Bar Cookie

An addition of cornmeal gives these bars a sandy, crunchy, slightly savory crust that’s perfectly complemented by tart lime curd and sweet blueberry glaze.

Fresh berries—combined with a jar of preserves—give these bar cookies a jammy center with ruby-red, candy-like edges.

Imagine what would happen if gooey butterscotch cookies and crunchy Cracker Jack had a love child. Caramel corn blondies are born! These are best served the day they are made for the crunchiest texture, but they are still yummy as the popcorn softens. It shouldn't be a problem though, since they take just minutes to throw together.

How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.

These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!

Upgrade your campfire treats with soft honey-cinnamon cookies slicked with melted chocolate and two toasted, charred marshmallows.

These dream bars have made the rounds. My mother's friend Phyllis Grossman passed the recipe to my mother when I was growing up. My mother passed the recipe to me, and I have since passed it along to friends. We all make it. I have baked versions with milk chocolate and hot fudge, but the best filling by far is bittersweet chocolate. I melt the chocolate, spread it on a sheet pan and chill it, break it into shards, and press it into the dough. Then I spread a brown sugar meringue on top. I warn you—as I warn every new employee at Hot Chocolate—proceed with caution. You have to either never eat these or succumb to the fact that you will be addicted forever to Dream Bars.

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category.

Low-acid Meyer lemons make the citrus flavor of these bars especially vibrant.

Indulgent raspberry cream cheese makes homemade brownies even better.

Two Halloween favorites—candy corn and pumpkins—meet in these irresistible blondies.

This recipe is a favorite among my mom's circle of friends, and everyone I know who has tried it raves about it. It gets its name from the fact that the cake is very moist and has a crisp top, much like brownies. Plus, it's baked in a brownie pan and gets cut into bars. But the texture is much lighter than that of chocolate brownies, and the flavor is all fruit and cinnamon. This is such an easy recipe to make: a great standby for those days when you want a sweet treat without a lot of fuss, or when you remember at 9 p.m. that you volunteered to make dessert for tomorrow's bake sale.

Bar-shaped desserts abound in the Midwest. This version is particularly rich.

Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra

EFFORT: A LOT
PREP TIME: 25 MINUTES
COOK TIME: 1 HOUR 20 MINUTES TO 2 HOURS
KEEPS ON WARM: NO The ingredient list is designed for use in a medium (4- to 5 1/2-quart) slow cooker. See the cook's notes for ingredient lists for small (2- to 3 1/2-quart) and large (6- to 8-quart) models.

Turkish coffee is ubiquitous in Israel. This dessert has a caffeine kick that'll keep your party guests awake so they can enjoy every last bit of the delicious food you prepared. 

Christina Tosi, the chef, owner, and founder of New York's Momofuku Milk Bar, created this recipe exclusively for Epicurious. You can make these marshmallow cereal bars with a variety of different cereals. We find that simpler ones, such as cornflakes, Golden Grahams, and Kix work best, and recommend avoiding more sugary cereals, or cereals with large or dense pieces. You can add up to 1 cup total of mix-ins per batch, but feel free to use any kind of mix-in combination to equal 1 cup. You can also experiment with different cereal and mix-in combinations to create your own unique treats. Some of our favorites include wheat puffs with pistachios and dried cranberries, Rice Krispies with dried blueberries and cinnamon, and Cheerios with pepitas and dried cherries. For more on Tosi and these holiday treats, see A Very Momofuku Milk Bar Christmas.

These intensely flavored dark chocolate brownies are spread with a layer of caramel then topped with bittersweet chocolate ganache.

Jumbo shrimp. Airline food. Boneless ribs. Fuzzy logic. Some words just don't seem to belong together. I'm betting you'd say healthy brownie falls into that category. Au contraire! How do I know that isn't the case? Because there was a lot of "yumming" in my kitchen as a gaggle of brownie aficionados devoured these. Refined white sugar out; Grade B maple syrup in. See ya white flour; hello almond flour and brown rice flour. Fare-thee-well butter; come-on-down olive oil! Add dark chocolate, walnuts, and cinnamon, and the result is a decadent culinary oxymoron for the ages.

Sweeten movie night by whipping up a batch of these treats for your friends. Cherries and oat flour add fiber to make them extra filling.