Peanut Butter Balls

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Peanut Butter Balls
These scrumptious little candies are easy to make and they disappear quickly. Filled with graham cracker, pecans, coconut, and peanut butter; after you roll them into balls, dip them in a creamy milk chocolate coating, then finish with a bit of dark chocolate on top.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Small Saucepan, Double Boiler Method: Stove top Yield: 48 Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Center:
  • 2 cups confectioners (powdered) sugar
  • 1 cups graham cracker crumbs (about 7 full graham cracker sheets)
  • ¾ cup pecans, finely chopped
  • ½ cup shredded or flaked sweetened coconut
  • ½ cup unsalted butter
  • ½ cup creamy peanut butter
Coating:
  • 10 ounces milk chocolate
  • 1 tablespoon vegetable shortening (optional, not used if tempering chocolate)
  • 4 ounces dark chocolate
Instructions
Center:
  1. In a medium mixing bowl, combine powdered sugar, graham cracker crumbs, pecans, and coconut; mix together. Set aside.
  2. In a small heavy-bottomed pan over low heat, combine butter and peanut butter; stir with a rubber spatula or wooden spoon until melted. Add to powdered sugar mixture. Stir well to combine all ingredients.
  3. Shape dough into small balls, about 1” in diameter. Tip: A small ice cream scoop is ideal for making uniform-sized candies. Cover balls and refrigerate until well chilled, 1 to 2 hours.
Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line 2 large baking sheets or jelly roll pans with parchment paper or wax paper.
  2. In top of a double boiler over hot water, melt milk chocolate and shortening; stir with a rubber spatula or wooden spoon to combine. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping:
  1. Place one ball at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the ball out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated ball on the prepared baking pan, pushing the ball off the fork with another fork. Let balls sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated balls about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. In top of a double boiler over hot water, melt dark chocolate.
  3. Using a small spoon, place a small amount of dark chocolate onto the top of each milk chocolate coated ball. Place balls on baking pans; let sit until the chocolate is hardened.
  4. Store in an airtight container so they won’t dry out.

Whipped Key Lime Pie

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Whipped Key Lime Pie
Key limes provide a bright and refreshing flavor, not too sweet, and simple to make. This classic pie is lightened with a whipped cream filling, then chilled and garnished with spirals of key lime.
Recipe type: Dessert | Cream Pie | Lime
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 1 teaspoon freshly grated key lime zest (about 2 key limes)
  • ½ cup freshly squeezed key lime juice (about 15 to 20 Key Limes)
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup water
  • 2 envelopes unflavored gelatin
  • 2 cups whipping (heavy) cream
  • ½ cup confectioners' (powdered) sugar
Instructions
Preheat oven to 350 degrees F.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. In a medium bowl, combine lime zest, lime juice, and sweetened condensed milk. Set aside.
  2. Place water in a small microwaveable bowl. Pour gelatin over the water, do not stir, and let the mixture stand for 5 minutes. Then heat in a microwave oven, on medium power, for 45 to 60 seconds or until the gelatin is dissolved and the liquid is clear. Remove from oven and set aside to cool slightly.
  3. In a medium mixing bowl, beat the whipping cream and powdered sugar with an electric hand mixer until cream is thick and stiff. Set aside.
  4. Stir the cooled but still warm gelatin into the key lime mixture. Using a balloon type whisk or large rubber spatula, gently fold about ½ of the whipped cream into the key lime mixture.
  5. Pour the key lime filling into the baked and cooled graham cracker crust. Gently spread the remaining whipped cream over the top of the filling.
  6. Refrigerate several hours or overnight until firm. Refrigerate leftovers. Before serving, garnish with key lime wedges or spirals.

Red White and Blueberry Cream Pie

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Red White and Blueberry Cream Pie
Smooth, refreshing, and perfect for a summer bar-be-que dessert. Once the graham cracker crust is baked and cooled, it's filled with luscious and plump fresh blueberries. The filling is a simple combination of cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. Refrigerate, decorate the top with more blueberries and strawberries, and you have a delicious and patriotic themed dessert.
Recipe type: Dessert | Cream Cheese Pie | Fruit Pie | Refrigerator Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 1 cup fresh blueberries, rinsed and drained
  • 8 ounces cream cheese, room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • ⅓ cup lemon juice
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup sliced fresh strawberries
  • ½ cup fresh blueberries, rinsed and drained
Instructions
Graham Cracker Crust:
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  3. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  4. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. Place blueberries in the cooled crust in a single layer. Set aside.
  2. In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla. Beat until mixture is smooth and fluffy. Pour mixture over the blueberries in the crust.
  3. Cover and refrigerate 3 hours or until filling is set.
Topping:
  1. Decorate the top of the pie with blueberries and sliced strawberries.
  2. Cover pie and refrigerate until ready to serve.

Graham Cracker Crust

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Graham Cracker Crust
Graham cracker crust is one of the easiest pie crusts to make, and a homemade crust beats the taste, texture, and appearance of a pre-made graham cracker store crust hands-down. You won’t be disappointed.

If you want to make ahead, the baked crust can be wrapped tightly and stored at room temperature or in the refrigerator for up to 2 days.
Recipe type: Dessert | Pie Crust | Crumb Crust
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry Prep: Bake Before Filling Oven Temp: 350° Yield: Single Crust 9" Storage: Cover Room Temperature or Refrigerate
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Instructions
Preheat oven to 350 degrees F.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven.
  4. The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.

3-Layer Strawberry Lemon Cheese Pie

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3-Layer Strawberry Lemon Cheese Pie
Recipe type: Dessert | Refrigerator Pie | Fruit Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Deep Dish Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 3 ounces cream cheese, room temperature
  • 1 3¼ or 4 ounce package Lemon Pudding and Pie Mix
  • 1 3 ounce package Strawberry Jell-O
  • 2 cups fresh strawberries, washed hulled and sliced
Instructions
Preheat oven to 350 degrees F.
Graham Cracker Crust:
  1. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the graham cracker crumb mixture into a 9 inch deep-dish pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. Carefully spread cream cheese over bottom of baked and cooled graham cracker crust.
  2. Prepare and cook Lemon Pudding according to directions on the package. Cool for a few minutes, and then pour over cream cheese in the graham cracker crust. Refrigerate 1 to 2 hours or until pudding is chilled and firm.
  3. Prepare Strawberry Jell-O according to directions on the package. Refrigerate until mixture is as thick as unbeaten egg whites. Fold strawberries into Jell-O, and then pour Jell-O mixture over the chilled lemon pudding. Refrigerate at least 2 hours or until Jell-O is chilled and firm.

Seven Layer Bars

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Seven Layer Bars
These cookies are quick and easy to make with no mixing, stirring, or extra bowls required; just seven ingredients, layered right in the baking pan.
Recipe type: Dessert | Bar Cookies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Ungreased Oven Temp: 350° Yield: 3 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Chocolate Types
Ingredients
Bars:
  • ¼ cup unsalted butter
  • 1 cup graham cracker crumbs (about 7 full graham cracker sheets)
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup walnuts or pecans, coarsely chopped
Instructions
Preheat oven to 350 degrees F.
Bars:
  1. Melt butter in one 13x9x2 inch oblong pan. Sprinkle the graham cracker crumbs evenly over the melted butter and press down.
  2. Sprinkle on the coconut, then the chocolate chips, then the butterscotch chips. Pour the sweetened condensed milk evenly over all. Sprinkle on the nuts and press down lightly to compact the mixture.
  3. Bake: Bake for 30 minutes or until very lightly browned. Leave cookie in the pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch bars.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.