Gather Your Ingredients

Here’s what you’ll need to make the best peach ice cream (no eggs required!)

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. This top-rated machine takes up less space than some other models, and is large enough for most homemade ice cream recipes!

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How To Make Peach Ice Cream, Step By Step

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

1. Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it’s cold enough to churn the ice cream properly.
2. Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until the peach mixture is completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
3. Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it’s VERY cold. (Don’t skip this step or your ice cream will not churn properly.
4. Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer’s instructions. (For me, this takes 20-30 minutes.) At this point the ice cream will have a soft-serve texture.
5. Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
6. Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

FAQ + Tricks For The Best Peach Ice Cream

Can I Add Fresh Peaches To The Ice Cream? We tested it, and even when they’re VERY finely diced, the peaches freeze very hard and can be difficult to scoop or bite through. Homemade peach freezer jam can be swirled through the ice cream, though, since sugar helps keep the peaches softer in the freezer!

Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh peach slices or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing

Can I Use Frozen Peaches or Canned Peaches For Peach Ice Cream? If you’re using frozen peaches, you’ll need to thaw them before making the ice cream base so they blend properly. They should work flavor-wise, so long as you use good-quality frozen peaches! I don’t love the flavor of canned peaches for this recipe and don’t recommend them here.

Can I Make This Without an Ice Cream Maker? Our recipe is specifically for use with ice cream makers. I recommend a no-churn peach ice cream recipe if you don’t have one!

More Ice Cream Treats To Try

Gluten-Free Cookies & Cream Ice Cream

Lemon Ice Cream (With Lemon Curd Swirl!)

Candy Cane Peppermint Ice Cream

Gluten-Free “Fried” Ice Cream

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Homemade Peach Ice Cream

Peaches & cream in ice cream form! This fresh peach ice cream is the PERFECT summer dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword homemade ice cream, peach

Prep Time 35 minutes minutes

Chill & Freeze Time 5 hours hours

Total Time 5 hours hours 35 minutes minutes

Servings 1.5 quarts ice cream

Author Emily Dixon, Sweets & Thank You

Equipment

• Ice Cream Maker, at least 1.5 quart capacity (Freeze the bowl at least 24-48 hours in advance, as needed!)

Ingredients

• 1 heaping cup Fresh Peaches, sliced or diced
• 1 ½ cups Heavy Whipping Cream
• 1 cup Whole Milk
• ¾ cup Granulated Sugar (150 grams)
• 2 Tablespoons Light Corn Syrup (to prevent ice crystals)
• ½ teaspoon Vanilla Extract
• 1/8-1/4 teaspoon Almond Extract
• ⅛ teaspoon Kosher Salt

Instructions

• Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it's cold enough to churn the ice cream properly.
• Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
• Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it's VERY cold. (Don't skip this step or your ice cream will not churn properly.)
• Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer's directions. (For me, this takes 25-30 minutes.) At this point the ice cream will have a soft-serve texture.
• Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
• Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

Video

Notes

• Chill, Chill, Chill! To make sure the ice cream churns properly, make sure you chill the ice cream maker bowl at LEAST 24-48 hrs. in advance, and chill the ice cream base at least 2-3 hours. 
• Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh sliced or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing. 

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Gather Your Ingredients

If you’ve made our Strawberry Freezer Jam, Raspberry Freezer Jam, or Peach Freezer Jam recipes, you’ll notice a very familiar list of ingredients. Here’s what you’ll need for this easy recipe:

How To Make Blackberry Freezer Jam, 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 Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
2. Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
3. Mash, Strain & Measure The Blackberries. Next, use a potato masher (best) or fork to crush the blackberries in a large bowl. If desired, press about 1/3 of the mashed fruit through a fine-mesh sieve to remove the seeds and pulp. Measure the mashed blackberries to make sure you have EXACTLY 4 cups. (No more, no less.)
4. Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
5. Stir In The Mashed Blackberries. Add the crushed berries (and lemon juice, if using) to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blackberry mixture. Make sure to mix well, so the jam sets up evenly! 
6. Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
7. Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

FAQ + Tricks For The Best Blackberry Freezer Jam

Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. I don’t recommend them for my recipe.

Make Sure You Have The Right Pectin. This blackberry freezer jam recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less Sugar or No Sugar Needed Recipes (pink box). Be sure to use the full amount of sugar called for, or the pectin won’t set up properly!

Can I Make Seedless Jam? Absolutely. For seedless blackberry jam, you’ll just likely need more berries (10-12 cups) to reach 4 cups of mashed berries, since straining removes some of the pulp and seeds.

How Long Does Blackberry Freezer Jam Last? This blackberry freezer jam will stay fresh for about a year in the freezer, and 2-3 weeks once opened in the fridge.

More Yummy Jams & Spreads To Try

Raspberry Freezer Jam

Peach Freezer Jam

Easy Strawberry Freezer Jam

Easy Homemade Lemon Curd

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Blackberry Freezer Jam (Low Sugar Recipe!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Freezer Jam

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6 cups jam

Author Emily Dixon, Sweets & Thank You

Ingredients

• 4 cups Mashed Blackberries from about 8 cups fresh blackberries or thawed frozen blackberries
• 3 cups Granulated Sugar (600 grams)
• 1 (1.75 oz.) Package Sure Jell fruit pectin for less or no sugar needed recipes** (PINK box)
• 1 cup Water
• 1 Tablespoon Fresh Lemon Juice or Lime Juice (optional)

Instructions

• Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
• Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
• Mash, Strain & Measure The Blackberries. Next, use a potato masher (best) or fork to crush the blackberries in a large bowl. If desired, press about 1/3 of the mashed fruit through a fine-mesh sieve to remove the seeds and pulp. Measure the mashed blackberries to make sure you have EXACTLY 4 cups. (No more, no less.)
• Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
• Stir In The Mashed Blackberries. Add the crushed berries (and lemon juice, if using) to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blackberry mixture. Make sure to mix well, so the jam sets up evenly!
• Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
• Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Video

Notes

• **Make sure you’re using pectin for less sugar or no-sugar recipes. Traditional pectin (yellow box, for Sure Jell) will not work in this recipe, as the ingredients in this recipe are formulated for less sugar.
• For Seedless Jam: For seedless blackberry jam, you’ll just likely need more berries (10-12 cups) to reach 4 cups of mashed berries, since straining removes some of the pulp and seeds.

Gather Your Ingredients

So, how do we pack all that just-picked strawberry flavor into this easy freezer jam recipe? Let’s take a look at our ingredients list:

Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. I don’t recommend them for my recipe.

How To Make, Strawberry Freezer Jam, 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 Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
2. Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
3. Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We’re just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
4. Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
5. Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly! 
6. Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
7. Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
8. Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

FAQ + Tricks For The Best Strawberry Freezer Jam

Can I Use Less Sugar? Not for this recipe. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this! 

What Kind of Jars Work Best? I recommend wide-mouth jars since they’re easier to fill, but you can use glass or clean plastic freezer jars here. Do make sure your jars are freezer safe, and remember to leave half an inch of space at the top to allow the jam to expand during freezing!

Can I Can This Jam? This is a freezer jam recipe, so it’s not meant for hot water bath canning or pressure canning.

More Yummy Jams & Spreads To Try

Easy Peach Freezer Jam

Low Sugar Raspberry Freezer Jam

Easy Homemade Lemon Curd

Whipped Cinnamon Honey Butter

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Easy Strawberry Freezer Jam (Low sugar Recipe!)

Our low-sugar strawberry freezer jam is the EASIEST jam recipe around! It's made with just 4 ingredients, perfectly sweet & keeps for a YEAR in the freezer. (No canning or special skills required!)

Course Condiment

Cuisine American

Diet Gluten Free

Keyword Freezer Jam

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 cups jam

Calories 18kcal

Author Emily Dixon, Sweets & Thank You

Equipment

• VERY Clean Freezer-Safe Jars or Containers & Lids (Freezer-Safe Glass or Plastic)
• Funnel

Ingredients

• 4 cups Mashed Strawberries (about 7-8 cups diced fresh strawberries)*
• 1 (1.75 oz) box Sure-Jell Low Sugar Pectin*
• 3 cups Granulated Sugar* (360 grams)
• 1 cup Water

Instructions

• Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends a bit of on timing, and moves quickly once you get started.
• Mash & Measure The Strawberries. Wash strawberries thoroughly, then remove the green tops and dice the strawberries. (A rough chop is fine here! We're just making them easier to mash.) Use a potato masher to mash the strawberries in a large bowl, then carefully measure out 4 level cups of mashed strawberries and set aside. If you use more or less, your jam may not turn out properly. (If you have any leftover mashed berries, you can add them to oatmeal, smoothies, yogurt, etc.)
• Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
• Stir In The Strawberries. Add the crushed berries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and strawberry mixture. Make sure to mix well, so the jam sets up evenly!
• Scoop Into Jars. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of room at the top for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
• Set 24 Hours. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set!
• Chill or Freeze. After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Video

Notes

• Strawberries. I recommend fresh strawberries for best results, but we’ve made this jam countless times with thawed frozen strawberries. The texture of the jam is *slightly* softer with frozen berries, but frozen berries are also picked at their peak, so you’ll still get great flavor! (A great option in winter!)
• Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (PINK box not yellow box).
• Sugar. Use the exact amount of sugar called for, for best results. Sugar affects the flavor AND texture, since it’s part of what helps the pectin gel. Reducing the sugar may mean your jam doesn’t set or sets too soft. This is already a low sugar strawberry freezer jam recipe, and you’ll only be having 1-2 Tablespoons at a time. Let yourself have this! 
• Pay Attention To Timing. This recipe is SUPER simple, but the timing does matter. Make sure to boil the pectin mixture for 1 full minute at a rolling boil, stir the strawberries into the pectin mixture for a full minute, pour jam into jars quickly, let them set 24 hours, then freeze as directed. 

Nutrition

Serving: 1Tablespoon | Calories: 18kcal | Carbohydrates: 4.5g | Protein: 0.1g | Sodium: 5.2mg | Potassium: 14.9mg | Fiber: 0.2g | Sugar: 4.2g | Vitamin C: 5.7mg | Calcium: 1.6mg

Gather Your Ingredients

How To Make Chex Scotcheroos, Step By Step

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

Start By Making The Scotcheroo Base

1. Prep Your Station. Before you dive into the actual preparation, make sure you have everything measured, prepped & available close by since the recipe moves quickly once you’ve begun. Measure the cereal & set aside. Line an 8×8 pan with parchment paper if making bars, or a cookie sheet if making clusters.
2. Melt Sugar & Honey. In a large saucepan, combine granulated sugar and honey. Stir over low heat or medium low heat until the sugar is almost entirely dissolved. Do NOT bring the mixture to a boil here, or the scotcheroos will be dry.
3. Stir In Peanut Butter, Vanilla & Salt and stir until everything is smooth and evenly blended.
4. Mix In Cereal. Remove the pan from the heat and add the Chex cereal to the peanut butter mixture. Stir to coat the cereal evenly.

To Make Chex Scotcheroos Bars

5. Pat Out Bars. Transfer the cereal mixture to your prepared pan and gently pat it into an even layer with a flexible spatula or your fingers. (Try not to overly compact this mixture since you want it to have soft scotcheroos!
6. Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat.)
7. Layer. Spread the melted chocolate mixture over the cereal layer and use an offset spatula to smooth the chocolate into an even layer. 
8. Set, Serve & Store. Let the chocolate layer set 1-2 hours before cutting into bars, for best results. (You can speed this process up by covering the pan and refrigerating for 45-60 minutes.) Garnish with flaky sea salt, if desired, and cut into squares or bars. These scotcheroos are rich, so I prefer cutting them into 12-18 smaller bars. Transfer leftover scotcheroos to an airtight container and store at room temperature 1-3 days.

To Make Chex Scotcheroos Clusters

9. Scoop Clusters & Let Set. Use a large cookie scoop to measure heaping 3-4 Tablespoon mounds onto your parchment lined baking sheet. (Almost like no-bake cookies!) Let the clusters set for 20-30 minutes at least before topping.
10. Make The Topping. In a microwave-safe bowl, combine chocolate chips, butterscotch chips, and butter. Melt in the microwave on low power in 10-15 second intervals, stirring in between each interval, until the mixture is smooth and even. It will be thick! (Alternatively, you can melt this mixture in a small saucepan on the stovetop over low heat, or in a double boiler for even gentler heat.)
11. Add Chocolate Topping to each cluster, using a spoon or spatula. (The chocolate mixture will be thick, so be gentle! I find a small, flexible spatula is my favorite tool for the job.)
12. Set, Serve & Store. Let the chocolate set 30-60 minutes, for best results, then enjoy! Store leftover scotcheroos in an airtight container at room temperature up to 3 days.

Gather Your Ingredients

This simple recipe only calls for a few ingredients, and most are pantry staples! Let’s take a look:

How To Make Gluten-Free Chocolate Rice Krispie Treats, Step By Step

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

1. Prep. Line a metal 8×8 or 9×9 square pan with parchment paper or lightly grease and set aside. Measure and gather all your ingredients and have them close by, since you’ll need to work quickly once you get started.
2. Melt. In a large pot or Dutch oven, melt butter over medium-low heat. Add mini marshmallows and cocoa powder to the melted butter, and stir constantly until the marshmallows are melted and the melted marshmallow mixture is evenly blended.
3. Combine. Add chocolate chips, vanilla, and salt, and stir over low heat until the chocolate chips are just melted and the chocolate mixture is smooth.
4. Add Crisp Rice Cereal and stir until the cereal is evenly coated.
5. Gently Pat & Garnish. Transfer the cereal mixture to your prepared pan and use gentle pressure to lightly pat down the cereal into an even layer. You want it to stick together, but don’t want to overly compact the cereal or the bars won’t have that soft, gooey texture we’re looking for. Sprinkle with mini chocolate chips, if using and gently pat down on them to lightly press them into the cereal layer.
6. Cool & Slice. Let the chocolate rice krispie treats cool to room temperature before slicing cereal bars into 9 large squares, 12 medium rectangles, or 16 small squares.
7. Serve & Store. Enjoy right away or store chocolate rice krispie squares in an airtight container up to 2-3 days at room temperature. (These treats are best enjoyed within 24 hours, but will still be good on day 2 & 3!)

FAQ + Tricks For The Best Chocolate Rice Krispie Treats

More Decorating Ideas To Try. If you prefer, you can skip the mini chocolate chips and melt another 1/2 cup chocolate chips to make a chocolate drizzle you and add to the top of the bars. Or, add the chocolate topping from our Scotcheroos recipe and finish with some flaky sea salt or sprinkles!

Can I Use Chocolate Cereal? Yes, if you want to! While Cocoa Krispies brand isn’t gluten-free (it also contains barley malt extract), Cocoa Pebbles and Mom’s Best Crispy Cocoa Rice cereals are gluten-free and should work here! Chocolate cereal will definitely take the sweetness to the next level, but could totally work if you’ve got a serious chocolate craving. 

Option: Add More Marshmallows! Another option you have is to stir in an additional cup of mini marshmallows along with the crisp rice cereal. It adds a cute effect! 

Dairy-Free? No Problem! We”ll just use a few simple swaps! Just use vegan butter (like Earth balance) in place of regular butter, and dairy-free chocolate chips (like Guittard, or Enjoy Life). Everything else is naturally dairy-free! Vegan? You can use fresh vegan marshmallows, like Dandie’s! 

More Gluten-Free Rice Krispie Treats Recipes To Try

Gluten-Free Scotcheroos

Gluten-Free Strawberry Rice Krispie Treats

Gluten-Free Peanut Butter Rice Krispie Treats

Easy Homemade Lemon Curd

Recipe Card

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Gluten-Free Chocolate Rice Krispie Treats

Gooey, crispy, crunchy AND chocolatey? YES PLEASE. These easy gluten-free Chocolate Rice Krispie treats have it all!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword cereal treats, chocolate, no-bake, rice krispie treats

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 12 Servings

Author Emily Dixon, Sweets & Thank You

Ingredients

• 5 Tablespoons Butter (or vegan butter!)
• 1 (10 oz) Package Mini Marshmallows (Make sure they're super fresh!)
• ¼ cup Unsweetened Cocoa Powder (30 grams) – Regular Cocoa, Not Dutch-Processed!
• ½ cup Semi Sweet Chocolate Chips
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Kosher Salt (or a pinch of fine salt)
• 5 cups Gluten-Free Crisp Rice Cereal (NOT Rice Krispies Brand–See Notes!)*
• 2 Tablespoons Mini Chocolate Chips (Optional, for decoration)

Instructions

• Prep. Line a metal 8×8 or 9×9 square pan with parchment paper or lightly grease and set aside. Measure and gather all your ingredients and have them close by, since you'll need to work quickly once you get started.
• Melt. In a large pot or Dutch oven, melt butter over medium-low heat. Add mini marshmallows and cocoa powder to the melted butter, and stir constantly until the marshmallows are melted and the melted marshmallow mixture is evenly blended.
• Combine. Add chocolate chips, vanilla, and salt, and stir over low heat until the chocolate chips are just melted and the chocolate mixture is smooth.
• Add Crisp Rice Cereal and stir until the cereal is evenly coated.
• Gently Pat & Garnish. Transfer the cereal mixture to your prepared pan and use gentle pressure to lightly pat down the cereal into an even layer. You want it to stick together, but don't want to overly compact the cereal or the bars won't have that soft, gooey texture we're looking for. Sprinkle with mini chocolate chips, if using and gently pat down on them to lightly press them into the cereal layer.
• Cool & Slice. Let the chocolate rice krispie treats cool to room temperature before slicing cereal bars into 9 large squares, 12 medium rectangles, or 16 small squares.
• Serve & Store. Enjoy right away or store chocolate rice krispie squares in an airtight container up to 2-3 days at room temperature. (These treats are best enjoyed within 24 hours, but will still be good on day 2 & 3!)

Video

Notes

• Crisp Rice Cereal. Rice Krispies brand is NOT gluten-free, since it contains malt syrup, which is derived from barley and has gluten. Instead, use certified gluten-free options like Aldi’s Millville brand, One Degree, or Nature’s Path. 
• Cocoa Powder. We recommend natural cocoa powder (like Hershey’s or Ghirardelli), NOT dutch-processed cocoa for these treats, but you can use dutch-processed if you want a darker flavor. 
• Option: Add More Marshmallows! Another option you have is to stir in an additional cup of mini marshmallows along with the crisp rice cereal. It adds a cute effect! 

Gather Your Ingredients

• Gluten-Free Crisp Rice Cereal. In the United States, Rice Krispies Brand cereal is NOT gluten-free, so it’s important to use gluten-free crispy rice cereal brands instead. Today we’re using Aldi’s brand.
• Freeze Dried Strawberries. The star ingredient in this strawberry rice krispies treats recipe! Using crisp freeze-dried strawberries keeps the color vibrant and prevents the cereal bars from getting soggy. I usually find these near raisins, dried fruits, or snacks at the grocery store.
• FRESH Mini Marshmallows. I recommend mini marshmallows here! The fresher your marshmallows are, the better they’ll melt, so now’s not the time to use that old bag of stale marshmallows in your pantry.
• Butter. A must-have for soft strawberry rice krispie treats! (Vegan butter also works, if you want to keep them dairy-free!)
• Vanilla Extract. This little trick adds that extra little something that keeps people coming back for more. It’s a way to add that delicious strawberries and cream rice krispies treats flavor we’re going for.
• A Pinch of Salt. To help balance the flavor. It’ll elevate the notes of marshmallow, strawberry, and vanilla without making these crispy treats taste salty.

How To Make Gluten-Free Strawberry Rice Krispies 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 Station. Before starting, make sure you have everything ready to go, since things will move quickly. Line an 8×8 or 9×9 metal pan with parchment paper or lightly grease. Add crisp rice cereal to a large bowl with plenty of room to mix.
2. Grind Strawberries. Add 1 cup freeze-dried strawberries to a food processor or blender and pulse or puree until you have a fine powder.
3. Set Aside Some Marshmallows. Place 1 cup of marshmallows off to the side (we’ll add these later!).
4. Melt Butter & Remaining Marshmallows. In a large saucepan, melt butter then add the remaining mini marshmallows and stir over medium-low heat until the marshmallows are smooth and melted. The mixture will be gooey!

5. Add Strawberry Powder, Vanilla & Salt to the marshmallow mixture and stir to combine.
6. Combine Marshmallow Mixture With Cereal. Working quickly, pour the strawberry marshmallow mixture over the cereal and stir in the reserved 1 cup of marshmallows and 1 cup chopped freeze-dried strawberries. Stir to evenly combine.
7. Pat the mixture out into your prepared pan using gentle pressure so you don’t overly compact the rice krispie treats. Top with a few more pieces of freeze-dried strawberry and marshmallow for garnish.
8. Cool, Slice & Store. Let the cereal bars cool at least 30-60 minutes to set. Use a sharp knife to cut them into bars and store leftovers in an airtight container or bag at room temperature 2-3 days.

Gather Your Ingredients

The best part about this easy recipe (other than the flavor–duh!) is that you only need a few basic ingredients. Let’s take a look:

• Fresh Blueberries. I love to make this blueberry topping recipe with fresh, juicy blueberries for the most vibrant flavor and best texture, but see the FAQ below for tips on using frozen blueberries instead!
• Sugar. Granulated sugar (white sugar) adds sweetness and elevates the blueberry flavor.
• Water. Since blueberries aren’t as naturally juicy as strawberries, I add a little water to the blueberry sauce to create that saucy texture.
• Fresh Lemon Juice & Fresh Lemon Zest. Lemon and blueberry pair beautifully together. The acidity of the lemon juice brightens and elevates the sweet notes of the blueberries in the best way possible. Then, we’ll turn it up a little more with a touch of lemon zest for extra flavor.
• Cornstarch. For thickening the sauce.
• Vanilla. Optional, but I love what this tiny splash of vanilla extract does. Don’t worry, the blueberry flavor will still shine through!
• A *Tiny* Pinch of Salt. My secret ingredient. Salt is a flavor enhancer, and adding a tiny pinch of of salt is like turning up the volume on the sweet and tangy flavors in this blueberry topping.

How To Make Blueberry 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. Set aside 1/3 of the Blueberries. Set aside 1/3 (4 ounces/113 grams) of the fresh blueberries for later. 
2. Combine. Add the remaining 2/3 blueberries, the sugar, water, lemon juice, cornstarch, and a pinch of salt to a medium saucepan. 
3. Cook to Soften. Cook over medium heat, stirring with a spatula, until the blueberries soften and the sauce thickens, about 5-8 minutes. (The sauce will go from opaque to translucent and glossy.) It’s ok to gently break up some of the berries with your spatula as they cook, if you like. 
4. Stir in Remaining Blueberries. Add the reserved 1/3 of the blueberries, along with the vanilla extract and cook 2-3 minutes more. 
5. Cool To Set. Let the blueberry sauce cool a bit, then transfer to an airtight container or jar and chill in the refrigerator. The blueberry sauce will thicken up even more in the refrigerator. The ideal texture for using on cake or cheesecake is scoop-able, but not runny. If you want to thin it out more (for ice cream, oatmeal, etc.), you can stir in 1 teaspoon of water at a time until you reach your desired consistency. 
6. Serve & Store. Enjoy on cheesecake, pound cake, ice cream, oatmeal, yogurt, pancakes, waffles, and more! Store leftover sauce in an airtight container in the fridge up to 4-5 days. (This blueberry sauce can be frozen, but the texture will soften more upon thawing.) 

Yummy Ways To Use This Blueberry Topping

So, what are the best ways to use this fresh blueberry sauce? The sky’s the limit, but these are my favorites:

• CHEESECAKE!!! Blueberry Cheesecake is a revelation, and this blueberry cheesecake topping is perfect for spring!
• Ice Cream. A scoop of vanilla ice cream is delicious with a spoonful of this blueberry topping! It makes for one gorgeous sundae. Or, you can use it to make a blueberry knickerbocker glory!
• Pound Cake or Angel Food Cake. Try classic vanilla cake, lemon pound cake, or fluffy angel food cake with this blueberry sauce and a dollop of fresh whipped cream. It’s unbelievable!
• A Stack of Pancakes, Waffles or French Toast. All these breakfast faves are delicious with a little blueberry sauce. It’s got more texture than blueberry syrup, which I LOVE.
• Yogurt. Stir a spoonful of this delicious topping into plain or vanilla yogurt or layer in parfaits for a pretty touch. (I’m sure cottage cheese also works if you like it!)
• Oatmeal. Warm oatmeal + cool blueberry topping = a match made in heaven.

FAQ + Tricks For The Best Blueberry Sauce

Can I Use Frozen Blueberries? Yes! This is a great option when it’s not blueberry season. Just know your sauce will be a bit softer in texture than mine. Thawed frozen blueberries tend to lose some of their sturdiness, so they’ll be softer as they cook. If using frozen blueberries, there’s no need to thaw them first, and you can add them all at once.

Is This The Same as Blueberry Compote or Blueberry Syrup? Our blueberry sauce is kind of in the sweet spot in the middle. It’s saucier than a compote and thicker than a syrup.

How to Make SMOOTH Blueberry Sauce. To make a smoother blueberry sauce, puree the finished sauce in a blender or with an immersion blender, then strain it through a sieve.

Can I Freeze Blueberry Sauce? Yes! Transfer the cooled sauce to a freezer-safe container and freeze up to 2 months. Thaw in the fridge before using. Keep in mind that the sauce will soften upon thawing, and will need a quick stir once it’s thawed. 

Can I Use Something Besides Sugar? I haven’t tested this recipe with any other sweeteners, but a 1:1 sugar alternative (like Swerve) may work here. While you can use a liquid sweetener, like maple syrup, I find the maple flavor will dominate here. If you decide to use maple, you’ll use 2-3 Tablespoons and may need less water than my recipe calls for.

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

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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

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Description

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

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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

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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

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Simple Ingredients To Get Started

• Gluten-Free Crisp Rice Cereal. In the United States, Rice Krispies Brand cereal is NOT gluten-free, so it’s important to use gluten-free crispy rice cereal brands instead. Today we’re using Aldi’s brand.
• FRESH Marshmallows. I recommend mini marshmallows here! The fresher your marshmallows are, the better they’ll melt, so now’s not the time to use that old bag of stale marshmallows in your pantry.
• Butter. A must for soft rice krispie treats! (Vegan butter also works, if you want to keep them dairy-free!)
• Creamy Peanut Butter. My magic ingredient. Taking a note from our Peanut Butter Rice Krispie Treats, we add peanut butter. It keeps these easy treats soft for DAYS and complements the flavor of the m&m candies beautifully. I recommend traditional peanut butter rather than drippy natural peanut butter for the best texture. (Sometimes natural peanut butter gets greasy in a recipe like this.)
• Vanilla. This little trick adds that extra little something that keeps people coming back for more.
• Mini M&Ms. I prefer using Mini M&Ms to regular size M&M candy since they distribute more evenly and blend in better texturally.
• Salt. A tiny pinch of salt is the perfect finish. It keeps this fun dessert from being too sweet without making them taste salty.

How To Make M&M Rice Krispie Treats, Step By Step

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

1. Prepare. First, add crisp rice cereal to a large mixing bowl and set aside. Line an 8×8 metal pan with parchment paper. Make sure you have everything ready to go, since the recipe moves quickly once you start.
2. Set Aside 1 Cup Mini Marshmallows to stir in at the end.
3. Melt Butter & Marshmallows. Add butter and the remaining marshmallows to a large saucepan. Stir over medium-low heat, stirring constantly, until the marshmallows are melted and gooey. (Make sure to scrape the bottom of the pan to avoid any scorching or sticking!)
4. Add Peanut Butter & Vanilla. Turn off the heat and stir in peanut butter and vanilla extract. Stir quickly until smooth.

5. Pour melted marshmallow mixture over the crisp rice cereal and add reserved cup of mini marshmallows. Stir to coat the cereal evenly. (This works best with a flexible silicone or rubber spatula.) Then, add 1/2 cup mini M&Ms and gently stir to distribute. (Be gentle and add them here at the end, so you don’t melt them!)
6. Transfer the cereal mixture to the prepared pan and gently pat out into an even layer. (You don’t want to compact it too much, so it keeps a nice airy texture.) Garnish with a few flakes of flaky sea salt and a few more mini m&ms on top of the rice krispie treats, if desired. Let the rice crispy treats cool completely before you cut them into squares. Store in a bag or airtight container at room temperature 3-4 days.

FAQ + Tricks For The Best M&M Rice Krispie Treats

A Trick For Perfect Texture. My ideal M&M rice crispy treats have some softness and gooey-ness from the marshmallow mixture, but still have a light, crispy texture. My biggest tip? Don’t pack them down too tightly! Use gentle pressure to spread them into an even layer, then just leave them to cool.

Can I Make These Without Peanut Butter? Yes. If you have a peanut allergy or don’t like peanut butter, you can add m&ms to our Brown Butter Rice Krispie Treats recipe instead. Keep in mind, the M&Ms will be more likely to melt in that recipe, since they don’t have the peanut butter to act as a buffer.

Extras To Try. We almost always make this colorful m&m rice krispies treats recipe exactly as written, but when you want a change of pace, you can…

• Use Sprinkles! WHY NOT? Right after you pat the cereal mixture into the pan, sprinkle the cereal treats with some colorful sprinkles for a fun touch. I like nonpareils for this job, but check out our Sprinkles 101 post to learn more about different types of sprinkles & how to use them.
• Add Peanut Butter Chips. For an even more decadent treat, you can mix in a few peanut butter chips or even butterscotch chips along with the marshmallows.

More Fun Cereal Treats To Try

Gluten-Free Scotcheroos

Gluten-Free Lucky Charms Treats

Gluten-Free Brown Butter Rice Krispie Treats

Recipe Card

Gluten-Free M&M Rice Krispie Treats

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 20 minutes
• Yield: 9–16 Squares 1x
• Diet: Gluten Free

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Ingredients

• 4 cups gluten-free crisp rice cereal (NOT Rice Krispies brand!)*
• 1 (10-ounce) bag mini marshmallows
• 4 Tablespoons butter (1/2 stick/57 grams)
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1/2 cup mini M&Ms
• pinch flaky salt (1/8 teaspoon)

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Instructions

1. Prepare. First, add crisp rice cereal to a large mixing bowl and set aside. Line an 8×8 metal pan with parchment paper. Make sure you have everything ready to go, since the recipe moves quickly once you start.
2. Set Aside 1 Cup Mini Marshmallows to stir in at the end.
3. Melt Marshmallows & Butter. Add butter and the rest of the mini marshmallows to a large saucepan. Stir over medium-low heat, stirring constantly, until the marshmallows are melted and gooey.
4. Add Peanut Butter & Vanilla. Turn off the heat and stir in peanut butter and vanilla extract. Stir quickly until smooth.
5. Pour melted marshmallow mixture over the crisp rice cereal and add reserved cup of mini marshmallows. Stir to coat the cereal evenly. (This works best with a flexible silicone or rubber spatula.) Then, add 1/2 cup mini M&Ms and gently stir to distribute. (Be gentle and add them here at the end, so you don’t melt them!)
6. Transfer the mixture to the prepared pan and gently pat out into an even layer. (You don’t want to compact it too much, so it keeps a nice airy texture.) Garnish with a few flakes of flaky sea salt and a few more mini m&ms, if desired. Let the rice krispie treats cool completely before you cut them into squares. Store in an airtight bag or container at room temperature 3-4 days.

Notes

• Keep The Candy Coating From Melting. This no-bake recipe isn’t fussy at all, but you do need to follow the directions to keep the M&M candy coating from melting. First, adding the M&Ms candies LAST allows the marshmallow mixture to cool slightly. Then, stirring gently prevents you from rubbing the candy coating off onto the cereal.
• A Trick For Perfect Texture. My ideal M&M rice crispy treats have some softness and gooey-ness from the marshmallow mixture, but still have a light, crispy texture. The secret? Don’t pack them down too tightly! Use gentle pressure to spread them into an even layer, then just leave them to cool.
• Gluten-Free Crisp Rice Cereal. In the United States, Rice Krispies Brand cereal is NOT gluten-free, so it’s important to use gluten-free crispy rice cereal brands instead, like Aldi’s brand or One Degree.

• Prep Time: 15 minutes
• Cook Time: 5 Minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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Simple Ingredients To Get Started

If you’ve made our brown sugar cream cheese fruit dip recipe before, you’ll likely notice a familiar cast of characters! This fruit dip with toffee bits is a riff on that recipe, so you’ll need:

• Cream Cheese. We only recommend full-fat cream cheese like Philadelphia for this toffee fruit dip, reduced-fat cream cheese will not have the same texture. Use brick-style cream cheese NOT cream cheese spread for best results.
• Brown Sugar. Some light brown sugar adds sweetness and subtle toffee notes, which we’ll play up even more later in the recipe. (Dark brown sugar also works, but it will add a deeper molasses flavor to this creamy dip.)
• Vanilla & Salt. Some vanilla extract and a pinch of salt fill out the flavor and bring balance to every bite. Yum!
• Chopped Toffee or Toffee Bits. Last, but not least, you’ll need some toffee! Our favorite way to make this toffee dip is with chopped Heath bars or Skor bars, since you get a nice variety of sizes and shapes when you chop the toffee yourself. But, Heath also sells chocolate-covered toffee bits that work beautifully as well. (They’re labeled Heath English Toffee Bits.) Use whichever is easiest for you!

How To Make Toffee Apple Dip, Step By Step

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

1. Combine. In a large bowl, combine cream cheese, brown sugar, vanilla & salt. Use a hand mixer to whip on medium speed 2-3 minutes, until smooth and fluffy. Scrape down the bowl to make sure there aren’t any lumps in the dip.  
2. Stir In Toffee. Next, reserve 2 Tablespoons of toffee, then stir the rest into the dip until evenly distributed. 
3. Garnish. Transfer to a serving bowl and garnish the top of the dip with the reserved 2 Tablespoons toffee. 
4. Serve & Store. Enjoy with your favorite apples, sliced bananas, pretzels, and more! Store leftovers in an airtight container in the fridge 2-3 days. 

FAQ + Tricks For The Best Toffee Apple Dip

Make-Ahead Tips. This toffee apple dip is GREAT for making in advance, since it keeps like a dream. If making it ahead of time, I like to save the 2 Tablespoons of toffee bits for garnish until right before serving. That way I can give the dip a good stir before serving.

How to Store Leftover Apple Dip. Leftover toffee dip will keep in an airtight container in the fridge 2-3 days for best results.

Try It With Caramel! For an ultra decadent option, you can drizzle the toffee dip with caramel sauce before garnishing with the extra toffee bits for a caramel apple effect. It’s DELICIOUS.

Bonus Tip: Keep Your Apples From Browning! A popular way to keep fresh apple slices from turning brown is with a little bit of lemon juice, but my favorite way is actually with water! It works like a CHARM!

More Recipes For Toffee Lovers

Gluten-Free Cinnamon White Chocolate Toffee Oatmeal Cookies

Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

Gluten-Free Toffee Brownies

Gluten-Free Toffee Oatmeal Cookies

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Toffee Apple Dip

Paired with fresh, juicy apples, this easy toffee fruit dip is one of my favorite healthier desserts to serve at parties, potlucks, and picnics. It’s easy to make, can be mixed up in advance & is a hit with both kids & grown-ups!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword toffee apple dip, toffee fruit dip

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1.5 cups dip

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 (8-ounce) package cream cheese, softened
• ½ cup brown sugar (100 grams)
• 1 ½ teaspoons vanilla extract
• pinch salt 1/8 teaspoon
• 1/2-3/4 cup chocolate covered toffee bits or chopped Heath bars

Instructions

• Combine. In a large bowl, combine cream cheese, brown sugar, vanilla & salt. Whip 2-3 minutes, until smooth and fluffy. Scrape down the bowl to make sure there aren’t any lumps in the dip.  
• Stir In Toffee. Next, reserve 2 Tablespoons of toffee, then stir the rest into the dip until evenly distributed. 
• Garnish. Transfer to a serving bowl and garnish with the reserved 2 Tablespoons toffee. 
• Serve & Store. Enjoy with apple slices, bananas, pretzels, and more! Store leftover dip in an airtight container in the fridge 2-3 days. 

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Notes

• Toffee. My preference for this dip is chopped Heath Bars or Skor Bars (both of which are gluten-free!), but if you’re using store-bought toffee bits, you have two choices. Heath English Toffee Bits (chocolate covered toffee bits) are my favorite kind of toffee bits for this dip. Otherwise, Heath Bits O’ Brickle do NOT have a chocolate coating and will work (though the look & flavor will be slightly different). 
• Make-Ahead Tips. This toffee apple dip is GREAT for making in advance, since it keeps like a dream. If making it ahead of time, I like to save the 2 Tablespoons of toffee bits for garnish until right before serving. That way I can give the dip a good stir before serving. 
• Try It With Caramel! For an ultra decadent option, you can drizzle the toffee dip with caramel sauce before garnishing with the extra toffee bits for a caramel apple effect. It’s DELICIOUS.

Gather Your Ingredients

So, what do you need to get this fondue night started? Just 5 simple ingredients! Let’s take a look:

• Good-Quality Chocolate. For the best chocolate fondue, I recommend using high-quality bars of chocolate rather than chocolate chips. Semisweet chocolate, bittersweet chocolate, and dark chocolate are my go-to’s, but you can also use half milk chocolate and half semi-sweet chocolate if you want sweeter fondue.
• Heavy Cream. Yep, we’re doing it! While you *can* use half-and-half for a slightly lighter and thinner fondue, we really love the rich texture you get from heavy whipping cream.
• Butter. Adding a little bit of butter at the end gives this chocolate fondue the smoothest, most luxurious texture.
• Vanilla. IMO, vanilla extract + chocolate are BFFs.
• Salt. Lastly, a tiny pinch of salt helps elevate the notes of chocolate & vanilla and really balances the flavor. Don’t skip it!

How To Make Gluten-Free Chocolate Fondue, Step By Step

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

1. Chop Chocolate. To start, make sure all your utensils, bowls, etc. are clean and DRY. Small amounts of water can make chocolate seize and go grainy, which is the opposite of what we’re going for here. Then, chop the chocolate into very small shards. The more evenly it’s chopped, the more evenly it’ll melt.
2. Melt. In a medium heatproof bowl, combine chopped chocolate and heavy cream. Melt over a double boiler (set the bowl over a saucepan with 1-inch of water simmering over medium heat) or melt in the microwave in 10-15 second increments, until the chocolate is smooth and glossy.
3. Finish. Stir in butter, vanilla extract and salt into the melted chocolate mixture until evenly blended. At this point, the chocolate mixture should be very smooth and glossy, with perhaps a few small air bubbles from stirring. If your chocolate fondue is somehow separated or slightly grainy, you can use an immersion blender to pull it back together.
4. Serve warm with your favorite gluten-free dippers. Speaking of which, we recommend…

Simple Ingredients To Get Started

So what goes into pecan pralines? Just a few simple ingredients! We’re talking…

• Pecan Halves. First, you’ll need plenty of pecans. I like to toast the pecans first for the best flavor.
• Brown Sugar. Next up is light brown sugar. This adds a rich, caramel-like note that gives the pralines their signature flavor.
• Heavy Cream. No low fat substitutes allowed here! Heavy whipping cream adds the fat we need for the right structure in this pecan candy. The pralines will not set up properly if you try to substitute half-and-half or milk.
• Corn Syrup. Light corn syrup helps prevent sugar crystals from forming and keeps the caramel sauce smooth.
• Salt. I like plenty of salt since these pecan pralines are naturally a very sweet candy. Even with 1/2 teaspoon kosher salt, these don’t taste salty at all. If you’re nervous, feel free to reduce the salt down to 1/4 teaspoon.
• Butter. Then, I use salted butter. Feel free to use unsalted butter & an extra pinch of salt, if you prefer!
• Vanilla Extract. Plenty of vanilla rounds out the flavor here. It’s a must for this yummy sweet treat!

You’ll Need: A Candy Thermometer

For these pralines to set up properly, you’ll need to the sugar syrup to hit the right temperature. An inexpensive candy thermometer makes this easy!

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How To Make Pecan Pralines, 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 Station. Before starting, you want to have everything prepared, measured, and close by so you can work quickly. Every second counts when you’re making candy, so you don’t want to waste any time or risk burning your candy! Line 2 sheet pans with parchment paper and have a small cookie scoop or two spoons close by for measuring the pralines out at the end.
2. Prep The Pecans. To start, you’ll toast the pecans. Spread the pecans out onto a baking sheet and toast 8-10 minutes at 350 degrees F until fragrant and toasted. Let them cool on the baking sheet, then roughly chop pecans and set aside. (This can be done a few days in advance, if desired!)
3. Combine. In a heavy bottomed 3-quart saucepan, combine brown sugar, heavy cream, corn syrup, and salt. Stir until well blended. Attach a candy thermometer to the side of your saucepan.
4. Boil to 235 Degrees F. Bring the mixture to a boil over medium heat (this can take 12-15 minutes!), then boil 5-7 minutes, until the sugar mixture reaches 235-240 degrees F. on the candy thermometer. This is known as the “soft-ball stage” in candy making–if you drizzle a drop into a glass of ice water, it should form a soft ball, rather than a stringy mess or a hard ball. Keep in mind that if you do not reach 235 degrees, your candy will not set up properly. This is the key step!
5. Stir in Butter. When the sugar mixture reaches 235 degrees F, stir in the butter and stir until melted.
6. Stir in Pecans & Vanilla. Remove the pan from the heat and stir in the pecans and the vanilla. Stir until well blended (and to help the candy mixture cool down a bit!) about 4-5 minutes.
7. Scoop. Use a small cookie scoop or two spoons to scoop heaping tablespoon-size dollops of pralines out onto your parchment-lined baking sheets. The mixture will begin to set up and turn more opaque.
8. Cool to Set. Allow the pralines to cool and set completely. This can take an hour or more, depending on your temperature & humidity. When freshly scooped, the pralines may be more translucent, but they will start to turn more opaque and fudgy with time.
9. Serve & Store. Enjoy right away or store in an airtight container at room temperature up to 1 week.