217 baked jar recipes

Buttery lemon-scented shortbread base spread with cherry pie filling and dotted with flattened dough rounds on top. A cobbler you can eat with your hands.

Raspberry-filled jelly doughnuts made from canned biscuits, dipped in butter and rolled in cinnamon sugar. A clever shortcut that tastes like the real thing.

Gold medal caramel bars layer a chocolate cake mix base with caramel topping and chocolate chips, then crumbled cake mix streusel. Four-ingredient potluck bars for the cookie swap.

Harvest pumpkin bars with canned pumpkin, cinnamon, and a smart soy flour boost for extra protein. Soft, moist sheet pan bars perfect for fall potlucks.

Childhood PB&J turned into a two-layer peanut butter cake filled with more peanut butter and red jelly, topped with fluffy seven-minute frosting. Nostalgic birthday cake for grown-ups.

Chocolate peanut butter cheesecake on a peanut butter cookie and chocolate wafer crust, topped with white chocolate peanut butter glaze and a chocolate drizzle.

Classic jelly roll cake with light sponge wrapped around your favorite jam and dusted with confectioners sugar. Vintage rolled cake recipe in 45 minutes flat.

Maple walnut bars with raisins, melted butter, and just 7 ingredients mixed in one bowl. Chewy, nutty cookie bars baked in an 8-inch pan and cut into squares.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Peanut butter chocolate layer bars with a peanut butter Oreo crust, chopped peanuts, chocolate chips, and coconut drizzled with sweetened condensed milk.

Dutch apple crumb bars stack a shortbread crust, apple-date filling, and cinnamon oat crumble into sliceable bars. Classic streusel topping over tender baked apples with a chewy date kick.

Chewy peanut butter chip bars with deep cocoa brownie batter and pockets of peanut butter chips. A jelly-roll pan recipe that yields four dozen fudgy chocolate bars.

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

Three-layer pumpkin bars built on a yellow cake mix base with spiced pumpkin custard center and a buttery cake-mix streusel top. Makes 24 bars in a 9x13 pan.

Chocolate caramel nut bars with a German chocolate cake-mix crust, melted caramel middle, and chopped walnuts and chocolate chips. A potluck-ready bar cookie you can shortcut with a boxed mix.

Peanut muffins with a hidden jelly surprise: tender peanut-studded muffins baked around a molten pocket of fruit jam and topped with a crunchy peanut sprinkle. PB and J in muffin form, ready in about 45 minutes.