Passionfruit Cheesecake Bars

These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top. The richness of cheesecake paired with the vibrant tartness of passionfruit, altogether in one delicious (and downright impressive) dessert. There’s no denying cheesecake is one of the richest […]

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These stunning cheesecake bars feature a coconut and vanilla wafer cookie base, an ultra-creamy vanilla bean cheesecake, topped with a tart layer of passionfruit gelée on top.

The richness of cheesecake paired with the vibrant tartness of passionfruit, altogether in one delicious (and downright impressive) dessert.

Passionfruit Cheesecake Bars cut into squares, on a piece of white parchment with a gray paring knife and bowl of passionfruit seeds in the background.

There’s no denying cheesecake is one of the richest desserts out there. Which is why you often see it topped with a fruit sauce like raspberry: that hint of acidity cuts the richness of the cheesecake, resulting in a perfectly balanced dessert.

These passionfruit cheesecake bars take that concept and turn it up to 11.

The passionfruit layer can only be described as bright. Like really, really bright. Both in color (seriously, I almost had to dial down the saturation in these photos it was practically glowing), and also in flavor. The tartness is almost like a super-lemon, just as mouth-puckering but with a tropical flair.

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Malted Fudge Brownie Ice Cream Sandwiches

Sweet dreams are made of these malted fudge brownie ice cream sandwiches, with layers of chewy fudge brownie, luscious ganache, and a malted cocoa ice cream. These brownie ice cream sandwiches are quite possibly one of my favorite recipes, ever. With layers of silky smooth milk chocolate ganache and a light cocoa ice cream that’s […]

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Sweet dreams are made of these malted fudge brownie ice cream sandwiches, with layers of chewy fudge brownie, luscious ganache, and a malted cocoa ice cream.

These brownie ice cream sandwiches are quite possibly one of my favorite recipes, ever. With layers of silky smooth milk chocolate ganache and a light cocoa ice cream that’s no-churn and no-fuss, sandwiched between two layers of thin, chewy brownie, they are as easy to prepare as they are to devour.

Random stack of Malted Fudge Brownie Ice Cream Sandwiches, cut into squares to show the different layers, on a marble board.

Friends, these are ridiculously good.

Like, one of the best things I’ve ever made good. And considering I’ve published over 1,500 recipes (!!) that’s saying something.

Not to mention that for a multi-component ice cream sandwich, they are surprisingly easy to prepare. Which only makes them even better in my mind.

My original intention was to make Cosmic brownie-inspired ice cream sandwiches. I envisioned layers of chewy brownie, silky smooth milk chocolate ganache, and an ultra-rich, brownie batter-like ice cream. Topped off with rainbow bit sprinkles, of course.

The final recipe turned out a bit different than my original vision, with a lighter cocoa ice cream (a better contrast, in both taste and appearance, with the already-rich brownie and ganache), and leaving off the rainbow chips (gasp! I know). But in reality the chips didn’t really add anything visually to the sandwiches, seeing as they were layered in between the ganache and ice cream and only served to mess up the crisp clean cuts.

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Blueberry White Chocolate Blondies

With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze. Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin […]

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With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze.

Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin disguised itself as dessert, with a bright and fruity blueberry flavor with just a hint of buttermilk and lemon.

Squares of Blueberry White Chocolate Blondies drizzled with a hot pink glaze, on a gray background with bowls of white chips, blueberries, and a tiny pitcher of glaze in the background.

When I first tested these bars, I thought they tasted a bit like blueberry muffins or blueberry pancakes, just slightly sweeter and baked into a bar… which was not what I expected at all, but also kind of… awesome?

So I decided to lean into the pancake idea, adding buttermilk powder and a hint of maple to the glaze. Both are optional, but I personally loved the extra acidity from the buttermilk powder, and felt it helped offset the sweetness of the white chocolate (one of my main complaints with many blondie recipes).

The result is an ultra-fudgy blondie, studded with chunks of white chocolate and jammy pockets of bright blueberry flavor and just a hint of tang from the lemon zest and buttermilk.

Stack of Blueberry White Chocolate Blondies cut into squares on a purple plate, gray background with raw ingredients and a pot of glaze in the background.

Blondies are a hard nut to crack sometimes, at least when it comes to texture.

These blondies are on the fudgier side, dense and almost gooey in the middle with lighter, cakier edges and a paper thin, crackly crust. This kind of blondie is really best after chilling overnight, when the fats solidify and become even more fudge-like.

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Chocolate Raspberry Crumb Bars

Chocolate and raspberry, together at last in one sweet and salty (and delightfully crumbly) mouthful. Jam crumb bars are one of my favorite desserts, and this choco-fied version is no exception: a layer of bright raspberry jam sandwiched between sweet and salty oatmeal shortbread, and chunks of bittersweet chocolate melted on top for good measure. […]

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Chocolate and raspberry, together at last in one sweet and salty (and delightfully crumbly) mouthful.

Jam crumb bars are one of my favorite desserts, and this choco-fied version is no exception: a layer of bright raspberry jam sandwiched between sweet and salty oatmeal shortbread, and chunks of bittersweet chocolate melted on top for good measure.

Rectangular cut Chocolate Raspberry Crumb Bars on parchment, pink background with fresh raspberries

Oat and jam crumb bars are, well, kinda my jam. I love being able to use up the random half-filled jars of jam floating around the fridge (because, surprisingly, for as much jam as I make we really don’t eat that much of it). Jam bars are like thumbprint cookies with half the effort.

A layer of crumbly oat shortbread + fruity jam + even more crumbles = one seriously tasty treat. Even more so when you add a double dose of chocolate to the mix. This is basically a choco-fied version of my original jam bars (one of the bonus recipes that comes with my Jam e-book bundle, and while I haven’t shared it in full on the blog, it’s one of my all-time favorites.)

You’d think chocolate crumb bars would be a thing, but usually it’s just regular crumb with a layer of chocolate or chocolate chips or something, which is not nearly enough chocolate for me.

So I added cocoa to the crumb base AND chopped up pieces of dark chocolate on top, making for the extra-chocolatey crumb bar of your dreams.

Two Chocolate Raspberry Crumb Bars on a plate with bowl of raspberries and more bars in the background.

This is one of those unassuming recipes that doesn’t look that impressive (it’s no s’mores tart topped with berries and edible gold leaf), but it’s just as satisfying, maybe even moreso for the pure simplicity and ease of preparation.

In other words, the effort-to-impact ratio is far higher than a high-effort/high-impact dessert like that tart, which in many ways makes it the superior recipe, wouldn’t you say?

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Blood Orange Curd Brownies

Vibrant in both flavor and color, these blood orange brownies feature a layer of rich, fudgy chocolate brownie topped with a tart blood orange curd. Chocolate and orange are a classic combination, but not one often seen in brownies (or if it is, flavored with little more than a bit of zest or orange extract). […]

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Vibrant in both flavor and color, these blood orange brownies feature a layer of rich, fudgy chocolate brownie topped with a tart blood orange curd.

Chocolate and orange are a classic combination, but not one often seen in brownies (or if it is, flavored with little more than a bit of zest or orange extract). This lovely layered treat is as much about the citrus curd as it is about the brownie, resulting in a rush of flavor and luscious texture in each and every bite.

Cut squares of Blood Orange Curd Brownies topped wtih little wedges of blood orange, on parchment with whole and cut oranges around.

I first set out to make a lemon bar brownie, with a layer of tart lemon curd on top of a rich chocolate brownie. It was an unusual idea, for sure, but I was kind of excited about it, to be honest.

But Taylor has some sort of moral opposition to the combination of lemon and chocolate, why I cannot say, and managed to talk me into doing an orange version instead.

I actually made a half batch of each, one orange, one lemon, for research purposes, and brought both with me to ceramics class along with a paper to collect votes on which one everyone preferred. It was a close match, but ultimately the orange won by a single vote. And who am I to deny the people what they want?

Neat grid of Blood Orange Curd Brownies cut into squares, one piece propped up to showcase the perfectly defined layers of brownie and deeply-colored blood orange curd.

My main challenge when testing this recipe is that orange curd, unlike lemon curd, has a tendency to be somewhat bland tasting (especially when you are comparing it bite for bite to lemon curd, which is why it surprised me that the orange version won, since it was my first batch and the orange was rather dull in comparison).

While the flavor of orange and chocolate go together beautifully, the lemon definitely had a noticeably brighter, punchier flavor. I wanted to see if I could replicate that tartness in the orange version.

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Chocolate Chai Cheesecake Bars

Indulge in a square of lightly spiced and deeply chocolate cheesecake, with distinct layers of chocolate cookie crust, silky smooth chocolate cheesecake infused with chai spices, and a decadent chocolate ganache to finish it all off. Sugar and spice and everything nice… that’s definitely what these cheesecake bars are made of. Simple to prepare and […]

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Indulge in a square of lightly spiced and deeply chocolate cheesecake, with distinct layers of chocolate cookie crust, silky smooth chocolate cheesecake infused with chai spices, and a decadent chocolate ganache to finish it all off.

Sugar and spice and everything nice… that’s definitely what these cheesecake bars are made of. Simple to prepare and even easier to eat (no fork required), you’ll love everything about this decadent treat.

Chocolate Chai Cheesecake Bars cut into squares, on natural parchment and a wood background

If you haven’t already noticed, I love bar-ifying recipes that aren’t typically served as squares. From cookies to coffee cake and even pumpkin pie, squares are quickly becoming my favorite serving shape. Needless to say I’ve definitely been getting my money’s worth out of my trusty 8-by-8 pan.

These chocolate chai cheesecake bars (or, as they’re known colloquially, Ch³ Bars) are adapted from my triple chocolate cheesecake recipe, scaled down and infused with sultry chai spices and transformed into easy-to-eat bars.

Overhead, cut squares of Chocolate Chai Cheesecake Bars, one sitting on its side to show the layers

What is Chai?

Originating from India, chai literally means tea (derived from ‘cha’, the Chinese word for tea, so when you go around saying ‘chai tea’ you’re actually saying ‘tea tea’ FYI). Chai has become a word that is used on its own to describe what is more technically known as masala chai, a fragrant blend of spices infused into a tea-like beverage (often with black tea, but that’s not always the case).

The actual spices that you’ll find in masala chai varies greatly depending on the maker. Most include cardamom, cinnamon, ginger and cloves, with some blends containing coriander, star anise, and even black pepper.

In this recipe, the fragrant chai spices meet with dark, bittersweet chocolate in multiple forms for a unique, multi-faceted flavor. Cardamom isn’t a spice you usually see paired with chocolate, which is a shame, as it proves to be a truly transcendent pairing (and considering I’m not usually a huge fan of cardamom, that’s saying something).

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Monster Cookie Bars

Do you ever feel like your dessert is… watching you? Your favorite monster cookies are now in bar form! Packed with peanut butter, oatmeal, m&ms and chocolate chips, these monstrous cookie bars are most certainly eyeing your Halloween celebrations. Monster Cookies are a combination of peanut butter, oatmeal, and m&m candies. Invented in the 1970s […]

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Do you ever feel like your dessert is… watching you?

Your favorite monster cookies are now in bar form! Packed with peanut butter, oatmeal, m&ms and chocolate chips, these monstrous cookie bars are most certainly eyeing your Halloween celebrations.

Monster Cookie Bars, topped with M&Ms and candy eyeballs cut into squares on a dark background

Monster Cookies are a combination of peanut butter, oatmeal, and m&m candies. Invented in the 1970s by a midwestern photographer and cub-scout leader named Dick Wesley, they were dubbed monster cookies because they are a Frankenstein-like mashup of various other cookie components, cobbled together by what happened to be on hand (in this case, peanut butter, oats and m&ms)

They don’t usually have eyes, but, we may as well go all-in on the monster theme, right?

Especially with Halloween just around the corner.

Square grid of cut Monster Cookie Bars, one tilted on its side to show cross-section

These are more than just basic chocolate chip cookies baked in a pan.

Old fashioned oats give the bars a hearty texture that, paired with the perfect amount of peanut butter, is really, really satisfying to eat. And you may not think that a mere teaspoon of honey would make a difference, but let me tell you: it certainly does (if you love peanut butter and honey sandwiches like I do, these bars will seriously satisfy).

If that wasn’t enough, they’re packed with a heaping cup of m&m candies and dark chocolate chips studded throughout, plus more on top for good measure.

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Sprinkle Party Blondies

These blondies are ready to party, chock full of all the fun stuff: chocolate sandwich cookies, both white and dark chocolate chips, and a bevy of colorful rainbow sprinkles. The saying is true… blondes really do have more fun (when it comes to baked goods at least), and these sprinkle party blondies are quite possibly […]

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These blondies are ready to party, chock full of all the fun stuff: chocolate sandwich cookies, both white and dark chocolate chips, and a bevy of colorful rainbow sprinkles.

The saying is true… blondes really do have more fun (when it comes to baked goods at least), and these sprinkle party blondies are quite possibly the funnest.

Squares of sprinkle cookie party blondies on a pink background, with bowl of sprinkles on the side

Talk about cheerful, I dare you to take one look (let alone one bite) of these fun-filled blondies without smiling.

I was torn at what to call these celebratory treats. Double chocolate chip cookies ‘n cream confetti blondies is a mouthful even before you take a bite. They’re definitely more fun than funfetti, more colorful than cookies and cream. Party-something seemed appropriate, but I couldn’t decide between sprinkle party blondies, cookie party blondies, or house party blondies.

These blondies have so much going on you think it would be too much, but in this case… too much of a good thing? Even better.

They truly are a party in every bite.

Stack of three sprinkle party blondies with sandwich cookies, on a pink plate and pink background

The blondie base is very similar to my stuffed nutella blondies, though I reduced the scale since the mix-ins bump up the volume by quite a bit (the first batch I made was downright THICK), and skipped the brown butter since the focus of these blondies is on the flavorful mix-ins more than anything.

That said, you could easily substitute different mix-ins to suit your current cravings; the basic blondie recipe used here is a great foundation for just about any mix-in you can think of, from nuts to dried fruit to bits of chocolate or even toffee.

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Blackberry Lavender Lemon Bars

Tart and sweet, fruity and floral, these blackberry lavender lemon bars are the perfect summery treat for lemon lovers everywhere! The classic lemon bar gets leveled up with ripe summer blackberries and a hint of lavender for a uniquely floral twist and gorgeous pink color. I’ve gotten into the habit of offloading my leftover sweets […]

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Tart and sweet, fruity and floral, these blackberry lavender lemon bars are the perfect summery treat for lemon lovers everywhere!

The classic lemon bar gets leveled up with ripe summer blackberries and a hint of lavender for a uniquely floral twist and gorgeous pink color.

Blackberry Lavender Lemon Bars cut into triangles and dusted with sugar

I’ve gotten into the habit of offloading my leftover sweets on my fellow students at my weekly Wednesday night ceramic class. Contrary to what you may think, excess sweets are a constant problem I have to deal with. The two of us can hardly consume everything I bake (recipes often requiring multiple tests before the final iteration), and ​it’s not like I have an office to bring them to. Usually it’s my neighbors who get saddled with the bulk of my leftovers (not that they’re complaining or anything).

But now that I’m back at my ceramics class after a year-long break, it’s proven the perfect opportunity for me to both offload my recipe tests and gather useful feedback, while at the same time spreading sweet happiness around the studio.

When I heard that our teacher was a huge fan of lemon desserts, I decided to revisit my classic Meyer lemon bars and give them a fruity and floral new twist. And even I, the lackluster lemon lover that I am (I’ll choose chocolate over lemon any day), had to admit the result is pretty darn fabulous.

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Chocolate Covered Strawberry Mousse Cakes

There are few things as perfect as a simple chocolate dipped strawberry, and these impressive little entremet cakes transform that classic pairing into a chocolate covered dome of delight, with a luscious strawberry mousse and rich chocolate brownie core. Featuring a cloud-like strawberry mousse and a square of fudgy chocolate brownie, all covered with a […]

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There are few things as perfect as a simple chocolate dipped strawberry, and these impressive little entremet cakes transform that classic pairing into a chocolate covered dome of delight, with a luscious strawberry mousse and rich chocolate brownie core.

Featuring a cloud-like strawberry mousse and a square of fudgy chocolate brownie, all covered with a glossy chocolate ganache glaze, these little mousse cakes are as stunning as they are delicious. While entremet-style desserts do require a bit of effort and planning, the work is easily manageable when split over a few days.

Three domes covered in ganache, on a white plate, pink background

My blueberry mousse cake recipe is surprisingly popular given its complexity; and I’m giddy with delight every time I’m tagged in a photo by someone who’s made them.

This recipe is a similar entremet-style dessert, but with different components: a rich chocolate brownie instead of the almond sponge, a light strawberry Bavarian mousse (distinctive in its use of egg yolks in the base), and then a chocolate ganache coating instead of the mirror glaze.

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