W

R

A

IS

IN

G

T

H

E

B

A

R

TEXT BY PATRICIA S. YORK PHOTOGRAPHS BY ANTONIS ACHILLEOS

PROP STYLING BY CHRISTINE KEELY FOOD STYLING BY CHELSEA ZIMMER

RECIPES BY ANNA THEOKTISTO

hen cookies seem too casual and layer cakes

feel too fancy, dessert bars stand in the gap, delivering surprising flavors in portable packaging. For generations of bakers,

these handheld treats have been the go-to choice for bridal showers, birthday parties, potlucks, or any other celebratory

gatherings. Why do we love them? Let us count the ways: They can be made ahead of time, baked and served out of one pan,

and transported with ease. Plus, they’re great for feeding a crowd. ¶ In the July 1966 issue of Southern Living, we published

our first bar recipe, Seven-Layer Cookies, which called for graham cracker crumbs, pecans, flaked coconut, and chocolate

and butterscotch chips. Fifty-three years later, our Test Kitchen is still dreaming up tasty new creations, developing

time-saving shortcuts, and sharing smart grocery store substitutions that make baking easier and sweeter than ever.

FEBRUARY 2019 / SOUTHERNLIVING.COM

86

SEVE

N^ SWE

ET^ IDE

AS—F

ROM^

PECAN

PIE^

BARS

TO^ C

HOCO

LATE^

BROW

NIES—

THAT

ARE^

EASY^

TO^ MA

KE^ AN

D^ FUN

TO^ SH

ARE