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Using a large square of wax paper, press mixture evenly into prepared pan. Chill in refrigerator for about 45 minutes to set. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 18 BIG BARS.

CHOCOLATE RAISIN PECAN BARS

No reason is needed for stirring up a batch of these rich bar cookies—the arrival of the weekend or the end of the workday is grounds enough. Raisins are my favorite for this recipe, but feel free to substitute an equal amount of dried cranberries or chopped dried apricots.

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

½ cup (1 stick) unsalted butter, melted

1 (14-ounce) can sweetened condensed milk

¾ teaspoon ground cinnamon

1½ cups raisins

2 cups semisweet chocolate chips

1 cup coarsely chopped pecans

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 and butter in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press mixture into prepared pan.

Bake for 15 minutes. Remove from oven (leave oven on).

Combine the condensed milk, cinnamon, and raisins in a medium mixing bowl and stir until blended. Spoon and spread mixture over hot crust. Sprinkle with chocolate chips and pecans; gently press into condensed milk layer.

Bake 16–18 minutes longer or until lightly browned at edges. Transfer to a wire rack and cool completely. Cut into bars. Store loosely covered at room temperature.

MAKES 24 LARGE OR 36 SMALL BARS.

CHOCOLATE RASPBERRY LINZER BARS

These intensely chocolate bars are a long way from their Austrian forebears, marrying traditional sense with modern sensibility.

1 (18.25-ounce) package chocolate cake mix

1 cup finely chopped almonds

1/3 cup vegetable oil

1 large egg

1 teaspoon almond extract

1 (12-ounce) jar seedless raspberry preserves

1 cup miniature chocolate chips

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).

Combine the cake mix, almonds, oil, egg, and almond extract in a large bowl. Blend with an electric mixer set on medium speed until blended and crumbly. Set aside 1½ cups of the crumb mixture. Firmly press remaining crumb mixture into bottom of prepared pan.

Spread raspberry preserves evenly over crust. Sprinkle with reserved crumb mixture and miniature chocolate chips; gently press into filling layer.

Bake for 25–28 minutes or until topping is firm to the touch. Transfer to wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

Variations:

CLASSIC LINZER BARS: Prepare as directed above but use vanilla cake mix in place of chocolate cake mix and eliminate the chocolate chips.

SACHER TORTE BARS: Prepare as directed above but use apricot preserves ’-. in place of the raspberry preserves.

CHOCOLATE RASPBERRY TRUFFLE BARS

A combination of rich and richer, these confections are a scrumptious mix of two favorite flavors: chocolate and raspberry. For an extra-special treat, poke 24 fresh raspberries into the chocolate mixture before chilling, then cut into squares with a raspberry in the center of each square.

½ cup plus 1 tablespoon butter, divided

¼ cup packed light brown sugar

2 cups chocolate wafer or chocolate graham cracker crumbs

1/3 cup canned sweetened condensed milk

3 tablespoons seedless raspberry jam

1 1/3 cups semisweet chocolate chips

1–2 tablespoons powdered sugar

Foil-line an 8 x 8 x 2-inch baking pan (see page xxiv); set aside.

Melt ½ cup (1 stick) of the butter. combine the melted butter, brown sugar, and chocolate wafer crumbs in a medium mixing bowl with a wooden spoon until well blended. With a large square of wax paper, press mixture into bottom of prepared pan; chill about 20 minutes