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Combine the cookie crumbs, sugar, melted butter, and pecans 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.

Beat the cream cheese in a large bowl with an electric mixer set on medium-high speed until light and fluffy. Gradually beat in the milk until smooth and well blended. Add the brown sugar and pudding mix; beat at low speed for 2 minutes. Pour and evenly spread mixture over crust in pan.

Drizzle with caramel topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate for at least 3 hours or until firm.

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.

ULTIMATE FRESH RASPBERRY CHEESECAKE BARS

I cannot say enough good things about these brownie bars. One bite and you’ll agree that they live up to their “ultimate” name. As indicated in the recipe, frozen unsweetened raspberries (individually frozen in bags, not in sweetened syrup) may be substituted for fresh if you’re making these when berries are out of season. It is essential, however, that the frozen raspberries are not thawed or the brownie base will become goopy (from extra liquid seeping into the batter) and the topping will not set properly.

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

½ cup (1 stick) unsalted butter, melted

4 large eggs

2 (8-ounce) packages cream cheese, softened

1/3 cup sugar

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

2 cups (1 pint) fresh raspberries or frozen (not thawed) unsweetened raspberries

1–2 tablespoons powdered sugar (optional)

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, and 2 of the eggs in a medium mixing bowl with a wooden spoon until just blended and all dry ingredients are moistened. Spread batter into prepared pan. Bake for 18 minutes. Remove from oven (leave oven on).

While the brownie base bakes, beat the cream cheese and sugar in a medium mixing bowl with an electric mixer set on medium until light and fluffy. Add the remaining eggs, vanilla, and flour and beat until smooth, scraping down sides with rubber spatula.

Spread the cream cheese mixture evenly over batter. Distribute the raspberries evenly over the cream cheese layer.

Bake bars on a middle oven rack for 22–25 minutes, or until topping is just barely set when the pan is jiggled (do not overbake). Transfer to a wire rack and cool completely. Chill in refrigerator at least 3 hours or until firm. Cut into bars or squares and sprinkle with powdered sugar, if desired.

MAKES 24 LARGE OR 36 SMALL BARS.

VERY APRICOT CHOCOLATE STREUSEL BARS

These delicious bars would be right at home in the pastry case of your favorite coffeehouse (for about $2.50 per square). Yet despite having the look and taste of a pedigreed bar cookie, these apricot-filled chocolate bars are deceptively easy to make, proving that elegant does not have to equal time-consuming.

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

2 ¼ cups quick-cooking oats

2 ½ teaspoons ground ginger

1 cup (2 sticks) unsalted butter, melted

2 cups chopped dried apricots

1 (12-ounce) jar apricot preserves

1 tablespoon grated lemon peel

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, ginger, 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.

Stir