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MAKES 36 MEDIUM BARS OR 48 SMALL SQUARES.

Variation:

FRESH BERRY CHEESECAKE BARS: Prepare as directed above but eliminate the final sour cream topping steps. Instead, distribute 2 cups fresh raspberries, blackberries, or blueberries over the cheesecake batter before baking. Sprinkle the cooled, chilled bars with powdered sugar.

NEW YORK CHEESECAKE BROWNIE BARS

Take the silken simplicity of New York– style cheesecake, layer it atop a rich, dark chocolate base, and what have you got? An irresistible bar cookie. But not for long—they will disappear fast. These bars are very rich, very high, and very creamy, as New York cheesecake should be. One batch easily makes forty-eight servings when cut small, enough for a good-sized crowd.

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

½ cup (1 stick) unsalted butter, melted

4 (8-ounce) packages cream cheese, softened

1 cup plus 2 tablespoons sugar, divided

4 teaspoons vanilla extract, divided

4 large eggs

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

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 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 just blended and all dry ingredients are moistened. Press mixture into prepared pan. Bake for 15 minutes. Remove from oven (leave oven on).

While crust bakes, beat cream cheese, 1 cup of the sugar, and 3 teaspoons of the vanilla with an electric mixer set on medium until well blended. Add eggs, one at a time, mixing on low 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 with the remaining 2 tablespoons sugar and 1 teaspoon vanilla in a medium mixing bowl; spread evenly over bars. Return bars to oven for 5 minutes. Transfer to a wire rack and cool completely. Refrigerate for at least 4 hours or overnight. Cut into bars.

MAKES 36 MEDIUM OR 48 SMALL BARS.

NO-BAKE HELLO DOLLIES

I deal for backyard barbecues, this no-bake rendition of the favorite multi-layered bar will garner high praise—and requests for the recipe.

1 cup (2 sticks) butter, divided use

2 ½ cups finely crushed graham cracker crumbs

½ cup plus 2 tablespoons firmly packed light brown sugar, divided use

1/3 cup canned evaporated milk

2 ¼ cups miniature marshmallows

1 cup butterscotch baking chips

1 cup chopped walnuts or pecans, preferably skillet toasted and cooled (see page xviii)

1 1/3 cups shredded coconut, skillet toasted and cooled (see page xx)

1 cup miniature semisweet chocolate chips

Line a 13 x 9 x 2-inch pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.

Melt ¾ cup of the butter in a large nonstick skillet set over medium-low heat. Mix the graham cracker crumbs and 2 tablespoons brown sugar in a large bowl with the melted butter until blended. Transfer crumb mixture to prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping.

Place the remaining brown sugar, evaporated milk, marshmallows, and remaining butter in a large saucepan; cook on medium heat until mixture comes to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Add butterscotch chips; cook until completely melted, stirring frequently.

Pour and spread mixture over prepared crust to cover evenly. Immediately sprinkle with nuts, coconut, and miniature chocolate chips; press lightly into chocolate layer. Refrigerate until set, for about 3 hours. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 36 BARS.

ONE BOWL TRIPLE-CHOCOLATE CHERRY BARS

Cherry filling makes these bars moist, cakelike, and cherry all over. I personally refer to these as “procrastination bars” because they are the ideal solution for last-minute baking. Just one bowl,