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Summer is the perfect time to indulge in sweet treats that are quick, easy, and fun to make.
Whether you’re lounging by the pool, hosting a BBQ, or planning a family picnic, there’s always room for a delicious, portable dessert that’s easy to share.
Enter cookie bars!
These delightful baked goods combine the best of both worlds: the soft, chewy goodness of cookies with the ease of bars that require less prep and bake time.
In this collection, we’ve rounded up 27+ summer cookie bar recipes that are not only simple to whip up but are sure to impress your family and friends.
From fruity flavors like lemon and raspberry to decadent treats like chocolate and caramel, these cookie bars are perfect for any summer occasion.
27+ Irresistible Summer Cookie Bar Recipes for Every Occasion
As you can see, summer cookie bars are the ultimate treat to enjoy all season long.
Whether you’re craving something tropical, fruity, or rich with chocolate and nuts, these 27+ recipes offer something for every taste and occasion.
Not only are cookie bars easy to prepare, but they’re also versatile enough to be personalized with your favorite summer flavors and ingredients.
So, grab your apron, gather your ingredients, and start baking!
Lemon Berry Crumble Bars
Bright, tangy, and sweet, these Lemon Berry Crumble Bars are the perfect summer dessert.
Fresh berries and a zesty lemon filling sit between layers of buttery, crumbly dough, making them ideal for picnics, BBQs, or just a sunny afternoon treat.
Ingredients:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tbsp cornstarch
- ⅓ cup granulated sugar (for berries)
- Zest and juice of 1 lemon
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper.
- In a large bowl, mix melted butter, sugar, and vanilla. Add flour, baking powder, and salt. Stir until crumbly.
- Press half of the dough into the prepared pan to form the base.
- In a separate bowl, toss berries with cornstarch, sugar, lemon zest, and juice.
- Spread the berry mixture evenly over the crust.
- Crumble the remaining dough over the berries.
- Bake for 35-40 minutes, until golden brown.
- Let cool completely before slicing into bars.
With their luscious layers and vibrant color, these Lemon Berry Crumble Bars will capture the essence of summer in every bite.
They’re easy to transport, don’t require refrigeration, and taste even better the next day — making them your new go-to dessert for every sunny occasion.
Tropical Coconut Lime Bars
If you’re dreaming of a beach getaway, these Tropical Coconut Lime Bars bring the island vibes straight to your kitchen.
Packed with shredded coconut and fresh lime zest, they’re a chewy, tangy, and sweet treat that feels like a mini vacation.
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar
- 2 eggs
- 2 tsp lime zest
- 1 tbsp lime juice
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sweetened shredded coconut
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
- In a large bowl, cream butter and brown sugar until fluffy.
- Beat in eggs, lime zest, and lime juice.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients.
- Fold in shredded coconut.
- Spread dough evenly in the prepared pan.
- Bake for 25-30 minutes, until the top is golden and a toothpick comes out clean.
- Cool completely before cutting into bars.
These Tropical Coconut Lime Bars are the ultimate way to channel those warm-weather feelings.
Their chewy texture and zesty flavor are a crowd-pleaser, and they pair perfectly with a glass of iced tea or a fruity cocktail. Make a batch and let the summertime magic unfold!
Strawberry Shortcake Cookie Bars
Take the nostalgic flavors of classic strawberry shortcake and turn them into an easy-to-share dessert bar!
These Strawberry Shortcake Cookie Bars layer sweet cookie dough, juicy strawberries, and a creamy topping into a rich, yet refreshing summer treat.
Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup sugar
- ¼ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 cups diced fresh strawberries
- 1 cup white chocolate chips
- Whipped cream or frosting for topping (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- In a large bowl, cream together butter, sugar, and brown sugar until fluffy.
- Beat in eggs and vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients until just combined.
- Gently fold in diced strawberries and white chocolate chips.
- Spread dough evenly into the prepared pan.
- Bake for 30-35 minutes, until golden and set.
- Allow to cool, then top with dollops of whipped cream or frosting if desired. Slice into bars.
Every bite of these Strawberry Shortcake Cookie Bars offers a burst of juicy strawberry flavor combined with a soft, buttery cookie base.
Whether you’re hosting a garden party or enjoying a laid-back summer evening, these bars bring a little extra sunshine to your dessert table.
S’mores Cookie Bars
These S’mores Cookie Bars are the perfect blend of nostalgia and summer fun.
With a graham cracker base, gooey chocolate center, and toasted marshmallows on top, they’re the ultimate campfire treat — no fire required.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
- 1 cup milk chocolate bars, broken into pieces
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish and line with parchment paper.
- In a medium bowl, combine graham cracker crumbs, flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla extract.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Fold in chocolate chips, then press half of the dough into the prepared pan.
- Add a layer of milk chocolate pieces, then top with marshmallows.
- Crumble the remaining dough over the marshmallows and bake for 25-30 minutes.
- Allow to cool completely before cutting into squares.
These S’mores Cookie Bars capture the essence of summer campfires and are perfect for any occasion.
The combination of crunchy graham crackers, melty chocolate, and gooey marshmallows is irresistible, making these bars a fun, easy treat everyone will love.
Pineapple Upside-Down Cookie Bars
Bring the tropics to your dessert table with these Pineapple Upside-Down Cookie Bars.
A buttery, soft base topped with caramelized pineapples and cherries will transport you to a sunny beach, making them a fun twist on the classic pineapple upside-down cake.
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 can (20 oz) crushed pineapple, drained
- 1 jar maraschino cherries, drained and halved
- 2 tbsp butter, melted (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Cream together butter and brown sugar until light and fluffy. Beat in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Spread the dough into the prepared pan, smoothing it out.
- Top with a layer of crushed pineapple and maraschino cherries.
- Drizzle melted butter over the top and bake for 35-40 minutes, until golden and set.
- Let cool completely before slicing into bars.
These Pineapple Upside-Down Cookie Bars are sweet, buttery, and full of tropical flavor.
They offer a delightful, cake-like texture with every bite and make a refreshing and visually stunning addition to your summer dessert lineup.
Salted Caramel Pretzel Bars
If you’re looking for the perfect balance of sweet and salty, these Salted Caramel Pretzel Bars are your new go-to treat.
The crunchy pretzel crust paired with a rich caramel filling is topped off with a sprinkle of sea salt, offering the ultimate snackable dessert.
Ingredients:
- 1 ½ cups pretzel crumbs
- ½ cup unsalted butter, melted
- 1 cup brown sugar
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp sea salt (for topping)
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish and line it with parchment paper.
- In a bowl, combine pretzel crumbs and melted butter, then press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes until golden and crisp.
- While the crust is baking, in a saucepan over medium heat, combine brown sugar, cream, and butter. Stir until the butter melts and the sugar dissolves. Bring to a boil and let simmer for 5 minutes.
- Pour the caramel over the baked crust and return to the oven for an additional 10 minutes.
- Remove from the oven and sprinkle the chocolate chips over the hot caramel. Let them melt, then spread them evenly.
- Sprinkle sea salt over the top and refrigerate for at least 2 hours to set before cutting into bars.
These Salted Caramel Pretzel Bars are a delicious blend of crunchy, creamy, and salty goodness.
They make a perfect summer treat when you need something to satisfy both your sweet and salty cravings, and they are sure to be a hit at any gathering.
Peach Cobbler Cookie Bars
These Peach Cobbler Cookie Bars bring the sweet, comforting taste of a classic peach cobbler, but in a convenient bar form.
With juicy peaches, a buttery cookie base, and a touch of cinnamon, they’re the perfect way to enjoy summer’s best fruit.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 2 cups fresh peaches, peeled and diced
- 1 tbsp cornstarch
- ½ cup granulated sugar (for peaches)
- ½ tsp lemon juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and vanilla extract until fluffy.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Press about two-thirds of the dough into the bottom of the prepared pan to form the base.
- In a bowl, toss the diced peaches with cornstarch, granulated sugar, and lemon juice. Spread the peach mixture evenly over the dough.
- Crumble the remaining dough on top of the peaches.
- Bake for 40-45 minutes, until the top is golden and the peaches are bubbly.
- Allow to cool completely before cutting into bars.
The combination of tender cookie dough and sweet, caramelized peaches in these Peach Cobbler Cookie Bars is irresistible.
It’s a perfect dessert for summer gatherings, and they taste like a homemade peach cobbler but with a fun twist.
Raspberry Almond Cookie Bars
If you love the combination of sweet berries and nutty almonds, these Raspberry Almond Cookie Bars are a must-try.
The almond-flavored base is topped with tart raspberry preserves and slivers of almond for a beautifully balanced and delicious dessert.
Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp almond extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup raspberry preserves or jam
- ¼ cup sliced almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Press about two-thirds of the dough into the bottom of the prepared pan.
- Spread raspberry preserves evenly over the dough layer.
- Drop spoonfuls of the remaining dough over the preserves to create a crumbly top.
- Sprinkle sliced almonds over the top.
- Bake for 30-35 minutes, until golden brown and set.
- Allow to cool before slicing into squares.
These Raspberry Almond Cookie Bars are a delightful balance of sweet, tangy, and nutty flavors.
They’re perfect for any summer picnic or special occasion and are sure to become a favorite.
Cinnamon Roll Cookie Bars
These Cinnamon Roll Cookie Bars capture all the deliciousness of cinnamon rolls without the fuss of rolling dough.
Soft, buttery cookie bars are swirled with cinnamon and sugar and topped with a creamy glaze — the ultimate summer breakfast treat!
Ingredients:
- 1 ½ cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp ground cinnamon
- ½ cup brown sugar
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
- ½ tsp vanilla extract (for glaze)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy. Beat in eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- In a small bowl, combine cinnamon and brown sugar.
- Spread the dough into the prepared pan. Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Use a knife to swirl the cinnamon sugar into the dough.
- Bake for 25-30 minutes, until golden brown and set.
- In a small bowl, mix powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the bars once they’ve cooled slightly.
- Let cool completely before cutting into bars.
These Cinnamon Roll Cookie Bars are a perfect combination of sweetness, cinnamon spice, and creaminess from the glaze.
They’re an ideal breakfast or dessert for lazy summer mornings and will fill your kitchen with the delicious aroma of cinnamon rolls.
Blueberry Muffin Cookie Bars
These Blueberry Muffin Cookie Bars capture the essence of a warm blueberry muffin, but in an easy-to-share bar form.
They’re soft, moist, and packed with juicy blueberries, making them the perfect breakfast or snack for a summer day.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries
- ½ cup sour cream
- ½ tsp ground cinnamon (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the sour cream and fresh blueberries.
- Spread the batter evenly into the prepared pan.
- If desired, sprinkle ground cinnamon over the top for extra flavor.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into bars.
These Blueberry Muffin Cookie Bars are a wonderful combination of a moist, muffin-like texture and the sweet, juicy burst of blueberries.
Perfect for breakfast or a mid-day treat, they’re a great way to enjoy summer fruit in a simple, handheld form.
Watermelon Sugar Cookie Bars
Refreshingly sweet and colorful, these Watermelon Sugar Cookie Bars are perfect for summer parties and picnics.
With a soft, buttery base and vibrant pink and green frosting that mimics a watermelon, they’re as fun to make as they are to eat.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp almond extract (optional, for extra flavor)
- Red food coloring (for frosting)
- Green food coloring (for frosting)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1-2 tbsp heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- Chocolate chips (for “seeds”)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy. Beat in egg and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Spread the dough evenly in the prepared pan.
- Bake for 15-20 minutes, until the edges are slightly golden. Let the bars cool completely.
- For the frosting, beat together butter, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
- Divide the frosting into two bowls. Add red food coloring to one and green food coloring to the other.
- Frost the bars with the red frosting, leaving a border at the top for the green “rind.” Add chocolate chips to the red portion as watermelon seeds.
- Frost the top border with green frosting to create the rind effect.
These Watermelon Sugar Cookie Bars are a fun, festive treat for summer gatherings.
The vibrant colors and fresh, buttery taste make them a hit with kids and adults alike. The cookie’s soft texture and creamy frosting will leave everyone wanting more!
Mocha Coffee Cookie Bars
For coffee lovers, these Mocha Coffee Cookie Bars are the ultimate indulgence.
With a rich, coffee-infused base and a touch of chocolate, they combine two of the most beloved flavors into a decadent bar that’s perfect for summer afternoons.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 3 tbsp instant coffee granules
- ½ cup cocoa powder
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking soda, salt, instant coffee granules, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the chocolate chips.
- Spread the dough evenly into the prepared pan.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Allow to cool completely before cutting into bars.
These Mocha Coffee Cookie Bars have the perfect combination of deep coffee flavor and rich chocolate, making them a great treat for coffee aficionados.
They’re the ideal pick-me-up for hot summer afternoons or as an after-dinner dessert with a cup of coffee.
Cherry Almond Cookie Bars
These Cherry Almond Cookie Bars are a delightful combination of sweet cherries and nutty almond flavor.
With a soft, buttery cookie base and a pop of color from the cherries, these bars are perfect for summer picnics or as a refreshing treat on a warm day.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup maraschino cherries, chopped and drained
- ½ cup sliced almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish and line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and almond extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chopped cherries.
- Spread the dough evenly into the prepared pan and sprinkle with sliced almonds.
- Bake for 30-35 minutes, until the bars are golden brown and set.
- Allow to cool before cutting into bars.
These Cherry Almond Cookie Bars are bursting with bright cherry flavor and a lovely almond crunch, making them the perfect treat to enjoy during summer afternoons.
They’re great for parties or as a sweet snack to share with friends and family.
Key Lime Pie Cookie Bars
These Key Lime Pie Cookie Bars are a delicious, zesty twist on the classic dessert.
With a tangy key lime filling, a buttery cookie crust, and a hint of sweetness, these bars are a refreshing treat for a hot summer day.
Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- ½ cup sweetened condensed milk
- ¼ cup fresh key lime juice (or regular lime juice)
- 1 tsp lime zest
- Whipped cream for topping (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Press the dough into the bottom of the prepared pan to form the crust.
- In a separate bowl, whisk together sweetened condensed milk, lime juice, and lime zest.
- Pour the lime filling over the crust and bake for 25-30 minutes, until the filling is set and slightly golden.
- Allow to cool completely before topping with whipped cream and slicing into bars.
These Key Lime Pie Cookie Bars are tangy, sweet, and incredibly refreshing.
They bring the perfect balance of creamy lime filling and buttery cookie crust, making them the ideal dessert for a hot summer day or any tropical-themed gathering.
Chocolate Chip Peanut Butter Cookie Bars
These Chocolate Chip Peanut Butter Cookie Bars combine two classic favorites — chocolate chip cookies and peanut butter.
With a rich peanut butter flavor, gooey chocolate chips, and a soft, chewy texture, these bars are perfect for anyone craving a sweet and salty treat.
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter, peanut butter, and sugar until smooth and fluffy. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in the chocolate chips.
- Spread the dough evenly into the prepared pan and bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Let cool completely before slicing into bars.
These Chocolate Chip Peanut Butter Cookie Bars are rich, indulgent, and incredibly satisfying.
The combination of peanut butter and chocolate makes these bars a decadent treat, perfect for sharing at summer barbecues or enjoying as an afternoon snack.
Lemon Blueberry Cheesecake Bars
These Lemon Blueberry Cheesecake Bars offer a refreshing twist on traditional cheesecake with a zesty lemon flavor and a sweet blueberry topping.
The creamy, tangy filling sits on top of a buttery cookie base, making these bars the perfect summer dessert for any occasion.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 large eggs
- ¾ cup granulated sugar (for cheesecake filling)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 cup fresh blueberries
- 2 tbsp powdered sugar (for dusting)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish and line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Mix in the flour, baking powder, and salt until well combined. Press the dough into the bottom of the prepared pan to form the crust.
- Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- In another bowl, beat together the cream cheese, sour cream, eggs, sugar, lemon juice, and lemon zest until smooth.
- Pour the cheesecake mixture over the cooled crust and spread it evenly.
- Top with fresh blueberries and bake for 30-35 minutes, or until the cheesecake is set and slightly golden.
- Let the bars cool completely, then refrigerate for at least 2 hours before cutting into squares.
- Dust with powdered sugar before serving.
These Lemon Blueberry Cheesecake Bars are the ultimate summer treat, with the perfect balance of creamy, tart, and fruity flavors.
They’re ideal for gatherings, and their vibrant colors will brighten up any dessert table.
Coconut Macadamia Nut Cookie Bars
For lovers of tropical flavors, these Coconut Macadamia Nut Cookie Bars are a dream come true.
The chewy coconut base, paired with buttery macadamia nuts and a touch of vanilla, makes for a rich and indulgent treat that tastes like a vacation in every bite.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup shredded unsweetened coconut
- 1 cup macadamia nuts, chopped
- 1 cup white chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the coconut, macadamia nuts, and white chocolate chips.
- Spread the dough evenly into the prepared pan and bake for 25-30 minutes, or until golden and set.
- Let the bars cool completely before cutting into squares.
These Coconut Macadamia Nut Cookie Bars are a tropical delight, with their chewy coconut texture and the buttery crunch of macadamia nuts.
They’re perfect for beach parties or any occasion where you want to bring a taste of the tropics to your summer celebration.
Banana Foster Cookie Bars
Inspired by the famous dessert, these Banana Foster Cookie Bars combine the rich flavors of caramelized bananas, brown sugar, and rum (optional for flavor).
They have a chewy, buttery base and a decadent topping, making them a perfect dessert for summer gatherings or family barbecues.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 ripe bananas, mashed
- 1 tbsp dark rum (optional)
- ½ cup heavy cream
- 1 tbsp butter (for caramel sauce)
- ¼ cup brown sugar (for caramel sauce)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in the eggs and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in the mashed bananas and optional dark rum for a flavor boost.
- Spread the dough evenly into the prepared pan and bake for 25-30 minutes, or until golden and set.
- While the bars are baking, make the caramel sauce: In a small saucepan, combine heavy cream, butter, and brown sugar. Stir over medium heat until the sugar dissolves and the sauce is smooth.
- Once the bars are done, drizzle the caramel sauce over the top and let the bars cool completely before slicing.
These Banana Foster Cookie Bars are a perfect fusion of rich, sweet caramel and the comforting taste of bananas.
The optional rum adds an extra layer of depth, making them a decadent treat that’s perfect for summer evenings.
Salted Caramel Pretzel Cookie Bars
These Salted Caramel Pretzel Cookie Bars are the ultimate combination of sweet and salty flavors.
With a soft, buttery cookie base, a chewy caramel filling, and a crunchy pretzel topping, these bars are sure to satisfy both your sweet tooth and your craving for a savory snack.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup caramel bits or caramel candies, melted
- 1 cup mini pretzels, roughly chopped
- ½ tsp sea salt (for sprinkling)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until smooth and fluffy. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Spread half of the dough evenly into the prepared pan.
- Drizzle the melted caramel bits or caramel candies over the dough.
- Crumble the remaining dough over the top, leaving some gaps for the caramel to peek through.
- Top with chopped pretzels and bake for 30-35 minutes, or until golden brown.
- Sprinkle with sea salt as soon as the bars come out of the oven.
- Allow to cool completely before cutting into squares.
The balance of gooey caramel, crunchy pretzels, and the salty finishing touch makes these Salted Caramel Pretzel Cookie Bars a delightful and irresistible treat that’s perfect for any summer occasion.
Chocolate Dipped Strawberry Cookie Bars
These Chocolate Dipped Strawberry Cookie Bars bring together two of the most beloved flavors — chocolate and strawberries.
With a soft, chewy cookie base and a layer of sweet, fresh strawberries, these bars are topped off with a drizzle of decadent chocolate, making them a perfect summer dessert.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup fresh strawberries, diced
- ½ cup semi-sweet chocolate chips
- 1 tbsp heavy cream (for the chocolate drizzle)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Gently fold in the diced strawberries.
- Spread the dough evenly into the prepared pan and bake for 25-30 minutes, or until golden and set.
- Let the bars cool completely before drizzling with chocolate.
- To make the chocolate drizzle, melt the chocolate chips with the heavy cream in a microwave-safe bowl. Stir until smooth.
- Drizzle the melted chocolate over the cooled bars and let it set before slicing.
These Chocolate Dipped Strawberry Cookie Bars are the perfect way to enjoy the summer classic of strawberries and chocolate in a convenient bar form.
They are rich, fruity, and oh-so-sweet — the ultimate indulgence for a summer day.
S’mores Cookie Bars
S’mores are a summer favorite, and these S’mores Cookie Bars bring all the flavors of the campfire treat into an easy-to-make dessert.
With a gooey marshmallow layer, a rich chocolate filling, and a buttery graham cracker cookie base, these bars are the perfect way to enjoy s’mores without the mess.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup graham cracker crumbs
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups chocolate chips
- 1 ½ cups mini marshmallows
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter, sugar, and eggs until light and fluffy. Mix in vanilla extract.
- In another bowl, combine graham cracker crumbs, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Press the dough into the prepared pan to form the base.
- Sprinkle chocolate chips evenly over the dough and bake for 15-20 minutes, or until the bars are set.
- Remove the pan from the oven and immediately sprinkle mini marshmallows on top.
- Return the pan to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden brown.
- Allow the bars to cool completely before slicing into squares.
These S’mores Cookie Bars are the perfect summer treat that combines everything you love about s’mores in one gooey, indulgent bar.
With the crispy graham cracker crust, melted chocolate, and golden-brown marshmallows, these bars are sure to be a crowd-pleaser at any summer gathering.
Raspberry Coconut Cookie Bars
These Raspberry Coconut Cookie Bars offer a perfect balance of tart, sweet, and tropical flavors.
With a chewy coconut base, a layer of fresh raspberry filling, and a coconut topping, these bars are a great way to enjoy the bright, fresh fruits of summer.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup shredded unsweetened coconut
- 1 cup fresh raspberries, mashed
- 2 tbsp raspberry jam or preserves
- ½ cup white chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the shredded coconut and mix until combined.
- Spread half of the dough into the prepared pan to form the base.
- In a separate bowl, mix the mashed raspberries with the raspberry jam. Spread this raspberry filling evenly over the dough base.
- Crumble the remaining dough over the raspberry layer and top with white chocolate chips (optional).
- Bake for 25-30 minutes, or until golden and set.
- Let cool completely before cutting into bars.
These Raspberry Coconut Cookie Bars are sweet, tart, and tropical, with the perfect balance of coconut, fresh raspberries, and a hint of creamy white chocolate.
They make a great treat for summer picnics or brunch gatherings!
Maple Pecan Cookie Bars
If you love the warm, nutty flavors of fall but want a summery treat, these Maple Pecan Cookie Bars will hit the spot.
With a rich maple flavor and crunchy toasted pecans, these bars are a comforting, sweet snack that’s perfect for any summer afternoon.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup maple syrup
- 1 cup chopped pecans (toasted)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Stir in the maple syrup and toasted pecans, mixing until evenly combined.
- Spread the dough evenly into the prepared pan and bake for 25-30 minutes, or until golden brown and set.
- Let the bars cool completely before cutting into squares.
The combination of maple syrup and toasted pecans in these cookie bars creates a rich and nutty flavor that’s perfect for a sweet snack or dessert.
These bars are great for enjoying a warm afternoon or serving at family gatherings.
Apricot Almond Cookie Bars
For a fresh, fruity, and nutty summer treat, these Apricot Almond Cookie Bars are a great option.
With a buttery base, a sweet apricot layer, and a touch of almond flavor, these bars are light yet satisfying, perfect for a sunny day.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sliced almonds (for topping)
- 1 cup apricot preserves or jam
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and almond extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Spread the dough evenly into the prepared pan and bake for 15-20 minutes, or until slightly golden.
- Remove from the oven and spread apricot preserves evenly over the base.
- Sprinkle sliced almonds on top of the apricot layer and return the pan to the oven. Bake for an additional 10-15 minutes, until golden and set.
- Let the bars cool completely before slicing.
These Apricot Almond Cookie Bars are fresh, fruity, and nutty, with the perfect combination of apricot sweetness and almond crunch.
They’re a great way to enjoy the flavors of summer while keeping your dessert light and satisfying.
