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Combine the caramels, sweetened condensed milk, and butter in a medium saucepan. Cook over medium-low heat until caramels are almost melted. Whisk until smooth.

Gently spread caramel mixture over partially baked brownie. Sprinkle caramel with candy bars. Spread remaining unbaked brownie batter evenly over candy bars. Sprinkle with pecan halves.

Bake 20–25 minutes longer until top is just set. Transfer to a wire tack and cool completely. Cover and refrigerate. Lift chilled brownies from pan onto cutting board. Cut into 48 small bars.

MAKES 48 SMALL BROWNIES.

CAPPUCCINO BARS

If you love coffee or espresso drinks, you’ll savor the flavor of these rich, layered bars.

9 tablespoons butter, softened, divided use

6 (1-ounce) squares semisweet chocolate, divided use

1/3 cup firmly packed light brown sugar

2 cups chocolate wafer or chocolate graham cracker crumbs

1 cup finely chopped walnuts

1 teaspoon vanilla extract

2 teaspoons instant espresso or coffee powder

2 cups powdered sugar, sifted

1 (3-ounce) package cream cheese, softened

2 ½ tablespoons milk

Lightly spray an 9 x 9 x 2-inch pan with nonstick cooking spray; set aside.

Melt 8 tablespoons (1 stick) of the butter with 3 squares of the chocolate in a medium saucepan. Remove from the heat; stir in the brown sugar, chocolate wafer crumbs, and walnuts. Press mixture into prepared pan with a large square of wax paper. Chill for 1 hour.

Combine the vanilla and espresso powder in a small cup, stirring until dissolved. Blend the espresso mixture, powdered sugar, cream cheese, and milk in a medium bowl with an electric mixer set on medium until mixture has an icing-like consistency; spread over bars. Chill for 30 minutes.

Melt the remaining butter with the remaining chocolate, stirring until mixture is smooth. Spread over the top of the bars. Chill for 1–2 hours. Cut into 16 squares by dipping a sharp knife in hot water and let it melt through the chocolate.

Store in covered containers between layers of wax paper.

MAKES 16 SQUARES.

CARAMEL APPLE BARS

So easy and so good, these really do taste like caramel apples thanks to the apple juice concentrate and dried apples.

8 cups sweetened puffed wheat cereal

1½ cups chopped dried apples

½ cup chopped roasted almonds or peanuts

1 (14-ounce) package caramels, unwrapped

½ (6-ounce) container frozen apple juice concentrate, thawed

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

In a large bowl mix the cereal, dried apples, and nuts.

Microwave the caramels and apple juice concentrate on high in a medium microwavable bowl for 2 minutes or until caramels are melted, stirring every minute. Immediately pour over cereal mixture; mix lightly until well coated.

With a large square of wax paper, press into the prepared pan. Refrigerate for 30 minutes or until firm. Cut into 24 bars. Store in covered containers between layers of wax paper.

MAKES 24 BARS.

Variation:

CARAMEL NUT BARS: Replace the dried apples and ½ cup almonds with 1½ cups lightly salted roasted nuts, any variety, coarsely chopped. Use 3 tablespoons milk in place of the juice concentrate.

CARAMEL APPLE CHOCOLATE CRUMBLE BARS

We all know what a ho-hum cookie is; we’ve had many too many of them in our times. These cookie bars are the exact opposite. Like a chocolate-dipped caramel apple, they are pure panache.

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

2 ¼ cups quick-cooking oats

1 cup (2 sticks) unsalted butter, melted

1 cup semisweet or milk chocolate chips

4 ½ cups coarsely chopped peeled tart apples (about 4 large apples)

3 tablespoons all-purpose flour

1 (14-ounce) bag caramels, unwrapped

2 tablespoons cream or milk

Preheat oven to 350°F (325°F 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, oats, and melted