14 Dessert Bar Recipes in a 9×13 Pan That Feed a Crowd
Raspberry brownie cheesecake bars first, then lemon, key lime, pecan, pumpkin, s’mores and eight more, each written out with its oven temperature, bake time and storage.
- Occasion picker
- Cutting guide
- Make-ahead friendly
- Travel tips
One pan each, fourteen ways: cheesecake-swirl brownies, lemon, key lime, cherry oat, pecan, s’mores and frosted pumpkin bars, cut and ready for the party.
These dessert bar recipes all bake in one 9×13 pan, cut into 16 to 24 bars and travel in the pan they were baked in. Raspberry brownie cheesecake bars lead the list, with a card that scales to an 8×8, two pans or a half sheet. Thirteen more follow, every one written out in full.
In this post:
- Why bars are the easiest party dessert
- The raspberry brownie cheesecake bars, 8×8 to half sheet
- All 14 recipes in full, grouped by flavor
- An occasion picker and how many to bake
- Six rules, a cutting guide and other pan sizes
- Make-ahead, storage, transport and 14 FAQs
Why Dessert Bars Are the Easiest Party Dessert
One pan, 24 servings
A single 9×13 pan feeds a party. No plating, no forks: cut, stack on a platter and let people help themselves.
They travel in the pan
Bake, cover and carry. Nothing to assemble at the other end, and nothing to slide off a cake board in the car.
Better made ahead
Most bars cut cleaner and taste better on day two, which frees the oven on the day of the party.
Something for everyone
Chocolate, fruit, cheesecake and fall flavors from the same pan size, so a table of three or four kinds is easy to plan.
Raspberry Brownie Cheesecake Bars, the Show-Stopper
Number 1 of 14, and the bars at the top of the pin: fudgy brownie, vanilla cheesecake and a raspberry swirl. The card is set for one 9×13 pan, 24 bars; tap a size and every amount, the bake time and the yield change.
Raspberry Brownie Cheesecake Bars
The bars at the top of the pin: a fudgy dark chocolate brownie base, a smooth vanilla cheesecake layer and a raspberry swirl marbled through the top. Tap a pan size and every amount, the bake time and the yield update.
Which pan?
Ingredients
Brownie layer- 6 tbsp (85 g)¾ cup (170 g)1½ cups (340 g)1 cup + 2 tbsp (255 g) unsalted butter
- 3½ oz (100 g)7 oz (200 g)14 oz (400 g)10½ oz (300 g) dark chocolate, 60 to 70%, chopped
- ¾ cup (150 g)1½ cups (300 g)3 cups (600 g)2¼ cups (450 g) granulated sugar
- 2486 large eggs, room temperature
- 1 tsp2 tsp4 tsp1 tbsp alcohol-free vanilla
- ½ cup (63 g)1 cup (125 g)2 cups (250 g)1½ cups (190 g) all-purpose flour
- 2 tbsp¼ cup (25 g)½ cup (50 g)6 tbsp (38 g) unsweetened cocoa powder
- ¼ tsp½ tsp1 tsp¾ tsp fine salt
- 8 oz (225 g)16 oz (450 g)32 oz (900 g)24 oz (680 g) full-fat cream cheese, room temperature
- ¼ cup (50 g)½ cup (100 g)1 cup (200 g)¾ cup (150 g) granulated sugar
- 1243 large eggs, room temperature
- ½ tsp1 tsp2 tsp1½ tsp alcohol-free vanilla
- ⅔ cup (75 g)1¼ cups (150 g)2½ cups (300 g)2 cups (225 g) raspberries, fresh or frozen
- 1 tbsp2 tbsp¼ cup3 tbsp granulated sugar
- ½ tsp1 tsp2 tsp1½ tsp lemon juice
- ½ cup1 cup2 cups1½ cups fresh raspberries, to serve (optional)
Room temperature cream cheese and eggs, or the cheesecake layer stays lumpy. Chocolate: a 60 to 70% bar melts smoother than chips. Alcohol-free vanilla keeps it halal. Frozen raspberries work; simmer them a minute longer.
Instructions
Prepare the pan
Heat the oven to 325°F (160°C). Line an 8×8-inch pana 9×13-inch pantwo 9×13-inch pansan 18×13-inch half sheet pan with parchment, leaving a 2-inch overhang on two sides to lift the slab out later. Set out the cream cheese and eggs an hour ahead.
Cook the raspberry sauce
Simmer the raspberries, sugar and lemon juice for 5 minutes, mashing, until jammy. Press through a sieve for a seedless swirl, or leave it rustic. Cool completely.
Make the brownie batter
Melt the butter and chocolate together over low heat. Off the heat, whisk in the sugar, then the eggs one at a time and the vanilla. Fold in the flour, cocoa and salt until no streaks remain.
Spread the base
Set aside a few spoonfuls of brownie batter for the top. Spread the rest evenly in the pan.
Add the cheesecake layer
Beat the cream cheese and sugar on low until smooth, then the eggs and vanilla just until combined. Spoon it over the brownie batter in dollops and spread gently to the edges.
Swirl the top
Drop small spoonfuls of raspberry sauce and the reserved brownie batter over the cheesecake. Drag a skewer through the top layer only, in loose figure-8s, so the brownie base stays clean.
Bake
Bake 35 to 40 minutes40 to 45 minutes45 to 50 minutes, rotating the pans halfway35 to 40 minutes, until the edges are set and slightly puffed and the center wobbles just a little when nudged. Cool in the pan on a rack for 1 hour.
Chill, then cut
Chill at least 4 hours, or overnight. Lift the slab out by the parchment, score the cut lines and cut with a hot, dry knife, wiping it between cuts. Top with fresh raspberries to serve.
Out of the pan: the chilled slab lifted on its parchment, scored into 24, with a long knife and a glass of hot water.
Swirl only the top layer. A skewer dragged through the cheesecake, raspberry sauce and brownie dollops makes the marble. Push it down into the base and the three layers turn muddy.
All 14 Dessert Bar Recipes
Every recipe makes one 9×13 pan. Tap a bar to jump to it.
Each card lists the oven temperature, bake time, yield and how long it keeps, so a table of three or four kinds can be planned around one oven. Most bake at 350°F; the cheesecake and matcha bars bake lower, the blueberry streusel hotter.
Cheesecake Bars
Up close: the brownie base, the thick cheesecake layer and the raspberry swirl of bar number 1.
Numbers 1 to 3: a base, a creamy layer and a fruit swirl. No water bath, because a shallow 9×13 layer bakes evenly. All three need the fridge. For a whole holiday table of them, see these Thanksgiving cheesecake desserts.
Raspberry Brownie Cheesecake Bars Show-stopper
The bars on the pin: a fudgy brownie base, a vanilla cheesecake layer and a raspberry swirl. Three layers, one pan, and only a little more work than a plain brownie.
- Oven325°F (160°C)
- Bake40 to 45 min
- Makes24 bars
- Keeps5 days, fridge
- Brownie base: melted dark chocolate, cocoa and 4 eggs
- Cheesecake layer: 16 oz cream cheese, sugar and 2 eggs
- Raspberry swirl: berries simmered with sugar and lemon
The full recipe, with amounts for an 8×8, a 9×13, two 9×13 pans or a half sheet, is in the card at the top of the page. Go to the recipe card ↑
Blueberry Cheesecake Bars Keep chilled
A buttery graham crust, a thick vanilla cheesecake layer brightened with lemon zest, and blueberry sauce marbled through the top. No water bath needed: a shallow 9×13 layer bakes evenly.
- Oven325°F (160°C)
- Bake10 + 30 to 35 min
- Makes24 bars
- Keeps5 days, fridge
Ingredients, one 9×13 pan
Crust- 2 cups (200 g) graham cracker crumbs, about 14 sheets
- 7 tbsp (100 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz (680 g) full-fat cream cheese, room temperature (three 8-oz blocks)
- 1 cup (200 g) granulated sugar
- ⅓ cup (80 g) sour cream, room temperature
- 3 large eggs, room temperature
- 1 tsp alcohol-free vanilla
- Finely grated zest of 1 lemon
- 1½ cups (200 g) blueberries, fresh or frozen
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Method
- Heat the oven to 325°F and line the pan with a parchment sling. Mix the crumbs, butter and sugar, press firmly into the pan and bake 10 minutes.
- Simmer the blueberries, sugar, lemon juice and cornstarch for 6 to 8 minutes, mashing, until thick. Cool, then blend or mash smooth.
- Beat the cream cheese and sugar on low until completely smooth. Beat in the sour cream, vanilla and zest, then the eggs one at a time, just until combined.
- Pour over the crust and smooth the top. Drop teaspoons of blueberry sauce over it and drag a skewer through in loose figure-8s.
- Bake 30 to 35 minutes, until the edges are set and the center wobbles slightly when nudged. Cool 1 hour on a rack.
- Chill at least 4 hours, then lift out and cut with a hot, dry knife.
Tip: mix on low once the eggs go in; whipped-in air is what cracks cheesecake. Make ahead: up to 2 days before, covered in the fridge; keeps 5 days. Freezes, cut and wrapped, for up to 3 months.
↑ Back to all 14Strawberry Cheesecake Bars Keep chilled
Vanilla cheesecake with a sour cream tang, marbled with fresh strawberry sauce and topped with sliced berries at serving. The prettiest bar for spring, a shower or a birthday.
- Oven325°F (160°C)
- Bake10 + 30 to 35 min
- Makes24 bars
- Keeps4 days, fridge
Ingredients, one 9×13 pan
Crust- 2 cups (200 g) graham cracker crumbs, about 14 sheets
- 7 tbsp (100 g) unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz (680 g) full-fat cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) sour cream, room temperature
- 3 large eggs, room temperature
- 2 tsp alcohol-free vanilla
- 1½ cups (200 g) chopped fresh strawberries
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 cup sliced strawberries, to serve
Method
- Heat the oven to 325°F and line the pan. Mix the crumbs, butter and sugar, press firmly into the pan and bake 10 minutes. Cool while you make the filling.
- Simmer the chopped strawberries, sugar, lemon juice and cornstarch for 5 minutes, until thick. Blend smooth and cool completely.
- Beat the cream cheese and sugar on low until smooth. Add the eggs one at a time, then the vanilla and sour cream, just until combined.
- Pour over the crust. Drop teaspoons of strawberry sauce across the top and swirl with a skewer in long, slow figure-8s.
- Bake 30 to 35 minutes, until set at the edges with a slight wobble in the center. Cool 1 hour on a rack.
- Chill at least 4 hours. Cut with a hot knife and top each bar with sliced strawberries just before serving.
Tip: the sauce must be cold and thick, or it sinks. Make ahead: up to 2 days before. Add the sliced strawberries just before serving; they weep in the fridge. Keeps 4 days chilled; freeze without the fresh berries up to 3 months.
↑ Back to all 14Chocolate Bars
Numbers 4 to 7, the pans that empty first: a fudgy brownie, a salty caramel pretzel slab, gooey s’mores and a green tea white chocolate bar for something different. The first three sit happily at room temperature.
Classic Fudgy Brownies Travels well
The benchmark bar: dense, fudgy and shiny on top, with melted dark chocolate and cocoa for double chocolate depth. Every dessert table needs one pan of these.
- Oven350°F (175°C)
- Bake28 to 32 min
- Makes24 bars
- Keeps3 days, room temp
Ingredients, one 9×13 pan
Brownies- 1 cup (225 g) unsalted butter
- 7 oz (200 g) dark chocolate, 60 to 70%, chopped
- 1½ cups (300 g) granulated sugar
- 4 large eggs plus 1 yolk, room temperature
- 2 tsp alcohol-free vanilla
- ¾ cup (95 g) all-purpose flour
- ½ cup (45 g) Dutch-process cocoa powder
- ¾ tsp fine salt
- 1 cup (170 g) chocolate chips
Method
- Heat the oven to 350°F and line the pan with a parchment sling.
- Melt the butter and chocolate together over low heat, stirring until smooth. Cool 10 minutes.
- Beat the eggs, yolk, sugar and vanilla on high for 3 minutes, until pale and thick. This is what gives the shiny, crackly top.
- Fold in the chocolate mixture, then sift in the flour, cocoa and salt and fold just until no flour shows. Fold in the chips.
- Spread in the pan and bake 28 to 32 minutes, until the edges are set and a toothpick in the center comes out with moist crumbs, not wet batter.
- Cool completely in the pan, then chill 1 hour and cut with a hot knife.
Tip: pull them while the center still looks slightly underdone; the heat in the pan finishes them. Storage: 3 days airtight at room temperature, a week in the fridge (even fudgier), or 3 months frozen.
↑ Back to all 14Caramel Pretzel Bars Salty-sweet
Salty and sweet in three layers: a buttery pretzel crust, soft caramel, and dark chocolate showered with crushed pretzels and flaky salt. Only the crust goes in the oven.
- Oven350°F (175°C)
- Bake10 min + 1½ hr chill
- Makes24, or 32 small
- Keeps5 days, cool room
Ingredients, one 9×13 pan
Pretzel crust- 7 oz (200 g) salted pretzels, finely crushed (about 2 cups crumbs)
- 10 tbsp (140 g) unsalted butter, melted
- 3 tbsp light brown sugar
- 14 oz (400 g) soft caramels, unwrapped (about 50)
- ¼ cup (60 ml) heavy cream
- 9 oz (250 g) dark chocolate, chopped
- 1 tbsp coconut oil
- ½ cup roughly crushed pretzels
- ½ tsp flaky salt
Method
- Heat the oven to 350°F and line the pan. Mix the crushed pretzels, butter and sugar, press very firmly into the pan and bake 10 minutes. Cool 15 minutes.
- Melt the caramels with the cream over low heat, stirring constantly, until smooth. Spread over the crust and chill 20 minutes, until firm.
- Melt the chocolate with the coconut oil until glossy. Pour over the caramel and spread to the edges.
- Scatter the crushed pretzels and flaky salt over at once, before the chocolate sets.
- Chill 1 hour, until the chocolate is firm. Let the slab stand 10 minutes, then cut with a hot knife so the chocolate does not crack.
Caramels: most soft caramels are gelatin-free, but check the label. Make ahead: up to 3 days before. Keep them in a cool room or the fridge for up to 5 days, and let them stand 10 minutes before cutting.
↑ Back to all 14S’mores Bars Kids love them
A soft graham cookie base and crumble top with chocolate chips and gooey marshmallows in between, peeking through and toasting in the oven. Campfire flavor, no campfire.
- Oven350°F (175°C)
- Bake10 + 15 to 18 min
- Makes24 bars
- Keeps3 days, room temp
Ingredients, one 9×13 pan
Graham cookie dough- 2¼ cups (280 g) all-purpose flour
- 1½ cups (150 g) graham cracker crumbs, about 10 sheets
- ¾ cup (165 g) packed light brown sugar
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (225 g) unsalted butter, melted
- 2 large eggs
- 1 tsp alcohol-free vanilla
- 1¾ cups (300 g) milk or dark chocolate chips
- 4 cups (200 g) mini marshmallows, halal-certified or gelatin-free
Method
- Heat the oven to 350°F and line the pan. Mix the flour, graham crumbs, brown sugar, soda and salt, then stir in the butter, eggs and vanilla to a soft dough.
- Press two-thirds of the dough into the pan and bake 10 minutes.
- Scatter the chocolate chips over the hot base, then the marshmallows.
- Pinch the rest of the dough into flat pieces and scatter them over the top, leaving gaps for the marshmallows to show.
- Bake 15 to 18 minutes more, until golden and the marshmallows are puffed and toasted. For darker tops, broil 30 to 60 seconds, watching the whole time.
- Cool at least 2 hours, then cut with an oiled knife.
Marshmallows: standard ones are usually made with pork gelatin; use halal-certified (beef or fish gelatin) or gelatin-free mini marshmallows. Storage: 3 days airtight at room temperature; the marshmallow firms up after day 2. Freeze up to 2 months.
↑ Back to all 14Matcha White Chocolate Bars Keep chilled
A tender green tea shortbread under a smooth white chocolate layer, dusted with more matcha. Less sweet than it looks, and the most unexpected bar on the table.
- Oven325°F (160°C)
- Bake20 to 25 min + 2 hr chill
- Makes24 bars
- Keeps5 days, fridge
Ingredients, one 9×13 pan
Matcha shortbread- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1¾ cups (220 g) all-purpose flour
- 1 tbsp (6 g) matcha powder
- ¼ tsp fine salt
- 12 oz (340 g) white chocolate, finely chopped
- ½ cup (120 ml) heavy cream
- 1 tsp alcohol-free vanilla
- 1 tsp matcha powder, to dust
Method
- Heat the oven to 325°F and line the pan. Beat the butter and powdered sugar until smooth, then mix in the flour, matcha and salt, sifted together, to a soft dough.
- Press evenly into the pan and prick all over with a fork. Bake 20 to 25 minutes, until set and just colored at the edges. Cool completely.
- Heat the cream until steaming, pour it over the white chocolate and leave 2 minutes. Stir slowly from the center until smooth, then add the vanilla.
- Let the mixture cool 10 minutes, pour it over the cold base and smooth the top.
- Chill 2 hours until set. Dust with matcha through a small sieve and cut with a hot knife.
Tip: bright green matcha gives the best color; dull matcha bakes khaki. Storage: keep them chilled, up to 5 days; the topping softens in a warm room. Freeze up to 2 months.
↑ Back to all 14Fruit and Citrus Bars
Numbers 8 to 11: bright, tart and fruity, for summer tables and spring brunches. Lemon and key lime bars stay cold; the streusel and crumble bars travel anywhere. Lemon bars also belong with these easy Easter desserts.
Classic Lemon Bars Keep chilled
A crisp shortbread crust under a sharp, silky lemon layer, dusted with powdered sugar just before serving. Tart enough to cut through a table full of chocolate.
- Oven350°F (175°C)
- Bake18 to 20 + 20 to 25 min
- Makes24 bars
- Keeps4 days, fridge
Ingredients, one 9×13 pan
Shortbread crust- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 2 cups (250 g) all-purpose flour
- ¼ tsp fine salt
- 6 large eggs
- 2 cups (400 g) granulated sugar
- ¾ cup (180 ml) fresh lemon juice, 5 to 6 lemons
- Finely grated zest of 2 lemons
- ⅓ cup (40 g) all-purpose flour
- Powdered sugar, to dust
Method
- Heat the oven to 350°F and line the pan with a parchment sling. Mix the butter, powdered sugar, flour and salt to a soft dough and press it evenly into the pan.
- Bake 18 to 20 minutes, until pale golden at the edges.
- While it bakes, whisk the eggs, sugar, lemon juice, zest and flour until smooth, without beating in air.
- Pour the filling over the hot crust the moment it comes out, and return it to the oven.
- Bake 20 to 25 minutes, until the center no longer ripples when the pan is nudged.
- Cool to room temperature, chill 2 hours and cut. Dust with powdered sugar just before serving.
Tip: filling poured onto the hot crust seals the layers so they do not separate. Make ahead: up to 2 days before, chilled; keeps 4 days. Dust on the day: in the fridge the sugar melts into the surface. Freeze undusted up to 3 months.
↑ Back to all 14Key Lime Bars Serve cold
A graham crust under a creamy, tangy lime custard, finished with whipped cream and lime slices. Cold, bright and made for summer; bottled key lime juice works fine.
- Oven350°F (175°C)
- Bake10 + 15 to 18 min
- Makes24 bars
- Keeps3 days, fridge
Ingredients, one 9×13 pan
Crust- 2 cups (200 g) graham cracker crumbs, about 14 sheets
- 7 tbsp (100 g) unsalted butter, melted
- 2 tbsp granulated sugar
- Two 14-oz (397 g) cans sweetened condensed milk
- 6 large egg yolks
- 1 cup (240 ml) key lime or regular lime juice
- Finely grated zest of 3 limes
- 1 cup (240 ml) heavy cream, whipped with 2 tbsp powdered sugar
- Thin lime slices
Method
- Heat the oven to 350°F and line the pan. Mix the crumbs, butter and sugar, press firmly into the pan and bake 10 minutes.
- Whisk the yolks for 1 minute, then whisk in the condensed milk, lime juice and zest until smooth. It thickens as the juice goes in.
- Pour over the warm crust and bake 15 to 18 minutes, until the edges are set and the center jiggles only slightly. It sets fully in the fridge.
- Cool 1 hour, then chill at least 4 hours or overnight.
- Cut with a hot knife. Add a swirl of whipped cream and a lime slice to each bar just before serving.
Serve cold: the custard needs the fridge for safety and texture; carry them in a cooler and keep them out no more than 2 hours. Storage: 3 days chilled. Freeze without the cream for up to 2 months.
↑ Back to all 14Blueberry Lemon Streusel Bars Travels well
A lemon-scented butter crumb pressed underneath and scattered on top, with a thick layer of jammy blueberries in between. As good at brunch as at a barbecue.
- Oven375°F (190°C)
- Bake40 to 45 min
- Makes24 bars
- Keeps2 days room temp, 5 chilled
Ingredients, one 9×13 pan
Base and streusel- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp fine salt
- Finely grated zest of 1 lemon
- 1 cup (225 g) cold unsalted butter, cubed
- 1 large egg
- 1 tsp alcohol-free vanilla
- 4 cups (600 g) blueberries, fresh or frozen (not thawed)
- ½ cup (100 g) granulated sugar
- 2 tbsp cornstarch
- Juice of 1 lemon, about 3 tbsp
Method
- Heat the oven to 375°F and line the pan.
- Whisk the flour, sugar, baking powder, salt and zest. Rub or cut in the butter until it looks like coarse crumbs, then stir in the egg and vanilla. It stays crumbly.
- Press two-thirds of the crumbs firmly into the pan.
- Toss the blueberries with the sugar, cornstarch and lemon juice and spread them over the base.
- Scatter the rest of the crumbs over the top, squeezing some into clumps, with a few berries showing.
- Bake 40 to 45 minutes, until golden on top and bubbling at the edges. Cool completely, at least 2 hours, before cutting.
Frozen berries go in straight from the freezer; thawed, they make the filling wet. Storage: 2 days covered at room temperature or 5 days in the fridge; freeze up to 3 months.
↑ Back to all 14Cherry Oat Crumble Bars No mixer
Brown sugar oat crumble below and on top, with a glossy layer of cherry preserves in the middle. One bowl and a spoon, no mixer, and it travels anywhere.
- Oven350°F (175°C)
- Bake10 + 25 to 30 min
- Makes24 bars
- Keeps3 days, room temp
Ingredients, one 9×13 pan
Oat crumble- 2 cups (250 g) all-purpose flour
- 2 cups (180 g) old-fashioned rolled oats
- 1 cup (220 g) packed light brown sugar
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (225 g) unsalted butter, melted
- One 16-oz (450 g) jar cherry preserves
- 1 tbsp lemon juice
- ½ tsp alcohol-free almond flavoring (optional)
Method
- Heat the oven to 350°F and line the pan.
- Mix the flour, oats, brown sugar, soda and salt, then stir in the melted butter until clumpy.
- Press two-thirds firmly into the pan and bake 10 minutes.
- Stir the lemon juice and almond flavoring into the preserves and spread over the hot base, leaving a ½-inch border so it does not scorch on the pan.
- Scatter the rest of the crumble over the top in loose clumps; do not press it down.
- Bake 25 to 30 minutes more, until golden. Cool completely in the pan, about 2 hours, so the jam sets before cutting.
Any jam works: raspberry, apricot, strawberry or blueberry preserves. Storage: 3 days airtight at room temperature, a week in the fridge, 3 months frozen. One of the best bars to carry a long way.
↑ Back to all 14Fall and Holiday Bars
Numbers 12 to 14: pecan, pumpkin and honey almond, rich bars that get better made a day or two ahead, which is exactly what a holiday kitchen needs. For the same flavors without a 9×13, try pecan pie bark or a pumpkin pie dump cake.
Pecan Dream Bars Make ahead
A brown sugar shortbread crust under a deep layer of whole pecans set in honey caramel. All the flavor of pecan pie, with a clean edge and no pie dish.
- Oven350°F (175°C)
- Bake18 to 20 + 18 to 22 min
- Makes24, or 32 small
- Keeps4 days, room temp
Ingredients, one 9×13 pan
Brown sugar shortbread- 1 cup (225 g) unsalted butter, softened
- ½ cup (110 g) packed light brown sugar
- 2 cups (250 g) all-purpose flour
- ½ tsp fine salt
- ½ cup (115 g) unsalted butter
- 1 cup (220 g) packed light brown sugar
- ¼ cup (60 ml) heavy cream
- 2 tbsp honey
- 3 cups (300 g) pecan halves
- 1 tsp alcohol-free vanilla
- ¼ tsp fine salt
Method
- Heat the oven to 350°F and line the pan with a parchment sling. Beat the butter and brown sugar, then mix in the flour and salt. Press evenly into the pan and prick with a fork.
- Bake 18 to 20 minutes, until just golden at the edges.
- Meanwhile, melt the butter in a saucepan, stir in the brown sugar, cream and honey, bring to a boil and simmer 2 minutes.
- Off the heat, stir in the pecans, vanilla and salt. Pour over the hot crust and spread evenly.
- Bake 18 to 22 minutes, until the caramel bubbles across the whole surface, center included.
- Cool completely at room temperature, at least 2 hours, before lifting out and cutting.
Tip: cut warm, the caramel runs; overnight, it sets clean. Make ahead: 1 to 2 days before is ideal. Keeps 4 days airtight at room temperature; freeze up to 3 months.
↑ Back to all 14Pumpkin Spice Bars With Cream Cheese Frosting Potluck favorite
Soft, cakey, warmly spiced pumpkin bars under a thick layer of tangy cream cheese frosting. The fall classic, and usually the first pan emptied at a potluck.
- Oven350°F (175°C)
- Bake35 to 40 min
- Makes24 bars
- Keeps4 days, fridge
Ingredients, one 9×13 pan
Pumpkin bars- 4 large eggs
- 1½ cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- One 15-oz (425 g) can pumpkin puree, not pie filling
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon, 1 tsp ground ginger and ½ tsp ground nutmeg
- ½ tsp fine salt
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 tsp alcohol-free vanilla
- A pinch of cinnamon, to finish
Method
- Heat the oven to 350°F and line the pan. Whisk the eggs, sugar, oil and pumpkin until smooth.
- Sift in the flour, baking powder, soda, spices and salt and fold until just combined.
- Spread in the pan and bake 35 to 40 minutes, until a toothpick in the center comes out clean.
- Cool completely in the pan, at least 1½ hours; warm cake melts the frosting.
- Beat the cream cheese and butter until fluffy, then the powdered sugar and vanilla until smooth. Spread over the bars.
- Chill 30 minutes, dust with cinnamon and cut.
Make ahead: bake the bars a day early, cool, cover and frost the next morning. Frosted, they keep 4 days in the fridge. Freeze unfrosted for up to 3 months.
↑ Back to all 14Honey Almond Bars Better on day 2
Florentine-style: crisp shortbread under a chewy, golden layer of sliced almonds in honey caramel. Not too sweet, and better on the second day.
- Oven350°F (175°C)
- Bake15 to 18 + 15 to 20 min
- Makes32 small bars
- Keeps5 days, room temp
Ingredients, one 9×13 pan
Shortbread- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- 1¾ cups (220 g) all-purpose flour
- ¼ tsp fine salt
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ¼ cup (85 g) honey
- 2 tbsp heavy cream
- ¼ tsp fine salt
- 2½ cups (230 g) sliced almonds
- ½ tsp alcohol-free almond flavoring (optional)
Method
- Heat the oven to 350°F and line the pan with a parchment sling. Beat the butter, powdered sugar, flour and salt to a soft dough, press into the pan and prick all over.
- Bake 15 to 18 minutes, until pale golden.
- Meanwhile, bring the butter, sugar, honey, cream and salt to a boil over medium heat, stirring, and boil 2 minutes.
- Off the heat, stir in the almonds and almond flavoring. Spread over the hot crust to the edges.
- Bake 15 to 20 minutes, until the topping is deep golden and bubbling all over.
- Cool 30 minutes and score the cut lines with a knife. Cool completely, then lift out and cut along the lines, pressing straight down.
Make ahead: 2 days before is best; the honey and almond flavor deepens. Keeps 5 days airtight at room temperature, with parchment between layers; freeze up to 3 months.
↑ Back to all 14Which Bars to Bring: An Occasion Picker
A party dessert table: bars on cake stands and platters, small plates, and a jug of lemonade.
Pick the party, then bake two or three of these. Numbers link to the recipes.
| Occasion | Bring | Why |
|---|---|---|
| OccasionBirthday party | Bring1 Raspberry Brownie Cheesecake, 4 Classic Fudgy Brownies, 6 S’mores, 2 Blueberry Cheesecake | WhyChocolate, marshmallow and one showpiece; easy for everyone to grab |
| OccasionPotluck | Bring4 Classic Fudgy Brownies, 11 Cherry Oat Crumble, 12 Pecan Dream, 14 Honey Almond | WhyNo fridge needed; they ride in the pan and taste right at any temperature |
| OccasionHoliday party | Bring1 Raspberry Brownie Cheesecake, 12 Pecan Dream, 13 Pumpkin Spice, 14 Honey Almond | WhyRich and festive, and all better made a day or two ahead |
| OccasionSummer barbecue | Bring8 Classic Lemon, 9 Key Lime, 10 Blueberry Lemon Streusel, 3 Strawberry Cheesecake | WhyFresh and fruity; keep 3, 8 and 9 in a cooler until 20 minutes before serving |
| OccasionBake sale | Bring4 Classic Fudgy Brownies, 5 Caramel Pretzel, 11 Cherry Oat Crumble, 12 Pecan Dream | WhyStable at room temperature; cut 32 smaller bars and wrap each one |
| OccasionLast minute | Bring4 Classic Fudgy Brownies, 11 Cherry Oat Crumble, 6 S’mores | WhyNo fridge time and pantry ingredients; about 2 hours from bowl to cut |
How Many Bars for a Crowd
| Guests | Bars | 9×13 pans | Mix |
|---|---|---|---|
| Guests12 guests | Bars18 to 24 | 9×13 pans1 pan | MixOne crowd-pleaser: 1 or 4 |
| Guests24 guests | Bars36 to 48 | 9×13 pans2 pans | MixOne chocolate, one fruit |
| Guests40 guests | Bars60 to 80 | 9×13 pans3 pans | MixChocolate, fruit and cheesecake |
| Guests60 guests | Bars90 to 120 | 9×13 pans4 to 5 pans | MixFour kinds |
| Guests100 guests | Bars150 to 200 | 9×13 pans5 to 6 pans cut into 32 | MixFive kinds, cut small for a grazing table |
Plan about 1½ bars a guest when there are other desserts, 2 when bars are the whole dessert. Three kinds look like a spread; four or five is plenty for 60 or more.
Six Rules for Perfect 9×13 Bars
Line the pan with a parchment sling
Two strips, or one sheet with a 2-inch overhang on the long sides. Lift the whole cooled slab out and cut on a board: square corners, no scraped pan.
Room-temperature cream cheese and eggs
For every cheesecake layer and the frosting. Cold cream cheese leaves lumps that never bake out; an hour on the counter is enough.
Bake to the cue, not the clock
Moist crumbs for brownies, a slight wobble for cheesecake and lime, bubbling all over for caramel tops. Ovens and pans vary; each card gives the cue.
Chill before cutting
At least 1 to 2 hours, or overnight. Cold bars cut clean, and most taste better the next day anyway.
A hot, dry knife
Run a long knife under hot water, dry it and press straight down without sawing; wipe and re-warm it between cuts. Use an oiled knife for marshmallow.
Score the grid first
Mark the cuts lightly with a ruler and the knife tip, and decide on 16, 20 or 24 bars before the first cut. The table below has the sizes.
How to Cut a 9×13 Pan: 16, 20, 24 or More
| Yield | Grid | Bar size | Best for |
|---|---|---|---|
| Yield16 bars | Grid4 × 4 | Bar size2¼ × 3¼ in | Best forDessert plates and potlucks; the sturdiest to carry |
| Yield20 bars | Grid4 × 5 | Bar size2¼ × 2⅝ in | Best forA generous party bar |
| Yield24 bars | Grid4 × 6 | Bar size2¼ × 2⅛ in | Best forThe party standard: two or three bites |
| Yield32 bars | Grid4 × 8 | Bar size2¼ × 1⅝ in | Best forRich bars: 5, 12 and 14 |
| Yield48 bites | Grid6 × 8 | Bar size1½ × 1⅝ in | Best forGrazing tables, dessert cups and bake sales |
Bite-size squares from the 48 cut also fit neatly into dessert charcuterie cups for a party.
Other Pan Sizes
| Pan | Recipe | Bake time | Yield |
|---|---|---|---|
| Pan8×8 or 9×9 square | RecipeHalf the recipe | Bake timeCheck 5 minutes early | Yield16 bars |
| Pan9×13 | RecipeAs written | Bake timeAs written | Yield24 bars |
| PanTwo 9×13 pans | RecipeDouble it | Bake timeAbout 5 minutes more; rotate halfway | Yield48 bars |
| PanHalf sheet, 18×13 | Recipe1½ times | Bake timeAbout the same; check 5 minutes early | Yield48 thinner bars |
| PanGlass 9×13 | RecipeAs written | Bake timeOven 25°F lower, 5 to 10 minutes more | Yield24 bars |
Any of the 14 scales this way. The raspberry brownie cheesecake card does the maths for all four sizes.
Make-Ahead, Storage and Transport
Numbers refer to the recipes above.
| Where | Which bars | How long |
|---|---|---|
| WhereRoom temperature, airtight | Which bars4, 6, 11, 12 and 14; 5 in a cool room; 10 for up to 2 days | How long3 to 5 days |
| WhereFridge, covered | Which bars1, 2, 3, 7, 8, 9 and 13 | How long3 to 5 days (key lime 3) |
| WhereFreezer | Which barsAll of them, cut and wrapped; pumpkin unfrosted, lemon undusted, key lime without cream | How longUp to 3 months (2 for 6, 7 and 9) |
| WhereBest made ahead | Which bars12 and 14 two days before; 1, 2 and 3 the night before | How longThey cut cleaner and taste better |
| WhereFinish on the day | Which barsPowdered sugar on 8, whipped cream on 9, fresh berries on 1 and 3 | How longJust before serving |
Getting Bars to the Party in One Piece
- Carry bars in the pan they were baked in, covered with foil and a lid
- Cut at the party, or cut at home and set the bars back in the pan so they hold each other up
- Chilled bars (1, 2, 3, 7, 8, 9 and 13) ride in a cooler with ice packs under the pan
- Stack two pans with a cooling rack between them so the tops stay clean
- Cut bars in a box: one layer, or parchment between layers
- Pack a long knife, a spatula and a small sieve of powdered sugar
- Chilled bars stay out no more than 2 hours, or 1 hour above 90°F
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemCheesecake layer cracked | Likely causeBeaten too fast after the eggs, or overbaked | FixMix on low; pull it at a slight wobble; cool an hour before chilling |
| ProblemLemon layer separated from the crust | Likely causeFilling poured onto a cooled crust | FixPour it onto the crust straight from the oven |
| ProblemBars crumble when cut | Likely causeCut while warm | FixChill 1 to 2 hours; hot, dry knife, straight down |
| ProblemBrownies dry and cakey | Likely causeOverbaked | FixTake them out at moist crumbs, not a clean toothpick |
| ProblemCaramel topping runs | Likely causeUnderbaked, or cut warm | FixBake until it bubbles in the center; cool completely |
| ProblemChocolate top cracks | Likely causeCut straight from the fridge | FixLet it stand 10 minutes; use a hot knife |
| ProblemFruit filling runny | Likely causeCut before it set, or frozen fruit thawed first | FixCool 2 hours; add frozen fruit straight from the freezer |
| ProblemBottom too dark | Likely causeDark metal pan | FixLight aluminum pan, or lower the oven 25°F |
Nutrition (approximate, per bar)
One of 24 raspberry brownie cheesecake bars from the 9×13 card, without the fresh raspberries on top. Halal with alcohol-free vanilla; contains dairy, eggs and gluten. The other bars vary.
Dessert Bar Recipes: FAQs
How many bars does a 9×13 pan make?
24 standard bars cut 4 by 6, about 2¼ by 2 inches; 20 cut 4 by 5; or 16 generous bars cut 4 by 4. Rich bars like pecan or honey almond go further cut into 32. Score the grid lightly with a ruler before cutting.
What are the best dessert bars for a crowd?
Fudgy brownies, lemon bars and a cheesecake bar cover most tastes, and the raspberry brownie cheesecake bars are the show-stopper. For a table of three, pick one chocolate, one fruit and one creamy or holiday bar. The occasion picker above lists four for each kind of party.
Which dessert bars don’t need to be refrigerated?
Brownies, s’mores bars, cherry oat crumble bars, pecan dream bars and honey almond bars, plus caramel pretzel bars in a cool room and blueberry lemon streusel bars for a day or two. Cheesecake, lemon, key lime, matcha and frosted pumpkin bars belong in the fridge.
How far ahead can I make dessert bars?
Most are best made a day ahead and keep 3 to 5 days. Pecan and honey almond bars improve over 2 days, and cheesecake bars cut cleanest after a night in the fridge. Add powdered sugar, whipped cream and fresh fruit on the day.
Can you freeze dessert bars?
Yes, most for up to 3 months. Chill, cut and wrap each bar, then bag them, and thaw overnight in the fridge. Freeze pumpkin bars unfrosted, lemon bars undusted and key lime bars without the cream. S’mores, matcha and key lime bars are best within 2 months.
How do you cut bars without them crumbling?
Chill them first, 1 to 2 hours, and lift the slab out on its parchment. Use a long knife run under hot water and dried, press straight down without sawing, and wipe and re-warm it between cuts. An oiled knife works best through marshmallow.
Can I use a glass pan instead of metal?
Yes. Lower the oven by 25°F and expect 5 to 10 minutes more, because glass heats slowly and then holds the heat. A light aluminum pan gives the most even bars; dark metal can over-brown the bottom. Go by each recipe’s doneness cue rather than the clock.
Can I double a 9×13 bar recipe?
Bake a doubled recipe in two 9×13 pans, not one deeper pan; a thick layer stays raw in the middle while the edges overbake. Bake them side by side if they fit, or rotate them halfway, and allow about 5 minutes more. A half sheet pan takes 1½ times a recipe.
Can I make these bars in an 8×8 pan?
Yes. Halve the recipe and check 5 minutes early; an 8×8 makes 16 bars. For half an egg, beat it and use half by weight. The raspberry brownie cheesecake card does the 8×8 amounts for you.
Why did my cheesecake bars crack?
Usually the filling was beaten too fast after the eggs went in, or the pan stayed in too long. Mix on low just until combined, take it out while the center still wobbles slightly, and cool it on the counter for an hour before chilling. The fruit swirl hides a small crack anyway.
How do you know when lemon bars are done?
When the center no longer ripples as you nudge the pan, usually 20 to 25 minutes after the filling goes on. It firms up more as it cools and chills. If the middle still looks liquid, give it 3 to 5 minutes more.
How do you transport dessert bars to a potluck?
In the pan they were baked in, covered with foil and a lid. Chilled bars travel in a cooler with ice packs under the pan. Cut them at the party, or cut at home and set the bars back in the pan so they hold each other up.
How many dessert bars per person?
About 1½ bars a guest when there are other desserts, and 2 when bars are the only dessert. One 9×13 pan of 24 covers 12 to 16 guests; for 40 people, bake three pans in three flavors.
Are these dessert bars halal?
Yes as written: every recipe uses alcohol-free vanilla or alcohol-free almond flavoring, and the s’mores bars call for halal-certified or gelatin-free marshmallows. Check soft caramel labels for gelatin before making the caramel pretzel bars.
Save the pin so all 14 bars, the occasion picker and the cutting guide are one tap away.
More Bars and Party Desserts
Another layered bar, two brownie mash-ups, a dessert table, and the potluck and make-ahead holiday lists.
Magic Cookie Bars
Seven layers, one 9×13 pan. See the recipe → Brownie Mash-UpPecan Pie Brownies
Fudgy brownie, pecan pie top. See the recipe → Fall BarsPumpkin Pie Brownies
Two desserts in one pan. See the recipe → Party TableDessert Grazing Table
Where all these bars end up. See the table → PotluckThanksgiving Potluck Desserts
More that travel well. See the list → Make AheadMake-Ahead Thanksgiving Desserts
Baked days before the feast. See the list →A parchment sling, a night in the fridge and a hot knife. Fourteen bars that feed a crowd and travel in the pan.
Pin these dessert bar recipes for the next party.
📌Related Read:
8 Aesthetic Blue Food Ideas for Unique and Trendy Desserts
14 Dessert Bread Recipes for Breakfast or Dessert
12 Crockpot Dessert Recipes for Hands-Off Baking
