• Choose a category
• All
• Classic-Fiction

Bake for 30–34 minutes or until topping is firm to the touch. Transfer to wire rack and cool completely.

MAKES 24 LARGE OR 36 SMALL BARS.

DEEP DARK CHOCOLATE SOUR CREAM BARS

Surrender to the sublime. Smooth and deeply chocolate, chocoholics will be hard-pressed to find a more opulent option.

1 (18.25-ounce) package chocolate fudge cake mix

4 large eggs

¾ cup (1½ sticks) butter, melted, divided

1 cup sour cream (not reduced fat)

1/3 cup light brown sugar, packed

2 cups semisweet chocolate chips

1–2 tablespoons unsweetened cocoa powder

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).

Reserve 1 cup of the cake mix; set aside. Place remaining cake mix, 1 of the eggs, and ¼ cup melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Press mixture into prepared pan.

Mix remaining eggs, sour cream, brown sugar, and remaining melted butter in medium bowl with electric mixer set on low speed until well blended. Add reserved cake mix, beating for 2 minutes on medium speed until mixture is smooth; stir in chocolate chips. Pour over prepared crust.

Bake for 35–38 minutes, until just set and light golden on top. Transfer to wire rack and cool completely. Cut into bars and sift with cocoa powder.

MAKES 24 LARGE OR 36 SMALL BARS.

DEEP DARK CHOCOLATE TRUFFLE BARS

These loaded confections are a luxurious coalescence of a crunchy cookie crust and a liqueur-spiked layer of chocolate fudge. All that and they can be made up to a day ahead of time, too.

1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled

1½ cups semisweet chocolate chips

1 (14-ounce) can sweetened condensed milk

1½ tablespoons orange (or coffee) liqueur

½ cup white chocolate chips

1 tablespoon shortening

Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust.

Bake for 15–18 minutes or until deep golden brown (dough will appear puffed). Cool completely.

Combine semisweet chocolate chips and sweetened condensed milk in medium saucepan over low heat; stir until smooth and chips are melted. Remove from heat and stir in liqueur; spread over cooled crust.

Combine white chocolate chips and shortening in small saucepan over low heat. Stir until melted and smooth. Drizzle over chocolate-liqueur layer. Refrigerate for 1–2 hours or until set. Cut into bars or squares. Store in refrigerator.

MAKES 36 PIECES.

DELUXE CHOCOLATE CARAMEL CANDY BARS

These luscious treats are a cross between a cookie and a candy bar. In other words, to die for. For a birthday treat, serve them warm, topped with a scoop of ice cream, sliced bananas, and fudge sauce for a brownie banana split. Don’t forget the whipped cream, cherries, and nuts!

1 (18.25-ounce) package butter pecan cake mix

½ cup (1 stick) butter, melted

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1½ cups coarsely chopped pecans

1½ cups sweetened flaked coconut

20 caramels, unwrapped

2 tablespoons milk

1 cup semisweet chocolate chips

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Spray an 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix and melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended and crumbly. Press mixture into bottom of prepared pan. Bake for 10 minutes.

While crust bakes, whisk together the condensed milk and vanilla extract in a large mixing bowl. Sprinkle pecans and coconut over baked crust; pour condensed milk mixture over pecans and coconut.

Bake for an additional