Red Vines Giant Skillet Cookie

Red Vines Giant Skillet Cookie

Red Vines Giant Skillet Cookie


2 ½ cups All Purpose Flour(350 grams)
½ tsp Baking Soda(3 grams)
½ tsp Salt(4 grams)
2 Sticks of Butter(227 grams)
cup Sugar(130 grams)
½ cup Powdered Sugar(85 grams)
1 Egg
¾ cup Frozen Raspberries(90 grams) *If you only have fresh raspberries, stick them in freezer for 30 min. before beginning this recipe
½ cup Red Vines Raspberry TwistsCut into small pieces
½ tbsp ButterFor greasing the skillet
Vanilla ice CreamOptional


Preheat your oven to 350F.

In the bowl of a stand mixer or in a large bowl, combine the baking soda, salt, butter, sugar, and powdered sugar. Using the paddle attachment of the stand mixer, a handheld electric mixer, or a wooden spoon, combine the ingredients until light – about 3 minutes.

Add the egg and mix on medium speed until fully blended.

Add the flour to the mixture and mix slowly until streaks of flour disappear into the dough.

Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

Generously butter the bottom and sizes of a 10” cast iron skillet.

Using the rubber spatula, scoop the cookie dough into the skillet. Using the spatula or your hands, gently spread the dough into the skillet in an even layer.

Press the reserved raspberries and chopped raspberry twists onto the surface of the cookie dough.

Bake the skillet cookie for 35-40 minutes, until the edges are golden and set and the center is still pale and soft.

Serve warm with vanilla ice cream.

Red Vines Easter Basket Cupcakes

Red Vines Easter Basket Cupcakes

Red Vines Easter Basket Cupcakes


Easter Basket Cupcakes
Funfetti CupcakesUse your favorite recipe or box mix
FrostingUse premade frosting or the recipe included here
Shredded coconut
Egg-shaped candy
*Optional! Feel free to use a premade frosting
¾ cup Powdered SugarPlus 1 tablespoon (130 grams total)
8 tbsp Butter(113 grams)
tsp Table Salt
Coconut Grass
1 cup Shredded Coconut
Green food coloring


Directions – Frosting

Optional! Free free to use a premade frosting instead. Otherwise:

In the bowl of stand mixer, combine the butter and salt

Beat the butter for 3 minutes, until very creamy

Add ½ of the powdered sugar and mix on low speed until combined

Add the remaining powdered sugar. Mix on low speed until combined.

Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

Directions – Coconut Grass

Place the shredded coconut in a zip-top plastic bag

Add a very small drop of green food coloring to the bag. A little color goes a long way! You can always add more later if needed

Seal the bag and start shaking

Shake the bag, massaging the coconut around with your hands, until the green color is distributed and the coconut is green

If you’d like a deeper green color, add more food coloring and repeat step 4

Place the dyed coconut in a shallow bowl

Cupcake Assembly

Frost each cupcake with frosting

Stick 2 candy eggs in the center of each cupcake

Roll the edges of each cupcake in the dyed coconut so that “grass” sticks to the outside edge of the frosted cupcake

Cut Red Vines Twists and Candy Straws in half. Using the halves, bend into arc shapes.

Stick the arcs into the frosting on top of the cupcakes to create your handles

Lemon Raspberry Red Vines Bars

Lemon Raspberry Red Vines Bars

Lemon Raspberry Red Vines Bars


Ingredients – Crust
1 cup ButterSoftened
½ cup Granulated Sugar
1 tsp Vanilla
½ tsp Salt
2 cups Flour
Ingredients – Lemon Filling
2 cups Granulated Sugar
½ cup Flour
6 EggsRoom temperature
1 tsp Lemon Zest
½ cup Raspberry Jam
1 cup Lemon Juice
½ cup Powdered Sugar


Prepare a 9×13 baking pan with two sheets of parchment paper, leaving a little overhang to make for easy removal. Set aside.

Preheat oven to 350 degrees Fahrenheit

In a bowl, mix together butter and sugar

Add vanilla, salt, and then flour

When the dough comes together, press a thin even layer into the bottom of the parchment lined baking pan

Use a fork to make indentations in the crust to prevent it from rising, then bake for 13-15 minutes

Set crust aside and let cool while preparing the filling

For the filling, mix together sugar, flour, eggs, lemon juice, and lemon zest, until fully incorporated

Pour over the cooled crust and drop raspberry jam into the filling one tablespoon at a time

Use a toothpick to swirl the raspberry jam throughout the filling

Cut Raspberry Red Vines into small pieces and drop into the filling

Bake for 20-25 minutes until the filling is set and golden brown around the edges

Let cool at room temperature for at least one hour before removing from the pan and transferring to the refrigerator to cool for another 2 hours

When completely cool, cut into 12 bars, sprinkle with powdered sugar and enjoy!

Raspberry Red Vines Whoopie Pies

Raspberry Red Vines Whoopie Pies

Raspberry Red Vines Whoopie Pies


½ cup ButterRoom temperature
½ cup Granulated Sugar
1 EggRoom temperature
1 ¼ cups All Purpose Flour
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
¼ cup Buttermilk
¼ cup Lemon Juice
2 tsp Lemon Zest
1 tsp Vanilla Extract
For the Filling
½ cup Butter
8 oz Cream Cheese
4 cups Powdered Sugar
1 tsp Vanilla
¼ tsp Salt
3 tbsp Raspberry Jam
Raspberry Red Vines TwistsCut into small pieces



Preheat oven to 350 degrees Fahrenheit

In a mixing bowl, sift together flour, baking powder, baking soda, and salt

In the bowl of a mixer, cream together butter and sugar for about 2-3 minutes until fluffy

Add in egg and mix until fully incorporated

Add in lemon juice, lemon zest, and vanilla

Next, add in half of the flour mixture and mix until incorporated

Then add in buttermilk

Finally, add the rest of the flour mixture and mix

Pour batter into a piping bag and cut a small to medium sized hole in the bag

On a parchment lined baking sheet or baking mat, pipe the batter into 12 two-inch mounds. Be sure to space each mound at least 2 inches apart.

Bake for 10-12 minutes until slightly golden brown around the edges

When finished baking, set on a cooling rack to cool


In a bowl, mix together butter and cream cheese until creamy, about 2 minutes

Add vanilla, salt and raspberry jam. Mix until incorporated.

Add powdered sugar 1 cup at a time

When the filling is finished, scoop into a piping bag

Turn the whoopie pie tops over and pipe filling leaving a small space in the center

Cut Raspberry Red Vines Twists into small pieces and place in the center

Place another whoopie pie on top, add more chopped Red Vines as desired and enjoy!

Red Vines Danish Wreath

Red Vines Danish Wreath

Red Vines Danish Wreath


4 cups Fresh or Frozen Cranberries
½ cup Sugar
1 cup Water
1 OrangeJuiced and Zested
1 tbsp Orange Zest
1 Cinnamon Stick
2 Puff Pastry Sheets
4 oz Cream Cheese (Room Temperature)
¼ cup Granulated Sugar
1 tsp Vanilla Extract
For the Glaze
½ cup Powdered Sugar
1 tbsp Milk
1 Egg
1 tbsp Water


Preheat oven to 400 degrees Fahrenheit.
If puff pastry sheets are frozen, set them out now before preparing the filling.

In a sauce pot, add cranberries, water, cinnamon, orange juice, zest, and sugar. Simmer for 10 minutes over medium heat.

Once the cranberries have dissolved, add in RED VINES candy and cook for 2 minutes. When the sauce has thickened, set aside and let cool to room temperature.

In a bowl, mix together cream cheese, sugar, and vanilla until creamy and smooth. Set aside.

Unroll the puff pastry sheets and spread the cream cheese & sauce, leaving less than ½ of an inch on the sides.

Starting on the long edge, roll up the pastry dough into a log.

Cut the log into 16 equal pieces and arrange in a circle on a cookie sheet lined with parchment paper.

Brush each of the rolls with the egg wash and bake for 20 – 25 minutes.

Mix together powdered sugar and milk to make the glaze.
When finished, let cool for 10 minutes and drizzle with glaze.