Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful

Preheat oven to 350°F. Line 13×9×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang on both long sides. Spray foil with nonstick spray. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 15 minutes.

Whisk sugar and vanilla into chocolate mixture. Whisk in eggs and salt, then stir in flour. Spread batter in prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool in pan.

DO AHEAD: Brownies can be made 1 day ahead. Cover and let stand at room temperature.

Using foil as aid, lift brownies from pan and cut into bars.

Fudge Brownies with Walnuts

A classic brownie with a bit of crunch. Don’t care for walnuts? Try chopped toasted pecans instead. Makes about 2 dozen

Brownies

Nonstick vegetable oil spray

5 ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

2 ounces unsweetened chocolate, chopped

2 cups sugar

4 large eggs

2 teaspoons vanilla extract

¼ teaspoon salt

1 cup unbleached all purpose flour

1 cup chopped walnuts

1 cup bittersweet or semisweet chocolate chips

Glaze

½ cup heavy whipping cream

3 ounces bittersweet or semisweet chocolate (do not exceed

61% cacao), chopped

BROWNIES: Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Stir bittersweet chocolate, butter, and unsweetened chocolate in medium saucepan over low heat until melted and smooth. Remove from heat.

Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy. Stir in melted chocolate mixture. Mix in flour, then nuts and chocolate chips; spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes.

GLAZE: Meanwhile, bring cream to boil in small saucepan. Remove from heat. Whisk in bittersweet chocolate. Pour glaze over brownies in pan. Chill uncovered 1 hour. Cut into squares. Serve cold or at room temperature.

Chocolate-Chocolate Chip Brownies with Pecans and Raisins

This quick and easy dessert would be great made with almost any kind of nut. Three others to try: walnuts, almonds, and peanuts. Makes 16

⅔ cup unbleached all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

3 ounces unsweetened chocolate, chopped

2 large eggs

1 teaspoon vanilla extract

1 cup sugar

½ cup (1 stick) unsalted butter, room temperature

½ cup chopped pecans

⅓ cup raisins

⅓ cup bittersweet or semisweet chocolate chips

Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan. Whisk flour, baking powder, and salt in small bowl. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly.

Whisk eggs and vanilla into chocolate. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in chocolate mixture. Mix in flour mixture. Stir in pecans, raisins, and chocolate chips. Transfer batter to prepared pan.

Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool. Cut into squares.

DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Chocolate-Espresso Brownies with Chocolate Glaze

A little instant espresso powder really heightens the chocolate flavor in these extra-thick brownies. If you can’t find espresso powder, you can use instant coffee powder. Makes 16

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

5 ounces unsweetened chocolate, chopped

1 tablespoon instant espresso powder or instant coffee powder

2 cups sugar

1 teaspoon vanilla extract

4 large eggs

¾ cup unbleached all purpose flour

½ cup heavy whipping cream

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

Position rack in center of oven and preheat to 325°F. Line 8×8×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang. Butter foil. Stir butter, unsweetened chocolate, and espresso powder in heavy medium saucepan over low heat until melted and smooth. Pour chocolate mixture into large bowl and cool 10 minutes.

Using electric mixer, beat sugar and vanilla into chocolate mixture. Add eggs 1 at a time, beating well after each addition. Add flour; beat at low speed just until blended. Pour batter into prepared pan.

Bake until just firm to touch and tester inserted into center comes out with some thick wet batter still attached, about 45 minutes. Cool brownies in pan on rack 10 minutes. Using metal spatula, press down brownie edges to level top. Cool completely.

Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add bittersweet chocolate; whisk until smooth. Pour glaze over brownies in pan. Chill until firm, about 3 hours.

Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares; remove from foil. Serve cold or at room temperature.

DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Brownie Points

Five tips for picture-perfect brownies:

1. TAKE THE TEMPERATURE: Your oven’s temperature, that is. Preheat the oven for at least 20 minutes before baking and use an oven thermometer to make sure the number on the dial matches the temperature inside the oven.

2. FOILED AGAIN: To prevent the brownies from sticking, line the baking pan with a long sheet of aluminum foil, letting some foil hang over the edges. After the brownies cool, use the foil flaps as a sling to lift the entire brownie out of the pan.

3. THE SWEET STUFF: The chocolate that you use can make or break a pan of chocolate brownies. Use high-end chocolate: Valrhona, Callebaut, Lindt, and Perugina are a few of our favorites, or buy a few different kinds at the store and do a taste test to see which brand you prefer.

4. DONE AND DONE: Because each oven is different, the baking times in this book are approximate. Begin checking the brownies at least 5 minutes before the baking time indicated in the recipe. To make sure the brownies are ready, use the test for doneness described in the recipe (usually “tester inserted into center comes out with moist crumbs attached”).

5. THE KINDEST CUT: For clean cuts, use a sharp knife with a thin blade. Don’t use a serrated knife, because it will tear up the edges of the brownies. Before cutting, dip the knife in a glass of hot water, then wipe the knife clean, repeating after every cut.

Fudgy Hazelnut Brownies with Marbled Chocolate Glaze

This recipe, which makes nearly 75 brownies, is perfect for a big buffet dinner. The marbled topping is easy to create—keep it in mind for topping some of your other favorite bar cookies. Makes about 6 dozen

Brownies

2½ cups semisweet chocolate chips

1 cup (2 sticks) unsalted butter, cut into 16 pieces

1 cup sugar

4 large eggs

¼ teaspoon salt

2 teaspoons vanilla extract

¾ cup unbleached all purpose flour

1 cup coarsely chopped hazelnuts, toasted

Topping

12 ounces bittersweet or semisweet chocolate, chopped

3 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

BROWNIES: Preheat oven to 350°F. Butter and flour 15×10×1-inch baking sheet. Stir chocolate chips and butter in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Combine sugar, eggs, and salt in heavy large saucepan. Whisk constantly over low heat just until sugar dissolves, about 5 minutes (do not boil). Remove from heat. Whisk in chocolate mixture and vanilla. Whisk in flour and nuts. Spread batter in prepared pan.

Bake until tester inserted into center comes out with some moist crumbs attached, about 30 minutes. Cool brownies completely in pan on rack.

TOPPING: Stir semisweet chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Spread over brownies.

Stir white chocolate in another medium metal bowl set over saucepan of barely simmering water until melted and smooth. Spoon into resealable plastic bag. Cut small tip off 1 corner of bag. Pipe lines of white chocolate crosswise atop brownies, spacing lines 1 inch apart. Draw toothpick lengthwise across lines, alternating direction from left to right and right to left, to create marbled pattern. Chill just until firm enough to cut, about 30 minutes. Cut brownies into small squares.

DO AHEAD: Can be made 3 days ahead. Refrigerate in single layer in airtight containers. Bring to room temperature before serving.

Fudgy Toffee Brownies

A quick chocolate ganache-toffee topping turns these brownies into something unforgettable. Purchase the toffee bits or make them yourself without making a mess by putting a toffee candy bar, such as a Heath bar, inside a resealable plastic bag and gently crushing it with a rolling pin or mallet. Makes 16

Brownies

1 cup semisweet chocolate chips

¾ cup (1½ sticks) unsalted butter, cut into 12 pieces

4 ounces unsweetened chocolate, chopped

1¾ cups sugar

4 large eggs

¾ cup unbleached all purpose flour

1 cup toffee bits or chopped toffee bars (such as Skor or Heath)

Topping

⅔ cup heavy whipping cream

1 cup semisweet chocolate chips

1 ounce unsweetened chocolate, chopped

¾ cup whole almonds, toasted, coarsely chopped

¼ cup toffee bits or chopped toffee bars (such as Skor or Heath)

BROWNIES: Preheat oven to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, leaving overhang on 2 sides. Butter foil. Combine chocolate chips, butter, and unsweetened chocolate in heavy large saucepan. Stir over low heat until melted and smooth. Remove from heat. Whisk in sugar, then eggs. Whisk in flour, then toffee bits. Pour batter into prepared pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 15 minutes. Using metal spatula, press down brownie edges to level top.

TOPPING: Bring cream to simmer in heavy small saucepan. Add chocolate chips and unsweetened chocolate; whisk topping until smooth. Pour topping over brownies in pan. Sprinkle with almonds and toffee bits. Chill brownies until cold, at least 2 hours and up to 1 day.

Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into 16 squares and serve cold.

Mint Chocolate Brownies

Mint chocolate chips and mint liqueur add fresh flavor to these rich chocolate brownies. If you prefer, you can use ¼ teaspoon peppermint extract in place of the crème de menthe. Makes about 2 dozen

Brownies

1¼ cups mint chocolate chips

1½ ounces unsweetened chocolate, finely chopped

½ cup (1 stick) unsalted butter, cut into 8 pieces

½ cup sifted unbleached all purpose flour (sifted, then measured)

Pinch of salt

1½ teaspoons heavy whipping cream

1½ teaspoons instant espresso powder or instant coffee powder

½ teaspoon white (clear) crème de menthe

3 extra-large eggs, room temperature

¾ cup plus 2 tablespoons sugar

Glaze

6 tablespoons mint chocolate chips

½ ounce unsweetened chocolate, finely chopped

5 tablespoons unsalted butter, cut into 5 pieces

BROWNIES: Position rack in bottom third of oven and preheat to 350°F. Butter sides of 9×9×2-inch metal baking pan. Fold 18×12-inch piece of aluminum foil in half crosswise. Line pan with foil, leaving overhang on 2 sides. Butter foil. Stir mint chocolate chips, unsweetened chocolate, and butter in heavy medium saucepan over very low heat until melted and smooth. Cool.

Sift flour and salt into small bowl. Mix cream, espresso powder, and crème de menthe in small cup. Using electric mixer, beat eggs and sugar in large bowl until frothy. Fold in cream mixture, then melted chocolate. Fold in dry ingredients. Spread batter evenly in prepared pan.

Bake until tester inserted in center comes out with some moist crumbs attached, about 25 minutes (surface may crack). Using metal spatula, press down brownie edges to level top. Cool 30 minutes on rack.

GLAZE: Stir mint chocolate chips, unsweetened chocolate, and butter in heavy small saucepan over low heat until melted and smooth. Let cool until thick enough to spread. Spread glaze over brownies. Let brownies stand 4 hours at room temperature.

Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares.

DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Coconut Checkerboard Brownies

This dessert has a chocolate brownie on the bottom and alternating squares of chocolate and coconut brownie on the top. It looks impressive but doesn’t require any special equipment or a sophisticated technique. Canned sweetened cream of coconut is available in the liquor or mixers section of most supermarkets. Makes 16

Coconut Batter

1 7-ounce package sweetened flaked coconut

¼ cup powdered sugar

¼ cup canned sweetened cream of coconut (such as

Coco Reál or Coco López)

2 ounces Philadelphia-brand cream cheese, cut into

1-inch cubes, room temperature

1 extra-large egg

⅛ teaspoon almond extract

⅛ teaspoon fresh lemon juice

Pinch of salt

Chocolate Batter

6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces

3½ ounces unsweetened chocolate, chopped

2 extra-large eggs

¼ teaspoon vanilla extract

1½ cups (packed) golden brown sugar

¾ cup sifted unbleached all purpose flour (sifted, then measured)

¼ teaspoon baking powder

⅛ teaspoon salt

COCONUT BATTER: Measure ⅓ cup flaked coconut; cover and set aside. Place remaining coconut and sugar in processor; finely chop. Add cream of coconut and cream cheese to processor and blend well. Add egg, almond extract, lemon juice, and salt and blend well, stopping occasionally to scrape down sides of bowl. Transfer to bowl. Cover and refrigerate until very firm, about 3 hours.

CHOCOLATE BATTER: Butter 9×9×2-inch metal baking pan. Melt butter with chocolate in heavy small saucepan over low heat, stirring until smooth. Pour into medium bowl. Cool to lukewarm. Whisk in eggs and vanilla. Whisk sugar, flour, baking powder, and salt in small bowl; sift over chocolate mixture. Mix until blended and smooth. Spread 1¼ cups chocolate batter in prepared pan (cover and refrigerate remaining batter). Cover pan tightly with aluminum foil. Refrigerate batter until very firm, about 3 hours.

Position rack in center of oven and preheat to 325°F. Alternate 1 tablespoon remaining chocolate batter and 1 tablespoon coconut batter over chocolate layer, filling pan completely. Sprinkle reserved ⅓ cup flaked coconut over coconut mounds; press gently to adhere. Cover pan tightly with foil.

Bake 45 minutes. Remove foil and bake until tester inserted in center of 1 chocolate mound comes out almost clean, about 40 minutes. Cool brownies completely in pan on rack.

DO AHEAD: Can be made 1 day ahead. Cover brownies tightly and store at room temperature.

Cut into squares.

Chocolate Brownies with Orange-Cream Cheese Frosting

Baking in a disposable pan creates brownies with soft edges. If you prefer brownies with chewy edges, use a 13×9×2-inch metal baking pan instead and bake for 30 minutes. Finish these brownies with toasted pistachios, toasted flaked coconut, or untoasted coconut—or go all out and top with all three. Makes 1½ dozen

Brownies

Nonstick vegetable oil spray

⅔ cup unbleached all purpose flour

½ teaspoon baking powder

½ teaspoon salt

4 ounces bittersweet or semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

10 tablespoons (1¼ sticks) unsalted butter, cut into 10 pieces

1¼ cups sugar

2 teaspoons vanilla extract

3 large eggs

Frosting

1 8-ounce package Philadelphia-brand cream cheese, room temperature

⅔ cup powdered sugar

2 tablespoons (¼ stick) unsalted butter, room temperature

1½ teaspoons finely grated orange peel

½ cup toasted unsalted natural pistachios, toasted sweetened flaked coconut, or untoasted sweetened flaked coconut

BROWNIES: Position rack in center of oven; preheat to 325°F. Spray 13×9×2-inch disposable aluminum baking pan with nonstick spray. Press 18×12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on both long sides. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs, into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend. Pour batter into prepared pan.

Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.

FROSTING: Using electric mixer, beat cream cheese, powdered sugar, butter, and orange peel in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over.

DO AHEAD: Can be made 1 day ahead. Cover and chill.

Using foil as aid, lift brownies from pan. Cut into squares; serve cold or at room temperature.

Chocolate Brownies with Peanut Butter Frosting

Who can resist the combination of chocolate and peanut butter? You can finish the brownies with a sprinkling of chopped salted peanuts, if you like.

Makes 2 dozen

Brownies

Nonstick vegetable oil spray

5 ounces unsweetened chocolate, coarsely chopped

4 ounces bittersweet or semisweet chocolate, coarsely chopped

½ cup (1 stick) unsalted butter, cut into 8 pieces

1½ cups sugar

4 large eggs

1 teaspoon vanilla extract

½ cup unbleached all purpose flour

¼ teaspoon salt

Frosting

1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)

3 tablespoons unsalted butter, room temperature

⅔ cup powdered sugar

1 teaspoon vanilla extract

BROWNIES: Preheat oven to 350°F. Line 13×9×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang on both long sides. Spray foil with nonstick spray. Combine unsweetened chocolate, bittersweet chocolate, and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla in large bowl at high speed until mixture is thick and pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer pan to rack; cool 15 minutes. Using metal spatula, press down brownie edges to level top. Cool completely in pan.

FROSTING: Place peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add sugar and vanilla and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift brownies from pan. Cut into squares.

DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.

Raspberry Brownies

Berries and chocolate are natural partners. In this variation on that theme, chocolate brownies are sprinkled with fresh raspberries just before baking, then drizzled with a chocolate glaze that contains just a hint of raspberry brandy.

Makes 1½ dozen

Brownies

Nonstick vegetable oil spray

1 cup (2 sticks) unsalted butter, room temperature

1¼ cups sugar

½ cup (packed) golden brown sugar

4 large eggs

½ cup natural unsweetened cocoa powder

1 tablespoon framboise (clear raspberry brandy) or brandy

1 teaspoon vanilla extract

¼ teaspoon salt

1¼ cups unbleached all purpose flour

1½-pint container raspberries

Glaze

4 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons framboise (clear raspberry brandy) or brandy

2 teaspoons hot water

Powdered sugar

BROWNIES: Preheat oven to 325°F. Spray 13×9×2-inch metal baking pan with nonstick spray. Beat butter and both sugars in large bowl until fluffy. Add eggs 1 at a time, beating to blend after each addition. Stir in cocoa, framboise, vanilla, and salt. Add flour; stir just to blend. Pour batter into prepared pan. Sprinkle raspberries evenly over batter. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.

GLAZE: Stir chocolate, framboise, and 2 teaspoons hot water in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly.

Cut brownies into 18 bars. Sift powdered sugar lightly over brownies. Dip fork into glaze and drizzle glaze decoratively over brownies. Let stand until glaze sets, about 30 minutes.

DO AHEAD: Can be made 8 hours ahead. Cover; store at room temperature.

Transfer brownies to plate and serve.

White Chocolate Suzette Brownies

This white chocolate brownie was inspired by crepes suzette, a classic French dessert that consists of crepes warmed in a buttery orange sauce, then soaked in orange liqueur and flambéed. This slightly less dramatic (but equally delicious) version features brownies flavored with orange liqueur, dried apricots, lemon and orange peel, and ginger. The finishing touch? An orange-flavored glaze. Makes about 2 dozen

Brownies

½ cup finely chopped dried apricots

2 tablespoons Grand Marnier or other orange liqueur

1 tablespoon frozen orange juice concentrate, thawed

1 tablespoon finely grated orange peel

1 teaspoon fresh lemon juice

1 teaspoon finely grated lemon peel

½ teaspoon vanilla extract

2 tablespoons (¼ stick) unsalted butter, cut into 2 pieces

2 ounces Philadelphia-brand cream cheese, cut into 2 pieces

4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

1 cup sifted unbleached all purpose flour (sifted, then measured)

½ teaspoon salt

½ teaspoon ground ginger

2 extra-large eggs, room temperature

⅔ cup sugar

4 ounces high-quality white chocolate (such as Lindt or Perugina), very coarsely chopped

Glaze

⅔ cup powdered sugar

2¼ teaspoons Grand Marnier or other orange liqueur

2¼ teaspoons frozen orange juice concentrate, thawed

BROWNIES: Position rack in center of oven and preheat to 350°F. Butter sides of 9×9×2-inch metal baking pan. Fold 18×12-inch piece of aluminum foil in half crosswise. Line pan with foil, leaving overhang on 2 sides. Butter foil. Dust pan and foil with flour; tap out excess.

Mix apricots, Grand Marnier, orange juice concentrate, orange peel, lemon juice, lemon peel, and vanilla in medium bowl. Melt butter and cream cheese in heavy small saucepan over low heat, stirring constantly. Remove from heat. Add finely chopped white chocolate and let stand 5 minutes. Stir gently to combine. Cool.

Sift flour, salt, and ginger into small bowl. Whisk eggs and sugar in large bowl until thickened, about 1 minute. Whisk in cream cheese mixture. Fold in apricot mixture and coarsely chopped white chocolate. Fold in dry ingredients. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.

GLAZE: Mix all ingredients in small bowl. Spread glaze evenly over brownies. Let stand until glaze sets, about 20 minutes. Using foil as aid, lift brownies from pan. Fold down foil sides. Cut into squares.

DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Presentation Tip: Top It Off

For another pretty presentation, drizzle the glaze over the brownies and sprinkle with chopped dried apricots or chopped crystallized ginger (or both).

Double-Lemon Bars

Healthy doses of lemon juice and lemon peel give these bars their extra-tangy flavor. To get the most juice out of the lemons (or any other citrus), firmly roll room-temperature fruit along the countertop with your palm before squeezing. Makes 32

Crust

Nonstick canola oil spray

1½ cups unbleached all purpose flour

½ cup powdered sugar

⅛ teaspoon salt

¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes

1 teaspoon vanilla extract

Filling

2½ cups sugar

6 large eggs, room temperature

1 cup strained fresh lemon juice

3 tablespoons unbleached all purpose flour

2½ tablespoons finely grated lemon peel

Powdered sugar

CRUST: Position rack in center of oven and preheat to 350°F. Line 9×9×2-inch metal baking pan with aluminum foil, leaving 1-inch overhang on 2 sides of pan. Spray with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add vanilla and process until dough begins to come together. Press dough evenly onto bottom of prepared pan. Bake crust until golden brown, about 26 minutes.

FILLING: Whisk sugar and eggs in large bowl to blend. Whisk in lemon juice, then flour. Strain into another bowl. Mix in lemon peel.

Reduce oven temperature to 325°F. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken, about 35 minutes. Cool on rack. Cover and chill at least 4 hours or overnight.

Using foil as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares. Cut each square diagonally in half, forming triangle. Sift powdered sugar over.

DO AHEAD: Can be made 1 day ahead. Refrigerate in airtight containers.

Raising the Bar

Transform the humble bar cookie into a dramatic dessert.

INFINITE SUNDAES: Top warm bar cookies with scoops of ice cream, chocolate or caramel sauce, dollops of whipped cream, and sprinklings of chopped salted peanuts.

BROWNIE BITES: Slice a pan of chocolate brownies into ½-inch cubes. Using a toothpick, dip each brownie bite into melted dark or white chocolate. While the chocolate is still wet, dip into chopped nuts, sprinkles, or crushed cookie crumbs. Place the brownie bites on a rimmed baking sheet lined with aluminum foil and chill until the chocolate sets.

THE LAYERED LOOK: Make a parfait by layering chopped brownies or bar cookies with lightly sweetened whipped cream and fresh berries. Use a medium-size clear bowl or arrange in small clear glasses to make individual servings.

CHOP SHOP: Dice cookies and sprinkle them over ice cream.

BAKED ALASKAS: Top bar cookies with scoops of ice cream and freeze until firm (up to 2 days ahead). Place the cookie-ice cream combos on a foil-lined baking sheet. Make a simple meringue (see the baked Alaska recipes on pages 521-24) and swirl it over the combos, leaving about ¼ inch of space between the bottom of the meringue and the baking sheet. Bake in a 500°F oven until the meringue browns in spots (no more than 5 minutes), or use a kitchen torch to brown the meringues.

Lemon-Coconut Bars

The buttery coconut crust tempers the tang of the lemony filling in these delicious bars. For a tropical twist, substitute fresh lime juice and lime peel for the lemon in the filling. Makes 16

Crust

1 cup unbleached all purpose flour

¼ cup sugar

¼ teaspoon salt

¾ cup sweetened flaked coconut, toasted, cooled

6 tablespoons (¾ stick) chilled unsalted butter, cut into

½-inch cubes

Filling

¾ cup sugar

2 large eggs

¼ cup fresh lemon juice

1 tablespoon finely grated lemon peel

1 teaspoon unbleached all purpose flour

½ teaspoon baking powder

Pinch of salt

¼ cup powdered sugar

CRUST: Preheat oven to 350°F. Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang on 2 sides of pan. Butter foil. Blend flour, sugar, and salt in processor. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.

FILLING: Meanwhile, combine sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.

Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.

Using foil as aid, transfer lemon bars to work surface. Fold down foil sides. Cut into bars. Sift powdered sugar over.

DO AHEAD: Can be made 5 days ahead. Refrigerate lemon bars in single layer in airtight containers.

White Chocolate and Lime Cheesecake Bars

Here’s a no-bake bar cookie that’s just perfect for a summer barbecue. Chocolate curls are an easy way to dress up your desserts and impress guests—just soften a chocolate bar briefly on low power in the microwave, then run a vegetable peeler along one long side. Makes 9

7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

27 chocolate sandwich cookies (about 11 ounces)

½ cup chilled heavy whipping cream

1 8-ounce package Philadelphia-brand cream cheese, room temperature

3 tablespoons sugar

3 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

Lime slices or lime twists

White chocolate curls (optional)

Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang on all sides. Stir chopped white chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.

Beat cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake from pan. Fold down foil sides. Cut into bars. Garnish with lime slices or twists and white chocolate curls, if desired.

Apricot-Walnut Bars

Crisp shortbread crust topped with a moist apricot cake makes a delicious dessert, but these bars would also be terrific as a breakfast or brunch treat. Makes 1½ dozen

Shortbread Layer

Nonstick vegetable oil spray

1 cup unbleached all purpose flour

¼ cup sugar

Pinch of salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

Apricot Layer

⅔ cup (packed) dried apricot halves, coarsely chopped

⅓ cup unbleached all purpose flour

½ teaspoon baking powder

¼ teaspoon salt

2 large eggs

1 cup (packed) golden brown sugar

½ teaspoon vanilla extract

½ cup chopped toasted walnuts

Powdered sugar

SHORTBREAD LAYER: Preheat oven to 350°F. Spray 8×8×2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of prepared dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.

APRICOT LAYER: Meanwhile, place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain. Set aside and cool.

Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until blended. Stir in flour mixture, then nuts and apricots. Spread over shortbread.

Bake until puffed and dark brown and tester inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.

Cut into bars. Transfer to waxed paper. Sift powdered sugar over bars.

A Cut Above

Bar cookies don’t have to be sliced into traditional squares and rectangles. Try these shapes instead.

CIRCLES: Use a round cookie cutter to give your cookies some flattering curves. For clean edges, push straight down with the cookie cutter and wipe it clean after each cut.

MODERN RECTANGLES: Think thin. Use a ruler to divide the pan of cookies lengthwise into even strips. Make short, crosswise cuts to form bars. You can cut the bars all the same length, or mix things up and make some longer and some shorter.

DIAMONDS OR TRIANGLES: Look sharp with these pointy shapes. For diamonds, use a ruler to make diagonal cuts across the pan, then make diagonal cuts in the opposite direction. These cuts will form triangles along the edges of the pan. Serve the triangles with the diamonds or cut all the cookies into triangles by slicing the diamonds in half.

Triple-Cherry Streusel Bars

Dried sweet cherries, tart cherry preserves, and cherry brandy give these bars their triple hit of fruit flavor. If you don’t have kirsch (clear cherry brandy) on hand, you can use regular brandy or amaretto (almond-flavored liqueur) instead. Makes 2 dozen

Filling

1 cup dried Bing (sweet) cherries

1 cup tart red cherry preserves

1 tablespoon kirsch (clear cherry brandy)

Dough and Streusel

Nonstick vegetable oil spray

2 cups unbleached all purpose flour

⅔ cup sugar

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes

1¾ teaspoons vanilla extract

¼ teaspoon almond extract

3 tablespoons whole milk

1 cup (packed) sweetened flaked coconut

¾ cup sliced almonds

FILLING: Combine all ingredients in processor; blend to chunky puree.

DO AHEAD: Filling can be made 1 day ahead. Transfer filling to bowl; cover and refrigerate.

DOUGH AND STREUSEL: Preheat oven to 375°F. Line 13×9×2-inch metal baking pan with heavy-duty aluminum foil, leaving overhang on both long sides. Spray foil with nonstick spray. Blend flour, sugar, cinnamon, and salt in processor. Add butter, vanilla, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.

Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball. Press dough over bottom of prepared pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.

Add coconut and almonds to reserved 1 cup dough. Mix with fork, breaking streusel topping into small clumps.

Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool in pan on rack. Using foil as aid, lift cookie from pan. Fold down foil sides. Cut into bars.

DO AHEAD: Can be made 2 days ahead. Refrigerate in airtight container.

Classic Date Bars

The oat mixture does double duty in this recipe: Half of the mixture is pressed into the pan to form a buttery crust; the remainder is sprinkled over the filling, streusel-style. Makes 16

1½ cups water

1½ cups chopped pitted dates

1 teaspoon vanilla extract

1½ cups unbleached all purpose flour

1 cup (packed) dark brown sugar

1 cup old-fashioned oats

1½ teaspoons ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks) unsalted butter, diced, room temperature

Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Bring 1½ cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.

Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere.

Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

Fig and Rum Squares

A little rum in the spiced fig filling adds an adult edge to these tender bar cookies. Makes 1½ dozen

2 cups unbleached all purpose flour

1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

1 cup (packed) golden brown sugar, divided

¼ teaspoon salt

1 tablespoon ice water

1 9-ounce package dried black Mission figs, stemmed

6 tablespoons orange juice

2 tablespoons dark rum

1 tablespoon finely grated orange peel

1 teaspoon ground cinnamon

¾ cup sliced almonds

Preheat oven to 350°F. Blend flour, butter, ½ cup sugar, and salt in processor until coarse meal forms. Add 1 tablespoon ice water; blend until moist dough forms. Measure 1 cup dough; reserve for topping. Press remaining dough into 11½×7½-inch metal baking pan (do not clean processor).

Blend remaining ½ cup sugar, figs, orange juice, rum, orange peel, and cinnamon in processor to coarse paste. Spread filling over crust. Mix almonds into reserved 1 cup dough. Drop topping by small clumps onto filling. Bake until golden, about 35 minutes. Cool completely in pan. Cut into bars.

DO AHEAD: Can be made 8 hours ahead. Cover; store at room temperature.

Pumpkin Cheesecake Crumble Squares

Four layers of deliciousness: a crispy nutty crust, a creamy pumpkin filling, a tangy sour cream topping, and a sprinkling of streusel. These squares would be a natural addition to a Thanksgiving dessert lineup—but they’re irresistible any time of the year. Makes 16

Crust and Streusel

1 cup unbleached all purpose flour

¾ cup (packed) golden brown sugar

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

1 cup pecan halves

¾ cup old-fashioned oats

Filling

1 8-ounce package Philadelphia-brand cream cheese, room temperature

¾ cup canned pure pumpkin

½ cup sugar

1 large egg

1½ teaspoons ground cinnamon

1 teaspoon ground ginger

Topping

1 cup sour cream

2 tablespoons sugar

¼ teaspoon vanilla extract

CRUST AND STREUSEL: Preheat oven to 350°F. Generously butter 9×9×2-inch metal baking pan. Line rimmed baking sheet with parchment paper. Using on/off turns, blend flour, sugar, salt, and butter in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; using on/off turns, process until mixture is moistened but not clumping. Press 3½ cups crumbs onto bottom of prepared square pan. Transfer remaining crumbs to prepared baking sheet (do not clean processor). Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust in pan until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

FILLING: Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

TOPPING: Whisk all ingredients in small bowl. Spread topping evenly over hot filling. Bake until topping sets and is bubbling at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.

DO AHEAD: Can be made 2 days ahead. Keep chilled.

Cut into squares.

Banana-Oatmeal Bars with Chocolate Chunks

The dynamic duo of banana and oats makes these cookies perfect for breakfast or an afternoon snack. Makes about 2 dozen

2 cups unbleached all purpose flour

1 cup quick-cooking oats

1 tablespoon baking powder

¾ teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1¼ cups sugar

1¼ cups (packed) golden brown sugar

2 large eggs

⅔ cup mashed ripe bananas (about 2 large)

2 teaspoons vanilla extract

4 2.6-ounce bars semisweet chocolate (such as Hershey’s Special Dark), cut into ¾-inch pieces

1 cup pecans, toasted, chopped

Preheat oven to 350°F. Butter and flour 15×10×1-inch baking sheet. Blend flour, oats, baking powder, and salt in medium bowl. Beat butter in large bowl until fluffy. Add both sugars and beat until well blended. Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla. Stir in flour mixture, then chocolate and pecans.

Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 45 minutes. Cool in pan on rack. Cut into bars.

Ingredient Tip: Bananas

Don’t waste that one lonely overly ripe banana that hasn’t been eaten—peel it, place it in a resealable plastic freezer bag, and stick it in the freezer. Once you’ve collected a few bananas, use them in these delicious bar cookies or in banana bread. Thaw, then mash them in a bowl, and they are ready to use.

Coconut Macaroon Bars

These bar cookies have all the moist, chewy appeal of traditional macaroons. Makes 2 dozen

Crust

Nonstick vegetable oil spray

1¼ cups unbleached all purpose flour

⅓ cup sugar

½ teaspoon salt

10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes

1 large egg yolk

1 tablespoon heavy whipping cream

Filling

1 cup sugar

3 large eggs

¼ cup (½ stick) unsalted butter, melted, cooled

2 tablespoons unbleached all purpose flour

2 teaspoons vanilla extract

¼ teaspoon salt

1 7-ounce package sweetened flaked coconut

CRUST: Preheat oven to 350°F. Spray 13×9×2-inch metal baking pan with nonstick spray. Blend flour, sugar, and salt in processor. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add egg yolk and cream; blend until dough comes together in clumps. Press dough evenly over bottom of prepared pan. Bake crust until pale golden, about 15 minutes. Transfer to rack. Maintain oven temperature.

FILLING: Beat sugar, eggs, melted butter, flour, vanilla, and salt in medium bowl to blend. Beat in coconut. Pour filling over crust.

Bake dessert until golden brown on top and set in center, about 25 minutes. Cool in pan. Cut around pan sides to loosen. Cut into bars.

DO AHEAD: Can be made 2 days ahead. Store in airtight container and chill.

More to Try: Add Chocolate

For a delicious variation, spread a thin layer of melted semisweet chocolate over the crust before pouring on the coconut topping. After the bars are baked, drizzle them with more melted chocolate.

Double-Nut Maple Bars

This sweet and sticky bar cookie gets its deep caramel flavor from brown sugar and maple syrup. Makes 16

Crust

1¼ cups unbleached all purpose flour

⅓ cup sugar

Pinch of salt

6 tablespoons (¾ stick) chilled unsalted butter, cut into ½-inch cubes

1 large egg yolk

1 tablespoon whole milk

Filling

⅓ cup pure maple syrup

⅓ cup (packed) golden brown sugar

¼ cup heavy whipping cream

2 tablespoons (¼ stick) unsalted butter

¾ cup pecans, toasted, coarsely chopped

¾ cup walnuts, toasted, coarsely chopped

½ teaspoon vanilla extract

CRUST: Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Combine egg yolk and milk in small bowl. Drizzle egg mixture into processor; using on/off turns, process just until dough clumps together but is still dry. Transfer dough crumbs to prepared pan. Press crumbs onto bottom and halfway up sides of pan. Bake until crust is set and pale golden, about 25 minutes. Cool crust in pan on rack. Maintain oven temperature.

FILLING: Combine maple syrup, sugar, cream, and butter in heavy medium saucepan. Boil 2 minutes. Remove from heat, Stir in all nuts and vanilla.

Pour filling over crust, spreading nuts evenly. Bake until filling is bubbling all over, about 8 minutes. Transfer to rack and cool completely. Cut into bars and serve at room temperature.

DO AHEAD: Can be made 1 day ahead. Store between sheets of waxed paper in airtight container at room temperature.

Brown Sugar Bars with Milk Chocolate and Pecans

A bit of orange liqueur and some candied orange peel add a bright citrus note to these bars. Makes 16

1 cup unbleached all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup (packed) golden brown sugar

6 tablespoons (¾ stick) unsalted butter, melted

1 large egg

3 tablespoons Grand Marnier or other orange liqueur, divided

½ teaspoon vanilla extract

6 ounces high-quality milk chocolate (such as Lindt or Perugina), cut into ½-inch pieces

⅓ cup chopped pecans

¼ cup chopped candied orange peel

Preheat oven to 350°F. Butter 8×8×2-inch metal baking pan. Whisk flour, baking powder, and salt in small bowl. Whisk sugar, butter, egg, 2 tablespoons liqueur, and vanilla in large bowl to blend. Add dry ingredients; stir to blend. Stir in chocolate, pecans, and orange peel. Transfer batter to prepared pan.

Bake until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack. Brush top with remaining 1 tablespoon liqueur. Cool completely in pan. Cut into squares.

DO AHEAD: Can be made 2 days ahead. Wrap in plastic; store cookies at room temperature.

Technique Tip: Soften Up

Brown sugar is a mixture of white sugar and molasses, the molasses giving it a soft, moist texture. To keep brown sugar from drying out, be sure to store it in an airtight container at room temperature. If it does harden, there are easy ways to revive it. Add a piece of apple or a damp paper towel to the airtight container; keep it closed for a few days. You can also transfer the sugar to a microwave-safe dish, cover with damp paper towels, and microwave on high for 30 to 60 seconds, or simply let stand overnight.

Chocolate-Caramel Slice

A “slice,” a delicious dessert popular in Australia, has a shortbread base that is topped with a layer of caramel and a chocolate glaze. Balancing all that sweetness is a sprinkling of sea salt. Makes 20 to 24

Crust

1 cup unbleached all purpose flour

¼ cup (packed) golden brown sugar

2 teaspoons cornstarch

¼ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

1 tablespoon ice water

1 large egg yolk

Caramel Topping

1 14-ounce can sweetened condensed milk

½ cup (packed) golden brown sugar

6 tablespoons (¾ stick) unsalted butter, diced

2 tablespoons golden syrup (such as Lyle’s Golden Syrup) or dark corn syrup

1 teaspoon vanilla extract

Chocolate Glaze

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

3 tablespoons heavy whipping cream

Flaked sea salt (such as Maldon)

CRUST: Preheat oven to 350°F. Butter 12×8 ¼×1-inch fluted tart pan with removable bottom. Blend flour, sugar, cornstarch, and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of pan; pierce all over with fork [1]. Bake until golden, piercing if crust is bubbling, about 22 minutes. Cool completely.

CARAMEL TOPPING: Whisk milk, sugar, butter, syrup, and vanilla in heavy medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil gently until caramel is pale golden and thick and thermometer registers 225°F, whisking constantly, about 8 minutes. Pour caramel evenly over crust [2], then spread almost to edge of crust [3]; cool 15 minutes to set.

CHOCOLATE GLAZE: Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally until smooth (do not overheat or chocolate will separate). Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour.

DO AHEAD: Can be made 3 days ahead. Cover and keep refrigerated.

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

Ingredient Tip: Sweet and Salty

This recipe uses two ingredients from the U.K.—Lyle’s Golden Syrup (a popular British sweetener with a mild butterscotch flavor) and Maldon salt (salt crystals made from evaporated seawater). Both products are available at some supermarkets and specialty foods stores and online from amazon.com.

Pecan Squares

This combination of a crispy, buttery crust and chewy pecan topping is reminiscent of a pecan pie—but much simpler to make. Makes about 20

2 cups unbleached all purpose flour

½ cup powdered sugar

1 cup (2 sticks) chilled unsalted butter, cut into ½-inch cubes

2 cups pecan pieces

¾ cup (packed) golden brown sugar

¾ cup honey

6 tablespoons heavy whipping cream

Preheat oven to 350°F. Butter 13×9×2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golden, about 20 minutes. Maintain oven temperature.

Stir pecans, brown sugar, honey, and cream in heavy small saucepan over medium heat until sugar dissolves. Cook until mixture is bubbling around edges, about 2 minutes.

Pour pecan mixture over crust. Bake until filling is bubbling all over and is light caramel color, about 20 minutes. Cool completely.

DO AHEAD: Can be made 1 day ahead. Cover baking pan tightly and let stand at room temperature.

Cut into squares and serve.

Dried Fruit and Nut Bars

Looking for a healthful snack that actually tastes like something you’d want to eat anyway? These granola-type bars are packed with flavor and with good ingredients: whole grain cereal, walnuts, peanut butter, and three kinds of dried fruit. Makes about 1½ dozen

Nonstick vegetable oil spray

3 cups puffed whole grain cereal (such as from Kashi)

½ cup walnuts, chopped

¼ cup chopped pitted dates

¼ cup chopped dried tart cherries

¼ cup raisins

⅓ cup creamy peanut butter (do not use old-fashioned style or freshly ground)

¼ cup honey

¼ cup light corn syrup

Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Mix cereal, walnuts, dates, cherries, and raisins in medium bowl. Combine peanut butter, honey, and corn syrup in heavy small saucepan. Bring to boil, whisking constantly. Continue whisking until mixture is bubbling vigorously and thickens slightly, about 1 minute. Pour peanut butter mixture over cereal mixture in bowl; stir to blend. Transfer mixture to prepared pan; press to compact.

Bake until just golden around edges, about 10 minutes. Cool completely. Cut into bars.

DO AHEAD: Can be made 3 days ahead. Store in single layer between sheets of foil in airtight container at room temperature.

All Dressed Up

The quickest and easiest way to decorate your bar cookies is to melt some milk chocolate or bittersweet chocolate and spread it over the baked cookies, then choose your topping:

S’MORES: Sprinkle mini marshmallows over the melted chocolate. Broil just until the marshmallows brown in spots. This will happen quickly, so be sure to keep a close eye on the pan.

A NEW KIND OF CANDY BAR: For a kids’ party treat, top the melted chocolate with chopped up candy. Coarsely chopped toffee bars (such as Heath or Skor), Butterfinger candy bars, or peanut butter cups would all be delicious.

SNOWSTORM: Sprinkle sweetened coconut (toasted or untoasted) over the melted chocolate.

FRUITS AND NUTS: Top with your favorite combination. We like dried cranberries and chopped almonds or dried chopped apricots and pistachios.

ZIG AND ZAG: Melt some white chocolate and use a fork or spoon to drizzle it in a zigzag pattern over the dark chocolate.

CHILL OUT: Top the melted chocolate with fresh mint leaves or crushed peppermint candies (a nice choice for a holiday treat).