10 rich and gooey sweets loaded with chocolate, nuts, coconut, and peanut butter.
Sweetened with ripe persimmons and dates, and coated with a tart, toothsome, lemon-sugar glaze, these bars are a wonderful celebration of late-fall fruits. Get the recipe for Lemon-Glazed Persimmon Bars »
These shortbread bars, with their extravagant double-layered topping—rich caramel and a crumbly butter streusel—are the perfect dessert to satisfy your sweet tooth.
A chocolate-, almond-, and coconut-enriched graham crust supports a dense layer of buttercream topped with a slick of semisweet chocolate. Get the recipe for Nanaimo Bars »
More Sweets From Dorie Greenspan
Layers of chocolate and toffee dotted with chopped pecans top a buttery crust in a classic bar cookie.
With their powerful coconut flavor, chewy texture, and crisp edges, these gluten- and dairy-free all-coconut bar cookies (made with coconut extract, oil, and flour) are the ultimate macaron. Get the recipe for Coconut “Macaroonies” »
Pecan Squares
The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. This recipe is based on one in Baking with Julia by Dorie Greenspan (Morrow, 1996).
