Cookie bars, sliced pie squares, granola bars and crisped rice treats. Whether topped with a drizzle of chocolate or a crumbly streusel topping, bars are the go-to treats for bake sales and school ...

Heat oven to 350 F. Line a 9x13-inch baking pan with nonstick foil, extending flaps over both ends so that the bars may be removed easily after they are cool. Beat 3/4 cup butter with electric mixer ...

It's a bake-sale favorite that never goes out of style. You can almost turn any dessert into a bar. That's the beauty of this kind of dessert. And during the holidays, where cookie tables pop up at ...

Each year as the month transitions from November to December, the thought of holiday-time baking reenergizes me for the rest of the year. Esoteric German cakes and breads that take an inordinate ...

An irresistible bar to slice and share is just one way cookies can win the day. Whether you're baking for a crowd or want a quick treat, these cookie recipes have your back. No need to overthink ...

Add Yahoo as a preferred source to see more of our stories on Google. These bars, which start with a simple press-in cookie base and end with a swoop of creamy frosting, are equally lovely as an ...

Heather Bertinetti is an award-winning executive pastry chef at Manhattan restaurants Crown and The Lion. After graduating from the Culinary Institute of America with a degree in baking and pastry ...

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to the most decadent bar cookie recipe, Millionaire’s Shortbread on Season 18 of America’s Test Kitchen. STEP ONE. Adjust oven rack ...

Bar cookies give you more bang for your buck. You can bake a bunch at a time—no juggling hot baking pans and constantly beeping timers—and there's something pleasing about their grid-like nature. It ...

Pastry chef and activitst Natasha Pickowicz is stopping by the TODAY kitchen to bake up a couple of her favorite recipes from her cookbook, "More Than Cake: 100 Baking Recipes Built for Pleasure and ...

Earlier this winter, I tried a recipe from Saveur magazine for a chocolate caramel tart, and it was such a hit that it's now become part of my repertoire. The recipe began by making a chocolate cookie ...

Heather Bertinetti is an award-winning executive pastry chef at Manhattan restaurants Crown and The Lion. After graduating from the Culinary Institute of America with a degree in baking and pastry ...