Break out your baking pan!
Caitlin Bensel; Food Stylist: Torie Cox
Bar cookies are a particular category of dessert.
If a cookie andsheet cakecombine, these hand-held treats made to grab and goor bake and takeare the result.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
These are 35 of our most beloved bar cookie recipes ever.
Juicy bourbon-soaked peaches pair wonderfully with the rich cream cheese filling.
Great for packing in lunches.
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They’re soft, chewy, rich, and perfectly balanced!"
writes oneSouthern Livingreader of these bars.
This bar version of the classic recipe makes it easier to serve to a crowd.
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Then you stir in pecans, chocolate morsels, and coconut.
Full of texture and sweet and salty flavors, it’s obvious why they are a longtime crowd-pleaser.
A serrated knife is the best tool for making neat slices.
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Buttery Pineapple Crumble Bars
The name says it all.
Enjoy the caramel sweetness of a pineapple upside-down cake, but in buttery hand-held form.
A crumbly almond topping is the perfect match for the juicy fruit filling.
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Choose from Honey Nut Cheerios, Froot Loops, or Cinnamon Toast Crunch and bake up a batchor two!
Blueberry-Lemon Crunch Bars
Blueberries and lemon make a delicious duo, especially in these impressively thick bars.
A crunchy top and bottom layer contrast nicely with the soft, jammy filling.
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Think of it as a fruit crisp in cookie form.
Magic Cookie Bars
You might recognize these from your grandmother’s kitchen.
And if you don’t, they are a melt-in-your-mouth chocolate-coconut dream.
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The custardy flavors pair perfectly with the brown butter-vanilla wafer crust.
Leave enough time in your preparations for these bars to chill correctly.
This recipe is made for you.
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Cappuccino Swirl Bars
Get your caffeine fix an even sweeter way.
Store-bought wafer cookies are the secret to the chocolatey crust.
Make the bars up to three days in advance and keep them refrigerated until you are ready to serve.
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No-Bake Fudgy Toffee Bars
Don’t even bother turning on the oven.
These ooey, gooey, caramelly layered bars are completely no-bake.
Wait until the top layer of chocolate firms up to get the best slice.
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Store in the refrigerator for up to three days.
After baking the bottom layer for about 25 minutes, spread the cherry filling evenly over the crust.
Sprinkle the filling with the chopped pecans and flour mixture and cook until golden brown.
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The bars are baked in a 13- x 9-inch casserole dish.
The buttery crust makes the perfect pairing with the tart filling.
Substitute store-bought pie dough to make these treats come together even faster.
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For the prettiest topping, use a knife to gently spread the fruit purees into swirls.
Bake these bars up to two days in advance for easy party preparation.
Brown Butter Blondies
Classic blondies get an easy upgradebrown butterin this fantastic recipe.
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Nutty, aromatic butter is heavenly when paired with vanilla, brown sugar, and plenty of chocolate.
Creamy cheesecake teams up with a tender cookie base to make one incredible bar.
These bars serve a larger crowd than a pie, and they’re easier to slice and transport.
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Make them for fall or whenever you’re in an autumnal mood.
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Credit: Photographer Victor Protasio, Food Stylist Rishon Hanners, Prop Stylist Audrey Davis
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Credit: Caitlin Bensel; Food Styling: Torie Cox
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