Assorted Bars Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). Line a 9x9-inch (or 8x8 for thicker bars) square baking pan with parchment paper, leaving a 1–2 inch overhang on two sides to lift the finished bars out.

Make crust

In a large bowl, cream 1 cup softened unsalted butter with 1 tablespoon granulated sugar and 1 teaspoon vanilla extract until smooth. Add 2 cups all-purpose flour and 1 teaspoon salt; mix with a spatula or electric mixer on low until dough comes together and is crumbly but holds when pressed.

Blind bake crust

Press the dough evenly into the prepared pan, making sure corners are filled and surface is compacted. Prick lightly with a fork. Bake 18–20 minutes, or until edges are just turning golden. Remove from oven and let cool while preparing each filling layer. Leave the oven on for lemon bars; for no additional baking layers (chocolate-caramel, coconut-date) you can reduce oven to 325°F if you prefer to reheat slightly for finishing.

Whisk curd

While the crust is baking, whisk together 3 eggs and 1 cup granulated sugar in a medium bowl until smooth. Add 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 2 tablespoons flour; whisk until fully combined and slightly frothy.

Bake lemon bars

Pour the lemon mixture over the hot (or warm) pre-baked shortbread crust. Return pan to the oven and bake 18–22 minutes at 350°F, or until the curd is just set (center slightly jiggly). Remove and cool on a wire rack to room temperature, then chill 1–2 hours to fully set.

Finish

When chilled, lift the bars using the parchment overhang and dust with 2 tablespoons powdered sugar. Cut into 9 or 16 squares and serve.

Make caramel

Place 12 caramels and 1 tablespoon unsalted butter in a small saucepan with 1–2 tablespoons water or cream. Heat over low heat, stirring constantly, until melted and smooth. Remove from heat.

Assemble caramel layer

Spread a thin even layer of the warm caramel over the pre-baked shortbread crust. If caramel is very hot it may sink slightly into the crust—allow a minute to settle.

Add chocolate

Place 1 cup semisweet chocolate chips and 1 tablespoon heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between, until chocolate is melted and smooth. Spread melted chocolate evenly over the caramel layer. Sprinkle 1/4 cup toasted sliced almonds on top if using and finish with a light pinch of sea salt if desired.

Set and slice

Chill the pan in the refrigerator for at least 30–45 minutes to let the chocolate and caramel firm up. Lift from pan using parchment, slice into bars. Store chilled or at cool room temperature.

Prepare filling

In a food processor, combine 1 cup pitted Medjool dates, 1 cup unsweetened shredded coconut, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon. Pulse until mixture is sticky and holds together when pressed. If too dry, add 1 teaspoon warm water or more maple syrup; if too wet, add 1–2 tablespoons extra shredded coconut.

Assemble

Press the coconut-date mixture evenly over the warm pre-baked shortbread crust. Use the back of a spoon or a piece of parchment to compact it firmly into an even layer.

Optional bake or chill

For a slightly toasted top, bake at 325°F for 8–10 minutes until edges are aromatic and coconut is lightly golden; otherwise chill for 20–30 minutes to set. Allow to cool, then lift from pan and slice.

Cut bars into desired sizes (9 larger or 16 smaller pieces) depending on thickness. For best texture, lemon bars are served chilled or at cool room temperature; chocolate-caramel and coconut-date bars keep well chilled or at cool room temperature for 2–3 days. Store in an airtight container in the refrigerator up to 5 days (caramel may stiffen when cold) or freeze layers-wrapped up to 1 month. Thaw in the refrigerator before serving.