Top Pick Of The Week

March 4, 2008
Updated February 2009

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Chocolate Chip Cookies

Heaven, we’re in heaven ... (to paraphrase Irving Berlin, who never had any of Lisa’s crunchy, chocolate-packed chocolate chip cookies and other baked wonders). Photography by Claire Freierman | THE NIBBLE.

WHAT IT IS: “Home-baked” cookies and bars.
WHY IT’S DIFFERENT: Great recipes, the finest ingredients and skillful baking produce perfect examples of their kind.
WHY WE LOVE IT: One word: Yum! If we knew where to buy cookies and bars that taste this good in our own town, we would head there. Thank goodness for the internet, our global marketplace!
WHERE TO BUY IT: Buy everything—seriously. There are only five items (fewer if you don’t like coconut—but it’s hard not to like it in Lisa’s hands).

Lisa’s Cookie Shop:
Shop Early, Shop Often

Page 3: Bar Cookies


This is Page 3 of a three-page review. Click on the black links below to visit other pages.



Bar Cookies

A bar cookie is a cross between a cake and a cookie. The batter is cooked in a pan like a cake, but the recipe is so dense that the baked product is cut into pieces and eaten as a finger food. (Brownies and lemon bars are examples of bar cookies.) The batter or other ingredients are poured or pressed into a rectangular pan (sometimes in multiple layers), then baked and cut into individual-sized squares (sometimes, into smaller, rectangular fingers). Some bars, like brownies, have a thin, delicate crust; others, like “magic” bars and coconut bars (and Lisa’s bars) have a crumb, coconut or other textured topping; all have a moist interior.

Raspberry Bars
The preserves in these raspberry bars are imported from Germany, because nothing domestic was quite right.

Lisa currently offers two bars. Both are big, moist, chewy, rustic-style bars that are satisfying enough to share.

Pecan Coconut Bars

These Southern-style pecan bars have a rich shortbread crust and a pecan-laden filling, topped with lots of chewy coconut. They are somewhat reminiscent of a pecan coconut pie, if there were such a thing—and there should be. You could enjoy them plain, or with whipped cream, crème fraîche, frozen yogurt or vanilla or chocolate ice cream (if you want to go overboard, rum raisin ice cream).

Raspberry Bars

A best-seller, an all-natural raspberry preserve filling is sandwiched between a buttery almond, pecan and rolled oat crumb crust. There’s enough raspberry filling to make the bars quite sweet. The rolled oats and nut crust provide a good counterpoint, but we needed no sugar in our tea or coffee with these. We preferred to pair them with a tart frozen yogurt, as opposed to ice cream; and we especially enjoyed a dab of sour cream with these (you can mix some brown sugar into it, but it really isn’t necessary).

We might advise you to eat your cookies within a week to 10 days, but we don’t think this will be an issue. However, if you do find that you are unable to eat your cookies due to religious fasting, influenza or other unforeseen circumstance, everything freezes beautifully. You can remove your cookies one at a time and thaw at room temperature, or microwave. Or, if overwhelmed by passion, eating them frozen causes no harm.

— Karen Hochman

FORWARD THIS NIBBLE to anyone who loves cookies.

Lisa’s cookie shop
Cookies & Bars

  • 7 Large (3" Diameter) Cookies
    Chocolate Chip, Coconut Chocolate
    Chip, Kitchen Sink, Frazzleberry
  • Bars
    Pecan Bars
    4 Large Bars
    Raspberry Bars
    5 Large Bars

Purchase online* at

Or telephone 1.845.987.2167,
Monday through Saturday 9 a.m. to 5 p.m.,
Eastern Time.

*Prices and product availability are verified at publication but are subject to change. THE NIBBLE does not sell products; these items are offered by a third party with whom we have no relationship. This link to purchase is provided as a reader convenience.

Lisa's Cookie Shop
Order everything—you’ll love them!


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