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1
Fudgy Brownies
Bake the thin, fudgy batch in a 9-by-13-inch metal pan so you can cut 24 squares. Cool it completely in the pan, then lift the slab by the parchment and use a sharp knife. Pack cooled pieces in a tin with parchment between layers for a tray that travels well.
2
Chocolate Chip Cookie Bars
Use a 9-inch square pan for a brown-sugar cookie bar with a chewy middle and crisp edges. Let it rest in the pan for at least an hour before lifting and cutting. Bake two pans if you want an easy dessert for guests to grab without forks.
3
Lemon Bars
Bake the shortbread and lemon filling in a 9-by-13-inch glass pan. Let the slab cool on the counter, then chill before cutting and wipe the knife between slices. Pack the bars in a single layer with an ice pack and sift the powdered sugar over them where you serve.
4
Millionaire’s Shortbread
Layer buttery shortbread, soft caramel, and chocolate in a 9-by-13-inch pan. Let the caramel cool completely, then wait for the chocolate glaze to set and use a warm chef’s knife. Cut 32 small pieces and carry them in a rigid container so the layers stay intact.
5
Salted Butterscotch Blondies
Bake these brown-sugar blondies with butterscotch chips and a little flaky salt in a 9-inch square metal pan. They can be lifted after 45 minutes, but wait until completely cool for the cleanest edges. Pack the squares in layers, using parchment to keep the tops tidy.
6
Rice Krispies Treats
Press warm marshmallow-coated cereal gently into a greased, parchment-lined 9-by-13-inch pan. Let it set at room temperature for about an hour before lifting and slicing. A light touch keeps each square chewy. Layer the bars between pieces of parchment inside an airtight box.
7
Peanut Butter Scotcheroos
Press the peanut butter cereal mixture into a lined 9-by-13-inch pan, then spread melted chocolate and butterscotch chips over it. Chill for at least two hours before lifting and cutting. Pack these dense squares in a single layer if the tops are likely to get warm.
8
Vanilla Bean Cheesecake Bars
Bake a vanilla bean cheesecake over a cinnamon-scented graham cracker crust in an 8-inch square pan. Cool for 30 minutes on the counter, then refrigerate until fully chilled before cutting. Carry the squares in a cooler and add any berries just before serving.
9
Salted Caramel Apple Pie Bars
Layer spiced apple slices over shortbread in an 8-inch square pan and scatter oat streusel on top. Let the pan rest for 20 minutes, then chill for at least two hours before cutting. Carry the caramel separately and drizzle it onto the cold bars when you serve them.
10
Pecan Pie Bars
Use a 9-by-13-inch metal pan to get the flavor of pecan pie in a tray of handheld squares. Give the maple and pecan filling time to cool completely over its brown-butter crust before cutting. Pack the pieces in a tight-fitting tin with parchment between layers.
11
Magic Cookie Bars
Press a graham cracker crust into a lined 9-by-13-inch pan, then add sweetened condensed milk, chocolate chips, coconut, and nuts. Let the tray cool thoroughly before lifting and slicing so the layers hold together. Pack the bars in a shallow container and keep them flat.
12
Chocolate Peanut Butter Bars
Press a graham cracker and peanut butter base into an 8- or 9-inch square pan and give it a chocolate top. Chill for at least two hours, then let the slab sit out for ten minutes so the knife can pass through cleanly. Carry it chilled in a flat box.
13
Nanaimo Bars
Build a cocoa, coconut, and nut base under custard-powder buttercream and a chocolate top in an 8-inch square pan. Chill to set all three layers, then use a warm, dry knife to cut small portions. Keep the squares cold and flat on the way to the table.
14
Brookies
Bake a brownie base under chocolate chip cookie dough in a lined 9-by-13-inch pan. Wait for the slab to cool completely before lifting so both layers stay intact when you slice. Pack bars with parchment between layers to preserve the contrast between chewy cookies and fudgy brownies.
15
Chocolate Revel Bars
Bake the oatmeal dough and fudge in an 18-by-13-inch rimmed sheet pan. Cool thoroughly, then cut diamonds with a sharp knife warmed and wiped dry between cuts. A single sheet pan makes more than 60 small pieces. Freeze the cut bars in a single layer before stacking them.
16
Blueberry Pie Bars
Pack blueberries between an oat crust and crumb topping in a 9-inch square pan. Cool completely before lifting, or refrigerate the cooled slab overnight if you have time. Carry the cut bars in a snug box where the crumb tops won’t rub against the lid.
17
Cherry Pie Bars
Spread cooked cherries over an oat crust in a 9-inch square pan and crumble the remaining dough over the fruit. Let the pan cool fully, then lift and wipe your knife between cuts. If you add the almond glaze, let it set before putting on the lid.
18
Peach Pie Crumb Bars
Bake peach filling between a pressed oat crust and a crumb topping in an 8-inch square pan. Cool for an hour on a rack, then chill for at least two more. Wipe your knife between cuts and carry the bars flat in a cooler to protect the tender topping.
19
Strawberry Rhubarb Crumb Bars
Use a 9-by-13-inch pan for tart rhubarb and sweet strawberries between a pressed cinnamon crumb base and a loose topping. Cool the whole tray before cutting so the fruit layer stays in place. Pack slices side by side to protect the crumb.
20
Key Lime Pie Bars
Bake the lime filling over a graham cracker crust in a 9-inch square pan. Rest it for 30 minutes at room temperature, then chill for two to three hours or until set. Keep the cut squares cold in transit and add whipped cream after you arrive.
21
Raspberry-Lime Rickey Bars
Bake the lime filling over an almond crust in a fully lined 8-inch square pan. Let it cool completely before lifting, then dust it with powdered freeze-dried raspberries. Chill the squares in a single layer for the trip to the party.
