bar cookies

Discover a dessert the whole crowd will love when you make these Chocolate Chunk Magic Cookie Bars. These Chocolate Chunk Magic Cookie Bars are filled with pecans and coconut for deliciously sweet and nutty flavor.

Chocolate Chunk Magic Cookie Bars

graham cracker crumbs

butter or margarine, melted

(14 oz.) sweetened condensed milk

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped

BAKER'S ANGEL FLAKE Coconut

PLANTERS Pecans

Combine graham crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Pour condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer.

Bake 30 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

Also known as Seven Layer Cookies, these gooey treats combine coconut, chocolate chips, pecans, and a graham cracker base.

Hello Dolly Bars Recipe

(2 sticks) unsalted butter, melted

(about a 13 1/2 ounce box) graham cracker crumbs

(about 12 ounces) dark or semisweet chocolate chips

(about 8 ounces) pecans, roughly chopped

coconut flake

sweetened condensed milk

Adjust oven rack to middle position and preheat oven to 350°F. Combine melted butter and graham cracker crumbs in a bowl until thoroughly combined. Press evenly into bottom of baking dish.

Top crust with chocolate chips, followed by pecans and finally the coconut. Drizzle with condensed milk. Bake until any crust visible is golden brown and coconut begins to toast, about 30 minutes. Remove from oven and let cool completely. To cut easily, let sit in refrigerator for at least one hour before serving. Cut into 12 bars. Bars can be stored in an airtight container at room temperature for up to 3 days, though especially if your kitchen runs hot, they are safest kept in the fridge.

How to make hearty Oatmeal Cookie Bars!Recipe includes video at the bottom of the post!

Oatmeal Cookie Bars

butter (melted (226 grams))

light brown sugar (tightly packed (200 grams))

sugar (100 grams)

eggs + 1 large egg yolk

vanilla extract

all-purpose flour

cornstarch (cornflour in UK)

baking powder

salt

cinnamon (optional)

old fashioned rolled oats (285 grams)

chocolate chips

Preheat oven to 350F (175C) and line a 9x9 metal baking pan with parchment paper or grease and flour the sides and bottom of the pan.*

Combine butter and sugars in a large bowl and stir until well-combined.

Add eggs and vanilla extract and stir well.

In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon (if using).

Gradually add dry ingredients to wet until completely combined.

Add oats and chocolate chips and stir until well combined.

Spread cookie dough evenly into prepared baking pan and bake on 350F (175C) for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

https://www.youtube.com/watch?v=IwUd2ylZbW4

These oatmeal cookie bars are a heartier version of my chocolate chip cookie bars!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Buttery, thick, chewy, and chock full of oats and (optional) chocolate pieces, these are easy to make with no mixer required!

PRINTABLE RECIPE (with weight measurements):
https://sugarspunrun.com/oatmeal-cookie-bars/

Kitchen Scale (Affiliate Link): https://amzn.to/2EtNmUe
Glass bowls (Affiliate Link): https://amzn.to/2C47vQx

Ingredients
1 cup butter melted (226g)
1 cup light brown sugar tightly packed (200g)
1/2 cup sugar 100g
2 large eggs + 1 large egg yolk
1 1/2 teaspoons vanilla extract
1 1/4 cup all-purpose flour 157g
2 teaspoons cornstarch cornflour in UK
½ teaspoon baking powder
3/4 teaspoon salt
1/4-1/2 teaspoon ground cinnamon optional
3 cups old fashioned rolled oats 285g
1 1/2 cups chocolate chips optional, I did a mix of semisweet chocolate chips, milk chocolate chips, and butterscotch chips (255g)

Instructions

Preheat oven to 350F (175C) and line a 9x9 metal baking pan with parchment paper or grease and flour the sides and bottom of the pan.*

1.  00:19  Combine butter and sugars in a large bowl and stir until well-combined.
Add eggs and vanilla extract and stir well.

2.  01:20  In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon (if using).

3.  02:03  Gradually add dry ingredients to wet until completely combined.
Add oats and chocolate chips and stir until well combined.

4.  02:54  Spread cookie dough evenly into prepared baking pan and bake on 350F (175C) for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.



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How to Make Oatmeal Cookie Bars

Bring together unsweetened applesauce and JELL-O Raspberry Flavor Gelatin in these JELL-O® bars. These Raspberry-Applesauce JELL-O® Bars serve eight.

Raspberry-Applesauce JELL-O® Bars

water

pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin

applesauce,

Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in applesauce.

Pour into 8-inch square dish sprayed with cooking spray.

A unique, old-fashioned chocolate chip bar topped with meringue.

Meringue Topped Chocolate Chip Bars

flour

baking soda

butter

sugar

brown sugar

egg, separated

vanilla

Preheat oven to 375° and line 8 x...

Preheat oven to 375° and line 8 x 8 inch baking dish with non-stick foil or foil sprayed with non-stick cooking spray.

In a small bowl, whisk together flour, salt,...

In a small bowl, whisk together flour, salt, soda, and baking powder and set aside.

In a larger bowl, using a hand mixer,...

In a larger bowl, using a hand mixer, beat butter with the 1/4 cup sugar and 1/4 cup brown sugar until very light and fluffy. Add egg yolk, water, vanilla; mix well. Stir in flour mixture.

Pat into baking dish and top with chocolate...

Pat into baking dish and top with chocolate chips.

Beat egg white until stiff; gradually beat in...

Beat egg white until stiff; gradually beat in ½ cup brown sugar. Spread over chocolate. Bake in for 25 minutes or until top is golden. Cut into bars while warm. Cool completely.

Pumpkin Blondies are the perfect balance of chewy and cakey. Loaded with chocolate chips, these blondie bars are a fun fall treat to make for your family!

Pumpkin Blondies

pumpkin pie spice

cinnamon

(2 sticks) unsalted butter, room temperature

dark brown sugar

(15 pumpkin puree

pecans; roughly chopped

Reminiscent of your favorite chocolate truffle, these outrageous brownie bars will satisfy every chocoholic and sweet tooth out there. Adapted from the King Arthur Flour Baker's Companion Cookbook.

Ultimate Raspberry Truffle Brownies

cocoa powder (I used Hershey's natural unsweetened)

unsalted butter (melted)

raspberry jam

all purpose flour

eggs

chocolate chocolate

raspberries (optional)

corn syrup

Preheat the oven to 325°. Spray a 13x9 inch pan with vegetable spray and line it with a piece of parchment paper that covers the bottom of the pan but drapes over the long sides (like handles). &nbsp;Set aside.

In a large bowl, combine the cocoa, sugar and salt and whisk to combine. &nbsp;Stir in the melted butter and whisk until well combined. &nbsp;

Stir in the flour. &nbsp;Add the eggs one at a time, and stir until combined before adding the next egg. &nbsp;Add the jam, and whisk briskly into the cocoa mixture. Stir in the chocolate chips and raspberries until well blended.

Spread the batter into a prepared pan and sprinkle evenly with remaining raspberries. &nbsp;

Bake for 30-40 minutes or until a cake tester comes out clean. &nbsp;Center should be slightly wobbly. &nbsp;Cool the brownies for at least one hour before glazing.

In a small over medium heat, combine the chocolate chips, raspberry jam, corn syrup and butter. &nbsp;Stir constantly until the the glaze is smooth and shiny. &nbsp;

Drizzle the glaze over the cooled brownies and let rest for several hours to set up. To slice, run a thin sharp knife under hot water and make slices to the brownies, wiping the knife after each cut and heating it under the hot water again to keep the slices "clean".

For The Glaze:

Layer shortbread cookies with deliciousness to create these Chocolate-Caramel Cookie Bars! Our Chocolate-Caramel Cookie Bars are like a favorite candy bar.

Chocolate-Caramel Cookie Bars

35 square shortbread cookies

pkg. (11 oz.) KRAFT Caramel Bits

Tbsp. milk

BAKER'S Semi-Sweet Chocolate

BAKER'S White Chocolate

Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.

Microwave caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.

Microwave chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.

Let stand 2 hours before cutting into bars.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=3840762018001&amp;autoplay=true

These apple bars are so delicious, you won’t believe they’re healthy too!

Apple Bars

tsp baking soda

tsp salt

vegetable oil

eggs (slightly beaten)

apple

tbsp white whole wheat flour (all-purpose is OK too)

tbsp butter

Preheat oven to 350℉. Line a 13 x 9 pan with foil or parchment. Spray the foil or parchment with non-stick spray.

In a medium bowl, mix sugar, flour cinnamon, baking soda and sale. Blend well.

In another medium bowl, whisk together the oil, eggs and vanilla. Stir in chopped apples. Add this to the dry ingredients and mix just until moistened.

Spread in prepared pan.

For the topping, in a small bowl, mix together the flour, brown sugar and cinnamon. Cut the butter in with a pastry blender until mixture is crumbly. Sprinkle crumb mixture over batter in pan.

Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool completely on a rack. Lift the cooled cookies out of the pan by grabbing the edges of the foil or parchment. Cut into bars.

Tropical pineapple bars are so incredibly easy to make, you’ll make them year round!

Tropical Pineapple Bars

oz pineapple

chocolate

coconut

macadamia nuts (coarsely chopped)

Preheat oven to 350° F. Lightly spray a 15×10″ baking pan with nonstick spray.

Press cookie dough onto bottom of pan, top evenly with the sweetened condensed milk, candied pineapple, white chocolate pieces, coconut and macadamia nuts, press firmly into cookie dough. Bake 18-25 minutes or until lightly brown.

Cool in pan, cut into bars.

Double up on delicious with Louisiana Red Velvet Cheesecake Bars. These red velvet cheesecake bars are a marriage of everyone's two favorite cakes.

Louisiana Red Velvet Cheesecake Bars

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)

butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Tbsp. red food coloring

Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.

Bake 26 to 28 min. or until center is almost set. Cool completely.

Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.

Old-fashioned Hermit Bar Cookies

ginger

nutmeg

cloves

unsalted butter

brown sugar (light

unsulphured baking molasses

raisins

In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

In a large bowl or in the bowl of a standing mixer, cream the butter and sugar until light and fluffy. Add the molasses and egg and continue to beat, scraping the sides of the bowl with a rubber spatula if necessary. Gradually add the flour and spices mixture until just combined.

Stir in the raisins.

Chill the dough for 30 minutes.

While the dough chills, preheat the oven to 375F and line a large baking sheet with parchment.

Once dough is chilled, shape it into a ball and cut in half. Shape each half into a log 12 inches long and arrange on the prepared baking sheet, leaving at least 3 inches between the logs. Press down lightly on the tops of the logs with your fingertips to give them a slightly squared-off shape.  The logs should be about 1/2 inch thick

Bake on the center rack for 15 minutes, or until the edges are just barely crisp.

Remove from the oven to cool. Cut to desired lengths using a sharp knife..

Simple flavors with delicious results! Perfect for caramel fans!

Caramel Butter Bars

butter,

premium jarred caramel sauce

Preheat oven to 325°

In a large bowl, combine the butter and...

In a large bowl, combine the butter and sugars. Using a hand mixer, beat butter and sugars till creamy. Add the vanilla and beat until combined. Add the flour into the butter mixture and mix on low till well combined.

Line a 8 x 8-inch pan with non-stick...

Line a 8 x 8-inch pan with non-stick foil (or regular foil, then spray with cooking spray).Press one-third of the dough evenly into the pan to form a bottom crust. Put the rest of the dough in the refrigerator while crust is baking.

Bake crust until slightly golden, about 20 minutes.

Drizzle the caramel sauce over crust and let...

Drizzle the caramel sauce over crust and let sit for a few minutes before using an offset spatula to carefully spread over the surface.

Crumble the reserved dough over the caramel.

Return the pan to the oven and bake...

Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 minutes.

Let cool before cutting into squares. Place in...

Let cool before cutting into squares. Place in the refrigerator to speed up the cooling process if desired.

https://www.youtube.com/watch?v=rGDksDPmfOk

Gooey Caramel Butter Bars with a layer of shortbread topped with caramel sauce then a crumble made with the rest of the shortbread dough. SO easy and SO decadent! These will rock your world!!!

CARAMEL BUTTER BARS

Transform yellow cake mix into scrumptious Apple-Cranberry Crumb Bars and add chopped Gala apples and fresh or frozen cranberries. These tasty crumb-topped bars are the perfect autumn treat. Make Apple-Cranberry Crumb Bars for your next celebration!

Apple-Cranberry Crumb Bars

pkg. (2-layer size) yellow cake mix

eggs, divided

Gala apples, peeled, chopped

cranberries

Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add dry cake mix, 1 egg and cinnamon; beat with mixer until blended. Press 2/3 of the dough onto bottom of prepared pan.

Beat cream cheese and sugar with mixer until blended. Add remaining egg; mix well. Spread over crust; top with fruit. Pinch small pieces of remaining dough between your fingers; press lightly into cream cheese layer.

Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars.

A cookie crust is topped with layers of creamy peanut butter and chocolate—elevating these squares from a candy store favorite to an elegant delight.

Peanut Butter Cup Squares

peanut butter sandwich cookies, divided

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

peanut butter

milk

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

thawed COOL WHIP Whipped Topping, divided

Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.

Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.

Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

Top 29 bar cookies recipes from across the web

The most viewed bar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 29 bar cookies recipes from across the web

The most viewed bar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chunk Magic Cookie Bars

Hello Dolly Bars Recipe

Oatmeal Cookie Bars

Raspberry-Applesauce JELL-O® Bars

Meringue Topped Chocolate Chip Bars

Pumpkin Blondies

Ultimate Raspberry Truffle Brownies

Chocolate-Caramel Cookie Bars

Apple Bars

Tropical Pineapple Bars

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Old-fashioned Hermit Bar Cookies

Caramel Butter Bars

Apple-Cranberry Crumb Bars

Peanut Butter Cup Squares

Easy Chocolate-Peanut Butter Cookie...

Chocolate-Honey Brownie Bars

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Marbled Chocolate Cream Cheese Brow...

Cappuccino Bars

Cookie Dough Cheesecake Bars

Monster Cookie Bars

Snickerdoodle Blondies

Healthy Blueberry Bars

Glazed Apple Butter Shortbread Bars

Easy Sugar Cookie Bars

Magic Chocolate Graham Bars

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The most viewed bar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine