Everything you love about old-fashioned snickerdoodles, but better! A ribbon of cinnamon sugar runs through the middle of these chewy cookie bars and there’s a crunchy cinnamon topping too.
Martha’s hearty take on a fruity favorite. The filling for these bars is laced with tawny port and vanilla bean sure to please even the most sophisticated palates.
Sometimes simplicity really does equal perfection. The sweet, buttery press-in crust for these luscious peach pie bars doubles as the crumble topping. Don’t limit yourself to peaches, you can use any stone fruit in this recipe!
Eggnog, freshly grated nutmeg, and a splash of brandy give warm holiday flavor to these cheesecake bars. This recipe uses a traditional graham cracker crust, but feel free to substitute gingersnaps.
Forget everything you think you know about fruitcake, these buttery beauties are packed with cherries, cranberries, apricots, currants, and walnuts and they will never be re-gifted.
Chocolate chips and a chocolate cookie crust up the ante on these chocolate cheesecake bars. No one will ever guess that they’re made with reduced-fat cream cheese!
Ginger and cardamom add a lively lift to the toasted almond cookie base of these glistening marmalade-topped bar cookies. We cut it into pie-like wedges, but you can certainly go with the more traditional bar shape if you like.
