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PECAN PIE BARS (COOKIE DOUGH)

Everything you love about pecan pie— perhaps the most famous of all the decadent Southern desserts—is captured in these foolproof bar cookies. Cut them small to serve as bite-sized delights, or cut into big squares to serve “pie style” with vanilla ice cream or whipped cream.

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

4 large eggs

1 cup packed brown sugar

1 cup dark corn syrup

½ stick (¼ cup) butter, melted

1 teaspoon vanilla extract

2 cups chopped pecans

Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.

Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust.

Bake for 10–13 minutes or until dough is golden brown (dough will appear slightly puffed). Remove from oven.

Whisk the eggs, brown sugar, corn syrup, melted butter, and vanilla in a medium bowl until blended; stir in pecans. Pour pecan mixture over warm, partially baked crust and spread evenly.

Bake for 25–30 minutes or until filling is just set. Cool completely in pan and cut into bars.

MAKES 36 BARS.

Baker’s Note

Chocolate lover? Substitute chocolate-chip cookie dough for the sugar cookie dough in this recipe. Proceed as directed.

PEPPERMINT CHOCOLATE GANACHE BARS

These dark chocolate bars have just the right amount of peppermint freshness. To crush the candy canes or peppermint candies, place the candies in a heavy, resealable plastic bag. Place the bag on a firm, flat surface and use a rolling pin or mallet to crush the candies into pieces.

2 ½ cups finely crushed chocolate wafer or chocolate graham cracker crumbs

½ cup (1 stick) butter, melted

3 tablespoons sugar

1 cup semisweet chocolate chips

2/3 cup heavy whipping cream

1 cup powdered sugar

2 (8-ounce) packages cream cheese, softened

1½ teaspoons peppermint extract

1 cup frozen non-dairy whipped topping, thawed

2/3 cup coarsely crushed peppermint candy canes or red hard peppermint candies

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

Combine the cookie crumbs, melted butter, and sugar 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.

Melt the chocolate chips and whipping cream in a medium saucepan over low heat, stirring occasionally, until smooth. Pour chocolate mixture over crust. Place in freezer for at least 10 minutes while preparing the filling.

Combine the powdered sugar, cream cheese, and peppermint extract in a large bowl. Beat with electric mixer set at low speed, scraping bowl often, until smooth and creamy, for 2–3 minutes. Gently stir in whipped topping. Spread evenly over chocolate ganache layer. Sprinkle with crushed candy, if desired. Cover; freeze 4 hours or overnight. 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 36 BARS.

PEPPERMINT WHITE CHOCOLATE CHEESECAKE BARS

The weather outside may be frightful, but your kitchen will be delightful if you bake up these cool mint-y bars come holiday-time. To crush the candies, place in a heavy-duty zippered plastic bag and bang with a rolling pin or can (it doubles as holiday stress relief).

1 (18.25-ounce) package vanilla cake mix

½ cup (1 stick) butter, melted

3 large eggs

3 (8-ounce) packages cream cheese, softened

2/3 cup sugar

1¼ teaspoons peppermint extract

2 cups white chocolate chips

2 teaspoons vegetable shortening

1 cup coarsely crushed red and white striped peppermint candies or candy canes

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 of the eggs in a large bowl. Blend for