50 Easy and Irresistible Bar Cookies from Food Network Magazine
Cookie bars are the best way to bake for a crowd. Instead of taking time to scoop evenly sized balls of dough, turn your favorite cookies into one-pan treats. They’ll cook evenly and look fabulous. In just about an hour (or less) and with minimal cleanup, you’ll have a delicious portable dessert to feed a party.
Whether you’re a cookie monster, you prefer cheesecake or you eat gluten-free, there’s a cookie bar recipe for you. Find it in Food Network Magazine's 50 Bar Cookies from the September issue. Brownies and blondies are included, as are equally irresistible no-bake options when it’s too hot to turn on the oven. Read on to discover favorite batches from the Food Network Magazine recipe developers, plus a bonus recipe.
Choosing a recipe can be hard when you’ve got dozens of irresistible bars to consider. (Although having too many delicious cookie options could be considered a “good problem.”) To help you decide which bar to bake first, we asked the Food Network Test Kitchen staffers for their favorites.
Recipe tester Vivian Chan loved working on the 50 ideas and also admitted to having a big sweet tooth. “I was able to eat every single bar at least twice!” she said. Her top three are: Ginger-Molasses (No. 14), Strawberry Cheesecake (No. 22, pictured above) and Lavender Lemon (No. 25).
“Bars, bars, bars — so many and all so delicious. In order to get 50 favorites, we usually make over 60 recipes, so at least 10 get cut every time,” explained test kitchen director Claudia Sidoti. “One that I did love that did not make it into the magazine was the carob chip bar,” she said. If the low-sugar chocolate chip alternative treat interests you, don’t fret. You can grab the unpublished bonus recipe below. Just make sure to brush up on your bar cookie basics here first.
Toast 3 cups rolled oats and 1 cup sweetened shredded coconut on a rimmed baking sheet at 350 degrees F, 10 minutes. Melt 6 tablespoons butter with 2/3 cup brown sugar, 1/2 cup honey, 2 teaspoons vanilla and 1 teaspoon salt until the sugar is dissolved. Stir in the oat mixture and 3/4 cup each carob chips and chopped dates. Bake until lightly browned, about 15 minutes