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18 double chocolate fudge sandwich cookies, divided

6 squares semisweet baking chocolate squares, divided

5 tablespoons butter, divided use

1 (4-serving-size) package instant chocolate pudding and pie filling

1½ cups powdered sugar

1/3 cup boiling water

½ cup chocolate-hazelnut spread (e.g., Nutella)

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

Finely crush 12 of the cookies; set aside. Coarsely crush remaining 6 cookies; set aside.

Melt 3 of the chocolate squares and 4 tablespoons (½ stick) butter in a medium saucepan over low heat, stirring until completely melted. Stir until chocolate is completely melted and mixture is well blended. Stir in the finely crushed cookies. With a large square of wax paper, firmly press into prepared pan.

Combine the dry pudding mix and powdered sugar in a medium bowl. Add the boiling water gradually, stirring until well blended. Whisk in the chocolate-hazelnut spread until well blended. Spread evenly to cover bottom of crust.

Melt the remaining chocolate squares and 1 tablespoon butter in a small saucepan; stir until chocolate is completely melted. Spread carefully over the pudding mixture; sprinkle the coarsely crushed cookies over bars. Refrigerate at least 1 hour or until set. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 16 BARS.

CHOCOLATE LINZER BARS

These bars are loosely based on Linzer Torte, an Austrian pastry concoction made with almonds and raspberry jam. For a more pronounced almond accent, mix the preserves with 1 teaspoon almond extract before spreading over bars.

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

1½ teaspoons ground cinnamon

1½ cups quick-cooking oats

1 cup finely chopped almonds

1 cup (2 sticks) unsalted butter, melted

1 (12-ounce) jar seedless raspberry preserves

1 cup miniature semisweet chocolate chips

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, cinnamon, oats, almonds, and melted butter in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan.

Spread base layer with preserves. Add chocolate chips to remaining crumb mixture. Sprinkle crumb mixture over preserves, and press down firmly.

Bake for 28–30 minutes or until topping is firm to the touch. Transfer to a wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

CHOCOLATE-MARSHMALLOW BARS

Rich and chewy with marshmallows and two kinds of chips, these cookie bars are worth every gooey bite.

½ cup (1 stick) butter

2 cups semisweet chocolate chips

1 cup butterscotch baking chips

1 cup creamy peanut butter

4 cups crisp rice cereal

3 cups miniature marshmallows

¾ cup chopped walnuts or pecans, skillet toasted and cooled (see page xviii), optional

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

Melt the butter, chocolate chips, and butterscotch chips in a large saucepan or Dutch oven set over low heat, stirring constantly until melted and smooth. Mix in the peanut butter until blended. Remove the saucepan from the heat. Add the cereal, marshmallows, and nuts, if desired, and toss until well coated.

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

MAKES 36 BARS.

CHOCOLATE PEANUT BUTTER CRISP RICE BARS

Always a favorite with kids, these rich bars belie their short list of ingredients.

2 cups semisweet chocolate chips

2/3 cup creamy peanut butter

6 cups crisp rice cereal

3 cups miniature marshmallows

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

In a large saucepan melt the chocolate chips and peanut butter over low heat, stirring