These recipes are too good to save until the next bake sale.
For a no-fuss dessert to serve a crowd (whether it's a crowd of 2 or 20), these bars might be just the ticket. Slice and stack
on a domed cake plate for a beautiful and effortless presentation.
First up, Peanut Butter Cup Blondies.
If you're a fan of the classic flavor combination of chocolate and peanut butter, you'll love these bars.
View Recipe: Peanut Butter Cup Blondies
Lemon squares are a tried and true classic, but you know we've got to mix it up. Try these decidedly different sweet treats
and you won't look back.
View Recipe: Lemon-Earl Grey Squares
Though these delicate cookies have a crisp outside, they are soft inside, making them the ideal bar cookie in our book.
View Recipe: Pecan Bar Cookies
A small square of these rich bars is enough to satisfy a dessert craving. The flour and oats mixture serves as a solid base
for the soft butterscotch chip layer and a crumbly, streusel-like topping.
View Recipe: Butterscotch Bars
Put those speckled bananas to good use. These will be a hit at the bake sale stand and after just one bite you will know why.
View Recipe: Roasted Banana Bars with Browned Butter-Pecan Frosting
These no-bake bars come together quickly with common pantry ingredients. Make sure the cereal is well crushed (try packing
it in a sealed zip-top plastic bag and using a rolling pin) so it incorporates into the peanut butter mixture.
View Recipe: Swag Bars
Letting the dough rest at least 24 hours before baking allows the spices in this handmade version of the classic German cookie
to mellow and meld.
View Recipe: Lebkuchen
These cranberry-oatmeal bar cookies strike a nice flavor balance: Not too sweet and not too tart. Be sure to zest the orange
before you squeeze the juice.
View Recipe: Cranberry-Oatmeal Bars
You'll love these Chocolate-Mint Bars if you're a big fan of the thin chocolate-mint Girl Scout cookies or Andes candies.
Refrigerating the bars allows the mint layer and glaze to set properly. For a more grown-up taste, you can substitute dark
chocolate chips for some or all of the semisweet chocolate chips in the glaze.
View Recipe: Chocolate-Mint Bars
These bar cookies are also known as seven-layer bars. They can create a sticky mess in the pan, so it's crucial to line it
with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don't pack the crumbs too tightly in
the bottom of the pan. Kids will enjoy helping you build the layers for these quick and easy bars.
View Recipe: Hello Dolly Bars
For these classic bar cookies, we wanted just enough salt to heighten the flavor, so we opted for unsalted butter. Browning
the butter deepens its flavor and, when combined with brown sugar, creates the butterscotch taste. Store unrefrigerated in
an airtight container up to three days, or freeze for three months.
View Recipe: Butterscotch Blondies
These offer a great homemade alternative to store-bought cereal bars. The butter contributes to the golden crust of the dense,
moist, fruit-studded treats. You can use walnuts instead of pecans, or substitute raisins for the dates.
View Recipe: Apple-Date Bars
We loved this creative take on the traditional Rice Krispies bar. Green pumpkinseeds are also sometimes sold as pepitas. In
humid weather, cool the bars in the refrigerator to keep them from becoming too sticky.
View Recipe: Green Pumpkinseed and Cranberry Crispy Bars
You can prepare and refrigerate these luscious bars a day or two in advance. They are actually easier to cut once they have
been completely chilled.
View Recipe: Pecan-Date Bars
Moist and chewy, these date-filled bars make a satisfying afternoon snack or a nice treat to bring into the office. They travel
well, since you can let them cool in the baking pan and carry them. Or, for a prettier package, place them in a cookie tin
divided by sheets of parchment paper.
View Recipe: Maple-Date Bars
The tartness of lemon counters the rich sweetness of coconut in a light-as-air bar cookie with a flaky crust. A bit of almond
extract adds body and complexity, but if you don't have it in your pantry, don't fret. No one will miss it.
View Recipe: Lemon-Scented Coconut Macaroon Bars
Juice rehydrates the raisins so they stay plump while baking. This moist snacking cake might remind your little ones of banana
View Recipe: Monkey Bars
If you're not a fan of raspberry jam, try substituting your favorite preserves.
View Recipe: Raspberry-Chocolate Bars
These bar cookies can be made several days in advance; store in an airtight container with wax paper between layers to prevent
sticking. Pack one for a scrumptious lunchbox treat.
View Recipe: Heavenly Apricot Cobbler Bars
This dessert is reminiscent of pecan pie--with the extra sweetness of maple syrup and flaked coconut baked right in.
View Recipe: Passover Pecan Bars
Rhubarb, which looks like crimson celery, has a short season, so stock up while you can. It freezes beautifully; just store
the stalks in a heavy-duty zip-top plastic bag. You can use fresh or frozen rhubarb for this recipe. We actually preferred
unthawed frozen rhubarb.
View Recipe: Rhubarb Custard Bars
These dreamy treats are drizzled with caramel to give an indulgent finishing touch.
View Recipe: Caramel Cloud Bars
Dense and chewy, these bars are a classic combination of oats and butterscotch.
View Recipe: Scotch Bars
These bars have a crunchy brown sugar base and a gooey caramel top. Everyone wins!
View Recipe: Two-Layer Caramel-Pecan Bars
After the bars have cooled completely, transfer them to a flat surface or cutting board, and cut them using a sharp, heavy
View Recipe: Orange Fig Bars
Crunchy, sweet, and chewy too—these bars are delightful in every way.
View Recipe: Crunchy Oat-Apricot Bars