Bar Cookie

These lemon oat bars are a great make ahead dessert, perfect for holidays, gatherings, or just afternoon snacking.

Bourbon, toasted coconut, pecans, chocolate chips—these loaded blondies from Cheryl Day have pretty much everything.

These fudgy rye-flour olive oil brownies are sweetened with dates.

Golden sweet-tart lemon bars are like squares of sunshine. And they’re quick to make.

Baking these at 400°F results in brownies that are moist and fudgy on the inside with a delicate, thin crust on the outside.

Grilled brownies—yes, that’s right. Brownies are simple to cook on a barbecue, and this recipe, warmed with a touch of ancho chile, is really easy.

Chef Reem Assil’s cookie bar version of ma’amoul—a holiday cookie enjoyed for Eid, Christmas, and Easter—is scented with espresso and orange blossom water.

Chef Reem Assil's version of Ma'amoul Med Bil Ashta—a holiday cookie enjoyed for Eid, Christmas, and Easter—that's famous in Lebanon.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They’re salty-sweet with pockets of raspberry jam.

The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and perfect for potlucks and holiday parties. 

I am always in search of the best brownie, and I figure if you can’t find it, make it. So here it is: a triple chocolate brownie, with a layer of toasted chopped nuts encased in dulce de leche, then topped with a zesty cheesecake mixture and baked again. I rest my case.

These raspberry cheesecake brownies are tart, chocolatey, and cheesecake-filled, so stop reading and make them!

These delicate jam-filled bar cookies are made with dough that you freeze and then grate into the pan. They have a delightful light and crumbly texture.

A practically perfect brownie: dense and fudgy thanks to the chia seeds; rich, but not sickeningly so; with a salted caramel-like flavor that comes from using white miso and salt together.

The secret to this brownie’s chewy-and-fudgy texture? Chilling them in the fridge.

These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.

What’s better than a brownie? A brownie with a layer of peanut butter cookie, that’s what.

You’ll find these a fudgy, sweet and lightly fermented addition to your brownie repertoire.

Lebkuchen recipes are many and diverse—some are flourless, made with almond and hazelnut meal; some are made in bar form and others in cookie form; some are glazed with chocolate and others with a thin lemon glaze.

These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb. 

Avocados add creamy, nutrient-dense richness, taking the place of butter in these baked sweets.

With a wheat-free coconut-date cookie crumb–like crust, a creamy coconut layer, and a rich chocolate topping, these bar cookies will remind you of your favorite candy but taste so much better.

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger.