Let’s Bake: Easy Recipes for Kids


Let's Bake: Easy Recipes for Kids | Twin Cities Mom Collective

One of my kids loves to bake.  For Christmas one year, she asked for a stand mixer.  She especially loves to create her own recipes from scratch or replicate desserts and snacks she sees on cooking shows.  Her list of past creations includes marshmallow fluff frosting, raspberry cupcakes, triple layer birthday cake, chocolate frosted pancakes, and many more.

In the interest of simplicity (and minimizing the mess) I sometimes guide her toward some tried and true kid-friendly recipes that baking protégés of many ages can make with limited direction.  Younger kids may need a little more guidance and kids of any age may need help with the oven, stove, or microwave.  Here is a list of some of the relatively quick and easy treats that my kids have enjoyed making.  Bonus – they are just as fun to eat as they are to make!

Special K Bars

Click for recipe here.


1 cup Karo corn syrup

1 cup sugar

1 cup Peanut butter

6 cups Special K cereal

1 cup butterscotch chips

1 cup chocolate chips


  1. In a large saucepan add Karo syrup and sugar. Bring to a gentle boil and stir for about a minute.
  2. Remove from heat and then add the peanut butter. Stir until well combined.
  3. Add cereal. Stir gently until cereal is evenly coated.
  4. Press into a 9 x 13 casserole pan.
  5. Gently heat both the butterscotch and chocolate chips until melted in a heavy saucepan on low heat. Don’t overheat or the chocolate changes texture and isn’t smooth.
  6. Once the chocolate is melted, pour over the cereal mixture and spread evenly. It’s a fairly thin layer and that’s all you need!
  7. Place in refrigerator to cool – about an hour. Then cut into small squares.

Pretzel Peanut Butter Snack Bites

Click for recipe here.


3/4 cup creamy peanut butter

1 1/2 cups old-fashioned or quick-cooking oats

1/3 cup honey

1/4 cup well crushed pretzels, mostly very small pieces and crumbs

2 Tbsp. finely chopped salted peanuts

1/3 cup mini chocolate chips

Optional: 1/4 cup wheat bran, hemp seeds, flaxseeds, chia seeds, or hemp seeds


  1. Add peanut butter, oats, and honey to mixing bowl and stir for several minutes until well combined. Depending on the consistency of your peanut butter and honey, you may need to add an extra tablespoon of peanut butter or honey to bind mixture together.
  2. Add pretzels, peanuts, chocolate chips, and optional wheat bran, hemp seeds, flaxseeds, or chia seeds, and stir again.
  3. Roll into approximately 24 tablespoon-size balls and place into a gallon-size bag. Refrigerate for at least 2 hours.

Puppy Chow

Click for recipe here.


9 Cups of Corn Chex

1/2 Cup of Peanut Butter

1/4 Cup of Butter

1 Cup of Chocolate Chips

1 tsp of Vanilla

1 1/2 Cups of Powdered Sugar


  1. In a large bowl place the 9 cups of Chex cereal and set aside.
  2. In a medium size saucepan, melt the chocolate chips, butter and peanut butter on low heat until completely melted and smooth. Stir frequently to prevent the mixture from sticking. Remove from heat and stir in the vanilla.
  3. Pour the chocolate mixture over the dry cereal and stir carefully until it is completely coated.
  4. In a large ziplock bag pour the cereal mixture inside and then slowly add the powdered sugar. Seal the bag and shake well until all of the cereal is coated.
  5. Spread the mixture out on wax paper until the Puppy Chow is completely cool and dry.

Chocolate No Bakes

Click for recipe here.


1/2 cup butter

2 cups sugar

1/2 cup milk

1/4 cup cocoa powder

3/4 cup peanut butter

2 tsp vanilla

3 1/2 cups quick cooking oats


  1. In a large saucepan add your butter, sugar, milk and cocoa powder. Melt together and bring to a boil for 1 minute then remove from heat.
  2. Add in your peanut butter and vanilla and whisk until smooth and combined.
  3. Add in your oats and stir until full covered and coated.
  4. Lay down a piece of parchment paper on a flat surface and using a cookie scoop or ice cream scoop, scoop about 2 heaping tablespoonfuls into mounds on your parchment paper and let set for about 20 minutes.

Native American Fry Bread

Click for recipe here.


1/2–1 cup vegetable oil (or enough for 1-inch depth, for frying)

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk


  1. In a saucepan, heat about 1 inch of oil to 350 F.
  2. Meanwhile, combine the flour, baking powder, and salt in a bowl. Mix well to blend.
  3. Add the milk and stir until the dough holds together.
  4. Knead 3 or 4 times on a floured surface.
  5. Divide the dough into 4 uniform pieces and shape each into a ball.
  6. Roll each ball of dough into a circle with a lightly floured rolling pin.
  7. Carefully slide 1 or 2 pieces of dough into the hot oil. Fry for about 1 to 2 minutes on each side, or until lightly browned.
  8. Remove the fried dough to paper towels to drain.
  9. Use fry bread for tacos, add cinnamon, sugar, or honey, or eat by itself.

Mini Fruit Pizzas

Click for recipe here.


Refrigerated sugar cookie dough

8 oz package of cream cheese, softened

2/3 cup powdered sugar

1 teaspoon vanilla

1 cup of mixed fruits, chopped


  1. Bake the sugar cookies as directed.
  2. In a medium size bowl, use an electric mixer to blend the cream cheese, powdered sugar, and vanilla together until they’re smooth.
  3. Allow the cookies to cool completely.
  4. Spread a heaping spoon of the cream cheese mixture on the top of the sugar cookies.
  5. Top with the chopped fruit and serve immediately.
Hi! I'm Jami Willander, just your average super Mom (but aren't we all?) I'm a CPA (Certified Public Accountant) and work full time in finance at the University of Minnesota Physicians. I have a husband of almost 14 years and two daughters, ages 9 and 11. I'm a native Texan who took the scenic route with a military parent and ended up in Minnesota about half my life ago. I’ve long settled into being Minnesotan as I love tater tot hotdish and rarely say Ya’ll anymore! My family likes to camp at MN state parks and make the most of our state’s beautiful summers and lakes. I like music, travelling, kickboxing, dark chocolate, sunsets, and watermelon in no particular order. I try to keep up the balance of work, life, occasional adventures, and sanity while mostly surviving and sometimes thriving. In my free time you can find me at my kids’ sports and school activities, watching Netflix, trying a new recipe, or reading historical fiction.


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