Assorted Dessert Bars Recipe

Prepare pan and oven

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for removal, or lightly grease with nonstick spray.

Make dough

In a large bowl, beat 1 cup unsalted butter (softened) with 1/2 cup granulated sugar until pale and creamy, about 2–3 minutes. Mix in 1 tsp vanilla extract. Add 2 1/4 cups all-purpose flour and 1/4 tsp salt and stir until a crumbly dough forms and holds together when pressed. If dough seems too dry, add 1–2 tsp milk; if too sticky, add 1–2 tsp flour.

Form crust

Press the dough evenly into the prepared 9x13 pan to form a compact layer. Use the bottom of a measuring cup or your fingers to get an even surface and slightly up the sides if desired.

Blind bake

Bake the crust for 15–18 minutes, or until edges are lightly golden. Remove from oven and let cool slightly while you prepare toppings. Do not turn oven off if any toppings require baking.

Whisk curd

In a medium bowl, whisk together 3 whole eggs, 1 cup granulated sugar, 3/4 cup fresh lemon juice, 2 tbsp lemon zest, and 2 tsp cornstarch until smooth and uniform.

Cook curd

Pour the mixture into a small saucepan and cook over low–medium heat, stirring continuously until it thickens slightly (about 5–7 minutes). Remove from heat and whisk in 3 tbsp cold cubed unsalted butter until smooth. Allow mixture to cool 5 minutes.

Assemble & bake

Pour the warm lemon curd over the pre-baked shortbread base and spread evenly. Return the pan to the oven and bake an additional 12–15 minutes, or until curd is set but still slightly jiggly in the center. Remove and cool to room temperature, then chill in refrigerator for at least 1 hour to fully set. Dust with 1 tbsp powdered sugar before slicing.

Melt chocolate

Place 1 1/2 cups semisweet chocolate chips, 1/2 cup sweetened condensed milk, and 2 tbsp unsalted butter in a heatproof bowl over a saucepan of simmering water (double-boiler) or microwave in 20-second bursts, stirring between, until completely melted and smooth. Stir in 1/2 tsp vanilla extract.

Spread & set

Pour the chocolate mixture over the pre-baked shortbread base and spread evenly with an offset spatula. Tap the pan gently to remove air bubbles. If desired, sprinkle 1/4 tsp sea salt over the surface. Refrigerate the pan for at least 45 minutes to set before slicing.

Combine dry

In a bowl, mix together 1 cup rolled oats, 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, 1/2 tsp ground cinnamon, and 1/4 tsp salt until evenly distributed.

Add wet and mix

Stir in 1/4 cup melted unsalted butter until mixture resembles coarse crumbs. Fold in 1/2 cup raisins and 1/4 cup chopped walnuts (if using).

Top & bake

Sprinkle the oat mixture evenly over the baked shortbread base, pressing lightly so it adheres. Return to the oven and bake 12–15 minutes, until topping is golden and crisp. Cool on a wire rack for 30 minutes, then chill for 20–30 minutes to firm before cutting.

Divide and slice

To create an assorted tray, prepare the shortbread crust in one 9x13 pan and cut into three equal lengthwise strips (each strip will be topped differently). For each strip: spread or sprinkle the designated topping (lemon curd, chocolate fudge, oat-raisin) over the pre-baked crust following the topping directions. After toppings have set and pan is chilled, use the parchment overhang to lift the slab out of the pan. Place on a cutting board and slice into approximately 3x3 rows to yield about 9 bars per topping (total ~27 bars). Use a sharp knife warmed under hot water and wiped dry between cuts for clean edges.

Storage

Store bars in an airtight container layered with parchment. Lemon bars keep best refrigerated for up to 4 days. Chocolate and oat bars can be stored at room temperature for up to 3 days or refrigerated for up to 6 days. For longer storage, freeze tightly wrapped for up to 1 month; thaw in refrigerator before serving.