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½ teaspoon cinnamon

4 cups honey-nut O-shape oat cereal

1 cup chopped dried apples

Lightly spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside.

Combine the brown sugar and corn syrup in a large saucepan or Dutch oven. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat and stir in the almond butter and cinnamon. Add the cereal and dried apples, stirring until evenly coated.

Press hot cereal mixture evenly into prepared pan with a wooden spoon. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 16 BARS.

DULCE DE LECHE CREAM BARS

Inspired by Latin and South America’s beloved dessert, these creamy, caramel-filled bars are inarguably awesome.

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

½ cup (1 stick) unsalted butter, melted

4 large eggs

2 (8-ounce) packages cream cheese, softened

½ cup firmly packed brown sugar

3 tablespoons flour

1 tablespoon vanilla extract

1 cup sour cream

1 (17-ounce) jar premium caramel ice cream topping

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

Combine the brownie mix, melted butter, and 1 egg in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread mixture into prepared pan. Bake for 18 minutes. Remove from oven (leave oven on).

Meanwhile, in a large bowl beat the cream cheese, brown sugar, flour, and vanilla with electric mixer set on high until well blended. Add the sour cream; mix until blended. Add remaining eggs, one at a time, mixing on low after each addition until just blended. Add half of the caramel topping; mix on low until blended. Pour over hot crust.

Bake for 32–35 minutes or until center is just barely set. Transfer to a wire rack and cool completely. Refrigerate for at least 4 hours or overnight. Drizzle remaining caramel topping over bars; refrigerate until set. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

DULCE DE LECHE TRUFFLE BARS

Offer these sophisticated bars with strong cups of coffee or espresso drinks for a grown-up, coffeehouse-style splurge.

1 cup (2 sticks) butter, melted, divided use

2 ½ cups finely crushed crisp shortbread cookie crumbs

1 cup firmly packed dark brown sugar

1 (5-ounce) can evaporated milk (about 2/3 cup)

1 (10-ounce) package miniature marshmallows

2 cups butterscotch baking chips

2 teaspoons vanilla extract

1 cup toffee baking bits, divided use

Foil-line a 13 x 9 x 2-inch baking pan (see page xxiv); set aside.

In a large skillet melt ¾ cup (1½ sticks) of the butter over medium heat. In a large bowl mix the melted butter with the cookie crumbs. Transfer mixture to prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping.

Place the brown sugar, evaporated milk, marshmallows, and remaining ¼ cup butter in a large saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 5 minutes, stirring constantly. Reduce heat to medium-low and add the butterscotch chips. Stir until chips are completely melted. Remove from heat; stir in the vanilla extract and ½ cup of the toffee bits.

Pour mixture over prepared crust; spread evenly to cover. Sprinkle with the remaining toffee bits. Refrigerate for 2 hours or until firm. Cut into small bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

EGGNOG BARS

Rich with rum and spiced with nutmeg, these bars will be a surefire hit with holiday revelers.

2 cups crushed creme-filled vanilla sandwich cookies (about 24 cookies)

1/3 cup butter, melted

1 teaspoon ground cinnamon

¼ cup dark rum

2 teaspoons unflavored gelatin

1 cup chilled eggnog, divided use

1 (8-ounce) package cream cheese, softened

2/3 cup powdered sugar

¼ teaspoon ground nutmeg

Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray