Bar Cookie Recipes

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.

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.

Though these delicate cookies have a crisp outside, they are soft inside, making them the ideal bar cookie in our book.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Juice rehydrates the raisins so they stay plump while baking. This moist snacking cake might remind your little ones of banana bread.

If you're not a fan of raspberry jam, try substituting your favorite preserves.

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.

This dessert is reminiscent of pecan pie--with the extra sweetness of maple syrup and flaked coconut baked right in.

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.

These dreamy treats are drizzled with caramel to give an indulgent finishing touch.

Dense and chewy, these bars are a classic combination of oats and butterscotch.

These bars have a crunchy brown sugar base and a gooey caramel top. Everyone wins!

After the bars have cooled completely, transfer them to a flat surface or cutting board, and cut them using a sharp, heavy knife.

Crunchy, sweet, and chewy too—these bars are delightful in every way.