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MAKES 24 LARGE OR 36 SMALL BARS.

COLOSSAL CRANBERRY PECAN CHUNKERS

Years ago I was stranded in Chicago’s O’Hare Airport for most of the day on a Christmas trip home from college. Exhausted and ravenous, I stumbled into a sandwich shop for sustenance and discovered one of the most delectable bar cookies I have ever encountered. Thick, rich, and loaded with dried cranberries, pecans, and white chocolate, I almost wished for an added delay. Here is my shortcut version of that mouthwatering cookie. The vanilla extract is optional, but works wonderfully to bring out the cookie’s colossal combination of flavors.

1 (16.5-ounce) roll refrigerated sugar cookie dough

1 cup coarsely chopped pecans

¾ cup dried cranberries

1 teaspoon vanilla extract (optional)

1¼ cups white chocolate chips, divided

1 tablespoon vegetable shortening

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

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the pecans, cranberries, vanilla, if desired, and ¾ cup white chocolate chips; mix well (mixture will be stiff). With floured hands, press dough into the prepared pan.

Bake for 27–30 minutes or until a toothpick inserted near center comes out clean. Cool completely in pan on wire rack.

Melt reserved ½ cup white chocolate chips and shortening in a small saucepan set over low heat, stirring constantly until smooth; drizzle over cooled base. Cut into squares.

MAKES 16 CHUNKY SQUARES.

Baker’s Note

For an extra-rich variation, frost the bars with White Chocolate Cream Cheese Frosting (see page 377) in place of the white chocolate drizzle.

COOKIES AND CREAM BARS

Semisweet chocolate and vanilla pudding mix transform chocolate sandwich cookies into sublime treats.

28 creme-filled chocolate sandwich cookies

¼ cup (½ stick) butter

1/3 cup milk

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

1 cup powdered sugar

1 teaspoon vanilla extract

2 (1-ounce) squares semisweet baking chocolate, coarsely chopped

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

Finely crush 20 of the cookies; set aside. Coarsely crush the remaining 8 cookies; set aside.

Microwave the butter on high in a large microwavable bowl for 30 seconds or until butter is melted. Add the 20 finely crushed cookies; mix well. With a large square of wax paper, press crumb mixture firmly onto bottom of prepared pan.

Microwave the milk in a small microwavable bowl on high for 1 minute or until very hot. Whisk in dry pudding mix, powdered sugar, and vanilla until well blended. Pour over crust; spread to completely cover crust. Sprinkle with reserved coarsely crushed cookies.

Place the chopped chocolate squares in small microwavable bowl. Microwave on high for 45 seconds; stir until chocolate is completely melted. Drizzle melted chocolate over pudding mixture. Refrigerate for 1 hour or until set. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 20 BARS.

COOKIES AND CREAM GOOEY CHESS SQUARES

Life moves quickly these days, but here’s a delicious reason to slow down: rich and gooey and oh-so-comforting bar cookies, filled with more chopped creme-filled cookies. They’ll bring everyone to the kitchen.

1 cup (2 sticks) butter, divided

1 (18.25-ounce) package chocolate cake mix

4 large eggs

1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla extract

1 (16-ounce) box powdered sugar

12 creme-filled chocolate sandwich cookies, coarsely crumbled

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).

Melt ½ cup (1 stick) of the butter in a small saucepan set over low heat. Beat the cake mix, melted butter, and 1 egg in a large bowl with an electric mixer set on medium speed until well blended (mixture will come together as a thick