Planning a party or potluck and need something sweet that stretches? Dessert bars are your best friend. They bake in one pan, slice neatly, and travel well.
Plus, the flavors can swing from classic chocolate to bright citrus or cozy spiced apple. Below, you’ll find 14 crowd-pleasing dessert bar recipes, along with tips to keep them fresh, make them lighter, and avoid common hiccups. Pick a couple, double a batch if you need to, and you’re set.
What Makes This Recipe So Good
- Big batch friendly: All 14 recipes are designed for a 9×13 pan and slice into 16–24 bars.
- Mix-and-match flavors: Chocolate, fruit, nuts, caramel, spice—there’s something for everyone.
- Simple techniques: Mostly one-bowl batters, no special equipment, and easy to scale.
- Great for make-ahead: Many bars taste even better the next day.
Ingredients
These ingredients cover the 14 types of bars.
Pick and choose based on what you plan to bake.
- Base and structure: All-purpose flour, rolled oats, graham cracker crumbs, baking powder, baking soda, cornstarch, salt
- Fats: Unsalted butter, neutral oil (like canola), coconut oil (optional), peanut butter or almond butter
- Sugars and sweeteners: Granulated sugar, light or dark brown sugar, powdered sugar, honey, maple syrup
- Dairy and eggs: Eggs, whole milk, heavy cream, cream cheese, sweetened condensed milk, Greek yogurt (optional)
- Chocolate and mix-ins: Semi-sweet chocolate chips, white chocolate, milk chocolate, cocoa powder, toffee bits, butterscotch chips
- Nuts and seeds: Pecans, walnuts, almonds, pistachios, shredded coconut
- Fruits: Fresh or frozen berries, lemons, limes, apples, canned pumpkin, dried cranberries, dates
- Flavor boosters: Vanilla extract, almond extract, cinnamon, pumpkin pie spice, espresso powder, flaky sea salt, lemon zest
- Toppings and finishes: Caramel sauce, chocolate ganache, powdered sugar for dusting, sprinkles
Step-by-Step Instructions
Below are 14 bar recipes in a simple format. All bake in a 9×13 pan lined with parchment and lightly greased. Preheat to 350°F (175°C) unless noted.
- Classic Chocolate Chip Cookie Bars: Cream 1 cup softened butter with 1 cup brown sugar and 1/2 cup white sugar.
Beat in 2 eggs and 2 tsp vanilla. Stir in 2 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt. Fold in 2 cups chocolate chips.
Spread and bake 22–26 minutes until golden at edges.
- Fudgy Brownie Bars: Melt 1 cup butter with 8 oz chopped chocolate. Whisk in 1 3/4 cups sugar, 4 eggs, 2 tsp vanilla. Fold in 1 cup flour, 1/2 cup cocoa, 1/2 tsp salt.
Bake 25–30 minutes until set with a slight jiggle. Sprinkle with flaky salt.
- Lemon Blondies: Beat 1 cup butter with 1 1/2 cups sugar. Add 3 eggs, zest of 2 lemons, 1/4 cup lemon juice, 2 tsp vanilla.
Mix in 2 cups flour, 1 tsp baking powder, 1/2 tsp salt. Bake 20–24 minutes. Glaze with 1 cup powdered sugar + 2–3 tbsp lemon juice.
- Apple Crumble Bars: Toss 3 cups diced apples with 1/4 cup brown sugar, 1 tsp cinnamon, 1 tbsp cornstarch.
Mix 2 cups flour, 1 1/2 cups oats, 1 cup brown sugar, 1 tsp baking powder, pinch salt. Cut in 1 cup melted butter. Press 2/3 in pan, top with apples, crumble rest.
Bake 35–40 minutes.
- Seven-Layer Magic Bars: Pour 1/2 cup melted butter into pan, press 2 cups graham crumbs mixed with 1/4 cup sugar. Layer 1 1/2 cups chocolate chips, 1 cup butterscotch chips, 1 cup coconut, 1 cup chopped nuts. Drizzle 1 can sweetened condensed milk on top.
Bake 25–30 minutes.
- Peanut Butter Swirl Brownies: Use the brownie base from #2. Dollop 1/2 cup softened peanut butter mixed with 2 tbsp powdered sugar on top. Swirl with a knife.
Bake 25–30 minutes.
- Raspberry Cheesecake Bars: Mix crust: 2 cups graham crumbs, 1/4 cup sugar, 1/2 cup melted butter. Bake crust 8 minutes. Beat 16 oz cream cheese, 3/4 cup sugar, 2 eggs, 2 tsp vanilla, 1/2 cup sour cream.
Pour over crust. Swirl 1/2 cup raspberry jam. Bake 28–32 minutes.
- Oatmeal Chocolate Chunk Bars: Cream 3/4 cup butter with 1 cup brown sugar.
Add 2 eggs, 2 tsp vanilla. Stir in 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 cups rolled oats. Fold in 2 cups chopped chocolate, 1/2 cup walnuts if desired.
Bake 22–26 minutes.
- Pumpkin Spice Bars with Cream Cheese Frosting: Whisk 1 cup sugar, 1/2 cup brown sugar, 1/2 cup oil, 2 eggs, 1 cup pumpkin, 2 tsp vanilla. Add 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 2 tsp pumpkin spice, 1/2 tsp salt. Bake 22–26 minutes.
Frost with 8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 tsp vanilla.
- Salted Caramel Pretzel Bars: Press 2 cups crushed pretzels mixed with 1/2 cup melted butter and 1/4 cup brown sugar into pan. Bake 8 minutes. Pour on caramel made from 14 oz caramels + 1/3 cup cream melted together.
Top with 1 cup chocolate chips. Bake 10–12 minutes. Finish with flaky salt.
- Key Lime Pie Bars: Crust: 2 cups graham crumbs + 1/2 cup melted butter + 1/4 cup sugar; bake 8 minutes.
Filling: whisk 4 egg yolks, 1/2 cup lime juice, zest of 2 limes, 2 cans sweetened condensed milk. Bake 15–18 minutes. Chill 3 hours.
- Blondies with Toffee and Pecans: Melt 1 cup butter; whisk in 1 1/2 cups brown sugar.
Cool slightly. Add 2 eggs, 2 tsp vanilla, then 2 cups flour, 1 tsp baking powder, 1/2 tsp salt. Fold in 1 cup toffee bits and 1 cup chopped pecans.
Bake 22–26 minutes.
- Coconut Macaroon Bars: Make a simple shortbread: 2 cups flour, 1/2 cup powdered sugar, 1 cup cold butter pulsed together; press and bake 10 minutes. Topping: mix 3 cups shredded coconut, 1 cup sugar, 3 eggs, 1 tsp vanilla, pinch salt. Spread and bake 25–30 minutes.
Drizzle with melted chocolate.
- Mocha Brownie Bars: Use the brownie base from #2; add 1 tbsp espresso powder to the batter. Top with a thin ganache: 1 cup chopped chocolate + 1/2 cup hot cream. Chill to set, then slice.
Keeping It Fresh
- Cool completely: Warm bars steam in the container and turn soggy.
Let them cool before slicing or covering.
- Store right: Most bars keep 3–4 days at room temp in an airtight container. Cheesecake and cream cheese–frosted bars should be refrigerated.
- Layer smart: If stacking, add parchment between layers to prevent sticking and smudged toppings.
- Freeze extras: Wrap bars tightly and freeze up to 2 months. Thaw at room temp uncovered to keep edges from getting damp.
Health Benefits
- Portion control made easy: Bars slice cleanly, so you can serve smaller pieces for lighter portions.
- Fiber add-ins: Oats, nuts, and fruit boost fiber and healthy fats.
Oatmeal, apple crumble, and coconut bars are good options.
- Lower sugar swaps: Reduce sugar by 10–20% in most recipes without losing structure. Balance with vanilla and spices for flavor.
- Whole-grain upgrades: Substitute up to half the all-purpose flour with white whole wheat flour in blondies and crumble bars.
Common Mistakes to Avoid
- Overbaking: Bars should look set at the edges and slightly soft in the center. They firm up as they cool.
- Skipping the line-and-lift: Line pans with parchment and leave overhang.
It makes clean slicing and transport much easier.
- Hot slicing: Cutting too soon causes crumbling. Cool completely or chill for neat squares.
- Unbalanced salt: A pinch of salt in sweet batters brightens flavor. Don’t forget it, especially in chocolate recipes.
- Wet fruit: For fruit bars, toss fruit with a little sugar and cornstarch to prevent soggy bottoms.
Alternatives
- Dairy-free: Use plant butter and dairy-free chocolate.
For cheesecake bars, swap in dairy-free cream cheese and use coconut cream.
- Gluten-free: Choose a 1:1 gluten-free baking flour for most bars. For crumble bars, use certified gluten-free oats and almond flour blends.
- Nut-free: Skip nuts and check chocolate labels. Add crunch with seeds or pretzels instead.
- Lower sugar: Reduce sugar by 15% and add extra vanilla or cinnamon.
Use dark chocolate chips to cut sweetness.
- Small-batch: Halve ingredients and bake in an 8×8 pan, adding a few minutes to the bake time if needed.
FAQ
How many bars does a 9×13 pan make?
Typically 16 large bars, 20 medium, or 24 small. For parties, small squares go further and are easier for guests to grab.
Can I make these a day ahead?
Yes. Most bars taste even better the next day as flavors meld.
Keep them covered at room temp, unless they contain dairy fillings or frostings.
How do I get clean slices?
Chill the pan for 30–60 minutes, then use a sharp knife wiped clean between cuts. A bench scraper also works well for straight edges.
What if my bars are dry?
You likely overbaked. Next time, pull them when the center is just set and a toothpick has a few moist crumbs.
Adding a glaze or ganache can also restore moisture.
Can I double the recipes for a sheet pan?
Yes. Double for an 18×13 rimmed sheet pan and reduce the bake time slightly. Watch for doneness early, as thinner layers bake faster.
How do I prevent soggy crusts on fruit bars?
Blind-bake the crust for 8–10 minutes, toss fruit with cornstarch, and cool completely before covering to avoid trapped steam.
Which bars freeze best?
Brownies, blondies, oatmeal bars, and lemon bars freeze very well.
Cheesecake bars also freeze nicely if wrapped tightly and thawed in the fridge.
In Conclusion
With these 14 dessert bar recipes, you can feed a crowd without fuss. They’re easy to mix, bake, slice, and share, and the flavors cover every craving. Keep a couple of staples in your pantry, line your pan, and you’re halfway there.
Whether you’re hosting or bringing a tray to a friend’s place, these bars will disappear fast—so consider making two pans.