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MAKES 16 SQUARES.

PREMIER CRANBERRY CREAM CHEESE BARS

Dazzle those dear to you during the winter holidays, or year-round, with these easy-to-make, beautiful-to-behold bars.

1 (18.25-ounce) package spice cake mix

1 cup (2 sticks) butter, melted

2 ¼ cups quick-cooking oats

1 cup white chocolate chips

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

¼ cup fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons cornstarch

1 (16-ounce) can whole cranberry sauce

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 and melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Stir in the oats with a wooden spoon. Press half of mixture evenly into prepared pan. Add the white chocolate chips to remaining oat mixture; set aside.

Beat the softened cream cheese, condensed milk, lemon juice, and vanilla extract in a large mixing bowl with electric mixer set on medium speed until smooth. Spoon and spread cream cheese mixture over prepared crust.

Stir together the cornstarch and cranberry sauce in a small bowl until well blended; spoon over cream cheese mixture. Top with reserved crumb mixture and press down gently.

Bake for 35–38 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.

MAKES 24 LARGE OR 36 SMALL BARS.

PRETTY-IN-PINK STRAWBERRY STREUSEL BARS

Anyone who has had a chocolate-dipped strawberry knows how well this combination of flavors works. The strawberry jam gets used twice here: first to flavor and turn the creamy filling pink, then again dolloped on top before adding the second layer of chocolate streusel. This recipe also works very well with apricot or seedless raspberry preserves.

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

2 ¼ cups quick-cooking oats

1 cup (2 sticks) unsalted butter, melted

2 (8-ounce) packages cream cheese, softened

1¼ cups strawberry jam, divided

2 large eggs

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, oats, and melted butter in a large mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Press half of mixture evenly into prepared pan.

Beat the cream cheese and ½ cup jam in a medium mixing bowl with electric mixer set on medium until smooth. Beat in eggs until just blended; spread over base layer. Dollop remaining jam, in teaspoons, on top of the filling. Sprinkle with remaining crumb mixture; press gently into filling.

Bake for 32–34 minutes or until topping is firm and center is just set. Transfer to a wire rack and cool completely. Refrigerate for at least 2 hours before serving. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

PUMPKIN BARS

One taste of these creamy no-bake pumpkin bars may just convince you to start a delicious new holiday dessert tradition.

1¼ cups gingersnap cookie crumbs

¼ cup (½ stick) butter, melted

1/3 cup milk

2 teaspoons unflavored gelatin

½ cup firmly packed light brown sugar

1 cup canned solid pack pumpkin

1 (8-ounce) package cream cheese, softened

2 teaspoons pumpkin pie spice blend

1 teaspoon vanilla extract

Line an 8 x 8 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.

Combine the cookie crumbs and melted butter 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.

Place the milk in a small saucepan; sprinkle gelatin over (do not stir). Let stand for 10 minutes to soften. Add the brown sugar to saucepan and turn the heat under saucepan