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Bake for 30–34 minutes or until topping is firm. Transfer to a wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

ALMOND BUTTERSCOTCH SQUARES

Regardless of your feelings about nuts in desserts, you’re sure to love these sweet treats.

2 cups butterscotch baking chips

2 tablespoons vegetable shortening

½ teaspoon almond extract

1 cup miniature marshmallows

1 cup coarsely chopped honey-roasted almonds

2 cups crisp rice cereal

Lightly spray an 8 x 8 x 2-inch square baking pan with nonstick cooking spray; set aside.

Stir the butterscotch chips and shortening in a medium saucepan over low heat until chips are melted and mixture is smooth. Remove from heat; stir in the almond extract, marshmallows, almonds, and cereal. Mix well.

Spread mixture into the prepared pan with a wooden spoon. Chill until set. Cut into 24 small squares. Store in covered containers between layers of wax paper.

MAKES 24 SQUARES.

ALMOND JOYFUL BARS

As the name implies, these simple-to-make—and simply delicious—cookies bear a strong resemblance to the delectable candy with a similar name.

¼ cup (½ stick) butter

30 large marshmallows

1 teaspoon almond extract

1 cup very coarsely chopped, roasted, lightly salted almonds

2 cups sweetened flake coconut, divided use

3 ½ cups cornflakes cereal

1 1/3 cups milk chocolate chips

1 tablespoon vegetable shortening

Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.

Combine the butter and marshmallows in a large saucepan. Cook over medium heat, stirring occasionally, until melted and smooth. Stir in the almond extract, almonds, 1 cup of the coconut, and cornflakes. Using a large square of wax paper, press into the prepared pan and let sit for 30 minutes.

Melt the milk chocolate chips with the vegetable shortening in a small saucepan set over low heat, stirring until melted and smooth. Spread chocolate mixture over cooled bars and sprinkle with remaining coconut. Refrigerate for 30 minutes to set the chocolate. Cut into 36 bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

ALMOND SQUARES WITH DRIED CHERRIES

I don’t like to turn on the oven in the sweltering heat, but sometimes I want to bypass baking in the fall, too, especially when I’m pressed for time. These almond-accented bars, balanced with the tart-sweet taste of dried cherries, are a perfect solution.

3 cups bite-sized pieces shredded wheat cereal, coarsely crushed

¾ cup dried tart cherries or dried cranberries

½ cup chopped, lightly salted roasted almonds

½ cup light corn syrup or honey

½ cup firmly packed brown sugar

½ cup almond butter

1 teaspoon almond extract

Lightly spray an 8 x 8 x 2-inch square baking pan with nonstick cooking spray; set aside.

Place cereal, cherries, and almonds in a large bowl; set aside.

Bring the corn syrup, brown sugar, and almond butter to a boil in a medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in almond extract. Pour almond butter mixture over cereal mixture, stirring until blended.

Using a large square of wax paper, press firmly into prepared pan. Cool completely. Cut into 24 small squares. Store in covered containers between layers of wax paper.

MAKES 24 SQUARES.

ALMOND TOFFEE BARS

Who would guess that such a short list of ingredients could lead to such sweet success? It’s easy to keep all of the ingredients on hand, too, for spur-of-the-moment splurges. Earmark this one as a sure bet for group gatherings both for its brief preparation requirements and universal appeal.

1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled

1 cup semisweet (or milk) chocolate chips

1 cup toffee baking bits

1 cup sliced (or chopped) almonds

1 (14-ounce) can sweetened condensed milk

Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.

Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly