The best dessert bar recipe from every state

From the Recipe Creator: A friend shared with me this fresh take on traditional crispy treats. My husband loves them, and I feel so efficient with their quick prep time. —Anne Powers, Munford, Alabama

From the Recipe Creator: Who doesn’t like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. —Cindi DeClue, Anchorage, Alaska

From the Recipe Creator: This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

From the Recipe Creator: If you’re looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they’re even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas

From the Recipe Creator: We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. —Monica Fearnside, Rancho Palos Verdes, California

From the Recipe Creator: To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado

From the Recipe Creator: With peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing up—and now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. —Dody Cagenello, Simsbury, Connecticut

From the Recipe Creator: These white chocolate-drizzled cookies are a cinch to make, so I’m happy to whip up a batch any time. My neighbors always look forward to them! —Ginger Chatfield, Muscatine, Iowa

From the Recipe Creator: I love to experiment with different recipes and combine classic and new flavors. I’ve been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It’s melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. —Lisa Glenn, Sarasota

From the Recipe Creator: A very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven, and that any treat made with these two delicious ingredients would be at the top of my holiday list. Any seedless jam or preserves may be used, but raspberry is our favorite. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: Everyone loves a brownie. This one has a buttery crust with a sweet finish, thanks to the touch of candy on top. —Angela Kamakana Baptista , Hilo, Hawaii

From the Recipe Creator: Here's an easy way to make turtle candies for a big group. These bars are very rich, so a little square will do ya. —Glenna Tooman, Boise, Idaho

From the Recipe Creator: Folks who adore the classic cookies will enjoy that same beloved flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. —Rhonda Knight, Hecker, Illinois

From the Recipe Creator: I won a baking contest at Purdue University with this recipe for lemon bars with cream cheese frosting. I think you’ll love the dreamy topping. —Michael Hunter, Fort Wayne, Indiana

From the Recipe Creator: My favorite way to enjoy these bars is to eat one while sitting on the porch with an iced tea in hand. Make them for any occasion; they will be gobbled up quickly. —Ally Billhorn, Wilton, Iowa

From the Recipe Creator: Pairing the old-fashioned flavor of peanut brittle with yummy chocolate chips turns these bars into a satisfying treat and sought-after holiday gift. This is the perfect recipe for peanut candy bars. —Kristin Gleason, St. John, Kansas

From the Recipe Creator: What gardener doesn’t have extra zucchini? When it’s abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. —Marie Hoyer, Hodgenville, Kentucky

From the Recipe Creator: This treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipe—it's about as easy as baking can be! —Judy Taylor, Shreveport, Louisiana

From the Recipe Creator: Since our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine

From the Recipe Creator: One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! —Helen Baines, Elkton, Maryland

From the Recipe Creator: What did I do when I couldn’t decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. —Niki Plourde, Gardner, Massachusetts

From the Recipe Creator: Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and the pretty colors, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan

From the Recipe Creator: I love to cook. My family can't possibly eat all the sweets I whip up, so my co-workers are more than happy to sample them—particularly these rich, chewy caramel brownies that are full of gooey caramel, chocolate chips and crunchy walnuts. —Clara Bakke, Coon Rapids, Minnesota

From the Recipe Creator: People are always surprised when I tell them these chocolate chip bars come from the microwave. Chockfull of chocolate chips, the bars are especially good served with a big glass of cold milk. —Shirley A. Glaab, Hattiesburg, Mississippi

From the Recipe Creator: I take this dessert to work for Friday pick-me-ups. It's one of my favorite yellow cake bar recipes. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, Missouri

From the Recipe Creator: It may take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible. —Kari Kelley, Plains, Montana

From the Recipe Creator: These bars are always a hit at potlucks in the small rural farming community where my husband and I live. I also like to provide them for coffee hour after church. They’re so moist and delicious that wherever I take them, they don’t last long. —Karen Dryak, Niobrara, Nebraska

From the Recipe Creator: The streusel topping that comes with this recipe for apple cream cheese bars is absolutely irresistible. If you can’t resist a “taste test” before a party, just arrange each apple bar on a serving platter and no one will know a piece is missing from the pan! —Katherine White, Henderson, Nevada

From the Recipe Creator: When you don’t have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. —Louise Good, Flemington, New Jersey

From the Recipe Creator: These cakelike bars are packed with peanut butter and chocolate chips, and they are perfect for any occasion. Kids and adults alike are in for a treat with these gems. —Charlotte Ennis, Lake Arthur, New Mexico

From the Recipe Creator: These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. —Pauline Schrag, Theresa, New York

From the Recipe Creator: It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota

From the Recipe Creator: I’m always searching for fast and easy recipes to take to the teachers lounge. The staff goes nuts for these shortcut pecan pie bars. —Kathro Yoder, Defiance, Ohio

From the Recipe Creator: A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, Oklahoma

From the Recipe Creator: You won’t want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste as if they’re already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island

From the Recipe Creator: These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina

From the Recipe Creator: These are so easy to make and take no time at all. They’re great to package up for those college kids looking for something from home. Everyone will want this recipe. —Elaine Grimme, Sioux Falls, South Dakota

From the Recipe Creator: Craving an oven-fresh fruit cobbler? This cheery twist on the classic treat is old-fashioned comfort food at its finest. The cherries peeking out of the topping make it a pretty addition to a holiday spread. Feel free to use any flavor pie filling to suit your taste. —Mary Boge, Red Boiling Springs, Tennessee

From the Recipe Creator: Here’s my tropical take on a beloved treat. These Key lime bars combine the taste of the classic pie with a blondie batter and cream cheese frosting. You can make a thicker crust if desired. —Kristin LaBoon, Austin, Texas

From the Recipe Creator: These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah

From the Recipe Creator: At 102, I still love to bake. I make these bars in my toaster oven for my fellow residents at our assisted living home. —Warren Patrick, Townshend, Vermont

From the Recipe Creator: My secret to these rich no-bake bites? Pretzels in the crust! They add a salty crunch to the classic peanut butter and chocolate pairing. —Jennifer Beckman, Falls Church, Virginia

From the Recipe Creator: We pull out all the goodies for these chewy bars, like raisins and coconut. For more color, sprinkle on the M&M's once the bars are in the pan. Then press them in. —Connie Craig, Lakewood, Washington

From the Recipe Creator: My friends love crunching into these chewy, gooey bars that have a crust like shortbread and a wildly nutty topping. —Barbara Driscoll, West Allis, Wisconsin

From the Recipe Creator: Summer isn’t summer without a banana split or two, and these fun bars bring that same delicious flavor in potluck-perfect form. —Jasey McBurnett, Rock Springs, Wyoming