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Combine the brownie mix, melted butter, and egg in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press mixture into prepared pan. Bake for 20 minutes.

Remove pan from oven and layer with the banana chips, marshmallows, chocolate chips, and nuts; press down gently. Bake for 7–8 minutes more, until marshmallows are puffed and golden. Transfer to a wire rack and cool completely. Cut into bars. Store loosely covered at room temperature.

MAKES 24 LARGE OR 36 SMALL BARS.

GERMAN CHOCOLATE BARS

Delight chocolate aficionados with this gooey cookie bar that showcases chocolate in all its decadent glory.

1 (18.25-ounce) package German chocolate cake mix

1/3 cup butter, softened

2 large eggs

1 14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 1/3 cups flaked sweetened coconut, divided

1 cup chopped pecans

1½ cups milk chocolate chips, divided

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).

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

Whisk the condensed milk, remaining egg, and vanilla extract in a medium bowl until well blended. Stir in 1 cup of coconut, pecans, and ¾ cup milk chocolate chips. Spread mixture evenly over crust. Sprinkle with the remaining coconut and chocolate chips; lightly press into condensed milk layer.

Bake for 30–32 minutes or until center is almost set. Center will firm when cool. Transfer to wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

GERMAN CHOCOLATE CAKE BARS

All of the flavors of German Chocolate Cake—milk chocolate, coconut, and pecans—are loaded into this tasty recipe. It’s an ooey-gooey confection for anyone in need of a hearty dose of decadence.

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

2 large eggs

2 teaspoons vanilla extract

1 (15-ounce) can coconut pecan frosting

1 (14-ounce) can sweetened condensed milk

1 cup coarsely chopped pecans

1 (11.5-ounce) package milk chocolate chips

2 tablespoons vegetable shortening

Preheat oven to 350°F. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray or line with foil.

Cut cookie dough into 1/8-inch slices. Arrange slices in bottom of the prepared pan. Using floured fingers, press dough evenly in pan to form crust.

Bake for 8–11 minutes or until light golden brown and slightly puffed. Remove pan from oven and cool for 5 minutes.

Meanwhile, beat the eggs with in a large bowl electric beaters until foamy. Add the vanilla extract, frosting, and condensed milk; beat for 1 minute at medium speed or until well blended. Spoon and spread filling evenly over partially baked crust. Sprinkle with pecans.

Bake for an additional 20–24 minutes or until top is deep golden brown and center is set. Cool for 5 minutes.

Combine the chocolate chips and shortening in a small saucepan. Stir over medium heat until smooth and chips are melted. Carefully pour over filling; gently spread to cover. Refrigerate for 1½ hours or until chocolate is set. Cut into small bars. Store in refrigerator.

MAKES 64 BARS.

GIANDUIA BARS

The rich chocolate-hazelnut flavor of these European-inspired cookies qualifies them as classic. Plus, they’re practically foolproof, a fact appreciated by cooks of all experience levels.

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

1/3 cup butter, melted

½ cup heavy whipping cream

2 teaspoons unflavored gelatin

2/3 cup semisweet chocolate chips

1 (13-ounce) jar chocolate-hazelnut spread (e.g., Nutella)

Line an 8 x 8 x 2-inch pan with foil (see page xxiv). Lightly coat foil with nonstick cooking spray.

Combine the cookie crumbs and melted butter in