Chocolate-chip blondies

Bar cookies are the perfect no-fuss dessert for a large crowd and these blondies are no exception. They couldn’t be any easier to make and transport. Plus, they’re so chewy, moist and rich they’re sure to be hit. We used chocolate chips, but you can mix up the flavor combination and use either white chocolate, peanut butter or butterscotch chips instead. For a pretty presentation, layer them between sheets of parchment paper inside a decorative tin. If you have leftovers, you can store them unrefrigerated in an airtight container up to three days, or you can freeze them to enjoy a few months later.