Aside from brownies, I think the only time I made bar cookies is at Christmas.

Probably because the recipes make entirely too many cookies, and I either eat them until I’m sick, or they go to waste (or Michael eats too many).

Christmas Cookies by Oxmoor House

Cranberry-Caramel Bars

I follow this recipe only vaguely–primarily I just drizzle the caramel over the shortbread and cranberries, and then sprinkle the other bits on top.

Fine Cooking Cookies: 200 Favorite Recipes for Cookies, Brownies, Bars & More by the Editors of Fine Cooking

Cranberry Streusel Shortbread Bars

This is my first year making these, and I think they need some work as far as presentation. The dough is gloopy like a drop cookie, rather than sandy like a shortbread cookie. But if they taste good, I’m willing to tweak the recipe.

Simply Sensational Cookies by Nancy Baggett

Praline-Pecan-Coconut Bars

OMG. I love these so much. I like to trim the edges off because it makes the bars neater, the cookies fit back in the pan better once sliced, and because then I have to eat those edges, since they won’t fit into the pan neatly.