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¾ cup powdered sugar

2 tablespoons unsweetened cocoa powder

1 teaspoon pumpkin pie spice

½ cup (1 stick) butter, melted

¼ cup brandy

1 cup chopped mixed candied fruit and peels

½ cup chopped dried apricots

½ cup chopped dates

Powdered sugar to coat

Line a 9 x 9 x 2-inch square pan with foil (see page xxiv). Lightly coat foil with nonstick cooking spray.

Combine the ground wafers, powdered sugar, cocoa powder, and pumpkin pie spice in a large bowl. Add the melted butter and brandy; stir to combine and coat well. Add the candied fruit, dried apricots, and dates; mix well to combine.

Turn mixture into prepared pan. Using a square of wax paper or moist fingers, press into prepared pan (mixture will seem slightly wet and sticky; it will set up as it chills). Loosely cover and refrigerate overnight. Liberally dust with powdered sugar to coat. Cut into bars. Store in covered containers between layers of wax paper.

MAKES 24 BARS.

PB AND J BITES

Here’s a delectable cookie—based on the tried-and-true peanut butter and jelly sandwich—that will bring you all of the joy and fulfillment you expect from a homemade cookie.

3 cups miniature marshmallows

½ cup (1 stick) butter

1 cup plus 1½ tablespoons creamy or crunchy peanut butter, divided

4 ½ cups crisp rice cereal

2/3 cup strawberry jam, stirred to loosen

2/3 cup milk chocolate chips

1 tablespoon vegetable shortening

Line an 11 x 7 x 2-inch pan with foil (see page xxiv). Lightly coat foil with nonstick cooking spray.

Melt the marshmallows, butter, and 1 cup peanut butter in a large saucepan set over low heat, stirring until smooth. Remove from heat and stir in cereal until well coated.

Turn mixture into prepared pan. Using a square of wax paper or moist fingers, press into prepared pan. Immediately spread strawberry jam over warm cookie base. Set aside momentarily.

Melt the chocolate chips, shortening, and remaining peanut butter in a small saucepan set over low heat, stirring until smooth. Spoon and spread mixture gently over jam layer.

Cover bars loosely with plastic wrap and refrigerate for 2 hours or until firm. Cut into small bars. Store in covered containers between layers of wax paper.

MAKES 32 “BITES.”

PEANUT BRITTLE BARS (CAKE MIX)

This satisfying, candy-like finale features all the flavors of homemade peanut brittle. With a few simple steps, you’ll impress any dessert lover.

1 (18.25-ounce) package yellow cake mix

1 1/3 cups creamy peanut butter, divided

1 large egg

½ cup vegetable oil

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1 (10-ounce) bag toffee baking bits

2 cups lightly salted roasted peanuts

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).

Combine the cake mix, 1 cup peanut butter, egg, and oil in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed, until well blended (mixture will be stiff and crumbly). Press two-thirds of mixture into prepared pan. Bake for 10 minutes.

Meanwhile, whisk the condensed milk, remaining peanut butter, and vanilla extract in a medium bowl until smooth. Stir in half of the toffee bits; pour over crust. Sprinkle with peanuts, remaining crumb mixture, and remaining toffee bits.

Bake for 20–25 minutes or until golden brown and topping is firm to the touch.

Transfer to wire rack and cool completely. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

PEANUT BRITTLE BARS (COOKIE DOUGH)

Peanut brittle lovers, mark your calendars: January 26th is National Peanut Brittle Day. One taste of these bars—bolstered with both toffee bits and butterscotch chips—and you won’t be able to stop celebrating.

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

1½ cups lightly salted, roasted peanuts

¾ cup butterscotch chips

½ cup toffee baking bits

1 cup jarred caramel ice cream topping

2 tablespoons all-purpose flour

Preheat oven to 350