, with just a few simple ingredients that you more than likely already have on hand! Starting with a box of cake mix makes this dessert so unbelievably effortless. A cinnamon and brown sugar mixture creates a sweet ribbon through the center, with optional chopped pecans for a little crunch. To finish, top with a warm and creamy vanilla glaze.

A future family favorite, serve this moist cake as a dessert or as a breakfast cake with a glass of milk! It’s also a great cake for brunches, potlucks, holidays, or anytime you need an easy dessert that feeds a crowd.

Looking for more moist bundt cakes to make at home? Try my Lemon Cream Cheese Bundt Cake, Blueberry Banana Bundt Cake, or my Chocolate Macaroon Tunnel Bundt Cake recipe!

Why You’ll Love This Honey Bun Cake

There’s a lot to love about this old-fashioned cake, but the biggest reason may be how easy it is. Starting with a cake mix saves time, while sour cream makes the cake incredibly moist and tender. The brown sugar and cinnamon layer gives you that classic honey bun flavor, and the vanilla glaze sinks slightly into the warm cake for the perfect sweet finish.

It’s easy enough for a weeknight dessert but delicious enough to take to a party, brunch, family gathering, or potluck. And since it’s baked in a 9×13-inch pan, there is plenty to share.

INGREDIENTS FOR EASY HONEY BUN CAKE WITH SWEET VANILLA GLAZE

This recipe uses a handful of simple ingredients that you may already have in the refrigerator or pantry! For the full measurements, scroll down to the printable recipe card.

For the Cake:

Yellow Cake Mix: Use your favorite brand. I have been told that Duncan Hines Golden Butter cake mix is also delicious in this recipe!
Vegetable Oil: Adds moisture and helps give the cake its soft texture.
Eggs: Provide structure, flavor, and richness to baked goods.
Sour Cream: Gives the cake its moisture and an excellent soft, fluffy texture.
Brown Sugar: Along with cinnamon, brown sugar is added to create that sweet, gooey cinnamon layer in the middle of the cake.
Pecans: Chopped pecans add a crunchy texture and flavor but can be left out if preferred.
Ground Cinnamon: The cinnamon mixed with brown sugar gives this cake its classic honey bun flavor.

For the Glaze:

Powdered Sugar: Used as the base for the vanilla glaze.
Milk: Thins the powdered sugar to create a smooth, pourable glaze.
Vanilla Extract: Gives the lovely vanilla flavor to the glaze.

How to Make Honey Bun Cake with a Box of Yellow Cake Mix

My recipe for honey bun dessert is so incredibly easy to prepare! To see even more detailed steps, please scroll down to the recipe card.

Preheat the oven. Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray. (Or grease and lightly dust with all-purpose flour.) Set aside.

Make the cake batter. In a large bowl, using your electric mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn the mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.

Make the cinnamon-sugar filling. In a small separate bowl, mix brown sugar and cinnamon together with a fork. Stir in the chopped pecans if you are using them.

Layer the cake. Spread half of the batter into the bottom of the prepared pan. Sprinkle the brown sugar mixture evenly over the top. Pour the rest of the batter over the top and carefully spread it to cover the cinnamon sugar.

Bake. Bake for approximately 45 minutes or until the cake is a deep golden brown color and an inserted toothpick comes out clean.

While the cake is still warm, prick the top all over with the tines of a fork.

Glaze. Mix the glaze ingredients together and spread the glaze over the warm cake. The glaze will settle into those little holes and coat the top of the cake. Add a little more milk if needed to get the glaze to your desired consistency.

How to Store Honey Bun Cake

Cool completely. Store covered in an airtight container. The cake will last at least 4-5 days.

Because this cake is so moist, make sure it is completely cool before covering it. Otherwise, condensation can collect inside the container and make the top of the cake wet.

You can also freeze Honey Bun Cake. Wrap individual pieces tightly and place them in a freezer-safe container. Thaw at room temperature when you’re ready for a piece.

Love It? Pin It!

Don’t forget where you found this recipe for Honey Bun Cake! Pin it to your favorite recipe board on Pinterest before you go.

Tips for the Best Honey Bun Cake

Don’t overmix the batter. Once everything is combined and smooth, you’re ready to assemble the cake.

Spread the second layer gently. The cake batter is thick, so add it over the cinnamon-sugar layer in spoonfuls before carefully spreading it. This makes it easier to keep that delicious filling in the middle instead of mixing it into the batter.

Pecans are completely optional. I typically make mine without them, but if your family loves nuts, they add a wonderful little crunch.

Watch the cake near the end of baking. Oven temperatures can vary. Look for a deep golden color and check the center with a toothpick.

Best Honey Bun Cake Tip: Don’t wait for the cake to cool before adding the glaze! Poke the warm cake with a fork and spread the glaze over it while it is still warm. Some of that sweet vanilla glaze will work its way into the cake while the rest sets on top.

Honey Bun Cake FAQ

Does Honey Bun Cake actually contain honey? No! Despite its name, traditional Honey Bun Cake doesn’t need honey. The name comes from the cake’s resemblance in flavor to those sweet, cinnamon-filled glazed honey buns.
Do I have to add pecans? No. They are completely optional. I usually make this cake without them, but it is delicious either way.
Can I use a different brand of cake mix? Absolutely. I originally found this recipe through Betty Crocker, but you can use your favorite yellow cake mix. A golden butter cake mix is another tasty option.
Can I make Honey Bun Cake ahead of time? Yes. In fact, this is a great make-ahead dessert. Once the cake has completely cooled and the glaze has set, cover it tightly until you’re ready to serve.
Can I freeze Honey Bun Cake? Yes. Wrap the cake well or freeze individual slices in an airtight, freezer-safe container. Thaw before serving.
Is Honey Bun Cake breakfast or dessert? I say both! With its cinnamon swirl and sweet glaze, it feels right at home next to a cup of coffee in the morning, but it makes an easy dessert, too.

An Affair from the Heart in Omaha Magazine’s Annual Food Edition

Before we go, I wanted to take a second and share with you a pretty special moment from when I originally shared this recipe. I was featured in Omaha Magazine’s 2022 Food Edition. I was so tickled to be asked, as it had been a bucket list item of mine!

I was out of town when it arrived, and a friend texted to tell me she saw me in it. I couldn’t wait to hold it in my hands!

I had my youngest daughter snap a quick photo or two of me with the magazine when I returned home. A big thank you to Omaha Magazine for including me!

You can read the article online if you aren’t a subscriber.

OTHER SWEET RECIPES TO ENJOY

Baked King Cake Donuts (Cinnamon Vanilla Donuts)
Candy Corn Cupcakes
Lemon Cream Cheese Bundt Cake
Hamburger Cupcakes
Coconut Pudding Poke Cake
Raisin Spice Bars
Black Forest Cake
Fresh Apple Cake

And now, years later, this Honey Bun Cake is still here, still being made, and still one of those wonderfully simple recipes that proves you don’t need anything fancy to make a really good cake. If you have a yellow cake mix tucked in the pantry, you’re already well on your way!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Honey Bun Cake

This Honey Bun Cake could very well be a new family favorite! A moist yellow cake, with a deliciously sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you'll want to eat it for breakfast!

Course Cake & Cupcakes

Cuisine American

Keyword brown sugar cinnamon, cinnamon roll cake, honey bun cake, snack cake, vanilla glaze, yellow cake, yellow cake mix

Prep Time 15

Cook Time 45

Additional Time 1

Total Time 2

Servings

Calories 429kcal

Author Michaela Kenkel

Equipment

Ingredients

FOR THE CAKE:
1 15.25 ounce box yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 cup one 8 ounce container sour cream
1 cup brown sugar firmly packed
1/3 cup pecans chopped (optional)
2 teaspoons ground cinnamon
FOR THE GLAZE:
1 cup powdered sugar
1 Tablespoon milk
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13" baking dish with non-stick cooking spray. (or grease and lightly flour it) Set aside.
In a large bowl, using your mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.
In a small separate bowl. mix brown sugar and cinnamon together with a fork (add in chopped pecans if using.) until mixed together.
Spread half of the cake batter into the bottom of the prepared pan. Sprinkle the brown sugar-cinnamon mixture evenly over the top. Pour the remaining cake batter over the top and carefully spread it to cover the cinnamon sugar.
Bake for approximately 45 minutes or until the cake is a deep golden brown color, and a toothpick inserted in the center comes out clean.
Prick the top of the cake with the tines of a fork while it's warm.
Mix the glaze ingredients together and spread over warm cake. Add a little more milk if needed to get the glaze your desired consistency.
Cool completely. Store covered.

Video

Notes

This cake also works really well baked in a bundt pan.

Nutrition

This recipe was originally posted on June 7, 2022. It has been updated to improve user experience and reshared on September 22, 2026.

The post Honey Bun Cake appeared first on An Affair from the Heart.

Frosted Animal Cracker Truffles

Michaela Kenkel — Fri, 17 Apr 2026 15:49:53 +0000

If you’re looking for a fun, no-bake treat that’s equal parts nostalgic and downright irresistible, these Frosted Animal Cracker Truffles are it.

They’re soft, creamy, and packed with that classic sweet vanilla flavor, thanks to a mix of frosted circus animal crackers and nilla wafers. Each truffle is rolled into bite-sized balls, dipped in smooth white chocolate, and finished with a sprinkle of colorful toppings that make them just as cute as they are delicious.

Think cake pop texture meets your favorite childhood cookie.

This recipe makes about 18 truffles, comes together with just a handful of simple ingredients, and only takes about 15 minutes of prep time. Perfect for birthdays, holidays, or anytime you want a treat that feels a little extra special without a lot of effort.

I have to tell you… These came to life because of my grandsons.

They are obsessed with those pink and white frosted circus animal crackers. You know the ones. The kind you grab “for the kids” and somehow end up sneaking a handful yourself.

And then there’s cake pops… which they love just as much.

So naturally, combining the two just made sense.

These truffles bring together everything they love into one sweet little bite, and let me tell you… They disappear fast when those boys are around. Honestly, I might need to start making a double batch every time.

Circus Animal Cookie Truffles

These are one of those recipes that feel a little nostalgic and a little fun all at the same time. They’re incredibly easy to make with simple ingredients, and there’s no baking involved, which is always a win. The combination of vanilla wafers and frosted animal crackers gives them the perfect soft, chewy texture, while the white chocolate coating adds just the right amount of sweetness.

And honestly, they’re just cute. They look like something straight out of a bakery case, but you made them right in your own kitchen.

Frosted Animal Cracker Truffles

These are the kind of treats that fit just about any occasion. They’re perfect for birthday parties, baby showers, and holiday trays, and they feel right at home on a Valentine’s Day dessert table with all those soft pinks and sprinkles. You can dress them up for Christmas, Easter, or even a fun summer get-together. Honestly, any time you need an easy, crowd-pleasing sweet that looks a little extra special, these truffles are a great go-to.

Ingredients in Animal Cracker Truffles

You will find the complete ingredients and instructions at the bottom of this post in the printable recipe card.

Cream cheese – This is what brings everything together and gives the truffles that soft, creamy texture. Letting it soften makes mixing much easier.
Nilla wafers – These add a mild vanilla flavor and help balance the sweetness of the frosted cookies.
Frosted animal cracker cookies – The star of the show. These bring that nostalgic flavor, a little crunch, and those signature pink-and-white vibes.
White chocolate chips – Used to coat the truffles, giving them a smooth, sweet shell that sets up beautifully.
Rainbow sprinkles – For that classic circus cookie look. Any sprinkles would work, but the round ones, called nonpareils, mimic the original cookies.

How to Make Frosted Animal Cracker Truffles

Start by lining a baking sheet with parchment paper or wax paper. Trust me, don’t skip this step or you’ll regret it later when things start sticking.

Crush the nilla wafers and frosted animal crackers in a food processor or blender until you have a fine, sandy mixture. You don’t want chunks here, just nice, even crumbs.

Add the crushed cookies to a bowl of a stand mixer with the softened cream cheese. Mix everything, using a paddle attachment, until it’s fully combined and smooth, with no pockets of cream cheese hiding in there.

Roll the mixture into balls, about 1 to 2 tablespoons each, and place them on your prepared cookie sheet. Pop them into the freezer for about 30 minutes so they firm up.

Once chilled, melt your white chocolate until smooth. Dip each truffle into the chocolate, let the excess chocolate drip off, and place it back on the baking sheet. Immediately add a pinch of sprinkles on top.

Transfer them to the fridge and let them chill for another 30 minutes to fully set.

Serve and try not to eat half the batch before anyone else gets one.

Storage Instructions

Store these truffles in an airtight container in the refrigerator for up to one week.

You can enjoy them straight from the fridge for a firmer bite, or let them sit on the counter for a few minutes to soften slightly before serving.

Love it? Pin it!

If you can’t wait to give this easy animal cracker truffle recipe a go, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go, so you always know where it is.

Tips for the Best Truffles

Make sure your cream cheese is soft. It makes mixing so much easier and gives you a smoother filling.
If your truffles start to soften while dipping, just pop them in the freezer for a few minutes. Keeping them firm helps them hold their shape.
Use finely crushed cookies. This is key for getting that smooth, cake-pop-like texture.
Don’t skip lining your pan. It makes removal easy and keeps your chocolate coating looking nice and clean.
Tint half of the melted white chocolate with pink food coloring to get that true animal cookie vibe.
Let them set in the fridge even if the chocolate feels firm. It helps the centers soften up just right.

FAQs

Can I freeze these truffles? Yes! Freeze them in an airtight container for up to 2 months. Let them thaw in the fridge before serving.
Can I use only animal crackers and skip the nilla wafers? You can, but the nilla wafers help balance the sweetness and give a better texture overall.
Can I use candy melts instead of white chocolate chips? For sure – I love the taste of the white chocolate chips, but it is a personal preference. Follow the dipping instructions on the candy melt bag if you choose to use them.
What kind of sprinkles work best? Any will work, but round sprinkles give you that classic frosted animal cracker look.
Can I make these into Animal Cracker Cake Pops? Yes! Easily turn these animal cracker truffles into cake pops by adding a cake pop stick. The kids love them this way.

More No-Bake Easy Dessert Recipes to Love

I love no-bake desserts, don’t you? I have loads of them here on my website. Some of my favorites are my Lemon Icebox Pie, this no-bake Fruit Tart, Namaimo bars, this microwavable sugar cookie, and this no-bake Peanut Butter Pie.

If it is your love of all things animal crackers, you are sure to love that no-bake Marshmallow Cheesecake that is pictured above, it’s made with a crushed animal cracker crust. Or take a peek at this Circus Animal Cookie Ice Cream recipe or these Circus Animal Cookies.

And if you are a lover of all kinds of truffles, be sure to take a look at my Red Velvet Truffles, Oreo Truffles, White Chocolate Lemon Truffles and of course these No Bake Butterfinger Cookie Balls.

See ALL of my Dessert Recipes here.

These are one of those treats that just make people smile. Maybe it’s the nostalgia, maybe it’s the sprinkles, or maybe it’s just that they taste like a cookie and a cake pop all rolled into one.

Either way, they’ve already been approved by my toughest critics… my grandsons.

And if they disappear fast at your house too, don’t say I didn’t warn you.

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Frosted Animal Cracker Truffles (Circus Animal Cookie Truffles)

Frosted Animal Cracker Truffles are a fun, no-bake treat made with frosted circus animal cookies, nilla wafers, and cream cheese, then dipped in white chocolate and topped with sprinkles. These bite-sized truffles are soft, sweet, and perfect for parties, holidays, or anytime you need an easy dessert.

Course Desserts

Cuisine American

Keyword animal cookies, animal crackers, circus animal cookies, frosted animal crackers, truffles, white chocolate

Prep Time 15

Chilling Time 1

Total Time 1 15

Servings servings

Calories 309kcal

Ingredients

8 ounces cream cheese room temperature
1 ½ cups Nilla wafers
1 ½ cups frosted animal cracker cookies
4 cups white chocolate chips
1 Tablespoon rainbow sprinkles (Nonpareils)

Instructions

Line a 9×13 inch baking sheet with wax or parchment paper. If you haven’t already, set out your cream cheese and let it soften on the counter for at least 30 minutes.
Add the Nilla wafers and animal crackers to a food processor or blender. Pulse until the ingredients are finely crushed.
Add your crushed cookies to a bowl along with the cream cheese. Fold the ingredients together until thoroughly combined. Make sure there are no pockets of cream cheese in the mixture.
Use your hands to roll the mixture into balls about 1-2 tablespoons in size. Place each truffle ball on the baking sheet and chill in the freezer for 30 minutes.
After 30 minutes, melt your white chocolate in the microwave until smooth. Dip each truffle ball in the melted chocolate and top with a pinch of sprinkles. Chill your truffles for another 30 minutes in the fridge.
Serve and enjoy!

Notes

Store these truffles in an airtight container in the refrigerator for up to one week.

You can enjoy them straight from the fridge for a firmer bite, or let them sit on the counter for a few minutes to soften slightly before serving.

Nutrition

The post Frosted Animal Cracker Truffles appeared first on An Affair from the Heart.

Easter Basket Kit Kat Cake

Michaela Kenkel — Wed, 01 Apr 2026 14:15:17 +0000

This Kit Kat Easter Basket Cake is one of those desserts that looks like you spent hours on it, but comes together with simple ingredients and minimal effort. Made with fluffy yellow cake, rich chocolate frosting, and wrapped in classic Kit Kat bars, it’s as fun to make as it is to serve.

Whether you dress it up as an Easter basket or keep it simple as a classic Kit Kat Cake, this is one of those desserts that always gets people talking.

This recipe serves about 10 and takes just about 30 minutes of hands-on time, making it perfect for holidays, birthdays, or anytime you need a show-stopping dessert without the stress.

I first made this cake back in 2016, when I took the idea of a Kit Kat Cake and turned it into a festive Easter basket. I remember being so tickled with how it turned out, and even more surprised at how easy it was to pull together.

It’s made its way to our Easter table many times since then, and now with updated photos, I wanted to show you just how simple it really is to recreate at home. This is truly the most talked about Easter dessert I have ever made.

Kit Kat Cake

This is one of those recipes that checks all the boxes. It’s easy, it’s fun, and it looks like something from a bakery case.

Using a cake mix keeps things simple, while the Kit Kat bars instantly give it that wow-factor. The best part is how customizable it is. Keep the basket handle and pastel candies for Easter, or skip the handle and turn it into a Kit Kat birthday cake with your favorite candies on top.

Same cake, totally different look depending on the occasion.

Want other fun desserts to try? Try my Bubblegum Cupcakes or my Carrot Bundt Cake!

Ingredients in Kit Kat Easter Cake Recipe

Yellow Box Cake Mix prepared according to box instructions. This keeps things quick and dependable. You can swap for chocolate cake or any flavor you love.
Chocolate Frosting: I use canned chocolate frosting for ease, but homemade chocolate frosting is amazing, too. You’ll want enough to frost the entire layer cake so the Kit Kats stick well.
Kit Kat Candy Bars. You’ll need about 11 standard bars for a 9-inch cake. These create that signature “fence” around the cake.
M&M Eggs or Other Candy are perfect for filling the top. You can also use jelly beans, Cadbury mini eggs, malted milk eggs, or any seasonal candy.
Ribbon helps hold everything in place and gives it that finished “basket” look.
Easter Basket Handle (Optional): What transforms this into an Easter basket cake. Leave it off for a classic Kit Kat Cake.

How to Make a Kit Kat Cake

Start by preparing your cake mix according to the box directions, then bake it in two round cake pans.

Once baked, let the layers cool completely.

Place your bottom layer on a serving plate and spread a layer of frosting over the top. Add the second layer and frost the entire cake, top and sides.

Now comes the fun part. Press the Kit Kat bars around the sides of the cake. I like to add them two at a time to keep them even and snug. The closer they are together, the cleaner your slices will be later.

Top with green colored shredded coconut to make the Easter grass. Top with egg-shaped candies or jelly beans.

Tie a ribbon around the outside, securing it tightly so everything stays in place.

Insert the handle gently into the cake, pushing it down until it’s stable.

Slice and serve!

Alternatively, to make a classic Kit Kat Cake, skip the “grass,” although coconut on top is always good, and top with your favorite candies or sprinkles. Tie the ribbon around to secure everything and leave the handle off.

Storing a Kit Kat Easter Cake

Store any leftover cake covered in the refrigerator. For the best texture, let slices sit at room temperature for about 15–20 minutes before serving.

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If you can’t wait to make this recipe for Kit Kat Cake, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Kit Kat Cake Ideas and Substitutions

This cake is so easy to customize depending on what you need:

Skip the handle for a classic Kit Kat Cake
Change up the frosting flavor/color or use chocolate ganache instead.
Use your favorite chocolate cake instead of yellow for a richer version. Red Velvet is pretty at Christmastime, too, or for patriotic holidays with red, white, and blue M&Ms on top.
Swap candies based on holidays or birthdays, and your favorite candy on top makes it all the more special!
Use sprinkles for a simpler, everyday version
Try Reese’s Pieces, jelly beans, or mini eggs for different looks, or use the white chocolate Easter Kit Kats for a differently colored basket.
Line the outside of an ice cream cake with Kit Kats for a great summertime dessert!

It’s one of those desserts that never has to look the same twice.

More Cake Recipes to Love

I have loads of cake recipes here on my website! Here are some favorites:

Find all of my cake recipes here.

This Kit Kat Easter Basket Cake is one of those recipes that proves you don’t need complicated steps to make something really special. It’s fun, festive, and always gets a reaction when you bring it to the table.

And whether you’re making it for Easter, a birthday, or just because, it’s a simple way to turn an everyday cake into something memorable.

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Easter Basket Kit Kat Cake

This Kit Kat Easter Basket Cake is an easy, show-stopping dessert made with yellow cake, chocolate frosting, and Kit Kat bars. Decorate it as a festive Easter basket or skip the handle for a classic Kit Kat cake perfect for birthdays and celebrations.

Course Cake & Cupcakes

Cuisine Dessert

Keyword Easter Basket Kit Kat Cake, kit kat cake

Prep Time 5

Cook Time 25

Additional Time 1

Total Time 1 30

Servings servings

Calories 197kcal

Author Michaela Kenkel

Ingredients

1 box yellow cake mix prepared according to box instructions
1 bag M&M eggs
1 bag Edible Easter grass OR about 1.5 – 2 cups of shredded sweetened coconut tinted green with a couple of drops of food coloring
ribbon
1 Easter basket handle
11 full Kit Kat candy bars

Instructions

Prepare cake according to box instructions. Bake in 2 layer cake pans, cool.
Plate the bottom layer, and frost the top with a layer of frosting. Add the top layer. Continue frosting top and sides of cake.
Begin adding Kit Kats to the sides, two at a time made it easier for me. Once you have made it around the cake, securely tie with a ribbon, leaving the bow in the front. Make sure it's tight, so the basket handle doesn't "spring" too much and push your Kit Kat bars out. Insert the handle into the cake, pushing all of the way down to the plate.
Top with Edible Easter Grass or tinted shredded coconut and candy eggs.
Wow your guests!

Video

Notes

Store any leftover cake covered in the refrigerator. For the best texture, let slices sit at room temperature for about 15–20 minutes before serving.
Use whatever cake mix flavor you like, or your favorite homemade cake.
Use regular M&M’s if you can’t find the eggs. You can also use jelly beans, Cadbury eggs, etc.
It took 10 1/2 Kit Kat bars to encircle my cake. I used 9-inch pans. If you use 8-inch layer cake pans, it will take less.
Of course, the handle can be left off, and you can decorate however you like, for any occasion.

Nutrition

This recipe was originally posted on April 1, 2016. It has been updated to improve user experience and re-shared on April 1, 2026.

The post Easter Basket Kit Kat Cake appeared first on An Affair from the Heart.

Crock Pot Chex Mix

Michaela Kenkel — Thu, 11 Dec 2025 13:53:03 +0000

Step into the kitchen and you’ll smell the nutty, buttery aroma of this homemade chex mix, with just a hint of garlic and seasoning. Each handful has the perfect mix of textures, the crisp cereal, crunchy pretzels, and tender roasted nuts, making it impossible to stop at just one, whether you’re snacking solo or sharing with friends and family.

If you love a good snack mix but hate hovering over the oven to stir it, this Crockpot Chex Mix is about to become your new go-to. It’s loaded with crunchy cereals, salty nuts, pretzels, and garlic bagel chips, all coated in a buttery, savory seasoning that makes every handful irresistible. The slow cooker does all the work, and the mix cooks low and slow so the flavors soak into every bite. Perfect for holiday snacking, movie nights, game days, or gifting!

Slow Cooker Chex Mix

This Crockpot Chex Mix is the kind of snack you can serve just about anywhere. Set out a few big bowls for the holiday season, game night, or tailgates, and it’ll disappear fast. It also makes a great homemade gift, just scoop it into clear bags or festive tins. I love packing a handful into lunchboxes or keeping a jar on the counter for easy snacking, and it’s perfect for road trips or even stashing at your desk for those mid-afternoon cravings.

Ingredients in Crockpot Chex Mix Recipe

Rice Chex: Light, airy, and perfect for soaking up all that buttery seasoning without getting heavy. You can also use wheat chex or corn chex.
Crispix cereal: Adds a different kind of crunch; those little hexagons hold the sauce in all the right places.
Salted peanuts: Bring that classic salty bite and a little extra protein to balance the mix.
Cashews: A softer, buttery nut that gives you a nice contrast to the crunchier pieces.
Pretzels: The salty backbone of any snack mix, great texture, and perfect for catching the seasoning.
Garlic bagel chips: Big, sturdy pieces that add bold flavor and extra crunch. They keep the mix interesting.
Butter: Helps everything crisp up while giving that rich, savory base to the seasoning.
Worcestershire sauce: The secret ingredient that adds depth and that classic Chex Mix flavor.
Seasoning salt: A quick, easy way to get well-rounded savory seasoning in one shake.
Garlic powder: Bumps up the flavor and ties everything together.
Sea salt: For a final touch of crunch and brightness at the very end.

How to Make Chex Mix in the Crockpot

Fill the Crockpot: Add the Rice Chex, Crispix, peanuts, cashews, pretzels, and bagel chips to your slow cooker.

Mix the Sauce: Stir together melted butter, Worcestershire, seasoning salt, and garlic powder.

Combine: Pour the sauce over the cereal mixture and gently stir to coat.

Cook: Turn the crock pot to LOW and cook:

60 minutes, stir

45 minutes, stir

Dry: Spread the mix on a baking sheet and let it dry for a couple of hours to get perfectly crisp.

Finish: Sprinkle with a little sea salt if you like, then dig in!

Storage Instructions

Let the mix cool completely, then store in an airtight container:

At room temperature: up to 2 weeks
In the freezer: up to 2 months (thaws quickly and stays crisp!)

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If you love this easy recipe for making Chex Mix in your slow cooker, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Slow Cooker Chex Mix

Line the crockpot with a disposable liner for easy cleanup.
Stir gently to avoid breaking the cereal pieces.
Adjust the seasoning to suit your taste: add onion powder, smoked paprika, or cayenne for heat.

Variations

Spicy Chex Mix: Add ½ teaspoon cayenne or hot sauce to the butter mixture.
Ranch Chex Mix: Add a packet of dry ranch seasoning.
Extra Crunchy: Add more pretzels or peanuts.
Holiday Mix: Swap pretzels for festive-shaped ones or mix in red and green M&M’s after drying.

More Snack Mix Recipes to Love

I love a good popcorn or snack mix recipe, and I have so many options right here on my website. Be sure to check out the reader favorite (pictured above), my Touchdown Snack Mix. If you are a popcorn fan, be sure to check out my Crack Corn recipe, and this Homemade Moose Munch, too! Give your sweet tooth a treat, try my Candy Coated Crispix Mix, Mexican Hot Chocolate Chex, my Caramel Pecan Clusters, or this Better Than Sex Chex.

Whether you’re making a big batch for a party, a quiet night at home, or a thoughtful homemade gift, this Crockpot Chex Mix is simple, satisfying, and impossible to resist. It’s an easy way to bring a little crunch, flavor, and comfort into your day. Perfect for snacking anytime, anywhere.

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Easy Crockpot Chew Mix Recipe

Set it, forget it, snack it! This Crockpot Chex Mix is loaded with cereal, pretzels, nuts, and garlic bagel chips, all coated in buttery, savory goodness. Crunchy, flavorful, and totally addictive, it’s perfect for parties, homemade gifts, or just keeping on the counter for easy snacking anytime.

Course “This & That”, Popcorn & Snack Mixes

Cuisine American

Keyword crock pot chex mix

Prep Time 5

Cook Time 2 45

Additional Time 1 20

Total Time 4 10

Servings servings

Calories 286kcal

Author Michaela Kenkel

Ingredients

4 cups Rice Chex
4 cups Crispix Cereal
3/4 salted peanuts
3/4 cashews
2 cups pretzels
2 cups garlic flavored bagel chips
6 Tablespoons butter melted
1/4 cup Worcestershire Sauce
1 Tablespoon Seasoning salt
1/2 teaspoon garlic powder
sea salt

Instructions

Add cereal, pretzels and nuts into your crock pot.
Add sauce and seasoning salt and garlic powder to your melted butter, stir.
Pour over cereal mix. Gently stir to coat.
Turn crock pot to low and cook for 60 minutes. Stir, cook for 60 minutes. Stir cook for 45 minutes. Pour onto a cookie sheet, let dry for a couple of hours. Enjoy!

Video

Notes

Storage Notes

This mix stores beautifully, which makes it perfect for prepping ahead.

Room temperature: Store in an airtight container or zip-top bags for up to 2 weeks.
Freezer: Freeze in airtight containers for up to 2 months. It thaws quickly and stays crisp!
Gifting: Fill mason jars, tins, or cellophane bags and tie with a ribbon—stays fresh and crunchy for days.

Nutrition

This recipe was originally posted on February 3, 2015, written on behalf of Hasbro Game Channel. It has been updated to improve user experience and reshared on December 11, 2025.

The post Crock Pot Chex Mix appeared first on An Affair from the Heart.

Never Fail Fudge + Video

Michaela Kenkel — Tue, 09 Dec 2025 18:31:29 +0000

This tried-and-true, old-fashioned chocolate fudge recipe will never let you down. Never Fail Fudge turns out perfectly rich, smooth, and creamy each and every time you make it. Made with chocolate chips, marshmallow fluff, and heavy cream, it is never grainy and always delicious.

Isn’t it crazy to think that the holidays are just right around the corner? Once that happens, you will see all sorts of fudge recipes. But I am here today to save you from all of those other unnecessary fudge recipes. I have you covered with this old-fashioned Never Fail Fudge Recipe – and it’s the last you’ll ever need.

Sure – it sounds like I am boasting, and maybe I am a little bit. But it really is that good. And those people tell you that you can only eat fudge at Christmastime, you don’t need that negativity in your life anyway.

This easy fudge recipe here turns out perfect. Every. Single. Time. I can attest to that because I have made it a lot. It truly is the best fudge recipe. I promise.

The History of Fudge

Fudge has been around for well over a century, and part of its charm is how simple it has always been to make. In the 1880s, homemade fudge took off because it required no special tools and relied on ingredients most households already had on hand, typically butter, sugar, and milk.

As the years passed, cooks began experimenting with different methods and mix-ins. Some swear by marshmallow fluff, others use sweetened condensed milk, and my version calls for heavy cream. Some recipes start with cocoa powder, while this one goes straight for chocolate chips.

Using chocolate chips also gives you flexibility: you can make semi-sweet fudge (my favorite), go for milk or dark chocolate, or even mix in peanut butter chips for a fun twist.

Ingredients in Easy No-Fail Fudge

You will find the complete instructions and measurements in the printable recipe card at the bottom of this post.

Granulated Sugar – Sugar is essential for structure and sweetness. As it heats, it dissolves into the dairy and helps create that smooth, firm yet creamy texture fudge is known for.
Cream or Milk – Dairy adds richness and gives fudge its velvety consistency. Heavy cream makes the texture extra luxurious, while milk creates a slightly lighter, softer bite.
Butter –Butter adds flavor and helps create a silky finish. It also plays a role in preventing the sugar from crystallizing, which keeps your fudge smooth instead of grainy.
Marshmallow Cream – Marshmallow cream acts as a stabilizer. It helps the fudge set beautifully without extensive boiling and gives you a consistently soft, creamy texture every time.
Chocolate Chips – Semisweet Chocolate chips supply the main flavor and act as part of the structure once they melt and firm back up. Using chips also makes it easy to switch between semi-sweet, milk, dark, or even flavored varieties.
Nuts (Optional) – Nuts add crunch and contrast to the creamy fudge base. They also bring extra flavor. Walnuts and pecans are the most classic choices.

How to Make the Best Ever Fudge Recipe

This vintage recipe is easy to make, and the fudge will be your new family favorite recipe for the holiday season. Promise!

Cook the base: In a medium saucepan over medium heat, combine sugar, butter, and cream. Cook, stirring frequently, until the mixture reaches the medium softball stage on a candy thermometer (236°F). Be patient—it takes about 30 minutes, and the bubbling is part of the fun!

*Note: An instant-read thermometer works great, and there’s no fumbling to get it secured to the side of your pan!

Prepare mix-ins: While the base is cooking, have your marshmallow creme and semi-sweet chocolate chips ready. (and nuts if you are using them)

Combine: Remove the pan from the heat and stir in the chocolate chips and marshmallow cream until smooth and fully combined. Optional: Add in Chopped Nuts.

Pour and chill: Line a 9×13 pan with buttered parchment paper. Pour in the fudge and spread it evenly. Chill until fully set.

Cut: Lift the fudge out using the parchment paper and transfer it to a cutting board. Cut into squares. I got about 48 pieces without making them tiny, but you can cut them smaller to make them go further.

Store or gift: Store in the refrigerator in an airtight container. Fudge can be made ahead and frozen. It also travels well, just layer with wax paper if stacking.

Optional festive touch: Swap out sprinkles for holidays to make it festive year-round.

Love it? Pin it!

If you can’t wait to make this no-fail recipe for fudge, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Once you make this perfect fudge recipe, you’ll quit looking at all of the others!

More Fudge Recipes To Love

I have lots of different flavors of fudge right here on my website! Here are just a few to get you started:

See All of My Candy Recipes

What do you say we get to the recipe for Grandma’s Never-Fail Fudge?

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Never Fail Fudge

This tried and true, old fashioned recipe for Never Fail Fudge won't ever let you down. It turns out perfectly rich and creamy each and every time you make it.

Course Candy

Cuisine American

Keyword best, chocolate chips, chocolate fudge, creamy fudge, easy to. make fudge, Fudge, fudge candy, fudge with marshmallow fluff, fudge without condensed milk, Grandma’s fudge, homemade, How do I make fudge? old fashioned, how to make the best fudge, never fail, not grainy, old fashioned fudge, perfect fudge, recipe, traditional fudge

Prep Time 10

Cook Time 30

Additional Time 2

Total Time 2 40

Servings x13 pan

Calories 83kcal

Author Michaela Kenkel

Equipment

Ingredients

3 1/4 cups granulated sugar
1 cup cream
1/4 cup milk
1 stick of butter
1 7 ounce container marshmallow fluff
1 12 ounce package semi sweet chocolate chips
1 cup nuts optional

Instructions

Line a 9×13 baking dish with buttered parchment paper. Set aside.
In a good sized sauce pan, heat butter, sugar, milk and cream. Stir frequently and watch closely. When temperature reaches 236 degrees F (medium soft ball stage) remove it from the heat.
Stir in marshmallow fluff and chocolate chips until smooth.
Spread into prepared pan.
Chill for a couple of hours in the fridge, until set.
Remove by lifting the edges of the parchment. Remove paper and cut into squares. Store in a cool place. Can be frozen in an airtight container.

Video

Notes

Freezes and ships well.

Nutrition

This recipe was originally posted on October 18, 2019. It has been updated to improve user experience and reshared on December 9, 2025.

The post Never Fail Fudge + Video appeared first on An Affair from the Heart.

No-Bake Butterfinger Cookies

Michaela Kenkel — Fri, 05 Dec 2025 15:59:44 +0000

No-Bake Butterfinger Cookies are a sweet, peanut-buttery treat with a crunchy graham cracker center, dipped in chocolate. No oven required. Perfect for easy holiday baking, last-minute desserts, or anytime you want a decadent cookie with minimal effort.

What’s your favorite candy bar? I have a top 3, and Butterfingers are one of them. So, when you mentioned no-bake cookies that taste like Butterfinger candy bars, you are speaking my love language!

This Butterfinger Cookie recipe is decades old, and is one of those recipes I pull out when I need to make something quick and easy to satisfy a sweet tooth.

If you love easy treats that taste as if they came straight out of a candy shop, these No-Bake Butterfinger Cookies are about to become your new go-to. A handful of simple pantry ingredients come together to make a soft, peanut-buttery center with that nostalgic Butterfinger crunch. Then everything gets dipped in chocolate for the perfect finishing touch. They’re fast, fun, and dangerously addictive.

These are the kind of no-fuss treats you can whip up anytime. No oven, no fancy equipment, and no stress. They chill quickly, roll easily, and make a big batch for sharing. Plus, if you’re a peanut butter and chocolate person, these will absolutely hit the spot. They’re basically a no-bake Butterfinger truffle… and who’s saying no to that?

Ingredients in No-Bake Butterfinger Cookies

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Creamy peanut butter – This is the base of the cookie and makes everything rich, smooth, and perfectly peanut-buttery.
Graham cracker crumbs – They add structure, a little sweetness, and that signature Butterfinger crunch.
Powdered sugar – Helps everything bind together while keeping the texture soft.
Chocolate almond bark (or melting chocolate) – For dipping! It gives you that crisp chocolate shell that sets beautifully.

NOTE: Most batches of this recipe use about 12–16 ounces of almond bark, basically one standard package. If you like an extra-thick chocolate coating, go with closer to 1½ packages. It melts smoothly, coats easily, and sets fast, which is exactly what you want for no-bake cookies. Melt according to the package instructions.

How to Make No-Bake Butterfinger Cookies

Quick and Easy recipe!

Combine the peanut butter, crushed graham crackers, and powdered sugar. Stir until completely smooth and evenly combined.

Use a cookie scoop or spoon to portion the dough, then roll it into smooth, tight balls. Place the on a cookie sheet covered in parchment paper, then wrap the sheet in plastic wrap.
Pop the mixture into the freezer for about one hour so the balls hold their shape when you dip them into the warm chocolate.

Melt your chocolate almond bark according to the package instructions.

Using a fork, dip each ball into the warm chocolate, letting the excess drip off. Place them on waxed paper while they set. They’ll firm up in just minutes at room temperature, or you can pop them into the fridge to speed things up.

Storage Instructions

Store your No-Bake Butterfinger Cookies in an airtight container in the refrigerator, where they’ll stay fresh for about a week. If you like a firmer texture, keep them chilled; for a softer bite, let them rest at room temperature for a few minutes before serving.

They also freeze beautifully. Just place the dipped and set cookies in a single layer, freeze until solid, then pop them into a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw in the fridge for the best texture. Although they’re pretty great straight from the freezer too!

Love it? Pin it!

If you can’t wait to make this simple 4-ingredient Butterfinger cookie recipe, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go!

They are magnificent for gifting! Wrap the Butterfinger balls in a pretty jar or tin with a ribbon. They make tasty gifts for friends, neighbors, co-workers, or take them to the hostess of your next party!

Tips for Success

Crush the graham crackers finely. A food processor works best, but a rolling pin and a zip-top bag get the job done, too.
Chill long enough to firm the dough balls. If the dough is too soft, the balls won’t keep their shape when dipping, and they will fall apart.
Melt the chocolate slowly. Use low heat or short microwave bursts so it doesn’t scorch.
Use a fork for dipping. It lets the excess chocolate drip off cleanly.

Substitutions & Variations

Use crunchy peanut butter for even more texture.
Swap in chocolate chips with 1 tablespoon coconut oil if you don’t have almond bark.
Add chopped Butterfinger bars to intensify the crunch and flavor.
Try white chocolate for a fun twist.

FAQs

Do these taste like real Butterfingers? Yes! The Graham crackers + peanut butter combo creates that light, crunchy texture that mimics the inside of a Butterfinger.
How should I store them? Keep them in an airtight container in the fridge. They last about a week (if nobody finds them first).
Can no-bake cookies be frozen? Absolutely. Freeze after dipping for up to 2 months. Thaw in the fridge before serving.
Can I make them smaller or larger? Yes, just adjust the chilling and dipping time as needed.

These No-Bake Butterfinger Cookies are the kind of treat you’ll find yourself making again and again. Easy, chocolatey, and always a hit with anyone lucky enough to snag one. Whether you’re stocking the holiday cookie tray or just craving something sweet without turning on the oven, this little recipe delivers big. Enjoy every bite!

This recipe is part of The Sweetest Season, an event I participate in every year for Cookies for Kids’ Cancer. You will find more information under the recipe card on this amazing event and how you can help us raise money for kids with cancer. Thank you!

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No Bake Butterfinger Cookies

No Bake Butterfinger Cookies are a sweet, peanut-buttery treat with a crunchy graham cracker center, dipped in chocolate. No oven required. Perfect for easy holiday baking, last-minute desserts, or anytime you want a candy-like cookie without the fuss.

Course Cookies

Cuisine American

Keyword Butterfinger, Cookie Balls, no bake cookies

Prep Time 5

Freeze Time 1

Total Time 1 5

Servings cookies

Calories 207kcal

Ingredients

2 cups creamy peanut butter
20 graham cracker sheets the rectangles, not the squarescrushed
1 ½ cups powdered sugar
Chocolate almond bark melted (the recipe doesn’t even say how much – let’s discuss this once you know if you can get any)

Instructions

Combine the peanut butter, crushed graham crackers, and powdered sugar. Stir until completely smooth and evenly combined.
Use a cookie scoop or spoon to portion the dough, then roll it into smooth, tight balls. Place the on a cookie sheet covered in parchment paper, then wrap the sheet in plastic wrap.Pop the mixture into the freezer for about one hour so the balls hold their shape when you dip them into the warm chocolate.
Melt your chocolate almond bark according to the package instructions.
Using a fork, dip each ball into the warm chocolate, letting the excess drip off. Place them on waxed paper while they set. They’ll firm up in just minutes at room temperature, or you can pop them into the fridge to speed things up.

Video

Notes

Storage Instructions

Nutrition

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

Each year, we raise money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2025, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

The post No-Bake Butterfinger Cookies appeared first on An Affair from the Heart.

Chocolate Mint Oreo Cookies

Michaela Kenkel — Wed, 03 Dec 2025 16:26:53 +0000

Soft, fudgy, and full of chocolate flavor, these Chocolate Mint Oreo Cookies are studded with chopped Oreos and swirls of cool mint for a festive treat. Melty Andes mints and the crunchy cookie pieces make every bite a little different. They’re the kind of cookie that feels special but is easy enough to make anytime.

The holiday season is here, and these Chocolate Mint Oreo Cookies are a quick, festive treat that hits all the right notes. Rich, fudgy, and studded with chopped Andes mints and crunchy mint Oreo pieces, they bake up soft and chocolatey every time. With little pops of green from the Oreos and that refreshing hint of mint. Best of all, this small-batch recipe makes just one dozen, so you can whip them up quickly whenever a chocolate-mint craving strikes, no need for a huge batch or a full day in the kitchen. Grab a cold glass of milk and enjoy one warm right out of the oven!

Chocolate Cookies with Oreos

These cookies make an amazing addition to any holiday cookie exchange or gift plate. Their chewy texture, festive green flecks, and mint-chocolate flavor are crowd-pleasers, and they’re easy to transport without falling apart. Whether you’re swapping cookies with neighbors, sending a treat to a friend, or adding something special to your own holiday spread, these little minty cookies are sure to impress, without requiring hours of baking or a giant batch to share. Of course, the recipe is easy to multiply to have plenty to share (or hoard – No judgement!)

Of course, Chocolate Mint Oreo Cookies aren’t just for holiday cookie trays. They make a quick after-dinner treat, lunchbox treat, or even a little surprise for yourself on a cozy night in. But I bet if you leave a couple of them out on Christmas Eve, it’s a sure bet you’ll be sent to the top of Santa’s favorite list, because these small-batch cookies bring big flavor and a little holiday magic.

Ingredients in Chocolate Mint Oreo Cookies

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

Salted butter keeps the cookies soft and adds extra flavor.
White + brown sugar, the combo gives a perfect balance of sweetness and moisture.
Egg binds everything together and adds richness.
Vanilla + mint extract The vanilla extract warms the flavor, while the peppermint extract gives these cookies their cool, refreshing kick.
Baking powder & baking soda are the lift you need for thick, soft cookies.
All-purpose flour is the base of the dough.
Dutch process cocoa powder gives them that dark, rich, brownie-like chocolate flavor.
Mint Oreos add crunch, color, and minty sweetness.
Andes mints melt into little pockets of creamy mint chocolate.

How to Make Chocolate Cookies with Oreos and Andes Mints

Preheat your oven to 350°F.

Beat the butter and both sugars with a hand mixer until smooth and creamy. Add the egg, vanilla, and mint extract and mix until combined. Add the dry ingredients (baking powder, baking soda, flour, cocoa powder) and mix just until no dry streaks remain. Fold in the chopped Oreos and Andes mints.

Scoop the dough into balls and place onto a cookie sheet, leaving about 2 inches between each cookie.

Bake for 12 minutes, or until the edges are set. Let them cool for 5 minutes before transferring to a wire rack.

Storage

Room temperature: Store cooled cookies in an airtight container for up to 5 days.
To reheat: Microwave for 10 seconds for a warm, fudgy center.
Freeze the cookie dough: Portion into balls and freeze for up to 3 months. Bake from frozen at 375°F for 12–14 minutes.

Love it? Pin it!

If you can’t wait to make these cookies, make sure you can find the recipe. Pin it to your favorite Pinterest recipe board before you go. While you’re there, give me a follow and check out my Holiday Christmas Cookie Exchange recipe board for more ideas.

Tips for Success

Don’t overmix the dough once you add the dry ingredients.
Press a few extra Oreo pieces into the tops right after baking for a bakery-style look.
Want extra chocolate? Add a few chocolate chips or white chocolate chips to the dough.

FAQ

Can I double the recipe? Absolutely! Double, triple, quadruple!

Do I have to use Dutch cocoa? Nope! Dutch gives a deeper flavor, but regular cocoa is totally fine.

Can I make these without Oreos? Yes, just replace them with more Andes mints or mint chips.

More Oreo Recipes to Love

I have a few fun ways to use Oreo cookies here on my site, but the Chocolate Dipped Oreo Christmas Cookies pictured above are probably one of my favorites. HOW cute are these!? This Three-Ingredient Oreo Bark is fun to make for the holidays, as are these Oreo Truffles.

Chocolate Mint Recipes

Our must-bake recipe each Christmas is the Chocolate Mint Candy Cookies you see pictured above. I double the batch every year. The same goes for my White and Dark Chocolate Peppermint Bark recipe. I have loads of mint recipes here on my site, but when it comes to holiday baking, you simply must check out my White Chocolate Peppermint Fudge, these Old Fashioned Peppermint Meringues, and my Peppermint Bark Popcorn.

Find all of my cookie recipes here.

Whether you’re baking for the holidays, treating your family on a cozy night in, or just answering a sudden craving, this small-batch recipe gives you big flavor without any extra work. Bake a dozen now, stash a few dough balls in the freezer for later, and enjoy every minty, chocolatey bite. These cookies are festive, fun, and absolutely worth making again and again.

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Chocolate Mint Oreo Cookies

Rich and fudgy chocolate cookies loaded with chopped mint Oreos and Andes mints. Small-batch and easy to make, these Chocolate Mint Oreo Cookies are perfect for Christmas cookie trays, St. Patrick’s Day treats, or a cozy night in with a glass of milk.

Servings Cookies

Calories 301kcal

Ingredients

½ cup salted butter softened
½ cup white granulated sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon mint extract
1 teaspoon baking powder
½ teaspoon baking soda
1 cup all-purpose flour
½ cup Dutch process cocoa powder
1 cup chopped mint Oreos
½ cup chopped Andes mints

Instructions

Preheat the oven to 350°F.
In a large mixing bowl, beat the butter and sugars together with an electric hand mixer until smooth and creamy.
Add the egg, vanilla, and mint extract. Whisk on medium-high speed for about a minute, or until the egg is fully incorporated.
Gently whisk in the baking powder, baking soda, flour, and cocoa powder until no pockets of dry ingredients remain.
Gently fold the chopped Oreos and Andes mints into the cookie dough until they are evenly distributed.
Drop scoops of cookie dough onto a baking sheet, spacing them about 2 inches apart, and bake for about 12 minutes, or until the edges are set.
Let the cookies cool on the counter for 5 minutes before moving them to a wire cooling rack. Enjoy!

Notes

Storage

Room temperature: Store cooled cookies in an airtight container for up to 5 days.
To reheat: Microwave for 10 seconds for a warm, fudgy center.
Freeze the cookie dough: Portion into balls and freeze for up to 3 months. Bake from frozen at 375°F for 12–14 minutes.

Nutrition

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The post Chocolate Mint Oreo Cookies appeared first on An Affair from the Heart.

Sugar Cookie in a Mug (No Egg Recipe)

Michaela Kenkel — Mon, 01 Dec 2025 23:46:29 +0000

Sometimes you just need a sweet treat without the hassle of baking a whole batch of cookies. That’s where this easy recipe for a soft Sugar Cookie in a Mug comes in. Ready in under two minutes, it’s fluffy, frosted and perfectly sprinkled. And the best part? You don’t even need an egg. It’s perfect for a quick snack, an after-school treat, or a cozy solo dessert.

Holiday spirit – Activate!

There’s something about the holidays that calls for a little extra comfort. Picture yourself curled up on the couch with a Hallmark movie playing in the background, a hot cocoa in hand, and a little spontaneous cookie made right in the microwave. No need to bake a whole batch. Just a soft, frosted mug cookie ready in minutes. It’s the perfect way to treat yourself and soak in the holiday spirit without any fuss.

Sugar Cookie in a Cup

You only need a few minutes and a coffee cup to have a warm, soft cookie ready to eat. It’s egg-free, so you don’t have to worry if you’re out of eggs or avoiding them. You can easily customize it with sprinkles, chocolate chips, or even a little cinnamon. Plus, it’s a single serving, so you don’t have to worry about what to do with leftovers.

Microwave Sugar Cookie Recipe

Mug desserts made in the microwave are a little bit of magic in a cup. They come together in minutes, making them perfect for when you want a warm, sweet treat without committing to a whole batch. Whether it’s a cookie, brownie, or cake, these single-serving desserts are cozy, comforting, and just the right size to enjoy all to yourself or share with someone special. Plus, the microwave does all the work, so cleanup is minimal, and indulgence is instant.

Keep reading to find even more ways to make single-serving microwave desserts in a mug.

Simple ingredients you probably have in your pantry are all you need. You will find the exact measurements and instructions at the bottom of this post in the printable recipe card.

For the Cookie Cookie Mug Cake Dough:

Flour – gives the cookie structure
Granulated sugar – adds sweetness and a little texture
Baking powder – helps the cookie puff up in the microwave
Salted butter – makes it rich and soft
Milk – keeps it moist and smooth
Almond extract – gives that classic sugar cookie flavor. Vanilla extract works too.
Multi-colored sprinkles (optional) – for a fun, festive touch

Note: Many are concerned with the addition of eggs to mug dessert recipes. I have some that use them and some that don’t. This sugar cookie in a mug recipe is eggless.

For the Powdered Sugar Frosting:

Frosting is, of course, optional. So frost them if you want, or just enjoy them with some colorful sprinkles or a little dusting of sparkling sugar.

Butter – creates a creamy base for the frosting
Powdered sugar – sweetens and thickens the frosting
Milk – helps achieve the perfect spreadable consistency
Almond extract – boosts the cookie flavor. Vanilla works great, too.

How to Make a Microwave Sugar Cookie in a Mug

If you have never made sugar cookies in a mug, I’ll bet after trying them, you will wonder why you waited so long!

In an 8-ounce microwave-safe mug, melt the butter for about 15 seconds. Stir in the milk and almond extract until combined. Mix in the flour, sugar, and baking powder until smooth.

Fold in sprinkles if you want that funfetti look.

Microwave on high for 40 to 60 seconds. The cookie should be firm but still soft. Let it cool slightly before frosting.

Prepare the Frosting

Whisk softened butter in a small bowl until creamy. Gradually add powdered sugar, whisking completely after each addition. Stir in milk and almond extract until smooth.

Frost and Enjoy

Spread or pipe the frosting over your cooled mug cookie. Add extra sprinkles if desired. Then dig in and enjoy your quick treat.

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If you can’t wait to try this easy sugar cookie in a mug, make sure you can find he recipe! Pin it to your favorite Pinterest recipe board before you go!

Tips and Tricks

Watch your microwave: Every microwave is different. Start at 40 seconds and add more time if needed.
Mix-ins: Chocolate chips, crushed candy, or a sprinkle of cinnamon can make it even better.
Cooling: Let the cookie cool a bit before frosting so the frosting doesn’t melt completely.

Storage

At room temperature: Keep your mug cookie covered and enjoy it the same day.
Make ahead: You can prepare multiple cookie doughs in mugs and store them in the fridge. Microwave when ready to eat.

More Mug Desserts to Love

I have three other mug recipes on my website, the coconut cake you see pictured above, a brownie and an apple crisp. My friend, Brandi has a Peanut Butter Cookie in a mug and my friend, Candi has a mug cake recipe for carrot cake that comes with a cute printable gift tag. Who said dessert for one wasn’t fun?

This Sugar Cookie in a Mug is proof that you don’t need a full baking session to enjoy a sweet treat. Soft, frosted, and ready in minutes, it’s the ultimate cozy dessert for one and a little indulgence any time of day. Grab a glass of milk and let’s make some!

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Sugar Cookies in a Mug (no egg)

A soft, sweet Sugar Cookie in a Mug made right in the microwave. This quick, egg-free mug dessert is topped with creamy frosting and sprinkles for the perfect cozy treat when you just want one cookie.

Course Cookies

Cuisine American

Keyword dessert for one, microwave, no eggs, Sugar Cookie

Prep Time 2

Cook Time 2

Servings serving

Calories 807kcal

Ingredients

For the Cookie Dough:

4 Tablespoons flour
2 Tablespoons granulated sugar
½ teaspoon baking powder
3 Tablespoons salted butter melted
2 Tablespoons milk
½ teaspoon almond extract
½ teaspoon multi colored sprinkles optional

For the Frosting:

1 ½ Tablespoons butter softened
¼ cup powdered sugar
¼ teaspoon whole milk
2 drops almond extract more or less to taste

Instructions

Make the Cookie Dough:

In an 8-ounce microwave-safe mug, melt the butter. (15 seconds)
Stir in the milk and extract until combined.
Mix the flour, sugar, and baking powder into the butter mixture until incorporated.
Fold in sprinkles.
Microwave the mug on high for 40 to 60 seconds, or until the cookie is firm but not hard.
Cool slightly before frosting.

Prepare the frosting:

Whisk softened butter in a small bowl until creamy.
Add the powdered sugar in a little at a time, creaming in each addition completely with the small whisk.
Add in the milk and the extract, and whisk until smooth.
Pipe or spread over the top of the cooled cookie and dust with more sprinkles if desired.

Video

Nutrition

The post Sugar Cookie in a Mug (No Egg Recipe) appeared first on An Affair from the Heart.

Grandma Davis’ Sugar Cookies

Michaela Kenkel — Mon, 01 Dec 2025 15:09:39 +0000

These Frosted Sugar Cookies are the kind of easy, dependable recipe that has been passed from one kitchen to the next for decades. The dough comes together in minutes, chills overnight, and rolls out beautifully for your favorite cookie cutters. They’re the nostalgic cookies at the center of our family’s Christmas tradition, the ones we’ve made year after year with our kids and now our grandkids, with giggles and sprinkles scattered across the table.

If you like soft, chewy frosted sugar cookie cut-outs, these are for you!

These Frosted Sugar Cookies are the heart of our family cookie day. Soft, chewy sugar cookies, iced with a simple frosting, and dusted with sprinkles. No royal icing, no fancy piping bag. Just the kind of wholesome, well-loved Christmas cookies we’ve been making for 30+ years. And the funny part? Grandma Davis isn’t even my grandma. But her recipe has been part of our family for so long, it feels like it should be written on an old, butter-stained recipe card tucked into a church cookbook.

Cut Out Sugar Cookie Recipe

Many years ago, I sank my teeth into one of these soft sugar cookies, and I never looked back. My friend, Tonja, had shared them with me over the holidays, her grandma’s recipe and the one she made every year. Now, I need to tell you that when I was growing up, our cutout cookies never had frosting. My Mom always used my Great Aunt Vern’s recipe, and we did a little egg wash and colored sugar over the top. Those same cookies still get made for me by my Mom every Christmas (minus the rolling), and they hold a very special place in my heart. But on our cookie trays, we have made room for two old-fashioned sugar cookies.

Rolled Sugar Cookie Recipe

I want to say that those people who make those gorgeous sugar cookies with the intricate piped icings have a real talent. Kudos to them! We are a simpler household, and we love to just have fun with the decorating! For years, our kids helped decorate, and now, our grandkids come, and we have a cookie day on the Sunday before Christmas! We usually order pizza and crank up the Christmas music, and some of us are cutting, and some of us are decorating, then we switch.

But these cookies aren’t just for Christmas! I make them for Valentine’s Day, St Patrick’s Day, you name it. Of course, it doesn’t even have to be a special occasion – any ol day is a great day for a sugar cookie!

These cookies bake up soft in the center, lightly crisp on the edges, and absolutely perfect for frosting. They’re the cookies you make with kids perched on stools, friends gathered around the table, and sprinkles scattered everywhere. They hold their shape, stay tender, and taste like pure nostalgia.

You’ll need a handful of pantry staples to make these old-fashioned Christmas sugar cookies. Find the complete measurements and instructions at the bottom of this post in the printable recipe card.

For the Cookie Dough:

Shortening or butter – gives the cookies their soft, tender texture and helps them hold their shape when baked. I always use butter-flavored Crisco for this recipe.
Granulated sugar – sweetens the dough and helps create that light, chewy bite.
Eggs – add richness and structure, keeping the cookies soft instead of crumbly.
Vanilla – brings warmth and classic sugar-cookie flavor. Almond extract also works!
Flour – the backbone of the dough, giving the cookies their soft-but-sturdy structure for rolling and cutting.
Baking soda – helps the cookies rise slightly so they stay thick and tender.
Salt – balances the sweetness and brings out all the buttery, vanilla flavors.

For the Icing and Decorating:

White Frosting in a can – I use this simple trick to make quick batches of icing in lots of colors for decorating these rolled sugar cookies. Use the buttercream kind – NOT the whipped one. If you prefer to make a from-scratch recipe without corn syrup, this is an easy cookie icing recipe that works great.
Extracts – vanilla extract, almond extract, or even lemon extract all work nicely. We prefer almond.
Food Coloring – I use little bowls and mix up lots of vibrant colors for decorating.
For Decorating: Assorted Sprinkles, sparkling sugars, and jimmies for decorating.

How to Make Frosted Sugar Cookies

Remember to mix your dough up the day before so it gets a good 8 hours of chilling time in the fridge before you plan to roll it out.

Sift the flour, baking soda, and salt together and set aside.

In the bowl of your stand mixer, or in a large bowl with your hand mixer, cream together the shortening and sugar. Add eggs and vanilla and mix until smooth. Mix in the dry ingredients until a soft dough forms.

Roll the dough into a ball and wrap it in plastic wrap, and refrigerate for 8 hours, or overnight.

Dust your counter with flour, roll out the dough, and cut into festive shapes.

Bake at 375°F on an ungreased cookie sheet for about 7 minutes. Watch them closely! They should look set but not brown. Leave them on the cookie sheet for a minute or two before removing them to a cooling rack to cool completely.

Once cooled, it’s time to decorate!

Now, as I mentioned, I take the easy route. I have small bowls, and I drop a couple of heaping tablespoons of canned white buttercream frosting into each bowl. I zap it in the microwave for a few seconds, until it’s a pourable consistency. Color each bowl with a different food coloring, and leave one white. Flood icing over the whole cookie, sprinkle with sparkling sugar or sprinkles while they are wet. The icing will dry and not be sticky. If you want to pipe frosting on and get fancy, go for it!

Storing & Freezing Cut-Out Sugar Cookies

These cookies stay soft for several days when stored in an airtight container. They also freeze beautifully. I freeze them without the frosting and decorate them after they defrost. Making them perfect to bake ahead for Christmas trays or cookie exchanges.

Love it? Pin it!

If you want to make the best sugar cookie cutout recipe, this is it! Pin this to your favorite Pinterest recipe board before you go to find it when you’re ready to bake!

Tips for the Best Soft Frosted Sugar Cookies

Don’t overbake. The pale color is what keeps them soft and tender.
Chill really means chill. Overnight makes all the difference.
Keep it simple. A butter knife, a bowl of frosting, and a bunch of sprinkles are all you need.
Almond or vanilla works. Whichever you like – use that.

More Christmas Cookie Recipes To Love

Above you will see my Aunt Vern’s Sugar Cookies, the recipe that I grew up with. They are a light, melt-in-your-mouth, slightly crisp cookie. I also can’t let the holidays slip by without baking up these Old Fashioned Spritz Cookies! I have a plethora of Christmas cookie recipes here on my website. Some of my favorites include these Chocolate Mint Candy Cookies, Iced Molasses, Gingerdoodles, and these Christmas Dipped Oreos are always a fan favorite!

You can find all of my Cookie recipes here and all of my Holiday Baking ideas here.

However you celebrate the season, I hope these simple, time-honored sugar cookies find a place in your kitchen the way they have in ours. They’re the kind of cookies that bring everyone back to the table, year after year. Soft, sweet, and made with the kind of love only a family recipe carries. Enjoy every bite, and every memory they help you make.

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The Best Frosted Sugar Cookie Recipe | Grandma Davis’ Sugar Cookies

Soft, simple, and nostalgic. These old-fashioned frosted sugar cookies have been part of our family Christmas for over 30 years. The dough rolls out beautifully, bakes up tender, and is perfect for topping with a swish of vanilla or almond frosting and a dusting of sprinkles.

Course Cookies

Cuisine American

Keyword Christmas cookies, cutout cookies, frosted sugar cookies, rolled cookies, Sugar Cookies

Prep Time 5

Cook Time 7

Chilling Time 8

Total Time 8 12

Servings cookies

Calories 143kcal

Author Michaela Kenkel

Equipment

Ingredients

To Make the Cookie Dough:

1 1/2 cups shortening or butter I use butter flavored Crisco
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 cups flour
2 teaspoons baking soda
2 teaspoons salt

For Icing and Decorating:

Canned White Buttercream Frosting (NOT whipped frosting)
food coloring
sprinkles, sparkling sugar

Instructions

Sift flour, salt and baking soda together, set aside.
With a mixer,cream together shortening and sugar. Add eggs and vanilla, combine. Add the flour mixture a little at a time, mixing until it forms a soft dough.
Form a big dough ball, wrap in plastic wrap and refridgerate for 8 hours.
Preheat oven to 375 degrees F.
Roll dough about 1/4" thick onto a floured surface and cut with cookie cutters.
Bake at 375°F on an ungreased cookie sheet for about 7 minutes. Watch them closely! They should look set but not brown. Leave them on the cookie sheet for a minute or two before removing them to a cooling rack to cool completely.
Let them cool before frosting them.

Frost and Decorate your cookies:

Now, as I mentioned, I take the easy route and use canned frosting. Make homemade if you prefer.
Drop a couple of heaping tablespoons of canned white buttercream frosting into several small bowls. Zap it in the microwave until it’s a pourable consistency. Color each bowl with a different food coloring, and leave one white.
Flood icing over the whole cookie, sprinkle with sparkling sugar or sprinkles while they are wet. The icing will dry and not be sticky. If you want to pipe frosting on and get fancy, go for it!

Notes

The number of cookies can vary based on the size of the cutter you use.

If you don’t want to frost them, dust them with sugar before baking.

Watch the cookies closely as they bake. For them to be soft, you can’t let them brown.

Storing & Freezing Cut-Out Sugar Cookies

Nutrition

This recipe was originally posted on December 21, 2011. It has been updated to improve user experience and reshared on December 1, 2025.

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The post Grandma Davis’ Sugar Cookies appeared first on An Affair from the Heart.

Pumpkin Dump Cake

Michaela Kenkel — Tue, 28 Oct 2025 19:48:42 +0000

I just love an easy pumpkin dessert, and this Pumpkin Dump Cake is the best! My pumpkin spice dump cake recipe is packed with fall flavors, simply baked into a 9×13 dish. The term “dump” simply refers to the easy method of making this dessert, just dump and bake. This dessert is perfect for any autumn meal, from weeknight dinners to holiday gatherings.

I have been making this easy pumpkin dump cake for years. It is so quick to toss together. I make my pumpkin dump cake with spice cake mix, which makes me so happy because it’s one of my favorite cake mixes. You will fall in love the minute you taste it warm with a scoop of ice cream.

I am a huge pumpkin fan. Are you? Here are a couple of must-try pumpkin recipes: Cinderella Cake (Pumpkin Cake with Cream Cheese Frosting and crunchy pecans) and Pumpkin Pie Bars (classic pumpkin pie with a shortbread crust) You are sure to love these delicious dessert recipes, too!

Pumpkin Dump Cake Recipe

Using a cake mix, this recipe is as easy as they get and will feed a crowd. This pumpkin pie cake comes together quickly, any day of the week when you need a little pumpkin spice in your life. It is also a perfect Thanksgiving dessert, capturing all the flavors of pumpkin pie. It is truly like pumpkin pie meets spice cake, making a heavenly pumpkin dump cake dessert.

What is a Dump Cake?

A pumpkin dump cake is similar to a cobbler. The cake mix creates a crunchy topping when sprinkled on top, instead of a spongy texture. The name refers to “dumping” all the ingredients into a baking dish. Most dump cakes use canned fruit fillings, but a pumpkin pie dump cake requires combining the pumpkin mixture before adding it to the pan.

Pumpkin Dump Cake Ingredients

You will find the complete ingredient amounts and instructions in the printable recipe card at the bottom of this post.

Pumpkin puree – make sure you are using 100% pureed pumpkin, NOT pumpkin pie filling
Evaporated milk – You can substitute whole milk, half and half, or heavy cream
Eggs
Sugar – I use extra fine granulated white sugar
Pumpkin pie spice – You can easily put this spice mix together with 6 ingredients. Here’s my recipe for this magical seasoning: https://anaffairfromtheheart.com/homemade-pumpkin-pie-spice/
Spice cake mix – You could also use vanilla, white, or yellow cake mix – just add another tablespoon of pumpkin pie spice to the cake mix
Melted butter – You can substitute margarine in a pinch…it just won’t have that extra buttery decadence.
Pecans – you can omit the nuts if you are allergic to them. Walnuts are also a great option if you prefer them.

How To Make a Simple Pumpkin Dump Cake

Preheat oven to 350°F. Lightly grease a 9×13 baking dish.

Beat 3 eggs in a large bowl. Add pumpkin puree, sugar, milk, and pumpkin pie spice; mix well.

Spread the pumpkin mixture into the prepared dish. Sprinkle dry cake mix evenly over the pumpkin layer.

Drizzle melted butter over the top and add nuts if desired.

Bake for about 1 hour, until a knife inserted in the center comes out clean.

Serve warm with vanilla ice cream or whipped cream. For an extra special treat, try my homemade cinnamon vanilla ice cream!.

How to Store Leftover Pumpkin Dump Cake: After baking and cooling, cover the pan with a lid or aluminum foil. Store in the refrigerator for up to 5 days. To serve, bring the cake to room temperature or warm individual slices in the microwave. This pumpkin dump cake dessert is just as delicious the next day.

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If you love this pumpkin dump cake recipe, make sure to pin it to your favorite Pinterest board.

FAQ’s about Pumpkin Dump Cakes

Should dump cake be refrigerated? Yes, after baking and cooling, store covered in the fridge for up to 5 days.
Can I make pumpkin dump cake ahead of time? Yes, make it a day ahead and refrigerate until ready to serve. Bring to room temperature or warm slightly before serving.
What are some other versions of dump cake? Classic dump cakes use canned fruit, cake mix, and melted butter. You simply “dump” each ingredient into a pan and bake.

TIPS AND TRICKS

Make in a slow cooker: low 4 hrs / high 2 hrs
Shake the pan after adding ingredients to help combine
For a more consistent crumble, mix cake mix with melted butter before sprinkling
Store leftovers in the fridge up to 5 days

MORE FABULOUS FALL PUMPKIN DESSERT Recipes

It’s pumpkin season, and I am here for it! Here are more ways to enjoy pumpkin:

Give in to your pumpkin spice craving today with this easy dump cake recipe. Perfect for pumpkin lovers, this pumpkin dump cake dessert is simple, perfectly pumpkin, and a guaranteed favorite for fall. It’s the perfect Thanksgiving dessert to serve family and friends.

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Pumpkin Dump Cake

This pumpkin dump cake recipe is an easy cake recipe perfect for pumpkin lovers. Made with a spice cake mix, it’s a warm, comforting pumpkin dessert. Serve with ice cream or whipped cream for a fall favorite!

Course Cake & Cupcakes

Cuisine American

Keyword canned pumpkin, easy, fall, pumpkin dessert, pumpkin dump cake recipe, pumpkin pie spice, pumpkin puree, spice cake, with cake mix

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 244kcal

Author Michaela Kenkel

Equipment

Ingredients

3 large eggs slightly beaten
1 15 ounce can pumpkin puree (NOT pumpkin pie filling)
1 cup sugar
1 1/2 Tablespoons Pumpkin Pie Spice
1 12 ounce can evaporated milk
1 15.25 ounce Spice Cake Mix
3/4 cup butter melted (1 1/2 sticks)
1 cup pecans chopped (optional)

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13" baking dish with non-stick cooking spray.
In a mixing bowl, beat your eggs.
Add in pumpkin, milk, sugar and pumpkin pie spice. Stir to combine.
Spread pumpkin mixture into the prepared baking dish.
Sprinkle cake mix evenly over the top of the pumpkin.
Drizzle melted butter over the top of the cake mix.
Top with nuts, if desired.
Bake for one hour, or until a knife inserted in the center comes out clean.
Serve warm with whipped cream or a scoop of vanilla ice cream.

Video

Notes

Storing Leftovers: After baking and cooling, cover the pan with a lid or aluminum foil. Store in the refrigerator for up to 5 days. To serve, bring the cake to room temperature or warm individual slices in the microwave. This pumpkin dump cake dessert is just as delicious the next day.

Nutrition

This recipe was originally posted on September 9, 2022 in part with a group of bloggers sharing #FallFlavors recipes. It has been updated to improve user experience and reshared on October 28, 2025.

More recipes from the event:

Delicious Cranberry Pecan Cheese Ball from Family Around The Table
Pumpkin Spice White Russian from Our Crafty Cocktails
Vegan Sweet Potato Cutlets from Magical Ingredients
Cinnamon Chip Apple Muffins from Hezzi-D’s Books and Cooks
Cranberry Walnut Bread from Hostess At Heart
Pumpkin Banana Muffins from Cheese Curd In Paradise
Sun Dried Tomato Vinaigrette from Art of Natural Living
Autumn Chicken Cobb Salad from A Kitchen Hoor’s Adventures
Ham, Apple and Cheddar Quesadillas from A Little Fish in the Kitchen
Slow Cooker German Pork Roast from Palatable Pastime
Air Fryer Candied Pecans from Devour Dinner
Apple Cinnamon Chip Cookies from Sweet Beginnings
Candy Corn Cookies from Best Cookie Recipes
Ginger Apple Pear Crisp from Jolene’s Recipe Journal
Maple Brown Sugar Cookies with Candied Sage from The Spiffy Cookie
Maple Pecan Biscotti from Karen’s Kitchen Stories
Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
Pumpkin Chocolate Chip Bars from Blogghetti
Pumpkin Dump Cake from An Affair from the Heart
Sweet Potato Cinnamon Roll Cake from Jen Around the World

The post Pumpkin Dump Cake appeared first on An Affair from the Heart.

Voodoo Doll Hand Pies

Michaela Kenkel — Wed, 10 Sep 2025 18:26:59 +0000

Who knew spooky could be so sweet? With just pie crust and cherry filling, these Voodoo Doll Hand Pies are quick to make, fun to decorate, and creepy enough to charm any Halloween party.

There’s something deliciously eerie about a treat that looks just a little too spooky to eat. These Voodoo Doll Hand Pies are exactly that, equal parts creepy and cute, with just enough Halloween flair to give your guests a shiver before they take a bite. Made from flaky pie crust and oozing with cherry pie filling, they’re the kind of dessert that looks like you went all out, but really comes together in no time at all. Whether you’re hosting a haunted house party or just want to surprise your kids with a festive treat, these little pies are sure to cast a spell on anyone who tries them.

Voodoo Doll Halloween Hand Pies

If you’re looking for a Halloween treat that’s just the right mix of creepy and cute, these Voodoo Doll Hand Pies are it. Made with store-bought refrigerator pie crust and filled with sweet cherry pie filling, they come together easily but look like something straight out of a haunted kitchen.

Using a gingerbread man cookie cutter, you’ll create the doll shapes, then “stitch” them up with fork crimping around the edges. A few clever details, like X’s for the eyes and toothpicks poking through, make them look like edible voodoo dolls. The cherry filling peeks out just enough to give that eerie, spooky vibe that’s perfect for Halloween parties or trick-or-treat night.

If you love these, be sure to check out my Apple Pie Tacos and my Pumpkin Pie Turnovers!

Be Bewitched by These Voodoo Doll Pies

These hand pies are as fun to make as they are to eat. With refrigerated pie crust and cherry filling, they’re quick and easy, no fancy baking skills required. The real magic happens when you get to play with the details: cutting out the doll shapes, crimping the edges like stitches, and giving them spooky X’s for eyes before “pinning” them with toothpicks. It feels a little like arts and crafts time in the kitchen, only you get flaky, gooey, cherry-filled treats at the end. Perfect for Halloween parties, family baking nights, or anyone who loves a mix of creepy and cute, these pies are sure to bring out the kid in all of us.

Voodoo Dolls

For centuries, voodoo dolls have carried an air of mystery and intrigue, symbols of magic, power, and the unknown. While the real thing might feel a little chilling, these edible versions bring all the spooky charm without the scare. Their stitched-up look and “pins” make them the perfect Halloween treat, striking just the right balance of creepy and playful. They’ll have everyone at your party talking before they even take a bite!

Conjure Up Your Ingredients

You will find all of the complete measurements in the printable recipe card at the bottom of this post.

refrigerated pie crust – makes this recipe super easy. If you want to sub puff pastry, your handpies will be flakier. Want a from-scratch recipe? Use my recipe for homemade pie crust.
cherry pie filling – works great with its vibrant red color. Not a fan of cherry? Try apple, blueberry, raspberry, or even a spoonful of Nutella for a fun twist. Use this homemade filling recipe if you prefer.
egg wash – one egg with some water to make the egg wash. Milk will also work.
sugar – optional, dust the pie crusts for a bit of sparkle
decorations – toothpicks or cocktail picks, black decorator icing, edible eyeballs
equipment – you will need a large baking sheet, a fork, a rolling pin, and a large gingerbread cutter. I only picked on the gingerbread boys today, but any of the gingerbread people will work!

Cast the Spell: How to Make Voodoo Doll Hand Pies

I used the basic steps from my Heart-Shaped Hand Pies to get these Voodoo Doll Pies the perfect shade of golden brown.

Summon the oven. Preheat the oven to 400°F and line a baking sheet with parchment paper.

Shape your dolls. Roll out the pie crust and cut out shapes using a gingerbread man cookie cutter. Re-roll scraps to make more.

Add the magic filling. Place half the cutouts on the baking sheet, spoon a little cherry pie filling in the center, brush the edges with egg wash, then top with another cutout.

Seal the spell. Press the edges with a fork to create “stitches.”

Bring them to life. Cut X’s for eyes and score little “stitch marks” if you like.

Shiny finish. Brush with egg wash and sprinkle with sugar, and bake your creations for about 15 minutes, or until golden and flaky.

Add the pins. Once cooled slightly, use the black icing to draw on stitches and eyes. Add candy eyeballs, and poke a few toothpicks into your pies to complete the voodoo doll look.

Store any leftovers in an airtight container at room temperature for up to 2 days. To make them crispy again, just pop them in the oven for a few minutes before serving.

Love it? Pin it!

If you can’t wait to try these Voodoo Doll Hand Pies, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go!

Favorite Halloween Recipes

Over the years, I have made lots of fun Halloween recipes. I love those Bloody Dirty Shirley cocktails you see pictured above, and you will have to make sure that you take a peek at my Ghostly Poptarts, Monster Burgers, Brain Cupcakes, Mummy Bark, Spider Cookies, my non-alcoholic Halloween Punch, and more!

And just like that, your kitchen magic is complete. These Voodoo Doll Hand Pies may look a little eerie, but one bite of that flaky crust and gooey cherry filling will break any spell. Whether you’re brewing up fun for a Halloween party, handing them out to trick-or-treaters, or just treating yourself, these creepy-cute pies are guaranteed to disappear faster than a ghost at midnight.

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Voodoo Doll Hand Pies for Halloween

Turn your kitchen into a haunted bakery with these Voodoo Doll Hand Pies! Flaky, cherry-filled, and decorated with stitched-up eyes and toothpick “pins,” they’re creepy, cute, and ready to vanish from the plate.

Course Pies

Cuisine American

Keyword cherry pie filling, halloween, halloween hand pies, halloween pies, Voodoo Doll, Voodoo doll hand pies

Prep Time 15

Cook Time 15

Total Time 30

Servings pies

Calories 49kcal

Equipment

Ingredients

1 box (2 crusts) refrigerated pie crusts, or your own homemade
1 cup cherry pie filling
1 egg + 1 Tablespoon water for egg wash
sugar for dusting
black piping frosting for decorating
toothpicks or cocktail picks

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Roll out the pie crust and cut out shapes using a gingerbread man cookie cutter. Re-roll scraps to make more.
Place half the cutouts on the baking sheet, spoon a little cherry pie filling (about 1-2 Tablespoons at most) in the center, brush the edges with egg wash, then top with another cutout.
Press the edges with a fork to create “stitches.”
Cut X’s for eyes and score little “stitch marks” if you like.
Brush with egg wash and sprinkle with sugar, and bake for about 15 minutes, or until golden and flaky.
Once cooled slightly, use the black icing to draw on stitches and eyes. Add candy eyeballs, and poke a few toothpicks into your pies to complete the voodoo doll look.

Video

Notes

Store any leftovers in an airtight container at room temperature for up to 2 days. To make them crispy again, just pop them in the oven for a few minutes before serving.

Two pie crusts should make 7 (maybe 8 if you stretch it) pies.

Don’t use too much filling, or it will all seep out of the sides.

Nutrition

The post Voodoo Doll Hand Pies appeared first on An Affair from the Heart.