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CHUBBY ROCKY ROAD BARS

Whenever I make these bars they disappear instantly. Consequently, I make them often for sharing at potlucks, picnics, and other pitch-ins.

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

1 cup semisweet chocolate morsels, divided

1½ cups miniature marshmallows

½ cup chopped walnuts (or pecans)

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

Break up dough into the prepared pan; with floured fingers, press dough into pan to form an even layer.

Bake for 27–30 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle with half of the chocolate chips; keep oven on. Let stand 5 minutes until chips are shiny; spread chocolate chips with a knife to cover cookie layer.

Top with marshmallows, remaining morsels, and walnuts. Press down lightly. Bake an additional 5 minutes or until marshmallows begin to puff.

Remove from oven and cool on wire rack 15–20 minutes. Cut warm bars into pieces with wet knife.

MAKES 16 SQUARES.

CINNAMON BARS WITH CREAM CHEESE FROSTING

The down-home flavor of these cream cheese-frosted, cinnamon-y bars will surely bring back memories of cookies past.

2 large eggs, lightly beaten

1 cup firmly packed dark brown sugar

¾ cup (1½ sticks) butter

2 teaspoons ground cinnamon

2 ½ cups gingersnap crumbs

2 cups miniature marshmallows

½ cup finely chopped pecans, preferably skillet-toasted and cooled

1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla extract

2 cups powdered sugar

3–4 tablespoons milk

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

Combine the beaten eggs, brown sugar, butter, and cinnamon in a large saucepan. Bring to a boil and let cook on low for 2 minutes, stirring constantly. Remove from heat. Add the gingersnap crumbs, marshmallows, and pecans, mixing until blended.

Transfer mixture to prepared pan, pressing down and smoothing surface with a square of wax paper. Cool completely. Refrigerate while preparing topping.

Beat the cream cheese in a medium bowl, using an electric mixer, until smooth. Add the vanilla and powdered sugar and beat until smooth. Beat in enough of the milk to make frosting of spreading consistency.

Spread frosting over bars. Refrigerate overnight. Cut into small bars. Store in covered containers between layers of wax paper.

MAKES 24 BARS.

CINNAMON-CHIP CRANBERRY WALNUT BARS

Here’s a bar cookie that is as versatile as it is delicious. You can vary it in several ways: change the cranberries to another dried fruit (such as dried cherries, raisins, or snipped apricots), vary the choice of chips, or pick your favorite chopped nuts. Any way is a good way here.

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

½ cup (1 stick) unsalted butter, melted

1 (14-ounce) can sweetened condensed milk

1½ cups cinnamon flavored baking chips

1 1/3 cups sweetened dried cranberries

1 cup chopped walnuts

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 melted 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).

Spoon and spread condensed milk over partially baked crust. Sprinkle the cinnamon chips, dried cranberries, and nuts over condensed milk layer; press down firmly.

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

MAKES 24 LARGE OR 36 SMALL BARS.

CINNAMON-RAISIN WALNUT BARS

Cinnamon and spice are extra nice when accompanied by crunchy pecans and plump raisins in a quick cookie bar. For a tart contrast of flavors, substitute dried cranberries or tart dried cherries for the raisins.

1 (18.25-ounce)