Bar Cookie

Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie—it's just the thing for an afternoon treat or to take to a friend's house (they'll love you forever!).

Imagine what would happen if gooey butterscotch cookies and crunchy Cracker Jack had a love child. Caramel corn blondies are born! These are best served the day they are made for the crunchiest texture, but they are still yummy as the popcorn softens. It shouldn't be a problem though, since they take just minutes to throw together.

How do you make lemon bars even better? Turn them pink. Add bright color and tangy flavor with a splash of fresh raspberry purée.

These vegan brownies took at least thirty rounds of serious test-kitchen madness (not kidding!). When we finally said, okay, okay, moist and crumbly and chocolatey and delicious, we gave in. I used flaxseed meal and warm water to create a binder that replaces the need for egg. These egg-free, gluten-free, dairy-free, guilt-free brownies are some of the best you will ever taste! They will crumble a bit more than regular brownies, so beware of crumbs!

Upgrade your campfire treats with soft honey-cinnamon cookies slicked with melted chocolate and two toasted, charred marshmallows.

These deep, dark brownies, a Lauren family favorite, are from Ricky Lauren's The Hamptons: Food, Family, and History.