bar dessert

Sweet Cherry Pie in a bar form! Homemade cherry pie filling is freshened up with cinnamon and lemon zest then piled on top of a sweet almond dough and dollops of the dough on top like a cobbler! Serve with a little glaze and enjoy!

Sugar Cookie Sweet Cherry Pie Bars

Cherry Pie Filling (21 ounces each)

Lemon Zest (of one lemon)

Teaspoon Cinnamon

Cup Unsalted Butter (Softened)

Cups Sugar

Teaspoon Vanilla

Teaspoon Almond Extract

Eggs (Large)

Teaspoon Salt

Cups Flour

Cup Powdered Sugar

Tablespoons Milk

In a bowl, fold together the cherries, zest and cinnamon

Filling

Preheat the oven to 350.

In a standing mixer, mix the butter and sugar until smooth.

Add the extracts and eggs and mix again until smooth.

Dump in 2 cups of the flour and the salt. Mix slowly until almost combined and then add the remaining flour.

Grease a 12x17&quot; jelly roll pan (cookie sheet with a 1&quot; edge)

Carefully spread 3 cups of the dough all over the bottom of the pan.

Evenly pour the cherry filling over the crust.

Add tablespoon sized dollops of the remaining crust all over the top of the bars.

Bake for 25-30 minutes.

Allow to cool.

In a bowl, whisk together the powdered sugar, milk and vanilla. Drizzle all over the top of the bars.

Serve immediately.

Crust and Topping

Craving homemade snickerdoodles but don’t have time or energy to roll a bunch of cookies? Try these Snickerdoodle Blondies! These bars are quick and easy to make, yet still packed full of that classic cinnamon flavor.

Snickerdoodle Blondies

all-purpose flour

baking powder

cinnamon

nutmeg

salt

brown sugar

butter, room temperature

eggs,

vanilla extract

sugar

Preheat oven to 350° F. Lightly grease and/or...

Preheat oven to 350° F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

In a large bowl, beat together butter and...

In a large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended....

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat like a cookie batter, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until the surface springs...

Bake 25-30 minutes or until the surface springs back when gently pressed. Cool before cutting.

Creamy cheesecake on a cinnamon graham cracker crust with bits of cinnamon filling swirled in it.

Blender Cinnamon Roll Cheesecake Bars

1.5 Cups Graham Cracker Crumbs

Cup Brown Sugar

Tablespoons Butter (melted)

Ounces Cream Cheese ((two 8 ounces packages, softened))

Cup Sour Cream (room temperature)

Sugar

Large Eggs (room temperature)

Vanilla

Cup Dark Brown Sugar

Cup Flour

Preheat an oven to 350 degrees

In a bowl, combine the melted butter, graham crackers, brown sugar and cinnamon until it appears to be wet sand.

Press into an 8x8&quot; baking dish and bake for 8 minutes.

Remove to cool.

Turn the oven down to 325.

In a blendtec blender, combine the cream cheese, sugar and vanilla until smooth.

Add the sour cream and beat until smooth again.

Add the eggs, one at a time until smooth.

Pour half of the filling over the crust, dot with cinnamon swirl and carefully swirl with a knife.

Repeat filling and swirling one more time.

Bake at 325 for 35-40 minutes or until the middle doesn&#x27;t jiggle too much.

Refrigerate two hours to set.

Stir the flour, brown sugar, cinnamon and butter together until smooth.

Cinnamon Swirl

https://mediavine-res.cloudinary.com/video/upload/t_original/v1578594453/gymo7y5vokxlfyq94ydj.mp4

Cheesecake bars hooked up with cinnamon rolls and became the best dessert you'll have all year -- Blender Cinnamon Roll Cheesecake Bars!! The sweet and salty cinnamon graham cracker crust pops under the luscious and rich cinnamon swirled cheesecake.

Cinnamon Roll Cheesecake Bars

These blackberry lime bars are creamy, bright, and super delicious.

Blackberry Lime Bars

Sticks Unsalted Butter (12 Tablespoons, melted)

Cups Graham Cracker Crumbs (about 22 full graham crackers)

Cup Sugar

Salt

Cans Sweetened Condensed Milk (14 ounces)

Lime Zest

Lime

Egg Yolks (slightly beaten)

Cups Blackberries (fresh)

If you haven't already, grind the graham crackers in a food processor, blender or in a ziploc with a rolling pin.

Heat the oven to 350, and grease a 9x13" baking dish.

In a large bowl stir together the graham cracker crumbs, butter, sugar, and salt.

Press the crust mixture into your greased baking dish and bake for 8-10 minutes, or until slightly golden.

Remove from the oven and allow to cool on the counter while you prepare the filling.

In a large mixing bowl, combine the sweetened condensed milk, and eggs.

Add the lime juice and zest and whisk thoroughly.

Fold in the blackberries, being careful not to break them.

Pour into the baked crust and place in the oven.

Bake for an additional 12-15 minutes.

Remove from the oven and allow to cool completely and then refrigerate at least 30 minutes until set.

Homemade Lemon Bars are a crowd-pleasing dessert and perfect for sharing! This easy lemon bar recipe is bright, tart-sweet and perfectly balanced with a crisp shortbread crust. They’re a quick recipe to bake, too, and are ready in less than an hour!

Easy Lemon Bars

unsalted butter (melted)

eggs

lemon juice (from 3-4 lemons)

¼ all-purpose flour

lemon zest (from 1 lemon)

Make the shortbread crust

Preheat the oven to 350°F. Line a 9”x13” baking dish with parchment paper, and spray with nonstick baking spray. Set it aside.

Measure the flour and sugar into a large bowl.

Pour the melted butter into the dry ingredients, and mix until combined. You can use your hands or a rubber spatula.

Press the shortbread crust into your prepared baking dish, then transfer to the preheated oven.

Bake for 20-25 minutes, or until lightly browned.

Let cool slightly while you make the lemon curd filling.

Make the lemon curd filling

In a large bowl, beat together eggs, sugar and lemon juice with a hand mixer or a whisk.

Sift the flour and baking powder into the egg mixture, and stir until combined.

Pour this mixture over the slightly cooled shortbread crust.

Bake for 25-30 minutes, or until the center isn’t jiggly.

Let the lemon bars cool until they are almost at room temperature, then lift them out of the pan with the parchment paper.

Sprinkle with powdered sugar and slice into bars with a sharp knife.

Enjoy immediately.

We absolutely loved these bars! Lemon is one of our favorites and the tart lemon was a great contrast with their sweetness.

This is one of my absolute favorite desserts. So lemony and delicious. I will be making it again for sure!

Lemon Bars are addicting! I always want one more.  Your recipe is perfect with a great balance of crust to bar and the right amount of sweet to tart.  Yum!

Just the right amount of sweet and tart. These are the perfect dessert for a bridal shower and yes, to the small bitesize pieces.

Making them this week for my MIL birthday!  I just love all your recipes!  Thanks for sharing!

These lemon bars are the perfect dessert for any occasion!

S&#039;mores Fudge Bars have a thick buttery graham cracker crust and a rich, fudgy chocolate filling, all topped with homemade toasted marshmallow. A delicious treat to fill you with summertime nostalgia anytime throughout the year!

S'mores Fudge Bars

graham crackers

(50 grams) granulated sugar

fine sea salt

(170 grams) unsalted butter, (melted)

⅓ cups (226 grams) semisweet chocolate chips

cream of tartar

+ 2 tablespoons (75 grams) granulated sugar

(168 grams) light corn syrup

(60 grams) water

Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil*.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Place the pan on a hot pad or pot holder in the fridge to cool while you prepare the filling.

Make the crust:

In a small heavy-bottomed saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Stirring constantly, heat until the mixture is melted, thick, and smooth. Don’t walk away from it, as it can burn on the bottom quickly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

Make the filling:

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 7 minutes.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F, about 8 minutes. Immediately remove from heat.

Turn the mixer on low speed and slowly but continuously add the syrup, pouring it between the side of the bowl and whisk. Increase speed to medium-high and beat until the mixture is very thick and looks like marshmallow fluff, about 6-7 minutes longer. Add vanilla and beat until combined.

Make the marshmallow topping:

Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for about 30 seconds, or until lightly golden, checking on it every few seconds (it can burn quickly!).

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Assemble:

This recipe is literally AMAZING! Everyone who’s tried it has asked for the recipe. I want to gatekeep so badly but I didn’t and turned them this way. Every step is worth it, it’s amazing

Love this recipe! Great twist to a classic campfire treat!

Really good bar recipe, although for me the marshmallow topping was a complete failure. As soon as the corn syrup &amp; sugar reached 240, I pulled it off the stove and it immediately went hard.
Not sure where it went wrong, but I followed directions.

These were amazing! I didn’t have a candy thermometer so I winged it using the approx boil time and it worked!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1721140834/nwevcw3wi2vwk7kagq6u.mp4

S'mores Fudge Bars have a thick buttery graham cracker crust and a rich, fudgy chocolate filling, all topped with homemade toasted marshmallow. A delicious treat to fill you with summertime nostalgia anytime throughout the year!

These Loaded Christmas Cookie Bars are thick, chewy, and packed with peanut butter in 3 ways, and full of favorite festive mix-ins. They’re perfect for holiday parties, cookie exchanges, or Christmas potlucks!

Loaded Christmas Cookie Bars

½ cups (286 grams) all-purpose flour,

baking soda

(113 grams) unsalted butter, (at cool room temperature)

(270 grams) creamy peanut butter

(200 grams) packed light brown sugar

(150 grams) granulated sugar

eggs, (at room temperature)

milk

(170 grams) peanut butter chips

(185 grams) holiday Peanut Butter M&Ms + heavy ⅓ cup (70 grams),

(170 grams) semisweet chocolate chips + ⅛ cup (21 grams), (to decorate)

Flaky sea salt, for topping, (optional)

Preheat oven to 350°F.

Line a 9×13 metal baking pan with aluminum foil, using metal binder clips to keep foil in place. Spray sides and bottom of pan generously with cooking spray. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes.

Scrape down the sides and bottom of the bowl. Add the eggs, vanilla, and milk, and beat until combined.

On low speed, gradually add the flour mixture and beat until just combined. The dough will be thick.

Add the peanut butter chips, M&amp;Ms, and chocolate chips and mix until just combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.

Remove the dough to the prepared pan, pressing into the pan evenly.

Sprinkle with the reserved M&amp;Ms and chocolate chips.

Bake for about 30 minutes, or until the center is golden brown and just slightly jiggly.

Sprinkle with flaky sea salt.

Place pan on a wire rack and let cool completely before cutting into squares and serving. Store bars in an airtight container at room temperature for up to 5 days.

I reduced the butter by 30%, added 1/2 plus 1/8 tsp xanthan gum, and used her blend of 50% tapioca flour, 25% millet flour and 25% buckwheat flour.  Because I am at high altitude I also increased the milk by 2 tsp.

These bars are delicious and easy to make. Very peanut butter-forward, obviously, but everyone I've shared them with has greatly enjoyed them.

I converted these to Gf using Katarina Cermelj’s rules. They turned out great!

Top 7 bar dessert recipes from across the web

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

Top Tags

Sugar Cookie Sweet Cherry Pie Bars

Snickerdoodle Blondies

Blender Cinnamon Roll Cheesecake Ba...

Blackberry Lime Bars

Easy Lemon Bars

S'mores Fudge Bars

Loaded Christmas Cookie Bars

Top 7 bar dessert recipes from across the web

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

Top Tags

Sugar Cookie Sweet Cherry Pie Bars

Snickerdoodle Blondies

Blender Cinnamon Roll Cheesecake Ba...

Blackberry Lime Bars

Easy Lemon Bars

S'mores Fudge Bars

Loaded Christmas Cookie Bars

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