Rice Krispie Treats are a nostalgic dessert. Classic Rice Krispie Treats are my forever favorite, but I also like trying new recipes like: Oreo Rice Krispie Treats, Peanut Butter Rice Krispie Treats, Biscoff Rice Krispie Treats, and Cinnamon Toast Crun…
Rice Krispie Treats are a nostalgic dessert. Classic Rice Krispie Treats are my forever favorite, but I also like trying new recipes like: Oreo Rice Krispie Treats, Peanut Butter Rice Krispie Treats, Biscoff Rice Krispie Treats, and Cinnamon Toast Crunch Rice Krispie Treats. I also LOVE these Strawberry Rice Krispie Treats. The strawberry flavor is…
This easy lemon bars recipe (aka lemon squares) has all of Grandma’s secrets! A zingy custard topping layers a thick shortbread layer.
Here’s a classic recipe that’s one of the top ways to enjoy zingy citrus: this easy lemon bars recipe! This one is my Grandma’s recipe, done up with a few small tweaks to coax out even more flavor. A zingy lemon custard topping layers over a thick shortbread layer, making the best textural contrast of gooey versus crunchy. It’s got just the right burst of lemon and hint of vanilla in the shortbread. And, they’re simpler than you’d imagine to whip up. And as a self-professed chocoholic, I actually might pick one of these bars over chocolate (gasp!).
Ingredients in lemon bars
Lemon bars or lemon squares are an American dessert that features a lemon curd topping layered over a shortbread crust. The first reference to a recipe was in a Chicago newspaper in 1962, so it’s a retro recipe that went on to become a classic. One nice thing about lemon bars is that the lemon curd is baked right on top of the crust, making it much simpler than whisking it on the stove like the classic method. There are many different spins on lemon bars, but most recipes include the following:
All purpose flour
Lemon juice and zest
The source of this lemon bars recipe
This lemon bars recipe really is Grandma’s: she was my mom’s mom who I called Gram. Gram’s lemon bars recipe is typed onto on a recipe card that’s attributed to someone named Lynn Drier. As a modern day recipe developer, I love reading recipes of the past and how simple they were.
Of course, a lot of the instructions were “common knowledge” and assumed the reader would know exactly what to do. For example, the recipe lists the crust ingredients (flour, butter and powdered sugar) then states, “Mix and bake 20 minutes at 350 degrees.” There’s a lot to infer here: Melted butter or cold? What size pan? Mix with a whisk or spoon? Bake until golden brown, and does the timing depend on the oven?
Here we’ve taken Gram’s lemon bars recipe and added a bit more detail for the modern cook. We also added just a few ingredients to make the flavor pop: slightly more lemon juice and lemon zest for zingier topping, and salt and vanilla in the crust for complexity in the shortbread. But otherwise, the recipe is essentially the same! Thanks to Gram for this recipe and my mom for sending a photograph of that old typed recipe card.
Tips for lemon bars
This lemon bars recipe is very easy to whip up: but there are a few things to note when you go to make the recipe. Here’s what to know:
They’re best chilled, so make them in advance (day before is best). You don’t want a lemon bar warm from the oven: they’re typically served chilled or room temperature after chilling. So make them well before you want to serve them! They work well if you throw them in the refrigerator the night before.
Don’t worry if the top is unevenly browned or has bubbles. This was something that surprised us: the top can brown very quickly when baking! Watch the oven so it doesn’t get too browned. However, it’s not a problem if it does: the powdered sugar topping covers everything.
Add the powdered sugar topping right before serving. If the lemon curd is warm, the topping soaks right in. (This is one other place we diverged from the original recipe!) Cool the lemon bars completely before topping.
For clean slices, clean the knife after each cut. When cutting into bars, clean off the nice for the best edges to the bars.
Lemon bars store very well in the refrigerator! Here are a few tips for storage:
Store the bars refrigerated for up to 2 weeks. They likely last even longer if you still have leftovers.
Or, freeze them for up to 3 months. Make sure to freeze without the powdered sugar topping for best results.
The powdered sugar topping can dissolve if the bars sit a while at room temperature. This happened we had them sitting out on a dessert table. You can simply add more powdered sugar and then refrigerate the leftovers.
More lemon recipes
We’re pretty obsessed with this lemon bars recipe. In fact, even though I’m a huge chocolate lover I really can’t resist one of Grandma’s lemon squares. Here are a few more lemon recipes starring this tart citrus:
This easy lemon bars recipe (aka lemon squares) has all of Grandma’s secrets! A zingy custard topping layers a thick shortbread layer.
For the crust
2 cups [280 g] all-purpose flour
1 cup (2 sticks) unsalted butter, melted
½ cup [60 g] powdered sugar
¼ teaspoon fine salt
1 teaspoon vanilla extract
For the lemon layer
4 eggs, beaten
2 cups [400 g] granulated sugar
¼ cup all purpose flour
1 teaspoon baking powder
½ cup fresh lemon juice (3 large or 4 medium lemons)
1 tablespoon finely grated lemon zest
Preheat and prepare the pan: Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish, then line it with parchment paper. Allow two edges to extend outside the pan to allow for easy removal.
Make the crust: Mix the flour, melted butter, powdered sugar, salt and vanilla extract in a bowl. Pour crumbles into the pan, spreading them out evenly with your fingers. Press them into the pan in an even layer, using the back of a measuring cup to pack it flat.
Bake the crust: Place the pan in the oven and bake 20 to 23 minutes until lightly golden brown. (You can bake the crust first and let it sit while making the filling ingredients, or mix up the filling while the crust bakes; either works).
Make the filling: Whisk the eggs, then whisk in the granulated sugar, flour, baking powder, lemon juice, and lemon zest until light and fluffy. Allow the crust to cool at least 5 minutes, then pour the filling over the warm crust.
Bake the bars: Place the pan in the oven and bake for 10 minutes. Remove the pan and rotate it, then then bake about 10 minutes more until lightly golden on top. It’s ok if it gets unevenly browned or if the top has small bubbles because it will be covered by the powdered sugar topping.
Chill: Allow the bars to cool to room temperature (about 1 hour), then transfer to the refrigerator for at least 2 to 3 hours to firm up (overnight is even better).
Top, slice and store: Sift powdered sugar over the top of the bars. Cut them into 24 squares, wiping off the knife after each cut to get a clean cut. Store bars refrigerated with parchment paper between the layers for up to 2 weeks. (Note that when sitting at room temperature, the powdered sugar topping can melt into the lemon filling, so you may need to refresh with new powdered sugar before serving leftovers.) You can also freeze lemon bars for up to 3 months without the powdered sugar topping, with parchment paper between the layers.
Keywords: Lemon bars, lemon bars recipe, lemon bar recipe, lemon bars, lemon bar recipes, lemon squares, lemon squares recipe
Easter candy is my favorite candy, especially Cadbury Mini Eggs. The pretty pastel chocolate eggs with a thin candy shell are pure deliciousness! I buy several bags so I can eat them by the handful and make my Cadbury Egg Cookies. They are the BEST coo…
Easter candy is my favorite candy, especially Cadbury Mini Eggs. The pretty pastel chocolate eggs with a thin candy shell are pure deliciousness! I buy several bags so I can eat them by the handful and make my Cadbury Egg Cookies. They are the BEST cookies! Whenever I am feeling lazy or don’t have time…
I’ve been having my own little lemon festival ever since I got a Meyer lemon tree. Meyer lemons aren’t well-known in France (yet), although I have a feeling once people get a taste of their sweet, highly perfumed juice, we may start seeing…
I’ve been having my own little lemon festival ever since I got a Meyer lemon tree. Meyer lemons aren’t well-known in France (yet), although I have a feeling once people get a taste of their sweet, highly perfumed juice, we may start seeing them more and more.
Are you ready for the most amazing fall dessert? Salted Caramel Apple Crumb Bars are one of my favorite treats to make when apples are in season. The bars have a thick buttery crust, a layer of crisp, perfectly spiced apples, a layer of salted caramel …
Are you ready for the most amazing fall dessert? Salted Caramel Apple Crumb Bars are one of my favorite treats to make when apples are in season. The bars have a thick buttery crust, a layer of crisp, perfectly spiced apples, a layer of salted caramel sauce, AND a crumb topping. So basically caramel apples…
This really is the best moist, spiced pumpkin bars recipe with cream cheese frosting! Impress everyone with this fall classic.
What’s one of the best pumpkin desserts? It’s a tough call, but we think it’s these Pumpkin Bars with Cream Cheese Frosting! The bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite. This recipe makes a big sheet pan, ideal for fall gatherings and entertaining. We could not stop eating these (and had to gift them to neighbors, who also raved!).
Why to try this pumpkin bars recipe
This pumpkin bars recipe is ideal for any fall occasion: Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer. Here’s why this recipe stands out:
It’s moist and cakey, but not like cake: you can still eat it with your fingers.
It’s perfectly spiced. It’s got a hefty 1 tablespoon pumpkin pie spices and ½ tablespoon cinnamon: make sure to use both for the perfect flavor!
It makes a big sheet pan. Trust us, you’ll find ways to use or gift up the leftovers.
The cream cheese frosting is to-die-for. It adds just the right gooey tang: and it’s right the right amount (not too much, not too little).
Tips for making pumpkin bars
There isn’t too much baking technique involved in this pumpkin bars recipe: it’s simply a matter of mixing the dry ingredients, the wet ingredients, combining them and baking! But here are a few notes on the overall process:
Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake.
Bake until a toothpick comes out clean. It should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist.
Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance (see below).
For the cream cheese frosting
These pumpkin bars with cream cheese frosting are nothing without that sweet, creamy layer of goodness on top. If you’ve never made cream cheese frosting, it’s fairly simple but requires a few quick tricks:
Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try tricks to soften them (like a few seconds in the microwave), but that risks melting them and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of
Sift the powdered sugar. This helps to eliminate any lumps in the frosting when you mix it.
If desired, make the frosting in advance. You can save it for up to 1 week; just set it out at room temperature for about 30 minutes before icing the bars.
Store pumpkin bars refrigerated
The last thing to know about these pumpkin bars with cream cheese frosting? They’re best stored refrigerated! While you can store them at room temperature, the frosting holds up best in the fridge. Store the bars refrigerated for up to 5 days.
Preheat the oven to 350 degrees Fahrenheit. Grease a 10 x 15-inch jelly roll pan.
In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer.
Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.)
Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using).
Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months.
Classic Rice Krispie Treats are a classic dessert and our recipe is the VERY best. We make them all of the time, but I also like to play around with different versions. A few of my favorites include: Oreo, Peanut Butter, and Biscoff. Well, there is a n…
Classic Rice Krispie Treats are a classic dessert and our recipe is the VERY best. We make them all of the time, but I also like to play around with different versions. A few of my favorites include: Oreo, Peanut Butter, and Biscoff. Well, there is a new favorite in town, Cinnamon Toast Crunch Rice…
These soft and fluffy chocolate chip cookie bars are crowd-pleasers! They’re easy to whip up and perfectly chewy.
Everyone loves a good chocolate cookie. But here’s something we think is even better: these soft, gooey Chocolate Chip Cookie Bars! They’ve got an irresistibly chewy texture, featuring chocolate chips on the inside and chocolate chunks pressed into the top. A bit of oatmeal gives it a nostalgic heartiness, and the edges get perfectly golden. These were a massive hit over here, and the friends we gifted extras to were begging for the recipe.
Ingredients in chocolate chip cookie bars
There’s nothing better than a good tray of bars: for parties, pitch-ins or just an after school snack! The advantage to bars over cookies? They’re much easier: no chilling the dough or portioning it out. Just throw the dough into a 9 x 9 pan and bake! It’s unfussy and a fun way to make an easy treat. These bars come out irresistibly soft and gooey, and they stay soft for days. Here’s what you’ll need:
Old fashioned rolled oats
Light brown sugar and granulated sugar
Dark chocolate chips
Once you mix up the dough for these chocolate chip cookie bars, throw them in the oven and bake for 21 to 23 minutes until golden brown. That’s it! It’s so much easier than cookies.
Tips for chocolate chip cookie bars
There are a few best practices for chocolate chip cookie bars. Here’s what to know:
Grease the pan, then line the pan with parchment paper. This makes them easy to remove from the pan. Cut the parchment so that it extends on two sides to easily remove it from the pan (cut it to fit right in the bottom on the other side). Greasing the entire pan helps the parchment stick to the bottom.
Allow to cool for at least 1 hour. This lets the texture set, firming it up so it’s the ideal gooey texture for eating. You may find you’ll need even up to 2 hours for the chips to fully set. But if you’d like to serve it warm with a fork, you can do that too (see below).
Top with flaky seas salt if desired. Pull them out of the oven and top with a few sprinkles of flaky sea salt, if you love that sweet and savory vibe.
Or, eat them warm with ice cream
These chocolate chip cookie bars are the perfect crowd pleasing dessert for cookouts, parties, and more! You can eat them cooled as bars, but if you just can’t wait? You can eat them warm, topped with vanilla ice cream as a showy dessert. If you do so, let the pan rest for about 15 minutes before serving. Or even better, serve as a sundae with a drizzle of chocolate syrup.
How to store these chocolate chip cookie bars once you’ve bake them up? Make sure to store them with parchment paper between each layer, so they don’t stick to each other. Then, place them in an airtight container and you can store them for:
3 days at room temperature
2 weeks refrigerated
3 months frozen
More chocolate chip recipes
Chocolate chip anything always goes over well, over here! Here are a few more chocolate chip recipes to try:
½ cup unsalted butter, softened to room temperature
½ cup light brown sugar, packed
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips, divided
Sea salt for sprinkling, optional
Preheat the oven to 375 degrees Fahrenheit. Grease a 9 x 9 pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
In a medium bowl, mix the flour, oats, baking powder, and salt and set aside.
In a stand mixer or using a hand mixer, mix the room temperature butter, brown sugar and granulated sugar on medium speed for 4 to 5 minutes until fluffy. Scrape the bowl with a spatula and incorporate eggs and vanilla into the butter at low speed. Once combined, add the flour mixture and mix until the dough just comes together. Stir in ¾ cup of the chocolate chips until they are evenly distributed.
Use a spatula to press the sticky batter into the pan in a thin, even layer. Sprinkle and press the remaining ¼ cup chocolate chips into the top of the dough.
Bake 21 to 23 minutes until starting to brown at the edges. Remove the pan to a cooling rack . If desired, sprinkle a few pinches of flaky sea salt over the bars.
Cool completely, at least 1 hour. Run a knife around the edges, then cut into 16 pieces. (You can also serve warm with ice cream.) To store, place layers of parchment paper in between the bars and store in a sealed container at room temperature for 3 days, refrigerated for 2 weeks, or frozen for up to 3 months.
It’s no secret that I LOVE Biscoff cookie butter. I bake with it all of the time. A few of my favorite recipes include: Brown Butter Biscoff Rice Krispie Treats, Brown Butter Biscoff Snickerdoodles, Biscoff Pumpkin Pie, and No-Churn Biscoff Ice C…
It’s no secret that I LOVE Biscoff cookie butter. I bake with it all of the time. A few of my favorite recipes include: Brown Butter Biscoff Rice Krispie Treats, Brown Butter Biscoff Snickerdoodles, Biscoff Pumpkin Pie, and No-Churn Biscoff Ice Cream. It really makes any dessert better. Well, there is a new favorite in…
These cookies and cream bars and ridiculously delicious! A brown butter, chewy cookie bar filled with crushed oreos. Perfectly chewy and crunchy at the same time and a hit for cookies and cream lovers! This is just what we need on a Friday! If there was ever a time to make a cookie bar and […]
These cookies and cream bars and ridiculously delicious! A brown butter, chewy cookie bar filled with crushed oreos. Perfectly chewy and crunchy at the same time and a hit for cookies and cream lovers!
This is just what we need on a Friday!
If there was ever a time to make a cookie bar and fill it with crushed oreo cookies, now is it. I give you permission!
These cookie bars are chewy and crunchy from the oreos with the ideal amount of cookies and cream flavor. They are the business.
We are a big cookies and cream family. Like, huge.
I’ve always enjoyed cookies and cream ice cream but Eddie loves it on another level. It is his favorite flavor of ice cream ever. If he ever gets a milkshake, it’s cookies and cream. He could probably care less about oreos in general, but crush them and add them to vanilla ice cream? Game over.
He now has Emilia hooked too. That flavor is her #1.
And while Max leans more towards mint chocolate chip, he also loves anything with oreos.
Here we are.
Oreo cookie cookie bars. Two cookies needed. Because we are putting oreo cookies IN cookie bars. Get it?
Very simple and nothing earth shattering but so incredibly good. In the testing phase, I was actually annoyed I hadn’t thought to make these sooner. Why didn’t I crush oreos for my cookie bars back in 2020, when we were making those bars on the regular?
If I had to choose between the original cookie bars and these, I choose these. I prefer the crushed oreos over the melty chocolate chips in a weird way. (more…)