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¼ cup sugar

5 tablespoons unsweetened cocoa powder

1 cup plus 2 tablespoons (2 ¼ sticks) butter, softened, divided

1 large egg, beaten

1¼ cups graham cracker crumbs

½ cup finely chopped pecans, walnuts, or almonds

1 cup sweetened flake coconut

2 ½ tablespoons milk

2 tablespoons vanilla instant pudding and pie filling powder (from a 4-serving-size package)

2 cups powdered sugar

4 (1-ounce) squares semisweet baking chocolate

Lightly spray an 8 x 8 x 2-inch pan with nonstick cooking spray; set aside.

Combine the sugar, cocoa, and ½ cup (1 stick) butter in the top of a double boiler set over simmering water. Stir until melted and blended. Add the beaten egg; stir for 1 minute. Remove from heat. Stir in the graham cracker crumbs, nuts, and coconut. Press firmly into prepared pan with a large square of wax paper. Refrigerate for 1 hour.

Beat the milk, pudding powder, powdered sugar, and ½ cup (1 stick) of the remaining butter in a medium bowl with an electric mixer set on low speed, beating until light and well blended. Spread over chilled base. Refrigerate for 30 minutes.

Melt the chocolate with the remaining 2 tablespoons butter in a small saucepan over low heat. Remove from heat; cool for 5 minutes. Pour and spread over bars. Refrigerate for 30 minutes. Cut into bars. Store in covered container, in the refrigerator, between layers of wax paper.

MAKES 16 BARS.

Variations:

KAHLUA NANAIMO BARS: Prepare as directed above but substitute 2 ½ tablespoons Kahlua or other coffee liqueur for the milk.

CHOCOLATE PEPPERMINT NANAIMO BARS: Prepare as directed above but add 1 teaspoon peppermint extract and 1–2 drops of red food coloring, if desired, to the pudding layer. Sprinkle the third (chocolate) layer with ½ cup coarsely crushed red and white-striped peppermint candies or candy canes.

PISTACHIO NANAIMO BARS: Prepare as directed above but substitute 2 tablespoons pistachio instant pudding powder for the vanilla powder. Sprinkle the third (chocolate) layer with ½ cup coarsely chopped pistachio nuts.

NEW YORK CHEESECAKE BARS

Forget the springform pan—you can make an incredible, New York-style cheesecake in a plain 13 x 9-inch baking pan. Not only is it a breeze to make, it is much easier to cut and serve to a crowd—or a small army. Because this silky-rich cheesecake is skyscraper-high, one square will go a long way. For a dressed-up dessert, serve the squares plated with a drizzle of chocolate or caramel sauce, fresh fruit, or a quick berry compote. And for an easy flavor variation, vary the cake mix for the crust. Lemon, chocolate, and spice cake are particularly delicious.

1 (18.25-ounce) package vanilla cake mix

½ cup (1 stick) butter, melted

4 large eggs

3 (8-ounce) packages cream cheese, softened

1¾ cups powdered sugar, divided

3 teaspoons vanilla extract, divided

1 (16-ounce) container (2 cups) sour cream

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, melted butter, and 1 egg in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Press mixture evenly into prepared pan. Bake crust for 15 minutes.

While crust bakes, beat softened cream cheese, 1¼ cups of the powdered sugar, and 2 teaspoons of the vanilla extract with electric mixer set on medium speed until well blended, scraping down bowl several times. Add remaining eggs, one at a time, mixing on low speed after each addition just until blended. Pour over hot crust.

Bake for 23–26 minutes or until center is just barely set when pan is jiggled (do not overbake); remove from oven (leave oven on).

Whisk the sour cream in a large mixing bowl with the remaining ½ cup powdered sugar and 1 teaspoon vanilla extract; spread evenly over bars. Return bars to oven for 5 minutes. Transfer to wire rack and cool completely. Refrigerate at least 4 hours or