Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars

These Easy No-Bake Honey Roasted Peanut Butter and Jelly bars have a honey roasted peanut and oat crust and a jammy strawberry filling. The gluten-free treat is sure to please adults and kids alike!

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Is there any combo more classic or delicious than good ol’ PB&J? I don’t think so. And if you beg to differ, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are here to show you what’s up.

To all my fellow Trader Joe’s fans, I know you won’t blame me when I say one of their kitschy products inspired me to make this totally addicting, no-bake recipe. Sure, I’d enjoyed my share of honey roasted peanuts back in the day when my dad would take down that classic Planter’s can from the kitchen shelf after a long day at work, but my indulgence in those sweet and salty goobers stopped as soon as I was responsible for buying my own groceries. It’s not that I didn’t like them, it just never crossed my mind to throw them in the shopping cart.

That all changed, of course, when I saw a gleaming bag of Honey Roasted Peanuts staring back at me from the “What’s New” section of my local TJ’s (anyone else ALWAYS get sucked in by that section?) Let’s just say they’re now a regular item on the hubs’ and my weekly shopping list, and we enjoy them almost daily in the same way my dad always did – as a little late afternoon nibble to hold us over until dinnertime.

I’d been racking my brain trying to figure out some delicious way to work them into a recipe when my Instagram feed was suddenly filled with all my friends’ kids starting their first days of school, holding up those cute letter boards saying what they wanted to be when they grow up, showing off their cute new back-to-school clothes. Almost immediately, I realized the perfect recipe would be something easy and semi-healthy that all these mamas and papas could make as a treat for their little ones after a long day in the classroom.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

We all know that PB&J is a quintessential back-to-school combo, and I was going to make it into something special that these kiddos would look forward to coming home to. Hence, these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars were born!

I’m all for a little indulgent treat now and then, but I also believe that there are tonnnnns of delicious healthier options we can all choose from every day. So in creating this recipe, I wanted to find the balance between indulgent treat and healthy sweet. The recipe is also extremely easy and requires no baking, so you can make it at any time during the day (or even the night before) and it will be ready to be enjoyed by your hungry little ones as soon as that dismissal bell rings.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Everything for these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars comes together in just a couple of easy steps.

First, you’ll want to make a strawberry “jam” that will serve as the top layer of the bars. This is an easy, stovetop process that takes only 20 minutes or so (mostly unattended) so don’t stress because I mentioned the word “jam.” Once you’ve simmered some strawberries, maple syrup and water until everything is broken down and combined, you’ll simply stir in some chia seeds to help it all thicken up and not make TOO big of a mess when you go to cut into everything.

Strawberries simmer over the stove to make a delicious jam for Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

While your jam is simmering, combine those OG honey roasted peanuts, oats, butter and some dates quickly in a food processor to make a crumb mixture that is then pressed into a baking dish to form the crust. Spread the “jam” over top, pop everything in the refrigerator and, voila! You’ll have these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars sliced and ready to feed some very hungry little mouths.

A honey roasted peanut and oat crust makes up the base of these Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars.

Now, I know I’ve mentioned the kids gobbling these up, but be sure to set aside a few for yourself. You’re not going to want to miss them. Plus, they’re gluten-free! Even more reason for every single person in your family to enjoy them.

These Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars are the perfect gluten-free after-school snack for both kids and adults alike!

Read on for the recipe!

Easy No-Bake Honey Roasted Peanut Butter and Jelly Bars
Prep Time
30 mins
Refrigerator time
2 hrs
Total Time
30 mins
 

A tasty, no-bake bar with a honey roasted peanut and oat crust and a jammy strawberry filling, this gluten-free treat is sure to please adults and kids alike!

Course: Dessert
Keyword: after-school, dessert, gluten-free, jelly, kid-friendly, no-bake, peanut butter, snack
Servings: 12 bars
Calories: 200 kcal
Author: CaliGirl Cooking
Ingredients
For the jam:
  • 1 pound strawberries, hulled and sliced
  • 2 tablespoons maple syrup
  • 1/3 cup water
  • 1 tablespoon chia seeds OR 1 teaspoon tapioca flour
For the crust:
  • 1 cup honey roasted peanuts
  • 1/2 cup old-fashioned rolled oats
  • 3 dates, pitted and halved
  • 1/2 cup unsalted butter, melted
Instructions
  1. Line an 8-inch square baking dish with parchment paper, leaving enough on each side to assist you in pulling the bars out. Set aside.

  2. Combine the strawberries, maple syrup and water in a saucepan over medium heat. Bring to a simmer and allow to simmer until fruit is broken down and forms a jam-like consistency. Remove from heat and stir in chia seeds. Let cool slightly. 

  3. While the strawberries are simmering, make the crust. Combine all crust ingredients in a food processor and pulse until mixture resembles the texture of wet sand. Dump contents of food processor into prepared baking dish and use your fingers to press it evenly along the bottom. 

  4. Spoon cooled strawberry jam on top of the crust and spread evenly. Cover and chill for at least two hours, if not longer. 

  5. Cut into 12 bars and enjoy!

Tropical Pineapple Orange Guava (POG) Float

A fun take on the ice cream shop classic, this Tropical POG Float is the perfect treat for the end of summer, or any special occasion where you need a little hint of paradise.

This Tropical Pineapple Orange Guava Float is a fun take on the ice cream parlor classic. The perfect end-of-summer no-cook treat!

Since we’re vacationing in Hawaii this week, I thought it only fitting to share my new favorite EASY ice cream recipe – the Tropical Pineapple Orange Guava (POG) Float!

To be fair, I don’t know if I can even call this a recipe because it is soooo simple to make. It only involves four ingredients, all of which you should be able to find at your average grocery store, and takes almost no time to make. There is no cooking involved, just some basic combining of ingredients – the perfect type of late summer recipe when none of us want to be spending hours in the kitchen. Move over, s’mores, I think this Tropical POG Float MAY just turn into the new favorite.

The hubby and I have long been fans of the root beer float. So much so, in fact, that we served them as a second dessert at our wedding. There’s something about that classic taste and refreshing quality that just makes you feel like a kid again – and leaves you wondering why you haven’t made such a simple dessert more often during your adult life.

Love root beer floats? Love tropical fruit? Then give this Tropical Pineapple Orange Guava (POG) Float a try!

I still love me a basic root beer float, but this Tropical Pineapple Orange Guava version may just take the top spot, at least during these warm summer months.

But before I get to the recipe, let me clear things up a bit. In Hawaii, POG juice is a huge thing – you’ll see it on the menu at many restaurants, and there are countless different brands sitting on the grocery store shelf. On the islands, however, POG usually stands for “passion orange guava” and, as much as I’d love for it to be widely available here on the mainland, it really isn’t. Three ingredients that ARE widely available here, however, are pineapples, oranges and, at least here in Cali, guava juice. So forgive me for not sticking to the script per se, but I’m pretty sure you’re not going to be disappointed.

This Tropical Pineapple Orange Guava Float takes the best tropical fruits and turns them into a simple, refreshing end-of-summer no-cook dessert.

Here’s how I constructed my very own Tropical POG Float:

  1. Get some nifty float glasses (although any old glass will do.)
  2. Add some chopped pineapple to the bottom.
  3. Top with orange sherbet.
  4. Add some easy homemade pineapple guava soda (maybe throw in a dash of rum if you’re so inclined.)
  5. Garnish with a pineapple wheel, spoon and paper umbrella.
  6. Enjoy!

I tell ya, I feel guilty even considering this a “recipe” but it is just way too good not to share.

This Tropical Pineapple Orange Guava (POG) Float will transport you to paradise. No cooking needed!

Let me know how you like it once you give it a shot, and if you know of any other great “float” concoctions, leave them in the comments below!

Tropical Pineapple Orange Guava (POG) Float
Prep Time
5 mins
 

 A fun spin on the ice cream parlor classic, full of tropical flavors like pineapple, orange and guava. The perfect end-of-summer treat!

Course: Dessert
Keyword: dessert, float, guava, ice cream, no-cook, orange, pineapple, sherbet, tropical
Servings: 2 floats
Calories: 312 kcal
Author: CaliGirl Cooking
Ingredients
  • 5 slices canned pineapple wheels, divided
  • 1 ounce pineapple syrup (the juice from the can)
  • 2 ounces guava juice
  • 3 ounces soda water
  • 4 scoops orange sherbet
Instructions
  1. Take 3 of the pineapple wheels and chop them into a small dice. Place in the bottom of your glass.

  2. Combine pineapple syrup, guava juice and soda water in a small glass, set aside. 

  3. Scoop two scoops of orange sherbet into each glass, then divide the pineapple-guava soda among the two glasses. 

  4. Garnish each glass with a pineapple wheel. Serve with a spoon and enjoy!

A Summer Beach Picnic + Strawberry Rhubarb Pie with Amaretto Crust!

Some of early summer’s star produce comes together beautifully in this perfectly balanced Strawberry Rhubarb Pie with Amaretto Crust.

This Strawberry Rhubarb Pie with Amaretto Crust is the perfect dessert recipe for any beach picnic, BBQ or fancy dinner party!
Photo: Meg Sorel

As someone who left a sufficiently cushy job in the corporate world to become self-employed, one of the most frequent questions I’m asked is, “Do you ever miss being in an office with coworkers?” And my answer is always, “Honestly, no.” Sure, the self-employed world can be lonely at times, but I consider myself AMAZINGLY lucky to have found a solid group of like-minded ladies (and yes, even some men) who have also set out on their own and forged a path for themselves in the world of entrepreneurship, specifically in the food, beverage and entertaining bizzes.

Recently, a few of us got together to kick off summer with a beautifully styled beach picnic featuring some incredibly delicious food and wine. Since I’ve been itching to refine my pie-making skills, I offered to bring one showcasing some of my favorite fruits of the season thus, this Strawberry Rhubarb Pie with Amaretto Crust was born.

A fun and fresh Strawberry Rhubarb Pie with a flaky amaretto crust. The perfect summer dessert!
Photo: Meg Sorel

Here’s what everyone else brought/contributed (with live links to their posts/websites!)

Le Petit Chef

Denisse is a private chef and food photographer based here in Santa Barbara and brought the most refreshing Poached Lobster Salad with Peaches, Shaved Fennel and White Corn and delectable Crab Toasts with Heirloom Tomato & Charred Scallion Aioli.

The Oyster Tin

Jamie (also a private chef) just started this “micro-shuckery” here in SB and, let me tell you, you haven’t lived until you’ve tasted these oysters. She brought both raw and BBQ oysters to our little picnic and the BBQ sauce on the cooked ones was just insane!

FOLD

Not only does Viktoriya make some of the most beautiful table linens, she’s also a pro at food and prop styling, She made our entire picnic set-up look like a dream…I only wish I could bring her (and her beautiful napkins and tablecloths) along with me for every picnic I go on!

Wander & Wine

If you plan to serve wine at any get-together you’re hosting, you’ll want to invite Hana-Lee. She chose the perfect wines to pair with each of our dishes. I couldn’t believe what a perfect match the Riverbench Demi-Sec Sparkling Wine was for my Strawberry Rhubarb Pie!

Meg Sorel Photography

Even though she stepped in for another photographer at the last minute, Meg was an absolute dream to work with and captured all of the beautiful images you see here and on the others’ posts.

Seafood, pie, wine and friends. What more can you ask for with a summer beach picnic?
Photo: Meg Sorel

Okay, now back to this pie. First, raise your hand if you (like me) are totally intimidated by pie-making because of the difficulty of making pie dough, rolling it out and then not only getting it to fit just right in your pie plate but also baking it to a beautiful golden brown in perfect synchronization to whatever filling you put inside.

Well, I’m here to tell you good news and bad news:

First, the bad news – it is hard. And it’s most likely not going to be perfect on your first attempt. You will most likely need to refine your practice in order to get it “just right.”

Next, the good news – it gets easier! Practice makes perfect. Once you find a recipe you like and practice it a time or two, you start to get a better feel for how it should look, feel, etc. I’m happy to say that, now that I have a basic pie crust recipe that I feel totally confident in, I’ll be making so many more pies and, after trying this recipe, I hope you will, too!

This Strawberry Rhubarb Pie with Amaretto Crust is the perfect finish to any 4th of July picnic or summer BBQ!
Photo: Meg Sorel
A picture perfect summer beach picnic with seafood, pie, wine and great friends!
Photo: Meg Sorel

There are just a couple of little secrets I want to let you in on that make this “not-your-average” Strawberry Rhubarb Pie recipe:

  1. It’s a fairly popular notion that adding chilled vodka to your pie dough (instead of water) will make it extra tender and flaky due to the alcohol dissolving during the cooking process. You know I’m all about using booze when needed, but for this recipe you’ll find me subbing in amaretto for the vodka, adding that slight nuttiness that goes perfectly with the rest of the components of the pie. For all other aspects of the dough, I turned to my favorite Model Bakery (affiliate link) recipe as a guide – I knew they wouldn’t let me down!
  2. Although the ingredients for the filling are all pretty typical, there is one ingredient that may look a little odd – balsamic vinegar. I added this to bring depth and a slight tang to the filling that pair perfectly with all the almond notes tied in throughout.

I have to say, for being such a novice in this particular aspect of baking, this Strawberry Rhubarb Pie with Amaretto Crust was a pretty huge hit.

A perfect piece of Strawberry Rhubarb Pie with Amaretto Crust is just what you need to cap off a summer meal.
Photo: Meg Sorel

It’s also perfectly portable which makes it a great dish to contribute to any 4th of July celebrations you may be attending this week.

Read on for the recipe!

Strawberry Rhubarb Pie with Amaretto Crust
Prep Time
30 mins
Cook Time
1 hr 20 mins
Chilling time
1 hr 30 mins
Total Time
1 hr 50 mins
 

Some of early summer’s star produce comes together beautifully in this perfectly balanced dessert that's perfect for any warm weather get-together.

Course: Dessert
Keyword: pie, rhubarb, strawberry, summer
Servings: 8 servings
Calories: 669 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 1 1/2 cups flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into cubes
  • 1/4 cup chilled butter-flavored shortening, cut into cubes (Can use regular shortening too)
  • 1/4 cup amaretto, chilled
For the filling:
  • 1 pound strawberries, hulled and sliced (about 3 cups sliced)
  • 2 stalks rhubarb, sliced (about 2 cups)
  • 1 tablespoon balsamic vinegar
  • 1 cup sugar
  • 1/4 cup flour
For the streusel:
  • 1 cup flour
  • 2/3 cup brown sugar
  • 3/4 cup unsalted butter, chilled and cubed
  • 1 teaspoon amaretto
  • 1/2 cup slivered almonds, crumbled
Instructions
  1. Begin making the dough at least an hour or two before you plan on baking your pie. In a large bowl, whisk together the flour, sugar and salt. 

  2. Next, using a pastry blender, cut in both the butter and shortening until dough is blended but crumbly with some pea-sized pieces. 

  3. Slowly mix in the amaretto using a fork until a loose dough begins to form.

  4. Using your hands, shape the dough into a thick disk. Cover in plastic wrap and refrigerate for at least an hour, or even overnight.

  5. To make the filling, combine strawberries, rhubarb, balsamic vinegar, sugar and flour in a large bowl. Mix until the fruit is evenly coated with the sugar, flour and vinegar. Refrigerate until you’re ready to bake your pie.

  6. Finally, assemble the streusel topping. Mix together all streusel ingredients in a medium bowl, using your fingers as needed to break up the butter pieces and make the mixture even and crumbly.

  7. Pull out your refrigerated pie dough about 15 minutes before you’re ready to start baking. This will allow it to come back down to room temperature a bit and make it easier to roll out. Once your dough is at a “roll-able” temperature, roll it into an approximately 13-inch circle and fit it into a 9-inch pie pan. You may need to trim some edges and work the dough a bit once it’s in the pan to get the crust as uniform as possible. Crimp the ends as desired and then freeze for 15-30 minutes.

  8. Preheat the oven to 400 degrees Fahrenheit. Remove your crust from the freezer and pour in the filling, then top with the streusel. 

  9. Bake pie in your 400 degree oven for 20 minutes, then reduce the oven heat to 350 degrees Fahrenheit. It’s also at this point I recommend putting on a pie shield or covering the edges of your crust with foil to prevent it from burning. Bake pie at this new reduced temperature for one hour to one hour and 15 minutes, or until crust is golden and filling is bubbly. Let cool before serving (preferably with vanilla ice cream!)

 

One-Bowl Boozy Blood Orange Cupcakes

I have a special Valentine’s Day treat for you today!

These easy, festive cupcakes are full of citrus flavor - with a little hit of booze!

These One-Bowl Boozy Blood Orange Cupcakes are just what any busy mom or partner needs this week – they’re super easy yet incredibly decadent. The cupcakes are laced with blood orange, orange liqueur and olive oil and topped with a luxurious (and not too sweet) boozy blood orange-cream cheese frosting. Quite honestly, they are my ideal cupcake – with all the fresh citrus flavors and a density that can’t be beat. Plus, there’s the booze. We all know how I’m a big fan of the booze!

When I saw a big bag of blood oranges at my local Trader Joe’s recently, I just had to get them. They are, after all, one of my favorite winter treats. I’ve been loading up on oranges lately to get as much natural Vitamin C into my bod as possible, and the blood oranges arrived at just the right time for me to mix up my routine a bit.

A batch of boozy, citrus-y cupcakes is all you need to surprise your sweetie this Valentine's Day!

I just couldn’t pass up the opportunity to make a vibrantly colored sweet treat with some of these bright red beauties, and just in time for Valentine’s Day! Tell me, do you already have big plans or are you keeping things low key? Are you a fan of celebrating this Hallmark holiday or do you prefer professing your love for your significant other all year round?

Even since before baby was born, the hubs and I have preferred to keep things fairly low key. We’d rather go out to eat at a fancy restaurant on any other night of the year than be forced into some highly overpriced prix fixe menu or crammed into an overly-packed dining establishment. That being said, Chris has a special homemade dinner up his sleeve for us on Wednesday and I plan on pulling out some of these One-Bowl Boozy Blood Orange Cupcakes for us to enjoy (maybe with some bubbles?)

And speaking of these One-Bowl Boozy Blood Orange Cupcakes, let’s talk a little bit about how ridiculously easy they are. (Trust me, this mama has no time for involved recipes OR lots of dishwashing these days.)

Really, as long as you can get a hold of a big bunch of blood oranges, you’re in good shape. In fact, I’d venture to guess you already have most of the other ingredients on hand in your refrigerator or pantry already. Once you have all of the ingredients (which, by the way, are easily measured out using only a couple sizes of dry measuring cups and using up just two entire blood oranges – zest and juice), just throw everything into the bowl of your stand mixer and let it do all the work.

These cupcakes feature olive oil, yogurt and tons of citrus flavor from blood oranges.

I also love that you can easily make the cupcakes one day and the frosting the next because, if you’re a mama or busy woman like me, you never know how much time you’ll have to accomplish a task! I made the cupcakes the night before, then whipped up the frosting the next morning…I would also like to point out that I frosted and decorated the cupcakes and subsequently had to refrigerate them for a few hours until I had a chance to photograph them, so these bad boys really do hold up well with a little sit time.

Whether you have a special someone you want to make something for this Valentine’s Day or just want a tasty treat you can whip up with the season’s most colorful citrus, these One-Bowl Boozy Blood Orange Cupcakes are for you. The recipe yields a dozen and a half, so you’ll have plenty to share!

These moist, citrus-y and boozy cupcakes are perfect for Valentine's Day or any special occasion.

One-Bowl Boozy Blood Orange Cupcakes
Prep Time
20 mins
Cook Time
26 mins
Total Time
46 mins
 

These cupcakes are incredibly moist with a big hit of citrus and a perfectly pink cream cheese frosting - the perfect treat for a special someone!

Course: Dessert
Servings: 18 cupcakes
Calories: 305 kcal
Author: CaliGirl Cooking
Ingredients
For the cupcakes:
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1/4 cup olive oil
  • Zest of 2 small blood oranges (about 2 teaspoons)
  • 1/4 cup fresh blood orange juice (should be about 2 small blood oranges)
  • 1/4 cup orange liqueur (I used Grand Marnier)
For the frosting*:
  • 16 ounces cream cheese, at room temperature
  • 1/4 cup (1 stick) unsalted butter, at room temperature
  • Zest of 1 small blood orange
  • Juice of 1 small blood orange
  • 2 teaspoons orange liqueur (again, I used Grand Marnier)
  • 1 1/2 cups powdered sugar, sifted
  • Few drops of red food coloring, until desired color of frosting has been reached
  • White sanding sugar, for topping
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line cupcake tins with paper or spray with nonstick cooking spray.

  2. Combine all cupcake ingredients in the bowl of a stand mixer and mix - using the paddle attachment - until combined, about 3 minutes.

  3. Fill cupcake tins ¾ full with batter. Bake in 350 degree oven for 24-26 minutes, or until a cake tester inserted into the center comes out clean.

  4. Let cool for 5 minutes in tins, then remove from pan and let cool completely on a wire rack.

  5. To make the frosting, combine all frosting ingredients (except food coloring) in the bowl of a stand mixer fitted with the paddle attachment. 

  6. Once all ingredients are combined and creamy, add food coloring and mix until desired color is reached.

  7. Transfer frosting into a piping bag and cut off the tip. Pipe a generous amount of frosting onto each cupcake, but it doesn’t have to be pretty.

  8. Once all cupcakes are topped, use a small butler’s knife or spatula to neatly spread the frosting over the top. Sprinkle white sanding sugar over top.

  9. Store in covered container in refrigerator for up to 4 days.

Recipe Notes

*You will have extra frosting to spread on graham crackers, more cupcakes, a loaf cake, etc.

The Best of CaliGirl Cooking: Top 15 Holiday Baked Goods

Wow, what a week it has been!

Chocolate Panettone | CaliGirl Cooking

If you’ve been following me on Instagram, you probably already know that I am currently up at my parents’ house in Santa Cruz with Baby Raia avoiding the smoke and fires that have descended on our poor little city of Santa Barbara since last Monday evening. We stuck it out until last Thursday, but when the air got so bad that I could see and smell the smoke seeping into our house I knew it was time to take baby girl and her precious new lungs and hit the road.

As of right now our home is not in an evacuation zone, although many of our friends’ and family’s homes, including my brother’s have been under voluntary or mandatory evacuation orders for going on five days now. Santa Barbara has turned into a virtual ghost town and looks alarmingly apocalyptic. Who knows how long we’ll be up north breathing in as much fresh air as we can (a bit of the smoke has even made its way up here, but nowhere near as bad as it is further south), but in the meantime we’re trying to pass the time with getting as ready for Christmas as we can, which includes baking up a ton of delicious holiday goodies!

Chunky Monkey Cinamon Rolls with Chocolate Glaze | CaliGirlCooking.com

That being said, since my normal schedule has been thrown for a bit of a loop, I thought it would be fun to spend this week rounding up some of my top holiday recipes in different categories. Today I’ll be sharing my most popular holiday baked goods, Friday we’re talking all things cocktails (and mocktails!) and on Monday we’ll go for appetizers. I had a ton of fun looking through my archives to put these lists together, and I know you’ll find at least one thing you’ll want to add to you holiday cooking and baking list in the next two weeks!

So, without further ado, I bring you The Best of CaliGirl Cooking: Top 15 Holiday Baked Goods.

These Chocolate, Butterscotch and Coconut "Grutch" Bars are a holiday favorite and are so easy to make!

1. CHOCOLATE, BUTTERSCOTCH AND COCONUT GRUTCH BARS
2. CHOCOLATE PANETTONE
3. CHOCOLATE DIPPED CRANBERRY WALNUT BISCOTTI

Homemade Caramel Covered Scotch Kisses are the perfect holiday gift.

4. HOMEMADE CARAMEL COVERED MARSHMALLOW KISSES
5. PEPPERMINT BARK BROWNIES
6. SAVORY PROSCIUTTO-SAGE-GRUYERE BREAD PUDDING
7. CHUNKY MONKEY CINNAMON ROLLS WITH CHOCOLATE GLAZE
8. CHOCOLATE BRIE DESSERT PIZZA WITH ALMOND ORANGE SHORTBREAD CRUST

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

9. PEPPERMINT CHOCOHOLIC COOKIES
10. WEEKEND HAZELNUT STICKY BUNS WITH DATE CARAMEL
11. BUTTERSCOTCH APPLE OATMEAL COOKIES WITH BOURBON GLAZE
12. PUMPKIN POPOVERS

A batch of easy Pumpkin Popovers fresh out of the oven and ready to be eaten!

13. SWEET POTATO CASSEROLE BABKA
14. CREAM CHEESE-Y PUMPKIN PIE
15. CRANBERRY CHOCOLATE CHUNK MUFFINS WITH CHOCOLATE STREUSEL

What are your favorite baked good recipes for the holidays? I’d love to give some a try while we’re on our #evacuationvacation so leave the links or recipes below!