All of these easy bar cookie and brownie recipes pack perfectly into a lunch bag. Choose from all kinds of brownies, including double-chocolate, rocky road, no-bake, and light, or try chewy oatmeal-raisin bars, chocolate chip blondies, peanut butter and jelly bars, and lots more.

Bittersweet chocolate plus cocoa powder equals deep flavor in these fudgy brownies. Stir walnuts, pecans, or toffee pieces into the batter if you like.

These buttery, almond-topped treats have a layer of fruit jam running through the center. Choose your favorite type of preserves, such as cherry, raspberry, or apricot.

These walnut-studded blondies taste like thick, soft chocolate chip cookies. Line the baking pan with parchment paper before pouring in the batter so the blondies will be easy to remove.

Enjoy your oatmeal-raisin cookies in bar form with this easy recipe. You can store these in an airtight container for up to three days.

Cornflakes combined with melted marshmallows form the base of these crisp and chewy no-bake treats. Toasted coconut and pecans add richness.

Applesauce and reduced-fat sour cream lower the calories while still keeping these brownies moist. Top the batter with chunks of bittersweet chocolate before baking.

Simmer chopped raisins with apple cider and a little cornstarch to make the sweet filling for these bars. Half of the thick, chewy oatmeal dough is pressed into the pan, while the rest is crumbled on top.

This recipe uses our Everyday Baking Mix -- a combination of flour, sugar, baking powder, and salt -- which you can keep on hand to whip up cookies, pancakes, and more. Just add oats, butter, brown sugar, and an egg to make this blondie batter in 10 minutes.

Traditional puffed-rice cereal bars get the deluxe treatment with the addition of peanut butter, chocolate layers, and a roasted peanut topping. You can make these easy no-bake treats up to three days in advance.

These rich bar cookies begin with an oatmeal cookie crust, which is then layered with chocolate chips, walnuts, raisins, and coconut. Sweetened condensed milk poured over the top helps the layers adhere.

Melt store-bought caramel cubes with cream to make the sweet filling for these chewy oat bars. Tuck them into a lunchbox or package them up for a school bake sale.

Strawberry jam is sandwiched between layers of rich peanut-butter cookie dough. You can also use apricot, blackberry, or raspberry jam if you prefer.

This recipe for chewy blondie-style cookies are made in a 12-by-17-inch rimmed baking sheet. Cut them into bars or squares.

Marshmallows, chocolate chips, and chopped nuts top these deluxe brownies. Use your choice of cashews, pecans, walnuts, or almonds.

Graham cracker crumbs and sliced almonds mixed with sweetened condensed milk become rich, chewy bar cookies. These four-ingredient treats take just 10 minutes to assemble.

Combine flour, sugar, and butter in a food processor to make quick work of the dough that forms both the crust and the streusel topping for these easy bar cookies. Put the food processor to work again to puree the filling, made from dried figs, apple juice, and lemon zest.

Add cocoa powder to the melted marshmallow mixture to give these crispy rice treats a chocolaty twist. Drizzle melted chocolate over the top of the bars.

Chocolate wafer-cookie crumbs, evaporated milk, and lots of bittersweet chocolate form the base of these dense and fudgy no-bake brownies. Sweetened shredded coconut and salted peanuts add an exciting balance of flavors and textures.

These sweet bars are like a hand-held version of pecan pie. Flaked coconut enriches the filling.

These easy bars begin by cloaking graham crackers with marshmallow topping and toasted almonds. Melt chocolate chips with condensed milk to make the fudgy swirl on top.