bar desserts

Two Bite Brownies are that little bit of indulgence you need without going overboard. Just a few bites, and you&#x27;re satisfied!

Two Bite Brownies

Unsalted Butter, Softened

Sugar

Brown Sugar, Lightly packed

Pure Vanilla Extract

Eggs

All-Purpose Flour

Unsweetened Cocoa Powder

Salt

Baking Soda

Mini Semisweet Chocolate Chips

In the bowl of a stand mixer, or with...

In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar, brown sugar and vanilla until light and fluffy.

Add the eggs and mix again until well...

Add the eggs and mix again until well combined.

Whisk together the flour, cocoa powder, salt and...

Whisk together the flour, cocoa powder, salt and baking soda. Add the dry ingredients to the butter mixture and mix until well combined.

Mix in the chocolate chips.

Chill the dough for 1-2 hours until it...

Chill the dough for 1-2 hours until it is firm.

Preheat the oven to 350°F. Line two mini...

Preheat the oven to 350°F. Line two mini muffin tins (48 cups) with paper liners or lightly spray them with non stick cooking spray.

Roll the dough into one inch balls and...

Roll the dough into one inch balls and place them in the prepared muffin tins.

Bake for 9-10 minutes, or just until the...

Bake for 9-10 minutes, or just until the brownies are set. They will still be quite soft. Don’t over-bake them or they will be dry.

Cool completely in the tin before removing them....

Cool completely in the tin before removing them. Store the brownie bites in an airtight container at room temperature or freeze for up to 3 months.

Recipe: One-Bowl Caramel Skillet Brownie

chocolate

unsalted

sugar

eggs

vanilla extract

all-purpose flour

salt salt

caramel sauce

flaky sea salt

Storage: Brownies will keep well stored in an airtight container at room temperature for up to 4 days.

The Kitchn

Sheela Prakash

Step 1

Arrange a rack in the middle of the oven and heat to 350°F. Place the chocolate in a large bowl.

Step 2

Melt the butter in an 8- or 9-inch cast iron skillet over medium heat. Pour the melted butter over the chocolate, leaving a film of butter on the pan. Set the pan aside. Let the mixture sit for a minute, then stir to evenly combine — the chocolate should be melted and the mixture should be smooth.

Step 3

Add the sugar and whisk to combine. Whisk in the eggs, one at a time, followed by the vanilla. Whisk vigorously for about 1 minute. Stir in the flour and salt.

Step 4

Transfer the batter to the skillet and spread into an even layer. Drop dollops of the caramel sauce all over the top. Using a butter knife, gently swirl the caramel sauce into the batter, running the knife lengthwise and crosswise. Sprinkle the top evenly with the flaky sea salt.

Step 5

Bake until a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes. The edges should look firm and well-baked, the center should be moist but not gooey, and the caramel sauce should be bubbling.

Step 6

Cool completely in the skillet on a wire rack. Cut into squares and serve.

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I believe my heart sunk right into this skillet's fudgy middle even before it was cool enough to cut a square. These are brownies that satisfy like no other; they're intensely chocolatey, chewy yet still fudgy, and made even more decadent with swirls of gooey caramel sauce and a healthy sprinkle of flaky sea salt. Bake them when you want to make a friend smile, or simply when you discover that pint of vanilla ice cream that got pushed to the back of your freezer.

One-Bowl Caramel Skillet Brownie

Recipe: Heavenly Lemon Bars with Almond Shortbread Crust

almond meal (or more flour)

salt

lemons

lemon juice (from 5 to 6 lemons)

Powdered sugar,

Lemon curd on its own: To make just the lemon curd, cook it on the stovetop, strain, and stir in the butter as directed. No need to bake. Transfer the curd to a lidded container and refrigerate. Eat within a week.Shortbread on its own: To make just the shortbread, prepare the dough and bake as directed, but bake an extra 5 to 10 minutes until the top of the shortbread is also slightly golden. Cool completely, transfer to a cutting board, and cut into rectangles or squares.

Emma Christensen

Heat the oven to 350°F with a rack in the middle position. Line an 8x8-inch baking dish with parchment, letting the excess parchment hang over the sides of the pan.

First, prepare the shortbread crust. Beat together the butter and powdered sugar in a stand mixer (or with a hand mixer) on medium-high speed until they are completely combined, turn pale yellow, and resemble creamy frosting. Stop the mixer and scrape down the sides of the bowl as needed while mixing.

Add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.

Press the dough into the baking dish. Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden-brown.

While the shortbread crust is baking, prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small (2-quart) saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth, liquidy mixture. Set a small strainer over a mixing bowl and place next to the stove.

Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon and registers about 155°F on an instant-read thermometer; this should take 8 to 10 minutes. Be sure to scrape the bottom and edges of the pan as you stir. If you notice the mixture starting to coagulate and clump up, immediately remove the pan from heat.

Step 7

Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.

Step 8

When the shortbread crust is ready, remove it from the oven and pour the curd over top. (It&#x27;s okay if one is finished before the other, though ideally, they will finish at close to the same time.) Put the pan back in the oven and bake at 350°F until the edges of the curd are set, but the middle is still jiggly, 10 to 15 minutes.

Step 9

Cool completely on the counter, and then cover and refrigerate for at least 4 hours (or overnight). To slice, run a knife around the edge of the bars and then lift them onto a cutting board using the flaps of parchment paper. Use a chef&#x27;s knife to cut straight down into bars; wipe the knife clean between cuts. Bars will keep refrigerated for several days.

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I've been holding out on you. I know, I'm sorry. I don't even know why, because these lemon bars ... oh man, they are meant to be shared. In fact, keeping them to yourself would be very dangerous. The truth is that I've been making this lemon curd recipe on its own for years, and I've been tinkering with my favorite shortbread recipe for years. Now, finally, I've had the presence of mind to bring them together. No need to thank me — you're welcome.

Heavenly Lemon Shortbread Bars

Spiked with limoncello liqueur, this twist on classic lemon bars is packed with bright, citrusy flavor.

Creamy Limoncello Bars

(1 1/2 sticks) unsalted butter,

graham graham cracker crumbs

sweetened condensed milk

limoncello

heavy cream

Make ahead: The graham cracker crust can be made up to 1 day in advance. Let cool, then cover tightly in plastic wrap and store at room temperature. Unwrap before filling and baking.Storage: The bars can be refrigerated in an airtight container for up to 1 week. To freeze, wrap in plastic wrap, place in a freezer-safe container, and freeze for up to 4 months. Thaw in the refrigerator for 1 hour or at room temperature for 15 to 20 minutes.

Sara Haas

Step 1: Make the crust:

Arrange a rack in the middle of the oven and heat to 350ºF. Lightly coat the bottom and sides of a 9x13-inch glass baking dish with butter. Line the bottom and two long sides with a sheet of parchment paper long enough to hang over the sides by 1-inch to form a sling.

Step 2: Make the crust:

Melt 12 tablespoons unsalted butter in the microwave or on the stovetop. Break 24 full-size graham crackers into large pieces and place in a food processor fitted with the blade attachment. Add 1/4 cup granulated sugar and 1/4 teaspoon kosher salt. Pulse until fine crumbs form, about 15 (1-second) pulses.

Step 3: Make the crust:

Transfer the crumbs to a large bowl, drizzle with the butter, and stir until combined and the crumbs are evenly moistened. Transfer the mixture into the baking dish and press with your hands or the bottom of a measuring cup into an even layer.

Step 4: Make the crust:

Bake until fragrant and starting to darken around the edges, 12 to 15 minutes. Place on a wire rack and keep the oven on at 350ºF.

Step 1: Make the filling:

Finely grate the zest of 1 to 2 medium lemons until you have 1 tablespoon plus 2 teaspoons. Juice the zested lemons plus more as needed until you have 1 cup.

Step 2: Make the filling:

Place 6 large egg yolks in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on low speed until combined, about 15 seconds. With the mixer still on low speed, gradually pour in 2 (14-ounce) cans sweetened condensed milk. Gradually increase the speed to medium and beat until thickened, about 2 minutes.

Step 3: Make the filling:

Add the lemon juice, 1 tablespoon of the lemon zest (cover and refrigerate the remaining for the topping), and 1/2 cup limoncello and beat until just combined, about 20 seconds. Pour the mixture into the crust.

Step 4: Make the filling:

Bake until the filling is just set in the middle, 20 to 25 minutes. Place the baking dish on a wire and let cool completely, about 1 hour. Refrigerate for at least 4 hours or up to overnight. Make the topping right before serving.

Step 1: Make the topping:

Place the reserved lemon zest, 1 cup cold heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed for 1 minute. Increase the speed to high and beat until stiff peaks form, 3 to 4 minutes.

Step 2: Make the topping:

Grasping the excess parchment, lift the slab out of the baking dish and place on a cutting board. Use a knife to score into 24 bars. Transfer the topping to a piping bag fitted with a large star tip and pipe rosettes onto each bar, or use a spoon to dollop the cream onto each bar. Fully slice and serve.

Gluten-Free Dessert Recipe: Marking&#8217;s Bibingka

coconut milk

(1 stick) butter, melted

(12-ounce) jars macapuno coconut strings

(16-ounce) box mochiko sweet rice flour*

brown sugar

wheat germ (or finely chopped almonds

cinnamon

Adapted from Mark Marking.*Available at Filipino and many Asian markets.Originally published October 23, 2008.

Emily Han

Preheat oven to 375°F. Line a 13&quot; x 18&quot; x 1&quot; baking sheet with parchment paper.

In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour (do not pour all at once or it will get clumpy). Follow that with the brown sugar and wheat germ. Once you achieve an even consistency, add vanilla extract and beat until combined.

Pour batter into lined cookie sheet. Bake until lightly browned, about 45 minutes. Sprinkle cinnamon evenly over the cake. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, between 2-15 minutes longer.

Remove from pan and let cool on the parchment paper. Once cooled down, cut into to 2-inch squares. A long ruler and pizza cutter work nicely.

Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 1 to 2 weeks.

Retro seven-layer bars are the ultimate Christmas treat. 

Classic 1980s Seven-Layer Bars

(1/2 stick) salted margarine or butter

graham cracker crumbs (4 ounces)

sweetened, flaked coconut (angel flake)

chocolate chips

butterscotch chips

walnuts

Storage: Store the bars in an airtight container at room temperature for up to 3 days.Recipe adapted from Rhonda Tomlinson’s “Rhonda’s Recipes” column from the Oskaloosa Independent of Oskaloosa, Kansas, published in December 1989.

Sarah Wassberg Johnson

Arrange a rack in the middle of the oven and heat the oven to 325ºF.

Place 4 tablespoons salted margarine or butter in a 9x13-inch baking pan. Bake until melted, about 5 minutes.

Remove the baking dish from the oven and tilt the pan as needed so the melted butter coats the bottom. Add the ingredients in the following order, do not stir: Sprinkle 1 cup graham cracker crumbs in an even layer, then sprinkle with 1 cup flaked coconut. Sprinkle with 1 cup chocolate chips, then 1 cup butterscotch chips. Pour 1 (14-ounce) can sweetened condensed milk evenly over the top. Sprinkle with 1 cup chopped nuts.

Bake until golden brown on top and the center is set, about 30 minutes. Place the pan on a wire rack and let cool completely, about 2 hours. Run a knife around the edges to loosen. Cut into 24 squares. 

Boxed brownies topped with an easy pecan pie filling will be your favorite fall dessert mash-up.

Pecan Pie Brownies

Cooking spray

pecans

unsalted butter

corn syrup

Flaky salt, for sprinkling (optional)

Storage: The brownies can be tightly wrapped and stored at room temperature for up to 3 days, or frozen for up to 1 month.

Jessie Sheehan

Arrange a rack in the middle of the oven and heat the oven to 325°F. Generously coat a 9-inch square baking pan with cooking spray. Line the bottom and sides of the pan with 2 pieces of overlapping parchment paper, arranging them perpendicular to each other so that the paper extends over all 4 edges by a few inches.

Prepare the batter from 1 (18-ounce) box “Family”-sized boxed brownie mix according to package directions. Transfer to the baking dish and smooth out the top. Bake until the top is dry and smooth (it won’t look crinkly) and a tester inserted into the center comes out clean, about 30 minutes. Meanwhile, prepare the pecan pie topping.

Coarsely chop 2 cups pecans. Place 4 tablespoons unsalted butter, 1/3 cup packed light brown sugar, 1/3 cup light corn syrup, 2 tablespoons heavy cream, 3/4 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Simmer, stirring constantly, for 2 to 3 minutes. Take the pan off the heat. Add the pecans and stir to combine until evenly coated.

When the brownies are ready, remove the pan from the oven. Increase the oven temperature to 350ºF. Evenly spoon the filling over the brownies. Return the pan to the oven. Bake until the pecan pie topping is bubbling all over, particularly in the center of the pan, 25 to 30 minutes.

Place the pan on a wire rack and let the brownies cool to room temperature, about 1 1/2 hours. Grasping the excess parchment, lift the brownie slab out of the pan and place on a cutting board. Sprinkle with flaky salt if desired before cutting.

Quick and easy gluten-free banana oat bars that are sweetened with dates, studded with walnuts, and finished with a honey yogurt glaze.

4-Ingredient Banana Oat Bars

Olive oil or butter

large, very ripe bananas

vanilla extract (optional)

oats

pitted, chopped dried dates

salt (optional)

nuts,

Grated nutmeg or cinnamon (optional)

yogurt

honey

milk

Storage: Bars can be stored in an airtight container for up to 5 days. If glazed, store them in the refrigerator; otherwise, at room temperature. Adapted from Ginger at Friesen Cold.This recipe was originally published September 2011.

Faith Durand

Arrange a rack in the middle of the oven and heat to 350°F. Lightly coat a 9-x9-inch square baking dish with olive oil or butter.

Peel the bananas and mash their flesh in a medium bowl. Mash very thoroughly until no large chunks remain; the bananas should be essentially liquid. (You will have between 1 and 1 1/4 cups.) Stir in the vanilla, if using. Add the oats and stir them in. Stir in the dates, nuts, and salt.

Transfer to the baking dish and pat into an even layer. If desired, sprinkle the top lightly with nutmeg or cinnamon. Bake until the edges just begin to crisp up, about 30 minutes.

Place the baking pan on a rack to cool. Meanwhile, if you’re making the glaze, whisk together the yogurt, honey, powdered sugar, and milk in a small bowl. When the pan is cool, cut into 9 squares. Drizzle each square with the glaze and enjoy.

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Bananas are an amazing fruit. All by themselves they can turn into creamy, delicious ice cream, and eaten alone they are a satisfying snack. But they also do wonders in baked goods: Bananas take the place of sugar, eggs, and fat in these wondrously chewy, yummy snack bars. These bars have no added sugar, you can whip them up in just a few minutes, and they'll take care of breakfast, after-school snacks, and dessert. Amazing? You bet.

You’ll definitely be team lemon bar once you taste these.

Lemon Bars

lemon

lemons (one is from the crust)

Storage: The bars can be refrigerated in an airtight container for up to 1 week. To freeze, wrap in plastic wrap, place in a freezer-safe container, and freeze for up to 4 months. Thaw in the refrigerator for 1 hour or at room temperature for 15 to 20 minutes. Dust with powdered sugar before serving.

Alexis deBoschnek

Place 1 1/2 sticks unsalted butter and 4 large eggs on the counter. Let both sit at room temperature until the butter is softened.

Step 1: Make the crust: 

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line the bottom and all 4 sides of a 9x9-inch square baking pan with 2 sheets of parchment paper, positioning them perpendicular to each and hanging over all four sides by at least 1 inch to form a sling.

Step 2: Make the crust: 

Finely grate the zest of 1 large lemon into the bowl of a stand mixer (or large bowl if using an electric hand mixer). Add 1/4 cup granulated sugar and use your fingers to rub the zest into the sugar until fragrant.

Step 3: Make the crust: 

Add the butter and 1/2 teaspoon kosher salt to the bowl of butter. Beat with the paddle attachment on medium speed until creamy, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula.

Step 4: Make the crust: 

Add 1 3/4 cups all-purpose flour. Beat on medium speed until fine crumbs of dough form, 30 seconds to 1 minute. Transfer to the baking pan and use your hands to press into an even layer.

Step 5: Make the crust: 

Bake until the crust is light golden-brown around the edges, 15 to 22 minutes. Meanwhile, make the filling.

Crack the eggs into a medium bowl and whisk until beaten. Finely grate the zest of 1 large lemon (about 1 tablespoon) into the bowl.

Juice the zested lemon plus 4 more as needed until you have 3/4 cup. Add the juice, 1 1/2 cups granulated sugar, and 1/2 teaspoon kosher salt to the bowl of eggs. Whisk until smooth. Sift 1/3 cup all-purpose flour over the mixture and whisk until smooth and combined.

When the crust is ready, immediately pour in the filling while the crust is hot. Bake until the filling is just set with a slight wiggle in the center, 18 to 20 minutes. Place the pan on a wire rack and let cool for about 1 hour. Refrigerate for at least 3 hours or up to overnight.

Grasping the excess parchment, lift the slab out of the baking dish and place on a cutting board. Cut into 16 pieces, dipping the knife in hot water and wiping it dry between each cut for the cleanest-looking pieces. Right before serving, place some powdered sugar in a fine-mesh strainer and generously dust over the lemon bars in an even layer.

These big batch blondies are infinitely adaptable — just add your favorite mix-ins!

Top 20 bar desserts recipes from across the web

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

Top Tags

Two Bite Brownies

Recipe: One-Bowl Caramel Skillet Br...

Recipe: Heavenly Lemon Bars with Al...

Creamy Limoncello Bars

Gluten-Free Dessert Recipe: Marking...

Classic 1980s Seven-Layer Bars

Pecan Pie Brownies

4-Ingredient Banana Oat Bars

Lemon Bars

The Ultimate Potluck Dessert: Brown...

Sour Cream Cookie Bars

Fudgy Brownies

Neiman Marcus Bars

Lemon Crumb Bars

No-Bake Key Lime Icebox Cake

Bee Sting Bars

Apple Cream Cheese Bars

Brown Butter Apple Shortbread Bars

No-Bake Pumpkin Delight

Lemon-Cranberry Bars

Top 20 bar desserts recipes from across the web

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

Top Tags

Two Bite Brownies

Recipe: One-Bowl Caramel Skillet Br...

Recipe: Heavenly Lemon Bars with Al...

Creamy Limoncello Bars

Gluten-Free Dessert Recipe: Marking...

Classic 1980s Seven-Layer Bars

Pecan Pie Brownies

4-Ingredient Banana Oat Bars

Lemon Bars

The Ultimate Potluck Dessert: Brown...

Sour Cream Cookie Bars

Fudgy Brownies

Neiman Marcus Bars

Lemon Crumb Bars

No-Bake Key Lime Icebox Cake

Bee Sting Bars

Apple Cream Cheese Bars

Brown Butter Apple Shortbread Bars

No-Bake Pumpkin Delight

Lemon-Cranberry Bars

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