bars & brownies

Snack-worthy treats are easy to pack for lunches or road trips.

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Turtle Bars

Just five ingredients (which you probably already have in your refrigerator and pantry) make this sweet and chocolatey dessert.

2 cups all-purpose flour

1¼ cups light brown sugar, divided

1½ cups (2½ sticks) butter, softened and divided

Butter or oil, for cooker

1¼ cups pecan halves

1 cup chocolate chips

1. In a large bowl, stir together flour, 1 cup brown sugar, and 8 Tbsp (1 stick) butter until crumbly. Pat firmly into bottom of greased 6-quart crock. Place pecan halves evenly over crust.

2. In a saucepan, heat remaining ¾ cup brown sugar and 12 Tbsp (1½ sticks) butter in a saucepan. Boil 1 minute, stirring constantly. Pour over crust.

3. Cook on High 3 to 3½ hours, or until mixture is firm.

4. Sprinkle chocolate chips over hot bars. Let stand 2 minutes. Using a knife, swirl chips as they melt, covering the bars, but leaving some of the chips whole.

5. Remove crock from cooker and place on baking rack to cool. When room temperature, cut into bars. Makes 24

Cherry Cheesecake Bars

The creamy filling doesn't need to bake as long as the crust, so you add it later.

Crust:

6 Tbsp (¾ stick) butter, softened

½ cup light brown sugar, packed

1 cup all-purpose flour

¾ cup toasted, sliced almonds

Butter or oil, for cooker

1 cup cherry preserves

Cheese Filling:

½ cup sugar

8 oz cream cheese, softened and cut into chunks

1 egg

2 Tbsp milk

½ tsp almond extract

1. To make crust, beat together butter and brown sugar in a large bowl. Add flour and almonds and mix with your fingers until crumbly. Set aside ½ cup.