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Place the milk in a small saucepan; sprinkle gelatin over (do not stir). Let stand for 10 minutes to soften. Turn the heat under saucepan to medium. Whisk and stir until milk is very hot (but not boiling) and gelatin is completely dissolved. Remove from heat and set aside momentarily.

Beat the cream cheese, sour cream, cocoa powder, powdered sugar, and vanilla in a large bowl with electric mixer on medium speed until creamy. Gradually add gelatin-milk 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. 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.

MILK CHOCOLATE MACAROON BARS

Don’t fuss the next time you need to make dessert for a party crowd. Rather, whip up a batch of these jazzed-up, milk chocolate and coconut-adorned bar cookies. With such a fast and versatile recipe, you’ll have plenty of time to celebrate yourself.

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

½ cup (1 stick) unsalted butter, melted

2 cups shredded coconut

1 (14-ounce) can sweetened condensed milk

1 cup milk chocolate chips

1 teaspoon almond extract

Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).

Combine the brownie mix and melted butter in a medium mixing bowl with a wooden spoon until all dry ingredients are moistened (mixture will be stiff). Press into prepared pan.

Bake for 15 minutes. Remove from oven (leave oven on).

While crust bakes, combine the coconut, condensed milk, chocolate chips, and almond extract in a medium mixing bowl; carefully spread over warm brownie base.

Bake for an additional 16–18 minutes or until topping is set and golden brown. Transfer to a wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

MILK CHOCOLATE ORANGE BARS

The flavors of chocolate and orange are very good together. These bars are very tasty, very rich, and very much worth every bite.

3 cups finely crushed chocolate graham cracker crumbs

1½ cups miniature marshmallows

1 cup chopped almonds

2/3 cup firmly packed light brown sugar

1 cup canned evaporated milk

2 cups milk chocolate chips

1 tablespoon grated orange zest

½ teaspoon almond extract

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

Combine the chocolate graham cracker crumbs, marshmallows, almonds, and brown sugar in a large bowl.

Combine the evaporated milk and milk chocolate chips in a medium saucepan set over low heat. Stir until chips are melted and mixture is smooth. Mix in orange zest and almond extract. Pour all but ½ cup of the melted chocolate over crumb mixture; toss and stir to coat evenly.

Immediately spread mixture into prepared pan. Press and smooth surface with a square of wax paper. Drizzle reserved chocolate mixture over bars. Refrigerate for 2–3 hours or as long as overnight. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 24 BARS.

MINT-CHIP CHEESECAKE BROWNIE BARS

Tis the season for delectable cookie making with these festive, peppermint-y bar cookies. Feel free to experiment with other extracts such as rum, almond, orange, or maple—just be sure to leave off the peppermint candies if you do.

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

½ cup (1 stick) unsalted butter, melted

3 large eggs

2 (8-ounce) packages cream cheese, softened

½ cup sugar

1 teaspoon peppermint extract

2 cups miniature semisweet chocolate chips, divided

2 teaspoons vegetable shortening

16 red and white striped round peppermint hard candies, coarsely crushed

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