251 cake jar recipes

Scott's oatmeal chocolate chip cookies with blender-pulverized oats, both chocolate chips and grated chocolate bar for double chocolate hits, and a quick 6-minute bake. Crisp edges, soft centers, dense with chocolate.

Peanut butter cookies loaded with chopped Baby Ruth bars for chunks of caramel, nougat, and roasted peanuts in every bite. Drop, flatten with a fork, bake until golden.

Loaded double-chocolate cookies in the style of the famous Neiman Marcus recipe: oatmeal blended to a fine powder, plus both chocolate chips and a grated chocolate bar melted right through the dough. Rich, chewy and intensely chocolaty.

Old fashioned fruitcake bars packed with candied cherries, dates, raisins, and nuts in a moist applesauce batter. Easier than traditional fruitcake and just as festive.

No wonder the recipe costs 250 dollars. These are definitely one of the best ones.

Applesauce cheesecake squares blend cream cheese, applesauce, and warm spice on a pecan-graham crust topped with the same crumb mixture. A fall-flavored bar that beats round cheesecake.

A most excellent chocolate chip cookie recipes with oats and nutty bits of pecans.

Peanut butter and jelly streusel bars with a brown sugar PB cookie base, strawberry jam middle, and oat-crumble topping. The lunchbox sandwich reinvented for the cookie tray.

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

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.

Patriotic Fourth of July chocolate sheet cake decorated as an American flag with vanilla and blue frosting and fresh strawberry stripes. A buttermilk-rich chocolate cake the kids can help decorate.

Super Moist Jam, Pineapple and Pecan Cake with Caramel Icing recipe

Creamy vanilla cheesecake bars on a rich chocolate-graham cracker crust. Melted chocolate chips and butter hold the base together while sweetened condensed milk makes the filling impossibly smooth.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Lime squares with shortbread crust: tangy lime curd-style filling over a buttery shortbread base, finished with powdered sugar. The cousin of lemon bars, tinted pale green for visual punch.

Classic lemon squares with a shortbread base and a tart-sweet lemon curd topping baked on a pre-baked crust. Powdered sugar dusted. Twelve squares per batch.