This “Italian Crumb Cookie” is a flavorful break-apart shortbread.
Bar cookies are halfway between a cake, and a cookie. In general, they are baked in a pan (although there are many no-bake varieties) and, when cooled, sliced into squares or rectangles. They differ from cakes because the dough is much stiffer than that of a cake, and once baked, you have a denser product that is usually easy to eat with your fingers (like a cookie). On the other end of the spectrum, the walls of a cake pan allow you to bake a more liquid ingredient such as custard or cheesecake filling that will then solidify during baking. This allows the baking of the bar cookies in several distinct layers that give them an attractive and sophisticated look. Baking up a batch of bars is often a quick way to make cookies for a crowd, because unlike other forms of cookies, you don’t have to shape each cookie individually…you bake it all at once. Is something missing? Submit your favorite bar cookie recipe here!
Brownie base with a creamy mint topping, topped with chocolate.
Coconut cake base with a lemon-lime topping.
Fudgy brownies baked in a round cake pan and sliced into Christmas trees!
An oat crust, pumpkin pie filling, and pecan praline topping.
Seasonal Oreo JOY cookies are mixed into a classic, fudgey brownie.
A chocolate brownie that sandwiches a rich cheesecake layer.
Pumpkin & chocolate cheesecakes swirled together over a graham crust.
Chocolate chip cookie base, Oreo cookie center, topped with brownie batter
Moist, chewy bar with fresh ginger for a punch of flavor and a crust of turbinado sugar