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Combine the cookie crumbs and melted butter 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 liqueur in a small cup; sprinkle gelatin over (do not stir). Let stand for 5 minutes to soften.

Heat the cream in a small saucepan set over medium heat, until hot but not boiling. Add the gelatin mixture. Whisk and stir until gelatin is completely dissolved. Remove from heat and set aside momentarily.

Beat the cream cheese and powdered sugar in a large bowl with electric mixer on medium speed until creamy. Gradually add gelatin-cream mixture, beating on low speed and occasionally scraping sides of bowl with rubber spatula, until well blended. Pour and spread cream cheese mixture evenly over prepared crust; sprinkle with chocolate chips.

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.

HIGH-ENERGY DRIED FRUIT BARS

One thing’s for certain—you’ll expend very little energy making these power-packed treats, which stir together in no time. For a chocolate twist, substitute an equal amount of chocolate-hazelnut spread for the peanut butter.

4 cups wheat and barley nugget cereal (e.g., Grape Nuts)

1 cup dried fruit, such as raisins, cranberries, cherries, or dried fruit bits

1 cup honey

1 cup packed light brown sugar

¾ cup creamy peanut butter

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

Place the cereal and fruit in a large bowl; set aside.

Mix the honey, brown sugar, and peanut butter in a medium saucepan. Bring to a boil over medium-low heat, stirring occasionally. Pour peanut butter mixture over cereal and fruit mixture, stirring until blended.

With a large square of wax paper, press mixture firmly into prepared pan. Cool completely. Cut into bars. Wrap bars individually with plastic wrap. Store in tightly covered container.

MAKES 30 BARS.

HOLIDAY HONEY-GUMDROP BARS

These showy cookies feature the flavors and the colors of Christmas with very little effort.

1 (13-ounce) package (about 8 cups) honey graham cereal squares

2 cups red and green small spice drops

2 cups white chocolate chips or vanilla baking chips

1/3 cup butter

¼ cup honey

1 (10-ounce) package miniature marshmallows

1 teaspoon ground ginger

1 teaspoon vanilla extract

Lightly spray a 13 x 9 x 2-inch square baking pan with nonstick cooking spray; set aside. Lightly spray a large bowl with nonstick cooking spray. Combine the cereal and spice drops in the bowl; set aside.

Melt the white chocolate chips with the butter and honey in a large saucepan over low heat, stirring until melted and smooth. Add the marshmallows and cook, stirring constantly, until melted and smooth. Remove from heat and stir in the ground ginger and vanilla.

Pour the marshmallow mixture over the cereal mixture in bowl, folding gently to mix. Turn into sprayed pan. With large square of wax paper, press and spread mixture evenly in pan. Cool for 30 minutes. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

HONEY SESAME CRUNCH BARS

Make lunch extra special by ending it with one of these sweet bars. The honey and sesame add a unique, slightly exotic flavor to the cookie base.

1 cup packed dark brown sugar

2/3 cup honey

½ cup all-purpose flour

6 tablespoons (¾ stick) butter

2 tablespoons toasted sesame oil

1/3 cup milk

4 cups toasted honey graham cereal squares

3 cups crisp rice cereal

¼ cup sesame seeds

1 cup coarsely chopped roasted, salted peanuts or cashews

2 cups white or milk chocolate chips

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

Combine the brown sugar, honey, flour, butter, sesame oil, and milk in a large saucepan or Dutch oven. Cook over medium heat, stirring occasionally, until mixture