Bar Cookie

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

These rich, two-layer flourless brownies are endlessly customizable. Top with chocolate chips, chopped pretzels, or any crunchy snack you have in the pantry.

Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.

Shards of rich, dark chocolate melt into the brownie batter as this dessert bakes, leaving behind pockets of luscious, gooey, molten deliciousness in every chewy bite.

This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.

I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.

These sheet-pan brownies don't require any special equipment. The batter gets spread into a thin layer yielding rich, chewy brownies that are about 1/4-inch thick.

This double-chocolate brownie with crunchy pecans and ice cream is perfect for dinner parties, family gatherings, or any time a hungry crowd wants something sweet and delicious.

Fresh and candied ginger team up to make an uplifting, zesty treat that can be prepared in any season. This quick yet impressive dessert lends itself to endless reincarnations, using various dried fruits and citrus zests, or even cocoa for chocolate lovers—see the recipes that follow for ideas!

For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).

In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.

Dulce de leche literally translates to “candy of milk.” In layman’s terms, it’s a caramel-like concoction made from boiling sweetened condensed milk until it becomes . . . well, pretty much an eighth deadly sin. What I love most about dulce de leche is that it has the beautiful color and deep flavor of caramel, but not the chewiness . . . so you don’t have to expend needless energy flexing your jaw muscles.

These bars are as refreshing as an icy glass of lemonade, and perfect for entertaining, potlucks, or picnics.

Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered in from-scratch caramel and silken chocolate in this jumbo version of a classic Halloween candy.

The iconic chocolate bar filled with peanut-studded caramel and nougat is all about chewiness. Here, we put all of those flavors into a bar that's big enough to eat with a fork.

This chewy, nut-filled blondie recipe comes from EveryDayCook by Alton Brown.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

Whether you call them magic bars or seven-layer (or sometimes five-layer) cookies, you probably know these treats. Chunky bits—like chocolate chips, nuts, and coconut—get layered over sticky condensed milk and a crisp cookie crust.

Chocolate-hazelnut spread gives these brownies a rich, nutty flavor.

The whole family will love these nutrient-packed bars as a grab-and-go breakfast or afternoon snack.

Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too.

Everyone's favorite bake sale treat goes gluten-free—with ingredients you already have in your pantry.

Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie—it's just the thing for an afternoon treat or to take to a friend's house (they'll love you forever!).