Easy Nutella Rice Krispie Treats

Hazelnut krispie treats cut into bars on parchment paper.Nutella Rice Krispie Treats combine my favorite rice krispie treats with creamy chocolate hazelnut spread. Soft and chewy, you’ll love…

Hazelnut krispie treats cut into bars on parchment paper.

Nutella Rice Krispie Treats combine my favorite rice krispie treats with creamy chocolate hazelnut spread. Soft and chewy, you’ll love this easy recipe!

If Nutella is your favorite, be sure to try my Nutella Banana Bread. You’ll also love this creamy No Bake Nutella Cheesecake!

One large nutella krispie treats served on a white plate.

Why You’ll Love These Nutella Krispie Treats

They say you shouldn’t try to reinvent the wheel, but with Rice Krispie Treats? Well, that’s a different story!

This dessert is perfect for changing up and trying new variations, whether it’s Lemon Rice Krispie Treats, Strawberry Rice Krispie Treats, or these Nutella Rice Krispie Treats.

These chewy, crispy squares taste like buttery marshmallows with Nutella spread for a rich, chocolatey twist on the original.

Here’s why I love this recipe—and why you will too:

  • Short list of ingredients—the only thing on here that isn’t in the original recipe is Nutella! 
  • This recipe is easy to make.
  • This is one of those desserts that everyone will love. Rice Krispie Treats are delicious as it is, but adding Nutella to the mix makes them even better!

Important Ingredient Notes

Ingredients needed to make Nutella Krispie Treats.
  • Salted butter – Salted butter (rather than unsalted) helps balance the sweetness of these Nutella Rice Krispie Treats.
  • Mini marshmallows – I always reserve some of the marshmallows to stir in with the cereal, which gives you little pockets of chewy-gooey goodness.
  • Vanilla extract – This enhances the overall flavor of the Rice Krispie Treats. Use pure vanilla extract, or my homemade vanilla extract.
  • Nutella spread – Or a similar hazelnut-chocolate spread.
  • Rice Krispies – You can’t make this recipe without them!

How to Make Nutella Rice Krispie Treats

Prepare: Line a 9-inch square baking dish with parchment paper. I use binder clips to keep the parchment in place.

Step by step photos showing how to make nutella rice krispie treat bars.

Make the Marshmallow Mixture:

  • Melt the butter in a large pot set over medium heat. 
  • Once melted, reduce the heat to low and add all but 1 cup of the mini marshmallows.
  • Stir until the marshmallows melt and remove from heat.
  • Stir in the vanilla extract and 1 cup of the Nutella. 
Step by step photos showing how to assemble nutella krispie treats.

Finish and Cool:

  • Stir in the cereal and reserved mini marshmallows. 
  • Pour the mixture into the prepared pan.
  • Melt the remaining Nutella in the microwave for 30 seconds. 
  • Drizzle the warm Nutella over the Krispie treats. 
  • Cool for 1 hour, then cut and enjoy.
Nutella being drizzled over the top of the dessert bars.

Tips and Tricks

  • If you have unsalted butter on hand, you can use that instead of salted butter. Simply add 1/2 teaspoon of kosher salt to the butter and marshmallow mixture.
  • Always use fresh marshmallows and fresh cereal for the best results. Nothing ruins Rice Krispie Treats like stale cereal and marshmallows!
  • Also be sure to use name brand Rice Krispies, not a store brand. I’ve noticed that store brands of puffed rice cereal have a different texture than the original.
  • For a different spin on this recipe, you can swap out the Nutella for Biscoff, almond butter, or peanut butter.
  • Gently press the Nutella chocolate mixture into the pan with the back of spatula or damp fingers. Avoid applying excessive pressure, as it may result in them becoming hard.
  • Store these Nutella Rice Krispy Cereal Treats in airtight container at room temperature for up to 5 days. Freeze in an airtight ziploc bag for up to 3 months. Thaw at room temperature before serving.
Chocolate krispie treats cut into bars.

More Rice Krispie Treats

Hazelnut krispie treats cut into bars on parchment paper.
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Nutella Rice Krispie Treats Recipe

Nutella Rice Krispie Treats combine two fabulous flavors into one crowd-pleasing dessert! They’re crispy, chewy, chocolatey, and totally irresistible.
Course Rice Krispie Treats
Cuisine American
Keyword nutella krispie treats
Prep Time 10 minutes
Cook Time 5 minutes
Set Time 1 hour
Total Time 1 hour 10 minutes
Servings 18 bars
Calories 70kcal
Author Aimee

Ingredients

  • 6 Tablespoons salted butter
  • 16 ounce package mini marshmallows, divided
  • 1 teaspoon vanilla extract
  • 1 ¼ cup Nutella spread, divided
  • 6 cups Rice Krispies cereal

Instructions

  • Line a 9-inch square baking dish with parchment paper and set it aside. I use binder clips to keep the parchment paper in place.
  • In a large pot, melt butter over medium heat. Once melted, reduce heat to low and add all but 1 cup of the mini marshmallows to the pot.
  • Stir until marshmallows are completely melted. Remove from heat.
  • Add in vanilla extract and 1 cup of the Nutella. Stir until smooth. Add cereal and remaining 1 cup of the mini marshmallows. Stir until cereal is completely covered in marshmallow mixture, then pour it into prepared pan.
  • Melt remaining 1/4 cup of Nutella in micrwoave for 30 seconds. Drizzle over krispie treats. Allow treats to set about one hour. Cut and enjoy.

Notes

  • Unsalted butter can also be used in place of the salted butter. Add about 1/2 teaspoon kosher salt to butter and marshmallow mixture.
  • Always use fresh marshmallows and fresh cereal for the best results.
  • Nutella hazelnut spread can be found at most grocery stores or ordered online. Swap it out with Biscoff, almond butter, or peanut butter if you prefer.
  • For best texture, do not press the bars TOO firmly into the pan. Just lightly press with back of spatula or fingers dipped in water (to prevent sticking).
  • Store treats in airtight container at room temperature for up to 5 days. Or freeze in airtight ziploc bag for up to 3 months (thaw on counter for several hours).

Nutrition

Serving: 1bar | Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 79mg | Potassium: 13mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 737IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 3mg

More Rice Krispie Treats

Easy Chocolate Eclair Cake Recipe

Slice of chocolate eclair cake with a bite taken out.This recipe for Chocolate Eclair Cake is a classic no-bake dessert made with graham crackers, pudding, and chocolate frosting. Everyone…

Slice of chocolate eclair cake with a bite taken out.

This recipe for Chocolate Eclair Cake is a classic no-bake dessert made with graham crackers, pudding, and chocolate frosting. Everyone loves this no-bake simple dessert recipe!

If you love no bake desserts, be sure to try this easy S’mores Icebox Cake. Also, my no bake cheesecake recipe is always a hit!

One square slice of chocolate eclair cake with layers of graham cracker, pudding, and chocolate frosting, on a white plate and teal napkin.

Why This Eclair Cake Recipe is Best

On this website, you’ll find desserts I’ve made over the years and some childhood favorites from my family.

I ate cinnamon swirl zucchini bread as a kid and have shared many other types of zucchini bread recipes.

And these Pecan Tassies were at every holiday gathering. You’ll love their buttery crust with pecan pie filling!

Today’s Eclair Cake though is the one dessert that I knew how to make at a young age. Easy enough for the kids to help make, and it tastes incredible.

Similar to our family’s dirt cake recipes, you’ll love the pudding filling!

A chocolate eclair cake is an easy, no bake dessert the resembles chocolate eclairs. Similar to a Boston Cream pie. Slightly different than my cream puff cake and cream puff desserts!

Ingredient Notes

Ingredients needed to make chocolate eclair cake.

Today’s recipe has layers of graham cracker with pudding and whipped cream filling. Topped off with a homemade chocolate frosting!

  • Graham Crackers– you’ll need a whole box for this recipe!
  • Pudding Mix– be sure to choose INSTANT pudding. I like french vanilla, but regular vanilla works great too!
  • Milk– any variety
  • Cool Whip– Use store bought whipped topping or homemade whipped cream
  • Frosting- you can use canned frosting, chocolate ganache, or follow my homemade frosting recipe below!

How to Make Chocolate Eclair Cake

How to make chocolate eclair cake step by step photos.

If you’re wondering how to make chocolate eclair cake, it is crazy easy. No messy pastry cream with this easy recipe!

Make the filling. Layer the graham crackers, pudding mixture, crackers, remaining pudding layer, and final layer of crackers. Top it with frosting.

Refrigerate cake for at least 8 hours. This is NON-negotiable. Refrigerating the cake allows the graham cracker layers to soften, which gives this dessert it’s signature flavor and texture.

Fork with chocolate eclair cake

Homemade Eclair Cake Frosting

STEP 1: In a small saucepan, with double boiler, combine the baking chocolate with corn syrup. Heat on medium heat until chocolate is melted. Remove from heat.

STEP 2: Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.

STEP 3: Frost the top layer of graham crackers. Cover and refrigerate until serving.

PRO TIP: heat up a can of chocolate frosting and pour over the top of the cake! Either way works! Add a sprinkle of chocolate chips if you like!

Storage

  • Store leftover cake covered in refrigerator for up to 4 days. The graham crackers will get incredibly soft, but they still taste amazing.
  • Freeze eclair cake by assembling the cake in a freezer safe container (I like to use disposable foil pans). Wrap the entire pan in plastic wrap, then in foil. Freeze for up to 3 months. Thaw in refrigerator overnight until ready to serve.

Make-Ahead Instructions

I love making this cake ahead of time. Meaning you can enjoy your holiday or party stress free.

Assemble the cake up to 24 hours ahead of time. This allows you to have a delicious dessert without the mess on the day of your party!

Slice of chocolate eclair cake on a stack of two white plates, with one forkful removed.

Flavor Substitutions

  • This Strawberry Eclair Cake contains Cheesecake JELL-O in the filling. Plus there’s no oven needed which means it’s perfect for the warmer weather!
  • This easy Banana Eclair Cake is a favorite summer treat. It consists of layers of cinnamon graham crackers, vanilla pudding, and fresh banana. The best part is, you don’t even have to bake it! To top it off, I literally topped it off a cinnamon glaze!
  • I made a simple No Bake Pistachio Eclair Cake with pistachio pudding mix and chocolate frosting. You’ll enjoy this tasty dessert!
  • Too hot to turn on the oven? Make a No Bake Peanut Butter Eclair cake with Reese’s and peanut butter for a delicious chocolate treat.
Slice of eclair cake with a bite taken out.
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Chocolate Eclair Cake Recipe

This Chocolate Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!
Course Cake
Cuisine American
Keyword chocolate eclair, chocolate eclair dessert, eclair cake, eclair recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 24 servings
Calories 131kcal
Author Aimee

Ingredients

For the Cake:

  • 1 box honey graham crackers 14.4 ounce
  • 2 packages instant french vanilla pudding 3.4 ounce each
  • cups milk
  • 12 ounce cool whip thawed

For the Frosting:

  • 2 ounce unsweetened baking chocolate
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla
  • 3 Tablespoons butter
  • cups powdered sugar
  • 3 Tablespoons milk

Instructions

  • Mix pudding with milk in a medium size bowl. Fold in thawed cool whip.
  • Layer in a 13×9 dish: graham crackers, pudding, graham crackers, pudding, graham crackers.
  • For the homemade frosting, mix the baking chocolate with corn syrup in a double boiler over medium heat. Stir until smooth. Add vanilla, butter, milk and powdered sugar. Mix until thoroughly combined.
  • Frost the top layer of graham crackers. Cover and refrigerate 8 hours until serving.

Video

Notes

  • You can swap out homemade frosting for one can of milk chocolate frosting. Remove lid and foil cover. Microwave 20 seconds, stir, and spread over graham crackers.
  • If you can’t find french vanilla pudding mix, swap it out for instant vanilla pudding mix.

Nutrition

Calories: 131kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 46mg | Sugar: 12g

This Eclair Cake recipe is an old fashioned icebox cake with layers of graham crackers, pudding, and chocolate frosting. An easy no bake dessert recipe!

Ambrosia Fruit Salad Recipe

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows…

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.

No holiday meal is complete without a cold, fruity salad. This Frozen Cranberry Salad is another must-try! This Pistachio Salad is also a favorite among readers!

Ambrosia fruit salad in a round, scalloped edge bowl.

What is the Recipe for Ambrosia Salad

Ambrosia is a fruit salad with sweet creamy dressing. Originally from the American south, this dish is now a popular part of holiday meals across the United States.

Depending on the cook, there are many different ways to make classic Ambrosia.

  • Virtually all Ambrosia Salad recipes include canned fruit, a creamy dressing, coconut and/or marshmallows.
  • Some include nuts, chocolate or other mix-ins too.
  • This dish is the kind of “salad” that makes you question the meaning of the word. Ambrosia is decadent and rich–more similar to a dessert than a typical dinner salad.

The combination of fruits, cream, and coconut is delicious on a holiday dinner plate.

Whether you grew up eating this easy Ambrosia Salad or are trying it for the first time, this recipe is a great Christmas side dish!

Paired with your classic sweet potato casserole, and of course some cheesy hashbrown casserole, your family and friends will love it.

Remember to give our lemon jello salad a try next time!

Ambrosia Salad Ingredients

Ingredients needed to make ambrosia salad.
  • Whipped Cream – My homemade whipped cream is delicious in today’s recipe, but Cool Whip (whipped topping) works too.
  • Fruit Flavored Mini-Marshmallows – I love the color and flavor these add! Of course, regular miniature marshmallows are a fine substitute.
  • Sour Cream – For a sweeter twist, substitute vanilla pudding instead.
  • Maraschino Cherries – Make sure to remove the stems first.
  • Pineapple Chunks – Crushed pineapple works well in this Ambrosia Salad recipe too.
  • Mandarin Oranges- Swap out all the canned fruit for a couple cans of fruit salad instead!
  • Coconut – Use the sweetened flakes to add some crunchy texture and delicious flavor to the fruit salad. Or toast the coconut for delicious texture.
Ambrosia salad served in white ramekins.

How to Make Ambrosia Salad

  • In a large bowl, mix the whipped cream and sour cream first. Then fold in the fruits, shredded coconut, and marshmallows.
  • You could also use vanilla yogurt instead of sour cream if preferred.
  • Cover and chill Ambrosia Salad for at least an hour before serving.
  • Store in an airtight container in the fridge for 2 to 3 days.

More Easy Desserts

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.
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Ambrosia Salad Recipe

Bring extra sweetness to your holiday table with this Ambrosia Salad recipe! Toss canned fruit with whipped cream and marshmallows to create an easy an easy side dish.
Course Desserts
Cuisine American
Keyword easy ambrosia, marshmallow salad
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 205kcal
Author Aimee

Ingredients

  • 8 Ounces Whipped Cream
  • 2 Cups Fruit Flavored Mini Marshmallows
  • 1 Cup Sweetened Coconut
  • ½ Cup Sour Cream
  • 1 Can Pineapple Chunks 20 ounces, drained
  • 1 Jar Maraschino Cherries 10 ounces, drained
  • 1 Can Mandarin Oranges 11 ounces, drained

Instructions

  • Thoroughly mix together the sour cream and whipped cream in a medium mixing bowl.
  • Remove any stems from the cherries. Add all remaining ingredients and fold in until evenly distributed.
  • Cover and chill for about an hour before serving. Enjoy!

Notes

    • You could also use vanilla yogurt instead of sour cream if preferred.
    • Cover and chill Ambrosia Salad for at least an hour before serving.
    • Store in an airtight container in the fridge for 2 to 3 days.

Nutrition

Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 40mg | Fiber: 2g | Sugar: 18g

Easy Side Dish Recipes

Creamy, cold and sweet Ambrosia Salad never goes out of style! Our version of the nostalgic holiday side dish is easy to make and full of fruity flavor.

Lemon Rice Krispie Treats

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor.…

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!

For another lemony treat, try this Lemon Chiffon Pie. My Lemon Brownies are a reader favorite too!

Lemon krispie treats cut into 9 large bars.

Why You’ll Love These Lemon Rice Crispy Treats

If you’ve been a reader for a while, you probably know that Rice Krispie treats are my weakness.

Whether it’s Strawberry Krispie Treats, Fluffernutter Rice Krispie Treats, or Cherry Rice Crispy Treats, I will gladly take them all! These Lemon Rice Krispie Treats are my latest and greatest.

I’m not sure why I didn’t think of these sooner because the flavor of classic Rice Krispie treats pairs beautifully with lemon! Like Lemon Bars, they have that buttery-sweet-tart contrast going for them.

  • Quick and Easy to make!
  • With lemon zest, juice, and lemon extract, these Rice Krispie treats are full of bright citrus flavor.
  • These treats are always a hit for potlucks, picnics, and backyard barbecues—and they’re easy to transport too! 

Important Ingredient Notes

Ingredients needed to make lemon rice krispie treats.
  • Lemon – You’ll need the juice and the zest, but zest the lemon first. It’s much easier that way!
  • Salted butter – Most baking recipes use unsalted butter, but I prefer salted because it adds some balance to the dish.
  • Mini marshmallows – Make sure they are fresh! Stale marshmallows can ruin Rice Krispie treats.
  • Extracts – You’ll need both lemon and vanilla extract. Lemon extract adds a stronger lemon flavor than juice without adding a lot of excess liquid.
  • Rice Krispies cereal – Normally I’m not a stickler for name brands, but I make an exception for Rice Krispy treats. Some of the off-brand versions have a slightly different texture.

How to Make Lemon Treats

  • Make the Topping: Combine a tablespoon of sugar with lemon zest and stir. Set it aside.
  • Make the Glaze: In another bowl, whisk the lemon juice and zest. Set it aside.
Step by step photos showing how to make lemon rice krispie treats.
  1. Heat the Marshmallow Mixture: Melt the butter in a saucepan set over medium heat, then add all but 1 cup of the marshmallows. Reduce the heat to low and stir until the marshmallows are completely melted. Remove from heat.
  2. Finish the Rice Krispie Mixture: Stir in the lemon and vanilla extracts, followed by the cereal and remaining marshmallows.
  3. Transfer to Pan: Pour the mixture into a parchment-lined 9-inch square baking dish, pressing it gently with your fingertips to spread it evenly.
  4. Set: Drizzle with the lemon glaze, then add the lemon sugar mixture. Allow the lemon Rice Krispie treats to set for about 1 hour before cutting and serving.

You can also drizzle white chocolate on these bars for a decadent no bake dessert!

Lemon rice crispy treats cut into squares.

Tips and Tricks

  • Here’s how to zest a lemon; you’ll get about 1 teaspoon of zest from a single lemon.
  • In addition to the marshmallows, make sure the cereal is also fresh. If it’s been sitting open in the box for several weeks, your Rice Krispie treats will be missing the crispy!
  • I like to add the lemon glaze while the Rice Krispie treats are warm because it seeps down into them, making them extra delicious. If you prefer a more “finished” look, you can wait to add the toppings. Slice into bars then top each one with glaze and sugar after they have cooled and set.
  • Store the lemon Rice Krispie treats in a sealed container at room temperature for a few days. Alternatively, you can freeze them in a ziploc bag for up to 3 months. If you have to stack them in the bag or container, put parchment paper between the layers to prevent sticking.

More Rice Krispie Treat Recipes

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!
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Lemon Rice Krispie Treats Recipe

Lemon Rice Krispie Treats have a chewy texture and buttery marshmallow flavor, plus a zesty lemon twist for extra flavor. If you love lemon, these are a must-make!
Course Rice Krispie Treats
Cuisine American
Prep Time 8 minutes
Cook Time 5 minutes
Resting Time 1 hour
Total Time 1 hour 13 minutes
Servings 18 bars
Author Aimee

Ingredients

  • 1 lemon, zested and juiced, see notes
  • 1 Tablespoon granulated sugar
  • ½ cup powdered sugar
  • 6 Tablespoons salted butter
  • 16 ounce bag mini marshmallows, divided
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 6 cups rice krispies cereal

Instructions

  • Start by making the lemon topping. Zest one lemon in a small bowl. Add 1 Tablespoon of granulated sugar and mix with a spoon until crumbly and combined. Set aside.
  • Juice the same lemon in a small bowl. Add in powdered sugar and whisk until smooth. Set aside.
  • Line a 9-inch square baking dish with parchment paper. Set aside.
  • In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the mini marshmallows, reducing heat to low. Stir with a spatula until marshmallows are completely melted. Remove from heat.
  • Add in lemon and vanilla extracts, stir until blended. Add cereal and remaining one cup of mini marshmallows, stirring gently until combined.
  • Pour mixture in prepared baking dish, pressing gently with your fingertips until spread out. Immediately drizzle with the lemon glaze, then add the lemon sugar mixture.
  • Allow krispie treats to set for about one hour. Cut and enjoy.

Notes

  • For the whole lemon, zest the lemon using our guide on how to zest a lemon. You’ll get about 1 teaspoon of zest. For the lemon juice, you’ll get about 1 Tablespoon juice.
  • Be sure to use fresh marshmallows and fresh cereal. Using stale ingredients will result in stale treats.
  • Adding the lemon glaze while the krispie treats are warm allows the fresh citrus flavor to sink into the krispie treats. If you prefer a more “finished” look, you can wait to add the toppings. Slice into bars then top each one with glaze and sugar after they have cooled and set.
  • Store lemon krispie treats in airtight container at room temperature for several days.
  • You can also freeze krispie treats by sliding into a ziploc bag. Freeze for up to 3 months.

Nutrition

Serving: 1slice

Easy Cheerio Bars Recipe

No-Bake Cheerio Bars are an easy and versatile dessert everyone loves! Grab a box of cheerios and your favorite candies to make a tray full of sweet cereal bars no one can resist.No-Bake Cheerio Bars are an easy and versatile dessert everyone loves! Grab a box of cheerios and your favorite candies…

No-Bake Cheerio Bars are an easy and versatile dessert everyone loves! Grab a box of cheerios and your favorite candies to make a tray full of sweet cereal bars no one can resist.

No-Bake Cheerio Bars are an easy and versatile dessert everyone loves! Grab a box of cheerios and your favorite candies to make a tray full of sweet cereal bars no one can resist.

I could happily eat Rice Krispie Treats every day of my life. We’ve been making (and loving) variations with other kinds of cereal for years. You may remember these Lucky Charms Treats!

A stack of two cheerio bars on a stack of white plates.

Homemade Cheerio Treats

Today’s dessert bars are a close cousin of the classic Rice Krispies Treat–but made with Honey Nut Cheerios!

  • No bake recipe. You don’t even need to turn on the stove to make these Cheerio Bars!
  • Endless variations. You can use any bite sized pieces of candy in these bars–and even any kind of Cheerios–so it’s easy to customize them for any mood or occasion.
  • White chocolate drizzle. We finish our Cheerio treats with an indulgent layer of melted white chocolate!
  • Quick and easy. It takes just 20 minutes to assemble these bars, plus about an hour to let them set. No chilling required either!

If you love these bars, be sure to try our avalanche cookies next! Or give our easy fruity pebble rice crispy treats a try next.

Ingredient Notes

Ingredients needed to make cheerio bars.
  • Mini marshmallows – Just like Rice Krispie Treats, Cheerio Bars are held together with an ooey-gooey marshmallow base.
  • Honey Nut Cheerios – The sweetness and honey flavor makes this variety perfect for bars. Any variety would work!
  • Chocolate chips – Mix and match different varieties of chocolate morsels. Peanut butter chips and butterscotch chips are delicious too!
  • White chocolate wafers – Wafers (or Vanilla bark) are melted in the microwave then drizzled over the bars for a decadent finish.

How to Make Cheerio Bars

Step by step photos showing how to make cheerio bars.
  • Cereal swaps: Make the bars extra chocolatey by using chocolate cheerios or even cocoa puffs in this recipe instead. For a fruity option, Fruity Pebbles or the berry flavored cheerios are perfect!
  • Candy suggestions: Top your Cheerio Bars with bite sized pieces of any candy you like. We love M&Ms, Reese’s Pieces, caramel bits, or chopped up candy bars!
  • Storing: Store set bars in an airtight container at room temperature. They stay good for about 1 week.
  • Use fresh ingredients: Check your cereal and marshmallows before making this recipe to ensure they’re not stale. Stale ingredients = stale tasting cheerio bars!
Big squares of cheerio bars with colorful candies on top.

More No Bake Desserts

No-Bake Cheerio Bars are an easy and versatile dessert everyone loves! Grab a box of cheerios and your favorite candies to make a tray full of sweet cereal bars no one can resist.
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Cheerio Bars Recipe

No-Bake Cheerio Bars are an easy and versatile dessert everyone loves! Grab a box of cheerios and your favorite candies to make a tray full of sweet cereal bars no one can resist.
Course Rice Krispie Treats
Cuisine American
Keyword cheerio cereal bars, no bake cereal bars
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 20 bars
Calories 174kcal
Author Aimee

Ingredients

  • 16 ounce bag mini marshmallows divided
  • 6 Tablespoons unsalted butter
  • 6 cups Honey Nut Cheerios
  • ½ cup semi-sweet chocolate chips
  • ½ cup candies M&M’s, heath, etc.
  • ½ cup white chocolate melting wafers

Instructions

  • Spray a 9×13 inch pan with nonstick cooking spray.
  • In a large bowl, combine all but 1 cup of the marshmallows and the butter. Place in the microwave and melt for 2 minutes. Stir till smooth. Melt an additional 2 minutes if needed, cooking by 30 second increments.
  • When the marshmallows are melted and smooth, add the cheerios and remaining 1 cup of marshmallows and stir until completely coated.
  • Butter your hands and press gently in the pan. and top with chocolate chips and candy.
  • Melt the candy wafers in a small bowl in the microwave for 30 seconds. Stir till smooth. You may need to melt for another 30 seconds. Drizzle melted white chocolate over the bars.
  • Allow to set for one hour, slice into bars and serve.

Notes

  • Store in airtight container at room temperature for up to one week.
  • Swap out cheerios for any flavor (Froot Loops are also delicious).
  • Substitute your favorite toppings…chocolate chips and candies could be butterscotch, white chocolate chips, peanut butter morsels, etc.

Nutrition

Serving: 1bar | Calories: 174kcal | Carbohydrates: 31g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 77mg | Fiber: 1g | Sugar: 20g

Rice Krispie Treat Recipes

No matter what combination of candies and toppings you choose, these easy Cheerio Bars are always a crowd pleaser!

Fruity Pebble Rice Crispy Treats

Fruity Pebble Rice Krispie Treats are no bake dessert bars with only 4-ingredients. Easy to make and fun to eat, these gooey treats are a hit with the whole family!Fruity Pebble Rice Krispie Treats are no bake dessert bars with only 4-ingredients. Easy to make and fun to eat,…

Fruity Pebble Rice Krispie Treats are no bake dessert bars with only 4-ingredients. Easy to make and fun to eat, these gooey treats are a hit with the whole family!

Fruity Pebble Rice Krispie Treats are no bake dessert bars with only 4-ingredients. Easy to make and fun to eat, these gooey treats are a hit with the whole family!

Rice Krispies aren’t the only cereal you can turn into a dessert. I love all kinds of cereal based treats, from Cheerio Bars to Lucky Charm Treats and now this fruity pebbles version.

Fruity pebbles rice krispie treats being held before taking a bite.

Fruity Pebbles Krispie Treats Recipe

Anyone who’s known me for more than 5 minutes knows that Rice Krispie Treats are my favorite dessert of all time.

I love baking fudgy brownies, coconut cakes, and chocolate chip cookies. But my favorite treat is marshmallows and cereal- soft and chewy.

  • The fruity cereal packs gives a sweet fruity flavor to a classic dessert.
  • Gooey ribbons of marshmallow.
  • So colorful thanks to the fruity pebbles cereal.
  • Quick and easy to make.
  • Only 4 ingredients for this dessert!

These Fruity Pebbles Treats are all of the things I love about the Rice Krispie version, only with the fun pop of fruit flavors and color!

Kids go nuts for these, and so do I. They would be an instant hit at any bake sale, birthday party or potluck! Swap out the cereal and make a batch of Froot Loop Treats instead!

Just Four Ingredients

Ingredients needed to make fruity pebbles rice crispy treats.

The ingredients for Fruity Pebbles marshmallow bars are so simple. Here’s everything you need.

  • Salted butter. Usually I use unsalted butter in my baking, but the salt helps enhance the flavors in today’s recipe.
  • Fruity pebbles cereal. I used the original flavor. There is also a birthday cake option that would be delicious if you are making these for a birthday celebration! Cocoa pebbles are an easy swap to make chocolate rice krispie treats.
  • Mini marshmallows. The mini sized ones are perfect for folding in at the end for extra marshmallow goodness. You can even use the colorful fruity marshmallows to add even more fruity flavor!
  • Vanilla. My secret ingredient for BEST flavor. It creates the illusion that you’re using homemade marshmallows in this recipe.

How to Make Fruity Pebble Rice Crispy Treats

Step by step photos showing how to make fruity pebbles treats.
  • Use fresh marshmallows for this recipe. Those stale marshmallows in the back of your pantry will make the treats taste, well, stale. Grab a fresh bag before you make Fruity Pebbles treats.
  • Line your baking dish with parchment paper. Use binder clips to help it stay in place as you add the treats to the pan. This way you don’t have to worry about the bars sticking.
  • Dampen your fingers. Keep the treats from sticking to your hands by dipping your fingers in water before pressing them into the pan. Like magic! Works better than butter and your hands won’t end up greasy.
  • Press GENTLY! The number one reason Fruity Pebbles Treats come out hard is pressing the cereal mixture into the pan too firmly. Use a light touch and only press as much as you need to spread out the treats.
  • Let set for 1 hour before cutting. The cereal bars should be soft enough to slice but still hold their shape.
Fruity pebble crispy treats stacked on parchment paper.

More Easy Dessert Recipes

Fruity Pebble Rice Krispie Treats are no bake dessert bars with only 4-ingredients. Easy to make and fun to eat, these gooey treats are a hit with the whole family!
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Fruity Pebble Krispie Treats Recipe

Fruity Pebbles Treats are no bake dessert bars with only 4-ingredients. Easy to make and fun to eat, these gooey treats are a hit with the whole family!
Course Rice Krispie Treats
Cuisine American
Keyword fruity pebbles marshmallow treats
Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes
Servings 9 large bars
Calories 326kcal
Author Aimee

Ingredients

  • 6 Tablespoons salted butter
  • 16 ounce bag mini marshmallows divided
  • 1 teaspoon pure vanilla extract
  • 6 cups Fruity Pebbles cereal

Instructions

  • Line a 9-inch square baking dish with parchment paper. Set aside.
  • In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
  • Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined.
  • Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
  • Allow to set, about 1 hour. Cut and enjoy!

Notes

  • How many marshmallows do I need? One 16 ounce bag of marshmallows is about 8-9 cups. You’ll melt all but one cup of the marshmallows in the butter, reserving the last cup for adding with the cereal.
  • Line a 9-inch square baking dish with parchment paper. This way you don’t have to worry about extra butter on your fingertips, or the other extreme of your bars sticking to the pan! Use binder clips to help the parchment paper stay in place.
  • Use fresh marshmallows. Seriously, they make a difference. Don’t grab that bag that’s been in your pantry for months and months thinking it will be okay since you are melting them. It won’t be okay.
  • Add my secret ingredientVANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
  • DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
  • The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
  • Store in an airtight container for two days. If they last that long, I’d be shocked!

Nutrition

Serving: 1bar | Calories: 326kcal | Carbohydrates: 62g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 229mg | Sugar: 37g

Move over, Rice Krispies Treats! These no-bake Fruity Pebble Treats are a delicious and brightly colored twist on the classic childhood dessert.

Easy Buffalo Chicken Pasta Recipe

Buffalo Chicken Pasta Casserole is an easy chicken dinner packed with cream cheese, buffalo sauce and cheese. Just like buffalo chicken dip, once you start eating, it's hard to stop!Buffalo Chicken Pasta Casserole is an easy chicken dinner packed with cream cheese, buffalo sauce and cheese. Just like buffalo…

Buffalo Chicken Pasta Casserole is an easy chicken dinner packed with cream cheese, buffalo sauce and cheese. Just like buffalo chicken dip, once you start eating, it's hard to stop!

Buffalo Chicken Pasta Casserole is an easy chicken dinner packed with cream cheese, buffalo sauce and cheese. Just like buffalo chicken dip, once you start eating, it’s hard to stop!

When you love buffalo chicken dip, the next step is to turn it into a pasta dinner! Move over baked ziti, there’s a new casserole in town.

Pasta with chicken and buffalo sauce in a skillet.

Buffalo Chicken Pasta Bake

When you’re looking for a simple family dinner, pasta is usually a crowd pleaser. But if you’re tired of the same old spaghetti sauce based dishes, try something new!

Children in the midwest learn to throw together a chicken pasta casserole at an early age. Adding buffalo chicken flavor makes this incredible!

  • You can assemble it ahead of time.
  • Add more or less spice depending on your palate
  • This dish is both cheesy and flavorful, guaranteed to be a crowd pleaser!

Serve up tonight’s dinner with our homemade ranch dressing or make an easy Olive Garden salad.

Ingredient Notes

Ingredients needed to make buffalo chicken pasta bake.
  • Pasta – I love using penne pasta here, but bowtie or another shape would work well, too.
  • Cream Cheese – I recommend a full-fat cream cheese for the best, richest flavor in this recipe. Also, the bricks of cream cheese melt in better for the sauce than a tub.
  • Buffalo Sauce – We use and love Frank’s Red Hot Wing Sauce.
  • Chicken – Your chicken needs to be already COOKED for this recipe, so please plan accordingly. You can make our shredded chicken in the instant pot or boil some chicken ahead of time. Or use a rotisserie chicken from the store or this leftover roasted chicken.
  • Dressing – You can top your pasta casserole with Ranch dressing or blue cheese dressing. It’s not required, but it adds an extra boost.

How to Make Buffalo Chicken Pasta

Cook Pasta.

Step by step photos showing how to make buffalo sauce for pasta.

Make Sauce. While pasta is cooking, heat cream cheese, buffalo sauce and chicken broth in a large skillet. Simmer over medium heat, stirring constantly until cream cheese is melted. Add in garlic powder and salt, whisking until smooth.

Step by step photos showing how to assemble buffalo chicken pasta.

Add Chicken. Add 1 pound of COOKED, shredded chicken to the buffalo sauce and stir until well coated.

Combine and add Cheese. Add pasta, shredded mozzarella cheese, and shredded cheddar cheese. If needed, heat for a few minutes until the cheese melts and becomes bubbly.

Buffalo chicken pasta served in a bowl drizzled with blue cheese dressing.

Tips and Tricks

  • Use your favorite pasta shape for this casserole, but choose one that has some ridges to help the sauce cling to the pasta. Penne and bowtie are my favorites for this dish. Medium shells or rigatoni would work well too.
  • Add extra cheese when serving, if desired. Mix mozzarella and cheddar into the casserole, then add more on top for extra cheesiness.
  • Serving suggestions: My family loves having a salad or side dish along with the pasta. A simple mandarin salad is also a delicious green side! This applesauce recipe is a great palate cooler if the pasta is too spicy for you. And a slice of this Beer Bread goes with any dinner.
  • Store leftovers in a covered container in the refrigerator for 4 days.
  • Freeze assembled pasta dish by covering with foil. Freeze for up to 3 months. Thaw overnight in refrigerator then bake at 350 degrees for about 30 minutes.

More Buffalo Chicken Recipes

Buffalo Chicken Pasta Casserole is an easy chicken dinner packed with cream cheese, buffalo sauce and cheese. Just like buffalo chicken dip, once you start eating, it's hard to stop!
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Buffalo Chicken Pasta Recipe

Buffalo Chicken Pasta Casserole is an easy chicken dinner packed with cream cheese, buffalo sauce, and cheese. Just like buffalo chicken dip, once you start eating it’s hard to stop!
Course Main Dish
Cuisine American
Keyword 30 minute meals, buffalo chicken, buffalo chicken casserole, chicken, pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 341kcal
Author Aimee

Ingredients

  • 1 pound Penne Pasta
  • 1 package Cream Cheese 8 ounce
  • ½ cup Buffalo Sauce Frank’s Red Hot Wing Sauce
  • 1 cup Chicken Broth
  • 1 teaspoon galric powder
  • 1 teaspoon kosher salt
  • 1 pound Chicken breast or thigh, cooked and shredded
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Cheddar Cheese shredded
  • ¼ cup Ranch or Blue Cheese Dressing optional

Instructions

  • Cook pasta according to package directions. While pasta is cooking, make sauce.
  • For the sauce, in a large skillet, add cream cheese, buffalo sauce and chicken broth. Simmer over medium heat, stirring constantly until cream cheese is melted and smooth.
  • Add in garlic powder and salt and whisk until smooth.
  • Add cooked chicken and stir until blended.
  • Fold in cooked pasta and shredded cheeses. Remove from heat and serve warm.
  • Top with a drizzle of ranch dressing or blue cheese dressing, if desired.

Video

Notes

  • Once you’ve assembled the buffalo chicken pasta in a freezer safe casserole dish, cover with foil and freeze for up to 3 months.
  • Thaw in refrigerator overnight, then bake 350 degrees for about 30 minutes.

Nutrition

Calories: 341kcal | Carbohydrates: 19g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 974mg | Fiber: 1g | Sugar: 1g

More Easy Dinner Recipes

Buffalo Chicken Pasta is an easy, 30 minute meal recipe idea. Serve with blue cheese dressing!

Chewy Andes Mint Cookies Recipe

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all…

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.

Give my Mint Chocolate Chip Cupcakes a try next when you’re craving a minty dessert. Or whip up a tray of these fudgy Chocolate Mint Brownies to share!

Andes mint chocolate cookies on a baking sheet with parchment paper.

Who else loves popping a chocolate covered mint in their mouth after dinner?

Honestly, I think a few freshly unwrapped Andes mints would make a great dessert! But it’s even better when they are in cookies.

  • Easy to make with a handful of ingredients.
  • Fold Andes mints into a simple cookie dough before baking.
  • Perfect balance of rich chocolate and cool mint flavor.

For this recipe, I took those candies with creamy mint filling and added them to a basic buttery cookie dough. The result is a thin, crispy cookie bursting with chocolate mint flavor.

If you love Andes mints as much as I do, get ready to meet your newest favorite chocolate andes mint cookies!

Ingredient Notes

Ingredients needed to make Andes Mint Cookies.

Reminder

Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.

  • Butter. Butter is the base of our cookies, it adds richness and moisture. I use salted for this recipe, but use whatever you have on hand.
  • Sugar- I like using brown sugar in this recipe because it creates a chewy cookie.
  • Vanilla. Pure vanilla extract enhances the flavor of the chocolate and mint. Use our homemade vanilla extract for delicious results.
  • All purpose flour. Flour gives our cookies structure. These are a thin and crisp cookie. If you prefer a thicker and chewier cookie,
    increase the amount of flour to 1 ½ cups.
  • Baking soda. This helps ensure the cookies stay soft without rising too much.
  • Andes candies. Chopped andes mints are our filling of choice in these cookies! You can occasionally find a bag of the chopped Andes in your baking aisle, otherwise chop them up yourself. Or swap them out for peppermint patties!

How to Make Andes Mint Cookies

Step by step photos showing how to make andes mint chocolate cookies.
  • Chill the dough for 30 minutes. If you need to chill it longer, just know that you’ll have to let the cookie dough sit out a little bit to get soft again before scooping.
  • Make sure to space each ball of cookie dough at least 3 inches apart. These cookies will spread!
  • Sprinkle a pinch of flaked sea salt on the top of each cookie immediately after baking. These amazing Caramel Cookies will remind you of them.
  • Let the cookies cool on the baking tray. They will continue to set as they cool to room temperature.
  • Store cookies in an airtight container at room temperature. Enjoy within 5 days. In my house, they disappear long before then.
  • Freeze Cookies. Use my tips on how to freeze cookie dough for later.
Andes cookies stacked on parchment paper.

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.
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Andes Mint Cookies Recipe

Delicious chewy, buttery cookies chock full of chocolate and mint! Andes Mint Cookies are the best ever treat for all the mint lovers in your life.
Course Cookies
Cuisine American
Keyword andes mint cookie recipe, mint chocolate chip cookies
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 55 minutes
Servings 15 cookies
Calories 227kcal
Author Aimee

Ingredients

  • 10 tablespoons salted butter melted
  • ¾ cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup andes mints chopped

Instructions

  • In a large bowl, whisk together the melted butter and brown sugar until blended.  
  • Add the egg and vanilla and whisk to combine.    
  • Add the flour and baking soda and fold into the batter, just until combined. When the flour has almost all been incorporated, add the chopped andes mints and continue folding until no large lumps of flour
    remain.   
  • Transfer the dough to the fridge to chill for 30 minutes.    
  • While the dough chills, preheat your oven to 350 degrees F and line two large sheet pans with parchment paper.   
  • Scoop 2 tablespoon sized balls on the baking sheets, making sure to place them at least 3” apart, these cookies spread!    
  • Bake for 14 minutes, or until the edges are set and golden brown. Allow the cookies to cool fully to room temperature on the tray. They will set as they cool!    
  • Store any leftover cookies in an airtight container at room temperature for up to five days.

Notes

  • Make sure to space each ball of cookie dough at least 3 inches apart. These cookies spread!
  • Sprinkle a pinch of flaked sea salt on the top of each cookie immediately after baking. It will remind you of these amazing Caramel Cookies.
  • Let the cookies cool on the baking tray. They will continue to set as they cool to room temperature.
  • Store cookies in an airtight container at room temperature. Enjoy within 5 days

Nutrition

Serving: 1cookie | Calories: 227kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 164mg | Fiber: 1g | Sugar: 17g

Sweet, minty and chocolatey, these Andes Mint Cookies are begging to be made!

Easy Chocolate Meringue Pie Recipe

Slice of chocolate pie with meringue topping on a white plate.This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An…

Slice of chocolate pie with meringue topping on a white plate.

This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An old fashioned recipe you’ll love!

For another crowd-pleasing pie recipe, try this Banana Cream Pie. If creamy chocolate desserts are your favorite, you’ll also love my Chocolate Cheesecake Recipe.

Chocolate pie with meringue topping and a slice removed.

Chocolate Pie With Meringue Topping

I enjoy a traditional Lemon Meringue Pie, but sometimes I crave a more indulgent version with chocolate. The result? This Chocolate Meringue Pie.

If you imagine lemon meringue pie with a chocolate filling instead of tart lemon, that’s what you get here. It reminds me a little bit of my French Silk Pie Recipe, but with fluffy meringue on top instead of whipped cream!

  • This is the kind of dessert that will impress your guests (or family) when you make it. And who wouldn’t appreciate some recognition for their efforts in baking?!
  • The filling is rich and decadent, with cocoa powder and semisweet chocolate for double the chocolate flavor.
  • If you’d like, you can start with store-bought pie crust to give yourself a little shortcut, but you must make everything else from scratch. No pudding mix used here!

(Do you love meringue? Try these Chocolate Meringue Cookies and my Strawberry Meringues Recipe!)

Important Ingredient Notes

Ingredients needed for chocolate meringue pie.
  • Eggs – You’ll separate all your eggs. We will use the whites in the meringue and the yolks in the chocolate filling.
  • Cream of tartar – This helps the egg whites stiffen.
  • Unsweetened cocoa powder – Be sure to use cocoa powder, not cocoa mix, which has sugar added to it.
  • Whole milk – Using whole milk will give you maximum creaminess.
  • Semi-sweet chocolate bar – Use a high-quality chocolate for best results.
  • Pie crust – I like to use my buttery, flaky Homemade Pie Crust. But a store bought refrigerated pie crust will work great too.

How to Make A Chocolate Meringue Pie

Step by step photos showing how to make meringue topping.

When making an old fashioned chocolate meringue pie, you’ll break it up into several steps. Be sure to scroll all the way down to the printable recipe card for full instructions!

Make the Meringue:

  • Whisk the sugar and water for the meringue in a small saucepan over medium heat until the sugar starts dissolving. As soon as the sugar starts simmering on the edges, stop whisking.
  • Add a candy thermometer to the pan and continue to heat until the temperature reaches 240ºF.
  • While the syrup is heating, beat the egg whites and cream of tartar in a large bowl until the mixture is foamy.
  • Once the syrup has reached 240ºF, slowly pour it into egg white mixture. Beat on high speed until stiff peaks form. Set it aside.
Step by step photos showing how to make chocolate pie filling from scratch.

Make the Chocolate Filling:

  • Combine the white sugar, cornstarch, cocoa powder and milk in a medium saucepan set over medium heat. Whisking constantly until the mixture begins to thicken, be careful not to let it boil. Remove from heat.
  • In a small bowl, temper the eggs by whisking them together and adding about 1/2 cup of the warm cocoa mixture. Add the egg yolk mixture to the remaining cocoa mixture in the saucepan and set the pan over medium heat. 
  • Stir the salt, vanilla extract, and chopped chocolate until the chocolate melts and the mixture becomes smooth.
  • Pour the rich chocolate filling into the baked pie crust. 
Step by step photos showing how to bake meringue.

Assemble, Bake, and Chill:

  • Add the meringue over the warm filling. Use a spoon to make some small peaks in the meringue.
  • Bake the pie in a 425ºF oven for about 7 minutes, or until the tops of the peaks are golden brown.
  • Remove from the oven and let the pie cool completely to room temperature for about an hour.
  • Refrigerate for at least 7 hours or up to overnight. Serve chilled.

Tips and Tricks

  • Cream of tartar helps egg whites stiffen. If you don’t have any, you can use 1 teaspoon of lemon juice as a substitute.
  • You can substitute 1/2 cup of semi-sweet chocolate chips for the chocolate bar if you have chocolate chips on hand.
  • Chill the pie for at least 7 hours for smooth, sliceable results. You can insert toothpicks in the top of the pie to hold up the plastic wrap so it’s not in direct contact with the meringue. 
  • Store chocolate meringue pie in the refrigerator for up to 2 days. After this, the meringue will begin to get weepy.
  • A chocolate Oreo pie crust is also delicious, and easier to make than a pastry crust.
  • You could use a creme brulee torch instead of the oven, but the oven browns the top more evenly.
Slice of chocolate pie with a bite taken out.

More Chocolate Pie Recipes

Slice of chocolate pie with meringue topping on a white plate.
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Chocolate Meringue Pie Recipe

This delicious Chocolate Meringue Pie recipe has a creamy chocolate filling and fluffy meringue, baked in a flaky crust. An old fashioned recipe you'll love!
Course Pies and Tarts
Cuisine American
Keyword meringue chocolate pie
Prep Time 30 minutes
Cook Time 27 minutes
Chill Time 8 hours
Servings 8 slices
Calories 291kcal
Author Aimee

Ingredients

For the Meringue

  • 1 cup granulated sugar
  • ½ cup room temperature water
  • 4 large egg whites, room temperature
  • ¼ teaspoon cream of tartar

For the Pie

  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • cup unsweetened cocoa powder
  • 2 cups whole milk
  • 4 large egg yolks
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 bar (4 ounce) semi-sweet chocolate bar, chopped
  • 1 9-inch pie crust, baked

Instructions

  • In a small saucepan over medium heat, combine sugar and water for the meringue. Whisk until sugar starts to dissolve.
  • As soon as the sugar starts to simmer on the edges, stop whisking (to preven sugar crystals from forming). Add a candy thermometer and heat until temperature reaches 240 degrees F (and the mixture becomes syrupy). This process will take about 15-20 minutes.
  • While the mixture is heating, beat egg whites with cream of tartar in a large bowl until foamy (I like to use an electric mixer with whisk attachment for this).
  • Once the syrup has reached 240 degrees F, remove from heat immediately and slowly pour into egg white foamy mixture. Once all of the syrup has been added, increase speed to high and beat until stiff peaks have formed. Set aside.
  • Preheat oven to 425 degrees F.
  • In a saucepan over medium heat, combine sugar, cornstarch, cocoa powder and milk. Stir constantly until mixture begins to thicken (but remove it before it begins to boil). Remove from heat.
  • In a small bowl, temper the eggs by whisking them together and adding about 1/2 cup of the warm cocoa mixture. This prevents them from curdling.
  • Add egg yolk mixture to cocoa mixture in saucepan and place over medium heat. When the cocoa custard begins to boil, remove from heat and add in salt, vanilla, and chopped chocolate bars. Stir until chocolate is melted and smooth.
  • Pour chocolate mixture into baked pie crust and immediately add the merignue over the warm filling. Use a spoon to make some small peaks in the meringue, then bake the whole pie for about 7 minutes, until the top of the peaks have lightly browned.
  • Remove from oven and cool to room temperature, about 1 hour. Refrigerate for at least 7 hours, or overnight. Serve cold.

Notes

  • Cream of tartar will help the egg whites stiffen. Don’t skip this ingredient! You could use 1 teaspoon of lemon juice if you don’t have cream of tartar.
  • Feel free to swap out the chocolate bar for about 1/2 cup of semi-sweet chocolate chips instead.
  • Chill pie for at least 7 hours. Use toothpicks in the top of the pie and cover with pastic wrap gently. Keep in fridge for up to 2 days. Any more than that and the meringue layer gets weepy.
  • A chocolate oreo pie crust is also delicious.
  • You could use a creme brulee torch instead of the oven, but I feel the oven provides a more even browning on the meringue!

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 59g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 105mg | Sodium: 199mg | Potassium: 198mg | Fiber: 1g | Sugar: 53g | Vitamin A: 229IU | Calcium: 93mg | Iron: 1mg

Easy Pie Recipes

Instant Pot Mississippi Pot Roast

Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and easy kitchen staples, you'll have this dinner ready in no time!Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and…

Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and easy kitchen staples, you'll have this dinner ready in no time!

Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and easy kitchen staples, you’ll have this dinner ready in no time!

We love making easy dinners in the pressure cooker. Readers love our Instant Pot Beef Stroganoff, Instant Pot shredded chicken, and of course broccoli cheddar soup.

Pulled pot roast with pepperoncini in the instant pot.

Mississippi Pot Roast Instant Pot Recipe

One of my goals here at Shugary Sweets is to help you enjoy dinner with your family by providing easy, no fuss meals.

We all love fancy 3-course meals, but in my family, they’re not practical.

I love using my Instant Pot for dinner because it lets me cook tasty meals much faster than usual. 

You may have seen this pot roast recipe all over Facebook or Pinterest, but what exactly is a Mississippi Pot Roast?

This fork tender roast is juicy and buttery with tons of flavor (thanks to the au jus and ranch packets). Add a little spice (not heat) with the pepperoncini peppers.

Ingredient Notes

Ingredients needed to make pot roast in the instant pot.

Chuck Roast.

  • Much like my Instant Pot pot roast recipe, you’ll want to choose a well marbled chuck roast. The chuck roast comes from the shoulder of the cow.
  • Find a chuck roast with many thin strands of white (connective tissue). These will melt away while your roast cooks, creating a tender cut of meat.
  • I use a 3-5 pound roast for a single recipe. Cut it into large chunks so that it will fit well in the bottom of the Instant Pot.

Seasoning. Use one packet of ranch seasoning and one packet of au jus for today’s Mississippi Roast recipe. They make a perfect seasoning pair.

Pepperoncini Peppers.

  • These are the star of the show. Use either whole or sliced pepperoncinis to flavor the meat. While they have a little spice to them, it’s mild not hot.
  • To add even MORE flavor, swap out some of the beef broth for extra liquid from the pepper jar.

Extras. You’ll also need olive oil (to saute the beef), beef broth, and butter. This dish can get a little salty, so try to choose low sodium beef broth and unsalted butter. You can always add a little salt to the dish after tasting it!

How to Make Instant Pot Mississippi Pot Roast

Step by step photos showing how to sear beef in instant pot.

Sear the beef and deglaze the pot.

Sauteeing the beef locks in the flavor and creates the perfect texture.

I don’t add extra salt to the roast while searing, but I do sometimes sprinkle a little cracked black pepper on the meat.

Brown all pieces of chuck roast, then remove and set aside. Add beef broth.

Using a wooden spoon, scrape up as much of the browned bits off the bottom of the pan.

To avoid the dreaded “BURN” notice, deglazing the pot is an important step!

Step by step photos showing how to pressure cook pot roast.

Pressure cook the pot roast.

  • After deglazing, press cancel and add the au jus packet, ranch packet, liquid from the pepperoncini pepper jar, peppers, and butter. Give a quick stir, then return the roast back to the Instant Pot.
  • Lock the lid in place and select “HIGH PRESSURE” for a cook time of 50 minutes. If your roast is closer to 4- 4 1/2 lbs, add 10-15 minutes of cook time.
  • When cook time ends, allow pressure to NATURALLY RELEASE. This means you leave it alone until the silver valve drops. This will usually take about 20 minutes.

Allowing the roast to naturally release pressure keeps your beef moist and tender and prevents it from drying out.

Step by step photos showing how to shred beef in Instant Pot.

Thicken the Gravy (optional) and Shred the Beef.

  • Remove the beef from the Instant Pot after it has naturally released pressure. Place on a cutting board and shred beef into desired size pieces.
  • While the beef is out of the pot you can make the gravy thicker.
  • In a small bowl, whisk together 1/4 cup cornstarch with about 1/4 cup of the hot liquid from the sauce.
  • Turn the Instant Pot on “SAUTE” and allow it to cook and bubble for about 1-2 minutes, until thickened.
  • Return the beef to the hot liquid and enjoy.

Be sure to check out our slow cooker mississipi roast recipe too!

Mississippi pot roast served on a plate of mashed potatoes.

How to Serve Mississippi Roast

This Instant Pot Roast recipe is naturally low carb and delicious served up on a plate, as is.

The traditional way to serve this dish according to Robin Chapman, the original creator of Mississippi Pot Roast, is to put the meat on sandwiches.

My family, however, loves this dish served over Baked Mashed Potatoes!

Here are a few of our favorite side dishes to enjoy with Mississippi Pot Roast:

How to Store Leftovers

Let’s assume first that you even have leftovers! Mississippi Pot Roast is the perfect pot luck and family dinner. Easy, yet everyone loves it and it can serve a crowd too!

  • STORE: If you have leftovers, allow to cool in Instant Pot (or serving dish). Refrigerate for up to 4 days (reheating leftovers as needed in microwave or on stove top).
  • FREEZE: You can freeze leftovers by placing in a ziploc freezer bag or freezer friendly container for up to 3 months. Thaw in refrigerator overnight and reheat to serve.

Easy Instant Pot Recipes

Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and easy kitchen staples, you'll have this dinner ready in no time!
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Instant Pot Mississippi Pot Roast Recipe

Tender, flavorful Instant Pot Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. Using a chuck roast and easy kitchen staples, you'll have this dinner ready in no time!
Course Instant Pot
Cuisine American
Keyword beef, pot roast, pressure cooker
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 535kcal
Author Aimee

Ingredients

  • 2 Tablespoons olive oil
  • 3 lb chuck roast cut into chunks
  • ¾ cup beef broth
  • 1 packet ranch dressing mix
  • 1 packet au jus mix
  • 6-8 whole pepperoncini peppers
  • ¼ cup liquid from pepperoncini pepper jar
  • 4 Tablespoons unsalted butter
  • ¼ cup cornstarch optional

Instructions

  • Plug in pressure cooker and select "SAUTE." Add olive oil to the bottom of the pot. Add the chunks of chuck roast and saute 5 minutes on each side. 
  • When all pieces of chuck roast have been browned, remove and set aside.
  • While on saute, add in beef broth to the pressure cooker. Using a wooden spoon, scrape up as much of the browned bits off the bottom of the pan.
  • Once deglazed, hit the cancel button and add the au just packet, ranch packet, liquid from the pepperonicini pepper jar, the peppers, and butter. Give a quick stir, then return the roast back to the Instant Pot.
  • Lock the lid in place and select "HIGH PRESSURE" for a cook time of 50 minutes. If your roast is closer to 4- 4 1/2 lbs, add an additional 10-15 minutes of cook time.
  • When cook time ends, allow pressure to NATURALLY RELEASE. This means you leave it alone until the silver valve drops. This will usually take about 20 minutes.
  • For an optional, thicker gravy, remove the beef from the Instant Pot after it has naturally released pressure. Place on a cutting board and shred beef into desired size pieces.
  • While the beef is out of the pot you can make the gravy thicker.
  • In a small bowl, whisk together 1/4 cup cornstarch with about 1/4 cup of the hot liquid from the sauce.
  • Turn the Instant Pot on "SAUTE" and allow it to cook and bubble for about 1-2 minutes, until thickened.
  • Return the beef to the hot liquid and enjoy.

Notes

  • This Instant Pot recipe was created in a 6qt Instant Pot. Prep time does not include the time it takes to come to pressure or naturally release pressure.
  • To avoid the dreaded “BURN” notice, deglazing the pot with beef broth is an important step!
  • Allowing the roast to naturally release pressure helps keep your beef moist and tender and prevents it from drying out.
  • See blog post for recipe tips, tricks, and storage instructions.

Nutrition

Calories: 535kcal | Carbohydrates: 9g | Protein: 43g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 158mg | Sodium: 1195mg | Fiber: 1g | Sugar: 3g

Tender, flavorful Mississippi Pot Roast is perfect for weeknight dinners or family gatherings. You’ll love the simple, easy, dump and go Instant Pot recipe!