This chewy bar cookie is like a cross between blondies and a coffee cake spiked with white chocolate. Finely chopped white chocolate melts to give the batter a fudgy richness,…
With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.
Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…
You can make a lot of these in one batch. Be sure to let the chocolate set before you cut the cookies.
Toasted coconut and luxurious lime curd on a buttery shortbread crust mellow the vibrantly fruity blackberry ice cream in this colorful duo.
Who doesn’t love chocolate and peanut butter? This pairing of chewy, not-too-sweet oatmeal peanut blondies and rich, fudgy caramel ice cream is a sophisticated dessert for the kid in all…
These crispy, yet slightly chewy granola bars are endlessly adaptable as long as you keep the ratio of dry to wet ingredients the same. Try the two variations below or…
Stout not only gives these brownies a moist texture but also serves as the base for an unusual chocolate sauce. If you can’t find chocolate stout, regular stout is fine.
A thick, sturdy-yet-tender cornmeal shortbread crust topped with intensely tangy, chamomile-infused lemon curd makes for a tantalizingly sweet-tart treat.
Take a maple-apple-walnut filling, sandwich it between two shortbread-like crusts, then finish it with a maple glaze—and you have one delectable blondie. We use a little trick to create even…
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