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Delectable Butter Rum Sauce

by 29 Comments

This Butter Rum Sauce is one of those sauces I've been making for years, the kind that instantly turns a simple dessert (even store bought desserts) into something that tastes straight out of a restaurant kitchen. It’s a buttery caramel-like-sauce that has a lovely flavor from the dark rum. Don't worry it doesn't taste too boozy as the liquor will boil out during cooking. It is made with 5 simple ingredients - butter, brown sugar, sugar, cream, and dark rum.

a mason jar full of butter rum sauce

It is perfect drizzled over apple spice cake, apple crostata, brownies, apple nachos, bread pudding, pancakes or just ice cream! And if I'm being honest I have been spotted eating it by the spoonful (it's REALLY good!).

I am so excited that I have found this Rum Sauce recipe for our Christmas Pudding. I have been looking for this recipe for many years as it reminds me of the Rum sauce my Mom use to make every Christmas. Thank You. –Donna

To die for. – Jessica

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Why You’ll Love This Butter Rum Sauce

  1. It is SO EASY to make.
  2. It is made with only 5 simple ingredients.
  3. You can grab a mediocre store bought dessert and turn it into something 5 star worthy!
  4. Takes an average dessert and elevates it perfectly.
  5. Great dessert topper for the holidays.
  6. THIS recipe doesn’t taste overly boozy, it is completely balanced.

Butter Rum Sauce Recipe Ingredients

You don’t need much to make this butter rum sauce recipe, just 5 ingredients:

  • 1 stick of butter (preferably salted)
  • brown sugar
  • granulated sugar
  • heavy whipping cream
  • dark rum
heavy cream, butter, brown sugar, dark rum, sugar and a tablespoon on a table

Dark Rum

When you buy dark rum (or look through your liquor cabinet), you want to make sure you get “dark rum”. It will literally be darker in color, like a caramel color. Definitely do not use the clear rum, it will not have the right flavors for this recipe. Dark rum is aged and the molasses flavors are enhanced.

If dark rum is not something you would normally keep in the house or would use for cocktails, you can absolutely buy an airplane sized bottle of dark rum! They are usually kept up by the registers at the liquor store.

Rum Extract

If you prefer to not use alcohol you can absolutely sub 1 teaspoon rum extract for the dark rum.

How to Make Butter Rum Sauce

This is a quick overview of how to make Easy Butter Rum Sauce. For more detailed instructions and ingredient amounts, pop down to the recipe card.

a saucepan of butter rum sauce

Step 1

There is not much to making this Butter Rum Sauce. Just add all the ingredients to a saucepan over medium heat. Let it all melt together and then let it simmer for about 2-3 minutes.

a jar of butter rum sauce being drizzled with a spoon

Step 2

Remove it from the heat and let it cool. It will thicken more as it cools.

If you like a stronger rum/alcohol flavor you can wait and add the rum in the last 30 second of simmering the sauce. But, be careful that it doesn’t boil up on you!

Storing

Store your cooled butter rum sauce in the fridge in an airtight container for up to 2 weeks. I like to store mine in a mason jar with a lid.

How to Reheat Butter Rum Sauce

To reheat the sauce just portion out how much you want to use into a saucepan and place over low heat for about 5 minutes (less if you only have 1 or two portions), stirring occasionally, until it is the right consistency for drizzling!

a jar of butter rum sauce being drizzled with a spoon

Serving Suggestions for Butter Rum Sauce

Of course this sauce is amazing drizzled over ice cream or on any bread pudding recipe! Here are some other recipes to check out that make a great dessert paired with the Butter Rum Sauce.

Other Recipes Using Dark Rum

If you have purchased a bottle of dark rum and now are thinking what am I going to do with this… her are a few recipes you can make to use it up!

Cocktails:

Food:

a jar of butter rum sauce being drizzled with a spoon

Butter Rum Sauce Recipe + Video

A delicious recipe for Butter Rum Sauce, made with just 5 ingredients. Perfect for drizzling over pies, bread puddings, cakes, or ice cream!
5 from 27 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 3 minutes
Cooling: 30 minutes
Total Time: 38 minutes
Servings: 12 servings
Calories: 172kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • Combine all of the ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 2-3 minutes until slightly thickened and coats a spoon.
    ยฝ cup butter, ยฝ cup granulated sugar, ยฝ cup brown sugar, ยฝ cup heavy whipping cream, 1 tablespoon dark rum
  • TIP: for a stronger rum/liquor flavor wait and add the rum in the last 30 seconds of simmering. But be careful if it boils up.
  • Remove from the heat. Let it cool for about 30 minutes, it will thicken more as it cools.

Storing

  • Store any unused (and cooled) butter rum sauce in an airtight container in the fridge for up to 2 weeks. A mason jar works nicely!

Reheating

  • To reheat the butter rum sauce right out of the fridge place it in a saucepan over low heat for about 5 minutes (less if you are only warming 1 or 2 portions), stirring occasionally. Once it has darkened in color and is the right consistency pull it from the heat.

Serving

Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 2tablespoon | Calories: 172kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 74mg | Potassium: 20mg | Sugar: 17g | Vitamin A: 382IU | Calcium: 16mg | Iron: 1mg

More recipes you will love

Creamy Potato Leek Soup

by 2 Comments

This Potato Leek Soup recipe is incredibly flavorful, thick and creamy. It is one of the ultimate comfort food recipes perfectly paired with a pair of sweatpants and a cold night. The recipe starts with leeks, which are like a mild onion or a really big green onion, the are cooked down with garlic and then simmer in broth with potatoes. The finishing touches are cream, sour cream and parmesan cheese. Now that sounds good!

two bowls of potato leek soup with parsley and bread

If you love a potato based soup then you should also check out this Instant Pot Creamy Potato Soup, Ham and Potato Chowder, Zuppa Toscana, or Cauliflower and Potato Chowder.

Ingredients & Supplies

Here are the groceries and kitchen supplies you will need to make this Potato Leek Soup Recipe:

  • One of the following to mash or puree the potatoes – potato masher, potato ricer, blender
  • Large heavy bottomed pot – like a dutch oven
  • leeks
  • butter
  • yukon gold potatoes
  • bay leaves
  • garlic
  • chicken broth
  • chicken base (I like Better Than Bouillon brand)- this is the secret to really good soup!
  • season salt (Lawry’s)
  • dried basil
  • heavy whipping cream
  • sour cream
  • parmesan cheese
ingredients to make potato leek soup

Leeks

A leek is a vegetable that looks like a really huge green onion. It is related to garlic, onions and shallots, which makes sense because it tastes like a very mild onion. It is the perfect addition to a Potato Soup! You can find them in just about any grocery store.

To learn more about leeks, you can pop over to this article All About Leeks from Spruce Eats.

a leek with the root and stem cut and then split in half

Leeks are grown in very sandy soil so they have a tendency to be sandy and dirty through all their layers. To prepare, trim the root end and the dark green stems and discard. Split the remaining white and light green part of the leek in half lengthwise and run under water splitting the layers open with your fingers. 

How to Make Potato Leek Soup

  1. Sautรฉ Leeks

    2. Start with your pot over medium heat and melt the butter. Add the sliced leeks and saute until they are wilted, about 5 minutes.

    Add the garlic and saute another 2 minutes.

    Leeks and garlic sauteed in pot
  2. Add seasonings and potatoes

    3. Stir in the season salt, pepper, dried basil, bay leaves, chicken base and chopped potatoes.

  3. Add liquid and simmer.

    4. Pour in the chicken broth and water. Increase the heat to medium high and simmer for 20 minutes. If it starts to boil turn the heat back to medium.

    Once the potatoes are fork tender lower the heat back to low. Remove the bay leaves and discard.

    potato and leek soup being made in a pot

    This next part is completely up to personal preference…. do you want your soup silky, chunky, semi chunky?

Silky Soup

With a slotted spoon remove as much of the potatoes and leeks as you can, place in a blender or food processor. Add enough liquid from the soup so that the solids will process smooth. Add the puree back to the soup and stir.

Tip: Be careful when you blend hot food, leave room in the blender do not fill it to the top and vent the blender or processor.

Semi-Chunky Soup

This is usually how I make my soup…

Take a hand held potato masher and mash all the large chunks right in the pot. You will basically be making smaller chunks… so a mix of chunky and silky.

Chunky Soup

Using a wooden spoon lightly mash about half of the potatoes right in the pot and stir the mash into the soup.

Finishing the Soup

To finish the soup stir in the cream, sour cream, and parmesan cheese until it is completely melted in and incorporated.

adding in cream, sour cream and parmesan cheese to potato leek soup

Let it cool for a few minutes, taste for seasonings, and serve!

Garnish

To make a white swirl garnish like in the photos thin a little sour cream with milk or cream, until it is a drizzle consistency.

a brown crock full of potato leek soup

Reheating

This Potato Leek Soup will thicken in the fridge. So when you are reheating you may need to add a little milk or broth to reconstitute the soup.

Make It A Meal

This Potato Leek Soup is pretty filling on its own, so it really just needs a dipper. Some warm crusty bread will do nicely!

More Potato Soup Recipes

a brown crock full of potato leek soup

Creamy Potato Leek Soup

A creamy and thick Potato Leek Soup recipe that is full of flavor. It starts with leeks, garlic and yukon gold potatoes and finishes with cream, sour cream, and parmesan cheese.
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling: 5 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 503kcal
Author: Susie Weinrich

Equipment

Ingredients

Optional Garnish

  • sour cream thinned with milk or cream until it is drizzle consistency

Instructions
 

  • Start with your pot over medium heat and melt the butter. Add the sliced leeks and saute while stirring occasionally until they are wilted, about 5 minutes.
    3 tablespoon butter, 3 cups leeks
  • Add the garlic and saute another 2 minutes.
    3 garlic cloves
  • Stir in the season salt, pepper, dried basil, bay leaves, chicken base and chopped potatoes.
    3 lbs Yukon Gold potatoes, 2 teaspoon chicken base, 2 bay leaves, 1 ยผ teaspoon season salt, ยฝ teaspoon black pepper, 1 teaspoon dried basil
  • Pour in the chicken broth and water. Increase the heat to medium high and simmer for 20 minutes.
    If it starts to boil turn the heat back to medium.
    32 oz chicken broth, 1 cup water
  • Once the potatoes are fork tender lower the heat back to low. Remove the bay leaves and discard.
  • This next part is completely up to personal preference…. do you want your soup silky, chunky, semi chunky?
    SILKY : with a slotted spoon remove as much of the potatoes and leeks as you can. Place in a blender or food processor, add enough liquid from the soup so the solids will process smooth. Add back to the soup and stir to combine.
    If you have an immersion blender you can process it smooth right in the pot.
    SEMI-CHUNKY : Using a hand held potato masher smash the potatoes so they are smaller pieces. Stir the soup to combine. (this method is pictured above)
    CHUNKY : With a wooden spoon lightly smash a few of the potatoes right in the pot and then stir the mash into the soup.
  • Finish by stirring in the cream, sour cream, and the parmesan cheese. Once it is all melted and incorporated it is ready!
    1 cup heavy whipping cream, ยฝ cup sour cream, 1 cup shredded parmesan cheese
  • Let cool for 5 minutes, taste for seasoning, and serve!

Recipe Tips and Notes:

LEEKS:ย 
Leeks can be very sandy and dirty. To prepare, trim the root end and the dark green stems and discard. Split the remaining white and light green part of the leek in half lengthwise and run under water splitting the layers open with your fingers.ย 
REHEATING:ย 
This Potato Leek Soup will thicken in the fridge. So when you are reheating you may need to add a little milk or broth to reconstitute the soup.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 503kcal | Carbohydrates: 49g | Protein: 13g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 1488mg | Potassium: 1234mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1752IU | Vitamin C: 61mg | Calcium: 315mg | Iron: 3mg

Instant Pot Creamy Chicken Alfredo

by 34 Comments

This Instant Pot Creamy Chicken Alfredo is not only SO easy to make in your electric pressure cooker, it is SO flavorful! The chicken broth adds depth to the alfredo sauce, the cream and parmesan are perfectly, well, creamy, and the lemon adds a bright acid note that makes this a 5 star recipe!! If you want to try pasta in your Instant Pot then I definitely recommend you start with this Instant Pot Chicken Alfredo recipe!

a bowl of really creamy chicken alfredo pasta with a fork twirling the pasta

If you do not have an Instant Pot you can absolutely make this recipe on the stove top. Just follow the instructions over at Creamy Chicken Fettuccine Alfredo.

If you are looking to make pasta in your Instant Pot you may also like to check out this Instant Pot Spaghetti with Jar Sauce, Instant Pot Rigatoni , or Instant Pot Mac and Cheese.

Ingredients & Supplies

Here are the ingredients and supplies that you need to make this Chicken Alfredo recipe in your Instant Pot:

  • Instant Pot or electric pressure cooker (I use the 6qt)
  • butter
  • garlic
  • chicken broth
  • heavy whipping cream
  • fettuccine pasta
  • chicken
  • 1 lemon
  • onion powder, kosher salt, and black pepper
Instant Pot Chicken Alfredo Ingredients on a counter
Ingredients Clockwise: Chicken broth, salt and pepper, fettuccine, parmesan, butter, onion powder, garlic, lemon, heavy cream and chicken.

Lemon

Instant Pot Chicken Alfredo is a super rich dish, which can be a little heavy on the palate.

A perfect way to enhance the flavor of alfredo is adding lemon juice and lemon zest (like Giada does). It adds a beautiful note of brightness (acid) and balances some of the heaviness of the cream and carbs.

Don’t skipping the lemon!

Heavy Cream

Definitely make sure that you use HEAVY CREAM in this recipe! The fat content of true heavy cream stabilizes it in the pressure cooker.

It is also what mixes with the butter and starch to thicken into a perfect Alfredo sauce.

If you sub a half and half or milk, you run the risk of it curdling in the Instant Pot.

Chicken

This Instant Pot Chicken Alfredo recipe calls for boneless skinless chicken breast cut into ยฝ inch pieces.

You can absolutely sub in boneless skinless chicken thighs or a mixture of the two.

As always we recommend using an air chilled chicken. It has consistent texture and taste that is superior to traditional chicken!

Fettuccine

Fettuccine is a type of long pasta that looks like a wide and flat spaghetti noodle. You can easily find it in any grocery store.

I have also made this recipe with linguine and has worked just fine! A linguine noodle looks just like fettuccine but is less wide and thinner.

Parmesan Cheese

Definitely use fresh shredded parmesan cheese to make your alfredo. Using a powder shaker of parmesan will not give you the same texture or flavor.

We always recommend buying the best parmesan you can. If you are able to buy a wedge that comes from a larger wheel that has the parmesan stamp on the rind, absolutely buy it! It will be delicious.

How To Make Instant Pot Chicken Alfredo

If you are a visual learner you can pop over to Pinterest and watch me make this recipe on a 30 minute Episode of Pinterest TV.

This Instant Pot Chicken Alfredo is pretty easy to make. Once you get it all in the Instant Pot you are hands off:

Turn the Instant Pot on to sautรฉ mode. Add the butter and melt. Add the garlic and sautรฉ for 1 minute. Turn the sautรฉ mode off.

Pour in the chicken broth, cream, lemon zest, and lemon juice. Give it a stir to distribute the lemon zest.

Break the pasta in half. Add it to the pot about ยผ at a time, layering in a crisscross pattern. This will help the pasta not all cook together in one clump. Lightly press and shimmy the pasta with a wooden spoon to make sure it is in the liquid.

fettuccine in the Instant Pot with liquid
showing how to criss cross fettuccine in the Instant Pot

Add the raw diced chicken on top of the pasta. Then sprinkle with the onion powder, kosher salt, and pepper.

Pop the lid on, turn the pressure vent to seal, and set to cook on high pressure for 6 minutes. Do a quick release, this will take a few minutes…

Open the pot and stir the pasta and liquid. It will still be pretty “soupy”, that is ok! Let it sit for 5 minutes. This allows the pasta starches to thicken the cream/liquid.

chicken on top of the fettuccine in the instant pot
Instant Pot chicken alfredo that is cooked but not finished

Now add half the parmesan cheese, give it a good stir to combine. Add in the other half of the cheese and stir. By adding half the cheese at a time you help prevent clumping.

Let the Chicken Alfredo sit for another 5-10 minutes to thicken before serving.

Doubling The Recipe

This recipe only calls for 8 oz. of fettuccine and 1 large chicken breast. How many that feeds is completely up to you… at one house that might feed 4 people, at another it might only feed 1 person!

But, you can absolutely double this recipe, there are many comments on Mom’s Dinner and on Pinterest from people that have doubled and tripled the recipe! No problem.

No need to change the cook time when doubling or tripling, stick with a 6 minute high pressure cook and quick release.

TIP FOR DOUBLING AND TRIPLING: When you use the Mom’s Dinner recipe card you can easily change the measurements to the amount of people you are serving.

In the recipe card below simply hover over the “servings” and a slider will appear, move it up or down to the amount of people you have and it will adjust the ingredients!

Side Dish Ideas

To make this Instant Pot Chicken Alfredo a meal add a green salad with a basil vinaigrette dressing or a Big Italian Salad and some warm crusty bread. Some haricot verts (green beans) would also be a great addition.

a table with red wine, crusty bread and a bowl of instant pot chicken alfredo

Nothing better than a big pasta dinner!

Storing and Reheating

Store any leftover Alfredo in the fridge in an airtight container for up to 4 days.

Alfredo is notorious for the cream and butter/oil separating when you reheat. The nice thing about this recipe is that there is not a ton of butter, so you don’t need to worry about it separating a ton!

Simply add a splash of milk or broth give it a stir and microwave for 30 seconds. Stir again and microwave for another 30 seconds.

Pro Tips

Here are a few tips to make sure your Instant Pot Chicken Alfredo recipe turns out perfect!

  1. Do not overcook your garlic. It just needs about 1 minute in the butter to become fragrant.
  2. When you add your pasta to the pot make sure you break it in half and then layer it in 4 layers, in a crisscross pattern. This will help the pasta not clump together.
  3. Let the pasta rest for 5 minutes after the quick release and after you add the cheese. This allows the natural pasta starches to thicken the liquid.
  4. Add the parmesan cheese in two batches. This prevents the cheese from becoming one big clump.

FAQ and Troubleshooting

Alfredo sauce too thin after cooking

Turn the sautรฉ mode on low and stir constantly while the heat thickens the cream sauce. Be careful that it doesn’t burn on the bottom of the pot. Also stir in a little extra parmesan cheese to thicken.

Alfredo sauce is too thick

Add a little extra milk, cream or chicken broth to thin it out.

Liquid is spattering during venting

With a wooden spoon tap the vent closed and let it natural release for a minute, then try again.

Will heavy cream curdle in the Instant Pot

No, you can pressure cook with heavy cream. The higher fat content will stabilize it during cooking!

Should I cut my chicken before adding it?

Yes, you want to cut your chicken breast into ยฝ inch pieces so they cook quickly with the pasta. This also eliminates the step of cutting the hot chicken after it cooks in the Instant Pot.

Can I use milk instead of heavy cream for Alfredo?

No. When you are making a cream sauce like this Alfredo in the Instant Pot it is imperative that you use heavy cream and not milk or half and half. The fat in the heavy cream stabilizes it in the Instant Pot and will ensure it doesn’t curdle.

Other Instant Pot Chicken Recipes

There are quite a few Instant Pot Chicken Recipes on Mom’s Dinner, but here are some that we highly recommend you put on your “must make” list:

Susie leaning on the kitchen counter

Did you make this recipe?

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
a white bowl of the very best chicken alfredo that is creamy and cheesy, being twirled on a fork

Instant Pot Creamy Chicken Alfredo Recipe

Creamy Chicken Alfredo recipe that is made right in your Instant Pot (electric pressure cooker). Fettuccine noodles are mixed with bite sized chicken, cream sauce and parmesan cheese. It's a great Instant Pot pasta dinner with simple ingredients!
You can also watch this recipe being made on a 30 minute Pinterest TV Episode here.
4.88 from 24 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 6 minutes
Pressure, Venting and Rest time: 25 minutes
Total Time: 41 minutes
Servings: 2 to 4 people
Calories: 709kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Turn the Instant Pot on to sautรฉ mode (normal heat). Add the butter and melt.
    Add the garlic and sautรฉ for 1 minute. Turn the saute mode off.
    2 tablespoon butter, 2 plump garlic cloves
  • Pour in the chicken broth, cream, lemon zest, and lemon juice. Give it a stir to distribute the lemon zest.
    1 ยพ cups chicken broth, 1 cup heavy whipping cream, 1 tablespoon lemon juice, 2 teaspoon lemon zest
  • Add the pasta, about ยผ at a time.
    Break it in half, adding each layer to the pot in a crisscross pattern.
    This will help the pasta not all cook together in one clump. Lightly press on the pasta with a wooden spoon to make sure it is all touching the liquid.
    8 oz fettuccine pasta
    showing how to criss cross fettuccine in the Instant Pot
  • Add the chicken on top. Then sprinkle with the onion powder, salt, and pepper.
    1 lb boneless skinless chicken breast, ยฝ teaspoon onion powder, ยฝ teaspoon kosher salt, black pepper to taste
  • Pop the lid on, turn the pressure vent to seal, and set to cook on high pressure for 6 minutes.
    At the end of the cook time do a quick release, this will take a few minutes..
  • Open the pot and stir the pasta and liquid. It will still be pretty "soupy", that is ok!
    Let it sit for 5 minutes.
  • Now add half the parmesan cheese, give it a good stir to combine. Add in the other half of the cheese and stir.
    By adding half the cheese at a time you help prevent clumping.
    1 cup fresh shredded parmesan cheese
  • Let the Chicken Alfredo sit for 5-10 minutes to thicken.
  • Serve warm!

Leftovers

  • Store leftovers in the fridge for up to 3 days.
  • Reheat leftovers in the microwave or stove top with a splash of milk or chicken broth.
    Microwave 30 seconds, stir, microwave another 30 seconds.

Recipe Tips and Notes:

Doubling The Recipe

You can absolutely double or triple this recipe, stick with the same cook time – 6 min high pressure and quick release.
Simply hover over the “servings” at the top of the recipe card. Move the slider that appears to how many people you are serving. It will change the ingredient measurements for you!

Tips

  1. Do not overcook your garlic. It just needs about 1 minute in the butter to become fragrant.
  2. When you add your pasta to the pot make sure you break it in half and then layer it in 4 layers, in a crisscross pattern. This will help the pasta not clump together.
  3. Let the pasta rest for 5 minutes after the quick release and after you add the cheese. This allows the natural pasta starches to thicken the liquid.
  4. Add the parmesan cheese in two batches. This prevents the cheese from becoming one big clump.

Troubleshooting

  1. After adding the cheese the sauce is still too thin. Turn the sautรฉ mode on low and stir constantly while the heat thickens the cream sauce. But be careful that it doesn’t burn on the bottom of the pot.
  2. The sauce got too thick. Add in a little extra milk, cream, or chicken broth to thin it out.
  3. Liquid is spattering during the venting. With a wooden spoon tap the vent closed and let it natural release for a minute and then try again.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 709kcal | Carbohydrates: 44g | Protein: 43g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 234mg | Sodium: 994mg | Potassium: 708mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1317IU | Vitamin C: 11mg | Calcium: 369mg | Iron: 2mg

Easy Snickerdoodle Muffins

by 1 Comment

Snickerdoodle Muffins are a great swap out for the snickerdoodle cookie that everyone loves. They are tender muffins coated with a a delicious cinnamon sugar topping. The nice thing about the muffin version is you can eat them for breakfast and not feel bad! Just add a cup of coffee or a glass of milk.

snickerdoodle muffins on a piece of wax paper

This snickerdoodle muffin recipe is easy to make with the help of bisquick mix. You also do not need a stand mixer or hand held mixer, it is all done by hand!

Some other muffin recipes you might like are these amazing coffee cake muffins or flavorful cranberry orange muffins.

BTW, if you need a great cookie recipe, these snickerdoodle cookies are amazing!

Ingredients & Supplies

Here are the items you need to grab to make these Snickerdoodle Muffins:

  • 12 cup muffin tin
  • muffin liners (paper or silicone)
  • Bisquick Baking Mix
  • sugar
  • baking powder
  • cream of tartar
  • cinnamon
  • applesauce
  • milk
  • 1 egg
  • vegetable oil
  • vanilla extract
  • butter

How To Make Snickerdoodle Muffins

Start by preheating the oven to 400 degrees. Then line a 12 cup muffin tin with paper (or silicone) liners.

In a large bowl whisk together the Bisquick, sugar, baking powder, cream of tartar, cinnamon, and nutmeg.

Tip: Spoon the bisquick into a measuring cup and then level off the top.

In a separate bowl or liquid measuring cup whisk together the applesauce, milk, egg, vegetable oil and vanilla.

Add the wet ingredients to the dry ingredients and beat vigorously (by hand) for 30 second.

snickerdoodle batter and muffin tins filled

Fill each muffin cup โ…” full. Bake for 12 minutes. Remove from the oven and cool for about 10 minutes.

While the muffins cool, melt 3 tablespoon of butter in a shallow bowl and make a plate of ยผ cup sugar mixed with 1 ยฝ teaspoon cinnamon.

dipping snickerdoodle muffins in cinnamon and sugar

Dip the top of the muffin in the butter and then roll in the cinnamon sugar. YUM! Your Snickerdoodle Muffins are ready!

Easy Snickerdoodle Muffin Recipe

cinnamon and sugar topped muffins on a table

Easy Snickerdoodle Muffins

A great recipe for Snickerdoodle Muffins, just like the cookie, but in a muffin. They are tender muffins topped with cinnamon sugar. They are perfect for breakfast!
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling: 10 minutes
Total Time: 42 minutes
Servings: 12 muffins
Calories: 181kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 cups Bisquick Baking Mix (or similar product) - spoon into measuring cup and level off.
  • ยผ cup sugar
  • 1 ยฝ teaspoon baking powder
  • ยฝ teaspoon cream of tartar
  • 1 tablespoon cinnamon
  • ยฝ teaspoon nutmeg
  • ยฝ cup applesauce
  • ยผ cup milk - preferably 2% or whole
  • 1 large egg
  • 2 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

Topping

Instructions
 

  • Preheat the oven to 400 degrees. Then line a 12 cup muffin tin with paper (or silicone) liners.
  • In a large bowl whisk together the Bisquick, sugar, baking powder, cream of tartar, cinnamon, and nutmeg.
  • In a separate bowl or liquid measuring cup whisk together the applesauce, milk, egg, vegetable oil and vanilla.
  • Add the wet ingredients to the dry ingredients and beat vigorously (just by hand with a wooden spoon) for 30 second.
  • Fill each muffin cup โ…” full. Bake for 12 minutes until cooked through – a toothpick inserted in the center will come out clean with no raw batter.
    Remove from the oven and cool for about 10 minutes.
  • While the muffins cool, melt 3 tablespoon of butter in a shallow bowl and make a plate of ยผ cup sugar mixed with 1 ยฝ teaspoon cinnamon.
  • Dip the top of the muffin in the butter and then roll in the cinnamon sugar.
    YUM! Your Snickerdoodle Muffins are ready!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1muffin | Calories: 181kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 349mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg

Classic Iowa Ham Balls

by 110 Comments

Ham Balls are a classic Midwestern meatball recipe. It is even more specific to Iowa and Nebraska. It is an unusual recipe that turns out so incredibly delicious. Ground beef and ground ham are mixed with graham crackers crumbs and formed into meatballs, they are then baked with a tomato brown sugar glaze.

Ham Balls baked in a brown sugar and tomato sauce in a glass baking dish

I grew up in Iowa and this is a recipe that we had often! It is a typical Sunday night family dinner recipe.

My husband has become very picky in his old age, I was fascinated with the ingredients and had left over Easter ham saved for bean soup so decided I was going to make these even if I'd end up eating them all myself. Ha! I got 2. He loved them and ate them up as leftovers too. Definitely a keeper recipe. Thanks! Can't wait to try them on grand children. – Lisa

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Ground Ham for Ham Balls

Ground ham can be hard to find in the grocery store. Actually I don’t think I have ever seen it in the store, unless you are in Iowa!

We are talking ground ham here, not ground pork! Ground pork is made from the shoulder (aka. pork butt). The ham is cut from the leg and is dry or wet cured and sometimes smoked. Ham has the distinct flavor that you are looking for in ham balls.

ham ground in the food processor

You will want to purchase a 1-1.25 lb. ham steak or bone-in ham steak. Once it is ground you will want it to be the consistency of ground beef. You have a couple options to make ground ham.

  • Grab a ham steak at the grocery store and ask the meat counter to grind it for you.
  • If you have a meat grinder attachment to your stand mixer you can grind the ham steak that way.
  • I prefer to “grind” it in my food processor. Cut the ham steak into 2 inch chunks then pulse the processor about 40-50 times. You will have perfectly ground ham! (see the photo above)

Graham Cracker Crumbs

Unless you have had these Ham Balls you are probably thinking that graham cracker crumbs are a really odd choice! Just trust, they add a sweetness to the ham balls that perfectly compliments the salty ham and the tangy vinegar in the sauce.

If you need to make graham cracker crumbs you can crush a couple plain graham crackers into a fine crumb. Or you can pulse them a few times in your food processor.

How To Make Ham Balls

This ham ball recipe is pretty simple, it is just a matter of mixing the ingredients and baking.

In a large bowl lightly mix together 1 lb ground beef, 1 lb ground ham, 1 cup graham cracker crumbs, ยพ cup milk, and 1 egg.

Form large meatballs, about โ…“ cup in size, and place in a 9×13 baking dish. You should have about 12-15 meatballs.

showing the correct size for a ham ball

In another bowl mix together 1 can tomato soup, ยฝ cup white vinegar, 1 cup brown sugar, and 1 teaspoon dry mustard. Whisk it all together and then pour the sauce over the meatballs.

pouring the tomato brown sugar sauce over the ham balls

Place in the oven at 350 degrees for 1 hour, basting the top of the meatballs with the sauce once or twice during cooking.

Let the meatballs cool for about 5 minutes and then serve with mashed or baked potatoes and veggies.

a 9x13 baking dish full of Iowa Ham Balls

Other Meatball Recipes

If you love meatballs here are a few other recipes to try:

ham balls in a pan with glaze baked over top

Ham Balls Recipe

Ham Balls are a classic midwestern meatball recipe. Ground ham and ground beef are mixed together with graham crackers and topped with a tomato brown sugar sauce.
4.88 from 71 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 5 people
Author: Susie Weinrich

Equipment

Ingredients

Ham Balls

  • 1 lb ground ham - see note about finding and/or making ground ham**
  • 1 lb ground beef - 85/15
  • 1 cup graham cracker crumbs - finely ground
  • 1 egg
  • ยพ cup milk

Sauce

Instructions
 

  • Preheat the oven to 350ยฐ
  • Combine the meatball ingredients. In a large bowl lightly combine the 1 lb ground ham, 1 lb ground beef, 1 cup graham cracker crumbs, ยพ cup milk, and 1 egg.
  • Make large meatballs. Form the mixture into large meatballs, about โ…“ cup in size each. Place into a 9×13 baking dish. You will have about 12-15 meatballs.
    showing the correct size for a ham ball
  • Whisk together the sauce ingredients & pour over meatballs. In another bowl whisk together the can of condensed tomato soup, 1 cup brown sugar, ยฝ cup white vinegar, and 1 teaspoon dry mustard. Pour the sauce over the meatballs.
    pouring the tomato brown sugar sauce over the ham balls
  • Bake 1 hour. Bake in the oven, uncovered, for 1 hour, basting the tops of the ham balls with the sauce once or twice during cooking.
  • Cool & eat! Let the meatballs cool for about 5-10 minutes and then serve with mashed or baked potatoes and veggies.
    ham balls in a pan with glaze baked over top

Recipe Tips and Notes:

Ground Ham
Do not buy ground pork, you want ground ham. This can be hard to find in the store. You can buy a ham steak or bone in ham steak and grind it to the consistency of ground beef.ย 
  • Have the butcher grind it for you.
  • Use a meat grinder attachment to a stand mixer.
  • Grind in a food processor by cutting the ham steak in 2 inch chunks and pulse the processor 40-50 times. (this is the method that I use)
Did you make this recipe?Connect with me and let me know by commenting below!
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Originally Published December 2019, Copy Updated and Republished December 2020

More Recipes you will love

Easy White Chocolate Toffee with Cashews

by 1 Comment

This is such an easy recipe for White Chocolate Toffee with Cashews. Instead of making a traditional toffee you are making it with saltine crackers and a stove top toffee. Then the cracker toffee is coated in a white chocolate and topped with cashews and dried fruit.

a pile of white chocolate toffee with cashews and dried fruit on top

This makes a great Holiday treat or edible gift. Also check out this similar recipe for Saltine Toffee (also known as Christmas Crack).

Ingredients & Supplies

Here are the things you need to grab to make this white chocolate recipe:

  • 10×15 rimmed baking sheet
  • foil
  • baking/cooking spray
  • butter
  • dark brown sugar
  • white chocolate chips
  • kosher salt
  • salted cashews
  • dried fruit: apricots, cherries, cranberries
supplies to make white chocolate toffee

10×15 Rimmed Baking Sheet

You will want to make sure you have a 10×15 rimmed baking sheet for this recipe and that you fill it completely with saltine crackers. This will ensure the crackers do not “float” apart during the baking process.

Dried Fruit

In this recipe I use dried apricots, dried cherries, and dried cranberries because they are the flavors I love. However, if there is another dried fruit you love, go ahead and include it or make your own combo all together! Just plan on 1 cup of dried fruit.

Making White Chocolate Toffee Step By Step

Start by covering a 10×15 baking sheet with foil and coating in a nonstick baking spray. Fill the sheet pan up with saltine crackers, from edge to edge!

Make the stove top toffee and then pour it over the crackers. Smooth it out with a wooden spoon or spatula.

Bake for 7 minutes.

first three steps for making white chocolate toffee

Top the hot saltine toffee crackers with a sprinkle of kosher salt and the white chocolate chips. Let them sit for about 2 minutes and then spread with a spatula .

steps 4-6 for making white chocolate toffee

Top with cashews and dried fruit, pressing in slightly. Pop in the fridge to help the white chocolate set up. Break apart in serving sized pieces and enjoy!

white chocolate toffee in a baking sheet topped with cashews and dried fruit

Easy White Chocolate Toffee with Cashews Recipe

white chocolate toffee in a stack

White Chocolate Toffee with Cashews

Delicious White Chocolate Toffee made easy with saltine crackers and stove top toffee, topped with white chocolate, cashews and dried fruit.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 7 minutes
Cooling Time: 30 minutes
Total Time: 57 minutes
Servings: 35 pieces
Calories: 170kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 40 saltine crackers - 2" x 2" size
  • cooking/baking spray
  • 1 cup butter
  • 1 cup dark brown sugar
  • 12 oz bag white chocolate chips
  • ยผ teaspoon kosher salt
  • 1 cup salted cashews - lightly chopped
  • โ…“ cup dried apricots
  • โ…“ cup dried cherries
  • โ…“ cup dried sweetened cranberries

Instructions
 

  • Preheat the oven to 375ยฐ.
    Prep your 10×15 rimmed baking sheet by covering it completely with foil and then spraying the foil generously with baking spray.
  • Fill the pan with saltine crackers in a single layer, edge to edge. If you need to break some in half to make sure you completely fill the pan, that is ok.
  • In a saucepan over medium heat, melt the butter and brown sugar together while stirring.
    Then once it is all melted togetherย stop stirringย and let it boil for 3 minutes. (do not stir at this point or the caramel sauce can turn out grainy.)
  • Immediately pour the toffee sauce over the saltine crackers. With a spatula or wooden spoon lightly spread the toffee from edge to edge so it completely covers the crackers.
  • Pop the toffee crackers in the oven for 7 minutes, it will be bubbly and hot.
    TIP: While it is in the get the white chocolate chips, fruit, and nuts ready. Once it comes out the of oven you will want to work quickly to take advantage of how hot the toffee is!
  • Remove from the oven and sprinkle on the kosher salt and then the white chocolate chips. Let them sit for about 1-2 minutes so they get soft and melty. Spread with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.
    Sprinkle on the cashews and then all the dried fruit. Press them in slightly so they adhere while drying.
  • Pop the tray in the fridge and let cool/harden for about 30 mins to 1 hour.
  • Break apart in serving sized pieces.

Storing

  • Store leftover white chocolate toffee in the fridge in an airtight container for up to 2 weeks.

Recipe Tips and Notes:

Dried Fruit: You can also use whatever dried fruits you like or have on hand! Just measure out 1 cup total!
Did you make this recipe?Connect with me and let me know by commenting below!
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Calories: 170kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 134mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Coffee Cake Muffins

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These Coffee Cake Muffins are a handheld version of your favorite coffee cake breakfast bread! They are a sweet and tender sour cream muffin base that is piled with a cinnamon sugar streusel topping and then drizzled with the best vanilla glaze. If you make this coffee cake muffin recipe they will absolutely be a breakfast or brunch show-stopper!

coffee cake muffin on a white cake plate, white glaze drizzled and dripping over the sides

If you are looking for more yummy breakfast treats, check out this cranberry almond cake (one of my faves), Blueberry Breakfast Cake, or cranberry orange muffins.

If you have house guests and need a full breakfast you can check out this post on feeding house guests, it has full menus with recipes for breakfast, lunch and dinner!

Ingredients & Supplies

Here are the ingredients and supplies you need to make these Coffee Cake Muffins:

  • Stand mixer or hand held mixer with a whisk attachment
  • 12 cup muffin tin (2 if you have them, this recipe makes about 16-18 muffins)
  • paper muffin liners
  • flour
  • baking soda and baking powder
  • salt
  • butter
  • sugar
  • light brown sugar
  • vanilla
  • eggs
  • sour cream (full fat)
  • cinnamon
  • powdered sugar
  • milk

Sour Cream

You will want to make sure you have full fat sour cream for your muffins. The fat in the sour cream adds moisture and richness to your muffins.

Also, the acid in the sour cream contributes to the light and fluffy texture by tenderizing some of the gluten in the flour.

How to Make Coffee Cake Muffins

There are 3 parts to these muffins: the muffin, the streusel topping, and the vanilla glaze. They all add up to the BEST coffee cake muffin recipe.

Preheat the oven to 350 degrees and line the muffin tin(s) with paper liners.

The Streusel

In a bowl add ยพ cup brown sugar, ยฝ cup flour, 2 teaspoon cinnamon, ยผ teaspoon kosher salt. Stir in the 3 tablespoon melted butter until it is all combined and a little crumbly. Set aside.

Cinnamon streusel in a bowl

The Muffin Batter

In a medium bowl, whisk together the 2 cups all purpose flour (measured by spooning into measuring cup and leveled off), ยฝ teaspoon baking soda, 1 teaspoon baking powder and ยฝ teaspoon salt. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment or a handheld mixer with a whisk attachment, whisk together the ยฝ cup melted butter, ยฝ cup sugar, ยฝ cup brown sugar, and 1 ยฝ teaspoon vanilla.

Then whisk in 1 egg at a time. Finally add the sour cream and mix until it is all combined.

sour cream muffin batter in a mixing bowl with a whisk attachment

Add the dry ingredients to the batter and whisk, just until combined.

Baking

Spoon the batter into the prepared muffin cups, each cup about ยพ full.

Top the batter with about 1 – 1.5 tablespoon of the streusel, piling it high! Gently press the streusel into the batter, this will help it adhere during baking.

a muffin tin full of unbaked coffee cake muffins

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean (no raw batter).

Remove from the oven and cool for 5-10 minutes. Then remove from the muffin tin and cool for another 5-10 minutes (while you make the vanilla glaze).

Vanilla Glaze

In a small bowl stir together 1 cup powdered sugar, 2 tablespoon melted butter, 2 tablespoon milk, and 1 teaspoon vanilla.

Drizzle over the warm coffee cake muffins.

baked muffins on a cooling rack with a bowl of vanilla glaze

Pro Tip: Place the muffins on a cooling rack over a baking sheet or on a parchment paper lined baking sheet to do the drizzling, it will make clean up much faster!

Storing

Store any leftover coffee cake muffins in an airtight container at room temp for up to 4 days.

a spoon drizzling vanilla glaze over a muffin

Make it a Breakfast or Brunch

If you are planning a breakfast or brunch and want to add these muffins, here is a great menu to plan, with recipes!

Recipe FAQ’s

Why do they call it coffee cake?

It is because it is meant to be eaten, usually in the morning, with a cup of coffee. It is not a dessert cake, although it is sweet!

Does coffee cake taste like coffee?

Nope! Not at all! In fact there is no coffee in the recipe at all. Coffee Cake, in America, is a vanilla or cinnamon flavored cake topped or filled with a cinnamon streusel. It is named coffee cake because it is meant to be eaten with a cup of coffee, usually in the morning.

Recipe Tips

Keep these things in mind when making your Coffee Cake Muffins:

  • Use full fat sour cream to make sure you have tender and moist muffins.
  • Once you add the flour to your muffin batter, don’t over mix. Only mix until the flour is combined into the batter.
  • Don’t be shy with the streusel topping, use it all!
  • Lightly press the streusel into the batter. That will help it adhere to the muffins during baking.
  • Place the muffins on a cooling rack over a parchment lined baking sheet or counter top before drizzling with the glaze. It will make clean up much faster!
Susie leaning on the kitchen counter

Did you make this recipe?

โญโญโญโญโญ

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’

Coffee Cake Muffins

A handheld version of your favorite coffee cake! A sweet sour cream muffin is piled high with cinnamon streusel topping and finished with a vanilla glaze.
Perfect muffin recipe for a breakfast or brunch!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling: 15 minutes
Total Time: 55 minutes
Servings: 16 muffins
Calories: 312kcal
Author: Susie Weinrich

Equipment

Ingredients

Muffin Batter

Cinnamon Streusel

Vanilla Glaze

Instructions
 

  • Preheat the oven to 350ยฐ and line the muffin tin(s) with paper liners.

Cinnamon Streusel

  • In a bowl add the sugar, flour, cinnamon and salt. Pour in the melted butter and stir it together until it is all combined and crumbly. Set aside.

Muffin Batter

  • In a bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment (or a bowl and a hand held mixer with a whisk attachment) add the melted butter, granulated sugar, brown sugar, and vanilla and whisk until it is combined.
  • Whisk in one egg at a time, then whisk in the sour cream until it is all combined.
  • Finally whisk in the dry ingredients (the flour mixture), just until it is combined.
  • Spoon the batter into the lined muffin tin, so that each cup is about ยพ full.
  • Top each muffin with 1 -1.5 tablespoon of the cinnamon streusel mixture, lightly pressing it into the batter so that it adheres during baking.
  • Bake for 20 minutes until a toothpick inserted into the center of a muffin comes out clean (no raw batter). Remove from the oven and cool for 5-10 minutes.
    Remove the muffins from the muffin tin and cool for another 5-10 minutes, while you make the vanilla glaze.

Vanilla Glaze

  • In a small bowl stir together the vanilla glaze ingredients. Drizzle generously over the warm coffee cake muffins.
    Tip: place the muffins on a cooling rack over a baking sheet or on a piece of parchment paper. It will make clean up from the drizzle a lot easier!

Recipe Tips and Notes:

STORING:ย Store leftover coffee cake muffins in an airtight container at room temp for up to 4 days.ย 
ย 
RECIPE TIPS:ย 
  • Use full fat sour cream to make sure you have tender and moist muffins.
  • Once you add the flour to your muffin batter, don’t over mix. Only mix until the flour is combined into the batter.
  • Don’t be shy with the streusel topping, use it all!
  • Lightly press the streusel into the batter. That will help it adhere to the muffins during baking.
  • Place the muffins on a cooling rack over a parchment lined baking sheet or counter top before drizzling with the glaze. It will make clean up much faster!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1muffin | Calories: 312kcal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 283mg | Potassium: 74mg | Fiber: 1g | Sugar: 31g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

Peanut Butter Buckeye Balls

by 1 Comment

A Buckeye Ball (Cookie) is a very sweet, no-bake dessert, that is popular in the Midwest. Especially at the Holidays or on game day. They are a soft peanut butter flavored dough ball that is dipped in chocolate. They are best described somewhere between a Reese’s Peanut Butter Cup and peanut butter cookie dough.

buckeye ball on a cookie platter

Some other traditional Midwest treats that are similar to the Buckeye flavors are a Scotcheroo, Peanut Clusters, Peanut Butter Cup Cookies, and Peanut Butter Chocolate Star Cookies.

Why is it Called A Buckeye

The reason these cookies are called a “buckeye” is because they literally look like a buckeye! Which is the seed that comes from the Buckeye Tree. They were named because the seed of a buckeye tree literally looks like the eye of a buck (male deer).

So I guess these cookies look like the eye of a male deer. HA!

Ingredients and Supplies

If you have a well stocked pantry and baking cabinet you can most likely make these right now! Here is what you will need to make this yummy treat:

  • Stand mixer or hand held mixer
  • toothpicks or small fork
  • wax paper
  • butter (no subs here!)
  • powdered sugar
  • creamy peanut butter
  • milk
  • vanilla
  • semisweet chocolate chips
  • shortening (Crisco)

How to Make Buckeye Balls Step-By-Step

Make A Peanut Butter Dough : In a bowl of a stand mixer with a paddle attachment mix together the melted butter and 3 cups of powdered sugar.

Now add the peanut butter and mix until smooth. Finally mix in the milk and vanilla until combined.

Now add some of the additional powdered sugar (about ยผ cup at a time) until the dough is crumbly and firm, like playdough. See the photo below:

dough consistency for Buckeye Balls - crumbly and firm

Form the Peanut Butter Balls: Roll the dough into ยฝ-1 inch balls and place on a wax paper lined baking sheet. Pop in the fridge for 1 hour to chill.

PRO TIP: These are pretty sweet cookies/treats so I like to make them a little closer to the ยฝ inch size.

Dipping The Peanut Butter Balls

Melt the chocolate chips and shortening together until it is smooth.

Take the peanut butter balls out of the fridge. Grab a couple toothpicks or a small fork.

Pick the ball up by poking it with the toothpick and dip ยพ of the ball in the chocolate, so that just ยผ of the peanut butter is still showing at the top. See Photo:

picking up a peanut butter ball with a toothpick
Put the peanut butter ball on a toothpick.
dipping a buckeye into melted chocolate
Dip ยพ of the peanut butter ball in the chocolate.
a tray of Peanut Butter Buckeye Balls
Put back on the lined baking sheet to set up.

Place back on the baking sheet and pop in the fridge for the chocolate to set up, about 30 minutes.

Optionally you can run (a clean) finger across the little hole from the toothpick to smooth over, but this step is not totally necessary.

Storing

Store the Buckeye Balls in the fridge in an airtight container for up to 2 weeks.

Freezing

You can also freeze the Buckeye Balls! Just freeze them on the baking sheet (so they are not touching) and then once they are solid pop them in a freezer safe baggie for up to 3 months.

Place them on a baking sheet and thaw in the fridge overnight before serving.

Edible Gift

These make an amazing edible gift, especially at the Holidays. Place them on a tray and cover with cellophane or plastic wrap. Tie with a festive bow and attach this FREE PRINTABLE GIFT TAG!

More Peanut Butter & Chocolate Recipes

a Buckeye Ball with a bite taken out, showing the center

Peanut Butter Buckeye Balls Recipe

Sweet peanut butter ball no-bake cookies that are dipped in chocolate. They look just like a buckeye! It is a traditional Holiday cookie.
5 from 3 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 0 minutes
chill time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 50 Buckeye Balls
Calories: 132kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Melt the butter in the microwave or on the stove top.
    ยพ cup butter
  • In a stand mixer with a paddle attachment mix together the melted butter and 3 cups of the powdered sugar. Add the peanut butter and continue mixing until it is smooth. Add in the milk and vanilla.
    3 ยพ cup powdered sugar, 1 cup creamy peanut butter, 1 tablespoon milk, 1 tablespoon vanilla extract
  • Mix in enough of the remaining powdered sugar (add ยผ cup a time) so the dough becomes firm and a little crumbly (almost like playdough). see photo:
  • Roll the mixture into ยฝ-1 inch balls (this dough is very sweet so I like them on the smaller side). Put them on a baking sheet lined with wax paper.
    Pop them in the fridge and chill for 1 hour.
  • Melt the chocolate chips and shortening together in a small saucepan over low heat OR in the microwave (60 seconds, stir, 30 seconds, stir, 30 seconds, stir).
    12 oz package semi-sweet chocolate chips, 1 tablespoon Crisco shortening
  • Using a fork or toothpick pick up the peanut butter balls and dip ยพ of each ball in the melted chocolate. Place them back on the wax paper.
    Pop back in the fridge for about 30 minutes for the chocolate to set up.

Storing & Freezing

  • Store the Buckeyes in the fridge for up to a week.
    You can also freeze the buckeyes for up to 3 months. Thaw on a baking sheet in the fridge overnight.

Recipe Tips and Notes:

EDIBLE GIFT: These make an amazing edible gift at the Holidays. Use this FREE PRINTABLE GIFT TAG for the plate of cookies.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 88IU | Calcium: 8mg | Iron: 1mg

Pecan Snowball Cookies

by 1 Comment

Pecan Snowball Cookies are delicious two or three bite buttery shortbread style cookies filled with chopped pecans and then rolled in powdered sugar (twice!). They are a traditional Christmas cookie in the United States, but they are also known as a Mexican Wedding Cookie or Russian Tea Cakes. I’ve even heard some call them Pecan Sandies.

A pile of pecan snowball cookies with one broken in half

I grew up in a small town in Iowa and these Snowball Cookies were always served at Christmas time, along with Saltine Toffee, Chocolate Star Cookies, Buckeye Cookies, Peanut Clusters, and Peanut Butter Cup Cookies! All traditional cookie recipes!

Ingredients & Supplies

Here are the ingredients and supplies you need to make this Pecan Snowball Cookie recipe:

  • Stand mixer or hand held mixer
  • plastic wrap
  • parchment paper or reusable silicone baking mat
  • butter
  • powdered sugar
  • vanilla
  • kosher salt
  • finely chopped pecans
  • all purpose flour
all the ingredients for snowball cookies laid out

In the Springtime you can change up some of the ingredients to make Lemon Snowball Cookies!

How to Make Pecan Snowball Cookies – Step By Step

Make the dough completely then form into a disk, wrap in plastic wrap and cool in the fridge for about 45 minutes.

disk of pecan cookie dough
disk of cookie dough wrapped in plastic wrap

Preheat the oven to 350 degrees.

Roll about 1 tablespoon of dough each into balls and place on a parchment lined baking sheet.

pecan snowball cookie dough and a tablespoon scoop
pecan snowball cookies on a baking sheet

Bake for 14-16 minutes. Cool for about 2 minutes then roll in powdered sugar. Cool for another 30 minutes and roll in powdered sugar again (it will really stick the second time!!).

rolling pecan snowball cookies in powdered sugar
dipping pecan snowball cookies in powdered sugar for a second time

You can also watch the Web Story for Making Pecan Snowball Cookies!

Freezing Cookies

These delicious little cookies can be frozen easily so that you can enjoy them at a later time! Which is especially great for the Holidays when we are all SO busy!

Make the cookies completely and cool… pop them in the freezer right on the baking sheet so they are not touching.

Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!

Freezing Dough

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies – let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar.ย 

Make the cookies completely and cool… pop them in the freezer right on the baking sheet so they are not touching.

Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.

You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.

Frozen raw dough cookies – let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar.ย 

Tips

Here are a few tips to make sure your Pecan Snowball Cookies turn out delicious!

  • Make sure your butter is at room temp, softened!
  • Use parchment paper or a silpat to make sure your cookies release from the pan perfectly!
  • Give the cookies a good 2-3 minutes to cool out of the oven before rolling in powdered sugar. This allows the cookie to solidify, ensuring they don’t crumble.
  • Don’t skip the “double dip”. This makes sure you get maximum powder sugar coating! The first coating is like a wet and sticky coating to help the second coat really stick!!
  • If you use a dark baking sheet only bake 14 minutes… if you have a light colored baking sheet then bake 15-16 minutes.

ย 

a pecan snowball cookie that is broken in half to see the middle

Pecan Snowball Cookies

A classic buttery cookie made with just 5 simple ingredients. Similar to a shortbread cookie that is filled with pecans and rolled in powdered sugar (twice!).
Recipe can be doubled for a larger batch!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerating the dough and sugaring: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16 cookies
Calories: 138kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • In the bowl of a stand mixer with a paddle attachment (or a hand held mixer) cream together the butter and ยฝ cup powdered sugar and the salt.
    Mix in the vanilla extract.
  • Scrape the sides of the bowl down. Then gradually mix in the flour, just until the dough comes together.
    Finally mix in the chopped pecans until just combined.
  • On a lightly floured surface flatten the dough into a 1 inch thick disk. Wrap it plastic wrap and pop in the fridge for 45 minutes to 1 hour.
  • Preheat the oven to 350ยฐ and line a baking sheet with parchment paper.
  • Scoop out 1 tablespoon of dough at a time and with clean hands roll into balls.
  • Bake for 14-16 minutes, until they are barely beginning to brown.
    dark baking sheet = 14 minutes
    light baking sheet = 15-16 minutes
  • Remove from the oven and let the cookies cool for 2 minutes.
  • While they are still warm roll in the remaining ยพ cup powdered sugar. Place on a cooling rack and let them cool completely (about 30 minutes).
  • Roll again in the powdered sugar (it will really stick this time!!).
  • Store in an airtight container at room temp for up to 5 days.

Recipe Tips and Notes:

Recipe can be doubled!! = 32 cookies
FREEZING:
Make the cookies completely and cool... pop them in the freezer right on the baking sheet so they are not touching. Once they are frozen individually you can pop them in a freezer baggie and keep for 3 months.
You can also freeze the dough! Roll into individual cookies, lay out on a baking sheet and freeze. Once they are frozen solid pop them in a freezer baggie and keep for 3 months.
Frozen raw dough cookies - let them thaw in the fridge overnight then continue with baking and rolling in powdered sugar. Frozen baked cookies- let them thaw in the fridge overnight and then store at room temp. Roll in powdered sugar one more time before serving!
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Serving: 1cookies | Calories: 138kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 87mg | Potassium: 21mg | Fiber: 1g | Sugar: 9g | Vitamin A: 177IU | Calcium: 5mg | Iron: 1mg

Creamy Baked Feta with Tomatoes

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This Baked Feta and Tomato appetizer will soon be one of your go-to appetizer recipes. Tangy feta cheese is smothered in a mixture of cherry tomatoes, garlic, shallots, capers, olive oil and herbs, then broiled to creamy deliciousness with a browned top. Serve it up with some crostini or pita chips and delicious cocktails.

baked feta topped with tomatoes in a red baking dish

This Baked Feta is a killer party appetizer, here are some others to check out and round out your menu: Baked Spinach Artichoke Dip, Deviled Eggs, Skillet Cajun Shrimp, or Garlic Butter Steak Bites.

If you are a visual learner you can watch this Feta Appetizer being made on a 30 minute episode of Pin TV.

Ingredients & Supplies

Pictured below are the ingredients you will need to make this Baked Feta recipe, plus some tips on a few ingredients and supplies:

Quality Feta Cheese – You will want to look for a block of feta cheese, not the crumbles. See more about feta cheese below.

Extra Virgin Olive Oil – In this recipe you will use “extra virgin” olive oil. It has a much more pronounced flavor than just regular olive oil. Look for a Greek, Spanish or Italian extra virgin olive oil, they have a little more flavor.

Capers – If you haven’t used capers, you are going to LOVE them. They are a traditional Mediterranean ingredient. It is the edible flower buds from the perennial plant called Capparis spinosa (or caper bush or Flinders rose). They are brined and have a salty pickled flavor.

You can find them near the olives in your grocery store. If you buy a jar you can also use them in this Mediterranean Shrimp Skillet Recipe, Parmesan Baked Tilapia or Baked Caesar Chicken!

ingredients for baked feta

Shallots – are in the onion and garlic family. They have a milder onion flavor that pairs perfectly with the feta and capers!

Small Oven Safe Pan– To make this dish in one pan you want to have a small oven safe dish. Any of these will work:

Feta Cheese

Feta cheese is a semi-soft Greek white cheese that is made from sheep and/or goat milk. It is brined in blocks and has a slightly grainy texture with a very tart and tangy flavor. It is commonly used in a lot of Mediterranean and Greek recipes.

You will want to buy a block of feta- either in brine or in a package. The feta will not melt completely when it is baked. Instead, it becomes warm, soft and creamy. Perfect texture to scoop and dip with bread or chips.

Variations

If you don’t have the exact ingredients or want to make some changes here are some great substitutions to consider:

Love Olives? Add a few chopped black olives, kalamata or Greek olives to the tomato mixture.

Can’t find shallots? Try adding in finely chopped red onion instead. If you have a strong onion, cut a large slice and then rinse it with cool water before chopping. That will wash away some of the enzyme that will have the onion flavor overpower the dish.

Fresh Herbs – Add some fresh oregano, thyme or rosemary for a new flavor profile.

Fresh Tomatoes in Short Supply? Try using sun dried tomatoes instead. Buy the ones packed in oil and drain them before using. BUT you can use some of that oil in place of the extra virgin olive oil… try a 50/50 split.

How To: Recipe Step by Step

This is a pretty easy recipe. Here is how to put it together, step-by-step:

  • Start by setting your block of feta in your baking dish, at room temp, for about 30 minutes. **info on cheese at room temp.
  • Put a rack in the oven in one of the top positions, about 6-10 inches from the heat source. Then preheat the broiler.
  • In a sautรฉ pan over medium heat add the olive oil. Sautรฉ the garlic and shallots for about 2 minutes.
  • Add the tomatoes, kosher salt, pepper and sugar and sautรฉ for another 2-3 minutes.
sauteed tomatoes, garlic, shallots and capers in a pan
  • Remove the pan from the heat and stir in the capers, basil and oregano.
  • Pour the tomato mixture over the feta cheese.
  • Pop under the broiler for 8-10 minutes. Watch it carefully around the 8 minute mark. Broilers vary widely!
  • Serve warm with pita chips or crostini for dipping.
baked feta appetizer in a dish being scooped with crostini

More Amazing Appetizer Recipes

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feta cheese that has been baked in a red baking dish, topped with tomatoes and garlic

Creamy Baked Feta with Tomatoes Recipe

A delicious feta cheese appetizer that is baked and topped with a mixture of tomatoes, garlic, shallots, capers, herbs and spices. Add some pita chips or crostini and you have a great party appetizer!
You can watch this Feta Appetizer being made on a 30 minute Pin TV episode.
4.50 from 4 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Feta to room temp: 30 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 156kcal
Author: Susie Weinrich

Equipment

  • Small baking dish

Ingredients

  • 8 oz block feta cheese - bring to room temp, about 30 minutes
  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic - chopped
  • 2 tablespoon shallot - finely chopped (can sub red onion)
  • 10 oz cherry tomatoes - halved if they are larger. multicolored if you can find it!
  • ยฝ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • ยฝ teaspoon sugar
  • 2 tablespoon capers - drained
  • 1 tablespoon fresh basil - chopped
  • ยผ teaspoon dried oregano

Instructions
 

  • Preheat the broiler and set the oven rack to the top position. Set the feta at room temp while the oven preheats.
  • Place the feta block in a small oven proof baking dish. Set aside.
    8 oz block feta cheese
  • In a skillet over medium heat add the extra virgin olive oil.
    Add the garlic and shallots and soften for about 2 minutes. Add the tomatoes, salt, pepper, and sugar and sautรฉ an additional 2 minutes.
    2 tablespoon extra virgin olive oil, 2 cloves garlic, 2 tablespoon shallot, 10 oz cherry tomatoes, ยฝ teaspoon kosher salt, ยผ teaspoon black pepper, ยฝ teaspoon sugar
  • Remove from the heat and stir in the capers, basil and oregano.
    2 tablespoon capers, 1 tablespoon fresh basil, ยผ teaspoon dried oregano
  • Pour the tomato mixture over the feta.
  • Broil for approx 8-10 minutes until the feta is beginning to brown on top.
    Keep a close eye on the feta at this point… broilers can vary widely and your appetizer may be ready closer to 8 minutes.
  • Serve the feta and tomatoes warm with pita chips, crostini, or warm crusty bread.

Recipe Tips and Notes:

FETA CHEESE: make sure you purchase a block of feta either in a package or in brine. You do not want feta crumbles for this recipe.
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Serving: 1serving | Calories: 156kcal | Carbohydrates: 5g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 704mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 414IU | Vitamin C: 12mg | Calcium: 198mg | Iron: 1mg

Perfect Pomegranate Martini

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This Pomegranate Martini is an excellent party cocktail. Pomegranate juice is shaken with vodka, orange liqueur, a little fresh squeezed orange juice and then poured in a stemmed martini glass with a sugar rim. Add an orange peel twist and you have a perfectly elegant cocktail!

pomegranate martini with a sugar rim and pomegranate arils on the table

A Pomegranate Martini is especially appropriate at the holidays when fresh pomegranates are in season and you can pop a few pomegranate arils in the drink!

If Pomegranate is your jam then you will love this Pomegranate Margarita and this Winter Wine Sangria too!

Ingredients & Supplies

Here are the things you need to grab to make yourself a delicious Pomegranate Martini:

  • Stemmed Martini Glass
  • Cocktail shaker
  • Ice
  • Vodka (plain vodka or a citrus flavored vodka)
  • Pomegranate Juice
  • Orange liqueur (like Triple Sec, Grand Marnier, or Cointreau)
  • fresh orange
  • sugar
  • optional – pomegranate arils

Pomegranate Juice

I like to purchase POM Wonderful pomegranate juice, which is usually in the produce section of the grocery store.

However if you are feeling super ambitious and want to make your own juice, follow this guide for homemade pomegranate juice.

Garnish

There are three things I like to use to garnish this martini – sugar for the rim, orange peel and a few pomegranate arils for the cocktail. If you can’t find pomegranate arils or they are out of season, you can skip that garnish.

a top view of a pomegranate martini with a sugar rim and an orange twist

mAKING A Pitcher

If you are making martinis for a crowd, here are the measurements to make it ahead:

  • 1 cup vodka
  • ยผ cup orange liqueur (like Triple Sec, or Cointreau)
  • ยพ cup pomegranate juice
  • ยผ cup fresh squeezed orange juice

Stir everything together in a large pitcher and chill for at least 30 minutes.

Make a bowl or orange twists and a bowl of pomegranate arils, then rim a few glasses with sugar so they are ready to go!

More Chic Cocktails

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pomegranate martini in a stemmed glass with and orange twist

Pomegranate Martini Recipe

A delicious martini made with pomegranate juice, vodka, and orange. Garnish the rim with a little sugar and an orange twist! Make a single drink or a pitcher!
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 drink
Calories: 204kcal
Author: Susie Weinrich

Equipment

Ingredients

One Martini (see notes for a pitcher)

  • 2 oz vodka - plain or citrus flavored
  • 1 ยฝ oz pomegranate juice
  • ยฝ oz orange liqueur - like Triple Sec or Cointreau
  • ยฝ oz fresh squeezed orange juice

Garnish

  • sugar, orange twists, pomegranate arils

Instructions
 

  • Lightly rub an orange wedge around the rim of a martini glass. Dip into sugar. Set aside.
  • Fill a cocktail shaker with ice. Pour in the vodka, pomegranate juice, orange liqueur, and fresh squeezed orange juice. Give it a vigorous shake for about 30 seconds.
    2 oz vodka, 1 ยฝ oz pomegranate juice, ยฝ oz orange liqueur, ยฝ oz fresh squeezed orange juice
  • Strain into the sugar rimmed glass. Garnish with an orange twist and/or pomegranate arils.

Recipe Tips and Notes:

FOR A PITCHER:
  • 1 cup vodka (plain or citrus flavored)
  • ยพ cup pomegranate juice
  • ยผ cup orange liqueur (like Triple Sec or Cointreau)
  • ยผ cup fresh squeezed orange juice
Stir everything together in a small pitcher and chill for at least 30 minutes.
ย 
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Serving: 1martini | Calories: 204kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 91mg | Sugar: 11g | Vitamin C: 7mg

How to Make Christmas Crack (Saltine Toffee)

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Saltine Toffee is a sweet treat made with just five ingredients! Saltine crackers are covered in a 2 ingredient caramel sauce and baked, then chocolate chips are melted over top and spread like frosting. Sprinkle on some chopped pecans and it is ready! You may also know this Saltine Toffee Recipe as “Christmas Crack” or “Fool’s Toffee”.

Saltine Toffee (Christmas Crack) in a bowl with a black and white napkin

If it's Christmas time you better bet that I have a pan of Saltine Toffee (Christmas Crack) somewhere in my house. It’s an absolute tradition. This is THE classic recipe with saltines, homemade toffee, chocolate chips and pecans. Over the years I have made all the mistakes making Fool's Toffee, so you don't have to! Promise yours is going to turn out perfect.

My daughter and I had so much fun making this for her teacher gifts. Her English teacher sent her a text saying she had eaten the entire bag in 10 minutes and she was now terribly addicted. All of her teachers loved it! -Robin

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Saltine Toffee Ingredients

You only need 5 simple ingredients to make this Saltine Toffee Recipe, you may already have most of them in your kitchen:

Ingredients to make saltine toffee
  • Saltine Crackers – make sure you get the classic 2×2 size, not oyster crackers. You can use other types of crackers, the most important part is that you lay them end to end filling up the pan from edge to edge. If you don’t do that the crackers will float around the pan and the toffee won’t set on the crackers.
  • Butter – Salted butter is the only butter we recognize here at Mom’s Dinner. This mixed with the brown sugar creates the toffee.
  • Brown Sugar – There is a difference between light and dark brown sugar. The darker version has double the molasses, which creates a much deeper and richer flavor. The light will work in this Fools Toffee Recipe but if you can grab a bag of dark brown sugar go ahead and do that!
  • Semi Sweet Chocolate Chips – This flavor will give you the most traditional flavor. However you could also use dark chocolate chips or milk chocolate chips.
  • Pecans – Either chopped pecans or pecan halves that you chop will work. You could also use just about any other nut you love: walnuts, pistachios, peanuts, or almonds.

Rimmed Baking Sheet Size

It is crucial that you use a 10×15 rimmed baking sheet for this recipe, also known as a jelly roll pan. If you try to do it in a larger pan and not fill it with crackers when you pour on the caramel the crackers will float apart.

rimmed baking sheet with foil

Kids Can Help Too

This is a pretty simple recipe to make so you can absolutely have your kids help in the kitchen. Here are some tasks they can help with:

  • Spraying the foil
  • Laying out the crackers
  • Stirring the butter & brown sugar mixture
  • Smoothing the chocolate chips
  • Sprinkling on the nuts

How To Make Christmas Crack

This is a quick overview of how to make Fool’s Toffee… for more detailed instructions and ingredient amounts pop down to the recipe card.

foil covered baking sheet being sprayed with baking spray

Step 1

Cover your pan with foil and then spray it generously with cooking or baking spray. Do not skip this step or the toffee will bake TO your pan!

saltine crackers in a 10x15 pan

Step 2

Lay the saltine crackers in one layer so they reach edge to edge of the pan (very important!!). It’s totally ok if they overlap a little.

pouring homemade caramel over crackers

Step 3

Make the caramel toffee on the stove top, then pour it over the saltine crackers, spreading it from edge to edge.

chocolate chips being spread on top of saltine toffee

Step 4

Bake the crackers for 7 minutes in a 375 degree oven. Once it comes out sprinkle on the chocolate chips. Let them sit for about 2 minutes to soften and then spread them until they are all melted.

sprinkling pecans on top of saltine toffee

Step 5

Sprinkle on the finely chopped pecans. Let the Saltine Toffee cool in the fridge until the chocolate is set up, at least 1-2 hour. Then break into serving pieces.

Fools toffee broken in half being held in a hand

Step 6

When you break the Saltine Toffee press down on the chocolate instead of up on the toffee. It will help keep the toffee and chocolate in tact.

Saltine Toffee Variations

CRACKER BASE: You can swap out the cracker base. Just make sure you fill the pan edge to edge so that crackers can't float around the pan when baking.

  • Graham Crackers
  • Matzo Crackers
  • Club Crackers

CHOCOLATE: Skip the standard semi-sweet chips and try milk, or dark chocolate chips. Or use a mix or white and dark chocolate to create a gorgeous marbled look.

Swap chocolate chips for butterscotch, peanut butter, or even peppermint chips for a flavor twist.

TOPPINGS: You can't go wrong with chopped pecans, walnuts, almonds, pistachios, or hazelnuts.

You can also try some candies or cookies in place of the nuts:

  • M&M's: Add pops of color for a festive touch.
  • Crushed Cookies: Oreos give a cookies-and-cream twist.
  • Sprinkles: Go wild with holiday or party-themed colors.
  • Dried Fruit: Dried cranberries or cherries add a tart chewiness that balances the sweetness.
  • Toffee Bits: Layer on even more toffee flavor with store-bought bits.
  • Coconut: Unsweetened flakes add a tropical crunch.
  • Sea Salt: A pinch of flaky Maldon salt elevates everything and balances the sweetness perfectly.

How to Store Christmas Crack (Saltine Toffee)

Keep your Fools Toffee in an air tight container in the fridge for up to 2 weeks.

Can You freeze Christmas Crack?

Yes! For longer storage wrap it up in plastic wrap and then foil and pop in the freezer for up to 3 months.

Thaw at room temp to serve.

WATCH: How to Make Christmas Crack Candy

You can watch Kyle (my son) and me make this Saltine Toffee recipe on a 30 minute episode of Pinterest TV.

Easy Christmas Crack Recipe Tips

Here are a few tips to make sure your Saltine Toffee recipe turns out perfect:

  1. When the caramel sauce is boiling, don’t stir too much, it helps avoid getting grainy toffee.
  2. Make sure you use the right size pan!!! 10″x 15″
  3. Line your pan with foil and spray it generously with baking/cooking spray.
  4. The crackers should fill the entire tray, even if you have to break some in half to fill the end. If they don’t fill the pan they will float apart in the oven and the recipe won’t work.
  5. When you break the Saltine Toffee press down on the chocolate instead of up on the toffee. It will help keep the toffee and chocolate in tact.
  6. When it is time to wash up, you can simmer a little water in your caramel pot to remove the sticky toffee.

Saltine Toffee FAQs

What are common saltine toffee mistakes?

Make sure you fill the pan with the crackers, from edge to edge. Even if you need to break some crackers in half to fill the pan. This helps prevent the crackers from floating around in the pan.
Boil the brown sugar and butter together for about 3 minutes. If you stop too soon, the toffee won't set properly and will stay soft or grainy.
On the flip side don't over boil the toffee, it can burn which will give it a bitter flavor.
You MUST line the pan with foil or the toffee crackers will bake TO THE PAN.
Breaking the toffee up too early. Let the toffee set completely (the fridge helps this along)or when you break it, it won't snap, it will be sticky.

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saltine cracker toffee in a bowl

Easy Christmas Crack Recipe (Saltine Cracker Toffee)

A delicious sweet treat made with saltine crackers coated with a caramel toffee and then coated in chocolate and sprinkled with pecans. It is a great dessert at the Holidays and is sometimes called "Christmas Crack" or "Fools Toffee"
5 from 6 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 7 minutes
Cooling & Setting: 1 hour
Total Time: 1 hour 27 minutes
Servings: 35 pieces
Calories: 95kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 35 saltine crackers - (2"x2") approx count.
  • 1 cup salted butter - (this is 2 sticks)
  • 1 cup dark brown sugar - packed
  • 2 cups chocolate chips - your choice- milk chocolate, semi-sweet, or dark chocolate
  • ยพ cup pecans - chopped

Instructions
 

  • Preheat the oven to 375ยฐ.
  • Prep your 10×15 rimmed baking sheet (make sure you have this size in order for the recipe to work!!) by covering it completely with foil and then spraying the foil very generously with non stick baking spray.
  • Fill the pan with saltine crackers in a single layer, edge to edge. If you need to break some in half to make sure you completely fill the pan, that is ok. A little overlapping is fine too. Set aside.
    See photo:
    35 saltine crackers
    saltine crackers in a 10x15 pan
  • In a saucepan over medium heat, melt the butter and brown sugar together while stirring.
    Then once it is all melted together stop stirring constantly and only stir occasionally, let it simmer/boil for 3 minutes.
    1 cup salted butter, 1 cup dark brown sugar
  • Immediately pour the toffee sauce over the saltine crackers. With a spatula or wooden spoon lightly spread the toffee from edge to edge so it completely covers the crackers.
    toffee or caramel sauce covering saltine crackers
  • Pop the toffee crakcers in the oven for 7 minutes, it will be bubbly and hot.
    TIP: While it is in the get the chocolate chips and nuts ready. Once it comes out the of oven you will want to work quickly to take advantage of how hot the toffee is!
  • Remove from the oven and sprinkle on the chocolate chips. Let them sit for about 1-2 minutes so they get soft and melty.
    2 cups chocolate chips
  • Spread the chocolate chips with a wooden spoon or spatula from edge to edge of the pan, covering all the toffee crackers.
  • Sprinkle on the chopped nuts. Lightly press the nuts into the chocolate so they adhere.
    ยพ cup pecans
  • Pop the tray in the fridge and let cool/harden for about 1-2 hour.
  • Remove from the fridge and break the toffee into serving sized pieces (2-3 bites each).
    Mom's Tip: When you are breaking the saltine toffee into chunks grab one corner and peel it from the foil. Break a large chunk off and then break it into serving sized pieces.
    Press DOWN on the chocolate (instead of pressing up from the bottom).. you will get a better break that way.

Storing

  • Store the toffee in the fridge in an airtight container for up to 2 weeks!
  • You can also freeze the toffee for up to 3 months. Wrap in plastic wrap and foil and then place a a freezer safe baggie.

Recipe Tips and Notes:

FREE PRINTABLE GIFT TAG FOR THE HOLIDAYS
BUTTER: can use salted or unsalted
NUTS: optional! Can also use walnuts, pistachios, peanuts or almonds.
DARK BROWN SUGAR: can also use light brown sugar, however the dark brown sugar has a deeper and richer flavor.
Watch a 30 minute episode of Pinterest TV where Kyle (my son) and I make this treat for the Holidays.
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Serving: 3pieces | Calories: 95kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 21mg | Fiber: 1g | Sugar: 6g | Vitamin A: 162IU | Calcium: 8mg | Iron: 1mg