Grandma’s Home Recipe

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

10/13/2026

2-Ingredient Dark Chocolate Fudge
Ingredients: 3 cups dark 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. Pour into the pan, smooth the top, and chill 2 hours until firm. Cut into small squares and keep refrigerated.

10/13/2026

3-Ingredient Halloween Oreo Marshmallow Bombs
Ingredients: 1 pkg (about 36) Oreos, 1 jar (7 oz) marshmallow fluff, 1½ cups orange candy melts (plus Halloween sprinkles to decorate)
Directions: Crush the Oreos into fine crumbs and mix with the marshmallow fluff until a dough forms. Roll into 1-inch balls and freeze 20 minutes. Melt the candy melts, dip each ball, and set on parchment. Add Halloween sprinkles while the coating is still wet, then chill 20 minutes. Keep refrigerated.

10/12/2026

2-Ingredient Peanut Butter Chocolate Fudge
Ingredients: 2 cups chocolate chips, 1 cup creamy peanut butter
Directions: Line an 8x8 pan with parchment. Melt the chocolate chips and peanut butter together in the microwave in 30-second bursts, stirring until smooth. Pour into the pan, smooth the top, and chill 2 hours until firm. Cut into small squares and keep refrigerated.

10/12/2026

3-Ingredient Halloween Oreo Spider Truffles
Ingredients: 1 pkg (about 36) Oreos, 8 oz cream cheese, 1½ cups chocolate melts (plus candy eyes and pretzel sticks 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 chocolate and dip each ball, then set on parchment. While the coating is still wet, press in 2 candy eyes and break pretzel sticks into short pieces to make 8 spider legs on each. Chill 20 minutes and keep refrigerated.

10/11/2026

Halloween Mummy Snickers Truffles
Ingredients: 1½ cups finely chopped Snickers, 4 oz cream cheese, 1 cup chocolate sandwich cookie crumbs, 1½ cups white chocolate melts, 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 white chocolate, dip the balls, and set on parchment. Drizzle the leftover melted white chocolate over each in thin zigzags to look like bandages, then press 2 candy eyeballs onto each one. Keep refrigerated.

10/11/2026

2-Ingredient Chocolate Fudge
Ingredients: 1 can (16 oz) chocolate frosting, 1 cup chocolate chips
Directions: Line an 8x8 pan with parchment. Melt the chocolate chips in the microwave in 30-second bursts, stirring until smooth. Stir in the frosting until combined. Spread into the pan, smooth the top, and chill 2 hours before cutting into squares.

10/10/2026

Caramel Pretzel Bark
Ingredients: 3 cups mini pretzels, 1 cup brown sugar, 1 cup butter, 2 cups chocolate chips, flaky salt
Directions: Heat the oven to 350°F and line a sheet pan with foil. Spread the pretzels in an even layer. Boil the butter and brown sugar for 3 minutes, pour over the pretzels, and bake 5 minutes. Sprinkle with the chocolate chips, let them melt for 2 minutes, then spread smooth. Top with salt, chill 1 hour, and break into pieces.

10/10/2026

4-Ingredient No-Bake Chocolate Éclair Dessert
Ingredients: 1 box graham crackers, 2 boxes (3.9 oz each) instant vanilla pudding, 3 cups cold milk, 8 oz whipped topping, plus 1 cup chocolate frosting for the top
Directions: Whisk the pudding with the milk for 2 minutes, then fold in the whipped topping. Cover the bottom of a 9x13 dish with graham crackers and spread half of the pudding over them. Add another layer of crackers and the remaining pudding, then finish with a last layer of crackers. Warm the frosting for 15 seconds, spread it over the top, and chill at least 6 hours.

10/09/2026

Chocolate Peanut Butter Cup Fat Bombs
Ingredients: ¼ cup coconut oil, 3 tbsp cocoa powder, 3 tbsp powdered sweetener, ⅓ cup natural peanut butter, 2 tbsp more coconut oil, pinch of salt
Directions: Melt ¼ cup of coconut oil and whisk in the cocoa and 2 tbsp of the sweetener until smooth. Spoon a little into 12 mini muffin liners and freeze 10 minutes. Meanwhile, warm the peanut butter with the remaining 2 tbsp coconut oil, 1 tbsp sweetener, and the salt. Spoon over the chocolate layer, top with the remaining chocolate, and freeze 30 minutes. Keep stored in the freezer.

10/09/2026

Monster Eyeballs Rice Krispie Bites
Ingredients: 3 tbsp butter, 1 bag (10 oz) marshmallows, 6 cups crispy rice cereal, green gel food coloring, candy eyeballs
Directions: Melt the butter in a large pot over low heat, then stir in the marshmallows until smooth. Add a few drops of green gel coloring and mix well. Remove from the heat and fold in the cereal until coated. With buttered hands, roll into 1½-inch balls and press 1-2 candy eyeballs into each one while still warm. Let set 20 minutes.

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Shattuck Avenue , North Berkeley
California City, CA
94709

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