No-Bake Biscoff Bars are thick, rich, and decadent. Made from 5 simple ingredients, these are a delicious treat anytime of the year. Easy to make and no oven required! The hardest part is waiting for them to set in the fridge after you make them. They’re totally irresistible!

Lotus Biscoff Dessert Recipe:

In this no bake biscoff bars recipe, a smooth layer of swirled melted white chocolate chips and biscoff spread sits on top of buttery biscoff cookie crumbs and powdered sugar flavored with more biscoff spread!

Have you ever had Biscoff spread before?

Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies and has the consistency of peanut butter. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. You can also order it from amazon. If you’ve never had it before, it tastes like gingerbread cookies pulverized into a thick and rich spread. So good! I Love it, I could (already do) eat it by the spoonful. I also have a No Bake Lotus Biscoff Cheesecake up on the blog, check it out if you haven’t yet.

Heads up! These bars are super rich! You might need to hit the gym after.

YOUR SIMPLE INGREDIENTS

(Scroll all the way down to recipe card for full measurements and printable option.)

• White chocolate chips
• Biscoff spread – creamy (not chunky).
• Lotus biscoff biscuit crumbs – biscoff crumbs add structure and texture. You need about 15 cookies to make 1 cup of crumbs.
• Powdered sugar
• Unsalted butter – Helps bind the powdered sugar and biscuit crumbs.

How to Make No Bake Lotus Biscoff Bars

• Line an 8×8 inch baking pan with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with baking spray.
• Using a food processor, pulse the lotus biscoff cookies into fine crumbs.

• Transfer crushed cookies into a medium size bowl, mix well with powdered sugar and set aside.

• In a medium microwave-safe bowl, melt butter in 30 second intervals, stirring in between, until melted and smooth.
• Pour melted butter and mix it with the crushed cookies and the powdered sugar mixture.
• Add lotus biscoff spread and mix some more until fully combined.

• Press the mixture into the prepared pan. Set aside.

For the Swirl Topping:

• Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring in between, until melted and smooth. Pour over the biscoff layer, and spread out evenly.

• Next, heat 1/2 cup lotus biscoff spread in the microwave for 20-30 seconds (it helps with the pouring). Rotate the pan 90 degrees and drizzle biscoff spread over the white chocolate layer, creating diagonal lines.

• Using a wooden pick, lightly drag it through the lines, creating a pattern.

• Cover pan and refrigerate for at least 1 hours before cutting.

That’s it. You’re done. This is probably the easiest dessert you’ll ever make.

Can You Freeze Biscoff Cookie Bars?

YES! Wrap each bar individually in plastic wrap, place in an airtight storage container and freeze for up to 3 months. Pop them in the fridge to defrost overnight.

MORE NO-BAKE DESSERTS YOU’LL LOVE:

No Bake Jello Cheesecake

No-Bake Cream Pie

No Bake Chocolate Biscuit Cake

Coconut Date Bars

Oat and Grain Bars

If you like this no bake cookie bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page.

Biscoff Cookie Bars

Yield: 16 Bars

No-Bake Biscoff Bars

Print

Lotus Biscoff Bars are no-bake and come together in less than 10 minutes. Delish!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

For the Biscoff Layer

• 1 cup crushed lotus biscoff biscuits- about 15 cookies
• 1 cup icing/powdered sugar
• 1/2 cup unsalted butter- melted
• 1 cup lotus biscoff spread

For the Swirl Topping

• 1 cup white chocolate chips
• 1/2 cup loutus biscoff spread

Instructions

For the Biscoff Layer

1. Line an 8x8 inch baking pan with aluminum foil or parchment paper, let the paper hang over the pan a little and spray with cooking spray.
2. Using a food processor, pulse the lotus biscoff cookies into fine crumbs.
3. Transfer crushed cookies into a medium size bowl, mix well with powdered sugar and set aside.
4. In a medium microwave-safe bowl, melt butter in 30 second intervals, stirring in between, until melted and smooth.
5. Pour melted butter and mix it with the crushed cookies and the powdered sugar mixture.
6. Add lotus biscoff spread and mix some more until fully combined.
7. Press the mixture into the prepared pan. Set aside.

For the Swirl Topping:

1. Add the white chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring in between, until melted and smooth. Pour over the biscoff layer, and spread out evenly.
2. Next, heat 1/2 cup lotus biscoff spread in the microwave for 20-30 seconds (it helps with the pouring). Rotate the pan 90 degrees and drizzle biscoff spread over the white chocolate layer, creating diagonal lines.
3. Using a wooden pick, lightly drag it through the lines, creating a pattern.
4. Cover pan and refrigerate for at least 1 hours before cutting.
5. Enjoy!

Recommended Products

The recommended products below are affiliate links to products I use and love!

• 
  Biscoff Cookies Original Singles Pack (128 Cookies / 35.2 oz Total)
• 
  Lotus Biscoff, Cookie Butter Spread, Creamy, non GMO + Vegan, 14.1 oz, Pack of 8
• 
  Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
• 
  Wilton Performance Pans Aluminum Square Cake and Brownie Pan, 8-Inch

This is the best Easter Chocolate Chip Cookies Recipe Ever – Soft and chewy, ultra thin and loaded with Easter candy and chocolate chips! Come and get ’em! ! Your whole family will love this Easy Cadbury Mini Egg Chocolate Chip Recipe.

Easter Chocolate Chip Cookies

Chocolate Chip Cookies are one of my favorite desserts – they are gooey, crispy and chewy – the perfect indulgence. They are so easy to make and great for holidays because you can make them with all sorts of fun mix-ins! Recipes with Easter Candy are so bright, fun, and delicious!

Ingredients for Easter Chocolate Chip Cookies:

“Scroll all the way down to recipe card for exact measurements and a printable option.”

Butter- Cut butter into pieces and melt on stove top or in the microwave. Let it completely cool down before adding to the cookie dough. Melted butter makes for a chewer cookie. YUM!

Sugars- 50/50 both brown and white sugar.

Eggs- At room temperature.

Vanilla

Flour- 2 cups of all purpose flour only, is what makes these cookies ultra thin and flat.

Baking powder

Baking Soda

Salt

Chocolate Chips- I used mini semi- sweet chocolate chip.

Easter Candy- I used Cadbury Mini Eggs, my absolute favorite! But Mini Robins Eggs or Easter M&M’s are just as good in these Easter cookies! I also crushed some of the mini eggs and left some as is.

How to Make Easter Mini Egg Chocolate Chip Cookies

• In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside
• In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
• Beat in eggs and vanilla until combined.
• Pour in the flour, baking soda, baking powder and salt mixture. fold with a rubber spatula, just until combined.
• Stir in chocolate chips and Easter candies.
• Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
• Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
• Remove from the oven and let the cookies rest for at least 10 minutes.
• Enjoy!

Tips for Making the Best Mini Egg Chocolate Chip Cookies

Measure the Flour Correctly:

The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup. 

Chocolate Chip and Easter Candy:

This recipe calls for 3/4 cups of mini chocolate chip and 3/4 cups of crushed mini eggs folded into the dough, but if you want the the cookies to look like the ones in the pictures, you have to sprinkle extra chips and some mini eggs on top after scooping out the dough and before baking.

Don’t over bake!

Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 10 minutes after removing them from the oven.  The additional 10 minutes of rest will allow the under done middle to set up. 

Looking more Easter Recipes? Here are some:

Easter Bunny Pancakes

Easter Rice Krispies Nests

If you make these Easter Chocolate Chip Cookies with Cadbury mini eggs or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to rate it and let me know how it turned out for you in the comments below. 

Easter Cookies

Yield: 30 cookies

Easter Chocolate Chip Cookies

Print

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Ingredients

• 2 eggs
• 1 cup unsalted butter- 2 sticks
• 1 tablespoon vanilla extract
• 1 cup white sugar
• 1 cup brown sugar
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cups mini semi sweet chocolate
• 1 cups Cadbury mini eggs- Crush some and leave some as whole.

Instructions

1. Preheat the oven to 350 degrees and grease a baking sheet with baking spray.
2. Cut butter into cubes and add to a microwave dish and microwave in 20 second increments until butter is fully melted. You can also melt on stove top. Let the melted butter cool down completely before adding it to the cookie dough.
3. In a medium size bowl, mix in flour, baking soda, baking powder and salt. Set aside.
4. In another medium size mixing bowl, add melted butter, brown sugar, and white sugar to a mixing bowl. Whisk to combine.
5. Beat in eggs and vanilla until combined.
6. Pour in the flour, baking soda, baking powder and salt mixture. Fold with a rubber spatula, just until combined.
7. Stir in chocolate chips and Easter candies.
8. Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
9. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
10. Remove from the oven and let the cookies rest for at least 10 minutes.
11. Repeat the same process for the rest of the dough.
12. Enjoy!

These easy and fudgy one bowl Strawberry Chocolate Brownies are made with just a few ingredients, dotted with fresh strawberries and filled with chocolate!

The cute strawberry hearts on top is a bonus in this Strawberry Chocolate Brownies recipe-  perfect for Valentines Day! 

What you Need to Make Brownies with Strawberry Topping:

I know a lot of people prefer to use box mixes when it comes to certain things and I can totally understand that.  But when it comes to these brownies, they’re just as easy as any box mix and taste just as good. To make these strawberry brownies from scratch, you’ll need:

• Butter

• Sugar

• Eggs

•  Vanilla

• Cocoa powder

• All purpose flour

• Salt

• Strawberries

• chocolate chips

How to Make Brownies with Strawberries: 

A great thing about this recipe is that it’s also an easy one bowl recipe.  Just mix everything up in one bowl, pour it into the pan, top with chocolate chips and strawberry hearts and pop it into the oven.

The hardest part of making these brownies?  Waiting for them to cool before you slice into them.

More Easy Desserts:

Thin Brown Butter Chocolate Chip Cookies

Coconut Date Bars

Oat and Grain Bars

Milk Pudding- Mahalabia 

How to Make Chocolate Strawberry Brownies: 

Yield: 16

Strawberry Chocolate Brownies

Print

These Strawberry Chocolate Brownies are the perfect dessert for Valentines Day, or any day of the week!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1/2 cup plus 2 tablespoons unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 4 fresh strawberries-sliced and cut into heart shapes
• 1/2 cup semisweet chocolate chips- melted
• 1/2 cup semisweet chocolate chips or chunks- for garnishing

Instructions

1. Adjust the oven rack to the lower third position and preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper (making sure to leave some overhang), spray generously with non-stick baking spray and set aside.
2. In a large bowl, add the melted butter, melted chocolate and granulated sugar and whisk together until well combined. Add in the eggs and vanilla and whisk some more until fully combined.
3. Sift in the flour, cocoa powder, and salt. Using a rubber spoon, fold until just combined.
4. Pour the batter into the prepared baking pan and top with strawberry hearts and garnish with chocolate chip without covering the hearts.
5. Bake at 350°F for 25-27 minutes. Mine were perfect at 25 minutes
6. Remove from the oven and allow to cool completely before slicing.

These Thin Brown Butter Chocolate Chip Cookies are so easy to make – No fancy steps, no chill time, just a batch of thin cookies that are crispy and chewy with melty puddles of chocolate.

These Thin Brown Butter Chocolate Chip Cookies are everything a chocolate chip cookie should be! 

Ingredients to Make Thin Brown Butter Chocolate Chip Cookies

“Scroll all the way down to recipe card for exact measurements and a printable option”

• Unsalted butter 
• White sugar
• Brown sugar
• Vanilla extract
• Eggs
• All purpose flour
• Baking soda
• Baking powder
• Salt
• Chocolate chips or chocolate chunks

Tips to Make the Best Thin Brown Butter Chocolate Chip Cookies

Brown the Butter:

Butter browns quickly, so don’t leave the stove unattended. The whole process should take about 5 minutes. Let the butter cool down completely before adding to the cookie dough. Melted butter helps the cookies to spread out and become flatter with crisp edges.

Measure the Flour Correctly:

The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup. 

Sugar:

Another key trick is using 50:50 granulated sugar and brown sugar which will also help produce thin, flat and chewy cookies. 

Creaming eggs, butter and sugar:

I use and electric mixture to cream the eggs, butter and sugar. I like to give this step extra time. I start with fluffing the egg with vanilla for 2 minutes, then I add sugar and cooled down browned butter and mix for another 2-3 minutes or until creamy. 

Chocolate Chip:

This recipe calls for 1 1/2 cups, but if you want them to look like the ones in the pictures, you have to sprinkle extra chips on top after shaping them. The more the merrier, basically. 

Don’t overmix the dough:

Fold in the dry ingredients until JUST combined. 

Don’t over bake!

Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 15 minutes after removing them from the oven.  The additional 15 minutes of rest will allow the under done middle to magically set up. 

If you make these Thin Browned Butter Chocolate Chip Cookies or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to rate it and let me know how it turned out for you in the comments below. 

Looking for more cookie recipes? Here are some:

Chocolate Dipped Heart Cookies

Date Roll Cookies

Chewy Chocolate Chip Cookies

Melting Moments Cookies 

Jam-Filled Cookies

How to Make Thin Brown Butter Chocolate Chip Cookies:

Yield: 30 Cookies

Thin Brown Butter Chocolate Chip Cookies

Print

This Thin Brown Butter Chocolate Chip Cookies is perfect easy everyday chocolate chip cookie recipe- No fancy steps, no chill time, just a batch of thin cookies that are crispy and chewy with melty little puddles of chocolate chips. 

Prep Time 30 minutes

Cook Time 18 minutes

Additional Time 1 minute

Total Time 49 minutes

Ingredients

• 2 eggs
• 1 cup unsalted butter- 2 sticks
• 1 tablespoon vanilla extract
• 1 cup white sugar
• 1 cup brown sugar
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups semi sweet chocolate chips or chocolate chunks
• 2 tablespoons flaked salt-  for sprinkling after baking (optional)

Instructions

1. Brown the butter: Cut butter into pieces, place in a large skillet over medium heat. Stir the butter the entire time. Once melted, the butter will begin to foam and sizzle, keep stirring until it turns golden brown- The whole process from start will take 5 minutes. Let the browned butter cool down completely before adding to the cookie dough. Pouring into a glass cup will help it cool faster.
2. Preheat the oven to 350 degrees and grease a baking sheet with baking spray.
3. In a large bowl, whisk flour, baking powder, baking soda and salt very well.
4. With a hand mixer or a stand mixer fitted with a paddle attachment, beat the eggs and vanilla extract until bubbly.
5. Add white and brown sugar and beat for another two minutes, until creamy.
6. Add cooled browned butter and beat for another two minutes.
7. Fold in flour, baking powder, baking soda and salt mixture with a rubber spoon just until combined.
8. Mix in the chocolate chips or chunks (or both).
9. Scoop or roll your cookie dough into 3 tablespoon balls and place on baking sheet. Space the cookie balls out so they have enough room to flatten while baking.
10. Bake for 9 minutes, until the edges look cooked but the middles are still slightly under cooked.
11. Remove from the oven and let the cookies rest for at least 15 minutes.
12. . Repeat the same process for the rest of the dough.
13. Sprinkle lightly with coarse flake sea salt if you'd like and enjoy!

Recommended Products

The recommended products below contain affiliate links to products I use and love!

• 
  3 Piece Baking Gift Set - Aluminum Sheet Pan, Silicone Baking Mat & Stainless Steel Cooling Rack
• 
  BLACK+DECKER MX600B Helix Performance Premium 5-Speed Hand Mixer, 5 Attachments + Case, Black

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 102mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 2g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Chocolate Dipped Heart Cookies are made with a simple cut out sugar cookie, dipped in chocolate and sprinkled with Valentine’s mix sprinkles.  These heart shaped shortbread cookies are the perfect Valentine’s Day dessert and a fun snack that is great for classroom parties or for packaging up and giving as gifts!

You may be wondering why I am sharing a Valentine’s day cookies recipe and it is not even February yet. Apparently, to be a good blogger, I have to share holiday recipes months in advance to give the post a better chance of being seen by more people.  I don’t want you think that I have my life so well put together that I’m already planning Valentine’s Day.

What you Need to Make these heart cookies:

(Full ingredients with quantities in recipe card below)

• Eggs
• Lemon zest
• Vanilla extract
• All purpose flour
• Sugar
• Baking powder
• Butter: at room temperature
• Heart shape cookie cutter
• Valentines sprinkle mix
• Chocolate chips
• Vegetable oil

The Cookie Base in these Chocolate Dipped Heart Cookies

The sugar cookie dough for this recipe is one I’ve used a couple times on the blog, and is one of my favorites. I’ve adapted it to a couple of recipes; Jam-Filled Cookies and Apricot Jam Tart.

It’s easy to make, rolls out smoothly, holds its shape perfectly and does not spread while baking. It is delicious plain, but dipping in chocolate makes them irresistible.

How to Make Chocolate Dipped shortbread Cookies:

( Full recipe with quantities in recipe card below)

• In a large bowl, whisk the eggs, lemon zest and vanilla very well.
• Add sugar and whisk some more.
• Add softened butter, flour and baking powder and fold until the dough comes together.
• Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more).
• Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.

• Preheat oven to 375°F and generously grease a baking sheet with baking spray and set aside.
• Remove dough from fridge, roll on a lightly floured flat surface to desired thickness (mine were about 1/4 inch thick), cut out cookies using a heart shaped cookie cutter.

• Place cookies on prepared greased baking tray.
• Bake for 6 to 8 minutes, depending on the size and thickness of your cookies. Remove from oven when slightly brown on the edges. These cookies are pale in color.
• Allow the cookies to cool completely before dipping in chocolate.
• Melt chocolate chips (or chocolate of your choice) in a microwave safe bowl at 15 second increments, stirring in between, until smooth (mine took 1.5 minutes to melt in the microwave).

• Once chocolate is melted, line a cookie sheet with wax paper and, firmly holding onto one side of each cookie, dip the other half side into the chocolate.
• Immediately after dipping, place on wax paper lined cookie sheet (chocolate side up) and immediately sprinkle with sprinkles.  Repeat, until all cookies are dipped with chocolate.

• Allow chocolate to harden before serving.
• Enjoy!

More Chocolate Related Recipes?

Almond Chocolate Covered Dates

Chewy Chocolate Chip Cookies

Chocolate Cake

No-Bake Chocolate Biscuit Cake

Yield: 30 cookies

Chocolate Dipped Heart Cookies

Print

Are you looking for the best Valentine's day cookies to give to your loved ones? If so, you will love these chocolate dipped heart cookies idea!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 2 eggs
• 1 whole lemon zest
• 1 teaspoon vanilla extract
• 2.5 cups flour
• 1 cup sugar
• 2 tsp baking powder
• 1/2 cup softened butter(1 stick)- at room temperature
• 1 cup semi-sweet  chocolate chips
• 1 teaspoon vegetable or canola oil
• Heart shape cookie cutter
• Valentines sprinkle mix

Instructions

1. In a small bowl mix flour and baking powder well and set aside.
2. In a large bowl, whisk the eggs, lemon zest and vanilla very well. 
3. Add sugar and whisk some more. 
4. Add softened butter, flour and baking powder mixture and fold until the dough comes together. 
5. Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more). 
6. Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.
7. Preheat oven to 375°F and generously grease a baking sheet with baking spray and set aside. 
8. Remove dough from fridge, roll on a lightly floured flat surface to desired thickness (mine were about 1/4 inch thick), cut out cookies using a heart shaped cookie cutter.
9. Place cookies on prepared greased baking tray. 
10. Bake for 6 to 8 minutes, depending on the size and thickness of your cookies. Remove from oven when slightly brown on the edges. These cookies are pale in color.
11. Allow the cookies to cool completely before dipping in chocolate. 
12. Add chocolate chips (or chocolate of your choice) and vegetable oil in a microwave safe bowl and melt at 15 second increments, stirring in between, until smooth (mine took 1.5 minutes to melt in the microwave). 
13. Once chocolate is melted, line a cookie sheet with wax paper and, firmly holding onto one side of each cookie, dip the other half side into the chocolate.
14. Immediately after dipping, place on wax paper lined cookie sheet (chocolate side up) and immediately sprinkle with sprinkles.  Repeat, until all cookies are dipped with chocolate.
15. Allow chocolate to harden before serving.
16. Enjoy!

Nutrition Information:

Yield:

34

Serving Size:

1
Amount Per Serving: Calories: 89Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 57mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Melting Moments Cookies- Exactly as the name implies. Delicious fluffy butter cookies that melt in your mouth.

Melting Moments Butter Cookies:

These cookies are also known as cornstarch cookies, because they have more cornstarch than flour in them. In this recipe, each pair of melting moments cookies are glued together with a drop of honey. This step is optional, but I love the way they look when bonded  together- my boys call them snowman cookies. 

These Melting Moments cookies bring back memories, because they were one my favorite sweets growing up . They are called “Fakhouri” in Arabic. My mom would make them around the holidays.

If  you are looking for an alternative to cookie-cutter-cookies, try making Melting Moments- they’re easy to prepare and make a great holiday treat!

Ingredients To Make Melting Moments Cookies:

You’ll ONLY need 7 ingredients to make these butter cookies. You can find my recipe card at the bottom of this post for the complete list with exact quantities.

• Unsalted butter: You’ll want the butter to be completely melted but cooled down a little. Add to a microwave-safe bowl and heat until the butter is melted. Let cool for 5 minutes before using. 
• Powdered sugar: instead of granulated sugar makes for a more smooth and soft cookie.
• Cornstarch or corn flour: The magic ingredient and what gives these cookies the melt-in-your-mouth texture. 
• All purpose flour
• Baking Powder
• Egg: 1 egg.
• Vanilla extract

How to Make Melting Moments cookies: 

• Whisk the eggs with vanilla extract
• Add and cream in the melted Butter 
• Add powdered sugar, flour and cornstarch, baking powder and mix.
• Mix well until the dough no longer sticks to your hands. 

• Roll the dough into small 0.5 oz balls (they are tiny!)

• Place them onto a baking sheet lined with parchment paper or a silicone mat.

• Bake for about 12 minutes  or until the edges just begin to slightly brown.
• Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
• Glue each pair of cookies with a drop of honey if you like, and place them on serving plate. 
• Enjoy!

TOOLS USED FOR THIS RECIPE

Here are a few useful tools I used to make these corn starch cookies:

• Baking trays
• Mixing bowls
• Measuring cups
• Whisk

More Cookies? 

Chewy Chocolate Chip Cookies

Date Roll Cookies

Jam-Filled Cookies 

Yield: 50 cookies

Melting Moments Cookies

Print

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 cup unsalted butter, melted
• 2 teaspoons vanilla extract
• 3/4 cup powdered sugar
• 1 and 1/2 cups cornstarch
• 1 cup all-purpose flour
• Honey- for bonding cookies together (optional)
• 1 1/2 baking powder

Instructions

1. Preheat the oven to 350 F. Line a baking tray with parchment paper or a silicone mat, and set aside.
2. In a large mixing bowl, whisk together the egg and vanilla extract.
3. Add and cream in melted butter.
4. Add powdered sugar, corn starch, all purpose flour, baking powder and mix with your hands until well combined and the dough no longer sticks to your hands.
5. Roll the dough into small 0.5oz balls, and place them onto the prepared baking tray.
6. Bake for about 12 or until the edges just begin to slightly brown. They are a pale cookie.
7. Allow to cool for 5 – 10 minutes before transferring them to a wire rack to cool completely.
8. Glue each pair of cookies with a drop of honey if you like, and place them on serving plate. 
9. Enjoy!

Notes

Storing and freezing:

These cookies will stay fresh in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months in an airtight freezer container. However, I personally prefer freshly bakes goodies! So I usually freeze the cookie dough instead, thaw overnight in the fridge before baking.  

Nutrition Information:

Yield:

50

Serving Size:

1
Amount Per Serving: Calories: 55Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 1mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 0g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

You’ll love this NO Bake Jello Cheesecake made with creamy filling and graham cracker crust, then topped with a layer of tangy strawberry jello. Shout out to all the no bake cheesecake fans! This simple cheesecake recipe is sure to become a family favorite. It’s so easy to make, quick and delicious – just like my No-Bake Cream Pie and No-Bake Lotus Biscoff Cheesecake. 

JELLO NO BAKE CHEESECAKE RECIPE- IT’S SO EASY!

CRUST. Start by making the crust. I love to use these Digestive wheat biscuits to make the crust– I find mine at Walmart, but you can also use a Graham cracker as a substitute.  You mix the biscuit (or Graham cracker) crumbs with melted butter, then press it into a springform pan. Let it chill while you prepare the filling. 

FILLING. To make the filling,  beat together cream cheese, sugar and whipped cream until it’s soft with no lumps. Make sure to use full-fat, brick-style cream cheese for this recipe.  Then spoon the mixture into the pan, smooth the top and then pop the cheesecake in the fridge to chill . It will need to chill for at least 1 hours or until firm before adding the top layer of jello.

JELLO TOPPING. Do not follow the preparation instructions on the jello package. Instead, use half of the water that you are instructed to use on the jello recipe box, to get a firm and easy to slice top layer. 

ASSEMBLE. After the filling is chilled and firm, slowly pour the jello mixture on top and pop back in the fridge to chill for at least 2 hours or until jello is firm. 

No-Bake Cheesecake Recipe Variations: 

Step By Step To Make NO Bake Jello Cheesecake:

(Scroll down to recipe card for the exact quantities and a pintable option.)

Cheesecake Crust:

Yield: 12

No Bake Jello Cheesecake

Print

You will LOVE this easy No Bake Jello Cheesecake!

Prep Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

• 6 tablespoons unsalted butter, melted
• 2 cups crushed graham crackers or Digestive crackers
• 2 teaspoons sugar
• 1 8-ounce cream cheese bar, softened
• 1 8 oz cool whip
• 2 17 g pack jello- strawberry
• 1 cup water, boiling
• 1 cup water, cold

Instructions

1. Lightly coat a 9- inch springform pan with nonstick spray and line it with a rounded parchment paper. Set aside.
2. Using a food processor, pulse the crackers into fine crumbs.
3. Transfer to a medium size bowl, pour melted butter and mix well. 
4. Evenly spread the crumb mixture to the prepared spring form pan, then press with your hands or a flat-bottomed measuring cup.
5. Place in the freezer while you prepare the filling.
6. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until very smooth.
7. Add the whipped cream  and sugar and beat some more until well combined. 
8. Scrape the filling onto the cracker crust and spread into an even and smooth layer.
9. Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm. 
10. In a small sauce pan, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more. 
11. Pour jello mixture into the chilled cheese cake filling.
12. Stick it in the fridge for 1-2 hours or until jello is nice and firm. 
13. Loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. With a spatula, lift the cheesecake off and transfer to a serving plate carefully. Or just serve it on the springform plate if that is easier for you. 
14. Serve cold and enjoy!

Recommended Products

The recommended products below are affiliate links to products I use and love!

• 
  Cuisinart AMB-9SP 9-Inch Chef's Classic Nonstick Bakeware Springform Pan, Silver

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 253Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 139mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 3g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

If you like this No Bake Jello Cheesecake recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page 

 

This easy Banana Cake with Brown Sugar Glaze is a super moist banana cake, drizzled with a delicious brown sugar icing and  topped with pecans. 

Banana Bundt Cake

This banana bundt cake recipe, made with overripe bananas and sour cream is so moist and delicious that I guarantee you’ll never go looking for another banana cake recipe after trying it!

I have been wanting to make this banana cake recipe for the longest time, but my kids keep finding their way to the bananas before they get a chance to ripen. Last week, I lucked out with a few overripe bananas so I got to work on this recipe! The BEST banana cake ever!

Brown Sugar Glaze

This brown sugar glaze is SOOO GOOD and just pushes this recipe over the top. It is made with butter, brown sugar, confectioners sugar, milk and vanilla. So basically everything good in life! If I could dip the entire cake in this glaze, I would.

I mean, just look at this!

Storing Banana Cake with Brown Sugar Glaze

This banana cake can be stored at room temperature for 1 night in an air tight container. If you have any leftovers after that, store it in an airtight container in the fridge and it’ll keep nicely for 5 days. Let it come back to room temperature before serving leftovers or heat it in the microwave for a few seconds, if you prefer it warm.

This cake can also be frozen in freezer bags, but without the glaze. It’ll keep nicely for about 3 months. 

If you like this bundt cake recipe, try some of these dessert recipes:

Pumpkin Cake Roll

Apple Caramel Cake

Carrot Cake

Orange Bundt Cake

Yield: 14

Banana Cake with Brown Sugar Glaze

Print

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Ingredients

For the Banana Cake

• 3 cups all purpose flour
• 3 eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 cup sour cream- or plain yogurt
• 3 large ripe bananas 
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter- at room temperature  

Brown Sugar Glaze

• 1/4 cup unsalted butter- cut into 3 cubes 
• 1/2 cup brown sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup confectioners sugar 
• 2 tablespoons milk
• 1/4 cup chopped toasted pecans- for garnishing 

Instructions

For the Banana Cake:

1. Preheat oven to 350°F and generously grease a 12-cup bundt pan with baking spray.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt and set aside.
3. In a medium size bowl, mash the bananas with a fork and set aside.
4. With a hand mixer or stand mixer fitted with a paddle attachment, beat the eggs until bubbly. Add sugar and beat for another minute.
5. Add softened butter and sour cream and beat until smooth and creamy.
6. Mix in mashed bananas until combined. Scrape the sides with a rubber spoon if needed.
7. Add half of the dry ingredients and then the remaining dry ingredients, mixing between each addition.
8. Pour the batter to the prepared bundt pan.
9. Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
10. Place the pan on a wire rack until it is cool enough to handle, then carefully unmold the cake into your serving plate.

For the Brown Sugar Glaze:

1. In a small saucepan combine butter, brown sugar and milk. Bring to a boil, whisking frequently.
2. Cook until the sugar is dissolved, a minute or two.
3. Remove from heat and let cool for 5 minutes.
4. Mix in vanilla extract. Add confectioners sugar a little bit at a time, whisking vigorously, until well combined and smooth.
5. Drizzle the glaze over the cake right away, as it tends to thicken as it sits.
6. Sprinkle with crushed pecans immediately, this will help them stick better.