Bar Cookie

Use one, two, or all three toppings.

Two adored classics come together in this dessert lover's superbrownie.

A buttery crust is topped with caramel, then a layer of chocolate ganache. The recipe is Granger's take on a traditional Australian dessert. "I used to buy a version of this at school fairs," he says.

A dollop of chipotle-cherry whipped cream adds a sweet and spicy note to purchased brownies.

Peanut-studded brownies, peanut butter frosting, chocolate ganache...what better way to savor the PB-chocolate combo?

A thick, rich glaze makes these decadent.

Editor's note: The recipe and introductory text below are from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. Imagine a dense, moist, chewy brownie. Now take chocolate out of the equation and substitute a different childhood favorite, butterscotch. That's Butter-Nut Blondies. These will be popular with those who count the rich, caramelized taste of butterscotch as one of their favorite flavors.

Who doesn't love Rice Krispies treats? By adding dark chocolate ganache with a tiny jolt of coffee flavor, we've turned the classic into a sophisticated and whimsical bite-size dessert. We found that combining bittersweet chocolate of different cacao levels results in a ganache that has just the right intensity without being overpowering.

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.

Editor's note: The recipe and introductory text below are from Lauren Chattman's Mom's Big Book of Cookies. To read Epicurious's review of the cookbook, click here. Here is one of my favorite recipes in this book. These bars are just the essence of home baking for kids: a few simple ingredients that you probably have on hand, minimally handled, make the best bar cookies ever.

The famous coffee flavors both the brownies and their ganache topping. Jamaican Blue Mountain coffee is prized for its bold, clean flavor, but good espresso beans and strong brewed espresso work well, too.

I tinkered endlessly with the proportions of basic brownie ingredients to come up with a recipe that I think is perfect. They have a deep chocolate flavor, moist, fudgy interior, and chewy edges. Best of all, they are entirely mixed in one saucepan. No bowls to wash!

These buttery fruit-and-nut bars taste like rugelach but are much easier to make.

The richness of almonds, hazelnuts, cashews, and pistachios embodies the generosity of the season. A kiss of honey and brown sugar adds a sweet touch.

These squares practically explode in the mouth with silky, fudgy chocolate and cool mint ganache.

Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cookie platter, they are also a satisfying stand-alone dessert.

For a pretty presentation, dust these cookies lightly with powdered sugar.