I’m always looking for ways to use up overripe bananas, so I knew this recipe would be perfect for that! You can use bananas at any stage for these blondies, but the darker the peel, the sweeter the bananas will be. Just make sure they aren’t overripe!

Why I love Making Banana Blondies

These banana bars are so quick and easy to throw together. I love banana and chocolate together, so these bars fulfill my banana craving! Plus, this recipe is perfect to make with your kids right alongside you!

I love that we can all have a sweet treat at the end of the night with minimal fuss, too!

Ingredients for Banana Chocolate Chip Blondies

• Mashed bananas —I use 2-3 medium bananas for this recipe.
• Unsalted butter —I melt it in the microwave to mix with the mashed banana.
• Light brown sugar—I choose this for added sweetness, though dark brown sugar works well too!
• Large egg— I add this to the other wet ingredients to help bind everything together.
• Pure vanilla extract—I prefer real vanilla extract to add flavor and enhance the existing ones.
• All-purpose flour— I always have this on hand, though you could also use cake flour.
• Kosher salt— I prefer kosher salt in my cooking, but table salt will work as well.
• Baking powder— I add baking powder for the perfect rise.
• Semisweet chocolate chips—I prefer semisweet chocolate to balance the sweetness of the bananas.
• Chopped walnuts—I add these when I want a nice crunch in my blondies, but they are optional!

Please make sure to check out the printable recipe card at the end of the post for a full list of ingredients, including amounts needed!

How to Make My Banana Blondies Recipe

1. Prepare: I preheat my oven to 325 degrees F, then prepare my 9×9 square pan by either spraying it with nonstick cooking spray or lining it with a piece of parchment paper in the bottom of the pan. (See note below)
2. Wet Ingredients: I use a large bowl to melt my butter in the microwave for about 45 seconds, then add mashed banana, brown sugar, the large egg, and vanilla extract. Then I stir everything together until it’s well combined.
3. Dry Ingredients: I use a separate bowl to whisk together the flour, baking powder, and salt. Then I add the flour mixture to the wet ingredients and stir again until everything is combined.
4. Add-ins: Next, I stir in about ¾ of the chocolate chips (and chopped walnuts, if I’m in the mood for that). Then I use a silicone spatula to help me transfer the blondie batter into the prepared pan, smoothing it out into the edges and making a nice even layer. Finally, I sprinkle the remaining chocolate chips and walnuts on top of the batter.
5. Bake: I bake my blondies for 40-45 minutes or until a toothpick inserted into the center comes out clean. I transfer the pan to a wire rack to cool completely, then slice and serve my chewy Banana Blondies!

Tips and Tricks

• One benefit to using parchment paper is that, once cooled, I can remove the blondies from the pan all at once. This makes them really easy to slice with a nice, sharp knife!
• I prefer semisweet chocolate chips in this recipe, but you could use milk chocolate chips or even dark chocolate chips if you prefer!
• I usually mash bananas with a fork, but I also use my stand mixer to make it quick and easy! To do this, place the bananas in the bowl of the mixer and use the paddle attachment on medium speed until the bananas are nice and mashed!

FAQs

How do you store Banana Blondies?

I keep my blondies at room temperature in an airtight container if I’ve sliced them separately. Otherwise, you can cover the pan tightly with aluminum foil. They will last 3-4 days, or freeze for longer storage.

How do you freeze Banana Chocolate Chip Blondies?

I slice the blondies into individual portions, then wrap each one in plastic wrap and store them all in a large freezer bag or two. They keep fresh up to 3 months. It’s easy to grab a few at a time to enjoy, or thaw them all overnight at room temperature before serving. I also like to eat them cold. Try that and let me know what you think!

More Banana and Chocolate Recipes

Banana and chocolate is a winning combination in my eyes! Here are some more recipes I think you’ll enjoy:

• Banana Chocolate Scones
• Chocolate Banana Muffins
• Double Chocolate Banana Bread
• Banana Chocolate Chip Bundt Cake
• Banana Mocha Smoothie Bowl

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Banana Blondies

Banana Blondies are sweet cookie bars that combine two favorite flavors—banana and chocolate! Throw in chopped walnuts for the perfect crunch, and you’ve got a treat that the whole family will love!

Course Dessert

Cuisine American

Keyword Banana Blondies

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 blondies

Calories 277kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter
• 1 cup mashed banana about 2 medium bananas
• 1 ½ cups packed light brown sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• ¾ teaspoon kosher salt
• ¼ teaspoon baking powder
• ¾ cup semi-sweet chocolate chips divided
• ½ cup chopped walnuts divided and optional

Instructions

• Preheat the oven to 325°F, and prepare a 9 x 9-inch baking pan by spraying it lightly with cooking spray or lining it with a piece of parchment.
• In a large bowl, melt the butter in the microwave for 45-60 seconds. Add the mashed banana, brown sugar, egg and vanilla extract. Stir together until everything is combined.
• Whisk together the flour, baking powder, and salt. Add to the banana mixture, and stir until everything is combined.
• Fold in three quarters of the chocolate chips (and same amount of walnuts, if using). Pour the batter into the prepared baking pan, and smooth it out to the edges. Sprinkle the remaining chocolate chips and walnuts on top of the dough.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely before slicing.

Nutrition

Serving: 1blondie | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 171mg | Fiber: 2g | Sugar: 25g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

The post Banana Blondies appeared first on 365 Days of Baking.

There’s nothing like a homemade cherry pie, but these cherry pie bars come in a close second! I’m not going to lie, my ability to make pie dough look presentable varies, but this way I can enjoy all the gorgeous cherries without worrying about making the perfect crust.

Once they are sliced into bars, they make the perfect festive treat to fill out your holiday cookie tray or enjoy as a special dessert this Christmas season!

Welcome to 2025’s 12 Days of Cookies!
Day 5 of our 12 Days of Cookies are these Cherry Pie Bars.
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – You’re on it!
Day 6 – Cookies and Cream Cookies
Day 7 – Cranberry Orange Cookies
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

Cherry Pie Bars vs Cherry Cobbler

These cherry bars have a lot in common with a cherry cobbler, but there is an important difference. While they are both full of delicious cherry flavor, cherry cobbler doesn’t have a bottom crust, just a topping. These cherry pie bars, on the other hand, have a buttery shortbread crust along with a delicious topping, making this just like a cherry pie in bar form. I promise, they’ll be a huge hit with the cherry fans in your life!

Ingredients for Cherry Bars

Gather these basic ingredients to make your delicious dessert bars:

• Unsalted butter, room temperature (if using salted butter, omit the salt below)
• Shortening
• Granulated white sugar
• Baking powder
• Salt
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Canned cherry pie filling (or homemade cherry pie filling if you have some)

Powdered Sugar Glaze Ingredients

• Powdered sugar
• Milk
• Pure almond extract (or vanilla extract)

For a full recipe with amounts and instructions, check out the printable recipe card at the bottom of the post!

How to Make Cherry Pie Bars

These pie bars are easy to make, and you’ll have a sweet treat ready in less than an hour!

1. First, preheat the oven to 350°F.
2. In a large bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, baking powder, and salt, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla and mix well. Add the flour and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
4. Using your hands or the back of a spoon, press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden brown, and the middle will be underdone, but don’t worry–you’re going to bake them again.
5. Gently spread the cherry filling over the entire crust. Then drop the rest of the dough in mounds over the filling.
6. Bake for about 30-35 minutes in the preheated oven until golden brown. Place the pan on a baking rack to cool for 10 minutes before glazing.

Make the Powdered Sugar Glaze

1. In a small bowl, mix together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon almond or vanilla extract. If needed, add 1 teaspoon of milk until the glaze reaches a consistency that allows it to be drizzled.
2. Using a spoon, evenly distribute this simple glaze over the top of the bars after they’ve sat for 10 minutes on the wire rack. Slice the cooled bars into individual servings and enjoy!

Tips for Easy Serving

• Make sure your bars are completely cooled. Use a sharp knife to slice through the buttery crust into bars and a small spatula to remove them.
• These are best served fresh at room temperature.
• If they are too sweet, you can just dust them with powdered sugar instead of making a glaze.
• Top them with a scoop of vanilla bean ice cream for an extra treat!

FAQs

Can I make Cherry Pie Bars ahead of time?

Yes, you could make them up to a day in advance, but I would wait to add the glaze until just before serving. Store them tightly covered in the refrigerator until ready to serve.

How do I store leftover cherry bars?

Store them covered in the fridge for 3-4 days. I just keep them in the original pan and cover them tightly with foil, but you could transfer individual bars to an airtight container.

Can I make this recipe with other pie filling flavors?

Yes, you can use any flavor of pie filling you like! I think apple pie filling, blueberry pie filling, and peach pie filling would be especially good! Just use the same size can, and the recipe should turn out just the same.

Can I use fresh cherries or frozen cherries instead of pie filling?

No, the recipe will not work the same. Pie filling has a thickened sauce along with the cooked fruit, so if you use just plain fruit, you won’t have the same flavor or consistency in the bars. Try making this Cherry Pound Cake or one of these 20+ Fresh Cherry Desserts instead!

Cherry Desserts You’ll Love

If you’re looking for a way to use up that cherry pie filling, try one of these recipes next time:

• Cherry Thumbprint Cookies
• Cherry Hand Pies
• Chocolate Cherry Dump Cake
• Red Velvet Cherry Dream Bars
• Chocolate Cherry Cheesecake Bread Pudding

Don’t forget to come back tomorrow for more Christmas cookies! Plus, if you Pin or print this recipe for Cherry Pie Bars, you’ll have it ready to go to satisfy that cherry craving. See you next time!

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Cherry Pie Bars

Embrace that sweet cherry flavor by making a batch of these easy Cherry Pie Bars made with store-bought sweet cherry pie filling! Enjoy all the luscious flavors of cherry pie without all the work.

Course Dessert

Cuisine American

Keyword Cherry Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 243kcal

Author Lynne Feifer

Ingredients

• ½ cup butter ,room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 21 ounces cherry pie filling

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ¼ teaspoon pure almond extract can substitute pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, baking powder and salt, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will be underdone, but not to worry, you're going to bake them again.
• Gently spread the cherry pie filling over the entire crust. Drop the remaining dough in mounds over the filling.
• Bake for about 30 minutes until golden brown. Place pan on a baking rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

• in a small bowl, mix together the powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon almond or vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars after they've sat for 10 minutes on the wire rack. Allow to cool completely before slicing into bars.

Nutrition

Calories: 243kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 93mg | Potassium: 79mg | Fiber: 1g | Sugar: 20g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Cherry Pie Bars appeared first on 365 Days of Baking.

These delicious Cranberry Orange Pie Bars are ready in just about an hour, making them a great choice for a Thanksgiving dessert or to enjoy any time of year.

As a kid, I was always slightly scared of that jellied cranberry sauce that plopped out of a can. I thought, there’s no way that can taste good! But as I’ve gotten older, I have come to really enjoy those tart cranberries and all the ways you can use them in your baking. However, I’ve never tried them in pie form until now!

I love adding them to cookies, too! These Soft Cranberry Cookies are a perfect cookie for Fall and holiday dessert tables. Not too sweet, these cookies are perfectly soft with just a touch of orange zest to brighten up the flavor.

Ingredients for Cranberry Pie Bars

For the crust and topping

• All-purpose flour
• Baking powder
• Salt
• Butter (salted or unsalted butter is fine, room temperature)
• Shortening
• Granulated white sugar
• Large eggs
• Pure vanilla extract

Cranberry Filling Ingredients

• Fresh or frozen cranberries
• Granulated sugar
• Cornstarch
• Orange zest
• Fresh orange juice
• Vanilla extract

Orange Glaze

• Powdered sugar
• Zest and juice of one orange (see note below)

See the recipe card at the bottom of the post for detailed instructions and a full list of ingredients!

How to Make Easy Cranberry Orange Pie Bars

First, we’ll make the crust and topping.

1. While your oven preheats to 350 degrees F, prepare a 9×13-inch baking pan by lining it with a piece of parchment paper that slightly overhangs the edges. This will allow you to lift your finished bars out for slicing.
2. Next, whisk together the dry ingredients (flour, baking powder, and salt) in a medium bowl. Then, in a large mixing bowl, use a hand mixer to cream the butter and shortening on high until smooth and well combined. Add the sugar and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3.  Add the eggs and vanilla and mix well. Add the flour mixture to the wet ingredients and thoroughly combine on low speed. Set aside 1 1/4 cups of the dough for the topping.
4. Press the remaining dough into the bottom of the prepared baking pan. I like to place dollops around the pan and then spread it with an offset spatula. Bake for 12 minutes in the preheated oven. The edges of the bottom crust will be lightly golden brown, and the middle will be underdone, but don’t worry, you’re going to bake them again!

Cranberry Filling Mixture

1. In a large bowl, combine the cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla. Mix well, then spread the cranberry mixture in an even layer over the baked crust.

Assemble and Bake

2. Place small dollops of the remaining dough over the cranberries, leaving some space in between so you can see some of the filling on top of the bars.
3. Bake for about 35-40 minutes until the crust is golden brown. If it’s browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set the pan on a wire rack to cool completely before glazing.

Add the Glaze

• In a small bowl, mix together the powdered sugar and the zest and juice of one orange. If needed, add additional orange juice 1 teaspoon at a time until the glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars. Lift your bars out of the pan by the parchment and slice with a sharp knife. Enjoy!

FAQs

How do I know when my bars are done?

Look for a golden brown crust and a bubbly filling. The pictures in this post may appear as if the bars have not been completely baked, but I assure you they are! This underdone appearance is the result of a more chewy texture, similar to a sugar cookie bar.

How do I store Cranberry Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these Cranberry Bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I omit the glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

More Cranberry Recipes You’ll Love

Fellow cranberry lovers, you’ll want to try one of these recipes next time:

• Homemade Cranberry Sauce
• Cranberry Orange Blondies
• Cranberry Coffee Cake
• Cranberry Orange Pistachio Biscotti
• Cranberry Ginger Pistachio Sugar Cookies

Pie Bars To Make

Why not make pie bars instead of traditional pie all the time? I love how easy they are to make. Try my Pumpkin Pie Bars or my Apple Pie Bars too! Your guests will love them. And don’t forget to leave a recipe review for these Cranberry Pie Bars below!

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Cranberry Pie Bars

These Cranberry Pie Bars are the perfect balance of tart and sweet, with a citrusy twist. You’ll love how easy these holiday dessert bars are to make, and your family will love how great they taste!

Course Dessert

Cuisine American

Keyword Cranberry Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 234kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter , room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

Cranberry Filling

• 2 ½ cups fresh or frozen cranberries If using frozen, you do not need to thaw them.
• ⅓ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon orange zest
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla

Orange Glaze

• 1 cup powdered sugar
• 1 orange zested and juiced* See note.

Instructions

• Preheat oven to 350°F. Prepare a 9 x 13-inch baking pan by lining it with a piece of parchment that slightly overhangs the edges. This will allow you to lift the entire bar out of the pan and easily slice them.
• In a medium bowl, whisk together the 3 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
• In a large mixing bowl, cream the 1/2 cup butter and 1/2 cup shortening on high until smooth and well combined. Add the 1 3/4 cups sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the 3 eggs and 1 teaspoon vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into the prepared pan. I find it easiest to place dollops of dough around the parchment and then spread with an offset spatula. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but not to worry, you're going to bake them again.

Cranberry Filling

• In a large bowl, combine the 2 1/2 cups cranberries, 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon orange zest, 1 tablespoon orange juice, and 1 teaspoon vanilla. Mix well and evenly distribute the filling over the baked crust.
• Place small dollops of the remaining dough over the cranberries, leaving some space in between so you can see some of the filling on top of the bars.
• Bake for about 35-40 minutes until the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set pan on a baking rack to cool completely before before glazing.

Orange Glaze

• In a small bowl, mix together the 1 cup powdered sugar. Add the zest and juice of the one orange. If needed, add additional orange juice 1 teaspoon at a time until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars. Lift bars out of the pan by the parchment and slice.

Notes

The pictures in the post may appear as if the bars have not been completely baked, but I assure you they are. This underdone appearance is the result of a more chewy texture, similar to a sugar cookie bar.

Nutrition

Calories: 234kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 89mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 173IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

The post Cranberry Pie Bars appeared first on 365 Days of Baking.

Fall is one of my favorite seasons! I love the changing leaves, the crisp sweater weather, and the ability to sit outside without sweating to death. But by far, my favorite thing is all the delicious food!

Now, pumpkin isn’t my favorite fall flavor, but I do enjoy it in moderation. If I’m going to make a pumpkin dessert, then it’s got to be both delicious and easy to make. These creamy Pumpkin Pie bars meet both requirements. They’ll be your go-to for potlucks and holiday meals, so be prepared for everyone to ask for the recipe!

Ingredients for Pumpkin Pie Bars

Gather together these ingredients to make homemade pumpkin bars:

For the crust (not pictured)

• All-purpose flour
• Baking powder
• Salt
• Butter (room temperature, salted or unsalted butter)
• Shortening
• Sugar
• Large eggs
• Pure vanilla extract

Pumpkin Filling Ingredients

• Pumpkin purée (make sure to get pure pumpkin, not pumpkin pie filling!)
• Sugar
• Ground cinnamon
• Kosher salt
• Ground ginger
• Ground cloves
• Large eggs
• Half and half (or you can combine heavy cream with whole milk)

Powdered Sugar Glaze

• Powdered sugar
• Milk
• Pure vanilla extract

For a detailed list of ingredients, check out the printable recipe card at the bottom of the post!

How to Make Pumpkin Pie Bars

1. First, we’ll make the shortbread crust. Preheat oven to 350°F. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, cream the butter and shortening with a hand mixer on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
4. Press the remaining dough into an ungreased 9 X 13-inch pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but don’t worry–you’re going to bake them again.

Make the Pumpkin Filling

1. Stir together the pumpkin, sugar, and spices. Add the eggs and then the half and half (or cream) and stir to combine. Gently spread the pumpkin mixture over the entire crust with an offset spatula. Drop the remaining dough in mounds over the filling.
2. Bake for about 35-40 minutes until the pumpkin filling is set and the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set the baking dish on a wire rack to cool completely before glazing.

Powdered Sugar Glaze

1. In a small bowl, mix together 1 cup of powdered sugar. Add the 1 tablespoon of milk and 1/4 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until the glaze is of a consistency where it can be drizzled.
2. Once the pumpkin pie bars are completely cool, you can add the glaze. Using a spoon, evenly distribute the glaze over the top of the bars.

Tips for the Best Pumpkin Pie Bars

• Use quality canned pumpkin. I’ve had the best results using Libby’s brand.
• When the pumpkin bars are finished baking, they’ll be puffy in the pan. The filling will sink as it cools and sets, just like in a traditional pumpkin pie.
• Plan ahead for the time needed for these bars to cool completely. You can reheat to serve if you want, but they need to be cool before you add the glaze.

FAQs

Can I use pumpkin pie spice instead of the individual spices in this recipe?

Pumpkin pie spice will work just fine, but the flavor will be slightly different as it generally includes allspice and/or nutmeg, which aren’t in my recipe. If you are going to use it, use one teaspoon and omit the cinnamon, nutmeg, and cloves.

How do I store Pumpkin Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these pumpkin bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I omit the powdered sugar glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

Pumpkin Recipes You’ll Love

If you love pumpkin, then you’ll want to try one of these recipes next time that pumpkin spice craving hits:

• Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight!
• Pumpkin Chocolate Chunk Cake is the perfect cake for fall. Chunks of dark chocolate are baked into a moist pumpkin cake. A layer of pumpkin spice cream cheese frosting adds the finishing touch!
• Want pumpkin pie, but don’t want to go to the trouble of making a pie crust? Make this Crustless Pumpkin Pie! All the flavor of your favorite Thanksgiving pie with less hassle. It’s magical!
• This easy Cream Cheese Pumpkin Bread with a cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Pumpkin Bread quick bread makes a perfect fall treat for breakfast or dessert. Or you can try this Pumpkin Bread recipe without cream cheese, too!
• This Chai Spiced Pumpkin Cake is so moist and delicious, it will be the center of your fall dessert table. BUT everyone will want to eat it all year long!
• This No Bake Pumpkin Lush recipe will be your new go-to Fall and Thanksgiving dessert. With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite. It’s my go-to every Thanksgiving instead of pumpkin pie!

Don’t forget to Pin or print this Pumpkin Pie Bars recipe so you can make this pumpkin treat anytime!

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Pumpkin Pie Bars

Pumpkin Pie Bars have all the flavor of pumpkin pie without the hassle of a pie crust. With a shortbread crust and a creamy pumpkin filling, these pumpkin bars are so easy to make and taste amazing!

Course Dessert

Cuisine American

Keyword Pumpkin Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 257kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter , room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

Pumpkin Pie Filling

• 15 ounces pure pumpkin be sure to use pure pumpkin, NOT pumpkin pie filling
• ¾ cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• ½ cup half and half OR you can combine 1/4 cup heavy cream with 1/4 cup whole milk

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ½ teaspoon pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but not to worry, you're going to bake them again.

Pumpkin Pie Filling

• Stir together the pumpkin, sugar, and spices. Add the eggs and then the cream or half and half and stir to combine. Gently spread the pumpkin mixture over the entire crust with an offset spatula. Drop the remaining dough in mounds over the filling.
• Bake for about 35-40 minutes until the pumpkin filling is set and the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set pan on a baking rack to cool completely before before glazing.

Powdered Sugar Glaze

• In a small bowl, mix together the 1 cup powdered sugar. Add the 1 tablespoon of milk, and 1/4 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars.

Nutrition

Calories: 257kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 147mg | Potassium: 104mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2951IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Pumpkin Pie Bars appeared first on 365 Days of Baking.

For me, apple is the star of the fall season! Even though technically, late summer is when apples ripen and are ready for picking, the warm spices of apple desserts have become synonymous with fall and all things cozy!

These delicious Apple Pie Bars are ready in just about an hour, making them a great choice for potlucks, holiday parties, or just to enjoy with your family this weekend!

Ingredients for Apple Pie Bars

Use store-bought apple pie filling or homemade apple pie filling for these sweet dessert bars. Here’s a full list of ingredients:

For the Crust and Topping

• All-purpose flour
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Salt
• Butter (salted or unsalted butter is fine, room temperature)
• Shortening
• Granulated sugar
• Large eggs
• Pure vanilla extract

Filling

• Canned apple pie filling (cut the slices into bite-sized pieces for easier spreading and slicing)

Powdered Sugar Glaze

• Softened butter
• Powdered sugar
• Ground cinnamon
• Ground nutmeg
• Milk
• Pure vanilla extract

See the recipe card at the bottom of the post for a detailed list of ingredients!

How to Make Easy Apple Pie Bars

First, let’s make the buttery crust and topping!

1. While your oven preheats to 350 degrees, whisk together the dry ingredients (flour, baking powder, cinnamon, nutmeg, cloves, and salt) in a medium bowl. Then, in a large bowl, use a hand mixer to cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
2.  Add the eggs and vanilla and mix well. Add the flour mixture to the wet ingredients and thoroughly combine on low speed. Set aside 1 1/4 cups of the dough for the topping.
3. Press the remaining dough into the bottom of the pan (use an ungreased 9 X 13-inch baking dish). Bake for 12 minutes in the preheated oven. The edges will be lightly golden brown, and the middle will be underdone, but don’t worry, you’re going to bake them again!

Assemble and Bake

1. Gently spread the sweet apple pie filling over the entire bottom crust. Drop the remaining dough in mounds over the apple layer.
2. Bake for about 30 minutes until golden brown. Place the pan on a wire rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

1. In a small bowl, mix together the butter, powdered sugar, cinnamon, and nutmeg. Add the milk and vanilla extract. If needed, add 1 teaspoon of milk until the glaze is of a consistency where it can be drizzled.
2. Using a spoon, evenly distribute the glaze over the top of the apples and topping. Allow the apple pie bars to cool completely before slicing. It’s better than a slice of apple pie!

Recipe Tips

• The apple filling is made with apple slices, so I’ve found that the apples are better distributed when I cut the slices into bite-sized pieces. I think it will also be easier to cut the bars if you make the apples smaller as well.
• If using a glass baking pan, you may need to increase the baking time by about 5-7 minutes.
• The butter for the powdered sugar glaze should be softer than room temperature, as it will be easier to mix with the powdered sugar. It doesn’t need to be melted. 

FAQs

How do I store Apple Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these apple bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I use apple pie spice instead of the listed spices?

You can, but the flavor will be slightly different as it typically has ginger and allspice, neither of which is in this recipe. It will still taste great!

Can I omit the powdered sugar glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

All the Apple Desserts!

I love baking with apples, and my dessert section shows it! Try one of these delicious apple recipes next time:

• This easy Apple Crisp with oatmeal topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients, you’ll have this ready in no time!
• Caramel Apple Cheesecake Bars are like two desserts in one! A creamy cheesecake layer is topped with cinnamon apples and a streusel topping. Finished with a caramel drizzle, they’re a perfect addition to your Thanksgiving dessert table and are loved throughout the year as well!
• This Apple Crumble Danish recipe will convince everyone you’ve spent hours in the kitchen when really it’s hardly any work at all! Made with flaky puff pastry, a spiced apple filling, and a delightful crumb topping, these danishes are the perfect sweet breakfast or dessert you can enjoy anytime!
• Apple Cider Donuts are fluffy on the inside with just the right amount of crunch on the outside. These baked donuts are full of apple cider flavor and rolled in cinnamon and sugar, making them the perfect fall treats!
• It’s fall season, and this easy Apple Crumb Cake makes the perfect breakfast, dessert, or afternoon snack. This buttery, moist cake is loaded with apple chunks and cinnamon, and baked with a crunchy streusel topping! It’s an easy recipe that family and friends will keep coming back for.

Pin or print this recipe for Apple Pie Bars for your next baking session!

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Apple Pie Bars

Enjoy the cozy flavors of Fall in these glazed Apple Pie Bars with a spiced shortbread crust, and apple pie filling. Serve plain or warm with a scoop of vanilla ice cream drizzled with caramel sauce!

Course Dessert

Cuisine American

Keyword Apple Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 244kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup butter , room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 21 ounces apple pie filling See note.

Powdered Sugar Glaze

• 1 tablespoon butter softened. See Note.
• 1 cup powdered sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ½ teaspoon pure vanilla extract can substitute pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour mixture, and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will be underdone, but not to worry, you're going to bake them again.
• Gently spread the apple pie filling over the entire crust. Drop the remaining dough in mounds over the filling.
• Bake for about 30 minutes until golden brown. Place pan on a baking rack to cool for 10 minutes before glazing.

Powdered Sugar Glaze

• in a small bowl, mix together the softened tablespoon of butter, 1 cup powdered sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg. Add the 1 tablespoon of milk, and 1/2 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars after they've sat for 10 minutes on the wire rack. Allow to cool completely before slicing into bars.

Notes

• The apple filling has sliced apples, so I’ve found that the apples are better distributed when I cut the slices into bite-sized pieces. I think it will also be easier to cut the bars if you make the apples smaller as well.
• If using a glass baking pan, you may need to increase the baking time by about 5-7 minutes.
• The butter for the powdered sugar glaze should be softer than room temperature as it will be easier to mix with the powdered sugar. It doesn’t need to be melted. 

Nutrition

Calories: 244kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 104mg | Potassium: 66mg | Fiber: 1g | Sugar: 23g | Vitamin A: 174IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg

The post Apple Pie Bars appeared first on 365 Days of Baking.

If you want the best blueberry flavor, then fresh, ripe, in-season blueberries are your best bet. I can’t say blueberries are cheap, but it’s worth the extra expense for a special dessert.

However, if you want to save a little bit of money or it’s not blueberry season, frozen blueberries will work just fine in this dessert recipe. You don’t even need to thaw them first—just toss them into the filling mixture as instructed below.

Why You’ll Love These Easy Blueberry Crumb Bars

• They are super easy to make, easier than making an actual pie.
• They are simple to store and transport, making them a great dessert to share for potlucks and parties.
• It doesn’t take any special equipment to make Blueberry Bars. The standard baking equipment is all you need!
• They are absolutely delicious!

Ingredients for Blueberry Bars

Gather together the following simple ingredients:

For the crust/topping

• All-purpose flour
• Granulated sugar
• Unsalted Butter
• Salt

For the Blueberry Filling

• Fresh blueberries
• Freshly squeezed lemon juice
• Cornstarch
• Blueberry jam

Scroll down to the end of the post for the recipe card, where you’ll find a detailed list of ingredients and instructions!

How to Make Homemade Blueberry Bars

1. Preheat the oven to 350°F and line an 8 X 8-inch baking pan with parchment paper. Let the ends hang over so you can easily remove the finished bars for cutting.
2. Next, combine the all-purpose flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form, or use a pastry cutter. Then mix in the eggs. Press 2/3 of the mixture into the bottom of the prepared pan in an even layer. We’ll use the rest for the crumble topping.
3. In a medium mixing bowl, stir together the blueberries, lemon juice, and cornstarch. Mix in the blueberry jam and pour the filling over the crust in an even layer. Finally, top the blueberry mixture with the remaining crumb topping. 
4. Bake for 40 to 45 minutes until the bars are golden brown. Allow the bars to cool completely, then remove them from the pan and cut into squares with a sharp knife.

FAQs

Can I double this to make more bars?

Yes, you can double this and use a 9×13-inch pan instead. The bake time should be about the same, but check it and add more time as needed.

Can I make this recipe with other berries?

Yes, you can definitely incorporate other fresh berries along with the blueberries. Just be sure to slice them into small pieces, similar to the size of the blueberries, for even baking. My suggestion would also be to reduce the amount of blueberries to 8 ounces and use 8 ounces of the berries or fruit of your choice, so that the total amount still equals 16 ounces. Otherwise you could have too much moisture and the bars will be too soggy and it won’t bake correctly.

Can I serve these Blueberry Bars with toppings?

Sure, these bars are delicious with fresh whipped cream or a scoop of vanilla ice cream!

How do I store leftover Blueberry Bars?

Cover your bars tightly with aluminum foil or plastic wrap, or transfer them to an airtight container. Store in the fridge for up to a week.

Can I freeze Blueberry Bars?

Yes! After the cool completely, cut them into individual bars. Wrap each one in plastic wrap, then place the wrapped bars in a freezer bag or other airtight container. Store in the freezer for up to 3 months. Thaw at room temperature before serving.

More Blueberry Recipes You’ll Love

If you’re a blueberry fan like me, then you have to try one of these delicious blueberry desserts next time:

• These Blueberry Hand Pies have a flaky pie crust, sweet, juicy filling, and delicious berry flavor.
• Take classic chocolate brownies to the next level with these Blueberry Brownies! These luscious bars have a rich texture that combines the fudginess of a chocolate brownie with pops of sweet fruity blueberries and semisweet chocolate chips.
• Make this perfect No-Bake Blueberry Pie without turning on the oven! Full of fresh (or frozen!) blueberries and a sweet mixture to hold it together, this easy pie recipe can be made with or without a store-bought crust.
• Find many more blueberry recipes here!

Pin or print this recipe for Blueberry Bars so you can whip up a batch next time you need a showstopping dessert!

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Blueberry Bars

Nothing says summer quite like these sweet Blueberry Bars! Made with fresh blueberries and covered in a butter crumb topping, these blueberry bars are the perfect dessert for summer gatherings and BBQs.

Course Dessert

Cuisine American

Keyword Blueberry Bars

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 187kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cups granulated sugar
• ¼ cup unsalted butter, cold, cubed
• ½ teaspoon salt (omit if using salted butter)
• 1 large egg
• 16 ounces fresh blueberries
• 1 tablespoon fresh lemon juice
• 1 ½ teaspoons cornstarch
• ¼ cup blueberry jam

Instructions

• Preheat the oven to 350°F and line an 8 X 8-inch baking pan with parchment paper.
• Combine the all-purpose flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer.
• In a medium mixing bowl, stir together the blueberries, lemon juice, and cornstarch. Mix in the blueberry jam and pour over the crust in an even layer. Top the blueberry mixture with the remaining crumb topping. 
• Bake for 40 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut into squares. 

Nutrition

Calories: 187kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 106mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg

The post Blueberry Bars appeared first on 365 Days of Baking.

These Gooey Bars have a tender, cakelike base, with a melt-in-your-mouth ooey gooey layer on top. White chocolate chips and red, white, and blue sprinkles are mixed in to give this dessert a patriotic twist!

I absolutely love this decadent treat! The classic Gooey Butter Cake recipe has been around for decades and was made famous by the TV personality Paula Deen. They look fancy but are so easy to make, and the taste? Absolutely scrumptious.

You can adjust these for any holiday just by changing the mix-ins, or leave them out entirely for a classic version of this famous recipe.

Ingredients for 4^th of July Gooey Butter Bars

This recipe only requires a handful of simple ingredients. Here’s what you need:

• White cake mix
• Unsalted butter, melted
• Large egg
• Pure vanilla extract
• White chocolate chips
• Red, white, and blue star sprinkles
• Sweetened condensed milk

Be sure to scroll down to the end of the post for a printable recipe card, which contains a full ingredient list and directions!

How to make Gooey Butter Bars

1. Prepare: First, preheat oven to 350°F. Line an 8” x 8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper-lined pan with non-stick cooking spray and set aside.
2. Cake Mix: In a large bowl, combine cake mix, melted butter, egg, and vanilla extract with a hand mixer until fully combined (or use a stand mixer with the paddle attachment). Do not overmix. Stir in the sprinkles and white chocolate chips.
3. Assemble: Press about 2/3 of the cake mixture into the bottom of the pan. This cake layer will be thick, almost like cookie dough. If you are having difficulty spreading the dough into the pan, lightly spray a rubber spatula with non-stick cooking spray to help spread out the bottom layer.
4. Spread the sweetened condensed milk evenly over the first dough layer.
5. Press the remaining 1/3 of the dough into super flat pieces and cover as much of the sweetened condensed milk layer with the top layer of dough as possible.
6. Bake: Place baking tray in oven and bake bars for 29 to 31 minutes – the middle will look set and edges will be just a little bit golden brown. Do not over-bake, or these bars will lose their gooey texture.
7. Slice and Serve: Let gooey butter bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares.

Helpful Tip for Slicing

• Make sure to leave the sides of your parchment paper a little higher than the pan so the bars can be lifted out easily after they’ve cooled.
• For clean-edged squares, wipe the knife with a damp cloth in between cutting each row.

FAQs

How do I store leftover 4^th of July Gooey Butter Bars?

Store gooey bars in a sealed food-safe storage container (or cover tightly with aluminum foil) at room temperature for up to 3 days or in the fridge up to a week.

Can I freeze these Gooey Bars?

Yes, store them in an airtight container or wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Can I use a different cake mix?

Yes, you can. I used a white cake mix for 4^th of July Gooey Bars to showcase the red, white, and blue colors of the holiday. The original recipe for Ooey Gooey Bars are made with a box of yellow cake mix, and others like to experiment with different flavors like lemon cake mix or chocolate cake mix.

How do I serve these Ooey Gooey Butter Cake Bars?

You can serve them plain or with a scoop of ice cream or dust them with some powdered sugar. Some people enjoy them best at room temperature, while others like them chilled. There’s no right or wrong way to eat these!

More Bar Dessert Recipes

Dessert Bars are some of my favorite treats to make because they are so easy and feed a crowd. Here are some of my favorites:

• O’Henry Bars
• Snickerdoodle Bars
• Millionaire Bars
• Easy Lemon Bars
• Cookies and Cream Cheesecake Bars
• Turtle Ooey Gooey Bars

4^th of July Dessert Recipes

The next time you need a red, white, and blue treat to celebrate the holidays, make one of these easy recipes to satisfy your sweet tooth:

• Patriotic Poke Cake
• Patriotic Rice Krispie Treats
• Patriotic Layer Cake
• Patriotic Pinwheels and Star Cookies

What’s your favorite dessert to make for the 4^th of July? Be sure to pin or print this recipe for 4^th of July Gooey Butter Bars so it’s ready for your next summer gathering!

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4th of July Gooey Butter Bars

Our 4th of July Gooey Butter Bars are a great choice for a patriotic dessert! Made from a cake mix, these sweet bars are so easy, yet so delicious! You’ll want to make a version for every holiday!

Course Dessert

Cuisine American

Keyword 4th of July Gooey Butter Bars

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 269kcal

Author Lynne Feifer

Ingredients

• 15.25 ounces white cake mix
• ½ cup unsalted butter melted, and slightly cooled
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup white chocolate chips
• ½ cup red, white and blue sprinkles
• ½ cup sweetened condensed milk

US Customary – Metric

Instructions

• Preheat oven to 350° F.
• Line an 8” x 8” baking pan with parchment paper. Leave the sides a little higher than the pan so the bars can be lifted out easily after they’ve cooled. Spray the parchment paper lined pan with non-stick cooking spray and set aside.
• In a large bowl, beat together the dry cake mix, butter, egg and vanilla extract until fully combined (about 30 seconds). Do not over mix. 
• Stir in the sprinkles and white chocolate chips.
• Press about 2/3 of the dough mixture into the bottom of the prepared pan. This dough will be thick (cookie dough consistency). If you are having difficulty spreading dough into the pan, lightly spray a spatula with non-stick cooking spray to help spread out the bottom layer.
• Spread the sweetened condensed milk evenly over the first dough layer.
• Press the remaining 1/3 of dough into super flat pieces and cover as much of the sweetened condensed milk layer with the dough as possible.
• Place baking tray in oven and bake for 29 to 31 minutes – the middle will look set and edges will be slightly browned. Do not over bake or these bars will lose the gooey texture.
• Let gooey butter bars cool in pan for at least 60 minutes before removing from pan and slicing into 16 squares. For clean edged squares, wipe the knife with a damp cloth in between cutting each row.
• Store gooey bars in a sealed food safe storage container at room temperature for up to 3 days or in fridge up to a week.

Notes

I used these Red, White, and Blue Star Sprinkles purchased from Amazon, but you can use just plain red, white, and blue or a combination of both.

Nutrition

Serving: 1bar | Calories: 269kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 214mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

The post 4th of July Gooey Butter Bars appeared first on 365 Days of Baking.

Strawberries just scream summer to me. From strawberry ice cream to my morning smoothies, I’ll eat them in just about anything! I’m so excited to see fresh, in-season strawberries in grocery stores so I can bake up a storm.

These Strawberry Crumb Bars are great on their own or serve them up with a scoop of vanilla ice cream. They are also wonderful topped with fresh whipped cream and more juicy strawberries. Be you can’t eat just one!

Ingredients Needed for Strawberry Bars

To make this strawberry bar recipe, you need the following ingredients:

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Salt
• Large eggs
• Fresh strawberries, sliced
• Lemon
• Corn starch
• Strawberry jelly

Be sure to check out the recipe card at the bottom of the post for a detailed ingredient list with instructions!

How to make The Best Strawberry Bars

This easy recipe is so simple to make but looks like something you spent much more time on! Here’s how to make these delicious bars:

1. Prepare. First, preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper. 
2. Make the Bottom Crust/Crumb Topping: Combine flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer, reserving the rest for the topping. 
3. Strawberry Mixture: In a medium bowl, stir together the strawberries, lemon juice, and cornstarch. Mix in the strawberry jelly and pour over the crust in an even layer. Top the strawberry layer with the remaining crumb topping. 
4. Bake and Serve: Bake for 45 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut them into squares. Serve as is or with sliced strawberries and whipped cream.

Recipe Tips:

• If you don’t have parchment paper, you can use nonstick cooking spray. However, I find it easier to use parchment paper because you can use it to lift the bars from the baking dish, and then cut them.
• Use cold butter in this recipe. Otherwise, it may melt too fast and affect the texture of the crust.
• Mix in other fresh berries as desired for a different flavor!

Substitutions

• You can make these gluten-free by using a 1:1 ratio of gluten-free flour. Add an extra 2 tablespoons of butter or one extra egg to the mix if you choose this option.
• Use frozen strawberries instead of fresh ones, but make sure they thaw completely and are drained of any excess moisture.
• Strawberry preserves can be used in place of strawberry jelly, but the texture and flavor of the filling will be slightly different.

FAQs

How do I store leftover Strawberry Bars?

Strawberry Bars should be stored in an airtight container in the refrigerator for 4-5 days.

Can you freeze Strawberry Crumble Bars?

Yes, you can freeze them. If you place them in an airtight freezer-safe container, they can be frozen for up to 3 months.

Thaw in the refrigerator overnight before serving. You can serve them chilled, but if you would like to enjoy them warm, place single servings in the microwave for 20-30 seconds at a time until you reach your desired temperature.

 Is there an easier way to incorporate the butter into the flour than pinching it in?

 Another way to incorporate the butter into the flour would be to use a food processor and pulse it. You can also use a fork or a pastry cutter if you prefer not to use your hands. One more option is to freeze your butter and then finely grate it into the flour before stirring. 

 
My crust and crumb seem gummy and dense. How do I prevent this?

To prevent your crust layer and crumb topping from becoming gummy or dense, it’s important not to overwork the dough. You want to incorporate the butter into the flour just until it resembles a crumbly dough, and then mix in your eggs. Avoid working it past this point, or the gluten in the flour will start to break down, and the butter will melt too quickly when baking.

More Strawberry Recipes

Strawberry lovers unite! This blog is full of recipes featuring this delicious little berry, and you can find all of them here.  Here are some of my favorites:

• Strawberry Pretzel Pie
• Strawberry Cheesecake Dream Bars
• Strawberry Nutella Crepes
• Strawberry Shortcake
• Chocolate Strawberry Bread

What’s your favorite way to enjoy strawberries?

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Strawberry Bars

These Strawberry Bars are the perfect treat for any occasion. With a shortbread crust, sweet strawberry filling, and golden crumble topping, this easy recipe will satisfy any fruit dessert craving.

Course Dessert

Cuisine American

Keyword Strawberry Bars

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 356kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, cold, cubed
• 1 teaspoon salt (omit if using salted butter)
• 2 large eggs
• 2 pounds strawberries, sliced
• ½ lemon, juiced
• 1 tablespoon cornstarch
• ½ cup strawberry jelly

Instructions

• Preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper.
• Combine the all-purpose flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer.
• In a medium mixing bowl, stir together the strawberries, lemon juice, and cornstarch. Mix in the strawberry jelly and pour over the crust in an even layer. Top the strawberry mixture with the remaining crumb topping. 
• Bake for 45 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut into squares. 

Nutrition

Calories: 356kcal | Carbohydrates: 65g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 212mg | Potassium: 179mg | Fiber: 3g | Sugar: 36g | Vitamin A: 286IU | Vitamin C: 48mg | Calcium: 28mg | Iron: 2mg

The post Strawberry Bars appeared first on 365 Days of Baking.

Snickerdoodles are one of my absolute favorite cookies, especially when they have that delightfully chewy texture with a slight crunch on the outside. I’ve been making them since I was little, but I’ll admit, they can be a little messy, and rolling individual cookies in the cinnamon sugar mixture is an extra step I don’t love.

That’s where these Snickerdoodle cookie bars come in. All you have to do is mix the dough, press it into the pan, and sprinkle the cinnamon and sugar all over the top of the bars before baking. Easy-peasy!

Thank goodness for bar cookies! They are such a time-saver and are perfect for a potluck or party. These Chocolate Chip Blondies are another favorite cookie bar, as are these M&M Blondies (switch out the colored M&Ms according to the season or holiday!)

Ingredients for Snickerdoodle Bar Cookies

Gather the classic cookie ingredients to make this simple recipe:

• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon freshly ground nutmeg
• 2 cups packed light brown sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 large eggs
• 1 tablespoon pure vanilla extract

For Topping

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

No Cream of Tartar?

You might notice cream of tartar, which is a typical ingredient for snickerdoodle cookies, is missing from this recipe. The acidic ingredient gives a particular sour tang to snickerdoodles. BUT they don’t HAVE to have the cream of tartar!

The earliest recipes used baking powder, so you can argue that making them this way is more historically accurate. Yes, the texture is slightly different, but especially when you’re making bars, you’ll hardly notice.

How to make Snickerdoodle Bars

This Snickerdoodle bar recipe is quick and easy to make!

1. First, heat oven to 350 degrees and prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray or lining it with parchment paper.
2. In a large bowl (or bowl of a stand mixer fitted with the paddle attachment), cream butter and brown sugar on medium speed until light and fluffy. This should take about 5 minutes.
3. Now, add the eggs one at a time, stirring until combined. Add the vanilla extract. Be sure to scrape down the sides as needed to make sure everything is fully incorporated.
4. Next, in a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
5. With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined. Turn the mixer off and use a rubber spatula or wooden spoon to scrape down the sides of the bowl and make sure all the dry ingredients are fully mixed in. Be sure not to over mix or the bars will become too dense when baked.
6. Transfer the cookie dough to the prepared pan. Use an offset spatula to spread the dough into a nice even layer.
7. Finally, in a small bowl, mix the sugar and cinnamon together for the topping. Sprinkle it generously over the top of the dough.
8. Bake for 25-30 minutes in the preheated oven until golden brown and until the surface springs back lightly when touched. Be sure to cool completely before cutting for best results. I use a cake tester inserted into the middle to test for doneness as well.

How to store Snickerdoodle Bars

You can wrap the pan in plastic wrap or aluminum foil and store it at room temperature for 3-4 days. Or you can store individual pieces in an airtight container or wrapped in plastic wrap for the same amount of time.

Can you freeze this Snickerdoodle Bars recipe?

Yes, you can freeze these chewy Snickerdoodle bars! If you’re freezing the whole dish, wrap it tightly in plastic wrap, and then aluminum foil before freezing. Or wrap individual bars in plastic wrap and place them in a freezer bag.

Thaw for a few hours or overnight on the counter before serving.

More Delicious Bar Recipes

Oh, I have all sorts of bar recipes on the blog for you to try. Pick one of these favorites to try next time:

• O’Henry Bars – these family favorites are a sweet and chewy oat base covered in melted chocolate and peanut butter. They are most often requested during the holidays, too.
• Funfetti Ooey Gooey Bars are easy dessert bars inspired by the classic birthday cake. Every bite of these buttery soft bars is packed with sweet vanilla flavor and plenty of sprinkles!
• These hard to resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar are just enough sweet, with the right amount of tartness.
• Homemade Millionaire Bars combine layers of buttery shortbread crust, rich caramel, and velvety chocolate. They are like Twix bars, but so much better!

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Snickerdoodle Bars

This recipe for Snickerdoodle Bars takes the cookie everybody loves and turns it into a sweet, chewy, cinnamon sugar bar! It’s an easy way to get your snickerdoodle fix without the extra work.

Course Dessert

Cuisine American

Keyword Snickerdoodle Bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 299kcal

Author Lynne Feifer

Ingredients

• 2 ⅔ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon freshly ground nutmeg
• 2 cups packed light brown sugar
• 1 cup unsalted butter room temperature
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions

• Preheat oven to 350 degrees F and prepare a 9 X 13-inch baking dish by spraying it lightly with cooking spray.
• In a mixing bowl, cream the butter and brown sugar on medium speed until light and fluffy. This should take about 5 minutes.
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
• Individually add the eggs until well mixed. Add the vanilla and be sure to scrape down the sides of the mixing bowl before going on.
• With the mixer on low, gradually add the flour mixture until just combined. Be careful not to over mix as the bars could be too dense when baked.
• Scrape the sides of the bowl and make sure that all of the flour has been mixed in on the bottom.
• Put dough into prepared baking dish and with an offset spatula, spread evenly.
• In a small bowl, mix granulated sugar and cinnamon. Sprinkle it evenly over the top.
• Bake for 25-30 minutes or until surface springs back when touched lightly.
• Cool completely before cutting.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 163mg | Potassium: 123mg | Fiber: 1g | Sugar: 28g | Vitamin A: 385IU | Vitamin C: 0.01mg | Calcium: 57mg | Iron: 1mg

*This post was Day 164 of the original 365 Days of Baking and was published on July 16, 2011. It has been updated in format and with photos.

The post Snickerdoodle Bars appeared first on 365 Days of Baking.

Spring means rhubarb season, and that means it’s time to make some Strawberry Rhubarb Oat Bars. If you grow rhubarb or strawberries in your garden, then this easy recipe is the perfect way to use them up! Otherwise, you can buy fresh rhubarb and sweet strawberries from your local grocery stores.

The texture of these Oatmeal Bars is similar to my Skillet Strawberry Rhubarb Crisp. The main difference is that when making these bars you have a strawberry and rhubarb filling packed together between two layers of the oatmeal crumble mixture and baked, while crisps are made with a fruit layer on the bottom and the oatmeal crumb on top.

Don’t feel like making bars? This Strawberry Rhubarb Crumble Pie will be the perfect dessert for your summer cookouts!

What does Rhubarb Taste like?

You’re probably pretty familiar with strawberries, but if you’ve never had rhubarb, you might be hesitant to try it! Let me ease your fears!

• Raw rhubarb is generally a pretty tart and sour vegetable, which is why it’s often paired with something sweet.
• When raw, rhubarb is crunchy like celery, but it softens as it cooks. 
• You can eat the stalk of rhubarb raw or cooked. When I was little, we’d pick the rhubarb that was in my grandmother’s yard, and I’d eat it raw dipping the stalk into a bowl of sugar. It was a delicious springtime treat and I still enjoy eating it that way today!
• The best time to find fresh rhubarb is in the spring, as it doesn’t do well in the heat. Most rhubarb is harvested in late winter/early spring.
• Rhubarb is a delicious addition to a lot of different dessert recipe, like this Rhubarb Sponge Cake. Soft and fluffy with chunks of rhubarb, this easy cake can be ready in less than an hour.

Strawberry Rhubarb Bars Ingredients

Here’s what you need to make these tasty bars:

For the strawberry rhubarb filling-

• Diced strawberries
• Diced rhubarb
• Granulated white sugar
• Cornstarch
• Fresh lemon juice
• Cinnamon
• Kosher salt

For the crust-

• Rolled or old-fashioned oats
• All-purpose flour
• Light brown sugar
• Unsalted butter, melted

Make sure to review the recipe card for specific amounts and detailed directions.

How to make Strawberry Rhubarb Oatmeal Bars

These oatmeal bars come together quickly and easily. To save time, wash and dice your strawberries and rhubarb ahead of time and keep them in the fridge until you’re ready to bake!

1. First, preheat the oven to 400°F. Prepare an 8×8-inch square baking pan by coating it generously with butter. You could also use aluminum foil or parchment paper hanging over the sides, but make sure to spray the foil with cooking oil.
2. Next, mix the granulated sugar, cornstarch, cinnamon, and salt together in a medium bowl. Add the rhubarb and strawberries and stir to coat. Drizzle the lemon juice over the fruit and stir again to coat. Set this aside while preparing the crust.
3. Now combine the flour, oats, and brown sugar in another large bowl with a rubber spatula. Pour in the melted butter and stir to combine. If the mixture is too wet add a little more flour.
4. Press just under half of the oat mixture into the bottom of the pan for your bottom crust.
5. Spread the fruit mixture on top of the oatmeal crust. Note—if there is a lot of extra liquid in your fruit bowl, use a slotted spoon to transfer the fruit. Otherwise, the bottom of the bars may get soggy.
6. Scatter the crumb mixture topping on top of the fruit mixture evenly. It won’t cover it completely, but that’s okay!
7. Finally, bake for 20-25 minutes until the fruit filling is bubbly and the crumble topping is lightly golden brown. Move the pan to a wire rack to cool before cutting.

Cut and serve these strawberry bars as-is (they are delicious warm or cold.) Or consider serving these like a strawberry rhubarb crisp with some whipped cream or a scoop of vanilla ice cream. I know we like to.

Recipe Substitutions

• You can use quick oats instead of old-fashioned oats, but the texture will be different. I much prefer using old-fashioned oats.
• Substitute maple syrup or agave syrup for the sugar.
• Use almond flour or oat flour instead of all-purpose flour for a gluten-free treat.
• Fresh lemon juice is best, but you can use the bottled kind.
• Add a splash of vanilla extract for added flavor
• You can use salted butter for the crust, but then I would omit the salt from the recipe.

FAQs

Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can use either fresh or frozen rhubarb and strawberries for these oatmeal bars. Just make sure the fruit is completely thawed beforehand. I usually put mine in the refrigerator the night before I plan to bake it, and then drain any excess liquid.

How do I store leftover Rhubarb Oatmeal Bars

Store these bars in an airtight container at room temperature for up to 2 days. If you want them to last longer, store them in the fridge for up to 5 days.

Can you freeze Strawberry Oatmeal Bars?

Yes, these bars freeze well! Slice and wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temperature for a few hours or overnight.

Can I make a larger batch of these?

Yes, you can definitely double the recipe and make it in a 9×13 inch baking dish. 

Berry Recipes To Try

Spring and summer make me think of all things “berry”! Here are some of my favorite recipes that feature berries:

• Mixed Berry Scones
• Baked Berry Oatmeal
• Almond Berry French Toast Casserole
• Red, White, and Blue Berry Delight
• Berry Blast Green Smoothie

Strawberry Rhubarb Recipes

I love a good pie, and this Strawberry Rhubarb Pie with a lattice top is definitely one of my favorites. There’s nothing like a good pie crust, and that filling is perfection. Like these bars, when a slice is topped with a scoop of vanilla ice cream, it’s super hard to resist!

Intimidated by making a pie crust? Then this Strawberry Rhubarb Galette would be an easy option. Make the crust, add the filling and then fold the edges up around the sides and you’ve got a great weeknight dessert or one that’s well-suited for a special occasion, too.

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Strawberry Rhubarb Oatmeal Bars

Easy Strawberry Rhubarb Oatmeal Bars are a delicious afternoon treat! These mouthwatering oatmeal bars combine tart rhubarb with fresh strawberries for the perfect combination of springtime flavors!

Course Dessert

Cuisine American

Keyword Strawberry Rhubarb Oatmeal Bars

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 259kcal

Author Lynne Feifer

Ingredients

Strawberry Rhubarb Filling

• 1 ½ cups rhubarb
• 1 ½ cups strawberries hulled and chopped, See Note*
• ⅓ cup granulated sugar
• 1 ½ tablespoons corn starch
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 1 ½ teaspoons lemon juice

Oatmeal Crust

• 1 cup all-purpose flour
• ½ cup packed light brown sugar
• ¾ cup old fashioned or rolled oats *See Note
• ½ cup butter melted

Instructions

• Preheat oven to 400°F, and prepare an 8 X 8-inch baking dish by coating it generously with butter.
• Mix the granulated sugar, cornstarch, cinnamon and salt together in a medium mixing bowl. Add the rhubarb, and strawberries, and coat well. Add the lemon juice and mix well again. Let sit while preparing the crust.
• In another medium mixing bowl, stir together the flour, oats, and brown sugar. Pour in the melted butter and stir to combine.
• Using a little under half of the mixture, press it into the bottom of the pan. Put the fruit on top of the crust. Depending how much liquid there is in the strawberry rhubarb bowl, you may have to use a slotted spoon otherwise, the bottom of the bars will be too soggy. Sprinkle the remaining crust over the top of the fruit filling (it won't cover it completely).
• Bake for 20-25 minutes until the crust is lightly golden. Allow to cool completely before slicing into bars to serve.

Notes

• You can use either fresh or frozen rhubarb and strawberries for this recipe. Just make sure the fruit is completely thawed beforehand. I usually put mine in the refrigerator the night before I plan to bake it.
• Quick oats can be substituted for the old fashioned oats, but the texture will be different, so I much prefer to use the old fashioned.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 151mg | Potassium: 155mg | Fiber: 2g | Sugar: 21g | Vitamin A: 339IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 1mg

The post Strawberry Rhubarb Oatmeal Bars appeared first on 365 Days of Baking.