Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Spread batter into prepared pan.

Bake 40 minutes or until brownies begin to pull away from sides of pan.

Cool in pan on wire rack.

Refrigerate.

Cut into bars.

Heat oven to 350°F. (325°F. for glass dish).

Melt butter in oven in 13x9x2-inch baking pan.

Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs.

Top with 2 cups chocolate chips and peanut butter chips; press down firmly.

Bake 25 to 30 minutes or until lightly browned.

Cool completely in pan on wire rack.

In small microwave-safe bowl, place 1 cup chocolate chips and shortening.

Drizzle over top of bars.

Heat oven to 350°F.

Grease 8-inch square baking pan.

Combine butter, sugar and vanilla in bowl.

Add eggs; beat well with spoon.

Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Spread batter evenly into prepared pan.

Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Cut into bars

Heat oven to 325°F.

Grease bottom of 13x9x2-inch baking pan.

Beat butter, cream cheese and sugar in large bowl until light and fluffy.

Beat in eggs and vanilla.

Combine flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended.

Stir in nuts.

Spread batter into prepared pan.

Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan.

Cool completely in pan on wire rack.

Cut into bars

Beat butter and cocoa in small bowl until blended; gradually add powdered sugar and vanilla, beating well.

Add 1 tablespoon milk and corn syrup, if desired; beat until smooth and of spreading consistency.

Heat oven to 350°F.

Generously grease 13x9x2-inch baking pan.

Melt butter in large saucepan over low heat; stir in cocoa until smooth.

Remove from heat.

Pour into prepared pan.

Bake 20 minutes.

Return to oven.

Bake 20 to 25 minutes or until set and edges are golden brown.

Cool completely in pan on wire rack.

Refrigerate until cold, 6 hours or overnight.

Cut into bars.

Cover; refrigerate leftover bars.

Heat oven to 350 F.

Grease 8- or 9-inch baking pan.

Beat peanut butter, butter, brown sugar and granulated sugar in large bowl until well blended.

Add egg, milk and vanilla; beat well.

Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended.

Spread one half of batter in prepared pan.

Sprinkle baking pieces over batter.

Drop remaining batter by 1/2 teaspoonfuls over mixture, covering baking pieces.

Bake 25 to 30 minutes or until lightly browned.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Grease sides of 13x9x2-inch baking pan.

Beat butter and sugar until fluffy.

Gradually add flour, beating until well blended.

Press dough evenly into prepared pan.

Bake 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine toffee bits and corn syrup in medium saucepan.

Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).

Stir in 1/2 cup almonds and 1/2 cup coconut.

Spread toffee mixture to within 1/4-inch of edges of crust.

Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

Bake an additional 15 minutes or until bubbly.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly.

Bake 15 minutes.

Combine sweetened condensed milk, egg and vanilla in large bowl.

Spread evenly over hot baked crust.

Bake 25 minutes or until golden brown.

Cool completely in pan on wire rack.

Cut into bars.

Heat oven to 350°F.

Grease 13x9x2-inch baking pan.

Beat butter, brown sugar and granulated sugar in large bowl until creamy.

Add eggs; beat well.

Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended.

Stir in butterscotch chips and nuts, if desired.

Spread into prepared pan.

Bake 30 to 35 minutes or until top is golden brown and center is set.

Cool completely in pan on wire rack.

Cut into bars.