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bars - Page 2 of 3

  • Magazine

    Raising the Bar Cookie

    Take classic bar cookies to new heights with rich, buttery shortbread crusts

  • Recipe

    Apricot Coconut Bars

    This combination of sweet, tangy apricots mixed with coconut on a sweet crust is borderline addictive.

  • Recipe

    Ginger Bars

    These spicy ginger bars are a cross between a gooey blondie and classic gingerbread. The bars’ moist, soft texture also makes them great keepers and shippers.

  • Recipe

    Kahlúa Fudge Bites

    These are very chocolatey and rich, which is why I like to cut them into smaller, bite-size squares.

  • Recipe

    Almond Cheesecake Apple Bars

    Cream cheese and lemon juice give these bars that classic cheesecake tang and texture.

  • Article

    Lemon Desserts from Subtle to Sassy

    Don’t forget the zest—these desserts get a sunny blast of flavor from not only the juice but also the zest, rich in aromatic oils

  • Recipe

    Gingered Lemon Bars

    I’m a total ginger lover, but if you’re not, feel free to leave it out of these bars—you’ll still get a luscious, tart and tangy, sweet lemon bar. To cut the…

  • Recipe

    Apricot, Pistachio & Chocolate-Chip Bars

    The trick to ensuring the right amount of crispiness in these bake sale favorites is partially baking the bottom layer before adding the sweet apricot filling and texture-rich crumb topping.…

  • Recipe

    Blueberry-Hazelnut Bars

    A rich, nutty pastry sandwiches a sweet blueberry filling. These bars keep for a day or two, tightly covered. For a special dessert, warm them and top them with vanilla…

  • Article

    Blueberry Desserts

    Cooking boosts the sweetness of these berries, a dash of lemon or cinnamon adds depth