• In a small, heavy saucepan, cook and stir the butter over medium heat for 10 to 12 minutes or until the butter turns a light golden brown.
• Pour the browned butter into a large bowl, cover it, and chill it for 30 minutes, stirring once during the cooling time.
• Beat the browned butter with a mixer on medium speed for about 30 seconds.
• Add 1 1/2 cups of sugar and beat until they are well combined, scraping the bowl as needed.
• Beat in the next six ingredients (eggs, cream of tartar, baking soda, cardamom or cinnamon, vanilla, and salt).
• Finally, beat in the flour.
• Cover the dough and chill it for 2 hours or until it’s easy to handle.
• Preheat your oven to 375°F.
• In a small bowl, stir together the remaining sugar and ground cardamom or cinnamon.
• Shape the dough into 1-inch balls and roll each ball in the sugar mixture to coat.
• Place the coated balls 2 inches apart on an ungreased cookie sheet.
• Bake for 9 to 12 minutes or until the edges are light brown.
• Cool the cookies on the cookie sheet for 1 minute, then remove them and let them cool further on a wire rack.

For the Cookies:

• Preheat your oven to 325°F.
• In a medium bowl, stir together the first five ingredients (flour, sugar, cocoa powder, cocoa-chile blend or chipotle chile pepper, and ground cinnamon).
• Using a pastry blender or your fingers, cut in the butter until the mixture resembles fine crumbs and starts to cling together.
• Gather the mixture into a ball, kneading gently until it becomes smooth.
• On a lightly floured surface, roll out the dough until it’s about 1/4 inch thick.
• Use a 1.5 to 2-inch fluted round or star-shaped cookie cutter to cut out the dough.
• Place the cutouts about 1 inch apart on an ungreased extra-large cookie sheet.
• Bake for 15 to 18 minutes or until the centers are firm.
• Remove from the oven and let the cookies cool on wire racks.

For the Chocolate Glaze:

• In a small bowl, stir together the powdered sugar, unsweetened cocoa powder, and, if desired, the ground cocoa-chile blend or a dash of ground chipotle chile pepper.
• Stir in the softened butter.
• Stir in enough milk (2 to 3 teaspoons) to reach a drizzling consistency.
• Drizzle the glaze over the cooled cookies and let it stand until the glaze is set.

• Line twenty-four 1¾-inch muffin cups with paper bake cups.
• In a small bowl, combine the finely crushed gingersnaps and melted butter.
• Divide this mixture evenly among the prepared muffin cups, pressing it down firmly to form the crust.
• For the filling, in a medium saucepan, cook and stir the white chocolate, sweetened condensed milk, and pumpkin pie spice over low heat until the mixture is completely melted and smooth.
• Divide the filling evenly among the muffin cups, using about 1 tablespoon for each cup.
• Top each cup with a toasted pecan half.
• Allow the filling to set.

• Line a large cookie sheet with waxed paper.
• In a medium bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
• Add both sugars, dulce de leche, and milk.
• Beat until the mixture is well combined, scraping the bowl as needed.
• Gradually beat in the all-purpose flour.
• Shape the dough into fifty 1/2-inch balls.
• Place each ball on top of a pretzel twist and top with another pretzel twist, pressing down gently.
• In a medium saucepan, cook and stir the chopped candy coating over low heat until it’s melted and smooth.
• Let it cool for about 15 minutes.
• Using a fork, hold each pretzel bite over the saucepan and spoon the melted coating over the pretzel bite to cover it, allowing any excess coating to drip back into the pan.
• Place the coated bites on the prepared cookie sheet and top them with your choice of colorful sprinkles.
• Let the coating stand until it sets.

• In a medium bowl, stir together the rolled oats, finely chopped hazelnuts, and salt.
• In a large saucepan, combine the sugar, milk, cocoa powder, and unsalted butter.
• Bring the mixture to a boil over medium heat, stirring constantly.
• Stir in the chocolate-hazelnut spread and vanilla extract.
• Remove the saucepan from the heat and mix in the oat mixture until everything is well combined.
• Shape the chocolate mixture into 1-inch balls.
• If the mixture is too soft and doesn’t hold its shape well, allow it to sit for a few minutes to firm up.
• Place the formed balls on a large cookie sheet.
• Cover them loosely with plastic wrap and chill for about 1 hour or until they are firm.

• Line a 9-inch square baking pan with foil, allowing the foil to overhang the edges.
• This will make it easier to lift the bars out later.
• For the crust, in a medium saucepan, combine the egg, 1/2 cup of butter, unsweetened cocoa powder, granulated sugar, and vanilla extract.
• Cook and stir over medium-low heat until the butter is melted, and the mixture just starts to bubble.
• Remove from heat.
• Stir in the crushed graham crackers and finely chopped pistachios.
• Press this crumb mixture firmly into the prepared pan.
• For the filling, in a medium bowl, beat the softened 1/4 cup of butter, pistachio instant pudding mix, and half-and-half with an electric mixer on medium speed until well combined.
• Gradually add the powdered sugar, beating until the filling is smooth and creamy.
• Spread this filling over the crust.
• Cover and refrigerate for at least 1 hour, or until it’s firm.
• For the topping, in a small saucepan, melt the bittersweet chocolate and 1/4 cup of butter over low heat, stirring until smooth.
• Spread this chocolate topping over the filling and sprinkle the coarsely chopped pistachios on top.
• Cover and refrigerate for an additional 2 hours, or until everything is firm.
• Using the foil overhang, lift the uncut bars out of the pan.
• Cut into bars.

• In a medium saucepan, combine the egg, 3/4 cup of unsalted butter, granulated sugar, and 1/4 cup of milk.
• Cook and stir over medium heat until the mixture comes to a full boil.
• Remove from heat and stir in the toasted pecans and graham cracker crumbs.
• Allow this mixture to cool for 30 minutes.
• Line a cookie sheet with foil.
• Place six of the graham cracker rectangles side by side on the prepared cookie sheet to create a 10×7-inch rectangle.
• Spread the filling over the graham crackers, then top with the remaining six graham cracker rectangles.
• Cover the bars lightly with plastic wrap and chill for at least 4 hours or until the filling is firm.
• For the icing, in a small bowl, beat 1 tablespoon of softened unsalted butter until smooth.
• Gradually whisk in the powdered sugar and enough of the 2 to 3 teaspoons of milk to reach a thick drizzling consistency.
• Drizzle the icing over the bars and let it stand until the icing is set.
• Cut the chilled bars into 24 servings (1 bar each).

Prepare the Pan:

• Line a 13×9-inch baking pan with foil, allowing the foil to extend over the edges.
• This will make it easier to lift the bars out of the pan.

For the Crust:

• In a food processor, combine the peanut butter sandwich cookies and salt.
• Cover and process until fine crumbs form.
• Add the melted butter and pulse just until the mixture is combined.
• Press the crumb mixture into the bottom of the prepared pan.

For the Peanut Butter Layer:

• In a large bowl, beat the powdered sugar, 1 1/3 cups of peanut butter, softened butter, and heavy cream with a mixer on low to medium speed until smooth.
• Stir in the finely crushed peanuts in the crunchy sugar coating.
• Carefully spread this peanut butter mixture over the crust in the pan.

For the Chocolate Topping:

• In a small heavy saucepan, cook and stir the semisweet chocolate chips and 1/2 cup of peanut butter over low heat until they are melted and smooth.
• Spread the chocolate-peanut butter mixture over the layers in the pan.
• Sprinkle the top with additional coarsely crushed peanuts for extra texture and decoration.

Chill and Serve:

• Cover the pan and chill it for 1 hour or until the bars are set.
• Use the foil to lift the uncut bars out of the pan, then cut them into individual bars.

Prepare a Cookie Sheet:

• Butter a large cookie sheet.

Coat Pretzel Rods:

• Spread the chopped mixed nuts on a plate.
• In a medium heavy saucepan, cook and stir the vanilla caramels and cream over medium-low heat until they are melted and smooth.
• Reduce the heat to low.

Coat Pretzels with Caramel:

• Spoon the hot caramel mixture over three-fourths of each pretzel rod, turning the pretzel to coat and shaking off excess caramel back into the pan.
• Roll the coated portion of the pretzel in the chopped nuts.
• Place the coated pretzels on the prepared cookie sheet.
• Let them stand for 30 minutes or until the caramel is set.

Prepare the Coating:

• Transfer the coated pretzels to waxed paper.
• In a small heavy saucepan, cook and stir the vanilla-flavor candy coating and 1/2 teaspoon of the shortening over low heat until they are melted and smooth.
• In another small heavy saucepan, cook and stir the chocolate-flavor candy coating and the remaining 1/2 teaspoon of shortening over low heat until they are melted and smooth.

Pipe the Coating:

• Spoon the melted vanilla and chocolate coatings into separate heavy resealable plastic bags, then snip a small hole in one corner of each bag.

Decorate the Pretzels:

• Pipe the melted vanilla and chocolate coatings over the coated portion of each pretzel.
• Return the coated pretzels to the cookie sheet.

Set and Serve:

• Let the pretzels stand for 30 minutes or until the coatings are set.