Bars - Squares - Filled

These are hunks: manly (is that possible) squares that are Tollhouse classic and brown sugar lovely, but beefed up with chocolate chips and pools of caramel dulce de leche. Oh, but there are healthy too! There is a whole cup of oatmeal in these bars. See? And you were worried they were simply too good to be true.

Caramel and chocolate - what a nice combination in this decadent brownie.

Toss in a can of chestnut puree and enjoy the truffle-like texture and taste of these brownies. Topped with a ½ inch thick of chilled ganache frosting, these are simply divine. They are rich but unexpectantly light – more like a French chocolate pastry/cake. Cut them semi-frozen, using a cookie cutter or sharp knife to make small diamond shapes which you then serve in paper pastry cups as a confection. These freeze very well.

There is a secret to chewy granola bars. It is simple but effective but makes for that ultimate, satisfying bars that commercial granola bars are known for – but these are chewy and good with wholesome things –and peanut free. The fresh apple chunks in this bar make it a bit gooey and sticky with apple juices. This is the best part of this bar (to me) but if you want chewy but not 'wet', just leave the apples out.

Paneforte or ‘strong bread’ is a delicious, candied confection, more than a cake. It dates back to the Crusades and is a predecessor of modern day fruitcake.It is often available in Italian food stores at Christmas but you can make one anytime. This version has a lovely hint of chocolate and a bite of extra spice – it is dense and chewy, and nicely studded with chunky whole almonds in each bite.