Baking & Desserts

Bars and squares for The Great Canadian Cookie Exchange

Bars and squares for your holiday cookie exchange

Cherry Chocolate Chunk Brownies<br>Photography by Jeff Coulson Author: Canadian Living Credits: Cherry Chocolate Chunk Brownies<br>Photography by Jeff Coulson

Baking & Desserts

Bars and squares for The Great Canadian Cookie Exchange

Bars and squares make a fun addition to any cookie exchange.

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Bars & Squares for The Great Canadian Cookie Exchange

Mint Chocolate Cookie Squares

A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.

Get the recipe: Mint Chocolate Squares

By: The Canadian Living Test Kitchen Credits: Ronald Tsang

Bars & Squares for The Great Canadian Cookie Exchange

Butter Tart Squares

The decadent flavour of butter tarts in the form of easy-to-make squares.

Get the recipe: Butter Tart Squares

By: The Canadian Living Test Kitchen Credits: Yvonne Duivenvoorden

Bars & Squares for The Great Canadian Cookie Exchange

Classic Nanaimo Bars

The pride of Nanaimo, B.C., these bars have a crumb base layered with a creamy custard filling and a chocolaty topping. Best served at room temperature, the bars keep well refrigerated or frozen.

Get the recipe: Classic Nanaimo Bars

By: The Canadian Living Test Kitchen Credits: Ryan Szulc

Bars & Squares for The Great Canadian Cookie Exchange

Double Chocolate Lamington Squares

Enjoy these Australian squares just as they are, or dip them in a mug of hot cocoa for the ultimate treat. While they're traditionally made with sponge cake, our version uses easy-to-make chocolate pound cake instead, making them a sinfully indulgent dessert for chocolate lovers. To retain their moistness, store the squares in the fridge.

Get the recipe: Double Chocolate Lamington Squares

By: The Canadian Living Test Kitchen

Bars & Squares for The Great Canadian Cookie Exchange

Cranberry Almond Squares

Sweet-tart cranberries are cooked with a hint of orange to make an easy jam-like filling, then sandwiched between layers of crisp almond pastry. Freshly ground almonds are crunchier than the storebought ground variety, so whirl whole nuts in a food processor for the ultimate nutty crust.

Get the recipe: Cranberry Almond Squares

By: Irene Fong and The Canadian Living Test Kitchen Credits: Jeff Coulson

Bars & Squares for The Great Canadian Cookie Exchange

Reverse Nanaimo Bars

The inside-out version of this classic square offers a classy white chocolate top with a rich dark chocolate centre. Use a vegetable peeler to make the chocolate shavings.

Get the recipe: Reverse Nanaimo Bars

By: The Canadian Living Test Kitchen Credits: Yvonne Duivenvoorden

Bars & Squares for The Great Canadian Cookie Exchange

Gooey Peanut Butter Squares

These layered bars are like three desserts in one! Using a candy thermometer ensures you have the right consistency of caramel (not too soft and not too hard).

Get the recipe: Gooey Peanut Butter Squares

By: The Canadian Living Test Kitchen Credits: Yvonne Duivenvoorden

Bars & Squares for The Great Canadian Cookie Exchange

Crumble-Topped Jam Squares

If simplicity is your style, look no further than these six-ingredient squares, made with ingredients you'll likely already have on hand. If you prefer, use seedless raspberry jam instead of strawberry.

Get the recipe: Crumble-Topped Jam Squares

By: The Canadian Living Test Kitchen

Bars & Squares for The Great Canadian Cookie Exchange

Peanut Butter and Chocolate Cheesecake Squares

A smooth and silky no-bake filling comes together in a matter of minutes for this easy crowd-pleasing treat. Be sure to top the squares with peanuts quickly, before the chocolate sets.

Get the recipe: Peanut Butter and Chocolate Cheesecake Squares

By: The Canadian Living Test Kitchen Credits: Ronald Tsang

Bars & Squares for The Great Canadian Cookie Exchange

Sugared Pecan Fudge Squares

Each layer of these bars is a delicious treat on its own; together, they become the star of any goodie tray. To make them gluten-free, be sure to use oat flour that's labelled as such. If you choose not to use pasteurized egg whites, whisk a fresh egg white until frothy and measure out one tablespoon.

Get the recipe: Sugared Pecan Fudge Squares

By: The Canadian Living Test Kitchen Credits: Ronald Tsang

Bars & Squares for The Great Canadian Cookie Exchange

Pink Berry Nanaimo Bars

Vanilla wafer cookies, raspberry filling and white chocolate lighten up the traditional colour – and flavour – of the classic Nanaimo bar. 

Get the recipe: Pink Berry Nanaimo Bars

By: The Canadian Living Test Kitchen Credits: Ryan Szulc

Bars & Squares for The Great Canadian Cookie Exchange

Honey Pecan Pie Squares

Classic pecan pie gets a bite-size makeover with these crunchy pecan-packed squares. Toothsome shortbread is the perfect base, adding a delightful contrast. Chill the squares before cutting for a smooth, easy slice.

Get the recipe: Honey Pecan Pie Squares

By: The Canadian Living Test Kitchen

Bars & Squares for The Great Canadian Cookie Exchange

Chocolate Toffee Hello Dollies

Trust us, these easy-to-make squares will be the hit of your holiday parties and family gatherings. Wrap them in cute little boxes and hand them out as hostess gifts at all of your festive get-togethers.

Get the recipe: Chocolate Toffee Hello Dollies

By: The Canadian Living Test Kitchen

Bars & Squares for The Great Canadian Cookie Exchange

Cherry Chocolate Chunk Brownies

Sweet glac? cherries and vivid pink icing give these sumptuous brownies a nostalgic retro look. Make them a couple of days ahead, then spread on the fruity icing just before serving.

Get the recipe: Cherry Chocolate Chunk Brownies

By: The Canadian Living Test Kitchen

Bars & Squares for The Great Canadian Cookie Exchange

Ginger Butterscotch Squares

Sweet butterscotch squares hide a layer of crystallized ginger and velvety milk chocolate. These are pretty when packaged as gifts and are the perfect holiday treat to add to a bake sale.

Get the recipe: Ginger Butterscotch Squares

By: Jennifer Bartoli and The Canadian Living Test Kitchen Credits: Jeff Coulson

 

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Bars and squares for The Great Canadian Cookie Exchange

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