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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 to form crust.

Bake for 10–13 minutes or until dough is golden brown (dough will appear slightly puffed). Remove from oven.

Meanwhile, beat the cream cheese, granulated sugar, eggs, and almond extract in another bowl with an electric mixer set on high until smooth, stopping mixer occasionally to scrape the sides of the bowl with a rubber spatula.

Spread over partially baked crust. Dollop preserves over cream cheese layer (does not need to completely cover cream cheese layer). Sprinkle coconut and almonds over preserves. Return to oven and bake for 22–25 minutes, until coconut is golden.

Cool completely; cut into bars. Serve room temperature or chilled. Store in refrigerator.

MAKES 36 BARS.

APRICOT COCONUT BARS

Whenever I return home to the San Francisco Bay Area to visit family, I try to stop by Yanni’s produce store on College Avenue in Oakland to pick up a bag of apricot candies from their large bin selection of natural foods. They are so good because they are so very apricot: finely chopped dried apricots pressed together and rolled in shredded coconut. These bars capture the same ambrosial combination of apricot and coconut with the added, unbeatable base layer of chocolate.

1 (19.5- to 19.8-ounce) package brownie mix

½ cup (1 stick) unsalted butter, melted

1 (14-ounce) can sweetened condensed milk

2 large eggs

1½ cups sweetened shredded coconut

1½ cups finely chopped dried apricots

Preheat oven to 350°F (325° for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Combine the brownie mix and melted butter in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press mixture into prepared pan. Bake for 15 minutes. Remove from oven (leave oven on).

Meanwhile, whisk condensed milk and eggs in a medium mixing bowl until blended. Stir in coconut and apricots. Spread mixture evenly over hot crust.

Return to oven and bake 22–25 minutes longer or until golden around edges. Transfer to a wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

APRICOT MOUSSE BARS

Delicate and lovely, these light and creamy bars are one-of-a-kind. If you like, substitute canned peaches or fresh mangoes for the apricots.

2 cups crushed creme-filled lemon sandwich cookies (about 24 cookies)

1/3 cup butter, melted

1 cup canned, drained apricot halves

½ cup orange juice, divided

2 ¼ teaspoons unflavored gelatin

1/3 cup sugar

2/3 cup heavy whipping cream

Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.

Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.

In a blender or food processor puree the apricots with ¼ cup of the orange juice; set aside. Place the remaining ¼ cup orange juice in a small saucepan. Sprinkle gelatin over (do not stir). Let stand 5 minutes to soften.

Add sugar and apricot puree to saucepan. Stir over low heat for 4–6 minutes until both the sugar and gelatin are dissolved. Remove from heat. Let cool for 20–25 minutes until it reaches room temperature.

Beat the whipping cream in a medium bowl with an electric mixer set on high speed until soft peaks form. Gently stir in cooled apricot mixture until just blended. Pour mixture over chilled crust. Refrigerate for 3 hours until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into 24 small squares. Store, loosely covered with plastic wrap, in the refrigerator.

MAKES 24 BARS.

BACKPACKER BARS

Just one of these bars is enough to help you hit the