Macadamia Eggnog Creams

Makes 5 dozen 3-inch star cookies

You can use cutters of various sizes and shapes for this cookie, but we prefer stars.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon table salt
• 1/2 cup eggnog plus 2 additional tablespoons
• 1 large egg
• 16 tablespoons unsalted butter (2 sticks), softened but still cool
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon rum
• 1 cup confectioners' sugar
• 1 cup whole macadamia nuts, toasted and chopped

Instructions

• 1. Whisk flour, baking soda, nutmeg, and salt together in medium bowl. Whisk 1/2 cup eggnog and egg together in measuring cup. With electric mixer, beat butter and granulated and brown sugars together on medium speed until fluffy, about 3 minutes. Add flour mixture and eggnog mixture alternately, in two batches, beating after each addition until incorporated. Divide dough into quarters and wrap and refrigerate until firm, about 1 hour.
• 2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• 3. Using rolling pin, roll each dough quarter into 12-inch round about 1/8 inch thick. Cut with 3-inch star cutter and transfer to prepared baking sheets (scraps can be re-rolled once). Bake until lightly browned around edges, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.
• 4. When cookies have cooled, whisk remaining 2 tablespoons eggnog and rum together in medium bowl. Whisk in confectioners’ sugar until smooth. Spoon glaze over cookies and sprinkle with nuts. Do not touch until glaze sets, about 30 minutes.

Molasses Spice Lemon Sandwich Cookies

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
•   Table salt
• 1/4 teaspoon ground cloves
• 2 cups granulated sugar
• 1/4 cup dark molasses
• 1 large egg
• 15 tablespoons unsalted butter, 12 tablespoons melted and cooled, 3 tablespoons softened
• 3 tablespoon lemon juice
• 2 cups confectioners' sugar

Instructions

• 1. Whisk flour, baking soda, cinnamon, ginger, 3/4 teaspoon salt, and cloves together in medium bowl. In separate bowl, stir 1 1/2 cups granulated sugar, molasses, egg, and melted butter together until combined. Add dry mixture to butter mixture in three batches, stirring after each addition. Cover bowl with plastic and refrigerate until dough is firm, about 1 hour.
• 2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
• 3. Place remaining 1/2 cup granulated sugar in small bowl. Shape dough into 3/4-inch balls. Roll balls in granulated sugar, then transfer to prepared baking sheets, spacing balls 2 inches apart. Bake until tops are just beginning to crack, 8 to 10 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies on baking sheets for 3 minutes, then transfer to wire rack to cool completely. Use remaining dough to make second batch of cookies.
• 4. Whisk remaining 3 tablespoons softened butter, lemon juice, and pinch of salt together in medium bowl. Whisk in confectioners’ sugar until smooth. Turn half of cooled cookies over (bottom side up) and spread each with 1 teaspoon lemon filling. Sandwich with another cookie.

Sweet-and-Hot Cinnamon Applesauce

Red Hots—that's right, the candies—add both sweetness and heat to this applesauce.

Ingredients

• 3 cups prepared applesauce
• 8 Red Hot candies

Instructions

• Combine applesauce and Red Hots in medium saucepan. Cover and cook over low heat, stirring often, until candies have completely dissolved and applesauce has turned light pink, about 15 minutes. Serve warm or at room temperature.

Chapel Squares

Makes 24 squares

You’ll need an 18 by 13-inch rimmed nonstick baking sheet. Use almond paste, not marzipan (which is sweeter and smoother).

Ingredients Crust

• 1/2 cup whole milk
• 2 large eggs, separated, whites beaten lightly
• 2 1/2 cups (12 1/2 ounces) all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 11 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
• 5 tablespoons unsalted butter, cut into 1/4-inch pieces chilled

Filling

• 3/4 cup dried sour cherries
• 4 teaspoons water
• 1 3/4 pounds Haralson or Granny Smith apples, peeled, cored, and sliced thin (about 4 apples)
• 12 ounces Fireside or Golden Delicious apples, peeled, cored, and sliced thin (about 2 apples)
• 2/3 cup (4 2/3 ounces) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 ounces almond paste, cut into 1/4-inch pieces

Glaze

• 1 1/4 cups (5 ounces) confectioners' sugar
• 3 tablespoons whole milk
• 1/4 teaspoon almond extract

Instructions

• 1. FOR THE CRUST: Whisk milk and egg yolks together. Pulse flour, sugar, and salt in food processor until combined, about 3 pulses. Add shortening and pulse until mixture resembles coarse cornmeal, about 10 pulses. Add butter and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer mixture to large bowl.
• 2. Pour milk mixture over flour mixture and combine, using rubber spatula to press dough firmly until it comes together. Transfer dough to clean counter and divide into 2 equal pieces. Place each piece of dough on sheet of plastic wrap and flatten into 4-inch square. Wrap tightly and refrigerate for 1 hour.
• 3. FOR THE FILLING: Adjust oven rack to lowest position and heat oven to 400 degrees. Microwave cherries and water in covered bowl until steaming, about 1 minute. Let sit until cherries have softened and cooled to room temperature, about 30 minutes. Combine softened cherry mixture, apples, sugar, cinnamon, and salt in large bowl; set aside.
• 4. Let dough soften at room temperature for 10 minutes. Roll 1 dough square between 2 large sheets of parchment paper into 19 by 14-inch rectangle. Remove top piece of parchment. Loosely roll dough around rolling pin, then unroll dough over 18 by 13-inch rimmed baking sheet. Gently fit dough into sheet and up the sides and sprinkle with almond paste. Drain apple mixture thoroughly, then spread over dough-lined sheet. Cover with plastic and refrigerate until needed.
• 5. Roll remaining 1 dough square between 2 large sheets of parchment into 19 by 14-inch rectangle. Remove top piece of parchment. Loosely roll dough around rolling pin, then unroll it over filling. Trim and fold edges of dough together. Crimp, using fork.
• 6. Cut 1-inch slits in top crust at 2-inch intervals, then brush with egg whites. Bake bars for 10 minutes, then reduce oven temperature to 350 degrees and continue to bake until juices are bubbling and crust is golden brown, 40 to 45 minutes, rotating sheet halfway through baking. Let bars cool in sheet on wire rack for 30 minutes.
• 7. FOR THE GLAZE: Whisk sugar, milk, and almond extract together in bowl until smooth. Drizzle glaze over bars and let cool until filling has set, about 2 hours. Cut into squares. Serve.

Losta Tots

If your food processor has a capacity of less than 11 cups, you’ll need to process the potatoes in two batches. If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet hands.

Ingredients

• 4 1/2 teaspoons salt
• 5 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
• 3 tablespoons all-purpose flour
• 1 teaspoon pepper
• 4 cups peanut oil or vegetable oil

Instructions

• 1. Whisk 2 cups water and salt together in bowl until salt dissolves. Working in two batches, pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1½ cups for each batch); discard liquid. Transfer both batches of potatoes to bowl and microwave, uncovered, until dry and sticky, 12 to 14 minutes, stirring halfway through cooking.
• 2. Stir flour and pepper into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 13 by 9-inch baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes.
• 3. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in Dutch oven over high heat until 375 degrees. Using foil overhang, lift potatoes from pan, cut the potato rectangle in half crosswise, and then cut each half into 1 1/4 by 1-inch pieces (6 cuts in 1 direction and 8 in other). Fry a quarter of the potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown. Drain on wire rack set in rimmed baking sheet and place in oven. Bring oil back to 375 degrees and repeat three more times with remaining potato tots. Serve.
• Make Ahead: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Place potato tots on rimmed baking sheet and bake until heated through, 12 to 15 minutes.

French Bread Pizza

French Bread Pizza

Serves 4 to 6

6	tablespoons  extra virgin olive oil
4	garlic cloves , minced
4	tablespoons  finely chopped fresh basil
1/8	teaspoon  red pepper flakes
1	(24-inch) loaf French bread , halved lengthwise and cut crosswise into 8 even pieces
1/2	cup  grated Parmesan cheese
1	cup  pizza sauce  (see note)
2	cups  shredded mozzarella cheese

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Microwave oil, garlic, 2 tablespoons basil, and pepper flakes on high power in small microwave-safe bowl until fragrant, 30 to 60 seconds.
2. Brush half of oil mixture over crust and edges of bread and arrange cut-side up on foil-lined baking sheet. Sprinkle Parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.
3. Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5 to 7 minutes. Serve.

Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

Serves 8 to 12

Serve these quesadillas with guacamole, extra salsa, sour cream, or hot sauce if desired.

1	(15.5-ounce) can refried beans
1/4	cup  minced fresh cilantro
2	tablespoons  salsa
1	tablespoon  Tabasco sauce
1	teaspoon  ground cumin
8	(8-inch) flour tortillas
8	ounces  Monterey Jack cheese , shredded (2 cups)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 475 degrees. Combine the refried beans, cilantro, salsa, Tabasco, and cumin in a medium bowl. Spread 1/4 cup of the filling over half of each tortilla, leaving a 1/2-inch border. Sprinkle 1/4 cup of cheese over the filling. Spray the plain half of the tortilla with vegetable oil spray and fold over the filling. Press the edges of the tortilla together gently to seal.
2. Arrange on two baking sheets lined with parchment paper. Spray lightly with vegetable oil spray and bake until the quesadillas are golden, 12 to 15 minutes.
3. Transfer to a wire rack and let cool for 5 minutes before cutting into 2 or 3 pieces each.
To Make Ahead
The quesadillas can be made through step 1 and refrigerated, wrapped tightly in plastic wrap, for up to 4 hours. Proceed with step 2 as directed.

Sweet and Salty Kettle Corn Party Mix

Sweet and Salty Kettle Corn Party Mix

Makes about 10 cups

5	cups  Corn Chex or Rice Chex cereal
2	cups  Corn Pops cereal
2	cups  popped popcorn
1	cup  CornNuts
6	tablespoons  unsalted butter , melted
2	tablespoons  maple syrup
1	teaspoon  salt
1/4	teaspoon  pepper

1. Adjust oven rack to middle position and heat oven to 250 degrees. Combine cereals, popcorn, and CornNuts in large bowl. Whisk butter and syrup in small bowl, then drizzle over cereal mixture. Sprinkle evenly with salt and pepper and toss until well combined.
2. Spread mixture over rimmed baking sheet and bake, stirring every 15 minutes, until golden and crisp, about 45 minutes. Cool to room temperature. Serve. (Mix can be stored in an airtight container at room temperature for up to 1 week.)

Sesame Chicken Bites

Sesame Chicken Bites

Makes 24 pieces

Make-Ahead Note: After the chicken tenders are skewered and brushed with hoisin sauce (do not sprinkle with sesame seeds), they can be refrigerated, tightly wrapped, for up to 1 day.

1	pound  boneless, skinless chicken breasts , cut into 2-inch pieces
1/4	cup  soy sauce
2	tablespoons  grated fresh ginger
2	cloves  garlic , minced
1/4	cup  hoisin sauce
1/4	cup  sesame seeds
4	scallions , chopped fine

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Combine chicken, soy, ginger, and garlic in bowl. Cover and refrigerate 15 minutes.
2. Thread chicken onto wooden skewers, brush with hoisin sauce, and sprinkle with sesame seeds. Place on baking sheet and cover exposed skewer ends with foil to keep from burning. Bake until chicken is cooked through, about 20 minutes. Sprinkle with scallions and serve.

Holiday Cheddar Cheese Ball

STEP BY STEP

How to Make a Cheeseball

1. Process all of the ingredients (except the nuts, chives, or tortilla chips) in a food processor until smooth, scraping down the sides as necessary, about 1 minute. Transfer the cheese mixture to the center of a large sheet of plastic wrap.
2. Holding the corners of the wrap in one hand, twist the cheese with your other hand to seal the wrap and shape the cheese into a rough ball (mixture will be somewhat loose). Refrigerate until firm, about 3 hours. (The cheese ball can be refrigerated for up to 2 days.) Once the cheese ball is firm, reshape it as necessary into a smooth sphere. Unwrap the cheese ball and roll it in nuts, chives, or tortilla chips. Let it sit at room temperature for 15 minutes before serving.

Holiday Cheddar Cheese Ball

Serves 15 to 20

How do you make a homemade version of the ubiquitous supermarket cheese ball-and make it taste good?

1	tablespoon  Worcestershire sauce
1	clove  garlic , minced
2	cups  shredded extra-sharp cheddar cheese
2	tablespoons  mayonnaise
1/2	cup  sliced almonds , toasted
1/4	teaspoon  cayenne pepper
8	ounces  cream cheese , softened

Creamy Herb Dip

Creamy Herb Dip

Makes about 1 1/2 cups

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

3/4	cup  mayonnaise
2	tablespoons  chopped fresh chives
2	tablespoons  chopped fresh basil
2	teaspoons  lemon juice
3/4	cup  Greek yogurt
	Salt and pepper

1. Process mayonnaise, chives, basil, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
2. Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)

Chicken and Cheese Quesadillas

Chicken and Cheese Quesadillas

Serves 4 to 6

Kraft Natural Shredded Four Cheese Blend is our favorite Mexican cheese blend.

1	jar  prepared salsa (16-ounces)
	Vegetable oil
1	rotisserie chicken  , skin discarded, meat shredded into medium bite-sized pieces (about 3 cups)
1	teaspoon  taco seasoning (from packet)
1/4	cup  minced canned pickled jalapeños
1 1/2	cups  shredded Mexican-style cheese
4	flour tortillas (12-inch)
	sour cream for serving

1. Drain salsa in mesh strainer over bowl. Reserve strained salsa and 1/3 cup juice separately. Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 2 tablespoons oil.
2. Combine chicken, taco seasoning, jalapeños, cheese, and salsa juice in bowl. Spread 1 cup filling over half of each tortilla, leaving 1/2-inch border around edge. Brush plain half of tortillas with oil, fold over filling, and press down firmly. Transfer to prepared baking sheet and brush tops of each tortilla with 1/2 teaspoon oil.
3. Bake until tops of quesadillas begin to brown, about 10 minutes. Flip quesadillas over, press with spatula, and bake until crisp and golden brown on second side, about 10 minutes. Cool quesadillas on wire rack for 10 minutes before slicing. Cut each quesadillas into 4 wedges and top with reserved salsa. Serve with sour cream.

Buttermilk Peppercorn Dip

Buttermilk-Peppercorn Dip

Makes about 1 1/2 cups

You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.

3/4	cup  mayonnaise
6	tablespoons  grated Romano  cheese
3	tablespoons  buttermilk
1 1/2	teaspoons  pepper
2	teaspoons  lemon juice
3/4	cup  Greek yogurt
	Salt and pepper

1. Process mayonnaise, Romano cheese, buttermilk, 1 1/2 teaspoons pepper, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
2. Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)

Boneless Buffalo Chicken

Boneless Buffalo Chicken

Serves 4 to 6

In step 3, the fried chicken pieces can be held in a 200-degree oven for 30 minutes before being tossed with the sauce. A relatively mild cayenne pepper-based hot sauce, like Frank’s, is essential; avoid hotter sauces like Tabasco. If desired, serve with our Creamy Blue Cheese Dressing.

4	boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1 1/2-inch chunks
1/2	cup  buttermilk
1	teaspoon  salt
3/4	cup  hot sauce (see note)
1/4	cup  water
1/4	teaspoon  sugar
1	tablespoon  unsalted butter
1 1/2	cups  cornstarch
4	large  egg whites
1/2	cup  all-purpose flour
1/2	teaspoon  baking soda
4	cups  vegetable oil

1. MARINATE Combine chicken, buttermilk, and salt in large zipper-lock bag and refrigerate 30 minutes or up to 2 hours. Combine hot sauce, water, sugar, butter, and 2 teaspoons cornstarch in saucepan. Whisk over medium heat until thickened, about 5 minutes.
2. COAT Whisk egg whites in shallow dish until foamy. Stir flour, baking soda, remaining cornstarch, and 6 tablespoons hot sauce mixture in second shallow dish until mixture resembles coarse meal. Remove chicken from marinade and pat dry with paper towels. Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture, pressing to adhere. Transfer coated chicken to plate and repeat with remaining chicken.
3. FRY Heat oil in Dutch oven over medium-high heat until oil registers 350 degrees. Fry half of chicken until golden brown, about 4 minutes, turning each piece halfway through cooking. Transfer chicken to paper towel-lined plate. Return oil to 350 degrees and repeat with remaining chicken.
4. TOSS Warm remaining hot sauce mixture over medium-low heat until simmering. Combine chicken and hot sauce mixture in large bowl and toss to coat. Serve.
MAKE AHEAD: Freeze with Ease
This dish freezes beautifully. In step 3, fry each batch of chicken until light golden brown, about 2 minutes. Drain and cool chicken on paper towel-lined plate, then transfer to freezer. Once chicken is completely frozen (this should take about 2 hours), transfer it to zipper-lock bag and freeze for up to 1 month. (Freeze the sauce separately in an airtight container for up to 1 month.) When ready to serve, heat 4 cups oil to 350 degrees and fry the chicken in 2 batches until deep golden brown, about 2 minutes, turning each piece halfway through cooking. Reheat sauce in microwave or in saucepan over medium-low heat until warm. Toss chicken with sauce as directed. Serve.

Bacon Chedder Potato Skins

Bacon-Cheddar Potato Skins

Makes 16 potato skins

The potatoes can be cooked, scooped, and refrigerated in an airtight container for 2 days before proceeding with the recipe. Serve with sour cream and sliced scallions, if you like.

4	russet potatoes , scrubbed
	Salt and pepper
1	cup  shredded sharp cheddar cheese
1	cup  shredded Monterey Jack cheese
1	tablespoon  cornstarch
6	slices  bacon , chopped

1. MICROWAVE POTATOES Adjust oven rack to upper-middle position and heat oven to 475 degrees. Set rimmed baking sheet inside oven. Prick potatoes all over with fork, place on paper towel, and microwave until tender, 10 to 15 minutes, turning potatoes over after 5 minutes.
2. FRY BACON Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Reserve 2 teaspoons bacon fat, then transfer bacon to paper towel-lined plate. Blot bacon with paper towels to remove excess grease.
3. CRISP SKINS Quarter potatoes lengthwise, let cool 5 minutes, and then scoop out most of flesh (reserve for another use), leaving ¼-inch layer of potato flesh. Brush exterior of potatoes with reserved bacon fat and season with salt and pepper. Transfer potatoes, skin-side down, to preheated baking sheet and bake until golden brown and crisp, 15 to 20 minutes.
4. FILL SKINS Combine cheeses, cornstarch, half of bacon, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Remove potato shells from oven and top with cheese mixture. Return to oven and bake until cheese melts, 2 to 4 minutes. Transfer skins to paper towel-lined plate and sprinkle with remaining bacon. Serve.

Cheese Straws

Cheese Straws

Makes 14 straws

Pepperidge Farm Puff Pastry, sold in the supermarket freezer case, works well with this recipe. Thaw the puff pastry on the counter as you preheat the oven and grate the cheese. This recipe requires parchment paper, available next to the plastic wrap in the market. Completely cooled cheese straws can be stored in an air-tight container at room temperature for up to 3 days--but they won't last that long.

1	sheet  frozen puff pastry (1/2 box), thawed on counter for 10 minutes
1	cup  grated Parmesan cheese
1/4	teaspoon  table salt
1/4	teaspoon  ground black pepper

1. Adjust two oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside. Place puff pastry on sheet of parchment and sprinkle with 1/2 cup cheese and 1/8 teaspoon each salt and pepper. Place another sheet of parchment over cheese and, using rolling pin, press cheese into dough by gently rolling pin back and forth. Without removing parchment, carefully flip dough over, cheese side down. Remove top layer of parchment and sprinkle pastry with remaining cheese, salt, and pepper. Cover pastry with parchment and continue to roll out, if necessary, to form 10 1/2-inch square.
2. Remove top sheet of parchment and, using sharp knife or pizza cutter, cut dough into fourteen 3/4-inch-wide strips. Holding each end, gently twist strips of dough in opposite direction and transfer to parchment-lined baking sheets, spacing strips about
1 inch apart.
3. Bake immediately, until fully puffed and golden brown, about 10 minutes, reversing positions of baking sheets from top to bottom halfway through baking time. Cool on wire rack for 5 minutes before serving.

Double Chocolate Carmel Turtle Treats

Double Chocolate Caramel Turtle Treats

Makes 16 squares

Melt the chocolate by microwaving the chips in a small bowl until smooth, 30 to 60 seconds.

3	tablespoons  unsalted butter
1	bag  marshmallows  (10-ounce)
1/2	cup  semisweet chocolate chips
1/2	teaspoon  salt
1/4	teaspoon  vanilla extract
5	cups  Rice Krispies cereal
15	soft caramel candies , quartered
1	cup  chopped pecans , toasted
1/2	cup  semisweet chocolate chips , melted

1. PREPARE PAN Line 8-inch square baking pan with foil, allowing excess foil to hang over pan edges. Grease foil. Melt butter in large pot over low heat. Add marshmallows, semisweet chocolate chips, and salt and cook, stirring constantly, until melted and smooth, about 8 minutes; stir in vanilla.
2. ASSEMBLE TREATS Off heat, stir in Rice Krispies, caramel candies, and pecans until incorporated. Scrape mixture into prepared pan and press into bottom and corners with greased spatula. Let cool completely, about 1 hour.
3. DRIZZLE CHOCOLATE Drizzle melted semisweet chips over cooled treats. Allow chocolate to cool, about 15 minutes. Using foil overhang, lift treats from pan. Cut into squares. Serve.

Granola Bars 3

Granola Bars with Dried Cranberries and Ginger

Makes about 36 bars

Quick-cooking oats cannot be substituted for the old-fashioned oats here because their texture becomes too sandy when toasted.

1	cup  dried cranberries
1/2	cup  water
7	cups  old-fashioned rolled oats
1/2	cup  vegetable oil
1/2	teaspoon  table salt
3/4	cup  honey
3/4	cup  packed light brown sugar
1	tablespoon  vanilla extract
2	teaspoons  ground cinnamon (optional)
1 1/2	cups  whole almonds , pecans, peanuts, or walnuts, chopped coarse
1/4	cup  chopped  crystallized ginger

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Microwave cranberries in water until softented, about 4 minutes; then drain, pat dry, and set aside. Meanwhile, toss the oats, oil, and salt together in a large bowl, then spread out over a baking sheet and bake, stirring often, until pale gold, 20 to 25 minutes.
2. While the oats are toasting, cook the honey and brown sugar in a small saucepan over medium heat, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in the vanilla and cinnamon (if using) and set aside.
3. Remove the oats from the oven and lower the oven temperature to 300 degrees. Transfer the baked oats to a large bowl and toss with the honey mixture until evenly coated. Stir in the nuts, cranberries, and crystallized ginger.
4. Line a 12 by 18-inch baking sheet with aluminum foil, then coat lightly with vegetable oil spray. Spread the oat mixture out on the prepared pan, then pack tightly into an even layer using a wet metal spatula. Bake until golden, 35 to 40 minutes.
5. Let cool on a wire rack for 15 minutes, then cut into 2 by 3-inch bars in the pan. Let cool completely before removing from the pan.
To Make Ahead
The bars can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 weeks.

Granola Bars 2

Granola Bars with Coconut and Sesame

Makes about 36 bars

Quick-cooking oats cannot be substituted for the old-fashioned oats here because their texture becomes too sandy when toasted.

7	cups  old-fashioned rolled oats
1/2	cup  vegetable oil
1/2	teaspoon  table salt
3/4	cup  honey
3/4	cup  packed light brown sugar
1	tablespoon  vanilla extract
2	teaspoons  ground cinnamon (optional)
1 1/2	cups  whole almonds , pecans, peanuts, or walnuts, chopped coarse
1/2	cup  sesame seeds
1/2	cup  unsweetened coconut

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Toss the oats, oil, and salt together in a large bowl, then spread out over a baking sheet and bake, stirring often, until pale gold, 20 to 25 minutes.
2. Meanwhile, cook the honey and brown sugar in a small saucepan over medium heat, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in the vanilla and cinnamon (if using) and set aside.
3. Remove the oats from the oven and lower the oven temperature to 300 degrees. Transfer the baked oats to a large bowl and toss with the honey mixture until evenly coated. Stir in the nuts, sesame seeds, and coconut.
4. Line a 12 by 18-inch baking sheet with aluminum foil, then coat lightly with vegetable oil spray. Spread the oat mixture out on the prepared pan, then pack tightly into an even layer using a wet metal spatula. Bake until golden, 35 to 40 minutes.
5. Let cool on a wire rack for 15 minutes, then cut into 2 by 3-inch bars in the pan. Let cool completely before removing from the pan.
To Make Ahead
The bars can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 weeks.

Granola Bars 1

Granola Bars

Makes about 36 bars

Quick-cooking oats cannot be substituted for the old-fashioned oats here because their texture becomes too sandy when toasted.

7	cups  old-fashioned rolled oats
1/2	cup  vegetable oil
1/2	teaspoon  table salt
3/4	cup  honey
3/4	cup  packed light brown sugar
1	tablespoon  vanilla extract
2	teaspoons  ground cinnamon (optional)
1 1/2	cups  whole almonds , pecans, peanuts, or walnuts, chopped coarse

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Toss the oats, oil, and salt together in a large bowl, then spread out over a baking sheet and bake, stirring often, until pale gold, 20 to 25 minutes.
2. Meanwhile, cook the honey and brown sugar in a small saucepan over medium heat, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in the vanilla and cinnamon (if using) and set aside.
3. Remove the oats from the oven and lower the oven temperature to 300 degrees. Transfer the baked oats to a large bowl and toss with the honey mixture until evenly coated. Stir in the nuts.
4. Line a 12 by 18-inch baking sheet with aluminum foil, then coat lightly with vegetable oil spray. Spread the oat mixture out on the prepared pan, then pack tightly into an even layer using a wet metal spatula. Bake until golden, 35 to 40 minutes.
5. Let cool on a wire rack for 15 minutes, then cut into 2 by 3-inch bars in the pan. Let cool completely before removing from the pan.
To Make Ahead
The bars can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 weeks.