Two layers of buttery crumb sandwich a sweet middle made from fresh raspberries.
'bar cookies' on Serious Eats
Adding brown butter to traditional blondies increases their caramel flavor.
Take the campfire inside with these toasty marshmallow treats.
Also known as Magic Bars or Seven Layer Cookies, these gooey, sweet treats combine all the good stuff: coconut, chocolate chips, pecans, and a graham cracker cookie base.
Two of the most indulgent desserts come together in this irresistible bar cookie.
Cookie bars chock full of chocolate chips, nuts, and white chocolate chips.
Moist, chewy, and nostalgic, these bars appeal to just about everyone.
In these tropical bar cookies, a buttery shortbread base is topped with sweet guava paste, then finished with a lightly crunchy oat topping.
Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch.
Buttery shortbread is topped with salted cashews and gooey caramel. Warning: Bet you can't have just one.
Pour yourself a tall cup of coffee or tea and sit down to enjoy browned-butter pecan shortbread from Southern Living: Classic Southern Desserts. Minimal effort stands between you and crumbly, sweet, nutty delight.
Welcome fall, but keep it light. These airy bars from Baked Elements: Our 10 Favorite Ingredients still pack plenty of pumpkin and spice. Sweet cream cheese frosting is just a bonus.
Concord grapes are cooked down with thyme to make a sweet jam, then used as the filling for these buttery bar cookies.
Conjure up some morning cheer with these Sunshine Bars from Baked Elements: Our 10 Favorite Ingredients. After all, cereal is part of a balanced breakfast, whether or not it's covered in peanuts and chocolate.
If some is good, more is amazing. That's the guiding principle behind the mega-brownie that is the stunningly delicious and unbelievably rich result of combining brownies with the Canadian delight known as Nanaimo bars.
These thick, buttery bars are topped with chunky blackberry jam and toasted almonds.
Crunchy cornflakes add a crisp, crackly texture to the already awesome combo of chocolate and peanut butter. And what makes these bars even better? You don't have to turn on your oven to make them.
This recipe is adapted from Yvonne Whyte's 1952 recipe, which won 2nd place in the Pillsbury Bakeoff's Junior Division. The original recipe calls for shortening, but I have used butter instead to good effect.
This seasonal variation on the classic Canadian treat is easy to execute, and the cute upgrade is pretty immense, with a Neapolitan-hued (if not flavored) treats that are as adorable to behold as they are rich, decadent, and satisfying to eat. But don't forget to keep a toothbrush nearby, because these treats are extremely sugary.
If you aren't able to find multicolored marshmallows, you can use regular mini-marshmallows, or substitute, as I did, two-thirds of a bag of large red and green Christmas marshmallows (cut down to mini-marshmallow size) and 1/3 of a bag of regular mini-marshmallows.