Lavania oluban

Soft and chewy Vegan Snickers Cookies studded with dates and peanuts and smothered with chocolate ganache! These are made with almond flour and tapioca flour and therefore gluten-free and grain-free ! They are not too sweet but such a satisfying treat along with a cup of coffee. Peanut-free version included.

Good news: You are only about 20 minutes away from having a plate of these addictive chocolate-covered Vegan Snickers Cookies on your kitchen counter! We all deserve a cookie or two, am I right? Let’s make it two! Did I mention these are gluten-free?

These are studded with sticky sweet chopped dates and crunchy peanuts! That’s right, no caramel, no peanut butter needed here! If Snickers are your thing, you will adore these glutenfree almond flour cookies.

We use a blend of almond flour and tapioca flour for these vegan snickers cookies! Almond flour gives these the perfect chew while tapioca starch helps bind and gives these the perfect crisp-outside texture.

These have All of the amazing flavor of snickers bars in cookie form. Dates get baked into sweet caramelly bits. Peanuts in the cookie dough add a fabulous crunch. You can also add more peanuts on top of the chocolate topping. The baked cookies are dipped in melted chocolate that makes them the perfect snickers cookie bites!

More snickers inspired recipes:

Vegan Snickers Baked Oatmeal

Vegan Snickers Peanut Butter Cups – must makr!

Vegan Snickers Snack Bar Recipe

Vegan Peanut Butter Chocolate Tart

Peanut Butter Cup Chocolate Bark

Print Recipe

Vegan Snickers Cookies

Soft and chewy Snickers Cookies studded with dates and peanuts and smothered with chocolate ganache! These are made with almond flour and tapioca flour and therefore gluten-free! They are not too sweet but such a satisfying treat along with a cup of coffee! Peanut-free version included. 

Prep Time15 mins

Cook Time12 mins

Chill time15 mins

Total Time42 mins

Course: Dessert, Snack

Cuisine: American

Keyword: glutenfree snickers cookies, Snickers cookies almond flour, vegan snickers cookies

Servings: 10

Calories: 198kcal

Author: Vegan Richa

Ingredients

• 1 cup (112 g) almond flour (blanched superfine preferable. Natural also works)
• 3 tablespoons tapioca starch
• 1/2 teaspoon baking soda
• 1/8 teaspoons salt
• 1/2 teaspoon cinnamon
• 1 tablespoon powdered sugar
• 6 soft dates chopped in small pieces, use 7-8 if smaller dates
• 2 tablespoons chopped roasted unsalted peanuts
• 1 tablespoon semi solid refined coconut oil
• 3-4 tablespoons maple syrup

To top

• ½ cup (90 g) vegan semi sweet chocolate chips or chopped vegan chocolate bar
• 1 teaspoon coconut oil or use 1 Tablespoon peanut butter

Instructions

• In a bowl add all the dry ingredients. That’s almond flour, tapioca starch, baking soda, salt cinnamon, powdered sugar. Mix really well. Press to break all the almond flour lumps. Add the dates and peanuts and mix in.

• Melt your coconut oil and add that and 3 tablespoons of maple syrup to the bowl. If you like you can also add a few drops of vanilla extract. Then mix everything really well. If the mixture isn’t coming together as a soft dough, add in maple syrup one teaspoon at a time to bring the dough together.

• You want a really soft slightly sticky, and not dry dough. so a little extra maple syrup is okay.

• Let the mix sit for 5 minutes. Meanwhile, preheat the oven to 335F( 170 c),  line your baking sheet with parchment paper.

• Using a scoop or your hands, take about 2 to 2 ½ tablespoons of the mixture and make into a flat disk, press onto the baking sheet.

• Repeat for all the cookies, you’ll get 9-10 cookies. Keep them at least 1.5 inch apart as the cookies do spread a lot.

• Put the baking sheet in the oven and bake for 10-12 minutes or until the edges are golden brown. Remove the baking sheet from the oven; let the cookies cool on the baking sheet for 10 to 15 minutes.

• Meanwhile, melt your chocolate and coconut oil in a double boiler or the microwave. (Microwave it for 30 seconds then microwave again in 15-second batches until the chocolate starts to melt a little bit then start whisking it and whisk for 30 seconds or until is evenly melted.)

• Once the cookies are cool to touch, pick a cookie and dip the tops in the melted chocolate and set aside for the chocolate to set.  (Or you can also just drizzle the chocolate on the tops of the cookies and make designs of choice. You can also add more chopped peanuts on top of the chocolate).

• Chill the cookies for 15 mins in the fridge to set the chocolate and enjoy!Store on the counter for the day. Refrigerate for upto a week. 

Notes

To make these peanut free, you can use chopped up cashews or almonds instead.
To make these Oilfree: omit the oil and use 2-3 teaspoons more maple syrup. If making them Oilfree, use blanched almond flour and not natural 
Nutfree: make my other regular or gluten-free cookies and add dates, peanuts to the dough and dip baked cookies in melted chocolate

Nutrition

Nutrition Facts

Vegan Snickers Cookies

Amount Per Serving

Calories 198
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Sodium 86mg4%

Potassium 124mg4%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 12g13%

Protein 4g8%

Vitamin A 7IU0%

Vitamin C 0.02mg0%

Calcium 42mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

• these gluten-free cookies are made with a blend of almond flour and tapioca starch
• baking soda gives these a bit of a rise
• salt brings out the sweetness
• I like to add some cinnamon to these
• the cookie dough is sweetened with sugar and maple syrup
• coconut oil is added as a fat
• that “snickers” feel is achieved by adding chopped dates instead of caramel and of course peanuts
• the chocolate ganache is made with using a mix of coconut oil and chocolate

Tips:

• To make these peanut free, you can use chopped-up cashews or almonds instead.
• baked goods with almond flour burn quickly so don’t leave these out of sight and don’t bake them at a higher temperature than recommended.
• Almond flour can often usually be replaced successfully with raw cashew flour or sunflower seed flour but the latter has a bit of a greenish tint which might look a bit less pleasing. For Nutfree: make my other regular or gluten-free cookies and add dates, peanuts to the dough and dip in melted chocolate

How to make Gluten-free Snickers Cookies

In a bowl add all the dry ingredients. That’s almond flour, tapioca starch, baking soda, salt cinnamon, and powdered sugar. Mix really well and press to break all the almond flour lumps.

Add the dates and peanuts and mix in.

Melt your coconut oil and add that and 3 tablespoons of maple syrup to the bowl. If you like you can also add a few drops of vanilla extract.

Then mix everything really well. If the mixture isn’t coming together as a soft dough, add in maple syrup one teaspoon at a time to bring the dough together.

You want a really soft, not dry dough so a little extra maple syrup is okay.

Let the mix sit for 5 minutes. Meanwhile, preheat the oven to 335F( 170 c), and line your baking sheet with parchment paper.

Using a scoop or your hands, take about 2 to 2 ½ tablespoons of the mixture and make into a flat disk, press onto the baking sheet.

Repeat for all the cookies, you’ll get 9-10 cookies. Keep them at least 1 inch apart as the cookies do spread a lot.

Put the baking sheet in the oven and bake for 10-12 minutes or until the edges are golden brown. Remove the baking sheet from the oven; let the cookies cool on the baking sheet for 10 minutes.

Meanwhile melt your chocolate and coconut oil in a double boiler or the microwave. ( microwave it for 30 seconds then microwave again in 15-second batches until the chocolate starts to melt a little bit. Then whisk it for 30 seconds or until is evenly melted.)

Once the cookies are cool to touch, pick a cookie and dip the tops in the melted chocolate and set aside for the chocolate to set.  Or you can also just drizzle the chocolate on the cookies and make designs of choice. Chill the cookies for 15 mins to set the chocolate and enjoy!

Storage:

Store on the counter for the day. Refrigerate for upto a week.

Typically, you see creamy sausage and peppers over pasta, but we are going to blow your mind with it served over creamy mashed potatoes!

This recipe is inspired by our whole wheat penne sausage and peppers. I had a little cream left in the fridge that I tossed into the sauce, and I loved the extra richness that the cream added! 

We were in the middle of moving at the time and my kitchen was half packed. When I went to grab the penne, all my pasta was already packed, but my potatoes were still sitting in the pantry. I figured, why not?! And we absolutely LOVED the change in carb! I mean, you can’t go wrong with mashed potatoes!

I love a quick dinner recipe with simple ingredients! Here is your grocery shopping list with a quick explanation of each ingredient. I find it so helpful to get a little snapshot of what I’m going to need for a recipe before getting into all the details!

• Italian Sausage Links – you can get mild, sweet or spicy depending on what flavor you prefer
• Green Peppers –  remove the stem and seeds and slice into thin slices
• Red Pepper – remove the stem and seeds and slice into thin slices – red peppers are a little sweeter than green peppers so they add another dimension of flavor
• Yellow Onion – we prefer a yellow onion, sliced thin
• White Wine (cooking white wine) – we don’t drink alcohol so we cook with cooking wine, but feel free to use whichever you prefer – you can also use chicken broth if you don’t want to use wine at all
• Fire Roasted Tomatoes – adds a tiny bit of heat and so much flavor to the sauce
• Tomato Paste – a 6oz can, any brand works – just choose your favorite
• Tomato Sauce – an 8oz can, any brand works – just choose your favorite
• Water – thins the sauce out a little and helps blend all the ingredients together
• Italian Seasoning – a dried seasoning blend that you can buy at the grocery store that usually includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram
• Sugar – enhances the flavors
• Salt – adds flavor
• Heavy Cream – adds richness and all the creaminess to the sauce
• Parmesan Cheese – you can buy shredded parmesan or shred your own or use the grated parm from the bottle. 

You can find the measurements for each ingredient in the recipe card at the end of this post.

What is Italian Sausage?

Italian sausage most often refers to a style of pork sausage that is seasoned with fennel and garlic. You can find it at the grocery store in the pork section by the other sausage links.

What Can You Substitute For Cooking Wine?

Red or white wine vinegar, cranberry juice, ginger ale, grape juice, apple juice, and chicken or beef stock are all good substitutes for cooking wine.

For this particular recipe, I would go with chicken or beef stock as the best substitute.

Best Mashed Potatoes

We have an entire post about making the best mashed potatoes. We cover all the big questions from what kind of potatoes to use, how long to boil them, how to mash them, how many you need to feed a crowd, how to avoid the typical mashed potato pitfalls, plus how to keep them warm, reheat them and even freeze them. Head to our post there for all the details!

Can Pasta Be Used Instead of Mashed Potatoes?

You can absolutely use pasta instead of mashed potatoes if you want. Cook a good hearty pasta like penne or rotini until it is al dente. You can mix the pasta and sauce together or keep them separate and just pour the sauce over the pasta while serving.

Why You Will Love this Recipe

1. Full of Flavor: When you cook the sausage in a large skillet it flavors the whole dish leaving seasoning behind for cooking the onions, peppers and creamy sauce. And let’s be honest, sausage, peppers and onions all together is a trifecta!
2. Simple: The ingredients are all easy to find and the whole meal is made in two pots (one for the potatoes, one for the sausage and peppers) 
3. Quick: The whole dish from beginning to end comes together in just about a half hour
4. Family Friendly: My whole family eats this one, and that is a rarity!
5.  Satisfying: This dish is hearty and combines your veggies, protein and carb all in one dish checking all the typical main dish boxes
6. Versatile: Make this dish your own! Use turkey sausage, kielbasa, or chicken sausage if you want! Swap the peppers for any color peppers you want. Dial up the heat with spicy sausage or a dash of red pepper flakes. Add more cream to make it creamier! 

Reheating, Storing and Freezing Creamy Sausage and Peppers

The quickest way to reheat this dish is the microwave, especially if you’re just warming up a single serving. It should be ready in about one minute. You can also reheat the sauce on the stovetop in a skillet over medium-low heat until heated through. You’ll most likely need to add a little extra cream or milk to thin out the sauce as it reheats.

I prefer to store the creamy sausage and peppers separately from the mashed potatoes. Keep them both in the refrigerator in an airtight container. They will keep for up to 5 days.

Unfortunately, this dish does not freeze well because of the cream in the sauce. 

You’re going to love this recipe because it tastes totally indulgent, like you spent hours cooking it, but it comes together in just a half hour! Creamy sausage and peppers over mashed potatoes is hearty and explodes with flavor! Your whole fam will love this one!

More of Our Favorite Sausage Recipes:

Creamy Sausage and Peppers over Mashed Potatoes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4

• 1 pound Italian sausage links 1 package
• 1 small green pepper sliced
• 1 small red pepper sliced
• 1 small yellow onion sliced thin
• 2 Tablespoons cooking white wine
• 1 can fire roasted diced tomatoes
• 6 ounces tomato paste
• 8 ounces tomato sauce
• 12 ounces water
• ½ teaspoon Italian seasoning
• 1 teaspoon sugar
• ½ teaspoon salt
• 1/3 cup heavy cream
• Parmesan Cheese for finishing
• mashed potatoes

• Get the potatoes boiling before you get started on the sausage and peppers so that they are ready to mash as the sausage and peppers simmer.

• Heat a tablespoon of olive oil in a large skillet over medium-high heat.

• Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through as they will finish cooking while the sauce simmers.

• In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.

• Return sausage back to the pan and deglaze with white wine.

• Add diced tomatoes, tomato paste, tomato sauce, water, Italian seasoning, sugar, salt and heavy cream.

• Stir to combine.

• Bring to a boil and then reduce to a simmer.

• Simmer for ten minutes. As the sauce simmers, drain the potatoes and mash them.

• Season with salt and pepper and garnish with grated parmesan cheese.

• Serve over the mashed potatoes.

Store covered in the refrigerator.

Nutrition Facts

Creamy Sausage and Peppers over Mashed Potatoes

Amount Per Serving (1 g)

Calories 593
Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 17g106%

Polyunsaturated Fat 5g

Monounsaturated Fat 18g

Cholesterol 109mg36%

Sodium 1897mg82%

Potassium 1107mg32%

Carbohydrates 25g8%

Fiber 5g21%

Sugar 15g17%

Protein 21g42%

Vitamin A 2644IU53%

Vitamin C 82mg99%

Calcium 109mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Home » Recipes by Type » Pressure cooker

Published: Oct 25, 2022 by Mike Vrobel · This post may contain affiliate links · 2 Comments

5 Ingredient Instant Pot Chili. Pressure cooker chili with only 5 ingredients? Yes! Here is my weeknight “meal in a hurry” chili.

Here is my “I need a weeknight meal in a hurry and only have time to dump things from jars” easy chili recipe. I take every shortcut I can without compromising the taste of the recipe. What are the five ingredients? Ground beef, chili powder, beef broth, dry red kidney beans, and salsa.

Jump to:

I make this easy Instant Pot chili recipe work with minimal ingredients by making those ingredients do a lot of heavy lifting:

• I buy higher-fat ground beef than I usually do – no need for oil.
• I buy regular beef broth from the store, not the reduced sodium version I usually recommend. So, no need for salt.
• I buy salsa – combining the garlic, onions, hot peppers, and tomatoes into one jar.
• I use dried beans – yes, I need to soak them overnight, but they add a lot of flavor and body to the chili.
• I use chili powder. Of course, I always use chili powder, but its blend of spices is the key “chili” flavor.

Now, is this the best chili recipe I can make? No, but it’s a hearty chili with minimal effort for busy days. If you’re looking for delicious recipes that don’t cut corners, check out my Instant Pot Steak Chili, Instant Pot White Turkey Chili Recipe, or Instant Pot Chorizo Chili? No, but it’s still a darned good chili with a fraction of the effort.

And, yes, I know the One True Chili Texans are in the back of the room, shouting at me. “Beans? That’s a nice soup you’ve got there, but it’s not chili.” I’ve learned to ignore them. I grew up with “wimpy chili,” full of ground beef and beans. While I love Texas chili, I love this one too.

🥫Ingredients

• Dry kidney beans
• Ground beef
• Chili powder
• Beef broth
• Salsa

See the recipe card for quantities.

🥘 Substitutions

Where’s the beef?

Switch out the beef for ground pork or ground turkey. (But don’t get ground turkey breast – it is too lean). Or, use meatloaf mix – a combo of ground beef and ground pork. Or, want a more bean-heavy chili? Cut back to 1 pound of ground beef and leave the remaining ingredients the same.

Beans

You can switch to any dry bean that you like in a chili. Make sure you soak your beans, no matter what type you use. Soaked black beans and small red beans need to cook for 10 minutes at high pressure, and Pinto beans or Great Northern beans cook for 15 minutes at high pressure (just like the kidney beans.) I avoid cans of beans because the extra flavor you get from dried beans is essential to this recipe.

Cut the heat

I control the heat in this recipe with the salsa. Medium salsa is my default, giving me a low-heat chili. Cooking for people who can’t stand the heat? Use mild salsa. Want medium heat? Use hot salsa. Want to rain fire down? Pass some hot sauce at the table. And yes, I have the amount of chili powder right – use ¼ cup of chili powder.

📏Scaling

This recipe doubles easily, but you need an 8-quart pressure cooker for it to fit. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same time to cook the chili, no matter how much you’re cooking.

☃️ Storage

Chili makes excellent leftovers and, if anything, tastes better if it’s reheated the next day. I store chili in 2-cup containers, which last for a few days in the refrigerator or 6 months in the freezer. Then I can pull out a container for a lunch-size portion, to top chili dogs, or for a chili spaghetti or chili mac dinner.

💡Tips and Tricks

The key is the 5 ingredients. Use high-fat ground beef, not low-fat ground beef. Use regular sodium broth, not low sodium broth. Use salsa, not just cans of tomatoes. Use dried beans, not canned beans. I picked the ingredients to add extra body and flavor. Skipping them will result in wimpy chili. Now, sometimes you have to cook chili with the ingredients you have, not the ingredients you want. But if you’re using more straightforward pantry ingredients, I would move on to a regular chili recipe with more ingredients.

What to Serve with 5 ingredient chili in the Instant Pot

When I’m in a hurry, I serve with pantry ingredients – stuff that comes out of cans, jars, and bags. Think tortilla chips, pickled jalapeños, sour cream, pre-shredded cheese, and bottles of hot sauce.

When I have more time, I slice a fresh jalapeno chili pepper, dice some green onions, or mince some cilantro to add to the mix. Of course, I also pull out everything above – chili night is a build-your-bowl adventure at my house.

Print

📖 Recipe

Instant Pot 5 Ingredient Chili

---

• Author: Mike Vrobel
• Total Time: 8 hours 30 minutes
• Yield: 16 cups of chili 1x

Description

5 Ingredient Instant Pot Chili. Pressure cooker chili with only 5 ingredients? Yes! Here is my weeknight meal in a hurry chili.

 

---

• 1 pound dry kidney beans, sorted, rinsed, and soaked
• 2 pounds ground beef (preferably 70/30 “ground beef” or 80/20 “ground chuck” lean-to-fat ratios)
• ¼ cup chili powder
• 4 cups store-bought beef broth or chicken broth (NOT low sodium)
• 32 ounces salsa (mild, medium, or hot, depending on how hot you want the chili)

Suggested Toppings

• Shredded cheddar cheese
• Sour Cream
• Minced green onions
• Diced red onion
• Pickled jalapeños
• A bottle of hot sauce

---

Instructions

1. Sort and rinse the kidney beans: Sort the kidney beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
2. Overnight soak: Cover the kidney beans with 8 cups of water, and sprinkle with 1½ teaspoons of salt. Leave the beans to soak for at least 8 hours or overnight. Drain and discard the soaking liquid.
3. OR: Pressure Quick Soak for 1 minute with a 30-minute rest: Put the kidney beans and 8 cups of water in an Instant Pot or another pressure cooker. Sprinkle with 1½ teaspoons of salt. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot for 1 minute), then quick release the pressure. Let the beans soak in the pot for 30 minutes, then drain the beans and discard the soaking liquid.
4. Sauté the Ground beef and chili powder: Set an Instant Pot to sauté mode adjusted to high (medium-high heat for other pressure cookers) and add the ground beef. Cook the ground beef, stirring and breaking it up until it loses its pink color, about 5 minutes. Sprinkle the beef with the chili powder and stir until all the beef is coated with chili. Cook for 1 minute, stirring occasionally. to toast the chili powder.
5. Everything in the pot: Pour in the beef broth and scrape the bottom of the pot to make sure no bits of browned beef are sticking. Stir in the soaked beans and the salsa.
6. Pressure cook for 15 minutes with a quick release: Lock the lid on the pressure cooker. Cook on high pressure for 15 minutes in an Instant Pot or another electric pressure cooker, or 12 minutes in a stovetop PC. (In an Instant Pot, use “Manual” or “Pressure Cook” or “Pressure Cook – Custom” mode set to high for 15 minutes). Quick release the pressure in the pot.

7. Serve: Remove the pressure cooker lid – open it away from you to protect yourself from the hot steam. Ladle the chili into bowls and serve with your favorite toppings. Enjoy!

Notes

If you want to use a natural release, pressure cook on high pressure for 12 minutes, with at least a 15-minute natural release. (You can quick release any remaining pressure after 15 minutes.)

• Prep Time: 8 hours
• Cook Time: 30 minutes
• Category: Weeknight Dinner
• Method: Pressure Cooker
• Cuisine: American

Keywords: Instant Pot 5 Ingredient Chili, Pressure Cooker 5 Ingredient Chili

Sharing is caring!

Reader Interactions

This site uses Akismet to reduce spam. Learn how your comment data is processed.

If you are like me, you are already planning ways to make candy disappear next week. The classic technique of eating candy once your children are in bed works fine for small amounts. We’ve also bagged and distributed candy to people that pass by our house before! This Peanut Butter Tart is my latest attempt to find ways to use leftover Halloween Candy!

This tart is sort of a half cheesecake and half cream pie situation that, luckily, requires no baking besides the crust so it’s really easy to make and the flavors are wonderful.

While you might think of a peanut butter tart as being dense, it’s actually a light and fluffy, almost whipped cream, filling so it’s not as heavy or overly sweet as you might think. Then, of course, you pile on leftover candy and it becomes an entirely different thing.

So, hide away a few pieces of candy for this tart! It’s a great dessert!

Important Equipment for this tart

There are two important things you will need to make this tart.

Most importantly, you’ll need a springform pan for it to work well. These pans are great and allow you to easily release the tart so it doesn’t stick to the sides or bottom of the pan. Could you make this in a traditional pie pan? YES. But, just know that getting the first piece out will be a bit messy. After that they should come out okay.

Second, you’ll want either a hand mixer or a stand mixer to mix up the filling for this tart. The more you can whip the filling, the lighter and fluffier it will be so have a good mixer helps. I used my old hand mixer for the version I made and it worked great.

Making a Homemade Graham Cracker Crust

If I’m being honest, you could just purchase a graham cracker crust and make this recipe even easier to make. I think it would work fine.

But, a homemade graham cracker crust is a good skill to have and it’s not terribly hard to make.

Crush up some graham crackers until you have about 1 1/2 cups. You can also buy ground graham crackers but I always just have the full cookies in my pantry. Stir that together with melted butter, sugar, salt, and cinnamon and press it into your pan.

The easiest way to press it in the pan is with a measuring cup which allows you to get into the circle shape of the pan.

Once you have the crust pressed in the pan evenly, bake it for about 10 minutes at 350˚F just to set the crust and then let it cool before filling it.

My Favorite No-Bake Peanut Butter Filling

This filling is very easy to make and requires no baking like a traditional cheesecake. WOOHOO!

Start by combining the softened cream cheese and peanut butter in a bowl and whip it together until combined.

Then add the heavy whipping cream slowly and continue to mix until it’s light and fluffy. Beat in the powdered sugar and pinch of salt and continue to mix the filling until it holds its shape. It should be pretty stiff.

If the filling is too runny, you can continue to beat it and it should thicken up.

Once it is ready, transfer it to your baked tart crust and smooth it out in an even layer.

What candy works on this tart?

I went with mostly chocolate candy for my tart: snickers, twix, M&Ms, etc. But, I think almost any candy could work in this tart. You could try it with crunchy candies like nerds or smarties or even gummy candies like skittles or gummy bears!

Because the filling is so creamy, it does help to have some candy with texture though so candy with nuts or crunchy elements do work well in my opinion.

Obviously, also chocolate and peanut butter go well together!

Storing this tart for later

Once you have this peanut butter tart put together, it’ll need to set up in the fridge for a few hours before you slice and serve it.

The good news is that it keeps really well in the fridge for probably five days or so. Good luck making it last that long, but it’ll be fine in the fridge!

My Leftover Candy Peanut Butter Tart Recipe

Leftover Candy Peanut Butter Tart

This no-bake Peanut Butter Tart is light and creamy and perfect for using up some leftover Halloween candy!

Prep Time 20 mins

Cook Time 15 mins

Chilling Time 2 hrs

Total Time 3 hrs

Course Dessert

Cuisine American

Servings 8 servings

Calories 524 kcal

Graham Cracker Crust

• 1 ½ cups crushed graham crackers
• 8 tbsp unsalted butter melted
• ¼ cup sugar
• 1 pinch salt
• ½ teas ground cinnamon

Peanut Butter Filling

• 8 oz cream cheese softened
• 1 cup creamy peanut butter
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1 pinch salt
• Various Halloween Candy chopped

Making the Graham Cracker Crust

• Preheat oven to 350˚F. Crush up graham crackers and add to a small bowl with melted butter, sugar, cinnamon, and a pinch of salt.

• Press the graham cracker crust mixture into your springform pan, working the crust up about 1/2 inch in the pan. Try to get the crust thin and even. A small measuring cup works well for pressing the crust mixture into the pan.

• Bake the graham cracker crust for 10-12 minutes, rotating it halfway through. The finished crust should be golden brown. Let it cool before filling it.

Making the Peanut Butter Filling

• In a medium bowl with a hand mixer (or a stand mixture with the paddle attachment), add softened cream cheese and peanut butter. Beat until combined.

• Slowly add in whipping cream, continue to beat until the mixture is light and fluffy. Beat in powdered sugar and a pinch of salt. The filling should hold its shape. If it’s too runny, continue to beat and it should firm up as the cream firms up.

Finishing the Tart

• When the crust is cool and the filling done, spoon the filling into the crust and spread it evenly in the tart. Chop up a few bars of various halloween candy and dot the top of the tart with the candy.

• Chill the tart for at least two hours so it sets up completely.

• Remove the tart from the springform pan, carefully, and slice into wedges for serving.

Leftover tart will keep fine in the fridge for up to five days. 

Calories: 524kcalCarbohydrates: 46gProtein: 14gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 67mgSodium: 468mgPotassium: 323mgFiber: 2gSugar: 17gVitamin A: 803IUVitamin C: 0.2mgCalcium: 153mgIron: 1mg

Keyword Halloween Candy, Peanut Butter Desserts, Peanut butter Recipes, Tart recipes

Here are some other great easy dessert ideas!

I don’t have a huge sweet tooth, but I do like to make sweets for others. Desserts for the holidays like these fun peppermint snow peaks and this no cook banana chocolate pudding are SO easy to make and always a hit.

For a few reach ideas for desserts, learning how to make fresh sopapillas was a wonderful experiment I did with my young daughter and a classic Halloween recipe idea is this no-bake dirt pie from Kids Activity Zone blog!

These Banana Breakfast Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, and zero butter or refined sugar.  Loaded with delicious banana flavor and warm spices for the perfect morning muffin!

Is there anything better than warm, cozy banana bread??  Well, make them into muffins and you can enjoy them all week!  These healthy banana breakfast muffins are moist, super fluffy, and the best part is they are easily made in just 30 minutes.  These muffins are made healthier with whole wheat flour, Greek yogurt and naturally sweetened with banana and honey so no sugar needed!  You could also mix in chocolate chips or chopped nuts for even more flavor and texture.  I am certain your family will love these!

Why You’ll Love these Muffins

• So much banana flavor in every bite!
• Made with 100% whole grains, Greek yogurt and zero butter or refined sugar.
• Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut, dried fruit or fresh berries.
• Can easily make this into banana bread or bite-sized, poppable mini muffins for tiny hands.
• Freezer-friendly so enjoy these all season long!

Ingredients You’ll Need

• Whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while making these muffins light and fluffy.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
• Baking soda – acts as a leavening agent to help these muffins rise
• Bananas – makes these muffins moist and adds additional sweetness
• Eggs – adds protein and gives these muffins their structure and height
• Honey – sweetens the muffins without using any refined sugar, but you could also use maple syrup or even regular sugar
• Coconut oil – for additional moisture and fluffiness!  Feel free to sub with another type of oil if you prefer or even butter
• Greek yogurt – this helps to reduce the amount of oil we need to use and helps keep the muffins moist.  You could also use applesauce or mashed banana as well
• Milk – I used almond milk, but any type of milk will work in this recipe
• Warm flavors – a delicious combination of cinnamon and vanilla extract
• Rolled oats – optional topping for a little extra nutrition

How to Make Banana Breakfast Muffins

• Mix ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon and salt, then set aside.  In a medium bowl, stir together the eggs, honey, mashed bananas, Greek yogurt, milk, melted coconut oil, and vanilla, mixing until all combined.
• Make the batter.  Add the dry ingredients to the wet ingredients and mix with a spatula until just combined, being careful not to over-mix the batter.  This is when you can fold in any mix-ins you’d like such as chocolate chips or chopped nuts.  Generously coat a muffin pan with non-stick cooking spray (or use paper liners) and divide the batter evenly between 12 muffin cups, making sure to fill each cup almost all the way full.  Sprinkle the tops with rolled oats, if desired.
• BAKE!  Bake the muffins in the oven at 350 degrees F for 18 to 22 minutes (mine came out perfect at 20 minutes), or until a toothpick inserted comes out clean.  Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Prepping and Storage

To Store: You can keep these muffins stored in a sealed, airtight container or wrapped in aluminum foil on the counter at room temp for up to a day, but make sure to refrigerate after that to keep them longer.  These muffins will last up to a week in the fridge in a sealed container.

To Freeze: These muffins freeze really well too!  You can either wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags.  When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature.  These will keep in the freezer for up to 3 months!

More Muffin Recipes You’ll Love

Hope you all enjoy these Banana Breakfast Muffins and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!