If you need to add some excitement to your cookie plate this year… 

I have just the thing! This s’mores toffee bark is crazy indulgent, delicious, so crunchy and melty from the marshmallow cream. Only a true s’mores lover will appreciate just how fantastically S’MORES this is!

And I can’t get enough. S’mores are my everything! 

If you’ve been here long enough, you might remember my serious obsession with all things chocolate bark back in the day. I make a mean cake batter bark. Can you believe that was 16 years ago?! YIKES. 

This pomegranate pistachio bark is so, so good. 

And the peanut butter pretzel stuffed chocolate bark! My absolute favorite.

At least, until now. It has been upstaged by this s’mores bark, which has every flavor and texture imaginable for the ultimate s’mores lover. 

I have tried to make s’mores bark in the past and ultimately have been unimpressed. The grahams never stay crunchy enough and it really just seems like a big chocolate bar. Which isn’t bad, but it’s always been missing that crazy texture. For me, at least. 

Then enter that classic saltine toffee bark. I’ve made it a few holiday seasons before for my cookie plates. I wouldn’t say it’s totally my thing, though I really enjoy the sweet and salty combo. However, I knew it would be the perfect base for the s’mores bark. 

Especially because it would almost create a “stuffed” s’mores bark. Think: crunchy toffee saltines on the bottom, marshmallow cream in the center, chocolate for the next layer and tons of mini marshmallows and grahams to finish things off.

Just sounds like one of the best things I could ever make, you know?

When it comes to the marshmallow layer, I decided to make a melted marshmallow cream – like what you make for rice krispie treats! It’s super delicious and stretchy and melty and stays sticky. So good for s’mores.

This is one of those desserts that is so indulgent and rich that it’s perfect for the holiday season. It can go on a cookie plate or be served alone on a platter, because frankly, it’s super pretty! It’s a rustic s’mores look and thanks to the marshmallows and grahams, everyone will instantly know it’s s’mores flavored. 

And no one can resist that! 

I mean, look at that marshmallow!

Now the holidays are made!

S’mores Toffee Bark

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Salted S’mores Toffee Bark

This s'mores toffee bark is so delicious! A twist on the classic saltine toffee, it has a marshmallow cream filling and tons of chocolate and crushed grahams. It's a stunning dessert that s'mores lovers adore.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Author How Sweet Eats

Ingredients

• 2 sleeves saltine crackers, 4 ounces
• 1 cup butter
• 1 cup packed brown sugar
• 10 ounces mini marshmallows
• 1 tablespoon butter
• ½ teaspoon vanilla extract
• 1 11 ounce bag milk chocolate chips
• 1 tablespoon coconut oil
• 1 sleeve graham crackers, crushed
• 1 to 2 cups mini marshmallows, for topping

Instructions

• Preheat the oven to 400 degrees F.
• Place the saltines in a single layer on a 13x18 baking sheet.
• Combine the butter and brown sugar in a saucepan over medium heat. Whisk until the sugar dissolves, then let the mixture boil for 2 to 3 minutes. Take it and pour it over the saltine layer, covering them completely.
• Stick the pan in the oven and bake for 5 minutes. Remove the pan from the oven.
• In a saucepan, combine 1 of the 10-ounce bags of mini marshmallows with 1 tablespoon butter. Cook, stirring with a spatula, until the marshmallows completely melt. Stir in the vanilla extract until combined.
• Remove from the heat and pour the marshmallow over the saltines. Spread it out almost to the edges with a spatula. Let cool completely - you can even stick this in the fridge for a few minutes to help it cool.
• Melt the chocolate chips and coconut oil. I do this in the microwave in 30 second increments, stirring after each. The coconut oil helps the chocolate form a shell, which is why I like to use it for the topping.
• Once melted, pour the chocolate over the cooled marshmallow, using a spatula to spread it out. Immediately sprinkle more of the mini marshmallows on top along with the crushed graham crackers. Any extra chocolate in the bowl can be drizzled on top. Let cool completely. I like to place the pan in the fridge before breaking up the bark - it makes it less messy. But I do store it at room temperature in a sealed container!

Look at that crunch.

The post Salted S’mores Toffee Bark. appeared first on How Sweet Eats.

Welcome to this year’s Christmas cake!!

This fluffy sheet cake is so delicious, has a tender crumb and is topped with a cloud of eggnog frosting, a sprinkle of sparkly sugar and freshly grated nutmeg. It’s a little holiday dream come true! 

It’s a great cake to make for a holiday party or perfect when you need that special christmas dessert. Plus, it’s shimmery and pretty!

A few years ago I started sharing a holiday cake around this time and I’ve kept up the tradition. It’s one of my favorite things to test over the year and share. And then I love to see you all making it during your celebrations! 

Over the years, I’m shared many christmas cakes. It all started with my white christmas cake. Then we made a pink peppermint cake. The hot cocoa cake is definitely a huge winner and so popular! 

I’ve also made a spiced orange snowball cake, a pink peppermint ice cream cake and a christmas chocolate fudge peppermint pie! Pie was new last year. Pie is not my favorite but that one is rich and decadent and lovely for the season. 

This year, I’m back on the cake train and boy am I glad. Plus, a sheet cake! Easy! 

Cue all the exclamation points.

Can we talk about how much I love eggnog? I freaking love it.

The thing is that I can’t really drink a whole cup of it. It’s just… too much. But I love the flavor, I adore adding it to my coffee and eggnog-flavored treats? Count me in. Sign me up. Whatever needs to happen, I’m there for the eggnog.

So I loved the idea of an eggnog cake! Initially, I wanted to do an eggnog poke cake. But that sounded too much like tres leches and why wouldn’t I just do tres leches? Then it also sounded wet. Which did not sound good.  (more…)

The post Eggnog Sparkle Sheet Cake. appeared first on How Sweet Eats.

Who needs a new fall cookie?!

Me me me! These caramel apple crumble cookies are now a staple in my fall baking routine and they are fabulous. Spiced, cinnamony, apple-y, chewy, gooey and more. Topped with a crisp streusel that is everything you want in an autumn dessert. 

And I can’t believe I’m going to say this but sometimes you just need a cookie without chocolate!

I know. Who even am I?!

I’m not even a giant fan of fruit inside my cookies so this is huge! 

The cookies don’t even look alarmingly special. But they taste SO good. They are very unassuming in appearance and yet taste just like apple crumble or cobbler. 

I made them after my cousin bought a similar cookie at a local pumpkin patch. It sounded SO good to me. And I still have my caramel pretzel cookies on the brain – the recipe for those is in Easy Everyday! 

I knew the base for those cookies would be ideal for these. It’s a very similar cookie and I love how it’s thick but still chewy. It holds the caramel so well and the apple bits add a ton of chewiness too! In the best way possible. 

And I just have to tell you how much I love the streusel on top. It’s a tiny amount but we all know that streusel is the best part of any warm fruit dessert. It’s always a fight for the last of the streusel! 

So while it barely shows up on these cookies when you look at them, you can most certainly taste it. And you’re going to love it! (more…)

The post Caramel Apple Crumble Cookies. appeared first on How Sweet Eats.

I have your weekend treat! 

This apple cider coffee cake will become your new fall love. It’s a great breakfast, ideal for an afternoon snack with coffee and great for brunch with friends. I also really love serving this for a holiday because you can easily make it ahead of time. 

It will stay fresh and fabulous and you can serve it with ease the next morning. Plus, it will make you look all fancy! 

I am a firm believer in apple cider over pumpkin this time of year. I live for apple cider everything! The flavor and even the scent are so much more nostalgic for me than pumpkin is.

Plus, I just like apple cider better. It’s less spiced. It’s more appley. 

Wow. I know – great descriptions. 

But I think it’s because apple cider is so FRESH and tart. It’s a bit refreshing and thirst-quenching, whereas pumpkin is just so warm and cozy. I like apple bits a whole lot more. 

Then, we have the whole idea of coffee cake.

Cake for BREAKFAST?

Why yes, of course. That’s the best idea ever.

We all know that coffee cake is just a perfect excuse to eat cake for breakfast. 

Here’s how I make it! 

The base of this cake has grated apple in it and a touch of apple cider. It’s so delicious and moist! This cake base is from my blueberry peach coffee cake and everyone loves that so much. So I kept the fruit in it and it’s delish.  (more…)

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Who else is excited because it’s berry crisp season?! 

This blackberry peach crisp is so warm with syrupy fruit and the most delicious, crunchy oatmeal cookie topping that makes it irresistible. 

Is it even summer yet if you haven’t made a fruit crisp?!

I think not. 

4th of July weekend is the perfect time to utilize a recipe like this. Serve it for dessert with lots of vanilla ice cream. It feels fancy and special and extremely summery, just the way I like it. 

We’ve been getting the most delicious blackberries (from Costco! Of all places.) the past few weeks. And we’ve been flying through them! I’m talking like one container a day, at least. My kids love them and Eddie and I both put them in yogurt bowls. They are incredibly flavorful and delicious!

I knew I wanted to make a crisp or cobbler or crumble with them. And since everything berry goes wonderfully with peach, here we are.

I adore peach season!

They are another frequent add-in to my yogurt bowls. They are also one of my favorite snacks to have in the summer. And of course, I adore them in savory recipes like salads and salsa. 

There is something about how juicy and perfect the combo of peaches and berries can be. The way it all melts and bursts together in a warm summery, yet cozy recipe. 

Then we go and top it with ice cream?

I am so sold. It is all I want to make for dessert right now! 

The whole process is super easy too.

I toss the berries and peaches with some flour, sugar and lemon juice. 

Then, I make the oatmeal crumble with oats, brown sugar, some butter and cinnamon. 

I sprinkle the crumble over the fruit and bake! It’s simple, easy, classic and really hits the spot. 

You can even prep it ahead of time up until that point, then stick it in the fridge until you’re ready to bake. 

Because the secret is to serve it WARM. Of course! I mean, just look at those melty vanilla rivers that swirl through the fruit. It’s the most important part.

That being said, I’ve totally grabbed a few spoonfuls straight from the fridge and enjoyed it. I mean… oatmeal means breakfast right?

Looks like it to me!

Blackberry Peach Crisp

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Blackberry Peach Crisp

We adore this blackberry peach crisp! It's juicy and syrupy and warm, topped with a crunchy oatmeal cookie crumble and vanilla ice cream. So easy and simple yet classically delicious. Summertime!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 to 8

Author How Sweet Eats

Ingredients

• 4 peaches, peeled and chopped
• 3 cups blackberries
• ¼ cup brown sugar
• 1 tablespoon flour
• ½ teaspoon kosher salt
• ½ lemon, juiced
• 4 tablespoons unsalted butter cut into tiny pieces
• vanilla ice cream, for serving
• fresh mint, for serving

oatmeal cookie crumble

• 1½ cups old-fashioned oats
• ¾ cups loosely packed brown sugar
• ¼ cup all-purpose flour
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 8 tablespoons unsalted butter softened

Instructions

• Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with nonstick spray.
• Mix the peaches and berries in the baking dish. Toss with the sugar, flour, salt and lemon juice. Toss well. Let sit while you make the topping. Sprinkle the butter pieces on top.
• Stir the oats, sugar, flour, cinnamon and salt together. Add the softened butter and use your hands to crumble it up and toss it in the mixture – I combine it for a full 5 minutes until it is really incorporated and crumbly – almost the whole mixture is like wet oat-y sand… Sprinkle it evenly over the fruit.
• Bake for 35 to 45 minutes, until the fruit is caramely and the crumble on top is golden. Let it cool slightly before serving with ice cream. Garnish with fresh mint!

The color too!

The post Blackberry Peach Crisp with Oatmeal Cookie Crumble. appeared first on How Sweet Eats.

Nothing better than a berry flag cake in the summer!

This white sheet cake is studded with festive sprinkles, topped with fresh whipped cream and all the cutesy flag berries. It tastes amazing and is fun to serve. I’ve made a cupcake version before and they are always a hit!

Ohhh how we live for a festive sheet cake over here.

I have a triple berry sheet cake with cream cheese frosting and it’s DIVINE. It’s the inspiration base for this recipe. In fact, I took red white and blue sprinkles and just added them to the batter! 

That is it.

And then made the classic berry flag. Who made the first flag cake? Ina? Martha? I don’t even know but I thank them for it. It’s basically my favorite cake to make in the summer! It’s fun, festive, delicious and the kids flip over it.

Seriously, they could eat an entire grocery store worth of berries in a week. 

This is a fun funfetti cake! My kids love adding the sprinkles. Get a bunch of red white and blue sprinkles – just get the jumbo jar! You can use them for brownies or cookies or ice cream sundaes and stuff all summer long. Because you need about ½ cup of sprinkles and those little tubes at the store won’t cut it. 

I like to use both vanilla and almond extract. The almond gives it that slight sugar cookie flavor and it’s wonderful. It’s not full blown “wedding cake” flavored – but it has a hint of something else that makes it taste special. 

Now the frosting… you know I’m a cream cheese frosting freak. And I LOVE using it on my sheet cakes. But if you want something lighter, I suggest whipped cream. I used fresh whipped cream on this cake because it goes so well with berries.

It’s classic and light and just makes the cake. 

While it doesn’t have the same texture, this cake kind of reminds me of angel food cake when you top it with the whipped cream. It’s that light and airy and so lovely to eat on a hot summer day.  (more…)

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Weekend treat time!

These lemon blueberry cobbler bars are crumbly, chewy, gooey and filled with incredible lemony berry flavor. They taste like a big bite of spring. 

It’s almost like a lemon bar and blueberry cobbler had a baby. In the most wonderful fruity way possible. 

If you’re looking for a dessert to make for mother’s day weekend or one to serve as the sunshine months come around, this is it!

It serves a crowd. 

The flavors are so fresh and ideal for the season. 

And they even freeze well too! 

If you have a copy of The Pretty Dish, you might recognize this as one of the best recipes in the book! I have blueberry peach cobbler bars in that book and they are DIVINE. I have made so many variations on that recipe, from strawberry cobbler bars to apple ones to cranberry ones. 

This is such a versatile recipe and one that everyone loves! 

And the best part is that it’s a true make-ahead recipe. You prepare these ahead of time and take them to a party or serve them for dessert… you’re the most popular! 

Here’s how I make them!

It’s all about shortbread. Another great thing about this recipe is that you make a shortbread mixture that works for the crust AND the crumbly cobbler topping! Super easy. Once it’s made, I press half of it into a baking dish and save the other half for the top. 

The filling has tons of fresh blueberries, lemon zest, some sugar, eggs, cornstarch and vanilla. There’s a touch of half and half in there too. 

Once mixed, I pour the filling right on the crust. 

Next, I crumble the remaining shortbread mixture over that filling. Then I pop it into the oven! 

These take about 45 minutes to bake and I like to cool them completely before slicing. Sometimes I even chill them in the fridge overnight! 

The filling is so gooey and fruity and just a dream! But the crust is buttery and fabulous. The combination just WORKS.  (more…)

The post Lemon Blueberry Cobbler Bars. appeared first on How Sweet Eats.

Best ever coffee cake, coming your way.

This greek yogurt coffee cake is so tender and filled with the most delicious cinnamony crumb. The texture from the crumb is perfect and the cake is light and fluffy. Everyone loves this cake!

Sheet cake coffee cake is the best coffee cake!

Know why?

It makes a ton and you can share!

It’s lovely for brunch. Afternoon coffee! Even post-dinner dessert. 

I am no stranger to making coffee cake after coffee cake. It’s just that I usually make them in a bundt pan. I love those versions too!

But then I found this classic version in a sheet pan and I was so in. 

I love having the option to make a 9×13 cake so I can freeze some, share some and more. 

I don’t think it’s any secret that I love using greek yogurt in my cakes too. Because I love how moist it makes them. It adds a little bit of tangy flavor and it’s so simple. If you don’t have or love yogurt, you can always swap sour cream! It’s just as good and some would say… probably better. 

I’m just over here, a huge yogurt freak. 

Just look at that crumb!

This cake is EASY. 

First, mix up the crumb so it’s ready.

Next, make the batter. It’s super simple and starts with melted butter! You can make it in one bowl. One and done!

Make sure to spray a 9×13 baking dish with the nonstick baking spray. You know, the one that has the flour in it too!  (more…)

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I’ve got your weekend treat!

This banana cake is topped with chocolate peanut butter frosting and it is divine! The loveliest snack, a great after-school snack or even a fantastic weekend dessert.

We love it! 

The cake is made with plain greek yogurt and it’s incredibly fluffy for a banana dessert. It’s light and airy but so reminiscent of banana bread – it’s like instant nostalgia in cake form. 

If you’ve made my banana cake with coffee frosting before, then you know alllll about this incredible recipe.

The cake is the perfect mix between banana bread and sheet cake. My kids go crazy for it. I love it because it makes a big 9×13 inch cake, and these days one loaf of banana bread is gone in a day around here. 

However… this lasts a little longer.

And the frosting! Chocolate peanut butter lovers unite! 

Oh but wait – it’s not just chocolate peanut butter. It’s chocolate peanut butter cream cheese frosting!!!

Cue all the exclamation points. 

I am such a cream cheese frosting freak. I don’t even LIKE frosting in general. But cream cheese frosting? I love.

The tangy creaminess… oh it’s just perfect. 

And there is something about it when it’s mixed with peanut butter! Like peanut butter cheesecake. Major favorite forever.  (more…)

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Happy heart day!!

These adorable little tarts are buttery and flaky, filled with tart raspberries and melty dark chocolate. Perfect to treat yourself or your loved ones this weekend!

I will forever use puff pastry for all the things. It might be my favorite store-bought ingredient (even before a rotisserie chicken!). I love how incredible it tastes, how easy it is to use and how it is super versatile. 

Sweet? Savory? Both? 

It works for everything! 

This is how I make the tarts!

The tarts you see here have been cut into rounds with a large biscuit or cookie cutter. Then I fold them into little rustic galettes. But you could also use the entire sheet to make one giant puff pastry tart and then slice it into squares. 

Personally, I love crust too much and want my own mini galette. So here we are!

I like to use frozen raspberries for multiple reasons. One, the price. Obviously. Two, the ease and accessibility during the season. And three, they are great and fresh and you don’t have to pick through every single one. 

For chocolate, a high quality chocolate over 70% is my number one choice. I simply chop it up! Chop it up and sprinkle it right on top of the berries.

This is messy, it’s not super pretty. But it tastes fantastic and is the ultimate fruity chocolate dessert. One that looks fancy but doesn’t take much time at all.  (more…)

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