I got this from the December 2000 Redbook Magazine. I haven’t tried them yet.

BAR COOKIES with VARIATIONS

Basic Crust
2 cups flour
1 cup (2 sticks) butter, softened
1/2 cup confectioners’ sugar

Line a 13x9 inch-baking pan with aluminum foil, leaving a 3-in overhang on two sides for easy removal. Spray with cooking spray;set aside. Pulse all ingredients in food processor until mixture resembles peas. Press dough evenly into prepared pan. (Covering dough with plastic wrap makes this easier.) Bake according to individual variation recipes (see below) cool completely in pan. Lift out of pan using foil overhang, and cut into squares or triangles.

Raspberry Lattice Bar variation:

Prepare basic crust recipe increasing flour to 3 cups, butter to 1 1/2 cups and confectioners sugar to 3/4 cup. Press 3 cups of dough into prepared pan. Pulse the remaining dough in food processor until smooth and place in pastry bag fitted with medium-size round pastry tip. Microwave 1 3/4 cup seedless raspberry preserves on high until melted, 2 minutes. Spread preserves over unbaked crust. Pipe dough over preserves in criss-crossing lines about 1 inch apart. Bake at 375 until golden, 30-35 minutes.

Brownie Cheesecake Bar variation:

Prepare basic crust and bake at 350 degrees F. for 25 minutes. Combine 3/4 cup flour and 1/4 teaspoon baking powder;set aside. In 2 qt. saucepan, melt 6 oz. bittersweet chocolate and 4 Tablespoons butter. Remove from heat, and whisk in 1-cup sugar and 3 eggs. Stir in flour mixture and spread over crust. Bake 15 minutes; let cool 10 minutes. Beat 16 oz softened cream cheese, 1/2 cup sugar and 2 eggs until smooth. Spread over cooled chocolate layer. Continue baking until center is set, 30 minutes. Chill before cutting.

Oatmeal- Coconut Bar variation:

Prepare basic crust and bake at 350 degrees F. for 25 minutes. Combine 3/4 cup flour, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda in a small bowl; set aside. Beat 3/4 cup softened butter and 1-cup light brown sugar with an electric mixer until light and fluffy, 2 minutes; beat in 1 egg. Add flour mixture and beat until just combined. Stir in 3/4 cup rolled oats, 1 cup shredded coconut and 1 cup white chocolate chips; spread mixture evenly over crust. Bake at 350 degrees F. for 20 minutes. Sprinkle with an additional 1-cup shredded coconut; bake until golden, 10-15 minutes longer. Cool completely before cutting.

Hazelnut English Toffee Bar variation:

Prepare basic crust and bake at 350 degrees F for 25 minutes. Combine 1 cup dark brown sugar and 1 cup butter in a medium saucepan and bring to a boil: pour over crust. Bake at 400 degrees F. for 5 minutes. Remove from oven and sprinkle with 1 1/2 cups butterscotch chips, and then with 1 1/2 cups chopped toasted hazelnuts. When butterscotch melts, gently press nuts to adhere.