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Spread the cereal in ¼-inch layer in a jelly roll pan. Using a fork, dip one marshmallow at a time in caramel mixture (coating thoroughly). Roll dipped marshmallows in cereal until well coated.

Place coated marshmallows on prepared cookie sheets. Refrigerate coated marshmallows for 30 minutes before serving. Store in the refrigerator in an airtight container for up to 4 days.

MAKES ABOUT 32 COOKIES.

CARAMEL PECAN TURTLE COOKIES (CAKE MIX)

Turtles are caramel and pecan candy clusters that are then covered in a thick swath of milk chocolate. To caramel lovers, like myself, they are heaven. Here’s a quick and easy cookie version of the irresistible treat. Warning: do not leave yourself alone with a fresh batch.

1 (18.25-ounce) package chocolate cake mix

¼ cup (½ stick) butter, softened

2 large eggs

2 cups whole pecan halves

24 milk caramels, unwrapped

3 tablespoons milk

Place half of the cake mix in a large bowl along with the softened butter and eggs. Blend with electric mixer on low speed for 1 minute; stop mixer and scrape down bowl. Blend on low speed 1 minute longer. Stir in remaining cake mix. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour.

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. Press one whole pecan half in center of each cookie.

Bake for 9–11 minutes or until firm to the touch at the edges. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

Melt the caramels with the milk in a small saucepan set over low heat, stirring until smooth; remove from heat. Drizzle caramel across cooled cookies using spoon or fork.

MAKES ABOUT 54 COOKIES.

CARAMEL TOFFEE TASSIES

Perfect for pitch-ins, these caramel-toffee-loaded treats both travel and keep well.

¼ cup (½ stick) butter

1 (10-ounce) package miniature marshmallows

1 teaspoon vanilla extract

7 cups crisp rice cereal

4 chocolate-covered English toffee candy bars

1 cup caramel apple dip

Lightly spray the cups of two 12-count muffin tins with nonstick cooking spray; set aside.

Melt the butter in a medium saucepan set over low heat. Add the marshmallows and continue to cook and stir until the marshmallows are completely melted and the mixture is well blended. Remove from heat and stir in the vanilla. Mix in the cereal and toffee bars, stirring to coat well.

Press cereal mixture firmly into prepared muffin tins, using a wooden spoon, to form tassies. Make an indentation in each tassie by pressing gently with the back of a rounded tablespoon. Cool for at least 30 minutes; remove from pans. Fill each indentation with caramel apple dip.

Refrigerate for 30 minutes. Store in the refrigerator.

MAKES 24 TASSIES.

CHARLOTTE’S DATE-FILLED COOKIE TARTS

To this day my mother reminisces about the brown sugar tarts she ate as a child on afternoon tea trips to downtown Winnipeg. This streamlined rendition is just for her. You don’t have to love dates—just the unmistakable flavor combination of brown sugar and butter—to love these cookie tarts.

½ cup chopped dates

¼ cup packed brown sugar

2 tablespoons butter

2 tablespoons water

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

Combine the dates, brown sugar, butter, and water in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to low and simmer for 10 minutes, stirring frequently. Transfer to a small bowl and cool completely.

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Cut dough in half; refrigerate remaining dough. Cut dough half into 22 thin slices with a sharp knife,. Place slices 2 inches apart on cookie sheets. Place 1 generous teaspoon of cooled date mixture in center of each cookie slice. Set aside.

Cut remaining dough into 22 thin slices. Place cookie slices on jam-topped cookie slices; press edges with tines of fork to decorate and seal.

Bake