The Best Desserts From Guy's Ranch Kitchen

Hunter's version of this ooey gooey treat features a layer of crispy rice cereal, adding the perfect amount of crunch.

Aarti says the slightly pine-y nature of the juniper berries brings out the jamminess of the blueberries in this decadent dessert.

Maneet uses store-bought moon pies as the base for this dessert to save some time during prep.

Aarti caramelizes pineapples in butter, brown sugar, and warm spices to add a layer of sweetness to her fluffy muffins.

Jonathan adds macadamia nuts to his caramelized pears and apples mixture to give this elegant dessert the perfect amount of texture.

Chai masala powder, cardamom powder, and saffron add bold flavors to Maneet's cake.

Justin takes this classic French dessert to the next level by using pluots, which are a hybrid of plums and apricots.

Aaron uses real maple syrup in his candy mixture to add deep, bold flavors.

Maple sugar, maple syrup and a blend of warm spices balance the hearty flavors of Jonathan's oat crumble.

Crucnhy, salty pretzels balance out the sweetness of Eric's giant cookie and add the perfect amount of crunch!

Tart raspberries, fresh lemon juice, and a splash of raspberry liqueur add bold flavors to Marc's delicate dessert.

Paired perfectly with homemade crispy chocolate chip cookies, Duff’s creamy milkshakes are a great way to cool down after a long day.

Alex uses cream cheese, store-bought orange juice, condensed milk and almonds for the filling of her easy no-bake cheesecake.

Don’t be deceived by the mini size of these pies! Alex packs them with mighty flavors from vanilla extract and chocolate chips, then adds a crunch with her deliciously toasted pecans.

A ten layer cake may sound intimidating at first...but this cake only takes 25 minutes from start to finish!

If you’ve got some tortillas and Granny Smith apples laying around the kitchen, whip up some of these taquitos for dessert. Reviewers describe them as "amazing and easy to make!"

Whip up these gin-infused pancakes on the skillet, chill them in the fridge, then make them into a cake by stacking them with layers of whipped cream and fresh blackberries.

This southern-style pie is drizzled in caramel and sprinkled in peanuts. Guy says it tastes "like a moist, creamy, extra-extra peanut butter cookie."

Amanda spices up her brownies with cinnamon, Aleppo pepper and chilli powder. She balances out the spice by topping them in a heavenly sweet icing made with cream cheese and smooth peanut butter.

Superfan Barbara G raved: "The beauty of the fruit comes through in this dish. The sweetness of the reduction of the juices is amazing."

Pick up your favorite store-bought glazed doughnuts for this quick and easy treat.

Dip these crunchy minis in Antonia’s scrumptious caramel sauce, made with condensed milk, heavy cream and salt.

With ingredients like almond milk, gluten-free flour and coconut water, this irresistible chocolaty treat is vegan friendly.

You’ll be surprised how easy the meringue is to make. Antonia tells us, "it’s actually just egg whites and sugar, whipped to a very stiff peak."

Reviewer Kelly H. told us: "These blondies are amazing! The butter and brown sugar combination is magical!"

Alex says that her cake is "the perfect dessert right out of the oven and just as good toasted and served for breakfast the next morning."

If you’ve got a bunch of extra doughnuts laying around the office, put them to good use in Duff’s delectable doughnut bread pudding topped with his special "Frozen Berry Goo" sauce.

Alex Guarnaschelli told us: "This cake is silky, honestly in a way that I don’t expect. Only olive oil can do that."

Chef G. Garvin describes his mouse as "light and slightly dense with bold semi-sweet flavors."