Preheat oven to 325°. Coat a 9″x 13″ baking pan with cooking spray. Line pan with foil, letting ends hang over the short sides of the pan. Coat foil with cooking spray.

Whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat butter, sugar, and brown sugar until smooth. Add eggs, Kahlua, and vanilla. Beat just until blended. Gradually add flour mixture, beating until blended. Stir in Oreos, chopped candy bar, chocolate chips, white chocolate chips, and pecans.

Spread batter evenly in prepared pan. Bake 55-58 minutes.

Cool in pan on wire rack. Cover and chill for at least 2 hours before removing from pan and cutting into bars.

Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.

Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.

Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.

Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.

Preheat oven to 350°.

Line a 15″x 10″ jellyroll pan with aluminum foil. Lightly grease foil. Arrange graham crackers in a single layer in pan, slightly overlapping edges.

In a medium saucepan, combine brown sugar, butter, and cream. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Stir in vanilla and pecans. Pour butter mixture over graham crackers and spread evenly.

Bake for 10-12 minutes, until lightly browned and bubbly. Sprinkle with salt. Slide foil from pan onto wire rack. Cool completely before breaking into bars.

To make a chocolate version, top bars with 1 cup semisweet chocolate chips after removing from oven. Let stand 3 minutes before spreading over bars. Add salt and continue as above.

Preheat oven to 325°. Grease and lightly flour a 9″x 13″ baking pan.

Whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer on low speed, beat butter and brown sugar until fluffy (about 2-3 minutes). Add peanut butter and beat well. Mix in egg and vanilla.

Gradually add dry ingredients and mix well. Stir in 1/2 cup chocolate chips, 1/4 cup white chocolate chips, 1/4 cup peanut butter chips, and pecans.

Spread mixture evenly into prepared pan. Bake 25-30 minutes, or until lightly browned.

Remove from oven and sprinkle 1/4 cup chocolate chips and 1/4 cup peanut butter chips on top of bars. Allow to sit for 1-2 minutes. Using a spatula, smooth out chips as they begin to melt.

Cool for 20 minutes. Sprinkle with remaining 2 tablespoons each chocolate chips, white chocolate chips, and peanut butter chips. Cool completely before cutting into bars.

Preheat oven to 350°.

Using an electric mixer on slow speed, mix all crust ingredients until mixture resembles coarse crumbs. Press mixture into bottom of ungreased 9″x 13″ baking pan.

Bake for 15 minutes, or until edges are lightly browned.

Preheat oven to 350°. Line a 9″x 13″x 2″ pan with aluminum foil.

Place butter and chocolate in a microwave-safe bowl. Microwave at 30-second intervals until melted. Stir until smooth. Set aside to cool slightly.

Whisk together flour and salt. Set aside.

In a large bowl, combine chocolate mixture and 2 & 1/2 cups sugar using an electric mixer at medium speed. Mix until well blended. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

Gradually add flour mixture, beating just until combined. Stir in peanut butter chips. Spread batter in prepared pan.

Combine peanut butter and 2 tablespoons sugar in a small microwave-safe bowl. Microwave for 30 seconds. Stir until smooth.

Drop peanut butter mixture by teaspoonfuls over brownie batter. Use a knife to swirl peanut butter mixture into brownie batter. Sprinkle top with peanut butter cups.

Bake for 40-45 minutes, or until a wooden pick inserted in the center comes out still slightly sticky. Cool completely in pan on wire rack.

Preheat oven to 350°.

In a large bowl, combine flour, oats, brown sugar and salt. Using a pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1/4 of crumb mixture for topping. Press remaining crumb mixture into bottom of ungreased 9″x 13″ baking pan. Bake 10 minutes.

In a small saucepan, heat dulce de leche over low heat for 3-4 minutes, stirring frequently, to soften slightly.

Spread dulce de leche over crust. Sprinkle evenly with toffee bits. Then, sprinkle with remaining crumb mixture.

Bake 25-30 minutes or until golden brown. Cool 15 minutes.

Run a knife around sides of pan to loosen bars. Allow to cool completely before cutting into bars.

Preheat oven to 350°. Grease an 11″x 15″ baking pan.

Mix butter, sugar, oil, eggs, and milk with an electric mixer. Mix in vanilla. Add flour, salt, and baking soda, and mix well.

Pour batter into prepared pan. Spread evenly with off-set spatula or knife. Sprinkle with cinnamon sugar.

Bake 20 minutes, or until edges are light brown. Allow to rest for 10 minutes. Then, cut into squares.