217 baked jar recipes

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

Chocolate cheesecake bars with a brown sugar graham cracker crust, cocoa-rich cream cheese filling, and a smooth vanilla cream cheese topping. Three layers of bliss in every bite.

Magic cookie bars layered with graham cracker crumbs, walnuts, chocolate chips, flaked coconut, and sweetened condensed milk. Six ingredients, no mixing, and no special skills for a gooey, chewy bar cookie.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Peanut butter and jelly cheesecake with a crunchy oat-peanut crust, chunky peanut butter filling, and a glossy grape jelly topping. Childhood flavors in a grown-up dessert.

Gooey butter pecan bars layered with melted marshmallows, chocolate chips, and coconut on a cake mix crust. A 5-minute prep, no-fuss dessert bar that disappears at every potluck and bake sale.

Layered dessert bars with shortbread crust, amaretto-condensed milk filling, topped with chocolate chips, coconut, and almonds. Rich, gooey, and indulgent.

Buttery shortbread cookies meet crunchy walnut coating and glossy currant jelly in these classic holiday thumbprints that freeze beautifully for make-ahead baking.

Quick oatmeal bars with apple butter, coconut, and brown sugar baked into chewy squares ready in 30 minutes for easy lunch box treats or snacks.

Lightly spiced bars made with apricot nectar and dried apricots, finished with a tangy apricot glaze for double the fruit flavor.

This recipe was created when I made a mistake in making it. It was originally suppose to a brownie type dessert, but I used a jelly roll pan and didn't use enough butter. The end result became a hit and is alway requested and raved about.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

Banana monkey bars: a one-bowl banana bread baked thin into chewy bars, studded with walnuts and finished with a chocolate sugar drizzle. Lunchbox sweet, ready in under an hour.