This is my husband's family baklawa or baklava recipe and he has given me permission to share it with each of you! You are in for a treat. There is a lot of debate as to where the baklava or baklawa recipe originated from. Some believe baklava originated from the Assyrian empire where layers of bread dough were stretched thinly and baked with chopped nuts and honey. The Assyrian empire consisted mainly of Iraq, Iran, Turkey and Syria around 800 BC. Then as trading grew, it is said Greeks added phyllo (leaf) dough and as trading continued, a variety of spices, infused waters and nuts were added to this delightful dessert. The Ottoman Empire is also often credited with inventing this fabulous dessert. And you can go down a rabbit hole reading about the Assyrian versus Ottoman empires and so many tragedies that took place.

You can read and listen to several opinions, but it seems like the origin will continue to be hotly debated. And why wouldn't everyone want to take credit for such a wonderful recipe that has hundreds of yummy variations to this day? You can read a lot more about the history of baklava here and other places and decide for yourself. In the meantime, let's discuss this version.

My husband's family is from both Syria and Lebanon. His mother and her immediate family are Syrian, but relatives have married Lebanese along the way. Some added in a teaspoon of orange oil. Others, rose. Others both. And spices galore. A bit of cardamom on one side and some cloves from another. And then there are which nuts to choose. There can be arguments where people stop talking to each other and start seething over pistachios, almonds, walnuts or a combination. Within his family, there are so many variations that's it's difficult to choose which one to share. So my husband and I got to talking: let's make it basic and accessible for most people to make. Then they can start adding their own little variations and call it their own family recipe.

For that reason, we are going to stick with the basics most people can obtain for an affordable price. And we will add some notes on optional waters, spices and types of nuts. But for today, we are going simple and using walnuts. Mainly because they are the most affordable nuts in the US currently. And the fact that I am one of those people who can have an allergic reaction when handling pistachios. Did you know they are related to poison ivy? We learn something new everyday.

Let's get to making this amazing baklava recipe. The syrup will also be modest and with ingredients that are not expensive or hard to find. And we will be using packaged phyllo that can be found in most grocery stores. Because phyllo or filo is so hard to make even for an experienced baker. Everyone in my husband's family buys prepackaged phyllo these days. They don't want to take the arduous time, either.

Step-By-Step Instructions

Let’s do a step-by-step on how to make this baklava recipe. There are a few tricky parts, but it's easy once you get the hang of it!

Step 1: Prepare the Syrup

For the ultimate baklava experience, the syrup should be made the day before. At the very least, you want to make it the morning off and chill it down before pouring it over the baklava. This will ensure a lovely flavor without the sogginess that can happen. The first thing you want to do is zest and juice a fresh lemon. You can make the decision on whether or not you want to include the zest. We highly recommend it. If you cannot find a lemon, bottled juice will work in a pinch. You will only be using a small amount of the juice, so save the rest for another project. Lemon cupcakes, perhaps?

One other tip: if you are using store bought phyllo like we are here, be sure to thaw it out tonight. At the bare minimum, it needs a few hours on the counter. So here's another argument for making the syrup the night prior to baking.

In a heavy saucepan, add the sugar, lemon zest, juice, honey and water. If you want to experiment with orange blossom or rose water, now is the time to add a splash. A thinner saucepan isn't recommended as it could cause the sugar to burn as it heats up. If that's all you have, turn down your heat and watch it carefully.

Stir only until sugar dissolves. Boil several minutes untouched to thicken the syrup. Turn the syrup off the heat and allow it to cool.

Pour cooled syrup into a container and chill overnight. This will bring out the flavors and ensure you have delicious crispy and syrupy baklava in the end.

Step 2: Prepare the Filling

The next day, we are ready to make baklava! Blend together nuts, spices, brown sugar and salt. This is the time to experiment with new spices if you desire. Perhaps 1/2 tsp (1 gram) of cardamom would be nice?

You want them on the finely chopped side. A few larger pieces are okay. And don't grind them so smooth they become oily. Try to get the following texture.

Step 3: Prepare the Butter

You have two choices here to make. You can simply melt butter like we did here or you can make clarified butter for a fancier version! Honestly, both are pleasant and melted butter is cheaper. So we stick with the basics.

Step 4: Mise en Place (Gather your Stuff!)

This step is often overlooked in baking, but it's pretty critical here. You want to gather up all your ingredients. Phyllo dough dries out quickly. You do not want to be looking around for equipment or putzing around while assembling layers. Also, forgive the sunshine. It was a bright day! And baklava is rather expensive to make. So, it's here for the journey.

Unroll thawed phyllo and cover with plastic wrap. This will ensure the phyllo stays pliable and doesn't dry out and crack.

Then use a damp towel. This keeps it weighed down and aids in keeping the phyllo sheets workable.

Step 5: Assemble the Baklava

Generously butter the sides and bottom of pan. Next, top with a single sheet of phyllo dough. Brush a thin layer of butter on top of the phyllo. Add another sheet of phyllo and butter the top. Repeat for a total of 9 layers of phyllo and butter.

Next, you want to cover the top layer of phyllo with 1/4 of the nut mixture. This is approximately one cup (113g) of nuts. Spread it out in a thin and even layer.

Then, lay a sheet of phyllo on top of the nut mixture. Brush a thin layer of butter on top of the phyllo. Add another sheet of phyllo and butter the top. Repeat this process for a total of 6 layers of phyllo and butter.

Now it's time to spread on another 1/4 of the nut mixture. Same way as we did previously.

Then, you top with yet another 6 sheets of phyllo. Don't forget to butter each individual sheet until you have all the layers.

We top with 1/4 cup of nut mixture. Spread it out evenly again.

Now we top the nuts with another 6 layers of phyllo and butter.

And we top this last layer of 6 buttered sheets of phyllo with the remaining nut mixture.

One last layer of phyllo as the sun is setting! This time you need 9 layers of phyllo and butter. Just like you did in the very beginning. If there is any remaining butter, feel free to pour it over the top.

Step 6: Score and Bake the Baklava

Cut into 1 1/2" (roughly 4 cm) diamond patterns for a traditional look or simply make squares. To make a diamond shape, cut diagonal from corner to corner starting in the center of the pan and work your way out left and right. Turn the pan 180° and repeat the cuts. Don't worry if it's not perfect. It still taste great.

Bake 45 - 60 minutes until it is a light golden brown. It should look similar to this pan when well baked.

Pour the chilled syrup into cracks of the finished baklava. I hope you paid attention and didn't use glass. If you used glass, don't pour cold over hot to be safe. Warm the syrup up and risk soggy baklava. It's better than potentially shattering glass. Doesn't this look delicious?

Now comes the hard part. You want to give the baklava a chance to soak up all that syrup. This happens with time. So we need to tent the top of the pan and let it set for several hours.

After a few hours, it's finally ready. Slice and enjoy some of the best baklava you'll ever eat!

Substitutions

Here are some common substitutions or additions for the recipe.

• Almonds, pistachios, walnuts and pecans all work well for baklava. Feel free to mix and match one or a combination of nuts for this recipe. Some will argue you can only use a particular type of nuts. We say they are all delicious in their own way!
• Other spices can be added to the nut mixture.  Try some cardamom, cloves, nutmeg or allspice in small amounts (1/8 tsp or .5g) and see what flavor combinations you like best.
• Cinnamon can be replaced with pumpkin pie spice for a more festive version. But don't get made at us if you suddenly start shopping for expensive coffee and getting strange haircuts.
• A tsp (5mL) of rose or orange blossom water is often added to the syrup.  This gives the baklava both a fragrant and pleasant floral undertone. Feel free to experiment.

Storage

Baklava is one of those unique baked goods. It has an extensive shelf life where it can last a couple of weeks or even a bit longer if stored properly. When baked and stored properly, baklava has a unique composition that makes it prone to spoilage. It often dries out before they go bad.

Store the pieces in an airtight container in the refrigerator or at room temperature. They will stay more crisp at room temperature. They take on a chewy texture when chilled. We personally like to keep ours loosely covered as they don't last long in our house. This keeps them both crisp and chewy like they are supposed to be.

Can baklava be frozen? Yes, but we don't recommend freezing baked baklava. It takes on an odd texture when it thaws out. It's not terrible, but it's not...great, either. Rather, skip making the syrup and just assemble the baklava. Now, prior to baking, wrap well and freeze it in the baking dish. Make sure the dish you use is suitable for freezing. We like to use disposable (they are also recyclable) pan for this feat as we are often giving them away as gifts. Then you can either bake it straight from the freezer and add about 10-20 minutes baking time or thaw it overnight in the fridge and bake it as usual. Happy baking!

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Baklava Recipe

This is my husband's family recipe for baklava or baklawa. It is a nut and spice mixture layered between sheets of phyllo and butter. It is then topped with a generous amount of syrup. There are many ways to bake baklava and each and every method is simply divine. Try them all!

Prep Time 1 hour hour

Cook Time 1 hour hour

Chill Time 8 hours hours

Total Time 10 hours hours

Servings 36

Calories 221.1kcal

Ingredients

Syrup

• 1 ½ cups (300g) sugar
• ¾ cup (180mL) hot water
• 1 tbs (21g) honey
• 2 tsp (10mL) lemon juice
• 1 tsp (1g) lemon zest

Baklava

• 1 package (454g) phyllo
• 1 pound (454g) finely chopped nuts*
• 1 ½ cups (339g) butter, melted
• 2 tbs (28g) brown sugar
• 1 ½ tsp (3g) cinnamon
• ⅛ tsp (1g) salt

Instructions

For the Syrup

• Rinse lemon under cool water and dry throughly. Zest and juice the lemon.
• In a heavy bottom saucepan, combine sugar, water, honey, lemon juice and zest. Stir until it no longer dissolves.
• Turn heat to medium, stirring frequently until all the sugar dissolves. This can take around 15 minutes, so be patient. Once mixture starts to boil, cover and cook 2 minutes. Uncover and continue to boil for 4 additional minutes or until mixture reaches 230F (110C.)
• Remove from heat and allow syrup to cool in pan before transferring into a heat proof container. Do not scrape down sides to prevent crystallization. Chill overnight or until syrup is cold.

For the Baklava

• Preheat oven to 325F (170C.)
• If using frozen phyllo, thaw overnight in the fridge or on the counter for 2 - 3 hours.
• Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. If needed, trim one of the edges so the phyllo fits inside the baking pan.
• Melt butter using the microwave or stovetop. Generously brush the bottom and sides of a 9x13x2 (23x33x5cm) baking pan with melted butter.
• Remove the towel and plastic wrap and carefully place one sheet of the phyllo into the pan. Immediately cover up remaining phyllo to prevent drying out as you work.
• Place a total of 9 sheets of phyllo on the bottom of the pan, brushing each sheet with melted butter. Cover with 1/4 of the nut mixture.
• Layer 6 more phyllo sheets on top, brushing each sheet thinly with butter. Cover with 1/4 of the nut mixture. Repeat this step 2 more times.
• Cover the remaining nut mixture with another 9 phyllo sheets, brushing each with butter.
• Brush the top generously with the remaining butter. With a sharp knife, score phyllo into 1 1/2″ diamonds or squares.
• Bake for 45 - 60 minutes or until golden brown.
• Remove to a wire rack and pour cool syrup evenly over baklava. Cool completely for several hours, tenting the top with foil before serving.
• Store leftovers in an airtight container.

Notes

*Walnuts, almonds and pistachios are the most commonly used nuts for baklava.  It can be one type or a mixture.  

For best results, thaw the phyllo overnight and make the syrup the night before.  This will chill the syrup and develop flavors.

Other spices can be added to the nut mixture.  Try some cardamom, cloves, nutmeg or allspice in small amounts (1/8 tsp or .5g) and see what flavor combinations you like best.

A tsp (5mL) of rose or orange blossom water is often added to the syrup from many relatives.  This gives the baklava both a fragrant and pleasant floral undertone.

Adding cooled syrup to hot baklava ensures the baklava doesn't get soggy.  Do not use modern glass bakeware if using cool syrup as it can shatter a hot dish under thermal shock.

Please note that 170C is actually equivalent to 338F. The recipe was originally written in Celsius and most ovens do not have an equivalent to 170C. Both 325F or 350F are acceptable temperatures to use but the higher temperature can risk causing the nuts to become bitter tasting.  

Nutrition

Serving: 1piece | Calories: 221.1kcal | Carbohydrates: 18.9g | Protein: 5.4g | Fat: 16.5g | Saturated Fat: 5.6g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 1.1g | Fiber: 1.1g

This pumpkin squares recipe is very similar to pumpkin pie but easier to make and share! It is made with a buttery shortbread crust and topped with a silky pumpkin filling that will make you never want to bake another pie again. This is such an easy dessert to make that you'll wonder why you went to all the hassle making your own pie crusts for years.

This recipe blends together two of my favorites: shortbread and pumpkin pie and makes them into one easy and delicious dessert. By creating a simple shortcrust base, you take the guess work out of pie crust making. No more tough or soggy pie shells here, folks. Simply blend, press and chill down the base before baking. Whatever you do, don't skip the chilling process. This ensures each bite is filled with buttery and crispy goodness. Failure to chill the dough will result in a greasy crust. No one wants that.

Next, you bake the crust and as it's cooling, you make the simplest custard type filling. It's so delicious and easy you'll wonder why you've been buying canned milk and expensive ingredients for years. Use anything from skim to whole milk or even heavy cream. The more milk fat, the silkier the pie. Even lactose-free milk works fabulously in this recipe. If you like, you could also sprinkle the top with some chopped nuts in the last 15 minutes of baking. About 1/2 cup or 56 grams will do. This will result in a nice nutty texture to balance everything out. Perhaps some walnuts or pecans to compliment the pumpkin and buttery crust? Finally, if desired, garnish the pumpkin squares with a nice helping of whipped cream. Everyone loves a bit of whipped cream on custard.

Step-By-Step Instructions

Below, we will teach you how to make this recipe in a few simple steps. Pumpkin squares are much easier to make than pumpkin pie.

Step 1: Make the Crust

In a large bowl, cream together softened butter and sugar.

Then add in the flour and vanilla.

Mix until the dough starts to clump and sticks together. Do not over mix the dough. If using an electric mixer, use a low speed.

Pour the dough into a 8" (20cm) pan lined with aluminum foil sprayed with cooking spray or parchment.

Press the dough as evenly as possible, then chill until firm. This can take 20 minutes up to 1 hour depending on how soft the butter was when you mixed the dough. Do not bake until firm to prevent a greasy and burnt crust.

Bake in the center of the oven until the edges are lightly golden. Remove to a wire rack and set aside.

Step 2: Make the Filling

In a small bowl, add your sugar, spices and salt.

Stir or sift together until well combined and there are no more lumps. Set aside.

In a large bowl, add pumpkin, sugar mixture, eggs and milk.

Whisk. Just until it's smooth, no more. At first it doesn't want to come together, but then it blends smoothly.

The batter will be very thin. This is desirable. Pour on top of the crust.

Tap out any air bubbles and place on the center rack to bake.

Step 3: Bake and Cool

Bake the pumpkin squares until the temperature reads 175°F (79°C) and allow the pan to cool on a wire rack to room temperature. Cover and chill until firm for a minimum of 2 hours in the fridge. Overnight is ideal.

After they have had time to chill, they will slice very nicely. If you cut them while still hot, the filling may be runny. They need to cool down and chill to full set.

Looking for another pumpkin treat? Try these old-fashioned pumpkin cupcakes with cream cheese frosting.

Substitutions and Tips

Here are some common substitutions and tips for this easy pumpkin squares recipe.

• Dollop generously with whipped cream or vanilla ice cream just before serving.
• All spice can be substituted for 1/4 tsp (.5g) ground cloves and 1/8 tsp (.25g) ground nutmeg.
• Pumpkin pie spice can be substituted for all the spices in the recipe.  Simply use 1 1/2 tsp (3g.)
• Sprinkle 1/2 chopped nuts (pecans or walnuts) on top during the last 15 minutes of baking.
• Do not use a glass dish or let it come to room temperature before placing into a hot oven to prevent thermal shock and shattering the glass.  Metal baking pans are recommended for this recipe.
• Fat-free, 2%, whole milk or buttermilk can be all be used for this recipe. Whole milk will give the richest flavor, but fat-free tastes excellent! For a tang, try buttermilk.
• You can replace up to one-half of the white flour with whole wheat flour. You may need to add 1 – 2 tablespoons (15 – 30mL) of milk to get a smooth dough as whole wheat absorbs liquid more readily.
• Margarine can be used in place of the butter for this recipe in equal amounts. Be sure that it is margarine and not vegetable oil spread.

Storage

Pumpkin squares must be kept chilled until serving. Bring to room temperature just before serving or serve chilled. Cover the top in plastic wrap or store in an airtight container and store in fridge up to 4 days.

Freezing for a long period of time is is not recommended as it changes both the texture and taste negatively after a short period of time. To freeze, store in an airtight container and freeze up to 3 months. For best taste, freeze no longer than 1 month. Thaw overnight in the fridge.

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Pumpkin Squares Recipe

These pumpkin squares have a silky pumpkin layer on top of a buttery shortbread crust. It's like pumpkin pie without all the work!

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16

Calories 154.1kcal

Ingredients

For the Crust

• 1 ¼ cups (187.5g) flour
• ½ cup (113g) softened butter
• ¼ cup (50g) sugar
• ½ tsp (2.5mL) vanilla

For the Filling

• 1 can (15oz) pumpkin
• 1 cup (240mL) milk
• 2 large (100g) eggs
• ½ cup (100g) granulated sugar
• ¼ cup (56g) brown sugar
• 1 tsp (2g) cinnamon
• ½ tsp (2.5g) salt
• ½ tsp (1g) ginger
• ¼ tsp (.5g) allspice

Instructions

For the Crust

• Generously butter one 8" square cake pan or use baking spray. Set aside.
• Cream together sugar and butter. Mix in flour and vanilla until just combined. Spread evenly and press mixture firmly into bottom of pan. Chill 30 minutes or until firm.
• Preheat oven to 350°F (180°C) and bake 15 - 25 minutes or until the edges are lightly brown. Remove to a wire rack to completely cool while you prepare the filling.

For the Filling

• In a large bowl, combine sugar, salt and spices. Whisk in pumpkin, eggs, and milk until smooth. Pour over cooled crust.
• Bake 35 - 45 minutes or until the center temperature reaches 175°F (79°C.) The center should slightly jiggle when shaken but not be liquid. A knife inserted in the center should come out clean. It will finish setting as it cools.
• Cool in pan on wire rack. Refrigerate for a minimum of 2 hours to set. Keep chilled until ready to serve. Decorate with whipped cream, if desired. Immediately store leftovers in fridge.

Notes

All spice can be substituted for 1/4 tsp (.5g) ground cloves and 1/8 tsp (.25g) ground nutmeg.

Pumpkin pie spice can be substituted for all the spices in the recipe. Simply use 1 1/2 tsp (3g.)  

If desired, sprinkle 1/2 chopped nuts (pecans or walnuts) on top during the last 15 minutes of baking.

Do not use a glass dish or let it come to room temperature before placing into a hot oven to prevent thermal shock and shattering the glass.  Metal baking pans are recommended for this recipe.

Nutrition

Serving: 1slice | Calories: 154.1kcal | Carbohydrates: 22.4g | Protein: 4.2g | Fat: 6.1g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Fiber: 0.8g

Tangy, bright and so full of zest. This shortbread and lemon custard dessert is the best lemon recipe I've eaten. This is simply the best lemon squares recipe as it is cheap, delicious and easy to make. The only thing you will be questioning is whether or not to call this zippy and zesty lemon bars or lemon squares. Either way, let's learn how to make the best lemon bars recipe ever.

Lemon is one of those desserts that you really learn to appreciate as you grow older. It balances out sweetness just right, gives bright and cheerful undertones to your taste buds and is also a perfect ending to most meals. This lemon squares recipe is made with two fresh lemons, but you could substitute it for bottled lemon juice in a pinch. Or better yet, try another citrus fruit you might have on hand. Perhaps some lime or an orange would make a fabulous change of pace?

Some lemon bars recipes use a lot of sugar in their recipe. I encourage you not to go overboard and try the 3/4 cup given here if you really appreciate the zippy taste of lemons. However, if you are just a sweet tooth fanatic, up the sugar to 1 cup even. But I warned you, it will not be as zesty as the original recipe. This recipe is the best when lemons are in season in your area, but it will taste great regardless of the time of year.

So what is the difference between lemon bars and lemon squares? Simple: the shape. Lemon bars are cut into rectangular pieces and lemon squares are you guessed it, cut into squares. Can't get enough lemon? Try out this easy lemon swiss roll cake next. But for now, let's make this recipe!

Step-By-Step Instructions

This recipe has a a two step process in which you make a crust bake it and then bake the filling. But neither component is difficult and you can make the crust well in advance.

Step 1: Make the Crust

In a large bowl, you want to cream softened butter and sugar until smooth. You can use a hand mixer, stand mixer or a simple spoon. We find it just as easy to make this all by hand.

Next, you will add in the flour to the butter and sugar. You don't want to beat a lot of air into this recipe or overwork the dough. If you are using a mixer, use the lowest speed and be gentle. Using a spoon will ensure this crust is delicate and flaky.

Beat the mixture until it just starts to come together and is crumbly and loose. It should have the texture of wet sand. The dough will hold its shape when squeezed but easily crumbles apart when you move it around.

Pour this into lined pan and spread out evenly. It will be a loose texture at this stage. This is perfect.

Next, press the dough down firmly and evenly until it looks like the picture below. Now you need to chill the dough while the oven preheats. We recommend using a metal pan. If you use glass and it's the soda lime glass, the pan has to come back up to room temperature before placing it into the oven for safety. Chilled metal can go straight into the oven.

Bake the crust until the edges are lightly browned and then cool on a wire rack. While the crust is cooling, you can get your filling ingredients out and let them come to room temperature.

Step 2: Zest and Juice the Lemons

The first thing you want to do is wash and dry your lemons. When it comes to washing produce, do not use soap! Washing means to run it under cool water for 30 - 45 seconds while gentle rubbing the fruit with your hands. Pat dry.

You will want to zest your lemon and then cut it open and juice it into a separate container.

A strainer will catch all the seeds. We recommend using one so you don't have to pick them out.

You should end up with about 1/3 a cup or 80 mL of lemon juice.

Step 3: Prepare and Bake the Filling

In a separate continue, you will want to add the flour and zest into the sugar. Whisk it until there are no lumps.

You want to break the eggs into a larger container and add the sugar mixture. Beat these together and then stir in the lemon juice.

It will be a very thin batter. This is normal.

Now you pour it on top of the cooled crust and return it to the oven.

Bake until the center just barely wobbles when shaken. Some browning can occur and is normal. Cool completely in the pan and then chill several hours.

After the squares are cooled, coat in powdered sugar and slice into squares or bars. Store any leftovers in the fridge.

Substitutions & Tips

Here are some common substitutions for the recipe.

• You can use bottled juice but fresh lemons is the best for this recipe.
• Margarine can be used instead of butter for the crust. Do not use vegetable oil spread or shortening as the fat content is different and will result in an unpleasant taste, texture or both.
• Instead of lemons, try limes or oranges for the filling.
• If using a stand or hand mixer, stay on a low speed and do not over-mix. Shortbreads and custards are best made by hand for the best texture and flavor.
• Add a bit of the lemon zest to the shortbread crust to have citrus flavor throughout.
• Top with with whipped cream for garnish.

Storage

These are best the same or next day but can be stored chilled up to 5 days in the fridge. The filling will soften the crust as it ages. You can freeze the lemon squares up to one month in an airtight container. Dust with powdered sugar right before serving as the sugar topping will absorb into the filling within a short amount of time.

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Lemon Squares Recipe

These zesty and lemon squares have a zippy bright custard filling with a sweet powdered sugar dusting on top of a buttery crisp shortbread crust. Call it a lemon bar recipe if you like, they different names for the same tangy and wonderful dessert. They will always brighten your day!

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16 bars

Calories 141.7kcal

Ingredients

For the Crust

• 1 ¼ cups (168g) flour
• ½ cup (113g) softened butter
• ⅓ cup (56g) sugar

For the Filling

• ¾ cup (150g) sugar
• 2 medium (116g) lemons
• 2 large (100g) eggs
• 2 tbs (19g) flour

For the Topping

• 1 tbs (8g) powdered sugar

Instructions

For the Crust

• Line one 8 inch (20cm) square pan with aluminum foil or parchment paper. If using aluminum foil, spray with non stick spray or coat generously with butter.
• In a large bowl, cream together butter and sugar. Beat in flour until mixture begins to come together and looks like breadcrumbs. Spread evenly into the prepared pan and firmly press down. Chill until firm, about 20 minutes.
• While crust is chilling, preheat oven to 350F (180C.)
• Bake 15 - 20 minutes or until the edges are a golden brown. Cool on a wire rack.

For the Filling

• Wash the lemons by running under cool water and pat dry. Zest and juice the lemons.
• In a small bowl, whisk the flour and sugar together. Whisk in the lemon zest. Set aside.
• In a large bowl, beat together two eggs. Beat in the sugar mixture. Next, gently stir in the lemon juice until just combined. Do not over-mix the batter. Pour mixture on top of the cooled crust.
• Return the pan to the oven and bake an additional 15 - 20 minutes or until the middle gently wobbles when shaken. Remove pan carefully from oven to a wire rack. Allow the pan to cool then refrigerate until chilled, about 2 - 4 hours.

For the Topping

• Carefully lift the lemon squares from the pan and place on a cutting board. Cut into 16 squares. Dust the tops with powdered sugar before serving. Store any leftovers up to 5 days in the refrigerator.

Notes

2 medium lemons have about 1/3 cup (80mL) of juice. 

Glass baking dishes should never go into an oven from chilled state as the new glassware can crack, break or even shatter from thermal shock.  If using a glass pan, allow the dish to come back up to room temperature before placing it into the preheated oven.  

Nutrition

Serving: 1bar | Calories: 141.7kcal | Carbohydrates: 19.6g | Protein: 2g | Fat: 6.3g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Fiber: 0.2g

However, this is a forgiving recipe. You can feel free to omit both salt if using salted butter and substitute the vanilla for a different flavor. This shortbread crust is as easy as 1, 2, 3. You simply use one part sugar, two parts fat (butter) and three parts flour by weight.

This is why I encourage you all to start weighing ingredients. Once you learn the basics of baking, you can ultimately start creating your own recipes! And for another great tip, in general for every cup of flour, you add 1/4 tsp (1.25g) of salt and 1/2 tsp of a flavored extract such as vanilla, orange, strawberry or even mint.

Of course, you may not be here to learn how to create your own recipes or even have the desire to know the science behind this easy shortbread crust recipe. That's okay! Simply jump to the recipe below and get baking. But if you do like the science behind baking as I do, keep checking back as we add more recipes. We want each of you to learn how to become confident in the kitchen!

Now that you have learned how to make shortbread crust, what are your plans for topping it? Perhaps a rich chocolate and caramel millionaire's shortbread or some zesty and zippy lemon squares?

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Shortbread Crust

Shortbread crust is a fabulous base for puddings, pies, cheesecake, lemon bars, or even as a cookie. Learn how to make this easy and delicious crust in a few simple steps!

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 16 2" squares

Calories 93.2kcal

Ingredients

• 1 ¼ cups (6oz) flour
• ½ cup (4oz) softened butter
• ⅓ cup (2oz) sugar
• ½ tsp (2.5mL) vanilla extract
• ¼ tsp (1.25g) salt

Instructions

• Line an 8" (20cm) pan with aluminum foil or parchment paper. If using aluminum foil, spray with non stick spray or coat with butter.
• In a large bowl, cream together butter, salt, vanilla and sugar. Stir in flour until just coming together and mixture looks like crumbs. Spread into baking pan and press into an even layer. Chill until firm, about 20 minutes.
• While dough is chilling, preheat oven to 300F (150C.)
• Bake 35 - 45 minutes until just the edges are turning golden brown.

Notes

Salt and vanilla extract are optional to improve flavor and can be left out entirely.

For a 9" (23cm) crust, use 1 1/2 times the amount of ingredients.
For a 9x13 (23x33cm) crust, use 2 times the amount of ingredients.

Glass dishes should not go straight into an oven from chilled state unless it is heatproof glass as it can shatter from temperature shock.  If unsure, let glass dish come to room temperature before baking.

Nutrition

Serving: 1square | Calories: 93.2kcal | Carbohydrates: 10.2g | Protein: 0.83g | Fat: 5.5g | Saturated Fat: 3.5g

You may have noticed that we are calling for two egg yolks in this recipe. This makes the recipe more rich and flavorful. You can use just one whole egg in place of the egg yolks, but I do recommend trying it with the two egg yolks instead. What can you do with the egg whites? Make a healthy omelette or perhaps some delicious and fast coconut macaroons! There are a lot of things you can do with egg whites, it's usually trying to find a recipe that uses egg yolks that is problem for most bakers. Plus, you can store egg whites easily in the fridge up to 5 days. So why not have some rich delicious brownies.

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Classic Brownies

These are easy to make chocolate brownies. Brownies that are chewy and chocolatey just like grandma used to bake!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 136.3kcal

Ingredients

• ½ cup (113g) chocolate
• ½ cup (113g) butter or margarine
• ½ cup (100g) white sugar
• ½ cup (75g) flour
• ¼ cup (56g) brown sugar
• 1 large (50g) egg
• 2 large (40g) egg yolks
• ¼ cup (20g) cocoa powder
• 1 tsp (5mL) vanilla
• ½ tsp (2.5g) salt

Instructions

• Preheat oven to 350F (180C.)
• Prepare a 8" (20cm) square pan by greasing and flouring or lining with parchment. Foil may also be used, just grease it for easier removal.
• In a small bowl, sift together cocoa, flour and salt. Set aside.
• Over a low heat melt butter or margarine and chocolate chips, stirring constantly.
• Remove from heat and add in sugar. Stir vigorously for 30 seconds.
• Beat in eggs and vanilla.
• Fold in flour mixture.
• Pour batter in the pan, spread evenly. Bake 25-30 minutes. Center should read between 190 - 200F (88 - 93C.)
• Cool completely in pan before cutting into 16 squares.

Notes

Make it special!  Add up to 1 cup of chocolate chips or nuts to the batter at the end prior to baking.  Any type of chocolate can be used.  Chocolate chips, candy bar chocolates, expensive baking.  You'll need 4 ounces or 1/2 cup.  Use the type you enjoy eating.  That's the key to the perfect brownie recipe.

Nutrition

Serving: 1brownie | Calories: 136.3kcal | Carbohydrates: 17g | Protein: 1.1g | Fat: 7.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.9g | Fiber: 0.5g

Millionaire's Shortbread is a melt-in-your-mouth shortbread cookie, topped with delicious soft salted caramel and followed by a layer of rich dark chocolate. If you enjoy Twix candy bars, this recipe will be your new best friend. Seriously, imagine the best cookie of all time covered in a generous layer of caramel and topped with a rich chocolate. You have to learn how to make millionaire's shortbread as soon as possible. This is the Lamborghini of all desserts.

It's a bit time consuming to make as you have to wait for each layer to set, but it's so worth the effort put in. I like to prepare the shortbread the night before, chill it in the fridge and bake it the morning I make the caramel. It only takes about 45 minutes of actual prep time. The rest is impatiently waiting for each decadent layer to be ready in order to continue to the next step.

Now, before we go any further: resist the urge to place the layers in the fridge or freezer to hurry up the process. This can lead to a tough, improperly set caramel and chocolate with white streaks and condensation. After, you can chill the desert to make it easier to cut and remove from the pan. But until then, hands off that icebox!

Step By Step Instructions

Step 1: Make the shortbread crust

In a large bowl, beat softened butter, sugar, salt and vanilla until smooth. If your butter is salted, omit the salt.

It should look like this when you are ready for the flour. You don't want a lot of air in shortbreads.

Now, add in your flour. If it has lumps, sifting is ideal as you want a smooth and tender crust.

You only want to stir until it resembles wet sand or bread crumbs. When you squeeze the dough together, it will hold its shape but can easily come apart when moved. Do not overmix for a tender crust.

Pour the dough into the prepared pan and spread into an even layer.

Now press down firmly until it compacts and you have a solid base. You want to chill the crust while the oven preheats. Do not use a glass pan for this dessert for safety. Extreme temperatures can crack, shatter or break glass bakeware due to thermal shock. If you are pressed for time, you can chill the shortbread several days in advance prior to baking.

Bake until just the edge is a light golden brown. Don't over-bake for the best flavor and texture.

Step 2: Make the Caramel

Now we are going to make the caramel layer for the millionaire's shortbread recipe. Add the cream, butter, brown sugar and white sugar to a large sauce pan. Ideally, the pan will have a heavy bottom and be least 3 quarts. Stir until sugar begins to dissolve. You may find it easier to add the butter after this step.

Turn on low heat, simmer covered 5 - 10 minutes and then remove the lid before turning up the heat. If the mixture begins to spatter, turn down the heat. Be cautious around hot caramel.

Never leave the stove at this point. You will want to stir constantly and adjust the heat up or down as needed to prevent burning, spattering or separation. Take your time with this part. It can go fast as you gain experience, but expect to be around 25 - 45 minutes your first few tries.

Once the caramel thickens and it is pulling away from the sides, you want to check the temperature. Turn off the heat when it reaches the correct temperature and let it stop bubbling.

Pour the hot caramel very carefully on top of the shortbread crust and spread evenly with the back of a metal spoon or offset spatula. NEVER touch or attempt to eat hot caramel! It will burn you. Let it set until the caramel is firm and cooled completely. This can take a while. Sometimes an hour or more. If desired, sprinkle the top with sea salt 1/2 hour after pouring the caramel. It will really help balance out all that sweetness.

Step 3: Add the Chocolate Layer

Pour melted chocolate on top of the cooled caramel. The easiest way to have a shiny top is to start out with candy bars, but you can use baking chocolate as well. If you need more help tempering chocolate, read this tutorial.

Spread into an even layer. The chocolate will set as it cools down.

Do not be tempted to place the bars into the fridge to speed up this process. The chocolate will not set properly and you will not get this nice lovely and shiny texture. Chilled chocolate can take on a chalky or very flat finish.

Once properly set, the chocolate should have a nice shine like this. Remove it from the pan and place on a cutting board to slice into squares or bars. Using a serrated knife in a sawing motion for the chocolate layer will help you have nice crisp lines.

Dark chocolate will offset all that sweetness in the caramel and is the easiest chocolate to temper. However, you can use any type of chocolate you like. These are your millionaire's shortbread, after all. You should enjoy what you are making and if you love milk chocolate, that's what you should use.

A softer set caramel will be more stretchy like pictured below. Which one do you prefer?

Substitutions & Tips

Here are some common substitutions and tips on how to make this millionaire's shortbread recipe.

• Never, ever walk away from candy making. Plan to spend the time watching the mixture carefully the entire process.
• Margarine is an excellent substitute for butter in this recipe. Make sure it is margarine (80% fat content) and not vegetable oil spread or shortening. If the butter substitute does not state margarine, it will yield unpleasant results.
• Evaporated milk can be used in place of the cream for this recipe. It will result in a firmer texture overall and is more prone to splitting so heat the caramel mixture slowly.
• Sea salt is optional. You can use regular table salt or coarse salt instead. Use the same amount of coarse salt. If using table salt, use 1/2 tsp (2.5g) and place it in the pan with the cream, sugars and butter prior to cooking.
• By using candy bars, you are more likely to have the chocolate stay in temper instead of losing its shine. For more help in tempering dark chocolate, check out our tutorial.
• A metal cake pan is best for this recipe. A glass dish can crack, break or shatter under thermal shock from the extreme changes in temperature and is not recommended.
• Electric glass stove tops are never recommended for candy making due to the potential of surface damage from hot milk or sugars.  Hot milk and sugar can permanently etch or pit glass stove tops and is not covered under most warranties. This pitting can create a weak spot in the glass which makes it more prone to breaking in the future. Please refer to the owners manual before deciding to make any candy on an glass stovetop.  It's much cheaper to by a small hot plate for candy making than to replace a stove.
• To melt chocolate without a microwave, use a double boiler. Add 1 inch of water to the bottom of a pan and bring to a simmer.  Add a heatproof bowl to the top and place in 3/4 of chocolate.  Stir occasionally until melted.  Carefully remove and dry off the bottom of the bowl.  Add the remaining 1/4 chocolate and stir to temper.
• The baking temperature for the shortbread can be raised to 325F (160F) and baked for 20 - 25 minutes.  This will affect the color and texture slightly. We do not recommend any higher as it will make the crust darker, harder and more crumbly in texture. The change in texture will make the shortbread harder to cut and more likely to break into crumbs or chunks.

Storage

Millionaire's shortbread can be stored on the counter in an air tight container up to 5 days. They may also be kept in the fridge up to 2 weeks and stored tightly wrapped in the freezer up to 3 months. If storing in the refrigerator or freezer, be sure to bring the shortbread to room temperature before attempting to eat to avoid a trip to the dentist!

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Millionaire's Shortbread

A melt in your mouth cookie meets a layer of gooey salted caramel and is topped with dark chocolate. It's a little time consuming to make as you have to wait for the layers to set and caramel to cook, but it's so worth the wait. This is a project for a lazy afternoon that will make you loved by everyone who tries it.

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Rest Time 1 hour hour

Total Time 2 hours hours

Servings 36 squares

Calories 239.4kcal

Equipment

• Candy thermometer

Ingredients

For the shortbread crust

• ½ cup (113g) sugar
• 1 cup (226g) butter
• 2 ¼ cups (339g) flour
• ½ tsp (2.5mL) vanilla
• ¼ tsp (1.25g) salt

For the caramel

• 2 cups (480mL) heavy cream
• 1 cup (226g) brown sugar
• 1 cup (200g) white sugar
• ½ cup (113g) butter
• ¾ tsp (3.5g) sea salt

For the chocolate topping

• 3 bars (340g) dark chocolate

Instructions

For the shortbread

• Line a 9x13" (23x33cm) cake pan with aluminum foil or parchment paper. Do not use a glass dish.
• In large bowl, beat softened butter, sugar, salt and vanilla until smooth.  Mix in flour until it starts to come together and looks like bread crumbs or wet sand. Spread an even layer on the bottom of the prepared pan. Press down firmly until it becomes compact. Chill 1/2 hour or until dough is firm to the touch.
• While the dough is chilling, preheat oven to 300F (150C.)
• Bake 35 - 40 minutes until the edges are turning a light golden brown. Cool on a wire rack.

For the caramel

• In a large heavy-bottomed sauce pan, combine cream, sugar and butter. Stir until sugar starts to dissolve.
• Turn heat to the lowest setting and allow mixture to simmer covered for 5 - 10 minutes. The longer your patience here, the better the caramel will taste and less likely it is to split or burn during the cooking process. Next, remove the lid and clip on a thermometer.
• Turn up heat to medium high and allow mixture to come to a boil while stirring constantly. Failure to stir will result in mixture splitting or burning.
• Once the mixture begins to boil, turn heat down to medium low, maintaining a soft boil. Adjust heat up or down as necessary while stirring constantly. Be careful as the caramel will spatter at higher temperatures, especially as it reaches around 220F (104C.)

  Cook 15 - 30 minutes or until thickened and boiling slows down and you reach soft-ball stage. The temperature should be between 240 - 245 F (115 - 118C.) The higher the temperature, the firmer the caramel will be.
• Remove from heat, allow the caramel to stop boiling and carefully pour over cooled shortbread crust. Oven mitts are strongly recommended. Spread the caramel out evenly using the back of a metal spoon. Do not touch or attempt to eat hot caramel!
• Let caramel set for 30 minutes and sprinkle on an even layer of sea salt. Allow caramel to finish cooling at room temperature before adding chocolate.

For the chocolate

• Chop or break chocolate into small pieces. In a microwave, melt 3/4 of the chocolate slowly. Heat for 15 seconds at a time, stirring for several seconds in between cycles until chocolate is melted. Add in the remaining 1/4 chocolate and stir.
• Spread chocolate over set caramel in an even layer. Allow to rest until chocolate sets, about 1 hour.
• Once firm, cut shortbread with a serrated knife to avoid cracking the chocolate. Cut into 36 equal portions.

Notes

A metal cake pan is strongly suggested for this recipe. A glass dish could crack, break or shatter under thermal shock from the extreme changes in temperature and is not recommended.

Electric glass stove tops are not recommended for candy making due to the potential of surface damage from hot milk or sugars.  Please refer to the owners manual before deciding to make candy on an glass stove.  

To melt chocolate without a microwave, use a double boiler. Add 1 inch of water to the bottom of a pan and bring to a simmer.  Add a heatproof bowl to the top and place in 3/4 of chocolate.  Stir occasionally until melted.  Carefully remove and dry off the bottom of the bowl.  Add the remaining 1/4 chocolate and stir to temper.

Margarine may be substituted for the butter.

If you do not have a thermometer, once the caramel thickens and slows in boiling, drop a small amounts of the mixture in ice cold water.  It is ready when a soft ball forms that collapses easily under pressure.  Let the caramel sit in the water several seconds prior to handling or you will get burned.  This method isn't recommended and a candy thermometer is best.

Sea-salt is optional.  Coarse salt of any kind can be used in its place.

One 12 ounce can of evaporated milk can be substituted in place of cream.

To speed up the baking of the crust, the temperature can be raised to 325F (160F) and baked for 20 - 25 minutes.  This will affect the color and texture slightly.

 

Nutrition

Serving: 1bar | Calories: 239.4kcal | Carbohydrates: 23.2g | Protein: 0.7g | Fat: 15.4g | Saturated Fat: 10.1g | Fiber: 1.4g

Plus your house will smell stunning. I like to heat the water on the stove and let it simmer while I gather the remaining ingredients. Whereas you can do this in the microwave or just use really hot tap water, I recommend the stovetop or even a crockpot. You could also let it simmer for hours as you work around the house and let the water embrace the flavors.

Chocolate spice cake is one of my favorite recipes. There is also something magical about the aroma the spices and cocoa powder simmering over a hot stove. It just makes your house feel homey. I truly hope you enjoy this recipe as much as we do. If you love chocolate, try out some brownies next.

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Chocolate Spice Cake

Just in time for fall, this rich chocolate cake will please those with the love of spices used in traditional holiday favorites such as cinnamon rolls, pumpkin pie and apple pie.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 24

Calories 181.4kcal

Ingredients

Cake

• 1 cup (150g) flour
• ¾ cup (150g) sugar
• ½ cup (120mL) buttermilk
• ½ cup (120mL) water
• ¼ cup (60mL) oil
• 1 large (50g) egg
• ½ cup (40g) cocoa powder
• 1 tsp (5mL) vanilla
• ½ tsp (3g) baking soda
• 1 tsp (2g) cinnamon
• ½ tsp (2g) ginger
• ½ tsp (2.5g) salt
• ¼ tsp (.5g) allspice

Chocolate Glaze

• 1 cup (125g) powdered sugar
• 1 - 3 tbs (15-45mL) milk
• 1 tbs (5g) cocoa powder
• ¼ tsp (1.25g) salt

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour one 8" (20cm) cake pan or coat with cooking spray.
• In a small sauce pan, mix cocoa and spices with water and buttermilk. Let simmer on low for 10 minutes. Remove from heat.
• Combine flour, sugar, salt and baking soda in a small bowl. Set aside.
• In a large bowl, beat together oil, egg and vanilla. Slowly mix in hot liquid. Beat in flour mixture until there are no lumps, about 1 minute. Pour batter immediately into pan. Batter will be thin.
• Bake 30 - 40 minutes or until toothpick inserted in center comes out clean. Center should read between 190 - 210F (88 - 99C.)
• Cool in pan on wire rack.

Chocolate glaze

• In a small bowl, combine powdered sugar, salt and cocoa. Add milk, one teaspoon at a time, and stir until desired consistency is achieved.
• Spread on top of cooled cake. Allow icing to dry several minutes before serving.

Nutrition

Serving: 1slice | Calories: 181.4kcal | Carbohydrates: 32.4g | Protein: 1.9g | Fat: 5.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.7g | Fiber: 0.6g

So you made traditional brownies and now you are thinking to yourself, “what other traybakes are possible?” How about we keep it simple to gain some confidence? We will make a simple "cake brownie" with an english toffee topping.

Now you may be thinking this sounds difficult and back in the day, you’d need to make your own toffee or get half a dozen Heath bars and bash away. (Actually, that still sounds fun and I may do that in the near future when my shoulder heals.) However, thanks to modern conveniences, it’s all done for you. Hershey came out with a bag of Heath toffee bits. So all you have to do is make brownies, top them with bits from a bag and let them sit until cool.

What could be easier? Buying a brownie cake mix and then topping with bits of toffee! If you are pressed for time, it may be the way to go. It’s okay to cheat at baking every once in a while. I won’t judge. Just be sure to try out these english toffee cake brownies soon. And I won’t post on social media that you buy boxed cake mixes and call them your grandma’s secret recipe.

I'm not completely sure why they call these cake brownies as it's more like a chocolate cake than brownie. But I never asked as a child, I just devoured them. So if you know the answer, feel free to comment below! I would love to find out why.

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English Toffee Cake Brownies

By topping cake brownies with English toffee, you will have a delightful crunch on top of your chewy delicious cake. Thanks to Hershey, they now make it even easier as they sell toffee bits as opposed to having to make it yourself or crush up half a dozen candy bars.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 24

Calories 231.4kcal

Ingredients

• 2 cups (400g) sugar
• 2 cups (300g) flour
• 1 ½ cups (360mL) buttermilk
• ¾ cup (180mL) oil
• 2 large (100g) eggs
• ⅓ cup (27g) cocoa powder
• 1 tsp (6g) baking soda
• 1 tsp (5mL) vanilla
• ½ tsp (2g) salt

For the Topping

• 1 pkg (8oz) Heath Toffee Bits or 6 toffee candy bars, crushed

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour a 9x13 (23x33cm) cake pan. Line bottom with parchment for guaranteed removal.
• In a large bowl sift together flour, cocoa, sugar, salt and baking soda.
• Add buttermilk, oil, vanilla and eggs. Whisk until just combined. It will be a thin batter.
• Pour immediately into baking dish.
• Bake 24-30 minutes or until toothpick inserted in center comes out clean. Center should read between 190 - 210F (88 - 99C.)
• Place on wire rack.

For the Topping

• Sprinkle the crushed toffee onto the top of the brownies while still warm. Wrap the top in aluminum foil and allow to cool completely.
• Remove foil and serve. Store any leftovers in an airtight container up to 5 days. Can freeze up to 3 months.

Nutrition

Serving: 1slice | Calories: 231.4kcal | Carbohydrates: 38g | Protein: 1.9g | Fat: 8.6g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.7g | Fiber: 0.6g

We have friends that adore chocolate. So much so that they will make a beeline to the dessert table to stake claim over the chocolate desserts at social gatherings. One in particular will load up a plate of chocolate before she even looks at the meal. This is her favorite chocolate cake.

Whereas many cakes often rely on creamed sugar and butter to create some of the loft, this cake uses science. Baking soda reacts to the acid in the cocoa powder and buttermilk to create a lofty, moist and airy cake. If you are out of buttermilk, don't panic. Follow this simple tutorial to make a buttermilk substitute.

This chocolate cake is so easy to make by hand. There is also need to break out that mixer. Just a whisk or a spoon, elbow grease and a couple bowls will do. What makes this the perfect chocolate cake recipe is that it feeds a large group of people for just a little amount of money.

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Quick and Easy Chocolate Cake

This is a classic chocolate cake recipe with a simple chocolate glaze that tastes just as good as more expensive desserts. Eat a decadent chocolate cake for less money!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 24

Calories 192.5kcal

Ingredients

• 2 cups (400g) sugar
• 2 cups (300g) flour
• 1 ½ cups (360mL) buttermilk
• ¾ cup (180mL) oil
• 2 large (100g) eggs
• ½ cup (40g) cocoa powder
• 1 tsp (5mL) vanilla
• 1 tsp (6g) baking soda
• ½ tsp (2.5g) salt

Chocolate Glaze

• 1 ½ cups (187.5g) powdered sugar
• 2 tbs (10g) cocoa powder
• ¼ tsp (1.25g) salt
• 3 tbs (45mL) milk

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour a 9x13 (23x33cm) cake pan or line with parchment.
• Combine flour, cocoa, sugar, salt and baking soda in a large bowl. Break up any clumps with a whisk, fork or sifter. Set aside.
• In a separate bowl, beat buttermilk, oil, vanilla and eggs. Pour liquid in flour mixture and beat until just combined and there are no lumps. It will be a thin batter. Pour immediately into baking dish.
• Bake 45-60 minutes or until toothpick inserted in center comes out clean. Center should read between 190 - 210F (88 - 99C.)
• Cool in pan on wire rack before icing.

Chocolate glaze

• In a small bowl, combine powdered sugar, salt and cocoa. Add milk, one teaspoon at a time, and stir until desired consistency is achieved.
• Spread glaze evenly on top of cooled cake. Allow to dry several minutes before serving.

Notes

The type of pan can affect cooking temperatures.  Heavy casserole baking dishes can take longer to heat up and can add an additional 5 - 10 minutes cooking time.  Thin pans such as disposable aluminum can take as little as 30 minutes to bake.  

Nutrition

Serving: 1slice | Calories: 192.5kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8.1g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.2g | Fiber: 0.7g

There will be some noticeable and subtle differences. These will be stickier to work with as there is no butter. To make them easier, you will need to use non-stick cooking spray on both the baking dish and the pan. If your cookware has a non-stick coating, never use a cooking spray as it can ruin some surfaces. Also, the taste of butter gives a lovely flavor to them. That is why we decided to use honey. It gives a pleasant flavor and helps the treats to stay soft and chewy. They will become less sticky as they cool, but they are going to be more so than the original. And they will be a bit of a sticky mess while working. That's the trade off when not using fat. The one thing that doesn't change, they are best eaten within a day or two and are delicious.

Now why make Rice Krispie Treats with no butter or margarine, then if the original are the best? Perhaps you are running low on supplies? Perhaps you have a dietary restriction to butter? Or perhaps you are like me and you think: why not try it? Honestly, it just sounded like a simple challenge for the day. They taste lovely, have less calories and fat and are fun to make. But expect to feel like you've walked straight into a cobweb hands first later. And the pan will seem like a pain to clean, but it's simple with a little bit of time. Just simply fill the pot with hot soapy water and let it soak for a few minutes prior to cleaning.

Now that we have made a simple snack, how about another one to go with it? Let's make some white trash snack mix! I like to start out with basic, simple recipes to build confidence and move on from there. Don't you? Now, before you go. I have a serious question. Am I the only one that spelled these as rice crispy treats?

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Fat-Free Rice Krispie Treats

These are a fat-free version of rice krispie treats. They are made with honey instead of butter. They are just as quick to make and prepare as the original.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Rest Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 15 squares

Calories 226.4kcal

Ingredients

• 1 package (283g) marshmallows
• 6 cups (180g) puffed rice cereal
• 2 tbs (42g) honey
• ¼ tsp (1g) salt

Instructions

• Prep a 9x13 (23x33cm) dish by lightly spraying with non-stick cooking spray. (You can use oil, margarine or butter, but it will add a trace amount of fat.)
• In large saucepan, spray with cooking spray if the pan with cooking spray. (Do not use cooking spray on non-stick pans.) Melt honey over low heat. Add marshmallows and salt. Stir until completely melted.
• Remove from heat; immediately stir in rice cereal until well coated.
• Pour mixture into prepared dish and press mixture down with the back of the spoon, or a piece of wax paper that is coated with non-stick cooking spray. Let cool before cutting and slicing, about 1/2 hour. Cut into 15 squares, approximately 2.5" x 3" in size (6.35 x 7.62cm.)
• Store in an airtight container.

Notes

Microwave Directions:  Just use a heat proof bowl, coat with non-stick cooking spray (3 quarts or larger is ideal) and microwave marshmallows on high, 30 seconds at a time and stir.  It takes about 2 - 3 minutes to fully melt.  Then combine syrup, salt and puffed rice.

Melted marshmallows without butter is very sticky.  Using the cooking spray is essential.  If you do not wish to use cooking spray, lightly coating with oil can help.

To easily cut these treats, run the knife under hot water and wipe clean after each cut.

Nutrition

Serving: 1square | Calories: 226.4kcal | Carbohydrates: 51.8g | Protein: 5.6g | Fiber: 2.4g