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WHITE CHOCOLATE-LEMON CHEESECAKE BARS: Prepare as directed above but substitute lemon cake mix for the chocolate cake mix. Reduce sour cream to ¾ cup and add ¼ cup fresh lemon juice to cream cheese batter. Substitute white chocolate chips for the semisweet chocolate chips.

WHITE CHOCOLATE-LATTE CHEESECAKE BARS: Prepare as directed above but substitute vanilla cake mix for the chocolate cake mix. Add 2 ½ teaspoons instant espresso or coffee powder dissolved in 2 teaspoons vanilla extract into the cream cheese batter and substitute white chocolate chips for the semisweet chocolate chips.

IRISH CREAM-MILK CHOCOLATE CHEESECAKE BARS: Prepare as directed above but substitute vanilla cake mix for the chocolate cake mix, ½ cup Irish cream liqueur for ½ cup of the sour cream, and milk chocolate chips for the semisweet chocolate chips.

CHOCOLATE-CHIP CHEESECAKE CHUBBIES

I am a fool for cheesecake. Lucky for me with these delectable bars I can get all of the richness and flavor of my favorite dessert with minimal fuss and a fraction of the time it takes to make a regular cheesecake. Be sure to cool the pan of bars completely before cutting into squares.

1 (8-ounce) package cream cheese, softened

1/3 cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 (16.5-ounce) roll refrigerated chocolate-chip cookie dough

Preheat oven to 350°F. Spray an 8-inch pan with nonstick cooking spray or line with foil.

Combine the cream cheese, sugar, egg, and vanilla in a medium bowl; beat with electric beaters on high, stopping to scrape down sides of the bowl with a rubber spatula once or twice, until smooth. Stir in chocolate chips; set aside.

Cut cookie dough in half. With floured fingers, press half of dough in bottom of prepared pan. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of the cookie dough over cream cheese mixture (need not completely cover cream cheese layer).

Bake for 32–36 minutes or until golden brown and firm to the touch; cool completely. Cut into bars. Serve room temperature or chilled. Store in refrigerator.

MAKES 16 BARS.

CHOCOLATE-CHIP OATMEAL BARS

Apple pie is often heralded as the favorite American dessert, but a strong case can be made for the chocolate-chip cookie. This no-bake, bar version is a bit of a departure, but it is still scrumptious and rich with the familiar flavors of chocolate, brown sugar, and vanilla.

2 ½ cups crisp rice cereal

2 cups quick-cooking oats, uncooked

½ cup firmly packed dark brown sugar

½ cup light corn syrup

½ cup creamy peanut butter

1 teaspoon vanilla extract

1 cup semisweet or milk chocolate chips

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

Combine the rice cereal and oats in a large bowl; set aside.

Bring the brown sugar and corn syrup to a boil in a small saucepan set over medium-high heat, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until blended.

Pour peanut butter mixture over cereal mixture, stirring until coated. Let mixture stand for 2 minutes. Stir in the chocolate chips. With a large square of wax paper, press mixture into prepared pan. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 12 BARS.

CHOCOLATE-CHIP PB AND J BARS

I cannot be left alone with these cookies— they are just that good! And because it’s easy to keep all of the ingredients on hand, they are (dangerously!) easy to throw together at a moment’s notice.

1 (16.5-ounce) roll refrigerated chocolate chip cookie dough

3 tablespoons creamy or chunky-style peanut butter

¼ cup strawberry jam or grape jelly

1 tablespoon all-purpose flour

Preheat oven to 325°F. Spray the bottom of an 8-inch-square baking pan with nonstick cooking spray.

Cut dough crosswise into thirds. Break up 2/3 of the dough into prepared pan. Allow to soften for 5–10 minutes. Pat dough gently to cover bottom using fingertips. Spread