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Mini Cinnamon Rolls with Cream Cheese Frosting

Mini Cinnamon Rolls with Cream Cheese Frosting

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Mini Cinnamon Rolls with Cream Cheese Frosting

Your family will love these mini cinnamon rolls with cream cheese frosting. They’re bite-size delights with light fluffy cinnamon sugar layers slathered with luscious cream cheese frosting!

You’ll find they are perfect for the holidays or special occasions!  Quick and easy to make, they can be made ahead and frozen at 3 different points in the process, making it easier for you the morning you’re wanting to serve them.

It’s easy.  Here’s how.

Let’s start with the flour.  If you have a scale, you’ll want to measure out 330 grams of flour.   If you don’t have a scale and you’re planning on doing any baking for the holidays, I would strongly recommend one.  I never use a measuring cup for flour anymore and I no long worry about measuring it correctly.

If you don’t have a scale, you’ll want 2 3/4 cups of flour, measured by fluffing your flour and then gently dipping the measuring cup into the flour and sweeping the top with a straight edge to level it.

 

Then combine the sugar, butter, water and milk and microwave it until the mixture is hot and the butter is soft and almost melted, about 45 seconds.  You want the stick to remain mostly intact but be very soft when touched.  Next preheat the oven to 200 degrees.  We’ll be putting the rolls in it in a minute to rise, for now we’re just trying to warm it up slightly to help with that.  This method is easier than depending on the room temperature to aid in the dough rising, especially in the winter.

Let the mixture cool slightly then add the milk mixture into the flour mixture.   Finally add the egg and vanilla and mix, scraping the sides and bottom periodically, until a soft and sticky dough forms.

Then, using a dough hook if you have a stand mixer (or your hands if you don’t) knead the dough on the lowest setting for 4 minutes.  You want it to look like this when done.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Allow dough to rest, covered, on the counter for 10 minutes.   Once the dough has rested, roll it out on a lightly floured surface until it measures a 24×16 inch rectangle.  A handy trick my mom taught me is to flour the surface under your dough, flour the top of your dough and then place a sheet of wax paper between your dough and the rolling pin, like this.

Then roll out your dough until it measures a 22 × 16 inch rectangle.

Brush all the butter evenly over the top of the dough (heat 10-15 seconds in the microwave if necessary to enable it to spread easily), then sprinkle the filling evenly over the entire surface.

Your dough should be laid out in a landscape orientation (long sides across the top and bottom, short sides on the left and right.  You have a couple choices at this point.

 

You can either make 24 medium small rolls or 48 mini rolls.

 

To make 24 rolls, using a pizza cutter or knife, cut the dough into 24 pieces, 1 inch wide, running from top to bottom along the 16 inch edges, like the picture above.  This will make 24 medium small rolls.

To make 48 mini rolls, just make 1 additional cut longwise across the middle, like the picture below.   Either is great and the recipe is identical regardless.

Roll each up into a tight roll and place into a greased 9×13 baking dish with aluminum foil over the top.  You can freeze them at this point (well wrapped) or continue with the recipe.

If you’re ready to bake now, turn OFF the oven and place the covered rolls inside for 45 – 60 minutes until rolls mostly fill the pan like this.

Here’s what the minis look like after their time rising in the turned off oven.

You can turn on the oven to low for about a minute to jump start the process anytime during the rising if you find you’re not making progress.

Once your rolls have risen to almost fill the pan, remove them from the oven and turn ON your oven to 375 degrees so we can bake them.   Once heated, remove the foil and bake the rolls for 15-18 minutes or until the rolls are light golden brown in color. They are done when their internal temperature reaches 185°F to 190°F. 9.   Remove from the oven and allow to cool for 10 minutes before frosting.   You’re rewarded with these luscious bites.  Here I’ve combined minis and regulars.  You can do that too if you want.

Pin for Later

Tropical Summer Salad

Or Make Now

 

Mini Cinnamon Rolls with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
15 mins
Resting Time
45 mins
Total Time
45 mins
 

Your family will love these mini cinnamon rolls with cream cheese frosting. They are perfect for the holidays or special occasions! They’re bite-size delights with light fluffy cinnamon sugar layers slathered with luscious cream cheese frosting!

This recipe makes 24 smallish rolls or 48 mini rolls depending on how you cut the dough.  The rest of the recipe is the same regardless.

Course: Breakfast
Cuisine: American
Servings: 24 rolls
Author: Betsy Edwards
Ingredients
For the rolls:
  • cups (330 grams) all-purpose flour
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • ¼ cups granulated sugar
  • 2 tablespoons butter
  • ½ cup water
  • ¼ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Filling:
  • 8 tablespoons butter (1 stick) melted
  • 2/3 cup sugar
  • 1 ½ tablespoons ground cinnamon
For the Cream Cheese Frosting:
  • 2 ounces cream cheese room temperature
  • 2 tablespoons butter room temperature
  • 1/2 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons whole milk
Instructions
  1. 1. Grease a 9×13 baking dish and set aside. Add the flour, yeast and salt to a large bowl or the bowl of a stand mixer.

  2. In a small microwave safe bowl, combine the sugar, butter, water and milk. Heat on high in the microwave until the mixture is hot and the butter is soft and almost melted, about 45 seconds. Let the mixture cool to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and vanilla and mix, scraping the sides and bottom periodically, until a soft and sticky dough forms. 

  3. If ready to bake now, preheat the oven to 200 degrees.

  4. If using a stand mixer switch to the dough hook and set mixer on the lowest setting. Mix for 4 minutes or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3-4 minutes.  Spray plastic wrap with cooking spray and lightly cover the dough with the sprayed side toward the dough. Allow dough to rest on the counter for 10 minutes.

  5. Once the dough has rested, roll it out on a lightly floured surface until it measures a 24×16 inch rectangle. Brush all the butter even over the top of the dough (heat 10-15 seconds in the microwave if necessary to enable it to spread easily), then sprinkle the filling evenly over the entire surface. Using a pizza cutter, cut out 24 strips of dough. Roll each up into a tight roll. 

  6.  Place the rolls into the greased 9×13 baking dish and gently place a piece of aluminum foil over top.

MAKE AHEAD NOTE: Can be made to this point (un-risen in the pan) and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and continue with the recipe.
  1. If ready to proceed with baking, turn OFF your 200 degree oven and place the covered rolls inside to rise for 45 - 60 minutes until rolls mostly fill the pan.  Remove the rolls from the oven and turn ON your oven to 375 degrees. 

  2. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the rolls are light golden brown in color. They are done when their internal temperature reaches 185°F to 190°F. 9. Remove from the oven and allow to cool for 10 minutes before frosting. 

MAKE AHEAD NOTE: Can be made to this point (baked but unfrosted), and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and continue with the recipe.
  1. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand until smooth. Spread over the tops of the rolls while still warm. 

MAKE AHEAD NOTE: Can be made to this point (completely iced and finished), allowed to completely cool and frozen, covered tightly with plastic wrap then aluminum foil. When ready to serve, thaw and serve.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

Page 1 of 3123

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Crunchy Gooey S’mors Bars

Crunchy Gooey S’mors Bars

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Crunchy Gooey Campfire S’mores Bars

It’s campfire time of year again.  And in celebration of that, we need a S’mores Bars for a Crowd recipe and a family size s’mores bar recipe for our hungry kids at home.

Our church was planning on holding a campout recently and I was seriously contemplating breaking my staunch camping rule (DON’T) in favor of getting to cook for large groups of hungry teens.  Fortunately, the forecast called for rain and the campout was cancelled, so I was delighted I wouldn’t be camping and bummed I wouldn’t be cooking for a crowd (says no one ever – except me!)   But I couldn’t get the S’mores Bar idea out of my mind – so here you go.

You’ll Love this easy, delicious recipe!

If you’re looking for an easy treat for family get-togethers, school activities, backyard barbecues, block parties, and bake sales, the S’mores Bars for a Crowd Recipe will quickly become one of your all-time favorites.  It combines everything you love about fire roasted s’mores — crunchy graham crackers, golden-crispy gooey marshmallows, and creamy chocolate in an easy to make bar that holds together well for serving a crowd.

It’s simple to pull together with a few simple ingredients.

It comes together in no time

Start by crushing the graham crackers in a food processor, pulsing until they have a texture like the picture below.  I tried crushing them with a rolling pin while they were in a baggie, and you can do that too if you don’t have a food processor – but if you DO have a food processor, use it – it’s easier and the texture is better.  I tried several different versions of graham crackers.  I like the Nabisco Grahams better. They have more flavor than the other 2 brands I tried.

Then simply place the sugar and butter in a mixer fitted with the paddle attachment or use an electric hand mixer and beat on high speed until they look like this.

Add the egg and vanilla to the butter sugar mixture and beat on low speed until incorporated.  Then add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.  Next set aside 1/3 of the graham cracker mixture to be topping on the bars and dump the remaining mixture into the prepared pan.

Gently press the remaining mixture evenly and firmly into the prepared pan.

You can substitute chocolate chips for the coarsely chopped chocolate bar, although I like the uneven chunky-ness of the coarse chopped chocolate bar.  Chop the chocolate into varying size pieces like so.

To make it easier to spread, microwave the marshmallow cream for about 15 seconds then spread the cream evenly over the graham cracker crust.  Next sprinkle with the chocolate chips and/or chunks of chocolate.

Finally, sprinkle the bars with the reserved crust mixture and the mini marshmallows and you’re ready to pop it in the oven.

Now just bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes and you’re rewarded with this.

Trust me, it won’t last long.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Pin for Later

Tropical Summer Salad

Or Make Now

Family Size

 

Family Size S'mores Bars
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These S'mores bars have all the ease of a classic bar, paired with more of everything you love in a classic campfire treat.  They come together quickly and easily.

Course: Dessert
Cuisine: American
Servings: 16 bars
Author: Betsy Edwards
Ingredients
For the crust:
  • cooking spray
  • 2/3 cup granulated sugar
  • 8 tablespoons unsalted butter , (1 stick) - at room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 2/3 cups graham cracker crumbs (this is typically 2 1/2 packages of crackers in a 4 package box)
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
For the filling:
  • 7 ounces marshmallow cream
  • 1 cup semi-sweet chocolate , coarsely chopped
  • 1 1/2 cups mini marshmallows
Instructions
  1. Arrange a rack in the middle of the oven and preheat oven to 350°F.

  2. Coat a 9x13-inch baking pan with cooking spray and set aside.

  3. Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, you can use an electric hand mixer and large bowl.) Beat on high speed until creamy and light in color, about 3 minutes. Add the egg and vanilla and beat on low speed until incorporated. While still on low speed, add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.

  4. Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Press the remaining 2/3 of the graham mixture evenly and firmly into the prepared pan.
  5. Put the marshmallow cream in a microwave safe bowl and microwave for about 15 seconds. Spread the marshmallow cream evenly over the graham cracker crust. Sprinkle with the chocolate chips, followed by the marshmallows. Sprinkle the bars with the reserved crust mixture.
  6. Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 16 bars for serving.
MAKE AHEAD NOTE:
  1. Storage: Can be stored in an airtight container, refrigerated, for up to 3 days.

Large Group

 

S'mores Bars for a Crowd
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This crust makes these easy to cut in squares.  They will hold together very sell for serving to a crowd.  Items cooked on a half sheet can be sliced into 4 rows by 6 rows to yield 24 servings. I generally go for the 24 portions if I’m cooking for groups of 150 or less. 

Course: Dessert
Cuisine: American, Cooking for a Crowd
Servings: 24 bars
Author: Betsy Edwards
Ingredients
For the crust:
  • cooking spray
  • 1 1/3 cup granulated sugar
  • 16 tablespoons unsalted butter , at room temperature (2 sticks)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 5 1/3 cups graham cracker crumbs
 (this is 1 box plus 1 additional package)
  • 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
For the topping:
  • 1 (13 ounce) jar marshmallow cream
  • 2 cups semi-sweet chocolate chips or semi-sweet chocolate , coarsely chopped
  • 1 (10.5 ounce) bag mini marshmallows
Instructions
  1. Place rack in the middle of the oven and pre-heat oven to 350°F.
  2. Coat a 13 x 18 half sheet baking pan with cooking spray; set aside.
  3. Place the sugar and butter in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on high speed until creamy and light in color, about 2 minutes. Scrape down the sides, add the eggs and vanilla and beat on low speed until incorporated.

  4. Once incorporated, set the mixer to low speed and add the graham cracker crumbs, flour, baking powder and salt and beat until just combined.
  5. Transfer 1/3 of the graham cracker mixture to a small bowl — this will go on top of the bars before baking. Using your hands, press the remaining 2/3 of the graham mixture evenly and firmly into the prepared pan.
  6. Put the marshmallow cream in a microwave safe bowl and microwave for about 20 seconds. Spread the marshmallow cream in a thin layer evenly over the graham cracker crust. If the crust begins to pull up, patch it with some of the reserved gram cracker mixture and re-microwave the marshmallow cream another 15 seconds to make it easier to spread.
  7. Sprinkle with the chocolate chips, followed by the marshmallows. Sprinkle the bars with the reserved crust mixture and the remaining chocolate.
  8. Bake until the crust is dark brown and the marshmallows are golden-brown, 20 to 25 minutes. Cool for at least 1 hour in the pan before cutting into 24 bars for serving.

MAKE AHEAD NOTE:
  1. Storage: Can be stored in an airtight container, refrigerated, for up to 3 days.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

Page 1 of 3123

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Best Apple Cake

Best Apple Cake

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Best Apple Cake

I don’t know about you, but when fall comes, I start thinking about apple cake.  And I don’t just want any old apple cake.  I want the most moist, crumbly cake bursting with sweet juicy fall apples and toasted pecans.  And I want a crunchy sugar cinnamon top on it.  And I want it now!

Well, guys – this is it.  I’ve been researching apple cake recipes over the past month and I served the final two contenders to a group of friends this week and this is the winner!   It’s EVERYTHING you want in an apple cake.   And that smell as it’s cooking is almost as good as that first warm bite.  Try it this week.  You’ll be very, very glad you did.

Pick the perfect Apples

You know how often baked recipes call for tart Granny Smith or other green apples?  Well, not this one.  For this recipe you want the sweetest, juiciest apples you can get.  My favorites are Honey Crisp apples.  After you peel and core them, four medium size Honey Crisp apples will chop up to be about 4 cups worth.

Watch your Pecans while you’re toasting them

A full cup of toasted pecans help take this wonderful appIe cake to whole new heights.  Let me tell you how I do it.  Begin by moving an oven shelf to the top position.  Then spread out the pecan on a baking sheet, turn on the broiler and put the pan on the top shelf a few inches from the broiler.

THEN DON’T GO ANYWHERE.  The minute you start smelling the pecans, they are done and need to come out.  They may not look very brown, but if you leave them much longer they will go from toasty to a dark brown burnt with a bitter taste.  We don’t want that, so haul ’em out before that point.

A Thick Batter Makes a Wonderfully Moist Cake

It will seem like the batter is way too thick when you’re ready to mix in the apples and pecans.  It’s not.  Don’t worry.  I mix them in as best I can and it looks like this…

Then I kind of pack/pat the batter into the pan.  Trust me, it will look like this when you’re ready to put it in the oven and that’s fine…

Because it will look like this when you pull it warm from the oven and slice it….  the best, most wonderfully moist apple cake with sweet juicy apple bits and a crunchy cinnamon sugar crust…

Making this Best Cinnamon Sugar Apple Cake is quick and easy and it comes out perfect every time!  This is the only Apple Cake Recipe you will ever need.  It’s incredibly delicious and a real keeper.   Enjoy!

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Pin for Later

Tropical Summer Salad

Or Make Now

Family Size

 

Best Apple Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

An AlohaDreams recipe

Course: Dessert
Cuisine: American
Author: Betsy Edwards
Ingredients
  • 2 cups flour (measure your flour - this is 240 grams)
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 large eggs - beaten
  • 1/2 cup vegetable oil
  • 4 cups apples peeled, cored and diced (I use 4 medium size Honey Crisp apples)
  • 1 cup pecan halves - roasted
Topping:
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with butter or cooking spray. Set aside.
  2. In a medium bowl, whisk together all dry ingredients until well combined.

  3. Add in the wet ingredients and mix well with a wooden spoon or rubber scrapper.

  4. Add in the apples and pecans. The batter will be VERY thick.
  5. Spoon out batter into prepared baking dish, spreading with the back of the  spoon or gently patting out with hands.

  6. In a small bowl, whisk together sugar and cinnamon and sprinkle evenly all over top of cake.
  7. Bake at 350 degrees for about 50 minutes or until a toothpick inserted in cake comes out clean. Cake will form a crunchy "crust" on top as it bakes.

  8. It's delicious with ice cream, whipped topping, caramel or just simply serve by itself - any way you choose it's fabulous.

MAKE AHEAD NOTE: Can be made up to 1 day in advance and stored covered on the counter. It's still very good the next day.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

Page 1 of 3123

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Peaches and Cream Bars

Peaches and Cream Bars

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Easy, Delightful Peaches & Cream Bars

Peaches and Cream Bars

It’s summer!  And in case there’s any doubt in your mind, our mid-west temperatures have gone from a beautiful (week of) 73 degree Spring straight to the sweltering 90’s.   I don’t know about you, but when it gets hot my thoughts turn to fruit.  Plump blueberries, ripe red strawberries and juicy farm fresh peaches.  In honor of summer and as a treat in the midst of all this heat, we need a peach dessert.  But it has to be easy and quick – and it has to embody all the peachy, juicy, crunchy, brown sugary goodness of summer.

So here you go.   Peaches and Cream Bars.

Peaches and Cream Bars

Take the work out of serving a peach pie with these wonderful easy bars.  Starting with the crunchy brown sugar and oats crust to the creamy peach filling and fabulous vanilla drizzle, you’ll fall in love.   They’re a perfect, easy, make in advance treat for groups large and small.

While you’re baking the crust, you can be making the filling.  Then just then pour the creamy filling over the hot crust. Sprinkle with more crunchy topping and pop it back into the oven for about 30 minutes.   All that wonderful peach juice flows into the bars as they bake.  This makes your bars come out of the oven unbelievably melt-in-your-mouth moist.  The crunchy, brown sugary crust just sends them over the top.

The ‘peach pie’ smells coming from your oven will lure you to try a bite for yourself!

Cut them in rows of 4 by 6 for 24 bars…

Peaches and Cream Bars

…then drizzle with the icing.  Just be sure to save one for yourself!

Peaches and Cream Bars
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

 

Peaches and Cream Bars
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Try these today for a quick and easy cooking for a crowd version of peach pie!  Top with fresh peaches if they're in season, or use canned if they're not.  Adapted from the ever lovely Sally's Baking Addiction

Course: Dessert
Cuisine: American
Servings: 24 bars
Author: Betsy Edwards
Ingredients
For Crust & Topping
  • 2 cups old fashioned oats rolled or quick
  • 4 cups all-purpose flour
  • 1 1/3 cup packed light brown sugar
  • 1 tablespoon teaspoon ground cinnamon
  • 5 sticks unsalted butter cold and cubed
  • 1 cup chopped pecans
For Peach Filling
  • 4 large eggs
  • 2 cups granulated sugar
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 (29 ounce) cans lite sliced peaches in extra light syrup drained well, juice reserved
  • OR USE 6 medium peaches peeled and chopped (about 6 )
For Vanilla Drizzle
  • 1 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F (177°C) degrees. Line the bottom of a 13 x 18 inch half sheet baking pan with aluminum foil or parchment running in both directions. Leave an overhang on all sides so you can lift the bars out before cutting. Spray with cooking spray and set aside.

For the crust and topping:
  1. In a very large bowl, stir the oats, flour, brown sugar, and cinnamon until combined.  Cut in the cold butter using a pastry blender or two knives. You want it in pea-sized pieces.  Remove 2 cups of the mixture to a small bowl and add the pecans. Set this mixture aside.  You'll use it later for the topping.

  2. Press the remaining flour oat mixture evenly onto the bottom of the prepared baking sheet. Bake for 15 minutes or until light golden brown. Meanwhile prepare the filling.

For the filling:
  1. Whisk the sugar and eggs together until smooth and a pale yellow. Add the flour and salt, whisking until mixed in. Mix in the peaches.  If using canned peaches, make sure they are well drained, then fold in.   After 15 minutes, remove crust from the oven and pour the filling over the hot crust.  Sprinkle with the remainder of the reserved topping mixture.

  2. Bake for 32-35 minutes or until the top is a golden brown. Place the pan on a wire rack and let cool in the pan for about 30 minutes. Transfer bars to the refrigerator to cool further for 2 hours. Once cold, remove the bars from the pan using the overhanging parchment. Cut the bars into squares.

Prepare the vanilla glaze:
  1. Stir the confectioners' sugar, cream, and vanilla extract together until smooth. Drizzle generously over each square.

Servings:
  1. For 24 servings – cut 4 x 6 (3” x 3”) squares
  2. For 54 servings – cut 6” x 9” (2” x 2” squares)
MAKE AHEAD NOTE:
  1. The bars can be easily prepared up to 3 days in advance and stored, covered tightly, in the refrigerator.
  2. The bars can be frozen for up to 3 months in a baking pan or heavy duty freezer bag. Thaw overnight in the refrigerator before serving.
Recipe Notes

Recipe Notes: Adapted from a recipe over at the ever-wonderful Sally’s Baking Addiction. 

 

Explore Aloha Dreams

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EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

French Apple Custard Pie with Creme Anglaise Sauce

French Apple Custard Pie with Creme Anglaise Sauce

  Aloha Dreams

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French Apple Custard Pie with Creme Anglaise Sauce (Heaven on a Plate)

French Apple Custard Pie

Hi guys!  So are you looking for a wonderful, over-the-top, (easy) way to say “I love you!” for the Holidays?  Well, here it is.  This pie is gorgeous (if I do say so myself), it tastes great – – – and you know what?  It’s.  Really.  Not.  That.  Difficult.

Come with me and I’ll show you how.  There are several secrets to this, and they apply to any pie you’re going to make this holiday season.  Let’s do this!

Secrets to Perfectly Baked Pie Crust

This is a 2-crust pie.  You can make your own crust – or if you’re in a hurry like I was, you can use ready made crust (the kind that comes in packages of 2 rolls).  Looking like this, no one will notice (or even care) that you didn’t make the crust from scratch, unless you tell them.   This pie also uses what’s known as a blind baked bottom crust.

There are two times when blind baking is necessary: 1) when you’re making a custard pie or 2) when you will not be baking the pie filling. Sometimes recipes for Pumpkin Pies (which are a type of custard pie) call for blind baking the crust because the moisture in the pumpkin filling can make the crust soggy before it has time to finish baking.

I know blind baking a pie crust can sound somewhat intimidating, especially if the idea of simply baking a pie is already in your category of ‘big hairy task that I’d rather not deal with’.  If that’s the case – relax.  We can do this together.  Blind baking is nothing more than letting the (bottom) pie crust bake partially on its own before you add the filling. It’s really easy – especially once you know a few baker’s secrets.

#1  Use a glass pie pan.

I know there are some pretty ceramic versions out there, but trust me – a clear glass pie pan cooks better.  Besides you can monitor the done-ness of your crust in the glass pan, whereas you have no visibility with the ceramic or metal pan.

#2  Use chilled pie dough.

If you’re using a ready made pie crust, you’ll want to let it come to room temperature before unrolling it and putting it in your pie pan, otherwise it will tear pretty easily as you’re unrolling it.   But once you’ve shaped it in the pan then it needs to get cold again before you pop it in the oven.  This is to help the dough keep its shape.

#3  Use pie weights with an aluminum foil liner.

Once the pie has hung out for at least an hour in the refrigerator, lay a large sheet of aluminum foil over the dough and gently press it down to conform to the shape of the dough/pan.  Don’t do this before the dough is cold otherwise you run the risk of the foil sticking to the dough.  Some recipes call for parchment paper instead of the foil, but I like the foil because it also serves as a shield to keep the edge of the pie crust from burning.   Pie edges tend to burn easily and we don’t want that!

Once you’ve gently molded the foil, add pie weights or pour in sugar to come up 3/4 of the way on the sides of the dish.  This is just another step to help your pie keep its shape.  Without this step your pie will puff up on the bottom and slump on the sides.  (No puffy bottom, slump-y sides on our watch!)  Notice we didn’t dock the pie (prick it all over the bottom with a fork).  That’s because docking is not necessary with this method and you don’t want holes in the bottom of your crust with a custard filling.  Once your pie is ready for the oven it should look like the following picture with the pie weights (little ceramic balls) mostly filling the aluminum foil shield.  I’ve pulled back an edge so you can see the pie underneath, but you’ll want to make sure all the edges are covered.

French Apple Custard Pie

You’ll only need to blind bake the crust at 425 degrees for 10 minutes.

 

#5  Put the pie on a rimmed baking sheet before you put it in the oven.

I always put my pies on a rimmed baking sheet.  It makes it easier to get them in and out of the oven and makes it less likely you’ll get burned or that you’ll damage any decoration.  Now that we’ve got the crust under control, it’s on to the filling!

 

Secrets to a Delicious Filling

#1  Pre-cook your apples to concentrate / reduce juices.

This helps keep the filling from being too loose and watery.

#2 Use an abundance of apples.

I love to serve over-the-top dishes, like miles-high meringue on my Lemon Meringue pies, or decadent layer cakes or luscious sauces – it makes my family and guests feel special and loved!  One of the best ways to do this with an apple pie is to use plenty of apples so the top of the pie is domed and bursting with apple goodness.

#3 Custard takes your filling to the next level.

The rich creamy custard is the perfect foil to your tart, delicious apples.  I like to start with a layer of about 1/2 the apples and 1/2 the custard to line the bottom crust after it’s done partially baking, like this.

 

French Apple Custard Pie

Then a layer of the rich creamy custard.

French Apple Custard Pie

Followed by the rest of the apples and the rest of the custard.   Notice the pie is still on the baking sheet just in case the custard bubbles over the crust.  I hate cleaning ovens, and the baking sheet also helps to prevent this!

Secrets to a Beautiful Pie

We eat first with our eyes.  This pie is delicious – and one bite will prove it.  But before you even put a fork in it, wouldn’t you guess it tastes great?  That’s because it looks great.  It’s like being at Disney World.  You expect an amazing experience before you even begin to explore the park.  That’s not by accident.  You’re visually being primed for that attitude.  Everything you see is telling you at varying degrees of subliminal messaging, “this is going to be AMAZING.”   A beautiful dessert does the same thing.  And it’s really not hard.  Trust me.

#1  Use your ready made pie dough to make a decorative topping.

Ready made dough is generally a LOT easier to work with than homemade if you’re going to decorate a pie.  It’s the correct thickness, it’s a consistent thickness and it’s the correct size.

#2  Pre-cut your decoration.

I like to cut stripes for a lattice and then weave them on parchment paper.  This allows me to get them just right before I put them on the pie.  Once I’ve woven them I press down at each intersection of dough to ‘weld’ the strips in place.  Then I put them in the refrigerator for at least an hour to cool down so they hold their shape.  I use dough cutters to cut decorative leaves at the same time.  Once you’re done you should have something that looks like this.

French Apple Custard Pie

Now comes the fun part. (No, really!)  Move the leaves aside and position your parchment paper beside your pie.  Slide your hands under the paper and lift it up so that the edge of the pie is touching about an inch into the edge of the lattice.  Then gently flip the parchment paper over the pie so the lattice is transferred to the the top of the pie.  If you’ve thoroughly pressed down at each intersection prior to putting the lattice in the fridge, your lattice should hold together when you do this.  If it doesn’t, gently move any strips back into place.  It should now look like this.

 

French Apple Custard Pie

Simply trim the edges by running a paring knife around the glass and remove the excess dough.

#3  Use an Egg Wash.

If you have any decorative items, like my leaf cut-outs, brushing an egg wash on the top crust will not only help them adhere, it will produce a beautiful brown, drool-worthy crust.

French Apple Custard Pie

#4  Always use Sanding Sugar.

One of the reasons these pies always catch everyone’s eye is because I sprinkle them heavily with sanding sugar.  Not only is it tasty, it sends a subtle message that this golden, flaky, crunchy thing is sweet and delicious.  Alway remember the sanding sugar.  it really helps take your pie over the top.

French Apple Custard Pie

#5  Protect your Masterpiece.

Your two remaining jobs are: 1) Don’t let it get broken and 2) Don’t let it burn

You can protect it from breaking (as well as protect your oven from bubble-overs) by placing your pie on your rimmed baking sheet.  This enables you to safely move it around without damage.

To prevent it from burning I watch it like a hawk and when the edges get to the desired degree of golden perfection I slap a pie shield on them.  I also cover any spots that are getting dark golden brown with small (couple inch) pieces of aluminum foil so they don’t get any darker and burn.

French Apple Custard Pie

Finally, thoroughly protected, I let it cook until NONE of the top crust has that raw, oily doughy look.  Once it all looks flaky and done, you’re rewarded with this.

French Apple Custard Pie

Believe me it tastes every bit as good as it looks.

French Apple Custard Pie
French Apple Custard Pie
French Apple Custard Pie

The final, over the top, make ’em howl at the moon, step is a simple (it’s easy) Creme Anglaise sauce.  You REALLY need this sauce in your life.  It’s not low-cal, but hey – it’s the HOLIDAYS.  Enjoy!

French Apple Custard Pie

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French Apple Custard Pie

Or Make Now

 

French Apple Custard Pie
Prep Time
1 hr
Cook Time
50 mins
Total Time
1 hr 50 mins
 
Course: Dessert
Cuisine: French
Author: Betsy Edwards
Ingredients
  • 1 or 2 packages Pillsbury All Ready Pie Crusts (2 crusts per package (2 crusts per package) the second package is for cut-out leaves, etc.
  • 1 teaspoon flour
Filling
  • 4 1/4 pounds tart apples such as Granny Smith, about 10 large apples
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
Custard
  • 1/2 cup butter , softened
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 3 eggs , slightly beaten
Egg Wash
  • 1 large egg
  • 1 tablespoon heavy cream , optional
  • 1 tablespoon water
  • 4 + tablespoons Sanding Sugar
Crème Anglaise
  • 2 cups whipping cream
  • 4 egg yolks
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • Dash cinnamon
  • Dash nutmeg
Special Equipment
  • 9 inch glass pie pan
  • Aluminum Foil
  • Pie weights or sugar
Instructions
  1. Place 1 of the prepared crusts in the bottom of a 9-inch glass pie pan and gently press up the sides of the pan. Trim edges. Do not prick crust. After shaping the dough in the pan, refrigerate for at least an hour to ensure it's perfectly cold and relaxed.
  2. Cut the other prepared crust in 1/2-inch wide strips.
  3. On a piece of waxed or parchment paper weave the strips into a basket weave pattern. Gently press down at each intersection to secure. Cut leaves or other shapes out of the 3rd prepared crust if desired. Place on a flat baking sheet, cover loosely with plastic wrap and refrigerate for at least and hour and up to 2 days.
  4. Meanwhile peel, quarter, and core the apples, then cut each into wedges about a quarter inch thick. Toss the slices as you cut them with lemon juice to prevent browning. You should have about 10 rounded cups.
  5. In large skillet over medium-low heat, combine filling ingredients. Sauté about 5 minutes, stirring occasionally. DO NOT OVER COOK OR YOU’LL MAKE APPLESAUCE.  Remove from heat. Set aside.

  6. After the dough in the pie pan has chilled an hour, lay a sheet of aluminum foil over the dough and gently press it down to confirm to the shape of the pan. Fold over the edges to prevent the edges burning and pour in pie weights or sugar. Weights or sugar should come up ¾ of the side of the pie to prevent the crust from puffing up and losing its shape while cooking. Place on a baking sheet (for easy transport) and partially bake crust at 425 degrees F for 10 minutes. Remove from oven and set aside.

  7. In a medium bowl, mix custard ingredients.
MAKE AHEAD NOTE – may be made to this point up to a day in advance. If not baking immediately, when pre-baked crust is cooled, carefully remove aluminum foil and weights, cover lightly with a sheet of plastic wrap and hold on counter. Cover and refrigerate custard mixture and apple mixture.
  1. When ready to bake, pre-heat oven to 425 degrees F.
  2. Spoon ½ apple mixture in pie crust-lined pie pan. Pour ½ custard mixture over apples. Add remaining apples and pour in remaining custard.

  3. Gently place the woven crust on the top of the filling. Trim and seal the edges, using a paring knife to trim excess dough and then pressing the lattice gently to the bottom crust to seal.

  4. For the Egg Wash:  Whisk egg, water and cream, if using, together in a small bowl, then brush over the pie.

  5. Stick on any decorative pieces and then sprinkle sanding sugar heavily over the entire pie top.

  6. Bake at 425 for 35 – 40 minutes or until crust is golden brown and flaky, with no doughy damp areas remaining. Check frequently and cover as necessary with pie shield and pieces of aluminum foil.

  7. Meanwhile, make the Crème Anglaise: In a medium saucepan, bring cream just to a boil. In a small bowl, combine 4 egg yolks and 2/3 cup sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes or until mixture coats a spoon. Do not boil. Remove from heat. Sift in cinnamon and nutmeg. Crème Anglaise may be made up to 2 days ahead and chilled, covered.

  8. To serve, pour small amount of warm Crème Anglaise onto individual plates. Cut warm pie into 8 – 10 pieces and place on the plates.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Aloha Dreams

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Wicked Good Loaded Halloween Bark

Wicked Good Loaded Halloween Bark

  Aloha Dreams

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Wicked Good Loaded Halloween Bark

So what’s your favorite Halloween memory?  Mine is getting to draw creepy halloween silhouette pictures in grade school.  I loved to draw spooky haunted houses with creepy trees, black cats on fences and of course a witch flying in front of the full moon.

Halloween Bark

Seeing these type pictures still brings a smile to my face.  So does this Wicked Good Halloween Bark.

Halloween Bark

Making Bark is ridiculously easy.  It’s ready in 15 minutes and is loaded with all kinds of fun flavors and textures. The salty crunch from the pretzels and peanut butter cups tempers the sweetness of the silky chocolate while the sprinkles and the candy corns add a great pop of Halloween color.

You’ll love making this Loaded Wicked Good Halloween Bark.   My 5 secrets guarantee your bark will be as DELICIOUS as it is EASY!

 

5 Secrets to Making Great Bark

Secret #1  Use the right chocolate.

For dark chocolate bark, you can’t beat Ghirardelli Chocolate Melting Wafers.  They have a wonderful chocolate-ly depth of flavor without the typical dark chocolate bitter taste.  You can get them on Amazon.  For milk chocolate, most craft stores carry Wilton Light Candy Cocoa Melts.  I don’t recommend using chocolate chips because in general when they melt, they’re thicker, less pourable, and harder to handle than melted bars or melting wafers of chocolate.

If it’s white chocolate you’re craving, Wal-mart, Target or Amazon carry Ghirardelli Chocolate White Chocolate Melting Wafers. You can also easily order them on Amazon.   When working with white chocolate be EXTRA careful. White chocolate melts more quickly, and burns more quickly.  Don’t even think about exceeding the 30-second microwave bursts, stirring between each.  I do NOT recommend using white chocolate CHIPS as they tend to scorch way too easily.

Halloween Bark
Halloween Bark

Secret #2 Include a Salty Item

I always like to include a salty item in the toppings, in this case the pretzels, but nuts of all kinds work well or even potato chips if you want to do a “snack” bark.  This wicked bark is loaded with all kinds of other goodies such as mini peanut butter cups or mini Kit Kats, and loads of color from wonderful witchy gold stars. Seasonal items are also fun, like the creepy eyeball candy or the candy corn.

Halloween Bark

To prep I simply put each of the ingredients in a small bowl and line a baking sheet with parchment or a Sil-Pat silicone mat.

Grocery stores are starting to carry many fun sprinkle options, but one of my favorite sprinkle shops is Sweetapolita – with absolutely the best sprinkles ever.  They have a delightful selection of sprinkles and will often send you a free “Emergency” sprinkle kit for your purse, just in case.  How fun!

Beyond that, the sky’s the limit.  Our Wicked Good bark is loaded with pretzels, creepy eye ball candy, and mini peanut butter cups.  I usually chop the mini candy bars into bite-size pieces to include in the mix.  I especially like the mini Reese’s Peanut Butter cups or the mini Kit Kat bars.  Seasonal items are also fun, like the creepy eyeball candy or the candy corn.  One note:  The mini eyeballs are actually gum balls.   Not being a gum fan I wouldn’t have used them had I realized that.  Somehow gum does not seem to be a good fit with chocolate.

 

Loaded Halloween Bark

Aren’t those sprinkles wonderful!!  They would make anything into a festive event.  (Of course I LOVE anything that sparkles!)

Halloween Bark

#3  Melt the chocolate.

The easiest way to do this is in the microwave.  Place your chocolate in a microwave safe dish and microwave for 1 minute on 50% power.  Very likely nothing will happen.  Stir the chocolate and put it back for additional 30 second increments at 50% power.  Most of the chocolate discs will not change shape and will have to be stirred after each heating to determine if they have melted enough.  Be careful and do not over-cook as it can scorch the chocolate.  Keep sneaking up on it in the 30 second increments.  It will probably take a total of 2 1/2 – 3 minutes.

Loaded Halloween Bark

Secret #4  Spread the chocolate 1/4 thick and gently press in the toppings.

With a rubber spatula, scrape the chocolate from the bowl and into a puddle on the center of the parchment paper.  Using an off-set spatula (if you don’t have one, treat yourself.  You’ll love their versatility.)   Spread the chocolate in an even layer about 1/4 inch thick. Try not to let the edges get too thick or too thin.

Halloween Bark

Working fairly quickly before the chocolate sets, add your toppings, pressing down slightly to ensure they stick.

Halloween Bark

Secret #5  Refrigerate and Break

Refrigerate until firm, about 1 hour.  The final secret is once you peel off the parchment paper, the easiest way to break it is to put it on a cutting board and press the tip of a sharp knife into it where you want it to break.  This is the least disruptive method and dislodges far less of the toppings than cutting it or breaking it into pieces by hand.

MAKE AHEAD NOTE: Store your bark in an airtight container in a cool, dry place until it’s needed. It will keep for 3 – 4 weeks no problem.

Halloween Bark

Here’s another version with the milk chocolate.

Halloween Bark
Halloween Bark

This Wicked Good Bark is a very flexible recipe based on what’s in your pantry. The recipe doubles or triples easily if you’re feeding a crowd.  Enjoy and Happy Halloween!

Halloween Bark

Pin for Later

Halloween Bark

Or Make Now

 

5 from 2 votes
Halloween Bark
Wicked Good Halloween Bark
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 
Course: Dessert
Cuisine: American
Servings: 20 people
Author: Betsy Edwards
Ingredients
  • 24 - 30 ounces dark, milk, or semi-sweet chocolate melting wafers
  • 1/2 cup broken or chopped pretzel twists
  • 1/2 cup candy corn
  • 1/2 cup mini peanut butter cups rough chopped in half
  • 3 tablespoons sprinkles
Instructions
  1. Line a cookie sheet with parchment paper or wax paper, set aside.

  2. In a medium microwave-safe bowl, add the chocolate wafers and heat in the microwave on 50% power in 30-second increments, stirring after each 30 seconds, until chocolate has melted and becomes smooth when stirring.

  3. Using an offset spatula spread chocolate on the parchment or wax paper into an even layer, 1/4 inch thick. You should have about an 8 x 12 rectangle of chocolate.

  4. Evenly sprinkle the toppings over the chocolate; set aside to cool on the counter if your house isn't too hot or refrigerate until set hard.  Once cooled, transfer the bark to a cutting board and break the bark into pieces by pressing on it with the point of a sharp knife.

 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Aloha Dreams

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

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