Category: Graham Crackers

S’Mores Dip

This oven baked S’mores Dip recipe is the cleanest, mess-free way to serve s’mores at home year-round! Zero fuss with just 4 ingredients.

The post S’Mores Dip appeared first on Budget Bytes.

Camping is one of my favorite budget-friendly activities. Whether it’s a girl’s trip or a family affair, count me in! You know what goes hand in hand with camping? S’MORES! And boy, do I have the easiest version of that camping menu classic for you. This skillet S’mores Dip recipe is the cleanest, mess-free way to serve s’mores! Zero mess, zero fuss. All you need is just 3 ingredients and a box of graham crackers; this is the easiest dessert ever! 

Overhead view of s'mores dip in a skillet

Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

Ingredients for S’mores Dip

Here’s what you’ll need to make this easy s’mores dip recipe:

  • Semi-Sweet Chocolate Chips: The base of this dip is made with a layer of semi-sweet chocolate chips. You can also use milk chocolate or dark chocolate chips, or even a chocolate bar broken into small pieces. 
  • White Chocolate Chips: Adds a creamy, sweeter contrast to the semi-sweet chocolate chips. 
  • Mini Marshmallows: I prefer using mini marshmallows as they melt quickly and evenly. You can also use regular-sized marshmallows or jumbo marshmallows cut in half.
  • Graham Crackers: Honey or cinnamon-flavored graham crackers both work well as dippers—choose your favorite!

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

  • Peanut butter or butterscotch chips
  • A drizzle of caramel sauce on top
  • Dollops of peanut butter between the chocolate and marshmallow layers
  • Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
  • Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Top Tip

Chocolate can burn and become grainy if heated for too long. Evenly layer the chocolate chips and marshmallows, and switch to broil very briefly once the marshmallows start to puff up. The chocolate will continue melting from the residual heat without overcooking! If you’re doing this over a campfire or on a grill, you won’t get the toasty marshmallow appearance but they will still become gooey and warm. Yum!

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

A hand dipping a graham cracker into s'mores dip
Close up of s'mores dip in a skillet
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S’mores Dip

This oven baked S'mores Dip recipe is the cleanest, mess-free way to serve s'mores year-round! Zero fuss with just 4 ingredients.
Course Dessert
Cuisine Amercian
Total Cost ($5.59 recipe / $0.69 serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings, 6 crackers dipped per person
Calories 384kcal
Author Jess – Budget Bytes

Equipment

  • 9'' Cast Iron Skillet

Ingredients

  • 1 ½ cups semi-sweet chocolate chips $2.22
  • ½ cup white chocolate chips $1.42
  • 1 cup mini marshmallows $0.84
  • ½ box Graham crackers $1.11

Instructions

  • Preheat oven to 350 degrees. Spread semi-sweet chocolate chips on the bottom of your cast iron skillet.
  • Then, spread white chocolate chips across the top of the semi sweet chocolate chips.
  • Top with mini marshmallows.
  • Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
  • Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking.
  • Remove from oven and serve hot with graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Sodium: 187mg | Fiber: 4g
Half eaten s'mores dip with a graham cracker scooping more out

how to make S’mores Dip – step by step photos

Semi-sweet chocolate chips in a skillet.

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Semi-sweet and white chocolate chips in a skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Chocolate chips and mini marshmallows in a skillet for s'mores dip

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Broiled s'mores dip in a skillet

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

A hand dipping a graham cracker into s'mores dip

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

The post S’Mores Dip appeared first on Budget Bytes.

Key Lime Pie Bars

These creamy, tart, and perfectly sweet Key Lime Pie Bars are like a slice of paradise and couldn’t be any easier to make!

The post Key Lime Pie Bars appeared first on Budget Bytes.

One bite of these creamy, tart, and perfectly sweet Key Lime Pie Bars puts me in tropical vacation mode—FAST! Since a dreamy vacation to the Keys was not in the cards this year, these bars have been in regular rotation at my house all summer. The buttery base is loaded with Ritz crackers, brown sugar, AND graham crackers for the ultimate easy crust, while the key lime filling is velvety smooth and creamy thanks to the addition of Greek yogurt. These homemade bars are like a slice of paradise– I guarantee you’ll want to make a double batch!

Key lime pie bars topped with whipped cream and lime slices.

What is Key Lime Pie?

Key lime pie is a classic American dessert made from key lime juice, sweetened condensed milk, and a crumbly cracker crust. Its origins are hotly contested; some say this deliciously tart treat originated in the kitchens of New York City, while others more widely believe it was first made in Key West, Florida, where key limes grow in abundance. No matter where it originated, my key lime pie bar recipe gives you all the flavors of this iconic dessert in an easy-to-make and portable form!

Key limes are smaller than regular limes, and their flavor is more bitter. They’re also more aromatic and have a lighter, more yellow juice than regular limes. If you can find some fresh, a thin slice will make the perfect garnish! In my recipe, I opted for regular lime juice over key lime, because it shaved about $3.00 off my total cost, and, as you know, that’s what we’re all about here in the Budget Bytes kitchen. 

Ingredients for Key Lime Pie Bars

Here’s what you’ll need to make these homemade key lime pie bars:

  • Ritz Crackers: These buttery, salty crackers make the crust extra delicious.
  • Graham Crackers: Use whole graham crackers, rather than the pre-made boxed crumbs, to cut costs and give the crust a better texture.
  • Brown Sugar: Adds sweetness and helps to bind the crust together.
  • Butter: Use cold, unsalted butter to make the crust.
  • Cornstarch & Water: Helps to thicken the key lime filling without using eggs.
  • Lime Juice: I use regular lime juice because it’s easy to find and budget-friendly. Feel free to use key lime juice if you can! Nellie and Joe’s key lime juice is a great option if you have some extra room in your budget!
  • Lime: As I use regular lime juice (which is sweeter than key lime juice), the zest and juice from a fresh lime add a little extra zing.
  • Greek Yogurt: Adds tang and creaminess to the filling. Use full fat Greek yogurt for the best results. The yogurt also helps give it a custardy texture, so I don’t miss eggs in my version of this recipe!
  • Sweetened Condensed Milk: Makes this key lime pie bars recipe extra creamy and sweet.

Is Key lime pie supposed to be yellow or green?

Believe it or not, key lime pie is supposed to be yellow! Key lime juice, by nature, is a pale yellow color, meaning the filling of a traditional key lime pie will also be yellow. Green key lime pies have added food coloring or additional ingredients to achieve the green color. So don’t worry if your homemade key lime pie bars look yellow instead of green—that’s how they should be!

Storage Instructions

Keep your key lime squares in an airtight container in the refrigerator for 3-4 days. The crust may soften slightly after a few days, but they’ll still taste delicious! These bars also freeze really well. Lay them out in a single layer on a baking sheet and freeze for an hour, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

How To Get Clean Slices

I know how delicious these key lime pie bars smell fresh out of the oven, and it can be tempting to cut into them right away! However, for the best results, wait until they’ve cooled and then chill in the refrigerator for 30 minutes to an hour before cutting. Use a sharp knife and cut straight down in one motion, wiping the knife clean between each slice. This will give you beautiful, clean edges and slices that hold their shape.

A key lime pie bar being sliced in half by a fork.
Key lime pie bars topped with whipped cream and lime slices.
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Key Lime Pie Bars

These creamy, tart, and perfectly sweet Key Lime Pie Bars are like a slice of paradise and couldn't be any easier to make!
Course Dessert
Cuisine Amercian
Total Cost ($8.19 recipe / $0.54 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 hour 45 minutes
Servings 15 bars, 1 square per person
Calories 373kcal
Author Jess – Budget Bytes

Ingredients

Crust Ingredients

  • 15 ritz crackers* $0.55
  • 9 sheets of Graham crackers (1 package)** $0.74
  • 4 Tbsp unsalted butter $0.49
  • 3 Tbsp brown sugar $0.09

Filling Ingredients

  • 2 Tbsp cornstarch $0.10
  • 2 Tbsp cold water $0.00
  • 1 lime, zest + juice*** $0.25
  • ¾ cup lime juice $0.49
  • ¼ cup full fat Greek yogurt $1.02
  • 2 14 oz. cans sweetened condensed milk $4.46

Instructions

  • In a food processor, combine Ritz crackers, graham crackers, unsalted butter, and brown sugar.
  • Pulse until well-combined, but not too fine!
  • Press crust evenly into parchment-lined 9×13” baking dish.
  • Bake crust for 15 minutes at 350°F. Remove from oven and let cool.
  • Gather cornstarch, cold water, lime juices, lime zest, Greek yogurt, and sweetened condensed milk. Whisk cornstarch and cold water together.****
  • Whisk all key lime filling ingredients together in a large mixing bowl until smooth.
  • Pour key lime filling on top of pre-baked crust.
  • Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.
  • Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

See how we calculate recipe costs here.

Notes

*About one and a half “fresh stacks” of Ritz Crackers
**One sheet of graham crackers equals 4 crackers per sheet.
***Nellie and Joe’s key lime juice is my favorite option for this recipe, but regular lime juice works just fine and is more budget-friendly. Regular lime juice is a little sweeter than key lime juice, but I found including the extra 1-2 Tbsp of juice from the fresh lime helped give it a little more tartness!
****Whisking the corn starch and cold water together before whisking all of the ingredients together is preferable to avoid lumps.
 

Nutrition

Serving: 1square | Calories: 373kcal | Carbohydrates: 61g | Protein: 7g | Fat: 12g | Sodium: 319mg | Fiber: 1g
Key lime pie bars topped with lime slices on a plate.

how to make Key Lime Pie Bars – step by step photos

Ritz crackers, brown sugar, and graham crackers in a food processor next to a small bowl of cubed butter.

In a food processor, combine 15 Ritz crackers, 9 sheets of Graham crackers, 4 Tbsp of unsalted butter, and 3 Tbsp of brown sugar.

Key lime pie bars crust mixture in a food processor.

Pulse until well combined, but not too fine!

Hands pressing down the crust for key lime pie bars into a baking dish.

Press crust evenly into parchment-lined 9×13” baking dish. Bake crust for 15 minutes at 350°F. Remove from oven and let cool.

The ingredients for key lime pie bar filling

Gather 2 Tbsp cornstarch, 2 Tbsp cold water, ¾ cup of lime juice, the additional juice and zest from 1 lime, ¼ cup of full fat Greek yogurt, and 2 14 oz. cans of sweetened condensed milk. Whisk cornstarch and cold water together.

Key lime pie bar mixture in a bowl.

Whisk all key lime filling ingredients together in a large mixing bowl until smooth.

Key lime pie filling being poured over the crust in a baking dish.

Pour key lime filling on top of pre-baked crust.

Key lime pie bars in a baking dish ready to be baked.

Bake for another 15 minutes at 350°F. Remove from oven, allowing it to cool completely.

Cooked key lime pie bars in a baking dish, ready to be sliced.

Pop it in the fridge for 30 minutes to an hour. Then, slice bars into squares and (optional) serve with a dollop of homemade whipped cream or Cool Whip! Enjoy.

Key lime pie bars topped with lime slices.

This recipe for key lime pie bars is bright, tangy, and refreshing—perfect for summertime!

The post Key Lime Pie Bars appeared first on Budget Bytes.

No Bake Cheesecake Bars

Easy no bake cheesecake bars with graham cracker crust. The no bake bars have the creamiest filling that makes the perfect base for your favorite toppings. When you’re craving creamy cheesecake but don’t have the patience to wait for the ti…

Easy no bake cheesecake bars with graham cracker crust. The no bake bars have the creamiest filling that makes the perfect base for your favorite toppings. When you’re craving creamy cheesecake but don’t have the patience to wait for the time it takes to bake, this no bake cheesecake bars recipe is the exactly what…

The post No Bake Cheesecake Bars appeared first on Tastes of Lizzy T.

No-Bake Cheesecake

This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!

The post No-Bake Cheesecake appeared first on Budget Bytes.

This mouth-wateringly creamy No-Bake Cheesecake is the perfect dessert for when you’re craving something sweet but don’t want to spend much time in the kitchen. It truly doesn’t get much easier when it comes to creating a dessert that feels so extravagant; you’re just crushing cookies and mixing a few ingredients. That’s it! PS You can make this up to 4 days ahead!

Side view of a no bake cheesecake with cherries on top, one slice removed.

What Is a No-Bake Cheesecake?

Most cheesecakes (like New York, Philadelphia, or Basque) are made with eggs and baked, which gives them a rich, velvety mouthfeel and firm texture. Making traditional cheesecake is a WHOLE THING. Which is why I love No-Bake Cheesecake! It’s regular cheesecake’s less fussy younger cousin. You don’t use eggs. Instead, you use whipped cream to create a much lighter texture than a traditionally baked cheesecake. It’s also really easy to go plant-based when you make a No-Bake Cheesecake!

Ingredients For No-Bake Cheesecake

This easy-to-make No-Bake Cheesecake comes together in fifteen minutes with just a handful of ingredients. My favorite kind of dessert! The hardest part is waiting for it to set. Here’s what you’ll need to get this No-Bake Cheesecake on your table:

  • Honey-Graham Crackers: These cookies are the base of our crust. If you don’t like graham crackers, use your favorite cookie here. Oreos (minus the filling) and Shortbread Cookies are great substitutions.
  • Salted Butter: Helps pull the crust together. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the crust mixture. If you’re dairy-free, substitute with plant-based butter.
  • Brown Sugar: Helps sweeten the crust. Since cheesecake is served chilled, you won’t be able to taste the sugar as much as if it were a room-temperature dessert. So, we add a touch of sugar to the crumbled cookies to make sure the sweetness shows up. However, if you’re watching your sugar intake and want to leave it out, go for it. The crust will work without it.
  • Heavy Whipping Cream: Will be whipped to stiff peaks to lighten the cream cheese filling. If you’re plant-based, sub with unsweetened coconut cream.
  • Cream Cheese: Because what would a cheesecake be without it? You can use plant-based cream cheese as well.
  • Greek Yogurt: Adds a tanginess to the filling that helps develop a more intricate flavor profile without complicating things. You can substitute it with sour cream. For my dairy-free friends, use a plant-based sour cream or yogurt.
  • Powdered Sugar: Is the best option for sweetening, as it will dissolve immediately into the filling. Make your own by blending 1/2 cup granulated sugar with 1/2 tablespoon cornstarch until the mixture is powdery. You can also sweeten the filling with 1/3 cup of honey.
  • Vanilla: scents the filling and adds depth.

What To Serve With No-Bake Cheesecake 

This easy breezy dessert is perfect topped with our Strawberry Syrup, Lemon Curd, Cherry Sauce, or Blueberry Sauce. If you want to garnish with fruit, frozen and thawed blueberries or cherries are an easy and economical option. You can, of course, top this easy cheesecake with sliced fresh strawberries.

How To Store No-Bake Cheesecake 

This luscious cheesecake can be made up to four days ahead. If you have any leftovers (highly doubtful), wrap them well and store them in an air-tight container for up to five days in the fridge and three months in the freezer.

Overhead view of a no bake cheesecake topped with cherries, one slice being lifted out.
Side view of one slice of no bake cheesecake on a plate, a fork taking a bite.
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No-Bake Cheesecake

This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!
Course Dessert
Cuisine American
Total Cost $14.37 recipe / $1.79 serving
Prep Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 slices
Calories 528kcal
Author Monti – Budget Bytes

Equipment

Ingredients

Crust

  • 10 oz. honey graham crackers (2 cups crushed) $1.44
  • 10 Tbsp salted butter, melted $1.28
  • 2 Tbsp brown sugar $0.04

Filling

  • 1 cup heavy whipping cream $1.50
  • 1 cup powdered sugar $0.27
  • 2 8oz. blocks cream cheese, room temperature $4.38
  • 5 oz. non-fat Greek yogurt $1.00
  • 1 tsp vanilla extract $0.58

Topping (optional)

Instructions

Crust

  • Crush the graham crackers to a fine powder in a blender or food processor and add to a medium bowl.
  • Mix the brown sugar into the graham cracker crumbs and then add the melted butter. Use your hands to mix the butter into the crumbs until a sand-like consistency is created.
  • Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.

Filling

  • Whip the heavy whipping cream and powdered sugar to stiff peaks.
  • In a separate bowl, whip the softened room-temperature cream cheese, Greek yogurt, and vanilla until smooth and creamy.
  • Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
  • Add the filling to your frozen crust gently. Lift the pie plate off the counter a 1/4 inch and gently drop it a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top.
  • Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
  • Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!

See how we calculate recipe costs here.

Notes

*Try other toppings like our Blueberry Sauce, Lemon Curd, Strawberry Sauce, or any store-bought fruit sauce or pie filling.

Nutrition

Serving: 1slice | Calories: 528kcal | Carbohydrates: 63g | Protein: 6g | Fat: 29g | Sodium: 373mg | Fiber: 2g
Side view of one slice of no bake cheesecake on a plate, a fork taking a bite.

How to Make No-Bake Cheesecake – Step by Step Photos

Crushed graham crackers in a blender.

Crush 10 ounces of graham crackers (about 18 crackers) to a fine powder in a blender and add to a medium bowl. You’ll need 2 cups once crushed.

Graham cracker and butter mixture held in a pair of hands.

Mix two tablespoons of brown sugar into the cookie crumbs and then add 10 tablespoons of melted butter. Use your hands to mix the butter into crumbs until a sand-like consistency is created.

Cookie crumbs being pressed into a pie plate with the back of a measuring spoon.

Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.

Heavy cream whipped to stiff peaks in a white bowl.

Whip 1 cup of heavy whipping cream and 1 cup of powdered sugar to stiff peaks.

Cream cheese, yogurt, and vanilla whipped in a bowl with a hand blender.

In a separate bowl, whip the two 8-ounce blocks of softened room-temperature cream cheese, 5 ounces of Greek yogurt, and 1 teaspoon of vanilla until smooth and creamy.

Cream cheese and whipped cream folded together.

Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.

Cheesecake mixture poured into the pie plate.

Add the filling to your frozen crust gently. Pick the pie plate up a 1/4 inch and gently drop it on the counter a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top. Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.

Close up overhead view of a no bake cheesecake topped with cherries, one slice being removed.

Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. Try our Cherry Sauce, Blueberry Sauce, Lemon Curd, or Strawberry Sauce. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!

More No-Bake Dessert Recipes

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