50 Recipes for Cakes, Cookies, and Bars

Basic recipe

Line a 9 x 13-inch baking pan with foil, leaving a 2-inch overhang on both sides; coat the foil with cooking spray. Preheat oven to 350°F (180°C) (except for no-bake desserts, Nos. 44-50).

Prepare the dough. Spread it in an even layer into the prepared pan, or press it into the bottom with damp or oiled fingers.

Bake as directed in the recipe, then transfer to a wire rack and let cool completely in the pan.


1. Chocolate chip cookie bars. Beat 8 ounces (220 g) softened butter, 1 cup each granulated sugar and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla extract. Reduce speed to low. Add 3 cups flour, 3/4 teaspoon each baking soda and salt; beat to combine. Stir in the chocolate chips from a 12-ounce (340 g) package. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.


2. With M&M's candies. Follow recipe #1, but instead of chocolate chips, use 1.5 cups M&M's and 1 cup mini chocolate chips.


3. With white chocolate and nuts. Follow recipe #1, using 1 tablespoon vanilla and, instead of chocolate chips, substituting 1 cup each white chocolate chips and chopped salted macadamia nuts.


4. Coffee with glaze. Follow recipe #1, adding 2 tablespoons of instant espresso powder with the butter. For the glaze, whisk 1 cup of powdered sugar with 1-2 tablespoons of hot water and 1/2 teaspoon of vanilla until smooth; drizzle over the cooled cakes.


5. Cinnamon with maple syrup. Follow recipe #1, substituting maple syrup for 1/2 cup of brown sugar. Add 1/4 teaspoon maple extract to the vanilla and replace the chocolate with a 10-ounce package of cinnamon baking chips.


6. With banana and chocolate spread. Follow recipe #1, adding 1 large, overripe, mashed banana with the eggs; omit the baking soda and chocolate chips. Spoon 1/2 cup of chocolate-hazelnut spread over the batter and swirl it into swirls. Bake for 30-35 minutes.


7. With chocolate-mint cookies. Follow recipe #1, replacing the chocolate chips with crushed chocolate mint sandwich cookies.


8. With chocolate and cherry. Follow recipe #1, substituting 1/4 teaspoon almond extract with the vanilla and 1.25 cups each chocolate chips and chopped dried cherries for the chocolate chips.


9. Sugar cookies. Melt 220 g (7 oz) butter; cool slightly. Whisk in 1 1/2 cups sugar, 3 eggs, and 1 tablespoon vanilla. Stir in 2 cups flour and 1/4 teaspoon salt. Bake until the edges are set but the center is still soft, about 25 minutes.


10. Happy Birthday. Prepare sugar cookies (No. 9); before baking, stir 1/2 cup rainbow sprinkles into the batter. Spread vanilla frosting on cooled cookies; decorate with sprinkles.


11. Snickerdoodle. Follow recipe #9, adding 1.5 teaspoons of cream of tartar with the flour. Sprinkle with 1/4 cup of the cinnamon-sugar mixture before baking.


12. Apple pie. Sauté 2 peeled and diced Golden Delicious apples in 55g butter with 1 tbsp sugar and 1 tsp salt. apple pie spices until softened. Make sugar cookies (No. 9), mixing apples into the dough. Sprinkle with coarse sugar before baking.


13. With masala tea. Follow recipe #9, adding the contents of 2 masala chai tea bags with the flour. For the glaze, whisk together 1 cup powdered sugar, 1-2 tablespoons hot brewed masala chai tea, and 1/2 teaspoon vanilla until smooth; drizzle over cooled cookies.


14. Ginger with molasses. Follow recipe #9, using only 1/2 cup granulated sugar, adding 1/2 cup each light brown sugar and molasses; stir in 1 teaspoon ground ginger with the flour. Sprinkle with chopped crystallized ginger before baking.


15. Oatmeal with raisins. In a food processor, pulse 8 ounces (220 g) softened butter, 3/4 cup each granulated sugar and brown sugar until combined. Add 2 1/2 cups rolled oats, 1 1/2 cups flour, 1 teaspoon each baking powder and salt; pulse until combined. Add 2 cups raisins, 2 eggs, and 2 teaspoons vanilla; pulse until coarsely chopped. Bake until the edges are set but the center is still soft, about 35 minutes.


16. Oatmeal with figs. Follow recipe #15, substituting whole wheat flour for 3/4 cup all-purpose flour and chopped dried figs for the raisins.


17. Shortbread oatmeal cookies. Combine 2 cups flour, 1.5 cups rolled oats, 1 cup powdered sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Rub in 12 ounces (340 g) of softened butter with your fingers until large clumps form. Bake until lightly browned, 30 minutes.


18. "Linzer". Follow recipe #17, substituting 3/4 cup almond flour for the oats and using only 220g butter. Press 2/3 of the dough into the prepared pan; spread with 1 1/4 cups seedless jam, and crumble the remaining dough over the top. Bake until lightly golden brown, 40-45 minutes.


19. Pumpkin. Follow recipe #17, using 2.5 cups flour and adding 1.5 tsp. pumpkin pie spicesPress 3/4 of the dough into the prepared pan; spread with 1.5 cups pumpkin paste and crumble the remaining dough over the top. Bake until lightly golden brown, 40-45 minutes.


20. Pecan pie. Combine 3 cups finely ground wafer cookies with 1/4 cup granulated sugar and 6 ounces melted butter. Press into prepared pan; bake 10 minutes. Cool completely. Whisk together 1 cup light corn syrup, 1/2 cup brown sugar, 2 ounces melted butter, 3 eggs, 1 teaspoon vanilla, and a pinch of salt; pour into crust and top with 2 cups chopped pecans. Bake until edges are set but centers are still shaggy, 25 to 30 minutes. Cool, then refrigerate until set.


21. Cheesecake. Combine 3 cups crushed graham crackers, 1/4 cup sugar, and 6 ounces melted butter. Press into prepared pan; bake 10 minutes. Cool completely. Beat 1 1/2 ounces softened cream cheese with 1 cup sugar until smooth. Beat in 2 eggs, 1/4 cup sour cream, and 1 teaspoon vanilla. Spread on crust; bake until edges are set but center is still bubbly, about 30 minutes. Cool, then refrigerate until set.


22. Strawberry cheesecake. Follow recipe #21, using chocolate graham crackers for the crust. Before baking, add 1/3 cup warmed strawberry jam to the batter in the pan, stirring it into swirls.


23. Lime cheesecake. Bake the crust according to recipe #21. For the filling, beat 230 g of softened cream cheese with 2 eggs until smooth. Whisk in a can of sweetened condensed milk (400 g) and 2/3 cup of lime juice. Bake for only 25 minutes.


24. Lemon cakes. Combine 2 cups flour with 3/4 cup powdered sugar and a pinch of salt; rub in 8 ounces (220 g) softened butter with your fingers until large clumps form. Press into the prepared pan; bake until lightly golden brown, 20-25 minutes. Cool for 5 minutes. Whisk 5 eggs, 1 1/2 cups sugar, 1 cup lemon juice, and 1/3 cup flour until smooth; pour over the crust. Bake until set, 20-25 minutes. Dust the cooled cakes with powdered sugar.


25. Lemon with lavender. Make lemon bars (No. 24) by adding 1 teaspoon each of grated lemon zest and ground dried lavender to the cake flour.


26. Lemon with red currant. Follow recipe #24, adding 1/2 cup warm redcurrant jam with the eggs.


27. Orange. Follow recipe #24, using only 2 tablespoons lemon juice and adding 1 cup orange juice and 2 teaspoons vanilla with the eggs.


28. Classic brownies. Melt 8 ounces butter with 4 ounces chopped semisweet chocolate; cool slightly. Stir in 2 cups sugar and 4 eggs. Whisk in 1 1/2 cups flour, 1/3 cup unsweetened cocoa powder, and 1/2 teaspoon salt. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.


29. Coconut brownies. Whisk 3 egg whites with 1/2 cup sugar and 1/2 teaspoon salt; fold in 200g package sweetened coconut flakes. Make brownies (No. 28); coat the batter in the pan with the coconut mixture. Bake until lightly golden brown, about 1 hour.


30. Brownie with chocolate-hazelnut spread. Make brownies (No. 28); before baking, stir 3/4 cup chopped hazelnuts into the batter. For the frosting, beat 1 cup chocolate-hazelnut spread with 55g softened butter and 2 tbsp milk; spread onto cooled brownies. Sprinkle with hazelnuts.


31. Brownie with chocolate candies. Make brownies (No. 28); press 16 peanut butter chocolates into the batter before baking.


32. Diet brownies. Make brownies (No. 28), substituting 1/2 cup coconut oil for 110g of butter and chocolate protein powder for the cocoa powder. Before baking, stir in 1/4 cup each chia seeds and chopped walnuts.


33. Marble brownies. Beat 12 oz (340 g) of softened cream cheese, 1/3 cup of sugar, and 1 egg until smooth. Make brownie pan (No. 28); fold the cheese mixture into the batter in the pan, making swirls. Bake for 35-40 minutes.


34. Classic blondes. Melt 8 ounces (220 g) butter; cool slightly. Whisk in 2 cups (2.5 g) light brown sugar, 2 eggs, and 1 tablespoon (1.5 g) vanilla. Stir in 2.5 cups (1.5 g) flour, 1/4 teaspoon (1/4 tsp) baking soda, and salt. Stir in 1.5 cups (1.5 g) butterscotch toffee chips. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.


35. With pretzels and caramel. Make blondies (No. 34); fold 1/2 cup butterscotch caramel sauce into the pan batter, making swirls, then sprinkle with 1 cup broken pretzel sticks before baking.


36. Blueberry muffin. Combine 1 cup each flour and light brown sugar, 1/2 cup rolled oats, and 1/4 teaspoon salt; rub in 4 ounces cold, diced butter with a fork until coarsely lumped. Make blondies (No. 34) by adding 1/2 teaspoon cinnamon with the flour; substitute blueberries for the toffee chips. Sprinkle the dough in the pan with crumbs, then bake for about 40 minutes, until the edges are set and the center is firm. Dust the cooled blondies with powdered sugar.


37. Three-layer cake. Prepare the brownie batter (No. 28) and blondie batter (No. 34). Press the brownie batter into the prepared pan; press a chocolate sandwich cookie onto the surface. Spread the blondie batter evenly over the cookies. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes.


38. With chocolate and gluten-free peanut butter. Whisk 3 cups creamy peanut butter, 2 cups sugar, 3 eggs, 2 teaspoons vanilla, and 1 teaspoon salt until smooth. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Pour 1/2 cup warmed heavy cream over 6 ounces chopped semisweet chocolate, 1 tablespoon butter, and a pinch of salt; whisk until smooth. Spread on cooled cakes. Refrigerate until set.


39. Assorted. Combine 2 cups each salted peanuts and crushed plain potato chips, 1 cup each sweetened coconut, chocolate chips, raisins, and toffee morsels. Gently press into the prepared pan; top with 14 oz (400 g) can of sweetened condensed milk. Bake until bubbles form around the edges, about 30 minutes. Cool, then refrigerate until set.


40. Tropical. Combine 2 cups crushed graham crackers with 4 ounces melted butter. Press into the prepared pan and top with 1 1/2 cups each chopped salted macadamia nuts and unsweetened coconut flakes, 1 cup each chopped dried pineapple, and 1 cup white chocolate chips. Add 14 ounces can sweetened condensed milk mixed with 1/2 cup coconut cream. Bake until bubbly around the edges, 30 to 35 minutes.


41. Honey Granola Bars. Toast 3 cups rolled oats, 1 cup sliced ​​almonds, and 1/2 cup salted sunflower seeds on a rimmed baking sheet at 350°F (180°C) for 10 minutes. Melt 6 tablespoons butter with 1/3 cup brown sugar, 1/2 cup honey, 2 teaspoons vanilla, and 1 teaspoon salt until the sugar dissolves. Stir in the oats and 1 cup chopped dried fruit. Bake until lightly golden brown, about 20 minutes.


42. Berry Granola Bars. Follow recipe #41 without the almonds, using 2/3 cup each dried blueberries, dried cranberries, and chopped dried strawberries as dried fruit.


43. Nutty with raisins. Follow recipe #41, substituting salted peanuts for the almonds and 1/2 cup each of raisins and mini M&M's for the dried fruit.


44. With nuts and dates without baking. Soak 5 cups pitted dates in hot water for 10 minutes; drain. Add 2 cups each salted cashews and almonds, 1 cup each yellow raisins and unsweetened coconut, and 2 teaspoons grated lemon zest to the dates and toss to combine. Process in batches in a food processor until coarse crumbs form. Press into the prepared pan; top with another 1/4 cup of coconut. Refrigerate until set.


45. With pistachios and dried apricots. Follow recipe #44, substituting pistachios for the cashews and chopped dried apricots for the coconut. Add 1/2 teaspoon each of ground cardamom and grated orange zest to the processor; omit the coconut.


46. ​​With cereal and marshmallows. In a large saucepan, melt 6 tablespoons of butter with 280g (1/2 oz) mini marshmallows, stirring until smooth. Gently stir in 1/2 cup of almond paste, 1 tablespoon of honey, 1 teaspoon of vanilla, and 1/2 teaspoon of salt. Stir in 8 cups of mixed cereal and 1 cup of salted almonds. Press into the prepared pan and let cool.


47. With salted caramel. Follow recipe #46, replacing the almond butter and honey with 1/2 cup jarred dulce de leche; use 3/4 teaspoon salt. Use 9 cups mixed cereal; omit the almonds. Sprinkle with flaky sea salt.


48. Fruit with cereal. Make these cereal bars (No. 46) without the almond butter. Replace the cereal mix with rice cereal, and use 3/4 cup each of crushed freeze-dried raspberries and freeze-dried bananas instead of almonds.


49. Chocolate peanut butter cereal. In a large saucepan, melt 55g of mini marshmallow butter (280g package) and 1/2 cup creamy peanut butter, stirring until smooth. Stir in 8 cups of chocolate-infused rice cereal, then 1/2 cup mini chocolate chips. Press into the prepared pan and let cool.


50. "S'mores" Beat 1/4 cup softened butter, 1 cup light brown sugar, and 1 teaspoon vanilla with a mixer on medium-high speed until fluffy. Reduce speed to low. Add 2 cups crushed graham crackers and 1 cup flour; beat until combined. Beat in 1/4 cup can sweetened condensed milk. Stir in 1 cup each milk chocolate chips and mini marshmallows. Press into the prepared pan and chill until set.