These Peanut Butter Cookie Gooey Bars combine my favorite peanut butter cookie recipe and gooey chocolate for the most decadent gooey bar EVER!

These bars start with my favorite peanut butter cookie recipe. I’ve used that same recipe for so many things, including s’mores, caramel cookie bars, and stuffed cookies. Then I turned them into peanut butter cookie bars with the gooiest chocolatey filling!

How to make Peanut Butter Cookie Bars

1. Mix up your cookie dough like you would normally – you can use a stand mixer with the paddle attachment or a hand mixer.
2. This recipe was written for regular shelf-stable (not natural) peanut butter. I like Skippy or Jif.
3. Instead of making cookies out of the dough, I spread about 2/3 of it into the bottom of a 9×13″ pan.
4. Then pour chocolate chips and a can of sweetened condensed milk over the top and spread the remaining dough over that. Once they bake they’re ooey gooey chocolatey peanut butter heaven.

Storing Peanut Butter Cookie Bars

• Store in an airtight container at room temperature for up to 5 days.
• You can freeze these for up to 2-3 months – just layer between wax paper or parchment paper so that they don’t stick together.

Dorothy’s Expert Tips

• I like to line my pan with foil or parchment paper for easy removal.
• Use a metal pan for best results and bake in the center rack of the oven.
• Let these cool completely before trying to cut them – I even prefer chilling them first.
• You know these are done baking when they’re golden brown on top – if your oven bakes them too quickly on top reduce the oven temperature to 325°F and/or tent the pan with foil.

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Peanut Butter Cookie Gooey Bars Recipe

My favorite peanut butter cookies made into a bar and filled with sweetened condensed milk and chocolate!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 24 bars

Calories 223kcal

Author Dorothy Kern

Cost $7

Ingredients

• ½ cup (113g) unsalted butter softened
• ¾ cup (200g) peanut butter (no-stir, not natural, creamy or chunky)
• ¾ cup (150g) packed brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 tablespoon (15ml) milk
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour
• 1 (14 ounce) can sweetened condensed milk
• 2 cups (340g) chocolate chips (milk or semi-sweet or dark)

Instructions

• Preheat oven to 350°F. Line a 9×13-inch metal pan with foil or parchment paper and spray with cooking spray.
• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, salt, and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
• Press ½-⅔ of the dough in the bottom of the pan. The dough is very sticky so spray your hands with cooking spray first. It’ll look like you don’t have enough dough but spread it into a thin layer.
• Sprinkle the chocolate chips over the top of the bottom layer. Pour the sweetened condensed milk (SCM) over the chocolate chips. Try to give a ½ inch border around the edges where the SCM does not touch the edge of the pan. This prevents bubbling edges.
• Spoon tablespoon drops of your remaining dough over the top of the SCM layer. Spray your hands again with cooking spray and gently flatten the dough with your fingers. I sort of spread the dough a bit while I was flattening. It won’t completely cover; you’ll still see the filling.
• Bake for about 30-36 minutes, until the bars begin to brown on top. Cool completely before slicing. These are gooey when you cut them unless you chill them first. (They taste better gooey!)
• Store in an airtight container for up to 5 days. They can be frozen in sealable containers or ziploc bags between layers of paper towels for up to 2 months.

Video

Notes

If your oven browns the top too quickly you can lower the oven temp to 325°F and/or tent the pan with foil. It’s best to bake on a middle rack in a metal pan.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 133mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Step by Step Photos

1. Cream butter and peanut butter with brown sugar and granulated sugar until smooth and fluffy.
2. Add egg, vanilla extract, baking soda, and salt. Mix until smooth. Mix in the flour until cookie dough forms.
3. Press about 1/2 to 2/3 of the dough in the bottom of a 9×13-inch pan that’s been lined with foil and sprayed with nonstick cooking spray.
4. Add chocolate chips and sweetened condensed milk.
5. Top with remaining dough.
6. Bake until golden – chill before slicing.

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If you love the flavor of oranges and the texture and crust of lemon bars then you’re in luck: Orange Bars are the perfect combination of both! Orange Squares have a shortbread crust with an orange curd filling – with a bright citrus flavor and crumbly crust, creamy orange bars are the most delicious recipe.

Our old neighbors had an orange tree and every December or January they’d deliver a huge bag of fresh oranges. Now, we love the flavor of orange, but not necessarily the fruit itself, so it was always a rush to find delicious orange recipes to use the fruit in before they went bad.

These Orange Dream Bars were my invention several years ago! It’s the perfect orange recipe: a thick buttery shortbread crust with a filling like classic lemon bars – sweet and tart and creamy and perfect! Whether you call this orange slice or orange brownies, they’re one of then best orange desserts ever.

How to make Orange Bars

1. First you’ll want to make the buttery crust by mixing all the ingredients together in a large bowl with an electric mixer (or a stand mixer fitted with the paddle attachment). The mixture will be moist crumbs. Press the crust into the bottom of the pan (this recipe is written for a 9×13-inch baking pan).
2. The simple ingredients in the orange filling either can be combined in a blender or you can whisked by hand in a large bowl.
3. The orange batter has orange juice, orange zest, granulated sugar, and eggs. I add orange extract for more orange flavor because oranges aren’t as strong a flavor as lemon.
4. When zesting an orange, be sure to just get the orange peel, not the white pith. The orange zest is where a majority of the orange flavor comes from.
5. You can use any kind of oranges – I’ve made these with naval oranges and fresh mandarin oranges. Blood Orange bars would also be delicious.
6. Do yourself a favor and use actual oranges – not bottled orange juice.

Expert Tips

• Be sure to compact the crust very well in the pan so the crust and filling don’t invert themselves. I don’t usually have this happen with shortbread-style crusts, but I have with graham cracker crusts (like my margarita bars).
• I use unsalted butter in the crust but you can use salted butter by reducing the added salt.
• If you want, you can add an orange citrus glaze made with juice and powdered sugar, or drizzle the tops with white chocolate. Personally we like these dusted with powdered sugar like traditional lemon bars.

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Orange Dream Bars Recipe

Orange Dream Bars – this easy recipe is like a lemon bar but using orange! The perfect citrus recipe, tart and sweet with a shortbread crust.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 24 bars

Calories 189kcal

Author Dorothy Kern

Cost $8

Ingredients

Crust:

• 1 cup (226g) unsalted butter
• 2 cups (248g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt

Filling:

• ½ cup (119ml) fresh squeezed orange juice
• Zest of 1 orange
• 1 teaspoon orange extract 
• 1 ½ cups (150g) granulated sugar
• ¼ cup (31g) all-purpose flour
• ½ teaspoon baking powder
• 4 large eggs
• Powdered sugar for topping

Instructions

• Preheat oven to 350F. Line a 9×13” pan with foil or parchment paper and spray with nonstick cooking spray.
• Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.
• A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender. You can also do this with a whisk in a large bowl.
• Carefully pour filling over evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars.

Video

Notes

• Don’t strain the fresh squeezed juice – that pulp adds flavor!
• The orange extract is essential here to amp up the orange flavor.
• Use your favorite oranges! For the zest be sure to use at least 1 tablespoon (or more if your orange is larger).
• Make sure your crust is compacted firmly. Any holes in the bottom can cause the filling to leak through, ending in upside down bars. This is not usually a problem with shortbread crusts like this one (it happens more if you’re using a cookie crust) but just in case it happens, that’s why.
• Want a crunchier crust? Bake it for 22 minutes before topping.

Nutrition

Serving: 1bar | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 38mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg

Step by Step Photos

Favorite Orange Recipes

• Orange Jello Salad with mandarin oranges
• Orange Pound Cake is a favorite
• Brownies with Orange Frosting are always a hit
• Don’t sleep on orange chocolate chip cookies!

This really is the BEST Lemon Bars recipe! With a thick shortbread crust and a creamy sweet and tart lemon filling, these are a zingy lemon bar that will become your absolute favorite.

Ingredient Notes

• Butter: Use unsalted butter for the crust, make sure it’s softened. You can reduce added salt if using salted butter.
• Sugar: I love using powdered sugar in shortbread and granulated sugar in the lemon square filling.
• Lemon: You’ll need FRESH lemon juice and lemon zest! The lemon zest is where most of that lemon flavor comes from. Pro Tip: ANY citrus works in this recipe – make lime bars (or margarita bars) or even orange squares!

See the recipe card for all ingredients and look below it for all the process shots and more tips how to make these lemon bars.

Expert Tips

• I recommend whisking your eggs to break up the yolks and incorporate the whites before adding the other ingredients.
• Keep an eye on the bars while they bake. You want to pull them out of the oven when they are set in the middle and just lightly golden on top.
• Don’t skip lining the baking dish with parchment paper or foil. This will make it really easy to lift the bars out in one piece before you slice them.
• You can also use a food processor or mixer to make the curst – just pulse all the ingredients together until crumbly.
• It is best to make lemon bars in a metal pan so the crust cooks and the filling sets. Glass pans do not conduct heat as well as metal.
• The best way to cut them cleanly is to remove the entire slab from the pan using the parchment or foil. Then spray the knife with some nonstick cooking spray, and wipe it clean between cuts.

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Lemon Bars Recipe

These are not the flimsy, thin lemon bars you see all over the internet! My recipe makes the best lemon bars ever – thick shortbread crust with that creamy tart lemon filling! If you’ve been disappointed with other recipes you have to give my recipe a try – I know you will love it.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 bars

Calories 468kcal

Author Dorothy Kern

Cost $8

Ingredients

Crust:

• 1 cup unsalted butter
• ½ cup (57g) powdered sugar
• 2 cups (248g) all purpose flour
• ¼ teaspoon salt

Filling:

• 4 large eggs
• 1 ½ cups granulated sugar
• Zest of 1 medium lemon
• Pinch of salt
• ½ cup (118ml) fresh lemon juice from about 4 medium lemons
• Powdered sugar for topping

Instructions

• Preheat oven to 350°F. Line a 9×9 or an 8×8 pan with foil and spray with nonstick cooking spray.
• Make the crust by creaming the butter with a hand or a stand mixer (fitted with the paddle attachment) until smooth. Add powdered sugar, flour, and salt and mix slowly until the mixture is crumbly but sticks together when you press it between your fingers. Press the crust into the bottom of the prepared pan. Bake for about 13 minutes, or until it just starts to get a light golden brown around the edges.
• While the crust is baking, whisk the eggs until beaten. Whisk in the sugar, lemon zest, salt, and lemon juice. Pour over hot crust, then continue to bake for 15-18 minutes, or until the mixture is no longer liquid in the center and it’s lightly golden brown on top.
• Cool completely before removing from pan. Remove foil, then dust with powdered sugar. Slice and serve, dusting with more powdered sugar as desired.

Video

Notes

 

• I recommend a stand mixer for the crust if you have one, if not, a hand mixer will work but it will take a bit of time to get it mixed. Make sure the mixture sticks together when you press it into the pan – and make sure it’s pressed very well into a solid crust so there are no holes.
• Keep an eye on the bars while they bake. You want to pull them out of the oven when they are set in the middle and just lightly golden on top.
• If your kitchen is warm, you can place the cooled bars (in the baking dish) in the refrigerator so they firm up. This will make it easier to get clean slices.
• Store them in the refrigerator for up to four days in the refrigerator or you can freeze them for up to a month.

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 62g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 127mg | Sodium: 96mg | Potassium: 77mg | Fiber: 1g | Sugar: 40g | Vitamin A: 736IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 2mg

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These Chocolate Chip Cookie Bars are the most delicious gooey bars you’ll ever make. They’re easy cookie bars start with the best chocolate chip cookie recipe and are filled with gooey chocolate and sweetened condensed milk. They’re a gooey bar from heaven!

Best Chocolate Chip Cookie Bars

Treats like this one are some of my families favorite recipes. We all love chocolate chip cookies and gooey bars – which makes this recipe perfect because it the best combination of the two. These bars taste like a gooey chocolate chip cookie and I cannot think of anything better.

These bars have sweetened condensed milk and milk chocolate chips in the center to make them SO gooey and rich. They have layers of chocolate chip cookie, chocolate, and gooey-ness! I know you’re going to absolutely love these cookie bars.

Ingredients Needed

• Flour: I always use all-purpose flour in my recipes.
• Sugar: This recipe calls for both brown sugar and regular granulated sugar.
• Sweetened Condensed Milk – you can use regular or low/non-fat but be sure not to buy evaporated! They’re in the same spot on the shelf so read the can.
• Butter: I use unsalted typically. If you only have salted butter – omit the salt from the recipe.
• Chocolate Chips: Semi-Sweet Chocolate Chips are my favorite kind of chocolate chips to use in recipes like this one!

How to make Cookie Bars

• Make the cookie dough – this one starts with brown butter! Simply brown the butter and stir all the cookie ingredients together.
• Add your chocolate chips – any kind!
• Press some of the dough in the bottom of the pan, then top with sweetened condensed milk and some Hershey candy bars – or more chocolate chips.
• Press the rest of the dough on top and bake until golden brown.

Expert Tips

• If you want to add some variation in the chocolate you use, feel free to try white chocolate chips, chocolate chunks, or dark chocolate chips.
• I always love adding some flaky sea salt to chocolate recipes like this one! Also, a scoop of vanilla ice cream goes great with pretty much any recipe, but especially this one!
• If you want to mix anything else in like walnuts, or pecans, that’s great! Just add a half a cup of whatever else you’d like!

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Chocolate Chip Cookie Bars Recipe

My favorite chocolate chip cookie recipe made into a gooey bar. This bar cookie is off the hook amazing – gooey, chocolatey, and perfect!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 36 bars

Calories 172kcal

Author Dorothy Kern

Ingredients

• 1 cup (226g) unsalted butter , melted
• ¾ cup (150g) granulated sugar
• 1 cup (200g) packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 3 cups (372g) all-purpose flour
• ½ teaspoon salt
• 1 ½ cups (255g) chocolate chips (or mini chocolate chips)
• 1 (14 ounce can) sweetened condensed milk
• 1 4.4 ounce large Hershey bar (or smaller bars to make that same size) (or more chocolate chips)

Instructions

• Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
• Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
• While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
• Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
• Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
• Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the chocolate bar and drop pieces over the top. Break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
• Preheat oven to 350°F. Bake for about 30-35 minutes until the tops of the bars start to get golden brown. Cool completely before slicing into bars.

Video

Notes

• Store bars in an airtight container at room temperature.
• Bars are freezable – place in an airtight container between layers of wax paper so they don’t stick.

Nutrition

Serving: 1bar | Calories: 172kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 74mg | Potassium: 30mg | Sugar: 15g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.8mg

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These Cake Mix Cookie Bars are the best funfetti gooey bars you will ever make! They are made with cake mix and then add white chocolate chips and sprinkles – you can’t go wrong. This is my first ever viral recipe – can you see why?

Funfetti Gooey Bars

These gooey bars are one of my favorite sweet treats, especially these funfetti ones: I can never get enough sprinkles! I made mine with cake mix because it makes the recipe easier and the sweetened condensed milk puts the ‘gooey’ into gooey bar!

This is the first recipe of mine that went truly viral on all social media – and the blog. Can yo see why? There is nothing bad about this recipe – the batter has the taste of cake – with colorful sprinkles. This is one of my favorite easy dessert recipes in the entire world!

Ingredients Needed

• Yellow Cake Mix: You can use any brand – but make sure it’s approximately 15 ounces. (I’ve also made this recipe with red velvet cake mix!)
• Butter: I always use unsalted butter – make sure it’s room temperature (softened)
• Sprinkles: Can’t have funfetti without the sprinkles! I use rainbow jimmies – be sure to use a high quality brand so they don’t melt in your batter. You can use any colors.
• Sweetened Condensed Milk: Regular or nonfat can be used.
• White Chocolate Chips: These can be omitted, or you can use chocolate to make chocolate chip cookie bars!

How to make Cake Mix Gooey Bars

• Add cake mix, butter, and egg to a large bowl. Mix with a hand mixer (you can also use a stand mixer). It will take awhile to mix the dough together (longer with a hand mixer) but it will turn into a thick cookie dough.
• Press about half to two-thirds of the dough into the bottom of your baking dish with your rubber spatula or hands. Pour sweetened condensed milk over the top of the dough, leaving a thin border around the edges. Sprinkle with white chocolate chips.
• Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Try to seal the edges as much as possible.
• Bake bars for about 25-30 minutes, or until they just begin to get golden brown around the edges. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

Expert Tips

• Recipes that use cake mix are so fun because you can make other recipes with different flavors of cake mix! I love making gooey bars with chocolate cake mix, white cake mix, even lemon cake mix or strawberry cake mix!
• I do not recommend using nonpareils because they often dissolve during baking.
• Bake these in a pan lined with foil or parchment paper for easy removal. They’re super gooey!
• Be sure to allow them to cool completely before slicing.
• Storage: Store in an airtight container or covered with plastic wrap. If you are going to put them in the freezer, slice them before freezing so they are easy to grab and defrost when the craving hits.

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Funfetti Gooey Bars Recipe

These Funfetti Gooey Bars are the best cake mix cookie bars ever! Made with a cake mix and a few simple ingredients, they are gooey to the max!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 bars

Calories 233kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 box (approx 15 ounces) yellow cake mix
• ½ cup (113g) unsalted butter, softened
• 1 large egg
• ⅔ cup sprinkles
• ½ cup sweetened condensed milk
• 1 cup (170g) white chocolate chips

Instructions

• Preheat oven to 350°F. Line a 9×9” pan with foil and spray liberally with cooking spray.
• Add cake mix, butter, and egg to the bowl of an electric mixer fitted with a paddle attachment. (You can also use a hand mixer.) Mix until a thick dough forms. This will take a long time, especially if you're using a hand mixer. Just keep mixing! Add sprinkles and stir until incorporated.
• Press about ½-⅔ of the dough into the bottom of the prepared pan.Pour sweetened condensed milk over the top of the dough, leaving a thin border around the edges. Sprinkle with white chocolate chips. Separate remaining dough into small balls and evenly space over the top of the bars. Press down to flatten. Try to seal the edges as much as possible.
• Bake bars for about 25-30 minutes, or until they just begin to brown. Cool completely before slicing, otherwise the mixture will be too gooey to cut.

Notes

• Use higher quality jimmies so they don’t melt – any color can be used. Do not use non-pareils.
• Wait until they’re cool to cut.
• I recommend baking in a metal pan with foil or parchment paper for easy removal.

Nutrition

Serving: 1bar | Calories: 233kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 37mg | Potassium: 96mg | Fiber: 1g | Sugar: 24g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

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Pecan Baklava is a flaky dessert with pecans and sweet syrup; this recipe is inspired by classic baklava! It’s Pecan Pie Baklava – a dessert mashup that combines two classic recipes and it’s so good!

Expert Tips

• Phyllo comes in different size packages. Be sure to pay attention to the size you’re buying and read the recipe notes.
• Make sure to keep the phyllo damp while you’re working with it because it dries out fast. I keep it covered with plastic wrap and a damp kitchen towel.
• It can last up to 4-5 days in an airtight container. 
• I do not recommend freezing baklava.

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Pecan Pie Baklava Recipe

Take a pecan pie and make it into a flaky baklava treat! Layers of flaky phyllo dough are sandwiched with pecans and a sweet syrup reminiscent of pecan pie!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Servings 32 squares

Calories 140kcal

Author Dorothy Kern

Cost $9

Ingredients

• 12 ounces (approx 340g) Phyllo Dough (defrosted, see note)
• ½ cup (113g) unsalted butter , melted
• 2 cups (227g) finely chopped pecans
• 1 cup (200g) granulated sugar
• 1 cup (237ml) water
• ½ cup (118ml) dark corn syrup
• 1 teaspoon vanilla

Instructions

• Assemble your ingredients before you start. Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo. Place nuts in a bowl near your work surface.
• Preheat oven to 350°F. Thoroughly butter your 9×13-inch pan using a pastry brush. Unwrap your roll of phyllo dough onto a cutting board and cut it in half, so it will fit in your pan. Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.
• Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.
• Sprinkle with pecans.
• Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the pecans. Sprinkle with pecans. Repeat this about 4 more times, or until you are out of pecans.
• Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the last pecan layer. Repeat this two times, so you have 6 layers on top of your last pecan layer. Butter the top of the baklava.
• Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. You can cut squares or diamonds, whatever you like.
• Bake about 30-40 minutes, until the baklava is golden brown.
• While the baklava is baking, heat the water, sugar, dark corn syrup, and vanilla in a saucepan. Bring to a boil, then reduce heat to lowest setting until the baklava comes out of the oven.
• When the baklava comes out of the oven, pour the corn syrup mixture over the top, being sure to get it in all the cuts. Let cool completely, uncovered, for several hours.

Notes

• Phyllo comes in different size packages. Some have 2 rolls per package, and in those you’ll use just 1 roll. Other packages come in 1 pound sizes, I used approximately 3/4 pound of phyllo.
• Make sure to keep your phyllo covered with plastic and a wet towel – it will dry out really quickly. Cover it in between every layer!
• Leave the phyllo in the refrigerator to thaw before using.
• Baklava will last approximately 4-5 days when stored in an airtight container. Or you can freeze leftovers, but it won’t thaw as crispy, so it’s best to make this and serve within a day or two.

Nutrition

Serving: 1square | Calories: 140kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 37mg | Fiber: 1g | Sugar: 11g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg

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Pumpkin Magic Bars are a 7 layer bar you can make with pumpkin puree! They’re a magic bar made with gingersnap crust, white chocolate, coconut and lots of pumpkin. Make these bars for your family and they’ll be wowed – everyone who tastes them can’t believe how good they are.

• Gingersnap Crust – pumpkin and gingersnaps go SO WELL together!
• White chocolate chips – again, pumpkin and white chocolate are paired together frequently. They’re BFFS!
• Pecans – you could also use walnuts.
• Coconut – coconut is always optional but adds some nice flavor.
• Toffee Bits – they add crunch and toasty flavor.
• Pumpkin – obviously! The pumpkin in these 7 layer bars is mixed with #7…
• Sweetened Condensed Milk – what brings it all together.

Tip From Dorothy

Expert Tips

• If you make 7 layer bars and they’re too gooey, it’s probably because they’re not cooled properly. Try chilling them before slicing!
• It’s important to let these cool completely before you try and slice them!

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Pumpkin Magic Bars

Pumpkin Magic Bars are an easy magic cookie bar – like a fall seven layer bar! Gingersnap crust, white chocolate, pecans, pumpkin, toffee and sweetened condensed milk combine for the perfect pumpkin bar.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 bars

Calories 308kcal

Author Dorothy Kern

Cost $5

Ingredients

• 25 Gingersnaps
• 2 tablespoons (25g) granulated sugar
• 5 tablespoons (70g) unsalted butter melted
• 1 cup (85g) white chocolate chips
• 1 cup chopped pecans
• ¼ cup sweetened shredded coconut from the baking aisle
• ¼ cup toffee bits with or without chocolate, or chopped Heath bars
• ½ cup sweetened condensed milk use regular, not low-fat
• ¼ cup pumpkin puree not pumpkin pie mix
• 1 teaspoon pumpkin pie spice

Instructions

• Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
• Grind gingersnaps to a fine crumb in a food processor. Mix with a fork in a small bowl with sugar and melted butter. Press into prepared pan.
• Sprinkle white chocolate chips, pecans, coconut, and toffee over the top of the crust.
• Whisk pumpkin, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars.
• Bake for 28-34 minutes, until the edges have started to brown. Cool completely before cutting. You may want to chill them before slicing if they seem gooey.

Video

Nutrition

Serving: 1bar | Calories: 308kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 109mg | Potassium: 195mg | Fiber: 1g | Sugar: 22g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

These Caramel Apple Pie Magic Bars contain multiple layers of greatness. They take apple pie and turn it into this amazing caramel apple magic bar. Topped with a lot of caramel, this chewy bar recipe is a must try!

Ingredients Needed

• Nilla Wafers: The crust is made with these vanilla cookies but you can also make a graham cracker crust.
• Apples: Any kind works great!
• Sweetened Condensed Milk: This is the glue that holds the magic bars together.
• White chocolate chips
• Rolos: Or whatever other chocolate or caramel candy you’d like.
• Pecans: Chopped, or use walnuts.

Expert Tips

• You can swap any candy for Rolos, as well as, you can use any chocolate chip variation for the chocolate chips.
• Try this recipe with a base of graham crackers, instead of Nilla Wafers!

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Caramel Apple Pie Magic Bars

These Caramel Apple Pie Magic Bars are the best way to eat apple pie! A Nilla Wafer Crust is topped with white chocolate, Rolos, and apples for the PERFECT magic bar that tastes like the best apple pie!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 350kcal

Author Dorothy Kern

Cost $6

Ingredients

• 60 Nilla Wafers
• 5 tablespoons (71g) unsalted butter melted
• ½ teaspoon salt
• ½ cup (118ml) sweetened condensed milk
• ½ teaspoon cinnamon
• 1 large granny smith apple peeled, cored, and diced (a heaping 1 cup)
• 2 cups (340g) white chocolate chips
• 20 Rolos unwrapped (or other chocolate caramel candy)
• ½ cup (60g) pecans chopped

Instructions

• Preheat oven to 350°F. Line a 9×9” square pan with foil and spray with cooking spray.
• Process the Nilla Wafers in a food processor until they are a fine crumb. Stir crumbs into melted butter and add salt, stirring with a fork. Press into the bottom of the prepared pan. Bake for 5 minutes.
• Stir sweetened condensed milk (SCM) and cinnamon together in a small bowl or measuring cup.
• Sprinkle apples, Rolos, pecans, and white chocolate chips over hot crust. Pour SCM over the top evenly. Return to oven and bake another 21-24 minutes until the edges are golden. Cool completely before cutting into bars.

Video

Notes

• Store in an airtight container for up to 3 days or freeze in a single layer for up to 1 month.
• You can also use a graham cracker crust for this recipe
• Swap milk or semi-sweet chocolate chips for the white chocolate
• Use any caramel candy in place of the Rolos

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 210mg | Potassium: 159mg | Fiber: 1g | Sugar: 32g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 0.2mg

Other Magic Bar Recipes

Brownies & Bars

Oreo Magic Bars

Brownies & Bars

Oatmeal Cookie Magic Bars

Holidays

Pumpkin Magic Bars

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Candy Corn Magic Bars

Dulce de Leche Gooey Bars – this EASY sugar cookie bar recipe has gooey dulce de leche inside! Cookie bars with caramel are always a hit!

Tip From Dorothy

Expert Tips

• Can’t find dulce de leche? You can make homemade dulce de leche in a slow cooker!
• Want a semi-homemade option? Use store bought cookie dough (sugar cookies or even chocolate chip cookies) instead of making the dough from scratch.

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Dulce de Leche Gooey Bars

Dulce de Leche Gooey Bars – this EASY sugar cookie bar recipe has gooey dulce de leche inside! Cookie bars with caramel are always a hit!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

30 minutes minutes

Total Time 1 hour hour

Servings 16 bars

Calories 320kcal

Author Dorothy Kern

Cost 8

Ingredients

• ¾ cup (170g) unsalted butter
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 2 cups (248g) all purpose flour
• ½ cup dulce de leche

Instructions

• Preheat oven to 350°F. Line a 9×9” pan with foil and spray with nonstick cooking spray.
• Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined.
• Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan. Spread dulce de leche over the top, then sprinkle the remaining dough over the bars.
• Bake for 25-35 minutes, or until the top looks done and is golden around the edges. It will still be someone jiggly in the center. Cool completely before cutting. It’s easier to cut when it’s chilled.
• Store in an airtight container for up to 4 days or freeze for up to 3 months.

Notes

• Can’t find dulce de leche? You can make homemade dulce de leche in a slow cooker!
• Want a semi-homemade option? Use store bought cookie dough (sugar cookies or even chocolate chip cookies) instead of making the dough from scratch.

Nutrition

Serving: 1bar | Calories: 320kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 2298mg | Fiber: 1g | Sugar: 19g

Favorite Dulce de Leche Recipes

Ice Cream

Easy Dulce de Leche Ice Cream

Recipes

Homemade Dulce de Leche Recipe

Brownies & Bars

Dulce de Leche Revel Bars

Drinks

Homemade Dulce de Leche Coffee Creamer

These Peanut Butter and Jelly Bars turn a classic lunchtime snack into a delicious, gooey cookie bar! Easy gooey bars start with a cake mix and are full of peanut butter and jam flavor – you’re going to love them.

Expert Tips

• I would recommend using seedless jam or jelly to avoid an extra texture that is not wanted in these bars.
• You can add peanut butter chips or white chocolate chips into this recipe if you would like too!
• You know they’re done when they become golden brown around the edges and are no longer glossy.

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Peanut Butter and Jelly Bars

These are the perfect peanut butter cake bars with jelly in the middle – the perfect PB&J!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 bars

Calories 102kcal

Author Dorothy Kern

Cost 5

Ingredients

• 1 (approximately 15 ounces) box yellow cake mix
• 2 tablespoons vegetable oil
• 2 large eggs
• ½ cup peanut butter
• ½ cup jam or jelly (I used seedless strawberry jam)

Instructions

• Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
• With a hand mixer or electric mixer, beat eggs, cake mix, oil, and peanut butter until mixture is crumbly. Press about 1/2 of the mixture into prepared pan.
• Spread jam over the crust. Scoop bits of remaining batter and flatten between your hands and place on top the jam. It won't fully coat.
• Bake for 25-28 minutes, until top just starts to get golden brown. Cool completely before slicing into bars.

Video

Notes

• Freeze in an airtight container up to 3 months.
• Don’t use natural peanut butter (only a no-stir brand).
• Seedless jam/jelly is best.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 47mg | Potassium: 62mg | Fiber: 1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

Other Gooey Bar Recipes

Brownies & Bars

Lemon Gooey Bars

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Funfetti Gooey Bars

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Red Velvet Gooey Bars

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