These Shortbread Toffee Cookie Bars are a buttery brown sugar shortbread crust, filled with a sweetened condensed milk caramel and topped with milk chocolate and toffee bits! SO sweet and rich!
This is one of those recipes that has been around for ages, I think.
I found the base for this recipe on Pinterest and decided to give it a try…unfortunately the picture just kept leading me back to a million other sites and never a proper source. Annoying. So I slightly varied the recipe that the person reposted on the picture. Recipe police don’t arrest me.
Can we talk about all the food on Pinterest for a quick second allegedly being THE BEST… or MOST AMAZING…BEST EVER… LIKE CRACK..
Let’s end that trend, kay? Because here’s why…. Anyhowwwww….
In this case “Best Ever” might apply. Because these are the “Best Ever Shortbread Toffee Cookie Bars” I’ve ever had. They actually might be the only Shortbread Toffee Cookie Bars I’ve ever had, soooo, there’s that…. Also, my pictures look NOTHING like the picture on Pinterest so I think I a) might have done something completely differently or b) the photo was not actually the finished product of the recipe. Not sure.
The base is a brown sugar shortbread, the filling is a caramelized sweetened condensed milk and the topping is a mixture of milk chocolate and toffee. It’s everything you could want all in one place. LIKE CRACK! Wait…The steps are super easy. Just make your crust…just brown sugar, butter and flour…

Shortbread Crust

  • ¾ cup butter, room temperature
  • ¾ cup light brown sugar
  • 1½ cups flour


  • 1 cup sweetened condensed milk
  • 2 Tbsp butter


  • 2 cups milk chocolate chips
  • 1½ cups Toffee Bits


  1. Preheat oven to 350°
  2. Line a 9×13 pan with foil and spray lightly with nonstick spray.

Shortbread Crust

  1. Beat butter and sugar together until combined, 1-2 minutes.
  2. Mix in flour. Mixture will be slightly dry.
  3. Press into prepared pan. Bake for 15 minutes until lightly golden.
  4. Remove from oven and allow to cool slightly.


  1. In a small saucepan heat sweetened condensed milk and butter together until butter is smooth.
  2. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned.
  3. It will almost take on a light caramel appearance. Remove from oven


  1. Immediately sprinkle milk chips on top of filling when it comes out of the oven.
  2. Place back in oven for 2 minutes until chips are shiny and soft.
  3. Carefully spread the chips over the filling with an off-set spatula.
  4. Sprinkle with toffee bits, pressing into milk chocolate.
  5. Allow to cool completely before cutting into squares.

You can find complete recipes of this SHORTBREAD TOFFEE COOKIE BARS in


Hawaiian Pizza

Classic Hawaiian Pizza is a staple on our Friday nights. This crowd-pleasing recipe starts with my fluffy homemade pizza crust and is finished with a sprinkle of crisp bacon. It’s love at first bite.
In 1 short month, Kevin and I will be on our way to Hawaii for our honeymoon. We booked our getaway to Maui and to Kauai back in February with 8 inches of snow on the ground. Now here we are booking helicopter rides, massages, excursions… with only 22 days until I call him my husband. I’m so excited I could cry.
Oh wait, I did. I’m such a sap. Here’s a better (less embarrassing) way to put it – I’m so excited to go to Hawaii on our honeymoon that I made homemade hawaiian pizza 3 Fridays in a row and am considering turning 3 weeks into 4 weeks because it’s so fabulously good.
Here’s my hawaiian pizza. It starts with the crustiest homemade pizza crust. Ham, pineapple, cheese, and sauce haphazardly arranged on top. And there’s bacon. I don’t think bacon is a traditional topping on Hawaiian pizza, but in Kevin’s words “everything goes with bacon.” So naturally… there’s lots of bacon on our hawaiian pizza.
Let’s talk about this pizza crust for a sec. My homemade pizza crust is like finding gold. The recipe is incredible. Soft and fluffy and oh-so-chewy on the inside, crispy on the outside. It freezes well, thaws easily, puffs up beautifully when baked. It’s a thick-style crust recipe that can hold an impressive amount of toppings. I’m all about the toppings. My pizza dough is so easy to make, too. When you click the link to the recipe, you’ll see tons of step-by-step instructions and photos. I really really really want you to try it!
Good grief. Look at all these gorgeous toppings. Hawaiian pizza is the best.
I used pineapple from the little individual pineapple cups Kevin likes to snack on. I only did that because I didn’t feel like going to the grocery store for the 10th time this week to buy fresh pineapple. So, you can use fresh pineapple, canned pineapple, whatever. I prefer using smaller pieces of pineapple because you can fit more onto each slice.
More pineapple = better hawaiian pizza. Sweet and salty is a weakness. For the ham, you can use either ham or Canadian bacon. The two are similar in taste and texture, but Canadian bacon is a little leaner. And they come from different parts of the pig. (Just in case you were looking for a ham lesson today.) I used Canadian bacon because we usually have it in the refrigerator for making breakfast sandwiches. Yum.
Another lesson for you: Hawaiian pizza is not actually Hawaiian. It originated in Canada. And I couldn’t be more thankful for this island-inspired recipe invention!!


  • 1/2 recipe homemade pizza crust 1
  • 1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
  • 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
  • 1/2 cup (75g) cooked ham or Canadian bacon, sliced or chopped
  • 1/2 cup (82g) pineapple chunks (canned or fresh)
  • 3 slices bacon, cooked and crumbled


  1. Prepare the pizza dough through step 11, including preheating the oven to 475F as described in step 8.
  2. After waiting 15 minutes as described in step 11, top with pizza sauce, then the mozzarella cheese, then the ham/Canadian bacon, and pineapple.
  3. Sprinkle with bacon crumbles.
  4. Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling.
  5. For the last minute, I move the oven rack to the top rack to really brown the edges. That’s optional.

You can find complete recipes of this Hawaiian Pizza  in



Mandarin Orange Pretzel Dessert – This classic dessert features a crunchy pretzel crust, a creamy center, and silky top with mandarin oranges and orange flavored gelatin. Perfect for a summer luncheon!
Paul saw me pull this out of the fridge and sort of crinkled up his nose. “You sure about this one?” Such a critic!
And then he ate THREE servings.
Ya, I’m sure.
This dessert totally reminds me of something you would find at a midwestern luncheon, where it disappears before anything else. And then everyone is calling the hostess the next day for the recipe. The crust is crunchy, middle is creamy, and the top is silky. At first glance, it does sound weird, but it totally works! Plus, because of how rich it is, smaller servings are just fine, making it great for a crowd.
The original calls for strawberries, but we go through those like rolls of toilet paper, thanks to Trevor, and I was actually out. So, I made mine with canned mandarin oranges because I always have those in the house. It was perfect and the kids loved it!
There’s a lot of thumb twiddling in between steps, which is rough for someone impatient like myself, BUT it’s super easy and totally worth the wait. The DOLE Canned Fruit made it even easier because there’s no slicing or chopping needed. Paul already put in a request for crushed pineapple, which I also have stocked in my pantry. And I just noticed DOLE has canned fruit mango slices! They’re making my summer recipes so trouble-free.


  • 2 cups crushed pretzels
  • 3 tablespoons sugar
  • 3/4 cup unsalted butter, melted


  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 8 ounces whipped topping, thawed


  • 1 box (3 ounce) orange gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 can (10 ounce) DOLE Mandarin Oranges, drained


  1. Preheat oven to 350. Coat a 9×13 baking dish with nonstick spray.
  2. In a medium bowl, mix together the pretzels, sugar, and butter.
  3. Press evenly into the bottom of the prepared baking dish.
  4. Bake for 15 minutes, or until mixture is lightly toasted. Set aside to cool completely.
  5. In a medium bowl, beat the cream cheese and sugar with a handheld mixer.
  6. Fold in the whipped topping until thoroughly combined.
  7. Spread evenly over the cooled pretzel layer, making sure it goes completely to the edges. Refrigerate until set, about 30-40 minutes.
  8. In another medium bowl, whisk together the orange gelatin powder with 1 cup boiling water. Stir until completely dissolved.
  9. Then whisk in 1 cup of cold water. Gently mix in the mandarin orange slices.
  10. Pour mixture over the cooled cream cheese layer.
  11. Refrigerate until completely chilled and set, about 3 hours. Slice and serve!

You can find complete recipes of this MANDARIN ORANGE PRETZEL DESSERT in


Easy Blueberry Cheesecake Dessert

This Easy Blueberry Cheesecake Dessert is a delicious make-ahead choice for your next gathering.
Things I love about this recipe:
It includes ingredients you can easily keep on hand.
It can (and should) be made ahead which is so necessary when you are having a big gathering.
It makes a generous amount.
The light and creamy no-bake cheesecake layer is a snap to make.
And, most importantly, it is tasty as all get-out!
Everyone needs a few semi-homemade recipes at their beck and call and this is one of mine. A simple graham cracker crust is baked, topped with a really simple no-bake cheesecake layer, and then the whole shebang is finished off with blueberry pie filling and chilled until you are ready to serve.
Let’s do this!
It starts with a basic graham cracker crust – graham crackers, sugar, and butter. I like to use my food processor from start to finish. Start by pulsing the graham crackers until they are finely ground and then add the sugar and melted butter (all the precise measurements are included on the recipe below).
Transfer the crumb mixture to a 13″ x 9″ baking dish and pat it firmly down into the pan to form a crust. Bake the crust at 350 degrees for 10 to 12 minutes, until fragrant and nicely golden brown. Allow the crust to cool completely while we get to work on the cheesecake layer.
You will need two packages of cream cheese – I used Neufchatel cream cheese, the less fat variety – a container of frozen whipped topping (aka Cool Whip) and a can of blueberry pie filling. You’ll also need to grab the powdered sugar and vanilla extract from the pantry.
Want to use homemade whipped cream? Go right ahead. You will need about 3 cups which is equivalent to an 8-ounce container of Cool Whip. Beat the softened cream cheese with 1 cup of powdered sugar and two teaspoons of vanilla extract until it’s nice and creamy. Fold in the whipped topping with a spoon or rubber spatula.

For the graham cracker crust:

  • 18 full sheets (2 sleeves) of graham crackers, finely ground (approximately 3 cups)
  • 1/2 cup butter, melted
  • 1/3 cup sugar

For the cheesecake:

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
  • 2 teaspoons vanilla
  • 1 (21 ounce) can blueberry pie filling


  1. Preheat oven to 350 degrees F.
  • CRUST :
  1. Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined.
  2. Transfer to a 13″ x 9″ baking dish and press down firmly to form crust.
  3. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
  1. Use an electric mixer to beat together the cream cheese, sugar and vanilla.
  2. Use a spoon to fold in the whipped topping and mix until well combined.
  3. Carefully spread cheesecake mixture over prepared crust.
  4. Spoon blueberry topping on top of filling, spreading out evenly.
  5. Cover and refrigerate for several hours or overnight. Slice into squares and serve.

You can find complete recipes of this Easy Blueberry Cheesecake Dessert in