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 375°. Place paper liners in 36 mini muffin cups.

In a large bowl, beat brown sugar, butter, salt, and vanilla until well blended. Add baking powder and egg, beating until fluffy. Mix in flour.

Scoop dough by rounded teaspoonfuls into prepared pan. Bake 8-10 minutes, or until edges have browned.

Remove pan from oven. Place caramel pieces on top. (If you’re using caramel bits, place 4-5 on each cookie and gently press down to secure them.) Bake until caramel melts (about 2-3 minutes).

While cookies are still warm, sprinkle chopped almonds over each. Top with a tiny pinch of salt.

Cool in pan for 15 minutes. Then, transfer to a wire rack to cool completely.

Preheat oven to 350°.

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

Using an electric mixer on medium-high speed, beat butter until creamy (about 1 minute). Gradually add sugar and brown sugar, beating until light and fluffy (about 2 minutes). Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.

Reduce mixer speed to low. Add dry ingredients in three additions, mixing just until blended. Stir in chocolate, peanut butter chips, and macadamia nuts just until blended.

Drop dough onto ungreased baking sheets, placing them 3 inches apart.* Bake 11-13 minutes, until edges are golden brown. Cool cookies on wire racks.

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°. Spray a 9″x 13″ baking pan with cooking spray.

Combine Coca-Cola and buttermilk. Set aside.

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

Using an electric mixer on low speed, beat butter until creamy. Gradually add sugar and beat until blended. Add eggs and vanilla, and beat until blended.

Add flour mixture to butter mixture, alternating with Coca-Cola mixture. Begin and end with flour mixture. Beat at low speed just until blended after each addition. Stir in marshmallows.

Pour batter into prepared pan. Bake for 30-35 minutes. Cool for 10 minutes before frosting.

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

Using an electric mixer, beat butter, granulated sugar, and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and peanut butter. Beat until combined.

Add half of flour mixture. Mix for 15 seconds. Add remaining flour mixture and mix just until combined. Fold in chocolate. Cover bowl and refrigerate for at least 3 hours.

Preheat oven to 375°. Line baking sheets with parchment paper or silicone liners.

Drop dough by rounded tablespoonfuls onto baking sheets, leaving about 2 inches between cookies. Using the palm of your hand, gently press each cookie down so that it forms a tall disk shape. Be sure not to press too hard or press cookies too flat.

Sprinkle tops of cookies with granulated sugar or sanding sugar. Bake 10-12 minutes, until tops of cookies just begin to brown.

Cool cookies on pan on wire rack for 5 minutes. Transfer cookies to rack to cool completely. Store in an airtight container for up to 3 days.

Makes about 24 cookies.