Tag: bars

Raspberry Rhubarb Bars

Sweet, tangy and vegan! These raspberry rhubarb bars topped with an oat crumble are a delightful summer dessert.

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No-Bake Granola Bars

This may be the only recipe for no-bake granola bars you’ll ever need. It’s easy, delicious and packed with nutrients and flavor for when you’re on the go.

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Vegan Meyer Lemon Bars

Made without any eggs or butter, check out these vegan meyer lemon bars that start with a lemon curd base, thickened with coconut milk, seated on a coconut oil shortbread crust.

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Pumpkin Cheesecake Crumble

Pumpkin cheesecake crumble bars. The name says it all! These bars are full of the best flavors and topped with a crumbly oat topping! The sweet sour cream layer adds a tang that goes well with the pumpkin cheesecake. You will love these!

Sweet and Salty Granola Bars

Make an on-the-go snack in just six ingredients and without turning on your oven. These hike-ready granola bars are sweet, salty, and loaded with peanut flavors.

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DIY Food and Drink Bars Guests will Love

Whether you’re hosting a full-blown reception or a casual brunch with friends, self-serve stations are your new best friend. These trendy bar setups make for a great focal centerpiece—and a simple, efficient way to appease a hungry (or thirsty) crowd in a hurry.

Dark Chocolate Coconut Bars

These no-bake bars are easier than easy. Throw everything in a food processor, pulse, press into a pan, top with chocolate and devour. They’re a sweet snack made with quality ingredeints.

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Strawberry and Almond Cereal Bars

Granola bar recipes can include many ingredients and take hours to make, but this recipe calls for only five ingredients for easy brown rice cereal bars that are a perfect snack as we get back to the busy school year season.

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Sweet Blueberry Pie Bars

Sitting inside a traditional pie crust a sour cream and blueberry pie filling turns into delicious summer dessert bars.

Buttery Blueberry Streusel Squares

Filled with fresh berries and blueberry jam, these blueberry streusel squares are easier to make than a pie, but still a great way to showcase seasonal summer fruit.

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Blueberry and Frangipane Bars

A version of pie bars with buttery shortbread and a crumble top. The perfect gluten-free thing to make to get back to the delicious basics.

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Buttery Dulce de Leche Bars

Melt-in-your-mouth shortbread and dulce de leche bars are such a simple dessert to make, but the result is a rich, impressive treat.

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Sweet and Salty Layer Bars

This simple layered dessert uses up the the last of the pretzels, baking chips, and dried fruits that are sitting in you cupboards.

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Green Apple Cheesecake Bars

Apple cheesecake is simple to make ahead and serve warm or chilled. Try a favorite apple and spice combo or stick with tart green apples and lemon zest.

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Triple Layer Oreo Bars

An easy dessert with a cake-y brownie base, a rich creamy center, and an absolutely delicious whipped cocoa topping.

Prestígio Cheesecake Bars

Just like the candy, Prestígio Cheesecake Bars are fudge-y with contrasting coconut. The added bonus here is in the cheesecake layer and chocolate frosting.

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Coconut Crumble Lime Bars

Coconut Crumble Lime Bars are slightly sweet and tangy with a coconut almond crumble that makes every bite taste like a luscious slice of pie.

DC Dives: Ivy and Coney

Tiger and Cub banners are the only markers outside this bar. Equipped with a hot dog warmer, the bar does 3 things: Chicago dogs, Detroit coneys and booze.

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DC Dives: American Ice Company

A turn-of-the-century ice company is reinvented as a “beers and steers” hangout in DC. Whiskey, mason jars, and barbecue abound.

Gluten-Free Banana Oatmeal Bars

Vegan chocolate banana bars are made with ground gluten-free oats. Added protein and no refined sugars, you will leave you feeling great about this indulgent snack.

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Strawberry Crumb Bars

Strawberry crumb bars: tender cake topped with sweet, fresh strawberries and finished with buttery crumbs. Perfect for holiday gatherings.

Granola Bars

Granola Bars

The perfect snack – enjoy this awesome granola bars recipe from Katherine Sacks.

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