This one-pan bacon cheeseburger pasta is a creamy, cheesy, family-friendly dinner packed with ground beef, bacon, pasta, and lots of melty cheese. An easy weeknight recipe ready in 30 minutes!

Bacon cheeseburger pasta is the ultimate comfort food mash-up that’s quick, hearty, and all made in one pan. Ground beef, smoky bacon, pasta, and plenty of gooey cheese cook together in a rich, tomato sauce that tastes just like your favorite cheeseburger.

One-pan meals make dinner cleanup a breeze, and this cheesy pasta dish is no exception. It’s a budget-friendly recipe that comes together in about 30 minutes, making it perfect for busy weeknights. Add your favorite toppings like pickles, tomatoes, or extra cheese to customize it, and you’ve got a dinner the whole family will ask for again and again.

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Ground Beef – you can use ground turkey as well
• Bacon
• Onion
• Tomato Sauce
• Chicken Broth
• Dried Pasta – you really can use any shape, I used penne here but rotini, bowtie or any short cut pasta works great.
• Ketchup – take it over the top and use Homemade Ketchup!
• Mustard
• Worcestershire Sauce
• Cheddar Cheese
• Salt & Pepper

How To Make Bacon Cheeseburger Pasta

1. Brown Ground Beef. In a large skillet brown the ground beef and onions together, breaking up the ground beef and cooking until the meat is cooked and the onions are soft.
2. Add Everything. Stir in the tomato sauce, chicken broth, uncooked pasta, ketchup, mustard, Worcestershire sauce, salt & pepper. Make sure everything is well combined and bring the mixture to a boil.
3. Simmer. Cover the skillet and reduce to a simmer. Cook for about 10 minutes until the pasta is cooked, stirring occasionally.
4. Cheese. Stir in about 1 cup of the cheese and 3/4s of the bacon pieces. You want to reserve a little bit to top. Mix until the cheese is melted.
5. Topping. Top with the remaining cheese and bacon. Cover and let the cheese melt. Remove and serve immediately.

Recipe Tips & Suggestions

• Toppings. Get creative with the toppings and add whatever your favorite burger toppings are. Diced tomatoes, raw onions, pickles, avocado etc.
• Sauce. I used a combination of Ketchup and Mustard in the sauce to give it that classic burger flavor. But you could definitely use barbecue sauce instead of ketchup if you wanted that smokiness and slightly different flavor.
• Veggies. You can add veggies to this to make it more of a full meal. I prefer bell peppers and mushrooms, but you can add anything you like.

Storage

You can store leftover bacon cheeseburger pasta in an airtight container in the fridge for up to 4 days. It does reheat well in the microwave for lunches later in the week.

More Easy Dinner Recipes

• Baja Shrimp Tacos
• Olive Garden Minestrone Soup
• Frito Pie
• Crispy Pork Cutlet
• Beefaroni

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Bacon Cheeseburger Pasta

This bacon cheeseburger pasta is a one-pan dinner that combines all the flavors of a classic cheeseburger with the comfort of cheesy pasta.

Course Dinner Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 673kcal

Author Erin Sellin

Ingredients

• 1 pound Ground Beef
• 1 small onion finely chopped
• 2 1/2 cups chicken broth
• 8 ounces tomato sauce
• 1/4 cup ketchup
• 2 tablespoons mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 ounces dried penne pasta
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 pound Bacon cooked and crumbled

Instructions

• In a large skillet brown ground beef and onions together over medium high heat, breaking up the ground beef. Cook for 5-6 minutes until the beef is no longer pink and the onions are soft.
  1 pound Ground Beef, 1 small onion
• Stir in chicken broth, tomato sauce, ketchup, mustard, Worcestershire sauce, salt and pepper. Mix until combined.
  2 1/2 cups chicken broth, 8 ounces tomato sauce, 1/4 cup ketchup, 2 tablespoons mustard, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper
• Stir in dried penne and bring to a boil. Cover and reduce heat to a simmer.
  12 ounces dried penne pasta
• Cook for 10-12 minutes, until pasta is cooked, stirring occasionally. Stir in 1 cup cheddar cheese and about 3/4s of the bacon. Mix until the cheese is melted.
  1 1/2 cups shredded cheddar cheese, 1/2 pound Bacon
• Sprinkle the remaining cheese and bacon over the top. Cover and let the cheese melted.
• Remove from the heat and serve immediately. Garnish with desired burger toppings.

Nutrition

Calories: 673kcal | Carbohydrates: 35g | Protein: 47g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1617mg | Fiber: 4g | Sugar: 10g

Air Fryer Carrots are a quick and healthy side dish that’s perfectly tender on the inside with a lightly caramelized, crispy outside. Seasoned simply and cooked in minutes, these carrots make an easy addition to weeknight dinners or even your holiday table.

Air Fryer Carrots are proof that simple ingredients can deliver big flavor. With a slightly crisp exterior and naturally sweet, tender center, these carrots are a healthier side dish that doesn’t skimp on taste. They cook up in a fraction of the time compared to traditional Roasted Carrots, making them a go-to recipe for busy nights when you want something quick, wholesome, and delicious.

Carrots in the air fryer are ready so much faster then when you roast the in the oven, so they are one of my favorite weeknight vegetables to make. I really like to use whole carrots that you take the time to peel and dice (they cook faster when cut into smaller pieces) because I think the flavor is so much better. But yes, you can use baby carrots.

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Carrots
• Olive Oil
• Salt
• Pepper
• Butter
• Pesto – just a little pesto is a quick way to really up the flavor. It is completely optional, you could use dried herbs or just salt and pepper.

How To Make Air Fryer Carrots

1. Preheat Air Fryer. Start by preheating your air fryer to 325º F. This will help them cook faster once they are ready to go.
2. Prep Carrots. While that is preheating peel and cut carrots into 1/2 inch slices. Toss the carrots with a little bit of olive oil, salt and pepper. Then add to the basket of the air fryer in and even layer.
3. Cook. Let them cook for 12-15 minutes, depending on how done you like them. Shake them half way through the cooking time to make sure they cook evenly.
4. Making Topping. While they are cooking you can melt the butter and mix with the pesto.
5. Serve. Once the carrots are cooked, remove from the fire and drizzle butter over to serve.

Serving Suggestions

Carrots are one of those vegetables that a lot of people forget about, but they are super common and readily available, and honestly go with just about anything! You can serve for a holiday or with your weeknight dinner.

• Grilled Pork Tenderloin
• Crock Pot Pork Roast
• Roasted Turkey
• Sous Vide Chicken Breast

Air Fryer Tips

• Same Size. You want to make sure that you cut your carrots 1/2 inch thick. This ensures that they cook quickly but also evenly. If you have some pieces that are very thin they will burn before the others cook through.
• Texture. Carrots get tender as they cook in the air fryer. Usually you use the air fryer to get thing extra crispy, but carrots are different. If you wanted them charred on the edges, you could cook for longer.
• Less Fat. If you are trying to cut down on oil you could lightly spray the carrots with cooking spray instead of tossing with olive oil.
• Seasoning Variation. If you want to skip the pesto butter toss the carrots with 1 tsp of your favorite dried herbs when roasting.
• Double Recipe. If you want to double this recipe cook them in batches. They can stay warm in a 200º oven until you are ready to serve.

To make this recipe I used a Cosori 5.8 Qt Air Fryer. It is big enough that you can fit plenty of food in, and the basket comes out so you can easily shake, stir, or flip whatever you are making.

More Great Side Dish Recipes

• Mushroom Rice Pilaf
• Corn Casserole
• Roasted Edamame
• Sauteed Asparagus
• Twice Baked Potato Casserole

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Air Fryer Carrots

Air Fryer Carrots are a quick and healthy side dish that’s perfectly tender on the inside with a lightly caramelized, crispy outside.

Course Side Dish Recipes

Cuisine American

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 2

Calories 165kcal

Author Erin Sellin

Ingredients

• ½ pound carrots peeled and stem removed
• 1 Tablespoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 Tablespoon unsalted butter melted
• 1 teaspoon prepared pesto sauce

Instructions

• Preheat the air fryer to 325°F.
• Cut the carrots into ½ inch slices. Toss the carrot slices in the olive oil, salt, and pepper. Place the carrots directly into the air fryer basket.
  ½ pound carrots, 1 Tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
• Air fry for 12-15 minutes, tossing halfway through.
• While the carrots are cooking, mix together the butter and pesto.
  1 Tablespoon unsalted butter, 1 teaspoon prepared pesto sauce
• When the carrots are cooked, toss in the butter sauce and serve.

Video

Nutrition

Calories: 165kcal | Carbohydrates: 10g | Protein: 1g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 371mg | Fiber: 4g | Sugar: 4g

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Rolo Pretzels are the easiest sweet-and-salty treat! Made with pretzels, Rolo candies, and your favorite toppings, these bite-sized snacks are perfect for holidays or any time you’re craving a quick chocolate fix.

Rolo Pretzels are the ultimate quick and easy treat. They are the perfect balance of sweet, salty, crunchy, and just a little gooey. You just need three simple ingredients, and these come together in minutes.

This simple recipe is great for holiday trays, party favors, or even a fun afternoon snack with the kids. You can top them with M&M’s, pecans, or festive sprinkles to fit any occasion. The combination of melted caramel chocolate Rolos and salty pretzels creates that perfect balance of flavor and texture.

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Pretzels – I used the small square snaps for this one, but you can use the twists as well, they work just the same.
• Rolo Candies
• M&M’s – pecans are another classic choice

How To Make Rolo Pretzels

1. Arrange Pretzels. Place the pretzels on a lined baking sheet. Top each one with an unwrapped Rolo. You can make as many or as few as you like.
2. Melt. Place the baking tray in the oven for 3-5 minutes to just melt the Rolo. You want it to keeps it shape, but be very shiny.
3. Add Toppings. Remove the tray from the oven and top with an M&M or pecan, gently pressing down.
4. Set. Leave the pretzels on the baking sheet and let them set up for a couple of hours until the chocolate is completely set up and hardened.

Recipe Tips & Variations

• Colors. Make these for any holiday or party or even game day but changing up the colors of the M&M’s or top with pecans or your favorite nut.
• Flavors. M&M’s comes in a million different flavor variations these days, and you don’t have to just stick with the plain chocolate for these. Add crunch with peanut M&M’s or peanut butter for another flavor combo. Lots of variations.
• Other Candy. You could even use other candy if that is what you had. Hershey Kisses are a great option. Anything that is about the same size, can sit on top of a pretzel, and melts will work.
• Melting. Keep an eye on the Rolos when they are in the oven. Chocolate has a tendency to seize up when it gets too hot, so you want to make sure they melt slowly and you take them out before they become a mess.
• Recipe Size. The beauty of this recipe is you can make as many or as few as you like. If you have 6 Rolos, you can make 6 pretzel bites. If you want to make for a cookie exchange you can make as many as you want. You just need enough candy to top the pretzels.

Storage

After these have completely set up, place in an airtight container or food storage bag. They can sit at room temperature for about a week before the pretzels start to soften. They are great to store in the freezer as well. They will last for up to 3 months in an airtight container.

More Easy Christmas Recipes

• Homemade Turtles
• Churro Chex Mix
• Chocolate Covered Graham Crackers
• Puff Pastry Christmas Tree
• Caramel Cashew Clusters

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Rolo Pretzels

Rolo Pretzels are a 3-ingredient dessert that’s crunchy, chocolatey, and perfect for gifting or snacking.

Course Dessert Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Chill Time 2 hours hours

Servings 24

Calories 37kcal

Author Erin Sellin

Ingredients

• 24 Rolo candies unwrapped
• 24 pretzels
• 24 M&M candies

Instructions

• Preheat oven to 250º F. Line a baking sheet with parchment paper or a silicon liner.
• Arrange the pretzels on the baking tray. Top each one with a Rolo candy.
  24 Rolo candies, 24 pretzels
• Place the tray in the oven for 3-5 minutes. Keep an eye on them, once the candy is just starting to change shape and is very shiny, remove from the oven.
• Immediately top each one with an M&M candy and very gently press down just slightly.
  24 M&M candies
• Let the pretzels set up for about 2 hours for the chocolate to completely harden before storing in an airtight container.

Nutrition

Calories: 37kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 0.02g | Vitamin C: 0.02mg | Calcium: 0.3mg | Iron: 0.05mg

This Dorito Chicken Casserole is a creamy, cheesy, family-favorite dinner loaded with crushed Doritos, chicken, and those classic Tex-Mex flavors. It’s an easy comfort food recipe that bakes up golden and bubbly every time!

Dorito Chicken Casserole is the ultimate comfort food with a fun, flavorful twist from Doritos! Layers of your favorite flavored Doritos, creamy chicken filling, melted cheese, and a little kick of spice come together in one pan.

This easy chicken casserole is a weeknight lifesaver. It’s made with simple ingredients like already cooked rotisserie chicken, cream soup, sour cream, and a can of Rotel for a zesty flavor boost. It is topped with plenty of cheese and crushed Doritos. It’s a family-friendly recipe that’s quick to assemble, hearty, and always a crowd-pleaser.

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Cooked Chicken – you can use any cooked chicken, I think it is a great use for rotisserie chicken, but you can use leftovers or cook chicken for this.
• Cream of Chicken Soup
• Sour Cream
• Taco Seasoning
• Diced Tomatoes with Green Chiles – you can use any heat variety you like
• Corn – I use frozen corn kernels, if using canned drain first
• Cheddar Cheese
• Doritos – I used Nacho Cheese but Cool Ranch is also a favorite. Any flavor you like works great.

How To Make Dorito Chicken Casserole

1. Make Filling. In a large bowl combine the cooked and shredded chicken with cream soup, sour cream, taco seasoning, corn, and tomatoes. Mix until it is well combined.
2. Layer. Put about 1/3 of the Doritos (lightly crush them) into the bottom of a casserole dish. Top with half of the chicken mixture and half of the cheese. Repeat with Doritos, chicken, cheese, and finish with the remaining Doritos.
3. Bake. Bake for 30-40 minutes, until it is bubbly and hot. If the Doritos start to brown cover lightly with foil.
4. Serve. Remove from the oven and serve immediately. You can serve as is, or top with sour cream, diced tomatoes, cilantro, avocado etc.

Recipe Tips & Suggestions

• This is a great use for rotisserie chicken. It helps get dinner on the table in no time on a busy weeknight.
• If you like things spicy you can add some heat. There is a can of Rotel tomatoes already called for, feel free to use the hot variety or add cayenne or even diced jalapenos with the chicken mixture.
• Mix up your flavor of Doritos. I used the classic nacho cheese, but the cool ranch is probably my favorite. You could also use their spicy nacho, sweet chili, taco flavored, or just about any of their others!
• Add in your favorite mix-ins. I used corn for this version, but black beans is a great way to add a little more nutrition.
• Homemade Ingredients. No a fan of store bought condensed cream soup. Use my Homemade Cream of Chicken Soup in this recipe. It works great, you can make it ahead of time and have on hand for this. You can also use Homemade Taco Seasoning to help control the sodium and spices.
• Crushing Doritos. When you crush the chips for the layers, just lightly crush them. You want them to have some texture and not turn to mush. And the smaller they are the mushier they will become.

Getting dinner on the table every night doesn’t have to be complicate. This cheesy chicken dorito casserole is a simple recipe that is packed with flavor. Plus, there are plenty of leftovers, so you have lunches for a day or two as well. You can’t beat that!

One of the fun things about this dinner is you can add your favorite taco toppings when you serve it. Use diced avocado, fresh tomatoes, sliced jalapenos you name it! And if you can’t get enough I have a Dorito Taco Casserole that uses traditional taco meat that you will love as well.

More Tasty Mexican Recipes

• Sour Cream Enchiladas
• Baja Shrimp Tacos
• Mexican Pizza
• Dorito Taco Salad
• Frito Pie

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Dorito Chicken Casserole

Dorito Chicken Casserole is loaded with creamy chicken, melty cheese, and plenty of crushed Doritos, this easy casserole is always a hit at the dinner table.

Course Dinner Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 629kcal

Author Erin Sellin

Ingredients

• 4 cups cooked shredded chicken
• 10 oz cream of chicken soup
• 10 oz diced tomatoes with green chiles Rotel Tomatoes
• 1/2 cup sour cream
• 2 Tablespoons taco seasoning
• 1 cup corn kernels minced
• 11 oz Doritos lightly crushed
• 2 cups cheddar cheese shredded

Instructions

• Preheat oven to 350º. Spray a casserole dish or 13×9 inch baking pan with non-stick spray.
• In a large bowl mix together chicken, cream soup, sour cream, diced tomatoes, corn, and taco seasoning. Mix until well combined and evenly blended.
  4 cups cooked shredded chicken, 10 oz cream of chicken soup, 10 oz diced tomatoes with green chiles, 1/2 cup sour cream, 2 Tablespoons taco seasoning, 1 cup corn kernels
• Place about 1/3 of the bag of Doritos into the base of your prepared dish. Top with 1/2 of the chicken mixture and half of the cheese.
  11 oz Doritos, 2 cups cheddar cheese
• Repeat with another layer of chips, the rest of the chicken and cheese. Finish with the remaining Doritos.
• Bake the casserole, uncovered for 30-35 minutes, until it is hot and bubbly. If it starts to brown too quickly, top lightly with foil.
• Remove and serve with any taco toppings that you like.

Nutrition

Calories: 629kcal | Carbohydrates: 15g | Protein: 40g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1181mg | Fiber: 1g | Sugar: 3g

I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!

Be sure to follow me on my social media, so you never miss a post!

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Beef Barley Soup – A hearty, comforting classic loaded with tender beef, rich broth, and chewy barley.

By the time the weather cools off, I’m already craving soups that feel like a meal, not just a side. This Beef Barley Soup checks every box; rich broth, tender pieces of beef, and chewy barley that thickens things up just enough to make it hearty.

This is one of those recipes that’s easy to forget how simple it actually is until you’re halfway through cooking and realize most of the work is already done.

It’s just as good reheated the next day, maybe even better, and I like to serve it with Cornbread to soak up every bit of the broth. It’s the kind of no-fuss dinner that feels like a reward at the end of a long day — warm, filling, and perfectly cozy without trying too hard.

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Stew Meat – you can also cut a chuck roast into cubes if you don’t want to buy stew meat
• Vegetable Oil
• Onion
• Carrots
• Garlic
• Beef Broth – you can use low sodium to control the salt
• Bay Leaves
• Fresh Thyme
• Pearl Barley
• Salt & Pepper

How To Make Beef Barley Soup

Stovetop Instructions

1. Brown the Beef – Season stew meat with salt and pepper, then sear it in oil over medium-high heat until browned on all sides.
2. Sauté the Vegetables – Add onions and carrots, cooking until softened. Stir in garlic and cook for another minute until fragrant.
3. Build the Soup – Pour in beef broth, add bay leaves, thyme, and pearl barley. Stir to combine and bring to a boil.
4. Simmer Until Tender – Reduce heat, cover, and simmer for about 45 minutes, or until the beef is tender and the barley is cooked through.
5. Finish & Serve – Remove bay leaves and thyme stems, adjust seasoning, and serve hot with cornbread or your favorite crusty bread.

Slow Cooker Instructions

1. Brown the Beef – Season stew meat with salt and pepper, then sear it in oil over medium-high heat until browned on all sides.
2. Sauté the Vegetables – Add onions and carrots, cooking until softened. Stir in garlic and cook for another minute until fragrant.
3. Combine & Cook – Add broth, bay leaves, thyme, and barley to the slow cooker. Stir to combine.
4. Set & Forget – Cover and cook on low for 6–7 hours, or until the beef is tender and the barley is soft.
5. Serve – Remove bay leaves, season to taste, and ladle into bowls.

Instant Pot Instructions

1. Sauté the Beef & Veggies – Use the sauté function to brown the beef in oil. Add onions, carrots, and garlic, and cook until softened.
2. Add Liquids & Seasonings – Stir in beef broth, bay leaves, thyme, and barley. Lock the lid and seal the valve.
3. Pressure Cook – Cook on the “Soup” setting for 25 minutes.
4. Release & Finish – Let pressure release naturally for 10 minutes, then vent. Remove bay leaves and thyme stems, season, and serve warm.

Recipe Tips & Tricks

• Sear the Beef for Flavor – Browning the meat before simmering locks in flavor and gives the soup a deeper, richer taste.
• Use Fresh Herbs if You Have Them – Fresh thyme and a bay leaf or two add a fragrant layer that really complements the beef and barley.
• Don’t Skip the Deglaze – After browning, pour in a bit of broth or wine to scrape up the brown bits—they’re pure flavor.
• Adjust the Broth to Your Preference – Add extra broth if you like a soupier consistency, or simmer longer for a thicker stew-like texture.
• Swap the Meat – If you don’t have stew beef, try chuck roast or even ground beef in a pinch—it will still be hearty and satisfying.
• Add Veggies for Variety – Mushrooms, peas, or diced potatoes all blend nicely with the flavor of the barley and beef.
• Make It Ahead – This soup tastes even better the next day as the flavors meld, making it perfect for meal prep or freezing.
• Finish with Freshness – A handful of chopped parsley or a squeeze of lemon before serving brightens up the deep, savory flavor.

Storage

Leftover soup can be stored in an airtight container in the fridge for up to 4 days. You can reheat on the stovetop or in the microwave until it warmed through.

More Comforting Soup Recipes

• Creamy Chicken Tortellini Soup
• Zuppa Toscana
• Crockpot Chicken Tortilla Soup
• Pasta Fagioli Soup
• Chicken Stew

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Beef Barley Soup

Beef Barley Soup Recipe – such a hearty and comforting soup. Make in the crock pot, Instant Pot or even on the stove top for a great dinner any night of the week. 

Course Dinner Recipes

Cuisine American

Keyword beef barley soup

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 360kcal

Author Erin Sellin

Equipment

• Instant Pot
• Slow Cooker
• Pot and Pan Set

Ingredients

• 2 pounds stew meat
• 2 teaspoons vegetable oil
• 1 onion finely chopped
• 1 cup carrots chopped
• 4 cloves garlic minced
• 6 cups beef broth
• 2 bay leaves
• 1 teaspoon fresh thyme
• 2/3 cup pearl barley
• salt and pepper

Instructions

• Season stew meat with salt and pepper. Heat oil over medium high heat (or in the saute setting of an instant pot). Brown meat for 3-4 minutes.  
  2 pounds stew meat, salt and pepper, 2 teaspoons vegetable oil
• Remove from pan. Add onions and carrots, saute until tender.  Add garlic and cook for 1 minute until fragrant. 
  1 onion, 1 cup carrots, 4 cloves garlic

Slow Cooker Instructions

• Add the browned meat and sauteed vegetables into the bottom of a slow cooker.  Mix in broth, bay leaves, thyme and barley.  Cover and cook on low for 6-7 hours.
  6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste. 
  salt and pepper

Instant Pot Instructions

• Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley.  Cook on the soup setting for 25 minutes. 
  6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
• Remove bay leaves and any thyme stems.  Season with salt and pepper to taste. 
  salt and pepper

For the Stove Top

• Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Bring to a boil and simmer for 45 minutes until meat is tender and barley is cooked. 
  6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste. 
  salt and pepper

Nutrition

Calories: 360kcal | Carbohydrates: 10g | Protein: 53g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1060mg | Fiber: 2g | Sugar: 2g

Chocolate Applesauce Muffins – Moist, rich, and packed with chocolate flavor, these muffins use applesauce for natural sweetness and tender texture. Perfect for breakfast, snacks, or dessert.

Chocolate muffins always feel like a treat, but these come together so easily that they’re just as welcome on a weekday morning as they are at the weekend table. The applesauce keeps them extra moist without making them heavy, and you don’t need a mixer or any complicated steps to pull them off.

They’ve got that rich cocoa flavor balanced with just enough sweetness, plus pockets of melted chocolate chips in every bite. I like to top them with a sprinkle of mini chips before baking, because it makes them look (and taste) a little extra special.

If muffins are your thing, you’ll want to check out my Triple Chocolate Muffins and Peanut Butter and Jelly Muffins, too—but these applesauce ones are the kind you’ll find yourself baking on repeat.

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Unsweetened Applesauce
• Granulated Sugar
• Butter
• Plain Greek Yogurt – You can substitute sour cream, regular yogurt, or even an extra ¼ cup of applesauce if you don’t have Greek yogurt on hand.
• Eggs
• All-Purpose Flour
• Unsweetened Cocoa Powder
• Baking Powder
• Baking Soda
• Salt
• Chocolate Chips
• Mini Chocolate Chips

How To Make Chocolate Applesauce Muffins

1. Prep the oven and pan – Heat the oven to 350°F and get your muffin tins ready with liners or nonstick spray.
2. Mix the wet ingredients – Stir together applesauce, sugar, melted butter, yogurt, and eggs until smooth and well combined.
3. Combine the dry ingredients – In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
4. Bring it all together – Gently add the dry mixture into the wet mixture, stirring just until incorporated without overmixing.
5. Add chocolate to the batter – Fold in the chocolate chips, saving a little for topping.
6. Fill the muffin cups – Spoon the batter into the prepared tins, filling each about three-quarters full.
7. Top with extra chocolate – Sprinkle mini chocolate chips over each muffin before baking.
8. Bake and cool – Bake until set and a tester comes out clean, then cool briefly in the pan before transferring to a rack.

Recipe Tips & Suggestions

• Use unsweetened applesauce – Sweetened applesauce can make the muffins overly sugary, so stick with unsweetened for balance.
• Don’t overmix the batter – Stir just until the dry ingredients disappear; overmixing will make the muffins dense instead of soft.
• Boost with espresso powder – Adding a teaspoon of instant espresso powder enhances the chocolate flavor without making it taste like coffee.
• Make them dairy-free – Replace the butter with coconut oil and use a dairy-free yogurt for a plant-based version.
• Add mix-ins – Stir in chopped nuts, dried fruit, or white chocolate chips to switch up the texture and flavor.

Storage

These muffins keep well in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months.

More Muffin Recipes

• Easy Blueberry Muffins
• Oatmeal Chocolate Chip Muffins
• Monkey Bread Muffins
• Banana Chocolate Chip Muffins
• Cranberry Orange Muffins

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Chocolate Applesauce Muffins

Chocolate Applesauce Muffins – Moist, rich, and packed with chocolate flavor, these muffins use applesauce for natural sweetness and tender texture. Perfect for breakfast, snacks, or dessert.

Course Breakfast Recipes

Cuisine American

Keyword applesauce muffin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 243kcal

Author Erin Sellin

Equipment

• Kitchen Aid Stand Mixer
• Muffin Tins

Ingredients

• 1 1/2 cups unsweetened applesauce
• 2/3 cup granulated sugar
• 1/4 cup butter melted and cooled slightly
• 1/4 cup plain Greek yogurt
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup chocolate chips
• 1/4 cup mini chocolate chips for topping

Instructions

• Preheat oven to 350F. Prepare muffin tins with spray or linear. Makes approximately 15 muffins.
• Mix together applesauce, sugar, melted butter, yogurt, and eggs until smooth and well combined.
  1/4 cup butter, 1/4 cup plain Greek yogurt, 2/3 cup granulated sugar, 2 large eggs, 1 1/2 cups unsweetened applesauce
• In a separate bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
  1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
• Add flour mixture to the apple sauce mixture and mix until it just barely is combined.
• Fold in the chocolate chips.
  3/4 cup chocolate chips
• Fill muffin cups about 3/4rd full. Sprinkle mini chocolate chips over the top of each muffin. Bake 18-20 minutes until a tester comes out clean.
  1/4 cup mini chocolate chips
• Cool 5 minutes in the pan, then remove to a wire rack to cool completely.

Notes

Adapted from Butteryum

Nutrition

Serving: 12Servings | Calories: 243kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 311mg | Fiber: 2g | Sugar: 19g

Crock Pot Pork Roast – crock pot season is here, and it is time for pure comfort food!  Super easy pork roast made in the crock pot with just a few simple ingredients.  It is great for any night of the week.

This Crock Pot Pork Roast recipe makes dinner easy, cozy, and full of flavor. With just a few minutes of prep, the slow cooker does all the work. It transforms a simple pork roast into a tender, fall-apart meal with just 4 simple ingredients.

This Pork Roast in the Crock Pot is perfect for family dinners or meal prep, it comes out juicy and delicious every single time. You can serve it with mashed potatoes and brown gravy, roasted vegetables, or even shred it for sandwiches.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Pork Loin Roast –  3-4 pounds is perfect. 
• Onion Soup Mix – you can use a store bought mix or you can make your own!
• Chicken Broth – I use low sodium since the gravy can be salty
• Gravy Mix – you can use a packet of store bought gravy mix or you can make your own Easy Homemade Gravy.

Cooking Instructions

1. Prep Pork. Trim any excess hard fat from your pork loin. Place the in the bottom of your slow cookers
2. Add Liquid. Pour the chicken broth over the pork loin.
3. Season. Sprinkle a package of onion soup mix over the pork.
4. Cook. Cover and cook on low for about 8 hours.
5. Gravy. After the pork has cooked I like to take the liquid from the crockpot and prepare the gravy as the package says. But you can use the liquid and make your own gravy as well!
6. Serve. Shred the pork and serve over mashed potatoes topped with gravy. Or you can serve in sandwiches, or alongside your favorite vegetables.

How Long To Cook Pork Roast In the Crock Pot

All crock pots are different and the newer ones seem to cook way faster than they used to. So it can take a little practice to get to know your slow cooker and come up with the perfect time.  For a 3-4 pound pork loin it takes approximately 8 hours on a low heat. 

If you are using a pork shoulder, I like to do closer to 10 hours to make sure it is really tender.  The shoulder is a little bit tougher and needs just a little bit more time to really break down and become delicious.  If you have an Instant Pot, check out Instant Pot Pulled Pork for an amazing recipe. 

Recipe Tips & Suggestions

• Pork Roast Size. As written, this recipe is for a 3-4 pound pork loin roast. You can absolutely use a large roast, you will not need more liquid. If you have a very large roast, I like to cut it in half so the outside doesn’t get cooked before the center is done and dry out.
• Cook On Low. For the best results I cook the pork on low. The higher the temperature the faster it is going to cook, but for tender pork you want low and slow so it stays juicy and tender.  
• Trimming Fat. You will want to trim any excess hard fat that might be on your pork. But you don’t want to remove it all. Fat keeps the pork moist as it cooks, so make sure you only trim the excessive amounts.

A crock pot pork roast can be great for entertaining or just a quick weeknight meal. I love being able to make crock pot recipes on busy days. I can just add everything in the morning and then when we are home and ready, dinner is waiting for us!

Can I Add Vegetables To This Pork Roast Recipe?

There is plenty of liquid in the crock pot, so you could easily add your favorite vegetables in with the pork.  They will cook and be tender and delicious when the roast is done.

• Baby Carrots
• Celery
• Mushrooms
• Bell Peppers
• Sliced Potatoes

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Slow Cooker Pork Roast

This Crock Pot Pork Roast is tender, flavorful, and perfectly juicy every time. Slow-cooked with simple ingredients, it’s an easy, comforting dinner that’s great for busy weeknights or Sunday suppers.

Course Dinner Recipes

Cuisine American

Keyword slow cooker pork roast

Prep Time 5 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 5 minutes minutes

Servings 8

Calories 460kcal

Author Erin Sellin

Equipment

• Slow Cooker
• Liquid Measuring Cup
• Whisks

Ingredients

• 1 3-4 pound pork loin roast
• 1 packet onion soup mix
• 2 cups low sodium chicken stock
• 1 packet pork gravy mix

Instructions

• Place pork loin, onion soup mix and chicken stock into a slow cooker. Place on low for 8-10 hours.
  1 3-4 pound pork loin roast, 1 packet onion soup mix, 2 cups low sodium chicken stock
• Once pork is cooked, and tender remove from slow cooker and use 2 forks to shred pork.
• Whisk together 1 cup of juices from the slow cooker and packet of gravy mix. Add to a small sauce and a bring to a boil. Cook for 1-2 minutes until it starts to thicken.
  1 packet pork gravy mix
• Serve shredded pork with gravy.

Video

Nutrition

Calories: 460kcal | Carbohydrates: 4g | Protein: 61g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 182mg | Sodium: 673mg

Side Dishes for Your Pork Roast

This is one of those recipes that you really can serve however you like. It is a very versatile flavor that everything will go with.

• Oven Roasted Potatoes
• Homemade Hawaiian Rolls
• Quinoa Bites
• French Onion Rice
• Roasted Brussels Sprouts

More Crock Pot Recipes to Try

• Crock Pot Potato Soup
• Crock Pot Chili
• Slow Cooker Pork Chops
• Chicken Pozole
• Pepperoni Pizza Casserole

Egg Drop Soup is a light and comforting dish made with a flavorful broth, ribbons of silky eggs, and a touch of seasoning. Super quick to make and better than your local take out place.

Egg Drop Soup is one of those recipes that proves comfort food doesn’t have to be complicated. With its delicate egg ribbons swirling through warm, savory broth, it’s both soothing and satisfying while being incredibly quick to make. This classic takeout favorite is easy to recreate at home with just a few pantry staples.

What makes this soup so wonderful is its versatility. You can enjoy it as a light appetizer, pair it with stir fry or fried rice for a complete meal, or add extras like corn, mushrooms, or chicken to make it more hearty.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Chicken Broth
• Cornstarch
• Ginger – you can use fresh or ground ginger for this recipe
• Garlic Powder
• Salt and Pepper
• Sesame Oil
• Eggs
• Green Onions

Super simple ingredients make for such a great soup!  

How to Make Egg Drop Soup

1. Boil. Bring chicken broth, ginger, garlic powder, sesame oil, salt and pepper to a boil. 
2. Thicken. Once the soup is boiling mix together cornstarch with a little water and add to the soup.  This will thicken it slightly.  This is still a pretty brothy soup, so you want just a little body to it, nothing crazy.  At this point you can taste the broth to see if you need to adjust the salt and pepper. 
3. Eggs. Use a spatula and stir the soup in a continuous clockwise motion and you slowly pour in the eggs.  As soon as the eggs touch the broth they will cook and form ribbons as it swirls in the broth.  
4. Serve. You can serve the soup immediately topped with plenty of thinly sliced green onions. 

Recipe Tips & Suggestions

• Broth. You want to make sure to use a good quality chicken broth since it is such a prominent flavor in this soup.
• Ginger. I like to use fresh ginger because I like the taste better, but if you have ground it will work just as well in this soup.  
• Additions. If you want to turn this into more of a meal, you can definitely add mushrooms, or chicken or baby corn to bulk it up.
• Stirring. Make sure to constantly stir in a circle as you pour in the eggs. This makes sure you get the silky ribbons, and it doesn’t just clump together.

What to Serve with Egg Drop Soup

Here are a few classic take out recipes that are easy to make at home! You can skip the take out completely and make all of your favorites at home.

• Chicken Lo Mein
• Easy Cashew Chicken
• Teriyaki Chicken
• Mongolian Beef
• Five Spice Pork Lo Mein
• General Tso’s Chicken

So the next time you want to get take out, think again!  You can make your favorites at home and they are so much better for you and faster to make!  Plus then you can adjust the taste to what you like by adding more spice, adding more veggies or even reducing the salt.  So many tasty options!

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Egg Drop Soup Recipe

Egg Drop Soup Recipe – a classic Chinese take out dish you can make at home in just 15 minutes.  Seriously comforting, better than the restaurant version and so easy to make. 

Course Dinner Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 68kcal

Author Erin Sellin

Ingredients

• 4 cups chicken broth
• 1/2 teaspoon fresh ginger grated
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon cornstarch
• 3 Tablespoons water
• 2 whole eggs beaten
• 2 green onions thinly sliced

Instructions

• Mix together chicken broth, ginger, garlic, sesame oil, salt and pepper in a saucepan. Heat over high heat until soup starts to simmer.
  4 cups chicken broth, 1/2 teaspoon fresh ginger, 1/2 teaspoon garlic powder, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
• In a small bowl mix together cornstarch and water. Add to broth mixture stirring to combine. Cook for 1-2 minutes until soup start to thicken slightly. Taste the broth and adjust the seasonings if necessary.
  1 Tablespoon cornstarch, 3 Tablespoons water
• Using a spatula to stir the broth in a clockwise direction. Slowly pour in the beaten eggs, while continuing to stir to form the long ribbons.
  2 whole eggs
• Serve immediately garnished with sliced green onions
  2 green onions

Notes

You can substitute 1 tsp ground ginger for the fresh ginger

Nutrition

Calories: 68kcal | Carbohydrates: 4g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 98mg | Sodium: 1252mg | Sugar: 1g

This easy Korean beef bowl recipe is a quick weeknight dinner made with ground beef, garlic, soy sauce, ginger, and a touch of sweetness. Served over rice with fresh toppings, it’s a flavorful 20-minute meal the whole family will enjoy!

This Korean beef bowl recipe is a quick and flavorful dinner that’s perfect for busy nights. The ground beef is simmered in a savory-sweet sauce made with garlic, ginger, and soy sauce, then served over rice for a hearty, family-friendly meal. It is ready in about 20 minutes you’ll want to make again and again.

Korean beef bowls are also incredibly versatile and so easy! You can top them with fresh vegetables, a fried egg, or sesame seeds for extra flavor and texture. Whether you’re looking for something different to do with ground beef, a meal prep idea, or a family-friendly recipe, this Korean beef bowl will become a go-to favorite.

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Lean Ground Beef – you can use ground turkey as well, the flavor will just change a little
• Soy Sauce
• Brown Sugar
• Rice Vinegar
• Sesame Oil
• Gochujang Sauce – you can find this in a lot of grocery stores in the Asian aisle, Trader Joe’s sells it or you can find it on Amazon.
• Garlic
• Fresh Ginger
• Green Onions
• Sesame Seeds
• White Rice

How To Make Korean Beef Bowls

1. Brown Ground Beef. In a large skillet brown ground beef over medium high heat, breaking apart. Once it is no longer pink, drain away any excess grease. Add garlic and ginger and cook for a couple minutes until you can really start to smell them.
2. Make Sauce. In a liquid measuring cup mix together brown sugar, soy sauce, sesame oil, rice vinegar and gochujang sauce. Whisk until combined.
3. Simmer. Pour the sauce over the meat and mix until combine. Bring to a simmer and cook for 5-6 minutes until it is thick and well coated.
4. Serve. Serve the beef mixture over rice topped with green onions and sesame seeds.

Recipe Tips & Suggestions

• Gochujang Sauce. This really is what makes it have Korean flavor, so ideally you don’t want to skip it. If you really can’t find it Sriracha will work to give it a little spice and depth of flavor.
• Add Veggies. If you have bell peppers or carrots or other veggies in the fridge that you want to add to this, you can sauté them with the ground beef and add them to the bowls.
• Toppings. You can go crazy with the toppings and make these bowls a full meal. A fried runny egg is amazing. You can add shredded carrots and cucumber like I did for a fresh crunch. If you have kimchi that would really complete the Korean flavor.
• Spicy. As the recipe is written it is not very spicy. If you want more spice you can use more gochujang sauce or you can add red pepper flakes to the beef mixture.
• Saucy. If you want extra sauce to have over the rice you can definitely double the sauce portion of the recipe.

Storage

Store leftover Korean beef in an airtight container. You can reheat in the microwave until it is warmed through. I usually like to store it over rice in individual serving sizes for easy lunches the next day.

Freezing

The beef mixture is absolutely freezer friendly. I like to store in a freezer safe bag, so I can get all of the air out. They will last for 3-4 months in the freezer. Just thaw in the fridge before reheating and serving over rice.

More Easy Ground Beef Recipes

• Ground Mongolian Beef Bowls
• Walking Taco Recipe
• Maid Rites
• Porcupine Meatballs
• Hamburger Rice Casserole

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Korean Beef Bowls

This easy Korean beef bowl recipe transforms simple ingredients into a bold, savory-sweet meal in just 20 minutes.

Course Dinner Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 363kcal

Author Erin Sellin

Ingredients

• 1 pound lean ground beef
• 3 cloves garlic minced
• 1 Tablespoon fresh ginger minced
• 1/4 cup soy sauce
• 3 Tablespoons brown sugar
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 Tablespoon gochujang sauce
• 2 cups cooked white rice
• 3 green onions thinly sliced
• 2 Tablespoons sesame seeds

Instructions

• Add ground beef to a large skillet over medium high heat. Breaking apart cook for 5-6 minutes until browned and no longer pink. Drain away any excess grease. Add garlic and ginger and cook for a couple of minutes until you can start to smell it.
  1 pound lean ground beef, 3 cloves garlic, 1 Tablespoon fresh ginger
• Meanwhile in a liquid measuring cup whisk together soy sauce, brown sugar. sesame oil, rice vinegar, and gochujang sauce until well combined.
  1/4 cup soy sauce, 3 Tablespoons brown sugar, 1 Tablespoon sesame oil, 1 Tablespoon rice vinegar, 1 Tablespoon gochujang sauce
• Pour the sauce over the beef mixture, stir and bring to a simmer. Cook for 4-5 minutes until it starts to thicken and the beef is well coated.
• Remove from the heat and top with green onions and sesame seeds. Serve over cooked rice.
  2 cups cooked white rice, 3 green onions, 2 Tablespoons sesame seeds

Nutrition

Calories: 363kcal | Carbohydrates: 35g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 891mg | Potassium: 523mg | Fiber: 1g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg

These Reese’s Puffs Cereal Bars are a quick, no-bake treat packed with peanut butter and chocolate! Made with Reese’s Puffs cereal, marshmallows, and melted peanut butter, they’re sweet, crunchy, and perfect for an easy snack or dessert.

Reese’s Puffs Cereal Bars take everything you love about the classic cereal and turn it into a fun treat. They are loaded with peanut butter, marshmallows, peanut butter cups and Reese’s Pieces for a peanut butter lovers’ dream.

This no-bake cereal bar recipe is a hit with both kids and adults. It’s got that nostalgic Reese’s peanut butter and chocolate flavor, but in a chewy, gooey bar that’s hard to resist. They are great if you are packing lunches, bringing a treat to a party, or just craving something sweet.

Ingredients Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Reese’s Puffs Cereal
• Butter
• Marshmallows
• Peanut Butter
• Peanut Butter Cups
• Reese’s Pieces

How To Make Reese’s Puffs Cereal Bars

1. Melt. In a large mixing bowl melt together the marshmallows, butter and peanut butter. You can also do this on the stovetop until everything is smooth and completely melted.
2. Mix. Add in the cereal and mix until everything is well coated.
3. Mix-Ins. Stir in the candy until it is evenly combined. Then spread into a greased 13×9 inch baking dish.
4. Set. Let the bars set up for a couple hours before slicing.

These are obviously very similar to classic Rice Krispie Treats, but you don’t have to just stick to rice krispies. So many other great options like Lucky Charms Bars, Special K Bars, Fruity Pebbles Bars, or S’mores Krispie Treats.

Recipe Tips & Suggestions

• Cereal. These obviously uses Reese’s Puffs, but there are other cereals that would work really well with this combination of flavors. Captn’ Crunch, Cocoa Puffs, Chocolate Cheerios.
• Peanut Butter – I use commercial brand creamy peanut butter for the best results with these. The others the oils tend to separate more and aren’t quite as easy to work with.
• Mix-Ins. I used other classic Reese’s brand candies to complete these bars, but they can be left out or swapped for whatever you like. I like the peanut butter theme to continue, but M&M’s would be great. Or even just spreading melted chocolate on top as a “frosting” like in my Peanut Butter Oatmeal Bars.

Storage

Store these in an airtight container and they will last for up to 4-5 days. I do not recommend freezing them, I think the texture changes and they are not nearly as good when frozen.

More Easy Desserts

• Funfetti Cookies
• Churro Chex Mix
• Cannoli Dip
• Snicker Salad
• Zebra Popcorn

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No Bake Peanut Butter Puffs Bars

Make these easy Reese’s Puffs Cereal Bars in minutes! A delicious no-bake snack loaded with peanut butter and chocolate flavor.

Course Dessert Recipes

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24

Calories 146kcal

Author Erin Sellin

Ingredients

• 3 Tablespoons butter
• 10 oz large marshmallows
• 1/2 cup creamy peanut butter
• 7 cups Reese’s Peanut Butter Puffs Cereal
• 1 cup peanut butter cups chopped
• 1/2 cup Reese's Pieces

Instructions

• Spray a 9×13 in pan with non-stick spray. Set aside.
• In a large bowl melt together butter, marshmallows, and peanut butter until smooth. Heat in microwave safe bowl for 30 second intervals, stirring well in between.
  3 Tablespoons butter, 10 oz large marshmallows, 1/2 cup creamy peanut butter
• Mix in cereal until everything is well coated. Add peanut butter cups and candies and mix to incorporate.
  7 cups Reese’s Peanut Butter Puffs Cereal
• Add peanut butter cups and candies and mix to incorporate.
  1 cup peanut butter cups, 1/2 cup Reese's Pieces
• Pour into prepared pan, and use a spatula coated in non-stick spray to press down evenly.
• Let cool completely before cutting into squares

Nutrition

Calories: 146kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 113mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg