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Heat the corn syrup and the remaining brown sugar in a large saucepan over medium heat, stirring constantly until mixture comes to a rolling boil. Boil for 1 minute. Remove from heat; stir in vanilla. Add the cereal and mix until well blended.

Using a square of wax paper, press half the mixture evenly and firmly into prepared pan. Spread evenly with date mixture. Press remaining cereal mixture evenly over date layer, pressing lightly. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 16 BARS.

CHEWY HEALTHNUT RAISIN BARS

You’ll never buy overpriced cereal bars from the supermarket again once you taste these chewy bars, which are equally loaded with great taste and good health.

2 cups 100 percent bran cereal (e.g., All-Bran cereal, not bran flakes)

¾ cup raisins or dried cranberries

½ cup chopped roasted nuts or roasted, shelled sunflower seeds

1 tablespoon butter

½ cup honey

¼ cup creamy peanut butter

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

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

In a large bowl stir together the cereal, raisins, and nuts. Set aside.

Combine the butter, honey, and peanut butter in a medium saucepan, over medium heat, stirring until mixture is melted and blended. Remove from heat. Stir in vanilla, cinnamon, and cereal mixture until well blended.

Using wax paper, press mixture evenly into prepared pan. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 16 BARS.

CHEWY MEXICAN CHOCOLATE BARS

If you are bewitched by a bit of spice in your sweets, than these south-of-the-border cookies are must-makes.

1 cup creamy peanut butter

1 cup light corn syrup

1 cup packed light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon cayenne pepper

1¼ cups semisweet chocolate chips, divided use

6 cups cornflakes cereal

1 cup coarsely chopped roasted peanuts

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

Combine the peanut butter, corn syrup, brown sugar, cinnamon, cloves, cayenne, and ¼ cup of the chocolate chips in a large saucepan over medium heat. Cook, stirring occasionally until smooth.

Remove from heat and quickly mix in the cornflakes, peanuts, and remaining chocolate chips until mixture is combined.

With a large square of wax paper, press the mixture into the prepared pan with a wooden spoon. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

CHOCOLATE CARAMEL PEANUT BARS

You’ll savor every bite of these caramel and chocolate-rich bars.

1½ cups roasted peanuts, divided use

1 sleeve saltine crackers (about 38 crackers), coarsely broken

1 cup semisweet miniature chocolate chips

1 cup miniature marshmallows

½ cup (1 stick) butter

1 (14-ounce) package caramels (about 50), unwrapped

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

Chop ½ cup of the peanuts; set aside. Mix remaining 1 cup peanuts, the cracker pieces, miniature chocolate chips, and marshmallows in large bowl; set aside.

Place the butter and caramels in a medium saucepan; cook on low heat until caramels are completely melted and mixture is well blended, stirring frequently. Pour over cracker mixture, tossing to coat well.

Gently press cracker mixture firmly into prepared pan with a square of wax paper. Sprinkle with reserved chopped peanuts; press gently into bars with square of wax paper. Refrigerate 30 minutes or until completely cooled. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

CHOCOLATE CARAMEL PEANUT BUTTER BARS

If ever there was a pull-out-all-the-stops bar cookie, this is it. Caramel, chocolate, cream cheese, peanut butter—on a scale of 1 to10, these are an 11.

1 (18.25-ounce) package white cake mix

1 cup quick-cooking oats

½ cup creamy-style peanut butter