I just make any cookie recipe and spread it out on the jelly roll pan. Works great

I do that too, Kat. I make chocolate chip cookies according to the recipe on back only bake them in a 9x13" pan. Faster and they're delicious.

Here are some new ones I haven't tried but sound good. I make lemon bars, but this recipe is a tad different.

LEMON BARS

1/2 cup(s) (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup(s) confectioners' sugar , plus more for dusting
1/4 teaspoon(s) salt
1 cup(s) all-purpose flour (spooned and leveled)
4 large egg yolks
1 can(s) (14-ounce) sweetened condensed milk
3/4 cup(s) fresh lemon juice (from about 3 lemons)

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

PECAN PIE BARS

1 cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate chunks in a bag!)
1½ cups chopped pecans

Preheat oven to 350°F. Grease a 9Ã13-inch baking pan. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

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CREAM CHEESE CINNAMON COOKIES

2 lg tubes of Pillsbury cresents 2-8 oz.cream cheese 1 cup granulated sugar 1 teaspoon pure vanilla 1 stick butter 3/4 cup granulated sugar 1 teaspoon cinnamon In large bowl soften cream cheese,add sugar and vanilla. Open 1 tube of cresents and unroll them (do not tear apart) Put them in the bottom of a 9x13 cake pan. Spread cream cheese mixture over cresents. Put the other roll of cresents on top of cream cheese. Melt stick of butter and pour over cresents. Mix 3/4 cup sugar and cinnamon together. Sprinkle this mixture on top and bake at 350 degrees for 35 minutes.

RASPBERRY BARS
2 1/2 Cups All-purpose flour
1 C Sugar
1 C. Chopped pecans or walnuts
1 C Butter -- softened
1 Egg
1 Jar raspberry preserves -- (10 oz.)

Grease a 9 x 13" baking pan. In a large mixing bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly, about 2 - 3 minutes. Reserve 1 ½ cups of crumb mixture. Press remaining crumb mixture into baking pan. Spread preserves to within ½" from edges of the unbaked crumb mixture. Crumble remaining crumb mixture over preserves. Bake for 40 - 50 minutes or until lightly browned. Cool completely and cut into bars.

COOKIE DOUGH RASPBERRY BARS

1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans

Preheat oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes at 350 or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes

Love Paula Deen's ooey gooey bars. Lots of variations.

This is the basic bar recipe.

Ingredients:
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. ****Center should jiggle when you take it out, but will set. I bake mine for 40 -45 minutes NO MORE.

The link shows you the variations.

The chocolate chip, the peanut butter, the lemon I have made. Plus the pumpkin which I didn't care for.

Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy

Ok, whose home should I go to first? Glenda and Patti - those sound so good and I am so hungry right now. I'll be over for some of each real soon.

Patti, I have made the lemon bars and they are to die for. Also the one Glenda posted of Paula's, gooey. Two wonderful recipes, if the truth is know I am still carrying around some of those bars on my hips. I want to try the raspberry one using the cookie dough. Love bar cookies as they are so easy and taste so good. Any of these recipes looks to be a winning recipe.

Just type in bars and cookies in search and you will get a big choice.

I've made the COOKIE DOUGH RASPBERRY BARS as well. They were great!

Sure there's lots to be found doing a search, BUT why?? You get the bestest at the KT :o)

DH favorite bars

Special K Bars
1 cup white karo syrup
1 cup sugar
Bring syrup and sugar to a boil
ADD 1 teaspoon vanilla
1 1/2 cups peanut butter (I use chunky)
6 cups Special K cereal
mix and spread in a jelly roll pan

Frost with
1 pkg caramel (butterscotch) chips
1/2 pkg chocolate chips melted together.

I use 1 pkg of chocolate and 1/2 pkg of butterscotch...we like it more chocolate than butterscotch flavor

Easy and delicious!

This is one my mother use to make.Very rich and delicious.
Seven Layer Cookie Bars
Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 (14 ounce) can Sweetened Condensed Milk
1 cup semi-sweet chocolate chips
1 cup butterscotch-flavored chips
1 1/3 cups flaked coconut
1 cup chopped nuts (we use pecans)
Directions:
1.Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
2.Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
3.Bake 25 minutes or until lightly browned. Cool.Cut into squares. Store covered at room temperature.
Another one from my SIL that I make a lot.

Blondie Bars
In a small bowl combine:
2 1/4 C. all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
In a large mixing bowl combine and beat until creamy:
1 3/4 C.light brown sugar (firmly packed)
3/4 C. softened butter
Beat in 3 eggs and 1 tsp. vanilla until well blended.
Gradually add flour mixture,blending well.
Stir in 2 C. Butterscotch morsels and 1 C. chopped pecans or walnuts.
Spread evenly on a 15X10 in. jellyroll pan or cookie sheet with sides that has been sprayed with non stick cooking spray.Bake for 20-25 minutes or until top is golden brown.Cool slightly before cutting into squares.
I have also substituted White Chocolate chips for the Butterscotch and they are delicious.

Here's a good one I found at a website. I have not tried it but it looks great.

Sweet and Salty Turtle Cookie Bars (12 bars)

2 sticks softened butter
3/4 Cup sugar
3/4 Cup brown sugar
2 eggs
1 teaspoon vanillla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 Cups chocolate chips

3/4 Cup caramel ice cream topping
1/2 Cup chopped pretzel sticks
1/2 Cup ground walnuts

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl and slowly add to wet ingredients. Stir in chocolate chips.

2. Spray a 11x7 inch baking dish with cooking spray. Press 1/2 of the cookie dough into the bottom of the dish. Drizzle caramel sauce over dough then sprinkle with pretzels and walnuts. With a cookie scoop, scoop the remaining cookie dough evenly over top of pretzels and nuts. Press down slightly, should look uneven. Bake for 22-25 minutes or until cookies just start to turn golden on the edges. Remove and let cool completely before cutting into squares.

another one with a pic on the link below

Caramel- M & M Bars

1 1/2 cups butter
1 1/2 cups brown sugar
1/2 tsp. salt
2 cups oatmeal
2 cups flour
2 tsp. soda
1 pkg. caramels
4 T. butter
4 T. milk
1 1/2 cups plain M & M's

Mix, butter, brown sugar, oatmeal, flour, soda together. Pat 1/2 or more of this in a jellyroll pan. Bake for 10 minutes at 350 degrees. Melt 1 package of caramels with 4 tablespoons butter and milk. Pour this over the baked crust. Sprinkle M & M's on top of the caremel. Then put remaining oatmeal mixture on top in small dabs. Bake for 10 more minutes. Cool before cutting.

I make this sometimes for treats on my birthday at work and it is a hit there.

Thanks so much for all those who posted. I haven't decided yet but I have been copying.
Lois