27+ Irresistible Summer Dessert Bar Recipes to Enjoy All Summer Long

Summer is the season for indulging in light, refreshing, and fruity treats that can be easily served and enjoyed outdoors.

When it comes to dessert, nothing beats the ease and versatility of dessert bars.

Whether you’re hosting a summer picnic, backyard BBQ, or just looking for something sweet to cool you down, dessert bars offer a delicious and convenient way to satisfy your cravings without the fuss.

From fruity concoctions bursting with flavor to creamy, indulgent creations, the possibilities are endless with summer dessert bars.

In this article, we’ve rounded up 27+ summer dessert bar recipes that are perfect for the warm weather ahead.

These recipes are designed to be crowd-pleasers, easy to make, and even easier to share.

Whether you love tropical fruits, classic summer flavors, or a twist on traditional desserts, you’ll find a variety of recipes to choose from that will make your summer celebrations even sweeter.

27+ Irresistible Summer Dessert Bar Recipes to Enjoy All Summer Long

As the temperatures rise, there’s no better time to embrace the fresh flavors of summer through the joy of dessert bars.

With these 27+ summer dessert bar recipes, you can easily create delicious, easy-to-make treats that will impress your guests and keep everyone coming back for more.

Whether you’re craving fruity goodness, creamy layers, or something with a little crunch, there’s a recipe here for every taste.

The best part? Most of these bars can be made ahead of time, leaving you more time to enjoy the sunshine and less time in the kitchen.

So, gather your ingredients, preheat the oven (or not, in some cases!), and get ready to make these delightful dessert bars the star of your summer gatherings.

Strawberry Lemonade Crumble Bars

Nothing says summer like the refreshing combo of strawberries and lemonade.

These vibrant crumble bars are layered with a buttery lemon shortbread base, a sweet-tart strawberry filling, and a golden crumble topping. They’re the kind of treat that looks fancy but comes together easily—perfect for picnics, BBQs, or lazy afternoons on the porch.

Ingredients:

For the crust and crumble:

• 1 cup unsalted butter, melted
• 2 cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar
• Zest of 1 lemon
• ½ tsp salt

For the filling:

• 2 cups chopped fresh strawberries
• ⅓ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, mix melted butter, flour, sugars, lemon zest, and salt until crumbly. Reserve 1 cup for the topping.
3. Press the remaining mixture firmly into the bottom of the pan to form the crust.
4. In a small saucepan, combine strawberries, sugar, cornstarch, lemon juice, and zest. Cook over medium heat for 5–7 minutes until thickened and bubbly.
5. Pour the strawberry mixture over the crust and spread evenly.
6. Sprinkle the reserved crumble on top.
7. Bake for 35–40 minutes or until golden brown and bubbly.
8. Cool completely before cutting into bars.

Sweet, tart, and buttery—these bars are the essence of summer.

They hold up well in the heat and are easy to transport, making them an ideal seasonal dessert. Serve them chilled for an even more refreshing experience.

Coconut Key Lime Bars

These Coconut Key Lime Bars are like a tropical vacation in dessert form.

Creamy, zesty, and topped with toasted coconut, they’re a cool and dreamy alternative to heavier desserts when the weather heats up. The silky lime filling balances perfectly with the coconut-graham crust, making every bite bright and satisfying.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ½ cup sweetened shredded coconut
• ⅓ cup melted butter
• ¼ cup brown sugar

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 4 large egg yolks
• ½ cup fresh key lime juice (or regular lime juice)
• Zest of 2 limes

For the topping:

• ½ cup toasted coconut flakes (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. In a bowl, mix graham crumbs, coconut, melted butter, and brown sugar. Press into the pan to form an even crust.
3. Bake for 10 minutes. Remove and let cool slightly.
4. In another bowl, whisk together sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth.
5. Pour the filling over the crust and bake for 15–18 minutes, until the center is set but still slightly jiggly.
6. Cool at room temperature, then refrigerate for at least 3 hours.
7. Top with toasted coconut before serving, if desired.

These bars are creamy, tart, and just sweet enough, with a texture that melts in your mouth.

The tropical twist from the coconut makes them a standout dessert at summer gatherings or whenever you need a little sunshine on your plate.

S’mores Fudge Bars

Bring the nostalgic flavors of a campfire treat to your kitchen with these S’mores Fudge Bars.

They have all the gooey, chocolatey, marshmallow goodness of the original but in a portable, no-mess bar form. Ideal for pool parties or evening bonfires, these bars are as fun to make as they are to eat.

Ingredients:

For the graham base:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the fudge filling:

• 1½ cups semisweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• ¼ tsp salt

Topping:

• 1½ cups mini marshmallows
• Crushed graham crackers and chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with foil or parchment.
2. Mix graham crumbs, sugar, and melted butter. Press firmly into the pan to form a crust.
3. Bake for 10 minutes, then cool slightly.
4. In a saucepan over low heat, stir chocolate chips, condensed milk, vanilla, and salt until melted and smooth.
5. Pour fudge mixture over the baked crust and spread evenly.
6. Sprinkle mini marshmallows on top. Optionally add extra graham crumbs or chocolate chips.
7. Bake for 5–7 minutes until marshmallows are puffed and lightly golden.
8. Cool completely, then refrigerate for easier slicing.

Decadent, nostalgic, and super satisfying, these S’mores Fudge Bars bring all the best parts of summer into one square.

They’re easy to make ahead and serve to a crowd—and trust us, they disappear fast.

Mango Cheesecake Bars

Creamy, fruity, and bursting with tropical flair, these Mango Cheesecake Bars are like a bite-sized vacation.

The smooth mango swirl over a velvety cheesecake base rests atop a buttery graham cracker crust, creating a decadent yet refreshing treat that’s perfect for hot days when you want something indulgent without being too heavy.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp melted butter

For the filling:

• 2 (8 oz) blocks cream cheese, softened
• ½ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup sour cream

Mango puree swirl:

• ¾ cup mango puree (fresh or thawed frozen)
• 1 tbsp sugar (optional, depending on sweetness of mango)

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper.
2. Mix graham crumbs, sugar, and melted butter until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
3. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
4. Pour filling over cooled crust and smooth the top.
5. Drop spoonfuls of mango puree over the cheesecake and swirl gently with a knife.
6. Bake for 35–40 minutes until the edges are set and the center is slightly jiggly.
7. Cool to room temperature, then refrigerate for at least 3 hours before slicing.

These bars are rich yet balanced with the brightness of fresh mango.

Perfectly chilled and layered with flavor, they’re a showstopper dessert for summer brunches or weekend gatherings.

Raspberry Almond Crumb Bars

Sweet, tart, and nutty, Raspberry Almond Crumb Bars are one of those versatile desserts that work just as well for brunch as they do for a backyard BBQ.

The almond-infused crumb and rich raspberry jam filling come together to create a bar that’s both rustic and elegant, easy to make but impressive enough to serve to guests.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ tsp almond extract
• 2¼ cups all-purpose flour
• ½ tsp salt
• ¾ cup raspberry jam (preferably seedless)
• ½ cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Cream butter and sugar until light and fluffy. Mix in almond extract.
3. Add flour and salt, mixing until crumbly. Set aside 1 cup of the mixture for topping.
4. Press the rest of the dough into the bottom of the pan to form a crust.
5. Spread jam evenly over the crust.
6. Crumble the reserved dough over the jam and sprinkle sliced almonds on top.
7. Bake for 35–40 minutes until golden and set.
8. Let cool completely before slicing.

These bars are buttery and rich, with a fruity pop from the raspberry and a gentle crunch from the almonds.

They’re fantastic with a cup of coffee or as a sweet treat after a light summer meal.

Peach Cobbler Bars

If you love the comfort of peach cobbler but want something easier to serve, these Peach Cobbler Bars are the answer.

They capture all the homey flavors of the classic dessert—sweet juicy peaches, warm spices, and a crumbly, buttery crust—in a sturdy bar form that’s perfect for potlucks and picnics.

Ingredients:

For the crust and topping:

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp salt

For the filling:

• 3 cups peeled and diced peaches (fresh or thawed frozen)
• ¼ cup sugar
• 1 tbsp cornstarch
• ½ tsp cinnamon
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
2. In a large bowl, cream butter and sugar until light. Add vanilla, flour, and salt; mix until crumbly.
3. Press two-thirds of the mixture into the pan to form the crust.
4. In a separate bowl, mix peaches, sugar, cornstarch, cinnamon, and lemon juice.
5. Spread peach filling over the crust, then sprinkle the remaining dough on top.
6. Bake for 40–45 minutes until golden and bubbling.
7. Cool completely, then refrigerate before cutting for cleaner slices.

Juicy, soft peaches wrapped in a golden crust—these bars are comfort food with a sunny twist.

They’re a hit at any gathering and pair wonderfully with a scoop of vanilla ice cream on the side.

Watermelon Sugar Cookie Bars

These vibrant Watermelon Sugar Cookie Bars bring the taste of summer in every bite.

Soft, chewy, and bursting with fresh flavors, the bars are layered with a light watermelon-flavored frosting that gives them a refreshing twist. They’re a perfect treat for a hot day and sure to bring smiles at any picnic or gathering.

Ingredients:

For the cookie base:

• 2½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tbsp milk (if needed)

For the watermelon frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp watermelon juice (or watermelon-flavored drink mix)
• Pink food coloring (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and almond extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
5. Press dough evenly into the prepared pan and bake for 15–18 minutes, or until the edges are lightly golden and a toothpick comes out clean.
6. Let the cookie base cool completely in the pan.
7. For the frosting, beat butter and powdered sugar until creamy. Add watermelon juice and food coloring, mixing until smooth.
8. Spread frosting over the cooled cookie base and refrigerate for 30 minutes to set.

These cookie bars are sweet, chewy, and just the right amount of refreshing.

The watermelon frosting adds a fun twist, making them a great summer treat that everyone will love.

Lemon Blueberry Cheesecake Bars

Lemon and blueberry are a classic summer pairing, and these Lemon Blueberry Cheesecake Bars are the perfect way to enjoy the duo.

The creamy cheesecake filling is accented with a zesty lemon flavor and fresh blueberries, all atop a buttery graham cracker crust. The combination of tangy, sweet, and creamy is irresistible.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• 2 tbsp granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 (8 oz) blocks cream cheese, softened
• ½ cup sour cream
• ¾ cup granulated sugar
• 2 large eggs
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment paper.
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan.
3. Bake for 8–10 minutes until the crust is golden, then let cool.
4. In a large bowl, beat cream cheese, sour cream, and sugar until smooth. Add eggs one at a time, followed by lemon juice and zest.
5. Gently fold in blueberries, then pour the filling over the cooled crust.
6. Bake for 25–30 minutes until the center is set but slightly jiggly.
7. Let the bars cool completely before refrigerating for at least 4 hours or overnight.
8. Slice and serve chilled.

These cheesecake bars offer the perfect balance of creamy richness and refreshing fruitiness.

The lemon brings a bright zing, and the blueberries burst with sweetness—making each bite a little piece of summer heaven.

Chocolate Mint Cheesecake Bars

For those who love the combo of chocolate and mint, these Chocolate Mint Cheesecake Bars are a must-try.

With a crunchy chocolate cookie crust, a creamy mint-infused cheesecake filling, and a decadent chocolate ganache topping, these bars are perfect for those who want something indulgent and refreshing at the same time.

Ingredients:

For the crust:

• 1½ cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
• ¼ cup unsalted butter, melted

For the filling:

• 2 (8 oz) blocks cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp peppermint extract
• ¼ cup sour cream

For the ganache topping:

• 1 cup semisweet chocolate chips
• ½ cup heavy cream

Instructions:

1. Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment paper.
2. Mix the chocolate cookie crumbs and melted butter together. Press the mixture into the bottom of the pan to form the crust.
3. Bake for 8–10 minutes, then cool.
4. For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and peppermint extract.
5. Add sour cream and mix until combined.
6. Pour the filling over the cooled crust and bake for 25–30 minutes, until the center is set but slightly jiggly.
7. Cool completely, then refrigerate for 3 hours or overnight.
8. For the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour over the chocolate chips and let sit for 5 minutes. Stir until smooth.
9. Pour the ganache over the chilled bars and refrigerate for 1 hour to set.
10. Slice and serve chilled.

These bars are the ultimate treat for chocolate and mint lovers, combining the creamy richness of cheesecake with a refreshing minty twist and a luscious chocolate finish.

They’re decadent, refreshing, and perfect for any summer celebration.

Pineapple Coconut Dream Bars

These Pineapple Coconut Dream Bars offer the perfect tropical combination of sweet pineapple, creamy coconut, and buttery crust.

A delicious blend of flavors, they’re an ideal summer treat that will transport you straight to a tropical paradise, whether you’re at a BBQ or enjoying a sunny day at the beach.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 cup shredded coconut
• 1½ cups crushed pineapple, drained
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form the crust.
3. Bake for 10 minutes until lightly golden, then remove from the oven and set aside.
4. In another bowl, whisk together sweetened condensed milk, eggs, coconut, pineapple, and vanilla extract.
5. Pour the mixture over the baked crust and spread evenly.
6. Bake for 25–30 minutes until the filling is set and lightly golden on top.
7. Let cool to room temperature, then refrigerate for 2 hours before cutting into bars.

The creamy filling combined with the tropical flavors of coconut and pineapple creates a dreamy, refreshing treat that’s perfect for a summer afternoon.

These bars are a great way to bring a little vacation spirit to any occasion.

Salted Caramel Pretzel Bars

These Salted Caramel Pretzel Bars offer the perfect balance of sweet and salty with a satisfying crunch.

The combination of buttery caramel, crunchy pretzels, and a touch of sea salt makes them irresistibly delicious. Perfect for a crowd, these bars will quickly become your go-to dessert for summer picnics and parties.

Ingredients:

For the crust:

• 2 cups crushed pretzels
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the caramel layer:

• 1 cup brown sugar
• ½ cup unsalted butter
• ¼ cup heavy cream
• 1 tsp vanilla extract
• 1 tsp sea salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. In a bowl, mix crushed pretzels, melted butter, and brown sugar. Press this mixture into the bottom of the pan to form a crust.
3. Bake for 10 minutes until golden, then remove and set aside.
4. In a saucepan, combine brown sugar, butter, and heavy cream. Bring to a boil over medium heat, stirring constantly. Once it reaches a boil, reduce heat and simmer for 5–7 minutes until it thickens.
5. Remove from heat and stir in vanilla extract and sea salt.
6. Pour the caramel mixture over the pretzel crust and spread evenly.
7. Refrigerate for at least 2 hours to allow the caramel to set.
8. Slice and serve, adding a little more sea salt on top if desired.

The salty pretzel crust perfectly complements the rich, smooth caramel, making these bars an addicting treat.

The sea salt adds a savory touch, creating a dessert that’s a perfect balance of flavors.

Churro Cheesecake Bars

If you love churros, these Churro Cheesecake Bars are a must-try.

Combining the creamy richness of cheesecake with the cinnamon-sugar dusting of a churro, these bars are warm, spiced, and decadent. The best part? They’re easy to make and perfect for summer gatherings or a cozy night in.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• 2 tbsp sugar

For the cheesecake filling:

• 2 (8 oz) blocks cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp cinnamon

For the churro topping:

• ½ cup granulated sugar
• 1½ tsp cinnamon

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan to form the crust.
3. In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Add vanilla extract and cinnamon and mix until fully combined.
4. Pour the cheesecake filling over the crust and smooth the top.
5. Bake for 30–35 minutes until the center is set but still slightly jiggly.
6. While the cheesecake cools, mix the cinnamon and sugar for the topping.
7. Once the cheesecake has cooled, sprinkle the cinnamon-sugar mixture over the top.
8. Refrigerate for 3–4 hours before cutting into bars.

These Churro Cheesecake Bars are a perfect mix of creamy and crunchy with that signature cinnamon-sugar flavor that everyone loves.

They’re a unique twist on the traditional churro and a great addition to any summer dessert table.

Raspberry Lemon Cheesecake Bars

A tart, sweet, and creamy treat, these Raspberry Lemon Cheesecake Bars are the perfect balance of bright citrus and berry goodness.

The smooth cheesecake filling is complemented by a refreshing lemon zest and a burst of fresh raspberry swirl, all resting on a buttery graham cracker crust. A delightful dessert that’s sure to be a crowd-pleaser at any summer gathering.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ⅓ cup sugar
• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 2 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ cup fresh raspberries (or raspberry puree)

Instructions:

1. Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then cool.
3. For the filling, beat cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, lemon juice, and lemon zest.
4. Pour the cheesecake mixture over the cooled crust.
5. Drop spoonfuls of raspberry puree or whole raspberries over the cheesecake, and swirl gently with a knife.
6. Bake for 25–30 minutes, or until the center is set and slightly jiggly.
7. Let cool to room temperature, then refrigerate for at least 4 hours before slicing into bars.

The tartness of the raspberry and the zesty lemon provide the perfect contrast to the smooth, rich cheesecake base.

These bars are refreshing and light, making them a perfect dessert for any summer event.

Key Lime Pie Bars

These Key Lime Pie Bars are a vibrant and creamy dessert that packs all the tangy goodness of the classic key lime pie in a convenient bar form.

With a buttery graham cracker crust and a smooth, tart lime filling, they’re a cool, refreshing treat for those hot summer days when you need a zesty pick-me-up.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 (8 oz) blocks cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• ½ cup fresh key lime juice (or regular lime juice)
• Zest of 2 limes
• 2 large eggs

Instructions:

1. Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then cool.
3. For the filling, beat cream cheese and sweetened condensed milk until smooth. Add lime juice, lime zest, and eggs. Mix until fully combined.
4. Pour the filling over the cooled crust and smooth the top.
5. Bake for 20–25 minutes, or until the center is set but still slightly jiggly.
6. Let cool completely, then refrigerate for at least 4 hours or overnight before slicing into bars.

These Key Lime Pie Bars are sweet, tart, and incredibly refreshing, with the bright lime flavor shining through.

A perfect treat for a summer day, they’re as refreshing as they are indulgent.

Chocolate Chip Cookie Dough Bars

These no-bake Chocolate Chip Cookie Dough Bars are a dream for anyone who loves the taste of raw cookie dough but wants the convenience of a bar.

With a soft, dough-like texture and a rich chocolate chip filling, these bars bring all the comforting flavors of chocolate chip cookies without the need for baking.

Ingredients:

For the cookie dough:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour (heat-treated to kill bacteria)
• ½ tsp salt
• 1 (14 oz) can sweetened condensed milk
• 1 cup mini chocolate chips

For the chocolate topping:

• 1 cup semisweet chocolate chips
• 2 tbsp unsalted butter

Instructions:

1. Line an 8×8-inch pan with parchment paper.
2. In a large bowl, beat the softened butter and brown sugar until light and fluffy. Mix in vanilla extract.
3. Gradually add flour and salt, mixing until fully combined. Stir in the sweetened condensed milk to create a dough-like consistency.
4. Fold in the mini chocolate chips.
5. Press the dough evenly into the bottom of the prepared pan.
6. For the chocolate topping, melt the chocolate chips and butter together in the microwave or on a stovetop. Stir until smooth.
7. Pour the melted chocolate over the dough and spread evenly.
8. Refrigerate for at least 2 hours or until the chocolate is set and the bars are firm.
9. Slice and serve chilled.

These bars are a cookie dough lover’s paradise, rich with chocolate and the unmistakable taste of raw dough.

They’re the perfect no-bake treat for those warm summer days when you crave something sweet but don’t want to turn on the oven.

Strawberry Shortcake Bars

These Strawberry Shortcake Bars are a perfect way to enjoy the classic flavor of strawberry shortcake in a handheld form.

With a buttery, biscuit-like crust, a creamy filling, and a fresh strawberry topping, these bars are a sweet, summery treat that everyone will adore. The perfect dessert for a picnic or backyard BBQ!

Ingredients:

For the crust:

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, cubed
• 1 egg
• 1 tsp vanilla extract

For the filling:

• 2 (8 oz) blocks cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

For the topping:

• 2 cups fresh strawberries, sliced
• 2 tbsp granulated sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. In a bowl, combine flour, sugar, baking powder, and salt. Add cubed butter and mix until crumbly (you can use a pastry cutter or your fingers).
3. Beat egg and vanilla extract in a small bowl, then add to the flour mixture. Stir until a dough forms.
4. Press the dough evenly into the bottom of the pan and bake for 15–18 minutes, until golden and set. Let cool.
5. For the filling, beat cream cheese, powdered sugar, and vanilla extract together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
6. Spread the filling over the cooled crust and refrigerate for 2 hours.
7. For the topping, toss the sliced strawberries with sugar and let them sit for 15 minutes. Spread the strawberries on top of the chilled bars before serving.

These Strawberry Shortcake Bars are the perfect combination of creamy, fluffy, and fruity.

The fresh strawberries and light filling make for a refreshing summer dessert that will disappear quickly at any gathering.

S’mores Bars

If you love s’mores but don’t want to deal with a campfire, these S’mores Bars are the perfect solution.

With a graham cracker crust, a gooey marshmallow filling, and a layer of melted chocolate, these bars pack all the flavors of the classic treat into an easy-to-serve dessert that’s perfect for summer evenings.

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

For the filling:

• 3 cups mini marshmallows
• 1 (14 oz) can sweetened condensed milk
• ½ cup semisweet chocolate chips

For the topping:

• ½ cup semisweet chocolate chips
• ½ cup mini marshmallows

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 8 minutes, then remove and set aside.
3. In a saucepan over medium heat, melt the mini marshmallows and sweetened condensed milk together, stirring constantly. Once melted, pour the mixture over the cooled crust.
4. Sprinkle chocolate chips evenly over the marshmallow mixture and bake for 10 minutes until the chocolate is melted.
5. Remove from the oven, sprinkle mini marshmallows over the top, and bake for another 5 minutes until golden and puffed.
6. Let the bars cool completely, then slice into squares.

These S’mores Bars have all the familiar tastes of s’mores, without the mess of roasting marshmallows.

They’re sweet, gooey, and irresistible—perfect for anyone craving the campfire treat without needing a fire!

Tropical Fruit Bars

These Tropical Fruit Bars are a refreshing, fruity treat that’s perfect for hot summer days.

With a citrusy base, a burst of tropical flavors, and a smooth, creamy filling, these bars are a great way to cool off and indulge in something sweet and tangy.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ½ cup unsweetened coconut flakes
• 6 tbsp unsalted butter, melted
• ¼ cup sugar

For the filling:

• 1 can (14 oz) sweetened condensed milk
• 1 cup coconut cream
• 1 cup pineapple juice
• 1 tbsp lime juice
• 1 tbsp orange juice
• 1 cup diced mango
• 1 cup diced kiwi

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. Mix graham cracker crumbs, coconut flakes, melted butter, and sugar in a bowl. Press into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and let cool.
3. In a separate bowl, combine sweetened condensed milk, coconut cream, pineapple juice, lime juice, and orange juice. Stir until smooth.
4. Pour the mixture over the cooled crust and spread evenly. Sprinkle diced mango and kiwi evenly over the top.
5. Bake for 20–25 minutes until the filling is set and lightly golden around the edges.
6. Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.

These Tropical Fruit Bars are a burst of sunshine in every bite!

The tropical fruits and creamy filling offer a refreshing and sweet flavor, making them the perfect treat to beat the summer heat.

Mango Coconut Lime Bars

These Mango Coconut Lime Bars are a tropical dream come true, combining the sweet and juicy flavors of mango with the creamy richness of coconut and a zesty kick from lime.

The buttery crust provides the perfect base for the smooth filling, making them a refreshing treat for any summer occasion.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ⅓ cup sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 cups fresh mango puree (or store-bought)
• 1 can (14 oz) sweetened condensed milk
• 1 cup coconut milk
• 2 large eggs
• 2 tbsp lime juice
• Zest of 1 lime

For the topping:

• ½ cup shredded coconut, toasted
• Lime slices for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
3. For the filling, combine mango puree, sweetened condensed milk, coconut milk, eggs, lime juice, and lime zest in a bowl. Whisk until smooth.
4. Pour the mango mixture over the cooled crust and bake for 25–30 minutes, or until the filling is set and lightly golden on top.
5. Let the bars cool to room temperature, then refrigerate for 2–3 hours before slicing.
6. Before serving, sprinkle toasted shredded coconut on top and garnish with lime slices.

These Mango Coconut Lime Bars are an explosion of tropical flavors in every bite.

The sweet mango, creamy coconut, and refreshing lime come together beautifully for a perfect summer dessert.

Blueberry Cheesecake Bars

Blueberry Cheesecake Bars offer the rich, creamy goodness of cheesecake with the fresh sweetness of blueberries.

These bars are a delightful twist on the traditional cheesecake, making them an easy-to-serve dessert for any summer event. With a graham cracker crust and a fresh blueberry topping, they’re a berry lover’s dream.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 2 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the blueberry topping:

• 2 cups fresh blueberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper.
2. For the crust, mix graham cracker crumbs, sugar, and melted butter together. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and cool.
3. For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
4. Pour the cheesecake mixture over the cooled crust and bake for 25–30 minutes, or until the center is set and slightly jiggly.
5. For the topping, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries release their juices. Add the cornstarch mixture and cook until thickened, about 2 minutes.
6. Let the blueberry topping cool slightly, then pour it over the cheesecake layer. Refrigerate for at least 2 hours before slicing.

These Blueberry Cheesecake Bars are the perfect balance of creamy, sweet, and tangy, with the fresh burst of blueberry flavor topping each bite.

They’re an easy yet elegant dessert to serve at any summer celebration.

Peach Melba Bars

Peach Melba Bars bring together the best of summer fruits—juicy peaches and tangy raspberries—in a delicious, creamy bar.

This dessert is inspired by the classic Peach Melba dish but in a more portable form. The vibrant flavors and creamy texture make them a perfect dessert for any warm-weather gathering.

Ingredients:

For the crust:

• 1½ cups crushed graham crackers
• ½ cup sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 cups fresh peaches, peeled and chopped
• 1 cup raspberries (fresh or frozen)
• ½ cup sugar
• 1 tbsp lemon juice
• 2 (8 oz) blocks cream cheese, softened
• ½ cup sour cream
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper.
2. For the crust, combine crushed graham crackers, sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 8–10 minutes, then let it cool.
3. For the filling, in a saucepan, combine peaches, raspberries, sugar, and lemon juice. Cook over medium heat until the fruit softens and releases its juice, about 5 minutes. Mash the fruit and simmer for another 5 minutes until the mixture thickens. Remove from heat and let cool.
4. Beat cream cheese, sour cream, eggs, and vanilla extract until smooth and creamy.
5. Pour the cream cheese mixture over the cooled crust, followed by the fruit mixture. Swirl the fruit into the cheesecake filling.
6. Bake for 30–35 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 3 hours before slicing into bars.

These Peach Melba Bars are a perfect combination of sweet peaches, tart raspberries, and creamy cheesecake.

The vibrant fruit flavors and smooth filling make them a refreshing and elegant dessert for any summer occasion.

Watermelon Mojito Bars

These Watermelon Mojito Bars are a refreshing, fruity dessert with the perfect combination of mint, lime, and watermelon flavors.

The tangy lime and fresh mint bring out the tropical notes, while the watermelon adds a cool sweetness that’s perfect for hot summer days. These bars are like enjoying a mojito in dessert form!

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 2 cups fresh watermelon puree (from about 1 small watermelon)
• 1 cup sweetened condensed milk
• 2 tbsp fresh lime juice
• 2 tbsp fresh mint leaves, finely chopped
• 2 large eggs

For the topping:

• Fresh mint leaves for garnish
• Lime zest

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. For the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan to form the crust. Bake for 8–10 minutes and let cool.
3. For the filling, blend watermelon until smooth to create the puree. In a bowl, whisk together the watermelon puree, sweetened condensed milk, lime juice, and eggs until smooth.
4. Stir in finely chopped mint leaves.
5. Pour the filling over the cooled crust and bake for 25–30 minutes, or until set.
6. Let the bars cool completely, then refrigerate for 3–4 hours.
7. Before serving, garnish with fresh mint leaves and lime zest.

The refreshing and vibrant combination of watermelon, lime, and mint makes these bars a perfect summer treat.

They’re light, flavorful, and pack a punch of tropical freshness!

Lemon Poppy Seed Bars

These Lemon Poppy Seed Bars are a tangy, sweet, and slightly nutty dessert that brings a burst of citrus flavor with every bite.

The poppy seeds give them a delightful crunch, while the lemon glaze adds a touch of sweetness. A perfect dessert to enjoy with a cup of tea on a warm summer afternoon.

Ingredients:

For the crust:

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ tsp baking powder
• 1 tsp lemon zest
• ½ cup unsalted butter, softened
• 1 large egg

For the filling:

• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tbsp poppy seeds
• 3 large eggs
• 2 tbsp lemon juice
• Zest of 2 lemons

For the glaze:

• ½ cup powdered sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. For the crust, combine flour, sugar, baking powder, and lemon zest in a bowl. Add softened butter and egg, then mix until a dough forms. Press the dough into the bottom of the pan and bake for 10 minutes, until lightly golden.
3. For the filling, whisk together sugar, flour, poppy seeds, eggs, lemon juice, and lemon zest until smooth. Pour the filling over the pre-baked crust.
4. Bake for 20–25 minutes, until the filling is set and slightly golden around the edges.
5. Let the bars cool completely before drizzling the glaze on top. To make the glaze, whisk powdered sugar and lemon juice together and pour over the cooled bars.
6. Slice into squares and serve.

These Lemon Poppy Seed Bars are tangy and light, with a lovely texture from the poppy seeds.

The lemon glaze on top is the perfect finishing touch for this refreshing summer dessert.

Pineapple Coconut Bars

Pineapple Coconut Bars are a tropical treat that will transport you to a sunny beach with every bite.

The sweet pineapple and coconut flavors are paired perfectly with a buttery crust, creating a deliciously sweet, tangy, and creamy dessert bar that’s ideal for any summer party or picnic.

Ingredients:

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 1 can (20 oz) crushed pineapple, drained
• 1 cup sweetened condensed milk
• ½ cup shredded coconut
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the topping:

• ½ cup toasted shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2. For the crust, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form a crust. Bake for 8–10 minutes, then let cool.
3. For the filling, combine the drained pineapple, sweetened condensed milk, shredded coconut, eggs, vanilla extract, and lemon juice in a bowl. Stir until smooth.
4. Pour the filling over the cooled crust and bake for 25–30 minutes, or until set and golden around the edges.
5. Let the bars cool completely, then refrigerate for 2 hours to set.
6. Before serving, sprinkle with toasted shredded coconut for extra flavor and texture.

These Pineapple Coconut Bars are a tropical escape in dessert form.

The creamy coconut and sweet pineapple are perfectly balanced, making them a light, summery dessert that everyone will love.