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Place the cake mix, softened butter, and egg in a large bowl. Blend with an electric mixer set on low speed until all dry ingredients are moistened and mixture is well blended and crumbly. Press half of mixture evenly into bottom of prepared pan. Bake for 15 minutes.

Meanwhile, whisk together the lemon zest and condensed milk with the lemon juice in a medium bowl. Stir until well-blended.

Arrange blackberries evenly over surface of partially baked crust. Pour lemon mixture over blackberries as evenly as possible; sprinkle with reserved crumb mixture.

Bake for 20–24 minutes or until topping is golden brown. Transfer to wire rack and cool completely. Cut into bars. Store in the refrigerator.

MAKES 24 LARGE OR 36 SMALL BARS.

FRESH CRANBERRY-CARAMEL STREUSEL BARS

You know that cookie on the Christmas cookie plate that everyone fights over? This is it. You may not have considered the combination of cranberry and caramel before now, but you’ll never forget it after tasting these rich treats. They are definitely holiday fare, but if you stow a few bags of fresh cranberries in the freezer, you can make and enjoy them year-round.

1 (18.25-ounce) package yellow cake mix

1 cup (2 sticks) butter, melted

2 1/3 cups quick-cooking oats

1 (12-ounce) jar caramel ice cream topping

1 (10-ounce) package chopped dates

1 1/3 cups chopped fresh cranberries

¾ 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).

Set aside 1/3 cup cake mix. Place the remaining cake mix and melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on medium speed until well blended and smooth. Stir in oats until blended. Press half of mixture evenly into prepared pan.

Whisk the caramel topping and reserved 1/3 cup cake mix in a medium bowl until blended; mix in the dates and cranberries. Spoon and spread the caramel mixture over prepared crust; top with reserved crumb mixture and pecans and press down gently.

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.

FROSTED CHOCOLATE CANDY BAR CHEWS

When the season of potlucks, parties, and pitch-ins rolls around, we all need a few terrific, foolproof recipes to prepare and take in short order. These candy bar-like cookies fit the bill, deliciously.

1 cup light corn syrup

1 cup packed light brown sugar

1 cup peanut butter

8 cups crisp rice cereal

1 cup milk chocolate chips

1 cup butterscotch chips

Lightly spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.

Place the corn syrup and brown sugar in a medium-size saucepan. Stir to combine. Cook over medium heat, stirring frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter.

Add the cereal and stir until evenly coated. With a large square of wax paper, press mixture evenly and firmly in bottom of prepared pan. Cool.

Melt the chocolate and butterscotch chips together in small saucepan over very low heat, stirring constantly. Spread evenly over cereal mixture. Cool completely. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

FUNKY, CHUNKY CHOCOLATE BANANA CHIP BARS

Banana chips definitely add the “funky” to these chunky bars. Look for them in the health food or dried fruit sections of the supermarket. To break them up for this recipe, place in a large zip-top plastic bag and hit several times with a can or rolling pin.

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

½ cup (1 stick) unsalted butter, melted

1 large egg

2 cups broken banana chips

2 cups miniature marshmallows

1 cup milk or semisweet chocolate chips

1 cup chopped walnuts or pecans

Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch