easy dessert bars

Reese's, chocolate chips, and marshmallows. What's not to love?

Fluffernutter Chocolate Chip Cookie Bars

peanut butter, room temperature

butter,

brown sugar

sugar

eggs

tsp vanilla extract

tsp baking soda

salt

cinnamon

corn starch

flour

Reese’s peanut butter cups, chopped into small pieces

chocolate chips

7 oz jar marshmallow fluff

Preheat oven to 350 degrees and line a 9x9 with parchment paper.

In a bowl, mix butter and peanut butter together until combined. Stir in brown sugar and granulated sugar, followed by the eggs and vanilla extract.

Add in baking soda, salt, cinnamon, corn starch, and all-purpose flour, and mix until combined. Fold in Reeses and chocolate chips.

Spread half of the dough evenly over the bottom of the pan. Set aside the rest of the dough.

Spread marshmallow fluff on top of the dough, then press the remaining doup on top (it’s okay if some of the marshmallow fluff is showing).

Bake for about 25 minutes, or until the top is lightly golden brown. Allow bars to cool for at least 30 minutes before cutting into them.

Store remaining bars in an airtight container (they’re fine at room temperature, if it’s not too hot, for up to 4-5 days).

These Lemon Raspberry Magic Bars start with a buttery shortbread crust and are layered with lemon zest, macadamia nuts, white chocolate, shredded coconut and raspberry jam. A modern twist on a classic seven-layer bar. 

Lemon Raspberry Magic Bars

1 Box (10 ounces) shortbread cookies

unsalted butter, melted

(14 ounces) sweetened condensed milk

lemon,

macadamia nuts, chopped

coconut

white chocolate chips

For the topping

(13 oz raspberry jam

heavy whipping cream

Preheat the oven to 350°. Line a 9”by13” pan with parchment paper

Grind the package of shortbread cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds.

Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press the mixture into the bottom of the pan.

Pour the can of sweetened condensed milk over cookie crumbs; use the back of a spatula to spread if necessary. Then zest the lemon over top.

Next, pour the chopped macadamia nuts, shredded coconut and white chocolate chips over top of the sweetened condensed milk to cover evenly.

Bake the bars at 350° for 22-25 minutes. Remove the bars from oven and allow to cool for at least 30 minutes. Then place the bars in the refrigerator for at least an hour to allow the bars to harden. Remove when ready to serve.

One cooled, gently spread the raspberry jam on top of your bars.

In a microwave-safe bowl, microwave the heavy whipping cream for 20-30 seconds until bubbling.

Remove the hot cream from the microwave and pour in the chocolate chips. Allow to sit for 1 minute, then stir until smooth. The ganache should be thick enough to pipe but thin enough to slowly run off the spoon.

Use a spoon or piping bag to drizzle ganache on top of the bars and top with additional lemon zest. Slice before the ganache sets. I suggest keeping the bars refrigerated so the crust stays firm.

Soft, chewy, and packed with warm cinnamon flavors, these Oatmeal Raisin Cookie Bars take the classic oatmeal raisin cookie and turn it into a thick, frosted dessert bar. Perfectly spiced, rich with butter, and topped with a smooth, creamy frosting, these bars are a crowd-pleasing treat for any occasion.

Oatmeal Raisin Cookie Bars

unsalted butter, softened

brown sugar, packed

vanilla extract

all-purpose flour

baking soda

oats

raisins

heavy cream (or milk, as needed)

Preheat your oven to 350°F (175°C). Line a 9&#215;13-inch baking pan with parchment paper or grease lightly.

In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.

Mix in the eggs and vanilla extract, beating until smooth and fully combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

Step 5: Combine Wet &amp; Dry Ingredients

Gradually mix the dry ingredients into the wet mixture until just combined.

Fold in the oats and raisins, ensuring they’re evenly distributed.

Spread the dough evenly into the prepared baking pan. Bake for 22-25 minutes, or until the edges turn golden brown.

While the bars cool, beat together butter, powdered sugar, vanilla, salt, and heavy cream until smooth and creamy.

Once completely cooled, spread the frosting over the bars. Slice into squares and enjoy!

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Fluffernutter Chocolate Chip Cookie...

Lemon Raspberry Magic Bars

Lemon Raspberry Magic Bars

Oatmeal Raisin Cookie Bars

Top 4 easy dessert bars recipes from across the web

The most viewed easy dessert bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fluffernutter Chocolate Chip Cookie...

Lemon Raspberry Magic Bars

Lemon Raspberry Magic Bars

Oatmeal Raisin Cookie Bars

The most viewed easy dessert bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine