20 Sweet Treats That Fit Right In An 8×8 Pan
There’s something undeniably comforting about dessert bars. Maybe it’s the way they balance chewiness and crunch, or how easily they stack into a tin for sharing (or not sharing at all).
I’ve baked my way through dozens of recipes, and these are the ones that stayed in the family binder—smudged, dog-eared, and treasured.
From old-school fudge to quirky Funfetti, these treats bring serious flavor and a little nostalgia in every bite.
1. Classic Fudge Brownies
Nothing beats the rich, dark hug of a perfect brownie. I use a mix of melted butter and Dutch cocoa powder to coax out that deep chocolate flavor, with just a hint of espresso for depth.
The edges are chewy, the center is fudgy, and your kitchen will smell like a dream. A little sea salt on top seals the deal.
2. Lemon Bars With Shortbread Crust
The tartness snaps you awake, but the buttery base feels like a soft landing. I remember biting into one as a kid at a church bake sale and thinking, “Why don’t lemons always taste like this?”
Dusting them with powdered sugar just before serving makes them sparkle. They’re like sunshine in square form.
3. Chocolate Chip Cookie Bars
When you don’t have the energy to roll dough but still crave homemade cookies, these are the answer. I press them into a pan with a heavy hand of brown sugar and gooey semisweet chips.
The edges caramelize beautifully while the middle stays soft and buttery. Bonus: fewer dishes.
4. Peanut Butter Blondies
These are dense, nutty, and just a little salty in the best way. I swirl in crunchy peanut butter for texture and drizzle a bit of melted chocolate on top if I’m feeling fancy.
They pair best with cold milk or a strong coffee. Don’t be surprised if they vanish overnight.
5. Apple Crisp With Oat Topping
Fall comes to life in this pan. I use tart apples like Granny Smith, sliced thin and tossed with cinnamon, nutmeg, and a touch of brown sugar.
The oat topping bakes into golden clusters that crackle under your fork. Vanilla ice cream on top is non-negotiable.
6. Cheesecake Squares
Creamy, tangy, and impossible to stop at one bite. I start with a graham cracker crust that’s thick enough to hold its own, then pour in a silky mix of cream cheese, sugar, and lemon zest.
The chill time is pure torture, but so worth it once the knife slices clean. They taste like a slice of New York, only easier to share.
7. Magic Cookie Bars
Seven layers of complete chaos—and somehow, it all works. Buttery graham crust, sweetened condensed milk, chocolate chips, coconut, chopped nuts, and a handful of butterscotch chips for good measure.
The bars come out sticky, chewy, and packed with flavor in every bite. I still haven’t met a crowd that didn’t devour them.
8. Cinnamon Roll Cake
Imagine a cinnamon bun and a coffee cake had a glorious baby. Swirls of brown sugar and cinnamon melt into the soft vanilla batter, and a glaze of powdered sugar icing seeps into the cracks.
The smell alone can wake a sleeping household. Serve warm for maximum swoon factor.
9. Pumpkin Spice Bars
These aren’t just for fall—though they do make October feel extra cozy. I whip together pumpkin purée, cinnamon, ginger, and cloves into a fluffy batter that bakes like a dream.
Cream cheese frosting makes them irresistible. Bonus points if you sprinkle cinnamon sugar on top for sparkle.
10. Strawberry Oat Crumble Bars
Bright, jammy berries meet a golden oat crust that crumbles just enough. I like to use fresh strawberries in season, simmered briefly with lemon juice and just a bit of sugar.
The top layer crisps up into a buttery crumble that breaks apart in the most satisfying way. These are picnic-ready perfection.
11. S’mores Bars
S’mores bars bring the classic campfire treat indoors, combining graham crackers, chocolate, and marshmallows into a delightful bar.
Baking in an 8×8 pan allows the marshmallows to melt perfectly, creating a gooey, irresistible topping.
12. Pecan Pie Bars
A flaky shortbread crust forms the base, but the real drama is in the topping. I pour over a rich, brown sugar and corn syrup mixture loaded with chopped pecans, then bake until glossy and set.
Each bite tastes like the holidays—deeply nutty, sweet, and just a little sticky. No fork required.
13. Coconut Macaroon Squares
Golden edges, chewy centers, and that toasty coconut flavor that somehow feels both tropical and old-fashioned. Sweetened condensed milk holds it all together, while a bit of vanilla and sea salt keep it from being one-note.
They bake up with crackled tops and caramelized bottoms. I like mine with a hint of lime zest.
14. Chocolate Peanut Butter Fudge
Silky, dense, and wildly addictive. I melt semisweet chocolate with a swirl of creamy peanut butter and a touch of vanilla, then let the fridge do its thing.
Once firm, the fudge slices clean but melts on the tongue like butter. Add flaky salt on top for a grown-up twist.
15. Funfetti Sugar Cookie Bars
Unapologetically joyful and speckled with rainbow sprinkles. I use a soft sugar cookie dough as the base, bake until barely golden, then slather with a thick layer of vanilla buttercream.
The texture walks the line between cakey and chewy. No one eats these without smiling—guaranteed.
16. Raspberry Almond Crumb Bars
Layers of flavor come together like a love letter to spring. A buttery almond shortbread base, tart raspberry jam in the center, and a golden crumble top that adds just the right crunch.
I always toss in sliced almonds for extra texture. A dusting of powdered sugar seals the deal.
17. Mocha Brownie Bites
Bold and rich with just enough coffee to make the chocolate sing louder. I bake these in mini muffin tins so they’re dense and fudgy with crackly tops.
Espresso powder is the secret ingredient that wakes up the cocoa. One bite feels like a warm afternoon café moment.
18. Snickerdoodle Blondie Bars
Brown sugar brings depth while cinnamon sugar adds sparkle. These bars are soft but not squishy, with a chewy center and crisp, golden edges.
I love the way the cinnamon scent fills the kitchen like a warm hug. No mixer needed—just a bowl, a spoon, and a craving.
19. Maple Walnut Squares
Warm maple syrup runs through every inch of these cozy, nut-studded bars. Toasted walnuts lend a buttery crunch, balancing the sticky sweetness of the filling.
The crust is simple and crumbly, like a shortbread’s rustic cousin. I make these in fall, but honestly, they’re welcome year-round.
20. Chocolate Zucchini Cake
Moist doesn’t even begin to describe it—this cake is like velvet. Finely grated zucchini vanishes into the batter, leaving behind nothing but richness.
A thin cocoa glaze on top cracks with each bite. No one ever guesses it has veggies, and that’s part of the fun.