18 Decadent Dessert Bar Recipes Creative

Got a sweet tooth that just won’t quit? Whether you’re hosting a holiday party, craving a midnight treat, or simply want to indulge, these 18 decadent dessert bar recipes are here to save the day. From gooey chocolate creations to fruity delights, there’s something for every craving. So grab your mixing bowl—it’s time to bake up some seriously irresistible magic!

Classic Chocolate Chip Cookie Bars

These thick, chewy chocolate chip cookie bars are everything you love about the classic cookie—just easier to make and perfect for sharing!

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until smooth. Beat in the eggs and 2 tsp vanilla until fully combined.
3. Add the flour, 1 tsp baking soda, and 1/2 tsp salt, stirring just until no dry streaks remain. Fold in 2 cups chocolate chips.
4. Spread the dough evenly into the prepared pan. Bake for 25–28 minutes, until the edges are golden but the center is still slightly soft (it will firm up as it cools).
5. Let cool completely in the pan before slicing into squares.

The magic here? Melting the butter gives these bars an extra-chewy texture with crispy edges—no mixer required!

Tip: For gooey bars, underbake by 1–2 minutes; for crispier ones, let them bake until the top is lightly golden all over.

Lemon Cheesecake Dessert Bars

These zesty lemon cheesecake bars strike the perfect balance between tangy and sweet, with a buttery graham cracker crust that’s downright irresistible.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, and 1/4 cup sugar until combined. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool slightly.
3. Beat cream cheese and 2/3 cup sugar until smooth. Add eggs one at a time, then blend in 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla.
4. Pour filling over the crust. Bake for 25–30 minutes until the edges are set but the center jiggles slightly. Cool completely, then chill for 4 hours before slicing.

The bright lemon flavor cuts through the rich creaminess, making these bars a refreshing twist on classic cheesecake.

Tip: For clean slices, wipe your knife with a hot, damp towel between cuts.

Peanut Butter Chocolate Chip Bars

These gooey, peanut buttery bars are like a cross between a cookie and a blondie—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, beat together 1 cup peanut butter, 1/2 cup softened butter, and 1 cup brown sugar until smooth. Add 2 eggs and 1 tsp vanilla, mixing until fully combined.
3. Whisk together 1 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Gradually stir into the wet ingredients until just combined. Fold in 1 cup chocolate chips.
4. Spread batter evenly into the prepared pan. Bake for 25–28 minutes, until edges are golden and the center is slightly soft (it’ll firm up as it cools).
5. Let cool completely in the pan before slicing into squares.

The magic here? The edges get chewy while the center stays fudgy—just like your favorite bakery treat. Tip: For extra decadence, drizzle melted chocolate over the cooled bars.

Raspberry Almond Oatmeal Bars

These Raspberry Almond Oatmeal Bars are the perfect balance of fruity, nutty, and buttery—ideal for breakfast on-the-go or a sweet afternoon pick-me-up.

• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/2 cup sliced almonds
• 3/4 cup raspberry jam
• 1/2 tsp almond extract

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a large bowl, mix oats, flour, brown sugar, and salt. Cut in cold butter with a pastry blender (or pulse in a food processor) until crumbly. Stir in sliced almonds.
3. Press 2/3 of the oat mixture firmly into the pan. Spread raspberry jam evenly over the crust, then drizzle with almond extract. Sprinkle remaining oat mixture on top, pressing lightly.
4. Bake for 30–35 minutes until golden and jam is bubbling at the edges. Cool completely before slicing.

The almond extract adds a subtle warmth that makes these bars taste extra special—like a cozy bakery treat without the fuss.

Tip: For clean cuts, chill the bars for 20 minutes before slicing.

Caramel Apple Crumble Bars

These bars are the perfect mash-up of gooey caramel, spiced apples, and buttery crumble—like apple pie meets cookie in the best way.

Ingredients

• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup packed brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup (2 sticks) cold unsalted butter, cubed
• 3 medium apples (like Honeycrisp or Granny Smith), peeled and finely diced
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup store-bought or homemade caramel sauce

Instructions

1. Preheat oven to 350°F. Line a 9×9″ baking pan with parchment paper, leaving an overhang.
2. In a bowl, mix 2 cups flour, 1 cup oats, 1 cup brown sugar, 1/2 tsp salt, and 1/2 tsp cinnamon. Cut in 1 cup cold butter until crumbly. Press half the mixture into the pan; bake 15 minutes.
3. Toss diced apples with 1/4 cup granulated sugar and 1 tsp vanilla. Spread over baked crust, then drizzle with 1/2 cup caramel sauce. Sprinkle remaining crumble on top.
4. Bake 30–35 minutes until golden and bubbly. Cool completely before slicing.

The magic here? That caramel seeps into the crumble, creating pockets of chewy-sweet goodness in every bite.

Tip: For extra crunch, toast the oats in a dry skillet for 5 minutes before mixing.

Salted Caramel Brownie Bars

These decadent bars combine fudgy brownies with a gooey salted caramel swirl—perfect for when you crave something rich but fuss-free.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup store-bought or homemade caramel sauce
• 1/2 tsp flaky sea salt (for topping)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter and 2 cups granulated sugar until smooth. Add the eggs one at a time, then stir in 1 tsp vanilla extract.
3. Sift in 1 cup flour, 3/4 cup cocoa powder, and 1/2 tsp salt, mixing just until combined (don’t overmix). Spread the batter evenly into the prepared pan.
4. Warm 1/2 cup caramel sauce briefly to loosen it, then drizzle over the batter. Use a knife to swirl gently into the brownie layer. Sprinkle with 1/2 tsp flaky sea salt.
5. Bake for 25–30 minutes, until the edges are set but the center is still slightly soft. Cool completely before slicing into bars.

The contrast of salty-sweet caramel against the dense, chocolatey brownie is downright addictive—ideal for gifting (or keeping all to yourself).

Tip: For cleaner slices, chill the bars for 30 minutes before cutting.

Strawberry Shortcake Bars

These Strawberry Shortcake Bars are like summer in a pan—buttery, crumbly, and packed with juicy strawberries. Perfect for picnics or a sweet afternoon pick-me-up!

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 1 large egg
• 1 tsp vanilla extract
• 2 cups fresh strawberries, diced
• 2 tbsp cornstarch
• 1/4 cup powdered sugar (for dusting)

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/2 tsp salt. Cut in 3/4 cup cold butter until the mixture resembles coarse crumbs.
3. Mix in 1 egg and 1 tsp vanilla extract until a soft dough forms. Press 2/3 of the dough into the pan.
4. Toss 2 cups strawberries with 2 tbsp cornstarch; spread evenly over the crust. Crumble the remaining dough on top.
5. Bake for 35–40 minutes until golden. Cool completely, then dust with 1/4 cup powdered sugar.

The magic here? The dough bakes into a tender shortbread-like base while the strawberries stay jammy—no soggy bottoms!

Tip: For extra crunch, sprinkle turbinado sugar on top before baking.

Blueberry Cream Cheese Bars

These dreamy bars layer tangy cream cheese and juicy blueberries over a buttery crust for a dessert that’s as pretty as it is irresistible.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp melted butter
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 2 tbsp blueberry jam

Instructions:

1. Prep the crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into an 8×8″ baking pan. Bake for 10 minutes, then cool completely.
2. Make the filling: Beat 8 oz cream cheese, 1/4 cup sour cream, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. Spread over cooled crust.
3. Top the bars: Toss 1 1/2 cups blueberries with 2 tbsp blueberry jam, then scatter over cream cheese layer. Chill for 3 hours before slicing.

The jam glaze gives the berries a glossy sheen, while the no-bake filling stays luxuriously creamy against the crisp crust. Perfect for when you want dessert to feel fancy without the fuss!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Pumpkin Spice Blondie Bars

These soft, chewy blondie bars are packed with warm pumpkin spice flavor and a hint of brown sugar caramelization—perfect for cozy baking days.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice
• ½ cup white chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together melted butter and 1 ½ cups brown sugar until smooth. Add eggs, 1 tsp vanilla extract, and pumpkin puree, mixing until fully combined.
3. Fold in flour, 1 tsp baking powder, ½ tsp salt, and 2 tsp pumpkin pie spice until just incorporated. Stir in white chocolate chips.
4. Spread batter evenly into the prepared pan. Bake for 25–28 minutes, until edges are set and the center springs back lightly when touched.
5. Let cool completely in the pan before lifting out and slicing into squares.

The secret here? Pumpkin puree keeps these bars irresistibly moist while the brown sugar creates a caramel-like chew.

Tip: For extra flair, drizzle with a simple powdered sugar glaze (1 cup powdered sugar + 2 tbsp milk) before serving.

S’mores Graham Cracker Bars

These gooey, chocolate-packed bars bring all the campfire nostalgia to your kitchen—no fire pit required!

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 2 cups milk chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups mini marshmallows

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press firmly into the pan to form an even crust.
3. Sprinkle chocolate chips over the crust, then pour sweetened condensed milk evenly on top. Bake for 20 minutes until bubbly at the edges.
4. Remove from oven and immediately top with mini marshmallows. Broil for 1–2 minutes until golden (watch closely!). Let cool completely before slicing.

The magic here? The condensed milk caramelizes slightly in the oven, giving these bars a fudgy depth that’s irresistible.

Tip: For extra crunch, sprinkle a handful of crushed graham crackers over the marshmallows after broiling.

Banana Bread Chocolate Chip Bars

These bars combine the cozy comfort of banana bread with melty chocolate chips—perfect for a quick snack or dessert that feels homemade.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, egg, and 1 tsp vanilla extract until smooth.
3. Add the flour, baking soda, and 1/2 tsp salt to the wet ingredients, stirring just until combined. Fold in 1 cup chocolate chips.
4. Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay).
5. Let cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.

The edges get slightly crisp while the center stays soft and gooey—just like your favorite banana bread, but in handheld form!

Tip: For extra richness, swap half the chocolate chips for chopped walnuts or pecans.

Cherry Almond Streusel Bars

These Cherry Almond Streusel Bars are the perfect balance of sweet, tart, and nutty—with a buttery crumble that’ll have you sneaking extra bites straight from the pan.

• For the crust & streusel: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 tsp salt, 1/2 cup cold unsalted butter (cubed), 1/2 tsp almond extract
• For the filling: 1 1/2 cups cherry preserves (or homemade cherry compote), 1 tbsp lemon juice, 1/3 cup sliced almonds

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper, leaving overhang on two sides.
2. In a food processor, pulse 1 1/2 cups flour, 1/2 cup sugar, and 1/4 tsp salt until combined. Add 1/2 cup cold butter and 1/2 tsp almond extract; pulse until crumbly. Press 2/3 of the mixture into the pan to form the crust.
3. Spread 1 1/2 cups cherry preserves over the crust, then drizzle with 1 tbsp lemon juice. Mix the remaining crumble with 1/3 cup sliced almonds and sprinkle over the top.
4. Bake for 35–40 minutes until the streusel is golden and the filling bubbles at the edges. Cool completely before slicing.

The magic here? That almond extract in the crust—it deepens the cherry flavor and ties everything together. Tip: For extra crunch, toast the sliced almonds before mixing them into the streusel.

Key Lime Pie Bars

These tangy-sweet Key Lime Pie Bars bring all the bright, creamy goodness of the classic pie—minus the fuss of slicing and serving.

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted
• ¼ tsp salt
• 2 (14-oz) cans sweetened condensed milk
• ¾ cup Key lime juice (or regular lime juice)
• 2 large egg yolks
• 1 tbsp lime zest
• Whipped cream and lime slices, for garnish (optional)

Instructions

1. Prep the crust: Preheat oven to 350°F. Mix graham cracker crumbs, ⅓ cup sugar, melted butter, and ¼ tsp salt until combined. Press firmly into a 9×9-inch baking pan lined with parchment. Bake for 10 minutes, then cool slightly.
2. Make the filling: Whisk sweetened condensed milk, Key lime juice, egg yolks, and lime zest until smooth. Pour over the crust.
3. Bake: Return to oven and bake 15–18 minutes until filling is set (edges may puff slightly). Cool completely, then chill 4+ hours.
4. Serve: Lift bars out using parchment, slice, and top with whipped cream and lime slices if desired.

The magic here? That velvety filling—thanks to the egg yolks—stays luxuriously smooth without cracking, so every bite melts on your tongue.

Tip: For extra zing, sprinkle a pinch of flaky salt over the bars before serving.

Red Velvet Cheesecake Bars

These dreamy bars combine the rich cocoa flavor of red velvet with creamy cheesecake—perfect for potlucks or a sweet weekend treat!

Ingredients:

• 1 1/2 cups crushed red velvet cake mix (from a 15.25-oz box, dry mix only)
• 1/4 cup unsalted butter, melted
• 2 (8-oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/2 cup white chocolate chips, melted (for drizzle)

Instructions:

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Crust: Mix 1 1/2 cups crushed red velvet cake mix with 1/4 cup melted butter. Press firmly into the pan. Bake for 10 minutes, then cool slightly.
3. Filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla and 1/4 cup sour cream. Pour over crust.
4. Bake: Bake 25–30 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
5. Finish: Drizzle with melted white chocolate, slice, and serve.

The marbled swirl of red velvet and cheesecake makes every bite a showstopper—no one will guess how simple they are to make!

Tip: For clean slices, wipe your knife with warm water between cuts.

Toasted Coconut Dream Bars

These dreamy bars combine a buttery shortbread crust with a chewy coconut topping—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 2 cups sweetened shredded coconut
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract

Instructions:

1. Prep: Preheat oven to 350°F. Line a 9×13″ baking pan with parchment paper, leaving overhang on two sides.
2. Crust: Beat butter and 1/2 cup sugar until fluffy. Mix in flour and 1/4 tsp salt until crumbly. Press evenly into the pan. Bake for 15 minutes until lightly golden.
3. Topping: In a bowl, stir together coconut, condensed milk, and 1 tsp vanilla. Spread over warm crust.
4. Bake: Return to oven for 20–25 minutes until coconut is toasted and edges bubble. Cool completely before slicing.

The magic here? The crust stays crisp under the gooey coconut layer, creating the ultimate texture contrast. Tip: For extra crunch, toast 1/2 cup coconut separately and sprinkle on top after baking.

White Chocolate Raspberry Bars

These White Chocolate Raspberry Bars are a dreamy combo of buttery shortbread, tart raspberry jam, and creamy white chocolate—perfect for your next dessert spread!

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 3/4 cup raspberry jam
• 1 cup white chocolate chips
• 1 tbsp coconut oil (or shortening)

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until fluffy. Mix in 2 cups flour and 1/4 tsp salt until crumbly (mixture will be dry). Press evenly into the pan.
3. Bake for 18–20 minutes until edges are lightly golden. Let cool 10 minutes, then spread 3/4 cup raspberry jam over the warm crust.
4. Return to oven for 8–10 minutes until jam is slightly bubbly. Cool completely in pan.
5. Melt 1 cup white chocolate chips with 1 tbsp coconut oil in 20-second intervals, stirring until smooth. Drizzle over bars. Chill 30 minutes before slicing.

The magic here? The jam seeps into the shortbread just enough to create a tender, fruity middle—no dry crumbs in sight!

Tip: For clean slices, wipe your knife between cuts and serve at room temp.

Chocolate Peanut Butter Swirl Bars

These Chocolate Peanut Butter Swirl Bars are the ultimate no-fuss treat—chewy, rich, and swirled with creamy peanut butter for the perfect sweet-salty bite.

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups graham cracker crumbs
• 2 cups powdered sugar
• 1 cup creamy peanut butter
• 1 1/2 cups semi-sweet chocolate chips
• 1/4 cup heavy cream

1. Line an 8×8-inch baking pan with parchment paper. In a large bowl, mix the melted butter, graham cracker crumbs, and 1 1/2 cups of the powdered sugar until combined. Press evenly into the pan.
2. In a separate bowl, stir together the peanut butter and remaining 1/2 cup powdered sugar until smooth. Drop spoonfuls over the crust, then use a knife to swirl gently.
3. In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Pour over the peanut butter layer, spreading evenly.
4. Chill in the fridge for at least 2 hours until set, then slice into bars. The contrast between the crunchy crust, salty-sweet peanut butter, and glossy chocolate topping makes these irresistible.

Tip: For clean cuts, warm your knife under hot water and wipe it dry between slices.

Matcha Green Tea Cheesecake Bars

These creamy, earthy matcha cheesecake bars strike the perfect balance between rich and refreshing—ideal for tea lovers and dessert fans alike.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp matcha powder
• 1/4 cup heavy cream

Instructions

1. Prep the crust: Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into an 8×8″ lined baking pan. Bake for 10 minutes, then cool slightly.
2. Make the filling: Beat 16 oz cream cheese and 2/3 cup sugar until smooth. Add 2 eggs one at a time, then mix in 1 tsp vanilla, 2 tbsp matcha powder, and 1/4 cup heavy cream until velvety.
3. Bake: Pour filling over the crust. Bake at 325°F for 25–30 minutes until edges are set but the center jiggles slightly. Cool completely, then chill for 4+ hours.

The vibrant matcha swirls through the creamy filling, giving these bars a striking look and a delicate tea flavor that’s just sweet enough. Tip: For cleaner slices, wipe your knife with hot water between cuts.

Conclusion

With 18 indulgent dessert bar recipes, there’s something here for every sweet tooth! Whether you’re baking for a crowd or just treating yourself, these easy yet decadent options are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for your next baking adventure. Happy baking!