182 mars bar recipes

Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.

Old-fashioned chocolate sticks: a thin pan of dense fudgy chocolate-nut batter cut into slim rectangles after baking. Half-cookie, half-brownie bar made for coffee or after-dinner trays.

Linzertorte fingers with a buttery ground almond pastry layered with raspberry jam and topped with sliced almonds. An Austrian-inspired bar cookie for elegant holiday baking.

Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

Chocolate crossword cookies: thick, chewy chocolate bar cookies loaded with chocolate chips, baked in a pan and cut into squares. A bake-sale favorite with a brownie-cookie hybrid texture.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

Mazurka cookie bars with an almond shortbread base topped with a fruity filling of apricots, figs, raisins, walnuts, and candied orange peel, finished with powdered sugar icing.

Canadian butter tart squares with a buttery shortbread base and gooey brown sugar-raisin filling. All the flavor of butter tarts without rolling pastry. Cut into bars for easy sharing.

Fruit and chocolate dream squares with a buttery shortbread crust, raspberry jam, milk chocolate chips, and a pecan streusel topping. Layered bar cookies baked until golden and crumbly.

Chewy brown sugar walnut bars made with just seven ingredients, no mixer needed. Bake in a square pan, cut into squares, and serve warm for a simple treat.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.

Peanut butter cup muffins with chocolate cocoa batter and pockets of melty peanut butter chips. A bakery-style breakfast or after-school muffin that tastes like a candy bar.

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.

Buttery brown sugar bar cookies with chopped walnuts and a hint of rum extract, baked in one pan and cut into squares. Serve warm with ice cream or stash them in a tin for later.

Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.