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Combine the cookie crumbs, melted butter, and cinnamon in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.

Place the rum in a small saucepan; sprinkle gelatin over (do not stir). Let stand 5 minutes to soften. Add ¼ cup eggnog to saucepan and turn heat to medium. Whisk until hot but not boiling and gelatin is completely dissolved. Remove from heat and whisk in remaining eggnog. Let cool for 5 minutes.

In a large bowl beat the cream cheese, powdered sugar, and nutmeg with electric mixer on medium speed until creamy and smooth. Gradually add gelatin mixture, beating until well blended. Pour and evenly spread over prepared crust. Refrigerate for 3 hours or until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into bars. Store, loosely covered with foil or plastic wrap, in refrigerator.

MAKES 16 BARS.

ELEGANT ORANGE BARS WITH ALMOND COOKIE CRUST

I took a batch of these to a graduate school potluck party and the guests inhaled them. Once the crumbs had settled, more than a dozen people asked for the recipe, which I was as happy to share then as I am now. Similar to a traditional lemon bar, the filling is made extra easy with orange juice concentrate. If almonds do not suit your fancy, leave them out or use the nut of your choice—they are delicious any way you choose to serve them.

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

2/3 cup chopped almonds

3 tablespoons all-purpose flour

1 (6-ounce) container frozen orange juice concentrate, thawed

2 teaspoons grated orange zest

2 large eggs

3–4 tablespoons sifted powdered sugar, optional

Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.

Cut dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle with almonds; press firmly into dough.

Bake for 10–13 minutes or until dough is golden brown (dough will appear slightly puffed). Remove from oven.

Meanwhile, whisk together the orange juice concentrate, orange zest, and eggs in a medium bowl; blend until smooth with wire whisk. Carefully pour orange mixture over partially baked crust.

Bake for 18–23 minutes or until edges are golden brown and filling is set. Remove from oven and cool completely. Cut into bars and sprinkle with powdered sugar if desired.

MAKES 36 BARS.

ESPRESSO CHOCOLATE-CHIP CHEESECAKE BARS

Rich and gutsy, and especially delicious when shared with a fellow coffee lover, these bars will deliver you into the lap of luxury in just a few nibbles.

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

2 (8-ounce) packages cream cheese, softened

½ cup sugar

2 large eggs

4 teaspoons instant espresso (or coffee) powder

2 teaspoons vanilla extract

2/3 cup semisweet miniature chocolate chips

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 10–13 minutes or until light golden brown (dough will appear slightly puffed). Remove from oven.

In a medium mixing bowl place the cream cheese, sugar, and eggs; beat on medium speed with an electric mixer until smooth. In a small bowl stir together the instant espresso and vanilla until powder is dissolved. Beat the espresso mixture into cream cheese mixture until combined. Spread cream cheese mixture evenly over warm crust; evenly sprinkle with miniature chocolate chips.

Bake for 19–23 minutes or until just set. Cool in pan on a wire rack; cut into bars and chill. Store in refrigerator.

MAKES 36 BARS.

EXTRA-EASY CHOCOLATE-FROSTED ROCKY ROAD BARS

Yes, comfort can arrive in bar cookie form— here it is.

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

½ cup (1 stick) unsalted butter,