Tangy passionfruit stars in these creamy, coconutty cheesecake slice bars. You'll need to start this recipe at least 4 hours ahead.

All the best parts of a tiramisu in a sweet slice? Yes, please.

"Enter the adults-only cookie. This one is based on one of my favourite summer drinks, the limoncello spritz, and one of my favourite Aussie bakery treats, the lemon coconut slice. The bars are made from a lemon-scented shortbread that’s crushed and set into a slice, then topped with limoncello icing. You could absolutely replace the limoncello with lemon juice to make these kid-friendly. But it’s about time we baked treats just for us, don’t you think?" - Emelia Jackson Recipe note: Begin this recipe at least 3 hours ahead. You’ll need a 20cm square cake pan. This is an edited extract from Some of My Best Friends Are Cookies by Emelia Jackson, published by Murdoch Books, AUD$39.99, available October 29, 2004.

"I call this a ‘sneaky’ Snickers bar slice because of the stealthy spoonful of miso in the filling and the toasted peanuts lurking under the chocolate layer to bring an umami uplift to a simple sweet. Not that ‘simple’ is a bad thing… I personally adore these rice crisp ‘non-bakes’ as much as a layer cake. Unstoppably snackable!" – Natalie Paull You’ll need a 22cm square cake pan.

"This cheeky granola bar can also be used as an on-the-go snack or as dessert when you’re not wanting to indulge too much.  I use Carman’s Original Fruit Free toasted muesli for a more complex flavour profile." – Carina La Delfa

This Danish treat is perfect with an afternoon coffee.

“If you’ve been shying away from baking, this simple slice is a great way to start.” – Carina La Delfa

This blondie is comforting in many ways. One, it’s delicious, and two, you feel amazing when you see how many half-empty packets of chocolate you can use up.

This superfood slice is inspired by the much-loved Wagon Wheel treat of our childhood. Rice malt syrup is made from fermented rice, it’s fructose free and is a natural sweet alternative to other refined sugars.

"This Milo slice is nut free. It’s so nice to add different dried fruit to the mix to bring different colours and flavours!” – Carina La Delfa

“I love this simple, fresh and zingy tart slice. I always prepare this one a day ahead to ensure my curd has set properly, for ease of slicing.” – Carina La Delfa

This classic Aussie dessert is perfect for any entertaining or at-home occasion. You'll need to start this recipe at least 6 hours ahead.

"When we’re at the shop early in the morning, at 5am when you don’t quite want breakfast, these bars are the perfect way to start the day. They’re also great for an energy lift, any time you feel like you’re crashing." – Kimmy Gastmeier

“This no-nut granola bar is the perfect way to use any old bananas you bought but haven’t eaten yet. I keep these bars in zip-lock bags in the fridge so they’re easy to grab and go.” – Carina La Delfa

“I call this my Rippin’ Raspberry Slice because it’s a totally tastebud-tantalising combination of flavours and textures. The nostalgic combination of squidgy marshmallow, tart and tangy raspberries, smooth dark chocolate and buttery biscuit will bake the day of adults and kids alike.” – Katherine Sabbath