The title says it all...... the new family favorite.

Soft Cookie Base

8 tablespoons unsalted butter, at room temperature, plus more for the pan
1 ½ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon table salt
¾ cup sugar
1 large egg
¼ cup milk

Gooey Layer

¼ cup light corn syrup, golden syrup, or honey
¼ cup milk, half-and-half, or heavy cream
1 tablespoon vanilla extract
12 tablespoons butter, at room temperature
1 cup plus 2 tablespoons sugar
¼ teaspoon table salt
1 large egg
1 ¼ cups all purpose flour

Preheat your oven to 350 degrees. Line the bottom of a 9-by-13-inch cake pan with at least 2-inch sides with parchment paper and either butter the paper and sides of the pan or coat them with a nonstick spray. Set aside.

Prepare the cookie base: whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl. In the bowl of an electric mixer, beat the 8 tablespoons butter with sugar until light and fluffy. Add the egg and the milk, and beat until combined, scraping down bowl and then beating for 10 seconds more. Beat in dry ingredients until just combined.

Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with a butter knife or offset spatula. Set pan aside.

Prepare the gooey layer: Whisk liquid sweetener, milk, and vanilla together in a small bowl and set aside. In the bowl of an electric mixer, cream the butter, sugar, and salt until light and fluffy. Beat in the egg, scrape down sides of bowl, and mix for 10 seconds more. Add 1/3 of flour and mix, then ½ of vanilla mixture and mix. Repeat again, twice, until all of the flour has been mixed until just combined. Dollop over the cookie base and spread carefully with an offset spatula or butter knife.

Make the topping: mix the sugar and cinnamon in a tiny dish and sprinkle it over the entire gooey layer. It will be thick but will come out of the oven almost like a crème brulee lid.

To bake and serve: Bake for 25 minutes until the cookies have bronzed on top. The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done. Let cool completely on rack, then cut into 1-inch squares.

I was looking for a decadent party dessert that could be picked up and devoured in one take. I believe I found it. There’s nothing like the combination of chocolate and peanut butter to satisfy any sweet tooth.

Ingredients:

2 cup (4 sticks) butter or margarine, divided
4 cups confectioner’s sugar
1 (18-ounce) jar reduced-fat creamy peanut butter
1 ½ cups graham cracker crumbs
12 ounces chocolate chips (about 2 ½ cups)

Directions:

1. Line a jelly-roll pan with parchment paper, set aside.

2. In a medium saucepan over low heat, melt 1 cup of butter or margarine. Remove from heat and add the sugar, peanut butter, and graham cracker crumbs. Stir to combine.

3. Spread into prepared pan. Place a piece of waxed paper or parchment paper over the peanut butter and use a kid-sized rolling pin or your palm to pat evenly into the pan.

4. In a small saucepan, over low heat, melt remaining 1 cup butter or margarine and chocolate chips. Stir to combine. Pour over the peanut butter layer. Spead the chocolate into a thin later that evenly coats the peanut butter. Refrigerate ½ hour.

5. Cut into diamond shapes. If your jelly-roll pan sides are in the way, slide the whole cake out of the pan and onto a flat surface before cutting.

6. Hold the long side of the cake in front of you and use a warm knife to make horizontal cut lines every 1-inch. Starting at the bottom left corner, make diagonal cutes every 1-1/2 inches to form diamond shapes.

Yield 36-40 diamonds.