189 bars bar recipes

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Three-layer cranberry cheese bars with a buttery oat crumble crust, tangy cream cheese filling, and whole berry cranberry sauce on top. Makes 24 bars for holiday baking trays.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Buttery oat-and-pecan crumble bars layered with cherry pie filling and mini marshmallows, baked golden. Makes 4 dozen chewy, fruit-filled bars for bake sales or cookie trays.

Rich, fudgy chocolate bars loaded with chocolate chips, chopped nuts, and a gooey sweetened condensed milk layer. Makes 36 bars with a cocoa crumb crust that's ready for game day snacking.

Hungarian chocolate cream bars stack a cocoa sponge cake, rum-spiked mocha cream filling, and glossy chocolate glaze into decadent cafe-style squares. Dobos cake inspired and freezer-friendly.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Five-ingredient frosted toffee bars with a chewy oat-brown sugar base topped with melted semi-sweet chocolate and chopped peanuts. Simple, crunchy, and no-fuss baking.

Peanut butter bars are no-bake crowd-pleasers with a graham cracker and peanut butter base topped with melted chocolate. Five ingredients, one pan, refrigerate overnight. Buckeyes in bar form.

Pecan pie bars: shortbread crust topped with classic gooey pecan pie filling, baked in a sheet pan and cut into 36 holiday bars. All the flavor of pecan pie, none of the slicing drama.

Raisin breakfast bars with wheat germ, honey, walnuts, and cinnamon. A chewy, wholesome grab-and-go bar baked in one pan with simple pantry ingredients.

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.

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.

Old-fashioned date bars with a buttery oat crumb crust, orange-scented date filling with chopped nuts, and a crumbly oat topping baked until golden.

These bars made of vanilla wafers, chocolate chips, coconut and pecans are a great snack for dessert or when on the move.