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Heat the caramels, butter, and condensed milk in a large heavy saucepan, over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth.

Spread caramel mixture evenly over baked crust and sprinkle with chocolate chips. Crumble remaining cookie dough mixture evenly over caramel.

Bake 20–25 minutes longer or until light golden brown. Cool for 1 hour. Refrigerate for 1 hour or until firm. Cut into bars.

MAKES 36 BARS.

CARROT CAKE BARS

I’d like to convince myself that eating one of these moist, cream cheese–topped bars is not an exercise in indulgence but rather good health. After all, carrots have been revered for their nutritional benefits for more than 2,000 years. You might just have to eat two to be on the safe side.

1 (18.25-ounce) package carrot cake or spice cake mix

2/3 cup vegetable oil

3 large eggs

1 cup shredded, peeled carrots

1 cup raisins (or dried cranberries)

1 cup chopped pecans, optional

1 recipe Cream Cheese Frosting (see page 366)

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

Mix the cake mix, oil, and eggs in a large bowl with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 1–2 minutes more, or until batter is smooth and very thick. Stir in the carrots, raisins, and pecans with a wooden spoon.

Spread the batter into the prepared pan, pressing out to cover the bottom (dough will spread as it bakes).

Bake for 22–25 minutes or until just set at center (do not overbake). Transfer to a wire rack and cool completely. Prepare Cream Cheese Frosting; spread over cooled bars. Cut into bars or squares.

MAKES 24 LARGE OR 36 SMALL BARS.

CASHEW BLONDIES

Butterscotch lovers will love this no-bake rendition of classic blondies. Although scrumptious with cashews, you can substitute the roasted nut of your choice, from almonds to macadamias to peanuts.

2 ½ cups finely crushed graham cracker crumbs

2 cups miniature marshmallows

1 cup lightly salted roasted cashews, chopped

1 cup butterscotch baking chips

1 cup canned evaporated milk

½ cup light corn syrup

1 tablespoon butter

1 tablespoon vanilla extract

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

Mix the crumbs, marshmallows, and cashews in a large bowl; set aside.

Combine the butterscotch chips, evaporated milk, and corn syrup in a medium saucepan. Stir over low heat until butterscotch chips are melted. Increase heat to medium; bring to a full boil. Boil for 10 minutes, stirring constantly. Remove from heat and stir in butter and vanilla until blended.

Immediately stir butterscotch mixture into the crumb mixture, mixing until well blended. Spread evenly in prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate until set, about 3 hours. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 24 BARS.

CASHEW CRUNCH BROWNIE BARS

Looking for a showstopper bar cookie? You’ve turned to the right page, and it couldn’t be easier than with this tiered treat. With but a few steps, you can take brownie mix to the ooh-aah level by covering it in layers of marshmallows, nuts, and chow mein noodles. The contrast of crispy and chewy is guaranteed to make this a “Wow!”-inducing dessert.

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

½ cup (1 stick) unsalted butter, melted

1 large egg

3 cups miniature marshmallows

1 (14-ounce) can sweetened condensed milk

½ cup creamy peanut butter

2 teaspoons vanilla extract

1 (3-ounce) can chow mein noodles

1 cup coarsely chopped roasted, lightly salted cashews or peanuts

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