How To Make Key Lime Pie Bars, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below!

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line an 8×8 metal pan with parchment paper.
2. Start With The Graham Cracker Crust. In a food processor or medium mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Pulse or mix until everything is well combined and the mixture resembles wet sand. Pat the crust mixture into your prepared baking pan in an even layer, making sure you pat the crust all the way to the edges. Bake crust in the preheated oven 8-10 minutes, or until just golden.
3. Make The Key Lime Pie Filling. In a large mixing bowl, combine the sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla. Whisk or beat with a hand mixer to combine until smooth. Keep the mixer or whisk going and gradually mix in the lime juice. Blend until very smooth and even in texture. Pour the key lime filling over the crust.
4. Return The Pan To The Oven and bake an additional 12-15 minutes to set the filling. The center should be just set with a very slight wobble in the middle. It shouldn’t be wet (underdone) or browned and firm (overdone).
5. Cool The Pie Bars For At Least 3 Hours. Remove the key lime pie bars from the oven and cool on a wire rack for 30 minutes. Then transfer the key lime pie bars to the refrigerator and chill for at least 2 1/2 hours more (for a total of at least 3 hours). This will allow the filling to completely set.
6. Slice & Serve. After the bars have cooled completely and chilled, use the parchment paper to lift the bars out of the pan. Cut into 16 squares with a sharp knife and serve garnished with whipped cream or whipped topping, additional lime zest, or lime slices. (You can spread all of the bars with whipped cream before slicing, or you can dollop or pipe the whipped cream onto each square, as desired. It’s up to you!)

Gather Your Ingredients

So what is grasshopper pie made of? It’s an easy-to-make combination of a few elements: a chocolate cookie crust, mint chocolate chip ice cream, chocolate sauce, whipped cream, and garnishes. Let’s take a close look at each one:

• Gluten-Free Oreo Cookie Crust. This crispy gluten-free chocolate cookie crust only requires two ingredients: gluten-free Oreos (or other gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Trader Joe’s Joe-Joe brands), and butter or vegan butter. Easy!
• Mint Chocolate Chip Ice Cream. Some grasshopper pie recipes use a marshmallow fluff + peppermint extract or creme de menthe filling, but since ours is an ice cream pie, we get to keep things simple! You can use regular or dairy-free/vegan mint chocolate chip ice cream for our gluten-free grasshopper pie. Whichever fits your dietary needs best! You’ll need 2 pints (or 1 quart).
• Chocolate Sauce. You’ll use chocolate sauce twice for this recipe. First, you’ll drizzle a layer over the ice cream. Then, I like to add a bit on top of the whipped cream right before serving. It adds a pretty finishing touch! We LOVE our homemade chocolate syrup, but store-bought sauce works fine here!
• Whipped Cream Or Whipped Coconut Cream. Then, to serve, you’ll dollop or spread some fluffy whipped cream on top. Feel free to whip your own, or use store-bought whipped cream options like CocoWhip or TruWhip dairy-free whipped cream or Cool Whip/ReddiWhip.
• Garnishes (If You Want). Lastly, you can finish your gluten-free grasshopper ice cream pie with some fun garnishes–more crushed cookies, mini chocolate chips or chocolate curls, etc.

How To Make Gluten-Free Grasshopper Ice Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. START WITH THE PIE CRUST. Add gluten-free Oreo cookies to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookie crumbs with butter. It’ll be the texture of wet sand now. Pour the oreo crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
2. OPTIONAL: BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely. If you prefer to make this as a no-bake recipe, simply chill the crust instead to help it set up. (It won’t hold together quite as well as a baked crust, but will still work here!)
3. SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
4. SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled pie crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream pie filling into an even layer.
5. DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
6. DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices. 
7. CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

Gather Your Ingredients

One of the best things about these gluten-free sprinkle sugar cookies? They start with SIMPLE ingredients! Let’s take a look:

• Softened Butter. The base of these cookies is a basic sugar cookie dough. For this, we’ll start with butter which lends beautiful soft texture and flavor, along with some…
• Sugar. The granulated sugar and butter will get creamed to be light and fluffy. It makes a perfect blank canvas for color (sprinkles) and flavor (coming right up!).
• Eggs. To bind the ingredients together and give you those nice slightly chewy edges with soft middles.
• Vanilla. Enter: flavor! Use the best-tasting vanilla extract you can, as most birthday cake cookies, funfetti cookies, and sprinkle cookies get their flavor from plenty of vanilla.
• Almond Extract. Technically optional if you’re not a fan, but pretty classic in a good sugar cookie or birthday-cake flavored recipe. I love what it adds!
• Baking Powder. Gotta get that puff!
• Salt. To balance the flavor. Don’t skip it!
• Gluten-Free Measure-For-Measure Flour. We highly recommend King Arthur Measure For Measure Gluten-Free Flour, but if you use another gluten-free flour blend, be sure it contains xanthan gum, or this sprinkle sugar cookies recipe won’t turn out properly. Do not substitute almond flour, coconut flour, or oat flour here.
• Sprinkles. You can’t make sprinkle sugar cookies without sprinkles! You’ll want to use jimmies (the oblong/rectangle/cylinder shaped sprinkles) or quins (flat round circles or shaped sprinkles). These sprinkles won’t bleed their color into the dough and hold up well when baked. They’re the classic shapes for funfetti cake and work well in gluten-free funfetti cookies, too!

How To Make Gluten-Free Sugar Cookies With Sprinkles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Cream Butter & Sugar. In a large bowl or the bowl of a stand mixer, combine butter and sugar. Beat together with a paddle attachment or hand mixer 2-3 minutes, or until the mixture is smooth and cohesive.
2. Mix In Wet Ingredients. Add eggs, one at a time, beating to incorporate each egg before adding the next. Then, Add vanilla and almond extract and beat to blend in.
3. Add Dry Ingredients. Scrape down the sides of the bowl and add baking powder, salt, and flour. Mix until the flour is mostly mixed in.

4. Mix In Sprinkles. Add sprinkles and stir or beat on low to incorporate the sprinkles into the dough. (The dough will be thick and sticky at this point. You may prefer to finish with a spatula.)
5. Chill Dough. Cover the dough and refrigerate to chill dough 30 minutes, while you preheat the oven.
6. Preheat & Prep. While the dough is chilling, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
7. Scoop & Roll Dough. When the oven is preheated, remove chilled dough from the refrigerator. Scoop or roll dough into 1.5” balls (i use a medium cookie scoop). If desired, roll the tops of the cookie dough balls in more sprinkles before placing on a baking sheet.
8. Bake Cookies at 350 degrees for 8-10 minutes or until set around the edges and just underdone in the center. Cool 2 minutes on the baking sheet before transferring to a wire rack.
9. Serve & Store. Enjoy once the cookies are cooled completely. Store in an airtight container at room temperature 2-3 days or freeze up to 2 months. 

Mix It Up! Make Your Sprinkle Sugar Cookies Work For Holidays & Celebrations all year long

• For Birthdays. I love using multi-color jimmies (pictured in these photos) that remind people of birthday cakes. Or, you can pick sprinkles in the birthday person’s favorite colors.
• For Valentine’s Day. Try heart-shaped quins sprinkles or red, pink, and white jimmies.
• For St. Patrick’s Day. Go for green! Pick shamrock quins or green and white jimmies.
• For Mardi Gras. You can totally make sprinkle cookies for mardi gras! Use yellow, purple, and green sprinkles to mimic king cake.
• For Easter. Think pastels. Use natural-colored jimmies in softer colors, or pick up some pastel jimmies.
• For 4th Of July. Red, white, and blue! Use jimmies or find some star-shaped quins for an extra festive look. You can even mix + match the jimmies + stars!
• For Halloween. Get spooky with oranges, blacks, greens, whites, and purples. Or pick up some jack-o-lantern, ghost, or bat quins.
• For Hanukkah. Celebrate with blue and white!
• For Christmas. Use classic red & green or red & white for a festive look!

Gluten-Free? Make sure to use gluten-free sprinkles! We Like Chef’s Select, Judee’s, and Sweetapolita brands.

Gather Your Ingredients

• Cucumbers. I like English cucumber for this cucumber mocktail because they’re thin-skinned and mild in flavor. Persian cucumbers and other thin-skinned varieties of cucumber also work well! 
• Water. A cucumber agua fresca needs plenty of water. I like cold water for the base and then I sometimes finish with sparkling water for a little fizz.
• Fresh Lime Juice. A must for some brightness and tang! Lime and cucumber are a natural pairing since their flavors are so complementary.
• Agave Syrup or Sugar. Next, for a bit of sweetness, I like using agave nectar (aka agave syrup). If you don’t have any, granulated sugar or cane sugar works here.
• Fresh Mint. Another way to add some freshness! Fresh mint leaves have a cooling effect and elevate the citrus flavor of the lime. They’re a must for this recipe!
• Maybe Some Fresh Ginger. If you have some, I recommend adding a bit of fresh ginger. It adds that little something extra that keeps you coming back for one more sip.
• Ice. If it’s not an ice cold cucumber agua fresca, I don’t want it!

How To Make This Cucumber Cooler Mocktail, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Blend. In a blender, combine cucumber, water, lime juice, agave, mint leaves, and fresh ginger (if using). Puree until very smooth. 
2. Strain TWICE. Then, strain the mixture through a fine mesh strainer twice to remove any extra pulp. (I recommend stirring but not pressing the pulp in the strainer to avoid pushing extra pulp through.) Discard pulp and pour cucumber juice into a large pitcher. Taste and add more lime juice, or agave, as needed. 
3. Finish. When you’re ready to serve, add 2 cups sparkling water (or more cold water) to the pitcher along with about 2 cups of ice cubes. 
4. Serve & Store. Garnish with lime slices, a little bit of fresh mint, a few thin cucumber slices, or a cucumber ribbon & enjoy cold. Leftover cucumber agua fresca can be stored in the fridge 3-4 days. 

Variations & Twists To Try

• Add The Ginger! If you haven’t made this cucumber cooler mocktail with the optional ginger, try it! It adds a subtle spicy warmth that’s delicious with the cool flavors of mint and cucumber.
• Try a Splash of Pineapple. Or, add a splash of pineapple juice to the mix! This tropical flavor pairs perfectly, and adds a little extra sweetness.
• Swap Basil for The Mint. Basil might seem like a strange choice, but it’s DELICIOUS in drinks like Strawberry Basil Lemonade. It can be a fun alternative to mint here!
• Use Coconut Water. This will make the coconut mint mocktail sweeter,
• Get Fizzy! For more of a mocktail feel, you can finish with lemon-lime soda or ginger ale instead of sparkling water. It’ll get sweeter, but can be a fun, refreshing twist on a hot summer day!

FAQ + Tricks For The Best Cucumber Agua Fresca

Can I Use Another Kind of Sweetener? I’m using agave because it has a nice, neutral flavor that pairs well with mint and lime, but cane sugar/granulated sugar also works well! I do not recommend honey or maple syrup since they taste too strong for this cucumber mint mocktail recipe, but you can experiment with alternative sweeteners (like monkfruit or stevia), if desired.

Do I Need to Peel The Cucumber? That part is up to you! If you’re using a mild, thin-skinned variety of cucumbers, then you probably don’t need to. If your cucumber has thicker skin or stronger flavor, you probably want to peel it first. Just know that the dark green peel contributes to that bright green color, so cucumber agua fresca made from peeled cucumbers will have a lighter color.

More Gluten-Free Cookie Bars To Try

Classic Homemade Lemonade

Blue Hawaiian Mocktail

Homemade Cherry Limeade

Recipe Card

Cucumber Cooler (Cucumber Agua Fresca)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 25 minutes
• Yield: about 8 cups 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This refreshing summer drink has notes of citrus, cucumber, and mint, making it the perfect cooling drink for a hot day! 

---

Ingredients

For The Cucumber Agua Fresca:

• 2 English cucumbers, cut into chunks*
• 2 cups water
• 2/3 cup fresh lime juice
• 1/4 cup agave syrup or granulated sugar*
• 10 fresh mint leaves (about 1/3 cup mint)
• Optional: 1 teaspoon fresh ginger

Optional Garnish:

• Fresh mint leaves, cucumber ribbon, thin cucumber slices, lime slices

Cook Mode Prevent your screen from going dark

---

Instructions

1. Blend. In a blender, combine cucumber, water, lime juice, agave, mint leaves, and fresh ginger (if using). Puree until very smooth.
2. Strain TWICE. Then, strain the mixture through a fine mesh strainer twice to remove any extra pulp. (I recommend stirring but not pressing the pulp in the strainer to avoid pushing extra pulp through.) Discard pulp and pour cucumber juice into a large pitcher. Taste and add more lime juice, or agave, as needed.
3. Finish. When you’re ready to serve, add 2 cups sparkling water (or more cold water) to the pitcher along with about 2 cups of ice cubes.
4. Serve & Store. Garnish with lime slices, a little bit of fresh mint, a few thin cucumber slices, or a cucumber ribbon & enjoy cold. Leftover cucumber agua fresca can be stored in the fridge 3-4 days. 

Notes

• Cucumbers. I like English cucumbers because they’re thin-skinned and mild in flavor. If you’re using regular cucumbers, or want an even milder flavor, you can peel the cucumbers before chopping.
• Sweetener. I’m using agave because it has a nice, neutral flavor, but cane sugar/granulated sugar also works well! I do not recommend honey or maple syrup since they taste too strong for this recipe, but you can experiment with alternative sweeteners (like monkfruit or stevia), if desired.

• Prep Time: 25 minutes
• Category: Drink
• Method: Blender
• Cuisine: American

Recipe Card powered by

Simple Ingredients To Get Started

If you’ve made some of our other Chex Mix recipes, like our gluten-free Bunny Bait or Christmas Chex Mix, you will notice some familiar ingredients here, with just a few St. Patrick’s Day swaps. Let’s take a look:

• Corn Chex. This crispy cereal provides a great neutral backdrop for this St. Patrick’s Day snack mix. You can use rice Chex, if you prefer, but I like the flavor of corn chex cereal here.
• Lucky Charms. Our first fun flourish! Swapping out Cheerios or rice chex for Lucky Charms instantly gives this gluten-free Leprechaun Bait a fun St. Patrick’s Day twist. (Regular Lucky Charms cereal is now gluten-free in the U.S.!)
• Gluten-Free Pretzels. Regular pretzels are NOT gluten-free, so be sure to buy gluten-free pretzels to keep this snack mix safe for Celiac disease. We recommend Snyders gluten-free pretzels for taste and texture, though you can use gluten-free pretzel sticks, if you like.
• Extra Lucky Charms Marshmallows. Adding a few extra Lucky Charm marshmallows at the end adds a fun pop of color to this fun snack.
• Vanilla Candy Melts or White Chocolate Melts. I find candy melts like white almond bark or these White Chocolate melts from Ghirardelli super easy to work with. They add sweetness and bind the snack mix together into little delicious clusters.
• Green M&Ms. Another fun addition! I use gloves or a spoon to separate just the green M&Ms from a bag of milk chocolate M&Ms or dark chocolate M&Ms. We’re not using mint M&Ms or other seasonal packages. See which kinds of M&Ms are gluten-free here.
• Sprinkles. Finishing this yummy treat with some rainbow sprinkles is so fun! I like nonpareils or jimmies sprinkles, but you can try other types of sprinkles, if you like.
• Flaky Sea Salt. Leprechaun Bait runs fairly sweet, so I love adding a little sprinkle of salt at the end for a sweet & salty flavor. It really won’t make this salty. Just balance the flavors a bit better.

How To Make Gluten-Free Leprechaun Bait, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep. Before you start, have all ingredients measured and ready to go. Line a baking sheet with parchment paper or a silicone baking mat and set close by. The melted chocolate sets up quickly, so you’ll need to be ready to move quickly once its melted. 
2. Combine. Set aside half of the M&M candy for the end. In a large bowl, combine corn Chex, Lucky Charms cereal, gluten-free pretzels and 1/3 cup of green M&M candy. 
3. Melt the candy melts in a microwave safe bowl in 15-20 second intervals, stirring between each interval, until the white chocolate mixture is smooth and glossy. Keep in mind the chocolate will continue to melt after you remove it from the microwave. 
4. Pour white chocolate over the cereal mixture and stir to coat evenly. Sprinkle in the 1/2 cup Lucky Charms marshmallows and stir to combine. 
5. Spread the coated cereal mixture out into a single layer on your prepared pan and quickly sprinkle with reserved 1/3 cup M&Ms, the sprinkles, and the flaky sea salt. Let the chocolate set completely. 
6. Serve & Store. When the chocolate is set, gently break the mixture into small clusters. Enjoy right away or store in an airtight container at room temperature up to 1 week. 

FAQ + Tricks For The Best Leprechaun Bait Snack Mix

Make It Pretty! Dip some pretzels first. If you really want to go all out, you can lightly dip 1/2 cup of the pretzels into the melted almond bark, sprinkle them with sprinkles, and set them aside on a piece of parchment paper to dry before pouring the rest of the melted almond bark over the cereal/pretzel/candy mixture. This will give you a few really pretty pretzels that stand out! (But this is 100% cosmetic!)

Can I Use White Chocolate Chips Instead? I like using Ghirardelli White Chocolate Vanilla flavored candy melts or vanilla almond bark, since they’re so easy to work with and aren’t as likely to burn, separate, or seize. If you prefer to use white chocolate chips, you’ll want to melt them with 1 Tablespoon of vegetable oil to help them melt smoothly enough to stir into the chocolate.

Our Favorite Way To Package Chex Mix For Gifting. If you want to package this Leprechaun bait snack mix up for a St. Patrick’s Day party or for gifting, I like to scoop it into these large cellophane bags and tie it with a cute ribbon. Green ribbon looks extra cute!

Extras. Feel free to add 1/2 cup salted peanuts for extra crunch, or use peanut butter M&Ms for a yummy twist! Or, add some gluten-free peanut butter pretzel nuggets at the end for an extra layer of salty crunch.

More Gluten-Free Snack Mix Recipes To Try

Gluten-Free Chex Party Mix

Gluten-Free Cookies & Cream Muddy Buddies

Gluten-Free Sweet Chex Mix (Coconut + Almond)

Recipe Card

Gluten-Free Leprechaun Bait

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 17 minutes
• Yield: 9 cups 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This easy St. Patrick’s Day snack mix is full of sweet, salty, crispy, crunchy mix-ins in every bite! 

---

Ingredients

• 2 cups corn Chex cereal
• 2 cups Lucky Charms cereal
• 1 1/2 cups gluten-free pretzels
• 12 ounces white candy melts or almond bark*
• 1/2 cup additional Lucky Charms marshmallows
• 2/3 cup green M&Ms candy*
• 1 teaspoon rainbow sprinkles (nonpareils or jimmies)
• pinch flaky sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep. Before you start, have all ingredients measured and ready to go. Line a baking sheet with parchment paper or a silicone baking mat and set close by. The white chocolate sets up quickly, so you’ll need to be ready to move quickly once its melted.
2. Combine. Set aside 1/3 cup M&Ms candy for the end. In a large bowl, combine corn Chex, Lucky Charms cereal, gluten-free pretzels and 1/3 cup of green M&M candy.
3. Melt the candy melts in a microwave safe bowl in 15-20 second intervals, stirring between each interval, until the white chocolate mixture is smooth and glossy. Keep in mind the chocolate will continue to melt after you remove it from the microwave.
4. Pour white chocolate over the cereal mixture and stir to coat evenly. Sprinkle in the 1/2 cup Lucky Charms marshmallows and stir to combine.
5. Spread the coated cereal mixture out into a single layer on your prepared pan and quickly sprinkle with reserved 1/3 cup M&Ms, the sprinkles, and the flaky sea salt. Let the chocolate set completely.
6. Serve & Store. When the chocolate is set, gently break the mixture into small clusters. Enjoy right away or store in an airtight container at room temperature up to 1 week.

Notes

• Pretzels. Regular pretzels are NOT gluten-free, so be sure to buy gluten-free pretzels. We recommend Snyders gluten-free pretzels for taste and texture.
• White Chocolate. I like using Ghirardelli White Chocolate Vanilla flavored candy melts or vanilla almond bark, since they’re so easy to work with and aren’t as likely to burn, separate, or seize. If you prefer to use white chocolate chips, you’ll want to melt them with 1 Tablespoon of vegetable oil to help them melt smoothly enough to stir into the chocolate.
• M&Ms. Use gloves or a spoon to sort the green M&Ms out of a regular package of milk chocolate M&Ms or dark chocolate M&Ms. We’re not using mint M&Ms or other seasonal packages.
• Extras. Feel free to add 1/2 cup salted peanuts for extra crunch, or use peanut butter M&Ms for a yummy twist!

• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Category: Dessert
• Method: Microwave
• Cuisine: American

Recipe Card powered by

Start With Simple Ingredients

• Gluten-Free Measure-For-Measure Flour. This gluten-free cookie recipe keeps things simple by using a measure-for-measure gluten-free flour blend. We love and highly recommend this one from King Arthur. We use it for all our cookies, cakes, and brownies.
• Baking Soda. To help get the perfect amount of spread & softness. (Make sure yours is fresh with this test)
• Kosher Salt. To balance the flavors.
• Softened Butter. You want the butter soft enough to make an indent when pressed with your finger, but it should still be somewhat cool to the touch. If it’s shiny or greasy looking, it’s too soft and your cookies will spread too much in the oven.
• Brown Sugar & Sugar. This blend gives these cookies the perfect softness, chewiness, and golden appearance.
• Room Temperature Eggs. I always use this trick to get my eggs to room temperature quickly. Using room temperature eggs helps preserve the texture after you’ve creamed the butter and sugar. (Cold eggs can make the butter seize up)
• Vanilla Extract Or Vanilla Bean Paste. To give these cookies a birthday cake chocolate chip cookie vibe, I actually would recommend using the clear imitation vanilla. (It’s what many bakeries–like the famous Momofuku Milk Bar–use for their funfetti and sprinkle cakes!) Otherwise, classic vanilla extract or vanilla bean paste can be used here.
• Jello Vanilla Instant Pudding Mix. The secret ingredient! Using an instant vanilla pudding mix adds amazing texture (the cornstarch in the mix keeps the cookies light and delicate on the outside, soft and chewy on the inside), and the extra layer of vanilla flavor really plays up the funfetti chocolate chip cookie flavor!
• Semisweet Chocolate Chips. My favorite for these cookies. (You could use dark chocolate for stronger chocolate flavor, or milk chocolate chips for a sweeter cookie)
• Sprinkles. Now, for the fun part! We recommend jimmies or quins sprinkles for these cookies since they’ll hold their shape and add fun color to the cookies. Do NOT use nonpareils (the small ball-shaped sprinkles) as these will just bleed their color into the dough. (We used these sprinkles)

How To Make Chocolate Chip Cookies With Sprinkles, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions & tips in the recipe card below.

1. Preheat The Oven & Prep The Pans. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Combine The Dry Ingredients. In a medium mixing bowl, combine flour, baking soda, and salt. Whisk to combine, then set aside.
3. Cream Butter & Sugars. Add softened butter, brown sugar, and sugar to the bowl of a stand mixer or a large mixing bowl and cream 2-3 minutes with the paddle attachment (or a hand mixer), or until light, fluffy, and fairly smooth.
4. Add Eggs One At A Time, mixing to fully incorporate each egg before adding the next one. Mix In Vanilla. Scrape down the sides of the bowl and add the vanilla extract. Mix to combine. Add Pudding Mix and stir until fully combined.
5. Mix In Half Of The Flour Mixture at a time (this prevents the flour from flying everywhere!), then add the second half of the flour mixture and mix until they’re almost fully mixed in, with just a few dry patches left.

6. Add Chocolate Chips & Sprinkles, and mix until well distributed and no dry patches remain in the dough.
7. Scoop & Bake. Use an ice cream scoop (4 Tablespoons) or a 1/4 cup to scoop cookie dough balls. Smooth them lightly between your palms, then add 6 cookie dough balls to one of your prepared pans. Bake the cookies 10-12 minutes, or until the edges are set and the centers look just underdone.
8. Shape & Finish. If desired, use a large circular cookie cutter, a glass, or the back of the spoon to coax the cookies into perfect circles. Fill in any empty spots with a few extra chocolate chips or sprinkles.
9. Cool & Serve. Let the cookies cool 1-2 minutes on the baking sheet before transferring them to a wire rack to finish cooling completely. Repeat the baking steps with the remaining cookie dough, alternating baking sheets with each batch so you don’t put cool dough on a hot baking sheet.

FAQ + Tips And Tricks For The BEst Gluten-Free Sprinkle Chocolate Chip COokies

Use The Right Kind Of Sprinkles! Feel free to get creative with color combinations in these cookies, using seasonal sprinkles for holidays and special occasions. BUT, make sure you choose the right type of sprinkles. Stick with jimmies (classic tube-shaped sprinkles) or quins (small, flat shaped sprinkles) as these will hold their shape in the dough. Do NOT use nonpareils (small balls), since they bleed their color and will not have the same effect. (Learn more about the different types of sprinkles & how to use them in our Sprinkles 101 post!)

Make Sure You’re Using Gluten-Free Pudding Mix. We recommend Jello brand instant vanilla pudding mix since it’s considered gluten-free and it’s easy to find in the United States. Do not use pudding mix that requires cooking (stick with instant pudding mix!), and if you use another brand, be sure that it’s gluten-free.

A Trick For Pretty Cookies. Right after the cookies come out of the oven, you can coax them into perfect circles with a large round cookie cutter with this motion, or you can use the back of a spoon if you don’t have a cookie cutter. I also like to fill in any open spots or empty spaces with a few extra chocolate chips and maybe a few sprinkles, if needed. This works best when the cookies are hot from the oven!

Mix Them Up For The Seasons! Feel free to use Christmas sprinkles, Valentine’s Day sprinkles, etc. to make these fun for holidays. Otherwise, rainbow sprinkles always feel like a treat!

5 Simple Ingredients To Start

This easy recipe starts with just a handful of simple ingredients–nothing tricky or fancy! 

• Lucky Charms. First up, we’re using Lucky Charms cereal in place of Rice Krispies/crisp rice cereal. I recommend the traditional varieties since they have such classic colored marshmallows, but feel free to try one of their seasonal or special edition varieties if you like!
• Butter. Next up is plenty of melted butter. This gets your melted marshmallows extra smooth and glossy, and keeps the cereal treats from drying out quickly.
• Mini Marshmallows. The small marshmallows melt easier than the big ones do, so they’re best for making homemade Lucky Charms treats.
• Vanilla & A Pinch Of Salt. My secret ingredients! These two play up the vanilla notes from the marshmallows, and balance the sweetness a bit. They shouldn’t end up tasting salty by any means, just not flat or too sweet.

How To Make Lucky Charms Rice Krispie Treats, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Prep Your Pan. Line an 8-inch or 9-inch square pan with parchment paper or grease with a little butter. (For thinner bars, you can use a 9×13 or an 11×7 pan!)
2. Set Aside Cereal. Start by pouring the cereal into a large mixing bowl (use your biggest bowl!). If desired, set aside 1/3-1/2 cup of the Lucky Charms marshmallows to sprinkle on at the end.
3. Melt Butter & Marshmallows. Add butter and mini marshmallows to a saucepan, and stir over medium-low heat or medium heat. If your mixture doesn’t seem to be coming together, use a whisk to mix it. It should pull together easily!
4. Stir In Vanilla & Salt. Quickly stir in the vanilla extract and kosher salt and stir to combine.
5. Pour Marshmallow Mixture Over The Cereal. Next, pour the melted marshmallow mixture over the cereal and use a spatula to gently stir.
6. Stir To Coat. Use the spatula to gently mix until the cereal is evenly coated in the marshmallow mixture (it will be sticky!)
7. Pat Into Pan. Transfer the cereal mixture to your prepared baking dish and use very gentle pressure to pat the mixture into an even layer. Sprinkle with reserved Lucky Charms marshmallows if desired.
8. Cool & Cut. Let the Lucky Charms Treats cool and set before cutting into 9 large squares, 12 rectangles or 16 small squares.
9. Store. Transfer leftover cereal bars to an airtight container or bag and store at room temperature 4-5 days. They’ll stay even more fresh if you individually wrap the squares in plastic wrap first!

Can I Just Use The Microwave? Yep! Some people prefer to melt the marshmallows and butter in the microwave. If you do, too, add marshmallows and butter to a large microwave safe bowl and melt in 20-30 second increments, stirring after each interval until the marshmallow mixture is smooth.

How To Make Gluten-Free Sugar Cookie Bars, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start With The Cookie Bars

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line a 9×13 inch metal pan with parchment paper, with parchment hanging over the two long sides to use as handles later. (You can use metal binder clips to hold the parchment “handles” out of the way)
2. Combine The Dry Ingredients. In a medium bowl, combine gluten-free flour blend, cornstarch, and salt. Whisk to combine and set aside.
3. Cream The Butter, Cream Cheese & Sugar. In the bowl of a stand mixer (or in a large bowl with a hand mixer), combine softened butter, cream cheese, and sugar. Cream together on medium speed 2-3 minutes with the paddle attachment, or until light, fluffy, and smooth. 
4. Add Egg, Vanilla & Almond Extract. Mix in the room temperature egg, vanilla and almond extract.
5. Mix In Dry Ingredients A Little At A Time. Turn the mixer on low and add the flour about 1/3 of a time, until all of the dry ingredients have just been mixed into the wet ingredients.
6. Spread Out The Dough. Transfer the cookie dough to the prepared baking dish. The dough will be very thick and sticky, so you’ll want to work slowly. Mist an offset spatula with spray oil (or get your fingertips the slightest bit wet and shake off any excess water. Gently spread the dough out into an even layer and smooth it as level as you can. The dough will be very sticky and thick, but taking your time to do this well means your bars will be GORGEOUS. (An offset spatula makes this easier!)
7. Bake & Cool Completely. Pop the pan in the oven and bake for 20-24 minutes, or until the edges are set and the middle looks just done. Try not to over-bake, since the cookies will continue to bake after you remove them from the oven. Cool the bars completely before making the frosting. (Otherwise the frosting will melt)

Then, Make The Frosting

1. Cream Butter & Cream Cheese. In a stand mixer or large bowl with a hand mixer, combine butter and cream cheese. Beat for 2-3 minutes, or until smooth and light.
2. Add Powdered Sugar & Cream. Then, add 2 1/2 cups powdered sugar and 1 Tablespoon cream. Mix for 30 seconds or so on medium-low speed to incorporate, then add another 2 1/2 cups of powdered sugar and mix until just incorporated.
3. Mix In Vanilla, Almond Extract, & Salt. Pour in the vanilla extract and vanilla extract and add the pinch of salt. Increase the speed to medium-high and beat for 1 full minute. Add up to 1 more tablespoon cream, if needed.
4. Add Color, If Using. If you like, add 1-2 drops food coloring to the frosting and mix in until smooth and blended.
5. Frost & Decorate The Cookie Bars. If desired, remove the cookie bars from the pan before frosting (this can help you get neater cuts.). Pipe or spread the frosting onto the cooled sugar cookie bars and top with sprinkles, if desired. Store the frosted cookie bars covered in the refrigerator 2-3 days, or freeze up to 1 month.

How To Make Gluten-Free M&M Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions and tips in the recipe card below!

1. Start By Browning The Butter. Melt the butter in a light-colored saucepan over medium heat, stirring with a whisk constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden brown (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool for a few minutes, until it’s no longer hot to the touch. You want it room temperature, ideally, so it doesn’t melt the chocolate or m&ms.
2. Combine Brown Butter & Sugars. When the brown butter is at room temperature, add the brown sugar and sugar in a stand mixer or large bowl. Mix with the paddle attachment until the mixture looks like wet sand.
3. Add Eggs & Egg Yolk One At A Time. Beat in the eggs and egg yolk one at a time, mixing well (about 30 seconds) after each addition to combine. Mix In The Vanilla. Stir in the vanilla and mix until it’s blended in.
4. Add The Dry Ingredients. Next, add the flour mixture, cornstarch, baking soda, baking powder, and salt to the wet ingredients and mix slowly until almost combined (there should still be a little flour visible).
5. Mix In The Chocolate Chips & M&M’s. Add the chocolate chips and the m&ms candies and stir until just combined and well distributed.
6. Chill The Dough. Cover and chill the dough AT LEAST 2 hours, up to 1 day. (This allows the flour to fully hydrate, which will give your cookies a soft, chewy texture rather than a coarse or gritty texture.
7. When You’re Ready To Bake, Preheat The Oven & Prep Your Pans. As soon as you’re ready to bake, remove the cookie dough from the refrigerator and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
8. Scoop The Dough. As soon as the dough is soft enough to scoop, use a medium cookie scoop (2 Tablespoon cookie scoop) to scoop the cookie dough into balls. (You can scoop all of the dough now, just return it to the fridge in between batches so it stays chilled)
9. Bake Cookies. Place 6 cookie dough balls on your prepared baking sheet and bake at 350 degrees for 8-10 minutes, or until the edges are golden and the centers look slightly underdone. Remove from the oven, top each cookie with a few extra M&Ms and let the cookies rest 2 minutes on the warm baking sheet before transferring to a wire rack. Repeat with remaining cookie dough, alternating between baking sheets so you don’t put cold dough on a hot cookie sheet.
10. Store cookies in an airtight container at room temperature 2-3 days or freeze in a freezer bag up to 2 months.

Start With Simple Ingredients

This fruity pebbles treats recipe is a spin on traditional rice krispie treats, so you’ll notice a lot of familiar ingredients here! Let’s take a look:

• Fruity Pebbles Cereal. I was so happy to discover that Fruity Pebbles is gluten-free! Its nostalgic taste & colorful flakes make for a fun twist on traditional rice krispies treats. (Shopping generic? Check out the FAQ below to see a great option!)
• Gluten-Free Crisp Rice Cereal. We did a big round-up of all the gluten-free brands of crisp rice cereal, perfect for when you’re making gluten-free cereal treats. Make sure your brand of crispy rice cereal is certified gluten-free (Rice Krispies brand are NOT gluten-free in the U.S.!).
• Mini Marshmallows. Next up is some mini marshmallows. I use the mini size because they melt faster & we’re leaving some whole to tuck into the treats. (It’s like a happy marshmallow surprise!) Use fresh marshmallows so they melt easier! (That bag of hard, dry marshmallows from the back of your pantry won’t give you the same soft, gooey texture–it’s worth using a fresh bag!)
• Butter. I use slightly more butter in my fruity pebbles treats than some other recipes, but it helps keep them from drying out. They have the BEST texture! (Salted butter or unsalted butter works here!)
• Vanilla & Salt. This combo is our little flavor secret ingredient! A splash of vanilla and a pinch of salt help balance the flavors going on in these fruity pebbles rice krispie treats. Don’t skip them! They take the flavor to the next level.

How To Make Fruity Pebbles Treats, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. PREP YOUR PAN. Start by lining an 8×8 baking pan with parchment paper. (I like to leave a little parchment draped over the sides of the pan so I can use it as handles to lift the Fruity Pebbles treats out at the end.)
2. COMBINE YOUR CEREALS. In a large mixing bowl (the larger the bowl, the easier it is to stir!), combine Fruity Pebbles and crisp rice cereal. Stir to blend well & set aside.
3. SET ASIDE 1 CUP OF MARSHMALLOWS. You’ll melt most of the marshmallows, but we’ll tuck in a few unmelted mallows. Measure 1 cup of mini marshmallows and add them to the cereal.
4. MELT REMAINING MARSHMALLOWS & BUTTER. In a large saucepan, melt butter and add the rest of the marshmallows, melting over medium-low heat & stirring nearly constantly until the marshmallows are melted and the butter and marshmallows are well combined. (Some people prefer to melt the butter & marshmallows in a large microwave-safe bowl in the microwave, but I find you have better control in a large pot on the stovetop.)
5. REMOVE FROM HEAT & ADD FLAVORINGS. Take the saucepan off the heat and stir in the vanilla extract and salt.
6. IMMEDIATELY POUR OVER CEREAL. Working quickly, pour the melted marshmallow mixture over the cereal and mini marshmallows. Use a large spatula to gently stir until the cereal is well coated with the marshmallows
7. GENTLY PAT INTO THE PAN. Carefully (so you don’t compact or crush the cereal), gently spread the Fruity Pebbles mixture into your prepared baking dish and gently press mixture & smooth the surface with your fingertips or spatula. Remember not to pack the cereal down too tightly, or your Fruity Pebbles treats will be dense and hard rather than light and soft.
8. LET SET & SLICE. Allow the cereal treats to cool at least 20-30 minutes, then cut into 12-16 pieces. Store leftover Fruity Pebbles rice krispie treats in an airtight container or zip top bag at room temperature up to 3-4 days. (Or you can wrap individual fruity pebble crispy treats in plastic wrap or reusable food wrap if you prefer!)

Simple Ingredients To Start

So what is homemade raspberry sauce made of? Easy! Our raspberry coulis is a simple blend of:

• Fresh (Or Thawed Frozen!) Raspberries. I love that raspberry sauce can be made with frozen raspberries or fresh ones–whichever is in season or easiest to find! I often gravitate toward frozen raspberries since they’re so affordable and easy to keep on hand whenever the mood strikes. If you’re using frozen raspberries, thaw them first, so they’re easier to blend.
• Fresh Lemon Juice. Some bright, fresh lemon juice helps lock in the color of the raspberries (the acid prevents oxidation!), and brightens up the raspberry flavor of the sauce. It’s subtle, but it makes all the difference! (Orange juice can be a good substitute in a pinch!)
• A Little Sugar. Then, you’ll sweeten the raspberry sauce with a little bit of sugar. If you prefer using a natural sweetener, honey can do the job!

WE

How To Make Fresh Raspberry Sauce, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Add raspberries to a blender. (If using frozen raspberries, remember to at least partially thaw them first, so they’re easier to blend!) Add lemon juice and sugar.
2. Puree until the sauce is as smooth as possible. Pause to scrape down the sides of the blender as needed. (Make sure the sugar dissolves!)
3. Strain out the raspberry seeds by pouring the raspberry mixture through a fine-mesh strainer. Place the sieve over a bowl, then pour the raspberry sauce into the sieve and pressing down using the back of a spoon or a flexible rubber spatula to remove any seeds or large pulp from the sauce.
4. Discard seeds and pulp, and pour the smooth sauce into a bowl, container or small pitcher.
5. Serve or Store. Store raspberry coulis in a jar, squeeze bottle, or airtight container the fridge up to 1 week, or freeze up to 1 month.

12+ Yummy Ways To Use Raspberry Coulis

There are SO many different ways to use this fruity topping. I love the way it adds fresh flavor to all kinds of delicious desserts, sweets, and treats, but here are some of my favorites:

• Cheesecake. This is the PERFECT seedless raspberry sauce for cheesecake. It’s got a great consistency–thin enough to spread, but thick enough to look really impressive dripping over the sides of your cheesecake. Try it on classic cheesecake, raspberry or Lemon Cheesecake, or our No-Bake Chocolate Cheesecake!
• Angel Food Cake Or Pound Cake. I love a light, fluffy angel food cake paired with fresh berries and a drizzle of raspberry sauce. It’s also a perfect topping for pound cake, white cake, and more!
• Flourless Chocolate Cake. The bright red raspberry sauce looks so polished next to the deep, fudgy tones of a flourless chocolate cake. Drizzle it on the plate before adding your slice to take your presentation to the next level. 
• Lemon Cake. Raspberries + lemon are best friends. My daughter requests this gluten-free lemon cake + raspberry sauce for her birthday every year. SO GOOD.
• Chocolate Lava Cake. Much like flourless chocolate cake, a drizzle or dollop of raspberry coulis on the plate adds a touch of elegance to molten chocolate lava cake.
• Trifle. Mix this fresh raspberry coulis in between layers of white, lemon, or yellow cake, whipped cream, and fresh raspberries to make a stunning trifle.
• Parfait Or Chia Pudding. Layer yogurt or chia pudding with fresh berries and raspberry sauce and granola for a lovely breakfast!
• Oatmeal Or Overnight Oats. Or, drizzle or layer it with a warm bowl of oatmeal or chilled overnight oats.
• Eton Mess. This classic British dessert is so lovely and fun! This is a strawberry Eton Mess, but you can make yours raspberry by layering whipped cream, raspberries, raspberry coulis, and meringue to make raspberry Eton mess!
• Ice Cream. Spoon this delicious raspberry sauce over your favorite berry, lemon, chocolate, or vanilla ice cream for a touch of freshness.
• Pancakes, Waffles & French Toast. I especially love raspberry sauce in place of syrup with waffles! Top them with fresh berries or whipped cream and a drizzle of this raspberry coulis for an extra special finish. Or dollop or drizzle over pancakes or French toast. So good!
• Panna Cotta. Place some on the dessert plate and add the panna cotta on top, or drizzle the top of the panna cotta with sauce. Either way is gorgeous!

FAQ + Tricks For The Best Raspberry Sauce

How Many Cups Of Raspberries Is 12 oz.? So how many ounces of raspberries are in a cup? A cup of raspberries is about 4-4.8 oz., meaning that 12 oz. of raspberries will be about 3 cups fresh raspberries or about 2 1/2 cups frozen raspberries.

Why Do You Strain Raspberry Coulis? I strain raspberry coulis to remove the seeds. That way no one’s getting unintentional seedy crunch added to their waffles or cheesecake. Straining out the seeds makes for a velvety smooth raspberry sauce that’s as stunning as it is delicious. That said, if you prefer the seeds left in, feel free!

Can You Freeze Raspberry Sauce? You bet. Our easy homemade raspberry sauce freezes like a dream. Pour your raspberry coulis into a freezer-safe jar or freezer bag and freeze until solid. (Save a little room for expansion if using a jar!) Thaw in the refrigerator before serving. It’ll just need a quick stir and it’s ready to go!

What’s The Difference Between Coulis And Compote? Compote typically refers to thick, cooked berry sauce that’s more like a jam. It has a more lumpy, rustic texture, whereas coulis is smooth and thin enough to pour.

More Topping Recipes To Try

Easy Strawberry Topping

Easy Caramel Sauce

Homemade Chocolate Syrup (Like Hersheys)

Recipe Card

Raspberry Coulis (Fresh Raspberry Sauce)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 15 minutes
• Yield: 1 cup raspberry sauce 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

This fresh raspberry sauce recipe adds vibrant fresh flavor to desserts, treats, breakfasts, and more! 

---

Ingredients

• 12 oz. fresh raspberries (or one 12 oz. bag frozen raspberries, thawed)*
• 2 Tbsp. fresh lemon juice (about 1/2 lemon)
• 2–3 Tbsp. sugar (can sub honey)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add raspberries to a blender. (If using frozen raspberries, remember to at least partially thaw them first, so they’re easier to blend!)
2. Add lemon juice and sugar.
3. Puree until the sauce is as smooth as possible. Pause to scrape down the sides of the blender as needed.
4. Strain out the seeds by pouring the raspberry puree through a fine mesh sieve. Place the sieve over a bowl, then pour the raspberry sauce into the sieve and pressing down using the back of a spoon or a flexible spatula to remove any seeds or large pulp from the sauce.
5. Discard the seeds and pulp, and pour the smooth sauce into a bowl, container or small pitcher.
6. Serve or Store. Store raspberry coulis in the refrigerator up to 1 week, or freeze up to 1 month. 

Notes

• RASPBERRIES. 12 ounces fresh raspberries is about 3 cups fresh raspberries or 2 1/2 cups thawed frozen raspberries. 
• SERVING IDEAS. Try this versatile sauce on a bowl of ice cream, cake, waffles, trifle, or your favorite desserts!
• WANT YOUR RASPBERRY SAUCE EXTRA THICK? This raspberry sauce will continue to thicken as it cools, but if you feel yours is on the thin side or you want it even more thick, you can pour the strained raspberry sauce into a medium saucepan with 2 Tbsp. water and 1 Tbsp. cornstarch. Cook over medium heat until it’s thickened to your desired consistency. (If it gets too thick, you can thin it out with more water!)

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Recipe Card powered by