18 Delicious Dessert Bar Recipes for Every Occasion

Ready to sweeten up your dessert game? Whether you’re hosting a festive gathering or simply treating yourself, our roundup of 18 Delicious Dessert Bar Recipes for Every Occasion is your go-to guide for irresistible treats. From gooey chocolate delights to fruity refreshers, there’s a bar for every taste and event. Dive in and discover your next favorite dessert that’s sure to impress any crowd!

Chocolate Chip Cookie Dough Dessert Bars

Oh, you’re about to meet your new obsession. These bars? They’re the love child of cookie dough and dessert bars—no baking required, just pure, unadulterated joy.

Ingredients

• 1 1/2 cups all-purpose flour (heat-treated for safety)
• 1/2 cup unsalted butter, softened (room temp is key)
• 1/2 cup brown sugar, packed (for that deep molasses flavor)
• 1/4 cup granulated sugar (adjust to your sweetness preference)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp salt (balances the sweetness)
• 1 cup mini chocolate chips (or chop regular ones for texture)
• 1 can sweetened condensed milk (14 oz, the secret glue)
• 1 cup semi-sweet chocolate chips (for the topping)

Instructions

1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
2. Mix in the vanilla extract and salt until fully incorporated.
3. Gradually add the heat-treated flour, mixing just until combined. Overmixing leads to tough dough.
4. Fold in the mini chocolate chips evenly throughout the dough.
5. Press the dough firmly into an 8×8 inch pan lined with parchment paper. Tip: Use a flat-bottomed cup to smooth it out.
6. Pour the sweetened condensed milk over the dough layer, spreading it to the edges.
7. Sprinkle the semi-sweet chocolate chips on top, pressing them lightly into the milk.
8. Chill in the refrigerator for at least 3 hours, or until set. Tip: Overnight chilling yields cleaner cuts.
9. Lift the bars out using the parchment paper and cut into squares. Serve cold.

Now, these bars are all about contrast—creamy, chewy, and packed with chocolate. Try serving them with a drizzle of caramel or a scoop of vanilla ice cream for that extra oomph.

Lemon Blueberry Cheesecake Bars

Unleash the ultimate summer dessert with these zesty Lemon Blueberry Cheesecake Bars. Perfectly tangy, creamy, and bursting with juicy blueberries, they’re a no-fuss crowd-pleaser.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 2 cups cream cheese, softened (room temperature for smoother mixing)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 2 large eggs (room temperature blends better)
• 1/4 cup fresh lemon juice (about 2 lemons, zest them too for extra flavor)
• 1 tsp vanilla extract (pure for best taste)
• 1 cup fresh blueberries (toss in 1 tbsp flour to prevent sinking)

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch pan with parchment paper, lightly grease with butter.
2. Mix graham cracker crumbs with melted butter until combined. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool slightly.
3. Beat cream cheese and sugar until smooth. Tip: Scrape the bowl’s sides to ensure no lumps.
4. Add eggs one at a time, mixing well after each. Stir in lemon juice, zest, and vanilla.
5. Gently fold in blueberries coated with flour. Pour over the crust, spreading evenly.
6. Bake for 35-40 minutes until the center is just set. Cool completely, then chill for 4 hours.

Perfectly creamy with a crunchy base, these bars are a lemony dream. Serve chilled with a drizzle of blueberry sauce for an extra pop of color and flavor.

Peanut Butter Chocolate Chip Blondie Bars

Melt into bliss with these gooey, golden bars that blend rich peanut butter with melty chocolate chips. Perfect for when you crave something sweet but substantial—no mixer needed!

Ingredients

• 1 cup creamy peanut butter (skip the natural kind for better texture)
• 1/2 cup unsalted butter, melted (or coconut oil for a twist)
• 1 cup brown sugar, packed (light or dark, your call)
• 2 large eggs (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1 cup all-purpose flour (spooned & leveled)
• 1/2 tsp baking powder (freshness matters)
• 1/4 tsp salt (flaky sea salt amps it up)
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8″ pan with parchment, leaving overhang for easy lifts.
2. In a large bowl, whisk melted butter, peanut butter, and brown sugar until smooth—no lumps allowed.
3. Beat in eggs one at a time, then vanilla. Tip: Scrape the bowl’s sides to ensure even mixing.
4. Gently fold in flour, baking powder, and salt until just combined. Overmixing = tough blondies.
5. Stir in chocolate chips, then spread batter into the pan. Sprinkle extra chips on top because why not?
6. Bake for 25-30 minutes until edges are golden but center is slightly soft. Tip: A toothpick should have moist crumbs, not wet batter.
7. Cool completely in pan before slicing—patience rewards you with clean cuts.

Heavenly when warm with a scoop of vanilla ice cream or packed in lunchboxes for a sweet surprise. The edges are chewy, the center fudgy, and every bite packed with peanut buttery goodness.

Raspberry Almond Shortbread Bars

Zesty and sweet, these bars blend tart raspberries with nutty almond shortbread for a dessert that’s as easy to make as it is to devour. Perfect for picnics or a quick treat, they’re a no-fuss favorite.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 1/2 cup granulated sugar (for a sweeter bite, up to 3/4 cup)
• 2 cups all-purpose flour (spooned and leveled)
• 1/2 tsp almond extract (pure for best flavor)
• 1/2 cup raspberry jam (seedless for smooth texture)
• 1/4 cup sliced almonds (toasted for extra crunch)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Mix in flour and almond extract until dough forms. It will be crumbly but should hold together when pressed.
4. Press 2/3 of the dough firmly into the prepared pan. Use the back of a spoon to smooth the surface.
5. Spread raspberry jam evenly over the dough layer, leaving a small border around the edges.
6. Crumble remaining dough over the jam. Sprinkle with sliced almonds.
7. Bake for 35-40 minutes, or until edges are golden and top is lightly browned. Tip: Rotate pan halfway through for even baking.
8. Cool completely in pan on a wire rack before cutting into bars. Tip: Chill for cleaner cuts.

Crumbly yet tender, these bars offer a buttery contrast to the vibrant raspberry layer. Serve them with a dusting of powdered sugar or alongside vanilla ice cream for an extra indulgent treat.

Salted Caramel Chocolate Pretzel Bars

Outrageously easy and irresistibly decadent, these bars mash up sweet, salty, and crunchy in every bite. Perfect for when you need a quick fix that feels fancy.

Ingredients

• 2 cups pretzels, crushed (plus extra for topping)
• 1/2 cup unsalted butter, melted (salted butter works too, adjust salt in caramel)
• 1/4 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup brown sugar, packed (light or dark, your choice)
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp sea salt (flaky is best)
• 1 cup semi-sweet chocolate chips (milk chocolate for sweeter bars)

Instructions

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper, leaving overhang for easy removal.
2. Mix crushed pretzels, melted butter, and granulated sugar in a bowl until combined. Press firmly into the prepared pan. Bake for 10 minutes until set. Tip: Use the bottom of a glass to press the crust evenly.
3. While crust bakes, combine condensed milk, brown sugar, 4 tbsp butter, and sea salt in a saucepan over medium heat. Stir constantly for 5-7 minutes until thickened. Remove from heat, stir in vanilla.
4. Pour caramel over the baked crust, spread evenly. Sprinkle chocolate chips on top while hot, let sit for 2 minutes to melt, then spread smoothly. Tip: A warm knife helps spread the chocolate easily.
5. Crush extra pretzels and sprinkle over the chocolate. Chill in the fridge for at least 2 hours until set. Tip: For clean cuts, use a hot knife.

Now you’ve got layers of buttery pretzel, gooey caramel, and rich chocolate. Serve chilled or at room temp—either way, they’re a crowd-pleaser. Try drizzling with extra caramel or a sprinkle of sea salt before serving for extra flair.

Strawberry Rhubarb Crumble Bars

Make these Strawberry Rhubarb Crumble Bars your next kitchen adventure. They’re the perfect mix of sweet, tart, and buttery crunch—ideal for picnics or a cozy night in.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (plus 2 tbsp for filling)
• 1/2 cup unsalted butter, cold and cubed (or vegan butter for a dairy-free option)
• 1/4 tsp salt
• 1 cup strawberries, diced (fresh or frozen, no need to thaw)
• 1 cup rhubarb, diced (if using frozen, thaw and drain excess liquid)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp cornstarch (to thicken the filling)

Instructions

1. Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, and 1/4 tsp salt. Add 1/2 cup cold, cubed butter. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for a flakier crust.
3. Reserve 3/4 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan. Bake for 15 minutes, or until lightly golden.
4. While the crust bakes, prepare the filling. In a medium bowl, toss 1 cup diced strawberries, 1 cup diced rhubarb, 2 tbsp sugar, 1 tbsp lemon juice, and 1 tsp cornstarch until well combined. Tip: Let the filling sit for 5 minutes to release natural juices.
5. Spread the filling evenly over the baked crust. Sprinkle the reserved crumb mixture on top. Bake for another 25-30 minutes, or until the topping is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
6. Allow the bars to cool completely in the pan on a wire rack before slicing. This ensures clean cuts and sets the filling.

Vibrant and bursting with flavor, these bars offer a delightful contrast between the juicy filling and crisp topping. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

White Chocolate Macadamia Nut Bars

These bars are your next obsession—crunchy, creamy, and packed with flavor. Transform your kitchen into a bakery with this easy recipe.

Ingredients

• 1 cup unsalted butter, softened (room temp for easy mixing)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs (bring to room temp for better incorporation)
• 2 tsp vanilla extract (pure for best flavor)
• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder (ensure it’s fresh for rise)
• 1/2 tsp salt (balances the sweetness)
• 1 cup white chocolate chips (high-quality melts smoother)
• 1 cup macadamia nuts, chopped (toast for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet, mixing until just combined.
6. Fold in the white chocolate chips and macadamia nuts until evenly distributed.
7. Spread the batter evenly into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The bars are a dream—chewy with a crisp edge, and the nuts add a buttery contrast. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Spice Oatmeal Bars

Alright, let’s dive straight into these Pumpkin Spice Oatmeal Bars—your new fall obsession that’s as easy as it is delicious.

Ingredients

• 2 cups rolled oats (not instant, for better texture)
• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup maple syrup (or honey, for a twist)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (the real deal, please)
• 1 tbsp pumpkin pie spice (adjust to taste)
• 1/2 tsp baking powder (for a slight lift)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mix the rolled oats, pumpkin pie spice, baking powder, and salt until well combined.
3. In another bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until everything is evenly coated and sticky.
5. Transfer the mixture to the prepared pan, pressing down firmly with a spatula to create an even layer.
6. Bake for 25 minutes, or until the edges are golden and the center is set but still slightly soft.
7. Let cool in the pan for 10 minutes, then use the parchment overhang to lift the bars onto a wire rack to cool completely before slicing.

Look at that—chewy, spiced perfection with a hint of pumpkin in every bite. Serve these bars warm with a dollop of Greek yogurt or pack them for a grab-and-go breakfast that actually excites you.

Black Forest Cheesecake Bars

Absolutely no one can resist the decadent combo of chocolate and cherries in these Black Forest Cheesecake Bars. They’re a no-fuss, crowd-pleasing dessert that packs all the flavor of the classic cake into a bite-sized treat.

Ingredients

• 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 16 oz cream cheese, softened (use full-fat for best texture)
• 1/2 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup cherry pie filling (homemade or store-bought)
• 1/2 cup semi-sweet chocolate chips (melted for drizzle)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with butter.
2. Mix chocolate cookie crumbs with melted butter until combined. Press firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes. Let cool slightly while you prepare the filling.
4. Beat cream cheese and sugar together until smooth. Tip: Scrape down the sides of the bowl to ensure no lumps.
5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
6. Pour the filling over the cooled crust. Drop spoonfuls of cherry pie filling on top, then swirl gently with a knife.
7. Bake for 25-30 minutes, or until the edges are set but the center is slightly jiggly. Tip: Overbaking can cause cracks.
8. Cool completely at room temperature, then refrigerate for at least 4 hours. Tip: Chilling overnight gives the best texture.
9. Drizzle with melted chocolate before slicing into bars.

Velvety cheesecake meets rich chocolate and tart cherries in every bite. Serve these bars chilled with a dusting of cocoa powder or a dollop of whipped cream for extra indulgence.

Key Lime Pie Bars

Just when you thought key lime pie couldn’t get any better, these bars come along. Perfectly portable and packed with that iconic tangy-sweet flavor, they’re a game-changer for picnics and potlucks alike.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 10 full sheets)
• 1/3 cup granulated sugar
• 6 tbsp unsalted butter, melted (use a high-quality butter for best flavor)
• 3 large egg yolks (save the whites for another use)
• 1 (14-oz) can sweetened condensed milk (don’t swap for evaporated milk)
• 1/2 cup key lime juice (freshly squeezed is ideal, but bottled works in a pinch)
• 1 tbsp key lime zest (for an extra punch of flavor)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
3. While the crust cools, whisk egg yolks in a large bowl until smooth. Gradually whisk in sweetened condensed milk, then key lime juice, zest, and salt until fully incorporated.
4. Pour the filling over the crust and smooth the top. Bake for 15-18 minutes, just until the filling is set (it should jiggle slightly in the center).
5. Cool to room temperature, then refrigerate for at least 4 hours (overnight is best) before slicing into bars.

With a creamy, velvety filling atop a buttery crust, these bars are a citrus lover’s dream. Serve chilled with a dollop of whipped cream or a sprinkle of extra zest for a show-stopping finish.

Toasted Coconut Chocolate Bars

Yum! These Toasted Coconut Chocolate Bars are your next obsession—crunchy, creamy, and downright addictive.

Ingredients

• 2 cups shredded coconut (toast for extra flavor)
• 1 cup dark chocolate chips (melt for smooth texture)
• 1/2 cup coconut oil (solid, not melted)
• 1/4 cup honey (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F. Spread shredded coconut on a baking sheet. Toast for 5-7 minutes, stirring once, until golden. Tip: Watch closely to prevent burning.
2. Line an 8×8 inch pan with parchment paper. Mix toasted coconut with coconut oil, honey, and vanilla extract in a bowl. Press firmly into the pan. Tip: Use the back of a spoon for an even layer.
3. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Pour over the coconut layer, spreading evenly. Tip: A spatula helps smooth the top.
4. Chill in the refrigerator for at least 2 hours, until set. Cut into bars with a sharp knife. Tip: Dip the knife in hot water for cleaner cuts.

Outrageously good, these bars offer a perfect crunch with a melt-in-your-mouth chocolate top. Serve chilled for a refreshing treat or slightly warmed for a gooey twist.

Cherry Almond Streusel Bars

Viral cravings alert! These Cherry Almond Streusel Bars are your next obsession—buttery, crumbly, and packed with juicy cherries. Perfect for picnics or that 3pm slump.

Ingredients

• 1 cup all-purpose flour (spooned & leveled)
• 1/2 cup granulated sugar (or coconut sugar for a twist)
• 1/4 tsp salt (enhances flavor)
• 1/2 cup unsalted butter, cold & cubed (keeps streusel crumbly)
• 1 cup cherries, pitted & halved (fresh or frozen, no need to thaw)
• 1/4 cup almond flour (adds nutty depth)
• 1/4 cup sliced almonds (for crunch)
• 1 tbsp lemon juice (brightens the cherries)

Instructions

1. Preheat oven to 350°F. Line an 8×8″ pan with parchment, leaving overhang.
2. In a bowl, mix 1 cup flour, 1/2 cup sugar, and 1/4 tsp salt. Tip: Use a fork to blend.
3. Add 1/2 cup cold butter. Pinch into pea-sized crumbs. Tip: Don’t overmix—clumps are good!
4. Press 2/3 of mix into pan. Bake 15 mins until golden. Tip: Use a glass to press evenly.
5. Toss 1 cup cherries with 1 tbsp lemon juice. Spread over crust.
6. Mix remaining crumbs with 1/4 cup almond flour and 1/4 cup sliced almonds. Sprinkle over cherries.
7. Bake 25-30 mins until topping is golden and cherries bubble. Cool completely in pan.

Amazing right? The bars are a textural dream—crisp topping, gooey middle. Try warm with vanilla ice cream for next-level indulgence.

Double Chocolate Brownie Bars

Yum doesn’t even begin to cover these Double Chocolate Brownie Bars. Rich, fudgy, and loaded with chocolate, they’re a decadent treat that’s surprisingly simple to whip up.

Ingredients

• 1 cup unsalted butter, melted (or any neutral oil)
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder, unsweetened
• 1/4 tsp salt
• 1 cup chocolate chips (semi-sweet or dark)

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet until just combined—avoid overmixing for fudgy bars.
5. Fold in the chocolate chips, reserving a handful to sprinkle on top before baking.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set but the center slightly soft.
8. Let the brownies cool completely in the pan on a wire rack before slicing into bars.

Dive into these bars for the ultimate chocolate experience—crispy on the outside, gooey in the middle. Serve warm with a scoop of vanilla ice cream for an extra indulgent dessert.

Mint Chocolate Chip Bars

Unleash your inner dessert wizard with these Mint Chocolate Chip Bars—cool, creamy, and packed with chocolatey crunch.

Ingredients

• 1 cup unsalted butter, melted (or coconut oil for a twist)
• 2 cups granulated sugar (reduce by 1/4 cup for less sweetness)
• 4 large eggs, room temperature (for smoother mixing)
• 1 tsp peppermint extract (adjust for stronger or milder mint flavor)
• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup cocoa powder, unsweetened (Dutch-process for richer color)
• 1/2 tsp salt (fine sea salt preferred)
• 1 cup mint chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together melted butter and sugar until combined. Tip: A stand mixer makes this step a breeze.
3. Add eggs one at a time, whisking well after each addition. Stir in peppermint extract.
4. Sift flour, cocoa powder, and salt directly into the wet ingredients. Fold gently until just combined—overmixing leads to tough bars.
5. Fold in mint chocolate chips, reserving a handful for the top. Spread batter evenly in the prepared pan. Sprinkle reserved chips on top.
6. Bake for 25-30 minutes, until edges pull away from the pan and a toothpick comes out with moist crumbs. Tip: Check at 25 minutes to avoid overbaking.
7. Cool completely in the pan on a wire rack before lifting out and slicing into bars. Tip: Chill for cleaner cuts.

Gooey centers meet crisp edges in these bars, with a refreshing mint kick that balances the deep chocolate. Serve chilled with a scoop of vanilla ice cream for an epic contrast.

Apple Cinnamon Streusel Bars

Just when you thought apple desserts couldn’t get any better, these Apple Cinnamon Streusel Bars come along. Layer buttery streusel, spiced apples, and more streusel for a treat that’s impossible to resist.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 tsp salt
• 1 cup unsalted butter, cold and cubed (or margarine for a dairy-free option)
• 2 medium apples, peeled and diced (use Granny Smith for tartness or Honeycrisp for sweetness)
• 1 tbsp lemon juice (to prevent browning)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup old-fashioned oats (for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, and salt. Tip: Cold butter is key for a flaky streusel.
3. Add cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Don’t overmix to keep the streusel tender.
4. Press half of the streusel mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set the crust.
5. While the crust bakes, toss diced apples with lemon juice, cinnamon, and nutmeg in a medium bowl. Tip: Lemon juice adds brightness and prevents browning.
6. Sprinkle the apple mixture evenly over the partially baked crust. Top with the remaining streusel mixture and oats.
7. Bake for 35-40 minutes, or until the top is golden brown and the apples are tender. Cool completely in the pan before slicing.

Golden and crumbly on top, with a soft, spiced apple center, these bars are a dream. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana Bread Chocolate Chip Bars

Craving a twist on classic banana bread? These Banana Bread Chocolate Chip Bars mash up your favorite loaf with gooey chocolate chips for a snack that’s irresistibly soft, sweet, and packed with flavor.

Ingredients

• 3 ripe bananas (the spottier, the better for sweetness)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 3/4 cup brown sugar (pack it tight for maximum moisture)
• 1 large egg (room temperature blends smoother)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bars)
• 1 tsp baking soda (fresh for the best rise)
• 1/2 tsp salt (balances the sweetness)
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mash the bananas with a fork until smooth, with only small lumps remaining.
3. Whisk in the melted butter, brown sugar, egg, and vanilla extract until fully combined. Tip: If the mixture looks curdled, keep whisking—it’ll come together.
4. Sift the flour, baking soda, and salt directly into the wet ingredients. Fold gently until just combined to avoid tough bars.
5. Stir in the chocolate chips, reserving a handful for sprinkling on top.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Scatter the reserved chocolate chips over the batter.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean. Tip: A few crumbs are okay—they’ll continue to cook as they cool.
8. Let the bars cool in the pan for 10 minutes, then use the parchment overhang to lift them onto a wire rack to cool completely.

Melt-in-your-mouth tender with pockets of molten chocolate, these bars are a dream. Serve them warm with a scoop of vanilla ice cream for an over-the-top dessert, or pack them for a picnic—they’re sturdy yet soft.

Peach Cobbler Bars

Skip the oven, these Peach Cobbler Bars are your summer dessert hero. Layer juicy peaches with a buttery crust for a handheld treat that screams picnic perfection.

Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1 cup granulated sugar (plus 2 tbsp for peaches)
• 1/2 tsp salt
• 1 cup unsalted butter, cold & cubed (or margarine for dairy-free)
• 4 cups fresh peaches, peeled & sliced (frozen works, thaw first)
• 1 tbsp lemon juice (brightens the peaches)
• 1 tsp cinnamon (adjust to taste)
• 1/4 tsp nutmeg (optional for warmth)

Instructions

1. Preheat oven to 375°F. Line a 9×13″ baking pan with parchment, leaving overhang for easy removal.
2. In a large bowl, whisk flour, 1 cup sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Tip: Use a pastry cutter or two forks for even blending.
3. Reserve 1 1/2 cups of the crumb mixture for topping. Press the rest firmly into the prepared pan. Bake for 15 minutes until edges are golden.
4. Toss peaches with lemon juice, 2 tbsp sugar, cinnamon, and nutmeg. Spread evenly over the hot crust. Tip: Let peaches sit for 10 minutes to macerate for extra juiciness.
5. Sprinkle reserved crumbs over peaches. Bake 35-40 minutes until topping is golden and peaches bubble. Tip: Cover loosely with foil if topping browns too quickly.
6. Cool completely in pan on a wire rack. Use parchment overhang to lift out before cutting into bars.

Heavenly when warm with vanilla ice cream, these bars balance sweet peaches with a crisp, buttery crust. Try drizzling with caramel for a decadent twist.

Maple Pecan Pie Bars

Whip up these Maple Pecan Pie Bars for a dessert that’s irresistibly sweet and nutty. Perfect for potlucks or a cozy night in, they’re a no-fuss twist on the classic pie.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsalted butter, melted (cool slightly)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 cups pecans, chopped (toast for extra flavor)
• 3/4 cup pure maple syrup (grade A for best taste)
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on sides.
2. In a bowl, mix flour, 1/2 cup melted butter, granulated sugar, and 1/4 tsp salt until combined. Press evenly into pan. Bake for 15 minutes until lightly golden.
3. While crust bakes, whisk maple syrup, brown sugar, eggs, 2 tbsp melted butter, vanilla, and 1/4 tsp salt in a bowl until smooth. Stir in pecans.
4. Pour pecan mixture over hot crust. Bake for 25 minutes until filling is set. Cool completely in pan on a wire rack.
5. Use parchment overhang to lift bars out of pan. Cut into squares. Tip: For clean cuts, wipe knife between slices.

Zesty with a buttery crust and gooey pecan topping, these bars are a crowd-pleaser. Serve warm with vanilla ice cream for an extra indulgent treat.

Conclusion

Absolutely delightful! This roundup of 18 dessert bar recipes offers something sweet for every occasion, from cozy family gatherings to festive parties. We hope these treats inspire your next baking adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!

Bella Bacinos