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 »

Lemon bars are a light, brightly-flavored dessert, best served with a sprinkling of confectioners’ sugar. Get the recipe for Lemon 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 »

Layers of chocolate and toffee dotted with chopped pecans top a buttery crust in a classic bar cookie.

A light dusting of confectioners’ sugar tempers the intense lime pucker of these creamy bars.

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).