Bar Cookie

With a wheat-free coconut-date cookie crumb–like crust, a creamy coconut layer, and a rich chocolate topping, these bar cookies will remind you of your favorite candy but taste so much better.

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

These rich, two-layer flourless brownies are endlessly customizable. Top with chocolate chips, chopped pretzels, or any crunchy snack you have in the pantry.

Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.

These boldly chocolatey (and completely flourless) brownies get topped with a savory swirl of tahini. Dragging a toothpick through them to make pretty designs is part of the fun.

Shards of rich, dark chocolate melt into the brownie batter as this dessert bakes, leaving behind pockets of luscious, gooey, molten deliciousness in every chewy bite.

This extra-dense chocolate brownie is packed with all the warm, spiced flavors of your favorite holiday cookies.

Make these delicate, citrusy, melt-in-your-mouth cookies and just try not to eat all of them in one sitting.

I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.

These sheet-pan brownies don't require any special equipment. The batter gets spread into a thin layer yielding rich, chewy brownies that are about 1/4-inch thick.