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Top 10 Dessert Bars

A surefire hit at potlucks and parties, these top-rated recipes for dessert bars are an easy and fun way to feed a crowd.

Almond-Coconut Lemon Bars

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen

Salted Pecan Shortbread Squares

My shortbread squares are the ultimate go-to for cookie trays and gift-giving. The buttery caramel and toasted nuts make it a tough to eat just one. —Diana Ashcraft, Monmouth, Oregon

M&M Oat Bars

These irresistible bars can sweeten any holiday. —Renee Schwebach, Dumont, Minnesota

Nutty Cheesecake Squares

I grew up on a farm and have had a lot of good recipes handed down to me. This is one of my favorite desserts to serve when guests come over or at family gatherings and church suppers. —Ruth Simon, Buffalo, New York

Strawberry Oatmeal Bars

Their fruity filling and fluffy coconut topping make these bars truly one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma

Neapolitan Bars

The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.—Nancy Foust, Stoneboro, Pennsylvania

Blackberry Cheesecake Bars

Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. — Terri Crandall, Gardnerville, Nevada

Lebkuchen

It's tradition for my family to get together around the holidays to bake these spice-filled treats. The recipe came from my great-grandmother. —Esther Kempker, Jefferson City, Missouri

Fudgy Macaroon Bars

Anyone with a sweet tooth will make a beeline for my dessert tray when these rich squares show up. They're attractive on the platter and delectable with fudge and coconut. —Beverly Zdurne, East Lansing, Michigan

Browned Butter Cereal Bars

Crispy rice treats were one of the first recipes I ever made as a kid. For this version, I wanted to make something similar but more special. Friends and family think using Cap'n Crunch and browned butter is genius, but I just call them delicious.—Kelly Krauss, Lebanon, New Jersey

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