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MAKES 24 LARGE OR 36 SMALL BARS.

Variations:

CREAMY LEMON BARS: Prepare as directed above but use lemon juice in place of the lime juice and lemon zest in place of the lime zest.

ORANGE BURST BARS: Prepare as directed above but use ½ cup orange juice plus 2 ½ tablespoons lemon juice in place of the lime juice and orange zest in place of the lime zest.

KEY LIME BARS (NO-BAKE)

Add some sophisticated, citrus flair to your next cookout with this cool bar cookie, which showcases a tart-sweet lime filling and a buttery vanilla crust.

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

1/3 cup butter, melted

2 teaspoons unflavored gelatin

½ cup Key lime or regular lime juice

1 (14-ounce) can sweetened condensed milk

1 teaspoon grated lime zest

½ cup chilled heavy whipping cream

Fresh lime slices (optional—for garnish)

Line a 9 x 9 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.

Sprinkle gelatin over the lime juice in a medium bowl; let stand for 5 minutes. Cook over low heat, stirring until gelatin dissolves. Pour the juice into a large bowl; whisk in sweetened condensed milk and grated lime zest.

Place bowl in a larger bowl filled with ice; whisk mixture for 10 minutes or until partially set. Beat the whipping cream in a medium bowl with an electric mixer set on high speed until soft peaks form. Fold whipped cream into lime mixture. Pour evenly over prepared crust; cover and chill for 8 hours.

Use foil lining to remove uncut bars from pan to cutting board. Cut into bars. Garnish with lime slices, if desired. Store, loosely covered with plastic wrap, in the refrigerator.

MAKES 24 BARS.

LAYERED CHOCOLATE-MALLOW YUMMIES

Crisp graham crackers compose the foundation of these very yummy bars, which are part s’more, part crispy rice treat, part peanut butter cup candy.

7 graham crackers (whole rectangles)

2 ½ cups miniature marshmallows

2 cups semisweet chocolate morsels

2/3 cup light corn syrup

3 tablespoons butter

½ cup crunchy peanut butter

3 cups crisp rice cereal

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

Place six whole graham crackers in single layer in bottom of prepared pan. Cut remaining cracker to fit in bottom. Sprinkle marshmal-lows evenly over crackers; set aside.

Melt the chocolate chips, corn syrup, and butter in a medium saucepan set over low heat, stirring constantly until smooth. Remove from heat and stir in peanut butter. Add cereal, mixing until combined.

Immediately spread cereal mixture evenly over marshmallows, using a large square of wax paper to help spread. Cover and refrigerate for about 1 hour or until firm. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

LEMON-BLUEBERRY GOOEY CHESS SQUARES

A box of yellow cake mix is suddenly elegant thanks to a little imagination and a handful of summer berries. You can substitute fresh or frozen (thawed) blackberries or raspberries in this recipe for an equally delicious, decadent result. An equal amount of diced fresh apricots or peaches is also excellent here at the height of the harvest.

1 cup (2 sticks) butter, divided

1 (18.25-ounce) package yellow cake mix

4 large eggs

1 (8-ounce) package cream cheese, softened

6 tablespoons fresh lemon juice

2 tablespoons grated lemon zest

1 (16-ounce) box powdered sugar

2 cups fresh blueberries or 2 cups frozen (thawed) blueberries, drained and patted dry

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).

Melt ½ cup (1 stick) of the butter in a small saucepan