251 cake jar recipes

Blueberry breakfast bars layer a buttery batter with canned blueberry pie filling and finish with a tangy lemon glaze. Easy church-supper bars cut from a 15x10 pan.

Jelly bean confetti cake with cream cheese, butter, and miniature jelly beans baked in a fluted Bundt pan. A colorful, fun celebration cake dusted with powdered sugar.

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.

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.

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.

Almond shortbread bars baked in a jelly-roll pan with chopped almonds pressed under an egg-white wash. Buttery shortbread base, glossy nutty top, and a single bake from start to finish.

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

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Mincemeat bars with a buttery oat-walnut crust sandwiching a thickened mincemeat filling. Old-fashioned holiday dessert squares that store beautifully in a tin.

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

No-bake cereal bars with corn flakes, peanut butter chips, and brown sugar, topped with melted chocolate and peanut butter. Crunchy, chewy, and ready without turning on the oven.

Millionaire shortbread: classic three-layer Scottish bar with buttery shortbread base, chewy homemade caramel, and dark chocolate top. Made from scratch with sweetened condensed milk and corn syrup for the proper caramel pull.

Love butterscotch, love pecans, and love the combination of these two together. That's why these squares have been my go-to treats. How can anyone say no to these delicious squares?! I do sometimes use half chocolate chips.

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.