Items35The creator’s order
  1. 1Fudgy BrowniesFudgy BrowniesBake 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.0
  2. 2Chocolate Chip Cookie BarsChocolate Chip Cookie BarsUse 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.0
  3. 3Lemon BarsLemon BarsBake 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.0
  4. 4Millionaire’s ShortbreadMillionaire’s ShortbreadLayer 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.0
  5. 5Salted Butterscotch BlondiesSalted Butterscotch BlondiesBake 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.0
  6. 6Rice Krispies TreatsRice Krispies TreatsPress 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.0
  7. 7Peanut Butter ScotcheroosPeanut Butter ScotcheroosPress 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.0
  8. 8Vanilla Bean Cheesecake BarsVanilla Bean Cheesecake BarsBake 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.0
  9. 9Salted Caramel Apple Pie BarsSalted Caramel Apple Pie BarsLayer 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.0
  10. 10Pecan Pie BarsPecan Pie BarsUse 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.0