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1 (18.25-ounce) package vanilla cake mix

3 large eggs

2/3 cup plus ¼ cup Irish Cream liqueur, divided

1/3 cup vegetable oil

1 (16-ounce) container cream cheese frosting

1½ cups white chocolate chips

Preheat oven to 350°F. Position oven rack in middle of oven. Spray the bottom only of a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Place the cake mix, eggs, 2/3 cup liqueur, and oil in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended and smooth. Reserve ½ cup batter; spread remaining batter into bottom of prepared pan.

In same large bowl used for cake batter (no need to clean it) place the frosting, remaining liqueur, and reserved cake batter. Blend for 1–2 minutes with an electric mixer (no need to clean beaters) set on low speed until well blended and smooth; stir in white chocolate chips. Drop large spoonfuls of this mixture over the cake batter. Swirl with tip of knife to make a marble effect.

Bake for 24–27 minutes, or until the bars are just set and golden. Transfer pan to a wire rack and cool completely. Cut into bars or squares.

MAKES 48 BARS OR SQUARES.

Variation:

CHOCOLATE WHISKEY SWIRL BARS: Prepare as directed above but use chocolate cake mix in place of vanilla cake mix, chocolate cream cheese frosting in place of cream cheese frosting, whiskey in place of Irish Cream liqueur, and semisweet chocolate chips in place of white chocolate chips.

ITALIAN CHEESECAKE BARS

With their smooth Italian accent, these rich bars are just the thing for special luncheons or afternoon chats over coffee. For a sophisticated supper conclusion, treat your guests to small cups of steaming espresso and bite-sized squares of these rich and creamy cookies.

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

1 (15-ounce) container ricotta cheese

1 large egg

1/3 cup granulated sugar

2 tablespoons all-purpose flour

2 teaspoons grated orange zest

1 teaspoon almond extract

½ cup golden raisins (or dried cranberries), chopped

½ cup sliced almonds (or chopped hazelnuts)

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 dough is golden brown (dough will appear slightly puffed). Remove from oven.

Whisk the ricotta cheese, egg, sugar, flour, orange peel, and almond extract in a medium bowl until smooth; stir in raisins. Carefully spread cheese mixture over warm crust; sprinkle with almonds.

Bake for 22–25 minutes or until edges are puffed and golden. Cool in pan on a wire rack for 1 hour; cover and chill for 2 hours. Cut into bars; store in refrigerator.

MAKES 36 BARS.

ITALIAN CHEESECAKE BARS (NO-BAKE)

A splash of Marsala wine, a sprinkle of lemon zest, and a buttery shortbread crust add up to one decadent bar.

1¼ cups crisp sugar cookie crumbs

¼ cup (½ stick) butter, melted

¼ cup Marsala or sweet sherry wine

2 teaspoons unflavored gelatin

¼ cup orange juice

1 (3-ounce) package cream cheese, softened

1 (8-ounce) container ricotta cheese

¾ cup powdered sugar

1 teaspoon vanilla extract

2/3 cup golden raisins

½ cup sliced almonds, skillet-toasted (see page xviii), optional

Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.

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 Marsala in a small saucepan; sprinkle gelatin over (do not stir). Let stand 10 minutes to soften. Add the orange juice to saucepan and turn the heat under saucepan to medium. Whisk and stir until liquid is very hot (but not boiling) and gelatin is completely dissolved.