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Melt the remaining stick of butter in a small saucepan set over low heat. In a large bowl beat the softened cream cheese and vanilla extract with an electric mixer set on medium speed until smooth, scraping down sides of bowl occasionally. Add the melted butter and remaining eggs; blend until smooth. Add the powdered sugar; blend until smooth. Stir in the crumbled cookies.

Spread cream cheese mixture over prepared crust. Bake for 42–45 minutes (do not overbake; bars should be slightly gooey). Transfer to a wire rack and cool completely. Cut into bars or squares. Cover and store in refrigerator.

MAKES 24 LARGE OR 36 SMALL BARS.

CRANBERRY CARAMEL BARS

Spectacular but easy, thanks to boxed cake mix and canned cranberry sauce.

1 (14-ounce) package caramels, unwrapped

2/3 cup half and half (light cream), divided

1 (18.25-ounce) package white cake mix

¼ cup (½ stick) butter, melted

1 teaspoon vanilla extract

1 (16-ounce) can whole cranberry sauce, stirred to loosen

½ cup chopped pecans

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 caramels with 1/3 cup of the cream in a heavy medium saucepan set over low heat, stirring until melted and smooth. Remove from heat and set aside momentarily.

Meanwhile, beat cake mix, remaining cream, melted butter, and vanilla extract in a large bowl with an electric mixer set on medium speed for 1–2 minutes, until blended. Pat half of the mixture into the bottom of prepared pan.

Bake crust for 10 minutes; remove from oven. Immediately spread with warm caramel mixture. Spoon cranberry sauce over caramel layer. Dot remaining cake mixture over cranberry layer; sprinkle with the chopped pecans.

Bake bars for 25–27 minutes or until topping is firm and deep golden. Transfer to wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

CRANBERRY-CAROB BACKPACKER BARS

Stow one or two of these high-energy bars in your backpack, and you’ll be able to climb mountains big and small.

1 cup dried cranberries

1½ cups carob chips or semisweet chocolate chips

¾ cup roasted, lightly salted shelled sunflower seeds

1 cup quick-cooking oats, uncooked

7 cups crisp rice cereal

1 cup honey

1 cup sugar

1½ cups crunchy-style peanut butter

1 cup powdered milk

1 teaspoon vanilla extract

½ teaspoon almond extract

Lightly spray a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray; set aside.

Combine the dried cranberries, carob chips, and sunflower seeds in a food processor. Pulse to chop until coarsely chopped (3–4 pulses). Transfer to a large bowl and mix in the oats and crisp rice cereal.

Mix the honey, sugar, and peanut butter in a medium saucepan. Cook and stir over low heat until blended and bubbly. Remove from heat and stir in the powdered milk, vanilla, and almond extract.

Pour the peanut butter mixture over the cereal mixture; mix with a wooden spoon until evenly coated. With a large square of wax paper, press the mixture into the prepared pan. Cool for 15 minutes. Cut into bars. Cool completely before removing from the pan. Store in covered containers between layers of wax paper.

MAKES 24 BIG BARS.

CRANBERRY CRUMBLE BARS

One bite of these humble, crumble-topped bars can turn my day around. Add a good book and a comfy chair and I’m all set. Sometimes “crumble” bars turn into just that: crumble. But you won’t have any problems with this recipe. Sugar cookie dough, mixed with a very short list of stir-ins, makes a sturdy base and topping for the thick layer of tart, whole-berry cranberry sauce. Few recipes are less complicated or more versatile, making these treats suitable for serving year-round.

1 (16.5-ounce) roll refrigerated sugar cookie dough, room temperature

1 cup regular or quick-cooking oats

3 tablespoons firmly packed dark brown sugar

1½ cups canned whole cranberry sauce (from