I graduated from Brigham Young University and one of the iconic desserts on campus are the mint brownies. You’ll see them in every on-campus bakery and at every sporting event! It’s a legendary treat and one I couldn’t resist recreating.

Ingredients You Need for Mint Brownies

Here’s a quick list of the ingredient you’ll need for the brownies. Exact measurements are listed in the recipe card below.

• All-purpose flour
• Good quality dark chocolate cocoa powder, I only use THIS
• Salt
• Unsalted butter
• Bittersweet chocolate chips
• Brown sugar
• Eggs
• Vanilla extract
• Powdered sugar
• Mint extract (I like using the Peppermint Emulsion from LorAnn Oils)
• Heavy whipping cream
• Food coloring (optional)

How to Make Mint Brownies From Scratch

Step 1: Prepare the Brownies

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a medium-size mixing bowl, whisk together the flour, cocoa powder and salt. Set aside.
3. Next, in a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
4. Once the mixture has cooled slightly, add the brown sugar to the butter and stir until smooth. Add the eggs, one at a time, stirring well between each addition. Stir in the vanilla.
5. Add the flour mixture and stir until no streaks of flour remain.
6. Pour the batter into the prepared pan. Bake the brownies for 25 to 30 minutes.
7. Remove the pan from the oven and allow the brownies to cool completely before adding frosting and ganache.
   

Step 2: Make the Mint Frosting

1. In a mixing bowl, beat the butter until smooth.
2. Gradually add the powdered sugar and heavy whipping cream, and beat until fluffy.
3. Stir in the peppermint or mint extract and a couple drops green food coloring, mixing until the color is evenly distributed.
4. Spread the frosting over the cooled brownies and place them in the fridge to set for 20-30 minutes.

Step 3: Prepare the Chocolate Ganach

1. In a microwave-safe bowl, combine the chocolate chips and butter.
2. Microwave in 30-second intervals, stirring each time, until smooth.
3. Let the glaze cool slightly before pouring it over the chilled mint frosting.
4. Spread the glaze evenly and return the brownies to the fridge for about 30 minutes to allow the chocolate to set.

Step 4: Slice and Enjoy!

Once the chocolate glaze has set, slice the brownies into squares and serve. These brownies are even better the next day when the flavors have had time to meld. Store them in an airtight container in the fridge for up to 5 days.

More Recipes You’ll Love to Bake

• Grasshopper Pie Cake
• Mint Cookies
• Grasshopper Pie

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Mint Brownies

Delicious chewy brownies with mint frosting and chocolate ganache.

Course Dessert

Cuisine Brownies

Keyword Brownies, Mint Brownies

Ingredients

For the Brownies

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (88.5 g) good quality dark chocolate cocoa powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter
• 1 cup (180 g) bittersweet chocolate chips
• 2 cups (440 g) light brown sugar, packed
• 4 eggs
• 2 teaspoons (8.4 g) vanilla extract

For the Mint Frosting

• 1/2 cup (113 g) unsalted butter
• 1 1/2 cups (187.5 g) powdered sugar, measured then sifted
• 1-2 tablespoon heavy whipping cream
• 1 teaspoon Peppermint or mint extract, I use the Peppermint Emulsion by LorAnn
• 1-2 drops green food coloring, optional

For the Chocolate Ganache

• 1 cup (170 g) semi-sweet or bittersweet chocolate chips
• 6 tablespoons unsalted butter

Instructions

For the Brownies

• Preheat your oven to 350 degrees F. Spray a 9" x 13" baking dish with nonstick spray. Set aside.
• In a medium size mixing bowl, sift together the flour, cocoa powder, and salt. Set aside.
• In a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
• Add the brown sugar to the butter and stir until smooth.
• Add the eggs, one at a time, stirring well between each addition.
• Stir in the vanilla.
• Add the flour mixture and stir until no streaks of flour remain.
• Pour the batter into the prepared pan.
• Bake the brownies for 25 to 30 minutes.
• Remove the pan from the oven and allow the brownies to cool completely before adding the mint frosting and chocolate ganache.

For the Mint Frosting

• In a mixing bowl, beat the butter until smooth.
• Gradually add the powdered sugar and heavy whipping cream, and beat until fluffy.
• Stir in the peppermint or mint extract and a couple drops green food coloring, mixing until the color is evenly distributed.
• Spread the frosting over the cooled brownies and place them in the fridge to set for 20-30 minutes.

For the Chocolate Ganache

• In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring each time, until smooth.
• Let the ganache cool slightly before pouring it over the chilled mint frosting.
• Spread the glaze evenly and return the brownies to the fridge for about 30 minutes to allow the chocolate to set.

  Makes 15-20 brownies.

The post Mint Brownies first appeared on Cake by Courtney.

Chocolate Chip Caramel Bars

I’m excited to share with you my Chocolate Chip Caramel Bars from my book, “BAKE, by Courtney.” You will love how easy these bars are to make. You’ll be using the chocolate chip cookie recipe from my Soft and Chewy Chocolate Chip Cookies, with a simple homemade caramel sauce for the filling.

Why You’ll Love These Chocolate Chip Caramel Bars

1. Easy to Make: With simple ingredients and straightforward steps, these bars are beginner-friendly.
2. Irresistible Texture: Chewy, gooey, and slightly crispy—every bite is a delight.
3. Versatile: Perfect for holidays, gifting, or satisfying your late-night cravings.

Ingredients You’ll Need

To make these decadent bars, gather the following:

• 1 cup unsalted butter
• 1 cup brown sugar (packed)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup soft caramel candies (unwrapped)
• 14 ounce can sweetened condensed milk

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.

2. Make the Caramel and Cookie Dough

• In a medium saucepan, combine the unwrapped caramels, sweetened condensed milk, and 1 teaspoon salt. Cook over medium heat until the mixture is smooth. Turn off heat and allow to cool slightly.
• In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, followed by the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture.
• Fold in the chocolate chips.

3. Layer the Bars

• Press about 2/3rd of the cookie dough evenly into the prepared pan.
• Pour the caramel mixture over the cookie dough layer.
• Drop spoonfuls of the remaining cookie dough on top, spreading gently to cover as much as possible.

4. Bake and Cool

Bake for 30 to 35 minutes, or until the top is golden brown and the edges are set. Cool completely in the pan before lifting out and cutting into bars.

Pro Tips for Perfect Bars

• Parchment Paper Hack: Use binder clips to keep the parchment paper in place while spreading the dough.
• Storage: Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

FAQs

Video Tutorial: How to Make Chocolate Chip Caramel Bars

Chocolate Chip Caramel Bars

These Chocolate Chip Caramel Bars are the ultimate crowd-pleaser. With their gooey caramel center and rich chocolatey flavor, they’re bound to become a favorite in your dessert repertoire. Don’t wait—try this recipe today and share the joy of homemade goodness!

Don’t Forget to Pin It!

Save this recipe for later by pinning it to your favorite dessert board. And if you try it, let us know in the comments how it turned out!

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Chocolate Chip Caramel Bars

The most delicious chocolate chip cookie bars filled with caramel.

Course Dessert

Cuisine Bars

Keyword caramel, Chocolate Chip Bars, Chocolate Chip Caramel Bars, chocolate chip cookies

Ingredients

Ingredients

• 11 ounces baking caramel, unwrapped
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoons (6 g) salt
• 3 1/2 cups (420 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter, slightly cold and cut into ½” cubes
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) light brown sugar, packed
• 2 eggs, slightly cold
• 1 teaspoon (4.2 g) vanilla extract
• 2 cups (360 g) semi-sweet or bittersweet chocolate chips

Instructions

Instructions

• Combine the unwrapped caramels, sweetened condensed milk, and salt in a medium sauce pan over medium heat.
• Cook the mixture, stirring occasionally, until the caramels melt and the mixture is smooth and uniform. Continue to cook for an additional 5 minutes.
• Turn off the heat and allow the caramel to cool slightly while you make the chocolate chip cookie bars.
• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray, line with parchment paper, and spray again. Set aside.
• In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth, about 2 to 3 minutes. The mixture should look lighter in color and fluffier in texture.
• With the mixer on medium speed, add the eggs, one at a time, mixing well between each addition. Turn the mixer off and scrape down the sides and bottom of the bowl.
• Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour mixture and stir until no streaks of flour remain.
• Stir in the chocolate chips.
• Press about ⅔ of the cookie dough firmly into the prepared pan to create the first layer.
• Pour the caramel over the bars to create an even layer of caramel.
• Sprinkle the remaining cookie dough, breaking it into smaller chunks, over the top of the caramel.
• Bake bars for 30 to 35 minutes, or until golden brown on top.
• Remove from oven and allow to cool for at least 30 minutes before serving.

Notes

Courtney’s Note: These bars can be stored in an airtight container at room temperature for a few days. Serve at room temp or microwave for about 20 seconds for a soft and gooey texture.

The post Chocolate Chip Caramel Bars first appeared on Cake by Courtney.

The Best Brownie Recipe

Truth be told, my favorite brownie has always been the Ghirardelli dark chocolate box mix. I’m not even ashamed to admit it. They are the perfect balance of rich, dark chocolate flavor, with a chewy but not overly fudgy center.

I love them so much that I decided to search for a homemade version that would compare… but the search left me empty handed. I tried dozens of brownie recipes and none of them were quite right.

So, I recently decided to work on my own recipe to create a homemade brownie recipe that gave me the flavor and texture I was looking for. And while these aren’t the perfect replica of the box mix, I’m super happy with how they turned out.

In this guide, I’ll show you how to make the best homemade brownies that are just as easy, rich, and delicious as any box mix. Whether you’re craving that perfect balance of fudginess and chewiness or simply want a brownie that’s deeply chocolatey, this recipe will hit the mark every time.

Why Homemade?

Boxed brownie mixes are popular for a reason—they’re convenient, quick, and almost always deliver a consistent result. But there are some real advantages to going homemade:

1. Control Over Ingredients: You get to skip the preservatives and control the quality of the ingredients.
2. Customizable: You can tweak the flavor, texture, and even add-ins to suit your preference.
3. Satisfaction: There’s something extra satisfying about creating something delicious from scratch!

What Makes Boxed Brownies So Good?

Box mixes rely on specific ingredients to create that perfect texture and flavor. Some key elements include:

• Cocoa powder: For a deep, chocolatey flavor.
• Oil: It gives brownies that rich, moist texture.
• Sugar and flour: These are perfectly balanced in box mixes to give structure without sacrificing moisture.

The goal is to replicate this with your homemade version while keeping the process as simple as possible. Let’s get to it!

The Best Chewy Brownies from Scratch

This homemade chewy brownies recipe has a rich chocolate flavor thanks to the combination of melted chocolate and cocoa powder, as well as semi-sweet chocolate chips. They get their chewy texture from the brown sugar (no granulated sugar)

Ingredients for Brownies from Scratch

• Unsalted butter
• Bittersweet chocolate chips – I like THIS brand, but any good-quality bittersweet chocolate will work
• Light brown sugar
• Eggs
• Vanilla
• All-purpose flour
• Dark cocoa powder – I like THIS brand
• Salt
• Semi-sweet chocolate chips

NOTE: good quality chocolate enhances the flavor and texture of the brownies

How to Make Brownies from Scratch

• Melt the butter and bittersweet chocolate over the stove You can also do this in the microwave in a microwave safe bowl. Stir until smooth.
• With the same bowl, stir in the brown sugar, followed by the eggs and vanilla.
• Sift in the flour, cocoa, and salt.
• Fold in the semi-sweet chocolate chips.
• Bake at 350 for about 25 minutes.
• Top with Maldon salt, optional

Customizing Your Brownies

Once you’ve mastered this base recipe, feel free to experiment! Here are a few ideas to make them your own:

• Swirl in peanut butter or Nutella
• Add M&Ms and peanut butters
• Use mint extra and mint chocolate chips

Video Tutorial

Happy Baking!

With this recipe, you can say goodbye to the box mix without sacrificing that irresistible flavor and texture. Homemade brownies can be just as quick, simple, and delicious—and they come with the added bonus of knowing exactly what goes into them.

Happy baking! Let me know how your brownies turn out or if you’ve found any amazing customizations to add!

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Chewy Brownies from Scratch

Delicious chewy brownies with bittersweet and semi-sweet chocolate.

Course Dessert

Cuisine Brownies

Keyword Brownies

Ingredients

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (88.5 g) good quality dark chocolate cocoa powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter
• 1 cup (180 g) bittersweet chocolate chips
• 2 cups (440 g) light brown sugar, packed
• 4 eggs
• 2 teaspoons (8.4 g) vanilla extract
• 1 cup (180 g) semi-sweet chocolate chips

Instructions

• Preheat your oven to 350 degrees F. Spray a 9" x 13" baking dish with nonstick spray. Set aside.
• In a medium size mixing bowl, sift together the flour, cocoa powder, and salt. Set aside.
• In a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
• Add the brown sugar to the butter and stir until smooth.
• Add the eggs, one at a time, stirring well between each addition.
• Stir in the vanilla.
• Add the flour mixture and stir until no streaks of flour remain.
• Fold in 3/4 cup of the semi-sweet chocolate chips.
• Pour the batter into the prepared pan. Sprinkle remaining semi-sweet chocolate chips on top.
• Bake the brownies for 25 to 30 minutes.
• Remove the pan from the oven and allow the brownies to cool for about 15 to 20 minutes before serving.

The post Best Chewy Brownies from Scratch first appeared on Cake by Courtney.

The Biscoff Blondie from BLOX

I’m beyond excited to share this recipe with you! A couple years ago I started working with a dessert restaurant here in Utah, BLOX. Maybe you remember them? BLOX was known for these dessert bars – something unique about them because most of the popular dessert spots in Utah are all about cookies. I remember falling in love with BLOX immediately. The quality of their desserts was just so much higher than all the other places. When they asked if I’d help them create Cake by Courtney inspired bars, I didn’t hesitate and jumped right in!

The first bar we created together was the Biscoff Blondie, based off my Biscoff Cake. Ashley, who was the recipe developer for BLOX, took their OG peanut butter bar and revised it to be a Biscoff bar. We then topped it with Biscoff buttercream, a drizzle of white chocolate and some Biscoff cookie crumbs.

It quickly became their best selling bar.

And for two years, we collaborated on over a dozen bars. Unfortunately, BLOX closed just recently. Not being able to have their dessert bars has been a total tragedy and the Biscoff bar needed to be brought back.

After attempting a few rounds of the recipe on my own, I reached out to Ashley to see if I was in the ballpark. We worked through the recipe and she told me everything I needed to know to recreate the BLOX bar you know and love.

Biscoff Blondie Recipe

One of the unique elements of the Biscoff Blondie is the addition of oats. This bar has a delicious Biscoff flavor from the cookie butter, but the texture comes from the oats. I love that it makes the bar a bit hearty.

As you make the blondie batter, you’ll notice it’s thick like cookie dough. That’s exactly how it should be. Just slightly stickier.

Ingredients for the Biscoff Blondie

• All-purpose flour
• Baking soda
• Salt
• Old-fashion rolled oats
• Brown sugar
• Granulated sugar
• Unsalted butter
• Eggs
• Biscoff cookie butter

More Biscoff Recipes

• Biscoff Cookies
• Biscoff Sandwich Cookies
• Oatmeal Biscoff Cake

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Biscoff Blondies with Biscoff Buttercream

A delicious Biscoff and oat-filled blondie bar with Biscoff buttercream, white chocolate and Biscoff cookies.

Course Dessert

Cuisine Bars

Keyword biscoff, Biscoff Bar, Biscoff Blondie

Ingredients

For the Biscoff Bars

• 2 3/4 cups (330 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (3 g) salt
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (250 g) Biscoff cookie spread
• 1 1/4 cups (275 g) brown sugar, packed
• 1 cup (200 g) granulated sugar
• 2 eggs
• 2 1/2 cups (255 g) old-fashioned rolled oats

For the Biscoff Buttercream

• 3/4 cup (169.5 g) unsalted butter, slightly cold
• 1/2 cup (125 g) Biscoff cookie spread
• 2 1/2 cups (312.5 g) powdered sugar, measured then sifted
• 1/2 teaspoon (2.1 g) vanilla extract

Garnish

• White chocolate melted
• Biscoff cookies crushed

Instructions

For the Bars

• Preheat your oven to 325 degrees F. Prepare a 9”x13” metal baking dish by spraying the bottom and sides with nonstick spray. You can also want to line the bottom and side with parchment paper and spray again. Set aside. NOTE: you can use a glass baking dish but the bars will take a few minutes longer to bake and the edges might not be as crunchy.
• In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, or with a hand beater, beat the butter and Biscoff cookie spread until smooth.
• Add the brown sugar and granulated sugar and mix on medium-high speed for about a minute, making sure to scrape down the sides and bottom of the bowl as needed.
• Add the eggs and beat until well mixed.
• Stir in the flour mixture on low speed and mix until no streaks of flour remain.
• Fold in the oats.
• Put the batter into the prepared pan. It will be a thick batter, similar to cookie dough, but a little stickier. Evenly press the batter into the pan and bake for 20 minutes.
• Remove the pan from the oven and allow to cool completely before adding the buttercream.

For the Buttercream

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and Biscoff cookie spread on medium-high speed until smooth.
• With the mixer on low, gradually add the powdered sugar, followed by the vanilla. Turn the mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.
• Pipe or spread the buttercream on top of the room temperature bars.
• You can also drizzle with melted white chocolate and Biscoff cookie crumbs.

The post The Most Delicious Biscoff Blondies with Biscoff Buttercream first appeared on Cake by Courtney.

Monster Brookies

Happy Friday! It’s been a busy few weeks over here, but I finally got into the kitchen this week and whipped up something that has all of my favorite things. My new Monster Brookies are a combination of a rich and decadent brownie layer, a peanut butter layer, a chocolate chip cookie layer, with mini M&Ms and flakey salt.

These bars are going to rock your world!

I’m not even going to get fancy with a huge blog post because you just need to make these.

Here’s everything you need to know:

• You’re making a brownie recipe and a chocolate chip cookie recipe.
• You’ll bake the brownie layer on its own for 15 minutes and then pile everything on top and bake again.
• These bars are still kinda gooey when they are done baking – give them at least an hour to cool and set.
• Don’t worry that the top looks golden brown and a little crisp. The center will still be soft and you’ll have an awesome texture combo.
• These store great in an airtight container at room temperature. You can microwave them next day for that gooey center, or serve at room temp for a more solid texture.

Step-by-Step Tutorial for Brownies

Step-by-Step Tutorial for the Cookies

Assembly Tutorial

How to Make Monster Brookies: Video Tutorial

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Monster Brookies

Gooey brownies with peanut butter, a chocolate chip cookie layer, mini M&Ms and flakey salt.

Course Dessert

Cuisine Bars

Keyword Brookies, Brownies, cookies, Monster Brookies

Servings 24 bars

Ingredients

For the Brownie Layer

• 1 1/2 cups (180 g) all-purpose flour
• 3/4 cup (88.5 g) good quality dark chocolate cocoa powder
• 1 teaspoon (6 g) salt
• 1 cup (226 g) unsalted butter
• 1 cup (180 g) bittersweet chocolate chips
• 2 cups (440 g) light brown sugar, packed
• 4 eggs
• 2 teaspoons (8.4 g) vanilla extract
• 1 cup (180 g) semi-sweet chocolate chips

For the Cookie Layer

• 3/4 cup (169.5 g) unsalted butter, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) brown sugar, packed
• 1 egg, at room temperature
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (180 g) semi-sweet or dark chocolate chips

Fillings and Garnish

• 1 cup (250 g) peanut butter, melted
• 1/2 cup (112 g) mini M&Ms
• Flakey salt

Instructions

For the Brownie Layer

• Preheat your oven to 350 degrees F. Spray a 9″ x 13″ baking dish with nonstick spray. Line the bottom and sides with parchment paper. Spray again. Set aside.
• In a medium size mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
• In a medium size saucepan, melt the butter and the bittersweet chocolate chips until smooth. Remove from the heat and allow to cool for about 5 minutes.
• Add the brown sugar to the butter and chocolate mixture and stir until smooth.
• Add the eggs, one at a time, stirring well between each addition.
• Stir in the vanilla.
• Add the flour mixture and stir until no streaks of flour remain.
• Fold in the 1 cup of the semi-sweet chocolate chips.
• Pour the batter into the prepared pan.
• Bake the brownies for 15 minutes.
• While the brownies bake, make the cookie dough. (Instructions below)
• When the 15 minute timer is up, remove the pan from the oven. Pour the melted peanut butter on top and gently spread into an even layer.
• Using your hands, break apart the cookie dough (instructions below) and drop on top of the peanut butter and brownie. This does not need to be spread out. It will spread as it cooks.
• Evenly sprinkle the mini M&Ms on top.
• Bake for 30 minutes more minutes.
• The top of the cookie layer will be golden brown. Don’t let that scare you that it’s over cooked. The centers will still be gooey and you’ll get a delicious crunch with each bite, as well.
• Remove the pan from the oven and sprinkle on the salt.
• Allow the bars to cool in the pans for at least an hour.
• The centers will still be gooey after they cool for an hour. If you want the centers more set, allow the bars to sit for an additional hour or two.

For the Cookie Layer

• In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth.
• Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the egg and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
• With the mixer on low speed, add the flour, baking soda, and salt. Mix until combined. 
• Stir in the chocolate chips.

The post Delicious and Gooey Monster Brookies first appeared on Cake by Courtney.

Grandma’s Vintage Dessert

Hi friends! I’m so excited to share with you another new recipe today! Instead of cake, however, this week’s recipe is my grandma’s Blueberry Delight bars. This recipe is over 60 years old and one my mom remembers having at every Christmas dinner growing up. She actually just discovered the old recipe card when going through my grandma’s recipes not too long ago. She snatched up all the cards with my grandma’s writing and plans to make copies and recipe books with them for her siblings. Don’t you worry, I’m asking for one too! Old family recipes are treasures! Hold on to them forever.

Blueberry Delight

This Blueberry Delight dessert is incredibly easy to make and it’s no-bake! Perfect for the end of summer when it’s too hot to turn on our ovens. Here’s what you need:

• One 11 oz. box of Nilla wafer cookies
• 1 stick unsalted butter
• 1 pint blueberries
• 1/2 tsp. cinnamon
• 1 cup sugar
• 1 tbsp. lemon juice
• 2 tbsp. corn starch
• 2 cups heavy whipping cream
• 3/4 cup powdered sugar
• 9″x13″ baking pan

Step-by-Step Picture Tutorial for Blueberry Delight Bars

Helpful Tips

While this recipe is pretty foolproof, here are a few tips I think will be helpful to you while you prep and make these bars.

• Make the compote first – the compote is the only thing you’ll be “cooking.” You’ll heat the compote ingredients over the stove to thicken the mixture. This means the mixture will be hot and it for sure needs to cool completely before adding to the bars. I think it’s best to make the compote a day or two early, or at least a few hours before you want to assemble the bars.
• Use a cold stainless steel bowl – about a half hour before you whip your cream, place your stainless steel bowl in the freezer. Starting with a cold stainless steel bowl before whipping your cream helps the cream to thicken faster.
• Chill the bars for a few hours before serving – when mom and I made these bars a couple of weeks ago, we dug in right away. However, mom said they didn’t quite taste the same as they did when she was little. The reason being – we didn’t chill the bars long enough. Give the bars at least three hours in the fridge to chill and set before serving.

That’s it! There are really no other tips to offer because Grandma’s Blueberry Delight is so easy to make.

And stay tuned for next week’s recipe! I’ll have a new cake based on these bars.

Similar Recipes You’ll Enjoy

• Old Fashioned Blueberry Delight Cake
• Florida Orange Flower Cake
• The Perfect Summer Cake: Lemon Blueberry Cake
• Blueberry Streusel Muffin Cake
• No-Bake Caramel Apple Cheesecake Bars with Biscoff Pecan Crust

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Blueberry Delight

No-bake, layered dessert made of Nilla wafers, whipped cream and blueberry compote.

Course Dessert

Keyword Beginner, Blueberry Delight

Servings 15

Ingredients

Blueberry Compote

• 1 pint fresh or frozen blueberries I prefer fresh
• 1 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1 tbsp. lemon juice
• 1/2 cup water
• 2 tbsp. corn starch measured and then sifted

Nilla Wafer Crust

• 11 oz. crushed Nilla wafers One 11 oz. box
• 1/2 cup unsalted butter melted

Whipped Cream Filling

• 2 cups heavy whipping cream
• 3/4 cup powdered sugar
• 1 tsp. vanilla extract

Instructions

For the Compote

• Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the blueberries to burst and the liquid to thicken. It should coat your spoon well.
• This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.

For the Wafer Crust

• In a food processor or blender, pulverize the cookies to a fine crumb.
• Add the melted butter and stir until the crumbs are wet.
• Pat the crumbs firmly into place in a 9"x13" pan. Refrigerate until ready to use.

For the Whipped Cream

• Combine the whipped cream and powdered sugar. Beat to stiff peaks.

Assembly

• Evenly spread the whipped cream over the crust.
• Gently spread the blueberry compote over the whipped cream.
• Refrigerate for at least 3 hours before serving.

The post Grandma’s Vintage Blueberry Delight Recipe first appeared on Cake by Courtney.

 Back to School

Back to school is around the corner and there’s nothing that makes me think of “school” more than peanut butter and jelly sandwich. I used to have it for lunch nearly every day, and it’s still something I love to whip up today. It’s also one of my favorite flavor combinations to use in desserts – peanut butter and jelly cake, peanut butter and jelly thumbprint cookies, peanut butter and jelly muffins, peanut butter and jelly cupcakes, and these easy peanut butter and jelly bars.

The Best Peanut Butter and Jelly Bars

These easy-to-make PB&J bars are so simple to make and taste just like a peanut butter and jelly sandwich. If you’re like me and love this simple sandwich, you’ll go nuts for these yummy bars! The shortbread crust and crumble is much like the white bread, stuffed with a jam flavor of your choice (I used raspberry jam) and peanut butter chips.

I highly recommend that you use the Hershey’s Peanut Butter Chips when you’re making these bars. They are the best of the best and taste better than any other peanut butter chip I’ve tried.

Ingredients You’ll Need for Easy Peanut Butter and Jelly Bars

That’s it! It’s a short list, which means this dessert bar recipe is a breeze to whip up. About 15 minutes prep time and 30 minutes bake time.

How to Make Peanut Butter and Jelly Bars

After the bars have baked, allow them to cool for about 15 minutes before serving. They’re delicious served warm and also at room temperature.

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PB&J Bars

These delicious Peanut Butter and Jelly Bars are literally the classic sandwich in dessert form!

Servings 15 bars

Author cakebycourtney

Ingredients

• 3 cups (360 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 1/2 teaspoons (6 g) baking powder
• 1 cup (226 g) cold unsalted butter
• 2 eggs beaten
• 1 1/2 cup (487 g) strawberry jam, or flavor of your choice
• 2 1/2 cups (450 g) REESE'S Peanut Butter Chips, divided

Instructions

• Preheat your oven to 350 degrees F. Grease a 9×13″ baking pan. Set aside.
• In a large bowl, stir together flour, sugar, and baking powder. Set aside
• With a pastry cutter, or in your food processor, cut the butter into the flour mixture until it resembles coarse crumbs.
• Add eggs and blend well.
• Press half the mixture onto the bottom of the prepared pan, and then spread the jam over the crust.
• Sprinkle 1 3/4 cup of the peanut butter chips over the jam. Stir the remaining reserved crumb mixture with the remaining peanut butter chips and sprinkle over the top.
• Bake for 30 to 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.

The post The Best Peanut Butter and Jelly Bars first appeared on Cake by Courtney.

I eat peanut butter by the spoonful. There. I said it. Please don’t judge. What’s more, sometimes I dip my spoonful of peanut butter into Reese’s Pieces peanut butter candies so it’s coated in candies when it goes in my mouth. Shocking, but true. I shared this passion with my younger sister, Kenzie, when we were kids and we laugh about it now but still indulge. If you love peanut butter like we love peanut butter, you will love this recipe – and probably wish you had grown up in our home. These rich and chewy peanut butter bars are packed with peanut butter chips, topped with a decadent layer of peanut butter, and sprinkled with Reese’s Pieces. Need I say more?

Peanut Butter Overload Bars

My Peanut Butter Overload Bars are inspired by the Disneyland Peanut Butter Blondies found in their Grand Californian Hotel. I was first introduced to these bars as a reader. Before I had a chance to try one, she actually brought me one – FROM CALIFORNIA – to my cake class! (I know, how nice is that!). The peanut butter blondie was so yummy, I had to recreate it!

In my version, however, I wanted a richer, more chewy flavor and texture in the center. To do that, I knew I needed to do a brown sugar base and lots of peanut butter!

The texture is so amazing and these bars are truly overflowing with peanut butter flavor.

What You Need for Peanut Butter Overload Bars

These peanut butter blondie bars are simply divine and require mostly ingredients you probably already have on hand.

• All-purpose flour
• Baking soda
• Salt
• Butter
• Peanut butter
• Brown sugar
• Eggs
• Vanilla extract
• Reese’s peanut butter baking chips
• Reese’s Pieces candy

NOTE: the brand of peanut butter baking chips makes a HUGE difference, in my opinion. The Reese’s brand is by far my favorite, with the best flavor and texture.

FAQs

Can I make these bars ahead of time? Absolutely. Just keep them in an airtight container. They can be left at room temperature for a day or frozen to stay fresh for longer.

What if I don’t want as much peanut butter? If you want a little less peanut butter, swap the Reese’s for M&Ms. You could also do a chocolate ganache instead of a layer of peanut butter.

So excited for you to try my Peanut Butter Overload Bars!

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Peanut Butter Overload Bars

Peanut butter blondie bars filled with peanut butter chips and topped with peanut butter and Reese's Pieces.

Course Dessert

Cuisine Bars

Keyword Peanut Butter, Peanut Butter Bars, Peanut Butter Blondies, Peanut Butter Overlad Bars

Ingredients

• 1 cup (226 g) unsalted butter, melted
• 1 cup (250 g) smooth peanut butter
• 1 3/4 cups (385 g) light brown sugar, packed
• 2 ,eggs slightly cold
• 2 teaspoons (5.2 g) vanilla extract
• 2 cups (240 g) all-purpose flour
• 2 teaspoons (8 g) baking soda
• 1 teaspoon (6 g) salt
• 1 cup (180 g) Reese’s peanut butter baking chips
• 1 bag (9.9 oz) Reese’s Pieces candy
• 1 cup (250 g) smooth peanut butter

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray, line with parchment paper, and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, stir together the melted butter and peanut butter until smooth.
• With the mixer on medium speed, add the brown sugar, followed by the eggs and vanilla.
• With the mixer on low speed, stir in the flour, baking soda, and salt until no streaks of flour remain.
• Fold in the peanut butter chips.
• Spread the dough evenly in the prepared pan and bake for 15 to 20 minutes.
• Remove from oven and cool on a cooling rack for about 10 to 15 minutes.
• Using a spoon or an offset icing spatula, spread the remaining peanut butter over the bars while the bars are still warm. Sprinkle with Reese’s Pieces and allow the bars to cool completely before serving.

Notes

Courtney’s Note: Want a little less peanut butter? Swap M&Ms for the Reese’s Pieces on top of the bars.

The post Peanut Butter Overload Bars (A.K.A The Disneyland Bars) first appeared on Cake by Courtney.

Summer is HERE!! And so are the pool parties, picnics, and neighborhood and family barbecues! While cake is, and always will be, my favorite dessert, here are 5 of my favorite quick, easy, and crowd-pleasing dessert ideas that are sure to be a hit at whatever summer party plans you have.

Don’t forget to tag me @cakebycourtney and @shop.cakebycourtney when you create something delicious. I love seeing all the ways you take my recipes and make them your own.

Peanut Butter Pie

It’s true, I’m not a huge pie lover, HOWEVER, a pie with a graham cracker and pretzel crust is a pie I can stand behind!

Years ago I made a Magnolia Bakery Peanut Butter Pie that filled a deep-dish 9-inch pie pan with a Nilla wafer crust, peanut butter and cream cheese filling and caramel. It was heavenly! I haven’t had it in years and suddenly started dreaming about it. As I thought about looking for the recipe, I wondered if I could create my own version. I remember thinking the original was a little too rich for me (like, how is that even possible?). 

So instead of hunting down the recipe, I decided to create my own version of this decadent dessert. Check out the recipe HERE and see why it’s one of my 5 favorite quick and easy non-cake desserts!

Soft and Chewy Chocolate Chip Cookies

One of my dad’s favorite treats as a kid was his mom’s homemade chocolate chip cookies. I remember him telling me over and over again how they were the best cookies he’s ever had and no one could make them better than grandma.

Over the years, any time we would visit my grandma Margaret, she always had a fresh batch of her cookies waiting for us. I loved opening the tupperware and having the scent of freshly baked chocolate chip cookies hit my nose. It’s a memory I’ll never forget and one I try to recreate often. These Soft and Chewy Chocolate Chip Cookies are my version of Grandma Margaret’s classic cookies.

Nanaomi Bars

I first learned about these Nanaomi Bars about 17 years ago when my husband returned home from living in British Columbia for a couple of years (before we were married). He actually spent time in the town of Nanaimo, where he first learned about this traditional Canadian no-bake dessert made of a graham cracker, coconut, cocoa and sometimes nut crust, with a custard filling and chocolate ganache. I remember thinking how decadent they sounded, but it was years into our marriage before I ever tried one. 

When I finally did try one, I fell in love! The combination of the bittersweet crust and ganache, with the sweet custard filling and the texture just spoke to me. Try these easy, no bake bars HERE.

Strawberry Rhubarb Crumble

I love recipes that remind me of a certain time and place in life. This Strawberry Rhubarb Crumble recipe does just that. Every time I make it, it reminds me of summer vacations at Ryan’s parent’s house. I think his dad has made us this crumble every summer we visit. It’s been one of my favorite desserts since joining the Rich family. A tradition of summer!

Blueberry Delight Bars

This recipe is over 60-years-old and one my mom remembers having at every Christmas dinner growing up. She actually just discovered the old recipe card when going through my grandma’s recipes not too long ago. She snatched up all the cards with my grandma’s writing and plans to make copies and recipe books with them for her siblings. Don’t you worry, I’m asking for one too! Old family recipes are treasures! Hold on to them forever.

These Blueberry Delight Bars are incredibly easy to make and are no-bake! Perfect for the end of summer when it’s too hot to turn on our ovens.

The post 5 Quick and Easy (Non-Cake) Desserts first appeared on Cake by Courtney.

What Is A Nanaimo Bar?

It has been so fun talking about Nanaimo Bars on my Instagram the last couple of weeks. To be honest, though, I was surprised how many people didn’t know about this delicious no-bake dessert. I first learned about them about 17 years ago when my husband returned home from living in British Columbia for a couple of years (before we were married). He actually spent time in the town of Nanaimo, where he first learned about this traditional Canadian no-bake dessert made of a graham cracker, coconut, cocoa and sometimes nut crust, with a custard filling and chocolate ganache. I remember thinking how decadent they sounded, but it was years into our marriage before I ever tried one.

When I finally did try one, I fell in love! The combination of the bittersweet crust and ganache, with the sweet custard filling and the texture just spoke to me. I then added it to my list of cakes to make, but I never got around to it… until last week! I finally made both the bars and a new cake, Nanaimo Bar Cake, and they’re both incredibly delicious!

What Ingredients Are In Nanaimo Bars?

Nanaimo Bars are made up of mostly common ingredients you’ll be able to find at your local grocery store. The only ingredient that might be a little hard to find locally (if you’re living in the US) is the Bird’s Custard Powder. There are recipes out there that use vanilla pudding, but from all the input I got online and from my Canadian friends, Bird’s is a must!

Other ingredients you’ll need:

• Graham crackers
• Unsweetened shredded coconut
• Almonds
• Cocoa powder
• Butter
• Egg
• Bird’s Custard Powder
• Powdered sugar
• Granulated sugar
• Heavy whipping cream
• Dark or semi-sweet chocolate chips
• Salt

How to Make and Assemble Nanaimo Bars

This no-bake dessert can be whipped up in less than 30 minutes, without a minute of bake time in the oven!

• For the crust: start this bottom layer by melting the butter in a double boiler. You’ll then whisk in the cocoa powder, sugar and salt. Once the mixture is smooth and silky, you’ll add the egg, while stirring vigorously. The mixture will begin to thicken slightly and resemble pudding mix. At that point, remove from the heat and add in the graham crackers, coconut, and almonds. Press the crust firmly into an 8″x8″ square baking dish and chill while you work on the filling.
• For the custard filling (middle layer): combine all the ingredients in a mixing bowl and beat until smooth, light and fluffy. Once the crust no longer feels warm to the touch, you can spread the filling evenly over the crust. Chill again while you make the ganache.
• For the ganache: start this top layer by combining the chocolate chips and butter in a microwave safe bowl and heat for about one minute. Stir until smooth and then spread over the filling. Chill one more time to set the ganache.

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Nanaimo Bars

A no-bake graham cracker, almond, coconut, and cocoa crust, with a custard filling and chocolate ganache.

Course Dessert

Cuisine No Bake Dessert

Keyword Nanaimo Bar Recipe, Nanaimo Bars, No Bake Dessert

Prep Time 30 minutes minutes

Ingredients

For the Crust

• 1/2 cup (113 g) unsalted butter
• 5 tablespoons dark cocoa powder
• 2 cups (220 g) finely ground graham crackers about 14 full cracker sheets
• 1/2 cup (60 g) finely chopped almonds
• 1 cup (40 g) unsweetened shredded coconut
• 1 teaspoon (6 g) salt
• 3 tablespoons (37.8 g) granulated sugar
• 1 egg lightly beaten

For the Custard Filling

• 6 tablespoons (85 g) unsalted butter
• 5 tablespoons (72 g) heavy whipping cream
• 3 tablespoons (30 g) Bird's Custard Powder Use THIS brand
• 2 cups (250 g) powdered sugar measured then sifted

For the Ganache

• 8 ounces dark or semi-sweet chocolate chips
• 2 tablespoons (28.36 g) unsalted butter

Instructions

For the Crust

• Spray an 8"x8" square baking dish with nonstick spray. Line the bottom and sides with parchment paper and spray again. Set aside.
• In a double boiler, over medium heat, melt the butter. Once the butter is melted, turn the heat off and whisk in the sugar, cocoa powder and salt until combined.
• While whisking vigorously, slowly pour in the beaten egg. Turn the heat back on to medium and cook until the mixture thickens slightly.
• Remove the mixture from the heat completely and add in the graham cracker crumbs, coconut, and almonds. Toss to combine evenly.
• Firmly press mixture into the prepared baking dish and then chill in the refrigerator or freezer while you prepare the filling and the ganache. You do not want the crust warm when you add the custard filling.

For the Custard Filling

• In a medium size mixing bowl, combine all of the ingredients and beat until smooth, about two minutes. The mixture should be fluffy and pale in color. If needed, add an additional tablespoon of heavy whipping cream to create a spreadable consistency.
• Spread the filling over the chilled crust layer. Place the pan back into your refrigerator or freezer to set while you make the ganache.

For the Ganache

• In a microwave safe bowl, heat the chocolate and butter for about one minute. Stir the mixture until smooth, microwaving 30 seconds more, if needed.
• Spread the ganache over the custard layer. Chill until chocolate has set.
• Cut into squares. Store in an airtight container in refrigerator and bring to room temperature before serving.

The post Canadian Classic Dessert: Chocolate, Coconut, Custard Nanaimo Bars first appeared on Cake by Courtney.

Mom’s Legendary Lemon Bars

I’m excited to share with you a favorite family recipe today: my mom’s legendary lemon bars! My mom is a lover of all things lemon and, in my eyes, is an expert of all things lemon flavored! Over the years she’s test dozens of lemon bar recipes, and while she’s found many she’s liked, mom always goes back to her tried and true recipe.

The Standard

When we deem something “the best” or our “favorite,” there’s always a personal standard that dish has met. It’s like finding the perfect chocolate chip cookie recipe. We all have certain (and sometimes different) expectations of what makes “the best” chocolate chip cookie. With that in mind, let me tell you a little about what makes my Mom’s Legendary Lemon Bars “the best” in my mind.

I learned from my mom that the perfect lemon bar has a chewy shortbread base. Some recipes she tried over the year were too flakey or too crispy. She’s taught me that the perfect crust (in our eyes), has a slight crumble but is overall soft and chewy.

The perfect lemon bar also has a tart lemon filling that gets slightly crispy on top but is soft and gooey on the inside. As it cools, it should set a bit, but still be slightly gooey. And to get the best experience eating a lemon bar, it is truly so important to let them cool completely. When the bars are completely room temperature, is when you’ll get the true texture of the crust and filling.

These have been my family’s go-to lemon bars for as long as I can remember. They were even the inspiration to my Lemon Bar Cake I made for my mom’s birthday last year.

I hope you love them as much as our family does!

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Mom’s Legendary Lemon Bars

Soft and chewy shortbread crust with a tart lemon filling.

Course Dessert

Cuisine Lemon Bars

Keyword Lemon Bars, Mom’s Lemon Bars

Servings 20 people

Ingredients

FOR THE CRUST

• 1 cup (226 g) unsalted butter
• 1/2 cup (75 g) powdered sugar
• 1/2 tsp. (3 g) salt
• 2 cups (240 g) all-purpose flour

FOR THE FILLING

• 4 eggs slightly beaten
• 2 cups (400 g) granulated sugar
• 1/2 tsp. (2 g) baking powder
• 1/4 cup (30 g) all-purpose flour
• 1/4 cup (55 g) lemon juice
• zest of one lemon

Instructions

• Preheat your oven to 350 degrees. Spray a 9×13" baking pan with nonstick spray. Line the pan with parchment paper and spray again. Set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and powdered sugar. This will kind of look like buttercream!
• Add the salt and the flour. Mix until well combined. It should look like a dough
• Pat the crust into an even layer in the prepared 9"x13" pan. Bake for 15 to 20 minutes. (Mine was perfect at 17).
• To make filling, mix all of the filling ingredients in a mixing bowl and beat until a smooth, silky consistency. Once the crust is baked, pour the lemon filling over hot crust and bake again for 20 to 25 minutes. (Mine was perfect at 20 minutes).
• After the bars have baked, let them cool completely. Sprinkle powdered sugar over the top of the bars and then cut into squares.

The post Mom’s Legendary Lemon Bars first appeared on Cake by Courtney.

Birthday Cake Rice Krispie Treats

It’s a treat I grew up making almost weekly with my family, and one I love to whip up on a whim with my kids. Having marshmallows and Rice Krispie cereal in my pantry is just as common as me having ingredients to make my Soft and Chewy Chocolate Chip Cookies or my Classic Yellow Cake on hand. Basically, you’ll never come to my house and not have dessert. I may not have things to whip up dinner for you… but you’ll always get dessert!

While I love the classic combination of marshmallows and Rice Krispies, I also love to put some twists on the treat every now and then. One of my favorite spins on Rice Krispie Treats is adding white cake mix, clear vanilla extract and sprinkles to make Birthday Cake Rice Krispie Treats.

Add just a couple tablespoons of the cake mix, a teaspoon or so of the clear vanilla extract and a handful of sprinkles really brings the cake flavor to life! I can’t wait for you to give them a try!

Other Rice Krispie Treat Flavors to Try

• Browned Butter Rice Krispie Treats: before mixing the butter and marshmallows, cook your butter on the stove for about 5 minutes. You’re looking to create a brown-ish color in your butter. You know it’s cooked when it starts to crackle and you see brown specks. Add the browned butter to your melted marshmallows and stir well. Then just add your Rice Krispies, a teaspoon of pure vanilla extract and you’re all set.
• Peanut Butter Rice Krispie Treats: combine 2 tablespoons butter, 1/2 cup peanut butter and a 16 ounce bag of marshmallows in a microwave safe bowl. Heat for about 1 to 2 minutes and stir until you’ve created a smooth consistency. Add the Rice Krispies, one teaspoon of vanilla, and pour into your pan to set. You could also add peanut butter baking chips, but wait for the marshmallows to cool a bit so the chips don’t completely melt.
• Biscoff Rice Krispie Treats: follow the directions for peanut butter rice krispie treats above, but use Biscoff spread or Cookie Butter in place of the peanut butter.
• Peanut Butter and Jelly Rice Krispie Treats: follow the directions for the peanut butter rice krispie treats, but use only 6.5 cups of Rice Krispie cereal and add 1/2 to 1 cup crushed freeze-dried strawberries.

Similar Cake Recipes You’ll Love

• Brown Butter Rice Krispie Treat Cake
• Milk Bar Birthday Cake
• Top 5 Best Cake Layer Combinations 
• Baking with Kids: Tips and Recipes for Making it a Fun and Stress-Free Experience
• Top 5 Favorite Strawberry Birthday Cakes

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Birthday Cake Rice Krispie Treats

Putting a little cake-inspired twist on the classic treat with white cake mix, clear vanilla extract and sprinkles.

Course Dessert

Cuisine Rice Krispie Treats

Keyword Rice Krispie Treats

Prep Time 15 minutes minutes

Servings 9

Ingredients

• 1 bag marshmallows 16 ounces
• 7-7.5 cups (280-300) Rice Krispie cereal
• 2 tbsp (28.25 g) unsalted butter
• 4 tbsp (28.75 g)white cake mix
• 2 tsp (13 g) clear vanilla extract
• 4 tbsp (35 g) rainbow sprinkles

Instructions

• Spray a 8×8″ or 9×9″ pan with non-stick spray (you can also use a 9×13″ pan but the Rice Krispie Treats won’t be as thick). Set aside.
• In a microwave safe bowl, combine the butter and the marshmallows. Microwave for about 1 to 2 minutes, until the marshmallows are big and fluffy.
  
• Stir the marshmallows and butter until smooth. Add the cake mix and extract and stir until well blended.
• Gradually add the Rice Krispies and coat well with the marshmallow mixture. Add the sprinkles and stir to mix.
• Pour the Rice Krispie treats into your prepared pan. Wet your hands slightly with water and then pat down the Rice Krispie Treats. Let sit, uncovered, at room temperature for about an hour before serving.

The post Birthday Cake Rice Krispie Treats first appeared on Cake by Courtney.