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Halloween Oreo Balls

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You are going to love our spooky-sweet Halloween Oreo Balls. The Halloween balls are quick to prepare and use just a few simple ingredients. Yet, they look like they were made at the bakery. Halloween Truffles are a no-bake dessert made with crushed golden Oreo creamy filling, and a smooth chocolate coating come together for the easiest festive bite.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love Halloween Balls

  • No Bake & No Fuss – A simple mix and roll of a few ingredients for a great Halloween no-bake ball.
  • Simple Ingredients – You probably have most of them already!
  • Customize Colors – These make great Halloween truffles. They can be made for any event. Change up the food coloring.
  • Kid-Friendly Recipe – A great recipe for the little ones to help with rolling out the dough and dipping. Add some sprinkles. Little hands love helping roll the dough and add sprinkles.
  • Crowd Pleaser – Everyone loves these sweet treats.

Halloween is such a fun holiday for everyone. For a festive dinner on Halloween, I make my Mummy Taco Bread or Mummy Chicken Bacon Pizza. Add in some fun Halloween Eyeball Truffles, Halloween Cupcakes, or Halloween Oreo Cake Bars for the dessert table.

Ingredients to Make Halloween Balls

No bake Truffle Oreos for Halloween.

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  • 36 golden sandwich cookies
  • 8 ounces cream cheese
  • neon green, food coloring, purple food coloring, orange food coloring
  • 12 ounces black melting chocolate
  • Halloween sprinkles

What you need to make Halloween Truffles

  • Food Processor
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • Hand Mixer
  • Parchment Paper

How to Make No Bake Halloween Oreo Balls

This is an overview of the recipe. The full instructions are below in the recipe card.

A stainless steel mixing bowl with crushed golden Oreos and cream cheese to make no bake Halloween truffles.
  1. Crush the golden sandwich cookies. Combine the crushed cookies with the cream cheese.
Three white bowls with purple, orange, and yellow colored Oreo and cream cheese mixture to make Halloween truffles.
  1. Divide the dough into 3 different bowls. Add green to the first bowl, orange to the second, and purple food coloring to the third bowl.
A baking sheet lined with parchment paper with round halloween truffle balls with multiple colors on the tray.
  1. Mix a little of each color of dough. Roll into a ball.
Halloween Truffles with muti color no bake cheesecake dough dipped in chocolate and covered with sprinkles.
  1. Dip the balls into melted chocolate and add the sprinkles.
Halloween Truffles dipped in chocolate and covered in sprinkles on a baking tray.

Make-ahead, storage, and freezer tips

Storage: Store the Oreo balls in an airtight container in the refrigerator for up to 1 week.

Freezer Tips: Place the undecorated truffles on a large baking sheet. Be sure they are not touching. Place the tray in the refrigerator for about an hour to flash-freeze the truffles. The Halloween balls can then be moved to a freezer-safe bag. They will not stick together.

Freezer Friendly: Can be made ahead and frozen, undecorated, for up to 2 months. Defrost in the refrigerator before decorating.

Eileen's Tips for Success

  • Use a food processor to crush Oreos and mix with cream cheese for the smoothest texture.
  • No food processor, put the Oreos in a large sealable bag. Use a wooden roller or a large pan to hit the bag to crush the Oreos.
  • Chill the truffle balls before dipping so they stay firm.
  • If the chocolate mix is too thick, add 1 teaspoon of vegetable oil to the melting chocolate if it feels too thick.
  • Use a fork or dipping tool and tap gently to remove excess coating.
  • If the chocolate mixture begins to harden, microwave for 10 seconds to re-melt.
  • For perfect round edges on the truffles, let the dipped truffles harden completely before moving.
  • Work in small batches. Melted chocolate can seize if it gets too cool while dipping.
  • Add sprinkles right after dipping, before the chocolate sets.
  • Place the truffles on wax paper or parchment paper to prevent sticking.
  • Avoid stacking the Halloween truffles unless you use parchment between layers to prevent smudging.

Varitions and Decorating Tips for Halloween Oreo Balls

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Cookies: Use regular Oreos for a chocolatey twist or any seasonal flavor
  • Cream cheese: Low-fat or dairy-free cream cheese can be used instead of full-fat cream cheese.
  • Black melting chocolate: Substitute dark chocolate + black gel food coloring (oil-based) or candy melts.
  • Food coloring: Gel or concentrated liquid food coloring works best for bold color without thinning
  • Ghoulish Theme: Use red and black for a vampire theme or neon green for slime balls
  • Crunchy Additions: For added crunch, add crushed favorites like Homemade Hard Pretzel Recipe or graham crackers to the dough.
  • Cake Pops: Turn into cake pop-style bites by inserting sticks before chilling
  • Toppings: Drizzle with colored candy melts for extra flair (orange, purple, green)

Variations to make Ghosts, Mummies, Pumpkin, or Spider Truffles

Make a Halloween Ghost Truffle:
Dip in white chocolate, add candy eyes, and draw mouths with black icing.
Mummies Truffles
Dip the balls in melted white chocolate, let set, then drizzle more white in lines and add candy eyes.
Pumpkin Truffles
Use orange candy melts, add a green candy stem or icing swirl.
Spider Truffles
Use dark chocolate melting chocolate, attach pretzel “legs,” and top with candy eyes.
Monster Eyeballs
White chocolate melting chocolate, add candy eyes, and red gel for veins. Ghoulish Theme: Use red and black for a vampire theme or neon green for slime balls.

Frequently Asked Questions

Can I use other types of Sandwich Cookies?

Any flavor of Oreo can be used. Even flavors such as mint or pumpkin will work well.

Similar recipes

I love any comments or questions, please feel free to leave them below.

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Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Halloween truffles with green, orange, and purple filling with a chocolate coating and sprinkles.

Halloween Oreo Balls

These Halloween Oreo Balls are spooky, sweet, and so much fun to make! Crushed Oreos and cream cheese are rolled into bite-sized truffles, then colored neon green, purple and orange for the perfect Halloween colors. They’re rich, creamy, and the perfect no bake treat for Halloween parties, treat bags, and a great recipe to make with kids!
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: halloween oreo truffle
Prep Time: 25 minutes
Cook Time: 0 minutes
Refrigerate: 1 hour
Total Time: 1 hour 25 minutes
Servings: 24 Oreo Balls
Calories: 137kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Instructions

  • In the food processor, using the S blade, finely crush 36 golden sandwich cookies.
  • In a large mixing bowl, use an electric hand mixer with beaters attached, beat the crushed golden sandwich cookies and 8 ounces cream cheese (softened) until well combined.
  • Separate the cookie cream cheese mixture into 3 medium-sized mixing bowls.
  • Add neon green food coloring to one bowl of the cookie cream cheese mixture, purple food coloring to the second bowl, and orange food coloring to the third bowl.
  • Take a little of each color cookie mixture and combine to roll into a tablespoon-size ball. Continue to do this until all the cookie cream cheese mixture is used.
  • Set the balls on a parchment lined tray and chill in the freezer for 30 minutes to an hour.
  • While the balls are in the freezer, melt 12 ounces black melting chocolate in a microwave-safe bowl in 30-second intervals until smooth and melted.
  • Using 2 forks carefully dip each chilled cookie ball in the melting chocolate and set back on the parchment lined tray.
  • Immediately top with Halloween sprinkles. Let the Halloween truffles dry completely before eating.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
  • Storage Tips:
    Store in an airtight container in the fridge for up to 1 week
  • Can be made ahead and frozen (before decorating) for up to 2 months — thaw in fridge before dipping.
  • Avoid stacking them unless using parchment between layers to prevent the chocolate from getting messy. 
I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 52IU | Calcium: 19mg | Iron: 0.4mg

Instant Pot Mississippi Pot Roast

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Juicy beef, zesty pepperoncini, and that buttery ranch flavor come together in this Instant Pot Mississippi Pot Roast for a Southern-style dinner that will keep them coming back for more. Perfect for busy weeknights, cozy Sundays, or anytime you’re craving something hearty and soul-warming.

Instant pot Mississippi roast served with mashed potatoes on a white plate.

I make this recipe at least once a month, especially on chilly nights when I crave something hearty but don’t want to wait hours for the roast to cook in the slow cooker. It’s one of those “set it and forget it” Instant Pot meals that tastes like you spent all day in the kitchen.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why Everyone Loves this Instant Pot Mississippi Pot Roast

  • Instant Pot: Using the pressure cooker to make the pot roast ensures juicy and flavorful meat ready in about 2 hours.
  • Flavors: The au jus and Ranch seasoning, along with butter, create great flavor. The results are fall-apart tender and juicy beef.
  • Make Ahead: The pot roast is a perfect meal to prep and make ahead of time.
  • Freezer Friendly: Prepare a double batch and freeze for another day. Defrost overnight and reheat for a quick dinner.

If you love cozy, comforting meals like this one, try my Instant Pot Beef Bourguignon, Instant Pot Zuppa Toscana, or Instant Pot Turkey Chili. They’re all easy weeknight dinners with satisfying home-cooked flavors without spending hours in the kitchen.

Ingredients to make Pressure Cooker Mississippi Pot Roast

Instant pot ingredients for pot roast Mississippi style.

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chuck roast: Any cut of beef used for braising, like a chuck roast, rump roast, or bottom round, is perfect for this Mississippi Pot Roast
  • low-sodium beef broth or water - using beef broth will add an extra level of flavor to the meat and gravy.
  • Au Jus seasoning
  • Ranch seasoning: Homemade or store-bought ranch seasoning can be used.
  • pepperoncini peppers
  • unsalted butter, cut into squares

Equipment to make Mississippi Roast in the Instant Pot

  • 6-quart Instant Pot
  • Measuring Spoons and Cups
  • meat claws

How to Make Mississippi in the Instant Pot

This is an overview of the recipe. The full instructions are below in the recipe card.

An instant pot with a chuck roast and water in the vessel.
  1. Sear the chuck roast until browned. Deglaze the pan with beef broth or water in the Instant Pot.
An Instant Pot vessel with an uncooked chuck roast topped with au jus seasoning and dry ranch seasoning to make a Mississippi roast in the Instant Pot.
  1. Sprinkle the Au Jus and Ranch seasoning packets evenly over the meat.
A pot roast in the instant pot vessel with butter and banana peppers on the roast
  1. Add the pepperoncini peppers and a little of the juice for extra flavor. Dot the top of the roast with butter squares.
An Instant Pot vessel with a cooked Mississippi pot roast made in the Instant Pot.
  1. Secure the Instant Pot lid and set it to High Pressure for 1 hour and 30 minutes. Quickly release the pressure, and then shred.
Mississippi roast recipe instant pot vessel with the roast and pe

Make-ahead, storage, and freezer tips

Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make ahead – Cook and shred the roast a day in advance. Reheat in the Instant Pot on the “Warm” setting or stovetop with a little broth.
Freezing – Freeze shredded roast in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

An overhead view of a plate of mashed potatoes topped with mississippi pot roast.

Chef Eileen's Expert Tips for the Best Instant Pot Southern Pot Roast

  • Use a well-marbled chuck roast for the most tender results.
  • Please don’t skip the pepperoncinis, they give the roast its signature tang.
  • If you prefer a saucier roast, add 1 cup of beef broth to the cooking vessel.
  • To ensure the juiciest results, let the meat rest a few minutes before shredding.

Variations for Mississippi Pot Roast in the Pressure Cooker

Here are some ways to change the flavor of this dish.

  • Spicy Version – Add a few extra pepperoncinis or a splash of their brine.
  • Creamy Twist – Stir in ½ cup sour cream before serving for a creamy gravy.
  • Low-Sodium – Use reduced-sodium seasoning packets and unsalted butter.
  • Chicken Swap – Try this with boneless chicken thighs for a Mississippi Chicken version.
  • Vegetables: Add your favorite vegetables to the recipe. Baby potatoes and carrots are a perfect choice

FAQs about making Pot Roast in the Instant Pot

Can I use a frozen roast when making a pressure cooker pot roast?

Yes! Add 10–15 minutes to the cook time.

What to do if you get a "Burn" error when making Instant Pot Mississippi Roast?

A burn error will happen if you do not deglaze the pan enough. When adding the beef broth or water, use a wooden spoon to pick up any brown bits on the bottom of the pan.
The brown bits will add another level of flavor to the sauce, too.

What if the beef is a bit tough after cooking in the Instant Pot?

If the pot roast is not fork-tender, cook for another 10 minutes on high pressure

Do I need to sear the roast before pressure cooking?

You don’t have to, but searing adds an extra level of flavor. Use the Sauté function if you’d like to brown the meat before pressure cooking.

What if I don’t have pepperoncinis?

Pepperocinis add a little spice to the recipe. A good substitute is either banana peppers or mild pickled jalapeños for a similar tangy kick.

Can I thicken the gravy for Mississippi Roast?

The au jus and ranch seasoning combined with the butter make a nice sauce. If you prefer a thicker sauce, combine 2 Tablespoons of cornstarch with 2 Tablespoons of water and add it to the sauce while the meat rests. Use the Saute function to cook and thicken the sauce for about 5 to 7 minutes.

A plate with mashed potatoes topped with Mississippi pot roast and gravy.

What to serve with Mississippi Pot Roast

Serve over mashed potatoes, rice, or egg noodles. And for a healthy touch, add a side of air-fried carrots or roasted green beans.

To finish it off, garnish with fresh parsley or chives.

More Instant Pot Recipes to Enjoy

Looking for more tasty Instant Pot recipes to make dinner time a breeze? Check out these recipes:

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Pressure cooker pot roast over mashed potatoes.

Instant Pot Mississippi Pot Roast

Instant Pot Mississippi Chicken is a quick, flavorful shredded chicken recipe inspired by the famous Mississippi Pot Roast. Instead of a slow cooker, it’s made in the Instant Pot for faster results while still keeping all the bold, tangy flavors.
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Course: Main Course
Cuisine: Southern Comfort Food
Keyword: instant pot mississippi pot roast
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
pressure release: 30 minutes
Total Time: 2 hours 20 minutes
Servings: 6 servings
Calories: 501kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Instructions

  • Press the Saute function on the Instant Pot. When the vessel displays "hot", add the avocado oil and sear the 3-4 pound chuck roast on all sides.
  • Once the meat is browned, remove the roast. Set it on a plate or cutting board.
  • Add 1 cup low-sodium beef broth or water to the Instant Pot. Use a wooden spoon to pick up any brown
  • Sprinkle 1.1 ounce packet, Au Jus seasoning and 1 ounce packet, Ranch seasoningevenly over the roast.
  • Add 10 ounce jar pepperoncini peppers and the 4 Tablespoons unsalted butter, cut into squares evenly over the top of the roast.
  • Place the pressure cooking lid on the pot and set the pressure cooker to HIGH for 1 ½ hours.
  • Quick release the pressure from the Instant Pot. Once the pressure is released, remove the lid.
  • Shred the roast with two forks or meat claws and serve over mashed potatoes.

Notes

Prep Time: 10 minutes | Cook Time: 1 ½ hours | Total Time: 2 hours 40 minutes

Nutrition

Serving: 1serving | Calories: 501kcal | Carbohydrates: 5g | Protein: 44g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 177mg | Sodium: 567mg | Potassium: 876mg | Fiber: 2g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 5mg

Asian Inspired Sheet Chicken and Vegetables

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If you’re craving a quick and flavorful dinner, this Asian inspired sheet pan crispy chicken and vegetables is just what you need. Tender bites of chicken, roasted veggies, and a sweet ginger soy glaze, it’s the perfect balance of savory, slightly spicy, and just a touch of sweetness.

Soy Ginger chicken and vegetables with sesame seeds in a black bowl.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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I love this dish because it comes together so easily on one sheet pan. The chicken gets a light coating that crisps up beautifully in the oven, while the broccoli, peppers, and onion roast to perfection. It’s one of those meals that tastes like takeout but is even fresher.

If you love easy chicken dinners like this, you might also enjoy my Orange Chicken, Coconut Curry Chicken, or Air Fryer Kung Pao Chicken.

Why you'll love this recipe

  • Our Sheet Pan Asian Chicken and Vegetables is a one-pan meal for easy preparation and cleanup.
  • Sheet Pan Chicken and Vegetables is customizable with different vegetables or proteins to suit your tastes.
  • Great for leftovers and meal prepping ahead of time.
  • The ginger soy glaze is packed with flavor.

Ingredient List

Sheet Pan Chicken and Vegetables

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  • large egg
  • skinless boneless chicken breast
  • cornstarch
  • red chili flakes
  • kosher salt
  • ground black pepper
  • sesame oil
  • broccoli floret
  • cubed red bell pepper
  • yellow onion
  • soy sauce
  • chopped fresh ginger
  • honey
  • sesame seeds
  • avocado oil
  • green onions

Equipment

  • Cutting Board
  • knife
  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • Whisk

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A white bowl with chicken in an egg base for a tasty sheet pan dinner.
  1. In a large bowl, toss chicken pieces with the whisked egg.
A white bowl with seasoned chicken pieces to make a sheet pan dinner.
  1. In another bowl, whisk together cornstarch, red chili flakes, salt, and black pepper. Add chicken and toss to coat. Drizzle with 1 Tablespoon of sesame oil and place on one side of the sheet pan.
A sheetpan with cubed chicken and vegetables to make a chicken vegetable sheet pan dinner.
  1. On the other half of the pan, add broccoli, bell pepper, and onion. Drizzle with remaining 1 Tablespoon sesame oil and toss to coat.
A sheetpan with baked chicken and vegetables to make a sheetpan soy ginger dinner.
  1. Bake for 18 minutes.
A mixing bowl with soy, ginger, and spices to go on baked chicken and vegetables for a sheetpan dinner.
  1. While baking, make the sauce: Whisk cornstarch with soy sauce. Stir in ginger, honey, and sesame seeds.
Soy Ginger Chicken and vegetables on a sheet pan topped with sesame seeds
  1. After 18 minutes, pour sauce over chicken and veggies. Toss gently, then return to oven for 3 more minutes. Serve over white rice.
A black bowl with Ginger Soy Chicken and Veggies and a piece of chicken being picked up with chopsticks.

Eileen's Tips for Success

  • Cut the chicken and veggies into uniform sizes so they cook evenly.
  • Don’t skip the drizzle of sesame oil, it helps with crisping.
  • Toss everything again after adding the sauce so it coats nicely.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, thaw and pat them dry before roasting so they don’t release too much liquid.

Can I double this recipe?

Absolutely! Use two sheet pans so everything roasts instead of steaming.

What can I use instead of cornstarch?

Arrowroot powder or potato starch are great alternatives.

Variations

Want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Protein: Chicken thighs, pork, or pork tenderloin can be used.
  • Vegetables: Add snap peas or carrots for extra vegetables.
  • Spice: Make it spicier by adding sriracha or extra chili flakes to the sauce.
  • Gluten-Free: Instead of soy sauce, use tamari or amino acids.

Make-ahead, storage, and freezer tips

  • Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • Make ahead: Chop the veggies and mix the sauce ahead of time to save prep work.
  • Freezing: Let the chicken and veggies cool completely, then freeze in an airtight container for up to 1 month.
A black bowl with ginger soy chicken and vegetables made on a sheet pan.

Serving Suggestions

Serve Ginger chicken with potstickers, oven-baked fried rice, chow mein, Instant Pot Rice, or Quinoa.

Similar recipes

Looking to try some more Asian inspired recipes? Check out these recipes; you are going to love them.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Asian Chicken and Vegetables in a soy and ginger glaze on a sheet pan.

Asian Inspired Sheet Pan Chicken and Vegetables

Tender and juicy baked chicken bites with broccoli, bell peppers, and onion in a sweet ginger and soy dressing. This Asian inspired recipe is easy, fast, and delicious to make for a weeknight dinner.
Print Pin Rate
Course: Main Course
Cuisine: Asian inspired
Keyword: sheet pan chicken, sheet pan chicken and vegetables
Prep Time: 5 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 391kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Crispy Chicken

Ginger Soy Sauce

Garnish

  • chopped green onions optional garnish

Instructions

  • Preheat the oven to 375°F/ 190°C. Spray a sheet pan with ½ teaspoon avocado oil or non-stick cooking spray.
  • In a large mixing bowl, add 1 ½ pounds skinless boneless chicken breast (cut into bite-size pieces) and toss with 1 large egg, whisked. Set aside.
  • In another large mixing bowl, whisk ¼ cup cornstarch, 1 teaspoon red chili flakes, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
  • To the bowl, add the chicken, excluding the excess egg wash, and toss in the cornstarch mixture. Drizzle with 1 Tablespoon sesame oil and toss gently. Place on one side of the sheet pan.
  • On the other half of the baking sheet, add 1 cup broccoli floret, chopped, 1 cup red bell pepper, cubed, and 1 large yellow onion, chopped. Drizzle with remaining 1 Tablespoon sesame oil and toss to combine.
  • Bake on the middle rack in the preheated oven for 18 minutes.

Ginger Soy Sauce

  • While the sheet pan is in the oven, in a small mixing bowl, add 1 teaspoon cornstarch, slowly pour ½ cup soy sauce into the bowl, whisking until the cornstarch is dissolved. Stir in 1 Tablespoon chopped fresh ginger 1 ½ Tablespoons honey, and 1 teaspoon sesame seeds. Pour over the chicken and vegetables after they have baked for 18 minutes. Stir and bake for another 3 minutes in the oven.
  • Remove from oven. The chicken should be cooked through. Serve with sesame seeds and chopped green onions. Serve over rice, noodles, or cauliflower rice.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
How to store leftovers: 
Store in the refrigerator in an airtight container for up to 5 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 24g | Protein: 42g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 155mg | Sodium: 2000mg | Potassium: 939mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1576IU | Vitamin C: 73mg | Calcium: 51mg | Iron: 2mg

PECAN PIE BROWNIES

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Pecan Pie Brownies are the best mashup of two classic desserts. You get that rich, fudgy brownie base, and then it’s topped with a gooey, nutty pecan pie layer that bakes into perfection. Every bite is chewy, crunchy, sweet, and chocolatey all at once.

Pecan Pie Brownies cut into squares on a white table.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

  • Fudgy brownies topped with gooey, nutty pecan pie filling.
  • Easy to make using a brownie mix, no expensive ingredients needed.
  • Perfect for holidays, potlucks, or a weeknight dessert to satisfy your chocolate cravings.

If you love this recipe for pecan pie brownies, you might also enjoy my Pecan Pie Muffins, Pecan Pie Cheesecake, and these Pecan Pie Cheesecake Bars. Each one has the same cozy, comforting vibe.

Ingredient List

Pecan pie brownies ingredients with text overlay.

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  • brownie mix - plus the ingredients listed on the box
  • chopped baking chocolate
  • unsalted butter
  • light brown sugar
  • large egg
  • light corn syrup
  • chopped pecans
  • pure vanilla extract
  • salt
  • Non-stick baking spray

Equipment

  • 9 x 9 square baking pan
  • Stainless steel mixing bowls
  • Measuring spoons and cups
  • Parchment paper

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

  1. Preheat oven to 350°F. Prepare the baking pan, set aside.
A large glass mixing bowl with brownie mix and chocolate chunks in the batter.
  1. Prepare brownie mix according to the package directions. Stir in chopped baking chocolate.
Baked brownies to make pecan pie brownies.
  1. Pour batter into the pan and bake for 18–20 minutes, until edges are set and center is slightly jiggly.
A glass measuring bowl with eggs, brown sugar, and melted butter being prepared to make pecan pie brownie topping.
  1. In a bowl, mix softened butter, brown sugar, and egg with a hand or stand mixer on low until just combined.
A glass measuring cup with the addition of vanilla extract and light corn syrup being added to the mixture for a pecan topping on brownies.
  1. Add corn syrup, vanilla, and salt. Mix again gently.
A glass bowl with a butter mixture and pecans added t make a pecan pie topping for brownies.
  1. Stir in pecans.
A pecan mixture being poured over baked brownies to make pecan pie brownies.
  1. Pour pecan topping evenly over the cooled brownie base.
Baked brownies with a pecan pie topping in a 9 x9 inch pan.
  1. Bake for 35–45 minutes until edges are firm and center is slightly jiggly. Cool at room temperature for at least 2 hours before slicing so the topping sets properly.

Make-ahead, storage, and freezer tips

Storage – Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Make Ahead – Bake the brownies a day in advance and let them set overnight for easy slicing.
Freezing – Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Pecan pie brownies cut into squares on a wire rack.

Eileen's Tips for Success

  • Don’t skip the parchment paper because these brownies are sticky!
  • Let them cool completely before cutting, or the topping will slide off.
  • For cleaner slices, chill the brownies for 30 minutes before cutting.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Swap pecans for walnuts or almonds.
  • Use dark corn syrup for a richer flavor.
  • Add a drizzle of melted chocolate on top before serving.

Frequently Asked Questions

Can I make these without corn syrup?

Yes, substitute with maple syrup or honey, though the texture will be slightly softer.

Do I have to use a boxed mix?

No, you can use your favorite homemade brownie recipe as the base.

How do I know when they’re done baking?

The edges will be set, but the center should still jiggle a little. They firm up as they cool.

Serving Suggestions

  • I like to serve these with a hearty comfort food meal, such as Instant Pot beef bourguignon or turkey chili.
  • You can also sip on a glass of cold milk, a cup of coffee or even a cup of pumpkin hot chocolate.
  • Sometimes I like to serve this easy pecan pie brownie recipe, warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Similar recipes

Are you looking for more brownie recipes? Check out these tasty treats:

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Pecan pie brownies stacked on a white plate.

Pecan Pie Brownies

Our Pecan Pie Brownies take a boxed brownie mix to the next level with these decadent, gooey brownies. The perfect dessert for a fall day. Great for holiday dessert tables and family gatherings.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: pecan pie brownies
Prep Time: 15 minutes
Cook Time: 55 minutes
cool down: 2 hours
Total Time: 3 hours 10 minutes
Servings: 9 brownies
Calories: 561kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Brownie Base Ingredients

Pecan Pie Topping

Instructions

How to make the Brownies

  • Preheat the oven to 350°F/177°C. Line a 9-inch x 9-inch baking pan with parchment paper. Spray it generously with nonstick spray—this is important to prevent sticking
  • Prepare the 1(16.3) ounce box brownie mix (plus ingredients on the box) according to package instructions in a large mixing bowl. Stir in ½ cup chopped baking chocolate Then pour the batter into the prepared pan.
  • Bake for 18 to 20 minutes, or until the edges are set and the center is slightly jiggly.
  • Remove from the oven and let the brownies cool at room temperature for 20 minutes while preparing the pecan pie topping.

How to make the Pecan Pie Topping

  • In a large mixing bowl, melt ¼ cup unsalted butter (softened) and add ¾ cup light brown sugar and 1 large egg. Use a hand mixer on low speed with beaters attached, or use a stand mixer to blend until just combined—do not overmix.
  • To the butter mixture, add ¼ cup light corn syrup, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt. Mix again on low speed until just combined.
  • Fold 1 ½ cups chopped pecans into the butter mixture.
  • Carefully pour the pecan mixture over the partially baked brownies, spreading it evenly.
  • Return to the oven and bake for an additional 35 to 45 minutes, or until the edges are set and the center is slightly jiggly.
  • Allow to cool at room temperature for at least 2 hours before slicing and serving to ensure the topping sets properly.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Storage – Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Make Ahead – Bake the brownies a day in advance and let them set overnight for easy slicing.
Freezing – Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Note 1: Brownies may not be fully baked if you don’t let them cook long enough before adding the pecan pie topping. Be sure the edges are set and the center is only slightly jiggly before moving on to the next step.
- If the edges get too done for your liking, feel free to trim them off before serving.
'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
Don’t forget to shop at the Everyday Eileen store on Amazon

Nutrition

Serving: 1brownie | Calories: 561kcal | Carbohydrates: 73g | Protein: 6g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 235mg | Potassium: 166mg | Fiber: 3g | Sugar: 55g | Vitamin A: 203IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 3mg

Copycat Dairy Queen Ice Cream Cake

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This Copycat Dairy Queen Ice Cream Cake is the ultimate homemade treat for birthdays, celebrations, or just because. It’s got those creamy ice cream layers, the iconic crunchy fudge center, and a smooth whipped topping that ties it all together. Tastes just like the DQ classic, but even better because you made it yourself.

A cake platter with a homemade Dairy Queen vanilla and chocolate cake on the platter topped with whipped topping and sprinkles.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

  • You don’t need to turn on the oven, making it the perfect dessert for hot summer days or busy holidays when the oven is already full.
  • The recipe uses simple, easy-to-find ingredients, so you can put it together without hunting down anything fancy.
  • It looks like a bakery-style cake but is secretly so easy to make, which means you’ll wow your guests with minimal effort.

If you love this recipe, you’ll also enjoy my Mint Oreo Ice Cream, No Churn Pumpkin Spice Ice Cream, and Homemade Cookie Monster Ice Cream. They’re all easy crowd-pleasers with the same fun, frozen vibes.

Ingredient List

Ingredients for a copycat dairy queen cake with text overlay.

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  • Chocolate ice cream
  • Chocolate Sandwich cookies
  • Hot fudge sauce
  • Vanilla ice cream
  • Whipped topping
  • Sprinkles

Equipment

  • Serving platter
  • Parchment paper
  • 10-inch springform pan
  • Mixing bowl
  • Spatula

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Dairy queen cake with a chocolate layer.
  1. Spread the softened chocolate ice cream evenly into the bottom of the lined springform pan. Freeze.
A round pan with an ice cream cake being prepared with a layer of chopped chocolate sandwich cookies to make a dairy queen ice cream cake.
  1. In a mixing bowl, stir together the crushed Oreos and hot fudge sauce until well combined. Spread this mixture over the chocolate ice cream layer. Freeze,
A round cake with a layer of vanilla ice cream on top of a chocolate layer to make an ice cream cake.
  1. Spread the softened vanilla ice cream over the Oreo-fudge layer. Freeze for 1–2 hours until completely solid.
A layer of whipped topping is added to a copycat dairy queen layer cake.
  1. Spread whipped topping evenly over the top and decorate with sprinkles. Freeze until ready to serve.
An overhead view of a homemade copycat Dairy Queen cake topped with whipped cream and sprinkles.

Make-ahead, storage, and freezer tips

Storage: Keep the cake covered in the freezer for up to 7 days.

Make ahead: Assemble the cake up to 3 days in advance and decorate just before serving.

Freezing: This cake is freezer-friendly for up to 2 weeks. Wrap tightly to avoid freezer burn.

A Dairy Queen copycat cake with chocolate bottom and a vanilla top.

Eileen's Tips for Success

  • Soften your ice cream just enough to spread easily but not so much that it melts.
  • Use a sturdy spatula to press down each layer firmly for clean slices.
  • Run your knife under hot water before cutting for smooth, neat slices.

Variations

Want to change up this recipe? Here are some ways to change the flavor of this dish.

Frequently Asked Questions

Can I make this cake without a springform pan?

Yes! You can use a 9x13 dish lined with parchment paper, though the layers will be slightly different in thickness.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Just make sure it’s whipped to stiff peaks so it holds its shape.

Do I have to use Oreos?

Not at all. Any chocolate sandwich cookie will work, or you can try graham crackers for a different vibe.

Serving Suggestions

Similar recipes

Do you love ice cream as much as I do? Check out these delicious ice cream recipes:

Here are all our ice cream flavors.

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A vanilla and chocolate ice cream cake with a slice out of the cake on a cake stand.

Copycat Dairy Queen Ice Cream Cake

Make your very own homemade Copycat Dairy Queen Ice Cream Cake at home any time. It is affordable to make and quite easy. Enjoy this chocolate and vanilla ice cream cake today.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: copycat Dairy Queen Ice Cream Cake
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 10 servings
Calories: 560kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

  • 2 ½ cups chocolate Ice Cream
  • 2 cups crushed chocolate sandwich cookies Note 1
  • 12 ounce Hot Fudge Sauce homemade or store-bought
  • 1 quart Vanilla Ice Cream
  • 8 ounces whipped topping Note 2
  • sprinkles

Instructions

  • Line the bottom of a 10-inch springform pan with parchment paper for easy removal.
  • Let the 2 ½ cups chocolate Ice Cream soften slightly, then spread it evenly into the bottom of the springform pan.
  • Freeze for 30 minutes or until firm.
  • While the first layer freezes, mix 2 cups crushed chocolate sandwich cookies with 12 ounce Hot Fudge Sauce in a medium-sized mixing bowl until combined.
  • Spread the Oreo-fudge mixture over the frozen chocolate ice cream layer.
  • Freeze for another 30 minutes or until firm.
  • Let the 1 quart Vanilla Ice Cream soften slightly, then spread it evenly over the Oreo fudge layer.
  • Freeze the entire cake for at least 1–2 hours until completely firm.
  • Once frozen, remove the cake from the springform pan and place it on a serving platter.
  • Spread 8 ounces whipped topping over the top and finish with colorful sprinkles.
  • Freeze until ready to serve.
  • Let sit at room temperature for 5–10 minutes before slicing for easier cutting. Serve and enjoy.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1: I use Oreo cookies
Note 2: I use Cool Whip or Homemade Whipped Cream 
I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
Don’t forget to shop at the Everyday Eileen store on Ama

Nutrition

Serving: 1slice | Calories: 560kcal | Carbohydrates: 87g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 355mg | Potassium: 456mg | Fiber: 2g | Sugar: 61g | Vitamin A: 604IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 5mg

Grape Salad

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Our classic Grape Salad is packed with flavor and a must-try salad that is easy to assemble with simple ingredients blended in a creamy dressing.

A white bowl with a classic grape salad with grapes, marshmallows and pecans.

For specific details on the recipe, use the table of contents to click on the relevant the sections.

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Why you'll love this recipe

  • No Cook: No cooking needed for this easy Grape Salad.
  • Perfect for a Crowd: This grape salad is affordable and great for feeding a crowd.
  • Make Ahead: A great salad to make ahead of time. Perfect for potlucks, family gatherings, and game day.

A good cold vintage salad is always loved. Some favorites are our Watergate Salad, Orange Fluff Salad, and Cherry Fluff Salad.

Ingredient List

Ingredients with text overlay to make a grape salad.

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  • whipped topping
  • powdered sugar
  • lemon juice
  • cream cheese
  • green grapes
  • bananas
  • can, pineapple chunks
  • can, mandarin oranges
  • mini marshmallows
  • coconut flakes
  • chopped pecans

Equipment

  • Stainless Steel Mixing Bowls
  • Hand Mixer
  • can opener
  • Wooden Spoon
  • Cutting Board
  • Knife

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A glass mixing bowl with cream cheese, confectioners sugar,
  1. In a large mixing bowl, add whipped topping, powdered sugar, lemon juice, and cream cheese.
A glass mixing bowl with cream cheese and whipped topping in the bowl.
  1. Blend the ingredients.
A white bowl with chopped fruit to make grape salad.
  1. Add the fruit to the bowl.
A white mixing bowl with whipped topping, cream cheese, fruit, and grapes to make a classic grape salad recipe.
  1. Mix to combine all the ingredients.
A white bowl with grapes, marshmallows, and mandarin oranges in a cream cheese dressing.

Make-ahead, storage, and freezer tips

Storage - Grape salad is best eaten the day it is made. Leftovers can be stored in an airtight container in the refrigerator for 2 days.

A white bowl of grapes and pecans in a creamy dressing.

Eileen's Tips for Success

  • Ensure the cream cheese is at room temperature so it blends well for a smooth salad dressing.
  • Keep the grape salad in the refrigerator until serving.

Variations

Want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Sour Cream: Greek yogurt can be used.
  • Pecans: Try walnuts or almonds.
  • Chocolate: Add semi-sweet chocolate morsels to the salad.

Frequently Asked Questions

How can I quickly soften cream cheese?

Remove the cream cheese from the wrapper. Place in a microwave-safe dish or bowl. Microwave at 6-second intervals until soft.

Serving Suggestions

Similar recipes

I love any comments or questions. Please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

An overhead view of a classic grape salad in a creamy dressing with pecans on top.

Easy Grape Salad

Our Grape Salad is a classic salad that will be a hit with everyone. Fruit and mini-marshmallows have a whipped cream cheese dressing that comes together in 10 minutes. It's perfect for any day, great for summer parties, family get-togethers, and potlucks.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: grape salad
Prep Time: 10 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 696kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Instructions

  • In a large mixing bowl, combine 8 ounces whipped topping, 4 Tablespoons powdered sugar, 3 Tablespoons lemon juice, and 8 ounces cream cheese. Use a hand mixer with beaters attached and beat on low speed, gradually increasing to high speed, until ingredients are well combined and smooth.
  • To the cream cheese mixture, mix in 2 cups green grapes (cut in half), 3 large bananas (sliced thin), 1(20) ounce can, pineapple chunks (drained), 1 ½ cups can, mandarin oranges, 3 cups mini marshmallows, 1 cup coconut flakes. Mix until everything is combined and well coated.
  • Place in a serving dish. Sprinkle with chopped pecans. Enjoy!

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
 
I'm not a registered dietitian, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 

Nutrition

Serving: 1serving | Calories: 696kcal | Carbohydrates: 119g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 989mg | Fiber: 10g | Sugar: 99g | Vitamin A: 1141IU | Vitamin C: 60mg | Calcium: 135mg | Iron: 2mg

Watermelon Cucumber Feta Salad

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Watermelon Cucumber Feta Salad is refreshing and juicy. The salad is an invigorating blend of sweet watermelon, crunchy cucumber, fresh mint, and lime. It is the perfect summer salad.

A watermelon cucumber feta salad in a white bowl.

Use the table of contents to jump to sections of the recipe.

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Why you'll love this recipe

  • Crowd-pleaser: This watermelon salad is perfect for picnics, cookouts, and family gatherings.
  • Refreshing: A perfect salad for hot days.

Light, hydrating, and bursting with flavor! The tangy dressing ties it all together, creating a light, flavorful salad. A few other salads that are perfect for those hot days: Corn Tomato Salad, Broccoli Cauliflower Salad, and Avocado Chickpea Tuna Salad.

Ingredient List

Ingredients with text overlay for a cucumber watermelon feta salad.

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  • seedless watermelon
  • red onion
  • mini cucumbers
  • feta cheese
  •  olive oil
  • lime juice
  • honey
  • tajin
  • salt
  • ground black pepper
  • chopped mint leaves (optional garnish)

Equipment

  • Cutting Board
  • knife
  • Measuring Spoons and Cups
  • Stainless Steel Mixing Bowls

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A glass measuring bowl with watermelon cubes in the cup.
  1. Add the cubed watermelon to a bowl.
A glass mixing bowl with the prep ingredients of red onion, feta cheese, watermelon, and cucumbers in a bowl to make a salad.
  1. Add the remaining salad ingredients to the bowl.
A white bowl with the ingredients to make a vinaigrette for a watermelon feta cucumber salad.
  1. Mix the ingredients for the vinaigrette.
Cucumber, feta, onion salad in a bowl.
  1. Combine dressing and salad, garnish, enjoy.
A white bowl with cubed watermelon, cucumber sliccesm and mint leaves in a bowl.

Make-ahead, storage, and freezer tips

Storage - Watermelon Cucumber Feta Salad is best made fresh and eaten the same day.

Leftovers: Store any leftovers in an airtight covered container in the refrigerator for up to one day.

Make Ahead: I have cut up the fruit and feta and stored them separately in air-tight containers in the refrigerator in the morning. Then compiled the salad right before we were ready to enjoy it.

A white salad bowl filled with sliced cucumbers, sliced red onions and cubed watermelon in a citrus vinaigrette.

Eileen's Tips for Success

  • Always best to use a sharp knife to cut the fruit.
  • Keep each fruit cut to the same size. For example, watermelon cut into 1 to 2-inch squares. Cucumber and red onion, thinly sliced.

Variations

Want to change up this recipe?

  • olive oil- Avocado oil or a flavorful Spanish oil can be used.
  • Tajin: Chili powder can be used as a substitute.
  • red onion: any type of onion can be used with this watermelon feta salad.

Serving Suggestions

I love any comments or questions, please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A cucumber watermelon salad with feta in a white bowl.

Watermelon Cucumber Feta Salad

Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 300kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

  • 3 cups cubed seedles watermelon
  • 1 mediun red onion (peeled and sliced thin)
  • 2 cups mini cucumbers (thinly sliced)
  • 1 cup crumbled feta cheese

Salad Dressing

Instructions

  • In a large mixing bowl, mix together 3 cups cubed seedles watermelon, 1 mediun red onion (peeled and sliced thin), 2 cups mini cucumbers (thinly sliced), 1 cup crumbled feta cheese.

To make the salad dressing

  • To make the dressing, in a small mixing bowl, add ½ cup olive oil, ¼ cup lime juice, ¼ cup honey, 1 teaspoon Tajin seasoning, ½ teaspoon salt, and ½ teaspoon ground black pepper. Whisk until combined. Taste for seasoning; if needed, adjust seasonings.
  • Pour the dressing over the salad and mix once more until everything is evenly coated.
  • Garnish with chopped mint leaves, optional garnish, and serve!

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1: This recipe makes 3 cups of salad.  I've calculated ½ cup per person for the serving nutritional information.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 21g | Protein: 4g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 22mg | Sodium: 482mg | Potassium: 176mg | Fiber: 1g | Sugar: 17g | Vitamin A: 581IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 1mg

Bang Bang Chicken Pineapple Skewers

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Bang Bang Chicken Skewers are an exciting way to add bold flavors to your next dinner or barbecue. This juicy chicken, sweet pineapple chunks, and a creamy, spicy Bang Bang sauce combine the best sweet, savory, and tangy flavor in every bite.

Wooden skewers with grilled chicken and pineapple pieces drizzled with a bang bang sauce on a white plate with lime and a grill pan with more chicken skewers.

For specifics on the recipe use the table of contents to click on sections of the recipe.

[feast_advanced_jump_to]

Why you'll love this recipe

  • Bursting with Flavor: The combination of pineapple and the signature Bang Bang sauce takes this dish to a whole new level.
  • Quick and Easy: With just 10-12 minutes on the grill pan, you'll have a delicious meal in no time.
  • Versatile: Perfect for weeknight dinners, meal prep, or backyard gatherings.

This recipe is filled to the brim with flavor. And, if you enjoy flavorful foods like this one, then you may also want to try this Bang Bang Cauliflower, Chicken Sausage Vegetable Skillet, or this Cajun Shrimp Vegetable Saute.

Ingredient List

The ingredients with text overlay for chicken pineapple skewers with pineapple.

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  • chicken breasts
  • salt
  • black pepper
  • fresh pineapple chunks
  • olive oil
  • lime wedges
  • chopped parsley
  • mayonnaise
  • sweet chili sauce
  • sriracha
  • honey
  • rice vinegar

Equipment

  • Grill Pan
  • Measuring Spoons and Cups
  • knife
  • Cutting Board

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

A white bowl with chicken cubes seasoned with salt and pepper to make bang bang chicken skewers.
  1. In a bowl, season the chicken breasts with salt and pepper.
Wooden skewers with diced chicken and pineapple cubes on the skewers
  1. Thread the skewers with pineapple and chicken breast pieces on a plate.
Pineapple Bang Bang Chicken Skewers on a grill pan.
  1. Cook the skewers on a hot skillet or grill pan for 10-12 minutes.
A white bowl with bang bang sauce in the bowl and a spoon in the bowl to drizzle on chicken skewers.
  1. In a medium bowl, mix the mayo, sweet chili sauce, sriracha, honey, and rice vinegar. Drizzle over the kabobs or serve alongside for dipping.
Bang Bang Chicken Skewers with pineapple on a grill pan.

Make-ahead, storage, and freezer tips

  • Make-Ahead: Prep the skewers in advance and store them covered in the fridge for up to 12 hours before grilling.
  • Storage: Leftover skewers can be stored in an airtight container in the fridge for up to 3 days.
  • Freezer: Freeze uncooked, assembled skewers in a zip-top bag for up to 2 months. Thaw overnight in the fridge before grilling.
Chicken skewers with pineapple with a Bang Bang Sauce.

Eileen's Tips for Success

  • Dice the chicken: Try to cut the chicken into evenly-sized pieces so that it cooks at the same rate.
  • Don't overcrowd: Do not overcrowd the skillet; overcrowding will lead to the chicken skewers drying out. Please leave a little room between them.
  • Prep the sauce ahead: The sauce tastes better after it's sat for a little while, so make it an hour or two in advance and keep it in the refrigerator until you are ready to serve it.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Protein Swap: Instead of chicken breasts, use chicken thigh meat, shrimp, pork, or firm tofu.
  • Veggie Boost: For additional color and a nutrient boost, add bell peppers, red onions, or cherry tomatoes to the skewers.
  • Spice Adjustment: Adjust the sriracha in the sauce to suit your spice tolerance.

Frequently Asked Questions

Can I use chicken thighs?

Yes, chicken thighs make a great swap; however, you will need to increase the cooking time.

Can I make these ahead of time?

Assemble the kabobs up to 24 hours in advance, cover them, and keep the chicken in the refrigerator until you are ready to cook them.

White plate with 3 chicken skewers with chicken kabobs and pineapple on the wooden skewers with bang bang sauce on the kabobs and a lime wedge.

Serving Suggestions

There are so many great side dishes that pair well with these bang bang chicken skewers, but I have to admit my favorites are Hawaiian Macaroni Salad, Cheesy Green Beans, or this Instant Pot Corn on the Cob.

Similar recipes

Chicken is such a versatile protein. It can be made in so many different ways. If you need some meal inspiration, check out these recipes:

I love any comments or questions; please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

Bang Bang chicken skewers with bang bang sauce drizzled on the chicken and pineapple chunks.

Grilled Bang Bang Chicken Skewers

Bang Bang Chicken Pineapple Skewers are the perfect combination of spicy to make the most flavorful chicken kabobs. The chicken is juicy and tender, and paired with juicy pineapple pieces, topped with a zesty Bang Bang Sauce. Perfect for summer grilling, picnics, and summer potlucks.
Print Pin Rate
Course: Main Course
Cuisine: Asian inspired
Keyword: bang bang chicken skewers
Prep Time: 15 minutes
Cook Time: 12 minutes
0 minutes
Total Time: 27 minutes
Servings: 4 servings
Calories: 292kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Chicken

  • 28 ounces boneless, skinless chicken breasts (cut into chunks) Note 1
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups fresh pineapple chunks
  • 1 Tablespoon olive oil (for grilling or pan)
  • lime wedges optional garnish
  • chopped parsley optional garnish

Bang Bang Sauce

  • ½ cup mayonnaise
  • 2 Tablespoons sweet chili sauce
  • 1 -2 teaspoons Sriracha (adjust to taste)
  • 1 Tablespoon honey Note 2
  • 1 teaspoon rice vinegar

Instructions

  • Season 28 ounces boneless, skinless chicken breasts (cut into chunks) with ½ teaspoon salt and ¼ teaspoon black pepper.
  • Thread chicken and 1 ½ cups fresh pineapple chunks alternately onto skewers.
  • Heat a grill pan or skillet over medium-high heat. Brush with grill with 1 Tablespoon olive oil.
  • Cook skewers for 10–12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.
  • Brush skewers generously with bang bang sauce. (recipe below) Cook for another 1–2 minutes to slightly caramelize the sauce.
  • Step 5: Serve skewers with optional garnish of lime wedges and chopped parsley .

Make the Bang Bang Sauce

  • In a medium-sized mixing bowl, mix ½ cup mayonnaise, 2 Tablespoons sweet chili sauce, 1 -2 teaspoons Sriracha, 1 Tablespoon honey, and 1 teaspoon rice vinegar.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1: I use 2 large boneless chicken breasts. 
Note 2: Maple syrup can be used instead of honey. 
Cooking Tips
● Soak wooden skewers in water for 15–30 minutes to prevent burning.
● Add bell peppers or red onion for extra color and crunch.
Storage & Reheating
Storage: Store leftovers in an airtight container for up to 2 days.
Reheating: Reheat in a skillet over medium heat or in the microwave.
Freezing: Not recommended once cooked; raw marinated chicken and pineapple can be frozen (without sauce).
 
I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 19g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 77mg | Sodium: 766mg | Potassium: 502mg | Fiber: 1g | Sugar: 15g | Vitamin A: 92IU | Vitamin C: 32mg | Calcium: 17mg | Iron: 1mg

Millionaire Brownies Recipe

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If you're a fan of gooey brownies, buttery shortbread, and rich caramel, you're in for a treat! Millionaire Brownies are a decadent combination of all three. Whether you're looking to impress your guests, spoil your family, or simply treat yourself, this recipe is your go-to dessert that feels luxurious but is surprisingly simple to make.

A stack of millionaire brownies on a white plate with chocolate morsels on the plate.

For specifics on the recipe, use the table of contents to click on sections of the recipe.

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Why you'll love this recipe

  • Ease Meets Elegance: Despite their fancy appearance, these brownies are straightforward to make.
  • Layers of Flavor: From the buttery shortbread base to the gooey caramel and chocolate topping, every layer brings a unique texture and taste.
  • Crowd Pleaser: Whether it’s a potluck, birthday, or a casual family dinner, these brownies are always a hit!

I have to admit that chocolate is a weakness of mine, and I'm always looking for new chocolate recipes. If you love chocolate like I do, you don't want to miss this Classic Chocolate Cake recipe, Easy Chocolate Waffles recipe, or these Homemade Chocolate Beignets.

Ingredient List

MILLIONAIRE BROWNIE INGREDIENTS WITH TEXT OVERLAY

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  • unsalted butter
  • white granulated sugar
  • pure vanilla extract
  • all purpose flour
  • cornstarch
  • salt
  • brownie mix + ingredients listed on box
  • dulce de leche
  • pecan halves
  • semisweet chocolate chips
  • heavy cream

Equipment

  • 8x8 Baking Dish
  • Parchment Paper
  • Measuring Spoons and Cups
  • Stainless Steel Mixing Bowls

How to make Millionaire Brownies

This is an overview of the recipe. The full instructions are below in the recipe card.

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

How to make the shortbread crust

A glass bowl with butter and sugar to make millionaire brownies.
  1. In a large bowl, cream together the softened butter and sugar until light and fluffy. Mix in the vanilla extract.
A glass bowl with a mixture of blended butter, flour, and sugar
  1. Add the flour, cornstarch, and salt, and stir until a soft dough forms.
A square baking pan with the makings of a shortbread crust for millionaire brownies.
  1. Press the dough evenly into the bottom of the prepared pan to form the shortbread crust.
A square baking pan with a shortbread crust to be made into millionaire brownies.
  1. Set the crust aside while you make the brownie batter.

How to make the Brownie Layer

A square baking pan with parchment paper in the bottom that is in the process of forming millionaire brownies.
  1. Prepare the brownie mix according to the package instructions. Pour the batter over the shortbread crust and spread evenly. Bake for 25-30 minutes, or until the brownie layer is set and a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
An 8 x 8 inch baking pan with the layer of dulche le leche on shortbread to make millionaire brownies.
  1. Once the brownies are cool, spread the dulce de leche evenly over the brownie layer.
An 8x8 inch baking square pan with the layers to make millionaire brownies with the pecan layer showing.
  1. Lay the pecan halves in rows across the top of the brownies.
An 8 x 8 inch baking pan with the layers to make millionaire brownies - with the chocolate ganache above whole pecans.
  1. Spread the chocolate ganache on top of the pecans.
A square baking pan with millionaire brownies topped with a chocolate ganache and topped pecans.
  1. Chill the brownies for at least one hour or until fully set. Slice into 9 bars.

Make-ahead, storage, and freezer tips

Storage - Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freezing - Want to save some for later? Wrap individual brownie squares tightly in plastic wrap, then store in a freezer-safe bag for up to 3 months. Allow them to thaw overnight in the fridge before serving.

A stack of millionaire brownies on a white plate with chocolate morsels.

Eileen's Tips for Success

  • Use room-temperature butter for the shortbread crust to ensure it creams easily.
  • Don't rush the cooling process. The brownies must be completely cool before layering the dulce de leche.
  • To get clean slices, use a sharp knife and wipe it clean between each cut.

Variations

Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Swap the Nuts: Use walnuts, almonds, or hazelnuts instead of pecans.
  • Salty-Sweet Combo: Add a sprinkle of flaky sea salt on top of the ganache.
  • Peanut Butter Lover’s Twist: Swap dulce de leche for peanut butter caramel for a nutty variation.
Sliced millionaire brownies cut into squares on white plate.

Frequently Asked Questions

Why are they called millionaire brownies?

They're called "millionaire brownies" because every bite feels like pure indulgence—rich, luscious, and worth savoring.

Can I make these ahead?

Yes, you can absolutely make these ahead! However, I recommend that you make them no more than 24 hours in advance so that they don't start to dry out.

Serving Suggestions

Pair these indulgent treats with a glass of cold milk or a warm cup of coffee. They also make a fabulous dessert at the end of your favorite meal, such as Hibachi Noodles and Steak, Hamburger Hash Brown Casserole, and Cajun Shrimp Pasta.

Similar recipes

Looking for more fudgy brownie recipes? Check out these tasty recipes:

I love any comments or questions; please feel free to leave them below.

Keep up to date with recipes by following me on:

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Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A shortbread crust brownie with a chocolate ganache topping with pecans on a platter.

Millionaire Brownies

Everyone loves these decadent Millionaire Brownies with layers of delicious flavors from a shortbread crust, brownie layer, dulce de leche, pecans, and chocolate ganache. These brownies are always a hit. Perfect for any gathering, potlucks, family gatherings, anytime you want a decadent brownie.
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Course: Dessert
Cuisine: American
Keyword: layered brownies, millionaire brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
chill time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 9 brownies
Calories: 704kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Shortbread Crust

Brownie Layer

Ganache Topping

Instructions

  • Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal.

Shortbread Crust

  • In a large mixing bowl, using a hand mixer with beaters attached, cream 1 cup unsalted butter (softened) and ½ cup white granulated sugar until light and fluffy. Mix 1 ½ teaspoons pure vanilla extract Add 2 cups all purpose flour1 tablespoon cornstarch and ½ salt Stir until a soft dough forms. Press the dough evenly into the bottom of the prepared pan to form the shortbread crust.

Brownie Layer

  • Prepare 1 (18) ounce box brownie mix + ingredients according to the package instructions. Pour the batter over the shortbread crust and spread evenly. Bake for 25-30 minutes, or until the brownie layer is set and a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
  • Once the brownies are cool, spread 2 (13.4) ounce cans, dulce de leche evenly over the brownie layer. Arrange the 2 cups pecan halves evenly on top of the dulche leche, gently pressing them into the caramel.

Ganache Layer

  • To make the ganache, heat 1 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the warm heavy cream over 1 cup semisweet chocolate chips in a heatproof bowl and let sit for 1 to 2 minutes. Stir until smooth and glossy.
  • Pour the ganache over the pecan layer and spread into an even layer. Chill the brownies for at least 1 hour or until fully set.
  • Once chilled, lift the brownies from the pan using the parchment overhang and slice into 9 bars. Serve chilled or at room temperature.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Storage - Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freezing - Want to save some for later? Wrap individual brownie squares tightly in plastic wrap, then store in a freezer-safe bag for up to 3 months. Allow them to thaw overnight in the fridge before serving.
I'm not a registered dietitian, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 
 
 

Nutrition

Serving: 1brownie | Calories: 704kcal | Carbohydrates: 48g | Protein: 7g | Fat: 55g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 13mg | Potassium: 275mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1043IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 3mg

Baked Enchilada Meatballs Recipe

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These Baked Enchilada Meatballs are made with a juicy combination of pork and beef, then baked in a flavorful enchilada sauce, topped with melted cheese. They're perfect for weeknight dinners or even meal prepping for busy weeks.

A large casserole dish with enchilada meatballs tppped with enchilada sauce and melted jack cheese.

For specifics on the recipe use the table of contents to click on sections of the recipe.

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Meatballs are always a crowd favorite for our household. Some of our go-to meatball recipes are Instant Pot Hawaiian Meatballs, Instant Pot Homemade Swedish Meatballs, and these Crockpot Cranberry Meatballs.

Why you'll love this recipe

  • Bursting with Flavor: A fusion of tangy enchilada sauce and tender meatballs creates a flavor-packed dish.
  • Quick and Easy: Made with simple ingredients and ready in under 45 minutes.
  • Crowd Pleaser: Perfect to serve at family dinners, friendly get-togethers, or game nights.
  • Freezer-Friendly: Make a double batch, freeze, and reheat for future meals!

Ingredient List

Ingredients to make baked enchilada meatballs.

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  • ground beef
  • ground pork
  • large eggs
  • plain panko bread crumbs
  • enchilada sauce - I used homemade enchilada sauce, but you can also use your favorite store-bought sauce.
  • cayenne pepper
  • fresh cilantro
  • minced garlic
  • kosher salt
  • ground black pepper
  • shredded jack cheese
  • fresh parsley

Equipment

  • Stainless Steel Mixing Bowls
  • Measuring Spoons and Cups
  • 14-inch x 10-inch casserole dish
  • Grater

Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

  1. Preheat the oven to 375°F/180°C. Grease or use non-stick baking spray on a large baking dish.
A glass bowl with ground beef, ground pork and other ingredients to make enchilada meatballs.
  1. Add ground beef, ground pork, eggs, bread crumbs, enchilada sauce, cayenne pepper, fresh cilantro, minced garlic, kosher salt, and black pepper to a bowl. Mix until combined.  
A casserole dish with unbaked enchilada meatballs in the dish.
  1. Use a 1 Tablespoon scoop to shape into 25 meatballs. Place them in the prepared baking dish. Bake for 10 minutes.
A large casserole dish with semi baked enchilada meatballs topped with enchilada sauce to make baked enchilada meatballs.
  1. After ten minutes of baking time, pour the enchilada sauce over the top and spread into an even layer.
Enchilada meatballs topped with enchilada sauce and topped with shredded jack cheese.
  1. Top with the shredded cheese and return to the oven for 20 minutes.
Meatballs in an enchilada sauce topped with cheese being picked up out of a baking dish.
  1. Garnish with fresh parsley before serving.

Eileen's Tips for Success

  • Even Meatballs: Use a cookie scoop to ensure uniform meatballs for even cooking.
  • Control Spice Level: Adjust the cayenne pepper to make the dish as mild or as spicy as you like.
  • Don't Skip the Second Bake: Baking the meatballs with the sauce and cheese helps seal in all the flavors.
A white bowl of enchilada meatballs topped with melted jack cheese over meatballs.

Frequently Asked Questions

Can I use only ground beef or pork?

Definitely! You can use just ground beef or ground pork, but the blend of both creates a juicier and more flavorful meatball.

Is this recipe freezer-friendly?

Yes! After cooking, place the cooled meatballs and sauce in an airtight freezer-safe container. Reheat in the oven or microwave when ready to enjoy.

Variations

Want to change up this recipe? Here are some ways to change the flavor of this dish.

  • Protein: Switch up the protein and use a combination of any of these: ground chicken, ground turkey, ground pork, or ground beef.
  • Cheese Lovers: Use a mix of cheeses such as Monterey Jack, cheddar, or mozzarella.
  • Sauce Swap: Try mole sauce or salsa verde instead of enchilada sauce for a flavor twist.
  • Extra Spice: Add diced jalapeños or chili flakes for an extra kick.

Make-ahead, storage, and freezer tips

  • Make-Ahead: Prep the meatball mixture and store it in the refrigerator for up to 24 hours before baking.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
  • Freezing: Freeze the baked meatballs in sauce for up to 3 months. Thaw and reheat when needed.
A Mexican enchilada meatball casserole with meatballs topped with enchilada sauce and melted shredded jack cheese.

Serving Suggestions

I like to serve these baked Mexican meatballs over a bed of Instant Pot Rice for a hearty and filling meal. And, if you ask my family, you can't have Mexican food without chips and guacamole or Instant Pot Queso.

Similar recipes

Looking for more enchilada recipes to make for your recipe? Don't miss these tasty recipes.

I love any comments or questions; please feel free to leave them below.

Keep up to date with recipes by following me on:

FACEBOOK  INSTAGRAM PINTEREST TWITTER

Thank you for your continued support. I am forever grateful.

Eileen  xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

📖 Recipe

A baking dish with baked meatballs in enchilada sauce topped with melted cheese and sprinkled with chopped parsley.

Enchilada Meatballs

Enjoy these baked homemade meatballs in an Enchilada sauce, topped with melted Monterey Jack cheese is pure comfort food. Serve over rice, mashed potatoes, or noodles.
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: enchilada meatballs
Prep Time: 15 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 45 minutes
Servings: 20 meatballs
Calories: 156kcal
Author: Eileen Murphy Kelly

Equipment

Ingredients

Enchilada Meatballs

For the Enchilada Meatball Bake

  • 1 (14) ounces enchilada sauce homemade or store-bought
  • 1 ½ cups Monterey jack cheese (shredded)
  • chopped fresh parsley optional garnish

Instructions

  • Preheat the oven to 375°F/180°C. Grease or use non-stick baking spray on a large baking dish.

How to make the Enchilada Meatballs

  • Add ¾ pound ground beef, ¾ pound ground pork, 2 large eggs, 1 cup plain panko bread crumbs, 3 Tablespoons enchilada sauce, 1 teaspoon cayenne pepper, ½ cup chopped fresh cilantro, 1 teaspoon minced garlic, ½ teaspoon Kosher salt, and ½ teaspoon ground black peppern a large mixing bowl and combine ingredients.
  • Form each meatball with 1 Tablespoon of the mixture. You will get 22-25 meatballs. Place the meatballs in the prepared baking dish. Bake in the preheated oven for 10 minutes
  • Bake in the preheated oven for 10 minutes.

Enchilada Meatball Bake

  • After the minute bake, spread 1 (14) ounces enchilada sauce over the meatballs. Sprinkle 1 ½ cups Monterey jack cheese (shredded)on top. Bake in the preheated oven for 20 minutes.
  • Remove the casserole from the oven. The sauce should be bubbly, and the cheese melted. Optional garnish with chopped fresh parsley . Ready to serve.

Nutrition

Serving: 2meatballls | Calories: 156kcal | Carbohydrates: 5g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 372mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg