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MAKES 36 BARS.

TOASTED ALMOND BUTTERMILK BARS

The toasted almonds are a delicious, crunchy counterpoint to the creamy buttermilk custard in these home-style bars.

1 (18.25-ounce) package vanilla cake mix

½ cup (1 stick) butter, softened

1 (3-ounce) package cream cheese, softened

2 cups packed light brown sugar

1½ cups buttermilk (not nonfat)

4 large eggs

½ cup (1 stick) butter, melted

1/3 cup all-purpose flour

2 teaspoons vanilla extract

2 cups sliced almonds

2–3 tablespoons powdered sugar

Preheat oven to 350°F. Position oven rack in middle of oven. Set aside an ungreased 15 x 10 x 1-inch jelly roll pan.

Place the cake mix, softened butter, and cream cheese in a large bowl. Blend for 2 minutes with an electric mixer set on low speed until blended and a crumbly dough forms. Gather dough together and press into jelly roll pan. Bake crust for 10 minutes.

Meanwhile, place the brown sugar, buttermilk, eggs, ½ cup melted butter, flour, and vanilla extract in a large bowl and mix with an electric mixer set on low speed until well blended. Stir in almonds. Pour mixture over partially baked crust.

Bake for 25–28 minutes or until golden brown and firm to the touch. Transfer to wire rack and cool completely before cutting into squares. Sprinkle cooled squares with powered sugar.

MAKES 48 BARS.

TOASTED COCONUT CHEESECAKE BARS

Oh, to be basking on a Bahamas beach enjoying the island breezes and tropical treats. Consider these bars your passport.

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

½ cup (1 stick) unsalted butter, melted

5 large eggs

1 (7-ounce) package shredded coconut (about 2 2/3 cups), divided

2 (8-ounce) packages cream cheese, softened

1/3 cup sugar

¾ cup canned sweetened cream of coconut

2 tablespoons dark rum or 2 teaspoons rum extract

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, melted butter, 2 of the eggs, and 2/3 cup coconut 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).

Meanwhile, beat the cream cheese, sugar, cream of coconut, and rum in a medium mixing bowl with an electric mixer set on medium until well blended. Beat in remaining eggs, one at a time, until just blended. Pour the cream cheese mixture over partially baked crust. Sprinkle with remaining coconut; gently press coconut into cheesecake batter.

Bake for an additional 15 minutes. Loosely cover pan with foil (to prevent coconut from over-browning) and bake for 10–12 minutes longer, until just barely set when pan is jiggled. Transfer to a wire rack and cool completely. Refrigerate for at least 3 hours or up to overnight before serving. Cut into bars.

MAKES 24 LARGE OR 36 SMALL BARS.

TOASTED COCONUT FUDGE BARS

These chocolate confections rest on the cusp of cookie and candy. They have a deep chocolate, truffle-like flavor accented by the slightly nutty flavor of toasted coconut. If you have the time and inclination, you can skillet-toast the walnuts, too, to deepen their flavor.

1 cup (2 sticks) butter, divided

2 ½ cups finely crushed graham cracker crumbs

1 cup sugar

1 (5-ounce) can evaporated milk (about 2/3 cup)

1 (10-ounce) package miniature marshmallows

2 cups semisweet chocolate chips

1 cup chopped walnuts

1 cup shredded coconut, skillet toasted (see page xx)

Foil-line a 13 x 9 x 2-inch baking pan (see page xxiv); set aside.

In a small saucepan melt ¾ cup (1½ sticks) of the butter. mix the melted butter and graham cracker crumbs in a medium bowl until blended. With a large square of wax paper, press into bottom of prepared pan. Chill while preparing topping.

Place the sugar, evaporated milk, marshmal-lows, and remaining butter in a large