The Best Salted Caramel Chocolate Chip Cookies

I don’t throw around the term ‘the best’ lightly, but these truly are the best salted caramel chocolate chip cookies…EVER! Make them for your next party or get together and everyone will be asking you for the recipe between bites of cookie!
The best salted caramel chocolate chip cookies from @sweetphi

I understand that there are about 1,000,001 different chocolate chip cookie recipes out there, but if you were to make one recipe, THIS would be the one I’d recommend! The cookies have a smooth sweetness from the caramel sauce used in the batter, and then a nice hint of salt from the sea salt on top.

Salted caramel chocolate chip cookies ingredients from @sweetphi

Last year I started to convey how absolutely delicious these cookies were when I first posted the recipe for bourbon salted caramel chocolate chip cookies, and since then I’ve been tweaking and perfecting the recipe. The recipe from last year is fantastic, but they’re a little more labor intensive (you smudge caramel sauce onto each cookie before baking) whereas these cookies you simply add the caramel into the batter.  Both recipes are THE BEST, but this one has fewer ingredients and is simpler to make.

Making salted caramel chocolate chip cookies from @sweetphi

I’ve also really honed in on a few key things that I want to share about making this recipe like the ingredients, equipment, and tips that will have you making delicious cookies every time:

  • I like to use good quality ingredients – Fat Toad Farm caramel sauce is one of my favorite caramel sauces to use in this recipe (I have also made it with Schmuckers’ caramel topping and other sauces). For vanilla extract I like to use a high quality one like this Madagascar bourbon vanilla extract like from Nielsen Massey, and then for chocolate chips I like to use Ghirardelli semi-sweet chocolate chips – they are always very consistent for baking. A good French Fleur de Sel (sea salt) is also a must – this is the one I have (I just purchased it on Amazon (along with my other favorite items) because I couldn’t find it at any of my local grocery stores.) Fat toad farm caramel and Nielsen Massey Vanilla
  • Tools for making cookies – it all starts with creaming the butter and sugars, don’t skip this step! I use a hand mixer when I’m making smaller batches (this recipe can easily be halved) and a stand mixer when I’m making the full recipe. When mixing in the chocolate chips I’ve been told to always use a wooden spoon– this could very well be an old wives tale, but I follow it! I use a cookie scoop (like this one) when measuring out the cookie batter – it helps make consistently sized cookies – it also happens to be one of my favorite kitchen utensils. Lastly let’s talk about silicone baking mats….when my grandma-in-law gave me these silicone baking mats last year I thought nothing of it…until I used them for the first time. They are life changing! They make baking cookies a breeze, I would definitely definitely suggest getting some for your kitchen!Making salted caramel chocolate chip cookies recipe from @sweetphi
  • Tip – a little tip I heard once was to chill the cookie dough for an hour. I do that now and really think it helps develop the flavors of the cookie dough, so chill that dough!Salted caramel chocolate chip cookies recipe from @sweetphi

Let’s say you have a family picnic to go to, or a birthday party, or a business meeting, or a tailgate party,  or a picnic, or your hubby needs cookies for work….see where I’m going with this…there is no situation in which these cookies aren’t perfect! I’ve made them probably over a hundred times now (no joke) including for all those occasions mentioned, and it’s my go-to cookie recipe.

The best salted caramel chocolate chip cookies from @sweetphi

The Best Salted Caramel Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 6 dozen
  • 1 cup (2 sticks) butter, unsalted, at room temperature
  • 1 cup granulated sugar
  • 1½ cups brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • ½ cup caramel sauce
  • 4 cups all purpose flour
  • ½ teaspoon baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups semi sweet chocolate chips
  • 2 tablespoons sea salt for sprinkling
  1. In a large bowl cream together butter and sugars with a stand or hand mixer until combined and fluffy (about 2 minutes) then add in vanilla extract and eggs, beat until combined, scrape down sides of the bowl with a spatula and pour in caramel and beat until incorporated, scrape down the sides of the bowl with a spatula.
  2. Slowly add in the flour, baking powder, baking soda and salt and beat slowly until combined.
  3. Now with a wooden spoon stir in the chocolate chips. Place dough in the refrigerator for an hour.
  4. Preheat oven to 350, line two baking sheets with silicone baking mats or parchment paper.
  5. Scoop dough with a 1 tablespoon size cookie scoop and scoop onto prepared cooking sheets. Place about 2 inches apart (I get 12 per baking sheet). Flatten the dough balls slightly.
  6. Bake cookies for 11-12 minutes, until edges are slightly golden brown (centers will be soft). Remove from oven and sprinkle with sea salt. Allow to cool on the baking sheet for 3 minutes, then transfer to a cookie cooling rack and allow to cool before serving. Repeat until all the dough has been turned into delicious cookies!
This recipe can easily be halved, simply half each of the ingredients - I've done this many times - the yield is 3 dozen.
This cookie dough freezes very well. To freeze the cookie dough for use at a later time follow the directions for making the dough and then instead of letting the dough 'set' in the refrigerator for an hour put it in a gallon freezer bag and label, then freeze it until you're ready to bake them, then let the dough thaw in the refrigerator and then bake!

Salted caramel chocolate chip cookies from @sweetphi

If you need me I’ll be over here sneaking a cookie (or two)!

The best salted caramel chocolate chip cookies from @sweetphi

If you make this recipe, I’d love to know! Leave a comment below or take a photo and tag me on Instagram or Facebook with #sweetphiblog or email me at, I always love featuring your pictures on my Reader Recreations page!

Disclaimer: some of the above links are affiliate links, if you purchase amazon products through my store at no cost to you, I will earn a few pennies. As always, thank you for supporting the brands and products I love that make the Sweetphi blog possible. 

3 Ingredient chocolate hazelnut date energy bites

Combat the afternoon energy slump with these amazingly delicious 3 ingredient chocolate hazelnut date energy bites, one energy bite and you’ll be ready to face the rest of the day!

3 ingredient chocolate hazelnut date energy bites from @sweetphi

Now it’s no secret I love dates.

Yes, I love dates with my hubby, but what I’m talking about are the sweet little fruits: dates. In particular, medjool dates.

Chocolate hazelnut date energy bites ingredients

They’re naturally sweet and are so fantastic to use in recipes. In fact, I’ve used them quite a few times, like when I made these coconut fruit and date fruit tarts, or these no bake coconut date energy bites , but I know not everyone is a coconut fan and I definitely wanted to show how great these fruits are, especially in energy bite form!

Hazelnut chocolate date energy bites

With busy schedules and long days, sometimes the afternoons can seem daunting and like they will never end. It’s about the 2-3:30 pm hour mark when I need a little snack. These energy bites are the answer. They provide the energy to get you through the longest of afternoons, they only have 24 calories per date, are high in dietary fiber, high in antioxidants and contain more potassium than bananas!

how to make energy bites from @sweetphi

Best yet, dates combine with other ingredients (like toasted hazelnuts and chocolate) to make wonderfully nutritious snacks that are very transportable. What I love doing is making a batch of these on the weekend and then just storing them in a container in the fridge at my work (they don’t have to be refrigerated, but I like how hard they get when they’re cold.)

AND, you know what toasted hazelnuts and chocolate combined taste like? NUTELLA! These energy bites definitely have a hint of nutella taste to them, with no actually nutella used.

3 ingredient energy bites from @sweetphi

Whenever I talk about making energy bites, I always like to include some tips, because when you use the right equipment and your bites come out perfectly, there’s just no better snack!

  • Use a good food processor. I use this food processor, it really makes a difference texturally
  • Process the nuts first, then add in the dates and other ingredients, this will keep you from having uneven chunks of nuts
  • Use a cookie scoop to make even size balls, then roll with hands
  • Fun little cupcake liners make the energy bites super enjoyable (we eat with our eyes too, right? And how cute are these?)
  • Let your energy balls refrigerate for an hour or over night (and store in the fridge) this will allow them to harden and come together.

3 ingredient date energy bites from @sweetphi

3 Ingredient chocolate hazelnut date energy bites
Prep time
Cook time
Total time
Serves: 12-24
  • ½ cup hazelnuts, peeled and toasted
  • 8 medjool dates, pitted
  • ¼ cup semi sweet chocolate chips
  1. Start by toasting the hazelnuts if they're not already toasted (you can buy them peeled/shelled and toasted) - bake them at 350 on a lined baking sheet for 10 minutes or until slightly golden brown, remove from oven and allow to cool.
  2. In a food processor process the hazelnuts for 3 seconds, then add in the dates and chocolate chips and process for about 30 seconds, or until there are no big chunks left (sometimes i have to pulsate the food processor for a few more seconds until the contents look uniform.)
  3. With a 1-2 tablespoon cookie scoop, scoop 1 scoop into hands (when I use a 1 tablespoon scoop it obviously makes smaller balls and the yield is about 24 balls, when i use a 2 tablespoon ball it is half that at 12), pressing and rolling between hands to form a ball, then place in a little wrapper if desired (they don't need to be in wrappers, you can just put them in a container or on a plate.) Repeat the scooping/rolling process until all the balls are done.

3 Ingredient chocolate hazelnut date energy bites from @sweetphiDisclaimer: some of the above links are affiliate links, if you purchase amazon products through my store at no cost to you, I will earn a few pennies. As always, thank you for supporting the brands and products I love that make the Sweetphi blog possible. 

White Chocolate Peanut Grape Bites

These little white chocolate peanut grape bites are perfect for having on hand as a snack and are addictingly good!

White chocolate peanut grape bites from @sweetphi

I first had these little grape bites at my mother in laws house a few weeks ago as a snack before Sunday dinner. Snacks before dinner are totally legit, right? I think that should always be a thing…snacks before dinner…just saying!

Grapes with white chocolate and peanuts

I immediately became obsessed with the grape bites, as in, I NEEDED to know more. She told me that her mother in law (my husbands’ grandma) taught her how to make them.

It just so happens that last weekend my husband and I went up north to visit his grandparents, I think the first words out of my mouth to his grandma were “can we make grapes for the blog?”

3 ingredient grape-snacks

She kindly obliged, I thought about calling this post ‘grapes with grandma’ but felt that didn’t describe the amazingness that are these grape bites.

Grapes with white chocolate and peanuts

They’re super easy and amazing – all you do is dip green grapes in white chocolate, roll them in chopped peanuts (they have to be roasted/salted) and then let them cool on a cookie sheet. They taste like little caramel apple bites and are heavenly – honestly, one of the best snacks ever!

White chocolate peanut grape snack bites

Being up north is so relaxing – “up north” is about 5 hours north of Milwaukee where we live. It’s full of green trees, lakes, and relaxation vibes. Seriously, I had big plans of all the things I’d get done, but all I ended up doing was this lol and reading two books. I mean, doesn’t this just look like uuber relaxation?

Up north Wisconsin

White Chocolate Peanut Grape Bites
Prep time
Total time
  • 1 bag of seedless green grapes
  • 1½ cups white chocolate morsels (or white chocolate chips)
  • 1½ cups roasted salted peanuts, chopped
  1. Start by washing and drying the grapes (you can do this step the night before). Wash the grapes and then dry with a flour sack towel or paper towels.
  2. Chop up the salted peanuts in a food processor or chop them with a knife - you want them finely chopped.
  3. Melt the white chocolate morsels in the microwave at 50% power, microwave in minute intervals, stirring in between minutes, until melted.
  4. Line baking sheets with wax paper.
  5. To make the grape bites take one grape and dip it in the white chocolate half way, and then roll it in the crushed peanuts and set on the prepared baking sheets. Repeat until all the grapes are dipped - you might have to melt a little extra white chocolate and chop some more peanuts, I had to crush more peanuts to finish the bag of grapes (it all depends on how many grapes you have.)

White chocolate peanut covered grape bites from @sweetphi



5 Ingredient Chocolate Peanut Butter Cup Ice Cream Cake

This 5 ingredient chocolate peanut butter ice cream cake is THE no bake ice cream cake to make this summer – everyone will love this dessert and since it’s no bake, the ice cream cake only takes a few minutes to put together, the freezer does the rest!

5 ingredient chocolate peanut butter ice cream cake from @sweetphi

My husbands’ birthday was this past weekend. Every year I make him a cake, and while I usually make some super labor intensive cake (like this chocolate and raspberry layer cake) albeit being delicious does require more hands-on time. This year when I asked him what he wanted for his birthday, he said he wanted an ice cream cake. I asked if he wanted a specific flavor, and he said ‘something with Reese’s peanut butter cups.’

Easy enough.

5 ingredient chocolate peanut butter ice cream cake ingredients

After a quick trip to the grocery store I started making the recipe and looked down and there were only 5 ingredients. Ding ding ding – perfect for today’s Five Ingredient Friday! He also requested I make beer brat and caramelized onion pizza, a request I gladly obliged because that pizza…omg so good!

5 ingredient ice cream cake - chocolate peanut butter cup

I do have to say, I was a little surprised by how easy it was to make this ice cream cake and how delicious it was. I should have known adding chocolate ice cream with Reese’s chunks with hot fudge and whipping cream would create a decadent cake. Chocolate-peanut butter anything is just a winner, isn’t it?

Reese's ice cream cake

The thought of making ice cream cakes has always scared me a little. I have no idea why. The concept is really simple though-all you do is melt ice cream then put it in a mold/shape you want and then add in a few other ingredients and let it freeze. I used this 8 inch nonstick springform pan for this recipe.

And you know how some ice cream cakes are hard as a rock and need time to thaw before serving? Not this bad boy. This cake can be taken out of the freezer and sliced/served as is! It has to do with the combination of ingredients, and the fact that you’re using a hot fudge/whipped cream mixture to mix with cookie crumbles at the bottom of the cake instead of something like butter, which, when frozen would turn super hard and be almost impossible to cut through.

Reese's and chocolate ice cream cake

Like my favorite no bake desserts (this strawberry and cream icebox pie being on my list of course) no oven time is required, making it perfect for those hot summer days when the last thing one wants to do is turn on the oven.

chocolate peanut butter cup ice cream cake recipe

Next time you are having a party or celebrating a birthday – make this delicious 5 ingredient chocolate peanut butter cup ice cream cake!

5 Ingredient Chocolate Peanut Butter Cup Ice Cream Cake
Prep time
Total time
Serves: 8-10
  • 1 cup chocolate wafers (crushed)
  • 8 oz heavy whipping cream
  • ½ cup hot fudge topping
  • 1 (1.5 Quart) Bryers blast Reese's chocolate (or other chocolate - Reese's ice cream), melted
  • 4-6 Reese's cups, cut in half
  1. Pulsate chocolate wafer cookies in a food processor or crush them up (you could put them in a plastic bag and crust them between two plates if you don't have a food processor) and set aside.
  2. In the food processor (this is what I did - less clean up this way) or with a stand mixer whip the heavy whipping cream until soft peaks form, then add in the hot fudge topping until combined, then set aside.
  3. Now take about half of the whipping cream-hot fudge mixture and mix it into the chocolate cookie crumbs, mix until combined. Spoon and press the mixture into the bottom of a non-stick springform pan (or other nonstick dish).
  4. Spoon and smooth the melted ice cream on top of this crust (I let my ice cream just sit out for about an hour, but you could certainly microwave it for a minute to get it to melt faster.)
  5. Then take the remaining whipping cream-hot fudge mixture and pour it on top of the ice cream. Use a spatula and smooth it, then take Reese's cup halves and arrange them on top of the cake. Freeze for 4 hours - or overnight and then slice when ready to serve!

5 ingredient chocolate reese's ice cream cake from @sweetphi

Note: This recipe was made by a reader and featured on my Reader Recreation page. They made it in a premade graham cracker crust and added actual peanut butter to the batter -If you ever make a SweetPhi blog recipe that you’d like to share, just include the hashtag #Sweetphiblog on social media and/or send me an email to, I love seeing your recreations!

Reader recreation - chocolate peanut butter ice cream cake

Reader recreation – chocolate peanut butter ice cream cake

5 Ingredient Jam Crumb Bars

To finish out this wonderful farm to table dinner week I’m going to share a sweet treat – 5 ingredient jam crumb bars! They’re my favorite no fuss dessert that feeds a crowd.

5 ingredient jam crumb bars from @sweetphi

This week I’ve shared how to have a farm to table dinner in your backyard along with recipes for a salad with homemade buttermilk ranch dressing and soft boiled eggs, ginger glazed and seared carrots, potato and kohlrabi salad, rotisserie chicken, and now these 5 ingredient jam crumb bars. These bars are so delicious and versatile and will feed a crowd!

Jam crumb bars from @sweetphi

I just love desserts like that – desserts that feed a crowd. Because honestly, sometimes when there’s a whole group of people the last thing one wants to do is ‘chance it’ and try doubling or tripling a recipe without knowing what the end result will be.

And they’re beyond easy to make, only five ingredients (perfect for Five Ingredient Fridays) and can be customized to whatever jam you have on hand or want to use. If you have some fruit (another idea for what to do with leftover fruit) you most certainly can add it in. I like to use a big baking sheet – a jelly roll pan (like this 12 x 18 jelly roll cookie sheet) for baking.

Jam bars - a dessert that feeds a crowd

When I made these bars for the farm to table dinner I added some fresh strawberry slices, but that is totally optional, you really just need some good quality jam and you’re all set to go. I’ve found that the best jam for these bars is a berry jam that has a little bit of tartness to it…perhaps a berry blend or a seedless raspberry.

5 ingredient jam crumble bars

The flavor combination is really great – the butter and ‘crumb’ topping is the perfect texture and flavor contrast to the jam. I would say these are perfect for summer, but the truth is, these would be great for any season or occasion-birthdays, holidays, potlucks, you name it…these jam crumb bars would make a great addition (I’m thinking of making these with cranberries for Thanksgiving).

Easy to make dessert - jam crumb bars

The next time you’re in search of a super easy dessert for a crowd that comes together in a flash, these 5 ingredient jam crumb bars are your savior!

5 Ingredient Jam Crumb Bars
Prep time
Cook time
Total time
Serves: 24-36
  • 3 sticks butter (1½ cups butter)
  • 2 cup flour
  • 1 cup oats
  • 2 cups sugar
  • 2 cups jam
  • (optional - fresh fruit-such as a pint of strawberries)
  1. Preheat oven to 375, use a little of the butter to grease a jelly roll pan.
  2. In a food processor pulsate together 1 cup of the butter (cut into chunks before adding to the food processor), 1⅔ cups flour, ⅔ cup of the sugar and ⅓ cup oats. Pulsate until combined into a mealy mixture. Press into the prepared pan.
  3. Spread the jam over the prepared layer. (If adding fruit - now is when you would add it)
  4. In the food processor process the remaining ingredients (1/2 cup butter, ⅓ cup flour, ⅓ cups sugar, ⅔ cup oats) until a crumbly mixture, then sprinkle over jam.
  5. Bake for 25 minutes or until edges are golden brown, then remove from oven and allow to completely cool before cutting into squares (I cut big squares and got 24, but you could easily cut these smaller into 36 or more squares!)

Recipe adapted from Brit + Co’s recipe for Jam Bars

5 ingredient jam crumb bars - a super easy dessert that feeds a crowd from @sweetphi

Strawberries and Cream Icebox Pie

Next time you’re looking for a summer dessert that everyone is sure to love, look no further than this strawberries and cream icebox pie. It is a true summer staple, the icebox pie is made with fresh summer strawberries and then has a creamy filling that cools to be almost like an ice cream cake, it’s an all around amazing pie, and best part is that it is a no-bake dessert!Strawberries and cream ice box pie from @sweetphi

I’ve always loved strawberry desserts. When I was growing up my mother used to make us each our favorite kind of cake for our birthdays. While my sisters would always opt for a chocolate cake (like this raspberry and chocolate layer cake) I would always want something with strawberries. Even my wedding cake had strawberries in it! I’m a strawberry fiend! So clearly I’m ALL about desserts and pies that include strawberries, like this strawberries and cream icebox pie. Boiled strawberries for strawberry icebox pie

I think my favorite thing (besides the flavor combination) about this pie is that it is a no bake pie. No preheating the oven and baking something, no sitting in the kitchen sweating as the temperature inside reaches the high of the temperatures outside The only thing one does is boil the strawberries so they get all soft and syrupy, and then one mixes the cream layer together while the strawberries are cooking.

Cream filling for strawberry icebox pie

The whole pie takes all of 15 minutes to put together, then one just lets it set it the refrigerator (or ‘icebox’ if we’re being retro and cool like that) for a few hours (or overnight) and then viola, strawberries and cream icebox pie perfection.

Strawberries and cream icebox pie from @sweetphi

I usually end up making this pie the night before events I bring this to. It’s really nice to be able to make a dessert ahead of time and then day of the event not need to worry about a thing.

Strawberries and cream no bake pie from @sweetphi

Do you see the Mexican street corn salad in the picture above? That is also a bring-along favorite!

The next time you’re looking for a crowd pleasing summer dessert, definitely make this strawberries and cream icebox pie to bring along!

Strawberries and Cream Icebox Pie
Prep time
Total time
Serves: 1 pie
  • 1 premade graham cracker pie crust
  • For the strawberry layer:
  • 1 pint strawberries, hulled and sliced, then divided
  • ¼ cup sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • For the cream layer:
  • 1 (8oz) package cream cheese, at room temp
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (16oz) container cooled whipped topping
  1. In a sauce pan add about ¾s of the strawberries, ¼ cup sugar, 1 tablespoon flour and 1 teaspoon vanilla extract. Cook on medium, stirring occasionally until the mixture starts to boil and thicken, about 5 minutes) then remove from heat. Allow to cool for 10 minutes while making the cream layer.
  2. In a bowl with a hand mixer cream together the cream cheese, granulated sugar and vanilla extract. Having the cream cheese at room temperature keeps it from clumping, so make sure the cream cheese is not cold. Cream until smooth (about 2 minutes) then add in the cooled whipped topping and beat until smooth and fluffy.
  3. Spoon strawberry mixture from the sauce pan into the bottom of the pie dish, next spoon and smooth the cream mixture on top of the strawberries. Lastly add the remaining fresh strawberries as decoration on top. Refrigerate the pie 4 hours or overnight, then slice and enjoy!

Strawberries and cream icebox pie - the perfect no bake dessert for summer from @sweetphi

Orange Vanilla Bourbon Root Beer Floats

Sip on these orange vanilla bourbon root beer floats and feel like a kid again with the nostalgic flavors of a root beer float! Made with rich orange and vanilla extracts from Nielsen-Massey, these adult floats will be your new favorite summer cocktail.

Orange and vanilla bourbon root beer floats from @sweetphi

Ah summertime, sweet summertime.

Gentle breezes, the smell of sweet cut grass and wonderful warm weather, it just begs for cold cocktails! And is there anything better than summer cocktails that include ice cream? Why yes- summer cocktails that include the delicious sweet creamy Madagascar bourbon vanilla extract that has velvety after tones, paired with the always wonderful citrus notes of the pure orange extract.

Nielsen-Massey orange and vanilla extract

Now, I’m no stranger to the fine extracts from Nielsen-Massey Vanillas. I grew up in Chicago, so in terms of vanilla extracts, I’ve loved and used Nielsen-Massey Vanillas– for literally as long as I can remember (the over 100 year old family owned and operated company is located in Illinois). I have always loved playing around with flavors and adding unique flavors to things, and one of the best ways to add rich flavors to things without using a ton of ingredients is by using extracts.

Orange vanilla bourbon root beer floats

Root beer floats are such a summertime drink. And with the countless BBQs and enjoying time outside, it’s always nice to have a little recipe that can serve as both a dessert and as a cocktail, an ice cream cocktail if you will. The secret to making good cocktails is to know what flavors go together. Earthy root beer is complimented by the sweet notes of Madagascar bourbon vanilla extract, and that of course goes perfectly with a splash of bourbon. The unique twist in this cocktail is the few drops of orange extract, it adds a twist of brightness and it brings the whole cocktail together. And since today is Five Ingredient Friday – these floats only have five ingredients!

Adult root beer floats - root beer floats with bourbon from @sweetphi

Something that I like to do when making these cocktails is to scoop vanilla ice cream ahead of time onto a baking sheet and then freeze it, that way when I’m ready to make the cocktails I don’t have to sit there scooping, I can just make all the drinks at the same time.  After you’re done making these adult root beer floats stir them with a spoon (I always love to sneak a spoonful of ice cream).

Vanilla bourbon root beer floats from @sweetphi

Next time you need a deliciously refreshing summer cocktail, look no further than these orange vanilla bourbon root beer floats.

Orange Vanilla Bourbon Root Beer Floats
Prep time
Total time
Serves: 1 float
  • Per float:
  • ¼ teaspoon Nielsen-Massey Madagascar Bourbon Vanilla extract
  • ⅛ teaspoon Nielsen-Massey pure orange extract
  • 3 small scoops vanilla ice cream
  • 1 oz bourbon
  • ¾-1 cup root beer
  1. Start by measuring out extracts and putting them in the bottom of a glass.
  2. Next add in the ice cream scoops, pour in the bourbon, and then slowly pour in the root beer until it bubbles and foams at the top.
  3. Stir the float a couple of times, then serve and enjoy!
The recipe is for one individual flat, make as many as desired using the same recipe :)

This post is sponsored by Nielsen-Massey Vanillas (for more information be sure to check out the Nielsen-Massey website or follow Nielsen-Massey on Facebook, Twitter and Pinterest. As always, thank you for reading and for supporting the brands that make the SweetPhi blog.  All thoughts and opinions are as always mine alone. Happy summer!

Salted Honey Blondies

Enjoy these salted honey blondies as the perfect dessert for summer (or really the perfect dessert for any time of year, they just make me think of sunshine and outdoors!) The light flavor of honey comes from using Honeycomb cereal in the batter as well as real honey, and is finished off by a nice hint of sea salt, making it the most wonderful sweet and salty combination!
Salted honey blondies from @sweetphi

Summertime is finally upon us! The sun is shining, and life is good.

Life is good because when the sun is out and the weather is warm, I feel like being outside – I’m not the only one, am I? It makes me feel all around happy. You know what else makes me happy? Honeycomb cereal! No joke, I’ve loved the cereal forever,  the little honeycomb shaped cereal just begs to be eaten whenever I feel like cereal.

Honeycomb cereal

As I was getting to the bottom of the box once I saw that the contents were a little crushed up – you know what I’m talking about, the little bits that get stuck in the corners – and as I was pouring them into a bowl, a thought crossed my mind that I could use the the cereal like a flour.

Honeycomb ccereal

That’s right. Crushed up Honeycomb cereal used as a flour! You just HAVE to try it. The cereal grinds up really nice and fine in a food processor and then can be used instead of a flour, which is exactly what I did with this recipe. The end result is just phenomenal! The first time I made these (I’ve made them several times, each time getting rave reviews until I got the recipe juuuuust right for you) I gave a little square to my husband to try and said asked what he thought, he said he needed another just to be sure (haha) and then he said ‘you know, they remind me of childhood, a really homey and comforting dessert with an adult twist, I just can’t stop eating them.’ I squealed with delight, that is EXACTLY what I thought they tasted like.

Salted honey blondies from @sweetphi

The salted honey blondies have a subtle sweetness from the honeycomb cerial, and then the perfect finish with the sea salt, they taste almost like a butter cake, but better. The next time you need to bring a dessert to a gathering, bring these – there won’t be a crumb left!

Salted Honey Blondies
Prep time
Cook time
Total time
Serves: 16 blondies
  • 2 cups Honeycomb cereal, crushed (makes 1 cup crushed)
  • ½ cup flour
  • 1 stick (1/2 cup butter), melted
  • 2 eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 Tbs honey
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 tsp sea salt (fleur de sel)
  1. Preheat oven to 350. Line a square baking dish with parchment paper and set aside.
  2. In a food processor pulsate the cereal until it is a fine powder and only a few small pieces remain.
  3. In a bowl melt the butter for 30 seconds in the microwave, then add all the remaining ingredients except the sea salt to the bowl (crushed cereal, flour, eggs, sugar, brown sugar, honey, and vanilla extract) and stir until combined, then spoon into the prepared baking dish.
  4. Bake for 25 minutes or until golden grown, then remove from oven and sprinkle sea salt on top as soon as it comes out of the oven. Allow to cool for at least 20 minutes, then slice up (I slice into 16 bars - 4 x 4) and enjoy!

Salted honeycomb blondies from @sweetphiThis post has been sponsored by Post Honeycomb cereal. As always, thank you for reading and for supporting the brands that make the SweetPhi blog.  All thoughts and opinions are as always mine alone. Happy baking!

Note: This recipe was made by a reader and featured on my Reader Recreation page. If you ever make a SweetPhi blog recipe that you’d like to share, just include the hashtag #Sweetphiblog on social media and/or send me an email to, I love seeing your recreations!

Reader recreation - salted honey blondies

Reader recreation – salted honey blondies

Chocolate Raspberry Cake {with raspberry whipped cream filling and chocolate frosting}

Today I’m sharing a recipe for a chocolate raspberry cake with raspberry whipped cream filling and chocolate frosting that is actually a guest post for Lynn of Order in the Kitchen for her Torte Tuesday series, I’m still on vacation, but will be back soon!

Chocolate raspberry layer cake - with raspberry whipped cream filling and chocolate frosting

A little bit of a back story – Lynn and I met at a blogging conference last year and have been super close ever since. I can’t even tell you the amount of time we spend talking, texting, and social media-ing. It was so much in fact, that I had to change my phone plan for more minutes and more data. Stop talking to Lynn? That was clearly not an acceptable alternative! My husband calls my phone my ‘Lynn communication device’ … I think you’re starting to see the magnitude of our friendship and communication level.


When Lynn started doing Torte Tuesdays I squealed with excitement. I LOVE series! I have a series called Five Ingredient Fridays (every Friday I post a recipe with 5 ingredients or less) and one of the things I love most about Order in the Kitchen is all the fun legal-themed series.

Fee Simple Fridays? Sign me up!

Present Sense Impressions? I’m game!

So as Lynn and I were talking about a torte she was making for the series, I told her all about how I loooooved tortes and how “aren’t fancy cakes the best?” She just kind of said “umhmm” and we kept talking about tortes.

Raspberry whipped cream filling for chocolate cake

One would have thought that as I food blogger I would have known the difference between a cake and a torte, but let me tell you, I did not.

I was under the impression that a torte was another way of describing fancy cakes, the kind that one can only get at Parisian bakeries or have fancy layers and/or toppings. Ooooops. Luckily, I have Lynn in my life, Lynn the lawyer who so graciously explained what tortes are to me, otherwise until this day I would probably have been embarrassing myself telling people about ‘tortes’ when I was really talking about ‘cakes’

As Lynn points out in her description of Torte Tuesdays a “Torte, with an “e” is “a rich cake, especially one containing little or no flour.”

chocolate raspberry layer cake

Well, that is a far cry from what I thought, and to this day we still laugh at how I did not know that.

Today, for Torte Tuesday (in a nod to our inside joke of me learning what a torte was) I’m sharing the recipe for a super-rich and ultra-decadent chocolate and raspberry cake with raspberry whipped cream filling and a chocolaty frosting. It is one of my all-time favorite cakes. It is super fancy, and has smooth chocolate flavors that are complimented perfectly by the gentle tartness of the raspberries. THIS is the cake that my family requests I make for holidays and parties (they say ‘can you make the chocolate raspberry torte’ when requesting it…so I blame my not knowing on them, thanks mom – lol!)


As this post goes live, I actually have the pleasure of being on a trip with Lynn! I’m sure we’re both posting up a storm on social media, so be sure to follow us! Lynn on Instagram, Phi on Instagram, and if you haven’t already seen, Lynn guest posted a delicious 5 ingredient carbonara pasta on my blog last week that is definitely worth checking out!

Chocolate Raspberry Cake {with raspberry whipped cream filling and chocolate frosting}
  • For the cake:
  • 3oz semi-sweet chocolate
  • 1 ½ cups hot brewed coffee
  • 3 cups sugar
  • 2 ½ cups flour (all-purpose)
  • 1 ½ cups unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 ½ cups buttermilk
  • 1 Tbs vanilla extract
  • For the filling:
  • 1 cup heavy whipping cream
  • 1 cup raspberry preserves, seedless
  • For the frosting
  • 8oz semi-sweet chocolate
  • ½ cup heavy cream
  • 2 Tbs butter
  • 1 Tbs sugar
  • 1 Tbs corn syrup
  • Toppings (optional)
  • Fresh strawberries
  • Chocolate pieces
  1. For the cake -
  2. Preheat oven to 350. Line the bottom of two springform pans with parchment paper and spray with cooking spray and set aside.
  3. In a microwave safe bowl melt the chocolate in 30 second intervals, stirring in between, until the chocolate has melted (mine usually takes about a minute and a half.)
  4. Then in the bowl of a stand mixer (or with a hand mixer in a big bowl) pour hot coffee and sugar and beat on medium speed until combined. When chocolate is done melting, use a spatula and pour it into the bowl and mix.
  5. In a separate bowl combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder and salt and stir to combine.
  6. In a separate bowl combine all the wet ingredients (eggs, oil, buttermilk, and vanilla extract) and whisk to combine.
  7. Now, alternating between the wet and dry ingredients, pour ⅓ of the mixture into the bowl of the stand mixer containing the coffee/sugar/chocolate mixture. In between pouring in thirds of the dry and wet ingredients, scrape down the sides of the bowl with a spatula.
  8. Divide the batter between the two prepared springform pans and bake for 40-50 minutes, or until a toothpick comes out clean (I always set my springform pans on a baking sheet in case of dripping when baking).
  9. When cakes are done baking, remove from oven and allow to completely cool before cutting/frosting.
  10. To make the filling simply whip the whipped cream and raspberry preserves together until fluffy.
  11. To make the frosting simply combine all the ingredients over medium-low heat and stir to combine until all the ingredients melt together, then allow to cool for at least half an hour or longer – the frosting will harden a little to a semi-soft and malleable consistency.
  12. To assemble the cake, run a sharp knife over the top of the cakes horizontally so that the top of the cake is flat (discard remnants). Cut each cake in half (horizontally so that each cake forms two layers).
  13. Place one layer of cake on a serving dish then spoon ⅓ of the raspberry whipped cream on top and smooth it out, then place another layer of cake on, and spread ⅓ of the raspberry whipped cream on, smooth it out, then place another layer of cake on and spread remaining ⅓ of raspberry whipped cream on and place final layer of cake on. Run a spatula around the cake sides to make sure that there are no bulges of whipped cream.
  14. With a spatula smooth and spread the frosting on, then garnish with fresh raspberries and chocolate chunks if desired. All the components of this cake can be made ahead of time and then assembled day of :)


Vegan Strawberry Rhubarb Crisp

Spring and summer fruits come together in this vegan strawberry rhubarb crisp!

Vegan Strawberry Rhubarb CrispPhi here – Ever been in need of some delicious vegan dessert recipes? Well, my friend Abby has got you covered! She is the blogger over at The Frosted Vegan and I cannot wait to use rhubarb this summer because of this recipe! I’m still traveling (you can follow my travel adventures on Instagram or Snapchat-Sweetphi user name) but I’ll be back in the next few days! Now here’s Abby:

Hi there! I am so excited to be guest posting for Phi while she is taking a little bit of a vacation. Phi and I both live in Milwaukee and I can’t even tell you how great it is to have a fellow food blogger so close. She gets my crazy food blog brain and sometimes even tolerates me pummeling her with endless questions about SEO and food photography backgrounds. Now, moving on to this crisp!

Strawberries for strawberry crisp

This time of year, I try to get my hands on all the strawberries I can, especially while they are ripe and perfect for baking. Most of the time, I eat them all fresh, topping my oatmeal or just eating them straight up. But, I knew I wanted to try my hand at a strawberry rhubarb crisp this year, so I saved a few back just for this.

Vegan Strawberry and Rhubarb Crisp

The thing I love most about baking strawberries is that they get even juicier and sweeter while they slow roast in the oven. The crunchy, sweet topping on this crisp combined with the bubbly fruit underneath is a combination I just can’t (and won’t!) ever pass up on. Using solid coconut oil (or butter, if you want to sub it in) for the topping is key. While the crisp is baking, the solid oil melts and creates that perfect crust on top that just begs to be topped with a scoop of creamy vanilla ice cream. Look for the biggest, juiciest strawberries when you are shopping for the ingredients, they make the best filling!

Vegan Strawberry Rhubarb Crisp

Vegan Strawberry Rhubarb Crisp
Prep time
Cook time
Total time
Serves: 8
  • 3 stalks rhubarb, chopped into 1 inch pieces
  • 4 cups strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1 tablespoon orange juice
  • 1 tablespoon cornstarch
  • ¾ cup whole wheat flour
  • ½ cup packed brown sugar
  • ½ teaspoon salt
  • ¾ cup rolled oats
  • 4 tablespoons coconut oil
  1. Preheat oven to 350 degrees F. Grease an 8x8 or 9x9 pan and set aside.
  2. In a medium bowl, stir together the rhubarb, strawberries, ½ cup of the sugar, orange juice, and cornstarch. Transfer into the greased pan.
  3. To make the topping: Combine the other ½ cup of sugar, brown sugar, flour, salt, and rolled oats. Cut in the solid coconut oil until the oil has broken down into pea sized pieces. Sprinkle over the top of the fruit filling and bake for 1 hour. Serve warm topped with ice cream!