Bar Cookie

A sprinkling of sweetened coconut tempers the tangy lime filling.

The white chocolate ganache mimics the steamed-milk foam on the top of a cappuccino. A dusting of cinnamon completes the homage.

These moist, tender treats are a cross between a cookie and a cake. They're delicious plain, but also make nice ice cream sandwiches.

The oat mixture makes a delicious crust for the bottom—and a tasty crumble on top. Lemon perks up the blueberry filling.

I come from a Hungarian-Czech background, which means I grew up on lots of things with poppy seeds, like poppy seed cakes and poppy seed rolls. I still look forward to visiting my parents in New Jersey during the holidays and getting my annual fix. These portable bars combine my love of lemon desserts, specifically lemon meringue pie, with my culinary heritage. You can make them ahead of time, chill them, and then cut them up at the picnic. They hold together very well and are fun to eat.

Mature ginger is used for drying and grinding, as its flavor is more intense. The skin of the rhizome is removed and the flesh is sun- or machine-dried and then ground to a powder.

The coffee and toffee flavors of this crunchy dessert are heightened by the dark brown sugar and espresso powder. This version is an adaptation of Leah Reich’s recipe, which was a variation on her grandmother’s recipe.

Finally, PB&J for dessert. In this whimsical sweet, a peanut butter shortbread cookie is topped with a layer of blackberry jam. Some frozen shortbread dough is grated over the jam before baking for a nice finishing touch.

A fun take on the crowdpleasing cream cheese brownies.

Dylan's Candy Bar owner Dylan Lauren created these brownie pops as a fun way to use leftover Halloween candy. To watch Lauren create these brownies, and to take a tour of Dylan's Candy Bar, check out our videos. The instructions below are just for inspiration—feel free to experiment with different kinds of candy and decorating supplies. Most of the candy can be found in the candy aisle of supermarkets or at Dylan's Candy Bar.

Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel similar to cajeta and arequipe. These cool treats are happily portable on their crisp shortbread crusts.

These thin chocolate cookies taste just like the very top layer of a brownie. SERVING SUGGESTION: With milk.

These brownies are extra chocolaty: Each one has a caramel- or cappuccino-filled chocolate square in its center. You can also use filled truffles or an assortment of chocolate bars with soft fillings. For an even more decadent dessert, serve the brownies with vanilla ice cream.