Grandma’s Home Recipe

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Grandma’s Home Recipe All for FREE 🍽️❤️ Delicious, easy recipes for the everyday home cook.

10/21/2026

Peanut Butter Fudge Squares (Stovetop Style)
Ingredients: 1 cup brown sugar, ½ cup butter, ¼ cup milk, 1 cup creamy peanut butter, 1½ cups powdered sugar, 1 tsp vanilla
Directions: Line an 8x8 pan with parchment. Boil the brown sugar, butter, and milk for 2 minutes, stirring constantly. Remove from the heat and whisk in the peanut butter and vanilla until smooth. Stir in the powdered sugar until thick, pour into the pan, and chill 2 hours. Cut into small squares. Be careful, as the sugar is very hot.

10/21/2026

Chocolate Marshmallow Crunch Bars
Ingredients: 2 cups chocolate chips, 2 cups mini marshmallows, 3 cups crispy rice cereal, 3 tbsp butter
Directions: Line an 8x8 pan with parchment. Melt the chocolate chips and butter together until smooth and let cool 3 minutes so the marshmallows don’t melt. Fold in the cereal and marshmallows until coated. Press into the pan, chill 1 hour, and cut into bars.

10/20/2026

4-Ingredient Pistachio Cream Puffs
Ingredients: 1 sheet puff pastry, 1 box (3.4 oz) instant pistachio pudding mix, 1 cup cold milk, 1 cup whipped topping (plus powdered sugar for dusting)
Directions: Heat the oven to 400°F and cut the puff pastry into 12 squares. Place on a lined sheet pan and bake 15-18 minutes until puffed and golden, then cool completely. Whisk the pudding mix with the milk for 2 minutes, let it thicken, and fold in the whipped topping. Split each pastry in half, fill with the pistachio cream, replace the tops, and dust with powdered sugar. Chill until serving.

10/20/2026

3-Ingredient Warm Cinnamon Roll Bake
Ingredients: 1 can (12.4 oz) refrigerated cinnamon rolls with icing, ½ cup heavy cream, ¼ cup chopped pecans
Directions: Heat the oven to 350°F and grease a 9x9 dish. Cut each cinnamon roll into quarters and scatter them in the dish. Pour the cream evenly over the top and sprinkle with the pecans. Bake 25-28 minutes until golden and set, then drizzle with the icing from the can and serve warm.

10/19/2026

3-Ingredient Spooky Chocolate Marshmallow Bars
Ingredients: 2 cups chocolate chips, 2 cups mini marshmallows, 3 cups crispy rice cereal (plus Halloween sprinkles and candy eyeballs to decorate)
Directions: Line an 8x8 pan with parchment. Melt the chocolate chips until smooth and let cool 3 minutes so the marshmallows don’t melt. Fold in the cereal and marshmallows and press into the pan. Top with the sprinkles and candy eyeballs while the chocolate is still soft. Chill 1 hour and cut into bars.

10/19/2026

2-Ingredient Peanut Butter Nuts Fudge
Ingredients: 1 cup crunchy peanut butter, 1 can (16 oz) vanilla frosting
Directions: Line an 8x8 pan with parchment. Microwave the peanut butter for 30-40 seconds and stir in the frosting until smooth. Spread into the pan and smooth the top. Chill 2 hours until firm, then cut into small squares and keep refrigerated.

10/18/2026

2-Ingredient Chocolate Fudge Bars
Ingredients: 3 cups dark or semisweet chocolate chips, 1 can (14 oz) sweetened condensed milk
Directions: Line an 8x8 pan with parchment. Melt the chocolate chips and condensed milk together over low heat, stirring until smooth. Spread into the pan and chill 2 hours until firm. Cut into bars and keep refrigerated.

10/18/2026

3-Ingredient Mummy Truffles
Ingredients: 1 pkg (about 36) Oreos, 8 oz cream cheese, 2 cups white chocolate melts (plus candy eyeballs to decorate)
Directions: Crush the Oreos into fine crumbs and mix with the softened cream cheese until a dough forms. Roll into 1-inch balls and freeze 20 minutes. Melt the white chocolate, reserving a little for drizzling, and dip each ball. Set on parchment, drizzle the reserved white chocolate over each in thin zigzags to look like bandages, then press 2 candy eyeballs onto each one. Keep refrigerated.

10/17/2026

2-Ingredient Rich Chocolate Fudge Bars
Ingredients: 3 cups dark or semisweet chocolate chips, 1 can (14 oz) sweetened condensed milk
Directions: Line an 8x8 pan with parchment. Melt the chocolate chips and condensed milk together over low heat, stirring until smooth. Spread into the pan and chill 2 hours until firm. Cut into bars and keep refrigerated.

10/17/2026

Halloween Mummy Snickers Chocolate Truffles
Ingredients: 1½ cups finely chopped Snickers, 4 oz cream cheese, 1 cup chocolate sandwich cookie crumbs, 1½ cups chocolate melts, white chocolate for drizzling, candy eyeballs
Directions: Mix the cream cheese with the cookie crumbs until smooth, then stir in the chopped Snickers. Roll into balls and freeze 20 minutes. Melt the chocolate melts, dip the balls, and set on parchment. Drizzle melted white chocolate over each in thin zigzags to look like bandages, then press 2 candy eyeballs onto each one. Keep refrigerated.

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Shattuck Avenue , North Berkeley
California City, CA
94709

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